Grilled Sea Scallops with Avocado Puree and Jalapeno Pesto

I placed this on a lettuce bed with cheese nachos on the side. (Actually the nachos were leftover from Comidas last night). The orginal recipe (Bobby Flay) served on tortillas. This would also be good on a bed of rice or rice noodles. Love the scallops we order from Vital Choice. Easy, elegant meal. The orginal recipe is on Food Network. I made the full recipe of Jalepeno Pesto and froze (surprise!) the remainder. We ate the entire recipe of Avocado Puree... 4 scallops per person for dinner.
Ingredients for scallops:

• sea scallops
• olive oil
• salt and fresh pepper to taste

Directions for scallops:

Heat grill to high. Thread scallops on soaked and then frozen wooden skewers. Brush both sides with olive oil and salt and pepper to taste.

Grill scallops until golden brown and cooked through, 2-3 minutes per side.

Ingredients for Jalapeno Pesto:

• 1 1/2 cups cilantro leaves
• 2 jalapenos, chopped
• 1 garlic clove, chopped
• 2 tablespoons pine nuts, toasted
• 1/3 cup olive oil
• salt and pepper to taste

Directions for Jalapeno Pesto:

Combine cilantro jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With motor unning, slowly add the olive oil and process until emulsified.

Maybe made ahead successfully.

Ingredients for Avocado Puree:

• 1 ripe avocado, peeled, pitted and coarsely chopped
• 2 tablespoons chopped red onion
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions for Avocado Puree:

Combine all ingredients in a small bowl.

Frittata

Those who have eliminated eggs out of their diet; sure are missing out. Rob and I eat A LOT of eggs. This recipe has Freezer Queen stamp of approval. Nothing better than have breakfast already made and delicious. Just unthaw and reheat (lightly grease glass pan) in a 350-degree oven till pipping hot. Frees up your weekend mornings to do an early hike!

Ingredients:

• 12 large eggs, whipped till fluffy with a Wonder Whisk ( love it!)
• 1/2 cup chopped red onion
• 2 small zucchini, grated
• 4 ounce chopped green chili
• 8 ounces shredded Pepper Jack cheese
• 5 slices cooked bacon (400-degree oven for 15 minutes), cut into pieces
• 1/2 cup half and half
• salt and pepper to taste

Directions:

I use a Nordic nonstick lasagna pan ( purchased at McGuckins Hardware in Boulder) (cooks evenly and NEVER sticks!) rubbed with a thin layer of margarine. 

Combine all ingredients in a large bowl and pour into a prepared pan. 

Bake at 350 degree oven for 30-40 minutes until toothpick comes clean in the middle.

Cool on rack.

Variation:  12 eggs, 2 small chopped red sweet pepper, 1/2 cup chopped red onion, and 2 Hot Italian sausage links (Boulder Sausage is the BEST) with skin removed and cooked, 8 ounces Pepper Jack Cheese, 1/2 cup half and half, and salt and pepper to taste.

Tunisian Chicken with Parsley Sauce

Recipe from Weber's way to grill. Love, love parsley so this was a hit for me. All the spices; firm believer they have health benefits; but if they do not, the flavor is enough. Served with basamti rice.
Ingredients for Parsley Sauce: (I eliminated 1 teaspoon honey as like savory better)

• 1 1/2 cups lightly packed fresh Italian parsley leaves
• 1/4 cup slivered almonds, toasted
• 1 large garlic clove, quartered
• 1/2 cup olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

Ingredients for Paste:

• 4 teaspoons coriander seed
• 2 teaspoons caraway seed
• 2 teaspoons cumin seed
• 2 teaspoon red pepper flakes
• 2 tablespoon olive oil
• 1 teaspoon salt

• 2 chicken breast halves with bone and skin

Directions for Parsley Sauce:

In the bowl of a food processor pulse the parsley, almonds and garlic, until finely chopped. With motor running, slowly add the oil to create an emulsion. Mix in mustard and salt and emulsify again.

Directions for Paste:

In a cast iron skillet over medium heat, toast the seeds and red pepper flakes until fragrant. Remove from heat and pour into a bowl to cool. Using an electric spice grinder; make into a powder. Add the olive oil and salt. Stir to make a paste.

Directions for grilling chicken:

Using your fingertips, lift the skin from chicken and rub 1 teaspoon of the paste under the skin of each chicken breast. Lay the skin back in place and rub the remaining paste evenly over all the pieces.

Place the chicken on a plate and cover with parchment paper and allow to stand at room temperature for 20-30 minutes.

Brush the cooking grates with oil.

Grill the chicken skin side down over direct medium heat until the skin is browned, 3-5 minutes.

Turn chicken over and continue to cook over indirect medium heat ( turn off middle burner on a gas Weber), with the lid closed, until meat is opaque all the way to the bone, 20-30 minutes. 

Transfer to a platter and let rest for 10 minutes. Serve with Parsley Sauce and rice. Yum!

Lemon and Rosemary Marinated Grilled Chicken

This recipe was adapted from the Food Network; Emeril. I served with Basmati Rice. I have a rosemary plant in my east facing kitchen window and always have a lemon in the frig.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons Bayou Blast, divided (recipe follows)
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

Directions:

Place chicken in a resealable gallon plastic bag. Combine lemon juice, olive oil, rosemary and 2 tablespoons Bayou Blast. Let marinate for one hour at room temperature.

Preheat grill to high heat. 

Remove the chicken from the marinade and season both sides of the chicken pieces with the remaining 1 tablespoon Bayou Blast, salt and pepper.

Place chicken smooth side down on a greased grill and cook 4 minutes. Rotate pieces 45 degrees and cook 4 more minutes. Turn over and cook additional 4 minutes or until juices run clear.

You may baste with remaining marinade, but bring to a boil for 5 minutes before using.

Ingredients for Bayou Blast:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon onion power
• 1 tablespoon red pepper flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions for Bayou Blast:

Combine all ingredients thoroughly.

German Chocolate Cake

This is our family's favorite birthday cake. The fudge cake recipe came from my good friend and college roommate, Joanne. It is not your fancy layered German chocolate cake; as it is baked in a 13x9-inch pan. Grease the pan well; as has a tendency to stick. When cutting the slices; I run the knife under hot water to keep the icing from sticking; rinsing after each cut. To store cake cover with saran wrap and store in cool place or refrigerator. I have made high altitude adjustments in parentheses.

Ingredients for Fudge Cake:
2 cups sugar (decrease by 1 tablespoon per cup)
2 cups flour (increase 1 tablespoon per cup)
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup shortening
3 tablespoons powdered unsweetened cocoa
1 cup water (increase liquid by 1 tablespoon)
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda (decrease by 1/8th)
Directions for cake:
Sift flour, sugar and salt in a large bowl.
In a medium saucepan; heat butter, shortening, cocoa and water over medium heat until melted and hot.
Pour mixture over the dry ingredients and combine until smooth.
Beat eggs, vanilla, buttermilk and soda. Add to the chocolate ingredients and beat by hand until thoroughly mixed.
Pour batter into a well-greased 13x9-inch baking pan.
Bake at 350-degree oven (increase 5-degrees) for 30-35 minutes (maybe less time if oven temperature is increase); testing middle with a toothpick.
Set aside on rack until completely cooled.

Ingredients for German Chocolate Cake Icing:
5 ounces evaporated milk
2/3 cup sugar
1/4 cup unsalted butter
1 slightly beaten egg
1 teaspoon vanilla
1 1/3 cup sweetened shredded coconut (to sweeten unsweetened coconut: dissolve 4 teaspoons sugar in 1/4 cup hot water per cup of shredded coconut. Mix with coconut.
1/2 cup chopped pecans



Directions for Icing:
In a medium saucepan combine evaporated milk, sugar, butter and egg. Cook over medium heat until hot, bubbling and thickening. Stir constantly. Remove from heat.
Add vanilla, coconut and pecans.
Allow to cool completely and spread evenly over the cake.

Lemon Braised Chicken

This recipe was snatched from snackrules.com Very easy and delicious...

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 tablespoons olive oil
• 2 lemons (one sliced and one juiced)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 3/4 pound trimmed green beans (I used frozen organic)
• 8 small red potatoes, cubed

Directions:

Preheat oven to 400-degrees.

Coat a dutch oven or baking pan with 1 tablespoon olive oil. Slice one lemon and arrange the slices in a single layer in the bottom of the dish.

In a large bowl combine the rest of the oil, lemon juice, garlic, salt and pepper. 

Add the chicken, green beans, and potatoes and toss to coat.

Pour mixture into the prepared pan.

Roast for 50 minutes or until chicken is cooked and potatoes soft.

Tandoori Chicken

This recipe was from The Daring Gourmet, www.daringgourmet.com I made the marinade and used 1/2 half for the 4 thighs and froze the remainer for another time.

Ingredients:

• 4 chicken thighs, boneless, skinless
• canola oil

Marinade:

• 4 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 green cardamoms, seeds only
• 1 black cardamom, seeds only
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1 cup plain greek yogurt
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1 tablespoon sweet paprika
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 4 garlic cloves, minced
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon honey

Directions:

I used a small cast iron skillet to roast the cloves, cumin seeds, cardamom seed, fenugreek and fennel. Use medium heat and regularly rotate spices until seeds emit a rich aroma. Immediately transfer the roasted seed to a dish to cool. Once cooled, grind in a spice grinder.

Add the spice powder to the yogurt in a medium bowl along with the remaining marinade ingredients. Stir to combine.

Place the chicken thighs in a shallow glass dish. Cut deep diagonal slices into the tops of each piece; about 3 slashes per chicken piece.

Pour the marinade over the thighs; thoroughly coating all sides. ( I used 1/2 of the marinade). Cover and refrigerate for 4-6 hours.

                               















Cover a baking dish with foil and place chicken on it; disgard remaining marinade. Drizzle top of thighs with the canola oil. Roast the chicken at 400-degree oven for 30 minutes or until juices run clear.

Serve over rice. YUM!