Pan Seared Scallops

One of the benefits of living next to the ocean is being able to get fresh, local seafood. Scallops are one of my favorite seafood.

What You Need:

3 Sea Scallops (if you make more than three, double the recipe)

1 bag of Spinach

1/4 cup White Wine

2 Tablespoons Vegan Butter

Garlic, chopped (2 cloves for Spinach, 1 clove for Scallops)

Lemon Juice

Salt and Pepper

What To Do:

Put one tablespoon of vegan butter in a pan on medium heat. Add in the spinach and garlic with some salt and pepper. Sauté until the spinach is soft. Put the spinach on a plate and 1 tablespoon of vegan butter in the pan.

Take the spinach out of the pan and add 1 more tablespoon of butter in the pan. Salt and pepper the scallops and place them in the pan. Add the garlic after a couple minutes.

Pour in the white wine and flip the scallops. Squeeze half a lemon on top of the scallops.

Depending on the size of your scallops will determine the cooking time. You want to be able to put a fork through it easily and the insides to be white, not translucent. If you over cook them, they will become rubbery. Squeeze the other half of the lemon over the scallops and place on top of the spinach.

Enjoy xoxo

Garlic Butter Steak with Red Wine Mushrooms Over Spinach

Garlic Butter Steak with Red Wine

Mushrooms Over Spinach

I rarely eat meat but when I do, I like to make sure I eat a quality, free-range, farm raised, antibiotic-free meat.  I typically like a more tender steak like rib eye steak or filet mignon. Try not to pick out a piece that has a lot of fat in the middle. You want some fat or marbleizing because it makes your steak more tender, but you do not want a large slab of fat running through your steak. I like to grill my steaks since the grill gives the steak a distinct taste and personally I like a grilled steak (This part is where my step-dad or brothers come in).

 

What You Need for Steak Marinade:

Your preference of meat

Olive Oil

Red Wine Vinegar

Italian Herbs

Salt and Pepper

What To Do:

Take the piece of steak and with a fork, poke holes throughout the piece. Place the steak in a bowl and drizzle on olive oil to coat. Rub the olive oil into the steak and then pour on some red wine vinegar (I don’t measure, I eyeball it by how full my bowl is and how many pieces of meat are in it). Sprinkle on salt, pepper, and Italian herbs. Put as much as you would like on. Remember to be careful with the salt. You can always add more, not take any away. Rub down your steak again and let it sit in the marinade for about an hour.

While the steak is marinating, start on your garlic butter.

What You Need for the Garlic Butter:

1 Stick of Room Softened Butter

2 Cloves of Garlic, crushed

Salt

Plastic Wrap

What To Do:

With a blender, whip together the butter, garlic, and a pinch of salt until combined. On a large piece of plastic wrap, place your butter in the middle of the plastic wrap. Start by spreading the butter into a tube shape, eventually using the plastic wrap as your guide. Place in the refrigerator until your steak is ready to eat.

While the steak is on the grill, start making the red wine mushrooms.

What You Need For the Mushrooms:

Package of Mushrooms

Olive Oil

Red Wine

Butter

Salt and Pepper

What To Do:

In a large skillet pan, coat the bottom with olive oil. Slice your mushrooms and add to the pan. Sprinkle with some salt and pepper and stir. When the mushrooms are getting tender, add in about 1/4-1/2 cup of wine. Let it cook for a bit and add 1 tablespoon of butter. It makes the sauce taste a little bit richer. Cook for a couple more minutes so that the flavors can really incorporate together.

When the steak is cooked to your desired preference, let it rest for a few minutes so the juices can stay inside the steak. I quickly sauted some spinach and made mashed potatoes to complete this dish. I topped that with the steak and mushrooms with a pat of the garlic butter on top!

This was AMAZING!!!

Creamy Shrimp and Vegetable Risotto

I love making risotto, especially when I am home with my family. People often get nervous making risotto because they feel like it might be difficult or will take too much time. As long as you cook it on low to medium heat and keep adding the liquid in slowly, the rice will cook and turn into a creamy and delicious dish. I have tried various proteins and vegetable combinations, but this one is my favorite!

 

What You Need:

2 Cups of Arborio Rice

2 Tablespoons Butter, Separated

1/2 Cup of White Wine

5-6 Cups of Chicken or Vegetable Stock

Bag of Spinach, Chopped

Package of Mushrooms, Chopped

Olive Oil

1 Pound of Shrimp, Uncooked

Salt and Pepper

Parmesan Cheese

Fresh Basil

What To Do:

In a large saucepan, add in the Arborio rice and 1 tablespoon of butter on medium heat to toast the rice.

Add in the white wine, salt and pepper to taste while stirring constantly.

When the wine is absorbed, slowly add in 1/2 cup of chicken or veggie stock. Keep stirring and when that is absorbed, continue adding in 1/2 cup of broth until the rice is no longer crunchy and is smooth. Sometimes you will need a little less broth or more.

While the rice is cooking, in another saucepan, add in a drizzle of olive oil and spinach. Season with salt and pepper and when the spinach is cooked, transfer to a plate. Drizzle on some more olive oil and cook the mushrooms. Transfer to a plate when finished and add the shrimp. Season with salt and pepper and when the shrimp starts to turn pink on the one side, flip them over. Undercook the shrimp a bit because the shrimp will finish cooking in the risotto. Cut the shrimp and add to the risotto when all the liquid is absorbed and the rice is soft.

Add the vegetables and stir to incorporate all the ingredients. Add in the rest of the butter and a sprinkle or two of Parmesan Cheese. Sprinkle the top with some fresh basil and a pinch of cheese. Enjoy!

Foil Baked Tilapia

Tilapia is a very versatile fish. It takes on whatever flavors you pair it with. I find it fun to play around with different flavor combinations and types of vegetables mixed in.

What You Need:

Tilapia

Cherry or Grape Tomatoes

Spinach

Lemon or Lime Juice

Olive Oil (or any type you prefer)

Trader Joes 12 Spice Seasoning

Salt and Pepper

Foil

 

What To Do:

Make a foil dish/pocket for your tilapia. Pour a little olive oil on the bottom and layer on top a bed of spinach. Remember that the spinach will decrease in size, so add extra.

Put a handful of tomatoes on top of the spinach. Sprinkle with seasoning.

Coat the tilapia with seasoning (as much as you would like) and put it on top of the vegetables. Add a few drops of lemon or lime juice and cook at 400 for 10-15 minutes (depending on the size of your tilapia).

When it is done (fish is flakey when you put a fork in it), you can eat it right out of the foil dish or place it on rice. A nice sauce will form from the juicy tomatoes, olive oil, and lemon juice.

Enjoy 🙂

xoxo Jenn