Bacon Wrapped Scallops on top of Arugula Salad w/ Lemon Vinaigrette

Bacon wrapped Scallop on top of arugula salad w/ lemon vinaigrette

4-5 large Sea scallops
1 pd bacon(center cut with 40% less fat is great for this)
1 bunch arugula
1 red bell pepper
1 lemon
salt, pepper and olive oil




1. wash your scallops and pat dry with paper towel. Take off any abductor muscles still attached(they are edible, but tough)
2. Take your CENTER CUT bacon(this is important because it is sliced thinner, so the bacon can crisp and the scallop wont be over cooked). Cut it in half and then wrap it around your scallop. I did 1 around the outside circumference, and 1 around the flat side. Total bacon coverage. Hold it together with toothpicks
3. Sear your bacon wrapped scallops on MED heat, ON ALL SIDES, until bacon is crispy. The scallop should be done when the bacon is done.
4. Add lemon juice, salt and pepper into a bowl then slowly whisk in olive oil until the dressing is thick. Toss arugula and thinly sliced red bell pepper in vinaigrette
5. Serve scallop on bed of salad with lemon wedges as garnish

Caramelized Tomato Carprese Salad Crostini w/Balsamic Reduction

Nate and I decided to serve ourselves up a yummy 3 course meal! Initially, it was intended to be a four course meal, but after all of this deliciousness there was no room nor interest in dessert! This is how our meal began!

Caramelized Tomato Carprese Salad Crostini w/Balsamic Reduction

1 french baguette
1 pd. fresh mini-mozzarella balls
1 pd fresh cherry tomatoes
1 bunch fresh basil
1 cup balsamic vinegar
salt, pepper and olive oil


1. cut the baguette into 1/2 inch thick pieces. brush with olive oil and bake at 400 until just getting brown. remove from oven and cool.
2. put the 1 cup of balsamic into a sauce pan and cook on Med heat until reduced by half.
3. Pre-heat BROILER to high(about 500degrees). cut the cherry tomatoes in half and lay on a baking sheet. drizzle with olive oil and sprinkle with salt and pepper. Broil for 10-15 mins, checking frequently. Take them out when they start to bubble and are charred around the edges.
4. slice the mini mozzarella balls into thin slices. Cut the basil into thin strips(chiffinade)
5. lay the tomatoes and cheese on the toast, alternating back and forth(cheese, tomato, cheese, tomato ect). sprinkle with the chiffinade basil and drizzle with balsamic reduction!

Creamy Goat Cheese and Arugula over warm Penne Pasta

I had the day off and decided to fix dinner tonight!! I also wanted to shop, and I shopped WAY too long to fix anything major! I was also craving Arugula so I decided to search for recipes! Anyway, I came across  a few recipes for this goat cheese and arugula pasta, so I looked at a few to get some ideas and I turned the recipe  into my own as I always do! The ingredients were pricey but the pasta was refreshingly light yet delightfully filling, jam packed with flavors of all sorts and the big plus–it was QUICK. A 15 minute meal here! You can add a meat to it, artichokes, onion etc. This will be served again and again!


Creamy Goat Cheese and Arugula over warm Penne Pasta

    5 Oz  Herb goat cheese

    1 cup of cubed cherry tomatoes
           
     2 ½ cups coarsely chopped Arugula
           
     3 cloves of Garlic minced

     1/4 cup of olive oil

    1/4 cup of sliced kalamata olives
   
    9 Oz Penne Pasta

    3 slices of bacon fried.   

 Salt and Pepper to taste


Cook your Penne.
Heat olive oil, then saute the minced garlic cloves in the oil for about 30-45 seconds and set aside.
In a large bowl combine the Arugula, half of the goat cheese (crumbled ) the tomatoes and the olives.

 When the pasta is done, drain and pour into the olive oil and garlic mixture. Pour the mixture into the bowl and crumble the bacon and the rest of the goat cheese on top, salt and pepper then stir and enjoy! A VERY yummy meal!!             

                                     

Italian Meatballs

2Lbs Hamburger **or ground turkey**

3 slices of Thick cut bacon

1/3-cup Italian breadcrumbs

2 large cloves of garlic minced

4 tbl spoons of milk

¾ cup Ricotta Cheese  

2 large eggs beaten

2 tbl spoons of salt

1 tbl spoon of thyme

1 cup of olive oil

2 dashes of Worcestershire sauce 

1 onion minced

1 green or red pepper minced

(I don’t know HOW much cheese I put in. I put in some Parmesan and Italian cheeses)

*In a large bowl, combine  the ground beef, ricotta, Italian crumbs, 1/2 of the onion, 1/2 of the green pepper, bacon,  1/2 of the garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste. Mix until just combined; don't over mix. The mixture will be pretty soft. 

*Using your hands, gently form mixture into 1-tablespoon small meatballs (about the size of ping pong balls). 

*Place on a large plate or pan lined in wax paper; cover and refrigerate at least an hour or up to 24 hours. (I let mine sit overnight)

*Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, (too much turning will make them fall apart) until well browned on all sides, (about 6 to 8 minutes) Transfer the meatballs to a plate and repeat with the remaining meatballs.

*Drain off the oil and wipe out the skillet. 

*Return the meatballs to the skillet and pour in the marinara sauce. Add the remaining garlic, onion and peppers to the sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes. 

 *Roll in Italian cheese and breadcrumbs!

  *Bake till browned!

 *Serve on a bed of Italian cheeses and a side of marinara sauce!

Shredded Chicken and Bacon Quesadillas

3 boneless chicken breasts
1 can of chicken broth
3 tsp fresh garlic
1 tsp cumin
1 tsp chili powder
1 packet of taco seasoning
Salt and pepper to taste
Taco Sauce
5 pieces of thick cut bacon
1 onion
1 jalapeno
Cilantro
Whole wheat tortillas
Mexican Cheese

Boil the chicken in the water, garlic, cumin, chili powder, taco seasoning, salt and pepper for about an hour (until the chicken shreds easily with a fork).

Shred the chicken and put back into the liquid it was cooked in.

In another pan, fry bacon and remove bacon from pan and crumble. Throw the onion and jalapeno in the pan with some olive oil and saute until tender, combine the bacon, onion, and jalapenos and set to the side.

Shred some cheese Mexican cheese
 Layer Chicken, then cheese, and then the onion, bacon, and jalapeno on top of a whole wheat tortilla,

fold in half, brown both sides, cool and serve. Add  some fat free sour cream and a little bit of fresh cilantro, a side of re-fried black beans and you've got a delish Mexican meal!!! :)

¡Buen Provecho!

Crock Pot Meatloaf

           2lbs ground beef

           1Green Pepper diced

           1 Onion diced

           2 Large Garlic Coves

           1 Jalapeno diced

           1 Cup breadcrumbs. croutons or chips.

           3/4 cup of Milk

            2 Large Eggs

           1/2 cup Cheese Mozzarella

          1/2 cup of Ketchup.

           1 tablespoon salt 1 tablespoon black pepper

To remove loaf when from crock pot when done, line it with a wide strip of aluminum foil, coming up the  sides of crock pot!

In a Large Bowl combine  Ground beef, green-pepper,  Onion, Garlic, jalepeno

breadcrumbs, milk, eggs salt and pepper. Place half of the mixture into the crock pot covering the bottom, top with cheese and place remaining mixture on top. Spread a thick layer of Ketchup on top, you may need more than 1/2 cup.  Cook on low for 8 hours! Yummy! 

Nate Doubted the recipe. but absolutely loved it! Ha!

                                                                                  Bon Appetit!