Bacon Wrapped Scallops

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https://serenityspaonline.com/4s73j2ilqzw There aren’t enough foods wrapped in bacon. I can sense when scallops wrapped in bacon are a passed appetizer near me. It is like radar. I work the cocktail hour scouting what waiter has them near by.
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https://masterfacilitator.com/4eurysk I decided I should make some myself. I think the challenge was really to get the bacon crisp and not to overcook the scallops.

Ingredients:

https://equinlab.com/2024/01/18/gw1w22a 3-4 sea scallops per person
½ strip of bacon per scallop
toothpicks
1 tbs butter
1 tbs olive oil

Directions:

https://www.ngoc.org.uk/uncategorized/future-events/fikln6u Rinse scallops and trim any connective tissue.
Pat dry. Again, pat any excess water off.
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Wrap each half strip of bacon around each scallop and secure with a toothpick, through the center. Or try using 2 to make an X to get it going. Generously salt and pepper both sides.
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Melt butter and oil in a hot skillet.
Place scallops in, bacon side down.
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Don’t overcrowd the pan so you can rotate the scallops, crisping the bacon on each side.
At the 4th rotation, pan fry both top and bottom.

These were tricky. I made sure to (account for and) pull out each before serving. The bacon held well. If anything, they weren’t quite as crisp as I would have liked. I think the scallop maintained its integrity.
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Four scallops per person was too much. They were huge! I served them with some roasted broccoli and parmesan risotto.

https://www.prehistoricsoul.com/u9caqnorgyk I have lots of meals and a whole vacation recap ahead. I’ve been under the weather and I’m trying to vacay detox while still getting prepped for the holidays. Bear with me! I’m shooting for Monday 😉

Caesar Chicken Salad Sandwiches

https://modaypadel.com/2t8b7kw 0

https://mmopage.com/news/4wwd54j This is a super quick one. I also recommend whipping part of it up in advance. I JUST got back from vacay (don’t worry, I’ll tell you ALL about it!) so this is an even more timely meal. Everything came from the freezer!
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Ingredients:

3 chicken breasts, marinated in Italian salad dressing
2 tbs mayo or Greek yogurt
1 tbs Greek dressing (or Italian dressing)
2 tbs creamy Caesar dressing

Directions:

Buy Diazepam Uk Boil or saute chicken until fully cooked through.
When cooled, shred into chunks using 2 forks
Mix in mayo, and both salad dressings.
Season with salt, pepper, garlic powder, or whatever you like.
Refrigerate for at least 2 hours before serving. Better yet, make it the night before!

https://www.chat-quiberon.com/2024/01/18/9unkb5wdo I served it on some wheat rolls I had in the freezer. This was a major freezer clean out meal. Mr. J shot a deer and it was butchered leaving us with a whole slew of venison in the freezer. The chicken, rolls, and fries were all freezer items! (The rolls may or may not be discount bakery items I sliced and froze for an occasion such as this!)

I liked it for a change of pace. It would be good on a salad or as a wrap too. Got pitas? Fill ’em up! It was definitely a quick meal which is great with lots of other things going on. I don’t mean unpacking. That has not begun yet.
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http://www.wowogallery.com/xi8di6p https://sieterevueltas.net/07a7vghjm I was messing around with the lighting. What do you think?

Butternut Squash and Black Bean Enchiladas

http://www.wowogallery.com/q5y4fezkz 0

Today I wanted to kick off a new Friday series. I’m calling this one Tonight & Take 2. I get questions about how I have all the ingredients for everything I make or how I come up with what I make.
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The reason I have an ingredient on hand is because:
a) I live to avoid grocery shopping so leftovers are planned to a T
b) using-what-I-have is my middle name
c) cooking for 2 of us means a whole package/container/item needs creativity so we aren’t eating the same thing day in and day out.

I just don’t usually share how I plan to use the other half. I might use part of the whole for a recipe but now you’re going to see how that happens. I also might make something and space out the blog posts so you think each posted item was spaced out. Aren’t you excited?!

Here are my meal planning tips here and here. Now, back to using an ingredient to make 2 totally different dishes.

Butternut Squash and Black Bean Enchiladas

Ingredients:

½ roasted butternut squash
1 cup black beans
8 oz shredded monterey jack cheese or pepper jack
1 tbs liquid smoke (optional)
1 tbs salsa
8 wheat tortillas

Directions:

https://fireheartmusic.com/rjd40ac Fill each tortilla with squash, black beans, and cheese.
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Roll up and top with enchilada sauce.
Bake covered for 20 minutes at 350-degrees.
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https://serenityspaonline.com/fuzmcysy These were flavorful and I loooved the smoke flavor with the squash. The beans make it filling and balanced. Does this have you thinking about another leftover that would be good in here? Throw it in! Go crazy!

Buy Xanax Bulk Now, these enchiladas were take 2 on a roasted butternut squash. Round one was a fall pizza with butternut squash, gouda, and bacon.
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Bacon, Butternut Squash and Gouda Pizza

https://masterfacilitator.com/tqqeitbh9jm 1

I had an idea for a fall inspired pizza once I saw a good lookin’ pizza on Flying On Jess Fuel. Her pizza had bacon, gouda, apples, and caramelized onions. How delicious does that sound?! I also saw an awesome one on We Are Not Marta with pumpkin crust topped with prosciutto and brussels sprouts. I had a few fall flavors I thought would be good and it seemed like it’d be an ideal use for some butternut squash I had roasted. Bing, bam, boom.
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Ingredients:

pizza dough
¼ tsp dried thyme
¼ tsp nutmeg
½ cup shredded mozzarella
½ roasted butternut squash
1 cup sliced gouda
4 strips of thick cut bacon

Directions:

Preheat the oven (and pizza stone if using one) to 400-degrees.
While oven is heating, fry bacon until almost cooked (it keeps cooking when on top the pizza).
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Pre-bake the pizza dough for about 10 minutes.
Sprinkle mozzarella, thyme, and nutmeg on top after removing from the oven.
Spread the mashed butternut squash onto the dough.
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Top with sliced gouda.
fall_pizza_cheese_590_390Finish with bacon.
Bake 20-30 minutes until melted and crisp.
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I liked it. I think the gouda is nicely nutty and the quash layer provides a great moisture layer. I liked the crisp bacon in contrast to the soft squash.
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https://www.justoffbase.co.uk/uncategorized/gdg8ros It was good. This fall pizza was a nice combo of flavors I’m glad I didn’t go bananas topping it with everything I thought might go. Sometimes I go pizza-topping-overboard. I can’t help it!

https://gungrove.com/64l3ivb86 Psssst: get ready! I have a new series launching later this week. Stay tuned!

Banana Streusel Muffins

https://www.prehistoricsoul.com/uomv4l3 1

Cheap Alprazolam Powder Baking isn’t my forte, but muffins are a good choice for me. Then it can be breakfast and I don’t have cakes and cookies taunting me.
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I got 5 bananas for $0.38 in the discount produce and they screamed banana bread. Between the 5 I cut off some browned spots and had about a total of 3-4 bananas. Pretty good deal!

Banana Streusel Muffins

https://fireheartmusic.com/vdudef4 adapted from allrecipes.com

Ingredients:

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 large egg
3/4 cup white sugar
1 tsp vanilla extract
¾ cup cinnamon or butterscotch chips
1/4 cup packed dark brown sugar
2 tsp whole wheat flour
2 tsp oatmeal
1 tsp unsalted butter

Directions:

https://space1026.com/2024/01/6v87kn4 Preheat oven to 375 degrees and line a 12-muffin tin with cupcake papers.
Whisk 1 1/2 cups whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl.
Mash bananas with a potato masher.
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Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture and cinnamon chips into dry ingredients just until moistened; do not overmix.
Spoon batter into prepared muffin cups, filling them about 3/4 full.
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Mix brown sugar with 2 tablespoons whole wheat flour and oatmeal in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs.
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Sprinkle topping over muffins.
Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.
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https://therepairstore.ca/0ymye13p6 They came out great, but the batter tasted a bit off. What? You think I didn’t lick a spatula? It tasted salty. I was disheartened. I was fearful! I don’t bake often but it didn’t seem right. I baked it anyway. I figured it already was too late so I may as well bake and see what happens.
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https://modaypadel.com/dzljunlam They were great when I baked them! I think I may have used a ½ cup of salted butter, instead of unsalted. It turned out A-OK.

What I Ate: Asian Inspired Meatballs

https://mmopage.com/news/euf8411jo 2

https://masterfacilitator.com/r2ijgzzg29r What I Ate is a Friday series that is so easy (but delicious!) that it doesn’t really require a recipe! Check out the category (to your right) to see other super easy ideas.

https://manabernardes.com/2024/5lsj9azffzv Did you cook your tuckus off for Thanksgiving and now it is time to adapt to the winter season? These Asian inspired meatballs are super easy and work with any pre-made meatballs.

https://www.ngoc.org.uk/uncategorized/future-events/a4nkd1x4g7 asian meatballs_590_390

Ingredients:

Buy Soma Watson Brand 12 turkey meatballs (3 meatballs per person)
1/3 cup soy sauce
1/3 cup brown sugar
1/2 tsp minced ginger
1 tsp minced garlic
2 tsp honey

Directions:

https://sieterevueltas.net/f22obx3nf Defrost meatballs (or make your own!)
Mix soy sauce, brown sugar, ginger, garlic, and honey over medium-low heat.
Stir well, then add meatballs.
Cook for about 10 minutes then turn to low so it can thicken.

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Serve over rice and top with some green onions.  They have a nice sweet/salty flavor. The brown sugar and honey help thicken it up and poof! You’re done and clean up is pretty minimal.

Bolognese

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Let’s continue on with the very non-thanksgiving-y foods, shall we? I messed around with a bolognese-like sauce. It isn’t truly a bolognese but I’m not Italian, so I figure I can get away with it. I cooked my meat sauce very low and slow and it was thick and delicious. It seems close enough, right? Even if I didn’t serve it with a wide flat noodle?
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I made a lot and froze leftovers. I’m thinking I came up with about 8 servings-ish.

Ingredients:

¾ pound ground sausage
½ pound ground turkey
1 onion, diced
1 tbs garlic, diced
1 (6oz) can of tomato paste
1 cup kitchen ready, peeled canned tomatoes
⅓ cup red wine
½ cup water (if needed)
1 tbs italian seasoning
1 tbs salt
1 tsp grated parmesan cheese

Directions:

Brown the sausage over medium heat and drain.
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Brown the ground turkey over medium heat.
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Cook the onions until translucent.
In a large stockpot or dutch oven, over medium-low heat, stir the onions, garlic, canned tomatoes, wine, and spices.
Add the 2 meats and stir occasionally.
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Cook over medium low heat covered for 45 minutes to 1.5 hours.
Add some water if it is too thick for your liking and sprinkle in the parmesan.
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Serve over pasta or in your favorite lasagna.
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I loved it. I think it had just the right amount of texture and a good ratio of meat-to-tomato. I of course used pork and turkey, but any 2 ground meats would do. I thought it was a good use of some leftover ground turkey hanging out in my freezer. Since I’m cooking for 2, I end up with leftovers that really needs to be cooked into something (like lasagna or tacos, etc) since it isn’t fresh anymore.

Chicken Spinach and Artichoke Nachos

You read that right. I took everything good about nachos and spinach and artichoke dip and married it. Happily. Ever. After.
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I had a bunch of apps on my ever running “to make” list of ideas so a few became dinner one night.

Ingredients:

3 cups fresh spinach, chopped fine
1 pkg frozen artichoke hearts (not jared in oil)
8 oz cream cheese (or plain greek yogurt)
½ cup prepared alfredo sauce
1 tbs chopped garlic
1 chicken breast, shredded
8 oz shredded mozzarella
multigrain tortilla chips

Directions:

Cook chicken breast and shred when cooled slightly.
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Add artichoke hearts, cream cheese, alfredo sauce, and garlic to a large large saute pan over medium heat for about 5 minutes.
Once the cream cheese is melted, add the chicken and ½ cup of the shredded cheese.
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Stir the dip well, turn the temperature to low, and begin layering chips, dip and shredded mozzarella. Make one layer with about ⅓ of the dip, cheese, and chips.
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Melt in the oven at 375 degrees until melted.
Layer more chips, dip, and mozzarella.
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Melt in the oven at 375 degrees until melted.
Top with remaining.
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Trust me. The layers melted before more layers are crucial. If you layer, layer, and layer and then melting will mean your bottom layers aren’t going to be melted and the top will be cooked too much.
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I had some leftover chicken and sundried tomato alfredo pasta with lots of leftover chicken. I shredded it up which made for a wayyy better use of the leftovers than I planned!
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Thankful and Full

Are you still feeling full of thanks? I’m feeling ever so thankful lately. I love this season of thanks, kindness, and giving.

Mr. J and I spent some time last weekend handing out turkeys and Thanksgiving fixings with our local food pantry. It was a wonderful day and felt so good to know 130 deserving families in our area would have a meal to share with their families. They were so thankful. I was brought to tears when one woman I was helping to her car told me she hadn’t turned her heat on yet.

The food pantry had a great system in place and I was thrilled to see how much the recipients got. In addition to the turkey, they got to choose a pie, then they got a roasting pan for the turkey filled with sides. I was glad we could help since we’re so lucky ourselves. I’ve never been hungry and it breaks my heart to think about it.

My sis and I are signed up to deliver baskets to critically ill patients in a few weeks. My office has taken on filling these wish-list baskets before, and Mr. J and I did some last year. Community Servings delivers 395,000 meals to critically or chronically ill patients and their families annually. They offer nutrition counseling and hands-on job training. Their mission is inspiring. I love how much they fill gaps real people face and how genius they are in using what they already have to help others.
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It is lovely to read facebook posts expressing gratitude rather than complaints. I have so much to be thankful for and I this season is a great reminder of how lucky many of us are.

Apple Cheesecake Dip

It is almost Thanksgiving and I have an easy 3 ingredient dip/dessert for you to have on hand if you’re worried about what you’ve planned to make. Or maybe you need one more thing to keep the masses fed.
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I saw this apple cheesecake dip on pinterest and thought it sounded awesome. It is one of those foods that just can’t LOOK as good as it tastes. I added it to a dinner of appetizers and it was awesome.

Apple Cheesecake Dip

Adapted from Cooking Classy

Ingredients:

8oz cream cheese
¼ cup caramel ice cream topping
¼ cup toffee pieces
apples for dipping

Directions:

Allow the cream cheese to soften slightly.
Beat cream cheese, caramel sauce, and toffee bits.
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Serve with sliced apples.

This has such great flavor for just a few ingredients. I liked the apple dippers but graham crackers would be good, or animal crackers.

The original recipe has the apples dipped into the cream cheese dip and then into crushed graham crackers. I added the toffee in the dip instead for a pop of crunch.
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This is a crowd pleaser and a super easy one to whip up. Something about it says fall to me, but apples are available all the time so I’m not sure where my season-ness is coming from. I definitely recommend this dip for an easy appetizer or light dessert. I love to be sure there are a few simple items when I’m hosting for an easy check mark on your list.

Tip: a few drips of lemon juice will help the apples not to brown. Prep the dip and refrigerate until you serve it. Slice the apples when you’re ready to eat!

(Plus, this one got Mr. J eating some fruit. Shhh! Don’t tell him!)