Scallop Piccata

This is a great recipe I got from Cooking Light. I really love it as does Jon despite the fact he doesn't like capers. Serve it over angel hair pasta or brown rice.

1 1/2 lbs scallops (about 12 - 4 servings)
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 tsp canola oil, divided
1 garlic clove, chopped
1/2 cup vermouth. (I substitute white wine)
3 Tbsp chopped fresh parsley chopped
2 Tbsp fresh lemon juice
2 Tbsp butter
4 tsp capers

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and pepper over scallops. Add 1 Tbsp oil to pan, swirl to coat. Add scallops; cook 2 minutes on each side until browned. Remove from pan; keep warm.

Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add wine/vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, lemon juice, butter & capers, stirring until butter melts.

Drizzle sauce over scallops.

Fiesta Chowder

Fall is here!!!!  I absolutely love this time of year. The colors, the clothes, the food...I mean really, what's not to love about fall. I've got a great recipe for the season which I must admit I jumped the gun on a couple weeks ago. I got excited walking the dog one chilly morning, started craving some soup, so I made this a few days later. Granted the heat returned and it was about 80 degrees, but not now that fall has officially settled in...it's time to share because you have to try!

3 Tbsp flour
1 package fajita seasoning, divided
4 chicken breasts, cubed
3 Tbsp vegetable oil
1 medium onion, chopped
1 tspminced garlic
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can Mexican-style stewed tomatoes
1 4.5 oz can chopped green chiles
3 cups water
1 cup uncooked instant brown rice
1 (2 1/4 oz) can sliced olives (optional)
1 10 oz can condenses nacho or cheddar cheese soup
3 Tbsp chopped fresh cilantro
1 Tbsp line juice

Combine flour and 2 Tbsp fajita seasoning in ziplock bag, add chicken. Seal and shake to coat.

Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high: add onion and garlic. Sauté 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients & if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover, simmer 5 minutes. Remove lid, stir in cheese soup, 3 Tbsp chopped cilantro & lime juice.

Garnish with cilantro if desired and serve with breadsticks.


This delicious recipe is brought to you by Southern Living. Ignore any typos, I did this on my iPhone with a completely shattered screen! It's hard to proofread.

Bon appetit!