Remember last week when I was making my pretty flower pots? …Well, there was a bit of a mishap. A small hiccup in my plans…
I had planned to plant my herbs (cilantro, basil, and parsley), and some marigolds for the front stoop. I also thought I’d give a shot at growing my own tomatoes this year. After a trip to Lowe’s for some planters, soil, and seeds, I was ready to give my green thumb a go.
Here we were, Gracie & I, just minding our own business on the back porch, painting pots, planting seeds, and enjoying a glorious day.
My herbs and marigolds were sunning on the rail, and I was just finishing taking pictures of everything to share with you lovely folks when, suddenly, the unspeakable happened!
My tomato seeds went missing!
Now, let me tell you, I searched high and low for this mysterious, disappearing seed packet. I thought, maybe the wind blew it off the porch and it was floating around down below. I searched, and searched, and search…No seeds were found.
Finally, I gave up my search.
I cleaned up the porch, and went inside to put my pots in the windowsill, when, finally, I found the culprit.
I’ve never made scallops before. Apparently it’s just not something they teach you in school…So I Googled it. You find anything on Google. I learned how to crochet from Google. I learned how to use Oxyclean from Google. I learned how to get my dog to stop barking from Google. I learned how to cook scallops from Google.
Now, via Google, you will learn too.
Tonight for dinner we had Scallops and Pasta.
Paul LOVES scallops. He’s not able to eat them very often, but I’m sure if asked, he’d say they are one of his favorite foods. Me, eh, I’m not the biggest fan–but anything for my boo. I do like pasta, though. Yummm pasta…So this dinner worked well for the both of us–and it was really quite simple.
The first thing you need to do is put a pot on to boil the pasta. Don’t forget to salt the water. I cannot stress this enough, folks! You need to salt you pasta water! And I’m not just talking a pinch, I’m saying add a good tablespoon. A good fistful. A good amount of salt!
Adding salt raises the boiling temperature of the water. It doesn’t make the water boil faster, like most people believe, but it does make the pasta cook faster because it allows the water to get hotter than 212˚ (boiling point). I learned this from Google as well. The reason I stress salting the water though is not to make the pasta cook faster, it’s to season your pasta. This is the only way to actually season pasta because the salt won’t really stick once the pasta is cooked…so why not just cook it in salt? Salt, yummmmm.
So. First: boil your water.
While your water is boiling, chop up 1 tomato, a couple sprigs of parsley, 2 garlic cloves, and slice a lemon in half.
Also, measure out 1 cup of white wine (or chicken stock, or beer) and 1 tablespoon of butter.
Set all that stuff aside–once your pasta is done cooking, drain it and set it aside as well.
Now, for the scallops:
The most important thing about pan-searing scallops is to make sure they’re dry. So when you get them out of their package, put then on a plate with paper towel. Then flip them over, to dry the other side. Then, move them to a brand new dry paper towel. Then pat the top again. As they sit, their juices come to the surface, so make sure you pat them right before you put them in the pan. Oh, and sprinkle them with salt and pepper.
After a minute and a half, remove the scallops from the pan and transfer to a new paper towel.
(Note, these cooking times are for large sea scallops, cooking times are different for smaller sea scallops.)
Next, reduce the heat in the pan to low and add a tablespoon of butter (unless you have a lot of oil remaining in the pan from the scallops.) Add the chopped garlic. 10 seconds later, add the diced tomato. After about a minute, turn the heat back to high and add the wine (or chicken stock, or beer).
When you add the wine, the pan should steam a whole lot and all the brown bits from the bottom of the pan will be released. Use your spoon to scrape up these brown bits as you stir around the wine. Add the chopped parsley.
About a minute later, add the cooked pasta to the pot and mix it well. Sprinkle with fresh squeeze lemon juice (half a lemon).
Serve in a bowl with the scallops. Garnish with parsley sprigs.
Yumyumyum. My first scallops experience was a success and it only took about 20 minutes. Paul LOVED it too, an added bonus!
The easy to follow recipe:
Scallops & Pasta from Steamykitchen
Gotta go! I’m chatting with my Boo on Facebook chat….Well, umm…We’re on the same couch too…
Chicken Chila-what-ees? Chicken chilaquiles, I say. (Chee-lah-key-lays)
In light of my current trip, (I’m in TEXAS, visiting my best friend, everrr!) I’ve decided to give you a nice spicy, Mexican recipe.
This. Is. One. Of. My. Favorite. Dinners. (Paul’s too!)
This meal, chicken chilaquiles (let’s see how many times I can say it in one post!), is delicious. What are chilaquiles you might ask? Chilaquiles are a Mexican dish, traditionally with corn tortillas and a tomato-ey sauce with cheeeeese.
My recipe-bestie, Martha (yep, we’re on a first name basis), does a yummy spin on this traditional Mexican dish that’s spicy, warm, filling, satisfying, and authentic tasting–we could eat it every day of the week here at the Yerrick house. I a million-billion times recommend trying this recipe–you won’t regret it, and you’ll crave it daily. Also, you can make a big batch like I do and freeze the left-over’s for later!
First, let me say that I LOVE this cookbook. It’s by far my favorite cookbook right now.
The original recipe calls for rotisserie chicken–but I just boil chicken and shred it. You can do whatever you prefer.
Anyways, you’ll need 3 chicken breasts. Boil them, let them cool a bit. Shred them, then set them aside.
Next, you’ll need a red onion. A beautiful, delicious, juicy red onion.
Heat some oil in a stock pot on medium high heat and saute the onions, until tender, then the garlic, until fragrant.
Heres a quick tip about garlic…If you want the garlic flavor to stand out, then add the garlic at the end. If you want it to be more subtle, saute the garlic near the beginning.
Then a tablespoon-ish of salt (this should be adjusted to your liking).