Sunday, August 26, 2012

Blueberry Pomegranite Smoothie

Blueberry Pomegranite Smoothie

1 cup frozen mixed berries (blueberries, strawberries, raspberries)
6-8 oz. of vanilla yogurt
1 cup Blueberry Pomegranite Juice
about 1/2 - 1 cup of milk
a few ice cubes
1 -2 scoops of blueberry/pomegranite sorbet
 
 
Put all in a blender - YUM!  Serves 2-3.
 

Cajun Pan Seared Scallops with corn salsa

For the scallops:

2 Tablespoons of pan searing flour (Wegmans brand)
2 Tablespoons of corn meal
1 teaspoon of Emeril's Bayou Blast seasoning

Mix well.  Rinse and pat dry (cut in half if large) about 1 1/2 pounds of sea scallops.  Dredge in flour mixture.  Heat about 1-2 Tablespoons of butter AND olive oil in a large frying pan or electric skillet.  Pan sear till brown and gold, and scallops are opaque.  Turn once to brown both sides. 

For the salsa: (Make ahead of time)

Boil 2 ears of corn about 4 minutes.  When cool, cut off the kernels with a sharp knife.  Take about 1 cup of cherry tomatoes, and cut in half.  Slice two green onions thinly.  Peel and cube a ripe avacado.  Mix up about 1-2 tablespoon of olive oil (or Wegmans Basting Oil),  the juice from 1 lime, and about 1 Tablespoon of white wine vinegar.  Add garlic powder, cumin, pepper and salt to taste.  Whisk well, and drizzle over corn mixture.  Toss gently.  Top with fresh cilantro or parsely, chopped.

I served this with rice pilaf - a nice summery meal!

Wednesday, August 8, 2012

Stuffed Peppers with Orzo, not rice!

Stuffed Green Peppers!

4 green peppers, blanched in boiling water for 3 minutes, then sliced in half, de-seeded
1 pound lean ground beef
1/2 yellow onion, chopped
2 cloves garlic minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt to taste
pepper to taste
2 teaspoons Worcestershire sauce
1 cup cooked orzo
1 1/2 cups your favorite tomato sauce
Parmesan cheese, Italian blend cheese for tops

Preheat oven to 325 degrees. Blanch peppers in boiling water for 3 minutes.  Remove, drain, split in half, and remove seeds and inside ribs.  
In a medium skillet, brown beef, onion, garlic until onions are tender, and beef is no longer pink.  Add seasonings, Worcestershire sauce, and cooked & drained orzo.  Stir till well blended. 
Spray a large dish with PAM, place peppers inside.  Add about 1 Tablespoon of sauce in each pepper, fill with meat mixture, top with another spoonful of sauce, then cheese.  Pour remaining sauce around peppers.  Bake for about 30 minutes, or till tender.  I cover the dish with foil.