A few recipes I've made recently, and failed to photograph!

a few amazing recipes that i've tried recently! (i over-cooked and over-photographed over the holidays - so i've been slacking on it all....wompwomp)

Korean Beef Tacos (i just made the beef) - these were seriously flavorful and delicious! simple to make, but make sure to watch the crock pot.

Sweet & Spicy Green Beans (i omitted the honey) - these were crispy, full flavor - and i added sriracha sauce to give it an extra kick!

doesn't get much more simple than a toll house chocolate chip cookie - but if you want to stick to a tried & true recipe, try the Tollhouse Chocolate Chip Cookie!

I'm sure there are plenty more and I'll be sure to share them as they come! And I promise to try and do a better job sharing my life with the few readers that I still have!

holla!

Recipe: Skinny Beef Barbacoa

{Recipe via SkinnyTaste}

This recipe is spicy, juicy, easy, amazing and delicious! Please make this ASAP! tastes just like Chipotle Beef Barbacoa....if that doesn't sell you on it, then i dont know what will.

 Beef Barbacoa - Via Skinnytaste.com

(with my adaptations in italics)

"Ingredients: 

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice (whole lime)
• 2-4 chiptoles in adobo sauce (to taste) (i used the whole can, minus the sauce)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on high in a crock pot for 4 hours.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate."

note: i served mine with black bean and corn salsa, sofrito rice, and avocado slices. i suggest all of this. ah-mazing.

Recipe: Sausage Cheddar balls

finished product, so delicious!

this is a different version of a meatball! perfect for appetizers for any time of year!  i only made a few modifications to the recipe - i used lowfat sausage as well as low fat cheese. anything to make it a bit healthier this time of year!

ready to bake!!

i highly suggest you make these little guys! super simple, super flavorful, and crowd-pleasing!

Sausage Cheddar Balls
(slightly adapted *via Martha Stewart)
"Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons baking powder
• 2 cups grated cheddar (1/2 pound) (low fat)
• 1 pound bulk breakfast sausage (low fat)
• 1/2 large yellow onion, grated on large holes of a box grater (i diced)
• 3 tablespoons unsalted butter, melted 

Directions

1. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm."

food pics because i have nothing else as of yet....

the flower actually blooms in your glass and makes the BEST tea! @houseofnanking in san francisco

umm...we did damage.

flower tea before the flower opens up! so cool! i love House of NanKing

first homecooked meal back home - amazing. definitely could have seared the scallops a bit more, but they were still cooked well.

please disregard my fancy plate and utensils - but this salad was too good to not share! arugula+spinach+beets+sundriedtomatoes+romatomatos+goatcheese+greekdressing

i promise ill be back with more fun stuff coming up!

'lasagna'

This "lasagna" is soooo easy and delicious!!! i put quotations around lasagna, because there are no noodles. the various veggie layers act as my noodles.

make this as you would any lasagna. brown the meat, put in the layers as you wish (sauce, cheese, meat,  uncooked veggies - in whatever order. just put the sauce at the bottom so it doesnt stick!!)

in mine, i used yellow onions (diced at the bottom mixed in with sauce), yellow squash, red bell pepper, and zucchini. and then for my cheese i used 4cheese italian (reduced fat!) and a bit of shaved padana cheese (i think?? it's like parm). and ground turkey - but you could use ground chicken or beef as well!

hmm guess which side is mine, and which side is sissy's?

 bake at 400 degrees 25-30 minutes, covered with foil. then take the foil off and add the cheese to bake for another 15-20 minutes. i put mine in the broiler on hi for about 4 minutes at the end to get that crunchy, browned cheese effect!

make this! and enjoy!!!

Pedro&Vinny's Burritos

read the Arl Now review for pedro&vinny's here

and now my review: A+

here's why:

• fresh ingredients daily
• home made "goose sauce" - mango habenero sauce! (omg!) - and they bottle it for sale!
• home made cilantro habenero sauce! (double omg!)
• combo of the two (....and i DIE)
• reasonable prices - $6.45 for a steak burrito 
• steamed tortillas - REALLY steamed (30 seconds or more), not chipotle flash steamed.
• the owner, John Rider really made the experience special. your probably thinking "how can anything that has to do with a burrito shack be special?" - well - he was super personable, introduced himself and went through the whole menu with us and told us how his DC customers have been ordering for years. i went with all of his suggestions, and i couldnt have been happier.

i'm sorta worried about myself now that i know its walking distance from my house and open til 3am on weekends, but other than that, i'm seriously pumped that this restaurant opened in our Columbia Pike neighborhood!

Sloppy Joe Remix

sloppy joes are always one of my favorites! i looove them. i think that there are two reasons i love them so much: 1) my mom makes the BEST ones and 2) they remind me of It Takes Two with the Olsen Twins....love me some old school olsen twins! hahah!

i tweaked this recipe a bit to make it a little less tangy, and a little more sweet! so delicious. please make these, sloppy joes are such a crowd pleaser!


 Open-Faced Skinny Sloppy Joes
{slightly adapted from *Gina's Skinny Recipes}

• 1.25 lbs 93% lean ground beef sirloin
• 1 tbsp steak seasoning or seasoned salt
• 1 medium onion, minced (i used a pre-diced frozen bag)
• 2 cloves garlic, minced
• 1/4 cup mixed bell pepper, minced (i used a frozen blend)
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 1/2 tbsp brown sugar
• 2 cups tomato sauce
• 2 tbsp tomato paste

Chop all the vegetables really fine, using a chopper or food processor.

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add brown sugar. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns - we used whole wheat pita bread or whole wheat sandwich thins.

Enjoy!

Crrraaazzzyyy Feta!

guys, this picture is unappealing. but i kid you not, this is the MOST amazing dip/spread/condiment i've ever had. EVER. and i know i say that a lot, but this time i mean it! for realz.

Cava is one of my favorite restaurants in the DC area (a few locations), and they have this appetizer called Crazy Feta....and How Sweet It Is is one of my favorite foodie blogs..and she made a home made version of this.

needless to say, i had to make it. immediately. and it was well worth the expensive block of feta and burning my eyes after touching jalapenos (will i ever learn??).

MAKE THIS:

Crazy Feta

{*via How Sweet It Is}

From her site:

"makes about 2 cups [a little goes a long way!]
2 bricks of feta cheese, 8 ounces each
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week."

Enjoy! seriously.

Caprese Quinoa

ahhhh, i've had this recipe at the top of my to-make list since i first saw it! and it lived up to its hype! except i suck and put too much salt (more than the recipe called for apppparenntllyyy)....so yea. anyway, i ended up rinsing the whole thing off and then topping with basil oil..and what do you know? it turned out perfect! i love when mistakes turn out well in the end.

i only slightly adapted this recipe by adding lemon zest and a bit of lemon juice (umm and too much salt)...because apparently i cant go a day without lemon juice in my life.

Caprese Quinoa
{slightly adapted from How Sweet Eats}
makes about 3 cups worth
1 cup uncooked quinoa
1 large & 1 small heirloom tomato, diced
2 roma tomatoes, diced
3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)
10 large basil leaves, chiffonade
tsp of lemon zest, and juice of one lemon
1/2 teaspoon sea salt
1/2 teaspoon pepper
Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes).  Add in the tomatoes, cheese, basil, lemon zest and juice, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

Homemade Basil Oil
from myrecipes
1 cup olive oil
1 1/2 cups packed basil leaves (I used 3 handfuls), coarsely chopped
Blend oil and basil leaves in a blender or food processor for 30-60 seconds, just until the two are mix. Pour mixture into a small saucepan and heat over medium heat, just until bubbles appear around the edges. Heat for about 5 minutes, the remove from heat and let cool completely. Once cool, pour through a fine mesh strainer and press on the basil leaves to release all the oil. Store in an airtight container for 2-3 weeks – stays fresh best if set in the fridge.

Enjoy!!!

summer pasta salad!

i just posted about some of my farmers market purchases, and i was not kidding when i said how delicious the produce was! my whole car smelled like a caprese salad before i even got home thanks to fresh basil and tomatoes :)

i knew i had to use most of this immediately. sadly it wasn't because i thought it would go bad, it was because i couldn't handle another minute without it....

so i made a delish, fresh pasta salad!

ingredients for the salad:

• handful or two of cooked whole wheat pasta - i used penne
• handful of grape tomatoes (yellow or red), chopped into two or four pieces
• two or three radishes, thinly sliced
• palmful of frozen (or fresh!) sweet white corn kernels
• a small plum tomato, diced
• handful of basil, chiffonade

ingredients for dressing:

• juice of one lemon
• teeny bit of lemon zest - gah, im so good at measuring...
• pinch of cayenne - or in my case, a lot more than a pinch
• pinch of sugar, salt and fresh ground pepper
• tablespoon or two of evoo

preparation:
whisk together dressing ingredients and toss all salad ingredients in with the dressing! 

enjoy! i know you will! it's the most refreshing salad ive had in a while! i'm going to try it with more veggies and no pasta next time! mmmmm!

mexican lettuce wraps!

i suppose this dish was inspired by pf changs lettuce wraps...but mostly because me and sis didnt want to fill up on carb loaded fajita wraps!

most simple dish ever! and SO flavorful!

ingredients:

• chicken breasts, each breast cut into 4 pieces (however many you need...we used three chicken breasts and that provided a LOT of shredded chicken)
• a packet of reduced sodium taco seasoning
• guacamole, store-bought or homemade
• refried black beans
• large romaine lettuce leaves
• extras:
• reduced fat sour cream
• reduced fat mexican shredded cheese blend

to prepare the chicken, toss the pieces of chicken in about half a packet of taco seasoning. put some EVOO into a skillet and heat on high. add the chicken, brown it on one side and flip. brown the other side, add some chicken stock, reduce to medium heat, and add a lid on the pan.  cook through, flipping occasionally, about 5ish minutes! (i suck at timing, i just check every few minutes)

to shred the chicken, use two forks to pull the meat, or use a handy dandy choppy choppy from pampered chef like i did!

 

wash your romaine lettuce, and layer all the ingredients as you wish!

seriously delish, and if you omit cheese and sour cream - superrr healthy! :)

enjoy!! :)

chicken tenders!

baked chicken tenders are my new fave! baked chicken is SO much more moist than on the pan or grill. maybe i just suck at both of those. it's entirely possible.

anywho.

i added some cayenne pepper - YUM. spicy chicken tenders that tasted a little like Wendy's spicy chicken nuggs! mmmmm. this was the second time i've made them in about a week. that good.

this recipe is slightly adapted from Gina's Skinny Recipes!

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 2 tbsp panko
• however much cayenne - i prob put about a 1/2 tsp.
• 2 tbsp grated parmesan cheese
• olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Pesto Baked Chicken

 you guys. this is OMG amazing and it takes 4 ingredients. FOUR. that's it.

 Baked Pesto Chicken
{from kayln's kitchen}

Ingredients:
4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Preparation:
Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 (**i did 20 because my chicken was cut a bit thinner) minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, but if you're eating this for phase one, just spoon the juice over the chicken.

ready for the oven - bake at 375 for 20-25 (depending on how thin/thick you cut the chicken strips)

ready for the oven part 2 - broil on high for 5 mins.

the flavor was so intense and the chicken was cooked perfectly! i cant wait to make this again! next time, i think i'll make my own pesto - my dad has the best recipe that i have yet to make on my own!

Chickpea and Sweet Pepper Arugula Salad

i've made this before without my own pictures, wanted to post again because i modified the recipe!

 
this recipe is from Picky Palate, and once again, i highly recommend it!

i modified it slightly by adding a handful of chopped hot cherry peppers (jarred). they added a perfect kick that didn't distract from any of the elements of the salad.  i also cut the olive oil down a lot and used more lemon juice instead.

Recipes I've made recently!...

...that i forgot to take pics of...

Cilantro Chicken Salad from Gina's Skinny Recipes

thats my ugly attempt at a picture. this is the salad, with shredded chicken added, over Israeli couscous

 Couscous Summer Salad tossed in lime vinaigrette from Simply Scratch

two extremely fresh, delicious spring/summer options! the chicken salad was amazing over arugula with diced tomatoes. the summer salad was just amazing. so fresh and the lime gave it the perfect amount of citrus twist.

highly suggest you make these!

Pierogi Casserole

 i found this AMAZING recipe on How Sweet Eats, and i know i had to make it immediately. slight problem, i was heading to cancun two weeks after this posted, and this is not the most healthy recipe in the whole world. but you better believe i book marked it on my delicious site and made it immediately after returning. it is absolutely the most delicious potato thing ive made since the blue cheese mashed potatoes i made for christmas...and i am not a potato fan.

ok let's stop putting off the goodness, here is the recipe, slightly adapted.

Pierogi Casserole
{slightly adapted from How Sweet Eats}

8 medium yukon gold potatoes, peeled and cut into fours
2 medium onions, chopped
1 bunch of green onions, chopped thinly
8 ounces of cheese, cubed or shredded (I used 2% sharp cheddar - and used about 12oz)
1/2 pound pasta (whole wheat lasagna noodles in our case, but almost anything will work)
1 1/2 sticks of light butter (had to tone it down a bit)

Prep:

Preheat oven to 350.
Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. (i forgot this, so i just cut it up on top of the noodles - worked just fine) Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft, add green onions and saute for another minute or two.
Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.
Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes. This is best when served immediately, but still tastes good after being in the fridge for a day or two (if it lasted that long.)

Dinner: Lemon Chicken Gyros and Spanakopita dip

 Lemon Chicken Gyros and Tzatziki Sauce *via Can You Stay for Dinner - a new favorite site of mine!

the chicken packed a punch of lemon-y citrus flavor (i added extra lemon juice and cooked the chicken in all that deliciously saucy marinade!! it came out sooo moist) and the tzatziki with diced cucumber added the perfect condiment to the flatbread! i highly suggest you make this immediately!!!

Lemon Chicken Gyros with Tzatziki and Feta - slightly adapted from *here
makes 2

• 1 teaspoon dried oregano
  
• 1 teaspoon dried thyme
  
• 2 cloves garlic, minced
  
• ¼ teaspoon pepper
  
• ¼ cup fresh lemon juice
  
• 2 tablespoons extra-virgin olive oil
  
• 8 oz boneless, skinless chicken breasts, cut into strips
  
  
• ¼ cup plain Greek yogurt (fat free!)
  
• 2 teaspoons minced fresh dill
  (added diced cucumber and S&P here!)
  

• 2 flatbreads
  
• 1 tomato, diced
  
• ½ small red onion, thinly sliced
  
• ½ cup crumbled feta cheese
  
• minced fresh parsley, for serving
  

In a medium bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour.
Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side, until the pieces are no longer pink in the center.
Meanwhile, in a small bowl, combine the yogurt and dill. Spread a thick smear of this homemade tzatziki sauce onto a warmed flatbread, followed by crispy shredded lettuce, tomatoes, feta cheese, and a sprinkling of fresh minced parsley.

find the recipe on Pioneer Woman's site here!

crisp up some whole wheat pita bread in the broiler and dip away! this was delicious, a greek take on spinach dip! i'll definitely be making this again for a party!

Spanakopita Dip - slighty adapted from *here

• 1 container (17.6 Ounce) Container Greek Yogurt
• 1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture
• ⅓ cups Feta Cheese Crumbles
• 2 Tablespoons Minced Fresh Parsley
• 2 teaspoons Garlic Salt
• 1 teaspoon Minced Fresh Garlic
• 1 teaspoon Fresh Dill Weed
• ½ teaspoons Paprika
• ¼ teaspoons Freshly Ground Black Pepper

Begin by combining yogurt with spinach and all other dip ingredients in a large bowl. Stir well until evenly combined. Store, tightly covered, in the refrigerator for at least 1 hour prior to serving. Serve with sturdy chips, crackers, vegetable sticks or spread on bread.

greek flatbread pizza for dinner!

dinner with the girls last night was amazing! naan + million of veggies + baked to perfection at 350 = heaven on earth. especially when topped with arugula, my favorite!

cheesy cheesyness enchiladas - a la jess

this really needs no intro besides this recipe (and all of its delightful comments!) came from JMo and her Dad, Charlie! it was for potluck last night, and it.was.AMAZING. hands down the best enchiladas i've ever had!
{gotta give credit to sara shef for the prep - jess was too busy working to make them before din.}


{from jess}
hi! so you want enchiladas huh? well... here's how! follow these easy steps:

first youll need:
package of flour tortillas (they usually come in either 20 or 30)
~1.52 lbs of chicken breasts (i get the little chicken finger lookin ones)
8 oz of fat free sour cream
8 oz cream cheese
1 can chicken broth, low sodium
8 oz of monterey jack cheese (and another package to sprinkle on top
if you want)
1 small can of diced green chiles
1 onion, diced
2 cloves garlic, minced
cilantro
peppa
cumin

preheat oven to 350 degrees.

NOW for the chick:

saute onion, garlic and olive oil in a pan. when they start cookin add
your diced chicken. cook until chicken is done. set aside.

for the sauce:
pour can of chicken broth, sour cream, cream cheese, monterey jack
cheese, cilantro and mix together on med HI and stir until it looks
like creamy cheesyness. add pepper and cumin to taste. (i use a lot of
peppa bc i love it)

pour about 1/3 of the sauce mixture in your chicken/onion mixture.

now, take about 8 tortillas at a time... rub each one down with water
and stack em up and put them in the micro for 50 secs.

scoop about a spoonful and a half of the chicken mixture into each
tortilla, roll up like a mini wrap and stick it in a casserole pan.
keep doing that with each tortilla until the bottom of the pan is
filled on up. you can use multiple pans until you run out of supplies.
pour the rest of the cheesy sauce on top of all the enchiladas. top
with more shredded cheese. cook for about 30 mins, until theyre
bubbling and brownish. EAT YUM YMMIYMGUNGUND YUM.

enjoy!

 i especially like the last part "EAT YUM YMMIYMGUNGUND YUM." they really are that YUM!

below is a pic of our potluck spread! chicken enchiladas, guacamole, mango salsa, fruit salad, 7-layer dip, and more shrimp tacos! it was a good one, you guys!

Dinner: Sea Scallops, Tabbouleh, and Sweet Potato Fries

this is going to be a jam packed post of pictures and recipes!! my new roommate (and sorority sistaaaa, holla!) Becca loves to cook as much as i do so i cant take full credit! we worked together to make this AMAZING meal, and while the cooktime was long, the real prep wasn't time consuming at all! :) perfect weeknight or weekend meal!

Seared Sea Scallops (how's that for alliteration!!??)

Ingredients:

• 1 lb jumbo sea scallops (wild caught - always!)
•  paprika, to taste
• cayenne pepper, to taste
• s&p to taste

Preparation:
pat dry fresh scallops with a paper towel to ensure that real crisp outside when cooked.  combine all ingredients in a tupperware bowl (or whatever you have!) heat a skillet pan with a bit (1tbsp will do) of evoo.  once the pan is heated and coated with evoo, place scallops in the pan. cook on each side for about a minute, or until opaque. you dont want to overcook these guys, so pay attention :)

serve immediately. enjoyyyyyy!! :)

Tabbouleh
(found *via GimmeSomeOven)

Ingredients:

• 1/2 cup bulgur (a.k.a. cracked wheat)
• 2 cups of water or chicken stock
• 2-3 cups of curly parsley, finely chopped
• 1/2 cup of mint, finely chopped
• 1/4 cup of scallions, finely chopped
• 3-4 roma tomatoes, chopped
• 2 Tbsp of olive oil
• juice of half of one lemon (or more to taste)
• 1/2 tsp salt

Method:
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur.  Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl.  Add oil and lemon juice, and stir until well mixed.  Add salt to taste.
Serve immediately or refrigerate for up to one day.

Sweet Potato Fries

Ingredients:

• 2 sweet potatoes, peeled and cut to desired size
• evoo
• paprika, to taste
• cayenne pepper, to taste
• s&p, to taste

Preparation:

pre-heat oven to 425 degrees. mix all ingredients in a bowl and place on foiled tray.  add extra cayenne and paprika if desired (we did!). bake for 35 minutes at 425. for the last 5 or so minutes, put the oven on low broil - this gives it a bit of a crisp at the end!

SO DELICIOUS!!!