Seared Scallops with Fresh Linguine and Romano Cheese

So D made this.  It was a little dry, but very good.  Of course he made changes, but when does he not.
One change was he added garlic, because it screams for garlic.  He subbed Parmesan for Roman because that is what we had.  He used 1 pound of scallops (not the big kind but they weren't tiny either, so I don't know which).  We only had 3 servings because we used dried pasta and less scallops.

We had with salad. Would have again.

Seared Scallops with Fresh Linguine and Romano Cheese

The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops. Add mixed greens tossed with a balsamic vinaigrette.

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
1 (9-ounce) package refrigerated linguine (used dry)
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided (used Parmesan)
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops (used 1 pound)
4 lemon wedges
(Added garlic)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

Nutritional Information
Calories: 495; Fat: 12.5g; Saturated fat: 3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.5g; Protein: 51.7g; Carbohydrate: 42.4g; Fiber: 1.9g; Cholesterol: 110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg

Cooking Light AUGUST 2008

Honey-Shallot Roasted Chicken

Another hit from the Weber Real Grilling Cookbook (anyone with a charcoal grill needs this book). All I can say is you need to make this.

We had with Italian Grilled Zucchini and Onions, and Rosemary/Parmesan/Black Pepper Scones.

Honey-Shallot Roasted Chicken

Prep time: 20 minutes " Marinating time: 4 to 6 hours " Grilling time: 45 to 55 minutes

Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon roughly chopped
fresh rosemary
1 teaspoon crushed red chile flakes


2 whole chickens, 3 to 4 pounds each (used 1 5 pounder)

Paste:
1/4 cup extra virgin olive oil
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon finely chopped shallots
1 tablespoon finely chopped
fresh rosemary
Zest and juice of 1 lemon
1/4 teaspoon ground cayenne pepper

1. To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
2. Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine and refrigerate for 4 to 6 hours.
3. To make the paste: In a small bowl, mix the paste ingredients.
4. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
5. Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving.

Makes 4 to 6 servings (that was with the 2 chickens, we got 5 servings from 1 chicken).

Italian Grilled Zucchini and Red Onion

So D and I were tired of standard zucchini sauteed in a pan, so I started looking for new recipes and came across this.  It is very good.  I really like the flavor (not overpowering in vinegar, but enough to give the vinegar zing).  Neither of us likes mint in food, so we substituted basil.

Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

YIELD: 8 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables

Ingredients

1 tablespoon olive oil
4 (1/2-inch-thick) slices red onion (about 1 large)
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons red wine vinegar
1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh mint (used basil)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

Nutritional Information

Calories: 63; Fat: 3.3g; Saturated fat: 1.2g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 3.5g; Carbohydrate: 5.9g; Fiber: 1.6g; Cholesterol: 4mg; Iron: 0.6mg; Sodium: 215mg; Calcium: 86mg

Cooking Light MAY 2009

Cold Peanut Noodles with Shrimp

So this is once of those meals where got the ingredients (sort of) and then did our (D's) own thing.
First we couldn't find Chinese egg noodles, fresh or dried, so we went with dried angel hair.
Second, D just chopped the carrot into little rounds, he didn't matchstick them.
Third, we bought one of those little bags of peanuts at the checkout (3TBSP), so less peanut, but not really since we had crunchy peanut butter. Fouth, D didn't boil anything but the noodles.  He did everything else as a stir fry (first vegetables and then the shrimp). Finally, neither of us knows where the "cold" comes from.

With all those changes...it was great! 

Cold Peanut Noodles with Shrimp

The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.

YIELD:4 servings (serving size: 2 cups noodle mixture (1 C of angel hair), 1 tablespoon green onions, and 2 tablespoons peanuts)
COURSE: Main Dishes

Ingredients
1 tablespoon chopped fresh basil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter (used crunchy)
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 garlic clove, minced
12 ounces fresh Chinese egg noodles (used 8 oz dried angel hair)
1 cup matchstick-cut carrots (1Cup chopped)
8 ounces peeled and deveined medium shrimp (used 12 oz)
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts (used 3TBSP)

Preparation

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Nutritional Information
Calories: 486; Fat: 16.9g; Saturated fat: 2.9g; Monounsaturated fat: 7g; Polyunsaturated fat: 5.2g; Protein: 30.7g; Carbohydrate: 54.7g; Fiber: 5.1g; Cholesterol: 86mg; Iron: 3mg; Sodium: 933mg Calcium: 80mg

Cooking Light DECEMBER 2009

Nutritional Information the way D made it using Sparkpeople
Calories: 612.7; Fat: 17.9g; Saturated fat: 2.7g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 4.2g; Protein: 38.7g; Carbohydrate: 74.5g; Fiber: 6.6g; Cholesterol: 172.3mg; Sodium: 1041.2mg 

Summer Squash, Bacon, and Mozzarella Quiche

D made this.  Of course he didn't make the dough from scratch (who does that?).  He used Pillbury dough crush.  So that took off a lot of time.  He said it was really easy to make.  He thought about using a different cheese like Fontina but didn't.  The Mozzarella was mostly a binder.  I think the addition of the Fontina (or Swiss) would be good.

We both liked it.  We each had 2 portions. We had with a salad.  Would have again.

Summer Squash, Bacon, and Mozzarella Quiche

YIELD: 8 servings (serving size: 1 wedge)
HANDS-ON: 25 MINUTES
TOTAL: 2 HOURS, 40 MINUTES
COURSE: Main Dishes

Ingredients

Crust: (used Pillsbury Dough, so used non of the crust ingredients)
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
1/4 cup ice water
Cooking spray
Filling:
1 tablespoon extra-virgin olive oil
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
1 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation
(When using Pillbury Dough Crust, start at Number 4.)

1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
2. Preheat oven to 400°.
3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
4. Reduce oven temperature to 350°.
5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
6. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuvée les Amours" (Alsace, France, $18) is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher

Nutritional Information

Calories: 265; Fat: 14.1g; Saturated fat: 6.3g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 1.5g; Protein: 11.2g; Carbohydrate: 22.4g; Fiber: 1.2g; Cholesterol: 90mg; Iron: 1.7mg Sodium: 556mg; Calcium: 134mg

Cooking Light JULY 2011

Jalapeño and Beer Brined Pork

So I got this recipe from Homesick Texan. However, she was making chops and D decided he wanted to make a loin.  So that is what he did.  Overall taste was very good and smoky from the grill (we had a rain storm roll in right as he put the pork on the grill.  But the flavor was good.  I think left overs would be really good on a Cubano.  We had with zucchini, corn and cilantro, and green-chili rice casserole.

Jalapeño and Beer Brined Pork

Photo by ALB

Ingredients:
4 jalapeños, cut in half, lengthwise
6 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons lime juice
1/4 cup cilantro
1 12-ounce bottle of Mexican lager (used Bud Light)
3 pound boneless porkloin

Method:
In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro and beer. Place the pork in the container and then add cold water until the chops are covered, about two cups. Place the container in the refrigerator, and let the pork marinate for at least 8 hours.

To cook the pork, remove from them from the refrigerator and bring to room temperature, about 30 minutes.

You can cook it on the grill until a thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.

Nutritional Information from Sparkpeople (a little off since I don't know how to figure out how to calculate a discarded brine)
Calories 303.2; Total Fat16.5g (Saturated Fat 5.7g; Polyunsaturated Fat 1.8g; Monounsaturated Fat 7.3g); Cholesterol 87.7mg; Sodium 814.4mg; Potassium 639.9 mg; Carbohydrates 4.1g; Fiber 0.3g; Protein 31.2g

Cheddar Horseradish Burgers

I got this off of the WeWa website a week or 2 ago, and thought it would be good.  Especially since 2 people said it was good stuff.  They were not wrong.  There was a zing, but not overpowering.  We didn't use cheddar, we used Monterrey Jack with peppers because we had it on hand.  Would definitely have again.  We had with fries (shocking!).

Cheddar Horseradish Burgers

Posted by crissybear
Servings: 6

1 1/2 pounds extra lean ground beef -- (93% lean)
3 cloves garlic -- minced
2 tablespoons worcestershire sauce
2 tablespoons horseradish -- fresh grated or prepared
1 egg white
1/2 cup rolled oats (used Panko, Panko used in NI)
1/4 cup onion -- finely chopped (didn't use, not in NI)
cheeses slices optional (not in NI)
salt and pepper, to taste (not in NI)
6 Hamburger buns (Arnold Whole Wheat)

Put the beef in a large mixing bowl. Fold in remaining ingredients and season with salt and pepper.

Hand-form the meat into 6 burgers, cover them, and chill in the fridge while preparing your grill.

Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.

When the burgers are just about cooked, if using, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.

From Sparkpeople:
Nutirional Information

Calories 357.8; Total Fat 9.7g (Saturated Fat 3.4g; Polyunsaturated Fat 1g; Monounsaturated Fat .7g); Cholesterol 65mg; Sodium 481.4mg; Potassium 79.9 mg; Carbohyrates 35.5g; Fiber 1.7g; Protein 31.2g