Butter-Basted Halibut with Curried Creamed Corn

You really need to make this just for the "halibut". Get it? haha! A wonderfully easy meal you can make in minutes that tastes like it took you hours! 

Ingredients:

- 2 Tbs olive oil
- 1/4 cup shallots, diced
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. yellow curry powder
- 1, 14 oz. can of creamed corn
- 3 sprigs of thyme
- 1 cup of halved cocktail tomatoes
- 3 Tbs butter
- 2, 6 oz. Halibut fillets
- fresh basil 

Add olive oil to a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes, stirring frequently. Add salt, pepper, and curry powder and stir. Pour in can of creamed corn and add thyme sprigs and tomatoes. Cook until it starts to boil and then turn the burner off. Let set on burner (without heat) while preparing the halibut.

How to butter-baste your halibut: In another large skillet, heat butter over high heat. Once melted, add halibut. Let cook for 3 to 4 minutes on one side while continually spooning hot butter on top of the fish. (You can tilt the skillet slightly to easily spoon the silky butter). The hot butter will cook the top of the fish without the need to flip the fish over. Keep spooning hot butter on top until the fish is done (opaque and fish flakes easily with a fork.) 

Remove thyme sprigs from creamed corn mixture and discard. Spoon creamed corn mixture in a dish and place the halibut on top. Add basil and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here. 

"Basting, Poaching, Pan-Searing, or Deep-Frying.... 

I'll eat it." - Anonymous

Quinoa and Broccoli Casserole

One of our favorite TV channels is the Food Network Channel. Alton Brown hosts a series called "Good Eats". He featured this recipe on an episode one night, and the next day I was at the grocery store buying all the ingredients. Slightly altered but still just as tasty. Need a great recipe for a gathering or party? Here it is. You're welcome! 

Ingredients:

- 1 1/2 cups quinoa

- 3 cups chicken stock

- 3 tsp. kosher salt, divided

- 12 ounces broccoli florets, chopped

- 4 to 8 ounces button or cremini mushrooms, chopped (if you're a huge mushroom lover, 8)

- 4 Tbs unsalted butter, divided

- 1/2 large onion, diced

- 1 Tbs dry mustard

- 1 1/2 tsp. smoked paprika

- 1/4 tsp. fresh ground black pepper

- pinch of red pepper flakes (1/8 tsp. or less)

- 1/4 tsp. ground white pepper

- 3 cups half and half

- 1 large egg

- 16 ounces sharp Cheddar cheese

- 1/2 cup mayonnaise

Place quinoa in a fine sieve or strainer and rinse thoroughly under cool running water. Drain.

Position oven rack in the middle of the oven and heat to 350 degrees F. 

Bring quinoa, chicken stock, and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 10 minutes. Remove lid and add the broccoli right on top of the quinoa. Cover and continue to cook 5 more minutes.

Heat a large skillet over high heat and add the mushrooms and 1/3 cup water. Cook until the mushrooms collapse, 2 to 3 minutes, and then add 2 tablespoons of the butter. Cook until browned. Remove to a large bowl. 

Add the remaining 2 tablespoons of butter to the skillet along with the onions and remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, red pepper flakes, and white pepper; and cook for 1 more minute. Add the half and half to the pan and heat until warm.

Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the skillet and add the cheese, stirring until melted. 

Add the quinoa, broccoli, mayonnaise, and the melted cheese mixture to the large bowl of mushrooms and stir to combine.

Pour the quinoa mixture into a 9x13 baking dish. Bake until set and just beginning to brown, about 45 minutes.  Cool 10 minutes before serving and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Cooking with love provides food for the soul." - Anonymous

Mini Breakfast Quiches

The thing I love the most about these is after you make the quick egg batter mixture, you can add anything and everything to the mixture. We ate at a Hibachi grill last night and had plenty of leftovers... until this morning! I made each with a few different ingredients for a little different taste. Easy and delicious, which makes for a very good morning. 

Ingredients:

- 6 slices of whole grain bread

- 3 large eggs

- 3/4 cup half and half

- 1/4 cup shredded cheese (any of your favorites)

- seasoning to taste

- Filling ideas: mushrooms, turkey kielbasa, broccoli, tomatoes, spinach, fresh herbs, onions, garlic, hibachi leftovers...  :) 

- chopped fresh chives 

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray. Using a 4-inch circular biscuit or cookie cutter, cut out the center of each slice of bread. Press each bread circle into a cup of the muffin pan. Bake for 7 minutes and remove from oven.

In a large bowl, combine eggs, half and half, and any ingredients you'd like to use for your easy breakfast quiche. Top each with a little shredded cheese and bake for 25 minutes, or until eggs are set. ENJOY!  For a printer-friendly version of this recipe, Click Here. 

"Breakfast isn't the most important meal of the day, coffee is." - Me 

Eggplant Tomato Lasagna

I'll take some please! And probably seconds as well! This gooey lasagna appears to be super unhealthy; but alas, it is not! With the substitution of eggplant in place of pasta, you can now enjoy a plate of this magnificent Italian dish and even go back for more! 

Ingredients:

- 1 large eggplant, sliced thin (I cut my slices into fourths so we could eat it easier)

- 1 large tomato, sliced thin (I cut these the same as the eggplant)

- 1, 32-ounce container part skim ricotta cheese

- 1.5 cups grated mozzarella cheese

- 1 tsp. minced garlic

- 1/4 cup chopped fresh basil

- 1 jar spaghetti sauce

- 1 tsp. oregano

- 1/2 tsp. salt

- 1/4 tsp. pepper

In a large bowl or kitchen aid mixer, mix ricotta cheese, garlic, basil, oregano, salt and pepper.

In a 9x13 baking dish, layer eggplant, tomato, 1/2 of the ricotta cheese mixture, and 1/2 of the spaghetti sauce. Repeat without the tomato.  Bake, uncovered for 45 minutes. Sprinkle mozzarella cheese on top and bake for another 15 minutes. 

Remove, let stand about 10 minutes, and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"I never met a lasagna I didn't like." - Jim Davis

Seared Scallops with Avocado-Parmesan Vegetable Spaghetti

After enjoying this wonderful dinner, we had quite a bit of leftover spaghetti. The next day I ate that cold. It was such a refreshing dish on a hot summery day with the fresh tomatoes, avocados, and basil! 


Ingredients:

- 1 cup (tightly packed) fresh basil, chopped
- 3 Tbs almond slivers
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1/2 tsp. salt and pepper 
- 1 tomato, chopped
- 1 avocado, chopped
- About 4 to 6 oz. vegetable spaghetti
- 1/4 cup olive oil
- 2 Tbs butter
- 1/2 lb. sea scallops
- 1/4 tsp. Old Bay Seasoning

Add basil, almonds, garlic, parmesan cheese, salt, pepper, tomato, and avocado in a bowl. Toss lightly. Set side. 

Cook spaghetti per instructions on the box. Drain and let cool slightly. Stir in olive oil. Add the basil mixture and combine.

Add butter to a large skillet over medium-high heat. Pat sea scallops with a paper towel to soak up any moisture. Sprinkle Old Bay Seasoning over sea scallops. Sear sea scallops for about 2 minutes on both sides. Remove to a plate.

Add spaghetti to a plate and arrange scallops on top. Garnish with a little more fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Love is that condition in which the happiness of another person is essential to your own."* - Anonymous