Scallops and Grapefruit over spinach saute

What to make when you have these two ingredients....

Yesterday, I purchased scallops and when I got back to our shore house, I looked around and realized I had about 8 grapefruits. Sounded like an interesting citrus sauce.

first, start the spinach.
1/2 cup chopped red pepper
3/4 cup sliced mushrooms
1/4 sweet onion sliced
1T olive oil, and chopped garlic to taste ( I use at least 1 clove)

Saute the above ingredients in the heated oil until cooked. Add a large package of fresh baby spinach leaves in the saute pan, remove from heat and cover. Toss occasionally to wilt all the spinach.

Now make the scallops

1 pink grapefruit (need about 1 teaspoon of zest and 1/2 cup of strained juice)
3/4 lb of sea scallops patted dry
1T olive oil
1T butter
1 clove garlic chopped

Heat the butter and the olive oil until the butter starts to brown and add the scallops. Cook about 2 minutes a side until you have a brown sear on the outside (it might take a minute or two longer if the scallops are huge.) Flip and cook the other side. Remove from pan to a plate. Add the grapefruit juice and zest to the pan and scrape up all those brown bits. Cook until the sauce has reduced by half.

Put the spinach on a plate, arrange the scallops, drizzle the sauce over and that makes a quick and yummy meal!

Broccoli Velveeta Casserole

This is a much requested item at our church

use disposable 1/2 sheet pan

7 packages of frozen broccoli, defrosted and well drained
1 2 lb package of velveeta processed cheese spread
1 stick butter or margarine, melted

Topping
2 sleeves of ritz crackers, smashed in a ziploc bag (more if you like lots of topping)
1 stick butter or margarine, melted


Defrost the frozen broccoli and spread in the bottom of the sheet pan. Chop the velveeta into 1/2 inch cubes and mix in the broccoli. Drizzle the 1 stick of melted butter over the vegetable.

Crush the Ritz crackers in a ziploc bag, add the melted butter and shake to mix.
Spread the cracker top over the broccoli and cheese (dare I call it that?)

Bake at 350 for 30 minutes until the cheese is melted and the top is browned

Shredded Beef Roast

One beef roast, can use chuck or some tougher cuts
1 onion chopped into 1/2 inch pieces
1/2 package onion soup mix
2 Cinnamon sticks

Put the onions, onion soup mix and Cinnamon sticks into the bottom of a crockpot. Put your beef roast on top. Cook on high for 5 hours and low for another 3 hours until the roast is fork tender and can be shredded with two forks.

The roast will make it's own juice and mingle well with the onion soup and the Cinnamon. Shred in the crock pot so that the juices become incorporated with the meat. You can use this on a sandwich with BBQ sauce, in a burrito, in a casserole or any other way you can think of. Use this in the enchilada casserole recipe in this blog for a tasty treat

Rita's Sausage Bread

This is a favorite at our church coffee hours and a frequent family request

1 package of pizza dough in the can that you smash on the counter to open.
1/2 pound of bulk italian sausage sauteed and broken into small pieces
1 cup of mozerella cheese shredded
sprinkle of oregano or basil (your choice)
jared spaghetti sauce for dipping
Cooking spray

Heat your oven to 350
spray cooking spray on a cookie sheet (I use one with sides)
Spread out pizza dough on pan making sure all cracks are sealed
sprinkle on cooked sausage, sprinkle over mozerella cheese and seasoning
Roll the dough into a log stretching it into a "u". Make sure the seam side is down.
Optional (brush with olive oil and sprinkle with parmesan cheese)

Bake for 15 minutes or until the crust looks browned.
Remove from oven, cut into 1/2 slices and dip in warmed spaghetti sauce
Yum Yum

Scallops with Creamy Fresh Tomato Sauce and Pasta

2 pints cherry tomatoes
2T olive oil
1 generous pinch dried chopped garlic

Roast in oven at 400 for 30 minutes
remove and scrape all the good stuff into a sauce pan.

Cook the pasta according to package directions

To the tomatoes add:
1/2 cup 2% milk
1/2 cup chicken stock or
1/2 packet of seasoning from ramen noodles (chicken variety)
and 1/2 cup hot water from the pasta
Using a stick blender, puree the mixture until smooth, place on low heat to warm.

In a saute pan, add 2 T butter and 1T olive oil
Heat until the foam has dissapated
Add scallops (that have been thawed and patted dry)
sear on first side for two minutes
Flip and sear on the second side

Toss pasta with the sauce and place scallops alongside.

Mexican Shredded Pork

1 bone-in butt end pork sirloin roast
1 jar of salsa
1T dried garlic
1 Cinnamon stick
1 bay leaf
salt and pepper to taste

Put 1/2 the salsa and the spices on the bottom of a crock pot. Put the meat on top and put the remaining salsa over the top of the roast. Cover and cook on high for 6 hours. Part way through I pulled the roast apart where the butcher had cut it and let it continue to cook.

This makes great Mexican dishes like burritos and tamales....

Crab and Fish Artichoke Dip

2/3 c. mayo (I use the regular)
2/3 c. shredded cheddar cheese
1/2 package cream cheese
1/2 cup lump crab meat
1/2 cup cooked white type fish (use your favorite and break into small pieces)
1 jar marinated artichoke hearts, drained and chopped
1/2 tsp Old Bay seasoning
pepper to taste

Mix the mayo and cream cheese together, breaking up the big pieces of cream cheese. Add the cheddar cheese and chopped artichoke hearts, Old Bay seasoning and the pepper. Stir in the fish and crab. Bake at 30 for 30 minutes or so until it is all heated through and bubbly. Serve with whole wheat type crackers. Yummy!