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Posts Tagged ‘easy recipes’

  1. White Wine Scallops Recipe

    August 20, 2010 by Daniel

    This make a very quick yet elegant improptu dinner for a special occasion…served with some Angel hair pasta to get all the wonderful flavors.

    WHITE WINE SCALLOPS

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: 15 Minutes

     

    INGREDIENTS:

    •1 cup all purpose flour
    •1/4 tsp. pepper
    •1/2 tsp. McCormick’s Old Bay seasoning
    •1 lb. scallops
    •3 Tbsps. butter
    •1 clove garlic, sliced
    •2 Tbsps. white wine
    •1 Tbsp. lemon juice
    •1 Tbsp. fresh parsley

    PROCEDURE:

    •Combine flour, Old Bay and pepper in large food storage bag.
    •Add scallops. Shake to coat. Shake off and discard excess flour.
    •Set coated scallops aside.
    •Melt butter in large skillet. Add garlic. Cook over medium heat for 1 minute. Remove garlic and discard.
    •Add coated scallops to skillet.
    •Cook over medium heat until light golden brown.
    •Remove from heat. Stir in wine, lemon juice and parsley.
    •Cook over medium heat until mixture thickens and bubbles and scallops are opaque. Serve immediately.

    Enjoy,
    Chef Phil

     


    Category Seafood | Tags: ,, | 2 Comments

  2. HONEY-ROSEMARY STUFFED PORK CHOPS

    March 29, 2010 by Daniel

    Pork, rosemary, and apples are an unbeatable combination of flavors. Here is a classic example.

    HONEY-ROSEMARY STUFFED PORK CHOPS
    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: < 30 minutes

    INGREDIENTS:
    • 2 Tablespoons olive oil (the good stuff), divided
    • 1/2 cup chopped red onion
    • 1 1/2 cups chopped Granny Smith apples
    • 3 tablespoons honey, divided
    • 2 tablespoons toasted sliced almonds
    • 2 teaspoons rosemary leaves, finely crushed, divided
    • 1/2 teaspoon cider vinegar
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon Garlic Powder
    • 4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
    • 1/4 teaspoon black pepper, fresh ground
    • 1/2 cup chicken broth

    PROCEDURE:
    • Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.

    • Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.

    • Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.

    Enjoy,
    CHEF PHIL

    Category Pork | Tags: ,,,,,,,,,,,,,, | 2 Comments