Seared Blood Orange Scallops with Rustic Pea Hummus

Seared Blood Orange Scallops with Rustic Pea Hummus

This elegant meal, which is equally suitable for a special occasion or a weeknight dinner, comes together in a matter of minutes. The scallops get a quick dousing of fresh squeezed juices, garlic powder and salt & pepper, then are seared to perfection in about 4 minutes. The pea hummus can be made beforehand and so can the salad (which is quite simply 3 ingredients: mixed greens, walnuts and blood oranges topped with a squeeze of fresh blood orange - no dressing needed).

All told you can have this dinner for four on the table in under 20 minutes. Oh, and it's perfectly Paleo, too.

1) Prep your salad and place on the plates, then get to work on the Pea Hummus. For the Pea Hummus, I used this recipe from the Le Pain Quotidien Cookbook:

Rustic Pea Hummus
adapted from Le Pain Quotidian
makes 1 cup, enough for 4 smears (double recipe for a heartier portion)

1 cup frozen organic peas, at room temperature (soft)
2 Tbsp organic tahini
1 Tbsp extra virgin olive oil
sea salt
fresh cracked black pepper

Blend all ingredients together in a food processor or by using a hand blender. I left mine chunky for a more rustic feel but you could blend to a smooth puree if desired.

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2) Add your smears to the plates with salad already on them. Now you're ready to make your scallops.

Seared Blood Orange Scallops
serves 4

16-20 wild caught sea scallops, 10-20 per pound size (4-5 scallops per person)
1 blood orange, juiced and zest reserved for garnish (zest first, then juice)
1/2 lemon, juiced
garlic powder
sea salt
fresh cracked black pepper
1 Tbsp salted butter for cooking (Kerrygold is my favorite)

Heat large skillet to medium high and add butter. Squeeze blood orange and lemon over the scallops, then sprinkle with garlic powder, sea salt and fresh cracked pepper. Mix to coat and season once more with garlic powder, salt and pepper.

Place in hot pan (you should hear it sizzle when you add the scallops), cook for about 2 minutes on each side.

3) Remove and place evenly atop the Pea Hummus smear on each plate, 4 to 5 scallops per plate. Top with the blood orange zest and serve immediately.

Beautiful and delicious!

Boom, done.

Vegetable Frittata

If you ask me, the perfect vegetable frittata is airy and fluffy on the inside with a crispy, browned cheesy top, and bursts of flavor from the charred veggies in every delicious bite. Frittatas are surprisingly easy and quick to make and you can vary the veggies and cheeses you select, as almost any will do.

Today I used onions and sun-dried tomatoes because that's what I had on hand; and my beloved Parmigiano Reggiano, because you can never go wrong with that. If I'd pre-planned, I would have also added thick sliced fresh mushrooms, chunks of garden-ripe tomatoes, and perhaps some sliced zucchini, too. Oh, and creamy goat cheese would have been amazing, also!

Anyhoo, I used what I had on hand and it worked out juuuuust fine. I also leaned on this Alton Brown recipe for general guidance because it had been a strangely long while since the last time I had made a frittata. I will not make that mistake again. Frittata Friday anyone?

Vegetable Frittata

serves 4

ready in about 20 minutes

Ingredients:

1 Tablespoon butter

1/2 medium-sized onion, sliced or thick chopped

6 eggs

3 teaspoons grated Parmigiano Reggiano

1/2 teaspoon sea salt

1/4 teaspoon fresh cracked pepper

1/4 cup sun-dried tomatoes

large pinch of fresh chopped Italian parsley

1/4 cup shredded Parmigiano Reggiano

Set oven to broil.

Heat a 10-inch non-stick oven safe skillet on stovetop to medium-high.  Add butter and onion and saute for about 3 minutes.

While onions are cooking, beat eggs, grated Parmigiano Reggiano, salt and pepper in a bowl with a fork until blended (as you would for scrambled eggs). Set aside.

Add sun-dried tomatoes to skillet with onions and saute for about 1-2 minutes.

Pour egg mixture into skillet and stir with spatula, then cook for approximately 3-4 minutes until bottom is cooked but top is still very wet. Sprinkle fresh parsley and shredded Parmigiano Reggiano on top and place in oven under broiler.

Broil for approximately 2 1/2 - 3 minutes until eggs have puffed up and browned on top.

Slide from pan onto plate, slice and serve.

Excellent served any time of day alongside a mixed green salad dressed lightly with a lemony vinaigrette.

I also really enjoyed spreading a little wedge of Laughing Cow Light Creamy Swiss Cheese to the top. It added a rich, creamy decadence for only a few more calories (+35 calories per wedge).

Frittatas are super easy and quick to make and look incredibly impressive when done - all puffed up and browned. Your guests will be amazed and wonder how you did it so effortlessly!

Mexican Beef and Bulgur Salad

Bulgur is a healthy whole wheat grain that's low in fat and a great source of fiber and protein. The quick-cooking variety cooks in 12-14 minutes and reminds me of the mild flavor and hearty texture of steel cut oats. It's filling and can be easily transformed to take on the nuances of whatever dish it's used in.

Bob's Red Mill Quick Cooking Bulgur
Net 23 grams carbs per serving (1/4 cup dry), a very filling serving

In this easy and quick recipe, I used RO*TEL Original Diced Tomatoes and Green Chilies plus some additional Mexican seasonings to produce a delicious and hearty one-dish meal in under 30 minutes.

RO*TEL, fresh chopped onions and garlic

Mexican Beef and Bulgur Salad

Serves 4

Ready in Under 30 Minutes

Ingredients:

1 cup Bob's Red Mill Quick Cooking Bulgur, prepared according to package directions PLUS add 3/4 teaspoon salt to water before cooking

1 pound lean ground beef

1/2 medium-size onion, chopped

3 to 4 large cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon salt

3/4 teaspoon fresh cracked pepper

1 can RO*TEL Original Diced Tomatoes and Green Chilies 

1/4 cup fresh chopped cilantro (leave out if you dislike cilantro)

1 small head iceberg lettuce, rough chopped

Optional Garnish:

low fat Mexican four cheese blend

low fat sour cream

salsa

While bulgur is cooking according to package directions, heat a large non-stick skillet to medium high and add ground beef.   Brown ground beef breaking it up as you go for about 8-10 minutes or until almost fully cooked.

Add onions, garlic, cumin, salt and pepper and stir to combine. Continue cooking over medium high heat, stirring occasionally and allowing onions and garlic to soften and become fragrant, about 3 more minutes.

Add entire can of RO*TEL and fresh cilantro to beef mixture, stir to combine. Reduce heat to medium.

By this time your bulgur should be ready (water fully absorbed).

cooked bulgur

Add bulgur to skillet with beef mixture and stir to combine. Taste for seasoning and add additional salt or pepper if needed.

Remove from heat and serve individually over beds of lettuce. Top with cheese, sour cream, and salsa as desired.

NOTES:

• This mixture is excellent as a leftover and reheated the next day.
• It's also amazing as a burrito filling. Just place in a warm, low carb tortilla, add desired garnishes, wrap and eat. Fat-free refried beans make an excellent additional filling.

Easy Lean Shredded Pork Tacos

Shredded pork tacos often involve cooking a fatty, large pork shoulder or butt roast, which can be intimidating and difficult to maneuver. For an easy and lean version, try using a lean pork tenderloin. Seasoned with a packet of your favorite taco seasoning and cooked in your slow cooker yields flavorful and beautiful tacos with little effort. I also used low carb tortillas making this even healthier.

Easy Lean Shredded Pork Tacos

Serves 3-4, 2 tacos per person

Special Equipment:  Slow Cooker

Prep Time: 10 minutes, Cook Time: 3 1/2 hours on low

1 pound lean pork tenderloin

2 Tablespoons extra-virgin olive oil

1 packet taco seasoning mix, divided

1/2 cup chicken broth

8 low carb tortillas, regular size (I used La Tortilla Factory Smart & Delicious Original Tortillas)

Optional garnishes: chopped cilantro, chopped onion, shredded cheddar cheese, sour cream/Greek yogurt

Heat a large cast iron or regular skillet on stove over high heat.

Remove pork tenderloin from wrapper and rub with olive oil first,  then rub half of taco seasoning packet to coat well and set aside. Reserve remaining half of taco seasoning.

unwrap pork tenderloin and rub olive oil all over to coat

use half of taco seasoning packet and rub all over to coat

In slow cooker set to low, add chicken broth and remaining half of taco seasoning and stir till well mixed. Set aside.

With tongs, carefully place coated tenderloin in hot skillet, sear for approximately 45 seconds - 1 minute per side.

carefully place coated tenderloin in hot skillet

quickly sear on each side, this is a little too brown

Using tongs, remove from skillet and place whole seared tenderloin in mixture inside slow cooker set to low and place lid.

Cook for approximately 3 1/2 hours, until tenderloin easily shreds with a fork. Be careful not to leave cooking too much longer since most of the liquid will be absorbed by this time. You may add additional chicken broth if needed to keep moist.

Using two forks, shred pork tenderloin and mix well.

shred with two forks

Turn slow cooker to warm until ready to serve.

Warm low carb (or your favorite) tortillas, top with shredded pork and your favorite garnishes like: cilantro, onions, cheese, sour cream.  And depending on your mood - pop the top on an ice cold Pacifico beer and enjoy with lots of fresh squeezed lime.

so yummy

Chocolate, PB, and Banana Smoothie {healthy, high protein, low calorie}

Chocolate, PB and Banana Smoothie

In an effort to get a jump start on my annual New Years Day resolution to eat healthier and lose weight, I discovered the best protein shake ever. Heck, it's a great shake - period. In fact, I hesitate to even tell you that this is a "protein shake" because most of the protein shakes I've tried usually have that funny aftertaste that always gives it away. You know, the kind you have to make yourself drink because it's good for you?

Well, enter this sinfully delicious and creamy masterpiece of a smoothie to the rescue! It's breakfast...it's dessert...it's healthy and low cal! How can a smoothie with chocolate, peanut butter and a banana be low calorie, you say? Well, I'll show you...

The "magic" ingredients to the best protein shake ever!!!!

Below is the nutritional data for everything but the banana which is approximately 105 calories for one that is medium size.

The big savings on calories and fat comes from the PB2 (45 calories vs the usual 200). There's also considerable savings using unsweetened almond milk vs. regular milk. And the Bluebonnet Whey Protein Powder has excellent stats as well, not to mention GREAT natural chocolate flavor. Lastly, I highly recommend Nancy's Organic Plain Nonfat Yogurt vs. other similar brands. Nancy's has considerable flavor (tart), whereas other brands lose their flavor when they lose the fat. {Update:  When I can't find Nancy's, I use Chobani's 0% Plain Greek Yogurt and am very happy with the substitution. I especially love Greek yogurt for it's amazing texture and very high protein content.}

So the following recipe will yield around 24 ounces (this is a HUGE and very filling drink) at approximately 343 calories, 38 grams protein, 3 grams fat, 25 grams of sugar (24 grams of the 25 coming from naturally-occurring sugars in the yogurt and banana). Feel free to halve the recipe if you like, however I prefer to have this as a meal replacement and I love getting the full 38 grams of protein in.

Chocolate, PB, and Banana Smoothie

Serves 1 (very large drink, approximately 24 ounces)

Approximately 343 calories and 38 grams of protein

Ingredients:

1 scoop Bluebonnet Whey Protein Isolate, Natural Chocolate Flavor

2 Tablespoons PB2

1/2 cup Nancy's Organic Nonfat Plain Yogurt (or Chobani 0% Plain Greek Yogurt)

1/2 cup Silk Unsweetened Almond Milk

1 medium-sized ripe banana

5-6 cubes of ice

Place all ingredients in blender and blend until smooth and creamy.

Next, enjoy drinking the most delicious guilt-free, chocolatey, peanut buttery, banana smoothie!!!

I have one almost every day and it fills me up for hours!

Parmesan Crusted Chicken {Hellmann's Mayo Recipe}

Wow! This recipe by Hellmann's/Best Foods sounds too good to be true - with it's 4 ingredients, 5 minutes of prep time and 20 quick minutes of baking time - but it's totally true and totally amazing! Even my husband who is not a fan of mayo (a key ingredient in this recipe) absolutely raved about this dish and cannot wait to have it again. In fact, I wanted to take a picture of him enjoying it but he devoured it before I could grab the camera! Hellmann's, or Best Foods Real Mayonnaise as those of us on the west coast know it, really knocked it out of the park with this recipe.


Think juicy, moist, tender and incredibly tasty. Don't let the limited number of ingredients fool you. Their mayo gives it all the richness in flavor you could desire.

Yep - just these 4 easy ingredients, that's all it takes to get moist, delicious
Parmesan Crusted Chicken in well under 30 minutes.  Really!!

So amazingly moist and rich!

Parmesan Crusted Chicken

(recipe courtesy of Hellmann's/Best Foods, sponsored post)

serves 4

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann's or Best Food's Real Mayonnaise

1/4 cup shredded Parmesan cheese

4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast

4 teaspoons Italian seasoned dry bread crumbs

Place mayo and cheese in a small bowl and mix.

Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

Next evenly sprinkle bread crumbs atop each.

Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra browned on top.

Season with a dash of fresh cracked pepper and sea salt, if desired.

Serve with a veggie like these delicious fresh french green beans that I steamed.

YUMMMMM!

8/20/12 Update:
I'm not kidding when I say I make this dish practically every week and have been since my original post almost a year ago. It's ALWAYS a hit. It's quick, inexpensive, reasonably healthy and amazingly delicious. A few things some of you have asked about:

• I use chicken cutlets that I buy at Gelson's - the thin ones - or you can just butterfly a normal boneless breast and that will yield 2.
• You can definitely use normal boneless breasts, just increase your cooking time by at least 10 minutes (original cooking time for thin cutlets is 20 minutes, so for thick boneless breasts cook them at least 30 minutes, or until they are no longer pink inside/fully cooked).
• I've used light mayo (and just about every form of mayo there is) and it comes out fabulous every time.
• Many of you have said you've experimented by using yogurt (Greek, plain, 0%, or light), and/or sour cream (regular or light) in place of the mayo and had great results. If you choose to substitute, especially with 0% Greek yogurt, consider adding some fresh squeezed lemon juice, garlic powder, and some extra salt and pepper to the mix to amp up the flavor.

This was a sponsored post. The opinions expressed herein are my own and were in no way influenced. This recipe is awesome!

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If you like this recipe, check its healthier Paleo, Keto and Bulletproof cousin Parmesan Crusted Halibut!

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Shrimp Linguini with Garlic and Sun-Dried Tomatoes

Shrimp Linguini with Garlic and Sun-Dried Tomatoes

Talk about quick, easy and satisfying. This dish has it all. I used frozen peeled and deveined wild caught shrimp and whole wheat linguini - both cook very quickly. And I used jarred sun-dried tomatoes plus the oil they were marinated in so this dish came together in under 20 minutes.

Use the oil and seasonings from your
sun-dried tomatoes to cook the shrimp

One of the other things I really love about quick pasta dishes like this is that I can whip it up for lunch for one, or easily increase the ingredients to accommodate as many servings as needed. In this case I made enough for 2 for dinner.

Shrimp Linguini with Garlic and Sun-Dried Tomatoes

Serves 2 (recipe easily doubled)

4 ounces whole wheat linguini, cooked according to package directions, reserve small amount of pasta water

20 medium (41/50 count) peeled and deveined wild caught shrimp

2 large cloves fresh garlic, minced

1/2 jar of 8.5 ounce jar of marinated sun-dried tomatoes, tomatoes rough chopped, use oil for cooking

1 Tablespoon butter

sea salt

fresh cracked pepper

shaved Parmigiano-Reggiano cheese

fresh chopped Italian flat leaf parsley

In a large skillet over medium-high heat place half the oil from the jar of marinated sun-dried tomatoes plus butter. When heated add the garlic and cook for about a minute until garlic is fragrant, then add shrimp, sun-dried tomatoes and sprinkle with sea salt. Cook for approximately 1-2 minutes per side until shrimp is opaque and cooked through.

Add cooked pasta to skillet along with small amount of reserved pasta water and toss. Season with additional sea salt and fresh cracked pepper. Place in bowls and garnish with fresh parsley and Parmigiano-Reggiano and serve immediately with a small salad or green veggie.

Quick, easy and satisfying!

Yummy with shaved Parmigiano-Reggiano

All About Figs plus a Fig and Goat Cheese Stuffed Pork Loin Roast Recipe

Black Mission Fig (solid black), Brown Turkey Fig (green and purple), Calimyrna Fig (green)

The incredible, edible...fig!  As delicious as it is beautiful.  As versatile as it is mysterious.

Brown Turkey Fig (back left), Black Mission Fig (front left), Calimyrna Fig (front right)

I was thrilled when the California Fresh Fig Growers Association offered to send me some fresh figs to play with. I've long been a fan of them.  Recently in the form of Pancetta Wrapped Figs, and Brie with Fig and Almond, and as a child when my mom used to make homemade fig bars - her version of Fig Newtons.

So what is a fig?

A fig is a fruit and it grows on a tree.  It's smooth on the outside and soft on the inside with lots of edible seeds. You can eat the whole fig raw, skin and all, or you can prepare figs any number of ways - from sweet to savory. Figs are typically small, about the size of a golf ball or slightly larger.  Although last year at Bristol Farms I saw figs the size of my palm!

Unusually large figs I saw last year at Bristol Farms!

Fig tree orchard on left, figs on right (photos courtesy of California Fresh Fig Growers Association)

What does a fig taste like?

Figs have a distinctive flavor.  They're mildly sweet without being overly so.  The darker figs, like Black Mission Figs are richer and earthier, while the lighter colored figs, like Calimyrna Figs are more buttery and nutty.  Dried figs are similar to the texture of prunes and taste somewhat like the inside of a Fig Newton.

Where do figs come from?

Did you know that California produces 100% of the United States' dried figs and 98% of our fresh figs?  And in CA there are 5 primary varieties of figs - Black Mission, Calimyrna, Brown Turkey, Kadota, Sierra Figs.  In most stores here locally in Southern CA, I generally find the first 3 fresh figs - Gelson's currently has fresh Black Mission and Brown Turkey Figs, and Bristol Farms has fresh Calimyrna Figs. The dried figs I usually find are Black Mission Figs.

Nutritional Info on Figs:

Figs are naturally fat free, sodium free and cholesterol free as well as being rich in antioxidants, fiber, potassium and calcium. They're an all-natural energy source making them perfect for an afternoon snack or a quick boost before a workout!

Brown Turkey Fig

Figs are a wonderous and versatile ingredient. This time I chose to use fresh (but you could also use dried) figs in a beautiful stuffed pork loin roast.

Fig and Goat Cheese Stuffed Pork Loin Roast

Serves 4-6

Oven 400 degrees F

Ingredients:

1 1/2 - 2 pound pork loin roast

2 ounces goat cheese

1 1/2 ounces pancetta or bacon, diced and cooked till crispy

1/2 shallot, minced

1 sprig fresh rosemary, plus extra for garnish
2 fresh or 3 dried figs (any variety), rough chopped

kitchen twine

2 Tablespoons grapeseed or canola oil (for high heat)

sea salt flakes (I use Maldon)

fresh cracked pepper

Place goat cheese, cooked and diced pancetta, minced shallot, leaves from one sprig of rosemary, a pinch of sea salt, and a bit of fresh cracked pepper in small bowl and mix.

Next add figs and gently mix.

Set aside mixture and prepare pork loin. Cut large slit or pocket in middle of pork loin roast being careful not to cut through the ends or filet. Place mixture inside the pocket.

Close up pork loin and hold together by tying several pieces of kitchen twine around. Then coat with sea salt and fresh cracked pepper.

Heat up oil in a skillet to high heat. Place pork loin in and sear all sides.

Place pork loin in baking dish and roast in oven for approximately 40 minutes or until internal temperature reaches about 140 degrees F. Remove from oven, cover with foil and allow to rest approximately 15 minutes or until internal temperature reaches 160 degrees F.


Slice, garnish with fresh rosemary and serve. Yum - rich and full of flavor!

For more recipes using fresh and dried figs, like the one below for Chocolate Covered Figs, visit: www.calfreshfigs.com and www.californiafigs.com.

Chocolate Covered Figs (photo courtesy of California Fresh Fig Growers Association)