Scallops are the Southern husband’s favorite, and lemon is the Southern husband’s favorite. Butter and cheese are two of my favorites, so I knew if I put all of these things together in one light and lovely recipe for scallops in lemon butter sauce, I pretty much couldn’t go wrong. And bonus points – this recipe takes about 15 minutes tops from walking into your kitchen to sitting down at your table (I love it when that happens!). Ready for dinner party deliciousness that is quick enough for a Monday school night? Let’s make it!
How many of you out there own the SILVER PALATE COOKBOOK? (Raises hand.) How many of you have a version that is splattered and dog-eared and slightly falling apart because you have used it so much? (Raises hand.) If you have this book and it doesn’t look like it has been through the wars, well then, you are missing out, because this book (along with its brethren, the SILVER PALATE GOOD TIMES COOKBOOK and SILVER PALATE NEW BASICS) are packed with some of the best, most creative recipes you will find anywhere. Including one of my faves, Mediterranean chicken salad, which I’ve made my own version of about one million times. Ready to shake up your summer chicken salad? Let’s make it!
I’m guessing you already know that pesto, that delightful sauce made out of basil and pine nuts and garlic and other delectable things is terrific mixed with pasta, but did you know that it is also an awesome addition to roasted salmon? Some pesto, some salmon filets and about 20 minutes are all that stand between you and a delectable, healthy supper…and that includes the time it takes to preheat the oven. Ready to get some roasted pesto salmon goodness going? Let’s make it!
Oh, this salad. Not only is it full of bacon, lettuce and tomato flavor (and if you know me, you know that is hands down my favorite sandwich, because BACON) but it also is dressed with a creamy, dreamy buttermilk and blue cheese dressing that is all kinds of heaven. So, if you want to go to salad heaven, AND you want to know what I’ve been up to since I moved from my publishing job to my all Framed Cooks all the time job, read on and let’s make it!
I have loved tuna salad of all shapes and sizes since forever, but in the summer this is my all-time fave. Tuna tossed with fresh local tomatoes, fresh herbs, a handful of capers and the olive oil from the tuna jar – that’s all you need to make a tuna salad that is summertime delicious. Ready for some easy, perfect tuna salad, hold the mayo? Let’s make it!
So what is tuna poke, you ask? Poke (which is pronounced poke-ay…rhymes with okay!) is a traditional Hawaiian dish made of chopped seafood (more on that later) that is marinated in some kind of salty/spicy mixture, usually with soy sauce, and served with rice and some kind of garnish. It can be made with all kinds of seafood, but the traditional version is made with tuna, so since this is my first go-round with poke, I went with tuna, and I was all kinds of happy with my new favorite seafood supper.
Ready to make some more-than-okay tuna poke? Let’s make it!