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 7. Seared Scallops with Mimosa Dressing Seared Scallops with Mimosa Dressing Ingredients: -2 pounds sea scallops -2 teaspoons Cajun seasoning -2 teaspoons olive oil -1/2 teaspoon salt -Dash freshly ground pepper -1 tablespoon olive oil -2 teaspoons unsalted butter -2 teaspoons parsley, finely chopped -2 teaspoons fresh dill, chopped 1. In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper 2. Refrigerate for about 1 hour 3. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat 4. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned 5. Serve with Mimosa Dressing and herbs Mimosa Dressing: -1/4 cup honey -1/3 cup orange juice concentrate -2 tablespoons white wine vinegar -Salt and fresh ground black pepper, to taste 1. Combine honey, orange juice concentrate, and vinegar in a medium saucepan 2. Simmer for 5 minute

chicken lo mein chicken lo mein Ingredients: -1/2 lb. spaghetti, uncooked -1/4 cup Asian Toasted Sesame Dressing -1 lb. boneless skinless chicken breasts, cut into strips -2 cloves garlic, minced -1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained -1/2 cup chicken broth -1 tablespoon peanut butter -1/4 cup lite soy sauce -2 tablespoons chopped cilantro -2 tablespoons chopped Peanuts 1. Cook spaghetti in large saucepan as directed on package 2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat 3. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink 4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through 5. Drain spaghetti; return to pan 6. Add chicken mixture and soy sauce; mix well 7. Spoon onto serving platter; sprinkle with cilantro and peanuts chicken lo mein

5.Minty Grilled Fish Ingredients: -2 limes freshly squeezed -1 tablespoon olive oil -2 tablespoons soy sauce -2 medium cloves garlic, minced -1/4 cup dry white wine -2 tablespoons fresh mint leaves -1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish) 1. Make the marinade by combining all ingredients, except fish, in a bowl 2. Place fillets in a shallow dish just large enough to accommodate them 3. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets 4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn

salmon with apricot glaze salmon with apricot glaze Ingredients: -4 (6 ounce) salmon fillets -1 1/2 teaspoons minced garlic -1/2 teaspoon salt -1/4 teaspoon ground black pepper Glaze: -1/4 cup apricot nectar -1/4 cup apricot preserves -1 tablespoon Dijon mustard -1 1/2 teaspoons white wine vinegar -1 1/2 teaspoons honey -1/4 teaspoon salt -1/4 teaspoon ground black pepper 1. Prepare grill 2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper 3. Cover and refrigerate 15 minutes 4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey, salt, and pepper in a small saucepan; bring to a boil 5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes) 6. Remove from heat and set aside 7. Place fillet, skin side up, on a grill rack coated with cooking spray 8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork 9. Brush each fillet with 1 tablespoon

Ingredients: Lemon oil: -1/2 cup extra-virgin olive oil -1 lemon, zested Pasta: -1 pound linguine pasta -2 tablespoons olive oil -2 shallots, diced -2 garlic cloves, minced -1 pound frozen shrimp -1/4 cup lemon juice (about 2 lemons) -1 lemon, zested -1 teaspoon salt -1/2 teaspoon freshly ground black pepper -3 cups arugula -1/3 cup chopped fresh flat-leaf parsley 1. Combine the olive oil and the lemon zest in a small bowl and reserve 2. Bring a large pot of salted water to a boil over high heat 3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes 4. Drain pasta, reserving 1 cup of the cooking liquid 5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat 6. Add the shallots and garlic and cook for 2 minutes 7. Add the shrimp and cook until pink, about 5 minutes 8. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper 9. Toss to combine 10. Turn off the heat and add the arugula 11.

Dill Dressing Dill Dressing Ingredients: -1/4 cup olive oil -2 tablespoons red wine vinegar -1 1/2 teaspoons white sugar -1/2 teaspoon dried dill weed -1/8 teaspoon salt -1/8 teaspoon onion powder -1/8 teaspoon garlic powder -1/8 teaspoon dry mustard -1/8 teaspoon ground black pepper 1. In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper 2. Blend until smooth, cover and refrigerate until chilled

Seared Ahi Tuna Seared Ahi Tuna Ingredients -2 (8 ounce) ahi tuna steaks -3 tablespoons sesame oil -3 tablespoons soy sauce -1 tablespoon ginger powder -2 cloves garlic, minced -1 green onion thinly sliced -2 teaspoon lime juice 1. Mix sesame oil, soy sauce, ginger, garlic, onion, and lime juice together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour 2. Heat a non-stick skillet over medium high to high heat 3. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side 4. Remove from pan and slice into 1/4-inch thick slices 5. Sprinkle with a few green onion slices Seared Ahi Tuna

Tequila Shrimp Tequila Shrimp Ingredients: -2 tablespoons unsalted butter -3 cloves garlic, chopped -1 1/2 pounds large shrimp - peeled and deveined -1/2 cup tequila -1/2 cup chopped fresh cilantro -salt and pepper to taste 1. Melt butter in a large skillet over medium heat 2. Saute garlic until light brown 3. Place shrimp in the pan, and cook for 3 minutes 4. Pour in tequila, and season with cilantro, salt, and pepper 5. Cook for 2 more minutes 6. Serve over rice Tequila Shrimp

Green Pea Soup Green Pea Soup  Ingredients: -1 teaspoon olive oil -1 large onion, sliced (about 1 1/2 cups) -2 1/2 cups chicken broth -3/4 teaspoon dried tarragon -1/2 teaspoon salt -Freshly ground black pepper -1 (10-oz) bag frozen peas -4 teaspoons plain nonfat yogurt 1. In a large pot, heat the olive oil over moderately-low heat 2. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes 3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil 4. Add the peas and cook just until defrosted 5. In a blender, puree the soup in 2 batches until very smooth 6. Return the soup to the pot and bring just to a simmer 7. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt Green Pea Soup

3.White Chocolate & Strawberry Cookies White Chocolate & Strawberry Cookies Ingredients: -3/4 cup flour -1 cup regular oats -1/2 teaspoon baking soda -1/4 teaspoon salt -3/4 cup brown sugar -1/4 cup butter, softened -1 teaspoon vanilla extract -1 large egg -3/4 cup coarsely chopped dried strawberries -1/3 cup white chocolate chips 1. Preheat oven to 350 degrees F 2. Lightly spoon flour into a measuring cups; level with a knife 3. Combine flour, oats, baking soda, and salt; stir with a whisk 4. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes) 5. Add vanilla and egg; beat well 6. Gradually add flour mixture, beating until blended 7. Add strawberries and chips; beat at low speed just until blended White Chocolate & Strawberry Cookies

1.Blackberry-Lemon Pie Blackberry-Lemon Pie Ingredients: -1 1/2 cups graham cracker crumbs (12 cookie sheets) -3 tablespoons butter, melted -2 tablespoons 2% milk -3 cups blackberries (fresh or frozen) -1/4 cup fresh lemon juice -1/4 teaspoon salt -4 large egg whites -1 cup plus 2 tablespoons sugar -6 tablespoons water -fresh blackberries for garnish 1. Combine first 3 ingredients in a bowl; toss with a fork until moist 2. Press into bottom and up sides of a 9-inch  spring form  pan coated with cooking spray 3. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth 4. Strain mixture through a sieve over a bowl’ discard solids 5. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy 6. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil 7. Cook, without stirring, until thermometer registers 250 degrees 8. Gradually pour the hot sugar syrup into egg white mixture, beating at medium spee

1.Mocha Pudding Cake Mocha Pudding Cake Ingredients: -1 1/4 cups sugar -1 cup flour -8 tablespoons powdered cocoa -2 teaspoons baking powder -1/4 teaspoon salt -1/2 cup milk 1/3 cup butter, softened -1 1/2 teaspoons vanilla -1/2 cup brown sugar -1 1/4 cups hot coffee 1. Heat oven to 350 degrees F 2. In a medium bowl, combine 3/4 cup sugar, flour,  3 tablespoons cocoa, baking powder and salt 3. Blend in milk, butter and vanilla and beat until smooth 4. Pour the batter into a 9-inch square pan 5. In a small bowl, combine remaining 1/2 cup sugar,  5 tablespoons cocoa and brown sugar; sprinkle over batter recipe1k.blogsopt.com

2.Ginger Chicken Stir-Fry Ginger Chicken Stir-Fry Ingredients: -2 teaspoons cornstarch -1 1/2 cups Chicken Broth -2 tablespoons soy sauce -2 teaspoons lemon juice -2 teaspoons fresh grated ginger root -2 tablespoons vegetable oil -1 lb. skinless, boneless chicken breast, cut into strips -4 cups broccoli flowerets -2 medium carrots, sliced (about 1 cup) -1 small onion, chopped (about 1/4 cup) -1/4 cup chopped fresh cilantro leaves -3 cups hot cooked regular brown rice 1. Mix cornstarch, broth, soy sauce,  lemon juice and ginger until smooth; set aside 2. Heat 1 tablespoon oil in medium skillet over medium-high heat 3. Add chicken and stir-fry until browned and done; remove chicken 4. Heat remaining oil over medium heat 5. Add broccoli, carrots and onion and stir-fry until tender-crisp 6. Stir cornstarch mixture and add 7. Cook until mixture boils and thickens, stirring constantly 8. Return chicken to skillet and heat through 9

1. Roasted Chicken Roasted Chicken Ingredients: -3 cups white wine -2 cups orange juice -2 tablespoons honey -1 large sweet onion, sliced -2 teaspoons salt -1 teaspoon fresh ground pepper -2 whole chickens -herbs (anything you like), finely chopped  For the rub: -12 to 16 cloves fresh garlic, minced -2 teaspoons fresh pepper -3 tablespoons kosher salt 1. Mix all marinade ingredients together in large bowl 2. Add chickens and cover 3. Put in refrigerator overnight or for at least 4 hours 4. Pre-heat oven at 400 degrees F 5. In a bowl, mix rub ingredients together 6. Remove chickens from marinade and cover with rub 7. Place in roasting pan and cook for 1 1/2 hours in oven, or until done 8. Remove from heat when done and let rest 15 minutes before cutting Roasted Chicken

2.Beet and Asian Pear Salad Beet and Asian Pear Salad Ingredients: -4 trimmed beets (about 1 pound), scrubbed -1 Asian pear -1 tablespoon apple jelly -2 teaspoons fresh lemon juice -1/2 teaspoon Dijon mustard -1/4 pound mixed baby greens -chopped fresh chives 1. In a saucepan simmer beets in water to cover by 1 inch,  covered, 40 minutes or until tender 2. Drain beets and cool 3. Peel beets and cut into 3/4-inch wedges 4. Peel and core pear and cut into 1/2-inch wedges 5. In a small saucepan heat jelly, lemon juice,  and mustard over low heat, stirring, until blended and jelly is melted 6. In a bowl combine beets and pear with warm dressing, tossing to coat 7. Divide greens among 4 salad plates and spoon beet mixture over them 8. Sprinkle salads with chives Beet and Asian Pear Salad

1.Mediterranean Tuna Wrap Mediterranean Tuna Wrap Ingredients: -2 (6-ounce) cans chunk light tuna in water, drained well -1/4 cup finely diced red onion -1/4 cup chopped fresh parsley leaves -1/4 cup chopped Calamata olives -3 tablespoons olive oil -1/2 teaspoon lemon zest -2 tablespoons freshly squeezed lemon juice -Salt -ground black pepper -6 cups mixed greens -4 whole-grain tortillas -2 large tomatoes, sliced 1. In a medium bowl combine the tuna,  onion, parsley, olives 2. In a small bowl, whisk together the olive oil,  zest, lemon juice, salt and pepper 3. Pour about 2/3 the dressing over the  tuna mixture and toss to combine 4. In a separate bowl, pour the rest of the  dressing over the greens and toss to combine 5. Place some tuna salad onto each piece of tortilla 6. Top with 1 1/2 cups of greens and a few tomato slices 7. Roll the wraps and serve Mediterranean Tuna Wrap

      1. Green Apple Salad Green apple Salad Ingredients: -6 Granny Smith apples, peeled and grated -1/4 cup plus 2 tablespoons lime juice, divided -1 cup green onions, chopped -2 cloves garlic, minced -2 teaspoons soy sauce -1 teaspoon chili paste -1 cup cherry tomatoes, halved -5 oz watercress or arugula 1. Toss grated apples with 2 tablespoons lime  juice in a large bowl to keep from browning 2. Stir in green onions 3. Whisk together remaining lime juice,  garlic, soy sauce, and chili paste in small bowl 4. Add to grated apples, and toss to combine 5. Stir in cherry tomatoes, and serve over watercress Green Apple Salad 

1  .   Pesto Halibut Kebabs Ingredients: -1 1/2 pounds halibut, cut into chunks -1 large red bell pepper, cut into chunks -3 tablespoons prepared basil pesto -2 tablespoons white wine vinegar -1/2 teaspoon salt 1. Preheat broiler 2. Place fish and bell pepper in a shallow dish 3. Drizzle pesto and vinegar over fish mixture; toss to coat 4. Let fish mixture stand 5 minutes 5. Thread fish and pepper alternately onto each of 4 skewers; sprinkle with salt 6. Place skewers on a jelly-roll pan coated with cooking spray 7. Broil for 8 minutes, turning once