Remove the tough muscle from the side of the scallop. Some scallops are sold with this already removed.
Sprinkle scallops on both sides with salt and pepper.
Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until decently hot.
Pat the scallops dry once more, then add onto the pan in a single layer. Do not over-crowd. Let sear for 1 to 1 minutes.
Using tongs, turn the scallops and let sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch when done.
Remove the scallops from the pan onto a plate, and set aside to keep warm.
In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
Combine the dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).
Preheat oven to 325°F. Line a couple baking pans with parchment paper.
Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake them.
Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.
Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.
In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.
Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.
1 large canned chipotle chile in adobo sauce (seeded & chopped)
1 teaspoon adobo sauce (from the can)
1/2 teaspoon ground cumin
1/2 Tablespoon lime juice
1/8 teaspoon salt
Remaining Ingredients:
1 red bell pepper, cut into thin 2-inch strips
1 green bell pepper, cut into thin 2-inch strips
1 box Puff Pastry
1 large egg mixed with 1 Tablespoon water
32 cilantro leaves (picked off of their stems)
Directions:
Place shrimp and marinade ingredients in large zip bag, and let defrost in refrigerator overnight.
Mix sauce ingredients; transfer to a plastic, covered container and refrigerate until ready to use.
Prepare appetizers: On a lightly floured surface, unfold one sheet of Puff Pastry and roll out to eliminate fold marks and to get a nice, even square. With a sharp knife, cut down the center both vertically and horizontally to create four equal squares. Then cut each square both vertically and horizontally to create four small squares. You should be able to create 16 small squares from each sheet of Puff Pastry.
Drain thawed shrimp and pull off tails.
Remove a small square to a cutting board work surface. Place one piece of red bell pepper and one piece of green bell pepper diagonally onto the square. Make sure that a little green is peeking out of one side and a little red is peeking out of the other side. Lay one shrimp on top of the peppers. Fold Puff Pastry corner to corner over the peppers and shrimp. Use a little water to stick the corners together and use a fork to seal the corners completely. Wrap the corner up and over the top of the appetizer (you won’t see the fork marks at all when you do this). Seal again with a tiny amount of water, if necessary. Place appetizer on parchment-lined (or greased) baking sheet. Repeat with remaining squares of Puff Pastry, shrimp and peppers. Cover with plastic wrap and refrigerate until ready to bake.
When ready to serve, take off plastic wrap and brush each appetizer with egg wash. Bake in preheated 400 degree F. oven for 15 to 20 minutes, or until golden brown.
To serve, move appetizers to a platter. Scoop southwestern sauce into a zip baggie. Snip a small piece off of the corner and drizzle onto each Puff Pastry bite. Place a cilantro leaf onto the top of each appetizer; serve immediately.
Prepare your seasoned breadcrumbs by mixing the breadcrumbs, lemon zest, fresh thyme, and the piri piri seasoning together. ( You can pick and choose any herb combination you prefer, but if you want to use soft herbs like basil it’s best to use dried. In this recipe the piri piri seasoning gave the chicken a really nice spicy kick.)
Skin and pound the chicken breasts till thin.
Lightly season the chicken breasts on both sides with salt and pepper, and then dust them with flour.
Dip the floured chicken breasts in the beaten egg and finish by coating them in the seasoned breadcrumbs.
A good glug of olive oil in a hot frying pan and saute the escalopes till golden brown – this takes aprox 2min on each side.
Leave the cooked chicken breasts on some fresh kitchen towel for few minutes to drain, then move them to a baking tray.
Put them in the oven to cook for further 5 min.
Slice the chicken into strips and serve with a nice salad.
Season chicken with salt & pepper. Grill chicken 4 minutes per side on low-medium heat. Baste with BBQ sauce. Slice when cooled down.
Toast bread (3 slices per sandwich), add a little mayo then layer with lettuce, tomato, onion and avocado on the bottom layer. Add a second piece of toast with a little mayo and add chicken, bacon and cheese. Top with third piece of toast with a little mayo.
Secure sandwich with picks at the top, bottom and sides of sandwich. Cut the sandwich from corner to corner, so that the picks are in the middle of each triangle slice. Enjoy!
1 can (10.75 ounce) condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika
Directions:
Preheat oven to 350 degrees. Butter a 9×13 baking dish.
In a medium bowl, whisk together mushroom soup, mayonnaise, eggs, & onion.
Place broccoli in a very large mixing bowl. Stir in the soup mixture & thoroughly combine. Stir in the shredded cheese.
Spread mixture into your casserole dish, and sprinkle with salt, pepper, & paprika. Bake 45-60 minutes in a preheated oven, until the top has started to brown.
1¼ lb block White American Cheese (Like "Land O'Lakes brand"), cut into (1-inch) cubes
¼ cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
⅔ cup whole milk
½ cup cold water
pinch of cumin (optional)
Directions:
Toss all ingredients into a large microwave-safe bowl.
Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
Note: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
