Seared Sea Scallops wiht Tomatoes and Onions

1 1/2 lbs jumbo sea scallops
5 T olive oil
2 large ripe tomatoes, sedded and cut in eights
1 medium red onion, cut in eiths
2 cloves garlic, crushed
1 c dry white wine
2 T salted capers, rinsed and drained
1 T chopped nicoise olives
1 t chopped fresh thyme leaves
1 t chopped fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 T extra-virgin olive oil

Preheat oven to 400F and preheat grill to hot. Wipe scallops dry with paper towels and brush them with a T of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.

Heat 1 T olive oil in a saucepan. Add the tomatoe and onion and saute for 5 minutes. Add the garlic and wine and cook 2 minutes more. Stir in the capers, olives, thyme, half a t of rosemary, the remaining 3 T of olive oil and salt and pepper.

Pour mixture into a baking dish and arrange scallops on top. Bake for 5 minutes. Remove from oven and cool. Sprinkle with the extra-viring olive oil and remaining rosemary and serve at room temp.

4 servings.

Quick Recipe for Cherry Muffins

In a bowl pour 1/2 cup boiilng water over 1 cup dried cherries. Let stand for 5 minutes. In another bowl stir and toss together 2 cups flour, 2 t. baking poweder, 1 t. baking soada and 1/2 t. salt. Set aside.
To the cherries and water, add 2/3 C sugar, 1/3 C melted butter, 2 eggs, 1 t. lemon zest and 1/2 t. almond extract.
Add dry ingredients and stir just until blended. Spoon into buttereed muffin tins, filling each cup about 2/3 full.
Bake in 375F oven until a toothpick inserted in center of muffin comes out clean, about 20 minutes.
Cool in tins for 5 minutes; then remove.

Makes 12 muffins.

Chunky Mango-Ginger Sauce

A delicious sauce for summertime. Serve over grilled chicken, fish, rice, even vegetables.

1 T olive oil

2 C finely chopped red onion

2 C cubed, peeled ripe mango

1 C chopped tomato

3 T minced peeled fresh ginger

2 T minced garlic (about 6 cloves)

1/2 C fresh lime juice (2 limes)

1/4 C orange juice

1/4 C dry sherry (optional)

3 T brown sugar

3 T white vinegar

Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 7 minutes, stirring often.

Add mango, tomato, ginger and garlic. Cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.

Grilled Pecan-Crusted Salmon

I had this in Alaska... It was amazing and the recipe is super easy. Just make sure to get very good salmon.

1 8 oz. salmon filets (sockeye salmon, if available)

2 T butter

1/2 t. Trinidad Lemon-Garlic marinated (or lemon pepper)

1 t Herbes de Provence, Tuscan Sunset or Italian herb

1/4 C brown sugar

1/4 C crushed pecans

Aluminum foil

Non-stick cooking spray

Heat your grill to medium-high heat.

Spray large piece of tin foil with cooking spray.

Place the salmon on foil, skin side down.

Melt the butter. Remove from heat nad mix in the Trinidad and Herbes de Provence. Brush on the filets.

Seal the aluminum foil, do not wrap tightly- leave a little "breathing" room.

Place on the grill and cook 6-10 minutes, until salmon is flaky but not dry. (The fish will continue to cook after it is removed from the heat).

When cooked, remove from heat and open packet.

Sprinkle with brown sugar.

Close the packet and the heat from the fish will melt it.

Pat on the pecans and serve.

Serves 3-4.

Pesto Sauce for Pasta Recipe

If you grow fresh basil, this is a great way to use it up.

PESTO SAUCE
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts (first toast them for 10 minutes in oven if preferred)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil (you will use more or less depending on consistency you prefer)
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more.

Makes 3-4 cups.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto.

Peach Cobbler Recipe

Peach Cobbler

6 T butter
1/2 C plus 1 T sugar
2 T cornstarch
5 C thickly sliced, peeled and pitted peaches
1/4 C honey
1/2 t cinnaomon
1 C flour
2 t baking powder
1/4 t salt
3-4 T cold milk

Preheat oven to 350F. Butter and 8-in. square or 9-in. round baking dish with 1 T of butter.
Mix 1/2 C of sugar and cornstarch together. Toss with the peaches in a bowl, then toss again with the honey and cinnamon. Transfer to the prepared baking dish and dot with 1 T of the butter.
Sift the flour, baking powder and salt together. Cut in the remaining butter to make a crumbly mixture, then moisten with enough milk to make a firm but tender dough.
Roll the dough on a floured board and cut into strips 1 inch wide. Place over mixture and pour the remaining sugar on top.
Bake at 350F for 40 minutes.

Apple-Oatmeal Muffins Recipe

Delicious and healthy.

3 T butter
1 C all-purpose flour
1 C old-fashioned rolled oats
1/3 C firmly packed dark brown sugar
2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/2 t. cinnamon
1 t. finely grated lemon peel
1 apple, peeled, cored and grated
1/3 c finely chopped walnuts
3/4 c plain yogurt
1/4 c milk
1 large egg

Preheat oven to 400F. Melt the butter and set it aside to cool.

Mix flour, oats, brown sugar, baking powder, soda, salt, cinnamon, lemon peel, apple and walnuts in a bowl.

In a separate bowl, combine the yogurt, milk, egg and cooled butter.
Add the yogurt mixture to the flour mixture and stir until ingredients are just combined.

Spoon the batter into lightly greased muffin tins.
Bake for 20-22 minutes or until a cake tester inserted comes out clean.

Makes 8 muffins.

Lime Chicken - Vietnamese Recipe

Lime Chicken

1 lb. boneless chicken, cut into large cubes
Cook chicken until browned in saucepan.

Lime Sauce Recipe: 1/4 c. sugar (can use less)
1 T cornstarch
1/8 t salt
1/4 t fresh nutmeg
1 C boiling water
1 t grated lime zest
1 lime, juiced

Stir together in saucepan the sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lime zest and lime juice.Blend together with chicken pieces. Serve immediately over rice.

Healthy and Light: Salade Nicoise

There are different ways to make this salad. You can leave out the green pepper and add add boiled potato pieces or you can add lettuce to the green beans. It is best with seared fresh tuna but you can also use canned tuna fish.

2 t mustard Dijon mustard
2 T wine vinegar
1 1/22 t salt
1 or 2 cloves garlic, finely minced
6 T vegetable or peanut oil
6 T olive oil
Freshly ground black pepper
1 t chopped fresh thyme or 1/2 t dried
2 lbs. green beans
1 green pepper
4 ribs celery
1 pint cherry tomatoes
5 medium-size red-skinned potatoes, cooked, peeled and sliced
3 7 oz. cans tuna or 1 lb. fresh tuna steak - seared/sliced
1 2 oz. can flat anchovies (optional)
10 stuffed olives
10 black olives, imported Greek or Italian
2 small or 1 large red onion (Bermuda)
2 T chopped fresh basil or 1 t dried
1/3 C finely chopped fresh parsely
1/4 C finely chopped green onions
6 hard-cooked eggs, quartered

In a mixing bolw combine the mustard, vinegar, salt, garlic, peanut and olive oil, pepper and thyme. Beat with a fork until well blended. Set aside.

Pick over the beans and break into 1 and 1/2 inche lengths. Place them in a saucepan and cook them in salted water to cover until tender but crisp. Drain and run under cold water. Drain in colander. Set aside.

Remove the cores from green pepper. Remove seeds and white part. Cut the peppers into thin rounds. Sest aside.

Trim the celery ribs. Cut the ribs crosswise into thin slices. There should be 2 cups of celery. Set aside.

Bring a quart of water to a boil. Drop in the cherry tomatoes and let stand for exactly 15 seconds. Drain immediately. Using a paring knife, pull off the tomato skins. Set aside.

Use a large salad bowl and make a symmetrical pattern with the green beans. Placing the pepper and tomatoes on top. Pour half the blended dressing from mixing bowl over
the beans and tomatoes. Add olives, pepper and onions. Top salad with tuna and cooked egg quarters and pour remaining dressing on top.