रविवार, 30 अगस्त 2020

Amazing Creamy Tuscan Garlic Scallops

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make tried and true dinner!

If you haven’t tried my insanely popular Tuscan Garlic Chicken yet, now is the time to try with scallops. This is a restaurant quality meal that you can easily make at home!

Creamy tuscan garlic scallops in a skillet.

Amazing Creamy Tuscan Garlic Scallops

These tender- crisp buttery scallops, enveloped in a creamy, garlic rich, smooth sauce are going to melt in your mouth. This is going to surprise you with how easy it is to make this, yet at such a fine dining quality. The sun dried tomatoes are going to release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body.

So many people are scared of cooking scallops, but they’re really one of the easiest to cook, and this is just the recipe to try them with. They cook fast similar to shrimp so it comes together quite in pinch for a delicious weekday meal.

Tuscan Garlic Scallop Ingredients:

For a perfect meal serve our Creamy Scallops over pasta with a simple side salad and Crusty French Bread. For low carb, keto friendly try over your favorite roasted veggies, zoodles or Mashed Cauliflower to soak up this amazing sauce.

  • Olive Oil: Avocado oil can be substituted here but I like the flavor of the Olive Oil.
  • Scallops: If you don’t like scallops try fresh Shrimp instead.
  • Heavy Cream: Using the Heavy cream vs Half and half will give you a more rich decadent sauce.
  • Chicken Broth:  Adds savoriness and flavor
  • Garlic: mincing the garlic will saute at an even rate, careful not to burn it.
  • Garlic Powder: Adding garlic powder helps give you that bold garlic flavor.
  • Italian Seasoning: One of my favorite quick go to spices
  • Parmesan Cheese: Freshly grate your own or look for it pre-shredded in you store.
  • Spinach: Don’t be shy with spinach it will cook down. Chop it small pieces to avoid large leaves.
  • Sun-dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables.

How To Make Creamy Garlic  Scallops:

  1. Sear: Heat oil in a medium skillet over medium high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Add the scallops in a single layer, (may need to work in small batches to avoid over crowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
  2. Make the sauce: In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken.
  3. Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
  4. Add: Gently add the scallops back to the sauce, giving it a quick stir.

Pan seared creamy garlic Tuscan sauce with spinach and sun-dried tomatoes

How to Cook Perfect Tender Scallops:

If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.

  • Buying: Look for frozen wild caught scallops without the roe for ease. The roe is a bright orange or coral colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking.  Whole scallops will also come with the roe and the muscle that attaches it to the shell, that too will need to be removed.
  • Thaw: Place the scallops in a bowl of cold water for 10-20 minutes until completely thawed. You can also thaw them over night in a bowl in the refrigerator.
  • Pat Dry: Thoroughly patting them dry with a couple of sheets of paper towel is important before you season and cook. If there is too much water left in the scallops, it will release while cooking and they’ll simmer instead of sear.
  • Sear: When the scallops are done they’ll have a beautiful crust on each side and the center should be milky white, or opaque. Internal temp will be 130 degrees Fahrenheit.

Scallops in a creamy garlic sauce with sun dried tomatoes and spinach hidden throughout.  

How to Store Scallops:

  • Serve: Scallops should not be left at room temperature for more than 2 hours, for safety reasons.
  • Store: Store leftovers in the fridge in an airtight container for up to 3 days.
  • Freeze: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.

Tuscan garlic scallops in a skillet with a spoon stirring it together.

More Amazing Scallop Recipes:

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Creamy Tuscan Garlic Scallops

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make dinner! 
Course Dinner, Main Course
Cuisine American
Keyword Creamy Scallops, creamy tuscan garlic scallops, garlic scallops, Scallops
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 469kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound scallops
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach chopped
  • ½ cup sun-dried tomatoes

Instructions

  • In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the scallops back to the pan and serve over pasta if desired.

Nutrition

Calories: 469kcal | Carbohydrates: 15g | Protein: 22g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 810mg | Potassium: 801mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 221mg | Iron: 2mg


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शनिवार, 29 अगस्त 2020

Gooey S’mores Cookies

A gooey s’mores cookie is a scrumptious mash up of small bits of s’mores pieces in a cookie that you are going to love!  The melty chocolate, sticky marshmallow and graham cracker flavor combination you love, transformed into a delectable easy to eat cookie.

S’mores are a family favorite all year long! If you love all things ooey and gooey, try my Ooey Gooey Lemon Coconut Butter bars,  And for a bar version try To Die For Ooey Gooey S’mores Bars.

S'mores cookies on a wire rack cooling.

Gooey S’mores Cookies

Summer doesn’t have to end when you have these cookies around. Bring the best of campfires indoors with this simple, yet not as messy twist on a classic.  Graham cracker dough provides the base stirring in semi-sweet chocolate chips and mini marshmallows to S’more perfection.

Cookies are like a warm hug and these are no exception. When you make these you’ll feel like your right back in the woods or backyard surrounded by family and friends. The smell wafting through your house will bring back memories and make everyone happy. Quick and easy without the smoke or fire!

S’more Ingredients:

These ingredients are pantry staples, whip them up right now! S’more cookies are always a hit.

  • Sugar: White sugar helps cookies brown
  • Brown Sugar: Try dark brown sugar for a richer flavor
  • Butter: Butter is always best
  • Egg: Look for Large eggs
  • Flour: Using unbleached white flour give a tender crumb
  • Vanilla: Imitation vanilla will work here as well
  • Graham Crackers: Crush the crackers with a food processor to a fine crumb
  • Baking Powder: Helps make the cookies rise
  • Salt: Table salt helps balance the sweet
  • Chocolate Chips: For fun try extra large chips
  • Mini Marshmallows: Can cut up large marshmallows if needed.

Let’s Get Baking!

These s’mores cookies are so simple to make and a family favorite!

  1. Cream: Beat the sugars and butter until super fluffy before adding in the vanilla and an egg.
  2. Crush: Either use a food processor or a gallon ziplock bag to crush the crackers very finely.
  3. Mix: In a separate bowl mix the crumbs with the flour, baking powder, and salt
  4. Blend: Add the sugar mixture to the flour mixture till thoroughly mixed.
  5. Fold: Gently stir in the chocolate and marshmallows.
  6. Bake: Drop by heaping Tablespoons on a lined cookie sheet and bake 10-12 min at 350 till golden brown.

The process of making s'mores cookies.

Make it Grand with these S’mores Cookies:

Create the best s’mores cookie just the way you like it. All so delicious!

  1. Marshmallows: If you want to try a fun twist on these already amazing little vittles, try using cereal marshmallows. Now you don’t have to go buy a bag of Lucky Charms and pick out all the marshmallows, they actually just sell cereal marshmallows!! How fun is that?! Look for them in the baking isle with the regular marshmallows or you can buy them on Amazon. They won’t be as gooey but still oh so good!
  2. Chocolate: You can get creative here. You can use mini chocolate chips for lots of goodness all over.  Use milk chocolate chips to recreate that classic s’mores taste. Try dark chocolate chips for an intense flavor to help balance the sweetness of the marshmallow.  Don’t like chocolate? Peanut butter or butterscotch chips will do just as nicely.

Gooey S'mores cookies stacked on top of each other resting on a cooling rack.

How to Freeze S’mores Cookies Ahead or After:

  • Freezing Cookies:  You can freeze these in an  for 2-3 months. Simply thaw on the counter for a few hours before eating.
  • Freezing Dough: Make a double batch of dough if you desire to make them again for fresh from the freezer cookies. Drop large Tablespoon scoops onto a baking sheet and freeze for about an hour. Transfer the dough into a freezer gallon bag or airtight container. When ready to bake simply place the frozen dough on a cookie sheet and bake for 12-15 min at 350.

Gooey s'mores cookie being held up by a hand.

More Irresistible Cookies to Try:

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Gooey S'mores Cookies

A gooey scrumptious mash up of s'mores in a cookie, you are going to love this!  The melty chocolate, sticky marshmallow and graham cracker flavor combination you love, transformed into a delectable easy to eat cookie.
Course Dessert
Cuisine American
Keyword cookie recipes, s'mores cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 143kcal
Author Alyssa Rivers

Ingredients

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips I used large chocolate chips
  • 1 cup mini marshmallows or jet puff marshmallows

Instructions

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray lightly with cooking spray.
  • In a medium sized mixing bowl, cream together butter, brown sugar, and sugar until it is light and fluffy 2-3 minutes. Add in the egg and vanilla and mix until incorporated.
  • In a food processor, or using a gallon sized bag and rolling pin, crush up your graham crackers until they are fine crumbs. In a separate bowl, add the graham cracker crumbs, flour, baking powder, and salt and whisk together. Slowly add the dry ingredients to the wet and mix on low until it is combined.
  • Fold in the chocolate chips and marshmallow bits. Scoop a heaping tablespoon of dough onto the cookie sheet. Bake for 10-12 minutes.

Notes

Updated on August 28, 2020
Originally Posted on June 29, 2014

Nutrition

Calories: 143kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg


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शुक्रवार, 28 अगस्त 2020

Slow Cooker Mongolian Beef

This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!

If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.

Slow cooker mongolian beef on rice and a white plate.

Slow Cooker Mongolian Beef

Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.  Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!

This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.

Mongolian Beef Ingredients:

First of all this is SO easy to make with minimal ingredients. It is simple yet full of so much flavor! It took me less than 5 minutes to throw it in the slow cooker.

  • Flank Steak: Sirloin can be substituted here but stay away from stew meat.
  • Corn Starch: This acts as a natural tenderizer for the beef.
  • Olive Oil: Canola can be used here as well.
  • Garlic: Minced or chopped will give the most flavor.
  • Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
  • Water: This will help make it saucy.
  • Brown Sugar: Light or dark brown sugar are both great in the sauce.
  • Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
  • Green Onions: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker:

The beef literally just melts in your mouth! It cooks so tender in the slow cooker. And then the sauce is incredible. As I was eating this I kept thinking… there is no way that you could make this and not fall in love!

  1. Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
  2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
  3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
  4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Slow cooker mongolian beef on rice and a white plate.

Tips and Variations:

Everything about this Mongolian recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!

  • Chicken or Pork: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
  • Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
  • Instant Pot: This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!

Slow cooker mongolian beef on rice and a white plate.

How to Store Leftovers:

If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.

  • Fridge: Sealed container for up to four days
  • Freezer: Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
  • Lunch: Break into single servings for  a quick warm up in the microwave for lunch.

Close up of finished mongolian beef.

More Savory Slow Cooker Recipes:

 

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Slow Cooker Mongolian Beef

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!
Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef
Prep Time 10 minutes
Slow Cooker 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 348kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons Garlic mince, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup Carrots grated
  • green onions for garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  • Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 27, 2020
Originally Posted on August 17, 2015

Nutrition

Calories: 348kcal | Carbohydrates: 36g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1705mg | Potassium: 553mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3564IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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गुरुवार, 27 अगस्त 2020

Homemade Apple Fritters

A stack of 3 apple fritters on a white plate with more in the background

Juicy chunks of apple, coated in batter and shallow fried, these homemade apple fritters are a tender, delicious apple breakfast treat that are also incredibly simple to make. They’re topped off with an addictive but simple icing which takes them to a whole ‘nother level.

This apple fritters recipe is the perfect addition to a long line up of amazing apple recipes here. From this Apple Dump Cake to this gorgeous Apple Danish to a Perfect Apple Pie, we’ve got your apple cravings covered.

A stack of 3 apple fritters on a white plate with more in the background

Homemade Apple Fritters

These apple fritters have become a favorite in our house. Soft, tender dough wrapped around chunks of juicy apple, laced with cinnamon and topped with a simple powdered sugar glaze – these are what Fall breakfast dreams are made of.

Ingredients in Apple Fritters:

Essentially a type of donut but way easier to make, these apple fritters have no yeast. Just a few simple ingredients, and loaded with chunks of apple, there is no rising time to worry about and shallow frying is much simpler than deep frying.

  • Flour, baking powder, salt – all regulars in a good batter. The baking powder gives a bit of lift and helps to make them soft.
  • Brown sugar – I like brown sugar in my apple fritters. It’s caramel edge is perfect with apples.
  • Cinnamon and vanilla – both of these flavours, combined with apples are just meant to be plus it adds Fall to this yummy treat.
  • Eggs and milk – both are used for richness and the eggs help bind everything together.
  • Apples – the most important ingredient. Granny smiths are my go to. They’re slightly tart, so perfect with the sweetness of the glaze and the richness, and they hold their shape well wherever you use them. Other apples work well too though since these aren’t cooked for long enough for them to turn mushy. Try Gala or Honey Crisp.

How to Make Easy Apple Fritters:

A very simple batter, loaded with apple pieces and then shallow fried and glazed – apple fritters couldn’t be easier.

  1. Dry ingredients: mix together all the dry ingredients, whisking them together so they’re fully incorporated.
  2. Add wet ingredients: Whisk together eggs and vanilla then add the flour mixture through. Carefully mix in milk.
  3. Add apples: Finally add apples to the mix, folding just until combined – try not to overmix it.
  4. Fry the fritters: You just want to heat about ¼ inch of oil in a medium to large skillet to about 350F then fry the fritters for a few minutes each side.
  5. Glaze the fritters: Mix up a simple 2 ingredient glaze then dip the top of each fritter in or use a spoon to drizzle the glaze over the top.

4 images showing mixing batter in a glass bowl, then frying fritters in a frying pan

Tips And Variations For The Best Apple Fritters:

  • Apples: I love Granny Smiths but use your favourite apple. They don’t cook for long enough for the apples to really break down so most will work fine.
  • Other fruits: You can try other fruits too – how about peaches (no need to peel) or pears for something different but equally delicious.
  • Don’t be tempted to cook them quicker: To high a heat the fritters will burn before they are cooked through. This might mean the batter is still runny inside or the apples are still too firm.
  • Don’t overcrowd the pan: Make sure there’s a good amount of room between the fritters. Too many and the oil will cool down too much which will result in greasy or soggy fritters.

Top down view of apple fritters on a gold wire rack

Can I Make Apple Fritters Ahead Of Time:

Apple fritters are definitely best served fresh. If you have some leftovers and want to reheat them, I recommend reheating them in the oven at 350 Fahrenheit for 10-15 minutes.

A stack of apple fritters on a white plate, the top one is broken in half showing the inside.

More Amazing Apple Recipes:

A stack of 3 apple fritters on a white plate with more in the background
Print

Homemade Apple Fritters

Juicy chunks of apple, coated in batter and shallow fried, these homemade apple fritters are a tender, delicious apple breakfast treat that are also incredibly simple to make. They’re topped off with an addictive but simple icing which takes them to a whole ‘nother level.
Course Breakfast, brunch
Cuisine American
Keyword apple fritters, apple fritters recipe, homemade apple fritters, how to make apple fritters
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 fritters
Calories 286kcal
Author Marie Roffey

Ingredients

  • 1 cup vegetable oil
  • 1 1/4 cups all purpose flour (5.8oz / 165g)
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk (80ml)
  • 3 medium Granny Smith apples, peeled, cored and cut into small cubes
  • 1 1/2 cups powdered sugar (6.8oz / 195g)
  • 2-3 tablespoons water

Instructions

  • In a large bowl, sift together the flour, baking powder and cinnamon. Add the salt and sugar and whisk it all together.
  • In a separate bowl, whisk together the eggs and vanilla until frothy.
  • Fold the flour mixture into the eggs, followed by the milk.
  • Add the apples and fold through to combine. Careful not to over mix.
  • Cover a baking tray with paper towel and place a wire rack on top.
  • In a medium skillet, pour in enough oil to be 1/4 inch deep. Heat it over medium heat - it is hot enough when you dip the end of a wooden spoon in and it starts to bubble after a couple of seconds.
  • Place 1/4 cup of batter into the hot oil, 3-4 at a time (don’t overcrowd the pan). Cook for 3-4 minutes until dark golden, then turn and cook on the other side a further 3-4 minutes.
  • Transfer to the wire rack and let them cool a few minutes while you make the glaze.
  • To make the glaze, soft the powdered sugar into a small bowl, then add the water a little at a time until you have a runny glaze.
  • Dip the tops of the fritters into the glaze, then turn glaze side up back on the wire rack for another couple of minutes.

Notes

  1. Don’t be tempted to cook them quicker or the outside may burn before the inside is cooked through. If this is happening, turn the heat down and let the temperature drop a little before adding more batter.
  2. Apple fritters are best eaten fresh but if necessary can be reheated in the oven - 350F for 10-15 minutes.

Nutrition

Calories: 286kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 100mg | Fiber: 1g | Sugar: 17g | Vitamin A: 51IU | Calcium: 46mg | Iron: 1mg


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