Scallops with Pasta and Herbs

Ingredients:

• 1/2 lb scallops
• olive oil
• flour
• salt
• pepper
• basil
• Mushrooms, washed and quartered
• Garlic Salt
• Margarine/Butter
• 6 oz (uncooked) bowtie noodles
• Thyme
• Bay leaf
• Garlic
• Diced Tomato
• Parmesan cheese

Put noodles on to boil.  Put scallops in a Ziploc bag with flour, salt, pepper, and basil.  Shake until coated.  Heat olive oil in small frying pan and fry scallops until cooked through (cut in half with spatula to verify complete change in opacity), turning regularly.  In another pan, sautee mushrooms in garlic salt and margarine.  Meanwhile, heat margarine in saucepan with thyme, salt, pepper, bay leaf, garlic, basil, diced tomato, and Parmesan.  Stir until blended.  Drain noodles.  Combine noodles, mushrooms, scallops, mushrooms, and sauce.

 

Salmon in a Basil Cream Sauce

Ingredients

• 2 Salmon portions
• 4 Tb Margarine
• Garlic
• Basil
• Parsley
• Salt Pepper
• 1 C Milk
• 2 Tb Flour
• Grated Parmesan Cheese (1/4-1/2 C)
• Penne Noodles

Boil water and cook penne.  Meanwhile, melt butter in large skillet and sear salmon for 3 minutes on each side.  Remove salmon with slotted utensil (will continue cooking).  Add to butter: garlic, basil, parsley, salt, and pepper according to preference.  Blend flour and milk together with a whisk, then add slowly to skillet while stirring and scrapping pan constantly with utensil.  When sauce has thickened, add grated Parmesan.  Return Salmon to sauce to reheat.  Serve with salmon and sauce over penne.

 

Chicken Pockets

Ingredients:

• 1 C Spinach (or 10 oz frozen, thawed, drained, and pressed)
• 1 C Sour Cream
• 1 C Mayonnaise
• 8 oz Water Chestnuts
• 1 t Lemon Pepper
• 1/2 t Dried Basil
• 1/2 t Garlic Powder
• 1/2 t Celery Salt
• 1/2 t Dill Weed
• 1/4 t Onion Powder

(These first 10 ingridients may be replaced with a 12 ounce container of refrigerated spinach dip of your choice)

• 1/2 C Grated Parmesan Cheese
• 1/2 t Lemon Peel
• 1 lb Chicken Tenders (about 8 pieces)
• 2 cans Refrigerated Crescent Roll Dough
• Bread Crumbs

Preheat oven to 350 degrees Farenheit.  Put chicken in a pot of water to boil.  In a large bowl, combine Spinach Dip (ingridients), Parmesan Cheese, and Lemon Peel.  Drain Chicken and shred using two forks.  Add chicken to mixture and mix well.  Line a cookie sheet with wax paper and unroll the crescent roll dough.  Divide the dough into 8 rectangles pinching the diagonal lines together.  Place filling (about 1/2 C) in the center of each rectangle.  Bring the corners together and pinch the seams closed.  Roll pocket in bread crumbs and place seam-side down on cookie sheet.  Flatten all pockets to a uniform height and put in the oven for 25-35 minutes.  When the center of the pocket is firm and not doughy, remove and cool 5 minutes before serving.

 

Sweet Pork Chops and Parmesean Fries

Ingredients:

• 2 Egg Whites
• 1/2 C Grated Parmesan Cheese
• 2 t Garlic Salt (or 1 3/4 t Salt and 1/4 t Garlic Powder)
• 6 Yukon Gold or Russet Potatoes (the Golds are WAY better)
• 2 Pork Chops
• 1 Tb Balsamic Vinegar
• 1/2 t Brown Sugar
• 1 t Garlic
• 1/8 t Salt
• 1/8 t Pepper
• 1/4 C Olive Oil
• 2 Tb Honey

Preheat oven to 425 degrees Farenheit.  Wash potatoes and cut into wedges.  Combine egg white, cheese and 1/2 t of the Garlic Salt in a quart or gallon ziploc bag.  Add potatoes, seal bag, and shake to coat.  Spread onto greased baking sheet.  Bake 15 minutes.  Place meat on same baking sheet next ot the potatoes; sprinkle with remaining 1/2 t Garlic Salt.  Bake an additional 20 minutes.  Meanwhile, combine all remaining ingridients.  Brush meat with oil misture.  Continue baking 10-15 mintues or until meat is cooked through and potatoes are tender, basting meat occasionally with oil mixture.