Scallops with Nori Butter and Dill

by Joanne on August 20, 2014

The two main features in this recipe, the scallops and the nori,  Nori enhances the sweetness of the scallops.  Make sure to present the entree in a way where the scallops cannot be eaten without the nori.  Ignore any complaints about eating green food! … and what ever you do, don’t tell them it’s healthy.

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Note: I used Smart Balance Healthy Blend plus a little olive oil to replace the butter.

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  • 3 toasted nori sheets
  • 1/2 cup unsalted butter – or substitute with your favorite healthier alternative to butter
  • 1 1/2 TBS of chopped fresh dill
  • salt to taste
  • 1 TBS canola oil for sautéing.
  • 16 sea scallops *make sure to dry the scallops as thoroughly as possible to get good browning when sautéing.
  • sliced fresh lemon

Soak nori in 1/2 cup warm water for about 5 minutes.

Turn into a food processor and pulse until it forms a paste.

Melt the butter or the butter substitute over the stove to the point of a light brown color, no more than 8 minutes on medium heat.

Mix nori with the butter. Stir in the dill, add a little salt and pepper and keep warm until ready to serve.

Heat the canola oil in a sauté pan over medium high heat. Season the scallops with some lemon juice (optional) then pat dry, salt and pepper. Cook the scallops about 2 minutes per side (should brown on both sides).

Serve with the nori butter and lemon slices.

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Look at how deliciously brown those scallops are: so golden and juicy!  You get that type of browning when you make sure the scallops have been dried before sautéing.

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Fish:Like or Dislike?

Can you get your family to eat fish/shellfish?

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Peanut Butter-Strawberry Kissed Cupcakes

by Joanne on August 17, 2014

After Ted’s last Triathlon for 2014, we celebrated with some delicious “kissed” cupcakes. But first, the endurance event put on by ATCEndurance.  Start time was 7:50 am for a 800 meter swim, cut down from 1000 meters, not sure why.  

Swim prepIn from swim 

Good swim with a few kicks here and there.  It seems with the reconfigured course, swimmers were getting in the way of each other more than usual. OR, maybe they were just in Ted’s way more than usual??

On to the bike.  It was cold so our athlete dressed for a chilly 18 mile ride.

Out bikein bike

The bike went as predicted, about a 17 1/2 mph pace on a wet day.  While I was waiting for Ted to come in on the bike, 4 people came in saying they had flat tires out there.  That’s 4 more than I usually hear suffering flats.

So on to the run which was 2 loops for a 4 mile course.  There was a lot of confusion at the turnaround junction.  Spectators didn’t make it any easier.  It’s a very difficult intersection with bikers coming in, runners going out, runners doing a turn for a 2nd loop as well as runners coming into finish.  The race officials did a great job of crowd control.

out runfinish

And after that spectacular performance by Ted, my very own endurance athlete, he made us run 5 miles since he’s in training with me for the Portland, OR marathon.  It’s all fun, especially when we can come home to THESE cupcakes!

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I was checking out recipes on ACF (American Culinary Federation) and came across a recipe by Chef Joseph Kraft.  His recipe was for Chocolate-Kissed Cupcakes.  The cupcakes sounded interesting because they were made WITHOUT flour.  After putting my own twist and talent to the test (a total take on “T’s”), I came up with the follow recipe.

This one’s for The Great Peanut Butter Exhibition:  Please Dessert me.  Make sure to check out The Peanut Butter Boy’s blog for more really, drool inspiring recipes.  Here’s mine.

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Peanut Butter-Strawberry Kissed Cupcakes – Makes 18 standard cupcakes

  • 15 oz can of black beans, low sodium, drained and rinsed.
  • 4 large eggs
  • 1 TBS vanilla extract
  • 6 TBS peanut butter
  • 2 TBS butter
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 6 TBS cocoa
  • 4 TBS strawberry puree

Peanut Butter-Strawberry Frosting

  • 3 TBS butter, room temperature
  • 3 TBS peanut butter
  • 1 1/2 cups powdered sugar
  • 3 TBS cocoa
  • 2 to 4 TBS strawberry puree *Needed for right consistency.

Preheat oven to 375 F.  Line standard cupcake/muffin tins with liners.

In a food processor, add the beans, eggs, vanilla and peanut butter and puree until smooth.

In a mixing bowl, cream the butter and sugar.  Add baking powder, soda, and cocoa. 

Add the bean mixture to the butter mixture and blend just until mixed.  Add the strawberry puree and mix again for one minute. 

Add batter to prepared muffin liners and bake for 18 – 20 minutes.   Allow to cool.

Make the frosting:  Cream the butter and peanut butter.  Add the sugar a little at a time. Add the cocoa then the strawberry puree.  Mix at high speed until nice consistency.

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Now… take a good, big bite and…

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…let it melt in your mouth.   DELISH!

Remember – check out all the other AMAZING Peanut Butter Inspirations at Peanut Butter Boy.

What’s your favorite dessert…using Peanut or other Nut Butter?

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Italian Meat(less)balls Nestled in Squash

August 15, 2014
Italian Meatlessballs in Squash3

I’m still trying to get Ted to eat less meat.  I know… for all you meat lovers you ask “Why?!!” The answer is simple:  because it would make cooking meals easier FOR ME.  No more planning a recipe for meat and another for meat-less.  It would be one recipe, one meal, one pot to clean.  […]

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Cafe Hummus Restaurant Review

August 11, 2014
Cafe hummus beer

The other day, I needed a day off from work.  Sometimes things just pile up and a break is needed.  One day, that’s all. Just enough to clear the head, maintain perspective and get stuff done at home that you really don’t want to do on the weekend.   It was on this particular day, Ted […]

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Gluten Free Peach Cherry Grilled Shrimp in Cabbage Wraps

August 7, 2014
Gluten Free Peach Cherry Grilled Shrimp in Cabbage Wraps4

Keep this recipe gluten free by using cabbage or lettuce as a wrap for grilled shrimp in a delightfully fruity, slightly spicy glaze.  If you don’t follow a gluten free diet, this recipe would be terrific with regular yellow corn taco shells. Serves 4 1 large head of cabbage:  Gently remove 4 large leaves, wash […]

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Yellow Split Pea Salad with Caponata

August 4, 2014
Yellow Split Pea Salad with Caponata6

Do you ever give yourself a pat on the back for that experimental recipe that turns out so good?  If not, you should.  I do.  This recipe is one of those “HAIL TO THE CHEF!” kind of recipes.  The base of the recipe is a lot of fresh vegetables with cooked split yellow peas.  The […]

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