Pan Seared Scallops

Thawed a bowl ful of scallops.  Seasoned with pepper and garlic salt.  Heat olive oil on high (8) and cook scallops 2 minutes on either side.
These were fantastic with rice and a little coconut lime dressing.

Warm Quinoa and Spinach salad

½ c cooked quinoa
½ c feta
1 c cooked spinach
2 tbs garlic-y vinaigrette

Mix ingredients.  This was simple.  And fantastic.

Tilapia in Wasabi Mayo

2 tilapia loins, frozen
½ c mayo
2 tbs wasabi
3 tbs soy sauce
Mix ingredients and spread on fish. Bake at 375 for 45 minutes.

Slow Cooker Mushroom Steak

Super easy, very few ingredients, and fantastic to come home to.


1 ½ pounds flank steak
1 can cream of mushroom soup
3 tbs montreal steak seasoning
1 tbs garlic salt
¼ c red cooking wine

Put thawed steak in the bottom of the slow cooker.  Sprinkle with seasonings.  Smear can of cream of mushroom soup over the top, then dump on red wine.  Cook 6 hours on high.

Tilapia Caddy Ganty

This is a traditional recipe from SE Alaska, but I now use this on tilapia which is easier to find out here on the East Coast.

4 tilapia filets, frozen
½ c mayo
½ c sour cream
2 tbs dried dill
1 tsp paprika
1 tbs garlic salt


Put frozen filets in a baking dish and coat with may mixture. Bake for 30-40 minutes at 350F. Great with peas and wild rice.

Fast Broccoli Cheese Soup

1 bag frozen broccol
1 can chicken broth
½ onion, diced
I c velveeta, cubed
Salt and pepper to taste
Saute onion for 5 minutes in stewpot.  Microwave broccoli for 3 minutes to soften.  Add broth, broccoli, and velveeta to pot, cover, and turn to medium high. Heat until melted through, blend with stick blender to desired consistency.

Cinnamon Butter

One stick of butter, room temperature
1 tsp sugar or Equal
2 tbs cinnamon

Mix well with a fork.  You can roll this in plastic wrap, to give it a stick shape.  I prefer to just scrape it into a wide mouth jar and use liberally on toast.

Creamy Tarragon Peas

1 package frozen peas (not thawed)
3 tbs olive oil (enough to coat pan)
1/2 c evaporated milk
1 tbs dried tarragon
Garlic, salt, and pepper to taste

I got this idea from a Cook's Illustrated recipe, but made a few adjustments based on what was on hand.

Heat the oil on medium high.  When warm, add peas and other ingredients.  Heat through, about 6-8 minutes.

Remoulade

1 cup mayonnaise
1/4 Sri racha
2 tablespoons Coleman’s mustard
1 tablespoon Tabasco
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce

Garlic Salt and Pepper, to taste

Mix.  Love it on fish and veggies.  Also good on a tilapia sandwich.burger.

Freakishly Easy Creamy Tomato Basil Soup

1 c Easy Tomato Sauce
3 tbs evaporated milk
1 heaping spoonful of pesto

Heat through. Puree with a stick blender. Skip a trip to Panera.

Easy Tomato Sauce

1 big can of crushed (or diced) tomatoes
2 cans (6 oz) of tomato paste
1 tbs garlic salt
3 tbs dried oregano, crushed
1/8 c balsamic vinegar
½ c parmesan cheese

Mix and heat through. Blend with stick blender if desired. We’ve made this dozens of times. It’s not as fancy as long simmered sauces, but it’s better than store bought!