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Posts Tagged ‘Grits’

Because It’s Orange

Hi all!  It’s gonna be a quick post tonight … I’m trying to organize my to-do list for tomorrow, that keeps getting longer by the minute. 

We are not hosting Thanksgiving at our house this year, but instead traveling the short distance (30 minutes) to Devin’s parents house.  I have offered to bring two side dishes, plus the pies, so I have a lot of prep cooking to get done tomorrow.  All the recipes that I am following are new, so it should make for an interesting day.  I have a bottle of wine ready and waiting in the case of an emergency. 

Following a recipe is so much more difficult for me.  You know how it goes … you have to pause mid-pour to double-check that the recipe said 1 tablespoon of salt and not 1 teaspoon.  Yea, that would make a big difference.

As I was checking out the lovely Jessica‘s blog (Johnstone’s Vin Blanc) last week, I saw a dinner she had made that really look superb.  Actually, ALL her meals look superb!  Thanks Jessica for sharing a great meal idea!  Of course, I made a few modifications to suit our tastes and our pantry …

 

Five-Spice Scallops over Pumpkin Grits

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Ingredients:

  • Bay scallops
  • 1/2 cup stone-ground grits
  • 1/2 cup nonfat milk
  • 1 1/2 cup water
  • 1 chicken flavored bouillon
  • Heaping 1/2 cup pumpkin
  • S&P
  • 1 tbsp. Chinese Five Spice seasoning
  • EVOO
  • Cranberry sauce, optional (I whipped this together earlier today with fresh cranberries and agave nectar)

Preparation:

Combine milk, water and bouillon in large pot; bring to a boil.  Add grits, stir well to combine, reduce heat and cook according to package directions. 

Meanwhile, pat scallops dry with paper towels.  Dip each scallop into Five Spice Seasoning; set aside.  Heat a small amount of oil in skillet.  When heated, add scallops and cook until done. 

Stir pumpkin into grits, plus salt and pepper to taste.  Spoon grits onto plate, topping with sauteed scallops.  Garnish as desired – I used sliced scallions and cranberry sauce on ours. 

We also enjoyed a side of roasted brussel sprouts and our usual spinach salad.

 

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If I were to make this again, I would use less of the Five Spice seasoning since it overpowered the taste of the scallops.  I would also add red pepper flakes.  This dish was missing that little bit of heat that we always enjoy.  Other than those two minor things, it was great!  A fabulous combination!

Sorry to cut this so short, but I GOTTA GO!!  Have a fab evening!! 😀

 

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Dinner On The Fly

I looked through a ton of recipes this afternoon, waiting for something to catch my eye for dinner tonight … I couldn’t find a darn thing.  Nothing really sounded appealing.  I am so not a fan of last minute meal planning!  Grr!!!

Devin happened to come home while I was browsing and suggested shrimp & grits … bing!  Off I went to the grocery store.

While his idea of shrimp & grits was great, I just had to modify it to make it a little more … hmm … fun??

Sauteed Scallops with Asparagus, Tomatoes and Mushrooms over Stone Ground Grits

Ingredients:

  • TJ’s frozen scallops
  • Sliced mushrooms
  • Frozen asparagus (thawed and cut into 1/3’s)
  • Grape tomatoes
  • Scallions (chopped – white and green parts separated)
  • White wine (about 1/3 cup)
  • Lemon juice (1 tbsp??)
  • Stone ground grits (1/2 cup)
  • Chicken broth (2 cups)
  • Crushed red pepper
  • Feta

Preparation:

Cook grits according to package directions, substituting broth for the water.

Saute mushrooms and white parts of scallions in large skillet.  Add halved grape tomatoes, white wine and lemon juice.  Cover and allow to simmer until reduced.  Remove from skillet and set aside in small bowl.  Add asparagus to pan and allow to brown.  Remove asparagus and place in bowl with other vegetables.  Season scallops with S&P.  Add scallops to skillet with a small amount of EVOO.  Saute for 5 minutes, then add vegetables, cover and reduce heat to low.

Meanwhile, add desired amount of feta, remaining scallions and dash of crushed red pepper to grits.  Stir well and divide among plates.  Using a slotted spoon, top grits with scallop mixture and serve.

 

For spur-of-the-moment, this dish was easy to make and very tasty.  Thankfully I had most ingredients on hand and only had to pick up scallops and mushrooms.

We also had a spinach salad on the side … no photo tonight, but you know what it looks like – spinach, carrots and tomatoes.  The usual.

We are going to settle in with a movie tonight … don’t know what yet – we are going to browse the selection of Movies-On-Demand on HBO and Showtime.

Enjoy your Friday evening!

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