Turkey bacon wrapped sea scallops

This is an easy and quick appetizer to make and is delicious!  

Ingredients

Turkey bacon

Sea scallops

Lemon pepper

Salt

Garlic

Olive oil

Instructions 

Soak tooth picks in water.  Fold the turkey bacon in half length wise and  wrap around  the sea scallops.  In a small bowl combine olive oil garlic and a small amount of salt.  Pour over scallops and top with the pepper.  Broil on high with the pan towards the bottom of the oven. Leave in oven for about 5-7 mins based on the heat of your oven.  

Berry pie

Today I decided to bake a pie.  I bake all the time but I have only ever made one pie before and it was pecan pie so It was kind of different than most pies.  So I was craving strawberry rhubarb and I went to publix and they didn't have rhubarb... I guess it's not Abailable down here in the summer. So I thought I'd just make a mixed berry pie!  Here's what I did!

It would probably be better with home made crust but I was feeling kind of lazy ;-)

Ingredients

Pre made pie crust

Strawberry a (2boxes)

Raspberrys 1 box

Blueberries 1 box

3/4 cup sugar

1/4 cup flour 

Instructions:

Slice strawberries and mix in bowl w blueberries and raspberries add sugar and flour and mix well.  Unfold one of the pie crusts and place carefully into a greased pie pan.  Pour berries into pie crust.  Make lattice on wax paper then transfer on top of pie.  Brush with an egg and top with sprinkled sugar.  Bake 375 covered for 25 mins.  Remove foil cover and bake for about 40 mins more. 

Caprese Roasted Tomatoes

I was really in the mood for something refreshing but I was also kind of craving comfort food.  (my comfort food is tomato soup!)  So I decided to bake the tomatoes to give a little bit of both!  They are soo good.  You can serve them as a main dish with a salad, or as a side.  Either way, they are my new favorite dish! I apologize about the picture.  I keep forgetting to take pictures after i make a dish, so this one is just the last one the next day.  But it was still delicious! 

Caprese Baked Tomatoes

Makes 4

Ingredients

2 Large Tomatoes

½ C Fresh Mozzarella, finely chopped or shredded

1/3 C Fresh Basil, chopped

1/3 C Fresh Grated Parmesan

White Tarragon Vinegar

Olive Oil

Directions

Cut tomatoes in half width wise, so you have a top and bottom half.  Carefully cut out center of tomato leaving enough room for at least ½” of ‘shell’.  Dice up tomato parts that have been removed and put in bowl.  Add mozzarella and basil to bowl and mix around.  Drizzle in some vinegar salt and pepper, then stuff the tomato shells with the mixture.  Top with Parmesan, and drizzle olive oil over top.  Bake at 400 for about 20 mins, then increase temp to 450 and bake another 10 mins.  Make sure the cheese doesn't start to burn.  If it is getting too brown take out and top with tin foil. 

White Asparagus and Mushroom Tart

So i bought this new rectangular tart pan and I'm obsessed with it!  I've been making everything with it!  So i wanted to use it to make a quiche but i couldn't find any recipes for a non round pan.  So i decided to invent something my self!  I served it at my house last night while i was hosting girls' night and everyone loved it!  i hope you do too!  (i promise i'll add a pic soon...im having camera trouble!)

White Asparagus Mushroom Tart

Ingredients:
Crust:
1/3 a stick of butter cold
A hand full of Basil Leaves
1 Tbs Garlic
1 1/4 C Flour

Filling:
1 C Greek Yogurt
3 Eggs
8-10 Stalks White Asparagus, cut into bite size pieces
3 oz White Oyster Mushrooms, sliced

Topping:
1/3 C Monterrey Jack Cheese, shredded



For the Crust:
take a hand full of basil leaves and dump them into a food processor.  Then take about a tablespoon of garlic and throw it in. Pulse until well minced.  Then add flour and pulse to combine.  With the food processor running slowly drop in little squares of butter until small peas start to form, (about 1/3 of a stick).  make sure dough will stick together when pinched with fingers.  Grease a tart pan, and press dough onto bottom and up the sides.  Pierce several holes in bottom with a fork.  Bake in oven at 350 for about 10-15 mins.  remove crust and let cool on a wire rack.

For the Filling:
cut up asparagus and mushrooms into bite size pieces. Cook in frying pan for about 5 mins until vegetables are tender but not fully cooked.  In a bowl add fat free Greek yogurt and eggs, whisk together.  add in vegetables.  (if this does not look like enough add more yogurt to mixture).  Add salt and pepper then pour into crust.  Spread it out evenly with a spatula, the consistency is very thick so it will not spread on it's own.  top with shredded light Monterrey jack cheese.  Bake in oven for about 30-35 mins.  allow to settle, for about 1 hour a RT or in fridge over night.

Espresso Infused Creme Brulee

I added a new twist on a classic, and it was soo good, I had to share!  I Hope you all enjoy!

Espresso Creme Brulee:

2 C Heavy Cream
1/3 C Sugar
4 Egg yolks
1 tsp Vanilla Extract
1 tsp Instant Coffee

1. Warm Cream in sauce pan with vanilla.  Once the cream starts to get warm add coffee and stir to ensure even distribution.
2. Wisk yolks and with sugar together, do not over mix.
3. Temper cream to yolks and mix well to combine.
1. to do this, pour a little bit of the hot cream into the yolks and stir well to heat the eggs, but not too much to cook them.  Once this is done add entire egg mixture into cream.  Remove from heat immediately.  
4. Pour into Remkins, and use torch to remove any bubbles on the surface.
5. Place a paper towel on the bottom of a baking dish.  Add the prepared remkins to the dish, and fill the dish with water, until the water is about 1/2 the way up to remkins.
6. Bake at 325 for 30-35 mins.
7. Refrigerate for about 4 hours or until custard has settled.
8. Pour Raw sugar on top of cold custard and lightly tilt Remkin to distribute sugar evenly.  
9. Once evenly distributed torch the sugar with the torch about 2-3" away from the sugar.

 custard the next day from the fridge.

Sprinkle Raw sugar evenly on top

Torch the sugar a few inches above to ensure it doesn't catch fire!

The final product!

White Wine Garlic Mussels

Last night I made mussels, and i had limited ingredients so i used what i could find, and the simplicity of it was so wonderful!  I took about a tablespoon of butter and melted it in a skillet then added about a tablespoon of garlic, and let it cook until fragrant, then i added white wine, and let it simmer all together, then i added the mussels and let them steam until they opened and served them just like that!  It was delicious!  sorry i didnt take a pic but im sure you can imagine it looked fabulous!