This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it! I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy … Read more →

Next week will be our last project of the year (how did the year go so quickly?). We’ll start back up again on 1/9  (schedule below). It’s my turn to pick and I’m going with Chocolate Mint Crackles (page 203 of December Living). If you need the recipe, let me know.

Martha Mondays schedule:

1-9 Elizabeth March Designs

1-16 Megan’s Cookin’

1-23 Sassy Suppers

1-30 Perfecting Pru

2-6 Tiny Skillet

2-13 Sweet Almond Tree

2-20 I need to skip this week

2-27 MarthaAndMe

Next week will be our last project of the year (how did the year go so quickly?). We’ll start back up again on 1/9  (schedule below). It’s my turn to pick and I’m going with Chocolate Mint Crackles (page 203 of December Living). If you need the recipe, let me know. Martha Mondays schedule: 1-9 … Read more →

Ana at Sweet Almond Tree chose Chicken and Dumplings for this week. I grew up eating chicken and biscuits. I’ve had chicken and dumplings at The Cracker Barrel, but those are rolled, flat dumplings. I actually have the recipe for those and have made it from time to time. I don’t think I’ve ever had drop dumplings before, so this was a new thing to try. This was essentially like making chicken soup, or the base for chicken and biscuits, except I normally don’t use turnips and parsnips. When I make chicken and biscuits, I thicken it with flour. This remains thin, like a soup. The dumplings were easy to make and puffed up so prettily in the pot. It was almost like eating matzoh ball soup in a way, but the dumplings are lighter than that. We really enjoyed this. I would definitely make this again as alternative to chicken soup or chicken and biscuits. It was better the second day, since the broth thickened a bit from the dumplings.

Ana at Sweet Almond Tree chose Chicken and Dumplings for this week. I grew up eating chicken and biscuits. I’ve had chicken and dumplings at The Cracker Barrel, but those are rolled, flat dumplings. I actually have the recipe for those and have made it from time to time. I don’t think I’ve ever had … Read more →

I have a recipe for this from the January issue of Paula Deen’s Magazine for chicken vegetable lasagna and I’ve been meaning to try it. My freezer has been looking kind of bare lately, so it’s definitely time to make and freeze some meals so I can just defrost on busy nights (of which there seem to be more and more lately). I made this but changed it up a bit to suit the ingredients I had in the house and to make it a bit easier. I found Paula’s instructions to be too complicated, so I simplified it. Here’s my modified recipe:

1 tbsp olive oil

1 small zucchini, thinly sliced

12 baby carrots, chopped

1 8-ounce package of mushrooms, thinly sliced

4 cloves garlic, minced

1 package frozen spinach, defrosted and squeezed dry

1 tsp basil

1 1/2 tsp salt

1/2 tsp pepper

15 ounces cottage cheese

2 cups grated Parmesan-Romano mix (this is now sold in my store in a pre-shredded package)

2 eggs

1 1/2 jars spaghetti sauce (24 ounce jars)

9 lasagna noodles

24 ounces mozzarella cheese

2 grilled chicken breasts, chopped

Preheat the oven to 350 and spray a 4 1/2 quart baking dish. Soak the noodles in hot water while you prepare the veggies. They will soften and you don’t need to boil them (thank you Ina Garten!).

Cook veggies in the oil until softened. Add salt, pepper, and basil.

Mix cottage cheese with eggs and Parmesan/romano cheese.

Mix chicken with half the mozzarella.

PLace 1/2 cup spaghetti sauce in the bottom of the pan and top with 3 noodles. Layer sauce, veggies, cottage cheese, chicken, and mozzarella. Repeat for next two layers.

Bake for 45-60 minutes until bubbly. Allow to stand for about 10 minutes before slicing.

TeenMartha even liked this and said she was really surprised she did (she doesn’t like zucchini, mushrooms, or spinach). It was a big hit. And now I’ve got several meals worth in the freezer from the leftovers. I really liked this – traditional lasagna flavors, but with chicken and lots of veggies!

I have a recipe for this from the January issue of Paula Deen’s Magazine for chicken vegetable lasagna and I’ve been meaning to try it. My freezer has been looking kind of bare lately, so it’s definitely time to make and freeze some meals so I can just defrost on busy nights (of which there … Read more →

Ana at Sweet Almond Tree has chosen Chicken and Dumplings for next week’s project.

Ana at Sweet Almond Tree has chosen Chicken and Dumplings for next week’s project.

Tiny Skillet chose today’s project, pumpkin chocolate chip squares and it was a winner in my house! These are like a blond brownie with pumpkin in the batter. Very yummy, very moist and hard to stop eating. I made pumpkin swirl brownies once from a Martha recipe and did not care for them (so I was worried these were not going to be any good), but these were great, proving once again how fun Martha Mondays is, because sometimes you stumble upon something fantastic. I’m definitely going to make these again.

Tiny Skillet chose today’s project, pumpkin chocolate chip squares and it was a winner in my house! These are like a blond brownie with pumpkin in the batter. Very yummy, very moist and hard to stop eating. I made pumpkin swirl brownies once from a Martha recipe and did not care for them (so I … Read more →

I recently made this as a spin on the recipe in October Everyday Food for Turkey with Balsamic Pears. Instead of the turkey, I used 4 small chicken breasts. This recipe seemed to take forever to make! I guess there were just a lot of steps and different combos to cook at different times. It turned out nicely though. If  I made this again, I think I would cook the chicken only about halfway first, then I would add it back in when I added the pears, so that the flavors of the sauce could permeate the chicken more. I might even marinate the chicken in the broth/balsamic/mustard mix for a bit.

I really enjoyed having pears in a completely different way. It was a nice fall meal.

I recently made this as a spin on the recipe in October Everyday Food for Turkey with Balsamic Pears. Instead of the turkey, I used 4 small chicken breasts. This recipe seemed to take forever to make! I guess there were just a lot of steps and different combos to cook at different times. It … Read more →

Tiny Skillet has chosen pumpkin chocolate chip squares for next week.

Tiny Skillet has chosen pumpkin chocolate chip squares for next week.

I thoroughly enjoyed the time I spent engrossed in this huge volume: Martha’s Entertaining: A Year of Celebrations. The first 300 or so pages are just photos, with brief explanations, of Martha’s parties (you’ll find recipes in the last 100 pages). You’ll see inside her various homes, and the grounds of those homes. The MSLO cast of characters is present at many parties, but so are some of Martha’s friends and families. There are parties for everything you can imagine: tea, July 4th, breakfast on the porch, dinner in the clerestory, celebrating a master gardener, Christmas, Easter, spring dinner, and even a picnic at sea. Martha likes to party apparently!

I enjoyed this because it was just so completely over the top. This isn’t a book you pick up and think, “Ok, I’ll do that for the party I’m having next weekend.” Certainly it’s inspirational, and you’ll find loads of great ideas for decorations and food (not to mention the china, silver, and crystal that all looks so lovely), but few people are going to be able to replicate most of this. That being said, it is just a fun book to read through, particularly if you want to catch a glimpse inside Martha’s life or if you just love good photos of food and decor. There are many ideas here that can be toned down to work for the average person. I loved the Peony Garden Party and would love to incorporate some of those ideas to a gathering at my home.

The recipes are mostly very high yield (30+ people) although there are some that are smaller. The recipes are delicious sounding, but honestly there aren’t too many I felt compelled to try. I probably won’t be making Mini Crab Papapadams, Terrine of Duck Breast and Leg Confit, or Orange Easter Cake with Tiny Meringue Nests any time soon. That doesn’t matter though because this is a book about fantasies – the parties you would give if you had a catering staff on hand and Kevin Sharkey on retainer.

I truly enjoyed this book (which I borrowed from the library), but won’t be plunking down $75 to own it. It’s definitely fun to poke around in and ooh and aah at the gorgeous photos, the decadent food, and Martha’s incredible lifestyle.

I thoroughly enjoyed the time I spent engrossed in this huge volume: Martha’s Entertaining: A Year of Celebrations. The first 300 or so pages are just photos, with brief explanations, of Martha’s parties (you’ll find recipes in the last 100 pages). You’ll see inside her various homes, and the grounds of those homes. The MSLO … Read more →

I have an opinion piece up in the Soapbox section of Zester today you might be interested in reading – it talks about how my Martha project led me to write my cookbook.

I have an opinion piece up in the Soapbox section of Zester today you might be interested in reading – it talks about how my Martha project led me to write my cookbook.