Bacon Wrapped Scallops

I mean really.  How could something so simple be so good?  How could two completely different flavors blend together so perfectly that you automatically close your eyes and savor every bite?  Scallops can be expensive so I don't buy them by the pound....that seems too scary when you see the price on the little sign in the seafood case.  I simple ask if they can pick out 10 large fresh scallops for me....enough to feed two people a nice dinner with a first course of soup and a wonderful salad.

Bacon Wrapped Scallops

1 pound center cut bacon (I like to use Applewood smoked bacon)

10 large sea scallops, rinsed

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper. Rinse and pat scallops dry with paper towels.  Cut bacon slices in half crosswise.

Roll a piece of bacon around each scallop and secure with wooden toothpick or skewer.  Place on parchment lined baking sheet.

Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp. Remove from oven and take out skewers or toothpicks and serve.

Quick Sauce (optional)

1 cup ketchup

1/3 cup packed light brown sugar

1/2 cup white vinegar

In a saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved.  Dip bacon-wrapped scallops in sauce and serve.

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Easy Cheesy Chicken and Rice

How can something so easy to make be so good?  This is one of those throw it all together in one skillet meals and wonder how something so simple can be so incredibly delicious.  This is one of those anyone can do it meals.  This is one of those close your eyes and savor the flavor meals.   This is one of those meals you need to make tonight!

Easy Cheesy Chicken and Rice 

1 tablespoon butter

1 tablespoon olive oil

1 package boneless, skinless chicken thighs (6-8 thighs)

2 cups chicken broth

1 cup uncooked white rice

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese

1/4 cup fresh chopped parsley

Pat chicken thighs with a paper towel to remove moisture and season with salt and pepper. Melt butter and olive oil in a large skillet over medium heat and brown chicken on all sides.  Remove chicken from skillet and cut into bite sized pieces. Set aside.

Using a wooden spoon, scrap up the brown bits from bottom of skillet. Add rice to skillet, stirring to blend in with chicken bits from bottom of skillet.

Pour in chicken broth and bring to a full boil. Turn heat down to low and cover with a lid.  Cook for 15 minutes or until rice is cooked and liquid gone.

Remove cover and fluff up the rice with fork.  Add cut up chicken thighs and stir to combine.  Sprinkle cheese on top and cover again until cheese has melted.  Season with more salt and pepper to taste. Sprinkle on parsley and serve. 

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Strawberry Cream Cake

I know…. Strawberry cakes are usually a summer dessert but when I saw these beautiful gargantuan California strawberries the other day at Costco, I had to have them.  Honestly, I had no idea what I might make at the time but I knew they were just too pretty to pass up.  They found a home in my Strawberry Cream Cake recipe!  So glad I bought them.  This cake is to die for! 

Strawberry Cream Cake

1 cup butter, softened

2 cups sugar

3 eggs

4 tablespoons lemon juice , divided

zest of 1 lemon

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces sour cream

1 1/2 cups fresh strawberries, diced small

1 cup powdered sugar

Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan. 

Dice your strawberries into small pieces. Two big and they will sink to the bottom.

 

Stir together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 tablespoons of lemon juice. 

Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated. Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.

 

Pour the batter into a tube pan and reduce oven temperature to 325 degrees. Bake for 60 minutes, or until toothpick comes out clean.

 

Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely. 

 

Glaze

Once cake has completely cooled, mix together powdered sugar and 2 tablespoons of lemon juice. Feel free to swap the lemon juice in the glaze with milk. Drizzle glaze on top of cake with a spoon.  Top with strawberries. Serve with a whipped cream topping.

 

Notes

Make sure to grease and flour your pan! This prevents sticking and helps for an easier release.

Before folding in the strawberries, mix with 1/4 cup flour. This keeps them from sinking to the bottom.

 

Make sure you let cake cool in the pan for 20-30 minutes before releasing onto baking rack. If you try to release too soon, the cake might stick.

 

The cake should be completely cooled prior to topping with glaze. If it's still warm, your glaze could melt!

Store covered in the refrigerator.

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Banana Split Dessert

I love this summery dessert. I can remember my Mom making it from the time I was too little to even know what it was.  But I know now and I love making it.  It is so cold and creamy and just the best thing out there to satisfy every decadent need!  This is a keeper my friends.

Banana Split Dessert

2 cups graham cracker crumbs (about 10 whole crackers crushed)

1 ¼ cups sugar, Divided

1/3 cup butter, Melted

2 pkgs (8 oz) cream cheese, room temperature

1 can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold milk
1 large box vanilla Pudding
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x13 inch pan. Set aside.

Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with huts. Chill for 5 hours before serving.

NOTE: You can also use 1 carton (8 ounces) Cool Whip, thawed instead of the whipped cream.

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