East Coast Pan Seared Scallops

The holidays have come and gone and for those that throw caution to the wind when it comes to food during the holidays, then I'm sure January is not only a month of hitting the gym but also a month of having lighter meals on the agenda and what meal can be lighter then fish and seafood and still give you that nutritional punch. Those that have been following my blog know that I have a soft spot for fish and love to enter my kitchen and mix and match ingredients just as my family loved to do in their preparation of food for the family. These scallops really hit the spot with their garlic butter glaze and laid out on a bed of spinach which will absorb the glaze flavour and becomes a great side to the dish. Large scallops are the best to use for this recipe accompanied by a large 12" skillet if possible, make sure that you spread the scallops out when cooking so they are not touching and depending on how many you are cooking you may need to cook them in batches. The garlic butter glaze should be prepared in its own large skillet or a small pot if you do not have many skillets on hand and don't forget the tongs to move around the scallops.

Inspired by Food.com

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East Coast Pan Seared Scallops Recipe

Prep Time: 10 minutes  Cook Time: 15 minutes  Servings: 2

Ingredients 

Homemade Chicken Noodle Soup

The cold winter months are upon us and its that season when we tend to fall under the weather with colds and flu. Those of us that just prefer to let nature take its course, then there is no better comfort food for those sick days then good old homemade chicken noodle. The warmth and taste has you feeling just that much better after you have consumed it. Chicken noodle soup is one of my favourite winter time soups and for me I do enjoy a variety of soups during the cold winter months but this one is for those days when you just don't feel right. You can make chicken the way you like but for those that are unsure the shredded chicken recipe under more chicken recipes will show you how to boil some chicken breast to add. I used yolkless noodles over egg noodles as they contain no cholesterol and make sure they are firm and extra broad, some prefer to add some oregano to the soup but I lean towards lemon juice as it gives the soup a refreshing taste and do not substitute dry parsley flakes over fresh. This winter enjoy your chicken noodle homemade instead of out of a can.

Inspired by Spark Recipes

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Homemade Chicken Noodle Soup Recipes

Servings: 6  Prep Time: 15 minutes  Cook Time: 35 minutes  

Ingredients

Broccoli Stir Fry

The Thanksgiving weekend is coming to an end for our southern neighbours and with the tradition of an abundance of delicious food, it is okay to consume whatever you see in sight every now. I know I enjoy doing this but as a new week starts and with the holiday season food fest just around the corner its a great time to eat something nutritious and healthy. I enjoy my stir fry but the calorie count can rise quite quickly depending on the ingredients and sauces we add to the meal but I have come up with a tasty, filling and more importantly with a low calorie count. I always make sure to load up on vegetables for just about any meal but a vegetarian stir fry is all about the vegetables. You will need to make sure you have a large size wok and the key ingredient is of course broccoli, use a food chopper to pulse the broccoli florets, you can use frozen broccoli if you like just make sure to let it thaw and add all your favourite vegetables. When it comes to soy sauce if you use a low sodium kind then you may want to add some salt to the stir fry. The best about this stir fry is that you can also use it for a side if you want to have something more then just vegetables.

Inspired by TipHero

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Broccoli Stir Fry Recipe 

Prep Time: 15 minutes  Cook Time: 12 minutes  Servings: 4

Ingredients 

Lunch Time Tacos II

The taco craze continues in my kitchen as after a few different attempts I feel that I have found a quick and delicious taco recipe that everyone will enjoy making. Tacos can be a messy treat but that is half the fun in making them to eat. You can add any toppings that you enjoy any flavour you wish from mild to medium to hot. I  always lean to hot but not all peoples palates can be like mine, so adjust yours accordingly. You will need to use a large size skillet to cook the ground beef and I like the stand and stuff taco shells, mostly because you can load more into them, fill them with all your favourite ingredients, use any cheese you like and don't forget the hot sauce. One trick I like to use if you are using a tonne of toppings is to press it down with a butter knife before you add the cheese and hot sauce and the key to these tacos is the clubhouse skillet sauce, it cuts your cooking time and more importantly that means that you can make these any day of the week, even after a hard day at work where time is not your friend.

Inspired by Clubhouse

 

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Lunch Time Tacos II Recipe

Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 8

Ingredients 

Tomato, Spinach and Goat Cheese Stacks

Thanksgiving is just around the corner for North America and while everyone is set to serve up some turkey, cornish hen, stuffing and cranberry sauce, we do need some appetizers to keep the masses satisfied before the big meal. With a lot of time being consumed with the main course at this time of year, it is great to have some appetizers that are quick to make and that people will enjoy. I always enjoyed the fact that my family had something tasty and nutritious to snack on as we waited for our main meal to finish.
This is a simple meal I learned watching some of my favourite recipe shows, I decided to add a bunch of my preferred ingredients that where not too filling but at the same time satisfying. A french baguette cut into slices is a must, tomatoes and spinach loads you up with nutrition while the goat cheese which may not be a favourite for most can be replaced with other cheeses like buffalo mozzarella or ricota. The balsamic vinegar and maple syrup glaze will have everyone reaching for seconds.

Inspired by Eating Well

 

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Tomato, Spinach and Goat Cheese Stacks Recipe

Prep Time: 5 minutes  Cook Time: 3 minutes  Servings: 8

Ingredients

Chicken Shredded Sriracha

I enjoy chicken in many different ways but for those weeknights, where time is not your friend I turn to a quick family tradition of boiled chicken breast. This meal is so quick and so easy to make that it could just become a regular part of your dining experience when you want something healthy and quick. I like to use boneless and skinless chicken breast while seasoning it with a variety of sauces and spices, and what is more popular at the moment then sriracha sauce, it seems to be in everything so why not with your chicken. When boiling the chicken make sure that it is fully submerged in the water, it will be easy to shred with a fork or even your fingers if not to hot when done cooking. I decided to top a salad with the chicken but you can  also make a sandwich or something else that you want to conjure up. For those that prefer a milder taste, you can add more bbq sauce and less sriracha to the chicken as well as your favourite spices because no one knows your palate better then you.

Inspired by Family

 

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Chicken Shredded Sriracha Recipe

Servings: 4  Prep Time: 5 minutes  Cook Time: 20 minutes

Ingredients