Tag Archives: sweet onion

Scallop & Broccoli Casserole

Well earlier today when I was trying to decide on what recipe to use in today’s blog I was stumped. I did come across a great breakfast dish I found in a magazine while I was in the gym (I read my food magazines while on the LifeCycle). But then I started making dinner with what I found in the fridge and freezer. So that became today’s blog. The final finished picture will be added to the post once it finishes baking!


Well 10 days from today I am returning to the land of the employed. I got a job at AAA South. It is a temporary seasonal position but hopefully it’ll become more. I will be working the reception desk. This will be a huge challenge for me as anyone who knows me, knows “the face”. I will leave it at that. But this job will also take time away from blogging. So I am going to try and get ahead for the first work week anyway. We will see how that works. Because as it is now I am just getting around to the blog and it’s almost 8pm! Imagine when I have a real job! So bear with me  when I start working (Jan.31 to be exact). So here is today’s recipe.

INGREDIENTS:

1 pound bay scallops

2 cups cooked brown rice (I like jasmine)

2 cups chopped broccoli, no stems

2 Laughing Cow cheese wedges, chopped (I used French Onion)

1 medium sweet onion, chopped

4-5 cloves garlic, chopped (Less if you aren’t a fan of garlic! Perish the thought)

1 teaspoon dried basil

½ teaspoon oregano

½ teaspoon crushed red pepper flakes

½ cup white wine (any kind you choose)

1 cup Locatelli romano cheese (or any kind of grated parmesan/romano you want)

2-3 tablespoons olive oil

salt and pepper to taste

TOPPING:

4 tablespoons butter/butter substitute melted

1 cup panko bread crumbs

DIRECTIONS:

1. In a large heated sauté pan add olive oil. Add the garlic and onion and sauté until just tender. Add the chopped Laughing Cow cheese.

2. Add the broccoli and sauté for about 3-5 minutes until all liquid seems to be evaporated. Add the basil, oregano and pepper flakes. Stir. Add ¼ cup of the white wine and sauté for another 5 minutes.

3. Place the rice in a large bowl. Add the veggie mix to the rice.

4. Add the scallops to the pan and cook for a minute or so. Add another ¼ cup of the wine and continue cooking for about 5 minutes or until the scallops are opaque. Add them to the bowl of rice and vegetables.

5. Add the romano cheese to mixture and stir thoroughly. Add to casserole dish of choice.

6. Blend the panko bread crumbs with the melted butter. Spread evenly over the top of the casserole.


7. Bake in a 350ºF oven for 45 minutes. Topping should be browned and bubbly.


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Andrea’s Tuscan Casserole

This is a recipe that I posted back on Facebook in October 2009. It was created because I couldn’t figure out what to make that night and just put together what I found in the refrigerator. It was so good and filling and the leftovers were just as good of course! The ingredients aren’t written in stone so please omit what you don’t want or add something you think fits better! So sit down with a nice glass of wine and relax and pretend you are in Tuscany.

Andrea's Tuscan Casserole


Ingredients:
1- 10-12 oz boneless, skinless chicken breast, sliced thin into strips or bite size pieces
6-8 oz. uncooked large shrimp, peeled and deveined, and cut into pieces
8 oz. approx. frozen, thawed spinach (doesn’t have to be drained)
1 medium sweet onion chopped
6-8 cloves garlic chopped (I like garlic so if it’s too much for you add less)
2 large scallions, chopped (green and white parts)
1 small tomato, chopped
1- 8oz. package Shirataki Tofu Noodles (follow prep instructions on package/found in Produce organic section) or you can use your own cooked noodles.
2 TBS or so light or regular sour cream
1 wedge Italian Herb Laughing Cow Cheese
1 cup shredded mozzarella cheese
olive oil
salt and pepper to taste

Directions:
– Heat oven to 350 degrees.
– In a large saucepan heat oil and sauté onions till translucent, maybe about 5 minutes or so. Add garlic and scallions and sauté about 2 minutes.
– Add chicken and cook till no longer pink.
– Add spinach and mix thoroughly.
– Add shrimp and tomato, stirring till all mixed.
– Add Laughing Cow cheese and sour cream, mix well. Let cook a couple more minutes.
– Add noodles, mixing well. Let cook about 3-4 minutes, stirring occasionally.
– Add half of the mozzarella cheese till mixed in and starting to melt. Pour into casserole dish, round or whatever you have.
– Sprinkle rest of mozzarella cheese on top of mixture and place in oven till mixture starts to bubble and cheese melts and browns a bit. About 15 minutes.

Layered Salad

This is a recipe that I am sure most people have had at least once at a party. Some call it seven layer salad also. I have added a few ingredients of my own so it comes out a little more than seven layers! The picture I have here is when I made it for my friend Dana’s baby shower back in 2004! I usually put this salad in a trifle dish but if you don’t have one you can use a large clear glass (9×12) baking dish. There are usually no leftovers either. If you want to cut some calories use light mayonnaise, 2% cheddar, turkey bacon, and a sugar substitute such as Splenda for the sugar.

INGREDIENTS:

1 head lettuce, torn into bite size pieces

1 cup celery, diced

4 eggs, hard-boiled and sliced

10 oz. frozen peas

1 cup shredded carrots

1 small sweet onion, diced (or you can use red onion if you prefer)

8 slices bacon, cooked and crumbled

2 cups mayonnaise

1 tablespoon sugar

4 oz. cheddar cheese, shredded (or more if you like)

DIRECTIONS:

1. Place lettuce in trifle dish or 9×12 dish. Layer remaining ingredients (except for mayonnaise, sugar and cheese)  in order given.

2. Add sugar to mayonnaise and spread over top of salad like frosting. Top with the shredded cheese. Cover with plastic wrap and refrigerate 8 hours or overnight.

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