Alright I am not the worlds best photographer, sorry. This photo does not do how yummy this dish is any justice. What’s even better than the fact that is it super yummy is that is it sooooo easy!! Here ya go!
I apologize my friends for being pretty quiet recently. Life has gotten in the way of spending time working on my passion. If you have read any of my early blog posts or my “About Me” section here on the blog, you know that like many of you my life can get pretty hectic. I have been living as a single mom for about 10 years now and working in a demanding and stressful industry that requires about 50 hours a week. That is time-consuming enough; add in enrolling in nutrition school, starting this blog and maintaining my Crossfit habit. Yikes! Sometimes the stress levels hit a fever pitch and I need to slow down a bit. However right now that seems impossible especially now that my house is under construction and I’m happily engaged and planning a new phase in my life. Phew! I’m tired! Like…..all the time.
Ahhhh….Giardinera…..nothing beats that tangy, spicy, crunchiness on, well, almost anything. It goes great on beef, pork, chicken, fish, even eggs. The only problem is I can not find even one brand in the store that isn’t made with either soybean, canola, sunflower or some other yucky oil. Not one is made from pure olive oil so I went in search of a recipe that might work and I found one on allrecipes.com.I just added some extra celery, carrots and cauliflower to get a better balance. It made a lot and it was delicious!
If you’ve followed me for any length of time you must know by now I LOVE bacon! Thus, bacon-wrapped anything is pretty much a winner for me! The buttery smoothness of the scallop, dusted in the savory blackening seasoning and enrobed in that salty porky goodness……what can possibly be bad about that? NUTTIN’ HONEY!
Ingredients: This served 2 VERY hungry adults but 4 per person is probably plenty with other sides.
- 10 large sea scallops
- 10 pieces of sliced bacon. (Beware of thick sliced bacon here if you like your bacon crispy like I do.)
- Enough blackening seasoning to dust both sides of all your scallops, (maybe 2 tbs ?)
- Sprinkle of salt
- Safe cooking fat of your choice. ( I used bacon fat)
Preheat oven to 375 degrees.
- In an oven-proof skillet par-cook your slices of bacon over medium heat until it begins to render some fat and begins to appear pliable and glossy. Remove them from the heat and set aside until cool enough to handle. Retain the rendered bacon fat in the skillet to cook the scallops.
- Pat your scallops dry and sprinkle BOTH SIDES with blackening seasoning and set aside. You can use a store-bought brand if you like or you can use the recipe I provide at the bottom. Just beware of store-bought brands with additives like MSG. A sprinkle of salt might be good depending on how salty your bacon is.
- Once you can comfortably handle the partially cooked bacon, wrap each scallop with one slice. I have tried this the traditional way, which is to wrap the scallop around the outside edge and secure it with a toothpick. I always have a problem getting the bacon crisp enough doing it that way. So I tried wrapping the bacon around the top and bottom rather than around the sides. This worked beautifully and I didn’t need to use a toothpick. Wrap each scallop then place it in the skillet with the seam-side of the bacon down.
- Once all your scallops are wrapped and in the skillet, cook over medium heat for 3 minutes or so on each side to begin the “crisping” of the bacon process. This is what mine looked like before I flipped them over.
- Once you have cooked the scallops for about 3 minutes on each side. Place the whole skillet in the oven for about 5 more minutes or until you get the desired texture you are looking for on the bacon. This step should also ensure your scallops aren’t raw in the middle and are a nice medium rare.
- Remove your porky, savory morsels of seafood-love from the oven and skillet and serve with the Paleo side of your choice. I served mine with sautéed green beans.
- YUM!! Enjoy!
Blackening Seasoning courtesy of Allrecipes.com. This makes about 1/4 cup: plenty for this recipe and more to use for later.
- 1 1/2 tbs paprika
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs dried thyme
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp basil
- 1 tsp oregano
Mar 30th, 2013 by Momgonepaleo
(This is one of my very first posts and is being reposted to do a personal request I hope you enjoy it! )
10 Dr. Seuss quotes applied to living a healthy life.
1. “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You’re on your own. And you know what you know. And YOU are the one who’ll decide where to go…” ― Dr. Seuss, Oh, the Places You’ll Go! -~ Your success in anything is entirely up to you. You choose whether to succeed or to fail. I know it is hard, that is what I am here for, to help you along the way. At the end of the day, the choice and the decisions to take charge of your health are yours.
Todays post was inspired by my conversations over the last couple of weeks. Lots of questions like, “Is____ paleo?” or “What do I do about_____?” or comments like “_______ has been a lot harder than I thought.” Most of the answers to these issues can be addressed by remembering 3 key concepts. Understand these 3 things before you get started and remind yourself along the way and eating and living Paleo will be a lot easier.
Courtesy of thefoodieandthefamily.com. I made these for “The Morning After” my daughters sleep over. I find these little girls aren’t all that hungry in the morning because they down tons of junk the night before. Figured these would be perfect. They came out really yummy! Very lemony, just sweet enough and nice and moist! The recipe said it makes 12 muffins, but I only got 10 out of it.
Yesterday was sleep over day. How do you get 12 year old girls to eat Paleo friendly snacks? Make them irresistible! I had the homemade almond butter cups that I made the day before. Sweet potato chips and I needed one more. The diner near my house has chocolate covered bacon on the menu from time to time. My daughter LOVES it! I decided to give it a go. How hard can it be right? The diner makes these as whole pieces of bacon, I decided the responsible thing to do was to make them into smaller bite sized pieces. To be completely honest, I did this entirely for myself so I could snag a piece here and there and not commit to eating an entire piece of bacon when all I really wanted was a bite. So, this really isn’t a recipe so much as brag post about my incredible genius! The girls loved them.
I was feeling naughty today. Nothing tastes naughtier to me than Reese’s Peanut Butter cups. Ahhh……my fond childhood memories of my favorite candy. When feeling the emotional teenage angst, nothing soothed me better than a good old Reese’s cup. ( To be honest, nothing made me feel guiltier afterwords but that is for a whole other post) Obviously, Reese’s are no longer a viable option for me because of this:
This beauty is the love child of several ideas. I love brats and sautéed cabbage. I also love my Paleo meatballs and meatloaf. I went looking for cabbage roll recipes and ended up combining a few ideas into one recipe I thought sounded good. They turned out just right. The cabbage on the outside is soft and sweet. The meat in the middle is nice and moist. The beauty of this recipe is how you can play with the flavors. This one has an italian influence, but you could use chili or tex mex seasonings, or you could spice this up with some red pepper flakes. If you are Primal and include dairy you could do a bacon cheese burger kind of concept. I love recipes I can recreate with different flavors! Here’s the recipe as I made it.