On today’s menu we have Giada’s Prosciutto-wrapped Scallops.
The scallops were massaged with a sun dried tomato, basil and olive oil mixture and then wrapped in a thin slice of Prosciutto. After being cooked in the oven for 15 minutes, they were then placed over a bed of balsamic drizzled arugula.
Veryy good. Just make sure you don’t over salt anything when you do your season steps. Keep in mind that Prosciutto is already salted.
Delish!
-Johnny
One of Johnny and my favorite, less than gourmet desserts, is cookie cake. We’ve been known to, more than once, indulge ourselves in entire personal sized Great American Cookies cake’s for special occasions, even if that occasion had already included a meal and even a previous dessert. So, when our 16 month anniversary and Valentine’s Day coincided, it seemed only natural to celebrate with a homemade cookie cake.
The cookie cake came out of the oven moist, perfectly cooked, soft and delicious looking.
Unfortunately, then I moved it in an effort to find the perfect decorating surface, then I moved it again, and then it broke. It broke on more than one side. The break might have ended up for the best, as it took any stress from trying to frost the cake perfectly away, making the process more fun, and making the cake that much easier to tear apart and dig in to…the evening before the occasion which was supposed to be celebrated.
It was gone in less than 24 hours. Alls well that ends well.
-Mel
On today’s menu we have the Pats losing the Super Bowl, err…Angel Hair Bolognese.
On this day of mourning, it is only natural to want a no hassle comfort food. I had some left over angel hair pasta nests from my scallops so I decided to whip up a simple ragu/bolognese sauce to throw in with it. It’s basically just tomatoes, basil, garlic, onion — nothing complicated.
A sad day indeed. We still love you Pats.
-Johnny
My only excuse is that I have whined several times over the past week to Johnny that it is “his turn to do a post”, but alas, he is a busy boy. Granted, I’ve had this pictures from this meal uploaded for weeks now, but I am a lazy, lazy girl. Since it’s been quite too long (once again) since our last post, I decided to be productive tonight and knock this out.
A few weeks ago, I whipped them us by simply marinating the salmon filets in a soy sauce, a little sesame oil, brown sugar, rice wine vinegar, and salt. I then coated the salmon lightly with some panko (Japanese style breadcrumbs), and popped them in the oven on a foil lined baking sheet for about 15 minutes. On the side, I sauteed some button mushrooms and broccoli in soy sauce and tossed with some cooked orzo. I just used up what was in the fridge.
Oh, but please don’t let this meal trick you into thinking I am some super healthy, no-fun-at-all, eater; there’s an empty pint of Triple Chocolate Haagen-Dasz in my trashcan that disagrees.
-Mel
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