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Recipes
Barbecued Salmon
By scottnjennie
Sunset MAY 2004
- 1 fillet (3 1/2 to 4 lb.)
- 3 tablespoons melted butter
- 1/4 cup brown sugar
- 1/4 cup dry white wine
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
Escarole Salad With Walnuts and Parmesan
By scottnjennie
Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, ...
- 1 cup walnuts, roughly chopped
- 1 large head escarole, torn into pieces (about 12 cups)
- 1 small red onion, thinly sliced
- 2 ounces Parmesan, shaved (about 1/2 cup)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- kosher salt and black pepper
- 1/3 cup olive oil
Asian style chicken salad
By scottnjennie
Combine all items for salad & toss
- 1/2 head Napa cabbage (sliced thinly/shredded)
- 3 green onions, chopped
- 1 large carrot, julienned
- 1 sweet red pepper, sliced thinly
- 1/2 head broccoli, cut into little bite sized chunks
- 1 can mandarin oranges, drained (you can use a small or large can, depending on how much you want)
- 1/2 bunch cilantro, chopped
- 4 grilled chicken breasts, chopped
- 1 package Ramen noodles
- 1/2 cu chopped nuts: cashews, penuts, whatever you fancy! (optional)
- Creamy Cliantro Dressing (add just before serving)
- 1/4 c plain non-fat Greek yogurt
- 1-2 tbsp honey
- 1 tbsp olive oil
- 3-4 tbsp rice vinegar
- 1 clove finely minced garlic
- 1/2 cup chopped cilantro
- freshly ground black pepper to taste, or substitute for sprinkles of chili flakes
Paella de Esparragos y Queso Manchego
By scottnjennie
1. Heat oil in a paella pan over medium heat
- 1/2 c olive oil
- 3 skinless, boneless chicken breasts in chunks
- 1 large onion, chopped fine
- 4 cloves garlic, minced
- 1 1/2 c short-grain paella rice
- 2 c broccoli florets, bite-size pieces
- 1/4 t powdered saffron
- 8 oz uncooked shrimp, peeled
- 14 oz can asparagus tips
- salt and pepper
- 3/4 c grated Manchego cheese
Seared Scallops with Herb-Butter Pan Sauce
By scottnjennie
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes
- For the scallops:
- 1 lb. dry large sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the sauce:
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced shallot (1 medium shallot)
- 1/4 cup dry white vermouth or dry white wine
- 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving
- Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops
Paleo Apple Crumble
By scottnjennie
DIRECTIONS In a large bowl, combine almond flour, salt, cinnamon and nutmeg In a smaller bowl, combine oil, a...
- 2 cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut oil
- 1/4 cup agave nectar
- 1 tablespoon vanilla extract
- 5 medium apples, peeled, sliced then chopped in half width-wise
Emerald Salad
By scottnjennie
Oven set to 475' 1. Cut the broccoli and broccolini into roughly two inch chunks, on a bias
- 1 lb. Broccolini
- 1 lb. Broccoli
- 1 Lemon, zest and juice
- 1 Large Leek
- 3 tbsp. Olive Oil
- 2 tsp. Black Pepper
- 3 Cloves Garlic
- 6 oz. (about 3 Cups) Fresh Spinach, roughly chopped
- 3/4 Cup Flat Leaf Parsley, Chopped
- 3/4 Cup Sliced Almonds, toasted
- 1/2 Cup Feta Cheese
Tabouli
By scottnjennie
Mix the bulghur and water in a bowl and cover ( -I liked to use Quinoa instead of bugler for a Gluten Free option)
- Dressing:
- 1 cup medium-grind bulghur (might be labeled as #2 grade)
- 1 cup boiling water
- 1 cup each diced Seismic Gardens heirloom tomato and Seismic Garden Japanese cucumber
- 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those)
- 1 cup chopped Simis Ranch parsley
- 1/4 cup chopped mint (or cilantro or dill if mint isn’t available)
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil (it really does make a difference in this case)
- 1 clove garlic, minced
- 1 teaspoon each salt and pepper
Lemon-Rosemary Vinaigrette
By scottnjennie
For a fresh taste of Tuscany, drizzle this dressing over an Arugula and white bean salad
- 2 lemons, juiced and zested
- 2 Tbs. chopped shallots
- 2 cloves garlic, minced (2 tsp.)
- 1 1/2 tsp. chopped fresh rosemary
- 1 cup olive oil
Beet and apple autumn salad
By scottnjennie
Place beets in a sauce pan with enough water to cover
- 3 medium-sized beets
- 2 peeled and cored granny smith apples, sliced thinly
- 1/4 cup walnuts
- 1/4 cup crumbled feta cheese
- Small bowl full or bed of arugula
- Orange-ginger dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon freshly squeezed orange juice
- 2 tablespoons olive oil
- 1 teaspoon extra finely minced garlic
- 1 heaping teaspoon extra finely minced fresh ginger
- ...freshly cracked pepper to taste