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Spring
is officially here, but I'm already looking forward to summer. I can't
wait!!! I dream of feeling the sun on my face, nice long days that
turn into romantic evenings, and quiet dinners for two.
Seafood is always perfect for a cozy meal. Tell you what... you
pour the wine, and I'll serve the meal!
I'm
dedicating this page to my big brother, Doug, and his wife,
Cheryl. I want the world to know that I have the best brother in
the whole world...and he gave me the coolest sister-in-law. This
week, they became grandparents, and I get to be a great-aunt for the
first time. Congratulations, you guys....
I love you so much!! I just really mean it..!
And "Welcome, Nicholas Keith!!!"
Love, Aunt Robyn
Entree
Sea
Scallops
3/4
lb. sea scallops
skim milk
4-5 tablespoons flour
2-3 tablespoons olive oil
3/4 cup white wine (Chablis or dry sherry would work well)
1/2 cup shallots, chopped (a shallot is a mild type of onion, small, you
chop off the root and top part, and chop the white part of the shallot
to use)
2 tablespoons green onion, chopped
2 teaspoons fresh parsley, chopped OR 1 teaspoon dried parsley
Lemon juice
Pepper, to taste
Using
a cleaver, flatten scallops a little.
Dip each one in milk, then roll in flour.
Sauté scallops in olive oil for about 2 minutes.
Transfer scallops to a dish.
Next:
Pour wine into the skillet.
Place shallots, green onion and parsley in skillet with wine.
Simmer for a couple of minutes or so and pour over scallops.
Season with lemon juice and pepper, if you wish.
Makes
2 large servings.
Side
Dishes
Seasoned
Paprika Potatoes
1/4
cup butter or margarine
4 tablespoons flour
4 tablespoons grated Parmesan cheese
3 teaspoons paprika
1/4 teaspoon salt
Pepper to taste
1/8 teaspoon garlic powder
3 medium sized potatoes, peeled and cut into wedges
Melt
butter in a baking pan.
Combine the flour, Parmesan cheese, paprika, salt, pepper and garlic
powder in a Ziploc bag. Set aside.
Rinse
potatoes under cold water. Drain well.
Place half of the potatoes in the bag. Shake well to coat them.
Place in a single layer in the baking pan.
Place the remaining potatoes in bag and shake to coat.
Place them in the baking pan with the others that are already coated.
Bake, uncovered at 350 degrees for 50-60 minutes, or until tender and
done, turning once after 30 minutes of baking.
Baked
Broccoli Casserole
3-1/4
cups fresh broccoli flowerettes and cut up stalks
1/4 cup chopped green onion
1/4 cup chopped pimento (optional)
3 eggs
1 cup evaporated skim milk
3/4 cup low-fat cottage cheese (don't sneer, it melts down through and
tastes great!)
4 tablespoons grated Parmesan cheese
4 tablespoons dry sherry or other dry white wine
1 teaspoon dried Italian seasoning
3-4 shakes of garlic powder
Salt and pepper to taste
Preheat
oven to 350 degrees.
Steam broccoli on top of stove until crisp-tender.
Arrange broccoli, green onion, and pimento in a casserole that you've
coated with vegetable spray.
In blender or food processor, combine eggs, milk, cottage cheese and
Parmesan cheese, wine, garlic powder, salt and pepper.
Pour the mixture over the broccoli in the casserole.
Bake 35-40 minutes, or until knife inserted near center comes out clean.
Makes 4 servings.
(Refrigerate any leftovers and reheat them in microwave!)
Beverage
Suggestion: Mateus White Wine (excellent!)
cost: approximately $7.50 for 1.5L bottle
Dessert
Citrus
Chiffon Cake
When
I made this cake, it was just awesome! The base starts with a box
cake mix with some added ingredients, and so preparation time isn't so
bad. Get out your bundt pan and try out this recipe...
For
the Cake:
5
egg whites
1 teaspoon cream of tartar
1 package (18.25 oz.) lemon cake mix
3 egg yolks
3/4 cup prepared orange juice
1/2 cup vegetable oil
1/4 cup thawed orange juice concentrate (not diluted)
1 teaspoon grated orange peel (if you don't have it, just omit)
For
the Glaze:
2
cups powdered sugar (10X)
4 tablespoons prepared orange juice (or a little more, if necessary)
Prepare the Cake:
Place
the egg whites and cream of tartar in a medium bowl.
Beat on high speed until stiff peaks form, 2-3 minutes.
Place the cake mix, egg yolks, orange juice, oil, the orange juice
concentrate, and the grated orange peel in a large bowl.
Beat on low speed for 1 minute. Scrape down the sides of bowl.
Increase speed to medium, and beat 2 minutes longer.
Batter should be very well blended.
Turn
beaten egg whites out on top of the batter. Fold the egg white
mixture into the batter until the entire mixture is light but well
combined.
Pour the batter into a sprayed bundt pan, smoothing the top.
Bake
at 325 degrees for about 50 minutes, or until golden brown and until a
toothpick inserted into center comes out clean.
Remove the bundt pan from oven and allow to cool in pan for about 20
minutes, then hold a dinner plate upside down on top of the bundt
pan. Turn over and allow cake to invert onto the plate.
When completely cool, prepare the glaze, and drizzle over top of the
cake.
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