Garlicky Shrimp Pasta

It's been almost a month since my last post? I'm the worst blogger ever - but things have been so busy!! Quick update on the kids as I probably have approximately 3 1/2 minutes before Daniel awakens from one of his freakishly short naps. The kid is allergic to sleep, I swear. So, here are a few quick updates followed by an excellent recipe.

Let's start with the youngest child...

Daniel has developed a high pitch shriek that can break windows, explode ear drums, and summon all the dogs in the neighborhood. I have nicknamed him "The Baby Ringwraith" since his cries are reminding me of the screams uttered by the spooky characters from the Lord of the Rings series. Fellow dorks will understand the reference. This shriek/scream/torture has made it incredibly difficult to take Daniel anywhere since everyone turns their heads as soon as they hear his supersonic wails. There is no rhyme or reason to when he screams - it happens when he's happy, sad, curious, etc. He's still cutting a lot of teeth, so I'm hoping it's related to the teething? Probably just wishful thinking on my part.

Emma has been practicing hard and now can finally whistle....sort of. She makes whistling noises but it takes way too much effort for the result. However, she is very proud of herself as is evidenced by the fact that this is exactly what she wanted me to type here for her update. I'm also going to add that this week she will be turning six. This is the most highly anticipated day of the year for her, second only to Christmas, and I hope her expectations won't be too high since this slacker of a mother has planned nothing for her big day. I better get on that.

Matthew has started playing baseball for his school and for a kid as uncoordinated as he is, he is not half bad. He's no superstar for sure, but I appreciate how hard he tries and how enthusiastic he is about playing. I have already seen massive improvement since practices started a couple weeks ago. Baseball is my absolute favorite sport to both watch and play, so I'm excited that Matthew is so happy and determined to play!

Lucy my little water baby is back in the pool. This girl loves to swim and I signed her up for swim lessons at our local gym so we can get a jump-start on summer pool season by reviewing some water safety basics as well as trying to encourage her to actually try swimming. For a child who loves being in the water so much, she still hates getting her head wet. Bloodcurdling screams are always heard when I am washing her hair. I'm really hoping that lessons will encourage her not to be so afraid of having water anywhere near her head.

Paul has been out of town quite a bit as of late. He recently came back from a trip to Anaheim, CA and announced the beginning of a new lifestyle for himself after gaining inspiration from a book he was reading while traveling. I'll provide more details later, but rest assured that it involves dietary changes only. I felt the need to clarify that since announcing a "new lifestyle" has so many connotations nowadays.

And me? I have been doing a lot of reading and not a lot of sleeping thanks to Daniel. But I know it's a phase and a short-lived one at that. Daniel brings me so much joy in so many other ways that it is easy to look past all the hardships involved with his care and keeping and to give thanks that I am privileged enough to be his mother. Things are so much more difficult when Paul is out of town making me really respect single parents - it's so hard! When it's just me and the kids, I barely cook. We survive on cereal, yogurt, eggs, and raw fruits and vegetables because I just don't feel like preparing a big meal for just us. So, as soon as Paul comes back to town, I am dying to make something a little more substantial, fancy, and delicious.

Enter this Garlicky Shrimp Pasta. We had dinner at a friend's house during a Friday in Lent a couple weeks back and they made this for us. It was so darn delicious, that I immediately asked them for the recipe and made it for our family after Paul's triumphant return from California. It's easy, relatively quick,, and something the entire family - nearly toothless Daniel included - really enjoys eating. Take advantage of all the deals on shrimp around this time of year and make this fantastic dish. It's so much tastier and healthier than Shrimp Scampi!

For our family of seafood lovers, I doubled the shrimp and the marinade. Paul and I also like to toss our portions with a bit of fresh arugula to add a bit of peppery bite and an additional nutritional boost. Fresh spinach would also be a great toss in too at the very end - just stir until it begins to wilt. Or just serve as is and enjoy!

Garlicky Shrimp Pasta
from Cook's Illustrated 

Note: Marinate the shrimp while you prepare the remaining ingredients.

5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1/4-1/2 teaspoon red pepper flakes
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper
Fresh baby arugula, for serving (optional)

Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.

Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black pepper.

We like to serve this with the extra lemon wedges for drizzling and a handful of baby arugula tossed with a bit of olive oil and then mixed in with the rest of the pasta. It's so good. Then again, this pasta would be great eaten straight out of the pot without any garnishes. Enjoy!

Turkey (or Chicken) Tetrazzini

Alright, I know this is not the prettiest meal you're ever going to see on a plate. In fact, it looks downright sloppy and maybe a bit like something you would get by following the directions on the back of one of those Chicken Helper kits from the grocery store. However, trust me (please?) when I tell you that this is one of the most delicious meals you can make with leftover turkey. Every time we roast a turkey, I look forward to enjoying this meal later in the week. You can also make it with leftover chicken if turkey is not your thing!

I threw lots of extra peas into this because Matthew is obsessed with them. He normally refuses to eat anything new I put in front of him. Normally we just make him sit there and sulk until he finally decides to venture a bite. From this sampling, he will normally decide: "Hey! this stuff ain't so bad!" and happily clean his plate. However, sometimes we wait a good 10-15 minutes before he even tries a bite.  I'm all for leisurely dinners, but if I am really itching to get some things done, this routine gets a little old.  However, given Matthew's love for peas, I have recently discovered that if I sprinkle peas over anything, he is clumsy enough with a fork that in his attempt to pick out only the peas, he will inevitably end up with a chunk of whatever else I served him on his fork and decides a little more quickly that he will finish the meal. This has worked with everything from risotto and tacos to peanut butter sandwiches (just stick a few peas between the bread along with the jelly, and he will devour the whole sandwich!).  As I've said before, he really is a gourmet.

Luckily, this recipe already calls for the addition of peas.  I just scatter a few extra on top for good measure. And Matthew gobbled down this meal faster than anything he has ever eaten before.

Turkey (or Chicken) Tetrazzini
from Cook's Illustrated

For the Topping:

1/2 cup fresh breadcrumbs
Pinch of table salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup Parmesan cheese, grated

For the Filling:  
6 tablespoons unsalted butter
8 ounces white mushrooms, cleaned and sliced thin
2 medium onions, chopped fine (about 1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups chicken broth
3 tablespoons dry sherry
3/4 Parmesan cheese, grated
1/4 teaspoon nutmeg
2 teaspoons lemon juice
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces


To make the topping, adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish.  Bake until golden brown and crisp, about 15-20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.

To make the filling, increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides. Add mushrooms and onions and cook, stirring frequently, until onions soften and mushroom liquid evaporates, about 12-15 minutes. Season with salt and ground black pepper to taste. Transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, about 1-2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, about 3-4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well. Adjust seasonings to taste with salt and pepper.  It is very important that you do not under season this casserole - so be liberal with the seasonings and be sure to taste it before it goes into the oven! Turn mixture into a buttered 13- x 9-inch baking dish and sprinkle the breadcrumb topping evenly over the top. Bake  for 13-15 minutes, or until the breadcrumbs brown and the casserole is bubbly. Serve immediately.

Split Pea and Ham Soup

Matthew is normally excellent while running errands.  And I mean excellent.  I have a blast bringing him with me to different stores and shopping for various items, be they groceries, clothes, or housewares (his personal favorite).  However, this week an alligator on a leash would have been a better shopping companion then my maniacal child.  You know the behavior is bad when no less than four complete strangers feel the need to approach me with the following reassuring words of wisdom: "this phase will pass."

Well, it better pass or I might be pawning him off.

For example, I needed to make a quick run to a furniture store to pick up a stepping stool so Matthew can reach the sink to wash his hands.  It is getting more and more difficult for me to lift him and he is really anxious to reach the sink on his own.  Anyway, after he refused to eat his lunch, I packed him up and drove up to the store.  As we began making our way around, Matthew suddenly began complaining that he was hungry.  He was mysteriously too hungry to take a bite of his lunch just five minutes earlier (so full, in fact, that he felt the need to adequately express this point by trying to throw his entire plate of food off the table) but now, right in the middle of this quick little errand, he was suddenly STARVING.  I just shushed him and continued to the section where the cheap chairs and stools are.  Matthew continued to grumble along beside me, dragging his feet and making it very clear that he was not happy.

Anyway, I let go of his hand for about two minutes to inspect one of the stools.  When I look up, he has vanished and I immediately go into that typical Mom panic where you envision your child featured in the morning news headline for an abduction case.  I frantically began looking around and soon spotted my mischievous toddler sitting at one of the dining room table displays.  And what, pray tell, attracted him to that particular display?  The bowl of sparkling fake fruit adorning the center of the table.  Matthew had climbed up, pulled the bowl towards him, and proceeded to take a bite out of every single piece of fruit.  Each bite resulted in the disappointing taste of plastic, so he moved on to try the other fruit...I can just envision his little mind working: "perhaps this banana will taste better than those nasty grapes."

His rampage left each piece of fruit with a prominently displayed Matthew-sized bite mark.  And he had accomplished all this in under two minutes.

In the end, we did not leave the store with the step-stool I wanted.  However, we are the proud owners of an entire bag of bitten fruit.

On top of all this mania, the weather has been cold, rainy, overcast, and dreary.  The perfect weather for headaches.  We had a couple days in the 80s just two weeks ago and now we are barely edging our way into the 60s.  This type of weather calls for a warm bowl of soup.  And that is pretty much all we have been eating lately.

Split Pea and Ham Soup is one of Paul's favorites.  We typically make it using the leftovers from our holiday ham around Christmastime.  However, Paul has been craving it lately and so I whipped up a batch using a ham steak and it turned out divine.  Topped with buttered croutons (a must) and a good drizzle of aged balsamic vinegar (even more a must!), this is a comforting, hearty meal.

Split Pea and Ham Soup
adapted from Cook's Illustrated


2 tablespoons unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
1/2 teaspoon salt
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon (about 4 ounces)
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme
2 bay leaves
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
Salt and Pepper to taste
Buttery Croutons (recipe below)
Balsamic Vinegar (for serving)


Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt.  Cook, stirring frequently, until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery.  Continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper.  Ladle into individual bowls, drizzle with balsamic vinegar, and top with buttery croutons.

Buttery Croutons
adapted lightly from Cook's Illustrated


3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices high-quality sandwich bread (or whatever you have!), cut into 1/2-inch cubes (about 2 cups)
Table salt and Pepper

Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel-lined plate and season with salt and pepper to taste.

Easy Cheese Souffle

Sorry for the hiatus.  We have been keeping busy making this little kitty feel welcome in our home.  Meet the most docile, patient, loving cat I have ever seen in my life.  As a surprise to me, Paul left work early last Tuesday and adopted this little guy for me.  I had fallen in love with this cat during a routine trip to the Humane Society with Matthew.  Apparently, nobody wanted this sweet kitty because he is polydactyl, possessing two extra toes on each of his two front paws.  I, however, find this minor genetic defect to be absolutely adorable.  Paul saw how much I loved him and decided it was high time we had a pet.  We have named him Reilly (short for O'Reilly...because he has green eyes and thus must be IRISH) and he has fit in splendidly thus far.  He likes to perch on the toy box upstairs in the play room while Matthew tinkers with various toys.  They are great pals.

 

As much as I love my new kitty, I really want to share this recipe for a simple, easy cheese souffle.  Cheese souffles make me swoon.  Chocolate souffle are delicious and certainly have their place as a fancy finish to an elaborate meal, but a perfectly executed cheese souffle will truly make me drool.  Paul has never liked the sound of souffles.  He has had a couple of dessert varieties and has determined that they simply bring back horrible, painful memories of eating mousse, his mortal dessert enemy.

The guy is crazy.  Mousse is delicious.  And he seems to love it when we use it as a filling in his favorite cake ever.

Nevertheless, he has always turned up his nose at a cheese souffle.  Even without ever having tried one.  In his mind, it would have the taste and texture of a savory mousse - and that would be a very awful thing to endure.

When Paul is out on a business trip and too far away to be offended by the presence of anything leavened with egg whites, I will make a cheese souffle for Matthew and myself.  Matthew loves them and greedily gobbles his portion (and sometimes mine!) as if he has not eaten in days.

Well, Paul has not been taking too many business trips lately and my desire for a warm, cheesy souffle began to really bug me.  I decided that Paul and his picky palate will just have to deal...we were going to have a souffle for dinner.

The method for making a cheese souffle is so simplistic that I have the recipe memorized.  However, I do love to play around with different cheeses and seasonings.  This time, I chose a delicious New York sharp cheddar and paired it with some ground mustard and paprika.  Another favorite variation is Gruyere and a teeny bit of nutmeg.  Divine!

The souffle rose beautifully (even though my new souffle dish was a bit large for the recipe) and the moment of truth arrived when Paul cut into it and gingerly removed a portion for himself.  He took a bite, hesitated, and then looked at me with a rapture and said:  "This is amazing!"  He ate about 3/4 of the souffle and then began eyeing Matthew's portion.

And thus, Paul was converted into a true lover of the simple cheese souffle.

Served with a simple green salad, this is an awesome, easy dinner.

Cheese Souffle
adapted from America's Test Kitchen


3 tablespoons unsalted butter, cut into half-inch chunks, plus extra for coating dish
¼ cup parmesan cheese, grated (divided use)
3 tablespoons unbleached all-purpose flour
1 cup whole milk
1 cup sharp cheddar (but Gruyere, Swiss, and Gouda are amazing)
½ teaspoon salt
¼ teaspoon ground black pepper
1-2 teaspoons dry mustard
1/4 teaspoon paprika
3 large eggs, separated
¼ teaspoon cream of tartar

Set oven rack to middle level. If desired, before preheating, add a pizza stone to help support the soufflé dish.

Preheat oven to 350 degrees.  Thoroughly butter inside of 2-quart soufflé dish, then coat evenly with 2 tablespoons of Parmesan and set aside.

Melt butter in medium saucepan over medium heat. Stir in flour; cook until golden, about 1 minute. Slowly whisk in milk. Bring to simmer and cook, whisking constantly, until thickened and smooth, about 1 minute.

Remove from heat, whisk in cheddar, salt, pepper, paprika, and dry mustard. Transfer mixture to large bowl. Whisk in egg yolks until completely incorporated, and set aside.

Using electric mixer, whip egg whites in separate bowl on medium-low speed until opaque and frothy, about 30 seconds. Add cream of tartar, and increase speed to medium-high. Continue to whip, watching carefully, until thick and forming stiff peaks, about 2 1/2 minutes.

Working with 1/4 of whipped egg whites at a time, gently fold them into the yolk mixture until almost no white streaks remain (a few are ok). Gently pour mixture into prepared soufflé dish and sprinkle with remaining 2 tablespoons grated Parmesan.

Bake 25-30 minutes, until top is nicely browned and center jiggles slightly (an instant-read thermometer inserted through the side of the soufflé top should register 170 degrees).

Thai-Style Green Curry with Chicken

Let me introduce you to my new favorite dinner.

I only recently discovered the delicious, enchanting flavors of Thai food a little over a year ago.  From the moment I had my first dish, I was hooked.  I have since had the pleasure of sampling a myriad Thai dishes and can confidently state that I have loved every single one.  The complex, subtle flavors are more pleasant to eat than a really good dessert.  I love the warmness from the chilies, the sweetness from the sugar and coconut milk, the sour tones from the limes and lemongrass, and the salty punch of the fish sauce all coming together to form a symphony of flavors like I have every experienced.  Paul has also enjoyed sampling various Thai dishes with me, although he still claims that Indian food will always hold the #1 spot in his heart due to his continual hostility towards coconut milk.  Indian food delivers more of a direct, bold punch of spice and flavors whereas Thai is more delicate and intricate.  I assumed that because of this Thai would be difficult to cook.  However, I did want to learn how to cook it because I have been craving it often and getting takeout regularly just isn't an option.

I started my research at the library by checking out various books on Thai cooking.  The complexity of the ingredients really got to me.  Most Thai dishes start by making a paste with various spices, lemongrass, herbs, and chilies.  However, many of these ingredients can be expensive and difficult to find.  The books did state that buying a curry paste from the specialty section of your grocery store is an economical option.  However, there are many, many different brands of curry paste out there. And lots of them have received horrible reviews for their lackluster flavor.

After doing a bit of research, I found that the Mae Ploy brand of curry paste is actually utilized by a lot of Thai restaurants because it has an authentic, fresh flavor.  Plus, it's a product of Thailand and not an American or China-based company.  I ordered some green curry via Amazon and then anxiously awaited its arrival.

Once it came, I chose a simple recipe from which to start and adjusted it a bit due to what I have tasted and enjoyed after visiting a few different Thai restaurants.

The results were divine.  Such a beautiful dish to enjoy on a cold night.  In addition, it comes together quickly and is such a breeze to make.  Seriously, the most difficult part is slicing the chicken thinly enough.  Until my craving subsides, we will be making this a couple times each month.

Feel free to substitute shrimp for the chicken or to use different types of chopped vegetables.  You could make it vegetarian by adding some tofu and extra vegetables.  The coconut broth is so darn good that you could probably add a handful of Lucky Charms cereal to it and it would still be one knockout of a dinner.  Okay, don't quote me on that...but do give this dish a try.

One last note, making the recipe as stated will result in a mildly spiced broth (at least with the brand of curry paste I used).  If you want extra heat, feel free to add more.  Keep in mind, this stuff is potent so don't go overboard!

Thai Green Curry with Chicken
adapted from Cook's Illustrated

2 (14 ounce) can unsweetened coconut milk, unshakened
2 tablespoons green curry paste (use extra if you like heat)
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thin against the grain
2 1/2 cups zucchini, halved and sliced
1 medium red bell pepper, seeded, stemmed and sliced into thin strips
1 large chile (hot), stemmed, seeded, and quartered lengthwise
1 tablespoon lime juice
1/2 cup chopped fresh basil leaves (optional)

Gather all your ingredients before making the sauce.  If the chicken is completely thawed, freeze for 15 minutes before slicing thin against the grain (it will make it a lot easier to slice thin!).  Cut any pieces that are super-long in half so that they are all about the same size.

Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk.  This layer should be thick and possibly solid.  Place the coconut cream and curry paste into a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.  Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates.  This should take anywhere from 3-5 minutes.  Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, about 3-8 minutes.  Continue cooking until the curry paste is very aromatic, 1-2 minutes.

Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.  Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes.  Season the chicken with some table salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minutes.  Stir in the zucchini and bring back to a brisk simmer over medium heat.  Cook until the vegetables are almost tender, about 5 minutes.  Stir in the bell pepper and fresh chile and cook until the vegetables are crisp-tender, about 2 minutes.  Remove the Dutch oven from the heat and stir in the lime juice and basil (if using).  Serve immediately over hot jasmine rice.

Southern-Style Cheddar Grits

The lazy Summer days are quickly fading.  I have a feeling that since the heat came early this Spring, we might see our first snowfall by mid-October.  In the meantime, we are trying to soak up the remainder of the Summer sun.  Matthew is doing his part by eating more than his fair share of popsicles.  He loves the things so much, that Paul and I have already stocked up on some extra boxes of Pop-ice before they become scarce during the Fall and Winter.

At least Matthew is more than willing to share his favorite treat...

Even though the temperatures are still in the mid-90s, I have begun to crave warm soups, curries, and other comfort foods.  Last Sunday, Paul and I decided that cheese grits sounded like the perfect thing to make for breakfast.  The warm, cheesy, slightly textured consistency of the grits pairs beautifully with a perfectly poached or fried egg and some crisp bacon.  Comfort food at its finest.

Grits are made pretty much the same way as polenta, only grits are usually white because they are made from ground hominy, not corn.  The texture ends up being a little more grainy than the smooth, almost porridge-like consistency of a good polenta.  If I had to choose between the two, it would be rough...they are both delicious and can easily be eaten straight from the saucepan (this almost happened with our pot of grits, but I quickly grabbed a nearby spatula and was able to beat away my hungry, thieving husband and save some breakfast for Matthew and myself!).  

This is a dish that we make often during the winter.  Sometimes, I will substitute coarse-ground cornmeal for the ground hominy and make a more textured polenta (using the same method outlined below but substituting Parmesan for the cheddar), and then serve it topped with Eggs Diavolo (eggs poached in spicy Italian-style tomatoes).  Divine.  However, Paul's favorite combination is the classic, cheddar grits topped with pieces of crisp-fried bacon, and fried eggs. 

As for Mr. Matthew?  He just picks out the bacon.

Cheese Grits with Eggs and Bacon
adapted from Alton Brown


2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse grits (NOT instant) or coarse-ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
6 slices thick-cut bacon
6+ eggs (matter of preference!)

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

While the grits are cooking, fry bacon in a skillet until crispy.  Drain on paper towels until ready to serve.  During the last 5 minutes that the grits are cooking, poach or fry the eggs as desired so they will be finished at approximately the same time as the grits.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.

Spoon into 4-6 individual, shallow bowls.  Top with some crumbled bacon and one or two of the poached/fried eggs.  Sprinkle with coarse black pepper and serve immediately!

Chicken Caesar Salad Wraps

I have been craving Chicken Caesar Salad lately.  I especially love it when Paul grills the chicken breasts, imparting a wonderful smoky flavor that just adds a delicious extra dimension to the salad.  Even after eating Caesar salad for dinner two nights in a row, I was still not sick of it.  So, for lunch I have been enjoying these wonderful Chicken Caesar Salad Wraps!

This lunch was healthy, delicious, and...most importantly...extremely easy to throw together!  See, Matthew had a friend over yesterday and the two of them certainly kept me on my toes.  I made the mistake of letting them play upstairs unsupervised.  When I went to check on them, they had transported the majority of the toys from the playroom into my walk-in closet, where they were quietly playing with the door closed and the light turned off.  Some things are just more fun in the dark.  A little bit later, I found them sitting Indian-style on the living room floor, with what was a huge box of diaper wipes between them.  They were pulling out the wipes one-by-one, pretending to blow their noses, and then throwing them in the air where they would gently land at various spots behind them on the floor.  When I found those two rascals, it almost looked as if they were sitting among small piles of snow.  Oh wonderfulness.

Anyway, for this recipe you can make your own Caesar dressing, but there are actually quite a few good ones available for purchase.  Plus, buying a bottle of the dressing is actually cheaper than making it yourself (canned anchovies are pricey!) and it will last several months in your fridge versus about a week for homemade.  Paul and I really enjoy the Ken's Lite Caesar vinaigrette, although their creamy variety is delicious as well!  The Newman's Own Caesar dressing is also fabulous albeit a little more expensive.  However, stay away from Kraft Caesar dressing.  It's nasty.

Chicken Caesar Salad Wraps

For the chicken:
2 boneless, skinless chicken breasts, trimmed and butterflied
4 cups water
1/4 cup kosher salt

For the Wraps:
2 pesto-flavored tortilla wraps
1 head of romaine, separated from stalks and chopped into bite-sized pieces
Favorite homemade or store-bought Caesar dressing
Parmesan cheese, shredded or shaved from block (eyeball it)

Combine the water and salt in a large bowl and submerge the chicken pieces in the brine.  Allow the chicken to sit in the brine at room temperature while the oven preheats to 400 degrees.

When the oven has preheated, remove the chicken from the brine, pat dry with paper towels, and place on a foil-lined baking sheet sprayed with cooking spray.  Sprinkle the chicken generously with pepper.  Roast in the oven for about 10 minutes (start checking after 8...these are thin pieces of chicken!) or until the internal temperature registers 165 degrees or a small knife cut through the thickest part reveals no pink!

Transfer the chicken pieces to a cutting board and slice into thin chunks.  At this point, the chicken can be refrigerated for a day or two until you're ready to eat or used to assemble the wraps for immediately consumption!

Toss the chicken pieces with a generous amount of the Caesar dressing in a large bowl.  Add the lettuce, some more dressing, and toss to combine.  Taste to make sure the dressing is generously coating everything.  Place a portion of the salad in the center of each wrap.  Sprinkle with the Parmesan and then fold in the sides of the wrap and roll it up!  Slice in half and enjoy!!

General Tso's Chicken - Lightened Up!

I adore Chinese takeout.  I pretty much order the same two dishes every single time:  General Tso's Chicken and a bowl of Hot and Sour Soup.  We rarely eat out, so it seems that whenever we do I am unwilling to venture away from my typical favorites for fear that the experience will be disappointing.  Paul is normally a little more adventurous than I, but has usually ended up gazing longingly over at my plate of food while slowly gulping down whatever poor menu choice he made.  I think last time he chose Kung Pao Chicken and was highly disturbed that the dish contained peanuts (even though it clearly stated this in the menu description!).

I found this recipe online for a healthy, homemade version of General Tso's.  Since I have been absolutely craving Chinese and Indian cuisine lately, this seemed like the perfect thing to whip up for dinner.

If you are expecting the flavor to be exactly like your local Chinese takeout, let me tell you right now that it is not.  I mean, c'mon...the chicken is not deep fried.  However, it will satisfy those takeout cravings without the guilt.  This is still not exactly health food due to the high amount of sugar in the sauce, but a little goes a long way.

I pumped up the nutrition of the dish a little by adding a TON of lightly steamed broccoli.  I also added some red pepper flakes to the sauce, since we normally like ours a little on the spicy side.  You can certainly choose to omit this if the heat bothers you.

Lighter General Tso's Chicken
adapted from Coup De Pouce Magazine

For the Sauce:
1/2 cup light brown sugar
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons Hoisin sauce
2 tablespoons soy sauce
1/2 cup water

1 pound broccoli florets, separated into small stalks
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3-4 tablespoons cornstarch
1 tablespoon olive oil
1 tablespoon sesame oil
6-8 green onions, thinly sliced
3 tablespoons peeled, fresh ginger, grated
1/4 teaspoon hot pepper flakes (optional)

Combine all ingredients for the sauce in a small bowl and set aside.

Place the cornstarch in a large, plastic ziploc bag and add the chicken pieces.  Shake until the chicken pieces are completely coated.  Shake off any excess.

Steam the broccoli in the microwave or on the stovetop just until tender.  Cover and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Swirl to completely coat the pan.  Add the chicken in a single layer and allow to brown (about 2-4 minutes).  Flip to the other side and allow that side to brown, watching carefully (about 2 minutes more).  Remove the chicken to a plate and a tent with foil to keep warm.

Carefully wipe out the pan with some wet paper towels and return to medium heat.  Add the sesame oil, green onions, ginger, and red pepper flakes and stir-fry for 1 minute or until very fragrant.  Add the sauce to the pan and bring to a boil.  Allow to cook about 2 minutes or until slightly thickened.  Add the chicken back to the pan and coat completely with the sauce.  Let simmer for a minute or two, until the chicken is cooked through.  Add the steamed broccoli and stir to coat with the sauce.

Serve hot over freshly cooked rice.

Summer Vegetable Gratin

I am having a really hard time figuring out how to convey the pure deliciousness of this meal without an adequate photo to back me up.

This dish just did not photograph well.  Especially when plated.  So none of those are included here!

However, it was such a fresh, light, tantalizing dish that highlighted the bounty of produce available this time of year at every farmer's market.  Summer squash, zucchini, tomatoes, onions, and fresh basil come together and mingle with the flavors of garlic, thyme, olive oil, and Parmesan to create a satisfyingly healthy meal.  It is a really easy dish to put together, but you do have to plan ahead because the vegetables need some time to be salted to extract excess liquid so the final dish is not too watery.  Paul and I both loved this dish and we already have plans to make it again soon!  All you need is some good, crusty bread on the side to sop up the delicious juices.

After all, I have to post a healthy dish once in a while.

Summer Vegetable Gratin
from Entertaining Magazine

6 tablespoons extra-virgin olive oil

1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices

1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices

2 teaspoons table salt

1 ½ pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick

2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)

¾ teaspoon ground black pepper

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

1 tablespoon minced fresh thyme leaves

1 large slice white sandwich bread , torn into quarters

2 ounces Parmesan cheese , grated (about 1 cup)

2 medium shallots , minced (about 1/4 cup)

¼ cup chopped fresh basil leaves

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Strawberry Balsamic Bacon Pizza

Strawberry Balsamic Bacon Pizza.  A gorgeous homemade pizza crust is topped with roasted chicken, bacon, cheese, a spicy-sweet strawberry sauce, and...yep...strawberries.  Sounds weird, right?  But this is hands down my new favorite pizza recipe.

Paul was very excited when he heard I was making pizza for dinner, but his enthusiasm quickly turned into apprehension when I told him we were having a strawberry pizza.

"So...we're like having strawberry version of one of those dessert pizzas on the Pizza Hut buffet?" he asked, without even trying to hide his disappointment.

"Not at all - it has a bacon and chicken on it too!"

That made him perk up a little.  Everything is better with bacon.

We really did not know what to expect with this pizza.  But the combination sounded interesting enough that I definitely wanted to give it a try.  Instead of your normal tomato-based sauce, the sauce for this pizza is composed of balsamic reduction, strawberry jam, and Siracha sauce.  Once everything is mixed together, the taste is reminiscent of a barbecue and Teriyaki sauce hybrid.  Very unique!

This makes a beautiful looking pizza.  And the taste?  Unbelievable.  Sweet, tangy, salty, and just a little bit of residual heat from the Siracha sauce made this one nice party for the taste buds.  The chopped strawberries and cilantro on top add just a touch of freshness.  I really consider this the perfect gourmet pizza.

And Paul and Matthew loved it as well!!  Give this a try for a unique twist on pizza night!

Strawberry Balsamic Bacon Pizza
adapted slightly from Annie's Eats

For the dough:
1/2 cup warm water
2 1/4 teaspoons instant yeast
4 cups (22 ounces) bread flour
1 1/2 teaspoons salt
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil

For the sauce:
1/2 cup good-quality strawberry jam
1/4 cup balsamic vinegar
1-2 teaspoons Siracha sauce

For the toppings:
1 cup shredded or diced cooked chicken
4-5 slices bacon, cooked until crisp and crumbled
1/2 cup thinly sliced red onion
4 oz. shredded mozzarella or provolone cheese
2 oz. shredded Parmesan cheese
2-3 tablespoons minced fresh cilantro
1/2 cup strawberries, hulled and diced

To make the dough, place the flour and salt in the bowl of a stand mixer with the paddle attachment and mix briefly to combine.  Mix the warm water and yeast in a small bowl until the yeast swells.  Add the oil and room-temperature water to the bowl with the yeast.  With the mixer set to low, slowly and steadily stream in the yeast mixture.  Once the dough comes together, turn off the mixer and switch to the dough hook.  Continue to knead the dough on medium speed for about 5 minutes or until the dough is smooth and no longer sticky.  Knead for about 30 seconds on a lightly floured countertop and form into a ball.  Place in a lightly greased bowl, turning once to coat.  Cover the bowl tightly with plastic wrap and set aside for the dough to double in size, about 1 1/2 to 2 hours.

While the dough is rising, make the sauce.  Place the balsamic vinegar in a small saucepan and simmer over medium-high heat until reduced to about 2 tablespoons.  Alternatively, if you already have a bottle of balsamic reduction on hand, you can skip this step and just use 2 tablespoons of that in the sauce recipe.  Whisk together the reduced balsamic vinegar, the strawberry jam, and the Siracha sauce.  Place in the refrigerator until ready to use.

Once the dough has doubled, gently deflate and turn out onto a lightly floured countertop.  Divide the dough in half.  Let the dough rest at least 10 minutes but no more than 30.  (If you are planning on only making one pizza, wrap the dough ball you do not plan on using with plastic wrap and then place in a ziploc bag.  You can freeze the dough for up to 1-2 months).

Preheat the oven to 500 degrees with a pizza stone set on the middle rack for at least 20 minutes before baking.

Stretch/roll the dough into a 12-14 inch round pizza shape.  At this point, I usually like to place the pizza dough on a large sheet of parchment paper to help when transferring it to the pizza stone.  Spread the sauce over the entire surface, then sprinkle with the chicken, bacon, and sliced onion.  Cover with the cheeses.  Finish with the cilantro and chopped strawberries.

Using a large cutting board, transfer the pizza to the oven and bake for 10-12 minutes, or until the edges are browned and the cheese is melted.  Remove from the oven and let stand about 5 minutes before slicing and serving.  Enjoy!

Arroz con Pollo

I know what you are thinking.  The meal in the photograph looks just like your ordinary, run-of-the-mill chicken and rice dish.  However, do not be deceived by the simplicity of its appearance.  This meal packs a lot of flavor.  A LOT!  I first tried it a couple of weeks ago and have already made it three times since, which is a rarity in our household because we do not repeat meals very often.  The advantages of this recipe are threefold:

1)  It is absolutely delicious.  The salty olives, the juicy chicken, the tender rice, and the fresh cilantro combine to create one tasty party in your mouth.

2)  It is cheap.  Cheap, cheap, cheap.  All the ingredients are inexpensive and the recipe in its entirety will feed us for at least 3 meals.

3)  Matthew adores this dish.  He eats so much of it!  He has always been a lover of olives (we used to stick whole black olives on the ends of each of his fingers and then watch him eat them off one by one), so I think that is why he has such an affinity for this meal.

You do have to plan ahead a bit when making this because it requires about 90 minutes from start to finish. The best part is that this is a one-pot meal and everything else can be cleaned up while it bakes in the oven. Then you can sit down to dinner knowing that you do not have a huge mess waiting for you to clean once the meal is over!  Win-Win!

Arroz con Pollo
from Cook's Illustrated

6 medium cloves garlic, minced (about 2 tablespoons)

Table salt

½ teaspoon dried oregano

1 tablespoon distilled white vinegar plus 2 additional teaspoons

Ground black pepper

8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat

2 tablespoons olive oil

1 medium onion, chopped fine (about 1 cup)

1 small green bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup)

¼ teaspoon hot red pepper flakes

¼ cup minced fresh cilantro leaves

1 can (8 ounces) tomato sauce

1 ¾ cups low-sodium chicken broth

¼ cup water

3 cups medium-grain rice (see note above)

1 cup green olives (manzanilla), pitted and halved

¼ cup capers

½ cup jarred pimentos, cut into 1/4 by 2-inch strips

Adjust oven rack to middle position and heat oven to 350 degrees. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.

Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. 

Grilled Scallops with Orange-Chile Dressing

I know Mother's Day was a few days back, but I just have to brag about the wonderful day I had with my two guys.  The only thing that would have made it better was if Matthew had been cooperative enough to take a decent picture with his Mother to preserve for posterity.  But alas, I just got another shot to add to my ever-growing photo collection of "Mommy + the tortured son."

He wasn't too great about taking a picture with Paul either.  At least it's not just me!

Anyway, Paul and Matthew were both so sweet.  I was awoken to Paul handing me a bouquet of beautiful  pink flowers and Matthew racing into the room carrying an envelope almost as big as himself:  "HERE MOM!  HEEERRRRE!"  Then, I got to enjoy some snuggle time with my little monster while Paul set to work making an elegant, scrumptious brunch of Cornmeal Pancakes with a Strawberry-Rhubarb Compote.  He even had some candied pecans and whipped cream for additional toppings.  In addition, he bought a bottle of my favorite coffee creamer to have with my morning cup of Joe.  It was so sweet, incredibly thoughtful, and delicious!

We then headed out as a family to the miniature golf course.  Paul and I had not been mini-golfing since college, but it used to be one of our favorite activities.  We were very excited to see how Matthew would take to the game.  All I can say is, thank goodness he golfed for free.

All the child wanted to do was chuck his little orange golf ball into the nearest body of water.  And the course was covered with little ponds, waterfalls, and streams.  Poor Paul was constantly fishing Matthew's golf ball, club, shoe, or hat out of the water.  And Matthew would giggle hysterically while watching his father fish out his latest victim.

"Ball in water?!?" He would repeat over and over again between guffaws.

"No water, Matthew! That's BAD!" I would reply.  Of course, he wasn't listening because, about two seconds later, we would hear the tell-tale splash of something else being tossed in.

We did manage to get him to take a couple shots.  With a little help.

Obviously, it was impossible to keep score.  The second any one of us would hit the ball, Matthew would go chase it, pick it up, and try to chuck it in the water.  This meant that as soon as Paul or I made a shot, we had to immediately dash to the other end of the course to reach it before Mr. Matthew.  Very rarely were we able to actually putt our golf balls into the holes.  Still, it was a really fun way to spend the afternoon.

Afterwards, we shared a bowl of frozen custard and then headed home for a decadent dinner of grilled scallops.  This has to be one of my favorite dishes of all time.  Paul had made it last summer and chose to prepare it for Mother's Day because he remembered how much I had loved it.  It was even better this time around - sweet, perfectly grilled scallops, crispy bacon, creamy eggs, piled high on top of a salad of mixed greens dressed lightly with a mildly spicy orange vinaigrette.  Heaven on a plate (especially when paired with a glass of my favorite Riesling!).

My husband can do amazing things with the grill.  Amazing things.

Grilled Scallops with Mixed Greens and Orange-Chile Dressing
adapted from The Cook's Illustrated Guide to Grilling and Barbecue


For the scallops:
1 1/2 pounds large sea scallops, tough tendons removed
1 1/2 tablespoons unsalted butter, melted and cooled
Salt and ground black pepper

Light a large chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash.  Spread the coals evenly over the bottom of the grill.  Set the cooking grate in place, cover the grill with the lid, and let the grate heat up, about 5 minutes.  Use a grill brush to scrape the cooking grate clean.

Meanwhile, toss the scallops and butter together.  Season with salt and pepper.  Thread the scallops onto doubled skewers so that the flat sides of the scallops will directly touch the cooking grate.  When the coals are medium-hot, the grill is ready.

Lightly dip a small wad of paper towels in some vegetable oil and wipe the cooking grate by holding the wad with long-handled tongs.  Grill the scallops, uncovered, turning the skewers once, until richly caramelized on each side and medium rare (the sides of the scallops will be firm and all but the middle third of each scallop will be opaque).  This will take about 5-7 minutes.  Serve the scallops hot or at room temperature atop the salad of mixed greens (see below).

For the vinaigrette:
3/4 cup orange juice
2 medium shallots, minced
1/2 teaspoon chili powder
1 tablespoon red wine vinegar
1 teaspoon honey
1/3 cup vegetable oil
2 tablespoons mined fresh cilantro leaves
Salt and ground black pepper

Combine the orange juice, shallots, and chili powder in a small saucepan and bring to a boil over high heat.  Lower the heat to medium high and simmer until thick and syrupy, about 8 minutes.  Transfer the mixture to a heatproof mixing bowl and cool to room temperature.  Whisk in the vinegar and honey.  Slowly whisk in the oil until the dressing is smooth.  Stir in the cilantro and season to taste with salt and pepper.

For the Salad:
1 package of mixed field greens
4 slices of thick-sliced bacon, cooked and crumbled
3 hard-boiled eggs, sliced in quarters or halves
1/2 red onion, thinly sliced

Toss half the vinaigrette with the salad greens.  Sprinkle the crumbled bacon, eggs, and onion slices over the salad.  Top with a skewer of scallops and drizzle with the remaining vinaigrette.  Serve!