First things first, this is a picture of me and my new best friend Ina. We go way back, all the way to November. She called me and said, "Meg, I'm going to be in town - let me sign your cookbook!" So I did. And she signed 3 more for me :)
It has been a crazy couple of months and I've sadly forsaken my foodie blog. So get ready for some serious blogging sista's!
I have two little gems for you tonight: one is an oldie but goodie and its never disappointed. The second is a newby - I made it out of my new Back to Basics cookbook my dear friend Ina penned.
Pumpkin Chicken Chowder
Ingredients
1 tbsp olive oil
1-2 cloves garlic
1 cup each chopped onion and bell pepper (please do not be crazy specific on this one - go crazy)
8 oz boneless, skinless chicken breasts cut into bite size pieces
1 (15 oz) can solid pack pumpkin
1/4 cup long grain rice (I use brown rice - better for you but it takes a little bit longer to cook!)
1/2 frozen corn (or 1 can of corn)
1/2 tsp basil
1/4 tsp salt and pepper
2 (14 oz) cans fat free chicken broth
Instructions
Heat oil in large saucepan over medium heat. Add chicken, onion, garlic, and bell pepper. Cook until chicken is no longer pink. Stir in broth, pumpkin, corn, rice, & seasons. Bring to a boil, then cover, reduce heat and simmer for 20 minutes. Stir occasionally until rice is tender. Serve warm. SO GOOD. We ate it tonight and it was amazing!!
Bay Scallops Gratins
Ingredients
3 tbsp unsalted butter, at room temperature
3 large garlic cloves, minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto di Parma, minced
2 tbsp minced fresh parsley, plus extra for garnish
1 tbsp freshly squeezed lemon juice
1 tbsp Pernod (really?? What the heck is that? According to my trusty "Food Lover's Companion" Pernod [pehr-NOH] is "a yellowish, licorice-flavored liqueur similar to absinthe. Pernod is very popular in France and is usually mixed with water, which turns it whitish and cloudy." I know, doesn't sound so appetizing - but let me say, this was a divine dish and I wouldn't change a thing!)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp good olive oil
1/4 cup panko (Japanese dried bread flakes)
3 tbsp dry white wine
1 pound fresh bay scallops or bay scallops cut in quarters
Lemon, for garnish
Instructions
1. Preheat oven to 425*. Place 3 (6-inch round) gratin dishes on a sheet pan.
2. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer on low, add olive oil slowly, until combined. Fold in panko with rubber spatula and set aside.
3. Preheat the broiler, if it's separate from oven.
4. Place 1 tbsp of the wine in the bottom of each gratin dish. With a small sharp knife remove the white muscle and membrane from the side of each scallop and discard. Pat scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10-12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
For serious?! It is SO GOOD. And super easy. If you don't already have this cookbook, get on it. Target has it for $24 and Costco has it for $18. Well worth the dough!!!
