Main Dish
This year we celebrated Christmas early so I was trying to decide what to make on Christmas Day. This is what I decided on but our plans changed again. We decided on very short notice to take a road trip to see our daughter and her family in NY and spend Christmas with them and the grandkids. I ended up making this when we got home a few days later. Although I did plan on this for a special occasion, it is delicious for any night. I served this with a salad and garlic bread. This makes a lot of sauce so you can reserve some or use it for dipping breadsticks or the garlic bread like we do!
INGREDIENTS
16 ounces fettuccine
12 large scallops
12 large shrimp peeled, deveined and tails off
1 stick of butter
4 Tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
pinch of black pepper
pinch of nutmeg
1 1/2 cups shredded Parmesan cheese
1 1/2 cups shredded Gruyere cheese
DIRECTIONS
Preheat skillet on medium high heat. Add 2 Tablespoons of the olive oil and sear the scallops on the first side until golden brown, flip and do the same for the second side, this does take a little bit of time, so don’t rush. While the scallops are
When the scallops and shrimp are both done, remove them from the skillet and pan (turn heat to medium) and set aside. In the same skillet you used for the scallops, melt the butter. Add the garlic, cream, nutmeg and pepper. Cook for about five minutes whisking often. Add both of the cheeses and continue to whisk as the cheese melts into the sauce. Continue to cook for 10-15 minutes, the sauce should be thickened and smooth. Continue to stir often. Boil the fettuccine noodles according to package directions. I usually take my pasta off one minute before the directions state. When the pasta is almost cooked through add the seafood into the sauce to warm through. Drain the pasta and add the sauce with the seafood over the top, serve warm.
Enjoy!
Happy New Year! I hope everyone had time to spend with family and friends over the holidays. It’s crazy how fast this time of year goes by. This is a special post to start the new year. You might remember my friend Sean who made a guest post awhile back for smoked wings. Well, he is back today with smoked boneless pork l
Hello Everyone!
I recently spoke with my good friend Anne and she asked me to write up a quick review on Smoked Boneless Pork Loin. To start, I recently sold my Weber Smokey Mountain Smoker and purchased a Traeger Timberline Smoker. Some friends call it cheating but I call it an investment. I have also got rid of my propane grill.
I decided to make this last minute so I did not use any fancy BBQ sauces that I normally get for such endeavors. I typically use a tail end of the pork loin and this particular one was 2.5 lbs. There are hundreds of rubs or marinades out there that you can select for smoking but lately, I have been on the Cactus Dust and Everglades Heat Kick. Both are salty rubs and the Cactus Dust has some mesquite flavor to it as well.
After I applied a generous amount of both (to taste) I set my smoker to 165 degrees. The wood I used was the Traeger Signature Blend which consists of three different
I left the l
Once back on the smoker, I kicked the temperature up to 300 degrees and inserted a remote thermometer into the thickest part of the loin. About one to two hours later, I removed the loin when the internal temperature reached 135 degrees. I let the loin rest still in the foil for about ten minutes before unwrapping
I gotta say this method comes out extremely tender and nearly able to cut it with a fork and has a beautiful smoke ring! This is a very similar method that some know as the 3-2-1 method for smoking ribs. Here I simply cut out the last hour on the smoker with it unwrapped.
Well, I suggest you get out there and try this!
Sean
This is another recipe I adapted for Robby. Let’s face it, soup season is here and everyone loves a bowl of warm hearty soup. Although this was made for Robby we all enjoyed this soup, the broth is simply delicious. If you want it a little richer and you can have dairy you could add about 1/4 cup of heavy cream! I used a gluten-free “hot” sausage as we wanted that punch of flavor, but you can use any sausage you like. The sausage and potatoes make this a hearty dish on our New England winter days.
INGREDIENTS
2 Tablespoons garlic infused olive oil
1 lb. uncooked gluten-free sausage (I used a hot sausage)
6 cups organic gluten-free chicken bone broth
1 1/2 pounds baby potatoes, diced
2-3 cups baby spinach leaves
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste
1 Teaspoon chicken base such as Better Than Broth (I used a gluten-free base)
DIRECTIONS
Heat infused olive oil in a large pot over medium heat. Once hot, add the sausage and brown until cooked through. I tried not to break up the sausage too much as I wanted sausage bites to be in there. Add the chicken broth and potatoes, bring to a boil then reduce heat and simmer until the potatoes are tender about 15 minutes. Stir in spinach and red pepper flakes. Cook until spinach is wilted. Add the chicken base and stir well. Season with salt and pepper. Serve warm.
Enjoy!
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