Green Scallop Tacos

Hello Dear Followers,

Happy Taco Tuesday! This week we made a rather easy dish that was both healthy and delicious. We made scallop tacos in a green herb salsa.

The dish had very little ingredients and offered a unique blend of tastes and flavors we would have not thought to put together. The green herb salsa certainly had a spicy kick too!

We got the recipe from SkinnyTaste.com and it made for a great summer dish.

Here is the recipe:

Time to make: 30 minutes – 1 hour

Ingredients:

2-4 Corn Tortillas

16 scallops (about 1 pound)

2-3 Jalapenos, cut with seeds removed( We used poblano peppers, also works here)

Parsley (leaves only)

Cilantro (leaves only)

2 cloves of garlic

1 cucumber

2-3 avocados

Salt

Pepper

2 Tbsp of olive oil

1-2 tbsp water

Butter – melted

Instructions

Toast jalapenos with garlic in a dry frying pan in skillet until golden. Remove from heat and peel garlic and seed the peppers. Set aside.

Wash parsley and cilantro using only leaves before placing in blender.

Place parsley, cilantro, toasted jalapenos and garlic with olive oil and water in blender. Add salt and pepper if desired.

Once that is done, cut up the avocado and cucumber in chunks and place and bowl. Pour the salsa over it.

Bake tortillas in oven at 350 degrees. Melt butter and spread on tortillas and wrap and foil before putting it in the oven.

For the scallops, wash and pat dry. Follow this by sprinkling salt and pepper on top before frying it in the pan.

Fry the scallops 2 minutes on each side.

Once tortilla is out the oven, put the green herb salsa and top it with two scallops. Enjoy!

Until next week! Be sure to follow us on Instagram and Facebook @TuesdayNightSuppers!

Anna’s Pita Stuffed Browned Butter Chicken and Avocado Salsa

Hello Dear Followers,

For those of you wondering where the warm weather is, well we brought it into our kitchen tonight. We made Anna’s browned butter chicken with an avocado salsa stuffed in a pita.

What we loved about this dish were the vibrant colors and tastes that came from each ingredient. While avocado took the spotlight, it was the cilantro that was the true star. The cilantro helped bring out all of the flavors of the other ingredients just beautifully.

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This dish is so versatile too. If you are a vegetarian, just remove the chicken and voila!

Here is the recipe:

Prep time: 20 minutes

Cook time: 10+ minutes (for the chicken)

Servings: 4

Ingredients:

3-4 pita bread pockets slightly toasted and lightly coated with butter

10 pieces of chicken strips

Half a stick of butter (for frying chicken, use as preferred)

Panko bread crumbs

2 cups of shredded red cabbage

2 tablespoons of lime juice

1 tablespoon of olive oil

1/2 cup of cilantro – chopped

1 cup of cored seeded and diced tomatoes

1 cup of diced avocado

2 tablespoons of minced red onions

Salt for taste

Black pepper (optional)

Instructions:

Bread the chicken strips in Panko bread crumbs and fry in browned butter for 5 five minutes on each side.

Place the cabbage in a medium bowl, add one tablespoon of olive oil, 1/4 cup of chopped cilantro, and salt for taste. Toss to combine all of the ingredients and set aside. Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.

(We didn’t follow the refrigeration instruction, but you can!)

In a medium bowl combine the tomato, avocado, red onion, 1/4 cup of cilantro, one tablespoon of lime juice and salt for taste. Cover and place in the refrigerator for 10-15 minutes to let the flavors meld.

(Full disclosure: We actually didn’t separate the cabbage and cilantro from the rest of the ingredients, everything was mixed at once.)

Warm the pita bread in the oven for about 5 to 10 minutes until a little crispy.

Once the pitas are ready, place the slaw in the pockets and cut up the chicken into cubes and place it on top. It may be a little messy, but it’s so good!

Salsa recipe by Healthy Fitness Meals

Until next week!

Winter Warmth With a Summer Touch

Hello Dear Followers,

To say it’s cold outside right now here on the East Coast is an understatement. This is why when we were thinking about tonight’s dish, it was imperative that we bring some warmth to the dish we were making, with a side that brought us thoughts of the summer months ahead.

We made a pulled pork tenderloin drizzled with a roasted garlic barbecue sauce, fried potatoes and an avocado corn salad.

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In full disclosure, the avocado corn salad was a last minute add-on because we knew this would need something else, something more than your typical meat and potatoes dish.

We made our pulled pork tenderloin in the Crock Pot, we had the day off so we made everything on Dr. Martin Luther King Jr. day.

Here is the recipe:

Pulled Pork Tenderloin:

The pork tenderloin was fried in olive oil for five minutes in a skillet before it was transferred to the Crock Pot. In the Crock Pot we put a half cup of organic vegetable broth for a bit of extra flavor (water works too).

As the pork was in the Crock Pot, we fried up a yellow onion (sliced) for about five minutes in the same skillet we used for the pork to give it some of the same flavor as the pork. We then transferred that over to the Crock Pot.

We then added carrots, celery, and leeks for flavor into the Crock Pot. Set it on high for four hours or low for six.

Fried Potatoes:

Cut about four to six potatoes in cubes and put in a skillet with olive oil. Make sure to put enough olive oil so that it doesn’t stick to the pan and burn. Make sure to turn it every few minutes. We only added salt and pepper and that was it.

Avocado Corn Salad:

This part of our dish was truly a delight for us. Daniela wanted to try this dish for months and we thought it was our way to wish the warmth of the summer months to us. This dish was pretty easy, that may make another appearance in the spring.

We boiled the organic fresh corn about 20 minutes (check the time as you see fit). We then cut the corn off the cob and put it into a a skillet to roast for a bit. We included olive oil, salt and pepper. Once we roasted it a bit, we put in big bowl.

We then added sliced avocados, cherry tomatoes (cut in half), red onion (chopped), minced garlic and chopped up cilantro. We drizzled olive oil and lime juice on top with salt and pepper and tossed it together.

Overall, this was a great dish for a cold winter’s night. We recommend making this on a day when you have off like we did or on a weekend.

The avocado corn salad comes from NatashasKitchen.com.

Until next week!