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!

Broiled Salmon with Stir Fry Vegetables

Hello Dear Followers,

Our dish this week turned into “anything goes” type of dish. We originally started with one vision in mind and ended up being something else entirely.

We made a broiled salmon with onions on a bed of stir fried vegetables. It was amazing. This is the first time we made salmon, because we knew we had to venture off into new territory again. And we did it!

Here is the recipe:

Ingredients

Salmon

Assorted vegetables – broccoli, peppers, corn, onions, mushrooms, string beans and carrots.

Soy Sauce

Assorted seasonings – We used Adobo, salt, pepper, garlic salt and everyday seasoning for the salmon.

Olive Oil

Butter

Instructions:

Chop up the vegetables with the exception of the green beans (cut off only the tips) and broccoli (cut the stems off the broccoli). Onions chopped long ways, carrots should be sliced thin.

Steam the broccoli first.

Saute the mushrooms with butter in a pan.

Once all of that is done, put the vegetables together in a wok and add salt, pepper and soy sauce.

For the salmon:

Drizzle the pan with olive oil. Add the salmon and chopped onions. Put seasonings. Place in the oven on low broil (cover it!) Let it cook for about 20-30 minutes.

Once the vegetables are stir fried, place it on a plate and then place the salmon on top. Voila!

For side dishes: We made rice and a tomato and cucumber salad. The salad was mixed with salt, pepper, oil and vinegar.

Follow us on Facebook at Tuesday Night Suppers and on Instagram @TuesdaynightSuppers.

Until next week!

Shrimp and Birthdays! Here’s to 36!

Hello Dear Followers,

Turning 36 for both of us is about trying new things. For the past year we’ve both said, “We need to make a shrimp dish,” but neither of us has ever made shrimp until now! This was a process indeed!

We made shrimp scampi over a bed of spaghetti. Also as part of tonight’s dish, we made a cake to celebrate both of our birthdays this week with these little helpers in the picture below!

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Before we give you the full recipe, we have to talk about cleaning shrimp for a minute. It is not easy, especially for two people who have never done this before. Daniela had thought she found thoroughly cleaned shrimp at the grocery store, only to arrive at Anna’s house and realize that was certainly not the case.

She spent about a half-hour cleaning a pound worth of shrimp hoping Anna would take the reigns to relieve her of this duty as Lady Gaga played loudly in the background and her daughter Victoria sat behind her mixing the cake batter for our birthday cake.

Once that was done, we felt we ready to get this started.

Here is the recipe:

Ingredients:

2 Tbsp of olive oil

6 tbsp of butter, divided

8 cloves of garlic, minced or thinly sliced

1.5 pounds of shrimp, peeled with the tails on. Salt and pepper to season. (We used about 1 pound and it was more than enough, use your own discretion.)

1/4 cup of white wine – (We used Holland House White Cooking Wine, but if we had more time, we would have picked up a white wine at the liquor store, a dry white wine should do).

1 tsp of crushed red pepper

1/2 lemon, juiced.

Instructions:

Heat a large skillet on high heat and add olive oil and two tablespoons of butter. Once the butter is melted, swirl to coast the bottom of your skillet.

Add the garlic and sauté until golden and fragrant. Make sure you watch the garlic, the skillet could burn the garlic easily, reduce the heat so it doesn’t.

Continuously stir your garlic for approximately 30 seconds.

Add the shrimp to the skillet adding salt and pepper. This version isn’t your traditional scampi, where you cook the shrimp separately, all the shrimp was put into the same skillet as the sauce.

(We might have done this incorrectly to what the recipe calls for, we put the shrimp in the same skillet as the sauce and luckily for us the garlic never burned. Keep stirring.)

With the skillet still hot, pour in the wine and sprinkle with crushed red pepper (if using). Simmer for 1-2 minutes, stirring occasionally, until shrimp are fully cooked.

DO NOT OVERCOOK THE SHRIMP!

Stir the remaining butter, lemon juice and fresh parsley and remove from heat immediately.

What did we serve with the shrimp scampi? We put it over a bed of spaghetti. We also had fresh french bread for dipping into the sauce, it was delicious!

We finished the night by singing Happy Birthday with Anna’s kids and eating birthday cake! Happy 36th Birthday to us!

Until next week!

Shrimp Scampi recipe by: The Forked Spoon