Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
Last week we were in Vegas for my dad’s 60th birthday. We had a blast. It was so much to be with my whole family. On his birthday we went to the Las Vegas Motor Speedway where he got to race some really fast cars that you only see in movies like James Bond or Fast & Furious. As a car lover he couldn’t have enjoyed it more. If your dad, husband, boyfriend, brother, friend or anyone for that matter is into cars, this is definitely a great gift.
The last day we were there we ate at the Mirage pool bar and they had a B.L.A.S.T salad. It’s like a BLT but with shrimp and avocado. As you probably gathered by now if you read this blog, I LOVE SHRIMP. I didn’t end up ordering it, but I couldn’t stop thinking about it. I made it the other night and it is good to the last bite.
We have really been trying to watch what we eat in our house so I made it a light version. I only used 1 slice of bacon and tossed it in a light vinaigrette. The creamy avocados mixed with smokiness of the bacon and the crunchiness of the shrimp was a real hit! And best of all it was only 240 calories. Score! I can’t wait to make it again.
The other weekend Jason and I were in Athens visiting some friends. If you haven’t been to Greece it should definitely be on your to-do list. It is so old and historical and the people are some of the most warm and happy that we have ever met. Plus, they love to eat! Needless to say we ate alot.
We stayed with our friend George, who runs the best hotel in Santorini. One thing we noticed about greek cuisine is the use of the word salad, which boils down to a spread or dip for bread. They are commonly cheese based and contained very little if any greenery, but I was not complaining.
George made us something called Dakos, which of course he described as a salad. I would say it is more like a Bruschetta. But calling it salad sure makes you feel better. It has the essential tastes of Greece and is something you can eat all day long but preferably with ouzo.
I think you might have caught on by now that I LOVE pasta! It is the ultimate comfort food. And while it is true that I am on a serious diet I still have to have my pasta! Moderation is key here.
I also have quite a fondness for making sauces. I attribute that to my grandma Joyce who always made a killer tomato sauce. On Thanksgiving growing up we would always have her famous sauce. To this day when I think of Thanksgiving I think of pasta, not turkey. :) I will be making my spin on her bolognese sauce this year and will post it.
While the bolognese will be served up in a few weeks, I wanted something lighter so I created this simple (5 ingredient) tomato and fennel sauce and served it with some shrimp and linguine. It was quite heavenly. Continue reading →
For the past month I have been in Europe, which by no means am I complaining about. But I was a bit worried that I would miss all those juicy yellow, orange, purple, striped, and red tomatoes available.
You might have noticed by now that I have an obsession with tomatoes, especially organic ones. My senior year of college my dad handed me my allowance (yes, I know I was a bit spoiled) and I looked at him and said, “How am I supposed to buy organic tomatoes with this?” He looked at me and said, “Here’s an idea Steph, why don’t you get a J-O-B!” True story! Smart man my dad. :)
Anyway, I love tomatoes and the tomatoes at the end of the season are always the best. While they might not look as pretty as the earlier bloomers, they taste the best. This is a great recipe to really use the last of the tomatoes and all their warm weather glory. Continue reading →