Tag Archives: simple but good

Seared Scallops with Orange and Avocado

I love seared scallops. They seem so impressive, yet are really very simple to  prepare.  I usually make them to go along with a bowl of risotto (or two, but who’s counting). This time, however, I decided to take a different approach and pair them with something a bit healthier and a little less rich. A few things to keep in mind when searing scallops are that they need to be dry when they hit the pan so that they sear, rather than steam. Season them with salt and pepper, and lastly, make sure the pan is nice and hot. I hope you enjoy them!

Seared scallops with orange and avocado

Seared scallops with orange and avocado


1/4 Cup jicama

1 avocado

1 naval orange

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

1/4 Cup pine nuts, toasted


For the scallops:

1 tbsp butter

2 tbsp extra virgin olive oil

salt and pepper

6 large sea scallops


In a small bowl, whisk together the white wine vinegar, olive oil, salt and pepper.

Peel and dice the jicama, avocado and orange. Toss lightly with the vinegar mixture.

Remove the muscle from the scallops, then pat them dry and season with salt and pepper.

Heat a skillet over medium heat. Add the extra virgin olive oil and butter. Once the butter has melted into the oil, gently add in the scallops, being careful not to overcrowd them. Cook the scallops until golden brown, approx 1 – 2 minutes per side.

Divide the orange and avocado mixture between two plates. Place the scallops on top and garnish with the pinenuts. This recipe serves 2.



Chicken Soup

There’s something so comforting about a warm bowl of home made soup on a cold, rainy day. Especially chicken soup. Not only does it warm you up and make your house smell amazing, it’s super easy to make. With a bit of time and few ingredients, you can have a delicious pot of soup ready to feed those you love. Enjoy!

 Chicken Soup

1 chicken rack

Water to cover


Place your leftover chicken rack in a stock pot and just cover it with water. Simmer over low heat for about 4 hours until you have a lovely stock with which to make your soup. Remove the rack from the water and set aside to cool. Once the rack is cool enough to handle, pick all the remaining chicken meat off to be used in the soup.


2 tbsp extra virgin olive oil

1 Onion, diced

4 Carrots, diced

3 celery stalks, diced

2 cloves of garlic, roughly chopped

1 Cup uncooked rice

12 Cups of chicken stock

Chicken from the leftover rack

2 tbsp thyme

1 tbsp sage

2 tbsp rosemary

3 bay leaves

salt to taste


Heat the oil in a large pot. Add in the onions, carrots, celery and garlic. Saute for about 5 minutes, until just beginning to soften. Stir in the chicken stock, thyme, sage, rosemary and bay and simmer over low heat for 30 minutes ,stirring occasionally. Stir in the uncooked rice and chicken and continue to simmer for about 20 more minutes until the rice is cooked. Add salt as you see fit.


Roasted Brussels Sprouts with Maple Mustard Sauce

With fall now upon us (the weather sure didn’t miss a beat there)  and thanksgiving just two weeks away, I’ve been making more of the hearty comfort foods that the season brings. One of the things I’ve been playing around with is brussels sprouts. Lets face it, they really aren’t loved by  a lot of people. Usually it’s the carrots, broccoli and yams that are the stars of the season. Growing up, my family never had brussels sprouts because my mom didn’t like them. It wasn’t until I met my husband that I first tasted one. In my husbands family, the boiled or steamed brussels sprouts are on the table for every big family dinner. And like them or not, we all have to put at least one on our plate. It’s tradition. This is my attempt to make brussels sprouts a bit more palatable to those who detest them and a bit more welcome on our family’s dinner table.

Here are a couple of tips learned along way:

Look for sprouts with tightly packed leaves that haven’t started to yellow.

The smaller the sprout, the better the flavour

The sprouts will start to turn bitter shortly after they’re harvested, so use them as soon as you can after buying them.


3 Cups Brussels sprouts

2 Tbsp Extra virgin olive oil

salt and pepper to taste



1/4 Cup Shallots, minced

1 tsp thyme

2 tbsp White wine vinegar

2 tbsp spicy mustard

1/4 Cup Maple Syrup


Preheat oven to 375 degrees farenheit.

Trim and clean brussels sprouts. Cut in half lengthwise and toss with olive oil, salt and pepper. Spread the brussel sprouts evenly over a baking sheet and then bake for 25 – 30 minutes until tender.

While the brussel sprouts are cooking you can prepare the sauce. Whisk together the mustard and maple syrup. Set aside.

Heat 1 tbsp of extra virgin olive oil in a small pan. Add in the shallots and thyme and saute until they begin to soften, about 5 minutes. Stir in the white wine vinegar and cook until it has mostly evaporated. Add the maple syrup mixture to the pan and stir to combine. Cook for about 5 minutes more, until heated through. Once the brussel sprouts have finished cooking, toss them gently with the sauce. Serve immediately.




Shortbread Cookies


This recipe for shortbread cookies was handed down to me from my Grandma. They are incredibly quick and easy to make and they’re absolutely delicious. Enjoy!


2 Cups of Butter,Softened

1 Cup Icing Sugar

3 1/2   Cups Flour

1 Tsp Vanilla

Mix together until completely combined. Drop into 1″ balls on cookie sheet. Bake 8-10 minutes at 350 degrees until lightly golden on the bottom. This recipe makes 60 delicious cookies!

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