Recipes, Food Tips, Healthy Eating & More

Posted by Debbra Williams, Alumna Mentor @debbraw, Feb 22, 2019

Some of the members of the Gratitude Discussion Group were interested in having a place to share recipes and food ideas. I’m hoping that we can use this thread as a place to have that kind of discussion. I’d love to hear your ideas for quick meals, comfort food, healthy snacks, and more.

Personally, I’ve just been through a bad reaction to one of my medications that left me with a very queasy stomach. I would love to hear ideas – or recipes – that might be used when you need to get something on your stomach, but don’t want to overdo it.

Hopefully, this thread will even be a place where we can share recipes for special treats and yummy rewards. It doesn’t always have to be healthy!

I’d love to hear from members who have been part of other discussions AND from new members who have good ideas, recipes and food tips to share. I’m excited to see who might start us off here with an awesome food suggestion!

@Erinmfs

we have a brown mustard maker here in my area, called Boetje's (I think it's how that's spelled…). It's spicy, too spicy for me, but many people love it!

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@Erinmfs I live in a northern suburb of Detroit and we used to have a spicy mustard company here as well. The brand name was Pelican and it was wonderful. Just enough spice to make your tongue tingle but not enough to set your stomach on fire.

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@debraw I have alot of bacon and discovered you can freeze cooked bacon It will keep 3 months. Fry your bacon. On baking sheet put your fried bacon then wax paper continue till all fried top with wax paper freeze then put in baggy remove as needed

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@Erinmfs

@jakedduck1 Walrus eyeballs? How about some Rocky Mountain Oysters? I've actually served those, I rolled them in breading and fried them. We tried them in college.

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@Erinmfs
I just looked up Rocky Mountain Oysters. You scammer you lol.
They are Bull Testicles? I thought you were talking about oysters from the water. I would try them though. As a kid, we would pick up clams with our toes on the beach and when we lived on Long Island we could get them fresh along with bushels of mussels down at the dock.
I guess anything fried tastes good…almost.

FL Mary

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@imallears

@Erinmfs
I just looked up Rocky Mountain Oysters. You scammer you lol.
They are Bull Testicles? I thought you were talking about oysters from the water. I would try them though. As a kid, we would pick up clams with our toes on the beach and when we lived on Long Island we could get them fresh along with bushels of mussels down at the dock.
I guess anything fried tastes good…almost.

FL Mary

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I've had Rocky Mountain Oyster's from a pork producer! I loved your comment on Oyster's Rockefeller though! I tried your Scallops, that is a wonderful recipe! I added red pepper for color and flavor.

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter…unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
1/2 chopped red pepper
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally .
Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are
browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums
and brown lightly on 1 side without moving them..turn and brown lightly on other side…3-4 minutes total. Melt rest of the butter in
with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops.
Add the wine…cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning.
Serve hot with lemon or over pasta.

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@Erinmfs

I've had Rocky Mountain Oyster's from a pork producer! I loved your comment on Oyster's Rockefeller though! I tried your Scallops, that is a wonderful recipe! I added red pepper for color and flavor.

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter…unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
1/2 chopped red pepper
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally .
Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are
browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums
and brown lightly on 1 side without moving them..turn and brown lightly on other side…3-4 minutes total. Melt rest of the butter in
with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops.
Add the wine…cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning.
Serve hot with lemon or over pasta.

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@Erinmfs
Glad you enjoyed. Good idea with the red pepper. I’ve added chopped green kale to mine at times. Like the idea of the red color. Think I will roast a red pepper next time and add it to the finished dish.
I’ll wait until my Granddaughter is home from college and asks for it, She’s not a fan of peppers but I know she would like a roasted red one,
The sea scallops are not cheap.

Cheers to good eating.

FL Mary

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@imallears

@Erinmfs
Oh I do have a favorite that my granddaughter always requests when she is home from college.
Scallops Provencal

This works best with big sea scallops and we use over thin pasta or not….

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter…unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally . Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums and brown lightly on 1 side without moving them..turn and brown lightly on other side…3-4 minutes total. Melt rest of the butter in with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops. Add the wine…cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning. Serve hot with lemon or over pasta.

Shallots and the fresh parsley and wine are a must. I guess you could replace the wine with lemon juice but I wouldn't…think it might be too lemony. I always have Kosher salt….you notice this recipe uses unsalted butter which I don't always have. I have halved this recipe for just myself and kept the same amount of seasonings when I am having it over pasta but leftovers are pretty good.

I find it very filling. Enjoy if you use this but please don't stint on the ingredients. I use garlic in a tube at times for other things but not for this recipe.

Enjoy….off the grid for a while so, if you have any questions….I will be back later in the day.
I feel like the cooking channel.

FL Mary

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@imallears, This recipe sounds yummie and one I want to try. Love seafood and fish but have never tried a home recipe for scallops. I would nominate you for a permanent slot on the cooking channel in a heartbeat even though you sometimes add chocolate to recipes that most wouldn't consider just to entice our very own @jakedduck1. Smiles

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@fiesty76
@fiesty
“have never tried a home recipe for scallops.”

Count your blessings and consider yourself lucky!!!
Jake

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@jakedduck1

@fiesty76
@fiesty
“have never tried a home recipe for scallops.”

Count your blessings and consider yourself lucky!!!
Jake

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@jakedduck1
Leonard, Leonard Leonard you are a true Neophobic.

Sigh
FL Mary

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@imallears

@jakedduck1
Leonard, Leonard Leonard you are a true Neophobic.

Sigh
FL Mary

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@imallears
Yep, that pretty much hits the nail on the head. Although I may surprise you every decade or two.
Jake

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I broiled a steak for lunch at noon and just went in the dungeon and my it was hot. I noticed the oven was still on 6 hours later. It’s a miracle my house hasn’t burned down yet. Can’t say I haven’t given it my best shots.

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@jakedduck1
I think your broiler element would have burned out before your house burned down. Get a wind up timer for your kitchen when you use the stove. Set it for longer than what you are cooking so if you forget to turn anything off you will hear it and it will take you t back o the kitchen. Or just put the timer on your phone.
How was the steak?

FL Mary

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