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Monday, February 25, 2008

I'll make it quick.
Tonight's dinner was Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette from CL.
Definitely worth the effort! A little gourmet than we're used to at home, but it was excellent. Just the scallops alone were great and I'd definitely make them again and serve with a couple of side dishes.
It took me longer to make than I'd like, and it's not the type of dish I'd make often, but definitely a keeper for special occasions.
For dessert, I whipped up a peach crisp. TJ's sells big jars of "peach sauce", like applesauce. I picked one up today thinking I'd use my mother's apple crisp recipe using peach sauce instead. It turned out great, and the vanilla ice cream I topped it off with didn't hurt, either.

Last nights' was good too, with a lot less work. A pot roast in the Crock Pot with tons of carrots, celery, onions, potatoes, and mushrooms on top of brown rice. I'm going to make an effort to get the Crock Pot out more. I love the time I save and the convenience of having dinner ready without really having to do anything.

Here's a recipe I ran across from Pioneer Woman. Sherried tomato soup. It looks amazing and I'd love to make it soon, especially when it's cold outside. I'm going to have to figure out a way to cut down on some of that fat content, though. I just can't use that much whipping cream in good conscience.

1 comment:

Scott and Sara said...

I love my crock pot, and try to use it once a week. A good recipe that I use all the time is Chicken Santa Fe. Just put in chicken breasts, frozen corn, salsa, and black beans and cook on low all day. Serve over rice with sour cream and cheese. It's yummy and Lily eats every bite. About an hour before serving, you could add carrots and zucchini to make it a bit more healthy.