Baked Scallops

Recipe

4 tablespoons butter, melted

 1 1/2 pounds bay scallops, rinsed and drained

 1/2 cup seasoned dry bread crumbs

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1/2 teaspoon paprika

 1/2 teaspoon dried parsley

 3 cloves garlic, minced

 1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart casserole dish. Spread scallops evenly inside the dish. We added some shrimp that we also had available.  Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese in a bowl and then sprinkle it all over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Our Review

We liked this.  It probably could have had more flavor in the topping, but it wasn't bad.

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Chicken Marengo

Recipe

4 boneless, skinless chicken thighs, cut in 2" pieces

1/4 c all-purpose flour

1 tsp salt

1/4 tsp ground black pepper

2 Tbsp olive oil

1/2 large yellow onion, sliced or chopped

1 can (14oz) Italian tomatoes or diced tomatoes

2 garlic cloves, minced

1/2 c sliced black olives

1 tsp Italian seasoning

1/2 c white wine

1 c chicken broth

2 tsp sriracha or hot sauce (optional)

Mix flour and salt and pepper in a shallow dish and coat chicken with it.  Heat up the oil in pan and then cook chicken until brown on all sides.  Remove from pan and keep warm.

Add onion to the pan and cook until soft.  Add garlic and cook for 30 seconds.  Add wine and deglaze the pan.  Add tomatoes, broth, seasonings, and olives.  Bring to a boil and then add chicken.  Cook for 15 minutes until cooked through.  

Our Review

This was pretty good and we all enjoyed it.  Served with mashed potatoes.

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Slow Cooker Ground Beef Lasagna Soup

Review

1 lb. ground beef

1 onion, chopped

10 3/4 oz. tomato soup, canned, condensed

14.5 oz. tomatoes, canned, petite diced

15 oz. tomato sauce, canned

2 chicken bouillon cubes

2 beef bouillon cubes

4 c. water

1 1/2 tsp. oregano

1 1/2 tsp. basil

1 tsp. parsley

2 tsp. garlic powder

1 tsp. salt

1/4 tsp. pepper

8 oz. Ricotta Cheese

8 lasagna noodles, broken into small pieces - UNCOOKED

12 oz. Shredded Mozzarella Cheese

Combine all ingredients except for ground beef and mozzarella and ricotta cheeses in the crock pot.  

Recipe said to add RAW ground beef over top, however I added cooked ground beef.

Cover and cook on low for 7-8 hours (or high for 4-5 hours).  Half an hour before done, stir in the ricotta cheese.  Serve with the mozzarella cheese on top.

Our Review

This was pretty good.

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