Tuesday, June 12, 2012

Dinnertime in the Smalheiser House

Tonight's Menu (Serves 2...me and my little sister...and we demolished this)
Seared scallops with pesto cream sauce
Balsamic and Parmesan roasted brussel sprouts
Baked sweet potatoes with cinnamon butter


Seared scallops with pesto cream sauce
1 pound medium/large scallops
1/4 cup (or enough to coat entire bottom of pan) Olive Oil
1/2 to 1 cup Pesto (either homemade or store bought)
Heat oil in large skillet over high heat. Add scallops. Cook on each side for 3-4 minutes, or until golden brown. Add pesto to skillet and stir well to heat pesto through.

Balsamic and Parmesan roasted brussel sprouts
1 & 1/4 pound brussel sprouts
3-4 TBSP Olive Oil
3-4 TBSP Balsamic Vinegar
3-4 TBSP Parmesan Cheese
Preheat oven to 450 F. Trim brussels sprouts and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar. Cover roasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
When sprouts are nearly done, put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Serve hot.

Baked sweet potatoes with cinnamon butter
2 large sweet potatoes (we just used the 8 minute microwave ones to be easy)
Ground Cinnamon
Butter/Ghee/Coconut Oil
Cook sweet potatoes. Cut in half and put butter/oil on to your liking. Sprinkle (or douse if you're a cinnamon fanatic like me) cinnamon on top. Stir while hot to melt the butter/oil and combine with cinnamon. Enjoy! We sure did!

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