Seared Scallops with Tarragon Butter Sauce

 By: The Food Hunter

I love scallops and this tarragon butter sauce is amazing!! All you need is a vegetable side dish, I made sautéed spinach, and you are good to go.

Pan-seared scallops are an easy-to-make restaurant worthy meal you can make at home. The key to this dish is searing the scallops in an uber hot pan, and resisting the urge to move them as they cook.By doing this you will create an irresistible caramelized exterior, while at the same time keeping the inside tender and juicy. The tarragon butter sauce is easy to make and only adds to the already amazing scallops. 

Need scallops? I recommend Fish Fixe for perfectly portioned, quality, seafood delivered right to your door.

Seared Scallops with Tarragon Butter Sauce

(Recipe adapted from Epicurious)

1/2 pounds large sea scallops

3.5 tablespoons unsalted butter, cut into tablespoons, divided

1 tablespoon finely chopped shallot

1/8 cup dry white wine

1/8 cup white-wine vinegar, I used Ponti brand 

1 tablespoon finely chopped tarragon

Pat scallops dry and sprinkle with salt and pepper 

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.


Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced. Add juices from platter and if necessary boil until liquid is reduced. Reduce heat to low and 1 tablespoon butter, stirring until almost melted, then add remaining tablespoons butter and swirl until incorporated and sauce has a creamy consistency. 

Stir in tarragon and salt to taste; pour sauce over scallops.

Italian Stuffed Bell Peppers

By: The Food Hunter

 

When it comes to comfort food, stuffed peppers are at the top on my list. I grew up eating this hearty, healthy and deeply satisfying dish and clearly remember loving everything about it. If your garden peppers are ripe and ready (like mine), you should consider using some to make this easy stuffed pepper recipe.

Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a jiffy. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever and taste even better when prepared in advance and eaten the next day. 

Can You Freeze Stuffed Peppers?

Yes! You can easily make a large batch of stuffed peppers in advance and freeze until ready to eat. I would recommend wrapping each completely cooled pepper individually in plastic wrap followed by a layer of foil, placed in a zip-lock freezer bag. The peppers will keep for approximately 3-4 months in the freezer. This method also allows you to pull out a single stuffed pepper when the craving strikes!

What to Drink With Stuffed Bell Peppers

I'm partial to EnRoute 2019 Les Pommiers, which is a Pinot Noir blend that offers notes of raspberry preserves followed by baking spices. This enhances the "comfort" food element of stuffed bell peppers

 

 

Italian Stuffed Bell Peppers

• 4 large bell peppers
• 1 small can of tomato sauce
• 1/2 lb ground beef
• 1 cup of cooked rice
• garlic powder
• salt and pepper
• breadcrumbs, optional for topping

1. Cut the tops off the peppers and remove the seeds.
   
2. In a skillet, heat the ground beef and cook until no pink remains. Drain. Season with salt, pepper and garlic powder.
   
3. Add the rice and half of the tomato sauce and stir together.
   
4. Spoon into the peppers.
5. Top with the rest of the tomato sauce.
6. Bake in a casserole at 350 for 45-60 minutes.
7. Serve warm.

 

 

Red Cabbage and Green Beans

By: The Food Hunter

Cabbage has long been a part of a healthy diet and red cabbage is said to have the most nutrients and fiber of all the cabbage varieties. One thing to note is that red cabbage typically has a more peppery taste than its green counterpart.

This classic German inspired recipe is one of my favorite ways to prepare red cabbage. The sugar and cider vinegar balances out the tartness of the cabbage making it more palatable. This recipe is the perfect side dish for chicken, pork or duck and leftovers will keep in the fridge for nearly a week. I actually think the cabbage tastes better the longer it sits. The cabbage itself, minus the green beans, would be wonderful served in a fish taco or as a topping for a pork sandwich.

 Red Cabbage and Green Beans

• 1 pound fresh green beans 
• 2 Tablespoons olive oil
  
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 3 tablespoons chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded red cabbage

1. Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, heat olive oil. Add the vinegar, sugar, onion, salt and pepper and bring to a boil.
3. Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. 
   

 

 

Italian Tomato, Sausage & Tortellini Souup

 By: The Food Hunter

A steamy bowl of soup is one of my favorite things to eat year-round. I love bean soups and chicken soups and I especially appreciate hearty tomato-based soups. This tomato tortellini soup is perfect, especially as it's made in one pot and doesn't involve a lot of prep or clean-up. Made from scratch, with ingredients you already have in your pantry, this easy soup recipe makes weeknight dinners a breeze. 

 

 Italian Tomato, Sausage & Tortellini Soup

1lb Italian sausage
2 Tbs olive oil
2 stems fresh rosemary
2 stems fresh thyme
6 cups chicken broth
1 12 oz bag of baby spinach
2 roasted red bell peppers
1 lb cheese filled tortellini
1 28 ounce can diced Italian tomatoes
3 garlic cloves minced

• Heat oil in a large pot. Add sausage and cook till brown. Remove sausage and set aside. 
• Add garlic and cook 3 minutes over medium heat. 
• Add tomatoes, chicken broth, herbs and peppers. Allow to simmer for at least 30 minutes. 
• In the meantime cook the tortellini in boiling water. When the pasta is partially cooked drain and add to tomato mixture. 
• Add reserved sausage which has been cut into disks. Cook for several minutes until pasta is done. 
• Serve immediately with freshly grated Parmesan cheese.