Recipe - Mostly Mushroom Salad

I used a bit of watercress that i had left over which wasn't much. I had mushrooms that needed to used so that was pretty much the base of the salad. You don't always need lettuce for a salad. Any veggie will work. I also had to use up some cucumbers, tomatoes and blueberries. Added some red pepper too. Sprinkled some of the bacon cooked earlier. White wine vinegar and oil. S&P. YUM.

Recipes - Pan Seared Sea Scallops

A message board friend made a post yesterday about her love for bacon and that she needed to give it up. I tried to convince her otherwise because bacon is awesome. I decided to do the quicker version of scallops wrapped in bacon. When you do the regular version you have to parboil or cook the bacon, wrap them individually bla bla bla... i didnt have time for that...

I nuked some bacon. (i try not to use the microwave but when i'm hungry and want to save some time i do.)
I then put some bacon fat in a non stick pan. Heat to medium high..Add scallops and cook 3-4 mins each side depending how big they are. I accompanied w/ Green Giant frozen Green beans and almonds as well as a salad.

Recipe - Watercress Salad w/ Blackberries

this was the salad that accompanied the shrimp. Using a different green other than what you're used to (romaine, baby mixed greens) keeps things fun and exciting. and adding the blackberries is far from ordinary as well. I got the berries for $1 at reading terminal. Can't beat it! and i just dressed w/ white wine vinegar and olive oil. S&P to taste.

Recipes - Popcorn Shrimp

I saw this recipe on Ellie's Food Network show and had to try it. I thought the cornmeal coating would lend a perfect non deep friend crunch. and it did! i used extra large shrimp because that's what i had but in the fridge. i would def stick to the rock size. the coating doesn't really lend well to taking multiple bites off the shrimp... so i think this works much better for the size that you just pop in your mouth.
This recipe does take a little time cause there's dunking and coating in multiple bowls.
She serves hers w/ a chili lime sauce but i just wanted the standard cocktail sauce. I always jazz mine up by adding extra horseradish. and if you don't have cocktail sauce... just make ur own entirely by using ketchup and horseradish. I paid this meal w/ some green giant frozen veggies.

2007, Ellie Krieger All rights reserved
* 1/2 cup all-purpose flour
* 1 teaspoon ancho chili powder
* 1 teaspoon garlic powder
* 3/4 teaspoon salt
* 4 egg whites
* 3/4 cup cornmeal
* 1/4 teaspoon black pepper
* 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
* 2 tablespoons canola oil
* Spray cooking oil
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Serve shrimp with dipping sauce.