Category Archives: Recipes

Baked Scallops in Garlic Herb Butter with Smoked Paprika

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That sounds kind of like a fancy name, it’s not a fancy recipe. I think many assume that seafood is difficult to cook, but it really isn’t. I’m not sure where this thought or stereotype was founded, but it’s a giant lie. In fact, cooking seafood is about the easiest meal idea I’ve found, unless it’s leftovers from the weekend. Honestly meat is just as “difficult” as seafood. Seriously, so little time required.

I bought some wild caught Mexican baby scallops a couple weeks ago, thawed them, and baked them. Took about 5 minutes!

Baked Scallops in Garlic Herb Butter with Smoked Paprika

  • 16 oz scallops (baby is preferred)
  • 1/2 stick garlic herb butter (I used Kerrygold)
  • Smoked paprika
  • Garlic salt
  • Pepper
  • Onion powder
  • Sea salt
  • Herbs de Provence

Pour the bag of scallops into a colander, rinse, then pat dry. Preheat oven to 350 degrees. Once warm, take an 8×8 glass baking dish with half the stick of garlic herb butter and place it in the oven to warm the dish and melt the butter. Once melted, take the dish out, add scallops, and sprinkle with all seasonings moderately, except for the smoked paprika. Place back in the oven and bake for about 5 minutes – tossing once at about the 3 minute mark. You’ll know if the scallops are over done, as they’re like chewy rubber. Feel free to taste test if you’re fearful, and if they melt in your mouth, they’re done.

I paired the scallops with some roasted vegetables (mushrooms/purple cabbage/red onion/white onion) tossed in black truffle oil and Costoc’s organic salt free 21 seasoning (LOVE THAT STUFF).IMG_9779[1] IMG_9783[1] IMG_9784[1] IMG_9786[1] IMG_9777[1]

Garlic Chili Turkey Meatballs

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Super Bowl Sunday, it’s tradition for Seth and I to make a bunch of yummy food and enjoy watching the game together, eating leftovers for the upcoming week – which we haven’t been able to do in several years because of his Sea Duty schedule. In keeping with tradition, with Seth on deployment for this year’s Super Bowl, I decided to make a bunch of yummy appetizer type foods, some old family recipes I paleo-fied and cleaned up the ingredients, and one recipe I created from ingredients I had on hand. I’ll post all of them, but this is the recipe I created, as I’m on a quest to use all food we have in the house, so we don’t have to waste any when we move. Freezer clean-out happening over here.

Garlic Chili Turkey Meatballs

  • 1 lb package ground turkey
  • Diced red onion
  • Sesame seeds
  • Fresh ground black pepper
  • 2 TBSP coconut flour
  • 1 can coconut milk (I use natural value)
  • 1 TBSP coconut oil
  • 1/3 cup garlic chili paste

Mix the ground turkey, diced red onion, sesame seeds, black pepper and coconut flour well with your hands to incorporate all of the ingredients. The texture of the ground turkey I had was a little different and needed something to dry it up a bit, hence the coconut flour. This may be an optional ingredient for you. Once everything is mixed, form into bit size meatballs and place directly into crockpot or slow cooker, turn to high heat and cover. Let the meatballs cook until clear juice is coming out of them, add the coconut milk, coconut oil and garlic chili paste, and reduce to medium heat. Let simmer, stirring occasionally to mix the sauce. People always ask if things I make with coconut milk/oil or flour taste “coco-nutty,” and the answer is always no.

They were really good plain, reheated well, and also very tasty paired with some blue cheese for breakfast one morning!

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Spicy Coconut Chicken Saute

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Here’s another recipe that I threw together based off of the vegetables that needed to be used, and the stockpile of quality coconut milk I have on hand – that stuff is quickly becoming a staple to have on hand, as is cilantro.

Spicy Coconut Chicken Saute

  • 1 can coconut milk (I use Natural Value)
  • 2 TBSP coconut oil (wanted a fat source)
  • Broccoli
  • Bok choy
  • Roasted shredded chicken
  • Cilantro
  • Black peppper
  • Crushed red pepper
  • Sriracha

Pour 1 can of coconut milk into saute pan and add the 2 TBSPs coconut oil. Sprinkle generously with crushed red pepper and fresh ground black pepper. Add broccoli and bok choy and saute until cooked, but not mushy, sprinkling with more crushed red pepper (I was feeling the spice). I used leftover roasted chicken that I shredded, but you could add any protein source. I added the meat last as it just needed to be heated.

I filled up a bowl, and topped with a generous handful of cilantro, and then drizzled with sriracha.

Enjoy!

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Spinach Salad with Garlic Butter Ahi

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One of the dinners I made last week – I put together very quick, as I’d cut all veggies on Sunday to prep for the week, so all I had to do was literally dump them on the spinach. One of my favorite things about most seafood – it cooks fast! This meal was satisfying and filling, a perfect balance of vegetable, fat and protein!

Spinach Salad with Garlic Butter Ahi

  • Organic spinach
  • Orange bell pepper
  • Baby crimini mushrooms
  • Red onion
  • Cherry tomatoes
  • 1 1/2 avocados
  • Goat cheese
  • Salt/pepper
  • Balsamic vinegar
  • Olive oil
  • 1 piece of garlic butter ahi

Throw all the vegetables and goat cheese into a bowl. Sprinkle with sea salt and fresh ground pepper. Drizzle just a little olive oil and a small sprinkling of balsamic vinegar on top. Top with garlic butter ahi. To make the ahi, I simply melted a decent amount of grass-fed butter in a hot skillet, and generously sprinkled the butter with garlic salt (I’m out of my garlic butter). I let it heat until it started to cook on its own (like brown butter), and then placed both ahi steaks in the butter. I let it cook about 3-4 minutes on each side, on high.

I might just have to make this again soon – great way to change up protein source, not to mention, it was fabulous with the goat cheese!

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Butter Lettuce Cilantro Spicy Salad

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Worst name for a salad, ever, but whatever. Here’s what I had for dinner last night:

  • Butter lettuce
  • 1 1/2 avocados, diced
  • 1/4 cup diced white onion
  • Fistful of cilantro (like, a big chunk)
  • 1 tsp Louisiana hot sauce
  • 1 tsp garlic olive oil
  • Fresh ground salt/pepper

Toss everything in a bowl, and enjoy.