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Grilled Sea Scallops with Arugula, Watermelon and Feta Salad

Published on 05 March 2016 Category: BlogRecipes Written by Andrea
Recipe March 5 Grilled Sea Scallops with Arugula Watermelon and Feta Salad - Copy


*1 1/2 pounds sea scallops, thawed
*1 teaspoon olive oil
*1 teaspoon garlic powder
*Salt and pepper
*1/2 cup chopped fresh mint leaves (optional)


*1 tablespoon honey
*1 teaspoon Dijon mustard
*1/4 cup freshly squeezed
*lemon juice (about 2 lemons)
*1/4 cup freshly squeezed orange juice
*1 large shallot, minced
*1 teaspoon salt
*Pinch of ground black pepper
*1/2 cup extra-virgin olive oil


*6-8 cups cubed seedless watermelon
*12 ounces good feta cheese, cut into cubes
*1 small red onion, sliced (optional)
*3-4 cups arugula, washed




*Preheat the grill to medium-high.
*To prepare the dressing, whisk together honey and mustard.

Add lemon and orange juices, shallot, salt and pepper.

Slowly add oil, whisking constantly to form an emulsion. Set aside.
To prepare the salad, combine watermelon cubes, feta and red onion slices in a large bowl.

Drizzle with enough of the dressing to just coat the mixture.
*In another bowl, toss arugula with enough dressing to lightly coat.

Make a bed of arugula on a large serving plate. Top with the watermelon mixture.

Toss scallops with oil, garlic powder, and salt and pepper to taste.

Place scallops on the grill and cook for 2-3 minutes per side,

or until translucent in the center and lightly browned on the outside. Do not overcook.
*To serve, place the scallops around the watermelon salad.

If desired, garnish the plate with mint.Drizzle any remaining dressing on the scallops.

*Makes 4-6 servings.

Blackberry Silk Pie

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe Julio 21 Blackberry Silk Pie Copy 


1 18-ounce container blackberries
1 teaspoon vanilla extract
2 tablespoons lemon juice
4 large egg yolks
1 14-ounce can sweetened condensed milk
1 9-inch graham cracker pie shell
Lightly sweetened whipped cream, for garnish


Preheat oven to 350°F.
Reserve 8 blackberries for garnish.

Place the remaining blackberries in a food mill or blender and puree.

Press through a strainer to remove the seeds.

Add vanilla and lemon juice to the puree.
In a bowl, beat egg yolks until pale yellow and creamy.

Gradually add condensed milk to the yolks, beating until thickened.
Combine the blackberry puree and egg mixture.
Pour into the pie shell.
Bake for 15 minutes, or until the filling is firm but still jiggly.

Let cool on a rack, then refrigerate for at least 1 hour.
To serve, garnish with whipped cream and the reserved blackberries. 
Makes 8 servings.
Note: For a slightly tart taste, substitute fresh
lime juice for the lemon juice.


Creamy Lemon Pasta

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe Julio 21 Creamy Lemon shrimp pasta Copy 


2 cups penne pasta, uncooked
1½ pounds raw, deveined, peeled medium shrimp
½ cup chicken broth
6 ounces (¾ of 8-ounce package) Philadelphia cream cheese, cubed
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
¼ cup Kraft grated Parmesan cheese
½ cup Kraft shredded
mozzarella cheese
1 tablespoon chopped fresh parsley


Cook pasta in a large saucepan as directed on the package, adding shrimp to the 
boiling water for the last 3 minutes.
Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon 
zest and juice. Cook, stirring, for 3-4 minutes, or until the cream cheese has melted.
Drain the pasta mixture. Add to the cream cheese sauce with Parmesan; mix well.
Top with mozzarella. Cover and cook for 3-4 minutes, or until the mozzarella is 
melted. Sprinkle with parsley. 
Makes 6 servings.
Variation: Substitute boneless, skinless chicken breasts for the shrimp. Cut chicken 
into strips. Heat a large nonstick skillet over medium heat. Add chicken and cook, 
stirring, for 7-8 minutes or until done. Add to the sauce with the pasta and Parmesan.