Seared Scallops with a Champagne-Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis. Ingredients: For the risotto: 2 thin slices prosciutto 3 cups reduced-sodium chicken broth 1 tablespoon olive oil 1 shallot, finely chopped 1 garlic clove, minced 3/4 cup Arborio rice 3/4 cup Champagne 1/4 cup freshly grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper For the Scallops: 2 tablespoons minced shallots 1 cup dry brut Champagne 1/2 vanilla bean, split and scraped 1/2 cup heavy cream 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon 1 1/2 teaspoons salt 3/4 teaspoon freshly ground  pepper 10 jumbo sea scallops, cleaned 1 tablespoon olive oil 2 tablespoons chopped fresh chives

Baked Black Beans with Chorizo

You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party! Ingredients: 1 tablespoon olive oil 1 cup diced Spanish chorizo 1 1/2 cups chopped onion 1 jalapeño pepper, sliced 1/2 teaspoon salt 1/2 teaspoon ground cumin 5 garlic cloves, minced 3/4 cup fat-free, lower-sodium chicken broth 2 (15-ounce) cans black beans, rinsed and drained 1 cup chopped seeded tomato 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup thinly sliced green onions

Salmon with Polenta and Warm Tomato Vinaigrette

I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket! This recipe from Cooking Light has a bunch of components I love but that I don’t normally put together: seared salmon with polenta topped with a warm tomato vinaigrette. It’s really tasty and comes together in no time, my kind of meal! Ingredients: 3 1/2 cups chicken broth 1/2 teaspoon kosher salt, divided 1 cup cornmeal 1 tablespoon whole milk or heavy cream (or whatever milk you have available) 1 pint grape tomatoes, halved 1/2 cup minced red onion 3 tablespoons olive oil, divided 1 tablespoon white wine vinegar 1 tablespoon capers, rinsed and drained 4 (6-ounce) salmon fillets 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley

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