Posts Tagged ‘family dinners’
Remember the yummy restaurant I recently raved about? Well, my parents and I paid it another visit this past weekend.
Just like last time, the soup selection spoke (er, bubbled?) to me! But this time around I tried something new — red lentil soup.
This was phenomenal! So flavorful and chock-full of fresh ingredients! I spotted: potato, a leafy green (kale, maybe?), carrots and of course red lentils. This was one of the best soups I’ve ever had — it rivals my own recipe!
To round out my meal, I ordered the fattoush salad, which included radish, tomatoes, cucumber, scallions, black pepper and feta – it was incredibly crisp and refreshing! Perfect way for my mouth to cool down after the spicy soup 
Just as I said before, I want to go back to NAYA ASAP! There are so many wonderful looking things on the menu — how boring am I for getting soup and salad?
I’ve been eating out a lot lately! I’m lucky to have such generous parents who treat me to yummy meals The Mister and I are trying to cut back on our spending by eating in more often, though – so my fancy eats may die down a bit. However, we have three dinner dates lined up, so that plan hasn’t worked out too well
How often do you eat out? Special occasions? Multiple times a week? Lots of takeout? Share!
Remember the delightful dessert my mom made me before I left for San Francisco? Well that was the perfect ending to a spectacular main dish, of course!
Scallops with Chipotle-Orange Sauce
You’ll need:
- 2 tablespooons butter, divided
- Cooking spray
- 12 Large sea scallops (about 1 1/2 lbs)
- 1/2 teaspoon paprika
- 1/4 teaspoon salt divided
- 1/2 cup fresh orange juice
- 1 tablespoon finely chopped canned chipotle chile in adobo sauce
- 1/4 cup finely chopped green onions
1. Melt 1 T butter in a large skillet coated with cooking spray over a medium-high heat. Sprinkle scallops with paprika and 1/8 t salt. Add scallops to pan, and cook 3 minutes on each side or until brown. Remove from pan, set aside, and keep warm.
2. Add orange juice and chiles to pan, scraping to loosen browned bits. Bring to a boil, cook until reduced to 1/4 cup. Add remaining 1 T butter and remaining 1/8 t salt, stirring with a whisk until smooth. Serve with scallops, sprinkle with onions.
Yield : 4 servings, each 218 calories.
Spicy scallops
Close up
This was so delish! I loved he kick of the chipotle peppers! For a little wimp like me it was a bit intense, but for those of you who like to spice things up, you’ll LOVE this!
This dish seems super fancy and elaborate, but it is not the case! Look for frozen scallops on sale to save some money — they are just as tasty, but often times half the price!
What types of meat/fish do you normally buy frozen? Do you find it saves you money?
Good morning! (Note to new readers: WELCOME! Just wanted to let all of you know that the site makes a lot more sense if you start here and read a bit about me.)
For those of you who are super perceptive, you’ll notice that I FINALLY added a link to my RSS feed. You can find it under my search bar. Also, I’ll be updating the ‘Featured Recipes’ section of the blog, so be on the lookout for that!
OK, now onto the fun stuff! Since I’m leaving for a week (San Francisco readers — let me know if you’d be interested in a meet-up!), my parents had the Mister and I over for dinner last night. My mom, knowing me oh so well, put together a delightful treat (she must want a shiny souvenir!) that made me want to tap dance.
…or ride a giant strawberry.
Yep, she made… strawberry shortcake! And since this is MAMA Daily Balance after all, you KNOW that is was healthified! (and now you get the pink floppy hat reference )
Strawberry shortcake parfait
Goblet contains: Angel Food cake, strawberries, low-fat strawberry cheesecake frozen yogurt and all-natural whipped cream. In the words of my dear friend, VeggieGirl — HOLY YUM!
I’m off to get this crazy day started! See you all later for ‘Work It’ Wednesday!
