Scallops with Mushrooms in White-Wine Sauce


This was killer…literally. I could hear my heart cry as I devoured every morsel. Mike and I are trying to get back in shape by doing the P90X workout. This is not on the diet but this is what Mike decided to prepare for dinner the other night. He obviously didn’t read the ingredients before going to the store. Heavy cream, butter, cheese, egg yolk, and more butter! It was sinfully delicious though. The sauce was the one of the best I’ve ever tasted. It would be a perfect starter course. Really don’t attempt to eat this as a main dish as we did.

I just decided Mike was preparing us for our trip to Paris. We leave in 1 week!!!

Recipe link
Gourmet | January 2003

Chicken Tostadas


I find Mexican food the most difficult cuisine to make at home. My tacos, fajitas & enchiladas never taste as good as they do in a restaurant… until now. This recipe blew me away.

Recipe link
Gourmet | July 2008

Quick and Easy Cioppino

cioppino
The title says it all. This was super simple to prepare. When you think of Cioppino you usually think of a pot boiling away for hours. This was done in 30 minutes but doesn’t lack flavor. Our modifications to the recipe included adding fresh basil and substituting chicken stock for the water. For the fish we chose jumbo shrimp, mussels and scallops. I think any hearty white fish would go well. Served with crusty garlic bread this was a fantastic meal that we were able to whip up after a long day at work.

Recipe link

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