Recipe: Scallops on Rosemary Skewers

Don’t be intimidated by horror stories of rubbery scallops. This foolproof flavorful recipe will have you searing like a sous chef in no time at all!

Ingredients:

• Scallops
• Olive Oil
• Extra Virgin Olive Oil
• Rosemary Sprigs (1 for every 2-3 scallops)
• Rosemary Oil

Rosemary Infused Oil Method:

1. Start by stripping the rosemary leaves off of the stems, leaving a little at the end. Be sure to use sturdy sprigs so they hold together well.
2. Combine stripped leaves in a pot with the extra virgin olive oil.
3. Bring the oil to a simmer and them let cool to infuse the oil with rosemary.

Scallops Method:

1. Prep the scallops by rinsing them and gently patting dry with paper towels.
2. String the scallops onto the rosemary sprig skewers (2 to 3 scallops per skewer) and brush with olive oil.
3. Heat up a cast iron skillet and lightly coat with olive oil.
4. Once the pan is nice and hot, gently place the scallop skewers in the pan and sear for 2 minutes per side.
5. Once the scallops are seared, remove them to a place and drizzle on the rosemary infused oil.

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Recipe: Corn & Kidney Bean Chili

Ingredients:

• 1½ cups Fresh Or Frozen Corn
• 15oz. can Kidney Beans
• 1lb. Ground Beef, Bison, Or Other Meat Of Choice
• 1 15oz. can Tomato Sauce
• ½ cup Flavorful And Spicy Salsa
• 1 Large Onion, Coarsely Chopped
• 2 Cloves Garlic, Finely Chopped
• 1 tsp. Ground Coriander
• 2 tbsp. Chili Powder
• 1 tsp. Ground Cumin
• ¼ tsp. Cayenne Pepper, Or More To Taste
• Kosher Salt

Method:

1. In a large soup pot, heat oil over medium heat. 
2. Add onions and garlic and cook 3 minutes, stirring frequently. 
3. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.
4. Add ground meat and stir to break up and brown for 3-5 minutes.
5. Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. 
6. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. 
7. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread.

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Recipe: Memphis Pulled Pork

Ingredients:

• 1 Onion, Thinly Sliced 
• 6 cloves Garlic, Peeled
• 2 14 ounce Cans Beef Broth 
• 18 ounce Bottle Barbecue Sauce 
• 1/3 cup Brown Sugar 
• 1/3 cup Cider Vinegar 
• 1/2 teaspoon Ground Black Pepper
• 4 pound Boston Butt Pork Shoulder Roast 
• 2 tablespoons Cornstarch

Method:

1. Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper.  Add pork roast
2. Cover and cook on Low for 6 to 8 hours. 
3. Remove pork from slow cooker. 
4. Strain juices and return to the slow cooker. 
5. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

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Recipe: Grilled Steak & Bread Salad

Ingredients:

• 2 teaspoons Chili Powder
• 2 teaspoons Brown Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 inch thick Beef Top Sirloin Steak 
• 2 cups Cubed Multigrain Bread
• 2 tablespoons Olive Oil
• 1 cup Ranch Salad Dressing
• 2 tablespoons Finely Grated Horseradish
• 1 tablespoon Prepared Mustard
• 3 Large Tomatoes, Cut Into 1-inch Pieces
• 1 Medium Cucumber, Cut Into 1-inch Pieces
• 1 Small Red Onion, Halved And Thinly Sliced

Method:

1. Mix chili powder, brown sugar, salt and pepper;  rub over steak. Let stand 15 minutes.
2. Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.
3. In a small bowl, whisk salad dressing,  horseradish and mustard.
4. Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
5. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. 
6. Slice steak; serve with salad and remaining dressing. 

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Recipe: Curried Shrimp and Squash

This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.

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Ingredients:

• 1 Large acorn squash
• 3 tsp. Canola oil, divided
• 3 Garlic cloves, minced
• 2 tbsp. Thai red curry paste
• 1 Can light coconut milk
• 1.5 tsp. Fish sauce
• 1 to 1.5 lb. Peeled raw shrimp
• 2 tbsp. Lime juice
• 1 tsp. Lime zest
• Basmati rice

Method:

• Preheat oven to 400˚F
• Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
• Remove seeds from slices and cut into bite sized pieces.
• Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
• Heat a large non-stick frying pan over medium-high heat.
• Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
• Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
• Stir in squash, lime juice and lime zest. Serve over rice.

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