Bay Scallop Gratin

I’ve had a craving for scallops, so this is a simple easy make ahead dish you just pop in the oven right before you sit down for dinner. I was a little disappointed mine didn’t look like Ina’s (see pictures below), but the taste was nice. I had to add a little of our 5 spice while we where eating just because I thought it could use a little kick. Hubby said it would make a nice appetizer, so I think I would do it in a more shallow dish next time. I think it’s time I invest in the gratin dishes. I did cut the recipe in half and the 2 of us ate it as our main dish with a side salad.

Here’s Ina’s finished dish: (Photo from www.foodnetwork.com)

Even though mine didn’t look like hers I would still make it again just maybe in a more shallow dish to get the crispy topping.

Bay Scallop Gratin
(Adapted from Barefoot Contessa)

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6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod (I used white wine instead)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined.

With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes.

Spoon the garlic butter evenly over the top of the scallops.

Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Fiber One 90 Calorie Brownies Review & Giveaway

So we all love to snack there’s no secret about that, but when you are trying to diet most of the products out there taste like cardboard. I hate to diet and try to exercise when I can, but I eat in moderation I find that’s easier then completely cutting out foods all together. My biggest problem is giving up sweets, so I was excited when I received a package of Fiber One 90 Calorie Brownies in the Chocolate Fudge and Chocolate Peanut Butter flavors courtesy of My Blog Spark. Since I love the flavors of chocolate and peanut butter combined, I had to try them first.

I thought that they both tasted pretty good, nice and moist, chewy, and full of flavor. I would probably buy them again in the store and if you want to grab some be sure to check out their website and grab your discount coupon HERE.

How would you like to try the Fiber One 90 Calorie Brownies for yourself? You can win a prize pack (pictured above) just like the one I received. Giveaway starts today, June 27, 2011 and ends Friday, July 8, 2011 at 11:59 PM CST. US Entries only please. Winner will be selected by Random.org and will have 48 hours to respond to email before another winner is chosen. Please make sure to leave your email in your comments or have it visible in your profile. You must first complete the mandatory entry below and additional entries are available. If it says +2, leave 2 separate comments.

For your first MANDATORY entry, you can tell me what time of day you would like to snack on your Fiber One 90 Calorie brownies such as an afternoon pick me up or an evening indulgence...or you can tell me where you would plan on enjoying your Fiber One 90 Calorie brownie.

Bonus Entries:

+2 Like Fiber One on Facebook and leave me your FB name (1st name & last initial ok)

+2 follow me on Twitter @crazystar_allie leave twitter ID in comment

+1 (can do daily) tweet this giveaway, Share my giveaway on twitter and leave me a link in a comment, please be sure to use hashtags #myblogspark #giveaway in your tweet . (Click on the time stamp and copy the link in the address bar).

+2 additional entries become a Finding Inspiration In Food follower and leave a comment that you do. Be sure to leave 2 separate comments telling me your a follower!!

+2 additional entries “like” Finding Inspiration In Food on Facebook and leave a comment that you did. Be sure to leave 2 separate comments telling me you liked the page!!

+1 add this to any giveaway linky, sweeps site, & leave link so I can check it out.

+2 add my button to your blog sidebar, or put me in your blogroll

+2 Leave a comment any non-giveaway post and let me know in a comment which one you left it on.

That's it! You can do as many or as little as you want-it's all up to you! Good Luck!!

Disclosure: I was provided the information, product samples and gift pack through My Blog Spark for General Mills in order to do this review. Product opinions are my own.

Spinach Bowls Filled with Flavored Rice Topped with Grilled Shrimp

I originally created this dish for the rice festivals cooking contest. It’s easy to make and as you’ll see below it’s easy to change it up and cook the shrimp via stove top instead of on the grill. You can serve the dish in a large serving platter or do individual bowls, either way I love the way this dish looks and taste.

Spinach Bowls Filled with Flavored Rice Topped with Grilled Shrimp
(Created by Finding Inspiration In Food)

Makes 4 to 6 servings

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1-2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon red pepper flakes
½ teaspoon dried thyme, crushed
¼ teaspoon Old Bay seasoning
2 bags Success Rice, cooked
2 (14.5 ounce) cans chicken broth
4 cloves garlic, minced
1 (8 ounce) jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
¼ cup butter, melted
1 (6 ounce) package fresh baby spinach
12 pitted olives, halved
1 tablespoon snipped fresh parsley (if desired)
Shredded Parmesan cheese

Rinse shrimp and pat dry. Place shrimp, oil, red pepper flakes, thyme, and Old Bay in a large self-sealing plastic bag. Seal bag and turn to coast shrimp evenly. Marinate in refrigerator for 1 hour.

Prepare rice according to package directions using the chicken broth in place of water.

Stir in garlic, tomatoes and onions into cooked rice; set aside.

In a small bowl combine lemon juice and butter; set aside.

Grill shrimp, discard marinade. (You can also cook the shrimp via stovetop. Personally I like the shrimp grilled because they are more flavorful and don’t get lost in the rice.)

In a large skillet over medium heat; heat lemon butter until melted.

To serve, divide spinach among individual bowls.

Arrange shrimp on rice; spoon butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan.

*Additional seasoning can be added to rice if desired.

Mocha Nut Fudge

I’ve never had luck making fudge, until now. I know the rules of candy making and the weather, but for some reason my fudge is always too soft and never taste right. I can safely tell you this recipe is awesome. It’s easy and quick, you just have to put a little arm muscle into it and it’ll come out perfect! Can’t wait to make this in my Christmas baskets.

The only change I made was I used pecans instead of walnuts.

Mocha Nut Fudge
(Adapted from Taste of Home)

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1 cup packed brown sugar
1/3 cup evaporated milk
2 tablespoons light corn syrup
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1 cup chopped walnuts

In a heavy saucepan, combine the brown sugar, milk and corn syrup.

Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes.

Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon.

Continue stirring until mixture is smooth and thick, about 5 minutes.

Stir in walnuts.

Shape into two 9-in. logs; wrap each in plastic wrap.

Refrigerate for 2 hours or overnight. Unwrap and cut into slices.

Yield: 1 pound.

Lemon Poppy Seed Cakes

I really love a good simple cake that really shows off fresh flavors and I think I found a perfect and easy recipe! These little cakes are not only cute, but they are not overly sweet. I want to bake another batch, but I am restraining myself from over doing it. These would be perfect for my Christmas baskets this year!

Lemon Poppy Seed Cakes
(Adapted from Southern Living Magazine November 2009)

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½ cup butter, softened
2 ounces cream cheese
1 ¼ cups sugar
2 large eggs
¾ cup milk
¾ teaspoon poppy seeds
¾ teaspoon almond extract
2 teaspoons lemon zest, grated
1 ¾ cups all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 ¼ cups powdered sugar
¼ cup fresh lemon juice

Preheat oven to 350 degrees F. Beat butter and cream cheese at medium speed with an electric mixer until well blended.

Gradually add sugar, beating until creamy and fluffy.

Add eggs, 1 at a time, beating just until yellow disappears after each addition.

Beat in milk, poppy seeds, almond extract, and 1 ½ teaspoons lemon zest. (Mixture will be slightly  lumpy.)

Whisk together flour and next 2 ingredients in a large bowl.

Gradually add to butter mixture, beating until blended.

Spoon batter into 1 greased and floured (12 cup) miniature Bundt pan, filling all cups three-fourths full. Spoon remaining batter into a second pan, filling only 6 cups. (I used one of these mini angel food pans which made 4 little cakes.)

Bake lemon-poppy seed cakes at 350 degrees F. for 24 to 26 minutes or until wooden pick inserted in centers of cakes comes out clean. Remove from pans to wire racks, and let cakes cool 10 minutes.

Whisk together 1 ¼ cups powdered sugar, ¼ cup fresh lemon juice, and remaining ½ teaspoon lemon zest until smooth.

Drizzle glaze over warm cakes. Let cakes stand 4 to 5 minutes or until glaze is set.