Foodies BS Thread.

Me too, see that last pasta recipe. Most time consuming part (other than boiling the pasta) is chopping the green onions which takes all of 3 minutes.

 

I saw that, I almost thought of trying it but didnt have any green onions and I had already put the chicken on the grill. It does sound easy and good though.

 

I like it. It's my go to pasta when I have zero time or ambition but want pasta.

 

I have to look next time Im at the grocery store but there was this packet seasoning you could put chicken breast in a bag, bake and pour over bowtie pasta. It was pretty good, I dont know if they make it anymore. Its been so long since Ive made it I dont know what the packet is called.

 

https://www.dailydot.com/unclick/sprinkling-saltbae-salt-videos-meme/

 

https://www.instagram.com/p/BO9dI9ujWNI/

 

@MTgirl. All the glutens!

 

Spicy Rosa Scallops and Pasta

2 Tablespoons shallots, minced
1 teaspoon fresh garlic, minced
2 Tablespoons fresh basil, chopped
2 Tablespoons garlic-herb butter
1/2 cup Panko breadcrumbs
1/4 teaspoon crushed red pepper
1/2 cup dry white wine (can also use chicken broth)
2 cups cheese tortellini pasta (I use the refrigerated kind not dry)
12oz Patagonian scallops (can buy them frozen and thaw)
1 cup 4 cheese rosa pasta sauce

Melt 1 Tablespoon of butter in a sauté pan on medium heat. Sprinkle in the breadcrumbs and cook for about 3-4 minutes to toast stirring occasionally. When done move them to a plate and put on the side.

Put the pan back on the heat and add the other tablespoon of butter, shallots, garlic and red pepper to the pan. Cook for 1-2 minutes till the garlic is golden. Stir in the basil, wine (or broth) and pasta. Simmer for 5-6 minutes or until the pasta is tender and absorbed most of the wine.

Add the scallops and rosa sauce. Stir to blend and coat everything. Cook for another 5-6 minutes until the sauce is warm and bubbling and the scallops are opaque. Plate and sprinkle with the breadcrumbs.

This makes 2 servings. I usually double the recipe.





Finished and plated.

 

Definitely going to make.

 

You won't be disappointed. I usually leave the red pepper out because little man doesn't like spicy stuff. He loves this recipe.

Also when I double the recipe I usually just dump the whole bottle of sauce in it. I don't like a minimal sauce pasta.

 

what if you seared the scallops then added? would they be overcooked? Recipe looks good!Thanks!

 

does anyone just dip bread rolls in ranch or gravy? I picked that habit up in my travels somewhere in TX I believe...

 

Probably. They are actually just right cooked in there. You can cook a little longer if you like.

 

Well, that jus from the New Years roast we just had ain’t gonna sop itself up!

This year we went King’s Hawaiian rolls.

 

Trying something out here. This was a $15 12" cast iron skillet from big lots. It's a great size, but it was rough as hell. I've seen some really nice cast iron pans out there that are a machined finish instead if the rough finish. The problem is that they are $190. So I took some 80 grit and 120 grit pads on my random orbital sander and sanded this one down and the smoothed the rest of the pan. Washed it up and seasoned it really good. It's looking good. Only time will tell how good it really is.

 

Interesting. Please report back.

 

Looks good. Season it well and it will treat you well.