Seared Scallops with Apple Slaw & Roasted Potatoes

     This is a nice dinner to make for a special dinner for your family or for company.  It takes some time to get the potatoes ready to cook, the bacon cooked, the apple and cabbage chopped and the scallops cooked, but the effort is worth it.

                                        Seared Scallops with Apple Slaw & Roasted Potatoes

3 medium potatoes, scrubbed and cut in about 20 pieces
1/2 onion, peeled and diced
2 cloves of garlic
1/2 tsp. rosemary
5 tblsp. olive oil, divided
3 slices of bacon
1/2 of a small head of cabbage
1 Fuji apple
2 tsp. cider vinegar
1 lb. small sea scallops
1/2 tsp. poppy seeds

     Fry the potatoes in the oil.  When the potatoes are almost done, add the onion, garlic and rosemary.  Add salt and pepper to taste before serving.  While you may not want to eat the onion, it does flavor the potatoes nicely. Set aside and keep warm until ready to serve.
     Cook the bacon to well done and set on paper towels to drain.  In the same pan without draining add the cabbage that has been chopped.  Stir in the Fuji apple that has been chopped and 2 tsp. cider vinegar.  Cook until crisp tender.  Remove from pan and keep warm.
     Rinse one pound of sea scallops. Place in a resealable plastic bag with paper towels.  Rinse the same pan,  dry and spray with vegetable spray.  Add 2 tblsp. olive oil.  Add scallops.  If there is a buildup of liquid, drain it off with a spoon so the scallops can brown.  When the scallops are browned, place them on a serving plate with the apple slaw on one side and sprinkle with the crumbled bacon and poppy seeds on top. Serve with the potatoes.  Serves 2-4      Enjoy!

BBQ Turkey and Cheese Sandwich

     This is a remake of an old Pillsbury Bake-Off recipe.  I used to love to make it when I came home from work because it was quick and easy.  When paired with a garden or fruit salad it was filling and everybody loved it.  Then eating disorders came along and no more barbeque sauce.  As time went on I missed barbeque sauce more and more.  The last straw was going to a local restaurant famous for their barbeque and while everyone else was munching down ribs and chicken, I had my plain and uninteresting chicken.  I thought to myself there must be some way I can make a barbeque sauce not based on tomatoes that tastes right and I can eat.  After some trial and error, here is my recipe for barbeque sauce.

                                                        BBQ Turkey Cheese Pastry Sandwich

Sauce
1/4 cup plus 1tsp. water
1 tblsp. brown sugar
3/4 tsp. paprika
1/8 tsp. pepper
2 tblsp. cider vinegar
2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 1/2 tsp. dijon mustard
1/2 tsp. onion powder.
1/2 tsp. garlic salt   Makes about 1/2 cup of sauce

     Mix ingredients in a small sauce pan and heat over low flame.  In a cup mix 1 tblsp. corn starch and 2 tblsp. water.  Slowly mix into the sauce and stir until the sauce is thickened.  Remove from flame and set aside.

1/2 lb. ground turkey
1 tsp. dried onion
1/4 cup of the above sauce
(save the remaining sauce for another use)
1 pkg. refrigerated crescent rolls
3 lactose free harvati cheese slices
    Preheat oven to 375 degrees.  Brown the ground turkey.  Add the dried onion, sauce and mix together. 
    Unroll crescent rolls on cookie sheet sprayed with vegetable spray.  Split the crescent rolls into two sections.  On one section spread the meat mixture leaving a half inch edge all around.  Place the cheese slices on top.  Bring the other crescent roll section down on top and press along the edges.
Bake for 20 to 25 minutes until crescent rolls are golden brown.
     You can make changes in this recipe by changing the meat to hamburger or sausage, using any kind of cheese, and using puff pastry instead of crescent rolls.
     See you next time.