Foodie Friday ~ Teriyaki Bacon Wrapped Scallops

scallops

1/2 cup teriyaki sauce

1/3 cup brown sugar

3 tablespoons minced fresh ginger root

18 slices bacon, halved crosswise

12 large sea scallops, cut into thirds

36 toothpicks

Directions

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line 2 baking sheets with aluminum foil.

Whisk teriyaki sauce, brown sugar, and ginger in a bowl.

Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.

Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

Green Recipes ~ Homemade Butter

3302209725_c8cc500bf4

– Heavy cream

– A jar with a lid

Preparation:

1. Fill a jar halfway with heavy cream (baby food jars work great for small batches), and screw the lid on tight.

2. Shake the jar up and down until the cream thickens and begins to stick together.

3. Then, open the jar, and pour any remaining liquid into another container; this is the buttermilk. Everything else is butter.

4. Knead the butter under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly).

5. Knead in salt, if desired.

6. Refrigerate.

Monday Moments ~ Can’t Wait To Be Your Mom

Can’t Wait To Be Your Mommy! –┬áCindy Hawkins

pregnant_belly_photo_resized

So I am sitting here thinking of the perfect words to say,

to tell you how I feel about the arrival of your birthday.

 

I am feeling a little nervous, with hopes I do everything right,

but I cant wait to be your mommy, every waking day and every sleepy night.

 

I have so many plans and things for us to do,

So I sit here in anticipation just waiting to meet you.

 

You already mean the world to me and so, so much more,

I cant wait to be your mommy, that’s all I’m waiting for.

 

Mine and your bags are packed and waiting in the car,

because the day that you will be here, isn’t very far.

 

So here I sit thinking of the perfect words to say,

But all that comes to mind is

I can’t wait to be your mommy every single day!!!!

Foodie Friday ~ Delectable Strawberry Dessert

strawberry

3 egg whites

1 cup white sugar

3/4 teaspoon cream of tartar

1/2 cup saltine crackers, crushed

1/2 cup flaked coconut

1/2 cup chopped pecans

2 cups whipping cream

1/2 teaspoon unflavored gelatin

1/2 cup white sugar

4 cups sliced fresh strawberries

Directions

Preheat oven to 375 degrees.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan.

Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely.

In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours.

Green Recipes ~ Homemade Fabric Softner

fabric-softener-496x480

6 Cups Water

2 Cups Hair Conditioner (You can use any kind. I prefer using a conditioner that is all natural. I usually purchase mine at Sprouts or Central Market.)

3 Cups White Vinegar

Essential Oils (optional)

 

When you buy the conditioner at the store, keep in mind you’ll be needing 16oz. Simply stir the ingredients together then pour them in jars or another storage container. I added Lavender essential oil (about 20 drops) to the fabric softener which gives it a much stronger scent especially since you’re likely using a scented hair conditioner too.

 

You can use this in your fabric softener dispenser or soak a washcloth (and then wring it out well) in it and throw the washcloth in your dryer with your other clothing.

 

Foodie Friday ~ Italian Sausage Soup

sausage-soup-ck-682961-l

1 pound Italian sausage

1 clove garlic, minced

2 (14 ounce) cans beef broth

1 (14.5 ounce) can Italian-style stewed tomatoes

1 cup sliced carrots

1 (14.5 ounce) can great Northern beans, undrained

2 small zucchini, cubed

2 cups spinach – packed, rinsed and torn

1/4 teaspoon ground black pepper

1/4 teaspoon salt

Directions

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.