Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Seared Scallops in Sweet Thai Chili Sauce with Jasmine Rice & Bok Choy

Servings

four

Ready In:

less than 45 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

If you’re in the mood for a little sweet, spicy, and simple – this delightful dinner fits the bill! Put the rice on, saute the scallops and sear the bok choy – then smother the works in Sweet Thai Chili Sauce. Perfect for a tasty mid-week sweet, spicy, savory treat!

Ingredients

  • 1 lb sea scallops (fresh or frozen: 40-60 per lb)

  • Sprinkle of salt, pepper, and garlic granules

  • Butter for sauté

  • 1 ¼ c jasmine rice

  • Butter for rice

  • 2 medium bok  choy, cut in half from bottom to top

Sweet Thai Chili Sauce

  • 1/4 c rice vinegar
  • 1/3 c water
  • ½ c natural sugar Note: if you substitute white sugar for natural sugar you will need less – refined white sugar is much sweeter than natural sugar.
  • ½ – 1 tsp chili flakes
  • 4 cloves garlic, minced
  • 1” fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

When the rice is about ½ cooked, melt a tablespoon or two of butter in a heavy skillet over medium high heat. Add the scallops when the pan is hot, season with salt, pepper, and garlic granules and sauté until cooked through and golden (5 – 10 minutes depending on the size of the scallops).

If the scallops give off an excessive amount of liquid turn the heat up for a few minutes to burn off some of the liquid, then pour the rest out of the pan and continue to sauté until the scallops are cooked through and golden then turn the heat to low to keep the scallops warm until you are ready to serve.

Step 2 

Start the sauce at the same time as you start the scallops. Place all sauce ingredients (except cornstarch & 1 tbsp water) into a small pot and bring to a boil stirring gently until the sugar has dissolved. Mix the cornstarch with 1 tbsp water and add it to the sauce. Keep the sauce on a gentle boil until it thickens (about 1 minute) then taste and adjust seasoning as required. When the sauce is to your liking remove from the heat and let it cool. It will thicken more as it cools.

Step 3 

Melt a bit of butter in another heavy skillet over medium high heat and place the bok choy into the pan cut side down and sear the cut side until it begins to char a bit. Turn the bok choy over and lower the heat to keep warm until ready to serve.

Step 4 

When everything is done mix a bit of butter into the rice then share the rice to one side of each of 4 plates. Share the scallops over top of the rice and ladle the Thai chili sauce over the scallops. Serve ½ of a bok choy beside the rice and scallops then sit down and enjoy the sweet, spicy flavors of the delicious dinner that you have prepared!

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with
Salted Maple Pecans

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This simple and delicious one-pan-wonder offers wonderful savory flavors with a hint of sweet crunch here and there. It’s a favorite in this house and perfect for a busy week night dinner!

Ingredients

  • ½ large Cabbage, shredded

  • 1 large Golden Beet, cut into thin wedges

  • 1 medium Red Onion, cut into thin wedges

  • 1 Apple, cut into thin wedges

  • 1 tsp Salt

  • Pepper to taste

  • 2 cloves Garlic, minced

  • Long drizzle of Olive Oil

  • ¼ cup Balsamic Vinegar

  • 8 boneless, skinless Chicken Thighs

  • 2 tbsp fresh Thyme

  • ½ cup Pecans (or walnuts), coarsely chopped

  • 2 tbsp Maple Syrup

  • ¼ tsp salt

Step by Step Instructions

Step 1 

Set oven to 350°. Place pecans in a small dish.

Add maple syrup and ¼ tsp salt. Mix well and set aside.

Step 2

Place all other ingredients into a large bowl and mix well until everything is evenly coated with seasoning and olive oil. Transfer to a parchment lined baking sheet and distribute evenly, keeping chicken thighs on top.

Give the pecans a stir then sprinkle them over the pan (drizzle any salted maple syrup that has collected in the dish over the pan as well).

Step 3

Pop the pan in the oven for 35 – 40 minutes, until the chicken is cooked through, then turn the heat up to 400° for 5 minutes.

Step 4

When the chicken is cooked through remove the pan from the oven and share everything over 4 plates, then sit down and enjoy the delightful savory flavors of the simple one-pan-wonder that you have created for dinner! (Clean-up is going to be so easy!)

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is a delicious, simple twist on a classic pork dinner. The flavors are savory and the maple basamic glaze adds a dash of pizazz that is a delight to the palate – you’ll want to drizzle it over everything!

Ingredients

  • 1 lb pork tenderloin

  • Drizzle of olive oil

  • ½ tsp salt

  • 10 cracks black pepper

  • ½ tsp garlic granules

  • 1 tsp fresh or dry Rosemary

  • 6 carrots, chopped

  • 4 large potatoes, peeled and cubed

Glaze

  • ½ c balsamic vinegar
  • 3 oz (3/8ths of a cup) maple syrup

    To finish

  • Butter, cream (or milk), garlic granules, salt & pepper for mashed potatoes
  • Butter for carrots

Step by Step Instructions

Step 1

Set the oven to 400° and grease a baking sheet with a bit of butter. Peel and cube your potatoes, pop them into a pot and cover them with water (add a dash of salt to the water). Chop the carrots and place them into a steamer. Set the carrots and potatoes aside.

Step 2 

Place the tenderloin into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then use your hands to massage the olive oil and seasoning evenly into the tenderloin.

Melt a bit of butter in a large heavy skillet over medium high heat and sear the tenderloin on all sides then transfer the pork to the baking sheet, sprinkle with Rosemary, and pop the pan into the oven for 25 – 30 minutes, until an internal temperature of 145° is reached.

Step 3

 Once the tenderloin is in the oven put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

Once the veggies are on the go it’s time to make the glaze. Add the balsamic and maple syrup to a small heavy bottom pot and bring it to a boil. Keep it at a stead boil, stirring frequently, until it has reduced to the point that it coats the back of a metal spoon. Keep a close eye on it because once it begins to reduce, it thickens quickly. This process will take 10 – 15 minutes. Once the glaze has reduced turn the heat to low to keep warm. *The glaze will thicken as it cools, so don’t reduce it much past coating a spoon or it will be too thick!

Step 4 

The pork, carrots and potatoes should be done at about the same time. Remove the pork from the oven, cover with foil, and let it rest 5 – 10 minutes. While the pork is resting drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Drain the potatoes well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!)

Step 5

When the pork is finished resting slice it and share the slices over 4 plates. Add a serving of carrots and potatoes to each plate, drizzle the balsamic glaze of the pork, then sit down an enjoy the magnificent dinner that you have created! (A nice glass of Pinot Noir is a smashing accompaniment to this delightful meal – in case you were wondering…)

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones

Servings

four

Ready In:

3 – 4 hours

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is a simple split pea soup that all of our children were raised on. True, it takes a good 3 – 4 hours to make, but most of that time is downtime. Toss the peas into the water with a bit of seasoning and let it do its thing. All you really have to do is mind the temperature and give it a stir every now and again – and, the payoff is delightful! A thick, delicious, warm, and comforting dinner that’s just perfect for chilly nights. So fire up that heavy bottom soup pot of yours and get ready to do not much of anything until it’s time to pop the scones into the oven!

Ingredients

  • 2 c split green peas

  • 11 c water and more as the peas break down

  • 1 tsp salt

  • 15 cracks black pepper

  • 2 bay leaves

  • 2 tsp basil

  • 6 slices prosciutto, crispified

Scones

  • 3 c flour
  • 1/3 c natural sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • ¾ c cold butter, cubed
  • 1 c kefir (milk will do it you don’t have kefir)
  • 1 egg
  • 1 c grated Asiago cheese (or any cheese you like!)
  • 1/4 c green onions, chopped (optional)
  • Rock salt & garlic granules to finish

Step by Step Instructions

Step 1

Add the split peas, bay leaves, salt, pepper, and water to a large, heavy-bottom soup pot (heavy bottom is important here otherwise the peas will stick to the bottom of the pot as they break down and they will burn giving the soup a not so awesome flavor).

Step 2 

Turn the heat to high and bring everything to a hard boil (uncovered) for about 20 minutes, stirring occasionally, then turn the heat to medium and maintain a moderate boil for a couple of hours. You can pretty much ignore the soup from this point forward, giving it a stir every now and then as the peas continue to break down.

Step 3

I keep a small jug of water beside the stove to add to the pot if the soup is getting too thick so just add a splash now and then when you give it a stir to keep it at a soupy rather than stewy consistency.

Once the soup has been on for 2 hours add the basil, turn the heat to medium low and keep it just under a boil until it is done, adding more water and stirring occasionally as required.

Step 4

When you are about 45 minutes away from serving dinner, get the scones going. (Not into making scones? Add 4 of your favorite pre-made savory scones to your shopping list!).

 Set the oven to 400° and line two baking sheets with parchment.

Step 5

Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. Add the butter cubes and cut the butter into the dry ingredients to pea size with a pastry cutter or two knives.

In a smaller bowl whisk the kefir (or milk) and egg together.

Step 6

Add the cheese and onions to the dry ingredients and mix well, then gently add the liquid into the center of the dry ingredients and mix until just combined. I start this process with a spoon, and finish mixing it with my hands, gently rolling and folding the stray dry ingredients into the dough.

Step 7

Once everything is sticking together divide the dough in half and remove to a floured surface. Gently form each half into a ball and use your hands (or a rolling pin) to press the dough into a circle with a thickness of about ¾”. Cut the rounds into 6 or 8 wedges and place them, well-spaced, on the baking sheets, (you can brush the tops of the scones with beaten egg or a little kefir (or milk) and sprinkle with garlic granules and rock salt if you like) and pop the pans into the oven, side by side, for about 16 minutes – until golden brown.

Step 8

While the scones are in the oven place the prosciutto in a heavy skillet over medium high heat and cook until good and crispy – set aside.

When the scones are browned to perfection remove them to a rack to cool for a few minutes, then transfer to a serving plater and serve your soup to four soup plates. Crumble a bit of crispy prosciutto overtop then sit down and enjoy the warm and comforting flavors of this classic wintery dinner – and be sure to have plenty of butter on hand to slather over the warm scones!

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Servings

four

Ready In:

about 45 min

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is such a delicious recipe – an hearty salad that’s sweet and savory with a mixture of texture:  crisp, crunchy, tender, and chewy.

We have made dozens of variations of this meal – here’s one of our family faves!

Ingredients

  • Butter for sauté

  • Salt & pepper

  • ½ tsp garlic granules

  • 2 yams, cubed

  • Drizzle of olive oil

  • Salt & pepper

  • ½ tsp nutmeg

Salad

  • 10 large flat leaf kale leaves, chopped
  • ½ onion, sliced very thin
  • 1 pear, cored and chopped
  • ½ c pecans (or walnuts), roughly chopped
  • 6 slices dried mango, cut into thin strips (use sissors to cut the mango!)
  • Drizzle of olive oil
  • Splash of berry or apple cider vinegar

Step by Step Instructions

Step 1

Set the oven to 375° and line a baking sheet with parchment. Place the cubed yams into a bowl, drizzle with olive oil, and sprinkle with salt, pepper, and nutmeg. Toss until the yams are evenly coated then turn the yams onto the baking sheet in a single layer and pop them into the oven for 30 – 35 minutes until they are tender and golden brown.

Step 2

Place the kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. Add the pears, mango, pecans, onions, and vinegar (and another drizzle of olive oil if the salad seems a bit dry) and toss to coat everything evenly – set aside until the yams and chicken are done.

Step 3

Place a bit of butter into a large heavy skillet over medium high heat and add the strips of chicken. Add the garlic granules along with salt and pepper to taste and sauté until the chicken is cooked through and crispy on the edges. When the chicken is cooked through turn the heat to low to keep warm until you are ready to serve.

Step 4

When the yams and chicken are done add them to the kale salad and toss well. Share the salad over 4 shallow bowls, then sit down and enjoy the warm, savory flavors of the hearty and delicious salad that you created for dinner!

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots

Servings

four

Ready In:

1 hr or so

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Funny story… I hate meatloaf. Seriously, can’t stand it! If someone so much as mentions the word I cringe inside at a cellular level… (actually, I come unhinged, but that seems a bit over the top…) And the reason for my unsavory reaction towards meatloaf is that growing up, meatloaf was one of 5 dinners our mother taught us to make (because that was her entire repertoire!): Hamburgers, Spaghetti (packaged sauce which she slaved over for hours!), Roasted Chicken, Weiners & Beans, and Meatloaf (urgh).

However, here I am years later creating and curating recipes for Flaming Janes and the family is always suggesting that I come up with a good meatloaf recipe. To date, I have come up with one, and, in my opinion, it was pretty good for a meatloaf! So – by popular request, I have created another meatloaf recipe. And here is where the story gets really funny!

 

I create the recipe, make it, sit down for dinner with the fam. Slice myself a wee piece and… Love it. It’s so delicious that I have seconds and fight off the rest of the family for thirds! No one can believe it because I have been meatloaf avoidant for all of their lives!

So, here you are friends – a meatloaf recipe to please the toughest meatloaf critic! 

Ingredients

  • 1 lb ground beef

  • ½ lb ground pork

  • 1 egg

  • 1 small onion, chopped

  • 1 heaping tsp garlic granules

  • 1 tsp fennel seeds

  • 1/3 c walnuts, chopped + 2 tbsp to top the meatloaf

  • 1/3 c dried cranberries + a few more to top the meatloaf

  • ¾ tsp salt

  • 15 crack black pepper

  • Carrots

  • 6 carrots, chopped

  • 1 tbsp butter for carrots

    Potatoes

  • 5 medium potatoes, peeled and cubed

  • 4 tbsp butter

  • Splash of cream

  • 1 tsp garlic granules

  • Salt & pepper to taste

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a loaf pan with a bit of olive oil.

Place all meatloaf ingredients into a bowl and use your hands to mix well until all ingredients are evenly incorporated. Turn the mixture into the loaf pan, press a few walnut pieces and cranberries down the center of the loaf, and pop the pan into the oven for 1 hr or so, until cooked through. Cook time will vary depending on the size and depth of the loaf and pan.

Step 2 

When there are about 20 minutes left on the cook time for the meatloaf put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

When the carrots are tender drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.

Step 3 

When the potatoes are falling apart drain well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!). Cover and keep warm until ready to serve.

Step 4 

When the meat loaf is cooked through remove it from the oven, cover with foil, and let rest 5 minutes, then slice and serve over 4 plates – it’s a big loaf so you will likely have a few slices leftover (yummy – meatloaf sandwiches for lunch!!) Share the carrots and garlic mash beside the meatloaf then sit down and enjoy the delightful twist on an old classic that you have created for dinner!

Shepherd’s Pie a la Morgana

Shepherd’s Pie a la Morgana

Servings

Four

Ready In:

about an hour

Good For:

Dinner

Shepherd’s Pie a la Morgana

Ingredients
  • 1 lb lamb stew (or half lamb, half beef)

  • 1 medium onion, chopped

  • 2 large carrots, diced

  • 1 large golden beet, diced

  • ¼ c diced canned tomatoes with a few
    tbsp of the juice they’re packed in

  • ½ c frozen peas

  • ¼ c red wine

  • 2 tsp garlic powder, divided

  • Salt & Pepper to taste

  • Butter for sauté

  • 6 medium potatoes, peeled and chopped

  • Cream and Butter for Garlic Mashed Potatoes

  • ¼ c grated mozzarella cheese (optional)

Step by Step Instructions

Step 1

Pre heat oven to 400.

Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.

Step 2

When potatoes are done, mash and whip them (hand mixer or Kitchen Aid does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.

Step 3

Transfer vegetables and meat into a greased baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.

Serve piping hot and enjoy the crazy deliciousness and pure comfort!!

 

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