Scallops w/Buttercream Avocado Sauce

I got my new Canon Rebel T2i Friday.  I read over (barely skimmed) the directions and just started to take pictures.  Why?  I had so much going on this weekend I barely found time to eat until today!!

Last week we got the Avocados from SoCalAvodados!  Thanks again!

I checked my bag today to see if any of them were ripe and two of them were!!!  I had taken scallops out for dinner so I came up with this sauce to go with it.  I searched online and got some main ingredients and then just added as I went along!


This was simple to make and had great flavor to the scallops.

For the scallops:

Heat a skillet on med-high heat with 1tbs Extra Virgin Olive Oil and 1 tbsp butter (I use unsalted organic butter).  I patted them dry with a napkin and rolled them in some Italian flavored bread crumbs.  Pan fried each side for 3-4 minutes.  I squeezed fresh lemon juice over the scallops, removed from heat and covered for 5 minutes to soak the juice.

For the avocado sauce:

  • 1 cup buttermilk
  • 1 ripe avocado, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 clove fresh garlic, minced
  • 2 finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • zest of half lemon
  • Kosher salt and freshly ground pepper to taste

I mixed this in a food processor until it was combined together.  I spread across the place, added the scallops and enjoyed!

This was a super easy recipe that could be used with any fish.  I plan on using it with my salmon for lunch tomorrow!

Happy Sunday.  Enjoy your week.

Patricia Two Girls Cooking

Panko Crusted Salmon

Panko Crusted Salmon

I took out salmon for lunch today.  I was going to make it the same way that I had the last time, but thought there has to be a different way to make this.

Last night for dinner I had made the Panko Pork Chops, so I thought, huh….I bet I could put Panko bread crumbs on this as well!  I did find a recipe on Simply Recipes, I just modified it a bit!

Here’s what you need:

1 thawed salmon

2tbs Dijon Mustard

1tbs dried parsley (I did not have any fresh on hand)

Cooking Olive Oil Spray

1/2 cup Panko Bread crumbs (I usually have the Italian flavored on hand but they didn’t have any at the store, so I used plain)

Heat the oven to 400 degrees.

I put some Dijon Mustard, put it on a plate and mixed in some parsley.  I lined a baking sheet with foil (sprayed with cooking spray) and put the salmon skin side down.   I added some salt and pepper to the salmon.  I covered the salmon with the parsley/mustard mixture and then poured the Panko Bread crumbs to cover the entire salmon.  I sprinkled a bit more parsley on top and sprayed it with more of the olive oil cooking spray.

I set the timer for 10 minutes and checked on it.  It didn’t feel quite done yet so I bake for another minute or so.  It should be firm to the touch.

I had left over asparagus from dinner last night that didn’t get cooked (since Brooklyn and I are the only ones that eat it!) so I put this in a pan with water and steamed it for just a few minutes.

Simply Recipes stated this: Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. The salmon is perfectly moist, flakey, and seasoned.

I have to really agree.  The salmon was very moist compared to pan frying it like last time!


Good and healthy lunch.  This is something that I do have to make for myself as not everyone has the same pallet in our house!  Nothing I haven’t already said before.

Have a great rest of the work day!

Patricia – Two Girls Cooking Blog

Salmon w/Lemon Parsley sauce

This was my lunch yesterday!  I have the pleasure of working from home.  There was a point where it was so much easier for me to get in my car and go out for lunch every day.  Not only does that become expensive, but it became unhealthy as well.

I’ve talked a lot about doing my best to eat healthy; watching my fat and sugar intake.  Because I have a family that has a picky pallet, I struggle at times with new foods to try.  I also have a hard time trying to come up with things to eat for lunch that are good for me too.  I co-worker of mine had mentioned  one day that she was making herself some salmon for lunch.  Since I can’t have make this for everyone at dinner time, I decided to give this a try for lunch.

I haven’t had salmon in a very long time.  I knew that I needed something to pour over it (just in case I wasn’t pleased with the taste!).  I did a search online and found this butter parsley sauce.  Yes, I know.  Butter is not the best for us to have.  (All things in moderation right!!!)

This was quick and easy and the flavor was amazing.  I bought a pack of Market Pantry (from Target) Wild-Caught Alaskan Keta Salmon (all natural).  I think the entire bag was under $10 for 6  individual wrapped bags.

I pulled out a frying pan, filled it with some extra virgin olive oil and turned the heat on medium-high.  I let the pan get hot and put the salmon in skin side down.

While that was cooking I put together the butter sauce (which I’m actually thinking could be used with extra virgin olive oil as well next time).

Here’s what you need for the sauce:

1/2 c. butter

1 tbsp. fresh lemon juice

2 garlic cloves, mashed (I used 3 garlic cloves)

1/4 c. chopped fresh parsley (I had dried parsley on hand)

Melt the butter in a small saucepan and stir in the lemon juice, garlic and parsley. Blend well and stir over low heat for several minutes. Serve with the baked salmon.

Makes about 1/2 cup.

Because of the butter in this sauce, I didn’t use the entire amount.  But the garlic and lemon together was amazing.  This was so good.  I will definitely be eating this again for lunch.  (Now if I could get the family to eat this as well).  No more salads every day for lunch for me!

Have a great rest of the week.

Patricia – Two Girls Cooking

Shrimp Alfredo

Last night I was in the mood for Shrimp and didn’t find any recipes that appealed to me. So I took a recipe I’ve made a couple times before with chicken and used shrimp instead. If you prefer this is also very good with a lb of boneless skinless chicken breasts, cut up. I also made a second attempt at the Cheddar Dill biscuits, this time with better results. Those carrots are fresh from my garden and I’m pretty proud!

– Jodi

Shrimp Alfredo

1/2 lb fettuccine (I was out, so I used some whole wheat linguine)
about 25 medium shrimp, peeled and deveined with tails removed
1-1/4 cups chicken broth
4 tsp flour
4 oz Neufchatel Cheese, cut up
about a quarter cup Grated Parmesan Cheese
1/4 tsp. garlic powder
dash of pepper

Cook pasta as directed on package. Heat large skillet sprayed with cooking spray on medium heat. Add shrimp; cook about 4 min or until they turn pink. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in shrimp. Drain pasta; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with remaining Parmesan.

Broiled Tilapia, Compound Butter, Cheddar Dill Biscuits/Crackers

I attended a cooking class this week at Whole Foods, and I really enjoyed the food. So of course I had to give it a try for myself! The recipes below are from the class, and my modifications are listed as well. I’m not normally a fish person, but I am willing to try new things. This isn’t too fishy and really takes on the flavor of the marinade. My biscuits were in a minute or two too long, but they were still tasty. Our teacher suggested that using the scraps after cutting the biscuits was a good way to make crackers, so I tried that too!
– Jodi

5 Herb Compound Butter
1/2 lb of butter at room temp
1/4 cup minced herbs. In class we had dill, parsley, rosemary, chives and tarragon. (I don’t have any tarragon, so I used basil instead)
I also added a clove of garlic so I’d have garlic herb butter.

Combine herbs and butter in mixer bowl. Whip to combine. I just scooped mine into a little dish. If you wish to have a stick of your butter, you can scoop butter onto waxed paper and roll into a tube. Put in the refrigerator to firm up, about a half an hour.

Broiled Tilapia (I halved this as I only needed 2 filets)
4 6-oz tilapia filets
2 lemons zested and juiced (I’m not a big lemon eater so I only used a little zest. In place of the juice I used white wine)
1 cup olive oil
2 cloves garlic, minced

Combine lemon zest and juice(wine), garlic, olive oil and filets in a zip top freezer bag. Push out all the air and marinate half an hour, turning as needed. Pre-heat broiler and three minutes before broiling, pre-heat the broiler pan. Broil three minutes per side, depending on your broiler. Fish should cook to 155 degrees. Serve filets topped with a pat of compound butter.

Cheddar Dill Biscuits
2 cups unbleached all purpose flour
1/2 teaspoon each baking soda and salt
4 teaspoons baking powder
1 tablespoon sugar
3 tablespoons chopped fresh dill
1/2 cup all vegetable shortening
2/3 cup each buttermilk and grated sharp cheddar cheese (I used an extra sharp white cheddar)

Preheat the oven to 425 degrees. In a small mixing bowl, combine flour, baking soda, baking powder, salt, cheese, dill and sugar. Cut in shortening with a fork or your fingertips. When the mixture looks like coarse breadcrumbs, add the buttermilk all at once and mix gently until just combined using either a wooden spoon or your hands. Turn out the dough onto a floured counter and knead for 30 seconds. Divide in half, pat out each piece until it is about a half inch thick. Cut the biscuits using a biscuit cutter or the top of a glass. Space the biscuits evenly on a greased cookie sheet, leaving 1/2 inch of space in between. Bake 12-15 min or until golden brown.

I rolled out the scraps of the above trying to go as thin as I could (they were still a little thick). The instructor advised to cut using a pizza cutter, but I went for the cute factor and used a heart shaped cookie cutter. I spread them out on a greased cookie sheet, sprinkled a little salt and baked until golden brown on top. This took about 7 min, but I didn’t time it exactly- just watched them closely.