Tag: citrus

Healthy, Recipes

PAN SEARED SCALLOPS WITH WARM ASPARAGUS, KALE AND CITRUS SALAD

Whisk Away Kitchen

This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!

INGREDIENTS

For the dressing

  • 1/4 cup orange juice
  • 3 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • freshly ground black pepper

For the scallops

  • 1 tablespoon olive oil 
  • 12 scallops
  • Salt and freshly ground black pepper

For the salad

  • 1 small bunch asparagus cut in about 3 inch pieces
  • 6 cups baby kale
  • 1/4 cup thinly sliced red onion
  • 2 oranges peeled and cut into segments
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil

INSTRUCTIONS

Make the dressing

In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.

Cook the scallops

Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.

Make the salad

Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.

Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.

Transfer the asparagus and kale into bowls. 

Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.

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Cookies, Recipes

White Chocolate Cranberry Orange Cookies

Whisk Away Kitchen

Christmas is my favorite time of year! I love spending the day in the kitchen, creating new recipes like this White Chocolate Cranberry Orange cookie!

This cookie is bursting with flavor from the cranberry and orange flavors and a sweetness from the white chocolate chips. These cookies are so soft and delicious!

These White Chocolate Cranberry Orange Cookies will be the star of your cookie exchange!

Ingredients

  • ¾ cup butter, melted
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup white chocolate chips
  • Zest of one Orange
  • 1 tablespoon fresh orange juice 
  • 1 cup Craisins (dried cranberries)

Instructions

In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.

Drop by large teaspoons onto a parchment lined cookie sheet.

Bake in a 350 degree oven for 10-12 minutes. Remove, cool and enjoy!

Cocktails

Homemade Strawberry & Citrus Shrubs

Whisk Away Kitchen

Have you made shrubs before? 

They are a beautiful sweet and tangy combination of fruit and vinegar. 

Shrubs add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka. 

Well having brunch at the C House in Seminole Heights, I learned about shrubs. I tried one of their signature cocktails that uses their homemade Strawberry shrub. It was delicious! I was inspired to try my hand at making my own shrub. 

Ingredients

Strawberry Shrub

  • 1 cup strawberries, halved  
  • 1 cup sugar
  • 1 cup Apple cider vinegar
  • 1 (1 inch) strip lemon zest

Citrus Shrub

  • I cup lemon, peeled and chopped
  • 1 cup orange, peel and chopped 
  • 1 cup sugar
  • 1 cup apple cider vinegar

Directions

Strawberry Shrub

  1. Combine strawberries, sugar, vinegar and lemon zest in a medium saucepan. 
  2. Bring to a boil over medium-high heat. 
  3. Remove from heat and let stand for 20 minutes. 
  4. Pour into a mason jar.
  5. Refrigerate until cold, about 4 hours or up to 1 week.

Citrus Shrub

  1. Place all the fruit flesh into a blender and pulse until smooth. 
  2. Pour puree mixture, sugar and vinegar into a saucepan. 
  3. Bring to a boil over medium-high heat. 
  4. Remove from heat and let stand for 20 minutes. 
  5. Pour into a mason jar.
  6. Refrigerate until cold, about 4 hours or up to 1 week.

For the cocktails

In a cocktail shaker, add 1 ounce of vodka, ¾ ounce of Shrub, and ice. Cover and shake until cold, about 30 seconds. Strain into a glass of ice and top with Prosecco. Garnish with mint.

For a mocktail, serve Shrubs over Seltzer water and ice.