Recipe of the Month
A spicy sauce with quick sauted carrots, jasmine rice and seared scallops - what's not to like about this dish? I needed to come up with a quick dinner and I pulled these ingredients together. I used the 90 second microwave style Jasmine Rice which was great and costs less than $3.00 a package. Quick and easy... add this to your list of "I must try".
Seared Scallops with Spicy Aioli Sauce
- 4 carrots, peeled and cut into long quarters
- 15 scallops, washed and patted dry
- sesame oil
- Jasmine Rice
- green onions, finely sliced
- soy sauce
- salt and pepper
- Spicy Aioli Sauce (recipe below)
Directions: In a small pan, saute carrots in sesame oil until slightly cooked but still crunchy. Remove and hold to plate. Make sure you scallops are very dry before searing or the oil will pop and potentially burn you. In a large pan, add enough sesame oil to cover the bottom and bring to a medium-high heat. Add the scallops, being careful not to overcrowd the pan. You are looking to form a nice crust on the bottom of each scallop, then flip over and do the same on the other side. As the scallops are cooking - follow the heating instructions on the Jasmine Rice package.
Spicy Aioli Sauce:
- 1 C mayonnaise
- 2 T Sriracha Sauce
- juice of 1 lime
- 1 t soy sauce
- 1 t sesame oil
- salt and pepper to taste
Directions: Mix everything together and taste... adding more hot sauce if desired. Place in refrigerator until ready to plate.
To Plate: Place the Aioli Sauce on the bottom of each plate in a decorative fashion. Add the sauted carrots then top with Jasmine Rice. Next add the seared scallops, top with scallions and a drizzle of soy sauce. Serve!
Room by Room Organization Tips by Better Homes and Gardens
Follow these tips to bring order to every room in your home.
By Berit Thorkelson and Molly Reid Sinnett
In the Kitchen
Countertops should hold only things you use on a daily basis. Create a permanent spot for everything else, including appliances. "Clutter-free countertops make you feel like you have things under control," says Meryl Starr, author of The Home Organizing Workbook.
Divide and Conquer
Avoid jumbled messes in drawers and cupboards with dividers, bags, and caddies for frequently used items, such as silverware, napkins, even baking supplies. Most cabinet manufactures have good options for pullouts, shelf inserts, hooks, and other kitchen organizing tools.
Corral Personal Items
To prevent the room from becoming a dumping ground, try this rule: By dinnertime, the kitchen must be clear of personal items.
The Big Picture
To get a handle on all the food, gadgets, and equipment that live in the kitchen, catalog those you use regularly and divide them based on where in the room they're most used. Store things as close as possible to where you use them. If you rarely or never use an item, give it away or store it in an out-of-the-way spot, such as in the basement, on high shelves in the pantry, or in the back of a corner cabinet.
Read the entire article here.
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