Lemon Pasta with Scallops

This a perfect Valentines Day dinner to make together. One of you does the pasta, and the other the scallops.

And if there’s only one of you - call someone you like and make it together over facetime :) Read the whole recipe all the way through first (always a good rule btw).

Serves 2

Pasta

1/3 cup olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

1/4 teaspoon red pepper flakes, more if you like it spicier

Kosher slat & fresh ground pepper to taste

1/3 cup grated Parmesan cheese, plus extra for plating

1/2 pound any kind of pasta you like, though longer noodles definitely fit better here

2 tablespoons chopped curly parsley

1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking

2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly

3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)

4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan

5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese

6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan

Scallops

6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking

Kosher salt & fresh ground pepper

1 tablespoon olive oil

1 tablespoon butter

1. When you get to step 3 of the pasta, heat a skillet on medium (mostly) high, and season the scallops with salt & pepper

2. Add the butter and oil to the pan, and when melted add the scallops

3. Cook a couple minutes or until you get a good crust on the bottom, then turn over a cook another minute and a half or so

4. Plate with the pasta

Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

WATCH ME MAKE THIS

FEATURED ON MY TV SHOW 

---

---

Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

• 3 cups thawed frozen hash browns
• ¼ pound bacon, diced
• 1 cup mushrooms, sliced thin
• ½ green pepper, diced
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 6 eggs
• ½ cup Monterey Jack cheese
• 1 teaspoon fresh ground black pepper
• Big pinch Kosher salt

DIRECTIONS

1. Preheat oven to 400
2. Press hash browns into pan or pie dish – like you would pie dough
3. Bake until golden brown, approx 25 minutes
4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

WATCH ME MAKE THIS

SEARCH MORE RECIPES

OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

WATCH ME MAKE THIS

Leftover Steak & Caramelized red onion Naan

This is so delicious. A great party food appetizer, if you are entertaining, the blue cheese pairs well with good bottle of red. 

Serves 2 as appetizer

INGREDIENTS

• 1/2 lb leftover pre-cooked chilled steak (I used filet, but anything you like)
• 1 naan bread
• 1 red onion
• 1 tablespoon butter
• 1 teaspoon canola oil
• 1 tablespoon brown sugar
• 1/2 cup balsamic vinegar
• 3 tablespoons blue cheese, crumbled

DIRECTIONS

1. Preheat broiler
2. In medium skillet on low heat, add butter, oil and red onions cook for 5 minutes or until sugars release and gets sticky
3. Add brown sugar to onions, cook 3 minutes
4. In small pot on med/low heat, bring balsamic vinegar to simmer, turn down as low as possible, reduce vinegar until consistency of maple syrup
5. In dry skillet heat naan for 1 minute each side, just to soften, put to one side
6. In skillet, high heat, lightly oiled, add waffer thin sliced steak, cook 1 minute
7. Build: naan, generous layer red onions, steak, top with blue cheese
8. Broil on high 1 minute
9. Evenly drizzle over 2 tablespoons balsamic reduction, cut and eat.

 WATCH ME MAKE THIS >>>

STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

WATCH ME MAKE THIS... 

Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

WATCH ME MAKE THIS... 

Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

• 1/2 cup polenta
• 2 cups water
• 1 tablespoon salted butter
• 1 teaspoon olive oil
• 3/4 cup Crimini mushrooms, sliced
• 1 clove, finely diced garlic
• 4 big handfuls of spinach
• 2 eggs
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
2. While that cooks do the rest....
3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
6. Fry 2 eggs over-easy
7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 

WATCH ME MAKE THIS... 

Edamame Cous Cous

Super fresh, light and delicious side dish. (Max spells it: Koos Koos.)

Serves 4

INGREDIENTS

• 1 cup Cous cous

• 1 cup cooked frozen edamame

• 1 cup frozen corn

• 1/2 red pepper, finely diced

• 1/4 cup fresh cilantro, finely chopped

• 12 cherry tomatoes, quartered

• 6 green onions, top & tail removed, finely diced

• 1 1/2 limes, juiced

• 2 tablespoons EVOO

• 1 clove garlic, crushed

• Kosher salt

• fresh black pepper

DIRECTIONS

1. Cook Cous cous, according to pack instructions directions, takes about 5 minutes

2. Boil edamame and corn for 5 minutes, drain and rinse cold water to stop cooking

3. Whisk dressing: lime juice, EVOO, garlic, pinch salt, 2 grinds fresh black pepper

4. Mix everything in large bowl, season well with salt and pepper, eat!

Serve with grilled tuna steak or scallops... salmon... chicken breast... whatever you like.

WATCH SAM MAKE THIS >>> 

Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Tuna & White Bean Salad

Serves 4 -6 (I think)

I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein.

Ingredients

• 1/4-1/3 cup extra virgin olive oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• Juice of one lemon - about 3 tablespoons
• Good pinch Kosher salt & fresh ground pepper
• One 12 ounce can solid white tuna
• One 15 ounce can white cannellini beans, drained & rinsed (you can easily substitute with garbanzo beans)
• 1/2 cup leeks, thinly sliced
• 1/3 cup of chopped parsley

Directions

1. Make the dressing: combine olive oil, sesame oil, soy, lemon juice and salt & pepper - mix really well & set aside
2. Put tuna in a large bowl and break up
3. Add beans, leeks and parsley - mix carefully not to break the beans
4. Toss with some of the dressing and serve

View fullsize

---