May 26th Menu

It is so nice knowing we are on the cusp of a three day weekend.  Hopefully everyone is spending time with family or friends this weekend.  We are headed to Cape Cod, however the weather does not look like it will be cooperating.  I am sure I will find some inspiration for new recipes, although with temperatures back in the 50’s, it may be soup!

This past weekend Greg and I went to the Farmer’s Market in Troy.  They have great, fresh seafood and we couldn’t pass it up.  We ended up with scallops. They are very quick to prepare and really don’t need too much seasoning, especially when they are so fresh.  I decided to make an orange and soy glaze to go with them.  They were everything I’d hoped they would be.  Make sure your pan is hot, and make sure you only cook them 2-3 minutes per side depending on how big they are.  This is one recipe to use butter for.  It helps them to caramelize which gives them their amazing flavor.  Now I want more….


Last weekend I threw Greg a 30th Birthday party. To say we had leftovers is an understatement.  I had enough chicken and ribs to give to all of our family members, and then some more.  After the third day, I couldn’t take any more barbecued chicken.  I decided to pull it off of the bone and throw it in some tortillas with an avocado and black bean “salsa”.  If you don’t have leftover chicken, you can always throw some raw chicken in your slow cooker with a little chicken broth in the morning and, when you get home you can just shred it with a fork.


At the end of the week I made a grilled pork tenderloin with a brown sugar and balsamic glaze.  It was done in less than 30 minutes and the glaze could have gone on chicken as well.  

Happy Memorial Day!

Menu 5-26


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