Wednesday, March 23, 2011

Lemon Butter Scallops - EASY TO MAKE!

Lemon Butter Scallops
Easy to make!


  • 2 tablespoons butter (more for a larger pan)
  • 1 clove of minced garlic
  • 6 ounces large sea scallops
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 of a lemon squeezed to juice

Melt butter in a large skillet over medium-high heat. 

Stir in garlic, and cook for a few seconds until fragrant. 

Add scallops, and cook for several minutes on one side.

Turn over and continue cooking until firm and opaque. 

(I personally like to brown them on the side)

Remove scallops to a platter.

With extra sauce, whisk in salt, pepper, and lemon juice. 

Pour sauce over scallops to serve. 

This tasted amazing and is sooo easy to make!

Bon Appetit!

Tuesday, March 15, 2011

All my jewels....

All my Jewels...

So one of my oldest friends, Miss Rachel Mahaffey Hyers (thats so weird to say!) had this amazing creation for her jewelry!  So I stole the idea and made an ok ripped off version of it.  


Frame of your choice (I got impatience looking for a pretty, inexpensive one, so I figured I can paint this one if I want some piazza) 
Fence material ( I wanted smaller holes than the one Rach had)
Wire cutters (im such a handy woman now)
Hooks and Eyes ( mine were 1-1/2")
Duct tape

Measure out how much fence you will need by using the backing from the frame.  Rolling it out and getting it to stay is a bit of a pain, but try and gently bend it the opposite direction, and it will kind of straighten out.  Use the wire cutters to cut to the fence to the size.

Secure the fence with duct tape and TRY to bend down the "holders" on the frame.  Do the same to the opposite end.

Use the wire that came with the fencing to TIGHTLY secure the fence in place.  Do the same to the opposite end and take off the duct tape after the fencing is secure all over the frame.

Finito!  Finished product (already on my wall)

Begin hanging your earrings.  Use the hook and eyes to hang necklaces, bracelets rings and hoop earrings on 

Marvel at your creation :)

Friday, March 11, 2011

Mahi Mahi with zesty basil sauce

Mahi Mahi with zesty basil sauce


  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 large garlic clove, finely chopped
  • 1/4 teaspoon salt, plus additional for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
  • 1 1/2 tablespoons chopped fresh basil leaves
  • 3 tablespoons olive oil
  • 4 (6 to 8-ounce) mahi mahi fillets

**Now this is a side note on how to easily finely chop garlic...
Peel the garlic clove and lay it on a cutting board. 
Turn your knife to the side (use a larger kitchen knife)

Carefully apply pressure with the side of the knife onto the clove, and flatten it.
After flattening the clove it will be much easier to finely chop the garlic!

and now back to our regularly scheduled program...

Combine the butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan and cook over low heat.  Stir until the butter melts.  

Heat oil in a large skillet over medium heat.  Season the fish with salt and pepper, to taste.  Cook for 3 minutes then turn and cook until opaque in color (or around 3-4 minutes)

Garnish with fresh basil.

Ok I know you are thinking, what a fatty look at all that butter, but I can assure you there was very little butter used in comparison for me trying to "guesstimate" the amount of lemon used...take it from me, MEASURE THE LEMON if you measure any ingredient.  It unfortunately overshadowed the other flavors used...but the fish was great :)

Bon Appetit!