Scallop Tacos with Smashed Avocado Salad

How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)

Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.

WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado

WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.

In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.

Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.

Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.

Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!

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Note My Recipe: One-Pan Cashew Chicken and Veggies

Tonight’s Not My Recipe is The Salty Marshmallow‘s easy cashew chicken. I stumbled on this recipe somehow and I love it! It ticks all the boxes: easy? yep. quick? less than 30 minutes. crazy delicious? Wait until you taste the sauce! And double bonus: one-pan magic AND healthier than the original without sacrificing any flavor (see ‘crazy delicious’ above). I did make one deviation from the original recipe in my version–I didn’t realize I was out of sesame oil before I started cooking, so I left it out and then sprinkled toasted sesame seeds as a garnish for serving. Mmmmmm…

This is not my recipe, but I sure do wish it was, and I sure will be making this again and again!

2 Ingredients: Sweet Potato Mash

I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.

WHAT YOU NEED
* 2 large sweet potatoes
* garlic salt

WHAT TO DO

Preheat the oven to 425 F.

Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.

Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.

Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.

Serve immediately and enjoy!

Sweet Potato and Broccoli Frittata

My grandma loved a frittata. When I was a kid, whenever I stayed over with my grandparents for a few days, Grandma and I always went out for a special lunch together. We’d go to a cute little diner and follow it up with either a movie or shopping and I loved it so much. I always ordered an egg salad sandwich and Grandma always ordered a frittata. Always. So there’s a special place in my heart for frittatas, by it wasn’t until recently that I’d actually made one myself. I think I reserved frittatas for dining out because of the memory. But I’ve gotten over it and now I love the idea of bribing that memory home.

This frittata is easy, healthy, and works great for any meal. Here you go.

WHAT YOU NEED
* 2T olive oil
* 3t minced garlic
* 1t dried thyme
* 1 average sized head of broccoli cut down into small florets (about 2C worth)
* 1 large sweet potato, peeled and chopped into ~1/2-inch chunks
* 8 eggs
* 1/2t salt
* 1/4t ground black pepper
* 1/4C shredded mozzarella cheese
* 1/4C shredded cheddar cheese

WHAT TO DO
Heat a tablespoon of olive oil over medium heat in a large, 8-10-inch oven-safe pan. Add the garlic and thyme, and stir about a minute to release the aromatics. Add the sweet potatoes and broccoli and cook about 15 minutes, until the potatoes are softened and cooked through. Stir frequently to ensure the veggies dont stick. Add just a bit more oil if this starts to happen. Turn off the heat.

In a large bowl, whisk the eggs and then add the salt, pepper, cheese, and the contents from the pan–the broccoli, sweet potato, garlic, thyme).

Heat a tablespoon of olive oil in the same pan over medium heat. Pour in the egg mixture. As the bottom of the frittata cooks and begins to solidify, lift the edges with a spatula to let the liquid eggs run underneath. Turn the heat to low and cover the pan. Cook about 10 minutes, until the frittata is nearly set except for the top.

Turn the broiler on high. Remove the lid from the pan and place the pan under the broiler. Cook until light golden brown on top, no more than 5 minutes. Watch carefully–you don’t want a dry or burned frittata!

Let the frittata cool for 5 minutes before serving.