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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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!

Best and Easiest Roasted Red Potatoes

I’m not much for formal New Year’s resolutions, but I’m going to go ahead and say that this year I’d like to host more Sunday brunches. Kiddo’s had classes on Sundays for the past couple years and suddenly she doesn’t and it’s like a whole new world! And my brunch game could use a boost, so there’s my non-resolution!

I made these stupidly simple and delicious roasted potatoes for brunch last weekend. But they’re not brunch-specific and work beautifully alongside any meal. Try them with steak, or chicken, or on your holiday table. They’re easy, and too yummy not to try–if I do say so myself! Here you go.

WHAT YOU NEED
* 6-8 red potatoes
* 1/4-1/3C olive oil
* 2t salt
* 1t garlic powder
* 1/4t ground black pepper
* 1/4t onion powder
* 1t dried rosemary

WHAT TO DO
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray and set aside.

Clean and cut the potatoes into 1/2″-1″ cubes. Add them to a large bowl, and then add in the oil and spices.

Spread the potatoes into one later on the prepared baking sheet.

Bake at 450 for 30 minutes, until the potatoes are tender. After about 15 minutes, flip them so they can brown on all sides.

Serve immediately. Crispy on the outside, warm and tender on the inside. the spices are simple but blend to a bold combination. Try to remember to share!

Food for Thought: What’s Your Go-To Thanksgiving Side?

Everyone has one. The one they take seconds and thirds and fourths of. Or the one they always have to have or make or it’s not Thanksgiving. What’s your go-to, must-have Thanksgiving side dish.

Thanksgiving is hands down my favorite holiday meal all year. I love everything about it. I love my own family’s traditions, I love that everyone has very specific Thanksgiving-only traditions, and I love creating new ones with my husband and his family and our collective family as we grow. I love remembering which dish is or was everyone’s favorite, and I love that while so much of the traditional meal is consistent from table to table, how much those consistent ingredients and elements and dishes can vary, too.

My go-to has changed. It used to be my Grandma’s stuffing. Now that I wrote that, it totally still is. I could live off only my Grandma’s stuffing and never get tired of it. But I’m now the fresh cranberry sauce lady.

Here’s a version I’ve made the past few years and will make again next week.

What about you?