Posts tagged "Tablespoon"

My Twist on Pumpkin Seeds

Emily’s Savory Pumpkin Seeds~

  • Pumpkin Seeds
  • 5 Tablespoons Melted Butter
  • 1 Teaspoon Garlic Salt
  • 2 1/2 Worcestershire Sauce
  1. Preheat over to 275 degrees for 10 minutes
  2. Combine all the ingredients in a bowl and transfer to a cookie sheet
  3. Roast for 15 to 20 minutes, checking every 5 minutes or so to see who browned they are
If you are looking for a more salty/savory flavor this is a great recipe. My fiancé will swear by it.


Sunday Breakfast {Ham & Egg Crepe Squares}

Shared by Daily Dream Decor this yummy recipe sounds like it would just hit the spot any Sunday morning. . .

What you’ll need:

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley


1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Yum Turkey Burgers

Gwyenth’s Blue Cheese Stuffen Turkey Burgers

Blue Cheese Stuffed Turkey Burgers

adapted from My Father’s Daughter by Gwyneth Paltrow

1 tablespoon olive oil

1/2 yellow onion, finely chopped

1 tablespoon rosemary, finely chopped

1 pound ground turkey

1 pinch kosher salt

1/2 cup crumbled blue cheese

1. Warm the olive oil in a skillet and cook the onion and rosemary until translucent and fragrant. Set aside.

2. Add the ground turkey, onion, rosemary, and salt to a large bowl and mix everything together. Form the turkey into four evenly-sized burger patties. Place 1 large pinch of blue cheese into each burger and pull the meat over the cheese.

3. Warm a grill to medium heat and grill the burgers until they are cooked through and firm. Serve them on whole wheat buns with any toppings you prefer!



Seared Scallops

YUM! These look amazing.

Ingredients: (serving size 1)


  1. Remove the tough muscle from each scallop and pat them dry with a paper towel. Season the scallops with salt and pepper.
  2. Heat a cast iron skillet over high heat and pour in 1 tbsp of the oil.
  3. Once the oil is hot, add the scallops. Cook undisturbed until they are well browned on the bottom, about 2 1/2 minutes.
  4. Reduce the heat to medium and flip the scallops. Add the butter to the pan and continue to cook the scallops, basting frequently with the butter, until they are just cooked through, about 1 1/2 minutes. Remove the scallops from the pan and set them aside on a plate.
  5. Increase the heat to medium-high. Add the garlic to the skillet and cook until it is fragrant, about 30 seconds.
  6. Pour the wine into the skillet and bring it to a boil. Cook until the wine is reduced by half, approximately 2 minutes.
  7. Meanwhile, as the wine reduces, wash the arugula. Heat 1 tbsp of the oil in a saute pan over medium-high heat. Add the arugula and a pinch of salt to the pan and cook, stirring frequently, until it begins to wilt, 1 to 2 minutes. Remove the arugula from the pan and set it aside on a serving plate.
  8. Remove the skillet with the white wine from the heat and pour in the lemon juice. Taste the sauce for salt and pepper.
  9. Top the arugula with the scallops and pour the white wine lemon sauce over the scallops. Serve immediately.

I must try this.

From Culinary Studio