Scallops with prosciutto & pistachios

This is a recipe a friend sent me. I admit I have not yet tried it out. It sounds wicked awesome so I decided to share it with everyone any way. Let me know what you think of it if you try it before me. If you don't live in an area where you can easily get fresh scallops, sorry. And for those of you who do not live in New England, it is pronounced sc all ops, like hall or ball. NOT like al or pal!! If you pronounce it any other way I got no use for ya. It's like nails on a chalk board when it isn't pronounced right. *shudder* This recipe was even written with a Massachusetts accent! Thank you Alicia!



Ingredients

2 T extra virgin olive oil
1 1/2 lbs scallops
1/2 small onion chopped
1 clove garlic chopped
4 thin slices prosciutto sliced into thin strips
1/4 C white wine (a little for the sauce, a little for me- J.Childs)
salt & peppa to taste
1/2 C shelled unsalted pistachios (you can coarsely chop them or leave whole)
2 T chopped fresh parsley
juice of 1/2 lemon

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How ta make it:

In large skillet ova high heat, heat 1 T evo. Add scallops, stirrin constantly for 2 minutes but don't fully cook them. Sear them good, locking in those juices! Remove scallops and liquid from pan, set aside.
Reduce to medium heat. Add remaining evo and onion. Cook till just soft. Add garlic and prosciutto. Cook, stirring for about 5 minutes. Add the wine, salt & peppa and juice from scallops. Let mixture simma till it reduces by half.
Add scallops, pistachios, parsley and lemon juice. Continue cooking, stirrin constantly for a few minutes till scallops are cooked through.
We serve it ova rice.... wicked good! Enjoy :)  Alicia

Apple Cobbler Crisp

This is my own creation as well as one of my favorite treats! For me it is a very time consuming project. Takes me about 2 hours total prep time. But I move slow, arthritis. The most time consuming part is the pealing, coring and slicing of the apples. I do it all with a knife. Gotta get me one of those coring thingies. Or an elf or fairy. No matter how long it takes you, I promise it will be worth all the effort.

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Italian Chicken

Ok, the title might be a little misleading. The only reason it's Italian is because the main ingredient is Italian dressing. This is also 1 recipe with 2 ways to prepare. I call them my winter and summer versions. It can also be served hot or cold. I got the idea from a part time job I had at a pizza/sub shop. We would marinate boneless skinless chicken breasts in Italian dressing for a day before it would be used to make grilled chicken. So I put my own twist on it. It's very simple and really yummy! Just like me!!!

Failures

When cooking you are bound to come across failures in the kitchen from time to time. Mine are very rarely from mixing the wrong ingredients. (Although there was the time I put 2 tablespoons of lemon juice in my apple cobbler instead of 2 teaspoons. It came out a bit bitter. Easily solved tho by serving with extra ice cream!!) Nope, mine usually come from lack of attention. Being too easily distracted. Unluckily for me I also have a room mate who loves to take pictures of everything. So now there is photographic evidence of my failures!