Loving this organic pest control
How A Cork Can Help Get Rid Of Pesky Fruit Flies
Fortunately, there a super easy fruit fly hack. You can say goodbye to DIY traps, and you don't need to break out the big guns and grab insect repellants or chemicals. Wine corks are the simple s
14 quarts of canned beef done, 10 more in the pressure cooker and then 5 quarts of beef stock to do. Thank goodness that won't take as long as the meat did, 2 hrs a batch it takes, yummy stuff
Always liked Rachel....until now. ;-)
Seared Lemon Garlic Butter Scallops 🍋Ingredients:* 1 tbsp olive oil (3 healthy fats)* 1 3/4 pounds (28 oz) raw scallops~Goal is to yield 21 oz cooked (3 leanest)* 1 1/2 tablespoon unsalted butter, div... View MoreSeared Lemon Garlic Butter Scallops 🍋Ingredients:* 1 tbsp olive oil (3 healthy fats)* 1 3/4 pounds (28 oz) raw scallops~Goal is to yield 21 oz cooked (3 leanest)* 1 1/2 tablespoon unsalted butter, divided (3 healthy fats)* 3 garlic cloves, minced (3 condiments)* 1/4 tsp Salt (1 condiment)* 1/2 tsp fresh ground black pepper (1 condiment)* 1/4 cup dry white wine (1 condiment)* 4 tsp lemon juice (2 condiments)* 1/4 cup chopped parsley (1 condiment)Directions:* If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.* Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). * Season with salt and pepper and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.* Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).* Pour in wine vinegar and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.* Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. * Serve over steamed vegetables (cauliflower, broccoli, zucchini noodles).Yield:3 ServingsPer serving:1 Leanest3 Condiments2 Healthy Fats
page=1&callback_module_id=groups&callback_item_id=11&year=&month=
View More
