Roasted Veggie Croissants

I made these the other night for a family party and they were delicious! 

Ingredients:

1 onion

1 package of mushrooms

1 zucchini

1 summer squash

1 red pepper

1/2 bunch of asparagus

1 tablespoon of minced garlic

1 tablespoon of EVOO

1 teaspoon of sea salt

1/2 lb of white American cheese sliced from the deli

2 packages of crescent rolls

Directions:

Preheat the oven to 400. Ready to chop? Chop all of the vegetables into small small pieces. And I mean SMALL pieces. Make sure you have a radio near by or a friend to help! Once they are all chopped up, mix them together with the EVOO and sea salt in a mixing bowl.

Next, lay out the mixture in a baking dish and place in the oven. 

Once the vegetables are starting to get crispy, take them out of the oven and stir them. Place them back in the oven until they are cooked through and roasted. Remove the dish from the oven and allow them to cool for 5 minutes. Lower the oven heat to 375. Lay out the crescent rolls and cut each triangle in half. Cut the cheese in quarters and place the cheese squares in the middle of the crescent triangle. Spoon 1 spoonful of the vegetable mixture in the center and wrap the dough around so that one of the ends is covered in dough. Repeat for all of the rolls. Place on an un greased cookie sheet and place them in the oven for 9-12 minutes or until crispy brown. Take them out of the oven once they are done cooking and allow them to sit for a few minutes. Serve!

Parmesan Garlic Seared Scallops

I love the taste of scallops. While fried scallops are awesome, the deep fried-ness takes away from the flavor of the scallops. Parmesan and garlic taste awesome with anything so I decided to try it with my pan seared scallops and it was a delicious combination!

Ingredients:

-1 lb of fresh off the boat sea scallops (If you're going to use frozen, don't bother because they will get watery and dried out)
- 2 tablespoons of butter
-1 tablespoon of minced garlic
-1 tablespoon of fresh grated Parmesan cheese
-5 twists of a sea salt grinder
- fresh parsley for topping

Directions:

In a large frying pan (a large frying pan should fit all of the scallops if they are large enough, if not cut the recipe in half and make 2 batches), melt 2 tablespoons of butter on medium. While that is melting, place the scallops, garlic and sea salt in a bowl and coat well by mixing. Once the butter is melted in the pan, place the scallops in the pan until they are well seared on one side. Flip when they are seared. Once the other side is seared, flip again so that the hot side is facing up. Top with the fresh grated Parmesan cheese and allow it to lightly melt. Place on a plate and garnish with parsley. Easy huh?

Veggie Pizza Recipe

Yum yum yum! I just love veggie pizza! Its light and not super cheesy like take out pizza!

Ingredients:

1 pizza shell

1/2 can of Alfredo sauce

2 tablespoons of minced garlic

2 plum tomatoes

1 onion

1 summer squash

1 zucchini

1/2 cup of shredded cheddar cheese

1/2 cup of crumbled feta cheese

1 tablespoon of EVOO

Directions:

Pre-heat your oven to 350. Thinly slice up the zucchini, summer squash and onion. Place in a frying pan on medium heat with 1 tablespoon of EVOO. While the vegetables are cooking, pour the alfredo sauce on the pizza like you would pizza sauce, making sure it is evenly distributed. Top with the minced garlic placing it evenly on parts of the pizza. Next, chop up your tomatoes and sprinkle them on the pizza. When your vegetables are finished cooking, layer them on the pizza evenly. Next, top with the shredded cheddar cheese. Do not put the feta on just yet, if you leave it in the oven too long it will get chewy. Place the pizza in the oven for about ten minutes. When ten minutes have gone by, take the pizza out and sprinkle the feta on top. Now place the pizza back in for about 3 minutes or until it is to your desired crispiness. Serve!