Hope everyone had a great Super Bowl weekend. Jen and I are now counting the days and getting ready for Kennedy to enter this world (less than 80 days now!). So tonight I made Jen a Thai type dish. This is a very simple meal to make during the week and for you scallop lovers a must try!

Let’s cook!

Five-Spice Scallops with Pumpkin Curry Noodles

1 package of Lo Mein Noodles

20 sea scallops

5 tablespoons vegetable oil

3 cloves garlic, chopped

2 inch ginger root, grated

1 red bell pepper, sliced

1 teaspoon red pepper flakes

3 tablespoons creamy peanut butter

1/4 cup soy sauce

15oz can pumpkin

2 tablespoons red curry paste

2 tablespoons five spice powder

2 scallions, cut for garnish

Cook the noodles per the package instructions. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Add garlic, ginger, red bell pepper and cook for 2 minutes.

Add the red pepper flakes and cook for another 2 – 3 minutes.

Add the peanut butter and cook until it has melted.

Whisk soy sauce into the peanut butter.

Add pumpkin and curry paste to the skillet.

Stir well to blend and the sauce will be VERY thick. Add 1/2 cup of water and turn down the heat to low and simmer while you cook the scallops.

In a medium bowl add the five-spice.

Add scallops to the bowl and ensure they are coated well.

Add 3 tablespoons to hot skillet. Once the oil starts smoking add the scallops.

Sear on both sides and add the scallops to a plate.

Drain your noodles and return them to the pot. Add the curry-pumpkin sauce to the pot.

Toss thoroughly so that the noodles are coated well.

Time to plate!

Here is the close-up:

This meal took a total of 35 minutes from start to finish! I also have lunch for tomorrow now!

Happy Cooking!

Tonight was a quick meal and chicken parmesan is what Jen requested (during her pregnacy she is all about pasta). She is not a fan of breaded chicken, so this is a non-breaded recipe which is simple, fast, and very tasty!

Let’s cook!

Chicken Parmesan

3 tablespoons olive oil

1 package of 4 chicken cutlets

1 jar marinara sauce (yes you can make your own but this is a weekday post)

1 tablespoon fresh chopped rosemary leaves

1 tablespoon fresh thyme leaves

1 teaspoon parsley

1/2 cup shredded Mozzarella

3/4 cup grated Parmesan

1 tablespoon unsalted butter, cut into pieces

3 cloves garlic, sliced

1 box of pasta – cook per instructions

Preheat oven to 450 and start the process of making your pasta. In a bowl add oil and herbs.

Add the chicken to the bowl.

Mix with your hands and be sure to coat the chicken well.

Heat a heavy large oven-proof pot such as a dutch oven over high heat. Add the garlic and cook for 1-2 minutes or until you smell the goodness.

Add the chicken and cook until light brown on each side.

Turn off the heat and add the jar of marinara sauce.

Sprinkle about 2 tablespoon of mozzarella over each chicken.

Then sprinkle equal amounts of Pamesan over the chicken as well and top with the pieces of butter.

Place in the oven and cook for 15 minutes.

Remove from the oven and let rest for 5 minutes.

Time to plate:

Here is the close-up:

A salad goes well with this dish as well as a nice glass of red wine.

Happy Cooking!