I usually don't like to post other people's recipes, but this is one I definitely needed to share.  Thank you to https://drdavinahseats.com/ for an amazing recipe that is easy to make but so elegant and delicious.

Ingredients
Seared Scallops

• 1 lb jumbo scallops, You can get these fresh or flash frozen or substitute shrimp
• 2 tbsp Salted Butter
• 1 tbsp Olive Oil
• Salt and Pepper

Cauliflower Risotto

• 1 lb package of riced cauliflower or 4 cups of riced cauliflower
• 3 tbsp Salted Butter
• 3 Garlic Cloves, minced
• 1 cup broccoli florets, cut into small chunks (optional)
• 1/4 cup thinly sliced green onions, keep the green tips to use as a garnish
• 1 cup Organic Heavy Whipping Cream, it has fewer ingredients and carbs than non-organic brands
• 3/4 cup Parmesan Cheese, grated
• 1/4 tsp Natural Sea Salt
• 1/4 tsp Black Pepper

Instructions

• Bring a medium skillet to medium heat
• Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes)
• Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
• Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
• Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)
• Bring a frying pan to medium heat
• Add butter and olive oil and wait for it to start to bubble.
• Add scallops to the pan and cook for 2 minutes per side. Remove from the heat and pan so that they do not continue to cook.
• Add a large spoon of risotto to a plate. Top with scallops, green onions, and melted butter* if you are being extra fancy.

*Note: To make a little healthier, I poured a ring of olive oil around the risotto instead of melted butter.  I also roasted some asparagus as a side.

This is a GF Mug shortcake topped with macerated strawberries and whipped cream.
1 TBL unsalted butter
5 TBL Pamela's baking mix
3 TBL sugar (divided)
1/4 Cup of milk
1/4 tsp vanilla
Strawberries
1 tsp lemon juice
Whipped cream 

​Place butter in microwave safe mug and place in the microwave until melted (approx 45 seconds)
In another bowl, combine cut up strawberries, lemon juice and 2 TBL of the sugar.  This will bring out the juices of the strawberries.  Remove mug from microwave.  Add the remaining ingredients (including 1 TBL of sugar) and stir until everything is combined.  Place mug back into microwave for 1-1/2 minutes.  Remove and let cool slightly.

Slide a knife around the cake and place the shortcake on a plate/bowl.  Cut in hald and place half the strawberries on top.  Cover with remaining shortcake and more strawberries.  Dollop whip cream on top and enjoy!

I was so excited when I ordered English Muffins from Katz bakery during the pandemic along with a lot of other unhealthy options (donuts and pies -in order to get free shipping).  they were delicious and learned that I could once again enjoy this treat from my past.  However, both the cost (4 muffins for $6) and lack of freezer space became an issue.  So I found this recipe online.  I even bough the exact flour from the company so I knew they would come out correct.  Instead of dairy milk, I used oatmilk, and I was happily surprised that they came out pretty good.  I could have used a larger cookie cutter however.  they came out kinda small and made 17 instead of 12 like the recipe said.  (They tend to shrink in as they rise). Here is that recipe (thanks to Naomi at Betterbatter.org):

INGREDIENTS4 c (560g) Better Batter Gluten Free flour,  plus more for dusting
2 c milk or df sub
1 tsp white vinegar
1 tsp molasses
3 tbsp butter or shortening
1 1/2  tsp salt
1 tbsp sugar
2 large eggs, lightly beaten OR 1/2 c aquafaba
1 tsp baking soda (optional)
2 1/4 tsp active dry or instant yeast (1 pack)
Wide mouth canning jar lids or circle cookie/biscuit cutters
Heavy Skillet and cookie sheet.
INSTRUCTIONSPlace the milk or DF sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan – just until fat melts – stirring well. Place into a larger mixing bowl.
Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined – this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft – about the consistency of drop cookie or biscuit dough.
Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.
Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.
Allow the muffins to rise for 20 minutes.
Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.
Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.
Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.
To split and make ‘nooks and crannies’ – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.

To store - freeze and then reheat in microwave before splitting them with a fork, or else they will get crumbly.

Use these for eggs benny, mini pizzas, egg mcmuffins or just with some butter and jelly!

So I was looking for a change of pace.  We had been working at home for the past 3 months due to the COVID-19 pandemic.  There are just so many muffins, pancakes and omelets that you can make before it starts feeling monotonous.  So, I searched through Pinterest for inspiration and came upon a variety of hash recipes.  Normally my hash consists of leftovers from a New England Boiled Dinner (corned beef and cabbage) or an amazing copy of the crab hash served at Neros in Caesars AC.  But I didn't have the corned beef or the crab.  So, I created this vegetarian hash, with amazing flavors that are both delicious and healthy.  Start your day with an abundance of vegetables topped with an egg served the way you like it.  I prefer once over medium.
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Ingredients:
1 sweet potato - peeled and cubed (small)
2 cups chopped cubed red or yellow (or both) - skin on
1/2 cup chopped onion
1 chopped red pepper
2 cups chopped spinach
1 cup chopped broccoli
1 tsp Turmeric
salt and pepper to taste
1 Tbl olive oil
​1 Tbl butter

In pan, melt the butter with the olive oil.  Add the potatoes, onion and pepper.  Cook, stirring often, until potatoes are brown and onions are translucent.  Add the broccoli and spinach and 2 Tbl of water to the pan and cover.  This will help remove some of the potato that may have stuck to the pan and soften the broccoli.  Cook for 5 minutes covered and then remove the cvover and continue to cook untilm all of the vegetables are done.  Season with turmeric, salt and pepper.  Divide onto 4 plates and top with your favorite fried egg.  Enjoy!

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