Diane - s tapenade

This is such a simple recipe to put together. And that basically that is all you do. Just assemble your ingredients first then blend and chill. It’ s likely that you have all the ingredients at home most of the time. Check your pantry shelf and bring in the ingredients you don’t already have. You will always have this wonderful tapenade at your fingertips. It is elegant and delicious.

Putting dips and sauces in attractive serving dishes really really can set the mood you are trying to create I think plain white serving pieces for the hors d’oeuvres or appetizers are great. It is all in how attractive you choose to make it look. Try low sided bowls when you can so guests can more easily see what you have offered. Make designs with veggies on a plate, straighten all the crackers in holder or plate ( nicely arranged). Always provide a spreader if needed. And napkins and small plates. All these things you can easily have in your pantry. Try to use real plates, instead of plastic or paper. Well Di, I think you can guess , this a GREAT recipe in my book Here goes…..

• 1/2 small onion


• 4 oz. can chopped black olives


• 2 oz. can anchovies


• 3 Tablespons Capers


• 1 Tablespoon chopped garlic


• 2 Tablespoons Fresh lemon juice


• 1 teaspoon Dijon mustard


• 1/2 teaspoon Black pepper

1. Put all ingredients in (except the olive oil mixture) blender.

Drain oil off anchovies and add enough live oil to make 1/3 cup and pour through hole in processor lid whie blending.

Chill and serve with white corn chips, or any cracker, bread piece and so on and so on. Pretty much this delicious recipe is very versatile. You will make it time and time again. Thanks Di.

More recipes tapenade.

Shrimp fra diavolo

Get weekly recipes and ingredients delivered.

Feeling a little devilish tonight? Then you’ll love our take on this classic Italian-American pasta dish. The name fra diavolo, or “brother devil,” comes from the crushed red pepper that gives the tomato sauce its heat (though you can use as much or as little as you like). Sweet, succulent shrimp are an excellent pairing for the spicy sauce. And since we couldn’t resist the play on good and evil, we’re tossing the sauce with superfine angel hair pasta (get it?) and serving with cheesy Asiago-garlic bread. It’s clever (at least we think so!), but also downright delicious.

Seafood chowder

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Nutrition and extra info

Nutrition: per serving

• kcal 422


• fat 19g


• saturates 6g


• carbs 21g


• sugars 9g


• fibre 4g


• protein 41g


• salt 2.3g

Ingredients

• 1 tbsp vegetable oil


• 1 large article" data-tooltip-w >onion, chopped

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

New potatoes

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Parsley

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.

Add the mace, cayenne pepper and some seasoning, then stir in the milk.

Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Scallops recipe

Pan Seared Scallops Recipe: Sizzling Scallop Scampi is luxurious, yet so easy to make. Serve these pan seared scallops with your favorite s >

Scallops

Today I’m serving up a super fast Pan Seared Scallops Recipe that pairs well with salads, grilled veggies, rice, pasta or anything else you decide to whip up on the side.

It’s hard to stay motivated to cook this time of year, even for me. I want to be outside in the sunshine, now that it doesn’t get dark until after 8 o’clock.

In fact, I don’t even want to think about dinner plans until after 6:30 or 7 pm. That means I need to rely on fast fresh meals that take only minutes to make.

But trust me, these scallops will definitely be the show-stopper on the table!

Seared Scallop Scampi Ingredients

This truly is a simple and quick recipe that doesn’t need a lot of ingredients. My guess is that the only thing you’ll have to pick up at the store is the scallops!

Here’s what you’ll need:

• Colossal Diver Scallops – The main star of this dish. Pick the biggest freshest scallops you can find.


• Oil – To keep the protein from sticking to the pan.


• Butter – For luxurious flavor and a silky texture.


• Garlic – For herby flavor!


• Lemon Zest – Fish always goes well with a bit of citrus.


• Lemon Juice – See above


• Saltand Pepper – For taste.


• Parsely – For garnish and color.

How To Cook Scallops

To make this recipe, start with large fresh scallops. Dry them well and remove the little flap on the side of each scallop. It will turn tough once cooked.

Get a skillet smoking-hot, and brush or rub it with a scant amount of oil to coat the surface.

Pan Seared Scallops

Then sear the scallops for only 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. When overcooked, scallops turn rubbery.

Once cooked, add a little butter, garlic, lemon juice, zest, and parsley, then toss to coat.

Done! Really, that’s all there is to it.

Side Dishes

This main dish is paired well with a wide variety of sides including salads, rice, pasta, and grilled veggies. Here are some of our favorite recipes to make alongside Pan Seared Scallops.

Quick and Simple

This Pan Seared Scallops Recipe tastes just as good, if not better than scallops you would order in a restaurant, yet takes only minutes to make.

They are perfect for a quick mid-week dinner, or to serve at a weekend dinner party with friends.

This recipe is a life-saver this time of year. It’s gluten free, packed with flavor, and you only have one pan to wash in the end.

Recipes like this are what keep me cooking all through the spring and summer.

Savory oatmeal

Have you ever tried savory oatmeal before? Skip the sweet stuff and try these delicious recipes – mexican oatmeal, oat pancakes, garlic oats with egg, masala oats khichdi (porridge) and mushroom oats. These recipes are ready in fifteen minutes and perfect for breakfast or lunch!

Come January and my eggs and toast turn into oatmeal for breakfast. Because there is nothing like warm, creamy oats to make you feel like you can take on the world!

I’ve never been a big fan of eating a sweet breakfast and so I usually end up making savory oatmeal for breakfast. And over the years, I’ve come up with many variations so that breakfast is never boring.

Don’t think oats mean just porridge, because you can do so much more with them and I’m going to show you how. I usually start my day with Horlicks Oats because their instant oats are fast to cook, really easy to make and taste delicious no matter how you cook them. Oats also make you feel fuller for longer so that you don’t reach for a bag of chips mid-morning.

I’ve put together five incredibly easy savory oatmeal recipes for you that are sure to up your breakfast game! These recipes are a favorite and you will be amazed at how versatile a bag of instant oats can be. These recipes take under 15 minutes to make and each one of them is completely different in taste so that breakfast is never boring again.

Mexican Oatmeal Bowl

This Mexican oatmeal bowl is the healthier version of a Mexican breakfast bowl. The oatmeal is seasoned with all the spices that go into your favorite taco, and then topped with salsa, corn, avocado, jalapenos and cheddar. Super simple to make but you’ll feel like a king when you dig into this!

Santa fe restaurants

To create excellent and memorable dining experiences.

Santa Fe Dining is an independent, family-owned restaurant group based in Santa Fe, New Mexico that owns and manages 9 brands including a variety of restaurant concepts, a coffee roaster, and breweries. We care about where our ingredients come from, who we choose to work with and how we serve both locals and travelers alike.

Meet The Family

60 E. San Francisco ST.
Santa Fe, NM
TEL: 505.983.6138

35˚ North Coffee is made up of a small crew of passionate people who love good coffee and the hard work that goes into every cup. The people and landscape of Santa Fe inspire us to produce coffee that’s both adventurous and creative. We take a hand-crafted approach to sourcing, roasting and brewing our coffee because we care about what we’re drinking and we love sharing it with you.

4056 Cerrillos Rd
Santa Fe, NM 87507
TEL: 505.438.1800

Blue Corn Brewery is a restaurant and brewery making small-batch beers rooted in tradition, but decidedly innovative. We’re inspired by the rich culture of New Mexico along with our fellow local craftsmen and growers. Swing by for a hand-crafted beer and enjoy some classic pub fare along with New Mexican favorites.

133 Water St.
Santa Fe, NM 87501
TEL: 505.984.1800

Located in the heart of downtown Santa Fe, the Blue Corn Café features one of the best patios in Santa Fe, which overlooks the historic and bustling Water St. below. Join us for local pub fare or traditional New Mexican dishes, and enjoy some of the best margaritas and handcrafted beers in New Mexico.

60 E San Francisco St
Santa Fe, NM 87501
TEL: 505.983.6443

Draft Station is craft beer taproom located in the heart of the plaza, downtown Santa Fe, New Mexico. Our family of brewers provides us an eclectic range of beers that span the spectrum from classic to seasonal to experimental styles. We also serve pizza from the nearby Rooftop Pizzeria. Whether you’re people watching on our balcony over-looking the famous Santa Fe Plaza, throwing some darts in our spacious game room, or just grabbing a six-pack on the way home, we are positive you will find the local pub experience you have been looking for in Santa Fe.

3222 Central Ave. SE
Albuquerque, NM 87106
TEL: 505.262.BREW

Kellys is a pub located in historic Nob Hill in Albuquerque, NM. We serve innovative beers that are full of flavor, down-to-earth and are as comfortable in a tasting room as they are at a backyard bbq. Swing by with your friends to watch the big game, play a game of shuffleboard or grab a bite from our extensive pub-style menu.

125 E Palace Ave, Santa Fe, NM 87501
TEL: 505.988.9232

Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring New American West cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves, and have a great experience.”

La Casa Sena also houses La Cantina, the in-house bar where a talented singing wait staff performs while serving guests food and drinks.

125 E Palace Ave
Santa Fe, NM 87501
TEL: 505.982.2121

The only shop in downtown Santa Fe that sells fine wines, premium spirits, and select beers. Just a 100-yard walk from the plaza you’ll find over 2,000 wines from around the world. La Casa Sena Wine Shop specializes in personal attention with a knowledgeable staff, offering selections of approachable and fine wines.

We have received the Wine Spectator’s “Best Award of Excellence” for 18 consecutive years.

555 Cordova Road
Santa Fe, NM 87505
TEL: 505.983.7929

A Santa Fe tradition since 1950, Maria’s specializes in authentic, home-style, Northern New Mexico cuisine, plus steaks, burgers, and fajitas. You can watch your flour tortillas being rolled out and cooked by hand. Maria’s now uses only 100-percent agave tequila in every one of the more than 200 hand-poured, hand shaken margaritas served—no wonder Maria’s has been chosen “Santa Fe’s Best Margarita” for the 16th consecutive year. Maria’s uses no sugar or mixes— totally pure and natural.

414 Old Santa Fe Trail,
Santa Fe, NM 87501
TEL: 505.955.0765

Located on the Old Santa Fe Trail near Santa Fe’s historic plaza, Rio Chama features a relaxing atmosphere, warm dining rooms, and an inviting and popular bar. Executive Chef Tony Blankenship creates innovative American cuisine with New Mexican influences including prime rib, steaks, and creative salads. Rio Chama also provides multi-use event spaces for your parties large and small.

60 E San Francisco St #301
Santa Fe, NM 87501
TEL: 505.984.0008

It has been said that the label “Pizzeria” is not adequate to describe the culinary experience awaiting you at the Rooftop. Our contemporary dining room takes you to San Francisco or New York, and our patio perches you in position to watch the street life below or take in a spectacular Santa Fe sunset. From the first bite of our thin crust gourmet pizza, you will be one step closer in your quest for pizza perfection. But pizza is not the only delicacy on our menu – start your meal off with an interesting and delicious selection of antipasti and salads – and our lasagna and pasta dishes are wonderful as well. Our wine list features over 20 wines by the glass and we have some of New Mexico’s best microbrews on tap along with other quality beers. Take the elevator or climb the stairs to the top of the Santa Fe Arcade shopping center – on the Water Street side – come up to the Rooftop!

Roast pork tenderloin

If you’re in the mood for a simple dinner of meat and vegetables, but need to shake up your chicken breast (or pork chop) routine, pork tenderloin is your ticket. Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner, and it’s one of my favorite weeknight meals. There’s no major preparation involved; just season and bang into the oven while you make a salad.

Here’s our best method for making tender, juicy pork tenderloin that tastes so good it may just earn a spot in your weekly meal rotation.

What Is the Tenderloin?

As Christine explains in her guide to buying pork chops, the tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “filet,” and it is one of the most tender cuts of meat on the animal, since it is not a muscle that receives much, if any, exercise.

Kitchn Daily

Every day we'll send you our choice selection of the best recipes, posts and kitchen tours.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

What to Look for in a Tenderloin

Pork tenderloin is often sold in individual packages in the meat section of the grocery store. An individual tenderloin isn’t very much meat; it usually weighs about 1 to 1 1/2 pounds. So you’ll often find two tenderloins in one package. If you come home with two, just cook both. Leftovers keep beautifully and are great in sandwiches. Or freeze one, if two is more than you can eat within a few days.

Pork tenderloins are also often sold packaged in a marinade. Personally, I avoid these, as I would prefer to season the meat myself (and control the amount of salt and oil used). It’s very quick and easy to roll a pork tenderloin in some salt and spices, or to create a paste of garlic and ginger to rub all over it.

Cooking Pork Tenderloin

The method below is our favorite way to cook a pork tenderloin, and it’s very easy. The only way to make it easier would be to not flip the meat while it’s cooking, but that one extra step creates a delicious crust on the meat and cooks it more evenly.

Pork tenderloin is usually fairly lean, so it’s important to not overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan as soon as the meat registers 140°F to 145°F in the thickest part of the meat. It’s perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat.

5 More Recipes for Pork Tenderloin

Once you’ve mastered this method, try one of these other recipes too!

• Teriyaki Pork Tenderloin


• Garlic and Herb Roasted Pork Tenderloin


• Southwestern-Spiced Pork Tenderloin


• Pork Tenderloin in Tangy Tomatillo Sauce


• Pork Tenderloin and Onion Jam Sandwiches
  

How To Make Roasted Pork Tenderloin

Ingredients

pork tenderloin (1 to 1 1/2 pounds)

1 to 2 tablespoons

spices or seasonings (See Recipe Note)

freshly ground black pepper

Equipment

10-inch or larger cast iron or other oven-safe skillet

Instructions

Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or ovensafe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.

Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.

Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.

Roast the pork for 10 minutes. Place the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.

Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.

Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Recipe Notes

Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices. Some favorites are chili powder, curry powder, garam masala, Chinese 5-spice blend, and za'atar.

Doubling this recipe: To make sure you have leftovers for sandwiches or other meals during the week, you can roast a second tenderloin in the same pan. Cooking time will be the same.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.