Shrimp and scallop stir-fry

Lillian is getting over a little tummy bug.  One thing she will eat anytime is rice.. white rice, yellow rice, fried rice.. any type of rice.  Since her little tummy is sensitive right now I figured this would be good tonight.  It took me a little under an hour to make this but I did not prep the veggies first and that usually will cut down on some time, that and getting shrimp that is already de-veined and peeled.  When I make stir fry, I use whatever veggies I have or grab first. 

Here is the list of ingredients I used tonight:
2 cups white rice (dry)
1 lb bay scallops
1 lb shrimp
1 med onion
1 crown broccoli
1-2 carrots
1 zucchini
mushrooms
vegetable oil
soy sauce or teriyaki
sweet chili sauce
Adobo seasoning
ground ginger
garlic powder
white pepper
minced garlic

Prepare rice of your choice.  I used white rice.  Rinse several times .. equal parts rice to water and made in rice cooker.

Rinse your bay scallops to get rid of any debris

Add 1-2 tablespoons ground ginger

Add 1-2 tablespoons garlic powder

Sprinkle a dash of white pepper

(basically coat in ground ginger and garlic powder)

2-3 tablespoons of soy sauce or teriyaki

2-3 tablespoons Sweet chili sauce

(or more to taste, if you like it spicy add red pepper flakes)

1 teaspoon of cornstarch to thicken while cooking

Toss/stir with spoon and marinate in fridge for 1/2 hour

Meanwhile, heat up pan or wok on med- med/hi heat..

De-vein and peel shrimp - I like to do this while running

the cold water.  It seems easier this way..

After pan is hot, add enough vegetable oil to coat bottom of pan.

Carefully add the scallop mixture. Heat till bubbly and slightly thickened.

I guess the best way to describe the cooked scallops is they will not be

translucent anymore..

I had rinsed the bowl they were marinating in and moved the cooked 

scallops back to it while I prepared the rest of this dish.  Also, 

wash the pan really good and let it re-heat.  Be careful, it may be hot!

After the pan re-heats on medium, add some more oil to coat.

I chopped up a medium onion and added it to the pan.

After a few minutes, start adding the other veggies.

I added a large chopped up broccoli crown..

then a heaping tablespoon of minced garlic.

I also added sliced carrots and mushrooms.

I turned the heat up to med-high/high.. 

Then some of out neighbors stopped by to say hi!

Add some more soy sauce, seasoned salt (I use Adobo)..

The pan will steam and continue to cook the veggies.

Next pour the scallop mixture back in, add the shrimp..

Cook until heated thoroughly and shrimp is pink.

Serve over white rice..

Enjoy!

My husband will add a little Sriracha, he likes it hot and says that is why he married me (heehee) .. I like to add a little more of the sauce and tad bit more soy sauce.  Happy cooking..off to bed - goodnight!

Momma's deviled eggs..

So, I remember eating these for the first time and thinking I could eat the entire platter full.  I do not know to this day what all was in the mix but have tried many recipes since then and we we are talking 20+ years.  I made these for a Ladies Night Out event last night and ended up not making it but luckily was going to meet our mommy friends today so I would not have to eat deviled eggs for the next 3-4 days!  (My husband doesn't eat them because his mom always makes the relish tray and deviled eggs for every family occasion - that is another story).  But anyway, here is what I put together for the gals.. and they requested that I post the recipe.

By the way, I got the deviled egg holder/transporter from Wal-mart for $5.67.  It hold 18 halves or 9 eggs total but I always make a few extra to "test" my eggs and just in case peeling doesn't happen as smoothly as I like it, too.

Ingredients:
dozen boiled eggs
4 heaping tablespoons of mayonnaise
1 heaping tablespoon of sour cream
1 tablespoon of cream cheese
1 tablespoon olive oil (estimate)
2-3 tablespoons sweet relish
1 celery stalk finely diced
1/2 small yellow onion finely diced
sprinkle of garlic powder (or adobo seasoning)
few dashes of pepper

I put the eggs in to a large pot and cover with water.. Bring it to a boil for two minutes, reduce heat and cover, simmer for 10 minutes.  Then pour hot water out and cover with cool water.  Let eggs cool.
Peel eggs in running cool water to remove all shells.  I usually crack and light roll on the cutting board.. there is nothing like getting a good peel and it comes off easily but that doesn't always happen.  Let whole eggs sit in cold water while finishing the peeling of the rest of the eggs.. This will also help with any shell/skin you might have missed. 

After peeling is complete, rinse off your cutting board (if you have any pieces of shell on there, etc.)  Cut in half and place yolks in a mixing bowl.  I use my handy dandy little food processor to finely dice the onion and celery.  Mix in with remaining above ingredients and whip it good.. I like my creamy.  Then I use a fork to put the mix into the egg halves scooping it down with a spoon.. oh and top with paprika (optional).

Enjoy!  (If I left something out just comment or shoot me a message .. trying to type this up quickly with a toddler HAHA and one more on the way!!!)