This Dish SCREAMS Spring!!

Pea Puree with Shrimp and Scallops

I was minding my business, blog stalking, when I switched over to Facebook and my dear, sweet, trouble making sister, Shameeka Ayers, posted a recipe from Bon Appetit that not only sounded delicious, but looked as delicious as it sounded. Well, Ms. TSE couldn't wait to make it. As a matter of fact, I replied to her post and immediately went to the kitchen to take out the required ingredients. I was determined to have it for lunch.

As you can see, I went a little overboard with the peas, but hey, I like peas. You can make this QHM (Quick and Healthy Meal) in just a few short minutes and it'll taste like you spent much more time on it. Here's the recipe. Give it a shot.

Enjoy the rest of this fabulous Thursday!!

Sheila Denise

Thursday Treasure - Quick & Healthy Meals

Some quick and healthy lunch huh? Well, there's a little bit more to this post than a bowl of chickpeas, I assure you.

Who hasn't had a few back to back crazy days that didn't allow much time to throw a meal together and you were forced to eat something not so healthy? In efforts to eliminate this, I'm compiling a list of TSE Quick & Healthy Meals, affectionately known as QHMs. When I discovered this recipe, I knew it would be one of the first that I'd add to my list. It requires minimal cooking, the ability to open a can and a few other steps and lunch or dinner is served. I promise you it'll take WELL under 10 minutes from start to finish and it's healthy and versatile to boot. Give it a try. I'm sure you'll love it. I'm excited to build my QHM list and fill it with tasty treasures.

Here's what you'll need:

Chickpeas

Lemon Juice & Green Onion

Shrimp/Scallops (or even leftover grilled chicken)

You'll also need olive oil and sunflower oil (or the oil of your choice) and blackened seasoning, which I elected to skip today.

Here are the RIDICULOUSLY EASY steps:

1. In a bowl combine chickpeas with green onions, lemon juice and olive oil. Season with salt & pepper.
2. Heat sunflower oil in a nonstick pan.
3. Dredge shrimp in blackened seasoning and cook for about 1-2 minutes on each side in sunflower oil.
4. Dish out your lemony chickpeas on a plate and top with hot shrimp. Eat!

Printable recipe with adaptations.

As you'll see, the original recipe uses shrimp, but following a phone conversation last night, I decided to use scallops and I'm really happy that I did.

I'd love it if you'd share a few of your QHMs with me.

Sheila Denise

Recipe: Mango & Tomato via 5 Star Foodie Culinary Adventures

306 North - Valdosta, GA

Happy New Year y'all!!! I'm finally back to blogging. I've been MIA for quite some time and I'm excited to be back. I thought I'd start with my first business trip of the year and in my EXTREME excitement, I didn't bring my camera along for dinner. It was taking a nice siesta in the hotel room. I do apologize for not having photos, but at least I'm blogging again, so please be happy for me.

I'm in Valdosta for a few days and I was on a mission to find great food and tonight I hit the jackpot. I discovered a very nice little gem, 360 North. I love everything about this restaurant from the bar to the wonderful food to the outstanding service. Oh, the name 306 North is also the address--306 Norh Patterson Street. Kinda cool huh??

Since I don't have photos, I'll describe dinner the best I can. My work boy bestie, Charles, and I, started with cocktails, of course. I had my usual Lemon Drop and Chuck had his usual Ketel One and tonic. We were both very happy with the outcome. They each had just the right amount of the necessary ingredients.

Now let's move on to dinner. I ordered the Roasted Pork Butt Quesadilla and Chuck had the Frito Misto (calamari). The quesadilla was served with Chipotle Salsa and Cilantro Creme Fraiche and the calamari was served with a Tomato Lemon Aoili. Both were very tasty, but I personally think the pork butt needed barbeque sauce to jazz it up a bit and the calamari was a wee tad on the crispy side.

The entrees, which were FABULOUS, were spot on. We ordered Chicken Cordon Bleu (early bird special and only $10.95) and Pan Seared Scallops. Both entrees came with a salad. I had a Spinach Salad and Chuck had the Mixed Greens Salad. The chicken was served open faced with a very nice mustard sauce and two sides (sweet potato mash and broccoli). An interesting deconstructed version of Cordon Bleu. The oh so succulent scallops were complemented with garlic mashed potatoes and the best grilled asparagus I've eaten in a very long time. Everything was perfectly prepared and beautifully presented. Y'all already know that I'm an all day sucker for presentation, so I was a very happy camper.

We managed to leave a little room for dessert and decided on the Caramelized Angel Food Cake with Raspberry Sorbet and the Pumpkin Pie Creme Brulee with Apples. I must say, I was pleasantly surprised by both dishes--in a very GOOD way. I've never been a huge fan of pumpkin, but this dessert may change my mind. Creme Brulee is one of my all time favorite desserts and the pumpkin twist was a nice change. The angel food cake was a crispy, sugary package on the outside with fluffy softness inside. The sorbet was just the right combination of sweet and tart. They were both a great way to end tonight's meal.

306 North is definitely a spot you should check out if you find yourself in the Valdosta area. I'm very happy that I discovered it and am thrilled to pass along my dining experience. Stop in and tell them Sheila sent you...they won't know who I am, but it kinda has a nice ring to it.

Sheila Denise