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    Scallops with Herbed Brown Butter

    Ask for "dry" scallops at your fish market; they are free for preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 lb. sea scallops, side muscle removed
        •    Kosher salt and freshly ground black pepper
        •    2 tbsps (1/4 stick) unsalted butter, cut into small pieces
        •    4 sprigs herbs (such as tarragon, lemon thyme, or sage)
        •    2 tsps fresh lemon juice
        •    1 tbsp olive oil

    Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Scallops-with-Herbed-Brown-Butter-2592091#directions

    Porcupine Meatballs

    Porcupine Meatballs are a fun twist on a traditional meatball recipe. These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce. So zesty and delicious, and ready in only an hour!

    Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. When the rice sticks out, these meatballs resemble a little ‘porcupine’. I personally love the texture that the rice gives these meatballs. It makes them so soft, tender and juicy all the way through!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •    1 lb ground beef
    1/2 cup cooked long grain rice
    1/4 cup onion diced
    1/2 tsp garlic powder
        •    2 tbsps parsley fresh
        •    1 tbsp Worcestershire sauce
        •    1 egg


        •    1 can (10 oz) condensed tomato soup undiluted
        •    1 cup vegetable juice
        •    1 cup tomato sauce
        •    1/2 tsp garlic powder
        •    chopped parsley, for garnish
        •    salt and pepper, to taste


    1. Preheat oven to 350 degrees F.
    2. In a large bowl, mix ground beef, rice, onion, garlic powder, parsley, worcestershire, egg, salt, and pepper until just combined.
    3. Shape the mixture into approximately 20 balls. Place in a baking dish, approximately 2qt.
    4. Combine all ingredients for the sauce and pour over meatballs.
    5. Bake for uncovered 1 hour. Garnish with parsley, salt, and pepper. Serve over rice or mashed potatoes.

    This great family recipe is thanks to Spend-with-Pennies Recipes at https://www.spendwithpennies.com/porcupine-meatballs/

    Roasted Huon Salmon with Sprouted Broccoli, Lemon and Almonds

    Who doesn’t love a tray baked dinner? Huon Salmon, greens, lemon and almonds popped in the oven, dinner’s ready in 20 minutes.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    140g Fresh Huon Salmon portions - skin on
        •    2 bunches of Sprouted broccoli, dry ends trimmed
        •    Juice and zest of 1 lemon
        •    50g Butter, melted
        •    1/2 bunch Fresh Parsley


    1. Preheat oven to 200°C
    2. Line a baking tray with baking paper and set aside.
    3. Mix the lemon juice and butter in a small bowl. Arrange the sprouted broccoli the salmon portions pour over the lemon and butter mix, then sprinkle with lemon zest and a little salt.
    4. Cook for eight minutes, then remove from oven and gently toss everything around so it’s all nicely covered in the lemony buttery juices. Scatter the almonds on top and return to the oven for another five minutes. Remove from oven, add the parsley and serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/roasted-huon-salmon-with-sprouted-broccoli-lemon-and-almonds/

    Grilled Lamb Gyro Wraps with Greek Tzatziki Sauce

    Grilled lamb gyro wraps with Greek tzatziki sauce are made in minutes on the grill. Place on a pita wrap with cool veggies and tzatziki sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    For the Tzatziki Sauce:

        •    1 cup Greek yogurt
        •    1 garlic clove, minced
        •    1/2 cucumber seeded, peeled
        •    2 tsps fresh lemon juice
        •    1 tbsp olive oil
        •    1 tbsp fresh mint, minced
        •    pinch of salt and pepper

    For the Lamb:

        •    1/4 cup diced red onion
        •    2 garlic cloves, minced
        •    1/4 cup breadcrumbs
        •    1/2 tsp ground cinnamon
        •    1/2 tsp dried oregano
        •    1 tbsp fresh parsley, chopped
        •    1 tbsp fresh rosemary, chopped
        •    1 tsp ground cumin
        •    1/2 tsp ground allspice
        •    1 tsp smoked paprika
        •    1/2 tsp fresh cracked pepper
        •    1 tsp sea salt
        •    1/2 cup feta cheese, crumbled
        •    1 egg
        •    3 lb Aussie grass-fed ground lamb

    For the Gyro Wraps:

        •    4 pita wraps
        •    chilled tzatziki sauce
        •    toppings: chopped tomatoes, parsley, and cucumber


    1. For the tzatziki sauce: Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
      Cover and refrigerate for 1-2 hours, this helps the flavor.

    2. For the lamb: Preheat your Big Green Egg or grill to 400 degrees. Soak wood skewers in cold water for 1 hour, or use metal skewers. In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta. Mix well, then crack in one egg and add ground Aussie lamb. Using clean hands or a spatula, combine until it comes together. Use a medium size ice cream scoop and then roll the lamb meatballs to almost 3″ in size, as they will shrink on the grill. Push 4-5 lamb meatballs onto each skewer leaving space in between. Grill for 5-6 minutes per side at 400 degrees on your Big Green Egg or grill turning every 5-6 minutes until nicely brown.

    3. To assemble: Place 3 Aussie lamb meatballs onto the pita, sprinkle on chopped tomato, cucumber, and drizzle with tzatziki sauce. Garnish with parsley, and Be Aussome!

    This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-lamb-gyro-wraps-with-greek-tzatziki-sauce/#

    Honey Lime Sriracha Chicken Wings

    Honey Lime Sriracha Chicken Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2.5 pounds chicken wings approximately 18-20 wings, rinsed and patted dry
        •    1 tsp garlic powder
        •    1 tsp kosher salt
        •    1/2 tsp black pepper

    For the Glaze:

        •    4 tbsps unsalted butter
        •    1/3 cup honey
        •    2 tbsps low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2 tbsps lime juice
        •    1 tsp cornstarch
        •    1/4 - 1/3 cup Sriracha sauce or to taste


    1. In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.

    2. To make the Glaze: Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.

    3. Baked Version: Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.

      Bake on the upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

    4. Slow Cooker Version: In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.

      Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

      Sprinkle with sesame seeds if desired.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/honey-lime-sriracha-chicken-wings/