Ahh falling behind again

So I have fell behind in blogging this past few days its been really busy! I have two new recipes to report on the first was a fish dish with home made fries :) yummy

So here it is:

1 cup oyster crackers (what the F are oyster crackers? no idea I didn't use them!)
1/3 cup Ritz crackers (adds an interesting flavor which is pretty good!)
3/4 cup Parmigiano Reggiano Cheese
1/3 cup flat leafs parsley
3 tablespoons chopped fresh chives
2 tablespoons fresh tyme leaves
1 tablespoon OLD BAY Seasoning ( WHAT THE HELL IS THIS? Great question its an American product that is not sold in Canada! So here is what I did a pinch of ginger, nutmeg, paprika, mustard spice and oregano just a pinch of all of them maybe 1/2 teaspoon each)
1 teaspoon garlic powder or granulated garlic
flour
2 larger eggs
Extra Virgin Olive Oil (EVOO)
4 Sole or Tilapi
salt and pepper
lemon wedges

Okay so now you mix all crackers, cheese, parsley, chives, thyme, all spices and transfer to shallow bowl then lay out you flour, egg wash and mixture and dip in order then fry in larger skillet with EVOO

Fries: Super easy for two
2 larger potatoes
salt
pepper
oregano
Garlic powder

Per heat oven to 400Degrees

Dress cut potatoes and cook for 35 mins. Then enjoy the wonderful meal, start the fries about 20 mins before the fish as it only takes about 10 mins for two fish to cook.

So I really liked this dish it was easy and tasty!

Tonight's meal was Spaghettini with Scallop Arrabbiata
OH MY GOODNESS YUM~!
12 12oz oz(340 gr) (340 gr) spaghettini
16 16sea scallopsea scallops, (about 14 oz/400 g)
1/2 1/2tsp tsp(2 mL) (2 mL) salt
2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
2 2oz oz(57 gr) (57 gr) pancetta, coarsely chopped ( I would suggest using real bacon cause this stuff was costly and didn't taste all that great to me for the price I paid)
1 1small onion, chopped
2 2cloves garlic, minced
1/2 1/2tsp tsp(2 mL) (2 mL) hot pepper flakes
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 1can can(19 oz/540 mL) whole tomatoes
2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley

Preparation:

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining sa< cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

Okay so this is out of Canadian Living and man it was easy! And SOOOO GOOD! I would totally make it again!

Any way its late I wasn't at work today cause I was home sick and tomorrow is going to be a long day of returning phone calls and losing my voice I'm sure.

All my love to all those out there.

Night