Recipe(tried): Our Sunday Night Meal... Pan Seared Scallops in Cream Sauce, Italian Breaded Chicken Breasts with Creamed Spinach, Banana Pudding Trifle Bowl

Hi Everyone,

Ooooh I've got so many good recipes to post and it is a good thing that it is raining because it gives me the time to be here! I have made several goodies that really deserve sharing with others. One in particular I have made twice: a neighbor of my Mom's gave her a chunk of homemade marbled cake and I had to get the recipe!! It is just awesome!! Another one is a Pesto Pasta Salad and another one is the best Banana Bread recipe I have come across in a long while!! I will post those soon along with some stories.

This Sunday was very quiet around here even though it was Father's Day. The menu was easy and relaxed; Scallops in Cream Sauce, Pan Fried Breast of Chicken with Creamed Spinach and Old Fashioned Banana Pudding Trifle for the King!

Here are the recipes:

Pan Seared Scallops in Cream Sauce

serves 2

1 lb. of bay scallops
2 T. butter
1/2 pint heavy cream
1/2 c. grated Parmesan Cheese
dash of McCormick's Montreal Seasoning
1 T. white wine

Heat a small skillet over medium heat and melt the butter, when it begins to sizzle, throw in the scallops and McCormick;s Seasoning and sear each side well. Splash on the wine and stir well. When done, add the cream and the parmesan cheese and stir well, lower heat to low and simmer for 5 minutes. Serve over pasta or you can toss with 8 oz. pasta like I did and serve.

Italian Breaded Chicken Breasts with Creamed Spinach

serves 2

1 boneless, skinless chicken breast, butterflied
1/2 c. Italian Bread Crumbs
salt and pepper to taste
10 oz. frozen creamed spinach
oil spray for skillet

Season the breasts with salt and pepper and garlic salt, dredge thru the bread crumbs and put in a hot skillet that has been sprayed with oil. Brown both sides. Set the breasts to the side of the skillet, in the same skillet place the frozen spinach and leat it heat up that was as you break it up. When spinach is nice and bubbly, it is ready to serve.

Serve the chicken alongside the pasta with scallops and top the pasta with some of the hot spinach mixture. Delicious!!

Enjoy!!

Banana Pudding Trifle Bowl

This is a real rich version of Banana Pudding but one you won't forget. It's a killer!!!

8 oz. cream cheese
1 1/2 pints half and half
6 bananas
2 3 oz. boxes French Vanilla Instant Pudding
12 oz. Cool Whip
1 can condensed milk
2 boxes vanilla wafers

Beat the cream cheese well, add the condensed milk and beat well. Add half and half slowly til well incorporated. Add the pudding mixes and beat well. Fold in by hand the Cool Whip. Try not to eat the custard please!!

In a trifle glass bowl layer:

wafers /sliced bananas/custard mixture
Repeat layering til done.
Refrigerate overnite for best taste.