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	<title>A Taste of Paradise</title>
	<link>http://www.mycookingblog.com/1-sandi.php</link>
	<description></description>
	<language>en</language>
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	<pubDate>Wed, 27 Feb 2008 10:04:29 +0000</pubDate>
	<managingEditor>admin@mycookingblog.com</managingEditor>
	<webMaster>admin@mycookingblog.com</webMaster>
    <item>
      <title><![CDATA[Spicy Sea Scallops]]></title>
      <description><![CDATA[     Juice of one lemon
     Juice of one lime
3 tablespoons Vegetable oil
1/4 cup Dry white wine
1/4 teaspoon Ground cumin
1/4 teaspoon Chili powder
1/4 teaspoon Onion powder
1/4 teaspoon Ground coriander
1/8 teaspoon Garlic powder
1/8 teaspoon Ground oregano
1/8 teaspoon Cayenne pepper
    Pinch Salt
1 1/2 pounds Large fresh sea scallops
1 cup Prepared tomatillo sauce
1/3  cup Chilled butter -- cut into three or four pieces
1/2  cup Diced tomato (any variety)

]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/11405/Spicy-Sea-Scallops</link>
      <pubDate>Sun, 15 Apr 2007 18:42:13 +0000</pubDate>
      <category>Main Course:  Seafood</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/11405/Spicy-Sea-Scallops#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Southwestern Scallops]]></title>
      <description><![CDATA[1 each red, yellow and green bell pepper, cut into thin rings
1/4 cup olive oil
2 cloves garlic, minced
1 cup chunky-style salsa
1 lb. bay scallops, rinsed and drained
1 Tbsp. grated lemon rind
6 oz Sargento Fancy Monterey Jack Shredded Cheese
Lemon slices and fresh cilantro sprigs, for garnish]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/11404/Southwestern-Scallops</link>
      <pubDate>Sun, 15 Apr 2007 18:36:54 +0000</pubDate>
      <category>Main Course:  Seafood</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/11404/Southwestern-Scallops#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Shrimp and Scallops Mornay]]></title>
      <description><![CDATA[1  cup butter or margarine, divided
1/4  cup minced shallots
2  (8-ounce) packages fresh mushrooms, sliced
1  tablespoon lemon juice
1 1/2  pounds unpeeled, large fresh shrimp
1 1/2  pounds sea scallops
2 1/2  cups half-and-half
1/3  cup all-purpose flour
2/3  cup grated Parmesan cheese
3  tablespoons dry sherry
1  teaspoon Dijon mustard
Pinch of ground nutmeg
1/2  teaspoon salt
1/4  teaspoon ground white pepper
2/3  cup shredded Swiss cheese]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/11403/Shrimp-and-Scallops-Mornay</link>
      <pubDate>Sun, 15 Apr 2007 18:35:17 +0000</pubDate>
      <category>Main Course:  Seafood</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/11403/Shrimp-and-Scallops-Mornay#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Bacon-Wrapped Scallops With Orange-Honey Sauce]]></title>
      <description><![CDATA[1  small onion, diced
2  garlic cloves, minced
1/2  cup olive oil
1/2  teaspoon sugar
1/2  teaspoon ground red pepper
1/4  teaspoon dried oregano
2  pounds sea scallops
12  bacon slices, cut in half

Orange-Honey Sauce:
1  tablespoon cornstarch
3/4  cup chicken broth
1/3  cup orange juice concentrate
1/4  cup honey
2  tablespoons apple cider vinegar
1  tablespoon Dijon mustard
1/2  teaspoon dried tarragon
]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/11402/BaconWrapped-Scallops-With-OrangeHoney-Sauce</link>
      <pubDate>Sun, 15 Apr 2007 18:34:07 +0000</pubDate>
      <category>Main Course:  Seafood</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/11402/BaconWrapped-Scallops-With-OrangeHoney-Sauce#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Vanilla Bean Ice Cream]]></title>
      <description><![CDATA[2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/11398/Vanilla-Bean-Ice-Cream</link>
      <pubDate>Sun, 15 Apr 2007 15:00:17 +0000</pubDate>
      <category>Dessert: Ice Cream, Sorbets &amp; Frozen Yogurt</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/11398/Vanilla-Bean-Ice-Cream#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Almond Macaroon Brownies]]></title>
      <description><![CDATA[3 oz cream cheese
6 T butter or margarine
3/4 c  sugar
3    eggs
1/2 c  flour
1 T flour
1 2/3 c  flaked coconut
1 c  whole blanched almonds
6 oz semisweet chocolate
1/2 ts vanilla
1/2 ts baking powder
1/4 ts salt]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/9234/Almond-Macaroon-Brownies</link>
      <pubDate>Mon, 26 Mar 2007 22:00:00 +0000</pubDate>
      <category>Dessert:  Cookies &amp; Brownies</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/9234/Almond-Macaroon-Brownies#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Wolfgang's Famous Asian Chicken Salad]]></title>
      <description><![CDATA[CHINESE MUSTARD VINAIGRETTE:
2 tsp dry Chinese or English (Coleman's) mustard 
1/4 cup rice wine vinegar 
1 tsp soy sauce 
2 Tbs light sesame oil
2 Tbs peanut oil - (to 3) 
     Salt, to taste
     Freshly-ground black pepper, to taste 

CHICKEN SALAD:
1 chicken - (about 3 lbs), cavity filled with finely-diced celery, carrot,  onion, garlic, bay leaf,   thyme, salt and pepper

2 oz unsalted butter, melted 
2 small Napa cabbage heads - (or 1 medium) 
1 cup romaine lettuce in 1/4&quot; julienne strips ]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/10030/Wolfgangs-Famous-Asian-Chicken-Salad</link>
      <pubDate>Mon, 26 Mar 2007 22:00:00 +0000</pubDate>
      <category>Salad: Chicken &amp; Turkey</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/10030/Wolfgangs-Famous-Asian-Chicken-Salad#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Chicken Salad With Avocado, Corn And Tomato]]></title>
      <description><![CDATA[1/4 cup Olive oil, plus 	
2 Tbs Olive oil 	
2 Tbs Balsamic vinegar 	
1 lb Boneless skinless chicken breast, poached, diced 	
1 cup Fresh corn kernels 	
1 1/2 cups Peeled, seeded diced ripe tomatoes 	
1/2 cup Diced green bell pepper 	
1 Garlic clove, minced 	
2 Scallions, thinly sliced 	
10 Basil leaves, thinly sliced 	
     Salt, to taste 	
      Freshly-ground black pepper, to taste 	
1 pinch Cayenne pepper 	
2 Avocados (preferably Haas or California) 	
2 Lemons, halved crosswise 	
]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/9952/Chicken-Salad-With-Avocado-Corn-And-Tomato</link>
      <pubDate>Mon, 26 Mar 2007 22:00:00 +0000</pubDate>
      <category>Salad: Chicken &amp; Turkey</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/9952/Chicken-Salad-With-Avocado-Corn-And-Tomato#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Apple And Walnut Chicken Salad]]></title>
      <description><![CDATA[3 whole Chicken breasts - (about 1 lb each) 	
2 Tart green apples, cored, peeled, and cut into 1/2&quot; slices 	
2 Tbs Fresh lemon juice 	
2/3 cup Chopped pitted dates 	
1 cup Finely chopped celery, (use inner stalks) 	
     Salt, to taste 	
     Black pepper, freshly ground, to taste 	
1/2 cup Chopped toasted walnuts 	

POACHING LIQUID:
4 cups Basic Chicken Stock
1 Celery leaf 	
1 Parsley sprig 	
1 pinch Salt 	
1 Tbs Fresh lemon juice 	

DRESSING:
1/3 cup Sour cream 	
1/3 cup Mayonnaise 	
2 Tbs Fr]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/9985/Apple-And-Walnut-Chicken-Salad</link>
      <pubDate>Mon, 26 Mar 2007 22:00:00 +0000</pubDate>
      <category>Salad: Chicken &amp; Turkey</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/9985/Apple-And-Walnut-Chicken-Salad#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Applebee's Aztec Chicken Salad]]></title>
      <description><![CDATA[3/4 lb boneless skinless fresh chicken breast 	
     Chipotle Rub from specialty store, to taste 	
1 oz vegetable oil 	
1 lb chopped salad greens, washed (Romaine, Iceberg, ect.) 	
2 oz red bell pepper, cut 1/4&quot; dice 	
2 oz green bell pepper, cut 1/4&quot; dice 	
2 oz red onions, cut 1/4&quot; dice 	
2 oz corn kernels fresh or thawed frozen 	
2 oz celery, cut 1/4&quot; dice 	
2 oz black beans, drained, rinsed  (1/8 of a 15-oz can) 	
2 cups tri-color corn tortilla strips (or crushed chips) 	
]]></description>
      <link>http://www.mycookingblog.com/post/1-sandi/9986/Applebees-Aztec-Chicken-Salad</link>
      <pubDate>Mon, 26 Mar 2007 22:00:00 +0000</pubDate>
      <category>Salad: Chicken &amp; Turkey</category>
      <comments>http://www.mycookingblog.com/post/1-sandi/9986/Applebees-Aztec-Chicken-Salad#cmt</comments>
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