So glad ya’ll enjoyed the recap of the Charlottesville Winery Tour and Bachelorette festivities from this past weekend!

Such a fun way to spend a weekend for sure 🙂

But by Sunday night, after being away, I wanted nothing more than a nice sit down Sunday meal for The Man and I to enjoy together!

And with the temps starting to (finally) climb, surf n’ turf was all I could think about…

But not just any surf n’ turf, oh no, this surf n’ turf included yet another of the fabulous products from The Gracious Gourmet.

Mango Pineapple Chutney.

With mango, pineapple, onion, red bell pepper, macadamia nuts, coconut, lime, and orange peel…

Tell me what doesn’t scream warm weather about that combo of flavors?! 😛

I also came up with a new side dish recipe last week which I loved, so I was ready to make it again both for The Man to try and also to share with ya’ll!

On the surf n’ turf menu:

Let’s start off with the “surf” shall we?

Does anyone else tend to eat/crave far  more seafood during the warmer months than during the colder months…

Or is that just me? 

Little bitty bay scallops, mixed with some of the mango chutney and cooked fast (4 minutes) in a hot pan with olive oil.

Fresh rockfish from the Chesapeake Bay.

Baked at 450F for about 25 minutes.  Pineapple mango chutney was added to top about 10 minutes into cooking time.

The “turf” was marinated in worcestershire sauce for an hour, then cooked stovetop in a stainless skillet for 4 minutes per side (using canola oil and butter) until medium. 

Seasoned with black pepper too.

The Man was definitely excited about this one 😉

There was also a simple rice pilaf with wild mushrooms & herbs.  These Near East mixes are pretty good.

I hadn’t had one in so long that I had forgotten how much I liked them!

Prepared according to directions.

The final part of the meal was a veggie side dish that I am lovingggg lately, and very excited to share with you.

It just screams “Spring!” to me for some reason?

Spring Peas & Mushrooms w/ Parmesan 

Serves 4  (side dish portions)

  • 1 package sliced baby bella mushrooms
  • 1/2 cup chopped onion (I freeze extras, works great)
  • 1 1/2 cups frozen peas
  • 1/3 cup grated Parm (or more as you like)
  • sea salt & black pepper to taste
  • 1 tblsp olive oil

Start with cooking the mushrooms in olive oil for 5 minutes over medium to medium-high.

They should start to release some moisture at this point.

Then add in the onions for another 5 minutes.  If there is excess liquid, drain some of it off (but keep a bit).

Next go in the frozen peas, another 5-10 minutes or until everything is warmed through.

Season with some salt & pepper too.

Then top with grated Parm, give a quick stir so that the cheese melts, and you’re ready to serve!

The bit of extra liquid will mix with the cheese to make a nice “sauce” to cover the veggies.

I’m lovingggg this side dish right now 🙂

Plus it’s super duper easy, can’t beat that.

Enjoy your Monday friends!

Do you like green peas?  If so, what’s your favorite way to eat them?  I’m on a huge green pea kick right now and would welcome any new recipe ideas! 🙂

Phew it was a hot one today!

Spent the morning doing some Yoga Sculpt on ExerciseTV and some ab work… it was glorious 🙂

Then we headed out to beach, but only lasted about 3 hours in the crazy hot temps!

So instead of frying ourselves for any longer, we went in search for some beach reads & fresh produce, check out the finds!

  • North Carolina tomatoes
  • South Carolina peaches
  • local peppers

Would you believe that all this only came to $7????  Crazy talk, right!?

Then early evening a crazy storm rolled through, well not technically through, because it circled all around us but never actually really hit… ?

Outta control rain, lightening and thunder over the ocean…!

So of course we decided to make a lil’ home video of the whole “situation” 😛


After that was all said and done, it was onto dinner!

But not before cocktail hour, obvi 😉

On the “fresh by the sea” menu tonight we have:

  • scallops, 2 ways
  • baked zucchini fries
  • garden salad
  • fresh 9 grain bread w/ butter

We made the scallops 2 ways, the first being a breaded recipe that I’ve done many times and one that is always a sure hit – so good!

Fresh local scallops, dipped in milk, rolled in seasoned bread crumb and then drizzled w/ a butter & worcestershire (melted) mixture.

This recipe tastes so decadent even though it only uses about 1.5 tblsp butter… this was the fave tonight!

We also gave some scallops, seasoned w/ key lime seasoning,  a saute in some coconut oil (is Fanatic Fam hooked yet??? 😉 it was upon Mom’s request!) until caramelized & perfectly done.

There were also some baked zucchini “fries” made w/ bread crumb, oregano, S&P and an egg – served w/ marinara sauce of course 😀

And a fresh garden salad to round out the meal.

Who needs to go out to eat when they can have meals like this at home?!??!

Alright, well off to enjoy the lingering lightening show out over the water and sip on some more vino… ah vacation, why can’t you last forever 😉

Have a great night everyone!

Hey everyone!  Hope you have all had as lovely of a Saturday as we have 🙂

After I “saw” you last, I went on my merry way to get the grocery shopping done, can’t wait for my meal planning post to come veryyyy soon!

Then I whipped up a quick Greek Salad before picking up JMU bestie Laura from the train station 🙂

  • red leaf lettuce
  • cucumber
  • tomato
  • feta
  • hummus
  • balsamic vinegar
  • black pepper
  • oregano

So fresh and delicious!

We def didn’t go for chocolate Italian water ice round 2 afterwards either… 😉

After that we headed down to see JMU bestie’s new twin boys!  (fyi, there are 4 girls you will hear me refer to as “JMU besties” as they are my main college homegirls!)

Kristine (Mommy) and Grant (baby #1)

Laura and Cole (baby #2)

These boys are absolutely precious!  And so teeny, omg, I love them so much already 😀

I held one too, and if you knew me you would know that that was a very big deal! 

I think The Man may be worried that I’m getting “baby fever” but no worries friends, I think we have some other important things to take care of before all that happens 😉

Grandma was there too so us ladies had a fabulous time just sitting around with the lil’ boys and talkin’ away!

The men did “man stuff” outside obvi, building a gazebo for their back patio.

Sneak attack through the screen door 😛

After a wonderful afternoon we headed back to take Laura to the train station to return home, can’t wait already for her to be back for our Cinco de Mayo par-tayyyyy!

The Man and I must have not gotten enough of our seafood “fix” last night and knew that it had to happen for dinner again tonight (I told you our menu changes as the temps get warmer!)

We stopped by a local seafood market for a few grab-n-go items 🙂

Upon arriving home it was cocktail hour though, a glass of wine was just calling my name (shocker…)

I also prepped up a quick cheese platter with one of today’s purchases

With some grapes to go with, paired wonderfully if I may say so me-self.

Then it was onto the seafood!

Steamed Shrimp w/ Old Bay

Stuffed Clams – whoa good!

Baked Scallops

Which I made myself from the market’s fresh scallops.

  • bread crumb seasoned w/ salt, black pepper, chili powder & old bay
  • plain almond milk
  • fresh lemon juice

Dipped first into the almond milk, then into the bread crumb mixture and placed into a glass baking dish coated with cooking spray.  Topped with a squeeze of fresh lemon juice and a small pat of butter.

Baked at 425F for about 8 minutes or until done, turned once during baking.

Fail proof recipe, these were the best dish of the night!

Steamed Broccoli w/ fresh lemon juice

Seafood dinner essential if you ask me?!

Well we have a movie on the agenda after the busy day today, so time for me to run… 😛

But before I go, don’t forget that you have 2 more days to enter the ThrivNP giveaway

Have a great night everyone 😀