Vanilla-Seared Scallops with Mango, Cherries, and Tomato

From cookplayexplore.com:

1 lb scallops (I used bay scallops in my recipe. Any size will work)
cooking spray
1-2 tbsp unsalted butter
1 vanilla bean or 1 1/2 teaspoons vanilla extract (I used vanilla extract)
1 mango, chopped
1 cup fresh cherries, pitted, and quartered
1 yellow or orange tomato, chopped
freshly ground pepper
sea salt

1.) Rinse scallops and pat dry. Set on several layers of paper towels and put in refrigerator, uncovered, for 30 minutes to allow scallops to dry.

2.) Combine mango, cherries and tomato in a bowl, then set aside.

3. Spray a non-stick pan with cooking spray, set it over to medium-high heat, and add 1 tbsp butter. Either add vanilla extract or split vanilla bean lengthwise and scrape vanilla seeds into the pan.

4.) Season scallops with salt and pepper and set in a single layer in the pan. Cook more than one batch if needed if scallops do not fit liberally in the pan.

5.) Cook scallops 2-3 minutes, until bottom of each scallop is nicely browned and releases easily from the pan. Turn scallops over and cook another two to three minutes. If needing to cook additional batches, add 2nd tbsp butter to pan and continue cooking scallops.

6.) When scallops are finished cooking, arrange cooked scallops on a platter and top with fruit mixture and remaining butter from pan.

7.) Sprinkle lightly with sea salt and serve immediately.

White Chicken Enchiladas

From Joyful Momma's Kitchen:

6-10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced hot green chillies

1 small onion, chopped

1 red pepper, chopped

1 tbsp diced garlic

1/4 tsp pepper

1/4 tsp salt

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. Mix chicken, 1 cup cheese, onion, red pepper, garlic, salt, and pepper.  

3. Place 1/2 cup of mixture on a tortilla, then roll. Place tortilla seam down in pan. 

4. In a sauce pan, melt butter, then stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  

5. Stir in sour cream and chilies. Heat on low so sour cream does not curdle. 

6. Pour over enchiladas and top with remaining cheese.

7. Bake uncovered for about 25-30 minutes, until gently bubbling. Then, broil for 3 minutes to brown the cheese.

Antipasto Skewers

From thehungryhousewife.com

1 7-12oz box of uncooked Cheese Tortellini
1 can Medium pitted Black Olives
1 10oz jar Queen Green Olives
1 container of Bel Gioioso fresh mozzarella pearls
1/4 lb thinly sliced salami
1 small container of pepperoni or (1) 7oz pepperoni stick, sliced thin
1 small bottle (less than 16oz) Newman's Own Balsamic Vinaigrette Dressing
1 small package medium size skewers
1 small package of grape tomatoes

1. Cook tortellini as directed on package.

2. While cooking, cut salami slices in half - making it a half circle. Practice folding the slice in half twice - making it a thin triangular shape.

3. Once tortellini is cooked, rinse, and put into a large gallon Ziploc bag. Add salad dressing to the bag. Close bag tightly and shake very well. Marinade for a few hours (I marinated them overnight and they turned out well).

4. When ready to prepare, drain black olives, green olives, and mozzarella pearls.

5. Add to each Skewer a black olive, tomato, pepperoni slice, mozzarella pearl, green olive, folded salami, and tortellini, as desired. Repeat until ingredients are gone.

6. Place finished skewers into an air tight container and pour over left over dressing (from Ziploc bag). Keep skewers tightly closed and refrigerated until ready to serve.

Makes enough for 6-10 people. I made these for my dad's birthday party and they were fantastic!