Saalf Life

  Lemon Garlic Spaghetti with Seared Scallops Bright, garlicky, and packed with briny depth from capers and white wine, this lemon spaghetti gets topped with golden seared scallops for an easy weeknight dish that feels a little special. Finish it with your choice of crunchy breadcrumb topping for extra texture. Ingredients 12 oz sea scallops, patted dry 2 tbsp all-purpose flour 8 oz spaghetti 3 tbsp olive oil 2 tbsp butter 1 shallot(or ¼ cup red onion), finely diced 4 garlic cloves, minced 1/2 tsp crushed red pepper flakes 1/2 cup dry white wine 1 cup chicken broth 1-2 lemons, zested and juiced 2-3 tbsp capers, drained 1/3 cup fresh parsley, chopped Kosher salt and fresh ground pepper to taste Instructions Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1 cup pasta water before draining. Prep the scallops: Season the s...

Air Fryer Chicken Tenders Ingredients 1.5 lb boneless chicken breast, cut into tenders 1 tbsp olive oil 1/2 cup plain breadcrumbs 1/2 tsp smoked paprika 1/2 tsp ancho chili powder 1/2 tsp ground black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp cayenne pepper 1/2 tsp kosher salt Method Prep the chicken Cut the chicken breast into evenly sized tenders so every piece cooks at the same rate. Toss in oil Place the tenders in a large bowl and toss with the olive oil until evenly coated — this is what the breadcrumbs will cling to. Mix the breading In a shallow bowl, combine the breadcrumbs, smoked paprika, ancho chili powder, black pepper, garlic powder, onion powder, cayenne, and salt. Stir until the spices are evenly distributed. Dredge the tender...

  Baked Spinach Dip (Oven or Kamado)  This baked spinach dip keeps all the creamy, cheesy comfort of the classic party favorite while leaning lighter — extra spinach and about half the usual cream cheese, with no yogurt needed. This smaller batch is sized for 4 servings, perfect for a low-key night in. Bake it in the oven or right on your Kamado over indirect heat for a bubbly, golden top. Ingredients 10 oz frozen chopped spinach, thawed and squeezed dry 4 oz cream cheese, softened ¼ cup mayonnaise 3 tbsp grated Parmesan cheese ¼ cup shredded mozzarella, divided 2 tbsp green onion, finely chopped 2-3 garlic cloves, minced ¼ tsp onion powder ¼ tsp kosher salt ⅛ tsp black pepper Pinch red pepper flakes  Juice of 1/2 lemon ½ cup canned artichoke hearts, drained and chopped  Instructions Prep the spinach and preheat. Make sure the spinach is squeezed very dry, removing as much excess water as possible. Preheat your oven to 375°F (19...

  Bacon Caesar Burgers This one started as a "what if I put a salad on a burger" idea and turned into one of my favorite things I've grilled all year. You get the smoky char of an 80/20 patty off a hot charcoal grill, crispy oven-baked bacon, and a cold, garlicky Caesar salad piled right on top — all stacked between a buttered, toasted Martin's bun. The dressing goes on the bottom bun too, so every bite from the first one has that Caesar flavor running through it. Why This Recipe Works 80/20 ground beef keeps the patties juicy over direct charcoal heat, and 1/4 pound per burger cooks through in the same 4-5 minutes per side. Blackened Saskatchewan Rub adds a peppery, savory crust to the patties that stands up to the bold Caesar dressing. Baking the bacon in the oven gives you evenly crispy slices without babysitting a pan, and frees up the grill for the patties and buns. Tossing the romaine in dressing right before building the burger keeps the salad c...

These Baked Coconut Shrimp with Pineapple Chili Sauce are crispy, golden, and ready in under 20 minutes — no deep fryer required. The shrimp get a coconut-panko crust with a hit of smoked paprika, then bake up perfectly crunchy in the oven. Dunked in pineapple chili sauce, this is a weeknight dinner or party appetizer that never lasts long on the plate. This recipe is adapted from Tieghan Gerard's Half Baked Harvest cookbook, Every Day , with the pineapple chili sauce adapted from her blog . I halved the recipe for a smaller batch, used a mix of sweetened and unsweetened coconut instead of all unsweetened, and kept the sauce simple by leaving out the ketchup, basil, and cilantro. Full notes on my tweaks are below. Why This Recipe Works Baked, not fried — a hot oven and a light spray of olive oil get the coconut crust crispy without a pot of hot oil. Sweet and unsweetened coconut, half and half — this balances the sweetness of the crust so it doesn't overpower the ...

Garlic Butter Brussels Sprouts with Lemon Aioli This one's inspired by a recipe for Garlic Butter Brussels Sprouts with Lemon Aioli from  Half Baked Harvest 's Every Day Cookbook , one of those side dishes that steals the show every time it hits the table. I made a few tweaks to fit how we eat at home: the bacon gets cooked separately in the oven first for extra crunch, there's an extra clove of garlic in the butter because more is always better, and the aioli is a little lighter on the mayo so the lemon and garlic can really come through. If you've been on the fence about Brussels sprouts, this is the recipe that changes minds. Deeply caramelized, tossed in garlic butter and crispy bacon, then dipped into a bright, garlicky, smoky aioli — it's rich without being heavy, and it disappears fast. Why This Recipe Works Cutting the bacon separately means it actually gets crispy instead of steaming under the sprouts as they roast. Roasting cut-side down f...