Honey-Mustard Chicken with Roasted Red Potatoes

• 4 each (6 oz) boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 Tablespoon Mrs Dash Garlic and Herb seasoning
• Freshly ground pepper
• 1/4 cup Dijon mustard
• 2 Tablespoons honey
• 1 minced shallot
• 4 cloves minced garlic
• 1 Tablespoon minced fresh thyme or 1/2 teaspoon dried
• 1 pound small red potatoes, cut in half
• Olive oil

1. Preheat oven to 375 degrees
2. Sprinkle chicken with 1/4 teaspoon salt, pepper and Mrs Dash seasoning.  Place in 13x9-in baking dish. Combine homey, mustard, garlic, thyme and shallots to form a paste.  Spread over chicken.
3. Add potatoes to pan and brush on olive oil.  Sprinkle potatoes with 1/4 teaspoon salt and pepper.
4. Bake for about 50 minutes, stirring potatoes once, until tender and chicken is fully cooked.

Pink Diamond Bellini

• Champagne
• Peach Mignon (Peach liqueur)
• splash of Chambord liqueur

Mix and taste Champagne, Peach Mignon and Chambord to taste or until you pass out, whichever comes first.

Scallops with Mushrooms and Spinach

• 20 sea scallops (2#)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 2-3 cloves of garlic minced
• 1/2 cup finely ground walnuts
• 1/4 cup whole-wheat flour
• 2-3 Tablespoons olive oil
• 1/4 cup unsalted butter (1/2 stick)
• 1 cup shallots
• 8 oz cremini mushrooms, thickly sliced (3 cups)
• 1/2 cup dry white wine
• 8 oz fresh baby spinach
• 1/4 teaspoon Mrs Dash Original Seasoning
• Shaved Parmesan cheese\Lemon slices for garnish

Preheat oven to 275 F.

Pat scallops dry with paper towel. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.  In a medium bowl, mix together walnuts, Mrs Dash Original Seasoning and flour. Add scallops a few at a time and toss to coat.  Shake to remove excess flour.

Heat 2 Tablespoons olive oil in large skillet.  Add the garlic and saute without burning them for about 1 minute. Add 1/2 half of the scallops and saute without moving them until browned (about 3 minutes). Turn scallops and cook about 2 minutes more.  Transfer to heat-proof platter and keep them warm in the oven.  Saute the remaining scallops and add them to the platter.  Continue to bake for 5-8 minutes or until the scallops are opaque.

Meanwhile, melt butter in same skillet and add shallots and mushrooms.  Cook and stir 4-5 minutes or until tender.  Remove from heat.  Add white wine and return to heat and bring to a boil.  Reduce heat and boil gently for 2 minutes, stirring with a wooden spoon to loosen brown bits on bottom of skillet.

Gradually add spinach, toss to wilt each handful before adding more.  When all the spinach is wilted, season to taste.  Serve spinach as a base for the scallops and top each serving with Parmesan cheese.  Garnish with lemon slices.

Adapted from traditionalhome.com