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Quick & Tasty: Pasta Salad & Bumble Bee SuperFresh® Salmon Recipe

I am terrible at meal prep. I always start off with great intentions, pinning meal plans, sifting through recipes, buying all my ingredients. I get such pleasure setting out my containers and thinking of how organized and prepared I’ll be, and all the pennies I’ll save because I won’t resort to takeout. Unfortunately, my schedule requires a 5am wakeup call and I often don’t get home until later in the evening – I can pull off a home cooked dinner, but lunches never seem to squeeze into my schedule. I’ve recently taken to preparing larger dinners, that way I can take leftovers for lunch, or relying on quick and tasty recipes that can keep up with my on-the-go lifestyle. One such recipe was inspired by Bumble Bee Tuna’s new SuperFresh® Salmon Fillets.


If you follow me on instagram, you might know that I’m slightly seafood obsessed. I love indulging in a bounty from the sea. My favorite fish to order at restaurants is salmon, as it’s really a challenge to sea (heh!) what flavors a chef chooses to use on this versatile – but tricky – fish. Bumble Bee Tuna’s new SuperFresh® Salmon Fillets already come pre-seasoned and packed with flavor. With their own parchment paper baking pouch, they go from the freezer to the table in as little as 25 minutes – which makes it more than ideal for this quick pasta salad, while you’re making the salad the fish could be in the oven cooking.

BumbleBee Super Fresh

This quick and tasty pasta salad could, ideally, be made in one pot. It relies on fresh veggies like spinach, broccoli, and grape tomatoes, as well as plenty of herbs to pack in flavor – and it’s really customizable to your flavor palate. Don’t like grape tomatoes? Switch them out for asparagus, or grilled zucchini! It’s easy!

Spinach Pasta Salad

I love cooking up fresh spinach, it always amazes me how so much spinach cooks down into so little! Speaking of fresh – one thing I noticed while cooking the SuperFresh® Salmon Fillets is that there was no weird fishy smell at all when I took them out of the freezer. Turns out that because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish. Bumble Bee’s frozen protein has stayed that way from harvest to the oven unlike most of the “fresh” fish you find at the seafood counter. Basically, their fish will be fresh tasting, and fresh smelling.


I prepared the Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil with this pasta salad – they paired so well, especially with the addition of lemon – and made a perfect lunch the next day! The salmon would also be perfect with cajun pasta, or even mixed vegetables and a baked potato. The Bumble Bee SuperFresh® line also features tasty options like Tilapia with Lemon, Pepper, & Herbs; Tilapia with Garlic and Extra Virgin Olive Oil, Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Bumble Bee SuperFresh® Seared Ahi Tuna.


I’m obsessed with how easy this was to cook, and just love the flavor of their salmon – I can’t wait to try the rest of the line! Visit the Bumble Bee SuperFresh® website here for a coupon so you can try these delicious SuperFresh® products for yourself!

Quick & Easy Pasta Salad
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  1. 1 lb. rotini pasta, cooked al dente
  2. 1 cup reserved pasta water
  3. 8 cloves of garlic
  4. 1 medium onion, finely diced
  5. 2 tblsp olive oil
  6. 1 tblsp oregano (dried)
  7. 1 ½ tblsp chopped fresh parsley
  8. 1 tblsp chopped fresh basil
  9. Zest of 1 lemon
  10. 1 tblsp red wine vinegar
  11. Salt & pepper to taste
  12. 1 cup grape tomatoes
  13. 2 cups fresh chopped spinach
  14. 1 cup steamed broccoli florets
  15. Bumble Bee Super Fresh Salmon Fillets (cooked as per directions)
  1. After you’ve cooked your pasta and prepared your ingredients, in a large pot heat up olive oil over medium heat.
  2. Saute onions and garlic until the onions are translucent. Don’t let the garlic burn - if the garlic is browning too quickly, lower the heat. Stir in the fresh chopped spinach, turn off the heat once all the spinach has been cooked.
  3. Add cooked pasta into your spinach, add all other ingredients (oregano, parsley, basil, lemon zest, red wine vinegar, grape tomatoes, and salt & pepper).
  4. Serve alongside your Bumble Bee Super Fresh Salmon Fillets for a filling and tasty meal - and don’t forget to pack some away for lunch the next day!
The NYC Talon
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Recipe: Sweet Chili Garlic Wings

Sweet Chili Garlic Wings Recipe |

I LOVE chicken wings!!! Yes, I admit it, chicken wings are my thing. However, my favorite sort of wings – crispy and dosed in a good amount of great sauce – can be rather high in carbs. While perusing through the interweb looking for a possible alternative to frying and battering I came across a genius idea by the people over at the Serious Eats food lab where they used baking powder on their wings. By some mystical quizzical science that I am not going to pretend I can explain in this post, it turns flabby wings into deliciously crispy wings! No frying! No flour! What is not to love? I mixed the baking powder with my own proprietary seasonings that I will share below (fear not, this is not some list of 16 spices but rather a paltry 4). For those who may worry about any kind of aftertaste left by the baking powder, no worries, I’ve made these two times in the past week and there is no detectable aftertaste. Aluminum free baking powder can definitely be used as well for those with more sensitive palates.

Sweet Chili Garlic Wings Recipe | read more at nyctalon.comSweet Chili Garlic Wings Recipe | read more at
I took this recipe a step further and added a spicy sweet garlic sauce to bring these wings to a whole other level. Trust me these are amazing and delicious, and best of all they’re low in carbs! You can conversely use any kind of sauce including plain ole’ hot sauce as an additional accompaniment to these beauties.

Bon Appetit’!

Sweet Chili Garlic Wings Recipe
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For the Crispy Chicken Wings
  1. 2 lbs of chicken wings separated at the joints
  2. 2 tablespoons baking powder
  3. 1 ½ teaspoons of smoked paprika
  4. 1 ½ teaspoons garlic powder
  5. 1 ½ teaspoons onion powder
  6. ½ teaspoon black pepper
  7. ½ teaspoon salt
For the Spicy Sweet Garlic Sauce
  1. 1 teaspoon sesame oil
  2. 4 cloves of garlic finely minced
  3. 6 tablespoons sugar substitute (I used Splenda)
  4. ¼ cup soy sauce
  5. 2 tablespoons white vinegar
  6. ¼ teaspoon molasses
  7. ¼ teaspoon red pepper flakes
  8. 7 ounces chicken broth (1/2 of a 14.5 oz can)
  9. 2 tablespoons water
  10. 2 tablespoons arrowroot powder
For the wings
  1. Preheat oven to 350. Line cookie sheet with aluminum foil and spray with coconut oil or Pam spray.
  2. Mix dry ingredients in a small bowl. Place wings in a large bowl and sprinkle dry mixture over wings and mix thoroughly with hands. When all wings have been coated in mixture place on prepared cookie sheet. Make sure there is room between wing pieces depending on the size of your cookie sheet you may need to use two.
  3. Place wings in oven at 350 for 15 minutes and then increase heat to 400 and cook for 35 minutes.
For the sauce
  1. Place small saucepot on low heat. Heat sesame oil and sauté minced garlic. When garlic is golden at the edges add soy sauce, white vinegar, chicken broth, molasses and red pepper flakes. When liquid begins to simmer add sugar substitute. In a small cup mix water and arrowroot powder. When the sauce begins to boil add the arrowroot water mixture and stir. Turn off sauce. This makes a lot of sauce so I usually save half, it freezes very well.
  2. Garnish with chopped cilantro and toasted sesame seeds.
  3. Enjoy!
The NYC Talon

Beer Battered Fried Calamari Recipe

I did a post sharing my Fried Calamari Recipe not too long ago, since then I’ve been wrestling with new ways to fry up my favorite seafood. Honestly, they don’t require more than a simple recipe, a little salt, and lemon juice – they’re just that good. But say we’re trying to gild the lily here? Well, then you could always batter them up in a wet beer dredging followed by a dry one and fry to crunchy golden perfection, I mean hypothetically of course!

Amazing crispy Beer Battered Fried Calamari recipe! |

Honestly, I loved my first recipe – it was simple, it was easy but I wondered if I could find a way to add a little more crunch and a touch more color. I figured the best way to do that would do a wet and a dry dredge. My main concern was whether or not the coating would end up soggy because of the oil, or if it would become too heavy – both turned out to be unfounded. I always use peanut oil when I’m frying which has a high smoke point and a neutral taste (it also has a few other positive traits that make it a better choice than lard or shortening) – and it didn’t soak into the crunchy exterior of the calamari. The coating itself fried perfectly in tandem with the calamari – rendering a crunchy outside and a tender calamari inside. Good stuff.

Amazing crispy Beer Battered Fried Calamari recipe! |

The beer did give it really good color too – the former calamari relied primarily on smoked paprika and frying for color. My first recipe is the lighter of the two, but I have to say I like them both equally. The trick to any calamari is not to overwhelm it with flavor, but rather to play up it’s natural texture and flavors with plenty of fresh lemon and lots of fresh chopped parsley – you can always serve it up with a side of red sauce or tartar sauce.

Amazing crispy Beer Battered Fried Calamari recipe! |

How do you serve your calamari! Let me know if you use this recipe and your experience/recommendations in the comments below!

Beer Battered Fried Calamari
Serves 4
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  1. 1lb Calamari
  2. Peanut oil (for frying)
  3. Lemons
  4. Fresh parsley, chopped
For the wet dredge
  1. 1 Cup of Beer
  2. ½ Cup of all-purpose flour
For the dry dredge
  1. ½ Cup of all-purpose flour
  2. 1 Teaspoon of salt
  3. ½ Teaspoon of garlic powder
  4. ½ Teaspoon of smoked paprika
  1. Mix together the beer and flour in a medium sized bowl.
  2. Mix together the dry dredge ingredients in a separate medium sized bowl.
  3. After your calamari has been cleaned and cut into ½ inch rings, dredge the calamari in the wet beer mixture first, followed by the dry flour mixture.
  4. In a small pan, heat your vegetable oil – you want the oil to be about 2.5-3 inches high in the pan. You can test the heat of your oil with a grain of rice or a small piece of calamari. The grain of rice/piece of calamari should go straight to the top of the oil and bubbles should collect around it.
  5. Fry your calamari in batches, being careful not to crowd the pan. Each batch should take two minutes each, as you don’t want to overcook your calamari (which leaves them rubbery and hard). The calamari should be light golden (not dark, like the heavier type found in restaurants).
  6. Set to cool on a paper towel. Garnish with lemon wedges and fresh parsley, and serve while still hot. You can also serve alongside your favorite marinara sauce, cocktail sauce, tartar sauce or garlic aioli.
The NYC Talon

M&M’s® Red Velvet Blondies Recipe!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RedVelvetLove #CollectiveBias


Who needs a boyfriend this Valentines Day when you can have a brownie?! Or, in this case, a blondie! I’m one of those rarities known as a single lady who loves Valentines Day. My little odd family have a VDay tradition where we all choose a name out of a hat and get that person a super special gift and let them know (verbally or via the written word) why they’re so special to you. It’s like secret santa, but with cupid. And while having a special someone is lovely, thanks to my family tradition I’ve always felt like I can have an epic solo Valentines Day so long as I have friends and family who I love, and who love me back. So to celebrate the day of love, I got my hands on M&M’s® Red Velvet candy as well as DOVE® Promises and made a treat worth writing a sonnet about!

Blondies are the blonde cousin of the brownie. Sort of. Essentially, you don’t add cocoa to the mix, the consistency is thicker, and your flavor primarily comes from the brown sugar and vanilla. In all honesty they’re not a far stretch from the standard chocolate chip cookie (assuming you’re adding chocolate morsels of some kind into your blondie). Now, these would be fine without adding chocolate or any other garnishment, but it’s Valentine’s Day and I for one am not opposed to gilding the lily. So when I went to Walmart to pick up those new M&M’s® Red Velvet candies and DOVE® Promises I knew full well that these blondies were going to reach a new height of decadence.

Here’s everything you’ll need:


After mixing all your ingredients together (butter, eggs, sugar, and vanilla first) the batter/dough should have a thick cookie-batter consistency. Then you want to unwrap about 10 DOVE® Promises and roughly chop them, spread the batter on a buttered square brownie pan (I recommend you use aluminum foil), sprinkle the chocolate on top and then add on a fair amount of M&M’s® Red Velvet M&M’s on top. Bake for 15-20 minutes in a 325 degree oven and you’re done!


These sweet M&M’s® Red Velvet Blondies are the ultimate way to say “I love you” – without having to break a sweat. I shared them with a few friends & classmates, as well as my family. The M&M’s® Red Velvet candy add such festive color to these blondies, as well as that hard shell ‘crunch’. I prefer the sweetness of milk chocolate, but you can also or alternately use dark chocolate DOVE® Promises.


M&M’s® Red Velvet Blondies Recipe
Yields 10
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  1. 1 stick (½ cup) of unsalted butter, melted
  2. 1 cup of light brown sugar
  3. 1 egg
  4. 1 tablespoon vanilla
  5. 1 cup of all-purpose flower
  6. 1 bag of DOVE® Promises
  7. 1 bag of M&M’s® Red Velvet M&M’s
  1. Preheat the oven to 325 degrees. In a large mixing bowl, combine the butter, brown sugar, egg, and vanilla. Mix until smooth.
  2. Add in the flour to your butter & sugar mixture, folding it in until it’s just combined.
  3. In a buttered square brownie pan, spread your blondie mix. The mixture should be thick, like cookie dough, so you’ll want to get every last bit.
  4. Roughly chop 10 DOVE® Promises and sprinkle on top along with as many M&M’s® Red Velvet candies as you like.
  5. Put in the oven and bake for 15-20 minutes or until lightly golden along the outermost edges. Cool & enjoy!
The NYC Talon
You can pick up a bag of M&M’s® Red Velvet M&M’s at Walmart – they have a massive Valentine’s Day selection right now!


For more M&M’s® Red Velvet inspiration, be sure to visit the Red Velvet Love Recipes page. Join the #RedVelvetLove Pinterest Party taking place at on Saturday, January 31 at 12:00pm ET for your chance at winning a $1000 Walmart gift card!

Hormel Pepperoni, Mozzarella, & Basil Sub Recipe!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

I often wonder what the contents of my fridge would look like to an outsider. Jars of capers stuffed next to pre-made creme brulee just waiting to be torched. There are some ingredients that have a way quicker turnover rate than others. Among these oft-used items are mozzarella, fresh basil, and Hormel pepperoni – which as it happens are the star ingredients for this tasty Pepperoni Basil Mozzarella Sub recipe.

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

The day I was putting this together I had just come back from a big day of finals and I was absolutely ravenous. I was literally so hungry that my stomach sounded like it was starting its own radio talk show. The downside to being this hungry (besides, you know, being hangry) is that I suddenly develop the patience of an infant. Fortunately, this sandwich is super quick and easy to make – a short time was enough time to put these together, take photos, and avoid my stomach growlings from being the source of any further embarrassment – which in my book equals a recipe for success!

Layer in plenty of pepperoni

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |


1 Baguette/Sub/Hoagie

1 Bunch of freshly clean & dried basil

1 lb of Mozzarella, sliced

1 Pkg of Hormel Original Pepperoni

¼ Cup Balsamic Vinegar

1 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

1 Bunch of Spring Mix Lettuce or Arugula

You start off with a solid sub (or baguette) and layer in your pepperoni, mozzarella, and basil. Slide this in the oven for about 15 minutes or until your cheese is all melty. Now, you could always douse your sandwich with balsamic vinegar however this tends to make the bread soggy – so I recommend you throw together this simple vinaigrette, toss it in some of your favorite salad greens (I prefer mixed greens or arugula) and slide it in between your sandwich for loads of flavor and none of the mess.

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

Hormel Pepperoni is my favorite because it has bold flavor that goes so well with the creaminess of the mozzarella, and sweetness of the balsamic vinegar. I’ve made these for my family and they love them – they’re perfect for cold evenings, and also make great lunches.

If you’re dying to put together your own sub or if you have your own pepperoni recipe ideas then you’re going to want to jump on this – right now thanks to Hormel you can Save $1.00 on the purchase of any two (2) HORMEL® Pepperoni packages! Click here to print them out while they last!

Join Me at the #VivaLaMorena Recipe Party on Pinterest!



Are you a connoisseur of Mexican cuisine? Whether part of your heritage or a new menu avenue you’d like to explore, join us for the #VivaLaMorena Pinterest Party!  We’ll be celebrating the flavors of Mexican meals, your recipes made better with quality, authentic Mexican products like La Morena!

To add a flavorful twist , when you join the party and chat with us on Saturday, November 15th at 12pm ET, we’ll let you in on a not so little secret, a $1000 secret, in fact!  We’ll be announcing the #VivaLaMorena Sweepstakes that you won’t want to miss because the grand prize is a $1000 pre-paid Visa card!  Shhhh, we’ll be unveiling a secret code during the chat for you to use for a second chance to win big!


  1. Meet hosts Candy, Jenetta, Maggie, and Krista
  2. Hosts will add Pins with questions to the #VivaLaMorena Pinterest Party Board
  3. Chat with us by commenting on the Pins.
  4. Find new Pins and conversations throughout Party by refreshing the Board.
  5. Find something you’d love to try – save it by Re-Pinning to your Boards!
  6. Watch for the Secret Code which will only be available during the party!

Can’t wait to join in the fun? 

Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Pasta with Scallops, Tomato, Basil

Pasta has always been my favorite blank canvas food. It allows for so much creativity in the kitchen. One of my favorite ways to eat pasta is with my family’s homemade Sunday Sauce (sometimes called gravy), it’s a heavy sauce that is as full of flavor as it is with love. However, a simple recipe – like this Pasta with Scallops, Cherry Tomatoes, and Basil one – sometimes is just what you need, it doesn’t take long and is filling and flavorful!

I made this sometime on a lazy day this past July, it features my favorite ingredients – basil, tomatoes, scallops, and – of course – garlic! I also recommend you serve with some pecorino romano on the side – I don’t mention it in the recipe, as that sort of something my family does with all pasta’s ;)

Pasta with Scallops, Cherry Tomatoes, and Basil
Serves 6
A tasty comfort meal, that's perfect for any day of the week!
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  1. 25 Grape tomatoes, sliced lengthwise down the middle
  2. 1 Tsp of salt
  3. 1/2 Cup of basil, chiffonade
  4. 1/4 Cup olive oil
  5. 1 Shallot, diced
  6. 4 Cloves of garlic, minced
  7. 2lbs Small scallops
  8. 1 Package of your favorite spaghetti (or angel hair), cooked according to the directions on the package
  1. Brill a large pot of water to a boil, cook your pasta according to your preference or just by following the directions on the box of pasta. While your pasta is boiling prep your ingredients.
  2. In a large saute pan heat the olive oil at medium heat, add the diced shallots and cook until translucent. Add the garlic and cook for about a minute more, then add your sliced grape tomatoes and basil, cooking for about 4 to 5 minutes. Add the scallops and reduce heat to low. Turn off the heat once the scallops have cooked – this should usually (in my experience) take anywhere from 4 to 6 minutes, it’s important to keep an eye on your scallops as you don’t want to overcook them.
  3. Once the pasta has cooked (preferably when it’s al dente), drain and return to it’s pot. Mix in the scallop mixture and add salt, serve and enjoy!
The NYC Talon

Recipe: Strawberry Shortcake Dessert Milkshake

Recipe: Strawberry Shortcake Dessert Milkshake


If you’ve been following along then you probably know this already, but, back in July I attended Blogger Bash – an amazing, small but powerful conference that featured an impressive array of brands and equally impressive social media influencers. It was amazing and just so much fun that I still haven’t even gone through all my pictures. One of the fantastic Blogger Bash sponsors who hosted a hugely popular lunch was Johnny Rockets! I’ve been to Johnny Rockets a handful of times, always with friends, and have always always always ordered one of their milkshakes. If you’ve been to Johnny Rockets then you know, you just don’t go there and not have a shake.


Inspired, my family and I sat down and brainstormed what kind of milkshake we’d most like to have. After countless ideas cooked up and shot down, we finally decided that a Strawberry Shortcake Dessert Milkshake was the way to go – and here it is!

I do hope you enjoy this, it really is so delicious I’ve been dreaming of making another batch since we had these! Everyone loved these, I served them in mini mason jar glasses, so I’d say this recipe serves about 3-4, and can be easily doubled if need be!


Strawberry Shortcake Dessert Milkshake
Serves 4
A refreshingly decadent Strawberry Shortcake milkshake - we serve ours as a dessert or alongside burgers (or veggie burgers) and sweet potato fries!
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  1. 10 Strawberries, rinsed and removed of stems
  2. 1/2 Tsp of Lemon Juice
  3. 1 Pint of Vanilla Bean Ice Cream
  4. 1/3 Cup of Milk
  5. 5 Gram Crackers
  6. 7 Oreo Cookies
  7. 4 Tablespoons of Butter
  1. Puree all of the strawberries and lemon juice in a food processor, set aside.
  2. Place your gram crackers into a sandwich bag, once sealed use the end of a heavy object and crush the crackers until they are very fine crumbs. After removing the filling from your Oreos (or other brand chocolate sandwich cookies), also place them in a sandwich bag, seal, and crush into fine crumbs as well.
  3. In a small pot, melt 4 tablespoons of unsalted butter. Mix two tablespoons with the gram cracker mix, and the other two tablespoons separately with the chocolate cookie mix. The butter is key here as it really gives the milkshake great flavor.
  4. In the cups you plan on serving with, layer in a thin layer of either (or both!) gram cracker or chocolate cookie mixture. Then layer in a thicker layer of your strawberry puree.
  5. Using a blender, blend together 1 pint of vanilla bean ice cream and 1/3 cup of milk. You can get creative and blend in other ingredients like more strawberries or vanilla in here if you like. Once smooth (but still thick – you don’t want to over-mix), layer over your strawberry & gram crackers and that’s it! Garnish with gram cracker crumbs or whipped cream and you’re done – enjoy!
The NYC Talon

Recipe: Scallops in Lemon Vermouth Butter Sauce

Easy Scallops Recipe, Scallops, Recipe

I’ve loved scallops for as long as I can remember – in fact that goes for most seafood. I like to blame my mom for this, she introduced me to the best food early on in life and I never looked back. Because of this early intro to seafood, I’ve had quite a while to explore how to cook and consume them. My most favorite scallop recipe has to be this one, the lemony butter sauce with most definitely have you licking your plate and the scallops turn out tender and delicious.

Scallops, Lemon, Butter, VermouthScallops-in-Lemon-Butter-Vermouth-Sauce
This easy recipe makes for a great birthday or date night meal – I tend to think these size scallops make for “special” meals because they are rather expensive (I picked up four for about $15 at Whole Foods), however you could always try the recipe with the more affordable smaller scallops and just coat them entirely before frying them. You can serve these with yellow rice and salad, or creamy mashed potatoes and steamed veggies, or crusty bread – whatever you like best.

Scallops in Lemon Vermouth Butter Sauce
Serves 2
Probably one of most favorite dishes, serve these scallops alongside mashed potatoes or even pasta! It's amazing!
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  1. 5 Tablespoons of Unsalted Butter
  2. 4-8 Large Scallops
  3. 1 1/2 Cups of Breadcrumbs
  4. 2 Cups of Vermouth
  5. 3 Tablespoons of Chopped Fresh Parsley
  6. Juice of 1 Lemon
  1. Take your scallops and coat both sides with breadcrumbs. I prefer to use Italian style breadcrumbs, but plain works just as well too.
  2. In a small skillet melt two tablespoons of butter, and fry your scallops at medium heat until golden brown on both sides. To ensure your scallops are not overcooked I usually remove the scallops from the heat right when they’re about to be cooked through.
  3. After you’ve removed the scallops from the pan, add the remaining three tablespoons of butter, 2 cups of Vermouth, and juice from the lemon. Stir and allow to simmer for about 4 to 5 minutes. Stir in two tablespoons of chopped fresh parsley, reserving the third tablespoon for garnish.
  4. Serve your scallops, pour the sauce over them, garnish with a sprinkle of fresh parsley, and enjoy!
The NYC Talon

Recipe: Five Minute Half-Sour Pickles


I’ve loved pickles ever since I was a kid – in fact I loved them so much that close family members knew that spare pickle spears (the ones you get with a burger and such) were to be immediately surrendered to me. I could eat them all day – in fact, one summer not too long ago I bought a massive jar and finished the entire thing off while watching black & white films with my sister. I probably should have died from salt intake, but boy is it amazing what the human body puts up with!

homemade, half-sour, pickles, recipe

Here’s a super simple, easy recipe for half-sour pickles. Now I’m a mostly indiscriminate pickle lover except for one type – those sweet butter kind. I hate ‘em. Which is why you’ll never catch me makin’ them. Now these, they’re not like normal salty green hamburger pickles – the garlic flavor really gives them this mouthwatering freshness and bite! They go great with burgers and sandwiches, as well as all by themselves. But seriously, this recipe is so easy that you’re going to love impressing people with your “home-made pickles” – they’ll think you’re a culinary genius!

pickles, pickle recipe, easy pickle recipe

Five Minute Half-Sour Pickles
Super simple, super quick pickles. Perfect for parties, BBQ's, or last minute pickle cravings!
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  1. 3 Kirby Cucumbers*
  2. 3 Cloves of Garlic, thoroughly smashed
  3. 1/4 Cup of White Vinegar
  4. 1 Tablespoon of Sugar
  5. 1/2 Cup of Water
  6. Pinch of salt
  1. Slice up those kirby cucumbers to ideal pickle size – you can do spears or the normal “chip” shape. Pop them in a glass heat-safe bowl or cup – something that they’ll fit comfortably in – then take your vinegar and pour it on top of your cucumbers.
  2. In a small pot or pan, combine your water, sugar, pinch of salt and 3 smashed garlic cloves. Once the mixture begins to boil remove from heat and pour it over your cucumber/pickle mixture.
  3. Five minutes is enough time for your cucumber slices to absorb all that flavor and emerge as tasty pickles! Take them to BBQ’s, picnics, and the next time you have an insatiable craving!
  1. * The recipe should turn out the same if you use normal or hot house or “English” cucumbers, in case you can’t get a hold of kirby.
The NYC Talon