DiFalco Recipes

Garlic Butter Baked Scallops 🍋

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.

Prep Time: 10 mins | Total Time: 22 mins | Servings: 4

• Paprika
• Garlic powder
• Black pepper
• Dried thyme

Dab chicken dry.

Rub the chicken thighs down with light olive oil.

Apply ingredients to both sides of the chicken to your taste.

Place chicken on a cooking rack.

Bake at four hundred and twenty five degrees for 30 to 40 minutes or until the chicken reaches the appropriate temperature of 165.

Then broil on high for about 2 minutes.

1 pound chicken breast or thighs chopped into 1″ pieces
salt + pepper
1 tablespoon coconut oil
2 zucchinis chopped
1 red bell pepper sliced
1 bunch green onions sliced
1 yellow onion sliced
1 teaspoon fresh ginger peeled and chopped
2 cloves of garlic grated or finely minced
2 tablespoons red thai curry paste or more to taste
1 13.5-ounce can full fat coconut milk
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

INSTRUCTIONS

Heat a cast iron skillet over medium heat.

Pat the chopped 1 lb chicken breast or thighs dry and season with salt + pepper.

When the skillet is warm, add 1 Tbsp coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.

With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
(2 zucchinis,1 red bell pepper,1 bunch green onions,1 yellow onion)

Add the 2 cloves minced garlic and 1 tsp grated ginger, cook for 30 seconds until fragrant.

Return the cooked chicken to the skillet. Add in the 2 Tbsps red thai curry paste and (13.5 oz) can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.

Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Notes
Pro Tip: For keto, I always choose canned, unsweetened full-fat coconut milk. Avoid coconut creamer or boxed milk – they often sneak in sugar and don’t give the same creamy texture.
Ingredient Swap: You can use shrimp, sliced turkey, ground pork, or even tofu to make this curry suit your preferences or dietary needs.
Veggies: Mix and match based on what’s in your fridge – broccoli, mushrooms, spinach, green beans, kale, or squash all work.
Spice Level: This version is mild enough for kids. Add Thai chiles or extra red pepper flakes if you want heat.
Whole30 Tip: Check labels to ensure your curry paste and coconut milk are compliant.
Meal Prep Friendly: Stores beautifully for up to 5 days in the fridge.
Nutrition
Calories: 358 | Total Carbs: 9.9g | Protein: 16.8g | Fat: 29.3g | Fiber: 2.2g | Net Carbs: 8g

 

🍽️ Recipe Card: Fire Ladder Chicken (Gluten-Free)

Overview

A wok-seared chicken stir-fry with garlic, ginger, and a glossy chili sauce.
Allergen-friendly: No peanuts, eggs, peas, or gluten.
Spice Scale: Adjustable from mild (1) to fiery (10).
Vegetable Module: Choose crisp + tender + umami for balance.

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Ingredients (Serves 3–4)

Protein

• 1 lb chicken thighs or breast, thinly sliced

Aromatics

• 4 cloves garlic, minced

• 1 tbsp ginger, minced

• Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

Vegetables (Pick 1–2 from each category)

• Crisp: broccoli florets, baby corn, snow peas (if allowed), bell pepper, zucchini

• Tender/Leafy: bok choy, napa cabbage, spinach, choy sum

• Umami/Depth: shiitake mushrooms, king oyster mushrooms, button mushrooms, daikon radish

Sauce (Gluten-Free)

• 3 tbsp tamari (soy sauce alternative)

• 1 tbsp rice vinegar

• 1 tbsp chili paste (or chili crisp if gluten-free)

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

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Spice Scale Control 🌶️

• Level 1–3: ½ tsp chili paste, no chili oil

• Level 4–6: 1 tbsp chili paste, drizzle 1 tsp chili oil

• Level 7–10: 2 tbsp chili paste, 2 tsp chili oil, add dried chilies or Sichuan peppercorns

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Method

1. Marinate chicken: Toss slices with 1 tbsp tamari and cornstarch slurry. Rest 15 minutes.

2. Stir-fry aromatics: Heat wok until hot, add oil, garlic, ginger, and chilies (if using).

3. Cook chicken: Add chicken, stir-fry until browned (3–4 minutes).

4. Add vegetables: Toss in your chosen crisp + tender + umami mix. Stir-fry until just tender.

5. Finish with sauce: Pour in remaining tamari, vinegar, chili paste, and sesame oil. Toss until glossy.

6. Serve hot with steamed jasmine rice or rice noodles (gluten-free).

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Chef’s Notes

• Use the “Three-Texture Rule”: crisp + tender + umami for balance.

• Keep chili oil on the side so diners can “climb the ladder” themselves.

• Chicken thighs give juiciness; breast keeps it lean.

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🛒 Fire Ladder Chicken Shopping List

🐔 Protein

• [ ] 1 lb chicken thighs or breast (boneless, skinless)

🧄 Aromatics

• [ ] Garlic (1 bulb)

• [ ] Fresh ginger root

• [ ] Scallions (1 bunch)

• [ ] Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

🥬 Vegetables (Pick 1–2 from each category)

Crisp Options:

• [ ] Broccoli florets

• [ ] Baby corn

• [ ] Zucchini or yellow squash

Tender/Leafy Options:

• [ ] Baby bok choy

• [ ] Napa cabbage

• [ ] Spinach or choy sum

Umami/Depth Options:

• [ ] Shiitake mushrooms

• [ ] King oyster mushrooms

• [ ] Daikon radish

🍶 Sauce Ingredients (Gluten-Free)

• [ ] Tamari (gluten-free soy sauce)

• [ ] Rice vinegar

• [ ] Chili paste or chili crisp (check for gluten-free label)

• [ ] Sesame oil

• [ ] Cornstarch

🍚 Optional Base

• [ ] Jasmine rice or gluten-free rice noodles

 

• 3 heads cabbage with nice green leaves
• 4 cups cooked rice, cooled
• 3 packs of Costco organic lean ground beef (about 4 pounds)
• 2 large onions
• 1 stalk celery
• 3 large eggs
• 2 tsp. salt
• ½ tsp. black pepper
• 4 cans condensed tomato soup (add the can of water to the soup first), but Mom said she used tomato juice

Bring a large, wide saucepan of lightly salted water to a boil. Clean cabbage, cut out the core, and use apple corer to take out more of the core. Add one cabbage at a time and cook until softened, pull leaves off one at a time and drain in colander.  We did not cook the cabbage long enough, and would cook for 15 minutes.  The inner leaves are actually tougher because they are more fibrous.

Spray bottom of crock pot or roasting pan or roaster with cooking spray. Put some of the tomato soup or tomato juice on the bottom.

Use food processer to chop celery and onions until fine.

Mix well ground beef, rice, chopped onion and celery, eggs, salt, and pepper. Had the idea of adding a can of the tomato soup to the meat to make it moister, since I use lean meat.

Take a cabbage leave and shave off part of the tough white center stalk.  Put beef mixture into the bottom of the cabbage leaves and roll like a burrito. Place in pan with rolled side down.

Place leftover cabbage and a couple of celery sticks on top and pour the rest of the liquid on top.

Note:  The amount time to cook them is what we do not know. We cooked for two hours in a 350 oven and it was not enough time as the cabbage was still tough.  Some people cook in slow cooker all day.  Continue to add water if needed and baste when you check on them if cooking in the oven.

• 4 to 5 lb. pot roast
• seasoning: salt, pepper, garlic powder, onion powder
• light olive oil or any high heat cooking oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 cup dry red wine (this gave it so much flavor)
• 2/3 box beef stock
• 2 bay leaves
• 6 whole carrots, peeled and cut into bite size pieces
• 6 russet potatoes, peeled and cut into pieces

Season the meat and brown on all sides in oil until a crust is formed.  It browns better for me in a cast iron skillet.

Heat oil in pressure cooker and sauté onions. Add garlic.  Stir in tomato paste and red wine.  Add roast and drippings from the roast.  Add enough beef stock to cover the roast.  Add bay leaves.

Bring cooker up to full pressure.  Reduce heat to low (if you don’t reduce heat the onions will stick to bottom of pot), maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure.

Add potatoes and carrots.  If needed add more beef stock to almost cover the veggies.  Seal the lid and bring the cooker up to full pressure, reduce heat keeping pressure, cook for additional 15 minutes.

April 2025 – This is the best tasting pot roast.  Dad, Joey and I loved it.

 

Sugardale ham.

Peel the outside of the ham. Score the fat. Place face down in pan with nothing covering it and no liquids. Heat until 135°.

10 minutes per pound at 325°.

The ham cooked almost an hour quicker than we thought. Ham is already cooked and you are just heating it. Best, ham ever!

½ bottle Chili Sauce-Heinz

½ bottle ketchup

½ tsp. Sugar

1 Tbsp. Worcestershire sauce

1 Tbsp Butter

sweet relish

1 lb. Isaly’s chipped ham.

Cook all ingredients except sweet relish until thick.  Add sweet relish and ham.

3 packages of any kind of sauerkraut (jar, can, bag), prefer fine slice

3 packages skinless Kielbasa

1 lb All beef hot dogs

1 lb Pork pieces (optional)

1 tsp Caraway seeds (helps with digestion)

1 Onion grated or apple grated

Buns

Put a layer of sauerkraut in the bottom of the roaster. Add the pork, kielbasa, caraway and grated apple or onion.  Bake at 350 for 1 to 1/2 hours when kielbasa is mostly done.  Then add the hot dogs and cook for another half hour.  Serve in a nice thick bun.

The flavors develop better when roasted in oven instead of cooked in slow cooker.

1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon garlic powder
2 cups whole milk
1 cup grated Pecorino Romano
1/8 teaspoon ground black pepper

1 lb. pasta or mini penne

pre-cooked chicken from Costco (optional)

Heat butter on low, add minced garlic (if using fresh), pepper, cream cheese and whisk. Preheat milk in microwave. Then add milk and pecorino romano, whisking til smooth.

Add pre-cooked cut up chicken.

Serve over pasta.  If adding the chicken, it works really well with the mini penne or regular penne pasta.

Note:  I make this recipe in a batch of six at one time for Victory Group’s Christmas.  It never fails.  We serve 12 recipes over 10 lbs of penne pasta.