I’ve been craving salmon…I only buy it when I can find wild caught. If you read what they do to fish that is farmed raised, you will never eat it again. I like to buy fist at Costco since it’s cheaper – but I got tired of waiting for Costco to get wild caught salmon – so I splurged on some from Wegman’s. It was worth it – so good! Avocados are another thing that I crave…maybe I’m low in my omegas!
Here’s the inspiration for this dish: recipe here.
A few changes that I made: First of all, I don’t really like to grill fish. It tastes good, but I don’t like it when I make burgers afterwards…the grill takes a long time to lose that fishy-ness. So I baked it instead…350 degrees until it’s done depending on thickness. You could also broil it. The spice rub is pretty strong…it’s delicious, but overpowers the fish. A little goes a long way – so go sparingly until you know how much you like. I used about half. The avocado salsa is perfect!
Ok…I think I may be falling in love with Gina from http://www.skinnytaste.com/. Everything I’ve tried from her cookbook or her website has been delicious. Tonight was no different! I made her Grilled Flank Steak with Chimichurri.
Mine needed to grill more than 3-4 minutes per side. And mine was still medium. The key is to slice it thin after it rests a few minutes.
But the real star of this dish is the chimichurri. OMG it was so good!
I served this with roasted asparagus and salad (plus tater tots for the kids…I resisted…well, ok, maybe I had one or two ).
I’ve had kale chips a few times, but have never made them. I had half a bag of kale leftover from a soup I made last week and needed to use it up. I reviewed my usual blogs and Pinterest – combining many ideas into my own. This is what I did:
- Tore up kale to fairly uniform sizes. Removed any thick stems/ribs.
- Drizzled the kale with a little garlic infused olive oil, sprinkled with some fresh ground sea salt.
- Baked at 350 degrees until crispy. This part was tricky. I stirred it around a bunch and kept a close eye. Crispy to burnt can happen quickly!
- Just before it’s all crispy, sprinkle with some parmesan cheese.
- Back in the oven until cheese is melted and kale is all crispy.
This took a lot of babysitting – but Hubby and I devoured the entire pan in seconds!
So my husband isn’t a big fan of chili. He calls chili powder B.O. powder. He hates the smell, the taste – so when I make anything chili or Mexican, I’m always searching for non-chili powder recipes. Except today. I decided to go traditional. So to be nice, I made him something different. Good thing it was Sunday and I had some extra time on my hands!
Hubby’s dinner was this: Skinnytaste Maple Dijon drumsticks. I love crock pot meals because they are so easy – but I’m usually disappointed by the end product. I’ve never been that impressed with my crockpot – usually I’m just “well, that was ok”. But Hubby gave this rave reviews! It was super quick and easy – the most work was getting the skins off the drumsticks. I let it go the full 4 hours on high like the recipe. Mine was definitely lighter in color than it shows on the website – I’m thinking maybe she broiled hers at the end. But it was fall off the bone tender and a winner.
Well, it’s Superbowl Sunday – so I was in the mood to make some chili. Gina at Skinnytaste did not disappoint! I went with this recipe.
I made just some slight adjustments. The chili powder I had was an Ancho Chili powder – I was out of regular, but this one has a slightly smokey flavor and I thought it was really good. Next, I did use 93% organic lean beef instead of turkey. My guys just prefer it and I figured its still healthy. The pasta I used was a very small regular pasta (ditalini) – it was probably a little less than 8 ounces. I didn’t put the cheese on at the end. I left it for individuals to top on their bowls after the fact. It was SOOO GOOD! Clean-up left me with an interesting surprise. Pasta tends to keep soaking up liquid…so although it was a nice, slightly soupy consistency when we ate it, it was much more solid by the time I put it away…all the extra liquid was soaked up.
I knew I was making chicken and beef chili for dinner – so I decided to try something vegetarian for lunch. I don’t usually cook at lunch time, but I figured the leftovers would be good for work this week. I actually made 2 dishes (what can I say – I feel the need to try everything in my Skinnytaste cookbook!!).
The first dish was a potato and chickpea curry. Gina doesn’t have this one on her blog – but someone reposted it here. This blogger rated the recipe a B. I would agree – not the best Indian recipe I’ve had, but low calorie and chock full of good stuff. I didn’t have it with rice (although my son did and liked it that way). I did splurge on a piece of naan. 🙂
The second dish was OUTSTANDING. I will definitely be making my cauliflower this way again. It was a simple roasted cauliflower – but it was tossed in some cumin and turmeric. The recipe called for garlic and olive oil – I decided to save some time and ingredients and use my garlic infused olive oil. It was roasted very high – 450 degrees. But oh my goodness – it was good! This one was also only in her cookbook.
My obsession with my new Skinnytaste cookbook continues! And even more amazing…all 4 of us ate it. Yes – I got 2 teen boys to eat salad for dinner!! Okay – they had a scoop of mac-n-cheese on the side…but they ate salad. Main dish size salads. WINNER!
I used the cookbook – but also found the recipe on her blog. The amounts are different – but the proportions are the same. The cookbook version said it was enough for 4 servings. Pretty accurate – although we wanted more dressing than listed. Speaking of the dressing – my 13 year old liked it so much, he asked if I could just make this instead of buying his usual thick-chemical laden honey mustard dressing that he loves. One less processed food in the house – SCORE!
Here’s my place – my kids complimented me on how close it looked to the picture in the cookbook:
Another one of my favorite blogs is http://www.simplyrecipes.com/. The blogger – Elise – has a lot of great recipes. Lots of Mexican-influence. But the first recipe from her site that I ever tried was this one: http://www.simplyrecipes.com/recipes/panko_crusted_salmon/. I haven’t made it in years – I’ve been trying other salmon recipes – miso, bourbon, creamy dill…but for some reason I had a flash back to this one and knew I had to have it.
A few notes…please, please, please look for wild caught seafood. I’ll leave the research to you to confirm – but farmed fish is pretty nasty. I will say that you can’t always find wild caught fish when you want it. I’ve been waiting weeks to satisfy my salmon craving – and then this week my grocery store had it…and it was on sale!
For this recipe I like to use a “hot-sweet” mustard. I think any would do, but I like the spicy-sweet combo.
And even better – the kids like it 🙂
My newest favorite blog is http://www.skinnytaste.com/. She really has some great sounding recipes – they sounded so good that I ordered her cookbook and her spiralizer cookbook. A lot of her recipes are on her blog – but there are a bunch that are just in her cookbooks. Like this one – it’s not on her blog, but I found it posted somewhere else. Go here to see it:
First thing you’ll notice is that she calls her soup Italian ESCAROLE and White Bean soup. I had some kale on hand, so I thought I’d use that. It came out delicious with the kale. I can’t comment on the escarole, but I’m guessing it would be good too. Another note – I didn’t use nearly as much pasta as she put in the recipe. As I was adding it, a little more than half seemed plenty. Otherwise I think I’d have pasta salad more than soup. And definitely sprinkle the Parmesan cheese on top. It’s a perfect lunch.
In my last post, I told you about a delicious roasted turkey breast that I made. The turkey breast gave us quite a few leftovers (bonus!). So even after a few sandwiches, I decided to make some soup – came across this one and it’s pretty tasty!
A few notes…I didn’t put the half-and-half in until the end because I think it tends to get a little funny when you simmer half-and-half for too long. I also think that the turkey could benefit from some more simmering in the soup – so I would put that in with the carrots. I used all chicken broth instead of broth and water since I was opening a carton – so why not use it. Definitely taste before adding the salt at the end. Makes a nice lunch!