Category Archives: Recipes

Salmon with Avocado salsa

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!

Grilled Flank Steak with Chimichurri

Ok…I think I may be falling in love with Gina from  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 ).

Garlic Parmesan Kale Chips

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:

  1.  Tore up kale to fairly uniform sizes.  Removed any thick stems/ribs.
  2. Drizzled the kale with a little garlic infused olive oil, sprinkled with some fresh ground sea salt.
  3. 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!
  4. Just before it’s all crispy, sprinkle with some parmesan cheese.
  5. 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!

Crock pot Maple-Dijon Chicken drumsticks

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.

Skinnytaste Chili Mac

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.

Indian lunch – Chickpea and Potato Curry and Roasted Cauliflower

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.

Coconut Chicken Salad with Warm Honey Mustard Dressing

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:

IMG_2924  recipe here.

Panko Mustard Salmon

Another one of my favorite blogs is  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:  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 🙂

Italian Kale and White Bean soup

My newest favorite blog is  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.



Turkey Pot Pie Soup

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!