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Posts Tagged ‘Salmon’

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When you are following a recipe, it really can’t get any easier than this one.  This week’s Craving Ellie pick, Salmon with Sweet + Spicy Rub, was chosen by the classy gal, Pam, over at Lobster & Fishsticks (love the name!)

Quick, easy and delicious is how you play the game and this one’s definitely a winner …

Ingredients:

(Scaled down to feed two)

  • 2 salmon fillets
  • 1 tbsp. packed light brown sugar
  • 1/2 tbsp. chili powder
  • 1/2 tsp. ground cumin 
  • Pinch of S+P
  • EVOO

Preparation:

(Note: I didn’t follow Ellie’s recommended cooking method, but instead followed my own favorite way to make salmon, as shown here and here.)

 

Preheat oven to 450 degrees.  In a small bowl, combine brown sugar, chili powder, cumin and S+P; mix well.  Rub each salmon fillet with EVOO and rub spice mixture evenly over both pieces; pressing into salmon lightly.  Set aside.  Spray an oven-proof skillet with cooking spray and heat over high for 4 minutes.  Turn burner down to medium-high and place salmon fillets in pan, seasoned side down.  Cook for 2 minutes, undisturbed, then carefully flip fillets and place skillet in oven for 7 – 8 minutes, until fish flakes easily with a fork.  Remove skin and serve.  Enjoy!

This cooking method provides a nice crispy exterior to your salmon fillet, each and every time.  The next time I use this combination of sweet + spice to make our salmon, I will most likely add cayenne pepper to the mix for a little extra punch.  We like it hot ‘n spicy around here.  Keep it clean, people.  Keep it clean.  I’m talking about our food here.  **Wink, wink**

Alright, our marathon TV night is in session, so I’m off like a dirty shirt.  Peace out.  Oh, and tomorrow’s Friday, sleep in a little bit, ok?

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Where There’s Smoke …

Hola amigos.  Hope everyone had a good Monday.  For me, it was a long day that just seemed to drag on and on.  Of course it was overshadowed by the doom and gloom, otherwise known as overcast, gray skies outside.  What I want to know is where’s the beautiful Carolina blue skies that I love so much?!  Ah, what to do, what to do?  Eat good food, of course!

Homegirl, Heather, recently reminded me of my long-lost love of smoked paprika when she whipped together a kickin’ Sweet Potato Burrito that included the beloved spice.

Devin + I were at Sam’s Club this weekend when he left me parked near the spice aisle to run and grab one more thing he wanted.  It didn’t take me long to start perusing the spices and that’s when I found a JUMBO sized container of the smokey deliciousness.  I did the happy dance right then and there.  When Devin popped back up, I proudly displayed my new find like Vanna on the Wheel.  Ahhh.  So exciting.

Together with the help of Spice Islands, I happily present to you our dinner …

 

Smoked Paprika-Rubbed Salmon Fillets

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Ingredients:

(For two)

  • 2 salmon fillets
  • EVOO
  • 1 tsp. smoked paprika
  • 1/2 tsp. course-ground peppercorn
  • 1/2 tsp. salt

Preparation:

Preheat oven to 450 degrees.  In a small bowl, combine paprika, pepper and salt; mix well.  Rub each salmon fillet with EVOO and rub spice mixture evenly over both pieces.  Set aside.  Spray an oven-proof skillet with PAM and heat over high for 4 minutes.  Turn burner down to medium-high and place salmon fillets in pan, seasoned side down.  Cook for 2 minutes, undisturbed, then carefully flip fillets and place skillet in oven for 7 – 8 minutes, until fish flakes easily with a fork.  Remove skin and serve.  Enjoy!

The blob of food located directly behind our delicious salmon was a combination of all things I had a major craving for, which included bulgur, lentils and butternut.  Strange combo, I know, but so darn good.  

 

One of my fav gals that loves the color green, hearts some doggy lovin’ and also a biggie glass o’ wine, mentioned her desire to see my recently painted laundry room.  Allison, sweets, here’s a sneak peak …

 

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Yes, it’s kinda yellow, but I like to think of the color as “Straw” … with a house of all neutral, earthy colors, yellow just doesn’t belong.  Yes, we like to “squeeze the Charmin.”  And, yes, I have a strange urge to keep all of my race day bibs and display them proudly in my laundry room.

Okey-dokey, that’s all, folks.  Have a fantastic Tuesday!

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Isn’t that just beauty?!  That was in my line of view as I was driving home this afternoon from lunch with my main squeeze.  No worries … I didn’t snap ‘n drive.  I actually made a pit stop and just so happened to have my lucky camera with me.

So, howdy.  How are all you fabulous people today?  We’ve had the craziest weather here in the Carolinas today.  The wind hooted and hollered at us all last night, shaking the bones of the house, causing it to moan and groan like a little kid with a plateful of Brussel sprouts.  The wind gusted up to 45 mph throughout the day.  Felt like Dorothy, yes, I did.  It would be sunny as a summer day one minute and the next, raining buckets with the the cruelest skies.

 

Warmed granola with pumpkin, 1/2 banana, flax, wheat berries and soy

B: Warmed granola with pumpkin, 1/2 banana, flax, wheat berries, soy and a sprinkle of unsweet coconut

 

As of now, the winds seem to have calmed, but it surely has brought in a batch of cool air that this January has been missing.  No problem though … we’re all snuggly in a blanket on that super comfy couch I mentioned this morning.

Since I had to park the car for a while to get the oil changed, Devin met me and took me to Panera for lunch.  I ordered my favorite seasonal salad, the Fuji Apple Chicken with the balsamic vinaigrette on the side –

 

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It was seriously covered in dried apple chips. Delicious.

 

When Devin got home tonight, we went right to work replacing the ceiling light fixture in the laundry room.  To make a long story short, a florescent fixture was installed when the house was built and the ballast had burned out.  Hence, no light.  Gotta have light to do the laundry, right?  Well, since this part costs more to replace than an entirely new fixture, we decided to just change the fixture.  Let me just tell you … I should sell the next Griswold movie plot to Warner Bros.  It’s like a three-ring circus when the two of us try to get involved with anything electrical.  I’ll just say there was some bad words involved, but after triple amount of time we estimated it would take, we were done.  And successful, I might add. 

 

Salmon with Lentil Pilaf

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We’ve had this before, not too long ago.  The recipe and how-to can be found here.  I made a couple small changes though since the lentils were prepped on Sunday –

  • Used ~1/2 cup reduced sodium chicken broth (not as much needed since lentils were already cooked)
  • Instead of tomato paste, I used ~1/4 cup diced tomatoes with jalapenos that I had leftover in the fridge already

This definitely hit my craving spot for salmon.  Oh, did I ever mention my love for lentils?!  I do, I do.  I need to remember that and eat them more.  Soooo good.

Alrighty, tighty, I’m calling it a night.  I’m really making an effort to spend a little less time on the computer at night when Devin is home.  Some most nights I flip it on right after dinner and I don’t put it away until I go to bed.  Bad wife.  Shame on me.  😳

Sleeps well lovelies!

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Boy, have I got one for you this evening.  There are very few times when I actually don’t enjoy being in the kitchen, and tonight was one of those times.  Allow me to start from the beginning …

The day started off great.  I was singing Christmas carols as loud as I could to get a little laugh from the I’m-too-serious-because-the-game’s-on husband, I made a fresh batch of homemade cranberry-orange sauce, straightened up the house, went for a gorgeous 4 1/2 mile run outside and then it came time to plan out the menu for the week.

 

Vanilla Chob with sliced banana, Kashi Go Lean, wheat berries, flax and pumpkin butter

B: Vanilla Chob with sliced banana, Kashi Go Lean, wheat berries, flax and pumpkin butter

 

This is normally one of my favorite things to do on Sunday.  Today it was a different story … I racked my brain all week to come up with a fascinating recipe for this week’s BSI (Blogger Secret Ingredient), which was ginger, chosen by the fabulous Andrea at Bella Eats

Should I make something sweet … a gingerbread cake or gingerbread cookies?  Should I include ginger somehow with our dinner??  I was at a loss. 

 

Romaine salad with TJ's breaded chicken tender, assorted veg, chickpeas and wheat berries

L: Romaine salad with a TJ's breaded chicken tender, assorted veg, chickpeas and wheat berries

 

I think the reason for this is, while I really enjoy the taste of ginger when it’s paired with something sweet – cake, cookies, bread, etc., I’m not a fan of the flavor of ginger with meat or vegetables.  I can take a little smidgen of ginger here and there, but I can get pretty picky.

When I opened up Ellie’s cookbook this afternoon to her recipe for Salmon Cakes with Creamy Ginger-Sesame Sauce, I completely lost all notion that I probably wouldn’t like it and decided it was the one.  The perfect BSI entry.

Boy, was I in la la land.  I printed off my perfectly planned menu and headed out to the grocery.  Once home, I had to hustle to get everything together so I would be able to prepare it, eat it, blog it and get it submitted by the deadline time.  I was cutting it close.

To my horror, after I drained the canned salmon and dumped it in the mixing bowl, I noticed it wasn’t like any Starkist brand salmon I ever had.  This wasn’t Starkist tonight.  Oh no.  It was either buy three packages of Starkist or one large can of “fancy” salmon to meet the recipe requirements.  Now, if by “fancy” they meant “all parts intact”, then they hit the nail on the head.  Ewww.  I threw up in my mouth a little bit … and then I threw the salmon down the disposal.

In panic mode, I rushed to the panty to see if we had any tuna to use as a substitute.  We did.  Thank the lucky leprechans.  Whew.  Dinner saved.

I present to you …

Tuna Cakes with Creamy Ginger-Sesame Sauce

Quinoa with edamame, carrots and scallions

On the side: Quinoa with edamame, carrots and scallions

 

I still didn’t like it and it wasn’t because of the tuna.  It was the ginger sauce.  It was horrible.  I scraped as much as I could off my cake and then doused that baby with hot sauce.  Now I sit here with indigestion and a crappy attitude.

Needless to say, I didn’t think this was an award-winning ensemble and it was not submitted as my BSI entry.  Oh well.  There will be another ingredient, another week.

I’ve learned my lesson … go with what you know AND like.  You can’t go wrong there.

I hope you enjoy the remainder of your weekend!  Nighty night.

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Hello fabulous people everywhere!  Ahh … where do I begin?  I have missed you so, after being away from my computer since this morning!

I didn’t leave myself anytime to blog this morning after Veggie Girl got me hooked on Google Reader.  Um, hello … what world have I been living in?!  Obviously one that is in super slow-motion.  I had NO idea Google Reader was going to open up a whole new way of life for me!!  Thanks Veggie Girl – YOU are the queen chica! 😀

 

Ok, let me give you a little play-by-play of my day …

After getting so wrapped up in Google Reader, I panicked when I realized I hadn’t yet eaten, so I flew downstairs and scarfed down a delicious bowl of granola with sliced bananas and wheat berries as fast as I could –

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Yum yum to the tum.  Panic subsided.

Even though I was a little behind, I made sure to get in a full workout with weights, totaling 45 minutes.  Normally my strength training days are T and Th, but this week I decided to change it up and go M, W and possibly, F.  I used to strength train 3 days a week, but have gotten out of the habit.  I’ve been thinking of going back to three again … we’ll see.

When I was done I whipped up a protein shake with a scoop of my daily Green Vibrance

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Most days I can stomach my daily greens mixed alone with juice and then there are days when it just has to go incognito.  8)

 

My homegirl, Amy, had the day off from work today, so guess who played hooky?!  Oh yeah.

Another guess … can you figure out where I wanted to go for lunch??  Well … whatcha got?

Oh yeah x 2 –

I HEART JASON'S DELI!!

I HEART JASON'S DELI!!

I could live there and be the happiest gal in the world! ❤ ❤

Here’s what I crammed into that bowl of goodness:

  • Spinach/romaine
  • Cherry tomatoes
  • Cauliflower
  • Sliced mushrooms
  • Baby carrots
  • Bean mixture – garbanzo, kidney and soy
  • Pickled okra (anyone else??)
  • Sprouts
  • Apple slices
  • Dried cranberries and raisins
  • Sun-dried tomato feta

After lunch, we buzzed around town for a little while longer before she had to leave for her masssssage appointment.  Lucky girl.

I was able to get some additional things done while out and about.  I didn’t end up getting home until almost 6 o’clock, then I chatted with my main squeeze for a while before starting on dinner –

Have I ever shown you my board?  It makes life interesting!!

Have I ever shown you my board? It makes life interesting!!

I found this recipe while perusing the Food Network and it happens to belong to the barefoot lady.

 

Here’s how I put it all together …

Ingredients:

(For two)

  • 1/2 cup dry lentils
  • 2 carrots, sliced
  • 1 large celery stalk, sliced
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 3/4 cup chicken broth
  • 1 tbsp. tomato paste
  • 1 tbsp. red wine vinegar
  • EVOO
  • S&P
  • 2 salmon fillets

Preparation:

In a large heat-proof bowl, pour boiling water over lentils to cover and allow to sit for 15 minutes; drain and set aside.  Heat a small amount of oil in skillet, add onions and cook for ~10 minutes until translucent.  Add mushrooms and cook for 2 minutes.  Next, add lentils, carrots, celery, broth and tomato paste to skillet; cover, reduce heat and simmer for 20 minutes.  Add vinegar and season to taste.

Preheat oven to 450 degrees.  Rub oil, S&P over salmon fillets.  Heat oven-proof skillet over high heat for 4 minutes.  Lower heat to medium-high and place salmon in skillet, seasoned side down.  Cook for 2 minutes, undisturbed, until very brown.  Flip fillets and place skillet in oven.  Cook for an additional 8 minutes or until fish flakes easily with a fork. 

Spoon lentil pilaf onto place and place salmon fillet on top.  Enjoy!

 

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I really, really enjoy lentils and for some reason, I always forget about making them.  This one scored big time in this household and really was pretty simple to make with a little prep work ahead of time.  So easy, in fact, that I had most of the dishes I dirtied cleaned up before we even sat down to eat.  Love that!

We also had a chopped salad with spinach, carrots, celery and mushrooms –

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We are now trying to figure out what was making scratching noises over our heads while we were eating dinner.  I am praying a little critter hasn’t wriggled it’s way in between our first and second floors.  That sounds like a headache I don’t want to deal with right now.  As I mentioned before, we have a protected preserve behind our house, so we’ve seen it all pass by … deer, raccoons, mice, snakes, spiders, owls, a random kid every now and then.  You get the point.

Anyways, I’m gonna call it a night … make it a good one!

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A Long Day

Hi lovelies! 😀 I hope everyone has had a fantastic Monday!

It has been a long day for this household.  Shortly after breakfast, I hopped on the elliptical for a 45 minute workout while watching Brothers & Sisters.  Once showered and dressed, we hopped in the car for the hour drive to Lincolnton, NC for Barry’s memorial service. 

The service was very nice and it was touching to hear the many reflections that were shared about Barry.  I am so lucky to be a part of such a warm and caring family!

We actually had to stop and eat lunch on the road since the service wasn’t until 2:30.  I would have really been crankin’ if I had waited until later.  I posted this AM that there was a light lunch after the service – actually it was reception finger foods … tea sandwiches, cookies, sweet breads and so on.  I didn’t have the camera handy when we were eating en route, so I just have a picture of words for you –

  • Turkey sammie with lettuce, tomato, pickles, banana peppers and spicy mustard on a cheesy hoagie roll (we picked these up at the grocery store)
  • TJ’s Pretzel Slims (brought from home)

My sandwich was GIGANTIC and I was quite full when finished.  It held me over through the reception, so I just picked a few things off Devin’s plate – a homemade pickle slice and a nibble of a homemade sugar cookie.

On the long drive home, I whipped out a Chocolate Mint Builder’s Bar that I stashed in my purse this morning before we left.

Once home, I had just a bit of time to check my e-mail before I started on this for dinner –

Southwestern Roasted Red Pepper Salmon with Bulgur

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Ingredients:

(For two)

  • 2 TJ’s salmon patties
  • 1/2 cup roasted red peppers
  • 1/2 cup chicken broth
  • 1 heaping tsp. minced jalapeno
  • 1 tsp. dry minced onion
  • 1 tsp. corn starch
  • 2 cubes cilantro (frozen, from TJ’s)
  • 1/2 cup frozen corn
  • 1/2 cup black beans (used canned – drained and rinsed)
  • 1 cup bulgur, pre-cooked
  • FF feta, for garnish

Preparation:

Cook salmon according to package directions; set aside.  Puree together roasted red pepper, chicken broth, jalapeno, minced onion and corn starch.  Flake salmon and place in skillet; pour pepper puree over salmon in skillet and add cilantro, corn and black beans.  Allow to simmer for 5 minutes, until liquid reduces.  Add bulgur, stir well and allow to heat throughout.  Garnish with feta.  Enjoy!

I really enjoyed this combination and I think it would work great without the salmon, as a vegetarian dish, or even with shredded chicken or ground turkey.

We also had our usual spinach salad on the side with broc slaw, carrots and celery (no pic tonight – so sorry!)

I’m going to be a good little wifey tonight and give Devin a pedicure.  I offered to help him out with this grooming regime since he would always cut his toe nails so short that they would be sore … do you know what I mean?!  Ouch!  It would give me the heeby jeebies!!!  I’d much rather do it than see him injure himself!  Ha!

Ok, so I was reading about America’s Favorite Stars in the Parade Magazine from Sunday’s paper and thought I would share the top 10 list …

  1. Will Smith (I love me some Fresh Prince!)
  2. Tom Hanks (he is one of my all-time fav’s!!)
  3. Reese Witherspoon
  4. George Clooney (ahh …)
  5. Meryl Streep
  6. Brad Pitt
  7. Julia Roberts
  8. Johnny Depp
  9. Jennifer Aniston
  10. Patrick Dempsey (another ahh …)

I love all of them, so I’m on board with America.  What about you??

Who is your favorite actor or actress?

Peace out, people!

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Something’s Fishy

I must tell you about one of the little girls that I coach … she always got something up her sleeve!  I will leave her nameless.  Actually, I will call her “Alice.”

Well, Alice always seems to have something come up during our lessons that prevents her from taking part in the actual running portion.  We have a little sit-down at the beginning, where we discuss the focus of the lesson, and then a warm-up game.  The games are fun, require some movement, but not actual lap running.  Alice is always ok to take part in the warm-up, but when we start running laps … oh, let the fun begin! 

One day she can’t breath…another she’s twisted her ankle…has a side stitch…bit by a bug…so on and so on.  Now, I am not an insensitive type, so don’t get me wrong.  I just know when my chain is being yanked! 

I don’t know her well enough to know if she is always like this, or if she really just doesn’t like to run??  She makes me think of the boy who cried wolf one too many times … hopefully it’s just a faze for Alice.  In the meantime, it gives my co-coach and I a few good laughs!

Well, that my story for the day!  It really was a super dull day and that was the best I could come up with! 

 

Now to the food …

Baked Salmon Cakes with Lemon-Dill Sauce and Cheesy Roasted Cauliflower

I purchased salmon patties from the frozen section at TJ’s the other day and I already had this recipe in mind …

Ingredients:

  • 3 salmon patties, cooked according to package directions
  • 1 piece whole wheat bread, crust removed and ground to crumbs in food processor
  • ~1/4 cup Panko bread crumbs
  • 1 scallion, sliced thin
  • ~ 1/8 cup diced onion
  • 1 stalk celery, finely diced
  • 2 tsp. parsley
  • 1 heaping tsp. Dijon mustard
  • 1 tbsp. egg whites (from carton)
  • S & P

Preparation:

Preheat oven to 425 degrees.  Flake salmon and set aside in small bowl.  Saute onion and celery in small amount of EVOO until tender, add 2 tsp. parsley and remove from heat.  To the bowl with salmon, add egg whites, bread crumbs, mustard, sauteed veggies, scallions, salt and pepper.  Mix well and shape into patties.  Flatten slightly and place in skillet with 1 tsp. EVOO.  Allow 2-3 minutes on one side until golden, flip over and cook for 2 additional minutes.  Transfer to nonstick baking pan and bake in oven for 20 minutes.

Lemon Dill Sauce –

Ingredients:

  • 1/4 cup plain nonfat yogurt
  • 1 tbsp. mayo (I used Smart Beat)
  • 1 scallion, thinly sliced
  • 1/2 tbsp. dill

Preparation:

Mix all ingredients together and chill in refrigerator.

The roasted cauliflower was placed on a baking sheet, spritzed with EVOO, salt, pepper and cooked for 15 minutes in 425 degree oven.  After 15 minutes, I sprinkled with Parmesan cheese and returned to the oven for a few additional minutes.

I’ve been thinking about swimming these past few days and I think it’s time for me to head back to the pool.  I may go tomorrow, but haven’t completely decided yet.  I figured I would see how I feel in the AM.  It was a lot of work to build up my endurance in the water and I don’t want to lose that over the winter.  I would like to go once per week or at least once every couple weeks.  New goal!!

I’m off to do some reading and watch some TV – Without A Trace is on tonight!

Sleep well 🙂

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