I’m not a huge fan of salmon. Well, at least I wasn’t until Saturday night. You see, I’d had a few bad experiences with the fish. One time, I made the poor decision of buying a Lean Cuisine with salmon in it. I took it to work and heated it up in the microwave and it created the most foul, fishy smelling odor I had ever smelled. It was so vile that I could hardly get close enough to the microwave to take it out and throw it in the trash. That, combined with one of my former bosses constantly microwaving and eating salmon at work killed any desire for me to eat the little swimmer. Attempting to conquer my fear of the foul-smelling beast, I started looking up recipes on Friday to make for dinner on Saturday. This is when I happened upon an orange salmon recipe, on the
I had seen this recipe a month or two ago and finally got around to making them. Super simple, healthy and delicious. It would be perfect for entertaining because they are quick to make and minimal clean up…more time with your guests. Adapted from Woman’s Day magazine: 4 cups baby spinach** 4 tilapia fillets (6 to 7 oz each) 8 tsp extra-virgin olive oil 8 oz thin asparagus, trimmed and cut into lengths about 2 in. long 4 tsp each capers and minced shallots** 2 tsp fresh thyme leaves 1 tsp salt 1/2 tsp pepper 8 to 12 thin slices lemon **I didn’t have any spinach or shallots so I just left them out and they still turned out fabulous. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil. I used foil because I couldn’t find my parchment paper…until the
This is seriously the easiest pizza dough. Just when I am wanting homemade pizza but don’t want to take the time to let the dough rise and put off dinner for an extra hour, I remember this pizza and “presto!” pizza! Adapted from: http://everybodylikessandwiches.com/2009/07/pizza-blanco-the-easiest-pizza-dough-in-the-world Get ready for easy: 1 packet of yeast 1 c warm water 2 1/2 c flour 1 t honey 1 t salt 2 T olive oil cornmeal Preheat oven to 400. In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and olive oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes. Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin(I usually use a baking stone, but pans and grills work well, too). Add toppings as desired and bake 20-25 minutes until
Tuna steaks have always been a little intimidating to me. Well, most seafood is. I feel like chicken is so much more versatile and much less easy to mess up. Being a recovering vegetarian and having not cooked any meat in a few years the task at hand was a little more daunting. Resolving to eat more healthy and dating a guy from Florida meant incorporating more seafood into my diet(not at the most opportune time considering the Gulf oil spill). So, I was at the grocery store and saw some yellow fin tuna steaks. Remembering how much I enjoyed eating tuna steaks while in Hawaii made me buy them. I headed home to search for an easy recipe to hopefully not screw up. Recipe adapted from cooks.com: GRILLED AHI STEAKS (YELLOW FIN TUNA) 2-8 oz yellow fin tuna steaks Marinade: 1 cup soy sauce 1/2 cup lemon juice 1
I’ve made this several times and will continue to make it. Next time I would like to switch the orzo with quinoa and add a little more nutritional value. Or try cilantro in the place of parsley. It’s fast, easy and delicious. Picture and Recipe taken from Cooking Light(March 2009): Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) Ingredients 1 cup uncooked orzo 2 tablespoons chopped fresh parsley 1/2 teaspoon salt, divided 7 teaspoons unsalted butter, divided 1 1/2 pounds peeled and deveined jumbo shrimp 2 teaspoons bottled minced garlic 2 tablespoons fresh lemon juice 1/4 teaspoon black pepper Preparation: 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Wow. After being on Blogger for six years, it was time for a move. I’ve brought my (recently lacking) blog over to WordPress. I am going to try to bring just my entries from this year over to WordPress and just have a link to the old business. It’s funny how my blog has changed over the years. It started as a way to keep my family and friends updated on my life after my “big” move to the big city. Now it has become much more food and recipe focused than humorous anecdotes of things my friends and I have done. I have really come to love cooking and baking. It’s a great stress reliever for me. So, here it is. Enjoy.