Simple Grilled Garlic Dijon Salmon (Summer Grillin’!)

I am passionate about food…and because of that fact, I have no issue with taking time on it.  However, some nights, you just want to throw something together and be eating within 20 minutes, but still have it taste fantastic!  That was the case the night I tried out this beautiful recipe from skinnytaste.com.  It was just a wonderful recipe.  I didn’t change a thing!

So, here’s what you need:

  • 4 salmon fillets (6 oz)
  • 4 Garlic Cloves, minced
  • 1 tsp Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 Tbsp Dijon Mustard
  • Salt and Pepper
  • Lemon wedges

And here’s how you do it:

  1. Preheat your grill, about medium!
  2. Salt and pepper your fillets!
  3. Now…turn the rest of the ingredients into a paste!!  You can do this a number of ways…either toss them all into a mini food processor, use a mortar and pestle if you have them…or if you are cool like me and don’t have either of those…mince your garlic small, and using the flat part of your knife, smash it back and forth a few times until it starts becoming paste-like.  Then mix with the rest of the ingredients in a bowl!
  4. Cook for about 5 minutes.  Flip it and spread some of the paste on the fish.  After cooking about 3 more minutes, flip again and spread the remaining paste on the other side.  Cook another minute or so, remove from grill, garnish with lemon, and serve!! 🙂

Note:  Cooking times will differ depending on the thickness of your fish.  It will turn opaque and flake easily with a fork when ready!  🙂

Another note:  You should really go check out skinnytaste.com, they’re awesome and I’m so glad I discovered this recipe from them!

Peectures!

Grilled Dijon Salmon 1

Salt and Pepper your fillets!  Preheat your grill to medium.

Grilled Dijon Salmon 4

Create a paste with all remaining ingredients, except the lemon.  You can do this with a mini food processor, mortar and pestle, or simply mashing the garlic as best you can and mixing it all together!

Grilled Dijon Salmon 3

Find a cute guy to grill for you!  Okay, so that is an optional step….but that’s how I like to do it 😉

Grilled Dijon Salmon 2

Grill for 5 minutes, flip and smear with half the paste.  Cook another 3 minutes, flip again, smear again, and cook another minute or so.  Remove from grill when opaque and flakey.  Garnish with lemon, and serve!! Enjoy it’s beautiful simplicity!

Grilled Dijon Salmon 5

Yaaaaaaaaaay!!!  So tasty!!!!!!!!!  You’ll love itttttt!!!!

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Hearty Roast Beef and Swiss Salad

These are a few of my favorite thiiiiings!!!  I just got that song in my head, because of this salad.  This is pulling from the archives, but I felt it was time for a nice big hearty salad recipe; it’s been a while.  However it has been long enough that I was studying the picture to help me remember exactly what I put in it…and I found myself thinking “what did I put in this salad other than beef and swiss?  Well…my favorite things!!”  Then without warning my mind was transported to a dance scene with the Van Trapps, haha.  Anywho.  Back to food.

This salad was fantastic.  It was one from the very beginning of our Maker’s Diet adventure, in fact it was adapted right from perfectweightamerica.com!  It was also one of the first days of summer last year…and I was still nannying.  I had put the baby to bed for her nap and went outside, sat on the wicker furniture, soaked in the sunshine that really wasn’t all that warm yet…and ate my salad and felt sooooooo good.  🙂  I was surprised how happy it made me!  You should try it so it can make you happy too!  🙂  Oh, and, as always…feel free to play with it!!  More or less of what you like….add things….have fun with it!  Salads are a great canvas!  This will stuff you…yay for healthy lunches that stuff you!!!

 

So…here’s what you need!

  • 1 Heart Romaine, rinsed and chopped or ripped into bite size pieces
  • A couple handfuls of spinach or mixed greens
  • 1/2 lb(ish) deli roast beef, sliced into strips
  • 1/4-1/2 red onion, thinly sliced
  • 1 red bell pepper, julienned
  • 2 boiled eggs, sliced
  • 1 Tomato, sliced
  • 1 Cucumber, sliced
  • Dressing of choice (my favorite includes EVOO, AC Vinegar, Lemon Juice, tiny bit of Greek Yogurt, Dijon Mustard, and Sriracha!)
  • Swiss Cheese, grated to taste (I believe I used about 3 oz)
  • 1 Avocado, sliced

 

And, here’s how you do it.  (honestly, I don’ think this needs directions haha)

  1. Get your eggs boiling.
  2. Rinse and cut all your veggies, meat, and cheese accordingly.
  3. Put lettuce and greens in a large bowl and top with other ingredients.  Toss if you desire.
  4. Mix up your dressing (or take a bottle out of the fridge).  Dress each serving separately because this is a large salad and you don’t want it to get wilty…cause you can eat it for lunch tomorrow too!
  5. Eat and be amazed.  Tasty, so your “buds” are satisfied.  Filling, so your tummy is satisfied.  And yet healthy, so you don’t feel like you have bricks in your gut.  PERFECT for hot summer days!!

 

 

Here’s some pictures, to show you how crazy easy this is 😉

Roast Beef and Swiss Salad 1

 

Make sure your eggs are boiled or boiling.  Prep your veggies, slice your beef and grate your cheese.  And theeeeen…

Roast Beef and Swiss Salad 2Put it all in a bowl!!!  Whoo!!  That was difficult 😛

Roast Beef and Swiss Salad 3Yummy! Protein, vitamins, AND flavor!  How?!  I don’t know, but it’s wonderful….!

Roast Beef and Swiss SaladAll tossed together!!  Enjoy!!

 

 

 

Summer Skewers (Summer Grillin’!)

One of my favorite memories growing up: when my parents  led a group for single people in our church that wanted to get together, have fun, grow in God, and serve the community.  They would meet at our house often, and there was always lots of fun, lots of people that would pass me around cause I was so cute (hehe!), and LOTS OF FOOD!  The best was our shish kabob parties!!!  Everyone would gather around, grab a skewer, stab what they want, and dad would grill all day long!  I could never wait for our shish kabob parties!!!

So I have decided…to try and give you some inspiration for your own shish kabob party!!!  Obviously shish kabobs are the kind of thing that you can make up as you go…the possibilities are literally endless…if it can be stuck on a stick and grilled, then its fair game.  But just in case you don’t wanna think too hard…or just want a combo that someone else has tried and enjoyed…then read on!  It was real tasty, and one thing I loved about it was how far it stretched…I prepped everything I thought I would need for Jay and I to eat, then we ended up with two of our friends at our house!  I was so nervous that we wouldn’t have enough….and then we ended up with too much haha!

So, here’s what you need:

Steak:

  • 1 lb steak, cubed
  • 1/3 C Olive Oil
  • 2 Tbsp Amino Acids (our soy sauce substitute)
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Parsley, minced
  • 2 Leaves Basil, minced
  • 3 Garlic Cloves, minced
  • Pepper to taste
  • A pinch of pepper flakes

Chicken:

  • 1-2 Large Chicken Breasts, Cubed
  • 1/2 C Olive Oil
  • 2 Tbsp Cilantro, minced
  • 2 Cloves Garlic, minced
  • 3 Tbsp lemon
  • 3 Tbsp honey
  • 1/2-1 tsp cumin
  • 1/2 tsp oregano

Additional Goodies:

  • 1 Onion, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Green Pepper, cut into chunks
  • 1/2 Fresh Pineapple, cut into chunks
  • Bamboo Skewers

Now I know that sounds like a lot, but it really isn’t complicated or scary I promise!!  And if you are a foodie, you will probably have most of those things in your kitchen any ways!  It’s so worth it!!

So, here’s how you do it!

  1. To get the full affect, start prep somewhere between 3 hours to the night before.
  2. Chop your steak into bite size pieces.
  3. Whisk the rest of the “steak” ingredients together in a bowl.
  4. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  Seal and put it into the fridge until ready.  Save that remaining marinade!
  5. Chop your chicken into bite size pieces.
  6. Whisk the rest of the “chicken” ingredients together in a bowl.
  7. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  I’m sure you can see where this is going .  Seal and put it until the fridge until ready.  Save that remaining marinade!
  8. About an hour before grilling, soak your skewers in water so they will not burn.
  9. Next, when you are ready to start assembling, prep your veggies.  Put your onions in one bowl and your peppers in another.  Now it’s time for the remaining marinades!
  10. Take the reserved steak marinade and toss it with the bell peppers.
  11. Take the reserved chicken marinade and toss it with the onions.
  12. Now…gather the family!  Place everything out in bowls and let everyone build their own custom skewers!  Treasure a fun moment together in the kitchen!  A nice break from being alone in the kichen until everyone sits down to eat.
  13. You’re good to go, grill away!  I would say medium heat, about 10 minutes…until the chicken is cooked through and there are little bits of char throughout.  Feel free to baste with something…barbecue sauce, maybe more marinade if you have more left over…but it works just how it is as well!

Yummm!  How fun is that?!

Pictures! Pictures! Pictures yaaaay!

First, the night before (or at least a few hours in advance) prep your meats!  Cut both meats into bite sized pieces.

Summer Skewers 1

Mix up your steak marinade, toss 2/3 of it with the meat, and put it in the fridge until ready.

Summer Skewers 2Repeat with the chicken marinade…

Summer Skewers 3When ready to get things rolling, get your skewers soaking, then prep your veggies!  Toss the bell peppers with the reserved steak marinade…

Summer Skewers 4And your onions with the reserved chicken marinade…Summer Skewers 6

Now put everything out in bowls and gather the people you love most to have a skewer party!  He’s so cute.  Though I don’t necessarily recommend his method hehe.  This is one of his favorite meals ever.  🙂

Summer Skewers 5

Make sure to enjoy the moment.  Heheheee.  Laugh a little.  I love that there Mr. Rodgers.

Summer Skewers 7

Now take them out to your grill and toss them on, I’m thinking medium heat for 10-15 minutes.  Just make sure the chicken is done and you have a little char! 😉

Summer Skewers 8

Like so!  Yummmmyyyyyyyyyyyyyyy!  I boiled some quinoa with ours and it was all we needed!

Summer Skewers 9

Pile o’deliciousness.  Fantastic.  Enjoy!!  Be inspired!!  What is your favorite shish kabob combo?!

Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you, familystylefood.com!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!

 

 

Pictures!!!

 

 

 

 

Cumin Carrots 2

 

Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

Cumin Carrots 1

 

Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

Cumin Carrots 3

 

This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

Cumin Carrots 5

 

I think they’re kinda pretty, but maybe I’m biased 😉

Cumin Carrots 4

 

See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

Cumin Carrots 6

 

Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

Cumin Carrots 7

 

Heheheee.  Eating him some carrots!  Yeah!!!

 

Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

Chef of Honor: Carmen Lucero with Authentic Mexican Classics!

Tostadas with Spanish Rice!!  Ohhhh yum!!!  This is from my dear friend Carmen!!  This came about because our men were at a bachelor party doing man things, smoking their cigars (I’ll never understand what they see in those) and playing poker…and our party had long been over so we came to my little home to hang out until they were done, haha!  As we sat there chatting and just getting to know one another better, we discovered something.  We both LOVE cooking…and watching Food Network!  I was so excited to have a foodie in my house that could understand my passion!  Suddenly I realized…it has been way too long since I have featured a Chef of Honor, and I had one sitting right in front of me!  So I asked if she would sent me a recipe to feature!  She was super excited!!  These Tostadas with Spanish Rice are truly something special, because Carmen can cook pretty much anything well, but whenever she offers to cook her boyfriend and his family dinner, without hesitation they all beg for this meal!!  And now the secret is out and you all get to see what all the hype is about!!!  Try it out!!  This is also awesome because you get a two for one deal!!!  Are you read?  I’m ready!!!  Here ya gooooooo!

 

Sideote…I have heard a rumor that she also makes her own refried beans…perhaps I will have to bother her for that recipe too!!!

 

So, here’s what you need:

Tostadas

1 pkg corn tortillas

4 cups vegetable oil

16 oz can refried beans

Beef or pork chorizo

Shredded cheese

Shredded lettuce

 

Spanish rice

2 cups white rice

½ cup chopped white onion

1 tsp butter

1-4oz can tomato sauce

2 tsp chicken bouillon

4 cups water

Salt

 

Procedure: (Prepare rice 1st because it takes the longest)

 

Rice:

  1. Allow butter to melt into a sauce pan
  2. Add white rice to sauce pan to lightly brown rice
  3. Add white onion until softened and allow rice to brown a little more
  4. Add tomato sauce and water to sauce pan
  5. Add chicken bouillon
  6. Cover sauce pan and allow rice to cook on a low flame for approximately 20 minutes or until all liquid has been absorbed
  7. After properly cooked, add salt to desired taste

 

Tostadas:

 

  1. Heat vegetable oil in a pan with a medium flame
  2. Place one corn tortilla into heated vegetable oil and using tongs, soak tortilla in oil and flip until both sides are brown

Place corn tortilla onto a paper towel to soak up excess oil when removed from vegetable oil

  1. In another pan, cook chorizo until a noticeable color change
  2. Add chorizo to refried beans and allow to warm up on a low flame
  3. Spread bean-chorizo mixture on a fried corn tortilla, add shredded cheese and lettuce to top
  4. Optional: Family tradition is to added salsa and/or sour cream to top of tostada

 

Beautiful recipe!!

Carmen's Food 1

 

Don’t you want to eat that right now?!  I know I do!!  It looks like something you would get at a restaurant!

Carmen's Food 2

 

Super yum!  Try it out and let us know what you think!!

Cauliflower “Fried Rice”

Yes you read that right.  This was dang delicious, and reminded me so much of fried rice.  I LOVE fried rice.  But this was cauliflower!!!  How is that even possible?!  Well, it is.  Stay tuned to find out how!   You won’t be disappointed!!  So tasty, but so healthy!!  I never cease to be amazed by sneaky food…being so delicious but so nutritious.  Hallelujah.  I’m a happy girl.

Adapted from stupideasypaleo.com.

 

So, here’s what you need:

  • 1 Head Cauliflower, Grated
  • 2 Carrots, Sliced
  • 1/2 Red Onion, Minced
  • 6 Green Onions, Sliced
  • 1/2 to 1 inch Ginger, Peeled and Minced
  • 1 Can Sliced Mushrooms (Or fresh…mine went bad so I had to raid the pantry!!)
  • 3 Eggs
  • 2 Tbsp Coconut Oil
  • 3 Tbsp Bragg’s Amino Acids

 

And here’s how you do it!!

  1. Rinse your cauliflower and cut into manageable pieces and grate.  Now, you could do this by hand…but I used my handy dandy KitchenAid attachment…and you could probably use a food processor too and save yourself some work!
  2. Prep your veggies!  Slicey Mincey Choppy!
  3. Get a big pot or a wok (I love it when I can use my wok!) and melt the Coconut Oil in it over medium heat.
  4. Add Carrots, red onion, and ginger.  Stir and cook until everything is starting to soften.  (If you are using fresh mushrooms feel free to add them now.)
  5. Add grated cauliflower, mushrooms,  green onions, and Bragg’s Amino Acids.  Stir to combine and cook until cauliflower begins to soften, 5-7 minutes.
  6. Create a well in the middle of your mixture so the bottom of the wok is exposed.  Crack your eggs into the well and scramble until cooked.  Stir into the rest of the ingredients so everything is evenly dispersed.
  7. Serve and enjoy!  I topped this with my Salmon with Grapefruit Relish…and somehow the flavors worked together fantastically!!

Oh boy.  My tummy just growled and I haven’t even posted the pictures yet, haha!

 

Cauliflower Fried Rice 1Rinse your cauliflower and cut into manageable pieces!

Cauliflower Fried Rice 2

 

Now grate using whatever method you prefer…I must say I highly recommend the use of a KitchenAid or Food Processor.  See how easy that looks?

Cauliflower Fried Rice 3

 

Now you should have a nice big bowl of cauliflower “rice.”  Yay!  We’re gettin there!

Cauliflower Fried Rice 4

 

Heat coconut oil in a wok (or big pan).  Add your carrots, red onion, and ginger and cook a few minutes, until everything begins to soften.

Cauliflower Fried Rice 5

 

Now add your cauliflower, green onions, mushrooms, and Amino Acids.  Sorry the picture was fuzzy, it was starting to get steamy in there, haha!

Cauliflower Fried Rice 6

 

Mix everything together and cook until cauliflower begins to soften, about 5-7 minutes.

Cauliflower Fried Rice 7

 

Create a well so you can see the bottom of your wok.  Crack three eggs into the well and scramble until cooked.

Cauliflower Fried Rice 8

 

Now stir it all together!!! SOOOO yummy!!!

Cauliflower Fried Rice 9

 

Happy happy happy!!!  Enjoy this healthy version of an Asian favorite!!