Spiced Salmon With Avocado “Salsa”

I haven’t had salmon in so long.  I missed it!  TABBY LOVES SALMON!!   However, I have never had it like this!  It was kind of fun for a change!  I knew my husband would like it because it has cumin on it….Mr. Rodgers loves the cumin flavor!  I don’t even know if he could tell you that it is cumin that he loves.  But it is!  I go through bottles of it like crazyl.  Anyways, even better is the fact that it has avocados on top!!  I think everyone loves avocados!


Adapted from laylita.com.  Awesome recipe from an awesome blog!!


So, here’s what you need:

  • 1 1/2 – 2 lbs salmon
  • 1 Tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 *generous* tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 Avocado, Thinly Sliced
  • 1 Small Red Onion, or about 1/4 of a Large One (You can kind of tell by how the salsa looks)
  • 1 Serrano Pepper, Finely Minced
  • Juice from 1 to 1 1/2 Limes
  • 3 Tbsp Olive Oil
  • Little Squirt of agave if you want to cut the tartness.  Optional. 🙂
  • Handful Cilantro, Chopped
  • Salt to taste


And here’s how you do it:

  1. Combine the dry spices in a small bowl.  Rub the salmon with olive oil and season it with the spice mixture.  Stick it in the fridge and let it “marinate” it for about 30 minutes.  Let those seasonings soak in!
  2. Preheat your oven or grill.  I used my oven because we are out of propane.  It was moist and tender, but would be great on the grill too!
  3. Prep your veggies!!  Put them in a bowl with the lime juice and olive oil and very carefully combine.  My avocado was quite ripe so I opted to use my hands to make sure I didn’t end up with guacamole. 😉  Salt to taste…and make sure to taste and adjust!  Add agave if it is too tart for you!  Put it in the fridge until you are ready to serve.
  4. Cook your fish!  I cooked mine at 350* for 15-20 minutes in the oven.  🙂
  5. Put a slab of fish on your plate, and spoon some wonderful avocado salsa on top!!  Now spoon the flakey fish goodness into your mouth, with the creamy avocado and tangy lime…with just a tiny kick from the Serrano!!  Yes, yes, it is true…you will love this!!



Salmon and Avocado 1Season your salmon!!  Place it in the fridge to let the flavors set in!

Salmon and Avocado 3Make your “salsa” while you wait!  Slice everything, put it in a bowl, and mix with salt, lime, and olive oil.  Don’t forget your cilantro!

Salmon and Avocado 2

Take your fish out!  Doesn’t that look yummy?!l

Salmon and Avocado 4Top with some avocado salsa!!

Salmon and Avocado 5Yummy yummy yummy!

Salmon and Avocado 6 Apple Bacon Brussels

Flavorful Navy Bean Soup (Sick Day Comforts!)

Seeing as I am on a roll with super simple recipes, I decided to take it a step farther and pull this guy from the archives.  Soup and I have a growing relationship; our love only deepens with time.  Now usually I cram whatever I can into my poor overflowing pot when I make soup (much like I do with stir fry, as you learned in my Chicken Asparagus Stir Fry post!)  However, in the beginning of our journey to health, we strictly followed recipes straight from the website perfectweightamerica.com.  I found this recipe and didn’t stray from it hardly at all.  I wasn’t too hopeful about the outcome.  I mean, how good could it be?  It was just beans and onions after all!  HA!  Well.  Boy was my paradigm rocked!

Apparently you don’t have to cram your whole pantry into the pot for soup to rock your world.

It was easy.  Really easy.

It was tasty.  So tasty.

It was comforting, especially for my man that was curled up in bed sick all day.

It was cheap.  Have you priced dry beans?!

To sum it up, for the night we were having, it was perfection.

Let me share this perfection with you:


So, here’s what you need:

  • 1 lb Navy Beans
  • 2 Tbsp Butter
  • 2 Onions
  • 6 C Chicken Stock
  • Salt and Pepper to taste
  • Red Pepper Flakes
  • Parsley to Garnish


And here’s how you do it:

  1. Soak your beans over night…or at least 8 hours.  Seriously…beans are so cheap…go for the dry ones!
  2. Peel and dice your onions.
  3. Melt the butter in your soup pot over medium heat, and caramelize your onions.  Basically, you are just going sauté those guys for 25-30 minutes till they’re golden brown and have a fantastic rich flavor.
  4. Add your navy beans, stir, and cook for about 3 minutes.
  5. Pour in the chicken stock, stir, and bring to a boil.  Reduce heat and simmer for two hours.
  6. Add salt and pepper to taste.
  7. If you want a creamier texture, take a few cups of the beans and stock and blend it till smooth, then stir it back in.
  8. Garnish with parsley and sprinkle in some red pepper flakes if you like heat.  I liked the heat.  And the flavor it added was perfect!  Enjoy!


Navy Bean 1Yummyyyyyyyyyyy!!!!

Navy Bean Soup 2

And this is my poor sick man, curled up in blankies watching Clone Wars.  The soup was perfect to help him feel better!!!


Salami Swiss Stuffed Chicken with Creamy Garlic Mushroom Sauce


If that name itself doesn’t entice you, then I don’t think you are human.  Or at least, you don’t have taste buds.  Or a heart.  One of the two.  Hehe, just kidding.

I just have to say one thing.  My dad is the bomb.
See, he came all the way from Washington to spend a week with me in New York!  We had all these fun options of things to do with him, but you know what he wanted to do the most?  Just be with his daughter and son in law, living life how they do.  Experiencing their day to day.  Sweet.  😉  Yes, I know I am getting mushy, but…you should be thankful, because it was his above mentioned attitude and desire that birthed this monster of a recipe.  He knows how much I love my food blog, and that it brings me joy to create beautiful meals…so he decided that together, we had to create a fabulous idea from scratch.  So we put our brains together, and this bad boy came into existence.

I tell you what.  You won’t want to miss it!  I don’t usually do mushrooms.  I was shoving this sauce into my mouth as fast as I could!  And the stuffed chicken was just such a fun combo!  Man!!!  You should try it!  Maybe make it with a family member and spread the love!  We had lots of fun dreaming it up, so we hope you can share in that!

So, here’s what you need:

  • 6 Chicken Breasts
  • 6 Slices Quality Deli Salami
  • 6 Slices Swiss Cheese
  • 4 Tbsp Butter
  • 1 Package Mushrooms, Sliced (or chopped into bits.  Ours started sliced and ended chopped, haha!)
  • 6 Cloves Garlic, minced
  • 1 1/2 C Half and Half  (We were splurging for celebration!  If you want to keep in lines of my usual, slightly healtier habits…use almond milk and increase the amount of flour…use a good quality, healthier flour)
  • 1 Tbsp Flour
  • Salt and Pepper
  • Pinch of Oregano


And here’s how you do it:

  1. Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)
  2. Carefully split your chicken lengthwise, but not all the way.  Butterfly!  If this is your first time butterflying a chicken breast, you can see my pictures below for help…and please be careful!
  3. Place a slice of salami and swiss on one half of each breast, folding as necessary so you don’t have a lot hanging over.  Flop the chicken breast closed.
  4. Cook your chicken in a method you choose…baking or grilling would work great!  We grilled ours in foil packets and it worked pretty well!  You just have to be careful not to leave it on too long so it doesn’t dry out 🙂
  5. Now start your sauce!!  Slice your mushrooms and mince the garlic!
  6. Melt the butter in a pan.
  7. Add mushrooms.  Cook a few minutes, until beginning to soften.
  8. Add garlic and cook for an additional minute or so, until you get a wonderful garlic smell!
  9. Add the rest of the ingredients, mix in, and simmer until thickened.
  10. Spoon over cooked chicken, and devour!



With pictures!!:Salami Swiss Stuffed Chicken with Mushroom Sauce 4Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)

Salami Swiss Stuffed Chicken with Mushroom Sauce


Place chicken breast flat on your cutting board.  Put your palm flat  on top of the breast, and line the knife up lengthwise about halfway down.  Slowly and carefully begin slicing toward the other end, but do not cut all the way through.

Salami Swiss Stuffed Chicken with Mushroom Sauce 2



Salami Swiss Stuffed Chicken with Mushroom Sauce 3


Here it is, butterflied.  Open it up and lay it flat.

Salami Swiss Stuffed CHicken with Mushroom Sauce 5


Place one slice of salami and swiss on top of one half of the breast.  Take the other half and close it back up.  Now cook it up how you wish…baking or grilling!  Meanwhile….

Salami Swiss Stuffed Chicken with Mushroom Sauce 6


Start your sauce!  Slice up your mushrooms.

Salami Swiss Stuffed Chicken with Mushroom Sauce 7


Melt the butter in a cast iron skillet….is it weird that just that is appetizing to me?  Haha!

Salami Swiss Stuffed Chicken with Mushroom Sauce 8


Add your mushrooms and begin to saute, and chop up if you want smaller pieces.  We went this route! 🙂

Salami Swiss Stuffed Chicken with Mushroom Sauce 9


Let cook a few minutes, until mushrooms begin to soften.

Salami Swiss Stuffed Chicken with Mushroom Sauce 10


Add your garlic and stir in.  Cook for about 30 seconds to a minute longer.  You should be smelling a heavenly garlic smell right about now.

Salami Swiss Stuffed Chicken with Mushroom Sauce 11


Now add the rest of the ingredients and stir in.  Let simmer until it thickens to a wonderful creamy goodness.

Salami Swiss Stuffed Chicken with Mushroom Sauce 14


Now place the chicken on a plate and drench in a big spoonful of sauce!

Salami Swiss stuffed Chicken with Mushroom Sauce 15


How good does that look?!  Let me tell you….it is FANTASTIC!!

Here’s to you daddy, and a beautifully created meal!

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!


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!!!!

Chicken with Artichoke Cream Sauce

Yaaaaaaaaaaaaaaaaay. This is one of those recipes I repinned a long time ago, thinking “Gosh I want to make that, but there are multiple things in it that I shouldn’t have…” with a determination in the back of my mind somewhere to make it my own, and make it healthier.  I am so proud of me for finally carrying through!!  So delicious.  I really should have eaten lunch before typing this.  Ugh.  I want it nooooow.  I wish the pictures did it justice, because it was super tasty.   I mean, come on, how can an artichoke cream sauce NOT be, haha?!  Enough talking.  Let’s get down to business, yo.  

Adapted from tasteofhome.com.
So, here’s what you need:

  • 4-6 Boneless, Skinless Chicken Breasts
  • Herbamare (or salt) and Pepper to taste.
  • 2 Tablespoons Coconut Oil
  • 2 Lemons
  • 2 Tbsp Butter or Ghee
  • 2 Tbsp Gluten Free Flour (or the healthiest flour substance you have)
  • 1 Tbsp Garlic, minced
  • 1 1/2 C Unsweetened Almond Milk
  • About 14 oz Artichoke Hearts, quartered (Drained)
  • 3 Tbsp Parmesan, shredded
  • 2 Tbsp fresh Basil, minced
  • 2 Tbsp White Wine or Chicken Broth


And here’s how you do it:

  1. Preheat oven to 375 degrees.
  2. Season your chicken breasts with Herbamare (or salt) and Pepper.
  3. Melt coconut oil in a large cast iron skillet over medium high heat.  Brown chicken for a few minutes on each side.  You want to get a nice brown color on them!!
  4. Squeeze juice of one lemon over breasts and slide chicken into preheated oven and cook for about 20 minutes, or until cooked through (juices run clear.)
  5. Now start your sauce!  Melt your butter or Ghee in a pot over medium heat.  Add garlic and cook until fragrant, just about 60 seconds or so.
  6. Whisk in flour to create a paste, then slowly add the almond milk.  Bring to a boil and turn down to  a simmer until thickened to your desired consistency.
  7. Stir in remaining ingredients (including juice of about half a lemon), and season with salt and pepper to taste.
  8. Serve over hot chicken breasts.  Enjoy the creamy, decently healthy goodness!!!


Chicken with Artichoke Cream Sauce 2


Season chicken with Herbamare (or salt) and Pepper

Chicken with Artichoke Cream Sauce 1Melt coconut oil in a cast iron skillet over medium high heat

Chicken with Artichoke Cream Sauce 3


Add chicken and cook a few minutes on each side, making sure you get a nice brown sear on both sides.

Chicken with Artichoke Cream Sauce 4


Slide chicken into preheated oven and cook until done, check at 20 minutes.

Chicken with Artichoke Cream Sauce 5


Now start your sauce!  Melt about 2 Tbsp of butter or Ghee in a pot over medium heat.

Chicken with Artichoke Cream Sauce 6


Add garlic and cook until fragrant, only about 60 seconds…make sure you don’t burn it!  I have a terrible habit of burning garlic!

Chicken with Artichoke Cream Sauce 7


Whisk in flour until you have a paste…

Chicken with Artichoke Cream Sauce 8


Slowly add almond milk, whisking continuously, until well incorporated.  Bring to a boil and reduce to a simmer until it thickens to the consistency you desire.

Chicken with Artichoke Cream Sauce 9


Add the rest of the ingredients, including the juice of about half a lemon!  Yummmmm…you are going to enjoy this…

Chicken with Artichoke Cream Sauce 10


Now that is a cream sauce!! Spoon it generously over your chicken and devour!!!

Chicken with Artichoke Cream Sauce 13



Chicken with Artichoke Cream Sauce 12


Fantastic!!  Let me know what you thought!!!


Rack of Lamb with Garlicy Pesto

I know I just posted a recipe on Saturday…I usually try to wait a few days between posts…BUT I JUST COULDN’T WAIT!! Look what I made last night!!! I’m so proud of me!! And my helper, Mr. Hottie McHotterson!Rack of Lamb close up

I am so PUMPED right now!!! HOLY COW!!  I’ve always been so afraid to make rack-of-anything…cause they make it look so fancy on the cooking shows!!  Well guess what…my final product looked fancy too…BUT IT WAS SO EASY!  And so delicious that my husband and I were both freaking out.  I’m not exaggerating.  Jason kept looking and me and saying “this is SOOOO good” in between satisfied, happy moans.  Crispy crunch on the outside…warm tender, medium-rare middle, and a dynamite pesto on top; an explosion of flavor! Mmmm!  This could be the happiest a recipe has ever made me.  For serious.  The last few nights I have been discouraged and not wanted to make dinner.  NO MORE! I wanna cook every minute of every day!!!  Watch out Iron Chef, here I come! Haha!

And to think…something this tasty is wonderfully healthy and Perfectweightamerica.com recommended!  Which, by the way, is working fantastically! Can we take a moment and applaud the best man on earth…Mr. Rodgers…for his decision to commit to health? Today we weighed in, and I cannot believe it because we still stuff our faces with delicious things…he’s dropped 16 pounds in one week!!  I’m so proud!!!

Here he is now, helping with the pesto!

Rack of Lamb 2

He’s sexy and I know it!! He works out!!!

So, without further a do….Here’s what you need:

  • 2 Tbsp Coconut Oil
  • 4 Cloves Garlic
  • 1 C Basil Leaves
  • 1 C Parsley Leaves
  • 1 C Mint Leaves
  • 1 Tbsp Thyme Leaves
  • 1 Tbsp Oregano Leaves
  • 1 C Pine Nuts
  • 1 C Olive Oil
  • 3 lb Rack of Lamb (Confession…I was going to do half the recipe so I only got 1.6 lbs…then forgot and we made a full recipe of pesto, haha!! But I love the pesto so much….that I’m glad we did!! I was wiping extra on every bite!)

Here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Heat 2 Tbsp coconut oil in a grill pan or skillet over high heat.  This is what is going to give you your nice crisp char.  Yummy.  Generously salt and pepper both sides of the rack and brown about 3 minutes per side.  Transfer to a baking dish, plop it in your oven, and set your timer for 20 minutes if you like medium rare.  We DEFINITELY liked it medium rare.  Add some time if you want it more well done.
  3. Mealwhile, put all your herbs, garlic, and pine nuts in a food processor…or blender if you’re cool like me and don’t yet own a food processor. Pulse and blend (stirring occasionally if needed) until everything is chopped small.
  4. While your machine is still running, pour in 1/4 C olive oil and blend until smooth-ish.  You all probably know what pesto is supposed to look like.  If needed, add more olive oil until it is your desired consistency.
  5. When the lamb is done cooking, take it out and set it aside for about 10 minutes. Take a knife and cut between the bones so you get nice individual chops
  6. Put your pretty little chops on a plate, top with a generous blob of pesto, garnish with some extra herbs if you want it to look pretty, then dive in.  You can be all elegant and polite and use a fork and knife, like my husband tried to do.  Or you can be a caveman like me, pick it up and yank off some meat with your chompers!!! SO GOOOOOD!  Wanna see my pictures?

Rack of Lamb 1 light

Isn’t it pretty? I used a cast iron skillet cause apparently non stick is no bueno for you…and it seems like a good choice if you want a nice char and lots of flavor! However…it did smoke up the house a bit!

Rack of Lamb 3Mmmmm, pesto sauce!!

Rack of Lamb midSo pretty!!! The sauteed veggie recipe is soon to come!!

Try it out, and give me some feedback! And thanks again to perfectweightamerica.com for another beauty!!