I have always enjoyed cooking and have learned a lot of things over the years which has definitely broadened my pallet. but having babies and toddlers and moving. ugh. I became the wife that would say... dinner? what? pizza?
I will probably still do that.
But the other week as I was figuring out dinner, I realized that my love for cooking has been resurrected. I think it was when I threw turkey burgers on the grill... I decided I should season them... which lead to covering them with feta and provolone, then I skewered peppers and onions to grill on the side, toasted the buns and made up some sauce.
much better than the plain turkey burger.
Needless to say, I think my hubby is happy.
Maybe its our recent joining of costco?? I have to get creative with large amounts of things and make it not boring.
I dunno. I am just glad to be enjoying cooking again.
Then this week I started to try to make some sort of menu... lemon pepper shrimp linguine, Mexican turkey burgers, mango guacamole, greek pasta, grilled pepper Tilapia.
Oh yea. I am back.
So here are a few recent recipes I will share with you just for fun....
I have made this 2x now and its spectacular. Soak the salmon in milk for a few hours, rinse and then marinade the salmon for at least 12 hours.
Ingredients
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup olive oil
Directions
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
I make this a lot. my kids love it and so do I . I make it with or without meat. Sometimes I skewer the veggies/meat and grill them. Then I just make the sauce on the stove. I always double the sauce.
What You Need
1 box of penne pasta
2 Tbsp. Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces or shrimp
2 zucchini, cut into bite-size pieces
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.)Neufchatel Cheese, cubed
1/4 cup Grated Parmesan Cheese
I usually double the sauce ingrediants.
Make It
COOK pasta in large saucepan as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.
DRAIN pasta; return to pan. You can mix it all together if you want but I find the sauce get soaked up so I plate it up and leave everything seperate.
My friend posted about this salad on facebook. I used to make it before and now we are addicted to it. Its amazing.
Spinach
Prepared or grilled chicken
- when we grill our chicken, we always marinate it with olive oil, balsamic vinegar and Montreal chicken
seasoning.
halved strawberries
blueberries
Red onion sliced thin
Feta cheese
Dried Cranberries
Sliced Toasted Almonds
Creamy Poppyseed Dressing
Make It
COMBINE all ingredients except dressing in large bowl or on plate.
ADD dressing just before serving; toss to coat.
That's it for now... I will share ANY recipees that you request and maybe I will blog more in the future... who knows... haaha
Here's to lots of stay at home dates with yummy food for me & my man. cheers!
No comments:
Post a Comment