It’s only taken me nearly 5 years for me to get Husband to eat salmon. Mission successful! I can now make it regularly and he seems to enjoy it. As I was easing in to making salmon regularly I tried to keep flavors and recipes simple, just so I wouldn’t make the wrong move and destroy all chances of Husband every eating salmon again. Good thinking, right?
I loved the way this recipe turned out, the flavor was great and it was easy to make! It was a nice change from the simple seasoning I had been doing in the past.
- 4, 5 -ounce Salmon filets
- 2 tablespoons olive oil
- 4 tablespoons dijon mustard
- 1 cup Panko breadcrumb
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoon chopped parsley
1. Preheat oven to 375 degrees. In bowl, mix together Panko breadcrumb, garlic salt, pepper, paprika and parsley.
2. Brush each salmon filet with mustard and then coat with Panko breadcrumb mixture
3. On medium heat, heat skillet with olive oil. Place filets, skin side down, on skillet for 3-4 minutes. Remove from skillet and place on baking sheet. Place in oven for 8-10 minutes, or until cooked through.
4. Serve with rice or over a salad.
Dental school continues to take over my life… the good news is, I graduate in approximately 287 days, 14 hours and 15 minutes. But, I mean, who’s counting? Last week I took part 2 of my national board exam. 2500 dollars and 3 days of testing later, lets just say it sucked. The light at the end of the tunnel is dim, but it’s there.
In between the craziness of school I’ve managed to squeeze in some great times with friends and family. Summertime is my favorite time of year. It’s the season of weddings, cookouts, festivals, pool days and all things warm and fuzzy… I am sad to realize that it is already over half way over. Where has the time gone?
So speaking of summer, I think this is an awesome light summer recipe. I am so excited to share this recipe because it is so simple and so delicious. I love that this recipe used greek yogurt as an alternative to mayo, which is in traditional chicken salads. I’m also pretty much obsessed with anything with Franks Red Hot in it, I think it temporarily satisfies my craving for chicken wings. And by temporarily I mean for like 5 minutes. I hope you all enjoy this as much as I did.
- 5 oz non-fat plain Greek yogurt
- 1/3 cup Franks Red Hot Wings Buffalo sauce
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground black pepper
- 1 lb boneless, skinless chicken breast, shredded
- 2 celery stalks, finely chopped
- 1/2 cup minced cilantro
- 1/2 cup crumbled blue cheese ( I hate blue cheese… so I skipped this and a splash or ranch dressing instead!)
1. In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper.
2. Stir in chicken, celery, cilantro, and blue cheese.
3. Refrigerate until serving. I served mine in pita pockets. Delicious.
Recipe has been modified from: The Novice Chef
Other recipes I’ve made with Franks Red Hot:
Time continues to fly by! How is it already May? Speaking of time flying by, I have officially started my fourth year of dental school! Eeee! It’s a bitter sweet excitement really. Bitter because I have met so many great people in dental school and I am not quite ready to say goodbye, but so so sweet as I have worked so hard to get here. Well… good thing I dont have to deal with these mixed emotions for another year… we’ll just tuck them away for now.
Enough being sentimental and on to a delicious meal!
This is a great crockpot recipe that I have made a couple of times now! I love that all you have to do is throw all the ingredients in the crockpot.
- 2-3 chicken breasts
- 1 cup Zesty Italian Dressing
- 1/2 Tablespoon minced garlic
- 1 packet ranch dressing mix
- 1/2 cup water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 8 ounce can black beans
- 1 medium diced tomato
1. Place all of the ingredients in the crockpot.
2. Cook on low for 7-8 hours or on high for 4 hours.
3. Shred chicken and place back in the crockpot for 30 minutes.
4. Serve on hard or soft tacos with shredded cheese, lettuce, tomato, and sour cream.
Greetings from Antarctica, I mean Ohio. It is freaking freezing cold outside! I can’t even stand being outside for 2 minutes with the dogs, my insides start shivering, seriously. Unfortunately, this has resulted in crazy puppies with cabin fever. Dear God, Please please let summer come sooner.
Crazy puppy eyes!
On a brighter note, it’s Restaurant Week here in Columbus! Woohoo! This opportunity comes along 2 times every year and it is awesome! If you are from Columbus and have never participated, then this is your chance! Husband and I have used this as an opportunity to try out new restaurants in the area that we normally wouldn’t go to. I think this time around we are thinking of trying 101 Beer Kitchen or Giorgio’s. Yum!
Moving on to this awesome chicken recipe, it is so simple and so delicious! I especially love it because it’s a quick crockpot recipe that allows you to use what you have, you can’t go wrong here! Don’t be nervous to add/take away spices based on what you already have.
- 2 pounds chicken (This time i used drumsticks, but I have also used boneless, skinless chicken breast)
- 1 bottle or can of your favorite beer (I used some of Husbands home brew beer)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1/2 tsp black pepper
1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
For the curious minds: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber
Original Recipe from Laa Loosh
Merry Christmas! Christmas this year was low key and quiet, but I loved every moment of it. We celebrated with my in-laws the weekend before Christmas. Christmas day was spent with Mom and Husband. We stayed in pjs, watched movies, and ate endless amounts of food all day long. Perfection!
For dinner on Christmas day mom made us her famous Christmas Rice, it was delicious! This is one of my favorite dishes, once you start eating it, you can’t stop… consider yourself warned.
- 1 Pound Lean ground beef
- 1.5 Cups rice
- 3 Cups water
- 4 Tablespoon butter
- 1/2 Yellow onion, chopped
- 2 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1 Package sliced almonds
1. Cook ground beef in skillet, drain excess fat. Season with salt and pepper to taste. Set aside.
2. Place 2 tablespoons of butter in pot and chopped onion. Saute onions until bright golden yellow color.
3. Add rice, water, cinnamon and salt. Bring to boil. Cover pot and simmer, until rice is cooked.
4. While rice is cooking add 2 tablespoons butter and almonds to skillet. Saute almonds until lightly browned.
5. In serving dish arrange cooked rice, ground beef, and almonds as desired.
Our thoughts and prayers go out to all of those who have been been affected by hurricane Sandy. My parents live in New Jersey and they say that the damage that has been done is unreal. I am thankful that all my family members and friends are safe.
On a brighter note, HAPPY HALLOWEEN! I’ve been passing out candy all evening… 3 pieces of candy for the child, 1 piece of candy for me. It’s a win-win, really. Calories don’t count on Halloween right? 🙂
The temperature has dropped here in Ohio, its the perfect weather for a warm bowl of soup. I made this soup last night and it turned out delicious! Husband was a huge fan of it too, he asked if I could make it again next week. Two thumbs up! Enjoy!
- 1 cup uncooked penne pasta
- 1 lb of shredded or cubed chicken breast, cooked
- 4 cups chopped fresh spinach
- 1 chopped red pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon margarine
- 2 cups reduced-sodium chicken broth
- 1 1/2 cup Alfredo sauce
- 3 tablespoons prepared pesto
- 1 tablespoon shredded Parmesan cheese
1. Cook pasta according to package directions, drain and set aside.
2. In a large saucepan, saute the chicken, spinach, red peppers, garlic powder and pepper in margarine until spinach is wilted.
3. Add broth, alfredo sauce and pesto; cook for 4-5 minutes or until heated through.Sprinkle with parmesan cheese.
This is a delicious crockpot chili recipe that’s highly recommended for lazy football Sunday. Now that football is in full swing, I’m pretty sure every sunday is a lazy football Sunday. We loved the way this chili turned out, it’s a nice spin off the traditional beef chili that I usually make.
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8 ounce can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5 ounce cans diced tomatoes
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp ground red pepper
- 3- 4 boneless skinless chicken breasts
- chili peppers, chopped
- 1/4 cup chopped fresh cilantro
1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, red pepper, and taco seasoning in a slow cooker.
2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Add ow fat cheese and sour cream.
For those interested in the nutrition facts (not including shredded cheese/sour cream) : Servings: 10 • Size: 1 1/4 cups Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
Original Recipe from Skinny Taste