Panko Crusted Honey Mustard Salmon

Panko Crusted Honey Mustard Salmon

Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.

This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.

Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!

Panko Crusted Honey Mustard Salmon
Panko Crusted Honey Mustard Salmon


  • 4 (6 oz) salmon fillets
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp honey
  • 1 clove garlic minced
  • 3/4 cup Panko bread crumbs
  • 2 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper


  1. Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
  2. In a small bowl, whisk together mustard, honey and garlic.
  3. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
  4. Drizzle olive oil over mixture then toss to evenly coat.
  5. Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
  6. then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
  7. then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
  8. Transfer to baking dish and repeat with remaining salmon fillets.
  9. Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
  10. Serve warm with lemon wedges (from zested lemon) if desired.

You can find complete recipes of this Panko Crusted Honey Mustard Salmon in

Funfetti Shortbread Bites

Funfetti Shortbread Bites

Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course! Did I make them for my kids? Maybe. Or possibly it may have been sort of (mostly) for myself because I love all things tiny. No matter, we all absolutely loved these! And I’ve got a bag full of these so of course I’ve been popping them like they’re popcorn.

Not only are these some of the cutest cookie ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers. These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies (unless they had an almond allergy of course, then let’s go with vanilla extract)! They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit! They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.

You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on. You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors. Enjoy and happy holiday baking!

Funfetti Shortbread Bites
Funfetti Shortbread Bites


  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2 tsp almond extract
  • 2 1/4 cups (318g) all-purpose flour
  • 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired


  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

You can find complete recipes of this Funfetti Shortbread Bites in

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes-this simple and healthy toast is great for breakfast, lunch, or dinner!

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.

A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?

Today, I am sharing the recipe for my standard Avocado Toast with Eggs, Spinach, and Tomatoes. I eat this toast almost every single day of the week. No joke. It is the meal I turn to when I am in a hurry. It is the meal I turn to when I am lazy and tired. It is the meal I turn to when my boys are eating meat for dinner. It is the meal I turn to when I am craving simple, good food! It never gets old, it only gets better. I know I can always count on this toast to satisfy me. It never lets me down.

I top the toast with mashed avocado, sautéed spinach, scrambled egg whites, and tomato slices. I personally prefer scrambled egg whites over regular scrambled eggs, but either will work. And my tomatoes look pretty darn awesome for the winter months, huh? That is because I used Private Selection’s Campari Tomatoes on the vine. They are hydroponically grown and are perfectly ripe every time. I can always count on Smith’s for good tomatoes!

My toast is simple, but perfect. It is good morning, noon, or night…breakfast, lunch, or dinner. You can’t go wrong! Get back to the basics and make my Avocado Toast with Eggs, Spinach, and Tomatoes. It never disappoints.

Avocado Toast with Eggs, Spinach, and Tomatoes
Avocado Toast with Eggs, Spinach, and Tomatoes


  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced


  1. Spray a small skillet with non-stick cooking spray.
  2. Add the shallot and spinach and cook over medium heat until spinach is wilted.
  3. Place in a small bowl and set aside.
  4. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste.
  5. Cook over medium heat until soft-scrambled, about 2 minutes.
  6. Mash the avocado with a fork and spread evenly on piece of toast.
  7. Top the avocado toast with spinach, scrambled eggs, and tomato slices.
  8. Season with salt and pepper, to taste. Serve immediately.

You can find complete recipes of this Avocado Toast with Eggs, Spinach, and Tomatoes in

Lemon Monkey Bread Recipe

Lemon Monkey Bread Recipe

Delicious rolls covered in a sweet, lemony glaze! Lemon Monkey Bread Recipe.

Lemon Monkey Bread Recipe
Lemon Monkey Bread Recipe


  • 12 Frozen Rhodes™ Dinner Rolls (or other frozen rolls), thawed but still cold
  • zest of two lemons
  • 1/2 cup sugar
  • 1/4 cup butter, melted

Citrus glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon butter, melted
  • 2 Tablespoons fresh lemon juice


  1. Cut rolls in half and place in a 9×13-inch baking dish sprayed with nonstick cooking spray.
  2. In a small bowl combine lemon zest and sugar; set aside.
  3. Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture
  4. reserving half of mixture to sprinkle on just before baking.
  5. Cover rolls with saran wrap and let rise until doubled in size.
  6. Remove saran wrap and sprinkle on remaining mixture.
  7. Bake at 350 degrees F. for 20-25 minutes.
  8. Remove from oven.
  9. Whisk together glaze ingredients and drizzle over top of rolls.

You can find complete recipes of this Lemon Monkey Bread Recipe in

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

The pizza you get in a good Italian restaurant is like nothing else. The secret to the delicious nature of a restaurant quality pizza is the dough. For a long time I have been searching for a recipe to create dough tasty enough to rival the local pizza place and guess what!? I finally found it! It is not too crispy, not too chewy; in fact the texture is just the right balance between the two. On top of that it is completely delicious.

Just a couple of tips to ensure your dough will turn out just as good. Using warm water to stir the yeast will give you a much better start than cold water as yeast works better in warm water. The recipe states a tablespoon of sugar but some people find better results using a tablespoon of honey instead; try both and see which you prefer. Lastly, make sure you use bread flour as this contains more gluten than other flours and this will make the dough tastier.

Here, the dough is used to create cheesy garlic breadsticks. They are really easy to do as you simply make a pizza covered in garlic and cheese and once cooked cut into small strips to make breadsticks. You can use different cheeses but Parmesan and mozzarella work so well together I tend to stick to the recipe.They are ideal for appetizers, party finger food or side dishes; plus, kids love them! The breadstick recipe will only use up half the dough so you can save the rest for something else or, like me, just make double!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks
Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

For pizza dough

  • 1 cup of warm water
  • 2 ¼ tsps of active dry yeast
  • 1 tbsp sugar
  • 2 tsps salt
  • 2 tbsps olive oil
  • 3 cups of bread flour

For garlic breadsticks

  • Half the dough created from pizza dough recipe
  • 2 tbsps salted butter, softened
  • 2 garlic cloves, minced
  • ¼ cup Parmesan cheese, grated
  • ½ cup mozzarella cheese, grated
  • Salt and pepper for seasoning


  1. First for the pizza dough. In a large bowl, stir the yeast and sugar into the warm water. Leave it to stand for approximately 10 minutes or until the mix begins to foam.
  2. Add to the mixture the salt, olive oil and half of the flour and give it a good mix.
  3. Gradually add in the remaining flour and mix it in until you have a dough that is a bit tacky but doesn’t stick to your hands.
  4. Knead the dough for 6 minutes. Your arms may well start hurting but do persist!
  5. When needed, place dough in a greased bowl and cover it. Leave it to rise for between 1-2 hours. It can then be used as and when you need it.

You can find complete recipes of this Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks in

Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls

Oh. MY. There are no words for how delicious these cinnamon rolls are. These are BETTER than Cinnabon- super moist and so flavorful! When I see Cinnabon copycat recipes on the internet I think about how similar these are but mine are a little different. I use scalded milk. Why? Well, my grandmother used scalded milk and that’s the only way I have ever made them.

I remember making a version of these when I was a kid and I used the HOT scalded milk…needless to say my cinnamon rolls did not rise and it was a major disaster. I also use a little more salt in the dough to enhance the flavor and cut the sweetness a little. Then of course is the apple filling. Once again, Oh. MY. These are the cinnamon rolls you dream about- gooey in the center, with a cream cheese frosting. Now add the tart apples and this is a serious cinnamon roll.

I always make these Apple Pie Cinnamon Rolls the day before Christmas and heat them up Christmas morning… they are always a huge hit in my house and disappear instantly!

Apple Pie Cinnamon Rolls
Apple Pie Cinnamon Rolls


For the dough:

  • 1 package yeast (2¼ teaspoons)
  • ½ cup lukewarm water
  • ½ cup sugar
  • ½ cup scalded milk (Heat milk until bubbles appear around the edge of the pan. Cool until lukewarm)
  • ⅓ cup melted unsalted butter
  • 1 egg, room temperature
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)


  • 6 tablespoons melted unsalted butter, divided
  • 5 granny smith apples, peeled, cored, and diced
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon


  • ¼ cup cream cheese, softened
  • 4 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt


  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
  2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer)
  3. Add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
  4. Add half of the flour and mix until smooth.
  5. Add yeast mixture and continue to mix on low.
  6. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the flour as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly).
  7. For a stand mixer, increase the speed to medium and knead for 5 minutes.
  8. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place.
  9. Let it rise until it is double in size, about 2 hours.
  10. While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples.
  11. Sauté until apples are slightly caramelized. Remove from heat and set aside.
  12. SautéWhen dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
  13. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite.
  14. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.

You can find complete recipes of this Apple Pie Cinnamon Rolls in



I love living in London, but there are just some things on the other side of the pond that I can’t get over here. However, I’m really really lucky that Krispy Kreme exists on both sides! It sounds silly, but it really does make coping with homesickness a little easier.

I’m normally all about independent shops and cafes, shopping locally, and all that jazz (makes me a prime candidate for living in East London!), but I have a real soft spot for some of my favorite American chains I occasionally daydream about…

  • California:  In-n-Out, Chick-fil-A
  • Chicago:  Dunkin’ Donuts, Potbelly
  • Texas:  Taco Cabana, Kolache Factory

But this post isn’t about nostalgia. This post is about putting nostalgia in its place from your own worktop with a recipe for delicious glazed donuts that taste just like they are fresh from Krispy Kreme…just like when you walk into a Krispy Kreme when the “HOT NOW” neon light is on, telling you a fresh batch of yummy donuts has just been pulled out of the oven.

When you first open the door, you’ll be hit by the smell of sugar caramelizing, almost reminiscent of a county fair, as the donuts fry. But underneath the sweetness, you’ll find the scent of fresh yeast that has been working hard at putting pockets of air in the donuts so they are perfectly puffy and chewy.

You might next see the counter lined with donuts — some proofed and ready to be added into the fryer, others on the cooling rack having just been transformed into a glistening golden color, and others shiny from the glaze as it hardens and sets.

I suspect you’ll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. And once you take a bite, you’ll revel in the chewiness of the donut, as it compresses with each bite you take.

In between bites, you might just smack your lips to lick the glaze off, and when you’re done with the last bite, I’m sure I’ll hear you licking the last remnants of the glaze off your fingers.



For the donuts :

  • 1¼ cups (300ml) whole milk
  • 2¼ teaspoon (one packet, 7g) instant (quick-rise) yeast
  • 2 large eggs
  • 8 tablespoons (113g) unsalted butter, melted and cooled
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 4¼ (535g) cups bread flour, plus more for rolling out the dough
  • oil, for frying

For the glaze :

  • 4 cups (500g) powdered (icing) sugar
  • ½ cup (120ml) milk
  • pinch of salt


To make the donuts :

  1. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds.
  2. Add in the yeast and give it gentle stir.
  3. Let the mixture sit until there is some foam on top, about 5 minutes.
  4. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined.
  5. Add in about half of the flour and mix until combined.
  6. Add in the remaining flour and mix until combined.
  7. During the mixing process, you may need to stop the mixer and scrape down the sides.
  8. If the dough is too wet to handle, add in flour 1 tablespoon at a time.
  9. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
  10. When the dough is done rising, pour it onto a well-floured surface and roll it to ½-inch thickness.
  11. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter).
  12. Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
  13. Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.)
  14. Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
  15. About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C.
  16. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
  17. When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don’t accidentally “stretch” out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.)
  18. When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula.
  19. Cook until the other side is also golden.
  20. Donut holes will cook quicker.
  21. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates.
  22. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

To make the glaze:

  • In a large bowl, mix together the sugar, milk and salt until smooth.
  • If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

You can find complete recipes of this ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT) in

Roasted Parmesan Carrots

Roasted Parmesan Carrots

This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!

Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.

These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.

Roasted Parmesan Carrots
Roasted Parmesan Carrots


  • 4-5 cups baby carrots
  • 1/4 cup olive oil
  • 4 cloves (2 teaspoons) minced garlic
  • 3 Tablespoons grated parmesan cheese
  • 1 to 2 Tablespoons panko bread crumbs, optional
  • 3/4 teaspoon kosher salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • Chopped parsley, optional


  1. Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
  2. Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
  3. Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
  4. Remove from oven and serve immediately. Top with fresh parsley if desired.

You can find complete recipes of this Roasted Parmesan Carrots in

Grain Free Flat Bread

Grain Free Flat Bread

I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned Grain Free Flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING! This recipe is easily increased or decreased depending on how many breads you would like to make.

Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!

Grain Free Flat Bread
Grain Free Flat Bread
Servings Prep Time
4 minutes
Cook Time


  • 1/2cup honeyville blanched almond flour
  • 1/2cup organic tapioca starch
  • 1/2cup filtered water
  • 1/2teaspoon organic garlic powder
  • 1/2teaspoon onion powder
  • 1/2teaspoon sea salt (real salt)
  • 1/4teaspoon white pepper


  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with parchment paper
  3. In a jar (with lid) combine all ingredients and shake well to make a thin batter
  4. Heat your seasoned cast iron skillet over medium
  5. Add a little healthy cooking fat to your hot pan
  6. Pour your batter into your skillet (approximately 1/4 cup) – move your skillet around to spread the batter out thinner if desired
  7. Cook for 1-2 minutes per side, just until it’s getting a few brown spots.. your breads will be firm on the outside but uncooked in the center
  8. Transfer your bread to your parchment lined cookie sheet
  9. Repeat until your batter is all used up and all breads are on your cookie sheet
  10. Bake your flat breads at 350 for up to 20 minutes
  11. Remove from the oven and cool slightly
  12. Enjoy!

Source of this Grain Free Flat Bread is