With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.
This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.
This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!
Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner.
Little G started school today and my life is back to normal. You know, the regular stay-at-home-mom normal. Waking up, preparing breakfast, getting the kid ready for school, send him to school and then wonder what should I be making for tonight’s dinner.
Today is one of those days, and will be the same for many more days for the rest of the school year. I went to the market and there are some amazing and fresh wild salmon available. Perhaps some garlic noodles with salmon tonight, with his favorite Parmesan roasted cauliflower. I have to say that our dinner has changed a lot with the growing little G.
While he likes Asian food such as rice and noodles, on any given days, his favorite food are still American-style dishes. Well, he is not like me, born and raised in Malaysia. He is an American! Good for him, but also good for me as I learn to make a variety of dishes now.
This honey garlic salmon is very simple, so easy to execute with very little ingredients; honey, garlic, and lemon are pretty much what you need, with the good old salt and black pepper. Start it on the skillet and finish it off with broiling in the oven (I love this extra step to char the surface of the food). A little extra two minutes make the dish so much more better. For busy moms, this honey garlic salmon recipe can be done on the skillet and equally tantalizing!
12 oz salmon, cut into 2-3 strips
Pinch of cayenne pepper
2 tablespoons honey
1 tablespoon warm water
1 1/2 teaspoons apple cider vinegar or lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/2 lemon, sliced into wedges
Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.
Heat up a skillet with the olive oil. Pan-fry the salmon until half done.
Add the garlic into the pan until slightly browned.
Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky.
Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!
I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.
1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt.
When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
Place on paper towels to soak any excess moisture.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.
Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.
I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.
4 boneless skinless chicken breasts
3 tablespoons butter
⅓ cup chicken broth
4 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
optional: fresh rosemary and lemon slices for garnish
Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
Melt butter in a large skillet over medium-high heat.
Add chicken and cook chicken 2-3 minutes on each side just until browned.
Transfer chicken to prepared baking sheet.
In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken.
Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through.
Every 5-10 minutes spoon the sauce from the pan over the chicken.
Garnish with fresh rosemary and lemon slices if desired and serve.
I’m a big fan of savory breakfasts and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite. It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner!
A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough cheese in here to cover my fat ration for the day so I just skipped the crust. If you want your quiche in a crust, make this super simple 60 second pie crust.
To make this recipe extra economical, use vegetables that are in season and on sale for a low price. You can do bell peppers, squash, broccoli, anything. I had some mushrooms that I had planned to use for my slow cooker marinara, but forgot about, so I used them in this.
I also had leftover feta, parmesan, and mozzarella, so in they went! Lastly, I bought a super inexpensive box of frozen spinach. I probably went overboard on the cheese but I had it on hand, so I had to use it up!
8 oz. button mushrooms $1.99
1 clove garlic, minced $0.08
10 oz. box frozen spinach, thawed $1.09
4 large eggs $0.83
1 cup milk $0.39
2 oz. feta cheese $0.87
¼ cup grated Parmesan $0.39
½ cup shredded mozzarella $0.50
Salt & pepper to taste $0.05
Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach.
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil).
Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
Coat a 9-inch pie dish with non-stick spray.
Place the squeeze-dried spinach in the bottom of the pie dish.
Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper.
Pour the egg mixture over the vegetables and feta in the pie dish.
Top with the shredded mozzarella.
You can find complete recipes of this SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE in budgetbytes.com
These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!
How about some vegetarian meatballs, people? You are probably feeling a little skeptical about these right now, but let me assure you – these Vegetarian Mushroom Meatballs are fantastic! They are super moist and have a wonderful earthy and nutty taste. You only have to taste these once, and they will surely end up in your “Favorites” list…
I cook a lot of vegetarian dishes, because we (my husband and I) are trying to save some animal lives. I believe that people consume way too much meat on a daily basis, and, if we all cut back on meat even a little bit, it would have a significant impact. Plus, it’s better for your health. What are your thoughts about that? Even a major meat lover won’t be disappointed with these meatless meatballs. 🙂
Let’s talk about the cooking process a little. Once you roll the mushroom mixture into balls, you’ll have to decide whether you want to fry these or bake them. I’ve tried doing both and they both turned out great. And while frying the meatballs does give them a nice crust, the baked meatballs taste almost the same, but they are healthier.
So, I’ll leave this choice to you. If you decide to bake these, however, make sure you have these Silicone Baking Sheets. I’ve recently purchased these and I cannot believe I lived so long without them.
3 tbsp olive oil
1 medium onion (chopped)
20 oz mushrooms, finely chopped
1 cup quick cook oats
1 cup breadcrumbs
1/2 cup chopped parsley
4 garlic cloves (minced)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Ragu marinara sauce
parsley to garnish
1/3 cup grated Parmesan cheese (optional)
In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes.
Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes.
You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
Add the rest of the ingredients excluding marinara and parsley to the mixture.
Stir the mixture nicely and cover it with plastic wrap.
Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
When ready to cook, using a tablespoon as a measure, form small balls from the mixture.
Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
Add marinara sauce to the medium saucepan.
Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
Garnish with grated Parmesan or fresh parsley.
You can find complete recipes of this VEGETARIAN MUSHROOM MEATBALLS in cooktoria.com
The easiest roasted shrimp cocktail ever made with just 5 min prep. Yes, it’s just that easy!
If you’re ever in need of a quick and easy appetizer, look no further because this can be made in 5 min. Yes. 5 min.
Although if your shrimp isn’t already peeled, it may take a little longer – say 12 minutes – but still.
Once they are peeled and ready to go, you are set! All you need is olive oil, garlic, freshly grated Parmesan and some pantry spices. That’s it.
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
2 tablespoons chopped parsley leaves, for garnish
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet.
Add olive oil, garlic, oregano, basil and Parmesan
season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
Stir in lemon juice.
Serve immediately, garnished with parsley, if desired.
You can find complete recipes of this GARLIC PARMESAN ROASTED SHRIMP in damndelicious.net
These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead.
1 lb. yellow squash, unpeeled
½ large onion (4 oz)
1 large egg
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying
Shred squash in food processor using the shredding attachment.
Place on clean towels and allow to drain for 10 minutes.
Finely chop the onion. Place in a colander to drain for 10 minutes.
Heat a large nonstick skillet over medium heat, about 5 minutes.
In a medium bowl, whisk the egg with the salt, black pepper and garlic powder.
Add the grated squash and the onion and mix to blend.
Brush the skillet with half of the butter.
Measuring ¼ cup per fritter, spoon the mixture onto the skillet.
Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides.
Brush the skillet with more butter and repeat with the remaining squash mixture.
A healthy gluten-free Ground Turkey Sweet Potato Skillet recipe that is definitely a flavourful comfort food to share joy. I don’t know about you guys, but I am very excited for the Holidays.
This year I will be celebrating Christmas with my family in Brazil. Oh Gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.
Also, my family is getting bigger. My lovely sister is pregnant and the baby will probably due at the end of November. So, I am leaving today for Brazil because I just cannot miss this special moment in our lives. It is my first nephew and her first son who will be with us on Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours to get there.
My husband will join me on the Holidays, but for him it will be his first Christmas without snow 😉 He is Canadian and Christmas and hot weather just don’t go together.
Of course he will have a very different experience, but I am sure he will enjoy it because we celebrate this special date pretty much like everybody else in the world. As I said I am leaving today and I will come back only in January. That’s right!! I will be in Brazil for two months (YESSSSS… So happy) which means I will be posting from the hot weather and where the sun shines there all year long 😉
Don’t wrong, I’ll be posting new recipes every week from Brazil and I am sure you will love all the flavourful, healthy and delicious recipes I’ll be creating down there. South America has lots of great ingredients that make any dish even tastier. If you don’t want to miss anything from this blog you just need to subscribe to my newsletter and you will receive new recipes into your inbox plus a free E-cookbook.
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
In an iron cast skillet, heat olive oil over medium high heat.
Add ground turkey and garlic.
Stir occasionally and cook for about 10 minutes.
Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, chili pepper, salt and pepper.
Cover the skillet and cook until they are tender.
Don’t forget to stir occasionally. If necessary,
add more olive oil or a little bit of water to cook the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.
When the sweet potato is tender,
add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
When the cheese melts, remove from the oven and garnish with parsley.
I’ve been dying to post this all week because these Sweet Potato Corn Cakes are SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.
These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.
…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it. Anyway, enough gushing. Onto the important stuff.
First – This recipe makes a HUGE batch, so feel free to half it. I wouldn’t suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.
Second – These sweet potato corn cakes are fried. You’ll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you’re brave enough to try baking them yourself and actually have success, please share your technique… because I just couldn’t make it work.
Third – I demand that you to try these.
3 lbs. sweet potatoes $3.17
1 cup frozen corn kernels $0.30
2 green onions $0.19
¼ bunch cilantro (divided) $0.21
¼ tsp cayenne pepper $0.02
1 tsp cumin $0.05
1 tsp salt $0.02
1 large egg $0.25
⅓ cup yellow cornmeal $0.19
1 cup plain breadcrumbs $0.50
½ cup vegetable oil (for frying) $0.43
1 cup plain yogurt $0.55
1 clove garlic $0.08
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave.
Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes.
Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one.
When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch).
Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes.
Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
Add the breadcrumbs, cornmeal, and egg to the bowl.
These ingredients will bind the mixture together and keep it from falling apart while cooking.
Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped).
Stir until combined and then refrigerate until ready to serve.
After the sweet potato mixture has refrigerated, it’s time to cook.
Add enough vegetable oil to fully cover the bottom of a medium skillet.
You can find complete recipes of this SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE in budgetbytes.com