Chipotle Lime Salmon

Chipotle Lime Salmon

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!

Chipotle Lime Salmon
Chipotle Lime Salmon

INGREDIENTS :

  • 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

INSTRUCTIONS :

  1. Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
  2. processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
  3. spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
  4. Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!

You can find complete recipes of this Chipotle Lime Salmon in closetcooking.com

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?

This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.

The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.

Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus
One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

INGREDIENTS :

  • 1 1/2 lbs salmon, skin on*
  • 2 1/2 Tbsp olive oil, divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
  • 1/2 lemon, thinly sliced (optional)
  • 1 1/2 – 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper.
  2. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder.
  3. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper
  4. (add more pepper to taste if desired). Top with lemon slices.
  5. Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt,
  6. then place around salmon.
  7. Bake in preheated oven 10 minutes.
  8. Remove from oven, toss asparagus then sprinkle asparagus with parmesan.
  9. Return to oven and bake until salmon has cooked through, about 5 – 10 minutes longer.
  10. Cut salmon into portions. Serve warm.

You can find complete recipes of this One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus in cookingclassy.com

PEANUT BUTTER CUP CRACK BROWNIES

PEANUT BUTTER CUP CRACK BROWNIES

Peanut Butter Cup Crack Brownies

So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.

Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…

In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…

PEANUT BUTTER CUP CRACK BROWNIES
PEANUT BUTTER CUP CRACK BROWNIES

INGREDIENTS :

  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla
  • ½ tsp – 1 tsp kosher salt

INSTRUCTIONS :

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
  3. Return to oven for remaining 5 minutes to melt the chocolate.
  4. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  5. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
  6. Heat in microwave for 1 minute, stirring when done.
  7. If needed, continue heating in 20 second increments until chocolate chips are melted.
  8. Stir in cereal, vanilla and salt until evenly combined.
  9. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  10. Cut into squares to serve

You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com

GARLIC PARMESAN ROASTED SHRIMP

GARLIC PARMESAN ROASTED SHRIMP

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.

GARLIC PARMESAN ROASTED SHRIMP
GARLIC PARMESAN ROASTED SHRIMP

INGREDIENTS:

  • 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

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place shrimp in a single layer onto the prepared baking sheet.
  3. Add olive oil, garlic, oregano, basil and Parmesan
  4. season with salt and pepper, to taste. Gently toss to combine.
  5. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  6. Stir in lemon juice.
  7. Serve immediately, garnished with parsley, if desired.

You can find complete recipes of this GARLIC PARMESAN ROASTED SHRIMP in damndelicious.net

One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner

I love dinners where everything is cooked or baked together in one pan. And ever since this One Sheet Pan Parmesan Crusted Salmon I’ve thought up so many different version I’d like to try, a few that I’ve gotten around too like this One Pan Chicken Parmesan with Roasted Zucchini. It means less clean up and it’s just easier to serve that way.

This one pan chicken dinner is a fall version that’s filled with brussels sprouts, sweet potatoes, apples, bacon, shallots and chicken covered with poultry herbs. You should be able to buy all the herbs in one packet labeled as poultry herbs. If not dry would also work here, just use 1/3 the amounts listed.

It’s more of a grown up meal so I think this one will take some getting used to for my kids, brussels sprouts are just one of those things that most kids hate, but I totally loved this meal! It was easy to throw together and I had hardly any dishes to clean when everything was done! Even the bacon just cooks along with everything else.

I could use so many more meals like this in my life! Especially for those nights where I just don’t feel like doing a whole lot for dinner, then I won’t just turn to ordering pizza and instead have a dinner that actually has some nutritional value. And this is the perfect use for those fruits and veggies in season right now.Enjoy!

One Pan Autumn Chicken Dinner
One Pan Autumn Chicken Dinner

INGREDIENTS :

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

INSTRUCTIONS :

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag
  2. add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs.
  3. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  6. Spread into an even layer then set chicken over veggie/fruit mixture.
  7. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  9. Broil during last few minutes for a more golden skin on chicken if desired.

You can find complete recipes of this One Pan Autumn Chicken Dinner in cookingclassy.com

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

So you guys….are you feeling the Cinco de Mayo vibes or what? I’m on a major Mexican/Southwestern kick and it’s not stopping until Tuesday. Last week it was the round up, today it’s this sweet potato + black bean quinoa salad and Tuesday is going to be Margarita Green Smoothies.

So pretty please just indulge me…if only for the next few days!

Today though? It’s all about this salad. With chili roasted sweet potatoes, earthy black beans, nutty quinoa, crunchy lettuce and a creamy avocado-cilantro dressing, it’s got everything you need to make salad the star of your meal.

Personally, I’m a big fan of making salads for dinner. I think it’s fun to change things up; swap in different ingredients, add a variety of protein sources and just go a little wild. Salads are one of those meals you can really play around with.

But what I love most about salad is that it’s simple. It’s not fussy. It’s not overly complicated. It’s just veggies on top of veggies on top of veggies, sometimes drizzled in an ultra creamy and decadent sauce.

Yeah, sounds like my kind of meal.

Chili Roasted Sweet Potato + Black Bean Quinoa Salad
Chili Roasted Sweet Potato + Black Bean Quinoa Salad

INGREDIENTS :

for the salad:

  • 1 large sweet potato
  • 1 (15 oz) can black beans
  • 3 cups cooked quinoa (made from 1 cup dry)
  • 1 tablespoon coconut oil
  • 2 teaspoons chili powder
  • Juice of 1 lime
  • Salt + pepper
  • Lettuce/greens to serve
  • 1 batch Cilantro-Avocado Dressing

for the dressing:

  • 1 avocado
  • ½ cup cashews
  • ½ cup cilantro
  • ½ – ¾ cup water
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ¼ – ½ teaspoon cayenne (optional)
  • Salt + pepper to taste

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F.
  2. Peel and chop the sweet potato in small, bite-sized pieces.
  3. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat.
  4. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
  5. Roast sweet potatoes for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
  6. While sweet potatoes are cooking, rinse and drain the black beans.
  7. Add them to a large bowl along with quinoa. Set aside.
  8. Add all dressing ingredients to a blender (starting with less water and adding more as needed).
  9. Blend on high until smooth and creamy.
  10. Add enough water to make it drizzable.
  11. Once sweet potatoes are done roasting, let them cool for 5 minutes.
  12. Add to the bowl with black beans and quinoa.
  13. Squeeze lime juice over the top and stir to combine.

You can find complete recipes of this Chili Roasted Sweet Potato + Black Bean Quinoa Salad in simplyquinoa.com

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen.

On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. We made a cheddar cheese sauce to go with the savory pretzels and a vanilla cream cheese frosting for the cinnamon sugar pretzels. The kids were pros! They did a great job rolling out the dough, twisting, boiling, and baking the pretzels.

For fun, we also made pretzel bites. everyone loved these. They are perfect for dipping and snacking. I think I will make these again on Sunday for our big Super Bowl party…and you should make them too!

Homemade Soft Pretzel Bites
Homemade Soft Pretzel Bites

INGREDIENTS:

Soft Pretzels:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 1/2 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese, grated

INSTRUCTIONS :

For the Pretzels:

  1. Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined.
  3. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.
  4. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
  5. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  6. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.
  7. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  8. Preheat the oven to 425 degrees F.
  9. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda.
  10. It will boil over, so add slowly and be careful!
  11. Remove the dough from the bowl and place on a flat surface.
  12. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
  13. Roll each piece into a long rope measuring 22 inches and shape.
  14. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds.
  15. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray.
  16. Make sure they are not touching.
  17. Brush the tops with the egg wash and season liberally with the salt.
  18. Place into the oven and bake for 15 to 18 minutes until golden brown.
  19. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

You can find complete recipes of this Homemade Soft Pretzel Bites in twopeasandtheirpod.com

Healthy Roasted Chicken and Veggies

Healthy Roasted Chicken and Veggies

Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes.
This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready.

The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.

This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the take out is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a side of rice, quinoa, or bread.

To being, chop the veggies and chicken. Place in a small baking sheet. Season with olive oil, salt and pepper, italian seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!

Healthy Roasted Chicken and Veggies
Healthy Roasted Chicken and Veggies

INGREDIENTS :

  1. 2 medium chicken breasts, chopped
  2. 1 cup bell pepper, chopped (any colors you like)
  3. ½ onion, chopped
  4. 1 zucchini, chopped
  5. 1 cup broccoli florets
  6. ½ cup tomatoes, chopped or plum/grape
  7. 2 tablespoons olive oil
  8. ½ teaspoon salt
  9. ½ teaspoon black pepper
  10. 1 teaspoon italian seasoning
  11. ¼ teaspoon paprika (optional)

INSTRUCTIONS :

  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

You can find complete recipes of this Healthy Roasted Chicken and Veggies (Video) in gimmedelicious.com

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

INGREDIENTS :

  • 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

INSTRUCTIONS :

  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 iheartnaptime.net

ROASTED CHICKPEA GYROS

ROASTED CHICKPEA GYROS

After discovering and subsequently eating far too many roasted chickpeas yesterday, I wanted to find a way to make these flavor bombs into an actual, sustainable meal. And at this point, “meal” really means anything that doesn’t involve just eating a bowl full of roasted chickpeas. I suppose as I get closer and closer to moving and really begin whittling away at my pantry stock, I’ll have to become more lenient in what I consider a “meal”…but for now I can still justify buying some fresh veggies and flatbreads to make these Roasted Chickpea Gyros!

ROASTED CHICKPEA GYROS
ROASTED CHICKPEA GYROS

INGREDIENTS

  • 1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup soaked chickpeas if starting from dry)
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (6.8 g) paprika*
  • 1 tsp (3 g) ground black pepper
  • ½ tsp (1.5 g) cayenne pepper
  • ¼ tsp (1.4 g) salt
  • 4 pita flatbreads
  • 1 cup (250 g) tzatziki (click here for recipe, use ⅓ recipe if you’re just making it for these gyros)
  • ¼ red onion, cut into strips
  • 2 lettuce leaves, roughly chopped
  • 1 tomato, sliced

INSTRUCTIONS

  1. Pat dry chickpeas with paper towel, removing any skins that may come off.
  2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
  3. Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
  4. Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

Source of this ROASTED CHICKPEA GYROS is liveeatlearn.com