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!
Don’t be fooled by the ingredients. The Crescent rolls stuffed with apple, cinnamon sugar and Mountain Dew does something similar to magic in the pan.
The apple is the queen of autumn foods and you can make miracles with it. If you share my love for anything made with apples, then this cinnamon-apple-crescent roll fantasy is exactly what you need to try.
I made it for the first time and we were charmed by the taste.
The smell of cinnamon and apples is what characterizes this simple dessert that melts in your mouth because it is soaked in apples and their juice. I believe that a combination with pears or peaches would also be fine, and if everything is served with a scoop of vanilla ice cream, mmmmm … Ah-mazing !
The method is simple:
Wash the apples, peel and cut into eight equal slices. Unwrap the crescent roll and separate the triangles. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant. Butter a 13 x 9-inch baking dish. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls. Pour soda (7up or Mountain Dew) between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown.
Additionally, a few minutes later, mine story ends as the last dumplings was gone, my housemates said the dessert was nice and that’s the most important thing – we enjoyed the little things and made a completely normal day better by this fine dessert.
Hopefully, I managed to take a couple of shots to show you.
2 (8 each) cans refrigerated crescent roll dough
2 sticks of butter
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon or to taste
1 can (12oz) 7 Up (or Mountain Dew)
2 large Granny Smith apples, peeled and cored
InstructionsPreheat oven to 350 degrees F.
Wash the apples, peel and cut into eight equal slices.
Unwrap the crescent roll and separate the triangles.
Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
Butter a 13 x 9-inch baking dish.
In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture
without lumps and pour over the rolls.
You can find complete recipes of this Crescent Roll Apple Dumplings in sugarapron.com
Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!
September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.
I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.
I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.
I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!
3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
Shrimpy shrimp shrimp shrimp casserole. Made in a cast iron skillet. Cause cast iron skillets just do it better. From stove-top to oven in a cinch. All of those tasty flavors stay in one place until they meet your plate, ready to be devoured.
This was the first recipe I made after we got home from vacation. Our now want to ditch Florida and move to North Carolina vacation. It’s beautiful up there. And I got to see snow! Did I mention snow? It only took 32 1/2 years for me to finally see snow. Funny story – I had to ask Ken if what I was seeing was actually snow.
It was in the 50s when I first stumbled upon it. I thought snow would be melted in those temps so I figured someone had dumped a bunch of icy, frozen water into a flower bed. Lucky for me, it was snow. And I saw a lot more of it. I even got to walk in it. E-X-C-I-T-E-D. That was me.
Unfortunately, I was sick during the entire vacation. It didn’t stop me from enjoying myself, though. And we sorta acted like we lived there – we just lounged around the hotel room and watched TV. But that’s not all we did. We did do some exploring, went to a state park, visited downtown, drove around some neighborhoods.
We got a little feel of the North Carolina life. Enough to know that it’s definitely a place we’d like to possibly move to one day.So don’t ya know, this Cajun Shrimp Quinoa Casserole was GOOD! Definitely a great recipe to make after coming home from a vacation that’s meals consisted of pizza and restaurant food.
This recipe is packed full of protein rich ingredients and fresh veggies and it’s clean! And get this, it’s on the table and ready to devour in 30 minutes. It’s also under 450 calories per serving!
¾ lb large shrimp, peeled and deveined
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2½ tsp cajun seasoning
Salt and pepper to taste
2½ C cooked quinoa
1 C shredded fontina cheese
Fresh cilantro for garnish
Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.)
Cook the shrimp until opaque, about 2-3 minutes per side.
Remove from the pan and set aside.
Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
Cook until the onion and jalapeno are tender, stirring often.
Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
Top with the shrimp and then sprinkle with the fontina cheese.
Place in the oven and bake at 350 for 15 minutes.
During the last 2 minutes,
turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
Garnish with fresh cilantro.
NOTES If you don’t like quinoa, you can sub the quinoa with brown rice. For cooking quinoa, I always use my rice cooker. I follow the instructions exactly as I would if I were cooking rice. About ½ C – ¾ C of uncooked quinoa will yield 2½ C cooked quinoa.
You can find complete recipes of this CAJUN SHRIMP AND QUINOA CASSEROLE in thisgalcooks.com
If you’re anything like me you use your crockpot at least once a week during the winter. Heck maybe in the summer as well. Anyhow, mine doesn’t leave my counter during the winter months. Most weeks I use it twice.
This past week I made potato soup. It was exactly what I was looking for. Rich, creamy and filling. Perfect for a cold winter night.
1 32 oz bag Frozen Hash Browns Cubed
1 32 oz box chicken broth low sodium can be used
1 can (10oz) cream of chicken soup do not add water
1 8oz package cream cheese not fat free
3 oz bacon bits
1 cup shredded cheddar cheese
1-2 pinches salt and pepper to taste
Put the hash browns in the crockpot.
Add in the chicken broth, cream of chicken soup and half of the bacon bits.
Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it’s ready to serve.
Top with cheddar cheese and some additional bacon bits.
You can find complete recipes of this EASY CROCKPOT POTATO SOUP in leahwithlove.com
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours! Olives, tomatoes, cucumber, avocados, and chicken strips to complete another meal in a salad, with a dressing that doubles as a marinade!
With all of the salads I post on here, I thought some might be getting sick of these meal in salads recipes. BUT. It turns out, you guys are wanting MORE of these GIANT salads. Wracking my brains for another awesome recipe, what’s better than a fresh, mediterranean salad with so much flavour, you won’t be able to put your forks down? Yes, I sound like an infomercial. No, I don’t care.
As usual, I always try to create salad recipes that you only need ONE dressing / marinade. A salad that uses one thing for two uses. Does this make sense? This comes from years of making salads that require completely different marinades for chicken or the meat of choice, then drowning it in a completely different tasting dressing, only confusing my brain and taste buds even more. Why do that when you can create one delicious marinade and use it as a dressing? That kinds makes more sense.
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
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I don’t know about you, but there isn’t much more frustrating to me than having a long wait at a restaurant! Maybe it is because I am typically disappointed by restaurants and wish that I would have just made something of my own at home. I guess that is the food blogger in me 😉
When it comes to holidays, especially Valentine’s Day and Mother’s Day, it is that much worse!! I have first-hand knowledge of the long hours, rude people and overall frustration that restaurant employees go through during these holidays (since hubby runs one), so I just can’t bring myself to go to a restaurant during those times!! Besides the fact that he is working crazy long hours every Valentine’s and Mother’s Day!!
Well if you are anything like me and would rather enjoy your Valentine’s Day at home with a yummy meal that will taste like it was made in a restaurant without actually having to go to one, give my Creamy Garlic Spinach Chicken Pasta at try!!
Full disclosure, my Creamy Garlic Spinach Chicken Pasta is a bit more indulgent that most recipes that you will find on my blog, but it is a special day and you and your Valentine deserve it!! It is still sooooo much better for you than most anything you are going to get in a restaurant 😉
My Creamy Garlic Spinach Chicken Pasta starts with this new whole wheat pasta that I found with quinoa, amaranth, millet, sorghum and teff that I wanted to try out (uber healthy and yummy) Then you add lean boneless skinless chicken breasts, onion, garlic, lots of fresh spinach (all nice and healthy, right?).
Then the healthy train comes to a screeching halt!! To make this pasta dish nice and creamy, all of those healthy ingredients are swimming in a sauce made with garlic herb cream cheese 😛 Top it off with some yummy parmesan cheese and crushed red pepper flakes (if you like…totally optional)!!
12 oz. (1 box) of whole wheat penne pasta
10 oz. fresh spinach, coarsely chopped
1 tbsp. extra virgin olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 large, yellow onion, chopped
3-4 cloves garlic, minced or pressed
½ cup garlic and herb cream cheese
⅓ cup grated parmesan cheese
1 tsp. crushed red pepper flake, more or less depending on your preference
sea salt and fresh cracked pepper, to taste.
Cook pasta according to package directions, reserving one cup of starching cooking water.
Drain and return to hot pot, add chopped spinach, cover and set aside to let spinach wilt.
Heat olive oil over medium-high heat in a large skillet.
Once hot, add chicken to the skillet and sauté for approximately 5 minutes, or until chicken is cooked through.
Add onion and garlic to the pan and saute for 2-3 minutes or until the onion has softened and beginning to turn translucent.
Add cream cheese and reserved cooking water to chicken.
Stir to combine and melt cream cheese.
Add chicken/cream cheese mixture to pot with pasta and spinach.
Add parmesan, crushed red pepper (if using), salt and pepper. Stir to combine.
Serve with additional parmesan cheese and red pepper flakes for garnish.
A simple green salad and warm whole wheat bread would be lovely with this pasta!!
You can find complete recipes of this Creamy Garlic Spinach Chicken Pasta in beckysbestbites.com
THIS RECIPE FOR CHICKEN AND BROCCOLI STIR FRY IS A CLASSIC DISH OF CHICKEN SAUTEED WITH FRESH BROCCOLI FLORETS AND COATED IN A SAVORY SAUCE. YOU CAN HAVE A HEALTHY AND EASY DINNER ON THE TABLE IN 30 MINUTES!
There’s nothing better than a quick and easy dinner recipe for when you don’t have a lot of time to cook, and this chicken and broccoli stir fry definitely fits the bill. This dish tastes like something you’d order at a Chinese restaurant, except it’s better for you (and cheaper!).
One of my favorite parts about this chicken and broccoli stir fry is the simplicity – just a handful of ingredients combine to make something delicious. You don’t need fancy ingredients to make a good meal, but you do need good quality cookware.
Kitchen Fair recently sent me a 10″ fry pan from their Expressions line which I used to make this chicken stir fry. I love that their pans are made in America, dishwasher and oven safe, and that the Eterna® Black Galaxy non-stick coating is non toxic.
There are a few things about this pan that make it stand out from other pans that I own. This Kitchen Fair pan is deep, which means it can hold a lot more food than my other pans. It’s also very well made and has a multi-ply design with a stainless steel interior for durability and an aluminum core for even heating.
It produced an amazing sear on my meat, the exterior of the chicken was deep golden brown and almost caramelized, exactly the way I like it!
For this chicken and broccoli stir fry, the meat and vegetables get cooked in the pan and then a simple sauce is poured over the top. The key ingredient to the sauce is oyster sauce, which can be found in the ethnic aisle of most grocery stores. It adds a complex flavor that really works well with the other components of the dish.
1 pound boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms (if you don’t like mushrooms you can add more broccoli instead)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
¼ cup oyster sauce
¼ cup low sodium chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
Heat 1 teaspoon of oil in a Kitchen Fair 10″ Expressions fry pan over medium heat.
Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches.
Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
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.
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
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
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.
Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.