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Perfect Salmon

My husband invited his friend and friend’s family over for dinner one night.  I didn’t know him well at that time and asked Stephen (my hubs) what they like or don’t like.  Of course, husbands are the best communicators who tell you everything in complete detail….HA!  He said, “He loves everything.”  So I figured, ok, I’ll do salmon.  It’s light and perfect for the hot weather we were having.

Lo and behold, they all arrive and the guy hates salmon!  Barely likes fish, and couldn’t stand salmon because it was too “fishy” to him.  I was bummed and hoped he could at least eat the salad I made to accompany the fish.  Well, he was courteous enough to try a bite after seeing his son and girlfriend devour theirs.  He then had another bite and another and then asked for a second helping!  I love the idea my cooking can convert the nay sayers!  These kind of accomplishments are great badges of honor for me.  My girlfriend made my salmon recipe and converted her twin 9 year old boys!  (pat, pat – myself on the shoulder)

I always believe that kids and adults may not like a certain food because they haven’t eaten that food cooked correctly.  Who’d like fish if it were dry or smelly?  Who’d like broccoli if it was overcooked and tasteless or undercooked and chewy?  Who’d like liver if it was mealy? Yep, I’ve even converted people who didn’t like liver!   Ask my kids! Anyways, back to salmon!  When it comes to any food, it’s important that it’s fresh and when it comes to seafood, it’s even more important to me that it’s wild.

Hope you try this recipe if you are a fan of salmon or not.   There’s onions in it and please try that if you’re a fan or not as well… you may become my bragging rights if I turned you. hehehe!

Perfect Salmon
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Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Perfect Salmon
Print Recipe
Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Take a sheet of foil the length of your salmon fillet and place it under your salmon.
  3. Cut lemon in half and squeeze one half all over salmon. Slice the other half into thin round slices.
  4. Take the 2 tsp of sea salt and sprinkle over salmon.
  5. Mix 1 tbsp of dry dill or 3 tbsp of fresh dill (4-5 sprigs chopped) with mayonnaise. Spread mayonnaise over salmon.
  6. Cut onion in half and slice both halves thinly into half circle slice. Lay them over the dill mayonnaise.
  7. Grind fresh pepper and sprinkle a pinch of salt over the the onions.
  8. Layer slice lemon rounds on top of the onions.
  9. If your foil is big enough like mine, take both sides and fold to a close and fold close the ends. Or, take another sheet and place it on top and fold at the sides and ends.
  10. Bake for 20 minutes. Take it out of the oven and let it sit for another 5 minutes.
  11. Transfer to a platter and you are ready to serve.
Recipe Notes

I use my Just Mayo for my salmon.  It's pure simple ingredients that is vegan, gmo-free.

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Sparkling Cucu Berry Rose Sangria

I have a kind, sweet friend, Sandra, who decided to start a new life in Spain!  Ole!  We had a get together to say good-bye and wish her the best in her new adventure.  We are hoping she will find a nice… who am I kidding…a hot, young, sexy latin man to get her fire going!  To celebrate, I decided to make summery, refreshing, sweet sangria for the new, sweet life ahead of her.  We will miss you Sandra!

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Sparkling Cucu Berry Rose Sangria
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You can use a white wine if you don't have rose handy. Rose is so pretty though and adds such a nice touch to any summery day.
Servings
10
Servings
10
Sparkling Cucu Berry Rose Sangria
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You can use a white wine if you don't have rose handy. Rose is so pretty though and adds such a nice touch to any summery day.
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Get a large pitcher and fill the pitcher up with ice.
  2. Add strawberries, cucumbers and lemons
  3. Pour rose, lemonade soda, vodka, triple sec and simple syrup* into the pitcher. Stir well with long wooden spoon. I made 2 pitcher so I could use the whole bottle of wine since 1/2 goes in each pitcher.
  4. Fill wine glasses with fresh ice, pour your pink sangria and garnish with a round lemon slice.
Recipe Notes

*simple syrup is boiled down sugar water (1 part sugar, 2 parts water) and boil down until the liquid coats the back of your spoon.

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Best Ever Hummus

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Years ago, I was at this greek restaurant that had the most amazing hummus ever.  I kept haggling the owner for the recipe and he said jokingly that he’d have to kill me if he told me. However, I did manage to squeeze one secret from him which was to add a little water to the mix. That’s all I needed!  This hummus is light, fluffy, flavorful and perfect for dipping.  It is my go-to and most requested dish to bring to potlucks, BBQs and picnics.

 

Best Ever Hummus
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I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Best Ever Hummus
Print Recipe
I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Ingredients
Servings:
Instructions
  1. Place all your ingredients in a blender or food processor. I prefer a blender because it whips more air into the hummus which makes it lighter.
  2. Blend until smooth. Taste and add more salt if needed.
  3. Pour in serving bowl and sprinkle with smoked paprika and drizzle with more extra virgin olive oil. Get fancy and sprinkle pine nuts on them!
  4. When I serve this at home, I use half and store the other half in a recycled wide mouthed glass jar. It makes it easy to transport or give away as a gift.
Recipe Notes

* I also like to use Himalayan sea salt because of the high mineral content.  Himalayan salt has over 26 minerals that feed the body.  However, if you do use it, add 1/2 tsp more as it tends to not be as salty as standard sea salts.

 To tahini or not to tahini?  It's a personal preference.  I do it either way, but tahini is not always available when I'm making this and it is really delicious with or without it.

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Strawberry Fields

My husband and I are into a whiskey kick these days and I love making drinks with seasonal items.  We went strawberry picking with the kids this spring when the strawberries are so perfect, they taste like candy!  So I came up with this refreshing fresh strawberry and basil concoction to celebrate springtime!

Bourbon or rye you ask?  Bourbon is made over half with corn and tends to be sweeter and have hints of vanilla.  Rye is made over half with rye and tends to be dryer and have a spice to it.  I prefer bourbon myself but these days, the popularity of rye whiskey has risen and is the hipster choice.

Strawberry Fields
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Servings
2
Servings
2
Strawberry Fields
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put strawberries and basil in a shaker tin. Crush them together with a muddler or a wooden spoon. Fill the shaker with ice and pour the rest of the ingredients in. Cap the shaker and shake hard like you're in a heavy metal mariachi band. Take two rocks (low-wide) glasses and pour them evenly into them or you can fill the glasses with fresh ice and strain the liquid into the glasses. You can rim the glass with sugar or keep it plain and either garnish them with a sprig of basil or a whole strawberry.
Recipe Notes

*You can make simple syrup at home by boiling down 1 cup of sugar to 2 cups of water until the mixture coats the back of a spoon.  Let it cool and pour it into a reusable glass bottle/jar.

Bourbon or rye you ask?  Bourbon is made over half with corn and tends to be sweeter and have hints of vanilla.  Rye is made over half with rye and tends to be dryer and have a spice to it.  I prefer bourbon myself but these days, the popularity of rye whiskey has risen and is the hipster choice.

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