This is an easy recipe I put together. It’s not really a chip dip type of salsa, more of a meal topper! You can put it over any type of grilled meat or vegetable, oven roasted chicken and in my case the salmon recipe from my previous post. It would even work great mixed in with a salad as a dressing alternative. The recipe is extremely quick and can even be made ahead of time. The longer the “salsa” sits in the refrigerator the better. Enjoy!
1 Cup of diced fresh mango
1 diced roma tomato
1 small shallot minced
handful of fresh mint
a pinch of salt and pepper
2 tablespoon of honey
juice of 2 lemons (be sure to remove any seeds!)
So… I’m not going to go through a long explanation of how to prepare the salsa. You basically throw all of the ingredients into a bowl, mix together and it’s done! So quick and easy you can do it with your eyes closed (but please don’t if you’re holding a knife ). Give it at least 30 mins in the refrigerator for all of the flavors to mend. Let me know what you think !
I hope I don’t jinx myself with the title, but this salmon recipe is truly delicious and my husband did win a big game the night after I made this meal… so I’m sticking with the title.
This is another great quick and easy salmon recipe that takes about 30 mins total. I am all about a sweet and savory dinner. This recipe is just that! I cut out majority of the bad fat by using coconut oil. The fish came out moist and buttery without using any actual butter. Perfect! I paired it with a delicious homemade mango salsa which I will post the recipe for following this post. I hope you enjoy this dish as much as we do!
*** I also paired the fish with oven roasted asparagus. place the asparagus in a baking sheet drizzle with a little bit of olive oil and sprinkle with coarse sea salt (any salt will work but I love using the coarse sea salt) bake in the oven at 425 for about 15 mins. ***
6 salmon fillets (6oz each) – i used king salmon
salt and pepper to taste
1 tsp of both freshly grated ginger and garlic
3/4 cup of brown sugar
handful of coarsely chopped pecans
2 tbsp of coconut oil
Preheat your oven to 425. Place your salmon fillets in a baking dish and add a generous pinch of salt and pepper to coat the fillets. Add your ginger and garlic to the fillets. In a bowl combine your pecans, brown sugar and coconut oil to form a paste. Place the mixture over top of the fillets and pat it down to ensure good coverage. Pop the baking dish in the oven for about 20 mins. The brown sugar mixture will bake and bubble up to form the most delicious crust on top of the salmon. Its that easy! Yummy! (serves 6!)
Try it and comment below and let me know what you think Be sure to top it with the mango salsa. It is such a good pairing! Enjoy!
This is a recipe I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!
*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***
4 Chicken Quarters
salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped shallots
3 cloves chopped garlic
3/4 cup chicken stock/broth
1 cup low sodium soy
2 cups brown sugar
1 heaping tbsp freshly chopped ginger
Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!
This is my version of Paula Deen’s Cabbage Soup. After making the original recipe, I found that it need some changes (in my opinion). This recipe takes a little bit of preparation, but it is well worth it. Give it a try and tell me what you think. I literally just finished licking the bottom of my soup bowl (no, seriously). Enjoy!
2lbs ground turkey
1 cup of uncooked rice
1 tablespoon of salt
1 teaspoon black pepper
1 teaspoon of cumin
1/4 onion minced
2 tablespoons of worcestershire sauce
3 cloves garlic minced
3 tablespoons of olive oil
1/2 a yellow onion diced
1 6oz can of tomato paste
1/2 cup of brown sugar
1/2 cup of ketchup
28 oz can of whole tomatoes with juice
1 medium cabbage sliced
1 cup of beef broth(stock)
1/2 cup of water
Salt and Pepper to taste
1/2 cup of monterey jack (cheddar will work as well)
1/2 cup of raisins
Combine all of the meatball ingredients into a bowl and mix together (USE YOUR HANDS PEOPLE!). Form into walnut sized balls and set aside! Time to make the soup!… In a large stock pot heat your oil over medium high heat, add your garlic and onions and sweat the onions until they are translucent (about a min or two). Then add your tomato paste, whole tomatoes w/ the juice, ketchup, brown sugar, salt and pepper and bring to a fast simmer. This should take about 8 to mins. Transfer your soup mix into the blender and blend on low for about 30 seconds (or until the whole tomatoes are crushed). Transfer back into the pot and add in your cabbage simmering on medium low heat for another 10 mins (Until cabbage has reduced in size). Now add in the beef stock and water to thin the soup (you can play around with the consistency ). Add in the meatballs and continue to simmer for 20 to 25 mins. This gives the rice enough time to cook as well as the meat. Add in the raisins and cheese when the soup is done cooking but still hot! I garnished mine with avocado, but a nice crusty french or sourdough bread would go great too!
I hope you enjoy this soup as much as I did today!
I am always on the hunt for delicious recipes. Most of the time I want something quick and easy that doesn’t lack flavor. I think that my easy salmon marinade gets the job done. Try it and let me know what you think!
Preheat your oven to 425 degrees
combine in a sandwich bag or bowl the following ingredients:
4 Cloves chopped garlic
1/2 a small onion finely chopped
1/2 cup of Mirin
2 tbs Low Sodium Soy
1/4 cup of honey
1/4 cup brown sugar
Juice of an orange and a lime
Mix all of the ingredients together and voila, your marinade is done.
This is enough marinade for 1.5-2 lbs of Salmon
Salt and Pepper the fish to your liking, Pour the marinade over the fish and bake for 15-20 mins! It’s that easy, and it’s sure to please!
I paired my salmon with asparagus, roasted potatoes and cheddar mushrooms.