Thursday, May 25, 2017

Sheet-Pan Salmon


Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 


- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Monday, May 1, 2017

Pineapple Turkey Brats with Cilantro and Jalapeño


These are not your ordinary brats. With a little jalapeño for a spicy pineapple taste, along with purple cabbage to brighten the whole dish, make these ordinary brats eye-appealing and very flavorful!


- 3 turkey brats
- 2 Tbs soy sauce
- 3 Tbs Russian dressing (or Thousand Island salad dressing)
- 2 tsp. sesame seeds
- 2 Tbs lemon juice
- 1/4 tsp. garlic powder
- 1 1/2 cups diced pineapple
- 1/2 to 1 tsp. diced jalapeños (add to your liking)
- 1/4 cup purple cabbage
- 2 sliced of cooked bacon, crumbled
- 3 Tbs fresh cilantro

Preheat outdoor grill. Grill turkey brats for 10 minutes or until done. 

In a bowl, combine soy sauce down to jalapeños. Place brats on buns and top with pineapple mixture. Sprinkle each with cabbage, bacon, and top with fresh cilantro! Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be a pineapple. Stand tall, wear a crown, and 
be sweet on the inside." - Anonymous

Wednesday, April 26, 2017

Skillet Chicken with Creamy Sun-Dried Tomato Sauce


Turn a dish into a "creamy" meal and you'll always have my vote! This smooth sauce with fresh herbs makes this dish taste like it came straight from a top restaurant! "Laura's Restaurant"! 


- 3, 6 oz. boneless, skinless chicken breasts
- 2 1/2 Tbs olive oil
- salt and pepper to taste
- 1/2 cup diced onions
- 2 cloves of garlic, minced
- 1 1/3 cups + 1 Tbs chicken broth
- 1/2 cup sun-dried tomatoes (in oil) - finely chopped
- 1/4 cup fresh basil, plus more for garnish
- 2 tsp. corn starch
- 1/4 cup heavy cream
- 1/3 cup shredded parmesan cheese

Place a long sheet cling wrap on top of a cutting board. Place chicken on top of plastic wrap and lay another piece of wrap over the top of the chicken. Pound chicken to an even thickness using the flat side of a meat mallet (or in my case, a cast iron skillet). Season both sides of chicken with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for about 4 to 5 minutes on each side (until chicken is cooked through).  Transfer to a plate and place another plate over the chicken to keep warm. Set aside.

Turn heat down to medium. Heat remaining 1 tablespoon olive oil in skillet. Add onions and sauté for a few minutes. Add garlic and sauté a minute longer. Pour in 1 1/3 cup chicken broth, while scraping bottom of skillet to release browned bits. Place sun-dried tomatoes and 1/4 cup basil in a blender and blend until tomatoes are chopped fine; or you can chop tomatoes and basil with a knife. Add mixture to the skillet and stir. In a small bowl, mix remaining 1 tablespoon of chicken broth with corn starch. Add to skillet, stirring constantly. Add cream and parmesan, stirring until cheese has melted. Remove from heat, and add chicken to the skillet mixture, spooning sauce over chicken. Garnish with more fresh basil and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Count your blessings, not your troubles." - Anonymous

Monday, April 24, 2017

Shrimp Foil


A little play on "shrimp boil", this tasty seafood dish has an incredible flavor that is magnified by the addition of smoked turkey sausage, potatoes, and a spice I cannot live without, Old Bay Seasoning! A very easy dish to make, with a preparation time that only takes a few minutes.


*- 1 lb. medium shrimp, shells on (see below for an alternative that I used), divided
- 1/2 lb. fully cooked smoked turkey sausage, sliced, divided
- 2 potatoes, peeled and cubed, divided
- 6 frozen corn on the cobs, half sizes (or cut 3 regular sized in half)
- 3 Tbs olive oil, divided
- salt and pepper to taste
- Old Bay Seasoning to taste
- Fresh parsley for garnish

Preheat oven to 425 degrees. Tear off 3 long sheets of aluminum foil. Spread each out on a counter and place equal amounts of the shrimp, frozen corn, potato cubes, and turkey sausage on top of foil. Drizzle each with 1 tablespoon of olive oil, and season with salt, pepper, and Old Bay. Seal foil on all 4 sides. Place on a baking sheet and place in the oven for approximately 40 minutes. Garnish with parsley.

* For my shrimp, I used a 12 oz. bag of fully cooked, peeled, and deveined, salad shrimp. Instead of adding the shrimp to the foil, I tossed the shrimp in a skillet with 2 Tbs butter and Old Bay Seasoning. I added it to the rest of the ingredients after they came out of the oven.

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be a Light for All to See!" - Anonymous

Friday, March 3, 2017

Baked Mahi Mahi over Creamed Spinach


With these easy-in-find ingredients and a few minutes to throw it together, your family will enjoy an amazing dinner that will leave you looking like a true chef!


- 1, 10 oz. package frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen Mahi flillets (thawed if frozen)
- 2 Tbs butter
- 2 green onions, diced
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Old Bay seasoning
- 3 Tbs flour
- 1 cup 1% milk
- 6 to 8 halved cherry tomatoes
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika

Preheat oven to 350 degrees. Line spinach in an 11" x 7" baking dish. Place Mahi fillets evenly on top of spinach. In a medium sauce pan, heat butter over medium-high heat. Add green onions, garlic, salt, pepper, and Old Bay seasoning. Cook for 1 to 2 minutes. Sprinkle the flour in the pan and gradually add milk, whisking to combine. Cook until mixture begins to thicken. Pour mixture over fillets. Add tomatoes, and sprinkle evenly with parmesan and paprika. Bake, uncovered, for 25 minutes. Remove and garnish with fresh parsley or cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't worry, God has gone before you and prepared the way. 
Keep walking." - Anonymous