Crusted Salmon

Today was about wanting something healthy with fish.  My go to fish recipe is crusted salmon.  I've baked it in the oven and I've wrapped it in tin foil and put it in a bbq to cook.  It's great with rice or rice pilaf, corn or even on top of a caesar salad.  I have even eaten this cold over a salad the next day.

1 salmon filet (I had almost 2 lbs)
1 cup pecans
1 cup cilantro

I put the pecans and cilantro in an electric chopper, chopped until finely chopped.  Added just enough olive oil to make a paste.  If you don't have an electric chopper, you can use a chunkier version with a little bit of olive oil.  Spread over the salmon and bake at 425 degrees for about 40 minutes depending how thick the salmon is. 

Happy Vege Salad – Take 3

I took the salad I made before and expanded on it with some suggestions from my friend and then some of my own ideas.  It turned out really good, just as good as the basic version. 

1 - 15.25 oz can of whole kernal white corn, drained

1 - 15.25 oz can of whole kernal yellow corn, drained

1 32 oz bag of yellow, orange and red mini peppers, diced

1 11 oz package of grape tomatoes, cut in ½ or 1/3

1 16 oz package of celery stalks, diced

1 – 12 oz jar of roasted red pepper, chopped

5 basil leaves cut into small pieces

sliced or balled mozzarella – as much as you desire

Balsamic vinegar to taste

Mix everything except the balsamic vinegar in a bowl.  When you serve the salad, let everyone add as much balsamic vinegar as they want into their own bowl.  Some people like more than others, some like less.

Leftover Spaghetti Dish

Had spaghetti for dinner the night before.  The person that made the sauce made it spicy.  My stomach does not agree with food that spicy.  The next day there was a large amount of leftover pasta.  I took some leftover spaghetti noodles and put it in a bowl, added a little bit of butter.  Found some leftover bacon, chopped it up and put it on top.  Microwaved until spaghetti was warm.  Added chopped tomatoes and parmesan cheese on top.  Simple and quick.

Happy Vege Salad – Take 2…Caprese Style

I took the salad I made before and expanded on it with some suggestions from my friend and then some of my own ideas.  It turned out really good, just as good as the basic version. 

1 - 15.25 oz can of white and yellow corn

1 small bag of yellow, orange and red mini peppers, diced

1 - 12 oz bag of edamame

1 – 12 oz jar of roasted red pepper, chopped

1 small package of cherry tomatoes, sliced in 1/2

3 basil leaves cut into small pieces

sliced or balled mozzarella – as much as you desire

Balsamic vinegar to taste

Mix everything except the balsamic vinegar in a bowl.  When you serve the salad, let everyone add as much balsamic vinegar as they want into their own bowl.  Some people like more than others, some like less.

Happy Vege Salad – Take 1

The stay at home order has been a challenge some days and not so bad other days.  I do get cabin fever at times and want to get out, but if there isn’t a good reason, I’ll stay in.  Other days, just staying in and catching up on reading is nice.  Recipes are sometimes a challenge due to grocery stores not having all ingredients in stock.  Comfort food eating has been fun, but now my body is screaming for healthy food.   Only took 2 stores to find what I was looking for.  Of course, in a small town with 3 major grocery stores, 2 stores is cutting it close.  I was looking for fresh and basic so I made a simple salad. 

1 - 15.25 oz can of white and yellow corn

1 small bag of yellow, orange and red mini peppers, diced

1 - 12 oz bag of edamame

1 – 12 oz jar of roasted red pepper, chopped

Mix everything in a bowl.  That’s it.  Simple, healthier than what I have been eating, refreshing.  

Microwaved Eggs in a Mug Longer Cooking Time

Experiment continues!  I used the same ingredients as yesterday but I mixed everything together instead of layering the ingredients.  I also increased the microwave time.  I like the consistency of the eggs better on this one. 

NOTE: Measurements are "-ish", meaning I didn’t measure any of the ingredients except the turkey patty, that was already a frozen precooked patty which technically wasn’t measured just removed from a package

1 Turkey patty, chopped (frozen turkey patty microwaved 1 minute then chopped)

1 TBSP minced peppers (I used orange and yellow)

1/2 TBSP minced onion

2 eggs

small splash of half and half

2 TBSP grated cheese

Add the eggs and the half and half to the cup, beat until well blended. Add the turkey patty, peppers, and onion in the cup and stir.   Microwave 40 seconds.  Remove cup from microwave and stir.   Microwave another 40 seconds.  Stir then add cheese and microwave 15 more seconds.  Let cup sit for about a minute.  Enjoy!

Microwaved Scrambled Eggs in a Mug - Turkey Sausage

Mugs and jars seem to be the kitchen all-around-convenience-quick-grab-and-go containers these days.  This recipe started out with eggs being on sale this week.  One of the stores in the area had eggs on a really good sale, so of course, I had to buy them.  After buying them I searched online for a variety of egg recipes.  “Cart before the horse” I suppose, but that’s how motivation is sometimes triggered.    

This is how I cooked the eggs this morning.  I might modify this a little bit in the future, not sure.  Experiment still in process!

NOTE: Measurements are "-ish", meaning I didn’t measure any of the ingredients except the turkey patty, that was already a frozen precooked patty which technically wasn’t measured just removed from a package.  It was 6AMBC (6 in the morning before coffee) so measurement mode was not on:

1 Turkey patty, chopped (frozen turkey patty microwaved 1 minute then chopped)

1 TBSP peppers minced(I used orange and yellow)

1/2 TBSP onion minced

2 eggs

small splash of half and half

2 TBSP grated cheese

Put turkey patty, peppers, and onion in the cup.  Beat eggs and half and half until well blended, add to cup.  Microwave 30 seconds.  Remove cup from microwave and stir.  Add cheese.  Microwave 45 seconds.  Let cup sit for about a minute.  Enjoy