I am the only person in my house who likes salmon.
Eek! Saying it out loud makes it real. But I don’t get it. Now, it’s funny, because youngest will tell me that he likes salmon (he’s a big lover of pretty much any “white” fish). He’ll go so far as taking a bite or two of it when I make it. He’ll smile and nod his head, eyebrows raised. But two bites is about as far as it ever goes. Apparently he likes it in moderation. So, let me put that another way:
I am the only person in my house who likes salmon in excess. I may even love it. Okay, I do.
I hear a lot of complaints from parents who hate packing lunch for their kids.
Actually, I don’t mind packing lunch. It sure beats having my high schooler eat crappy public school cafeteria food or having to shell out $8 each day for the catered lunch at my younger son’s private middle school.
I always keep canned salmon in the pantry to make this simple, flavorful salmon salad, one of the boys’ favorite sandwich fillings. The secret: I mince petite dill pickles in the mini-processor and add them to the salmon salad. The pickles add a little tang and a little crunch, balancing the richness of the salmon perfectly.
This apple spice cake is incredibly moist. It has warm spices, a hint of brown sugar, and a delicious texture thanks to grated apple in the batter. It tastes comforting, homey, and is the delicious dessert for fall. I love how the tangy cream cheese frosting isn’t too sweet. Instead it pairs perfectly with the apple cinnamon flavor and lets the cake shine on its own.
I know people typically think of apple crisp when it comes to apple desserts – but I urge you to try this apple spice cake.
Pan di Spagna (Italian Sponge Cake) is a simple, airy sponge cake flavored with vanilla or lemon zest. It’s made with only 3 ingredients: eggs, sugar, and flour…no baking powder, no butter, no oil, and no dairy!
This traditional cake is used in desserts like cassata, zuccotto, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings, covered with fondant, or just eaten on its own, sprinkled with powdered sugar.
Indian Butter Chicken, also known as Chicken Makhani, is a classic, flavorful Indian dish. It was developed in the 1950’s by three partners who owned a restaurant in India. The dish was made “accidentally” when they combined leftover chicken with a tomato gravy that was rich in butter and cream. Indian Butter Chicken was born!
An Indian Butter Chicken recipe, Butter Chicken or Chicken Makhani can vary greatly from restaurant to restaurant, and region to region. Some are made with whole bone-in chicken thighs. But most experts agree the original recipe may have been created to use up leftover restaurant tandoori chicken. Tandoori chicken is an Indian delicacy, made by marinating chicken in a yogurt and spice mixture, then roasting in a clay oven. Since we don’t have a cylindrical clay oven, we opted for an easy sautéed method featuring the same yogurt and spice marinated chicken.
Some days I love a super simple, satisfying and incredible bowl of give-me-that-right-now over top of vegetables.
Oh what the heck – that’s all the days. Minus the vegetable part.
The excellent news is that today is also that day so I’m telling you allllll about it.
I’ve been ooogling over a certain recipe with tons of bacon and rosemary and I knew it was the first thing I needed to make this summer.
This recipe is from Heather Christo’s newest cookbook, Pure Delicious, and it is fan-freaking-tastic. One of the most wonderful salads I’ve had in a long time and I’m sure you know exactly what it’s like to be in a salad rut.
I got to experiment with a new ingredient today! Yeah, I get really excited about things like that. A while back someone (I forgot who) asked me if I had any good recipes for canned salmon. Since that time I’ve wondered if that was a good lower priced option to fresh salmon, but had yet to try it. So today, I bought a can of wild caught pink salmon and fixed up this fab Kale & Salmon Caesar Salad. I was a little unsure of the salmon when I first opened the can, but once it was out of the can and in the salad, it was really quite delicious!
So, I’m excited to experiment a little more with canned salmon in the future. This first attempt made an amazingly tasty and filling pasta Caesar salad that I know will stay good in the fridge for a couple days, thanks to kale’s sturdiness. Are you a fan of canned salmon? Let me know your favorite ways to use it in the comments below!
Basting salmon with a lemon-butter sauce is a traditional way to serve this fish – it’s the first way I ever ate it as a child.
I have vivid memories of a family vacation in Alaska, when I was fifteen years old, and we were camping in a Winnebago RV and fly fishing. One day, we arrived at our campground late, around 9pm. It still light out, so dad grabbed his fly rod and headed to the nearby riverbank, just a short walk from our campsite. About 10 minutes later, he returned with a big, beautiful salmon!
Mom quickly melted some butter, added fresh lemon juice, Worcestershire sauce, salt and pepper. She placed the fish (now cleaned by dad) on a large piece of foil, drizzled the sauce over the top, and folded up the foil to enclose the fish. She then put it on the grill and cooked it just until it was medium-rare. OMG, it was sooo good! Moist, tender, fresh, and full of flavor.
Strawberry season is here! Who else gets excited to go strawberry picking?! This recipe for Strawberry Shortcake Cake is one of my most-requested recipe from family and friends. It’s a super fun take on the SOUTHERN STRAWBERRY SHORTCAKE recipe.
We start with a white cake (from a cake mix) as our base. Then top that with sweetened cream cheese. Finally, we add fresh strawberries to a pre-made strawberry glaze and spread it on top. This cake is not only beautiful but it tastes amazing. Just make sure to have the recipe on hand – everyone will want it!
This Easy Lemon Bundt Cake is the perfect dessert anytime of the year. I originally thought of this as just a spring dessert, but it quickly became the popular recipe on my blog year round. It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate. This super moist lemon cake will disappear quickly! Plus it’s not heavy like a lemon pound cake would be. Don’t hesitate to try this recipe just because you’re not a pro baker. I think this is a great recipe for beginners and everyone will think you’re a pro!