Salmon with Pumpkin Pasta

Yes, I understand that pumpkin is mostly a fall ingredient, but squash is in season during the winter. Hey, pumpkins are a squash! I know technicalities. I still love pumpkin. In this recipe you get a slight pumpkin flavor, and the nutmeg really makes it just perfect.

It is kind of sad that the holidays are over; it's my favorite time of year. Well, now that it's a new year, it's a chance to make this one better than the last. 2014 wasn't a horrible year, though there are some things that didn't go perfectly. Of course that happens with every year. I know 2015 will be hard, but I know we can push through and make it great! Happy New Year!!

Healthy Halibut with Strawberry and Poblano Relish

Ever since I started cooking, I have gotten more and more into the presentation. At first I didn't care how it was presented, as long as it tasted good. Now that I have learned so much, I am all about pretty food. With every dish, I try really hard to make sure everything is cut evenly and that it still looks as good as it tastes. I find myself getting upset if something goes wrong. My husband can definitely tell you how my mood will go from high to low when I mess up. Once I had friends over and they were laughing at me because I was upset about a dish I was making. I knew it would taste okay, but something went wrong and I knew it wasn't going to look as good as I wanted. In the end it all looked fine and tasted fantastic.

Well, that tangent was all because I love the look of this dish. The gorgeous white fish with the vibrant green cilantro and bright red strawberries. I mean, who can say no to something so pretty!

Grilled Salmon with Basil Sauce

When you love to cook, you kind of need people to cook for. Sounds about right...right? For the last few weeks, and a couple more to go, my husband has been out in the field. After the first few nights I realized how boring it is without him. Mind you we have no kids, so it's just me and our two year old dog. Well, since it's summer she gets tired after ten minutes of play, and sleeps for hours on end. Therefore, she is absolutely no help to my boredom. I keep finding recipes I want to make, but it serves a million people. I have made a few of those, and had lunch for work and dinner for the next night. Maybe it's just me though, but I can't stand eating the same thing for every meal, or more than two nights in a row. That just means leftovers go to waste when it's just me. Enough of my venting!

Thankfully, when I found this recipe my husband was still home so I was able to eat delectable flaky salmon. Now that the weather is ridiculously hot and I'm melting slowly, I need recipes that will not turn the oven on and make our house 20 degrees warmer. That is where the grill comes in. Then when you put salmon on that grill, it makes life perfect. This was such a simple dish, but full of flavor. Prepping the salmon couldn't be easier, and you get a great smoky flavor from the grill. Once you pour over the sauce, you have an inexpensive dish that doesn't taste cheap at all!

Cool Salmon & Couscous Salad with Snap Peas, Orange, & Mint

I have been tempted to try a lot of new things. Like a cold salmon couscous salad for example. I would have never even thought twice about making this. When I saw this recipe I was actually excited to try it. So much nutrition and flavor! 

Now I had to cook my snap peas before mixing everything together. I am allergic to raw snap peas. I know weird. If they are cooked though I am all good. So just so I wasn't thrown any curve balls while eating I simply sauteed the snap peas for a few minutes. This dish is so flexible you could really do anything you want.

Oven Fish n' Chips

My goodness has it been hot this summer. Well, hot for me. This is the first summer I have spent out of the PNW in about 15 years. Even though I may be melting, I still want to spend all day in the hot kitchen cooking up delicious food. Since it is so hot, a light and easy meal is the best way to go. This dish would definitely fit that bill. It was fast and really good. Of course you could do anything you like for the "chips". I found a great recipe for actual baked sweet potato chips that I will definitely be trying.

Hope everyone is enjoying their summer!

Oven Fish N' Chips
adapted from tasteofhome Guilt Free Cooking

Ingredients:
2 tablespoons olive oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound) {could use sweet potatoes}

Fish:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/4 cup egg substitute
2 tablespoons water
2/3 cup panko bread crumbs (could also use crushed cornflakes)
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed (could use cod, I used tilapia because that is all I could find.)

Directions:

1. Preheat oven to 425º.
2. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2in strips. Add to oil mixture; toss to coat. Place on a baking sheet coated with cooking spray. Back at 425º for 25-30 minutes, or until golden brown and crispy.
3. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine bread crumbs, cheese and cayenne pepper. Dredge fish in flour, then dip in egg mixture and roll in bread crumbs.
4. Place on a baking dish coated with cooking spray. Brake at 425º for 10-15 minutes or until fish flakes easily with a fork. 
5. Serve with potatoes chips, and tartar if desired. 

Serves 4

Nutrition: Calories 243; Fat 2g;  Carbs 28g; Cholesterol 67mg; Protein 27g; Fiber 0mg 

Chicken and Shrimp Jambalaya

Spring is here, but you wouldn't know it by the weather we have been having here in Colorado Springs. Snow one day, then it melts the next, two days later it's back. I'm so ready for warmer weather.  This is a great recipe for one of those snowy spring days. Just put everything in the crock pot during the day and your house will be warm and smell fantastic by dinner time. I love crock pot recipes, because I don't have to be in the kitchen the entire my husband is home after work to just cook. Everything is already cooked and I can sit and watch an episode of The Walking Dead or Game of Thrones before we eat. We are really big nerds if you didn't know. :)

I know some germ freaks are probably out there wondering how I could put veggies on the same cutting board as the chicken. Don't worry, I was very careful to put the chicken down then not move it, and none of the veggies touched the chicken. Trust me I am a clean freak every time I use raw poultry. 

Chicken and Shrimp Jambalaya
Betterhome and Garden's Slowcooker Mag

Ingredients:
1 lb skinless, boneless chicken breast halves or thighs
2 cups thinly sliced celery (about 4 stalks)
2 cups chopped onions (2 large)
1 (14.5oz) can no-salt-added diced tomatoes, undrained
1 (14.5oz) can reduced-sodium chicken broth
1/3 cup no-salt-added tomato paste
1  1/2 teaspoon salt-free cajun seasoning
2 garlic cloves, minced
1/2 teaspoon slat
8 oz fresh or frozen peeled and deveined shrimp (keep tails on if desired)
1 1/2 cups uncooked instant brown rice
3/4 cup chopped green, red, or yellow bell pepper
2 tablespoons snipped fresh parsley
Celery leaves (optional)

Directions:

1. Cut chicken into 3/4-inch pieces. In a 3 1/2or 4 quart slow cooker combine chicken, celery, onions, tomatoes, broth, tomato paste, cajun seasoning, garlic, and salt.
2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
3. Thaw shrimp, if frozen; set aside. If using low-heat setting, turn to high heat setting. Stir in uncooked brown rice and bell pepper. Cover and cook for about 30 minutes more or until most of the liquid is absorbed and rice is tender.
4. Before serving, stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.

Serves 8

Nutrition: Calories 211; Fat 2g; Cholesterol 88mg; Protein 23g; Fiber 4g; Carb 26g

Broiled Salmon with Black Bean Salsa

This dish was delicious and light. I thought that black beans and oranges were going to be weird together, but I was proved wrong. The sweetness of the orange sections cut into the beans, and with the spices you combine with the salsa blends the two together. Summer is on it's way, and with it simple yet tasty new dishes!

Broiled Salmon
Pillsbury Fast and Healthy Cookbook

Ingredients:
Salsa:
1 (15 oz) can black beans, rinsed and drained
1/2 cup diced orange sections
1/2 cup finely chopped tomato
1 tablespoon lime juice
1 teaspoon sugar
3/4 teaspoon cumin

Fish:
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground oregano
2 (8oz) salmon steaks (1 inch thick, each cut into 2 pieces)

Directions:

1. In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 15 to 30 minutes or refrigerate up to 2 hours to blend flavors. Stir before serving.
2. Spray broiler pan with nonstick cooking spray. In small bowl, combine chili powder, 1/2 teaspoon cumin, garlic salt, and oregano; mix well. Lightly sprinkle both sides of salmon steaks with chili powder mixture; place on sprayed pan.
3. Broil 4 to 6 inches from heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once. Serve salsa with fish.

Serves 4

Nutrition: Calories 300; Fat 10g; Protein 31g; Carbs 21g; Cholesterol 75mg; Fiber 7g

Shrimp w/ Tomatoes & Scallion Couscous

So we are getting to our first month here in Colorado Springs and we are still loving it! After getting everything unpacked, well almost everything, our new apartment is really starting to feel like home. It's so nice coming home to our own place and making dinner together. I have been waiting an entire year to make dinner with my better half again! Okay done with the sappy stuff lets get to the food. :)

This is a great light dinner or quick lunch. Shrimp, with tomatoes and a crunchy flavorful bread crumb topping. So easy, yet delicious! We paired it with a mound of scallion coucous, just adding another layer of flavor. If you are in a rush on a weeknight, just get going on this. Takes almost no time at all!

Shrimp w/ Tomatoes & Scallion Couscous
Cookinglight Magazine Jan/Feb 2011

Ingredients:
Shrimp:
1 1/2 cup bread crumbs (or 3oz french bread in processor)
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 medium tomatoes, cut into 1/4-in thick slices (about 1lb)
2 tablespoons balsamic vinegar

Couscous:
3/4 cup low-sodium chicken broth
1/2 water
3 green onions, chopped
1 cup whole wheat couscous

Directions:

1. Preheat oven to 450º.
2. Combine breadcrumbs, parsley, and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat bottom of a 13x9-in baking dish with remaining 1 tablespoon oil. Arrange shrimp in a single layer in bottom of dish; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450º for 12 minutes or until the shrimp are done.
4. While shrimp is cooking, bring chicken broth and water to a boil. Gradually stir in 1 cup couscous; remove from heat and cover for 5 minutes. Fluff couscous with a fork; stir in scallions.
5. When shrimp are done, drizzle with vinegar. 

Serves 6.

Nutrition: (shrimp w/o couscous) Calories 364; Fat 16.5g; Protein 37.1g; Carb 16g; Cholesterol 274mg

Spicy Orange Shrimp Stir-Fry

Today is the hottest day in two years here in the pacific northwest, and yes I am melting! Houses up here in Washington don't naturally come with AC, because you wouldn't use it for more than a week in one year. So I am sitting here chugging a large cup of ice water, and planted directly infront of my fan. As much as I love the sunny weather, I am looking forward to fall and winter very much. My soldier comes home this winter from his tour, and the colder it gets the closer it is till he comes home. If you can't tell, I am very excited for this tour to come a glorious end!

If you are at home enjoying beautiful (or crappy) weather this spicy and tangy dish is perfect for you. It was fast and super simple. I would have loved to get fresh shrimp, but I really can not face the fact that I would have to pull off their little eyes and feet. Besides the fresh shrimp at stores usually come in frozen. So I decided to just go the simple way and use frozen shrimp. The only work I did was thaw them and take off the tails. You are more than welcome to leave the tails on, but I didn't want to worry about them while I was eating. One of the best things about this recipe is that you can control the amount of spice that you want. Put in as much or as little chili paste that you like. While I was reading the reviews for this recipe I saw some people didn't like the amount of chili paste, that it made the dish too spicy. I knew right then that the amount of paste was perfect for me! 

Spicy Orange Shrimp Stir-fry
adapted from CookingLight


Ingredients:
1.5 lbs peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon white wine vinegar (rice wine vinegar works too)
1 tablespoon chile paste
1 tablespoon canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves minced
1/3 cup chopped green onions

Directions:

1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2. Combine juice, soy sauce, vinegar, and chile paste, stirring with a whisk; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens or shrimp is pink, stirring frequently. Serve immediately with cooked pasta or rice.

Makes 4 servings.

Nutrition: (3/4 cup shrimp) Calories 301; Fat 10g; Protein 35.3g; Carb 16.8g; Cholesterol 259mg; Fiber 0.5g

Spicy Grilled Shrimp

This is the first post of a new generation of pictures for this blog! On my birthday this year, my fabulous husband bought me the camera I have always wanted. Now I am the proud owner of a beautiful Canon Rebel T3. I spent days playing with settings and learning how to use it. Just as a warning, the next several posts will have funny looking pictures because I had changed a setting that made the pictures download in the wrong format on my computer. These pictures are okay looking because I messed with the settings afterwards, but the next few are not as pretty. I never said I was a professional photographer! 

Now that it's summer time, I thought it was appropriate to break out the grill. I have never grilled shrimp before and I just couldn't help myself when my day off turned out to be beautiful and sunny. Again, I'm no grilling expert. Pretty much every single recipe I make is just a learning experience for me. Then I get to share that experience with you, even if I make lots of mistakes. :)

It wasn't until I actually opened the shrimp package, that I realized they were cooked. As you can tell sometimes I'm not very observant! It didn't hinder anything I think, but I would have liked to use uncooked shrimp. Maybe next time. 

I also grilled vegetables as a side and I decided to marinade them just like the shrimp. I just made a little extra marinade.

Spicy Grilled Shrimp
allrecipes.com


Ingredients:
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Directions:

1. Whisk together the olive oil, sesame oil, parsley, hot sauce, garlic, ketchup, chile paste, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place shrimp in a large, resealable, plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. 
3. Preheat an outdoor grill for high heat. Thread shrimp on skewers, piercing once near tail and once near head. Discard marinade.
4. Light oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. 

Makes 6 servings.

Nutrition: Calories 320; Fat 22.8g; Cholesterol 230mg; Sodium 827mg; Carbs 4.1g; Fiber 0.3g; Protein 25.1g

Smoky Grilled Salmon with Black Beans and Corn

Why did the weather have to take a turn for the worse? I was enjoying the above 70's and sunny weather. Of course the pacific northwest just had to dump rain on us. I really want summer to be here. Of course, when it's hot and I'm sweating all day long, I am going to be hoping for fall to get here. Oh well, one season at a time right! 

What I can't wait for is all the grilling that will happen this summer. I have already pulled the grill out multiple times and it's not even June yet. Get ready for some heat this summer. :) I finally went out and bought myself a cast iron skillet. I have always wanted one, and now I have a great indoor grill. When I planned on making this dish the weather wasn't cooperating with me so I want happy to have this fantastic pan. It is great when the rain wants center stage over your grill. 

If you do have one of these awesome pans, oil it right before you set your food on. I made the mistake of oiling it a little early and by the time I placed the salmon on, it had all cooked off. Then I had a bit of a problem flipping, but I made it work. Do as I say, not as I do! :)

Smoky Grilled Salmon with Black Beans and Corn
Gina's Skinny Recipes


Ingredients:

For the salmon:
1 teaspoon smoked paprika
1 1/2 teaspoon brown sugar
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon unsweetened cocoa powder
1 lime, juice of
4 (6oz) Alaskan wild pink or chum salmon fillets
olive oil spray
lime wedges for serving

For the black beans and corn:
15.5 oz can black beans, drained and rinsed
2 cups frozen corn kernels (fresh works too)
1/4 cup red onion, minced
3 tablespoon finely minced cilantro
1 teaspoon olive oil
2 tablespoon fresh squeezed lime juice
kosher salt to taste

Directions:

1. Combine all the spices in a small bowl. Squeeze lime juice over the salmon then run in the spices to completely coat; set aside to rest about 5 minutes.
2. Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and saute 2 minutes; add beans, corn, and salt and cook until heated through, about 6-8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
3. Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges. 

Makes 4 servings.

Nutrition: (1 salmon, 2/3 cup veggies) Calories 399; Fat 8.7g; Carb 41.3g; Fiber 8.2g; Protein 45.4g; Sodium 824.5mg