Grilled Salmon Kabobs

I am always looking for new ways to incorporate fish into dinner (I like to do fish on Fridays), and this is a delicious and fun way to enjoy salmon and veggies in the summer. My husband and I enjoyed our kabobs with a quinoa salad for a nice, light and healthy dinner.

This recipe yielded 4 kabobs.

Note: In advance prepare 4 large wooden skewers by soaking them in water for 30 minutes, or use metal skewers if you have them. 

Ingredients:

• 2 boneless skinless salmon portions, each cut into 8 equal chunks (you will have 16 salmon pieces total, 4 per kabob)
• 8 asparagus spears, ends trimmed and then cut in half (for 16 equal pieces)
• 1  yellow pepper, cut into 12 chunks (3 pieces per kabob)
• 1  red pepper, cut into 12 chunks (3 pieces per kabob)
• 1  sweet onion (spanish or vidalia), cut into 12 sections (3 pieces per kabob)
• Extra virgin olive oil, coarse salt and freshly ground pepper
• Large wedge of lemon for squeezing over kabobs when serving

Directions:

1. Have your pre-soaked skewers ready to go.
2. Preheat your grill to medium heat.
3. Load each skewer with 4 pieces salmon, 4 pieces of asparagus, 3 pieces of yellow pepper, 3 pieces of red pepper and 3 pieces of onion  (as pictured above).
4. Drizzle your skewers with olive oil, distributing the oil over the salmon and veggies using a small silicon brush.
5. Season the salmon and veggies with kosher (coarse) salt and freshly ground pepper.
6. Grill the kabobs for about 10-12 minutes, turning carefully. Cook until the salmon is cooked through, the veggies are crisp-tender, and you have some nice grill marks.
7. Remove the kabobs from the grill and let rest for 5-10 minutes.
8. Squeeze lemon over the kabobs before serving.

Healthy Mini Olive Oil Muffins with Banana, Carrot, Cranberries and Raisins

I adapted this recipe from a magazine after experimenting with the ingredients to make the yummiest little healthy muffin. You can make them full size as well, however, I have found the mini size is a hit with my kids and makes a great snack. Recipe makes 12 regular sized muffins, or 24 minis.

Ingredients:

• 1  1/4 cups all-purpose flour
• 1/4 cup brown sugar blend Splenda or 1/2 cup of dark brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon each of ground nutmeg and cinnamon (or you can just use 1/2 teaspoon of cinnamon)
• 1/2 teaspoon of Kosher (coarse) salt
• 3/4 cup of large flake (old fashioned) rolled oats
• 1/4 cup of wheat germ
• 1/4 cup each of raisins and dried cranberries (or use 1/2 cup of just raisins or dried cranberries)
• 3 tablespoons of extra virgin olive oil
• 1  large egg
• 1/3 cup milk (whatever you have on hand – skim, 1% or 2%)
• 1 cup of grated carrot (usually 1 large carrot does it for me)
• 1 medium to large banana, mashed

Directions:

1. Preheat the oven to 400 degrees, and line a mini muffin pan with 24 mini muffin liners.
2. In a large bowl combine flour, Splenda or brown sugar, baking soda, baking powder, nutmeg, and cinnamon and mix with a wire whisk. Gently stir in oats, wheat germ, raisins and dried cranberries.
3. In another bowl, combine olive oil, egg, milk, carrots and banana and mix with a whisk.
4. Pour wet ingredients into dry and combine until incorporated.
5. Divide muffin batter equally into the 24 muffin liners (I use my OXO small cookie scoop).
6. Bake for 13 minutes or until a toothpick comes out clean. For regular sized muffins bake for 20 minutes.
7. Let cool for 5 minutes, then remove to a cooling rack.
8. Note: The muffins freeze really well. Let cool completely then pack into freezer bags and place in the freezer to enjoy anytime!

Panko Crusted Salmon

One of our favourite Salmon recipes courtesy of Ina Garten once again (recipe is from Barefoot Contessa How Easy is That?). It is really easy to prepare and delicious. I have adapated the recipe slightly from Ina’s, simplifying by buying skinless salmon portions and baking it only in the oven.

http://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe/index.html

Use the link above for the recipe. Prepare as instructed or use my method . . .

I prepare the salmon by preheating the oven to 425 degrees and lining a baking pan with non-stick aluminum foil (yes my Alcan Slide, love that stuff – easy peasy clean-up). I place the salmon on the foil, top with the dijon and panko topping. I then place in the oven and bake for about 10-12 minutes or until the salmon is cooked through and the panko is golden (watch it so it does not burn). As in the recipe, let the salmon rest for about 5-10 minutes after you remove from the oven. Guess what tastes really good with this? Smashed Potatoes!

Smashed Potatoes

This is a newly discovered favourite! If you haven’t tried this yet, give it a go, SO yummy!

Ingredients:

• 1  1/2 pounds of small potatoes (I used baby yukon golds, and they were delicious and looked beautiful). Note – I usually eyeball and count out how many potatoes I need for a meal – you can buy more or less depending how many you are cooking for.

Directions:

1. Preheat your oven to 450 degrees and line a large baking sheet with non-stick aluminum foil (Alcan Slide is a fave of mine), easy clean-up and saves your baking pans!
2. In a large pot of salted water, bring  potatoes to a boil, then simmer for about 15 minutes or until fork tender
3. Drain and transfer the potatoes to the foil lined baking sheet and let cool for about 5 minutes
4. With your hand or the back of a flat spatula “smoosh” the potatoes until they are lightly crushed and flattened
5. Drizzle potatoes with some extra virgin olive oil* (about 1-2 tbsp) and season with kosher (coarse) salt and freshly ground pepper. *Tip: once I drizzle the olive oil I use a small silicone brush to assist spreading the oil over all the potatoes.
6. Bake until golden brown (as pictured above) for about 35 minutes. Turn the potatoes once at about the 15-20 minute mark.
7. Serve with an extra sprinkling of kosher (coarse) salt and freshly ground pepper.

Ina’s Cape Cod Salad with Breaded Chicken

This is a salad recipe that has come into my repertoire and regular rotation that I have adapted from Ina Garten’s Cape Cod Chopped Salad (the original recipe is posted on barefootcontessa.com). I liked the flavours, toppings and dressing, and it has paired nicely with a pecan crusted chicken I have done (yummy and yes still to post!). However, one night all I had were some frozen breaded chicken breast chunks and it turned out really delicious (for my Canadian readers I used PC Blue Menu Breaded Chicken Breast Chunks with Flaxseed). Both my husband and I really loved the breaded chicken on the salad, made a delicious salad for dinner meal.

As usual with my salad recipes, I never measure (sorry!). I just eyeballed and arranged a plateful for my husband and I after the kids had their portions of chicken! Moms, you know we just “make it happen” when we need to! The dressing amounts however are measured.

Salad Ingredients:

• Cooked breaded chicken breast chunks (I like PC Blue Menu Breaded Chicken Breast Chunks with Flaxseed), or some grilled chicken
• A big handful of mixed greens of your choice
• One diced apple (skin on) of your choice (I had Empire on hand)
• A handful of fresh chopped pecans (not toasted)
• A handful of dried cranberries
• A sprinkling of crumbled blue cheese

Dressing Ingredients (enough for 2 salad portions):

• 1 1/2 tbsp apple cider vinegar
• 1 tbsp orange juice
• 1 1/4 tsp dijon
• 1 tbsp maple syrup
• 1/4 tsp freshly ground black pepper
• a pinch of kosher salt (or more to taste – I don’t like overdoing the salt)
• 1/3 cup extra virgin olive oil

Mom’s Favourite Cookies – Pecan Sandies

Thinking ahead for Mother’s Day on Sunday, and planning on baking a batch of Pecan Sandies for my Mom as they are her absolute favourite cookies that I make. These cookies are delicate, light, buttery and melt-in-your-mouth delicious! I first discovered the recipe in a Martha Stewart Christmas Cookie magazine years ago and I have been making them for holidays and special occasions ever since. They are always a favourite on the cookie tray. Tip – I use my smallest OXO cookie scoop (2 tsp) to make perfect circular mounds of dough that bake into perfectly uniform sandies as pictured above.

Love the recipe – only 7 ingredients . . . butter, flour, sugar, pecans, vanilla, a pinch of salt, and a dusting of icing sugar.

http://www.marthastewart.com/351260/pecan-sandies

Happy Cinco de Mayo!

Ok, I know I am up here is Canada, way far away from Mexico, but I can’t help joining in the fun for Cinco de Mayo. My husband and I really enjoy Mexican inspired dinners and here are a few of our favourites from past posts to give you some ideas, as well as links to some other yummy suggestions!

Chicken Fajitas

Beef and Potato Burritos

Andrew’s Favourite Enchiladas

Have you tried Epicure Selections before? Their guacamole dip mix is insanely good (REALLY good) and their salsa is delicious! Highly recommend it (if you need a rep let me know, mine is a gem!). The photo above is their Pico Picante Salsa. To freshly diced tomatoes add the spice mix, a squeeze of lime and cilantro. Nothing like fresh salsa!

The Martha Stewart website has a great Mexican recipes section. Check it out for some inspiration and ideas!