Fun With Fruit This Easter- Kid Friendly! We all know that kids get way to much candy this time of year. And I try and keep a happy balance with sweets and healthier foods like fruit. So here is a really fun and easy activity to do with your children this Easter. Simply pull out your favorite Easter cookie cutters (Bunny, egg, chick, etc.) and cut up your favorite types of fruit (I used pineapple, watermelon, and honeydew). Have your kids use the cutters to create fun shapes with their fruit and then lay them on a platter. You can simply serve it like that or add a skewer (So cute!) in the center. It’s that easy! Let me know if you try it in the comments below.
Happy Easter and God Bless!
Here is a flashback Friday recipe to kick off the weekend! Super easy and delicious “Saffron Salmon”. It’s always so much fun to look how far we have come since I started this website. I came up with this light recipe while dining with friends and reminiscing about a meal they frequently enjoyed having at a local restaurant. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. And ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. It’s quick, easy, healthy and filling! you’re going to check mark all of the boxes with this easy salmon recipe.
I hope that you enjoy this flashback recipe and have a fantastic weekend. And be sure to check in next week for some great Easter recipes and ideas for you and your families.
Two 6-8oz Salmon Filets (Skin on, crisp skin is always a GOOD thing! :))
Sea salt, to taste.
2 teaspoons saffron
2 tablespoons ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 minutes did the trick for me.
Serve the salmon with some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and olive oil. So fresh! You can find my own brand of olive oil at “Cook Homemade.”
Chicken And Mushroom With Creamy Tomato Sauce
Hey everyone! It’s been such a chaotic week. Filled with lots of visiting friends and family. And I managed to pull off the most fantastic surprise party for my husband Stephen’s 30th birthday without a hitch! Thank GOD!! And I’m excited to end the week by sharing this delicious recipe! Chicken and mushrooms with a creamy tomato sauce is a dish that is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive.
The sauce is filled with mushrooms, tomatoes, herbs, heavy cream, and cheese. And I just love me some mushrooms! Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this. Then we add a little heavy cream, cream cheese, and parmesan to turn this dish into something fantastic! I’m so ready to sit down with a big bowl of this and a glass of WATER! (Obviously, wine is out of the question right now) Hope you have a blessed weekend! Share your thoughts on the recipe in the comments below.
Chicken And Mushroom With Creamy Tomato Sauce
Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.
Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.
Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both cheeses to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!
Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making it yourself allows you to control what your eating. Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.
I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd”. Whats your favorite salad dressing? Leave a comment below.
Honey Mustard Vinaigrette
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon finely minced garlic
1 tablespoon finely minced shallot
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)
Just place all of your ingredients into a mason jar with a lid and shake well.
*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *
Pour over salad and enjoy!
Happy Friday! Heres a simple to make “Turkey Chili” that will jumpstart your weekend. This recipe is full of fresh vegetables, lean turkey and full of flavor! Can you believe that the end of winter is approaching us? Which means locking up most of our hot winter meal recipes in a box until next season. I personally could eat chili or soup year round. It’s such a comforting meal to have any time of the year.
With very little preparation you just have to smell and wait while it out as it simmers away. Ground turkey is also low in sodium and a very lean meat to cook. I add in three types of beans and some crushed tomatoes. I also like to put out toppings such as cheese, sour cream, corn chips (Don’t knock it till you try it!), and even my jalapeño cornbread croutons and everyone just serves themselves. Perfect meal to end the work week. Whats your favorite version of chili? Share in the comments below.
Simple Turkey Chili:
Two tablespoons olive oil
1 pound ground turkey
1 cup chicken stock
One 28-oz can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained.
One 15-oz can cannellini beans, rinsed and drained.
One 15-oz can black beans, rinsed and drained
One red bell pepper, diced.
One white onion, diced.
Two garlic cloves, minced.
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt. (you can use more to your taste.)
1 bay leaf
For serving: (optional)
Shredded cheese (I prefer cheddar)
Corn chips or jalapeno cornbread croutons
Heat oil in a large pot or dutch oven over medium heat. Add bell pepper, onion, and garlic. Now season with salt and pepper and cook until softened, about 5-6 minutes. Add in the turkey and seasonings making sure to break into small pieces. Cook until no longer pink and cooked through.
Add beans, stock, and tomatoes, reduce heat to low. Allow it to simmer for about 25-30 minutes until the flavors have developed. Discard bay leaf before serving.
This dish pairs well with my Jalapeno cornbread croutons. Click the link for the recipe.
Hey everyone! Heres, another crowd pleaser that will be sure to impress. Wedge salad on a skewers with crisp iceberg lettuce, bacon, and tomato. Topped with a blue cheese dressing, red onion, and a balsamic drizzle. Simple and delicious! I dare you to try this recipe with my brown sugar bacon. You can find the recipe in my cookbook “The seasoned life.” This is a slight twist on a classic steakhouse wedge salad. I’m guilty of probably ordering a wedge salad anytime we go to a steakhouse. Just don’t forget my red onion! I love that for something so simple it packs a lot of flavors. And the tangy and easy to make blue cheese dressing is the perfect complement to this salad. Does anyone love a wedge salad as much as me? Leave a comment below.
Wedge Salad skewers
6-8 slices cooked bacon, cut into quarters.
1-pint cherry tomatoes
Head iceberg lettuce, cut into quarters.
One red onion, finely diced.
Blue Cheese Dressing recipe (recipe below)
6 ounces gorgonzola cheese, crumbled.
Balsamic glaze, optional.
Remove outer layer of lettuce head and the stem. Slice lettuce into quarters and slice into bite-sized wedges to fit on the skewer. Assemble the skewers by layering lettuce, bacon, and tomato.
Drizzle creamy dressing on top of the skewers. Top with diced red onion and gorgonzola cheese crumbles. Drizzle with a little balsamic glaze and enjoy!
1 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon lemon juice
One tablespoon red wine vinegar
One tablespoon sugar
Dash of Worcestershire
1/4 teaspoon garlic powder
Salt and pepper to taste. (I used about a teaspoon each)
1/3 cup blue cheese (I prefer a creamy Danish cheese)
Simply place everything but the blue cheese in a mason jar or bowl and combine thoroughly. Add your crumbled blue cheese and carefully mix. You want it to be chunky! If you like your dressing to be thinner just add more milk.