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Roasted Salmon with Parmesan Dill Crust

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Roasted Salmon with Parmesan Dill Crust

I am so excited to share this recipe! I made it on a hectic afternoon when workmen were zipping around my house and I was trying to put together dinner for my husband before getting back to work. I took a quick bite as I was heading out the door. Stopped. And turned right back around to the kitchen to eat some more. It is sooo good!

I upped the amount of parmesan cheese from other similar recipes so that it would form a nice crust, instead of runny liquid. Dill is always the perfect compliment to salmon and the ground mustard provides a little background heat.

5.0 from 3 reviews
Roasted Salmon with Parmesan Dill Crust
 
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Easy, baked salmon with a super simple, cheesy crust
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Serves: 2
Ingredients
  • 2 pieces of salmon (about 1.5lbs total)
  • ¼ cup mayonnaise
  • ¼ cup grated parmesan cheese
  • 1 tbsp dill weed
  • 1 tsp ground mustard
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix together mayonnaise, parmesan cheese, dill and mustard.
  3. Place salmon on a foil-lined baking sheet.
  4. Smear half of the mayonnaise mix on top of each piece of salmon.
  5. Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.
Nutrition Information
Calories: 666 Fat: 37 Saturated fat: 9 Trans fat: 0 Carbohydrates: 10 Sugar: 2 Sodium: 622 Protein: 76 Cholesterol: 178

 

Okay, here we go!

You’ll need:

  • 2 pieces of salmon (about 1.5lbs total)
  • ¼ cup mayonnaise
  • ¼ cup grated parmesan cheese
  • 1 tbsp dill weed
  • 1 tsp ground mustard

 

Preheat oven to 450 degrees.

Place salmon on a foil-lined baking sheet. I took the skin off my salmon because my supermarket didn’t properly de-scale it, but you can keep it on if you like.

Roasted Salmon with Parmesan Dill Crust

Mix together mayonnaise, parmesan cheese, dill and mustard.

Roasted Salmon with Parmesan Dill Crust

Smear half of the mayonnaise mix on top of each piece of salmon.

Roasted Salmon with Parmesan Dill Crust

Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.

Do you see this crust??? #micdrop

Roasted Salmon with Parmesan Dill Crust

I serve this for dinner with freshly steamed broccoli dusted with lots of black pepper.

Roasted Salmon with Parmesan Dill Crust

Keep your shoes nearby because once you bite into that juicy, crispy, cheesy crust and tender salmon, you will be running right back out the door for more salmon!

Jamaican Brown Stew Fish

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Jamaican Brown Stew Fish

I have been craving fish something serious lately! I popped into my local seafood market and spotted two gorgeous red snappers. I knew immediately what I was going to make with them. This is a classic Jamaican dish. I have vivid memories of sitting at the dinner table carefully removing little bones from the fish and shoveling rice, fish and gravy into my mouth. Cooking the fish still on the bones helps thicken the sauce. Despite the name, this isn’t a soup. It’s fish and gravy. The lady at the market asked me if I wanted the heads still on the fish when she cleaned them. Yes! Best part of the fish are the eyes! Just me?? 😀

4.7 from 10 reviews
Jamaican Brown Stew Fish
 
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Jamaican-style red snapper cooked in a sweet and spicy gravy
Author:
Serves: 6
Ingredients
  • 2 whole red snapper, gutted and de-scaled
  • 2 small yellow onions, cut into rings
  • 2 orange bell peppers, thinly sliced
  • 3 scallion, cut into large pieces
  • 1 tbsp garlic, minced
  • 2 tbsp flour
  • 2 cups water
  • ½ cup oil
  • 1 tbsp butter
  • 3 sprigs fresh thyme
  • ½ cup ketchup
  • ½ cup soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp ground thyme
  • 1 tbsp ground ginger
  • 1 tbsp cayenne pepper
  • 1 tsp browning (optional)
  • Salt and pepper
Instructions
  1. Chop the onions, peppers, scallion and garlic.
  2. In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.
  3. Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.
  4. Add oil to a nonstick pan and heat on medium high heat.
  5. Gently fry each piece of fish for 1 minute per side, until slightly brown.
  6. In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.
  7. Add all of the remaining ingredients to the large pot, including the flour and water mixture.
  8. Snuggle the fish into the pot.
  9. Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.
  10. Season to taste with a little salt and pepper.
Nutrition Information
Calories: 240 Fat: 4 Saturated fat: 2 Carbohydrates: 16 Sugar: 8 Sodium: 1513 Fiber: 3 Protein: 33 Cholesterol: 58

 

You’ll need:

  • 2 whole red snapper, gutted and de-scaled
  • 2 small yellow onions, cut into rings
  • 2 orange bell peppers, thinly sliced
  • 3 scallion, cut into large pieces
  • 1 tbsp garlic, minced
  • 2 tbsp flour
  • 2 cups water
  • ½ cup oil
  • 1 tbsp butter
  • 3 sprigs fresh thyme
  • ½ cup ketchup
  • ½ cup soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp ground thyme
  • 1 tbsp ground ginger
  • 1 tbsp cayenne pepper
  • 1 tsp browning (optional)
  • Salt and pepper

 

Look at this fish!

Jamaican Brown Stew Fish

Next to sea bass, snapper is my favorite fish! You want to get fish with nice, clear eyes. That’s how you know it’s fresh.

Chop the onions, peppers, scallion and garlic. (or cheat like me and use pre-minced garlic)

Jamaican Brown Stew Fish

In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.

Jamaican Brown Stew Fish

Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.

Jamaican Brown Stew Fish

Add oil to a nonstick pan and heat on medium high heat.

Gently fry each piece of fish for 1 minute per side, until slightly brown. We aren’t looking to cook the fish all the way through, just to give it some color and firm up the flesh so it doesn’t fall apart in the sauce.

Jamaican Brown Stew Fish

In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.

Jamaican Brown Stew Fish

Add all of the remaining ingredients to the large pot, including the flour and water mixture.

Jamaican Brown Stew Fish

If you’ve never seen it before, this is what we call browning.

Jamaican Brown Stew Fish

I love the giant drip right above the “new dripless spout!” on the label. #fail

I use it in this dish out of habit mostly. It just adds a little background something to the dish and makes the sauce look lusher. You can skip it if you can’t find it, but if you have the opportunity, give it a try!

Snuggle the fish into the pot.

Jamaican Brown Stew Fish

Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.

Jamaican Brown Stew Fish

Season to taste with a little salt and pepper.

I serve this with rice and salad.

Jamaican Brown Stew Fish

Sticky Orange Ponzu Wings

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Sticky Orange Ponzu Wings

When the weather starts to warm up, I usually prefer a lighter, more casual dinner. One of my favorite things to do is put together a selection of appetizers and just let everyone wander into the kitchen to eat as the evening goes on. These wings are perfect for that. The marmalade makes the chicken skin sticky and also helps bind the other seasonings to the wings. The ponzu sauce adds depth of flavor and saltiness. These are excellent both hot and cold!

Sticky Orange Ponzu Wings
 
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Baked wings cooked in ponzu sauce, ginger paste and garlic for depth of flavor and orange marmalade for a sticky, sweet surprise.
Author:
Serves: 4
Ingredients
  • 3 lbs chicken wings
  • 4 tbsp ponzu sauce
  • 3 tbsp orange marmalade
  • 1 tbsp oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic powder
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix all the ingredients together.
  3. Place the wings presentation-side down on a foil-lined baking sheet.
  4. Bake for 15 minutes.
  5. Flip the wings over and brush them with the remaining marinade.
  6. Bake for 25 minutes, until golden brown.
Nutrition Information
Calories: 730 Fat: 29 Saturated fat: 8 Trans fat: 0 Carbohydrates: 13 Sugar: 10 Sodium: 642 Protein: 99 Cholesterol: 303

 

Gather up:

  • 3 lbs chicken wings
  • 4 tbsp ponzu sauce
  • 3 tbsp orange marmalade
  • 1 tbsp oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic powder

 

Preheat oven to 425 degrees and set out your ingredients.

Sticky Orange Ponzu Wings

Place all the ingredients in a large bowl…

Sticky Orange Ponzu Wings

And give it a good mix.

Sticky Orange Ponzu Wings

Place the wings presentation-side down on a foil-lined baking sheet.

Sticky Orange Ponzu Wings

Bake for 15 minutes.

Flip the wings over and brush them with the remaining marinade.

Sticky Orange Ponzu Wings

Bake for 25 minutes, until golden brown.

Sticky Orange Ponzu Wings

Finger-lickin’ good!

Sticky Orange Ponzu Wings

Slow Cooker Chicken Adobo

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Slow Cooker Chicken Adobo

I’ve been so overwhelmed and drained lately because we just moved. It makes it hard to put together lunches or dinners. The easiest solution has been to have a lot of cooked chicken ready to go. I know a lot of people just chuck some chicken breasts in the slow-cooker, but that is entirely too bland for me and I don’t really like stringy meat. This recipe is my salvation. I make a batch on Sundays and pair it with drained, canned green beans throughout the week for lunch. The chicken thighs stay nice and juicy and the vinegar and spices give it a nice tang. This would also work well on salads, on a hamburger bun, with some rice or grits, or on a baked sweet potato. I like my adobo very tart. If you don’t like the taste of vinegar, swap the amounts of soy sauce and vinegar and follow the remainder of the steps. (So use ½ cup white vinegar and 1 cup of soy sauce.)

5.0 from 1 reviews
Slow Cooker Chicken Adobo
 
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Tangy, Filipino-style chicken thighs cooked in the slow cooker for a week’s worth of delicious meals.
Author:
Serves: 6
Ingredients
  • 1 large yellow onion, sliced into rings
  • 1 tbsp minced garlic
  • ¼ cup ginger, cut into strips
  • 3 bay leaves
  • ½ cup soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp black pepper
  • 1 tbsp Splenda
  • 1 cup distilled white vinegar
  • 4 lbs bone-in, skin-on chicken thighs
Instructions
  1. Chop and set out your ingredients.
  2. Place onion on the bottom of the slow cooker.
  3. Place chicken on top of the onions.
  4. Top with all remaining ingredients EXCEPT for the white vinegar.
  5. Cook on high for 3 hours.
  6. Add vinegar and cook for 30 minutes.
Nutrition Information
Calories: 806 Fat: 47 Saturated fat: 13 Carbohydrates: 11 Sugar: 4 Sodium: 1688 Fiber: 2 Protein: 78 Cholesterol: 281

 

Gather up:

  • 1 large yellow onion, sliced into rings
  • 1 tbsp minced garlic
  • ¼ cup ginger, cut into strips
  • 3 bay leaves
  • ½ cup soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp black pepper
  • 1 tbsp Splenda
  • 1 cup distilled white vinegar
  • 4 lbs bone-in, skin-on chicken thighs

 

I like to start by spraying my slow cooker with nonstick spray for easier cleanup.

Chop and set out your ingredients.

Slow Cooker Chicken Adobo

Place onion on the bottom of the slow cooker.

Slow Cooker Chicken Adobo

Place chicken on top of the onions.

Slow Cooker Chicken Adobo

Top with all remaining ingredients EXCEPT for the white vinegar.

Slow Cooker Chicken Adobo

Cook on high for 3 hours.

Add vinegar and cook for 30 minutes. Leaving the vinegar until the last bit of cooking keeps it fresh and makes sure the meat doesn’t get too trashy.

I discard the skins and the bones and serve it in hearty chunks with some of the adobo gravy and onions.

Slow Cooker Chicken Adobo

Loaded Mashed Cauliflower

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Loaded Mashed Cauliflower

We just got our first grill the other day. In my mind, grilling means hot dogs, hamburgers, loaded baked potatoes, baked beans and lots of cold ice cream. Unfortunately, the weather has been non-stop rain. So I brought the fun indoors and baked this loaded mashed cauliflower. The instructions here are just a guide. You can easily add crumbled cooked bacon or pre-shredded chicken to make it heartier, swap the plain cream cheese for sundried tomato cream cheese or jalapeno cream cheese, or cook the entire thing on top of a layer of taco meat. It’s a handy base recipe to have in your arsenal.

Loaded Mashed Cauliflower
 
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Creamy mashed cauliflower infused with all the flavors of a traditional baked potato.
Author:
Serves: 4
Ingredients
  • 2 bags of Frozen Cauliflower
  • 8oz. Plain Cream Cheese
  • 8oz. Sour Cream
  • 4 green onions, finely chopped
  • ½ cup shredded cheddar cheese
  • Salt and Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil frozen cauliflower until very soft, approximately 10 minutes.
  3. Drain and place in a large bowl.
  4. Mash until there are no longer any large chunks.
  5. Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.
  6. Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.
  7. Spoon into a greased baking dish.
  8. Bake for 30 minutes.
Nutrition Information
Calories: 443 Fat: 33 Carbohydrates: 16 Sugar: 9 Sodium: 409 Protein: 13

Gather up:

  • 2 16oz bags of Frozen Cauliflower
  • 8oz. Plain Cream Cheese
  • 8oz. Sour Cream
  • 4 green onions, finely chopped
  • 1/2 cup shredded cheddar cheese
  • Salt and Pepper

Preheat oven to 350 degrees.

Boil frozen cauliflower until very soft, approximately 10 minutes.

Loaded Mashed Cauliflower

Drain and place in a large bowl.

Mash until there are no longer any large chunks.

Loaded Mashed Cauliflower

Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.

Loaded Mashed Cauliflower

Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.

Loaded Mashed Cauliflower

Spoon into a greased baking dish.

Loaded Mashed Cauliflower

Bake for 30 minutes.

Loaded Mashed Cauliflower

 

Spicy Baked Shrimp

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Spicy Baked Shrimp

I’m a big fan of “luxury” meals that are really easy and take almost no time. Seafood is one of those things that always looks fancy. This is probably one of the first meals I made to impress my now-husband, lol. Now that we live in Charleston, fresh shrimp is abundant. We picked up these beauties at Mount Pleasant Seafood and they did not disappoint.

Spicy Baked Shrimp

Other than peeling and de-veining the shrimp, this recipe takes almost no effort. Even though I’m allergic to shrimp, I had to sneak a bite. Divine!

5.0 from 1 reviews
Spicy Baked Shrimp
 
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Fresh shrimp tossed with fiery spices and baked in butter until pink and plump.
Author:
Serves: 4
Ingredients
  • 2 lbs large shrimp, peeled and de-veined
  • 1 tbsp Franks hot sauce
  • 1 tbsp red pepper flakes
  • 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 4 tbsp butter, sliced into tablespoons
Instructions
  1. Preheat the oven to 400F.
  2. Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.
  3. Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.
  4. Bake for 10 minutes, until the shrimp is coral.
Nutrition Information
Calories: 323 Fat: 15 Saturated fat: 8 Carbohydrates: 6 Sugar: 1 Sodium: 929 Protein: 43 Cholesterol: 355

 

You’ll need:

  • 2 lbs large shrimp, peeled and de-veined
  • 1 tbsp Franks hot sauce
  • 1 tbsp red pepper flakes
  • 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 4 tbsp butter, sliced

 

Preheat the oven to 400F.

Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.

Spicy Baked Shrimp

Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.

Bake for 10 minutes, until the shrimp is coral.

Serve with a wedge of lemon, side salad or rolls for dipping into the amazing sauce. You could also toss this with hot fettuccine noodles or zucchini noodles for a heavier meal.

Spicy Baked Shrimp

Cheesy Pesto Artichoke Bites

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Cheesy Pesto Artichoke Bites 6

These are the perfect breakfast/brunch food. The eggs are light enough to just hold the dish together without dominating the flavor profile. It’s so easy to just pop a couple of them in your mouth and hit the road or heat up a few and linger over them with a glass of pink champagne. So versatile! When you’re making them, it won’t seem like there are enough eggs, but there are. The pesto and the cheddar add an incredible sophistication. I’ve yet to meet someone who didn’t enjoy these.

Cheesy Pesto Artichoke Bites
 
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Cheesy, savory artichoke mini bites full of flavor! Perfect for breakfast or brunch!
Author:
Serves: 4
Ingredients
  • 2 8.5 oz cans of artichoke hearts, drained
  • 3 eggs
  • 1 cup shredded cheddar
  • 1 cup grated parmesan cheese
  • ¼ cup parsley, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tbsp pesto
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a mini muffin tin with butter or oil.
  3. Finely chop the drained artichoke hearts.
  4. Combine all the ingredients in a large bowl.
  5. Portion artichoke mix into muffin tin.
  6. Bake approximately 20 minutes, until golden brown.
Nutrition Information
Calories: 195 Fat: 9 Saturated fat: 4 Carbohydrates: 15 Sugar: 2 Sodium: 469 Fiber: 7 Protein: 18 Cholesterol: 135

 

You’ll need:

  • 2 8.5 oz cans of artichoke hearts, drained
  • 3 eggs
  • 1 cup shredded cheddar
  • 1 cup grated parmesan cheese
  • ¼ cup parsley, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tbsp pesto

Preheat oven to 325 degrees.

Grease a mini muffin tin with butter or oil.

Finely chop the drained artichoke hearts.

Cheesy Pesto Artichoke Bites

Combine all the ingredients in a large bowl.

Cheesy Pesto Artichoke Bites

Portion artichoke mix into muffin tin.

Cheesy Pesto Artichoke Bites

Bake approximately 20 minutes, until golden brown.

Cheesy Pesto Artichoke Bites

These make an awesome house warming gift!

Cheesy Pesto Artichoke Bites

Caribbean Hot Dogs

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Caribbean Hot Dogs

As a kid, my dad always made hot dogs for me cooked down with tomatoes and onions and garlic. When I first lived in New York City, I remember reaching straight for the red onion hot dog sauce on the hot dog carts because it tasted the most like home. Caribbean people have a gift for jazzing up “poor people’s food”, so it’s not surprising that almost every Caribbean country has a version of this dish. In Spanish-speaking countries, it’s usually called salchichas guisadas (pronounced sal-CHI-CHAHS gwee-SAH-dahs). They taste like next-level hot dogs. Just, the best.

Caribbean Hot Dogs
 
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Stop eating boring hot dogs with ketchup and mustard! Sauté them with tomatoes, peppers, onion and wine for an adult version of your favorite childhood food.
Author:
Serves: 4
Ingredients
  • 8 hot dogs, chopped
  • 1 small onion, sliced
  • ½ green bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1 tomato, cut into wedges
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp reduced-sugar ketchup
  • 1 cup white wine
Instructions
  1. Chop the hot dogs, onions, bell peppers and tomatoes.
  2. Heat olive oil in a skillet on medium heat.
  3. Add chopped veggies, hot dogs, salt and pepper to the skillet with the olive oil.
  4. Sauté for approximately 6 minutes, stirring occasionally, until veggies start to brown and the tomato wedges start to break down.
  5. Add ketchup and wine to the skillet.
  6. Sauté for approximately 10 minutes, until peppers and onion are tender.
Nutrition Information
Calories: 477 Fat: 37 Saturated fat: 14 Carbohydrates: 11 Sugar: 7 Sodium: 1400 Fiber: 1 Protein: 14 Cholesterol: 60

 

You’ll need:

  • 8 hot dogs, chopped
  • 1 small onion, sliced
  • ½ green bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1 tomato, cut into wedges
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp reduced-sugar ketchup
  • 1 cup white wine

 

Chop the hot dogs, onions, bell peppers and tomatoes.

Caribbean Hot Dogs

Heat olive oil in a skillet on medium heat.

Add chopped veggies, hot dogs, salt and pepper to the skillet with the olive oil.

Sauté for approximately 6 minutes, stirring occasionally, until veggies start to brown and the tomato wedges start to break down.

Caribbean Hot Dogs 2

Everything in the skillet should look slightly orange from being coated by bits of tomato pulp.

Add ketchup and wine to the skillet.

Sauté for approximately 10 minutes, until peppers and onion are tender.

Almost all of the wine should be cooked out and you should be left with hot dogs and veggies in a thick compote.

If you are a hot dog fanatic, like me, you can eat this straight out of the pan.

Caribbean Hot Dogs

If not, you can serve it up on a bun, with potatoes (pictured below), or with tostones.

Caribbean Hot Dogs

Cucumber Salad with Gin Dressing

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Cucumber Salad with Gin Dressing

I generally think it is total bollocks when people describe tasting the various “notes” in wine and spirits. I never seem to pick up that “hint of burnt pineapple”, lol. Until I came across the most magnificent local gin, Hat Trick Extraordinarily Fine Botanical Gin made by High Wire Distillery here in Charleston, SC. It was a revelation to actually, really taste the bouquet of flavors. We went through the bottle much too quickly to save some for a recipe, but it did get me thinking about experimenting with bringing the cucumber flavor to the forefront and dialing back the gin in something edible. I settled on this salad. You have to like the taste of gin to enjoy this, as we are not cooking it off. This is basically a drink you can eat. And that sounds just about right for my birthday today!

Cucumber Salad with Gin Dressing
 
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All the best parts of a gin cocktail in a salad! Refreshing cucumbers and tomatoes in a light gin dressing.
Author:
Serves: 4
Ingredients
  • 1 large hothouse cucumber (or 2 regular cucumbers), sliced
  • 3 small campari tomatoes, cut into wedges
  • ¼ cup gin
  • Juice from 1 orange
  • ½ cup olive oil
  • 1 tsp dried basil
  • Salt and pepper
Instructions
  1. Layer cucumber slices on a small platter.
  2. Top with tomato wedges.
  3. Sprinkle with a generous amount of pepper.
  4. In a lidded carafe or bottle, combine gin, orange juice, olive oil, basil and a pinch of salt and pepper.
  5. Shake vigorously until the mixture turns thick.
  6. Pour the mixture over the cucumbers and tomatoes.
  7. Chill for one hour.
Nutrition Information
Calories: 286 Fat: 25 Saturated fat: 4 Carbohydrates: 8 Sugar: 5 Sodium: 4 Fiber: 2 Protein: 1

 

Gather up:

  • 1 large hothouse cucumber (or 2 regular cucumbers), sliced
  • 3 small campari tomatoes, cut into wedges
  • ¼ cup gin (I used some Tanqueray I had around the house)
  • Juice from 1 orange
  • ½ cup olive oil
  • 1 tsp dried basil
  • Salt and pepper

Layer cucumber slices on a small platter.

Cucumber Salad with Gin Dressing

Top with tomato wedges.

Cucumber Salad with Gin Dressing

Sprinkle with a generous amount of pepper.

Cucumber Salad with Gin Dressing

In a lidded carafe or bottle, combine gin, orange juice, olive oil, basil and a pinch of salt and pepper.

Cucumber Salad with Gin Dressing

Shake vigorously until the mixture turns thick.

Pour the mixture over the cucumbers and tomatoes.

Cucumber Salad with Gin Dressing

Chill for one hour.

I like to serve this with some sliced roast chicken as a light lunch on a warm day.

Cucumber Salad with Gin Dressing

5 Things To Do The Night Before To Make Breakfast A Breeze

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5 Things To Do The Night Before to make breakfast a breeze
Whether you make breakfast every morning or you need a plan for feeding overnight guests, these tips will make sure that breakfast time runs smoothly and that you enjoy the process.

  1. Mis en place.

    Get out everything you will need for breakfast – skillets, spatulas, plates, forks, chopping knives, mixing bowls, nonstick spray, all of it. If you don’t, the temptation to bypass the kitchen and head out for some bagels or donuts will be strong! I am one of those people who hates to have anything out when I go to sleep, but the payoff here is unbelievable. Once you wake up and see everything in place, it’s a lot easier to start cooking. After all, once it’s out, your only choices will be to get cooking or put everything away.

  2. Prep your food the night before.

    Get as much done as you can without actually cooking. If you need diced onions for an omelet, dice them up and put them in a little bowl or plastic bag. Scrambling eggs? Whisk your eggs in a bowl with seasonings and cover with plastic wrap so they’re ready for you in the fridge. Making bacon? Lay it out on a baking sheet and cover with foil so it’s ready to pop into the oven.

  3. Have a cleanup plan.

    Either ask someone to handle cleanup or figure out the easiest way to accomplish cleanup. Can everything go in the dishwasher? Make sure it’s pre-loaded with detergent. Can you make everything using only one pan? What about if you wipe out the pan in between making different things?

  4. Set aside a cook’s treat.

    A cook’s treat is a little something only the cook gets to enjoy. Pour a glass of orange juice and have a cup of coffee sitting in the fridge ready to be heated up when you get in the kitchen. Or it could be a little nibble of good cheese. Don’t let a growling tummy or sleepy eyes make you anxious to finish or start your day on a sour note.

  5. Have some background noise planned out.

    A little tv, radio or soft music going as you move around the kitchen helps wake you up and not feel as if you’re working away alone. Nothing loud enough to wake other people, but something you can easily hear. This has an added bonus of maybe catching the latest weather or traffic report and being able to adjust your schedule or your clothes accordingly. Making breakfast can be your time to catch up on a podcast no one else likes or some trashy reality tv 🙂

I hope you’ve found this helpful!

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