Lemon Butter Salmon

So, I’ve never actually made salmon.

I mean, I’ve bought the single, frozen, small packets of salmon, but I feel like those don’t count. They aren’t real pieces of salmon. Okay, well they are but they don’t taste anything like fresh salmon.

So when I had the Whole Food Groupon, I knew I wanted to use part of it to buy a fresh salmon filet. Salmon is such a treat (and a splurge) but so worth it!

 

 

 

 

 

 

 

 

Melty butter.

 

 

 

 

 

 

 

 

Melty butter with fresh lemon juice.

 

 

 

 

 

 

 

 

Poured on top of this delectable treasure? Mmhmm.

Lemon Butter Salmon

• 3 tbsp butter
• 2 tsp minced garlic
• Juice from half a lemon
• Dash of salt & pepper
• Salmon

Heat butter, juice, garlic,  salt & pepper until melted. Pour on top of salmon pieces. Place salmon pieces in the oven under the broiler (at 525 degrees) for 6 minutes. Flip to the other side and cook for another 6 minutes.

 

 

 

 

 

 

 

 

Served alongside some roasted potatoes.

 

 

 

 

 

 

 

 

And spinach and mushrooms (sauteed in the leftover lemon butter sauce).

 

 

 

 

 

 

 

 

A delicious (and nutritious) meal!

Question: Do you like salmon? What’s your favorite way to have it?

Potato Cauliflower Soup

Soup is the best.

Like seriously, the best.

Who doesn’t like soup? If you don’t, then…I don’t even know what’s wrong with you.

I kid, I kid. Sort of.

Soup is perfect for numerous occassions.

Feeling sad? Eat some soup!

Shivering in your house because you refuse to turn  on the heat? Eat some soup!

Looking to pair something with a grilled cheese? Eat. Some. Soup!

I wanted to make kind of potato soup since I have, oh about 5 pounds of potatoes to use. But I also wanted to make it a tinge healthier than just regular ole potato soup.

Enter…cauliflower!

Added with some onions, celery, carrots & potatoes.

Into the pot they go!

Potato & Cauliflower Soup

Adapted from Annie Eats

• 2 tbsp. unsalted butter
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 30 baby carrots, chopped
• Sea salt
• Pepper
• 3 medium potatoes, peeled & chopped
• 1 tbsp minced garlic
• 4 cups of vegetable broth
• 1/2 head of cauliflower
• 2/3 cup shredded cheese
• 2 tsp dijon mustard

Top with shredded cheese & bacon if desired…which you will, obviously.

Melt the butter in a large pot over medium-high heat. Add the onion and stir occassionally, until lightly softened. Season with salt, then throw in the potato, carrots, celery, garlic & vegetable broth. Cover the pot & bring to a boil. Lower the heat to a simmer, keep covered, and let cook for around 10 minutes, or until the vegetables are tender. Add in the cauliflower next & cook for about 6 minutes, until the cauliflower is tender. Stir in the cheese & mustard.

Puree with a food processor (or immersion blender if you have one). Make sure to vent the top of the processor to allow steam to escape or you will have a mess on your hands!

Serve with additional cheese (yes) & bacon (oh yes).

Mmhmm.

Yeeeeep.

You know you want some of this.

Question: What’s your favorite kind of soup? 

I love broccoli cheddar but I also can’t turn down chicken noodle!

French Onion Soup Sandwiches

Wait, what?!

How can a soup…be made into a…sandwich? Impossible? No way!

I love Iowa Girl Eats and all of her recipes (and crafts!) that she blogs about. When I saw this recipe  on her blog a couple of months ago, my jaw dropped. I love French Onion soup. And I love sandwiches.

The two together?!

Holy. Cow.

French Onion Soup Sandwiches

Adapted from Iowa Girl Eats

Ingredients:

• 1 large sweet yellow onion
• 1 teaspoon butter
• 1 teaspoon extra virgin olive oil
• 1 teaspoon worcestershire sauce
• 1 bay leaf
• pinch of dried thyme
• salt & pepper
• 1/4-1/3 cup beef broth
• 4 slices good quality bread
• butter for spreading
• 4 slices Munster/Pepperjack Cheese

Her recipe used gruyere/fontina cheese, but I had munster & pepperjack on hand so I used that. Don’t get me wrong though, gruyere is by far the best. cheese. ever. So use it if you have it.

Heat up the butter, EVOO & worcestershire sauce in a skillet.

 

I used Lea & Perrins  brand, but any kind will do.

After 3-4 minutes throw in the onions.

 

Sizzle those babies for 20-25 minutes, making sure they are nice and brown. Pour in splashes of beef broth whenever the onion look like they are crisping up.

Here come the good part. Lather up your bread with some butter. Place butter side down on a griddle and top with cheese & then the onions. Place other piece of bread on top, butter side up.

 

I made two mini sandwiches because I had french bread on hand.

Served with some roasted cauliflower (seasoned with garlic salt & TJ’s 21 seasoning salute).

  

Yum.

Question: What’s your favorite soup & sandwich?

 

Spicy Goat Cheese & Chicken Enchiladas

Ya know, I’ve never actually made enchiladas.

Don’t get me wrong, I like them but it always seemed like too much effort.

I mean, I have to stuff tortillas with chicken, cheese, any other desired toppings, roll it together and make sure none of it falls out?!

I’ll leave that to the mexican restaurants.

Until today.

I saw this recipe on Savvy Eats a few weeks ago for Spicy Cream Cheese & Chicken Enchiladas.

Seemed easy enough and I had all of the ingredients except for a jalapeno.

As I assembled the enchiladas, I got out the cream cheese and lo and behold…fuzz.

Fuzz had taken over my cream cheese! What was I to do?!

Goat cheese, once again, saves the day.

Spicy Goat Cheese & Chicken Enchiladas

Makes 5 enchiladas, adapted from Savvy Eats

• 1 jalapeno pepper
• 4 oz of goat cheese
• 5 tortillas
• 1.5 chicken breasts
• 1 cup of salsa
• 1.5 cups of shredded Mexican cheese

Preheat oven to 375 degrees & grease 9X13 baking pan.

Dice jalapeno pepper and place into small bowl. Mix with goat cheese.

Lay tortilla flat out and top with 2 oz (just eyeball) of chicken, desired amount of salsa & cheese. Roll up and place seam side down in baking pan. Repeat with all tortillas.

Top enchiladas with goat cheese & jalapeno mixture. Add the rest of the shredded cheese to the top as well.

Bake at 375 degrees for 20-25 minutes or until cheesy is melty & bubbly. Let rest for 5 minutes before devouring.

Question: Have you ever made enchiladas? What kind is your favorite?

Steak n’ Potatoes

Tonight’s RPM class wasn’t the best for me. I actually think I like RPM better than just cycling (seems more hardcore, at least to me) but today was just not my day. I had a Clif bar before class and for some reason it did not sit well in my stomach at all. Thankfully what I thought was an hour class was only 45 minutes so I made it thru. Believe me, I bolted out of there to get into my warm car and drive home.

Dinner

We’ve had these filets in our freezer for a while and I knew I wanted to use them up. We’re trying our best to use items out of our fridge that has been neglected so it doesn’t get all freezy burnt.

I rarely eat steak, but when I do I remember why I like it so much. I hate to pay the extra at restaurants for steaks but I enjoy a home cooked steak every once in while, especially if it’s filet mignon!

 

 

 

 

 

 

 

 

 

Alongside some roasted potatoes!

 

 

 

 

 

 

 

 

 

Tossed with some italian seasoning, pepper and sea salt.

 

 

 

 

 

 

 

 

 

Yum-o! Off to watch more Dexter!

(I’m behind the times and am only on season 4)

Question: Are you a steak & potatoes type of person? Why or why not?

Baked Polenta, Goat Cheese & Mushrooms

I tried Body Flow for the first time tonight. Don’t know what Body Flow is?

According to http://www.lesmills.com, BODYFLOW™ is the Yoga, Tai Chi, Pilates workout that builds flexibility and strength and leaves you feeling centered and calm. Controlled breathing, concentration and a carefully structured series of stretches, moves and poses to music create a holistic workout that brings the body into a state of harmony and balance. Like all the LES MILLS™ programs, a new BODYFLOW™ class is released every three months with new music and choreography. 

I went into the class thinking it was just Yoga & Pilates (note to self: research new class before going) and was at first nervous. I mean…I was supposed to do this?!

Source

Okay, okay…so I didn’t have to do that. But it was very fast paced in the beginning and I wasn’t sure what I got myself into.

Once the class progressed, I really started getting into the poses and stretching as far as I could. The instructor noted that it takes about 3 classes to fully “get” Body Flow so I’m excited to give it another go some time soon! We also ended class on one of my favorite Imogen Heap songs…

So good. So soothing.

I’m really trying to to give each class a shot and see which ones I like best. Plus, I like to spice it up with some variety!

Dinner

Another first tonight…polenta! I used Eat Live Run’s recipe  but switched out gorgonzola cheese for goat cheese. Gosh I love goat cheese. It’s just so…good. And creamy. And delicious. And how did I live my life without it before?

Alongside some steamed baby carrots. Not bad for the first time! Next time I’ll probably try to make it from scratch (used it from a tube from Trader Joes…) and more marinara. Delicious!

Question: Have you tried polenta? What’s your favorite way to eat it?