Stylish, Stealthy & Healthy.


Honey & Garlic Glazed Salmon

Quick statistic:

4 salmon

Reason #345672 that I’m the absolute worst to go out to dinner with:

“Is your salmon farm raised or wild caught?” (Long pause.)

And without going into a diatribe about why this is an important question to me, just know that it’s a make or break kind of deal. Yes, I realize that probably half the places I ask this question are going to just lie to me, and once I’ve actually had someone respond, “which one do you want it to be…?” Also, yes, I realize I’m kind of an asshole. I’ve accepted it and so have most of the people who dine out with me regularly. Don’t even get me staaarted on the wine list situation.

But back to the salmon.

salmon 5

I adore salmon. I know a lot of people find it really “fishy”, but I find it buttery and delightful.

1 honey garlic salmon

With it being Lent and all, every Friday when I have to decide what kind of fish dish I’m going to prepare (or pretentiously order), my mind almost always goes to salmon. And much to my pleasant surprise, Brandon actually requested it last week, which led me to racking my brain trying to come up with a new way to prepare it. (This is worth mentioning because for the last 10 years he has professed his hatred for it.) Challenge accepted.

Honey & Garlic Glazed Salmon
Serves: 2
Prep time: 5 minutes
Cook time: 12 minutes
You’ll Need:
2  salmon fillets (preferably wild caught, just sayin’)
2 gloves garlic, minced
3 T honey
1 tsp dried dill
Salt & pepper
Cedar planks, soaked for at least 5 hours (optional – you can just use a foil-lined baking sheet)

Directions: Preheat oven to 500. In a med sauce pan, combine dill, honey and garlic, and sautee over med heat for about 1 minute, stirring constantly. Place salmon fillets on the cedar plank (or pan), sprinkle lightly with salt and pepper, and evenly spread the garlic and honey mixture over the top. Place on the middle oven rack and cook for about 12 minutes (less if you like your salmon more rare/med-rare). Pairs great with a chardonnay.

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3 salmon

This turned out so delicious. I wasn’t sure if I’d like the sweet and savory combination of honey mixed with garlic and dill, but it was really tasty. Brandon actually swears he liked it, which is kind of a miracle. And if you don’t have the fancy little cedar planks to bake yours on, don’t fret, it will still be just as delicious on a regular baking sheet, it just won’t have that smokey wood-fired essence that the plank gives it. (Also I did not soak my plank long enough, and it looked like the sequel to Backdraft in my kitchen for about 30 minutes after these puppies were done.)

But hey, at least they were wild caught and the lovely woman at the grocery store didn’t even sass me for asking.


Beet Pasta with Shaved Fennel, Apples & Goat Cheese

I’m a recent beet convert.

beat pasta 1

In fact I used to vehemently hate them. But like, I think I hated them before I even tried them? I think they are one of those veggies that get a bad rap with kids. Like lima beans and brussel sprouts. Except I still don’t like lima beans… they’re just so… lima beany? But you know what I mean.

beet pasta 2

But since I’ve grown wiser in my old age, I’ve come to realize the beautiful earthiness that beets bring to a meal, especially when thrown atop salads. This recipe came about when I noticed I had some beets that needed cooking and my new favorite kitchen tool (which I’ll tell you more about in my next post). Let’s just say it’s been a bit of a noodlepalooza in our house the last few weeks. Kind of like “put a bird on it” but “make a noodle out of it.”

beet pasta 3

The thing about beets, though, is that they always need a good partner. Something to balance them with a little sweetness, and if they’re roasted, a little crunch. So a few random items in my refrigerator later, this delightful low-carb, ready-in-under-20-minute meal was created.

beet pasta with goat cheese

(Insert the urge to fight making a “beet/beat” or random Dwight Schrute beet reference)

Red Beet Pasta with Shaved Fennel and Apple
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (more if used as side or salad topping)
You’ll need:
1 T coconut oil
3 medium red beets, made into noodles using veggie spiralizer (or julienned)
3 carrots, shredded
1 large fennel bulb, julienned
1 medium apple, julienned
1-2 handfuls toasted pumpkin seeds
1 oz goat cheese, for garnish

Directions: Heat coconut oil in a large skillet over med-high heat. Add beets, carrots and fennel, and cook for about 5-7 minutes, covered, stirring occasionally. Add apples and pumpkin seeds, and cook for another 3-5 minutes, or until veggies are softened to your liking. Garnish with goat cheese and serve as main dish or as a side.

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See? Also delicious on a salad. And yes, I like my packed lunches to be fancy.

PS totally random question – anyone remember the band from “Doug”, that show on Nickelodeon called “The Beets”? Killer Tofu? Anything?

God I am old.



BBQ Chicken & Mushroom Tortilla Pizza

There are so so many things I love about this meal.  And yes, it’s kind of a “duh recipe”, as in, it’s so easy I almost feel bad blogging about it.  However, I would feel even worse not telling you about this tasty little treat.  I’m really just a selfless person like that.

pizza 5

So the things I like…

1.  It’s pizza.  (Again, duh.)  I LOVE pizza. It’s the jam.  The ‘ish.  The stuff.  Whatever, it’s my favorite and I’ll continue my love affair with it until the day I can’t get my dentures moving fast enough to chew it.

2.  It took less than 15 minutes.  What’s that you say?  Less than 15?  Yes, pretend voices, less than 15.  Including chopping.

pizza 1

3.  It serves one.  If you make just one.  You can make as many as you like, but if you find yourself in a situation where your husband already grilled and ate 3 hot sausages, and you just got back from yoga and are completely famished, well hey, this completely hypothetical situation might call for a single serving.  But maybe make two so you don’t wish you had more later.

4.  It was made up completely by things I always have laying around, including random veggies and leftover grilled chicken.  Say word.

pizza 2

BBQ Chicken & Mushroom Tortilla Pizza
Total time: 15 minutes
Serves: 1
You’ll Need:
1 flour tortilla (medium-sized)
2 T bbq sauce of your choice (I used Sweet Baby Ray’s)
2 oz shredded reduced-fat cheddar cheese
1 oz chopped baby portobello mushrooms
1 oz chopped onion
1-2 oz diced grilled chicken breast
1 T chopped fresh parsley
1 tsp crushed red pepper

Directions:  Preheat oven to 350, spray baking sheet with olive oil.  Place tortilla on baking sheet and spread bbq sauce evenly.  Add most of the cheese, then the chicken, mushrooms, and onion.  Finish with the remaining cheese and fresh parsley, then sprinkle with crushed red pepper.  Bake for 10 minutes, or until tortilla is crispy and cheese is melted.

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pizza 3

The other great thing about this is you can very easily make it vegetarian and just add additional vegetables you like.  Normally I’m more of a veggie-pizza girl, but like I said, using up leftovers makes me feel like I earned a gold star for the day.

pizza 4

Or at least a glass of wine.

I earn a lot of gold stars.


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