Tasty Tuesday

Today is all about two of my favorite ‘S’ words: smoothies and salmon!

With two jobs, school, and Bible study two nights a week I have a lot of appreciation for easy, yet delicious recipes.  My husband and I are three months into our marriage and until this past weekend still have had yet to use the blender my mother gifted to us at my bridal shower.  I was so excited when I got it, because it was the same Ninja that my parents have at their home so I knew exactly how easy yet effective it was to use.  So after months of collecting dust on our shelf, I finally took it down and decided to try some smoothie recipes I had found on Pinterest.

I knew that making homemade healthy smoothies would mean they wouldn’t taste like Jamba Juice, but I was still very disappointed after my first smoothie making attempt.  The second day I did a little better, but it wasn’t today until I decided to try to make my own recipe on the spot and hope for better results than the past two attempts.  I was so happy with the results that I actually felt myself break out into a huge smile.

This recipe isn’t anything special, but I figured if I posted it I would never lose it, and also it might help anyone who is new to the art of the smoothie like I am.  The measurements I used were for one serving.

Breakfast Smoothie: (I couldn’t think of a more creative name on the spot)

  • 3/4 cup milk (I used 2% since it’s all I had, but any kind would do)
  • 1 Tbsp. plain Greek yogurt
  • 1/2 of a fresh banana
  • 1 handful frozen strawberries
  • 1 handful frozen pineapple
  • Chia Seed (however much you like)

Since I used frozen fruit, I didn’t feel the need to add ice cubes, but feel free to add ice or anything else to achieve the desired consistency.

Finding a smoothie I really like is a big deal to me because I am one of those people who have fallen into the horrible habit of skipping breakfast on a daily basis.  I don’t have enough time in the morning to make myself much of anything, and I typically don’t even feel hungry in the mornings.  However, as soon as I sit at my desk at work I instantly regret skipping the most important meal of the day.

In addition to a quick breakfast, I also appreciate a quick dinner recipe.  My favorite at the moment (and my husband’s favorite as well) as a quick salmon recipe.  This particular recipe only calls for two seasonings and takes no longer than 25 minutes to prepare.

Ingredients:

  • salmon fillets (2-4 depending on how many people you are feeding)
  • 1 tsp. chili powder
  • 1/2 tsp. kosher salt

Directions:

  1. Preheat the oven to 375 degrees.  While the oven is preheating, place the salmon on a foil-lined baking sheet.  Sprinkle the chili powder and salt evenly over the meat side of the salmon (if you prefer skinless salmon as I do, simply sprinkle over whichever side is facing up).
  2. Once oven is preheated, bake the salmon for 20 minutes.
  3. Once salmon is finished, place a few paper towels on a plate and transfer the salmon from the baking sheet on top of the paper towels to remove any extra oil.
  4. Serve with a side of choice.

As with the smoothie recipe, experienced cooks who are used to dealing with salmon probably wouldn’t even glance at this recipe.  However, for someone like myself who doesn’t have a lot of cooking experience or a lot of time to make gourmet meals, this recipe is perfect.  Also, it tastes absolutely amazing.  When I’m in a hurry I usually make frozen veggies to go with it, but it goes well with almost any side!

This is my first “Tasty Tuesday” post, but as I continue to come across or come up with quick and yummy recipes, I will definitely be sharing them.  Enjoy!

-SM

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Rotisserie Chicken Salad Recipe

So, a few months ago I was looking for a quick and relatively healthy dinner recipe when I came across a recipe for the greatest salad I have ever had. Fast forward to this morning. As I sat on my couch trying to plan out dinners for the next couple weeks, this particular salad came to mine. I knew I had found it on Pinterest, but apparently I didn’t have the sense to “pin” or “like” it. My husband and I both remembered most of the ingredients and were able to recreate it. I’m not going to take credit for this recipe, but I am going to post it. Mostly so that I don’t lose it again, and also so that any fellow salad lovers have something new to try.

Anyone that reads my blog regularly knows that it is far from a cooking blog. I have never written out a recipe before, and while making this salad tonight we eyed the ingredients as opposed to taking exact measurements. So I apologize ahead of time if my estimates are off, but chances are that as long as you know how many people you are trying to feed you’ll be able to judge how much of each ingredient to put in.

Ingredients:
3 romaine lettuce hearts
1/2 pint grape tomatoes, halved
1 rotisserie chicken
6 strips turkey bacon
1/2 cup mushrooms, sliced
1 tsp minced garlic (or to taste)
crushed black pepper to taste
Croutons

Prep:
Wash, dry, and tear lettuce hearts into smaller pieces.
Wash both grape tomatoes and sliced mushrooms and cut into halves to make bite sized pieces.
Cook bacon and then cut the strips into small bits.
For the rotisserie chicken, pull the chicken off of the bone, and then tear the meat apart until you reach a desired size.
Combine the lettuce, chicken, bacon, tomatoes, and mushrooms in a large bowl. Add in the garlic, pepper, and croutons. (It’s up to you what kind of croutons you use, or if you use them at all. I personally prefer the butter & garlic flavored ones. )
Toss salad until it is thoroughly mixed. Add dressing if you would like to, although I personally prefer this particular salad without dressing.
Serve with garlic bread, sourdough, or whatever you like!

These are the approximate measurements we used for our dinner tonight (keep in mind it was just the two of us) and we ended up with plenty of leftovers. Like I said, I’m new to all of this cooking and recipe business, so I apologize if this recipe and it’s instructions don’t make much sense. But mostly, I just wanted to make sure I had it written down somewhere that I could be sure not to lose it again.
If you do end up trying this recipe, and I really hope you do, let me know what you think or if there is anything you did differently!

Cheers!
SM