-1 Avocado sliced and cut into 1-2 inch pieces
-about 15-20 strawberries washed and sliced
-3/4 of a pint of blueberries washed and tossed into bowl
-handfull of spinach chopped roughly
- 1/4 cup cilantro
- 3 tbsp. canola oil (or other light oil)
- 2 large TB. honey
- juice of 1/2 of a lime
- dash of dried oregano
- 1/4 tsp minced garlic
- about 1/4 tsp Mrs. Dash or similar
Whir in a magic bullet, food processor or blender for about 10 seconds
Pour dressing over salad and toss. ENJOY!!!!!
ok, time for some honesty here. I LOVE to cook, and I feel like most of the time, I’m pretty good at it. But, like most people, I have weaknesses. Fish is one of those weaknesses. I recently learned how to properly cook white-fish (aka: tilapia, dover sole, etc). Salmon, is a whole other ball game. Seriously. There are so many different thicknesses of steaks, and cuts etc… so when it comes to cook time, it’s so hard to judge. You also have to time it JUST RIGHT, to take it out of the oven where it’s SLIGHTLY undercooked, and then let it rest in the juices to get just right… and not over cooked.
Tonight… I slightly over cooked it. This recipe is REALLY good… if it wasn’t over cooked. Seriously… I’m working on it! Don’t feel bad if you fail the first time!
Oh, and the dill? Just for the pretty picture… not used in the recipe at all!
Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 4
1/4 raw organic honey
2-3 TB toasted sesame oil
2-3 TB Seasoned Rice wine vinager
1 tsp minced garlic
12 ounces fresh or thawed salmon
Combine the first 4 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. Make sure to pull the salmon out BEFORE you see the milky-white substance seeping out! That means it’s over cooked. Right when it’s starting to flake, and let it sit in the marinade for 5 minutes. Double check it’s “done-ness” and enjoy!
I could also call this “Messy Bowl” 🙂
original recipe: http://easyrecipestodo.blogspot.com/2013/11/grilled-corn-avocado-and-tomato-salad.html
1 pint grape tomatoes (I’m not a big tomato fan… I only had a few in there for “garnish”…)
1 ripe avocado
1 bag of Steam Fresh sweet corn (or 2 ears freshly grilled corn from original recipe)
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp canola oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1/2 tsp garlic, minced
Dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
Original Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=871143
1 tbsp olive oil
1/2 tsp dried thyme (MY recipe, I used fresh mint)
1/2 tsp salt
1/4 tsp white or black pepper
1 pound boneless, skinless chicken breasts (**I used 6 TJ frozen boneless /skinless chicken tenderloins)
2 small to medium oranges (I used California naval oranges)
3 tbsp rice-wine vinegar (**I had Rice vinegar, and white wine vinegar… I did half of each, and it tasted great!)
2 tbsp honey ( **I recommend to use local, raw honey)1. In a glass dish, mix together the oil, thyme (**or fresh mint),
salt, and pepper for a quick marinade.
2. Place the chicken flat on a cutting board, remove
any fat, and slice each breast into quarters
so that you have 1- to 1-1/2-inch thick strips. Add
the meat to the marinade and toss to coat. Cover
and place in the fridge for at least 15 minutes. (**OR, put the frozen chicken tenderloins directly into marinade, the fat already removed and they do NOT need to be thawed.)
(You can also do this in the morning.)
3. Zest the orange by using a grater to remove
just the orange part of the peel (not the white
pith). Using a sharp knife, cut away the remaining
peel and pith, then, holding the fruit over a
bowl to catch the juice, cut sections from the
orange, working in a V fashion to cut away any
membrane. Reserve the fruit and juice for the
sauce. (**I did this directly over a juicer to catch everything, but filter out the seeds and pith)
4. Preheat a nonstick skillet to moderate heat.
Spray with nonstick cooking spray (**Or use 2 turns of olive oil), then add
the chicken once the pan is hot. Discard the
marinade. Cook the chicken until firm and no
longer pink, about 5 minutes.
5. While the meat is cooking, place the vinegar
and honey in a small saucepan and bring to a
boil. Lower the heat and simmer until the mixture
is reduced by half. Add the orange, juice,
and the zest to the sauce, stir, and remove from
the heat. Divide the chicken onto 4 plates and
pour the sauce over the meat.I served this with white rice and Trader Joe’s green beans that I had sauteed in a skillet with olive oil, garlic and salt and pepper until done. Whole meal under 500 calories! (not including my wine… 🙂 )