Fall is my favorite season of the year. I love it because the (supposed) cooler weather, the fact that I get to wear jeans and long sleeves and sweaters instead of shorts and tank tops, the apple orchards, the pumpkin picking, the fact that Halloween, Thanksgiving and Christmas are not too far and of course… the food.
**Side Note: Last week, Brad and I packed up the pups and headed to the Upper Peninsula/northernest tip of Wisconsin with my family for our annual vacation. This was our 24th year up there and it was amazing. It was jam packed with sleeping in a small bed, waking up just as the sun was coming out to go fishing, eating big breakfasts, going fishing again, eating a bunch of food at lunchtime, then fishing again, being hot, then eating a big dinner and then more fishing after that. And then there were trips to town for a twist cone… or two and burgers and curly fries. There was a walk or two with the dogs in there, a decent amount of beer, some margaritas, and an attempt to check out a for real haunted house, that failed. We took the dogs on the boat with us where we found out that a boat apparently puts Cash straight to sleep while Etta helped us fish. We caught big fish, we caught small fish, but from the looks of the beginning of the week, we were just happy to catch any fish. Brad got to filet some fish for the first time, which was very exciting and we were able to have a fish fry (eh hem, appetizer) on Friday night!
It was an amazing week away from television, computers and phones that was long overdue. It was a refreshing to escape from the daily grind (although let’s face it, life isn’t that hard here) and it was the perfect change of scenery we were in need for. If only it wasn’t 10 hours away… So if you were wondering why I haven’t posted anything in, let’s see, almost 2 weeks, that would explain why. We arrived back on Saturday night and pretty much laid low and did laundry and ran errands on Sunday and then I started back at work on Monday. So I really haven’t gotten the chance to sit down and write a post in awhile.
When we arrived back from vacation, we were welcomed by some rain here in Indy, which felt like a miracle since we’ve barely had any over the past 3 months! It sputtered on Saturday but the real rain came on Sunday and most of Monday where is pretty much rained most of those days. But, as I said, we were totally happy about it because we now have green grass! But a rainy Sunday is no day for grilling or any type of summery food…and so when I woke up that morning, I knew what was in store for us that day… CHILI.
Oh chili… how I love thee.
While the temperature was not exactly in the chili making lows (it was still like 75 out) I just couldn’t keep myself from eating a perfect bowl of chili. And luckily, Brad was in the same mood I was.
Now, I’ve made several types of chili. Ok… maybe not several, I think I’ve made 3 or 4, but who’s counting? I have a go-to easy chili recipe that my mom makes that’s pretty simple. It’s browned meat and onion, packet of chili seasoning and some diced tomatoes. Maybe a can of tomato paste too, I can’t remember. Oh and kidney beans. But it’s a great last minute chili to make that tastes very good. I’ve also made a more time consuming pot of chili that comes from Paula Deen’s son that is more involved but has more veggies in it. It takes awhile to simmer, so it’s more of a chili that you plan on making and set aside a few hours to make.
This pot of chili is a bit of a combination of the two… and it’s vegan (and I didn’t even realize it until Sunday)! It’s got the veggies of the more complex chili, but the seasoning and tomatoes of the easy chili and beans from both, and some extras that I add on my own. It’s relatively simple, just a little time consuming because you have to cut up a decent amount of veggies, but I like it because you can either eat it right away or you can simmer it on the stove for an hour or two while your husband takes a nap on the couch and you watch Masterchef on Hulu in the library. Just sayin.
This chili has a great amount of spice and can easily be great with meat but it’s just as good without. You can add extra veggies like carrots or sweet potatoes or maybe corn, but I was too scared to change it on Sunday so I went with what I knew was good. You can also add or take away spice, make it soupy or thick and you can take away or add beans. All around, it’s a very versatile chili that I think can please most anyone!
Oh and you can make it not vegan by adding cheese on top and crackers! Which, let’s face it, is the way to eat it.
Makes about 6 servings I think
2 tablespoons olive oil
3 celery stalks, chopped
1 green pepper, diced
2 jalapenos, diced
1/2 small yellow onion, diced
2 cloves of garlic, finely chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1-2 packets of chili seasonings (I only had one but definitely had to add more seasonings)
1- 14.5oz can of petite diced tomatoes (I like my tomatoes very small in my chili, you can also use regular diced or whole)
1- 8oz can of tomato sauce
1/2- 1 1/2 cups of water depending on how thick/thin you like your chili
Cheese and crackers for serving, optional
Heat the oil in a large soup pot on the stove over medium heat. Add the celery, green pepper, jalapenos and onion. Saute until veggies start to get soft, about 5 minutes. Add the garlic and stir for another minute. Pour in all three beans and stir. Sprinkle in the chili seasoning (I’d suggest one packet first and then sprinkle in the other packet once all the ingredients have been added and you have tasted the chili). Stir to combine. Next, pour in the tomatoes and tomato sauce. Stir and add as much water as you would like to get the right thickness. Let this simmer for at least 10 minutes. Check your seasonings and add the rest of the chili seasoning, salt and pepper. Simmer for at least another 5 minutes. You can serve the chili at this point, or you can simmer on a low heat for another hour or so. Serve with cheese and crackers if you want!
Oh… this is Cash not wanting to go out in the rain.
Oh god. Stop what you are doing, NOW. You need to read this, then go to the grocery store and then immediately go home and make these freaking things because they are THAT good. Yes, just trust me.
I have made enchiladas many times before and I might even go as far as saying that they could be one of my specialties because every time I make them, they are all I want to eat for.ever. I have always made them with chicken, though and since it had been awhile since I had made them and I decided I wanted to do something different this time. Plus, we needed a meatless meal for the week and, let’s face it, Mexican food is the easiest to make meatless. When in doubt, sub beans for meat!
Anyway, so I basically used the same recipe that I have used before for my chicken enchiladas, only instead of the chicken I used black beans and pinto beans. To be honest, you don’t even notice that there is no chicken. They are still equally filling and filled with equally amazing deliciousness.
These are pretty easy to make, but they do take a little bit of time to chop, saute, assemble and bake, sooo… fair warning. It can all be done in about an hour, but you need to be pretty focused and… let’s face it… a seasoned professional like me. No, it’s really not anything complicated, there are just some things you need to do.
Anyway, so I would make this right away if I were you. It’s cheesy, beany, spicy, corny, Mexicany, vegetabley, and just all around wonderful. It’s even great on a hot day! Which seems crazy to turn the oven on, on a hot day, but this dish is so worth heating up the house a few extra degrees! The best part is that it makes a TON so you’ll have plenty for 2 dinners and at least one lunch, maybe even 2 lunches since they are so filling! I just love these enchiladas. You’ll leave the table feeling so great after eating them!
Now go make them!!
Two Bean and Corn Enchiladas
Makes 10 enchiladas
1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1/4 red onion, diced
2 jalapenos, finely diced
2 cloves garlic, finely chopped
1 1/2-2 cups frozen corn
1 can Rotel Original
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans enchilada sauce of your choice
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
10 whole wheat tortillas
Shredded Monterey Jack and Cheddar cheese (we used about 1/2 an 8oz block of each)
Start off with sauteing the peppers in the oil in a deep skillet over medium heat. Cook for about 5 minutes, until the peppers start to soften. Add the red onion and corn and saute for another few minutes. Toss in the garlic and saute for just a minute. Then add the beans and Rotel and stir to combine everything. Add the seasonings and just 1/2 of one can of the enchilada sauce. Don’t use anymore than that because you’ll need it for other stuff! Ok, so mix that all together and cook for a few minutes until everything is hot. I like to add a handful of cheese to the filling just for a little something extra. If you choose to do this as well (which I highly recommend, go ahead and do that at this point. It won’t take long to melt)
Time for assembly!! Preheat oven to 375. Spray a 9×13 pan with cooking spray. Pour the rest of the 1/2 can of enchilada sauce on the bottom of the pan and spread out. Heat up your tortillas in the microwave for about 20 seconds until the tortillas are soft and pliable. Spoon about 1/2 cup of filling in the middle of the tortilla. I’m not exactly sure on this measurement, as I just use a large cooking spoon, but I think about 1/2 cup is close. Fold one side of the tortilla over the filling and then fold the other side over. Place folded side down in the pan. Repeat with all remaining 9 tortillas. I have found that sometimes I make less than 10 and sometimes I make more than 10. It just depends on how much filling you use! Once all your enchiladas are in the pan, pour the other whole can of enchilada sauce over all of them. Then top with the shredded cheese.
Place in the oven and bake for about 15 minutes. It doesn’t have to be in there long because you already cooked everything else. You just need it in there long enough for the cheese to get gooey and melty. Remove from the oven and let it sit for a couple minutes, as it’s hard to dish up straight out of the oven. So, let it sit for about 5 minutes and then serve!!
It’s Sunday! And this is the perfect meal for a Sunday night! However, it’s 3:20 and I am just now starting this, so by the time I finish it and post it, it’ll be too late to plan to make tonight. So maybe you can make this next Sunday… or just any other day, it doesn’t have to be Sunday.
Sometimes I get tired of jarred spaghetti sauce. I’ve managed to find a couple that we really like and tend to stick to, but every once and awhile we’ll live on the wild side and get something different. And even less frequently, I’ll make it at home. Spaghetti used to be one of our go-to meals, especially in the winter, but we haven’t been eating it quite as much (probably because it’s the last thing I want to eat when it’s 104 outside) because we have been trying not to eat much meat, especially red meat. But, I couldn’t remember the last time we ate spaghetti, so I decided it was time.
The spaghetti sauce I make is essentially the same sauce I make for both lasagna and mostaccioli, only I don’t add any water. I think it’s a really delicious sauce and luckily, it doesn’t require a whole lot of extra work!
All you need is a jar each of tomato sauce and diced tomatoes, a couple spoonfuls of tomato paste, some chopped onion, a little seasoning and of course, meat and pasta!
You start by sauteing the onion and then adding the meat to brown. Mix in the tomato paste (I always think it’s easier to mix it in before adding the sauce and diced tomatoes) and then add the tomato sauce and diced tomatoes. Mix that all together and sprinkle in your seasonings and then you let your sauce simmer for about 5-10 minutes. Like I said, it’s really not that hard!
I love this sauce on spaghetti. I think it’s great by itself like that. As I said before though, this is the sauce I use in my lasagna and mostaccioli. If you do that, you just need to add about 1 can’s worth of water so the pasta has something to soak up. For lasagna, you simply layer sauce, lasagna noodles, ricotta and mozzarella. For mostaccioli, it’s even easier! You layer sauce, pasta and mozzarella! I love all three dishes using this sauce. It’s very flavorful and it’s something that I like to make when I’m really in the mood for cooking, but don’t want to get too crazy!
Homemade Spaghetti Sauce
Makes 4-6 servings (4 big servings or 6 small ones)
1- 14.5oz can of tomato sauce
1- 14.5oz can of diced tomatoes
2-3 tablespoons of tomato paste
1-2 tablespoons of olive oil
1/4 yellow onion, diced
1 pound ground beef
Garlic powder and Italian seasonings to taste (I did about 1 teaspoon garlic powder and 1 1/2 teaspoons Italian seasoning… I think. You can also use a couple fresh garlic cloves, finely chopped)
Enough pasta for however many people you are serving. I’m very bad at figuring out how much to make, so you can figure this out on your own!
Cook pasta according to directions on package. Drain and set aside.
In a large, deep skillet, saute the onions in the olive oil. Cook on medium heat until onions start to get transparent. If you are using fresh garlic, add it at this time and saute for only an extra minute. Add the ground beef and cook until it is no longer pink. Add the tomato paste and mix until pretty well combined. The mixture will be gloppy, but it’s ok because… next you add the tomato sauce! I like to add it slowly so I can get it mixed pretty evenly. Once that is thoroughly mixed together, add the diced tomatoes. Stir a little bit more and sprinkle in your seasonings. Carefully stir everything and let it simmer on low-medium heat for 5-10 minutes. Check your seasonings, add salt and pepper if needed. Simmer for another minute. Serve over pasta and, of course, with garlic bread!
This is the last of the “official vegan week” recipes. Yea… like I said, we didn’t make it very far. Actually, there’s a fourth recipe, but I have no photos so like I said in the previous post, I’ll just tell you it.
This tortilla soup is actually based on Pioneer Woman’s chicken tortilla soup, however, I cut out the chicken and the chicken broth to make it… Vegan!! And if you ask me, it’s still pretty good! I subbed vegetable broth for the chicken broth, that’s pretty much the only difference between the recipes.
The original recipe is fantastic. It’s pretty much the best chicken tortilla soup ever (I have to say McAlister’s is a pretty close second though!) It has lots of beans and veggies and adding a little cornmeal at the end to thicken it is key. Knowing how delicious this soup is, I was nervous about how it would turn out without 2 of the key ingredients… chicken and chicken broth. To my surprise though, it was fantastic! There wasn’t a whole lot of difference really. As Brad put it “it tastes like the same soup only I got a bowl without any chicken in it”! I’ll take that!!
As I was getting started cutting up the veggies, I noticed that I still had a couple of ears of corn leftover from our trip to the farmer’s market that past weekend. So instead of using frozen corn like I usually do, I cut all the kernels off the ears and used them! It gave the soup a whole new, fresh flavor that I really enjoyed! I just cooked the corn in the soup pot, but I’m thinking that I could have Brad grill the corn next time to get a char on it… that would really add some good flavor! Frozen corn does work really well, but if you have any leftover corn from the night before or just want to try fresh corn, I highly recommend it!
Anyway, I think this tortilla soup is a great vegan alternative to chicken tortilla soup. It’s just as tasty and just as filling (even more so because I added some extra beans!) While it’s not exactly the best meal for a 100 degree day, it’s still just as delicious as it would be if we were eating it on a winter day! There’s a good chance I’ll start making this instead of chicken tortilla soup from now on!
Oh- real quick! The other vegan recipe is a burrito that we made to take to the track with us! This was when we were still on our vegan diet on Friday. It was one of the best burritos I have had it was ridiculously easy! They were just black beans, Spanish rice and guacamole wrapped in a tortilla! That’s it! I’ll include a recipe at the bottom of this post, but unfortunately I don’t have any photos. But they are so worth sharing! They are perfect for a picnic, day at the track, or just a really quick, easy dinner! And if you use Wholly Guacamole like I did… they are even quicker and easier!
Adapted from Pioneer Woman’s chicken tortilla soup
Serves… a LOT. Not sure how much… at least 8 servings though
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and Pepper to taste
1 tablespoon olive oil
1/2 medium onion, diced
1 green pepper, diced
2 ears of corn, kernels removed (or 1/2 – 1 cup of frozen corn)
3 cloves of garlic, finely chopped
1 – 10 oz can of Rotel (original diced tomatoes with green chiles… there are 2 in the photo above but I only used 1 can)
32 oz vegetable broth
2-3 cups of water, depending on how thin you want the soup
3 tablespoons of tomato paste
2 cans of black beans, drained and rinsed
2 cans of pinto beans, drained and rinsed
3 tablespoons of cornmeal
5 corn tortillas, cut into strips
Heat the olive oil in a large soup pot on medium heat. Add the corn and cook for about one minute. Then add the onion, green pepper and garlic. Cook for another couple minutes. Then add the cumin, chili powder and garlic powder, stir to combine. Add the tomato paste and mix in. Then pour in the Rotel, vegetable broth, water and beans. Bring to a boil and then reduce heat and simmer for about 45 minutes.
Mix the cornmeal with a small amount of water (about 2 tablespoons maybe?) in a small bowl or measuring cup. Pour into the soup and stir everything together. Simmer for another 20 minutes. Add salt according to taste. A couple minutes before serving, add the tortilla strips and stir gently.
Serve in bowls with guacamole or salsa on top. Crispy tortilla chips go really well on top too! Adds a nice crunch!
Bean, Rice and Guacamole Burritos
Makes 3 burritos
1 can of black beans, drained and rinsed
1 package of cooked Spanish Rice (I used Uncle Ben’s Spanish Rice that cooks in the microwave for 90 seconds. Super easy!)
1 package of Wholly Guacamole of your choice (I used the guac with pico de gallo) or use homemade guacamole if you would like!
3 burrito size tortillas
Heat the first tortilla in the microwave for 10-15 seconds to get nice and soft. Spoon 1/3 of the beans in the middle. Top with about 1/3 of the rice and 1/3 of the guacamole. Fold one side over the filling and then tuck the sides in and roll over to close. Wrap in foil (if taking it to go, but the foil also helps hold it together). Side note: you can heat up the beans in the microwave before putting in the burritos. I didn’t though because the burritos were going into a cooler for about 6 hours so we just ate them cold. See!? Couldn’t be easier!!
Here’s the deal- Brad and I decided to try going vegan for a week…ish. It’s undecided as to how long we will be doing this, however, when it comes to food, I do best with short term goals. It’s Thursday night currently, and as far as I am aware, I have not broken this goal that we started on Monday.
Allow me to explain why we would decide to do something so crazy:
We watched a film called “Forks Over Knives“. And I’m pretty sure everyone NEEDS to watch it. You can rent it and you can also watch it on Hulu Plus. It’s a film about plant based diets and how they basically will make you disease free, cancer free, diabetes free, and essentially live an awesome, very long, healthy life. We watched it last Wednesday and it was far more of an awakening for us than we could have ever imagined. And so we decided to try to go vegan, but by taking small steps.
I’ll admit, it hasn’t been super easy because, while we eat a lot of meatless meals, we eat a lot of dairy. I do not drink milk though for 2 reasons. 1) it is so gross and 2) I’m a little bit lactose intolerant (but only for certain things, it weird. Milk bugs me, ice cream bugs me and certain amounts of cheese bug me… I’m just screwy I suppose). But we do eat a lot of meals that involve cheese. Especially the Mexican ones. Mexican is just so easy to turn into a meatless meal because all you have to do is substitute black beans for the meat and you’re done. But they are definitely not vegan meals. There, my friends, lies the problem.
I started to panic a little when I realized I was going to have to come up with some vegan meals for this week. But to my utter amazement, Whole Foods‘ website has more vegan recipes than I think I knew existed. 735 to be exact. I was so excited that I spent a good hour just surfing through some the recipes. I found some really great ones, this being one of them!
When I think of eating vegan food I think of healthy, green, earthy foods that are not entirely filling nor entirely delicious. Wrong. REALLY WRONG. This soup is awesome. So awesome that we’ve been eating it leftover… and if you know me, if I eat something leftover it has to be good. I was shocked. How could something with all plants or plant based stuff be… so good?
My first skepticism was the vegetable broth. Which is obviously not quite as flavorful as chicken broth or beef broth. I am happy to say that it does have flavor, and good flavor at that! And the kale? Well, this was the most shocking part! The kale was great!! Last time we had kale was when we tried making kale chips and learned quickly that they were NOT for us. At all. So I was scared to put it in the soup. But when it’s not baked in an oven, kale is actually pretty tasty! I think it added another level to the soup. But you could easily substitute spinach if kale isn’t you’re think. You definitely need one of the two though, because like I said, it adds a real something to this soup!
This was a very easy meal to make as well. It didn’t take very long to make at all. It reminds me almost of a minestrone with the beans and veggies and pasta. Maybe next time I’ll add some green beans to it too. I like green beans in my soups! Even if you aren’t going on a vegan diet like we are, this soup is still a great addition to your box of recipes. It’s not entirely the best meal for a 100 degree day, but I’m so sick of summer food that I couldn’t pass this soup up. I know that we will for sure be making this soup again come fall…. or in a few weeks (which will hopefully be cooler then!).
Pasta and Bean Soup with Kale
Adapted from Whole Foods website with some minor changes
Makes about 6-8 servings
2 cans no salt added kidney beans, drained and rinsed
1 tablespoon olive oil
1/2 yellow onion, finely diced
2 cloves garlic, minced
2 large carrots, thinly sliced
2 stalks of celery, thinly sliced
1 quart of low sodium vegetable broth
1 (14.5) oz can of diced tomatoes
Salt to taste
3/4 cup small pasta, I used whole grain elbow macaroni
2/3 bunch of kale, large stems removed and leaves sliced
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots and celery and cook, stirring every once and awhile, until everything is tender. Stir in the beans, broth and diced tomatoes. Add salt and bring to a boil. Add the pasta and cook until tender (about 10 minutes). Stir in the kale and cook for another 5 minutes. Serve in bowls!
Have you ever been so tired that you can’t bring yourself to lay on the couch and type up a few paragraphs about some food you made last week? No? That doesn’t happen to everyone? Oh. Well… uh that’s how I feel. But, you’re in luck! I have decided to essentially bribe myself to write a post today. What’s my bribe you ask? Oh… it’s a nap. Yep. A nap. Because I have found that even though I have slept more than my fair share yesterday and last night, going to Target with sore muscles and coming home to take care of the dogs and get lunch with my hubby (today is our 4 year dating anniversary!) is quite exhausting. So don’t count on this post being super insightful or filled with some crazy facts, or really just don’t expect much out of me. That’s what I’m trying to get across.
Now don’t panic… a post regarding the Tough Mudder will be coming. I just don’t have all the photos yet. Once I get those, I’ll be sure to dedicate a good, long post for all of you to read about my experience. Note: I DID FINISH IT!!!!!!!! I’ll just share the details soon!
As for this meal…Black Pepper Chicken… Have you ever had it? It’s one of my favorites to get when we go to Panda Express (which, let’s be honest, it’s very frequently. I think I had it for the first time in months a couple weeks ago). I’m a huge pepper fan. I put an almost obnoxious amount of it on my steaks and well, I can’t think of anything else I really put a lot of it on, but I like pepper. So this peppery chicken is really, right up my alley.
Depending on how carried away you might get with the pepper, it can have a real kick to it. If you are like me, and just use the pepper grinder without measuring how much you put in, chances are, the pepper will slightly over power the whole dish (what can I say? Sometimes I don’t like to measure). Had I put in a little less, we would have been able to taste a little bit more of the other flavors coming from the green pepper, onion and the soy sauce. Oh well. I learned my lesson. By no means was it bad, I just know that it could have used a little bit less than what I put in there. Again… it might have helped if I actually measured it. But whatever. It’s a really great dish with lots of flavor. I can tell you that we will for sure be eating it again!
And that’s all I have to say about that.
Black Pepper Chicken
Adapted from Rasa Malaysia (my quantities are just a little different because I used more chicken than she did)
Makes about 4 servings
1 pound chicken breast, cut into thin slices
1 small onion, sliced
1 green pepper, sliced
4 tablespoons soy sauce (divided)
1-2 teaspoons of freshly ground black pepper
1/4 teaspoon sugar
2 tablespoons oil
Marinate the cut chicken in 2 tablespoons of soy sauce for about 10 minutes.
Heat the oil in a non-stick skillet or a wok. Add the onion and stir fry for a minute or two and then add the green pepper and black pepper. Cook for another few minutes until the veggies start to soften a little. Add in the chicken. Stir until the chicken is cooked through. Add the remainder of the soy sauce and sugar. Cook for another few minutes until veggies reach the desired texture (I like mine still a little crispy!). Serve and enjoy!
Oh lordy… it has been a chaotic few days at this house. Brad has been out of town which has left me to take care of the little devils (that is… Etta and Cash). So I haven’t had much of a chance to quietly sit down and write a post. But I figured while there’s calm before the storm (storm meaning the whole routine I have to go through before I leave for work) I might as well try to squeeze a post in.
I wasn’t 100% sure what to call this meal, Salmon with Avocado and Orange Salsa was the best I could come up with at the moment (my brain is only functioning at probably 50% and quite frankly, I think it’s shocked that words other than “Cash NO” are formulating).
We have had this meal before and every time we have it I fall more in love with it. It seems so strange to eat a piece of salmon with a spoonful of, essentially guacamole, but with oranges, but it is one of the better things I have ever tasted. I originally found the recipe for this from Martha Stewart (I just realized that she calls it an orange avocado salsa too!) and we made that whole thing one night. But it didn’t take long for us to realize that grilled bok choy is… uh… kind of gross. I have also altered the recipe a bit because I don’t think it’s necessary to have sesame oil in the salsa. Nor do I add salt and pepper. But we’ll get to what I do in a minute….
If you are a salmon lover, this recipe is totally for you. Wait, if you are a salmon AND guacamole lover this recipe is definitely for you. You will be very surprised at how well this all goes together. It is so fresh tasting that it just feel like summer in your mouth (no really, it tastes like that). I like to make sure to get a little bit of everything in every bite. Little bit of salmon, orange, avocado, cilantro and a tiny bit of red onion. It’s amazing how it melds together so well.
Oh and thank god it’s starting to be corn season. Well… at least close to it. We’ve been craving grilled corn since, uh, November.
Try this recipe, I think you’ll be pleasantly surprised! Oh and it’s a great weeknight meal because it is super quick. You’ll see when you read the directions!
Salmon with Avocado and Orange Salsa
Feeds About 2
2 salmon fillets (whatever size you prefer)
1 avocado, pitted and diced
1/2 lime, juiced
1 handful cilantro, coarsely chopped
1 orange, peeled and diced
1 tablespoon red onion, chopped
Grill your salmon fillets until cooked through. Meanwhile, in a bowl, combine diced avocado, cilantro, orange, red onion and lime juice. Taste to make sure there’s enough lime in there, add more if you would like.
When salmon is finished on the grill, place on a plate and pour a few spoonfuls of the salsa over it. Ta-Da!!
Told you it was quick!