Tuesday, August 24, 2010

Cranberry Pecan Salad

One of my favorite things to make.. for lunch, for a snack, for a side dish at dinner.. it is so, so yummy! I promise you'll like it if you give it a try :)

Cranberry Pecan Salad

Fresh Organic Lettuce/Mixed Baby Greens
Dried Cranberries (Craisins)
Whole, raw Pecans
Gorgonzola Cheese crumbles
Light Raspberry Cabernet salad dressing (Marzetti)

Mix ingredients together in the amounts that you prefer, add dressing, and you have yourself a delicious, fresh salad!


Saturday, July 10, 2010

Easy Salmon & Veggie Bake

Looking for an easy, healthy dinner to prepare tonight? Then you MUST try this. Its a little bit of a hybrid from Better Homes & Gardens cookbook and my own little additions. This is how you do it...

Salmon & Veggie Bake
Prep Time: About 10-15 minutes
Bake Time: 30-40 minutes
Serves: 2-4 people

1 lb. fresh salmon fillets
2 cups of baby carrots (can slice thinly if you'd like)
1/2 cup sliced green & red onion
2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 medium oranges, thinly sliced
2 cups raw broccoli
4 teaspoons olive oil
2 teaspoons mustard
4 cloves garlic (2 teaspoons minced)

Preheat oven to 350 degrees fahrenheit (higher depending on over).

Cut salmon into 4 fillets. Place in casserole dish evenly spread out.

In a small bowl, mix olive oil, mustard, salt, pepper, oregano, and garlic. Using a rubber brush, spread the mixture evenly over each fillet. Place two orange slices on each fillet. Then, add carrots, peppers, and broccoli to the dish, spreading around and over fillets.

Cover dish securely with foil. Put in over for 30-40 minutes. Be careful when removing the foil, as the steam will be very hot!

Enjoy! The fish will be perfect and the veggies so moist and flavorful! Serve with rice of your choice.


Welcome to my cooking blog, everyone! I'm excited to have a place to share my love for all things food, kitchen, and cooking! Stop by for updates, recipes new & old, and lots of kitchen fun!