fish

Asian-Glazed Sheet Pan Salmon and Broccoli

Sep 30, 2019

Asian-Glazed Sheet-Pan Salmon and Broccoli – easy 30 minute weeknight dinner. Salmon with a sweet and spicy glazed with roasted broccoli – all cooked on the same pan!

Hi guys!

I’ve been obsessed with salmon for probably a year now and every few days I grill up a few blackened salmon fillets because I can’t go more than a day without salmon.

But, you guys, I’ve made this Asian-Glazed Sheet-Pan Salmon and Broccoli instead of my usual blackened salmon for the last 2 weeks and it’s officially my new favorite. The glaze is sweet and spicy and perfect on the salmon and the whole recipe is done in just 30 minutes – plus 30 minutes hands off time for marinating.

I also want to talk a little about one of my new favorite cookbooks!

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Cajun Shrimp and Grits

May 12, 2017

Cajun Shrimp and Grits is perfect for brunch or a date night in. Spicy shrimp on top of cheesy grits with a little bacon thrown in – and it’s all ready in less than 30 minutes!

Can you believe it’s already Mother’s Day weekend?!

My kids are with their dad this weekend and I love them dearly but a weekend alone is exactly what I want for Mother’s Day.

It’s no secret that this year has been tough. It’s been me and the boys for most of it. Just us. In Texas. Far from our family.

But we’ve made the best of it and spent a lot of time adventuring around. We’ve had beignets in New Orleans and then went back again to catch beads at Mardi Gras. We went home and spent some time at my favorite beach and then spent 4th of July at my parents’ house. We’ve hiked all of Central Texas, we jumped in Lake Charles when it was way to cold to be jumping in Lake Charles, we’ve had tacos in every city we’ve traveled through, and they even had their first Uber ride when the Jeep died on us once last summer.

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Grilled Shrimp and Goat Cheese Naan Pizza

Aug 23, 2016

This summer I’ve teamed up with Bertolli Olive Oil to remix two classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer recipes I got to recreate with my own spin and landed on a pizza and salsa.

As excited as I am for fall, I’m pretty sad to say goodbye to grilling and eating dinner outdoors and all that comes along with that. I had an amazing summer filled with delicious food and I’m not sure I’m ready to say goodbye to my grill just yet.

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Strawberry Jalapeno Salmon

Jul 18, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias

Strawberry Jalapeno Salmon – only 5 ingredients and ready in under 30 minutes! This delicious, healthy meal is going to become a regular in your house!

Happy Monday, guys!

I have officially entered that weird space where I really need my kids to go back to school because they are driving me crazy but I also want it to be summer forever so I don’t have to go back to real life.

I’ve been trying to get back into cooking more though. I can’t tell you how many times we’ve had cereal for dinner this summer. It’s just so easy to lose track of time and all the sudden it’s 6 pm and everyone is starving and maybe I haven’t been to the grocery store in a couple weeks.

Whatever.

So I’m currently obsessed with simple meals that only require a few ingredients and only take a few minutes to prep.

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Spicy Orange Shrimp

Mar 03, 2016

Light and delicious Spicy Orange Shrimp takes less than 15 minutes to prepare and will become a favorite in your house! Serve over rice for a quick, healthy meal!

I’m going through this weird shrimp thing right now.

A couple weeks ago, I couldn’t stop thinking about coconut shrimp. I called every restaurant in the area to see if they had coconut shrimp.

Every. Restaurant.

No one had it. So I’ve officially gone through 5 boxes of frozen coconut shrimp since then.

I’m having shrimp for breakfast, lunch, and dinner.

What is happening.

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Maple Pecan Salmon

Mar 26, 2015

Today is day 4 of Spring Break and I have slept past 7 am exactly zero days.

What is wrong with me?!

I did take 2 naps yesterday, though, which was pretty awesome. Also, it snowed yesterday and that is SO not okay.

Anyway, we’re continuing to clean out the freezer and things are getting desperate. I’ve finally made it through the mountains of salmon I had in there and now I’ve got a tiny mountain of tilapia to deal with.

I will never eat fish again after this.

Buuuut, I’ve finally figured out how I like salmon. I always thought I didn’t like it but it turns out that I just don’t like it hot. So I’ve been cooking it, letting it cool to room temp, an then loving it.

This Maple Pecan Salmon is my current favorite way to have it. It’s really easy and the best thing about fish is how fast it cooks. This is ready in about 20 minutes! And, like I mentioned, I’ve been letting it cool and then I put it over spinach with some veggies and my beloved Newman’s Own Lite Honey Mustard Dressing – so good!

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Easy Honey Salmon

Jan 06, 2015

I’m kind of stumped on what to talk about today. We’ve been stuck in the house since we got home because of cold and snow and it’s now turned into ice and no one likes to skateboard and scooter (is that a verb?) on ice.

And oh, I know what I’ll tell you about. I’ll tell you about how cold my house was when we got home from vacation.

So when we left Colorado, it was probably in the 50s. And that’s hot if you’re my husband. Hot enough that every time I turned the heat on, he’d walk right behind me and turn it off.

You see where I’m going?

The heat was off for the entire 12 days or however long we were gone. And we happened to come home on the coldest day EVER. I mean, it was snowing in Texas. No one ever told me that it snows in Texas. I was shocked. Anyway, so it was negative 16 or something equally ridiculous when we finally got to Colorado.

And the temp in our house was…

38.

38 degrees. In my house. I could’ve killed my husband.

Thankfully, it was warm for the majority of the time we were gone so the pipes were okay and all that. I would’ve full-on ugly cried if we had no hot water.

Anyway.

My husband has been on a fish kick lately so I made him this Easy Honey Salmon and now he’s obsessed. And I don’t mind because it’s cooked in an aluminum foil packet so it couldn’t be any easier. Plus it’s one of those recipes that I always have all the ingredients. He ate the entire pound of fish in one meal so it must’ve been pretty good!

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Shrimp Po’Boys

Aug 08, 2014

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.

I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.

It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.

Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.

My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.

I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!

If you need more spicy inspiration, check out all the recipes El Yucateco has! #SauceOn!

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Spicy Shrimp Nachos

Jan 27, 2014

Spicy Shrimp Nachos are the perfect snack for your football party. Topped with a spicy pepperjack cheese sauce, black beans, avocado, and tomato – they are so delicious!

I know that I said potato skins were the ultimate football food last week but… I think I’ve changed my mind. Nachos! Nachos are definitely the ultimate football food – with potato skins as a close second.

I’ve been on this weird shrimp kick lately which isn’t very convenient since I, you know, live in the desert and all. But anyway, it’s pretty much all I’ve wanted to eat lately so when I decided to make nachos, I knew that they had to have shrimp on top!

These nachos never stood a chance with my husband and I.

We didn’t even get plates. We just stood over the baking sheet, stuffing our faces.

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Orange Teriyaki Salmon

Aug 06, 2013

My husband is still on his diet. This means I’m cooking super healthy when he’s home and hitting the Taco Bell drive thru when he’s not. It’s all about balance, right?

Speaking of my husband not being here, he was supposed to be guarding their field equipment this past weekend and the Humvee they were driving got swept away in a freak flash flood. This is Colorado. It hardly rains. We actually laugh whenever we’re under flash flood warning because seriously, the most it ever rains here is 15 minutes.

But yeah, the Humvee got picked up and they had to jump out and swim.

And then I had to pay $169 for a new phone for him.

Well anyway, he’s been asking for more salmon lately but since the rest of us aren’t huge fans, I’ve been searching for ways to jazz it up. And by “jazz it up” I mean make it not taste so salmon-y.

This recipe calls for orange marmalade and teriyaki sauce and it is absolutely delicious. The salmon is all bundled up in aluminum foil for cooking so it’s an easy dinner with really, really easy clean-up.

One year ago: Fudge Rounds
Two years ago: Grilled Potatoes with Garlic Herb Oil
Three years ago: Cheesesteak Pizza
Four years ago: Carrot Cake Cupcakes
Five years ago: Black and White Banana Loaf

Orange Teriyaki Salmon

from Our Best Bites

Ingredients

3/4 cup orange marmalade
4 tablespoons butter
1/2 cup orange juice
3 tablespoons bottled teriyaki sauce
6 tablespoons soy sauce
1 tablespoon worshershire sauce
2 tablespoos white vinegar
1/4 cup olive oil
2 cloves garlic minced
1 tablespoon brown sugar
several cracks black pepper
2 tablespoons chopped dry onion

Instructions

Preheat oven to 325F. Layer a piece of heavy duty foil over a large baking sheet Lay on another sheet in the opposite direction, leaving about 8" of overhang on all sides.
Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on the prepared baking sheet baking sheet. Pour marinade over fish.
Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.

Jalapeno Peach Shrimp Skewers

Jul 10, 2013

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.

I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!

Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldnâ€™t resist the name of it. Sweet and spicy is my thing.

(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)

This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!

Make sure you check out the other Hungry Girl recipes: Hungry Grilled Romaine Salad and Spicy Mustard Chicken Kebabs. And next time you are at the grocery store, pick up a bottle of the Pompeian Grapeseed oil or OlivExtra Mediterranean Blend!

One year ago: Levain Bakery Chocolate Chip Cookies
Three years ago: Brown Sugar Bacon Waffles

Jalapeno Peach Shrimp Skewers

from Hungry Girl and Pompeian

Ingredients

12 ounces about 20 raw large shrimp, peeled, tails removed, deveined
1 teaspoon brown sugar not packed
2 cups canned peach slices packed in juice drained and blotted dry
2 tablespoons chopped seeded jalapeno pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Pompeian Grapeseed Oil
1 teaspoon Pompeian White Wine Vinegar
1/8 teaspoon salt

Instructions

If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
Serve with the refrigerated sauce for dipping!

Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.

By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visitÂ http://pompeian.com/.

And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

Salmon with Orange Basil Butter

Feb 20, 2013

I have been so sick the past few days. So sick! My husband has been whining about “fighing something” for weeks now and I guess I finally got whatever he had. And he’s still not sick, of course. Because he has a super immune system and I have the world’s worst. But anyway, he’s also been out in the field the past couple days which means I’m sick and alone with 3 kids. It hasn’t been the best week of my life.

But this post couldn’t have come at a better time. Land O’Lakes asked me to share some tips for simplifying in the kitchen and normally Â I am the absolute WORST when it comes to simplifying in the kitchen – I seriously will use every pan in my house to make macaroni and cheese. From a box. But since I’m sick and really, really tired right now, I’m all about simplifying the cooking process.

So here are some of my favorite tips for keeping things simple:

1. Never underestimate the power of a one-pot meal.
2. If a recipe calls for half an onion, chop all of it and store half in the fridge. You’ll be so happy the next time you need chopped onion.
3. Keep the ingredients for all your simple, go-to meals on hand at all times for days you don’t feel like doing much.
4. Clean as you go! Because no one wants to spend an hour doing dishes after eating dinner.
5. Have ingredients measured or at least have the bottles/boxes out so you aren’t running circles in the kitchen.

Land O Lakes Butter with Canola Oil is another great way to simplify in the kitchen. It is made with only three simple ingredients: sweet cream, canola oil and salt. Other spread products contain up to 15 ingredients. Butter with Canola Oil only contains three simple ingredients, which results in a creamy, delicious, spreadable texture. It’s spreadable right from the refrigerator which makes it perfect for buttering bread or, like I did here, making a buttery topping for fish.

This salmon was so yummy and really simple since you don’t even have to melt the butter before you brush it on the fish. And then once the fish was hot, I just dolloped some butter on top and it got all melty and delicious. I’m actually looking forward to having a salad for lunch so I can put a piece of leftover fish on top!

Salmon with Orange Basil Butter

from Land O'Lakes

Ingredients

6 tablespoons Land O LakesÂ® Butter with Canola Oil
2 tablespoons orange juice
1 tablespoon finely chopped fresh basil leaves*
1 tablespoon freshly grated orange zest
1 tablespoon garlic pepper
3 12-ounce fresh salmon fillets, each cut crosswise into 2 pieces
6 tablespoons sliced almonds toasted, if desired
Basil leaves if desired

Instructions

Preheat broiler and move oven rack to the top.
Use a fork to mash together the Land O LakesÂ® Butter with Canola Oil, orange juice, chopped basil leaves and orange zest in small bowl; reserve 3 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
Broil the salmon for about 10 minutes or until cooked through.
To serve, top the hot fish with some of the reserve butter mixture. Sprinkle with almonds and basil leaves, if desired.

The author was compensated by Land O’Lakes for this post. All opinions are my own.

Fish Tacos with Guacamole and Cabbage Slaw

May 02, 2012

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding theÂ Mexican restaurant that would satisfy all ~~our~~Â my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago:Â Baked Peanut Butter Doughnuts with Chocolate Glaze

Fish Tacos with Guacamole and Cabbage Slaw

adapted from Food & Wine

Ingredients

2 avocados halved, pitted and peeled
1 small jalapeÃ±o seeded minced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice divided
kosher salt and freshly ground pepper
4 cups about 1 bag of coleslaw mix
2 tablespoons coconut oil melted
2 pounds tilapia cut into 2-inch strips
10 7- inch flour tortillas warmed
2 roma tomatoes diced
Lime wedges for serving

Instructions

In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.

Bang Bang Shrimp

Oct 02, 2011

Bonefish Grill’s Bang Bang Shrimp – crispy shrimp in a creamy, spicy sauce! You won’t believe how quickly this delicious appetizer disappears from the table.

Time for another delicious football snack!

This is one that you are going to get requests for over and over again.

What is Bang Bang Shrimp?

Have you ever tried the Bang Bang Shrimp from Bonefish Grill? I’m sure you have because it seems to be the thing that people say, “Oh my gosh, have you tried the…?!” about when Bonefish comes up in conversation.

But if you haven’t, it’s super crispy fried shrimp tossed with a creamy, spicy sriracha sauce that is absolutely addictive.

Like really, I could drink that sauce.

I won’t. Because it’s mostly mayo. But I wish I could.

I usually serve it alone as an appetizer but if you want to do it as dinner, it’s really delicious made into wonton tacos or I’m sure it would be amazing just over rice with extra sauce drizzled on top. You can really serve it however you want. Just make it!

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Green Chile Crab Cakes

Mar 20, 2011

Sunday again which means Project Pastry Queen! This week’s recipe was chosen by Tara of Smells Like Home and she chose the Green Chile Crab Cake with Tomatillo Salsa. I am definitely not a crab person so it was nice to knock another off the list that I never would have tried.

I think they turned out very well. There were a lot of components to these crab cakes so I worried the actual crab would get lost but everything worked together to spotlight the crab. The crispy panko on the outside was the best part though!

I didn’t make the tomatillo salsa. I just don’t really like the stuff. I do keep a jar in the fridge for recipes like this but I thought the smokiness of the salsa I had really overpowered the crab and I ended up scraping most of it off the crab cakes. Maybe The Pastry Queen version wouldn’t have been so bad. Try it and let me know. ;)

Tara has the recipe on her blog. It’s a good one, you won’t regret making it!