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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!

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.


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

Click for the full recipe


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! 

Click for the full recipe


Easy Honey Salmon

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 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. 


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! 

Click for the full recipe


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
  • 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
  1. 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.
  2. 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.
  3. 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.

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  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
  • 6 tablespoons Land O Lakes® 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
  1. Preheat broiler and move oven rack to the top.
  2. Use a fork to mash together the Land O Lakes® 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.
  3. Broil the salmon for about 10 minutes or until cooked through.
  4. 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.