Moroccan Grilled Salmon

I haven't had fish for a while.

I have never cooked fish before.

It was delicious.

INGREDIENTS

1/2 cup Plain Yogurt

Juice of 1 Lemon

1 tablespoon Olive Oil + more for the Grill

2-3 cloves Garlic, smashed

1 1/2 teaspoons ground Coriander

1 1/2 teaspoons ground Cumin

Salt & Pepper to Taste

4 6-ounce skinless Salmon Fillets

STEP 1

Stir together Yogurt, Lemon, Olive Oil, Garlic, Coriander, Cumin,

~1/4 teaspoon Salt&Pepper to taste in a Small Bowl

STEP 2

Pour about half of the sauce in a large Resealable Plastic Bag.

Add Salmon to bag, turn to coat with Marinade.

Refrigerate 20-30 minutes, turning bag over once.

(refrigerate remaining sauce)

STEP 3

Heat grill to Medium-High. Remove Salmon from Marinade.

Lightly Oil Grill and add Salmon.

Cook turning once until browned on the outside and opaque in the center

4-6 minutes per side. 

Serve with Yogurt Sauce.

Tay and I really really liked it.

Served with Garlic Mashed Potatoes, Broccoli, and Orange Slices

Tay especially liked being the Grill Master.

Peace&Love

Recipe from: Food Network

Coffee Cake Cookies

Coffee Cake Cookies

These are SO good.

I love the crumbled topping the most.

They even stay soft.

INGREDIENTS

CRUMB TOPPING

1/2 cup Butter, softened

1/3 cup Brown Sugar

1/3 cup granulated Sugar

1 teaspoon Cinnamon

1/2 teaspoon Salt

1 2/3 cup Flour

COOKIES

10 tablespoons Butter

1/3 cup Shortening

1 cup light Brown Sugar

1/2 cup granulated Sugar

1 1/2 tsp Cinnamon

2 Eggs

2 teaspoons Vanilla

2 teaspoons Baking Powder

1 teaspoon Salt

3 1/3 cup Flour

Optional ~ 1/2 cup Powdered Sugar for dusting

STEP 1

Preheat oven to 350*F

line cookie sheet with parchment paper or silicone liner, or spray. set aside.

STEP 2-Crumb Topping

Mix together all of the crumb ingredients together in a medium bowl.

Cut with fork until evenly mixed. Refrigerate while making Cookie Dough.

(I only needed about half of what the recipe calls for)

STEP 3-Cookie Dough

+Mix together Butter, Shortening and both Sugars for 1-2 min on medium speed until smooth.

+Add in Cinnamon, Eggs, and Vanilla and continue mixing until evenly combined.

+Turn mixer on low and mix in Baking Powder, Salt, and flour. Until Dough comes together.

(mine was still a little crumbly)

-I refrigerated my dough for a little while, since I only used butter and not shortening.-

+Scoop out Cookie Dough(~2 tablespoons) in balls and indent the middle.

+Put Crumb Topping(~1 tablespoon) in the indentation.

STEP 4

Bake Cookies for 9-10 minutes, or until edges start to get golden.

Remove and allow to cool on Pan before moving to a Wire Rack to finish cooling.

Sprinkle with Powdered Sugar.

Devour these Lovelies

Recipe from: Cookies and Cups

Florentine Turkey Meatloaf

I made this for Tay and I

SOOO good.

He wanted to make sure I saved the recipe.

It is also pretty easy, and fancy looking.

INGREDIENTS

1 1/4 pounds Ground Turkey

1 Cup Marinara Sauce

1/2 Cup Italian-Seasoned Bread Crumbs

1/2 C finely chopped Onion

2 Eggs, beaten or 1 Egg and 2 Egg Whites

2 tablespoons grated Parmesan Cheese

1/2 teaspoon Fennel Seed

1 package (10 ounces) Chopped Spinach, thawed and drained

3/4 cup shredded Mozzarella Cheese

STEP 1

Heat oven to 350*F. Spray an 8-inch loaf pan with Cooking Spray

STEP 2

Mix Turkey, 1/4 C Sauce, Bread Crumbs, Onion, Eggs, Parmesan Cheese, 

and Fennel Seed in a large Bowl

STEP 3

Press half of the Turkey Mixture into the pan, and press a 1-inch indentation down the center.

STEP 4

Stir the Spinach and Mozzarella Cheese in a medium bowl.

Spoon mixture into the indentation, mounding in the center.

Press the remaining Turkey Mixture over the filling.

Make sure the edges are sealed.

STEP 5

Bake for 45 minutes. Spoon remaining Sauce over the Meatloaf.

Bake for 15 more minutes, or until cooked through.

let stand for 10 minutes before slicing.

Bon Appétit!

Peace&Love

• Recipe from: Campbell's

I Made a Barbie Towel

I saw my roommate Nike Cleverly

with a super cute towel that stayed up on it's own.

It gave me the idea to make my own!

Like one I had for my barbies.

Barbie Towel

What You Need

1 Bath Towel- you want it wide enough so folded over about 2 inches it's still long enough.

(mine was 30inx54in)

Sew On Velcro: I got the widest I could find (2in)

Heavy Stretch Waistband Elastic: widest I could find (1 1/2' in)

Thread: A matching color

Ribbon: If you want some decoration

Step One

Take towel and fold over one edge(long edge)

Wide enough that the elastic can fit inside.

Pin and Sew

Step Two

Put elastic around body on top of chest.(where you want your towel to sit)

Measure how long it needs to be to go around, tight but not too tight.

Step Three

Place a diaper pin, or big safety pin on one end.

Thread through newly sewn opening. 

Stop when end of the elastic is at the end of the towel and sew down.

Step Four

Continue to pull elastic through towel until about 4-6 inches are left on the end.

sew down elastic

Step Five

Sew on Velcro. Rough side onto the leftover 6 inches.

I sewed along the edges

Fuzzy side onto the opposite end(about 8 inches)

 on the opposite side(so when you wrap it around it connects)

I sewed this in vertical lines so that it could still scrunch up with the towel.

Done!

I added a bit of ribbion to the edge of the towel for decoration:

Old-Time Homemade Lemonade

This recipe is easy and delicious.

Perfect for a summer afternoon.

Ingredients:

5 Lemons

1 1/4 C White Sugar

5 C Water

Step 1:

Peel off the rinds/or peel of the lemons.

Cut into about half inch slices.

Place into Bowl.

Cover with Sugar and let sit for 1 hr.

No need to Mix!

This lets the Sugar soak up the Lemon Oil.

Step 2:

Boil Water and then pour over lemon and Sugar.

Let cool for 20 minutes. Then remove the rinds.

While Waiting, juice the lemons.

Step 3:

Pour lemon juice through a strainer into the sugar mixture.

Put it in the fridge until chilled to perfection.

YUM!

Peace&Love

Mediterranean Pasta Toss

I love one pan dishes,

Well, two. Still.

I also love when it tastes delicious.

Ingredients:

2 Tablespoons Olive Oil 

2 Small Zucchini, sliced

10 Small Sweet Bell Peppers, sliced 

1 C Grape or Cherry Tomatoes, halved

1/2 yellow onion, diced 

2 Cloves Garlic, sliced

1 tbs Dried Italian Herbs 

1 tsp Salt

1 15 oz. Artichoke Hearts in water. drained and sliced in half

1/4 C Sun-dried Tomatoes

1/3 C Balsamic Vinegar

1 1/2 C dry whole wheat penne

1/3 C crumbled Feta Cheese

Step 1:

Heat olive oil in large skillet over medium-high heat.

Add onions, garlic, zucchini, peppers and cherry tomatoes and saute till tender

While vegetables are cooking start cooking Penne according to box. 

(save some hot water in case needed at end)

Step 2:

When veggies are tender- add italian herbs, artichoke hearts, and sun-dried tomatoes.

Mix well then add balsami vinegar.

Allow vinegar to reduce for a few minutes, stirring often.

The balsamic will become sweet and sticky and will coat the veggies.

Step 3:

Add pasta and mix until coated, use saved hot water if needed.

before serving spread crumbled feta on top.

Bon Appetit! 

I Made Ice Cream Cupcakes!

I know, I know

It has been a long while.

I just made these for my mans birthday.

They turned out so good.

Ingredients:

Cake:     Cake Mix of your Choice

Cup Cake Liners

Ice Cream:   About 3 C of your favorite kind

Whipped Cream Frosting:      1 1/2 C Heavy Whipping Cream

1 tsp Vanilla

1/2 C Powdered Sugar

1 1/2 tsp Unflavored Gelatin

4 tsp. Water

Step 1:

Preheat oven to 350 degrees.

Mix your Cake Mix according to the directions on the box. 

Fill just the very bottom of each cupcake liner.

Bake for about 10-15 min. Or until done.

Step 2:

After Cupcakes have cooled, and your ice cream has been softened.

Scoop out ice cream and fill each liner to the very top and flatten out.

keep your liners in the pan so they can keep their shape.

Step 3:

Freeze for at least 2 hours.

I prepared mine the day before and froze them overnight.

Step 4:

Make the Whipped Topping

With an electric mixer whip the heavy cream, sugar, and vanilla on high

until thickened.

In a large bowl mix together the Gelatin and Water.

Microwave for about 20 seconds or until gelatin is dissolved.

Slowly mix in Gelatin to the whipped cream while still warm.

Whip on high until the Whipped Topping forms stiff peaks.

Step 5:

Frost the Cupcakes and serve chilled.

Happy Summer Birthday!!!

You will also have enough batter left over to make a whole cake.

Peace&Love