My two daughters are at the national goat show this week with their grandparents experiencing what Nebraska has to offer. It’s pretty darn special that they are able to get out, explore and get a taste of farm life for a few weeks each summer …
I’m dying right now. Not literally of course, but this Minnesota girl can’t handle the sudden heat out there. I need time to acclimate… four weeks ago was a wicked snowstorm and today it’s mid-80’s. With this gorgeous sunshine happening, I planted about half of …
I am SO in the mood for grilled food now that it appears spring has finally sprung up here in the northern states. We’ve been grilling ALL OF THE THINGS from meat, to veggies, to fruit. One of my new favorites is this margarita salmon. Inspired by my recipe for honey lime margaritas, I’ve used the same delicious flavors in this very Cinco de Mayo appropriate margarita salmon. Salmon is an incredible fish rich in omega 3’s and healthy fats. Choose wild caught fresh or frozen salmon filets that still have the skin on one side for easy grilling. A quick sprinkle with salt and pepper and brush of honeyed olive oil seals the deal for a fired up grill ready filet.
To get gorgeous grill marks, grill the filet skin side up for about 5 minutes and then flip to finish cooking with the skin side down until it’s easily flake-able with a fork. Finish this margarita salmon flavor combo with a rich tipsy butter sauce that’s also lightly sweetened with honey and a hit of tequila for a boisterous burst of flavor that will liven up your tastebuds. Serve this with a simple fresh salsa and, of course, a margarita (or two)!
Speaking of marvelous margaritas… it’s #MargaritaWeek and many of us bloggers are posting all things margarita related from beverages, to appetizers to main dishes like this one! Find all of these amazing recipe links here on the Hola Jalepeno blogsite! Cheers!
I admit I’ve been less than motivated these past few weeks. In part, I blame our out of character April weather patterns bringing a ridiculous dumping of snow upon my Minnesota backyard. The rest of my time has been spent preparing my seedlings in their …
Eggplant is one of the few vegetables that I remember my dad eating as a kid. That, and parsnips. I’ve never really been fascinated by the taste of eggplant but then again, I never tried it roasted or in a dip. Roasted eggplant is …
Spring break season is in full swing and for the first time in a LOOOONG time, my family actually went somewhere! Usually, our spring break consists of visiting my family farms and then tackling the spring cleaning chores while I have the kids around to help since it’s important that they pitch in and learn as well. This year was different. We spent two days completing most of the spring cleaning and then took off for the waterpark capital of the world… Wisconsin Dells! It was a much needed break where we relaxed, spent time with friends and just removed ourselves from the day to day minutia to indulge in some family time. Like many family vacations, we treated ourselves with a few meals we wouldn’t typically eat so it was good to be back home cooking and creating healthier meals again like this baked walleye with olive tapenade paired with a parmesan asparagus.
Walleye is one of my all time favorite fish to eat. It’s very clean tasting, especially when it’s fished directly from our freshwater Minnesota lakes. This batch of baked walleye used the very last of the ones we fished with our family over the holiday season at my mom’s house. Baked walleye is an easy pairing with asparagus since they take about the same amount of time to bake. This makes for an easy, one pan meal. Top it with a squeeze of lemon and some briny olive tapenade and it’s the perfect meal to welcome the beginning of spring!
One of my favorite things to order at Mexican restaurants are the chile rellenos which I always pair with an enchilada. I’m predictable that way. Intimidated by the thought of making these little beauties, I finally bit the bullet to discover my fear of them …
I’ve been creating (and eating) a lot of keto diet appropriate meals lately and spiced okra is one of the fun side dishes I’ve come up with to use as a fiber rich, low carb side kick to any protein meal mail dish you wish …
I’ve been working on a ketogenic recipe series for the peeps over at BreakingMuscle.com where I just completed a really fun series on 20 ways to prepare poultry. You’ll have to check it out! I’m really enjoying the new keto challenge as it’s been really delicious and surprisingly easy to remove carbs and rely on fat focused energy. The keto series will be published later this spring so stay tuned! Anyway, I made a stuffed avocado recipe that is inspired by lox and bagels combined with egg salad that had smoked salmon, cream cheese, chopped hard boiled egg, dill and a few capers served up in these cute hollowed out avocado bowls which my hubby LOVED but I’m not a huge fan of salmon. So for myself, I made these caprese egg salad stuffed avocados along the same idea vein. They turned out perfectly creamy and delightfully satisfying.
Caprese egg salad stuffed avocados are super simple and make for an energy packed lunch or breakfast combining protein and fats to maintain that feeling of satiety which means you’ll be less tempted to snack later. Plus, the combo of tomato and basil is always a perfect medley. This meal comes together in a matter of minutes. Scooping out the avocado to make a little bowl is the perfect keto style edible serving dish. Use the portion that was scooped out as part of the filling combined with a chopped hard boiled egg, tomato, basil and bring the creaminess with either ricotta or homemade mayo to make it dairy free. Top with a tish of pesto and you’ve got a fun little lunch in tasty bright bowls!
This weekend is a big weekend for Minneapolis. The Superbowl is being hosted here so there’s been a lot of cool happenings downtown. In other news, Jimmy Fallon wants to have dinner at someone’s house to sample a home-cooked Minnesota dinner. Being the native Minnesota …
