Category: Amazon Items

Honey Dijon Baked Salmon

Salmon I feel is such a good protein to play around with different recipes. There are so many different flavors that can be done with salmon. This recipe is full of some delicious flavors.

When I cook my salmon I probably cook to a more doneness than most people. I am new to enjoying salmon. For years I always thought it was to fishy for me, but now that I make it more often I’ve grown to enjoy it. BUT I need to make sure it’s DONE! Not overcooked, just completely cooked through! Don’t worry it’s still flakey and moist.

Honey Dijon Baked Salmon

Ingredients:

2 lbs Alaskan salmon, skin on or skinless
4 T olive oil
3 T Dijon mustard
1 T lite soy sauce
1 T honey
2 garlic cloves, finely minced or grated
1/2 T chili powder

Directions: Preheat oven 400°. In a small bowl make the glaze. Mix together olive oil, mustard, soy sauce, honey and grated garlic. Mix well till fully incorporated. Set aside for 15 minutes.

Get the salmon ready. Pat the salmon with a paper towel to completely dry it. Place in an oven safe dish (or use a disposable aluminum pan) Place the salmon skin side down. Take a sharp knife and score the salmon into pieces, do not fully cut through to the salmon and skin. (If you are using smaller pieces, omit this step.) Pour the glaze over the salmon and get in-between where you cut and make sure the entire salmon coated. Sprinkle with the chili powder.

Let the salmon sit for a few minutes with the glaze on it. Bake in the oven for 20-25 minutes. The salmon should be cooked 4-6 minutes per half inch of salmon. So cook time really depends on the thickness. Mine was pretty thick, and since I prefer the salmon more cooked, I used the 6 minutes per half inch. You want an instant read thermometer to be to at least 145°.

Once cooked, serve immediately with your preferred sides. Left overs can stored for up to 5 days. Make sure to reheat on low or even put in a salad, cold.

Amazon Items Used with this Dish! (Link Below)
Zester/grater for garlic
Basting Brush
Instant Read Thermometer
Amazon Items Used

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Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

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Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

Ingredients:
4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.

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Italian Chicken Cutlets

I love a nice chicken cutlet.  Coming from an Italian family chicken cutlets were definitely something we ate often.  It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior.  It’s so simple but so delicious.

When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!

Italian Chicken Cutlets

Ingredients:

3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil

Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.

First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely.  Set aside on a plate. Continue with remaining chicken.

Heat a large saute pan on high heat.  Add in the oil and let heat up completely.  To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble.  Preheat oven to 300.

Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan.  Do not over crowd the pan.  (Note you may need to add more oil to the pan after cooking some pieces.

Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes.  The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.

Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.

Serve the chicken cutlet with pasta, a salad, veggies or a nice carb.  Enjoy!

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