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


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



Pepper Burgers

Growing up my Mom always made home cooked meals.  I can remember so many delicious dishes from my childhood.  I’m so glad I came from parents who knew how to cook.  I give my love for cooking and food credit to them.  My family use to eat home cooked meals almost every single night, all sitting around the dinner table.  I miss that.

This recipe is one that I love and that is very simple to make.  It can be made with either ground beef or even ground turkey.  It’s tender beef burgers with green peppers in a thyme sauce.  Give is a look!

Pepper Burgers


1.5 lb ground beef
1 egg, beaten
3/4 cup seasoned bread crumbs
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder
2 T water
1/2 T Worcestershire sauce
1 T olive oil

3 cups beef broth, low sodium or no sodium
3 T flour
1 T butter
1/2 T olive oil
1 small onion, diced
2 medium green peppers, cut in strips
2 t thyme, dried
2 T Worcestershire Sauce
2 t salt
2 t pepper

Directions: In a medium mixing bowl, add all the burger ingredients (except the olive oil) and mix well with your hands.  (Don’t be afraid to get in there)  From 4 oz patties, (about 6 patties total) You can make them bigger or small if you’d rather.

Heat a large sauté pan on high heat.  Add in the olive oil.  Let heat 3 minutes.  Next add in the burgers and cook about 4 minutes on each side.  Do in batches if your pan isn’t big enough.  You want the burger to be nice and golden brown.  (Note: they won’t be fully cooked through.)  Remove from the pan and set aside.

In that same pan heat 1/2 T olive oil and add in the onion and cook 2-3 minutes.  Add the butter to the onions and let melt.  Next gradually add in the flour, mixing well and letting it cook about 3-4 minutes.  Add in the beef broth next and stir.  Add in the Worcestershire sauce, and season with thyme, salt and pepper. Stir mixture.  Let cook 8-10 minutes on high stirring occasionally until the sauce starts to thicken and is bubbly.

After it starts to thicken, put the burgers back to the pan and add sliced peppers on top and cover and let simmer 20-25 minutes on low.

To serve the burger top with a few pepper slices and the sauce.  Serve over rice or mashed potatoes.  Enjoy!

Note: Feel free to use more broth for more sauce.  We usually make extra sauce since it’s so good.  Just adjust the amount of flour and add some more seasoning.  This is a great make ahead dish.  You can make ahead the burgers and brown them and then finish in the sauce when ready to cook.  Also, the burgers freeze well and so does the sauce.  you can make it and freeze and add in fresh peppers once you reheat.


The Best Enchiladas Ever

I made this recipes years back. Back before the blog and before when I use to write my recipes down on a recipe card and put into a recipe book. These enchiladas were made right off the top of my head and have since became my absolute favorite. I don’t make a lot because I try to eat healthy for the most part, but these are so good they are worth the extra calories!

When I first made these I make them for my Mom and I. I think the whole time I was making them she was giving me these looks in the kitchen. I wasn’t using the ingredients she’s use to when she makes enchiladas. I was using corn tortillas, which she’s not overly thrilled with and I was using muenster cheese. Yes, I know, it sounds weird. But it’s so delicious.

The tortillas are stuffed with shallots, muenster cheese and cilantro. Then I made a delicious white sauce for the top. So so so so so good!! Just make them once, and you’ll get exactly what I’m talking about.

The Best Enchiladas Ever


3 large shallots, diced (or 1 medium onion)
12-16 corn tortillas
2 bunches fresh cilantro, chopped
1 lb sliced muenster cheese

1 large shallot, diced
3 garlic cloves, minced
1 cups chicken broth, (no salt added)
1 cup beef broth, (no salt added)
2 T flour
2 T butter
1/2 T olive oil
1 bunch of cilantro, chopped
8 oz sour cream
1-2 T chili powder
2 t salt
2 t pepper
4-5 slices muenster cheese, diced


4 slices muenster cheese, diced

Directions: Preheat oven 350°. Put one slice of cheese in the tortilla with sprinkle of cilantro and shallots. Save 3 T to save for sauce & save 4 slices of cheese for sauce as well (Use however much prefer, I like cilantro so I usually go heavy on that) Put in a greased 13×9 Pyrex or a disposable aluminum pan. Continue this until all the tortillas are done.

For the sauce, heat a large sauté pan on medium high heat. Add in the olive and let heat 2-3 minutes. Add in the garlic and shallots and cook for 4 minutes. Add in the butter and let melt, slowly add in the flour and cook (making a roux) Next add in the broths, cilantro and spices. Let cook about 7-8 minutes, whisking often. Finish the sauce by adding in the sour cream and the cheese. Mix well until the cheese melts and the sour creams dissolves. Taste the sauce and make sure it doesn’t need anymore seasoning. Adjust to your personal taste.

Pour the sauce over the tortillas evenly, top with diced muenster cheese and cilantro. Bake for 35-45 minutes until bubbling. Let sit 10 minutes so it sets before eating.


Taco Bowl with Easy Cilantro Lime Rice

We all know how much I love tacos!!! They are my favorite thing to eat.  I try and mix it up a bit doing taco salads, or just a nice bowl minutes the tortilla.  I sometimes use low carb ingredients and other times just carb it up!

This bowl I made with a super easy non traditional cilantro lime rice.  What do I mean by that?  I literally through it together with what I had on hand.  With this whole lock down and being quarantined, I keep thinking of things I want to make and then realize, wait…I don’t have that.  So, that’s where this simple rice came from.  Don’t come at me for it not being made the traditional way though, okay? Haha, just kind.  Regardless this rice is delicious so try it before you knock it!

Taco Bowls With Easy Cilantro Lime Rice


3 cups rice, cooked
1 lb ground beef ( I use 85% lean)
2 T low sodium taco seasoning
3 bunches of cilantro, stems removed and chopped
1 lime, juiced
1 1/2 T olive oil
2 t salt
1 t pepper

sour cream

Directions: Heat a medium sauté pan on medium heat.  Cook the ground beef, gradually breaking it up while it cooks.  Add in the taco season and cook till no longer pink.  Set aside taco meat.

To make the rice take recently cooked warmed rice (or heat it) add in olive oil, chopped cilantro, lime juice and salt and mix well.  Let sit a few minutes covered while the flavors marry.  (Note: Don’t add the cilantro to super hot rice.  I feel like once it sets the cilantro comes off tasting over cooked. )

To assemble the bowl.  Start by adding in the rice.  Top with a 4 or so oz of the taco meat.  Next add the toppings you enjoy.   Serve immediately. Yum! Enjoy!


Chicken Enchilada Pasta

This recipe is 2 amazing dishes mixed into one.  It’s pasta and enchiladas.  This pasta is a great fusion of 2 favorites in my opinion.  It’s simple to make.  You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.

This recipe calls for cooked chicken.  I’ve done it 2 different way.  I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up.  I’ve also made salsa chicken in the crockpot.  (Check out that recipe under crockpot on the table of contents)  Either way is completely fine.  The chicken just needs to be fully cooked.

This is definitely a quick weeknight recipe.  Perfect for left over chicken and can be put together rather quickly and the results are delicious!  Give it a try, let me know how you like it!

Chicken Enchilada Pasta

1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil

Optional Toppings:
sour cream
green onion

Directions: Boil water for pasta.  Don’t forget to season water with salt.  Cook pasta according to package.  While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat.  Add in the oil and let heat 2 minutes.  Next add in the onion and pepper and let cook 3-4 minutes.

Add the cooked chicken into the pan and mix well.  Next pour in the enchilada sauce.  Season with the taco seasoning and salt and pepper if using.  Let cook for 5-6 minutes.  Stir in the cheese until it’s fully melted.

Next remove from heat and stir in the ricotta cheese and cilantro.  Add in cooked pasta and mix well.  Serve immediately with your favorite taco toppings.  Enjoy!

Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.



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)

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.