Sunday, February 19, 2017

Crispy Salmon with Warm Potato & Broccoli Smash

Crispy Salmon with Warm Potato & Broccoli Smash
Prep time: 10 min
Cook Time: 20 min

  • (2) 6 oz salmon fillets
  • 2 lbs red potatoes
  • 4 cups broccoli florets
  • ¼ cup yellow mustard
  • 3-4 chopped scallions
  • 1 tsp fresh thyme leaves
  • 1 tsp crushed red pepper flakes
  • 1 lemon (juice and zest)
  • salt and pepper
  • ⅓ cup olive oil
Video Tutorial:

  1. Scrub the potatoes and trim off anything that doesn’t look nice then cut them into large chunks and place into a pot of water large enough to also house 4 cups of broccoli florets later.
  2. Bring the pot of potatoes up to a boil and after 5 minutes add the broccoli florets and cook for an additional 10 minutes then drain them both and roughly mash.
  3. In the meantime to make the dressing in a medium bowl combine, the yellow mustard, scallions, fresh thyme leaves, crushed red pepper flakes, the juice and zest of a lemon, salt and pepper then stream in the olive oil as you stir to combine.
  4. Add most of the dressing to the warm smashed veggies (reserving 2 tbsp to top the salmon) and stir to combine.
  5. For the salmon, season with salt and pepper then sauté skin side down in a nonstick skillet over a medium high for 3-4 minutes on the first side then flip and cook for 2-3 minutes on the second side.
  6. To serve, place a large pile of the smashed veggies onto your plate then top with a piece of salmon and a spoonful of the mustard dressing and a few thyme leaves.

Monday, February 13, 2017

Namaste Brownie Review and Giveaway

Mini Brownie Trifles (video link below)

Being a Food Blogger can be a little tough at times.  It’s never fun when your dinner grows cold as you to try to style that perfect shot.  But the perks of a blogger can be very nice.

Recently Namaste Foods sent me several products to review.  They’re also generously hosting a Giveaway for my US and Canadian followers.

And you can rest assured that if a company offers to send you their stuff to review, they truly believe in what they’ve created.  Their products are all certified gluten free, kosher, non-Gmo, casein free, and vegan friendly.

I received their Organic Dark Chocolate Brownie Mix, a Spice Cake Mix, and a bag of Quinoa Flour.  

This post mainly focuses on the brownie mix.  And Namaste's mix didn’t disappoint.  In short the mix is phenomenal. The brownies turned out dense and moist and fudgey with a rich chocolate flavor that thankfully lacked the cloying sweetness typically found in many mixes that add tons of sugar.

Below is a video which details the brownie preparation along with a Mini Brownie Trifle recipe that would be perfect for Valentine’s Day or any other special occasion.

Namaste is also hosting a giveaway for my US and Canadian followers that includes a tote bag filled with assorted products, coupons, and recipes.
Products May Vary From Photo

To enter you can either leave a comment below or head over to on my Youtube channel, Instagram or Facebook accounts and leave a comment on the posts advertising this Giveway.  

I’ll message the winner on March 1st,2017.

Here’s a link to the Namaste foods website where you can check out some of their products.  They've also got a store locator to help you find them in your area.

And don’t forget to stay tuned to my social media outlets so you won’t miss the recipes I create in the coming months with that spice cake mix and quinoa flour. If the brownies were any indication we can only expect good things.  

Saturday, January 28, 2017

Mini Prosciutto Wrapped Frittatas

Mini Prosciutto Wrapped Frittatas

If you need an appetizer to add to your entertaining menu that doubles as a great brunch item, these Mini Prosciutto Wrapped Frittatas are perfect.  They’re easy to make and can be done in advance then served at room temperature or even cold.

The frittatas I made for this video tutorial were actually used as part of my breakfast meal prep during week.  I also made a potato pepper and onion hash to pair with the frittatas and packaged them together as breakfast for the week.

So good.

Mini Prosciutto Wrapped Frittatas
Prep time: 15 Minutes
Bake Time: 12 Minutes
Servings: 24 Mini Frittatas

  • 1 red bell pepper, diced
  • 1 serrano or jalapeno pepper, diced
  • 1 small onion, diced
  • 1 tbsp olive oil
  • 7 eggs
  • 4 oz prosciutto (8 thin slices)
  • ¼ cup chopped parsley

Video Tutorial

  1. Preheat oven to 375ºF (or 190ºC) and grease a (24 well) mini muffin tin.
  2. Over a medium heat, sauté the diced bell pepper, jalapeno, and onion in a tablespoon of olive oil for 3-5 minutes until the veggies start to wilt and develop a bit of color then set aside to cool.
  3. Beat the eggs with some salt and pepper to taste.  
  4. Press 1/3 of a slice of prosciutto into each of the mini muffin wells. 
  5. Evenly divide the sautéed veggies among the 24 cups. 
  6. Pour beaten eggs over the veggies making sure all the cups are equally filled and bake at for 12-15 minutes or until the eggs are set.
  7. Remove them from the oven and let them cool for a few minutes before removing from the pan.  Top with fresh parsley and serve.

Friday, January 20, 2017

Sweet and Sour Cranberry Apple Pork Chops

Sweet and Sour Cranberry Apple Pork Chops

If you want to add a little holiday flavor to your weeknight menu then I’ve got an easy recipe for you.  These pork chops with their sweet and sour apple cranberry medley accompaniment is the perfect solution.

Pork chops by nature are on the fattier side.  Likewise they do well being paired with something acidic to cut through all that richness.  This sweet and sour apple cranberry medley fits the bill quite nicely for a marriage of flavors the whole family is sure to love.

Sweet and Sour Cranberry Apple Pork Chops
Prep time: 10
Cook Time: 15 minutes
Servings: 2

  • 2 pork chops
  • salt
  • pepper
  • red pepper flakes
  • thyme
  • rosemary
  • 2 pink lady apples, diced into large chunks
  • 1 large onion, diced into large chunks
  • 1 ½ cups fresh cranberries
  • 2 tbsp coconut oil or butter
  • 2 tbsp cider vinegar

Video Tutorial: 

  1. To help the pork chops stay flat while they’re cooking, put a few small cuts through the fat rind every inch or so.
  2. Season the chops on both sides with sea salt, cracked black pepper, crushed red pepper flakes, thyme and rosemary then set aside.
  3. In a large skillet over a medium high heat melt the coconut oil then add the apples and onions and saute for 2-3 minutes then add the cranberries and a sprinkle of salt.
  4. Continue to saute for another 2-3 minutes or until you just start to see some color on some of the apples and onions and you hear a few cranberries pop.
  5. Pour in the cider vinegar and add another tablespoon of coconut oil to help glaze everything and after sauteing for another minute or so remove everything from the pan and set aside.  (If you prefer a more wilted consistency just continue to cook adding water as necessary until it hits a consistency you’re happy with.)
  6. For the pork chops, add another teaspoon of coconut oil to the pan and increase the heat to just below high then add the pork chops.  
  7. Sear them for about 3-4 minutes on the first side then flip them and sear for 2-3 minutes on the second side and it’s ready to serve.

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