Corn & Tomato Salsa

Corn & Tomato Salsa

Are you wondering what to do with the 2,387 tomatoes in your garden?!? 😉 Well, here is a wonderful fresh Salsa that’s quick and easy and oh, so fresh and healthy!!! I serve it over Salmon, Chicken, Baked Potatoes and Fresh Green Leaf Lettuce…the possibilities are endless! Enjoy 🙂

  • 1 – 1 1/2 Cup Fresh Tomatoes (Cut into bite-size pieces; )
  • 1 – 1 1/2 Cup Fresh Corn (Cut off of the cob; can use canned corn, if desired)
  • 1 Large Avocado (Cut into bite-size pieces)
  • 1 Large Lime (Juice and Zest)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)
  • Chile Powder (to taste)
  • 1 Small Vidalia Onion ((optional) chopped)
  1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
  2. So yummy over Salmon!
Appetizers, Hors d’Oeuvres, Lunch, Salads, Side Dish, Snacks



Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Are you looking for a quick & easy dinner recipe? This one-dish sweet and savory Pork recipe is perfect for those nights when you just don’t feel like spending a lot of time in the kitchen 😉 I sometimes use thin Pork Chops, if I’m in a hurry and when I have more time, I use thick Pork Chops and slice them after cooking. I particularly like this recipe, because it only requires 5 ingredients (not including salt & pepper) and it tastes like you’ve been cooking all day 🙂 A 5-Star recipe in our home!
Note: If you do not like Pork, Chicken is a wonderful substitute

Equipment:

  • 9″ x 13″ Baking Dish
  • Large Mixing Bowl

The Ingredients:

  • 3-4 Thin or Thick Pork Chops (Pat dry; Note: see Instructions for comments on thickness of Pork)
  • 1/2 Cup Light Brown Sugar (Increase to 3/4 Cup if you prefer a sweeter taste)
  • 2 Tbsp Minced Garlic (I use the already minced Garlic in a Jar from the produce section)
  • 1/2 + 1/4 tsp Table Salt (1/2 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 1/4 + 1/4 tsp Ground Black Pepper (1/4 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 8-10 small/medium Yukon Gold Potatoes, thinly sliced (I use Yukon Gold for their buttery flavor, but any potatoe will do 😉 Use enough to cover the bottom of your baking dish)
  • 2 + 1 Tbsp Canola Oil (2 Tbsp for the Potatoes; 1 Tbsp for the Pork)
  1. Preheat oven to 375 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the thinly sliced Potatoes, 1/2 tsp Salt, 1/4 tsp Pepper and 2 Tablespoons Oil. Toss to coat well and spread into the 9″ x 13″ baking dish.
    Note: If my Pork Chops are on the thinner side, I place the potatoes in the oven while I prepare the Pork Chops, to give the potatoes a little head start 😉
  4. Using the same large bowl that you used for the Potatoes, combine the Brown Sugar, Garlic, 1/4 tsp Salt, 1/4 tsp Pepper and 1 Tbsp Oil. Mix well.
  5. Add the Pork Chops to the Brown Sugar mixture, one at a time, turning them over and kind of “mushing” them around to coat well. Place the Pork Chops on top of the Potatoes in the baking dish. Note: if you have any leftover Brown Sugar mixture drop it amongst the potatoes.
  6. Bake, uncovered, for approximately 30 to 35 minutes, depending on the thickness of your Pork Chops. The Pork is done when the internal temperature measures 145 degrees.
  7. If your Pork Chops are on the thicker side, slice thinly and serve on top of the Potatoes, being certain to drizzle some of the yummy juices over the top before serving.
  8. Serve with your favorite veggie and enjoy 🙂
Dinner, Main Dish



Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks



Paprika Cauliflower Bites ~ Gluten-Free

Paprika Cauliflower Bites ~ Gluten-Free

Did you know that there are three (3) different types of Paprika? There is “Sweet Paprika,” usually labeled as “Paprika” and offers a somewhat sweet pepper flavor without much heat. The second type is “Hot Paprika,” because it is exactly that…HOT! The last type is “Smoked Paprika” and comes from peppers that have been smoked and dried over a fire. “Smoked Paprika” comes in a variety of spiciness (mild, medium, medium-hot and hot), depending on the variety of peppers used.
Paprika is definitely one of my favorite spices, so I am always trying out new ways to use it in my recipes. I hope you enjoy these Paprika Cauliflower Bites 🙂

The Marinade:

  • 1/4 Cup Light Olive Oil (or Canola Oil)
  • 1/4 Cup lemon juice (Juice of 1 Large Lemon)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use grated when it’s available)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (table)
  • 1 tsp Ground Black Pepper

The Cauliflower:

  • 1 Head Cauliflower (broken/cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur or Better Batter)
  • 4 tsp Paprika (I use “Sweet Paprika” (label usually states just “Paprika”)
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, shredded or grated (I use Shredded for this part for a cheesier finish)
  • 1/2 Cup Butter, salted
  1. In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
  2. Place the bite-size Cauliflower pieces into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
  5. Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
  7. Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides…you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it’s done (softened) – I usually cook mine for about 8-10 minutes.
  8. Serve with a fresh salad and your choice of protein….yummy! 🙂
Appetizers, Dinner, Hors d’Oeuvres, Side Dish



Fresh Avocado Salsa

Fresh Avocado Salsa

This Avocado Salsa is amazing! It’s so fresh, healthy, easy to make and it pairs well with just about any meal…fish, turkey, chicken, pork, beef, potatoes, etc. It is SO yummy on top of Salmon, Turkey Burgers and Baked Potatoes! The possibilities are endless!!! Enjoy 🙂

  • 1 Large Avocado (Peeled, Pitted and cut into bite-size pieces)
  • 1 Green Onion (Chopped; use both green and white parts)
  • 1/2 Cup Tomatoes (Cut into bite-size pieces; I use Red, Orange and Yellow Cherry tomatoes, cut in half or into quarters)
  • 1 Large Lemon (Use Zest and Juice)
  1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
  2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!

Note: This recipe was inspired by a Keto-Friendly recipe that one of my daughters found…Thank you to Amy Ramos for sharing the original recipe for this yummy Salmon and Avocado dish!!! We are forever indebted to you 🙂

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads, Side Dish



Salmon with Avocado Salsa

Salmon with Avocado Salsa

This Salmon dish is SO fresh and easy to make! Our family eats Salmon 1-2 times per week, so I am always looking for new ways to prepare it…this one is a definite winner! The Avocado Salsa is very versatile and is great paired with fish, chicken, pork, turkey, beef, pasta, baked potatoes, etc. It is wonderful on top of a Turkey Burger! I hope you and your family/friends enjoy it as much as we do 🙂

Avocado Salsa Ingredients:

  • 1 Large Ripe Avocado (Peeled, pitted and cubed)
  • 1 Green Onion (thinly chopped)
  • 1/2 Cup Tomatoes (Diced; I use red, orange and yellow cherry tomatoes)
  • 1 Large Lemon (Zest and Juice)

Salmon Ingredients:

  • 1 Pound Fresh Salmon (Rinsed and patted dry with paper towels)
  • 1 Tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Onion Powder
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ground Black Pepper
  • 1/8 tsp Ground Cayenne Pepper

Making the Salsa:

  1. In a small/medium bowl, gently mix the chopped Avocado, Green Onions, Tomatoes, Lemon Zest and Lemon Juice. Refrigerate while preparing the Salmon.

Making the Salmon:

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil, place salmon on the sheet and brush with the Olive Oil, being sure to completely coat the Salmon.
  3. In a small bowl, combine the spices and sprinkle evenly over the Salmon.
  4. Bake for 15-18 minutes.
  5. Serve topped with the fresh Avocado Salsa and your favorite veggies!

Note: This recipe was inspired by a Keto-Friendly recipe that one of my daughters found…Thank you to Amy Ramos for sharing the original recipe for this yummy Salmon and Avocado dish!!! We are forever indebted to you 🙂

Dinner, Lunch, Main Dish



Lime Freeze (Milk Shake)

Lime Freeze (Milk Shake)

One of my fondest memories is of these WONDERFUL frozen treats! I used to walk down to our neighborhood pharmacy, now sadly closed, on hot Summer days and order one of these cool, delicious Lime Freezes 🙂 They are truly one of my all-time favorites and I was bound and determined to reproduce the recipe…I think this is as close as I’m going to get! It’s quick and easy to make and only requires 3 ingredients! Enjoy 🙂

  • 3-4 Large Ice Cream Scoops Lime Sherbet (I think Orange Sherbet would be delicious, too!)
  • 1 Large Ice Cream Scoop Vanilla Ice Cream
  • 3/4 Cup Diet Lemon Lime Soda (Sprite or any other type of Lemon-Lime Soda available; You can also use regular (instead of diet); add a splash at a time if you want a thinner version)
  1. Gather the ingredients.
  2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
  3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂
Desserts, Snacks



Lite Pineapple-Cool Whip Soft Serve “Ice Cream” (Gluten Free)

Lite Pineapple-Cool Whip Soft Serve “Ice Cream” (Gluten Free)

This refreshing treat is SO quick and easy to make…and there are only 3 ingredients needed! I am posting the Pineapple and Strawberry versions, but feel free to try different frozen fruit to create your favorite Summer treats! Yummy 🙂

  • 2 Cups Frozen Pineapple Chunks (or any frozen fruit of your choice)
  • 3 Cups Frozen Lite Cool Whip
  • 3/4 Cup Pineapple Juice (Add 1/4 if too thick)
  1. Gather the ingredients.
  2. Using a blender (I have a Ninja brand that has an “Ice Cream” setting that works really well) or food processor, combine all of the ingredients and process until fully blended and smooth.
  3. Spoon (or pipe with a pastry bag) into desired glasses/cups and top with Cool Whip and Fruit! Enjoy 🙂
Desserts, Snacks
American



Salmon with Orange-Lime Glaze

Salmon with Orange-Lime Glaze

This quick and easy recipe for baked Salmon turns out tender and sweet, with just a touch of heat, every time. My family LOVES Salmon, so I am always trying out new ways to prepare it. Enjoy! 🙂

Salmon

  • 1 lb Fresh Salmon
  • 1/4-1/2 tsp Kosher Salt (I do not measure this, but I just use a couple of pinches)
  • 1/4 tsp Freshly Ground Pepper (Again, I do not usually measure this, but I grate a light coat of the Pepper over the Salmon)

Glaze

  • 1/2 Cup Orange Marmalade
  • 1 Lime Lime Zest (2 teaspoons)
  • 1 Lime Juice of 1 Lime (2-3 teaspoons)
  • Pinch Red Cayenne Pepper, powdered (I use a generous pinch for a little extra heat.)
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Gather the ingredients.
  4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
  5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
  6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
  7. Bake for 15-18 minutes, depending on the thickness of the fillet.
  8. Serve with the reserved glaze and your favorite sides. Enjoy!

Note: I sometimes pan-sear the Salmon in a little bit of Olive Oil and Butter before adding the glaze and baking in the oven.

Dinner, Main Dish
American



Garlic-Parmesan Asparagus

Garlic-Parmesan Asparagus

We are BIG fans of Asparagus, so I am always trying new ways to prepare this wonderful vegetable! This recipe is SO quick, easy and delicious that you will be wishing you had made more 😉 Enjoy!

  • 1 Bunch Asparagus (If you love Asparagus as much as we do, you may want to make 2 bunches)
  • 1-2 Tbsp Olive Oil
  • Kosher Salt (as much or as little as you desire)
  • Ground Pepper (as much or as little as you desire)
  • 2 tsp Garlic, chopped (I use the already prepared chopped Garlic in the jar)
  • 2-4 Tbsp Grated or shredded Parmesan (I use both – Grated for mixing with the Garlic and Shredded for topping before serving)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  4. Rinse Asparagus in cold water and pat dry with paper towels.
  5. Spread the Asparagus onto the prepared baking sheet in a single layer. Drizzle or brush (I brush to coat more evenly) the Olive Oil over the Asparagus. Sprinkle with Kosher Salt and Pepper, coating evenly.
  6. Bake the Asparagus for about 8-10 minutes on the middle rack.
  7. While the Asparagus is baking, mix the Garlic and Grated Parmesan together in a small bowl.
  8. Sprinkle the Garlic-Parmesan mixture evenly over the Asparagus. Bake for another 5-7 minutes, or until Parmesan Cheese is melted.
  9. Sprinkle more Shredded or Grated Parmesan over the Asparagus and serve with your favorite dish! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish