Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice……
BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND ………
WHAT? I’m going blind? It started at age seven. Playing a very intense game of hide and seek, my cousins and I scrambled to find our perfect hiding spot. Running down the porch steps, I missed the last one. I brushed off my scraped knee, dismissed it as being clumsy, not thinking much about it. As time passed…….
Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad …..
The weather is warming up, the sun is shining and the likelihood of me spending hours meal prepping on a Sunday during the summer months are slim to none. This time of year I tend to gamravitate towards quick and simple 30 minute meals and tonight’s dinner was no acception.
The entire meal was prepared on the BBQ! Which means kitchen cleanup is minimal and I had food in my belly in 30 minutes - pinch me I think I’m dreaming. Begin by tossing your veggies in a little EVOO, and get them on the grill. Add your marinated salmon and cook for 12 - 15 minutes. TA DA! Dinner is served. Now go and enjoy your meal you crazy kids.
GRILLED HONEY SRIRACHA LIME SALMON
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Author: Mary Mammoliti | Kitchen Confession
2 individual (4-6 ounce) fillets
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 lime, juiced
2 tablespoons low sodium soy sauce (or Tamari)
1 teaspoon minced garlic
Combine all ingredients in a shallow bowl and add the salmon, toss to coat, cover and let stand for 10 minutes.
Place a reusable non stick mat on the BBQ grates. If you don’t have a reusable grill mat use aluminum foil and place it down on the grates
Place marinated salmon onto the grill mat and cook for 12 minutes.
Channel your best Berry White voice and repeat after me. “I've heard people say that, Too much of anything is not good for you, baby. Oh no, But I don't know about that”…..
I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal.
Have you ever wondered why we're told to eat this, drink that, no fat, eat fat, no carbs, eat the right carbs. Why? Seriously, I'm asking because I'm more confused now than ever before. I can’t keep up!
AVOCADO, often mistaken for a vegetable, this pear-shaped fruit with a hard dark green exterior, a single large seed in the centre and a soft creamy pale green pulp has been around for centuries. Consumed and known for their health benefits
Today on Kelly and Company we talked about the post holiday aftermath left in our pantries and refrigerators. Dealing with the plethora of odds and ends of food occupying prime real estate in our refrigerators. Sharing with you a few ideas and recipes ….
Panettone, a delicious, buttery, sweet Italian bread filled with raisins, and candied orange. Why not turn this sweet treat into an easy and perfect holiday breakfast with Baked Panettone French Toast with Orange Maple Butter.
Slip this recipe into your Christmas breakfast menu this year. I promise you will not be disappointed. GREEK YOGURT CHOCOLATE MOUSSE!
Happy Monday! Today was a whirl wind of a day. I've done so much but yet I feel like I haven't accomplished anything. With zero time to cook a full meal this is when my pre-made frozen meals come in handy.