Simple Summer Salmon

Maybe this just happens in our home, but have you ever noticed that people often don’t like certain foods, all because they’ve never had it prepared correctly?

Take for example, Asparagus.

Or Brussel Sprouts.

Or Salmon…

Salmon-Supper | oh-fiddle-dee-dee

I love salmon, but it’s definitely never been a favorite dish in our home.  Audley likes it from a can smashed with flour and onion and fried in Crisco in a skillet.  No offense to anyone who enjoys those old-fashioned salmon patties from the 1970s, but that is NOT salmon and our kids have snarled their nose at these their entire life.

Our kids have always insisted that salmon was gross, although I had not really prepared it for them.  I often buy small pieces for myself and grill them up, but the kids refused to try it.

Then I noticed Bradley and Madeline enjoying it in sushi.

Raw or smoked.

And then I realized how much Audley enjoyed salmon in his sushi rolls.

It hit me, the reason my family wouldn’t eat salmon at home; they had never tasted it prepared fresh and cooked correctly!

Prepped-Salmon | Oh-Fiddle-Dee-Dee

You don’t eat salmon well-done.  Ever.

Salmon shouldn’t be crumbly and dry. It should be prepared at medium-rare, maybe even medium, but NEVER any more done than that!

So I set out to show my family that fresh salmon is absolutely delicious.

And I do believe I have succeeded.

Not only is salmon delicious when prepared correctly, it’s so easy to fix, even a teenager can put it together!

While I really enjoy grilled or seared salmon, sometimes the oven is my best friend, especially on one of these hot, sultry summer evenings we are prone to in the South.

Simple Summer Salmon

All you need for my easy salmon (that’s even tasty enough for company) is 2 pounds fresh (wild caught) Salmon, fresh lemons and dill, grass-fed butter, minced garlic, pink Himalayan salt and black pepper.

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Line a baking sheet with aluminum foil and assemble all the ingredients and seal up your foil pack.

(Seriously, it’s that easy)

Bake for 8-10 minutes, and then let rest in the foil for another 5 minutes.

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For a summer meal I love to serve it up with a wedge salad topped with fresh cherry tomatoes, bacon and blue cheese, or roasted asparagus that you can cook right on the pan with the salmon!

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And the best part of all about serving salmon?  You can have a complete meal on the table in just 20-25 minutes!

Please tell me who doesn’t want that?

For the full recipe click here… Easy Broiled Salmon (with Brands I used) to print off, and try it around your dinner table this weekend!

 

What’s something your family refuses to eat?  Inquiring minds want to know!

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Italian White Bean Soup

Winter suddenly decided to make an appearance in the South this week!  After a warmer than normal season it was quite a shock waking up to lows in the 20’s-30’s with the highs barely making it over 40!

{I know y’all up north laugh at our cold weather whining…}

When the temps drop I love nothing more than a bowl of warm and comforting soup, even if it is mid-March and everything is in bloom!

This week I whipped up a pot of Italian White Bean Soup for the family.  This scrumptious soup was so easy to prepare and is healthy as well!

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I used organic and low-sodium white beans, chicken broth, carrots, onion and spinach to create this soup.  I chose low-sodium ingredients to counter the salt found in prosciutto. It made for a totally filling supper without adding side dishes as well as a little extra for the hubby’s lunch the next day.

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What I liked best about this soup was that it was a convenient one pot (don’t you just hate a sinkful of pots & pans on a busy night?) dish.  Start with diced prosciutto in a little olive oil, then add the veggies to sauté, adding the beans and chicken broth to simmer a few minutes before throwing in freshly chopped spinach.

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Are you hungry yet?

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Click for the printable version of Italian White Bean Soup ….

and Buon Appetito!

What’s your favorite winter comfort food?

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Game Day Fruit Salsa

It’s football season which means our Saturdays are filled with the sounds of game day as Audley and Bradley {and yes, me too} flip channels and cheer loudly for all of our favorite teams.

I don’t know about you and I have no idea why, but something about watching football makes me want to snack! With all the lifestyle changes we have made around her over the last several years, I am picky about the kinds of snacks that I keep in the house. You might think this would be a challenge.  But, really it isn’t.

 One fairly healthy treat that has been a favorite of ours is a sweet and spicy fruit salsa served up with cinnamon sugar pita chips.  It fits the rules of Jones family snacking… Sweet with a kick, crunchy, fairly healthy, fresh and totally easy!

Check it out.  It might become a game day favorite for you as well!

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INGREDIENTS:

1 cup diced pineapple

1 cup diced watermelon

1/2 cup peeled cucumber, chopped

1/2 cup diced mango

1/2 cup diced papaya

1/2 cup red bell pepper

1/2 cup fresh cilantro leaves, loosely chopped

2 tablespoons freshly squeezed lime juice

1/2 teaspoon chili powder

1 jalapeño pepper, seeded and chopped

1/2 small red onion, diced

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ASSEMBLE:

Combine all ingredients in a large bowl, stir gently to mix together and rest for 30 minutes, to allow flavors to mesh.

This serves 4-6 people, so I usually double my recipe.

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Serve with anything that crunches, although we love Stacy’s Cinnamon Sugar Pita chips with our salsa, you can use plain tortilla chips as well.

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If you have any left over I highly recommend using it for a topping on a chicken taco salad. It is so delicious, and much healthier than sour cream or dressing!

Just in case you’re actually heading out to the big game, or just watching your own athlete play, this fruit salsa is great to make ahead and is easily portable.

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What are your favorite game day snacks?  Inquiring minds want to know!

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Strawberry Caprese Salad

By far one of the highlights of spring has to be farm fresh strawberries.  Whether you pick your own, purchase them at a farmers market, or travel to your local strawberry farm, there is something absolutely wonderful about these sweet, juicy berries that always beckon and call my name in the month of May!

Fresh Strawberries

While just washing them and popping twenty or so a few in my mouth throughout the day is always delicious, I love to cook or make dishes that incorporate my favorite berry.  From jam (Strawberry Wine Jam, Vanilla-Laced Strawberry Jam)  to dessert (White-Chocolate & Strawberry Pie, Pavlova with fresh berries) or even breakfast (Mixed-Berry Muffins)your imagination can guide you to all kinds of mouth-watering treats!

Recently I stumbled on a recipe for a Strawberry Caprese Salad that Southern Living Mag had shared on Facebook.  After tweaking it just a little, I put together my own Strawberry Caprese Salad that was absolutely flavorful and delicious; a real spring treat for sure!

Strawberry Caprese Salad

INGREDIENTS

1/4 cup Peach White Balsamic Vinegar (can be purchased in a speciality store)

1 clove garlic, minced

2 Tablespoons Splenda brown sugar blend

1/4 teaspoon pink Himalayan salt

1/2 teaspoon black pepper

1/4 cup chopped basil

10 ounces mozzarella, cut into bite sized pieces

1 1/2 quarts fresh strawberries, quartered.

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ASSEMBLING THE CAPRESE SALAD

Whisk together the peach white balsamic vinegar, garlic, Splenda brown sugar blend, pink salt and black pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Add fresh basil (saving just a little to garnish with) and mozzarella cheese bites; toss to coat. Cover and chill about 2 hours. Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally. Serve as an appetizer with toasted French bread baguette slices (I found mine at Fresh Market in the deli). Garnish with thinly sliced fresh basil.

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This is such a unique dish and with the use of farm fresh flavors of spring, you can’t go wrong!

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finger food snacks

The Strawberry Caprese Salad makes a great addition to a finger food buffet for a girls night in!

 Strawberry Caprese Salad4

What is your favorite dish to incorporate strawberries?  Inquiring minds want to know!

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