Balsamic Glazed Salmon

Balsamic Glazed Salmon

Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).

If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!

Balsamic Glazed Salmon
Balsamic Glazed Salmon

Ingredients

  • Balsamic Rosemary Glaze
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard (I like Emeril’s)
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon
  • 4 (6 oz) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tsp canola oil, divided

Directions

  1. Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
  2. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.

You can find complete recipes of this Balsamic Glazed Salmon in cookingclassy.com

BAKED HONEY MUSTARD CHICKEN

BAKED HONEY MUSTARD CHICKEN

Savory, juicy chicken baked in a zesty honey mustard sauce! Perfect for serving with your favorite veggies over noodles or rice.

Tell me you are fans of honey mustard sauce. Because I am a big fan. There are few things I would pour a boat-load of honey mustard sauce on. But then I’m a sauce person. The kind that needs fries with my ketchup and about a gallon of ranch for my chicken tenders.

So yeah, I love me some honey mustard sauce.

This is one of the easiest weeknight dinners I’ve ever made. All you have to do is whisk together a few ingredients for your sauce, pour it over the chicken, and let it bake for about 40 minutes. Ta-da! Juicy, savory chicken covered in a honey mustard glaze – a perfect, healthy chicken dish for serving along with your favorite veggies!

BAKED HONEY MUSTARD CHICKEN
BAKED HONEY MUSTARD CHICKEN

INGREDIENTS

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • ½ cup honey
  • ½ cup yellow mustard
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Preheat oven to 350 degrees and lightly grease a baking dish.
  2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
  3. Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.

You can find complete recipes of this BAKED HONEY MUSTARD CHICKEN in lecremedelacrumb.com

Healthy Fudge Brownies

Healthy Fudge Brownies

A friend of mine is on “The Virgin Diet” (gluten free, soy free, dairy free, egg free, no sugar) and recently was telling me how she was dreaming of just eating a brownie. I got to thinking that I’m sure a great fudgy brownie could be made with a couple substitutions. I’ve been trying to lose baby weight (cough my baby is 7 months old) still, so I thought it’d be great to find a dessert recipe that was somewhat healthy for me. These were delicious and RICH. Even me a lover of chocolate could only eat half of one in a sitting because they are so rich. But they were the perfect way to satisfy a craving for chocolate in a healthy way. My friend loved them too! (Even though they do have maple syrup and agave which I don’t know if those are technically okay on the diet, but it was a tiny splurge 😉
I started off with a recipe from Grain Free Foodie, found here. I altered it slightly to make it dairy and egg free, and have noted my alterations below. Then I added my favorite healthy chocolate frosting made with coconut oil. I love frosted brownies. My husband loves them unfrosted. We have been known to frost half the pan and divide the treats.

Healthy Fudge Brownies
Healthy Fudge Brownies

Brownie Ingredients:

  • 2/3 c. honey (I used 1/3 c. maple syrup, 1/3 c. agave nectar—but I’m sure honey tastes great too, just didn’t have any)
  • 1/2 c. melted butter melted coconut oil
  • 1 tbsp. vanilla extract
  • 3 eggs 1 c. applesauce
  • 1 c. almond flour brown rice flour (almond flour is pretty expensive (like $10 for a 4 cups) so I opted for gluten free brown rice flour)
  • 1/2 c. cocoa powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt

Instructions:

  1. Heat oven to 350 degrees F. Whisk honey, melted coconut oil, vanilla and applesauce until smooth. Add flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately
  2. 25 15-20 minutes, until center no longer jiggles and top feels cakey. Cool on a wire rack at least until sides pull away from the edge of the pan before cutting. (Cutting with a plastic knife keeps it from getting crumb-y.)

Raw Chocolate Frosting Ingredients:

  • 1 c. coconut oil, melted
  • 1/3 c. cocoa
  • 2/3 c. agave nectar

Instructions:

  1. Whisk cocoa with melted coconut oil until smooth, slowly add agave whipping with whisk. Let sit at room temperature or in fridge to set for 10-15 minutes before frosting, to bring the coconut oil back to a thicker state. Frost brownies when they’re cool.

You can find complete recipes of this Healthy Fudge Brownies in shan-made.blogspot.co.id

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Apples and cheddar just go together. I’ve always loved the combination.

It’s Monday and time to think about staring the week off on a healthy note after some Superbowl party indulgences.

There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy.

Hearty spinach, crisp juicy apples, salty cheese, chewy orange-flavored dried cranberries, and Fisher Natural Sliced Almonds for extra crunch. February is heart health month and Fisher has nine products certified by the American Heart Association as heart healthy.

I made a simple shake-it-together vinaigrette that’s tangy-yet-sweet from the apple cider vinegar, honey, and mustard. It coats each and every bite perfectly.

Dressings can make or break salads and this one is a keeper. If you have extra, it’ll keep airtight in the fridge for a week.

Salads may not be quite as fun to eat as Oreo Cream Cheese Brownies and warm Chocolate Chip Cookies, but they’re reality if you want to fit into your clothes.

Honestly though this is the food I crave day in, day out.

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

INGREDIENTS:

Salad

  • about 6 cups fresh spinach
  • 1 large apple, cored and sliced very thin (try Envy, Gala, Fuji, or similar)
  • 1 cup grated aged white cheddar
  • 1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
  • 1/2 cup Fisher Natural Sliced Almonds

Honey-Apple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 teaspoons mustard (I like either dijon or honey mustard)
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon black pepper, or to taste

DIRECTIONS:

  1. Salad – To a large bowl or platter, add all ingredients in the order listed; set aside.
  2. HoneyApple Cider Vinaigrette – In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

You can find complete recipes of this APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE in averiecooks.com

EASY HEALTHY BAKED LEMON CHICKEN

EASY HEALTHY BAKED LEMON CHICKEN

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.

After waiting all weekend to try it out, I am so in love with out this healthy baked lemon chicken turned out! It is juicy, tender, savory with a hint of sweetness, and so so easy to make. I served it with pan roasted garlic asparagus and it was heaven! Bottom line: You need this, you really really do.

EASY HEALTHY BAKED LEMON CHICKEN
EASY HEALTHY BAKED LEMON CHICKEN

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
  • optional: fresh rosemary and lemon slices for garnish

INSTRUCTIONS

  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
  3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.

You can find complete recipes of this EASY HEALTHY BAKED LEMON CHICKEN in lecremedelacrumb.com

CHICKEN CARNITAS RECIPE

CHICKEN CARNITAS RECIPE

Tender, juicy, flavorful, crispy caramelized chicken carnitas of your dreams! This is an award-winning chicken carnitas recipe that your taste buds will fall in love it. Oven, stove top and slow cooker methods included!

Okay, so the award was given by my Salvadorian better half, which really should count for something, right…? But If there was a chicken carnitas recipe award out there, this recipe would take it home. It is that legit!

SO TODAY WE ARE GOING TO LEARN HOW TO MAKE CHICKEN CARNITAS!
The man has been embracing my wanna be forever vegetarian dishes, like the roasted veggies Autumn salad, and Sweet Potato Rounds. So he has rightfully earned a carnivore’s dream meal, a healthy dinner of the most tender and moist chicken carnitas.

WHAT ARE CARNITAS ?
Little shredded pieces of meat, originally from Michoacán Mexico, and traditionally made out of braised pork shoulder then quickly fried in its own fat/lard (confit in chef’s lingo) for that caramelization to happen.

We are going to use dark meat chicken instead and caramelize them under the broiler flames, clean, healthy, easy and delicious! I won’t lie you guys, I cheated and had a few small bites myself. So darn delicious I could barely handle not diving into the pan.

Tough they are fabulous in tacos, I served my chicken carnitas inside of perfectly roasted acorn squash bowls. This combination is divine! I made sure to season the inside of the squash really well with similar Latin spices as thecarnitas. Dreamy to say the least!

To braise the chicken carnitas I used organic boneless skinless chicken thighs, the first 2 oranges from the tree ( you can also use beer), and a good dash of Latin spices I mixed together. Cover tightly with a lid, and cook them slowly in the oven until they fall apart when touched with a fork.

CHICKEN CARNITAS RECIPE
CHICKEN CARNITAS RECIPE

Ingredients

  • 3 lb chicken thighs boneless skinless
  • 2 oranges juiced ( may be replaced with beer)
  • 3 strips orange peel
  • Juice from 1 lime
  • 6 cloves garlic
  • 3 tbsp olive oil
  • 1 1/2 tbsp honey
  • 1/4 c pepitas toasted
  • 1/3 c cilantro leaves + edible flowers for garnish
  • 2 limes cut into wedges
  • 3 acorns squash for serving optional

Chicken Carnitas Seasoning:

  • 2 tsp sea salt + more to taste
  • 1 tbsp garlic powder
  • 2 tbsp oregano
  • 2 tsp cumin + more to taste
  • 1 tsp red pepper flakes
  • 2 tsp chili powder
  • 1 tbsp onion powder

INGREDIENTS:

  1. Oven Method: Preheat your oven to 325”F.
  2. In a large cast iron dutch oven add 2 tbsp of olive oil and layer the chicken thighs on top. Sprinkle with the chicken carnitas seasoning: sea salt, garlic and onion powder, cumin, oregano, red pepper flakes and chili powder. Add the garlic cloves and orange peels.
  3. Pour the orange and lime juice over the top and give everything a good toss to coat. Cover with a tight lid and transfer to the preheated oven for 1 1/2 hours until the chicken i tender and falls apart when stabbed with a fork.

You can find complete recipes of this CHICKEN CARNITAS RECIPE in ciaoflorentina.com

Honey Sriracha Roasted Carrots

Honey Sriracha Roasted Carrots

Honey and sriracha are such an amazing combination of sweet and spicy and it works really well on these honey sriracha roasted carrots that are a great side dish for any meal! This recipe could not be easier, you simply toss the carrots in the honey and sriracha and roast them until they are nice and tender. The sweet and spicy honey and sriracha works so well with the sweet roasted carrots that it will send your tastebuds into flavour heaven! This Easter Bunny approved honey sriracha roasted carrot side dish is sure to be the talk of the dinner table!

Honey Sriracha Roasted Carrots
Honey Sriracha Roasted Carrots

Ingredients

  • 2 pounds carrots, cleaned and slices 1/4+ inch thick
  • 1 tablespoon honey
  • 1 tablespoon sriracha (or other chili sauce)
  • salt and pepper to taste
  • 1 tablespoon oil

Directions

  1. Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)

You can find complete recipes of this Honey Sriracha Roasted Carrots in closetcooking.com

ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES

ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES

I love balsamic anything.

Food coated with a thick, juicy layer of balsamic reduction is my kind of food.

It’s even better when the recipe is easy, ready in 15 minutes, healthy, made in one skillet, and your family asks for seconds. Including the vegetables.

The chicken is juicy and moist while the vegetables are perfectly crisp-tender. My vegetables have to have some crunch retained and these do. I used broccoli and sugar snap peas but you could try carrots, cauliflower, asparagus, bell peppers, or your favorites.

Everything is covered with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the crevices of the broccoli.

So good and I want to drizzle it on everything.

ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES
ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES

INGREDIENTS:

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 4 thin-sliced boneless skinless chicken breasts (about 1 pound), seasoned with salt and pepper
  • about 2 cups broccoli florets
  • about 1 1/2 cups sugar snap peas (peapods may be substituted)
  • 2 to 4 tablespoons water, optional and if necessary

DIRECTIONS:

  1. To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
  2. To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
  3. Add the sauce, noting that it may bubble up in the first few seconds.

You can find complete recipes of this ONE-SKILLET BALSAMIC CHICKEN AND VEGETABLES in averiecooks.com

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

Honey Roasted Butternut Squash with Cranberries and Feta: This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!

Who has two thumbs and just rocked her self-implemented post deadline!? This girl! Of course it took posting a photo of this plate-o-yum on IG to give me the push I needed. I have some very awesome friends with some very impatient squash [squashes? squashi? I think I’m overthinking this!] awaiting this recipe. I had to deliver!

Without further adieu, here’s my all-time favorite butternut squash recipe. Hands-down. No question. This savory sweet side dish is perfect for the holidays; make it!

Well, make it now, and then make it AGAIN for the holidays.

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA
HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

Ingredients

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.

You can find complete recipes of this HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA in peasandcrayons.com

Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no shame, it’s cabbage). Here you get the perfect fall inspired coleslaw with it’s addition of apples, cranberries and almonds and it’s covered in a lighter Greek yogurt dressing (versus a classic coleslaw dressing that has as much as a cup of mayonnaise in it).

This Apple Cranberry Almond Coleslaw has a mild flavor to it but if you’d like a more pronounced flavor you can definitely add in a tablespoon or two of dijon mustard to the dressing. And if you want to skip a step you can use a coleslaw mix in place of the shredded cabbage and carrots. I think it’s time for pulled pork or pulled chicken sandwiches this week for dinner don’t you – and then of course this coleslaw to go with it!

Apple Cranberry and Almond Coleslaw
Apple Cranberry and Almond Coleslaw

Ingredients

Dressing

  • 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 2 Tbsp apple cider vinegar
  • Salt and freshly ground black pepper

Coleslaw

  • 1 small cabbage, shredded (6 – 7 cups packed)
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks (about 3 cups)
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries

Directions

  1. In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.

You can find complete recipes of this Apple Cranberry and Almond Coleslaw in cookingclassy.com