Salmon Rice Casserole

Salmon is an odd one to have in a casserole but I make this same casserole with Tuna, and since my husband loves salmon so much I thought I might try it. Pretty tasty!

1 skinless salmon fillet
1 cup uncooked rice
1 red bell pepper
1/2 yellow squash
1/2 zucchini
some shredded cheese

I seasoned the salmon fillet with lemon pepper, garlic salt and some pampered chef citrus and basil, then pan seared it for about 7-8 minutes on each side on medium heat. I don't like fishy oily salmon so I overcook it a little so it's blackened on both sides. Once done flake apart with fork.
Cook rice accordingly
Clean and chop veggies

Mix together in casserole dish, top with shredded cheddar if desired
Bake at 350 for 20-25

Cupboard Pasta

My husband texted me and asked whats for lunch, ha..I replied with good question. Hadn't had time to make a grocery run that week yet so I threw together this. More of an inspiration recipe for last minute throw togethers.

Had a little bowtie pasta, enough for two
1 can SW Ready-Cut Tomatoes with garlic and oregano, not drained
1 can organic white chicken chunks in water, drain
1 mushroom, cleaned and sliced
1/2 of a zucchini diced up

Cook pasta, drain, put back in pot on med-low heat, add tomatoes, mushroom and zucchini. Let heat up long enough so zucchini isn't crunchy, 10 minutes.
Had really good flavors!

Spring Salad

I know everyone knows how to throw a salad together, but I always like to find new things to add to salad. Here is my favorite salad right now:

spring salad mix, alfalfa sprouts, avacado, cucumber, red onion topped with salt and pepper and a few sugar snap peas and strawberries on the side.

Chocolate Trifle

Decided I better try out my new trifle bowl! Found this recipe at allrecipes.com

1 package brownie mix
1 3.9 oz package instant chocolate pudding mix
1/2 cup water
1 14 oz can sweetened condensed milk
1 8 oz container frozen whipped topping, thawed
1 12 oz container frozen whipped topping, thawed
1 chocolate candy bar

~Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
~In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until there are no streaks
~In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving

Pampered Chef

So I just hosted a pampered chef party and got so many new things to add to my kitchen and cooking/baking experience. Love new kitchen stuff!

3 piece stainless steel mixing bowls, with lids
Trifle dish- can't wait to make a trifle dessert
Food chopper, I will use to make Payton's baby food
Green color coated Chef's knife and Utility knife with blade covers
Handy scraper, to scrape things off the cutting board
Master Scraper silicone spatula
Citrus & Basil Rub, Chipotle Rub, Smokey Barbecue Rub and Sweet Cinnamon Sprinkle
Chef's Tongs
Mix & Chop, good to brown hamburger with
I also got a bbq grill cleaning brush and metal skewer set
Ohh and I forgot to add the wonderful wine bottle opener to the picture, I've had a little crappy one for way too long (Its the one you gave to me Jessie)

All for $70! I had great sales so great discounts!
Love it all!

Lemon Basil Chicken with Italian Potatoes

A friend gave me some fresh lemon basil that she grew in her garden....it smelled amazing! Not really knowing what to do with it I experimented and it was pretty tasty.

--Lemon Basil Chicken--
2 boneless skinless chicken breasts
1/4 cup sun dried tomato basil olive oil
1 tablespoon fresh lemon basil, chopped
lemon pepper seasoning

In a deep baking dish pour in olive oil
Add half of chopped lemon basil
Set the chicken in, then turn them over so both sides get oiled
Season with the remaining lemon basil and lemon pepper seasoning

Bake at 375 for 25-30 minutes, flipping halfway through. Overcooking will dry out the chicken.

--Italian Potatoes--
Drizzle olive oil on a baking sheet, dice 4 red potatoes and rub around in olive oil, sprinkle with oregano and garlic salt, bake at 375 for 25-35 minutes until fork tender.
Once done, dump in bowl and add a squirt of italian dressing and sprinkle with parmesan cheese. Stir and serve.

Vegetable Kabobs

I started working for this catering company every once in a while on weekends and we made these for a wedding. Although I didn't get to try them that day, I scurried to the store and bought everything to make them myself.

If you have metal skewers, great, if not you can buy the cheap wooden ones that need to soak in water for at least 24 hours. Or my dad made some out of metal hangers.

You can obviously use whatever veggies appeal to you that day in the store or:

1 orange bell pepper
2 mushrooms
1 zucchini
1 red onion
red bell pepper and yellow squash are great with this too

You will need a little dish with some melted butter or olive oil. A basting brush. And a little bowl with salt and pepper mixed.

Chop veggies up in chunks, and slide them on the skewers
Once you set it on the grill baste the skewer with butter and then sprinkle some spepper on it.
When veggies are getting a little black, soft smokey they are ready to flip, baste and sprinkle.