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Avocado Chicken Salad> only 4 ingredients!

7 Mar

chicken salad


Buenos Dias Blog World!!

I know it has been a while since I’ve posted, but man has this last semester of grad school has been kicking my butt…  Any who, I wanted to share one of my recently discovered recipes that is  quick, easy and a healthy lunch or din din option!! Avocado Chicken Salad without MAYO is legit! I found this recipe on good ole pininterest from the Six Sister’s Stuff blog and definitely have to say this is a pINVESTIGATION success! Of course, I had to add a couple of my favorite goodies to the recipe =)


-2 cups of shredded chicken (I used the pre-cooked rotisserie)

– 1 large avocado (obviously take out the seed)

-1/4 cup diced up cilantro (remove from stalk)

-salt and pepper to taste

OPTIONAL>> I added some purple grape halves & walnuts to the mix =) =)

As you can see pictured above, I ate my avo chicken salad with some Blue Diamond Almond Nut Thins  instead of bread from the original recipe=)

Oh and if you have leftovers like I did, the key to storing this yummy treat without the avo turning poopy brown is to place the leftovers in a air-tight mason jar>>> mine stayed nice and green for 5 day =)

Happy Saturday!

Kelley B =)

ps. if you have a similar recipe or one that you think is tastier (or even suggestions on extras I should add), please leave me a link in the comment section =)



Lemon Artichoke Salmon

7 Feb



Another Pinvestigation success recipe that was discovered at The Healthy Maven. Although we can’t always trust everything we see pinned on pininterest, you are good to go with this meal (even with all my substitutions I had to make). The only thing I would of done is add some more artichoke hearts, but only because i looove them =) I also had to cook the salmon for about 23-25 minutes, but obviously cook time will depend on the thickness of your fillets.


  • 2 salmon fillets or about 1/2 lbs of  wild caught salmon<< so yummy when wild!
  • 1 Tbs olive oil (to be honest, i’m not into dirtying up utensils when it comes to stuff like olive oil.. I just swirled some into the bowl
  • lemon juice  (i just squeezed a lemon over my fresh fillet then cut up the remainder into some circular slices to place on top of fillet while baking
  • 1 Tbs white wine vinegar (I only had regular white vinegar, whoops>> still yummy)
  • 2 green onions chopped up (save some greens to sprinkle on top when serving!)
  • 1 garlic clove or minced (saldly, I didn’t realized I was out of garlic, so I had to sub in some garlic powder
  • 3 artichoke hearts, chopped (I used canned)
  • salt and pepper to taste


  1.  Combine olive oil, lemon, vinegar, onions, garlic and artichoke into a bowl, then stir.
  2. Place fish fillets on an individual piece of foil  large enough to create a bowl shape around them ( preferably on a baking dish to catch any leakage), dash with salt & pepper to taste and distribute your olive oil marinade equally over each
  3. Close foil packet, place in fridge, let marinate for 1 hr (I was pretty hungry, so I only waited 30 minutes, but it was still yummy)
  4. Preheat oven to 375 degrees F.
  5. Open foil packets so top of fillets are exposed in oven & bake salmon packets that are in the baking dish   for 15 mins or until inside is no longer pink (mine took around 23 – 25 minutes)
  6. Remove from oven and garnish with remaining green onions. Serve warm & Enjoy!!

psst. (don’t forget to take off the fish skin if you bought wild caught salmon =)

I hope you enjoy this dish and let me know yours thoughts!

Happy Cooking,

Kelley B.



Baked Cod & Veggies

5 Jan

cod 5

Baked cod and veggies was a Pinvestigation success tonight! The hubs and I licked our plates clean and the best part, it’s a healthy dish. I found the recipe  from eatwell101 =)

 Ingredients for 2

-2 cod fillets or I bought 1/2 pound of fresh cod from the fish market

-1 medium sized zucchini

-1 large carrot

-1 orange

-herbs (fresh or dry) mint, parsley (or whatever your feeling [cumin, paprika, curry ect], but I used fresh mint from my plant and dried parsley)

-salt, pepper or garlic pepper

-olive oil

-aluminum foil or parchment paper

-1/2 cup of dry jasmine rice (if you desire to eat rice with the fish


First, preheat oven to 400F

1. Cut two large pieces of foil or parchment paper and shape into a squared bowl (just enough to prevent liquid from leaking out) . Next, using a vegetable peeler, cut the carrot into ribbon-like strips. Cut the zucchini into thin to medium strips and divide the veggies equally into each sheet of foil (soon to be packet to bake). Slice four thin circular orange pieces, set aside and then cut two orange wedges with the remainder of the fruit

2. Place foil into baking dish/pan. Drizzle some olive oil over veggies and season with parsley, mint, salt and pepper to taste. Place one cod fillet onto each foil packet and lightly top of fish with salt and pepper again.

3. The original recipe from eatwell101 instructed me to cook my cod for 20 minutes, however my cod was not fully cooked through until around 40-45minutes. Obviously cook time depends on the thickness of the filet, so check the fish at 20 minutes and periodically if you need to cook further. NOTE:  If you want jasmine rice with your fish and veggies, this is the time to start cooking it per your package directions. I used HEB brand Jasmine Thailand rice (imported) and placed in my rice cooker ( if you don’t have a rice cooker and eat rice often, you should definitely invest in one because it cooks the rice perfectly every time). I cooked 1/2 cup or jasmine rice with 3/4 cup of water and my rice cooker takes about 20 minutes. I was trying to time it to where my rice would be cooked when the fish was done, but my fish ended up taking much longer than expected

4.  Make a bed of jasmine rice on your plate, pour the juice from the foil packet onto rice and slide remainder onto bed of rice (be careful not to burn yourself, those foil packets are toasty!)

5. Consume & Savor =)

The other nice thing about this recipe is you can make the foil packets earlier in the day or the night before, keep refrigerated and then just pop them in the over when your getting hungry or it is din din time!

Let me know your thoughts and if you try any other spices with the cod! This is my first time making the recipe, but I’m sure you could really spice things up and get creative with the different veggies or even citrus fruit!

Happy cooking,

Kelley B.


Home made Fish and Chips Recipe

16 Jul

Fish & Chips

So the hubster’s home made fish and (home made) chips recipe is one of my faaaaaavorites dinner mealios!! Enough said=)

 (serves 2-3) 

fish and chips 1

Ingredients for Fish

-3/4 lbs of Cod

-appox 5 oz of Zatarain’s Fish Fry (half the bag ish)

-approx 1 inch high of vegetable oil in skillet of choice

Ingredients for Chips

  • 1-1/4 pounds russet potatoes, peeled
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 cup water, or as needed
  • 1/2 cup of vegetable oil for frying


-heat oil to approx 350F in skillet (we put the oil on medium heat)

-wash fish off in cold water thoroughly & drain off excess moisture

-cut fish into 1/2 inch wide strips and season with salt and pepper to taste

-pour Zatarain’s fish fry into bag along with fish (seal bag) and shake it up real good so the fish is coated evenly =)

-fry a few pieces of fish at a time until batter is light golden brown–remove and drain on absorbent paper (paper towels work fine)


this recipe he found on all Homemade Crispy Seasoned Fries!!

  1. Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil. The longer the cold potato bath the better!!
  2. fish and chips5
  3. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, regular salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  4. fish and chips 7
  5. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Recommended Extras!

malt vinegar– a must to dip you fish into

New Castle  Beer– the perfect way to wash down a lovely English original

Zesty red sauce–so I kinda made this up but here is what I threw together to dip my fries into… all  of this is an approximation

-2 tbs of ketchup

-1 tbs of mayo

-1/2 tsp of horseradish

-1-2 tsp of Worcestershire




Tilapia Parmesan and Spinach

23 Jan

Tilapia Parmesan & Spinach

Hey Friends!

This quick and tasty treat comes to us from HEB’s very own Cooking Connection. Yep, I was grocery shopping, stopped for samples of course and was sold on the delish factor, minimal ingredients and short 5 minute prep time.


-1 package of parmesan encrusted tilapia (2 fillets come from the HEB seafood department)

-red vodka sauce

-1 cup of HEB blended italian cheese

-1 package of fresh spinach

– 1-2 tbs of minced garlic

-2 tbs of olive oil


Preheat oven to 450F. Spray baking dish and place tilapia fillets on dish and bake for 15 minutes. While tilapia is cooking poor back of spinach into heated sauce pan with olive oil and garlic and saute until spinach is wilts (about 3-5 minutes) and set aside.

Once the tilapia is done, top fillets with desired amount of vodka red sauce and cheese then place back in the oven for 3-4 minutes. Finally remove tilapia from oven and place spinach on top of fillets.

I hope you enjoy,

Kelley S.


Parm-Pesto Tilapia, Only 5 Ingredients

29 Aug

Parm-Pesto Tilapia

This meal is so tasty and easy, plus the BF loved it and thinks I’m moving on up in the chef world =) I found this recipe on pininterest and it comes from A Pinch of Yum

Serves: 2

Prep time: 5 minutes

Cook Time: 10-11 minurwa


-2 tilapia fillets

-basil pesto

-fresh grated parmesan chesse

– 1 tomatoe

– seasonings to taste ( pepper, salt, olive oil, lemon juice)


1. preheat oven to the broiler setting and line baking dish with aluminum foil

2. If fish was originally frozen (like mine) pat dry and season both sides to taste then cover with thin layer of Parmesan

3. Broil fish for 10-11 minutes or until fish flakes with fork and the cheese is browned (i left mine in for 11 because I like the cheese a bit crispy and it forms  a cheesy crust around the fish)

4. Top each fillet with pesto to your liking, chopped tomatoes and I put a little extra cheese on top. I also served over pasta  and garnished with some fresh basil from the backyard which was a hit!

I hope you enjoy!

Kelley S.


Bourbon-glazed Salmon

17 Aug

Bourbon-glazed Salmon

A quick shout out to my mom for suggesting this quick and tasty meal.  After she told me this was a staple recipe in her repertoire of meals, I knew it had to be great as she has a lot of critics to please (aka 4 brothers and my dad)!

Ready In: 20 minutes Servings: 2


-2 tbs butter

-1/4 cup dark brown sugar

-2 (6 ounce) salmon steaks/fillets

-3 tablespoons of bourbon whiskey ( I used Maker’s Mark because it was the smallest bottle they had of whiskey at Specs)


1) Melt butter in a skillet over medium heat. Stir in brown sugar and the place salmon fillets on top of mixture.

2) Cook for 5 minutes on medium heat, then turn salmon and pour bourbon around fillets and continue to cook for about 5 more minutes or until salmon flakes with fork

3) Serve salmon and place remaining glaze over each fillet

4) ENJOY =)

I served the salmon with french style green beans and salad.

The salad consisted of  romaine lettuce, mandarin orange wedges, strawberries, diced red onions and one of my favorite dressings, Briannaas’ Homestyle Rich Poppy Seed Dressing. This salad  is another one of my momma’s concoctions and is a delicious twist on getting a serving of fruit and veggies on your plate!


Let me know how you like it!

Kelley S.


Hudson Baked Tilapia

13 Aug

Hudson Baked Tilapia

This meal is like many of my others, quick, easy and delish! I found this little gem from!

Servings: 4   Prep Time: 10 minutes   Cook time: 20 minutes


-4 tilapia fillets

-salt to taste

-pepper to taste

-cajun seasoning to taste ( I used Tony Chachere’s Cajun Seasoning)

-1 large lemon or two small lemons (you will need a total of 12 skinny lemon slices)

Dill Sauce– a must!

-2 tbs of fresh dill

-1/4 cup of mayonnaise

-1/2 cup of sour cream

-1/8 tsp of garlic powder

-1 tsp of fresh lemon juice

Tilapia Directions:

1) Preheat oven to 350F and lighlty grease  a 9×13 baking dish of line with foil

2) season tilapia fillets fronts and back with salt, pepper and cajun spice to taste. Then cut lemon(s) into 12 skinny slices and arrange 3 lemon slices across each fillet as pictured above

3) place tilapia fillets uncovered in oven for 15-20 minutes until fish flakes easily with fork

Dill Sauce Directions:

1) While the fish is baking, mix all ingredients of the dill sauce together and serve with the tilapia.


-serve on a bed of Uncle Ben’s Rice Rice (the sauce goes well with the rice) and a lemon wedge!

What did you think?

For the time, effort and taste, this is a dish that I will definitely be chefing up in the near future!

Kelley S. =)


Oven Roasted Tacos, Ole!

6 Aug

Oven Roasted Tacos, Ole!

Hey friends!

Tonight I made a quick, delish, Tejano dish… a pinvenstigation success and a great pininterest find! First things first, web cred must be given to the pinner’s blog  who shared such a yummy treat, Mommy? I’m Hungry.

Ingredients: Prep time: 15 minutes-ish, Cook time:10-12 minutes, Servings: 12 tacos

– 1lbs of ground turkey or beef (I used turkey!)

-1/2 small onion diced

-1/2 small can of diced green chilies

-1/2 packet of taco seasoning ( I thought I had this and did not, so I threw in my preferred amounts of chili power, garlic powder, cayenne pepper, paprika, dried oregano and some cumin)

-4 oz can of tomato sauce

-8 oz of refried beans

-1 cup of jalapeno jack cheese

-12 taco shells

Toppings, Toppings, Toppings: (sadly I thought I had some of these toppings already in my fridge, but they were no longer fresh, so I had the tacos with just salsa on top and they were still so crunchy good and delectable!)


-sour cream


-salsa ( I have a really great recipe for homemade salsa, just let me know if your in need of it!!)



-taco sauce

Directions: pre heat oven to 400 F

1) brown the ground turkey and onions with taco seasoning in a large skillet (drain any fat if neccesary–my 99% lean turkey meat didn’t need draining)

2) mix in chilies, beans and tomato sauce in to the brown turkey and onions mixture in the skillet and let simmer…for about 3-5 minutes

3) Place taco shells into a baking dish large enough to hold 12  taco shells and spoon skillet content in to the taco shells.

4) Sprinkle desired amount of Jalapeno Jack cheese on top of each shell and then place pan into oven on middle rack to cook for 10-12 minutes


Kelley S.


Easy Peasy Salmon Tortellini

24 Jul

Easy Peasy Salmon Tortellini

Summers ago when I did my study abroad in Spain, I learned a crucial tip from my host mom… Meals are all about taste and presentation.  When it’s all said and done, nobody cares about how your arrived at the meal when their stomachs are satisfied! This is how I feel about this meal Check it out…

salmon 3

Ingredients: servings: 2; cook time: 15-20 minutes!

you will find that this recipe has all the preparation done from the get go— can anybody say AWESOME =)

-1 package of Buitoni Three Cheese Tortellini ( I only used half of this tortellin for two people)

-1 package of While Alaska marinated Sockeye Salmon (zesty grill seasoning with 2 fillets inside)

-two handfuls of fresh spinach

-tsp of minced garlic

-butter/ghee… whatever makes you feel better

-grated parmesan

-2 tsp of olive oil

-basil (fresh is better but dried works too)

-garlic salt

optional (swap out the olive oil, basil and garlic for pre-made pesto)


-Cook Salmon to package specifications. The Sockeye pre-marinated salmon said to cook on 375 F for 15-20 minutes on a sheet of aluminum foil

-Cook tortellini to package specifications. Buitoni tortellini had me add a tsp of olive oil and boil tortellini for 7-10 minutes then drain.

– Saute fresh spinach in pan with olive oil or butter and add the garlic until spinach is fully wilted down to about 1/3 to 1/2 the original size.

-place tortellini on plate and toss with pesto or garlic salt, olive oil and basil combo then top with some Parmesan cheese (I added a dash of garlic salt as well). Then place the bed of spinach on top of tortellini.

-Next, add the salmon (don’t forget to take off the layer of salmon skin) on top of the bed of tortellini. Feel free to squeeze some fresh lemon juice on top or add some Parmesan.

Lastly, enjoy your 20 minute meal with no prep time!! 

Kelley S.

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