After spending the whole day cooking and canning and hunching over the cutting board and stove, I really didn’t want to put a ton of effort into dinner. My countertop was covered in fresh tomatoes from outside, and I figured I might as well try to use as many as I can before giving up
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I’ve been on a mission to find a good balance between my carb-heavy diet and Hubby’s protein-heavy needs. The middle ground appears to be fish and poultry, which I can eat lots of without the negative… effects… that I get when I eat large portions of red meat. Fortunately, seafood is something I grew up
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This summer, I had a craving for something summery, but in a crockpot. I realize that it’s now fall, but when I wrote this, it was late June. I did some serious backlogging for the wedding… So, I’m sorry for holding onto this for so long before I could release it, but on the other hand,
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This recipe makes slightly ironic use of another recipe of mine, Gourmet Vegan All-Purpose Seasoning. While tilapia obviously isn’t vegan, this seasoning makes for a great crust/rub on this otherwise bland fish. What’s even better is that this recipe works great in a cast iron skillet. Intimidated by your skillet? Don’t be! Just reference the guide
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This is a dinner I tried out while I was cooking for just myself, so if you’re making the recipe for more than one person, multiply the recipe accordingly. For the nutrition facts, the meat used was 8 oz of salmon, which contributed 288 Calories, for those who are counting and wish to substitute a
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If you’re someone who keeps up with my blog, you’ll likely notice a trend or two with my dinner posts: 1) they make two heaping portions (so, realistically, probably 4, like this one), 2) they’re often salmon dishes. There it is. My secret is out. I like salmon. The good news is that you can make
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