Rosemary-Lemon Crusted Wild Salmon with Maple Glaze

A chill is in the air… it’s almost down to the 50s here in the sunshine state!  What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s.  You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.

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Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
serves 2

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Chicken Fajitas

I am a slave to spice.  I live on Frank’s.  Usually dinner is Frank’s with a side of whatever else we’re having.  I literally put that **** on EVERYTHING.  I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay.  And who doesn’t love sangria?

One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria.  That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.

chicken fajitas

Chicken Fajitas!
serves 4

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