Salmon is one of my favorite types of fish. I typically make it one of two ways – lots of lemon, dill and onions or with a citrus salsa. I thought I’d mix it up a bit and try salmon with this tarragon cream. It was really easy to make, and it’s a wonderful change from traditional tartar sauce. Tarragon isn’t an herb that I use frequently, but it’s common in French cuisine. It has a similar flavor to anise, a strong flavor that is dark and rich. You definitely don’t want to overdo it. If you’re cooking the tarragon, be sure to add it right at the end so it doesn’t get bitter. I really like this flavor combination. The tarragon gives the cream a rich flavor, and it goes so well with salmon, which can be a little strong. I also really like that this is so easy to make. I made the tarragon cream while the salmon was cooking. While the oven is preheating, it’s easy to put together some vegetable side dishes. Mix up your dinner routine with this delicious new recipe. [Read more…]
I enjoy fish, and it’s something that’s easy and healthy to make. My favorite is salmon, since it has a stronger flavor that works so well with citrus. The things you can do with it are just about endless. I’m not as big of a fan of the white fishes, simply because it’s usually a much stronger “fishy” flavor and requires lots of tartar sauce. Although, I got to go on vacation with my family last fall and we spent a few days on Prince Edward Island on the East Coast of Canada. I had the best fish and chips of my life there – tender and mild and delicious. But I digress… So, I thought I’d try some fish tacos with white fish. I was hoping that will plenty of seasonings, it would help with the flavor of the fish. It did. These are great. The fish is so easy to cook when you broil it – just make sure you set the timer or you’ll have to have a plan B for dinner. I really liked the sauce, so I reserved half of it to serve as a sauce over the fish tacos. I had to use 2 tortillas for each person, because there was really no good way to fit that much food into one corn tortilla and still be able to eat it. I really like this recipe. It’s really easy to make (I used the bagged cabbage so I didn’t have to shred my own and I already had some on hand), and it comes together so fast! [Read more…]
Of course you’re all familiar with my never ending quest to have new and yummy banana recipes. This one fits the bill. It’s perfect for my brother too, who is lactose intolerant. It’s made with light coconut milk, but it’s not an overpowering flavor. Combined with the sweet banana pieces and the tender tapioca pearls, it’s a wonderful dessert. I garnished it with another sliced banana, but you could also whip a little coconut milk and garnish it with a dab of that on top of the bananas. It’s a great dessert that really isn’t labor intensive. It’s perfect if you want to serve something elegant and delicious for your dinner party, or just end a family dinner with a sweet treat. You can chill the pudding in one large bowl, or, if you’re looking for a great way to make cute individual desserts, scoop the warm pudding into small ramekins and chill the pudding in those. [Read more…]
One of the reasons why I love side salads is that it’s a great way to add veggies (and nutrients) to my meal. It’s also a great way to add a pop of color to my meal that just makes it seem more fun and interesting. Fresh salads are just great anyway. They are so refreshing and light that they’re always tasty. This one is full of color with the green cucumbers, red tomatoes and radishes, yellow bell peppers and red onions. The dressing is simple and delicious – one of those vinaigrettes that I love. I always use a little canning jar with a lid to mix up my dressing ingredients. I just toss everything in it and then screw on the lid and shake it up. If you’d like to mix up this salad a bit more, use yellow tomatoes and a red pepper, or a mix of red and yellow tomatoes.
With the chilly weather finally in full force here in SoCal (and by chilly, I mean 60 degrees), I’ve been ALL about the soups. I find that they are a great way to use up extra veggies before they go bad. So last week, when I found a head of cauliflower in my vegetable drawer that i had forgotten to roast as a side dish one evening, I decided to use it in a quick, easy, and very light Cauliflower Soup Recipe. There are many ways to make cauliflower soup….but this is one of the easiest and fastest. If you want to add an extra flavor boost, try roasting the cauliflower and garlic before adding to the pot! Sooooo good. At just 4 Smart Points, this simple soup makes a great side dish for a chilly day.
With my New Year’s Resolution in full swing, I am committed to eating healthy (yet deliciously), and this Lemon Butter Chicken Recipe is an ideal dish! The chicken is cooked to perfection in a velvety lemon butter sauce that is to die for. It’s hard to tell in the photo, but there is spinach in that dish too…it’s just buried under the heavenly sauce. Next time, I’ll try doubling the spinach I used because it wilted so much in the sauce, and there really wasn’t a lot of it in the final product. And at just 5 Smart Points per serving, this dish makes a great Weight Watchers dinner recipe that will help keep you on track without sacrificing flavor.
I’m not sure about everyone else’s house, but we almost always seem to have bananas that are getting overripe. As a result, I’m frequently making something that requires overripe bananas. Well, to be perfectly honest, I frequently make things like banana bread, but I also usually have a half a dozen bananas in the freezer. If your bananas are getting ripe, and you don’t have time to make something, just stick them in the freezer. Those bananas are perfect for making this banana bread. The number of bananas, along with the way that the liquid is reserved and then reduced from the bananas adds to the rich banana flavor and also the incredibly moist texture of this banana bread. I typically cover the banana bread with foil about half way through cooking. This helps the center cook without the top getting too brown. Really, this is a fabulous recipe. If you’re not a fan of chocolate (like my husband), just use walnuts instead of chocolate chips. I love this for breakfast and quick snacks – it’s so moist and delicious.
I love blueberry and mango together. It’s one of my favorite smoothie flavors, so I usually have frozen blueberries and mangos in the freezer. They’re great for smoothies, and blueberries are perfect to add to pancakes, scones and muffins. This makes it perfect to have blueberries and mangos on hand to make some really delicious frozen yogurt pops. I don’t have the actual popsicle molds, but paper cups (avoid the ones with wax coating if possible) and wooden sticks work just as well. These are a great treat for me, they provide the sweet treat that I often crave in the afternoons. However, since it’s full of fruit and low-fat yogurt, it’s a much better option that candy or ice cream. These are just a great treat and they’re perfect for all the kids – the little ones and the big ones! [Read more…]