Monday, July 16, 2018

Grilled Lemon Salmon Kebabs


No better way to start off the week than with a healthy dinner recipe! My love for salmon knows no bounds and I'm always looking for fresh and new ways to prepare it. I LOVE grilling it in the Summer and getting that smokey grill flavor. Kebabs have been having a moment at our house, too. It's so easy to chop up a bunch of fresh ingredients, put them on a stick and throw it all on the grill. A one step meal that's delicous, healthy and doesn't take much prep time. 

These salmon kebabs are going straight to the top of my Summer favorites list. The flavor on the fish was INSANE from the grill as well as each piece being sandwiched between fresh lemon slices. Something about fish and lemon ALWAYS does it for me. I could be happy eating this as a meal every night this Summer. 

I found this recipe via Skinny Taste awhile ago and have been itching to make it. Also, how beautiful does the raw salmon and bright yellow lemon slices photograph!? These tasted as good as they looked. I tweaked the seasonings here a little and came up with my own spice rub for the salmon that was just perfect. It may sound strange, but don't forget to eat the lemons! This might be the best part of the meal.

I just can't stop thinking about these kebabs.



Lemon Salmon Kebabs

2 Tbsp. chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1 tsp. kosher salt
fresh cracked pepper
1 lb. boneless skinless wild salmon
2 lemons, thinly sliced
4-8 bamboo skewers 
Olive oil

Soak bamboo skewers in water for at least 30 minutes before prepping your kebabs. I was able to fit all of my lemon and fish onto 4 skewers, and had them all pretty full. If you are serving more people, divide the fish and lemons amongst 8 skewers. 

In a small bowl, combine oregano, crushed red pepper, garlic powder, kosher salt and cracked pepper.

Cut salmon into 1 inch chunks. Beginning and ending with the salmon, thread salmon and folded lemon slices onto the skewers. Sprinkle evenly with the spice rub and add a little bit more salt and pepper on top as well. Drizzle with olive oil. 

If doing these on an outside grill, grill on medium-high heat for about 8-10 minutes, until fish is fully cooked through. Make sure you turn the skewers often. For a grill pan, grill on medium high heat, turning often and cooking until the fish is cooked through, about 10-12 minutes. 

Wednesday, July 11, 2018

Strawberry Jalapeno Simple Syrup



We had a weekend cool- down and a few days that felt so nice, breezy and almost cool, but the hot weather is back. Truthfully, I LOVE IT. I'm a Summer girl for life and as muggy and hot as it gets here, I would take these days over gray snowy ones ANY DAY. When Fall rolls around I'll be all Pumpkin spice love yesssss the best time of year is around the corner but for now, I'm sticking with Summer.

I'm coming at you mid-week with a happy hour hack that's sure to make your 5pm cocktail a little bit sweeter...and easier! My friend April shared this simple syrup tip last week and I don't know why I didn't think of this sooner. Sure, simple syrup is simple enough on the stove, but why not make it simpler by making it in the microwave! Bonus points because you make it right in the mason jar so no need to transfer the mixture for fridge storage. That part is already done for you. I was shocked at how well this worked and how easy it was. Definitely a trick to have up your sleeve in a pinch or when you need a cocktail mixer for an impromptu night with friends.

The best part, is that you can totally add in any fruit and herb infusers that you have on hand which will allow you to get a little creative with your flavors! I did strawberries and jalapeno slices here and it was heavenly! This was extra delicious as a margarita mixer with some Tequila, lime juice seltzer and a splash of the syrup- and my sweet pregnant friend also enjoyed it in some orange la croix! Getting creative here, folks and you don't even have to enjoy this with alcohol. My other favorite way to enjoy a flavored simple syrup is with some Tito's vodka and Spindrift! PSA: If you grocery shop at Harris Teeter, Spindrift is BOGO this week and also $1 back on Ibotta! Not familiar with Ibotta? It's the easiest way to shop and get money back on things you are already buying at the grocery store. Sign up with my referral code HERE. (this is not sponsored! I just love using it, love getting cash back every few weeks and want to share with you all!)

 All you need is sugar, water, flavor infusers, a mason jar and 90 seconds in the microwave. Boom. And if you want to do this on the stove the old fashioned way, that works, too.

Whether you take a short cut or 

Strawberry Jalapeno Simple Syrup 

1/2 cup water
1/2 cup sugar
1/2 jalapeno, thinly sliced
2 strawberries, thinly sliced

In a mason jar, combine the water and sugar. Place in microwave for 90 seconds. If the sugar appears to have not fully dissolved yet, microwave in additional 15 second increments. As soon as no more sugar granules appear present, add in jalapeno and strawberry slices. Let the mixture come to room temperature. Strain out the berries and peppers if you like, or leave them in the mixture. Store in the refrigerator.

Thursday, July 5, 2018

Italian Potato Salad



I love Summer eating, but what I don't love is feeling full and bloated and just blah from the heat and a big plate filled with ALL THE FOOD. There are so many fresh ingredients available to us in the Summer and along with that comes many ways to lighten it up any way that we can...so we can do things like have an extra glass of wine or save room for an ice cream sandwich, am I right!? It's all about balance, after all. 

Ditch the heavy mayo based salads and get on board with this super simple Italian style number. It's so much lighter than most potato salads with bright and fun colors that look pretty on any delicious spread. Parsley adds a green punch and it's unique flavor while red peppers offer some sweetness and new texture. I love the simplicity of this dish, using only olive oil as the dressing and letting the fresh herbs and veggies do the rest of the work. Leaving the skin on the potatoes is also a key step! Adds so much more. 

I grew up eating this and everytime I make it, it's a huge crowd pleaser. Not your typical potato salad and an unexpected twist on a cookout staple. I promise if you bring this along to your next get Summer get together, everyone will thank you. 


Italian Potato Salad

3-4 pounds of red skin potatoes, washed with the skin left on
1/4 red onion, thinly sliced
3-4 cloves garlic, minced
big handful fresh parsley, chopped
2 roasted red peppers, cut into thin strips
Extra virgin olive oil
Salt and pepper

Wash and chop potatoes into halves or quarters, depending on how big your potatoes are. Boil until you can pierce them easily with a fork, but not so long that they are falling apart. 

While the potatoes cook, prep your onion, garlic, parsley and roasted red peppers. 

When the potatoes are done, drain and rinse with cool water and let them sit a few minutes to cool off. Cut them into smaller chunks and place into a bowl with the onion, garlic, parsley and roasted red peppers. Drizzle all over with olive oil and season to taste with salt and pepper. Toss it all together and adjust your salt, pepper and olive oil to your liking. Serve at room temperature. 

Wednesday, July 4, 2018

Happy 4th of July!


Stars and stripes forever! Wishing you all a wonderful holiday and Happy Birthday America!