Archive | July, 2014

Salmon with Pastrami Rub

23 Jul

Bold flavors are the thing in my house. I cook salmon as often as possible, therefore I am always trying new ideas for flavoring it. I came a cross a recipe for pastrami rub for a meat, and thought why not tweak it a bit for salmon. Typically bold flavors go well with fatty fish like salmon, and this was no exception. The salmon had a nice flavorful spice crust.

  • 1 salmon filet

For the rub: Mix well together

  • 1 1/2 tbs crushed black peppercorn
  • 1  1/2 tbs ground coriander seeds
  • 2 tbs brown sugar
  • dash of salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground mustard

Rub both sides of the salmon with the seasoning mix. Place in an oven dish. Bake in 400 degree oven for about 15 minutes depending on the thickness of the fish.

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No-Bake Chocolate Peanut Butter Cookies

18 Jul

My husband was craving for a cookies. His favorite desserts always have peanut butter and/or chocolate.  I did not want to spend  a lot of time baking a big batch of cookies and heating up the house. So the “wonderful wife” that          I am 😉  I made a batch of non-bake cookies. These healthy cookies are gluten and dairy free, plus no cholesterol.

  • 1/4 cup peanut butter
  • 1 ripe banana, mashed
  • 1/3 cup dark chocolate chips
  • 1 tsp pure vanilla
  • 2 tbs honey
  • 1 cup oats
  • 1/2 cup slivered almonds

Place the peanut butter, banana, honey, and vanilla in a pan on a stove. Cook over medium high heat until smooth and well mixed 2-3 minutes. Remove from heat. Stir in the rest of the ingredients, mix well. Drop large teaspoonfuls of dough onto parchment paper lined cookie sheet. Place the cookie sheet in the fridge for an hour. Store in the fridge.

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Spicy Watermelon Salad

15 Jul

Nothing beats cold, crisp watermelon on a hot humid day in Florida heat. This spicy-sweet combo of watermelon and sriracha chili sauce is a perfect side dish  on a hot day.

  • watermelon sliced or cubed
  • 1/2 cup of torn mint leaves
  • 2 cups of fresh arugula
  • 1/4 cup unsalted peanuts or almonds, chopped or sliced

Dressing: Mix together

  • 3/4 tsp sriracha sauce
  • 2 tsp sugar disolved in 2 tsp of warm water
  • 1 glove of garlic, pressed
  • 1 tsp fresh grated ginger
  • juice of 1 lemon
  • 2 tbs extra virgin olive oil

Toss the arugula in the dressing, season with salt, and toss again. Place arugula in middle of individual plates. Top with watermelon, mint and nuts.

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Smoked Salmon Pinwheels

2 Jul

Dinner guest were coming  and my fridge is pretty empty. I bought only things for the dinner. When I was at store, I completely forgot appetizers. In my search of the sparse fridge and freezer I found these ingredients. I might have been scraping bottom of the barrel for this idea, but no one ever knew. These delicious pinwheels were a hit. I already have request to make them again. I think that these wraps would also be a good lunch option.

  • 4 oz pack of smoked salmon
  • 1 tortilla or flat bread wrap
  • spinach leaves
  • 1/2 container of fat free cream cheese spread
  • 1/2 tsp lemon zest and few drops of juice

Mix the cheese and lemon zest and juice together. Spread half of the cheese mix on the wrap. Top with spinach leaves, salmon and rest of the cheese. Roll up the wrap tightly. I used bamboo mat for sushi rolls. Wrap in plastic wrap. Refrigerate couple hours or until ready to serve. Slice the roll up crosswise even size pieces.

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