Salmon with Avocado Salsa Recipe

So I don’t do many recipe posts because, duh, I don’t cook. I am lucky enough to have a talented hubs in the kitchen who likes to cook so I don’t have too. I can make a few things here and there but I am no chef. I do miss baking…I could go for some cupcakes. Then I wonder why I am not losing weight like I would like too. See how quickly things go off the track.

Back to my intended topic – food. Specifically a recent dinner. I have been craving salmon for a little while now. That idea has been shot down several times due to the fact that when my husband first got here we bought salmon at the local grocery, cooked it up and my husband found a bone in his. Well in our house that is the best way to get on the banned food list. Certain foods have bones, mostly ones that I eat do not. Gross. So he has said no salmon, no way. Granted it is very fresh, mostly butchered while you wait but the bones are not something we can deal with. Imagine my happiness when we stumbled upon boneless and skinless salmon over the weekend! It is the small things in life, really. 

Well before our shopping adventures, I was skimming Pinterest to see if I could find anything new, exciting, easy, and not one of our go-to recipes. Well this recipe for an avocado salsa salmon popped up. Sold. I love avocado and they are so cheap here that you cannot beat stocking up. I made some modifications to the recipe (which is super simple) and it was a huge hit. Takes about 4 minutes to whip this ‘salsa’ up, so I was already a fan before my husband had the ingredients chopped up. Add this to your menu. No, really. This week. Let me know how you liked it.

Ingredients:

2 ripe avocados

1 small lime

1 clove garlic (or garlic powder)

1 small tomato diced

1 tsp. onion powder

S & P to taste.

Hubs sliced the avocado so it would be a little more hearty than just mushing it and having a faux guacamole. Chop or mince the garlic clove then add all the ingredients to the avocado slices and mixed to break up the slices slightly. After it is mixed, squeeze the lime to add just the juice. Mix it up well and chill it.  Serve it on top of your salmon or just on the side, like me, and you’ve got a winner, winner, no more boring salmon dinner. 

Sweetness Overload: Nutella Hot Chocolate

The obsession is real. Very real. Now Nutella is in a liquid form that is guaranteed to make me sick because I will be gluttonous and drink it until I am sick. However, it is absolutely worth it. Go ahead and judge me, I'll wait.

So I blogged about this the other night and I know some of you have been waiting, so here she is: Nutella Hot Chocolate. Yep, yes, uh-huh ...taste just as fantastic as you are imaging. Whether it is a TV night, fire pit night, or just a sweet treat it will definitely hit the spot and cure any sweet tooth you may have.

Here is what you need to make this sweet nectar.
3-4 cups of Milk (depends on who all you are sharing with, or not)
1/2 cup of ghirardelli milk chocolate morsels, *perhaps more if you need to do quality control as you wait for the milk to warm up
1 tablespoon of Vanilla extract
2 heaping tablespoons of Nutella
Whip cream

--Heat up your milk, not to a boil as you do not want it to burn
--Wisk in the chocolate morsels in two parts so you can ensure they do not burn to the bottom      of the pan
--Add the Vanilla Extract while whisking
--Turn the heat to low & add one tablespoon of the Nutella, whisk to mix
--Add the final tablespoon of Nutella and make sure to keep whisking

Once the chocolate concoction is all smooth and melted together, pour yourself a cup of sugar hot chocolate, top it with some whip cream and enjoy!

Jazzy Noodle-Roni : Comfort food

Sometime you just need some comfort food. Sometimes you just don't have a lot in the fridge or pantry but the last thing you wanna do is put a bra on and haul your butt to Publix to get something to make a meal. So I present to you - Jazzy Noodle-Roni! Ohhhh....ahhhhh!

What you will need for this throw together meal that will please almost any crowd:

1 box of pasta - I used spiral because that was what I had available but any type would work!

1 jar of spaghetti sauce

1 pound of ground beef or turkey

8 slices of kraft cheese slices

Shredded Mozzarella

-Preheat your own to 325

-Boil water for your pasta, once it reaches a boil throw your noodles in and cook to al dente. 

-While your pasta is cooking, begin to brown the ground beef and season as you like. I used garlic and some Italian seasoning

-Once your pasta is cooked and strained, put back into original pan and add half the jar of spaghetti sauce and mix, adding ground beef once cooked. Mix well till evenly coated.

-Place half of noodle mixture into a 9x13 pan then place the slices of cheese on top of the noodles.

-Spread remaining noodle mixture over the top of the cheese slices as another layer.

-Pour remaining sauce over the top and spread with a spoon.

-Add as much (or as little) cheese as you'd like to the top. I was feeling like a fatty so I definitely used about 3/4 of the bag. 

-Bake for about 15-20 minutes or until the cheese on top is melted to a golden color.

Serve it up on a fun Chevron Plate, yes that is a paper plate cause that is totally how I roll, and you have a winner winner easy cook dinner with plenty of leftovers for lunch the next day.