Crispy Bourbon Glazed Salmon

I am always looking for new and exciting ways to eat fish.
It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you.
I really don’t discriminate when it comes to seafood. Okay, well I have a hard time actually eating the tentacles when it comes to calamari, but a good bit of breading always helps. When it comes to salmon, I love it two ways: grilled and broiled. When broiled, it develops a crispy, crunchy crust that I absolutely adore. You just can’t beat it!
It’s my go-to way for preparing salmon. Especially because I am afraid of the grill. Perhaps this summer I will set a goal to get more comfortable with the grill? Girl meets grill. Then grill will meet bacon.
When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. But I loved the sound of bourbon glazed salmon and was dead set on creating my own glaze this past weekend.
I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on it’s own, stating that he “doesn’t eat bourbon” absolutely loved the salmon. And I think that the glaze will be delicious on chicken and shrimp and maybe even… dare I say it? Vegetables.


  • 1 pound fresh salmon
  • 1 tablespoon coarse sea salt
  • 1/2 tablespoon black pepper
  • 3/4 cup bourbon
  • 2/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground mustard


  1. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
  2. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.

You can find complete recipes of this Crispy Bourbon Glazed Salmon in


Chicken Fajita Quesadillas

Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.
Ah Tex-Mex! I love Tex-Mex flavors.
Especially when it’s in the form of a quesadilla. There’s this restaurant right next to where I work and whenever we go there for lunch I always order quesadillas. I just think you can’t go wrong with quesadillas. It’s like a sandwich but better. But I also love to make quesadillas at home sometimes on weekends, because they’re so easy to make and hubs simply loves loves quesadillas. Actually he loves anything that’s between two pieces of tortillas or bread. He’s a simple man to please.
I, for one, love anything with melted cheese on it. I don’t care what, just put some cheese on it and melt it and I will eat it.
But these quesadillas are like this. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese, place these yummies in between a couple tortillas and you’ve got L.O.V.E. It’s as simple as that, my friends, my webbie peeps.
Can I just say that we inhaled these quesadillas! Hubs could barely wait for me to finish the pictures, because he was trying his hardest with his Vulcan mind meld to will me to feed him. Well you can’t blame the guy. When he’s hungry, he’s hungry. And when it’s something he loves, well you better stay out of his way. Nothing goes between him and his quesadillas! Well maybe except the dog, but that’s a story for another time.


  • 2 tbsp olive oil
  • 2 tbsp fajita mix
  • 3 chicken breasts, boneless and skinless
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 onions
  • 1 cup Tex Mex cheese (or cheddar cheese)
  • salsa
  • sour cream
  • 8 tortillas
  • 2 tbsp butter


  1. Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
  2. Add a tbsp of the fajita mix to the chicken breast and mix well.
  3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.

You can find complete recipes of this Chicken Fajita Quesadillas in


Chunky Monkey Quinoa Breakfast Cookies

Posting a cookie recipe on the day that you’re starting a 3-day juice cleanse probably isn’t the best idea.
Here I am, sipping on green juice, practically drooling on my keyboard. I want to devour my screen! Seriously, all I want to be eating are these Chunky Monkey Quinoa Breakfast Cookies, and instead I’m drinking vegetables and won’t be having another bite of solid food for three days…wah!
BUT I couldn’t resist sharing these. I made them on Friday and they were gone by Saturday, so that was a sign that you needed them as soon as possible.
We’re big fans of breakfast cookies around here, aren’t we? There’s been a total of four different flavors so far – Toasted Coconut Quinoa Breakfast Cookies, Zucchini Bread Quinoa Breakfast Cookies (one of my faves!!), Carrot Cake Quinoa Breakfast Cookies and Pumpkin Pie Quinoa Breakfast Cookies – and honestly, I think these new ones might be my favorite.
The goodies inside this version are just too hard to resist.
First there’s chocolate. We haven’t had chocolate in our cookies yet, and let’s be honest…chocolate just makes everything better.
Second, there’s peanut butter + banana, which if you know me, is pretty much my absolute favorite combo.
Third, there’s chopped dates which again…obsessed.
And fourth, well….they’re cookies. for breakfast. I just can’t even.


  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • ½ cup peanut butter (or nut/seed butter of choice)
  • ¼ cup pure maple syrup
  • 1 medium banana, mashed (+ slices for topping, optional)
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips
  • ¼ cup chopped walnuts
  • 2 medjool dates, pitted and chopped
  • 1 tablespoon chia seeds


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.

You can find complete recipes of this Chunky Monkey Quinoa Breakfast Cookies in


Low Carb BLT Wraps

Enjoy the flavors of a BLT sans bun with our lettuce wrap version which encases savory bacon in a refreshing blanket of lettuce and tomatoes. A smear of lemon aioli escalates lettuce wraps to another level. Serve with a hardboiled egg for more calories and protein.


  • 4 slices (40 grams) uncooked center-cut bacon (certified gluten-free if necessary)
  • 1/2 medium (30 grams) lemon
  • 1/4 cup (60 grams) reduced-fat mayonnaise (certified gluten-free if necessary)
  • 4 large basil leaves, finely chopped
  • 4 large Bibb lettuce leaves
  • 2 medium (180 grams) Roma tomatoes, thinly sliced
  • 2 large (50 grams each) hardboiled eggs, peeled and sliced
  • 1/8 teaspoon coarsely ground black pepper


  1. Cook bacon until desired doneness. Set aside on paper towels so excess fat can drain.
  2. Grate 1/4 teaspoon zest from the lemon into a small bowl. Squeeze about 1 teaspoon lemon juice in bowl. Stir in mayonnaise and basil.

You can find complete recipes of this Low Carb BLT Wraps in


21 Day Fix Buffalo Chicken Bites

Since starting the 21 day fix I haven’t been too adventurous with trying recipes. I did however find a recipe for Boneless Buffalo Wings that was amazing here!!!! It’s the perfect “cheat” meal and when I say cheat I mean you feel like you are cheating. I have made delicious baked chicken wings before and I was happy to find a great recipe for buffalo bites. These would be great with out the buffalo sauce for anyone who would prefer regular chicken nuggets too!


  • 2 small boneless skinless chicken breasts, cut into bite size pieces
  • poultry seasoning
  • 1/2 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 egg

For the Sauce

  • 2 tbsp butter
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper


  1. Preheat oven to 400
  2. Melt butter and set aside to cool
  3. In a small bowl whisk the egg. In a second bowl mix the flour, garlic powder, cayenne and salt.
  4. Season chicken pieces with poultry seasoning
  5. Dip each chicken piece into the egg to coat and then dredge in the flour mixture. Place on a baking sheet sprayed with cooking spray. I line my baking sheet with parchment paper too.
  6. Spray chicken with cooking spray to brown it while it bakes. Place in oven for 10-15 minutes then flip and cook the other side for 10-15 minutes, or until golden brown.

You can find complete recipes of this 21 Day Fix Buffalo Chicken Bites in



Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect!
Remember the movie “Mermaids?” The mom only had one cookbook and it was for finger foods, so that’s all she knew how to cook – everything was on a stick! I could totally live my life eating like that. Finger foods, dips, appetizers, yeah those are my loves.
Unfortunately, those types of foods are generally not that good for you. They usually taste amazing, but they aren’t amazing for your waistline. Unless, that is, you’re indulging in this amazing Skinny Southwest Chicken Dip. It’s definitely doesn’t taste healthy, but it really is!


  • 1½ cups Plain Greek Yogurt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups shredded or diced boneless, skinless chicken breast
  • 2 Roma tomatoes, diced
  • 1 bunch green onions, chopped
  • 6 mini sweet peppers or one large orange, red or yellow pepper, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • Salt to taste


  1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  2. Mix chicken, veggies, and beans in a large bowl.
  3. Add yogurt mixture and combine well to coat.

You can find complete recipes of this SKINNY SOUTHWEST CHICKEN DIP in


Light Asparagus, Chicken & Quinoa Bake

Light Asparagus, Chicken & Quinoa Bake is filled with leeks, bacon, asparagus and extra sharp white cheddar for a flavor packed dinner that is so good, you won’t believe it is lightened up! By making your own sauce and using lean chicken and the protein packed super food, quinoa, you get a hearty meal heavy on nutrients and light on fat.
This meal makes a great make-ahead dinner option. Mix it up, toss it in the refrigerator and throw it in the oven when you are ready for your meal. Whether you are bringing a meal to a friend or prepping dinner for your spouse when you have to work late, this dinner makes a complete meal everyone will love.
Another reason I love this casserole so much, is that you can easily change it up by swapping out a few ingredients. Instead of asparagus, try out some broccoli or spinach and give goat cheese or Gruyere a try for a little variety. I promise you, that after you make this once, you will want to make it again and again!


  • 1 c. chicken broth
  • 2 c. milk
  • ½ c. Masa corn flour (you can substitute all-purpose flour)
  • 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
  • ¾ c. uncooked quinoa
  • ½ lb. chicken, cut in small strips
  • ½ c. cooked bacon, crumbled
  • ½ c. leeks, chopped
  • 1½ c. asparagus, cut in 2″ pieces
  • ⅔ c. extra sharp white cheddar, shredded


  1. Preheat your oven to 375°.
  2. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.

You can find complete recipes of this Light Asparagus, Chicken & Quinoa Bake in


Roasted Carrots with Gremolata

Roasted Carrots with Gremolata is one of my personal favorite side dishes. It’s perfect for the holidays or anytime: Carrots and shallots roasted until the edges are a crispy brown and then sprinkled with a zesty gremolata…yum!
When roasting vegetables I always cover my rimmed cookie sheet with unbleached parchment paper. It protects your pan, vegetables don’t stick to it like they do to foil, and parchment makes it really easy to lift the veggies from pan to bowl.

For Gremolata:

  • ½ cup finely chopped flat leaf parsley
  • Zest of one lemon, finely chopped
  • 2 small cloves garlic, minced

For Carrots:

  • 2 lbs carrots, peeled and cut into 2-3″ segments
  • 10 small shallots, peeled and cut in half
  • 1 T fresh thyme leaves
  • Extra virgin olive oil
  • sea salt
  • freshly ground black pepper


  1. Position oven rack in the center of oven and preheat to 425 degrees.
  2. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside.
  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle with sea salt and pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned (like me!) Remove from oven and toss with prepared gremolata. Serve and listen to your friends and family rave…

You can find complete recipes of this Roasted Carrots with Gremolata in



Looking for the easiest chicken taco recipe? This easiest ever 3-Ingredient Slow Cooker Taco Chicken is it! Three ingredients, your crock pot, and 10 minutes are all you need. Now grab those tortillas and enjoy!
I’ve created a Facebook group to help us keep in touch and share healthy eating ideas! Join us here for new recipe ideas, healthy eating tips, and ideas for saving time while having fun in the kitchen!
If you need ideas for using up your leftover slow cooker taco chicken, you’ll want to try this healthy, so easy recipe and this easy take on Mexican comfort food!
Any day now I will be mom to a 5-year-old, a 2-year-old, and a newborn. Which is completely exciting and also somewhat terrifying at the same time. I’m telling myself that planning ahead and simplifying things at home will make all the difference between feeling overwhelmed versus relaxed in parenting my three little ones.
I know I’ll be anxious to get back into the kitchen soon after baby girl arrives, but I also know that cooking dinner while taking care of two kids and a newborn is going to be a challenge. Which is why lately my focus has been on developing simple, easy recipes like this 3-Ingredient Slow Cooker Taco Chicken.


  • 2 lbs. boneless skinless chicken breasts (about 4 breast halves)
  • 1 tsp. medium-hot taco seasoning or 1 tbsp. mild taco seasoning (adjust to your desired spiciness – this is for mildly spicy)
  • 1 cup mild salsa
  • for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.


  1. Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
  2. Cook on low for 3-4 hours, or on high for 2 hours, until chicken is cooked through. Remove chicken to a plate to cool slightly, along with any salsa that is on top of the chicken. Shred with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.

You can find complete recipes of this 3-INGREDIENT SLOW COOKER TACO CHICKEN in


Garlic Herb Roasted Salmon

My pre-schooler little G has been doing very well at school and after school programs, and I can’t be prouder and happier. I want to think that it’s all the salmon that I have been feeding him. Well, we all know that salmon is loaded with omega-3 and an excellent source for a child’s cognitive development.
I am just happy that little G loves salmon. In fact, he would ask for salmon as his dinner whenever he has a craving for fish. A few days ago, he asked me to serve salmon with his favorite garlic noodles, and here it is the garlic herb roasted salmon I made for him.
This recipe is literally what it says: garlic, herb (I used Italian parsley), and salmon roasted in an oven. It’s a great Fall/Winter recipe and definitely one of the easiest salmon recipes I have attempted. So easy, completely fuss-free, and I didn’t even have to marinate.
When you have pretty fresh salmon, you don’t need a lot of seasonings or ingredients. Let the natural flavors of salmon shines. A little butter, herb, salt, black pepper, and lemon juice are all you need. Dinner is done in about 20 minutes, and hurray to more brain power for the little ones!


  • 12 oz salmon fillet, cut into two pieces
  • 2 tablespoon melted butter
  • 3 cloves garlic, finely minced
  • 1 tablespoon chopped fresh Italian parsley leaves
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper, optional
  • 1 teaspoon lemon juice
  • 3 dashes ground black pepper
  • Lemon wedges


  1. Preheat oven to 400F.
  2. Combine the melted butter, garlic, parsley, salt, cayenne pepper (if using), lemon juice and black pepper together. Stir to combine well.
  3. Arrange the salmon on a baking sheet lined with parchment paper.
  4. Spoon the garlic herb mixture onto the salmon, coat well on the top and sides of the salmon.
  5. Bake for 12 minutes. Dish out and serve immediately with lemon wedges.

You can find complete recipes of this Garlic Herb Roasted Salmon in