Lemon Butter Salmon

by Kara on May 19, 2013

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I got a call from my mom last week. She said, “Why isn’t your salmon recipe on the blog?” Umm…all I could say was that I’ve been busy! Called to blogging repentance by my momma :)

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I found this on Pinterest and thought it looked so easy that I decided to make it for our friends. They have children ages 4-8 and they all ate it up…my girls included! I served it over brown rice, with a green salad, and these dinner rolls. Such a great dinner!IMG_8414

Lemon Butter Salmon
 
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Author:
Serves: 6-8

Ingredients
  • 3 lemons, sliced
  • ½ cup butter, sliced into half Tablespoon pats
  • 6 fillets of salmon
  • Salt
  • Freshly ground pepper

Instructions
  1. Preheat oven to 350 degrees. On a rimmed baking sheet, line heavy duty tin foil with enough overlapping to make a pouch. Lay lemon slices down, the top with salmon. Place pats of butter on top, then season with salt and pepper. Lift foil up and fold tightly to make a nice little cooking bag. Bake for 25 minutes, or until cooked to your liking. Enjoy!

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Teedo’s Famous Salsa

by Kara on April 23, 2013

This salsa recipe comes to you from the talented & adorable Jenny Flake of Picky Palate. Her cookbook, The Picky Palate Cookbook, is totally on my wish list! This recipe is her dad (who she calls Teedo)’s famous salsa and I can see why…I’ve made it twice now and it is awesomely unique. The secret of the consistency is the avocados. Mmm!

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Julie over at Table for Two shared this recipe before Super Bowl Sunday, which was the first time I made this. It was a total hit, everyone just stood around the bowl and ate the salsa. If you’re a spicy fan (not me) you could add a jalapeño to give it a kick, but I adore this salsa as is. Talk about easy & delicious…enjoy!

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Teedo’s Famous Salsa
 
Prep time

Total time

 

Author:
Serves: 10-12

Ingredients
  • 1 14.5 ounce can fire-roasted tomatoes
  • 1 10 ounce can diced tomatoes with green chilies
  • 2 avocados, pitted, peeled, and mashed
  • 1½ cups chopped fresh cilantro
  • 1 clove garlic, minced
  • ½ lime, juiced
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper

Instructions
  1. Add all ingredients to a food processor bowl and pulse until desired consistency is reached.
  2. If you have any left after serving, store it in an airtight container in the refrigerator where it will keep for up to two weeks.

 

 

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Chicken Salad Endive Cups

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Green Chile & Cheese Canapés

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Giant Chocolate Chip Cookies

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Grilled Salmon Salad with Balsamic Glaze

January 29, 2013

I threw this salad together for lunch last week and posted it on Instagram & facebook. It got quite the reaction & people have been asking for the recipe, so here it is! Easy & delicious…just the way I like it.   I eat stuff like this so that I can have more cookies later :) Grilled [...]

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Pineapple Bacon Fried Quinoa

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I got a new wok for Christmas! Thanks Nana & Bobba :) To break it in, I made up a new recipe. It is SO GOOD! Instead of fried rice, it’s fried quinoa! I also got a new lens for Christmas, a nifty fifty! I feel like a bonafide food blogger & and am loving [...]

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