Honey Ginger Salmon

I am back from the dead!! It has been so long since I blogged, partially because my laptop was in the computer hospital (aka with a friend who was cleaning it up to make it run faster). I am so far behind in blogging but I will catch up soon, I hope! I am holding onto all sorts of delicious recipes and that’s kinda unfair. =P


I have no idea how long ago I made this honey ginger salmon by Chaos in the Kitchen and I don’t remember much about it except it was tasty! The flavour mixture is a great combination and it helps to have them cook in it, so they can retain some of those juices. Let me know what you think!


Honey Ginger Salmon

serves 2

-1/3 cup honey
-1tbsp lemon juice (1/2 lemon)
-1tbsp water
-1tsp fresh ginger, grated or minced
-1 clove garlic, grated or minced
-8oz salmon

-Preheat the oven to 325F.
-Combine honey, lemon juice, water, ginger, and garlic and pour it into a baking dish.
-Place the salmon, skin side up, in the baking dish and refrigerate for 20 minutes.
-Turn the fish over, sprinkle with salt and bake for 7 minutes.
-Take the fish out of the oven and preheat your broiler. Meanwhile, brush the fish with honey mixture from baking dish, then broil until the fillets are browned and flake easily, about 7 minutes, depending on the thickness.


Roasted Garlic Chicken Pesto Pizza

I’m back and ready to blog! I went on quite a long hiatus as you can tell, but I am back and want to continue documenting the dishes I create, as it is pretty fun and interesting to look back on. I just hope I can match all the dishes to the pictures I’ve taken over the past several months, and I will do the best I can.

Today I am writing about the roasted garlic chicken pesto pizza from Sugar Cooking. It was truly so delicious – and so easy to make! My husband helped a lot with this dish, as he cooked the chicken and roasted the garlic because I was late getting home from work that night, and it was a success! It ended up being very oily because I used the entire small jar of garlic which was probably about double what the recipe calls for. But who doesn’t love pesto?? The roasted garlic, however, got a little drowned out because of the excess pesto, but it was still delicious. Unfortunately, I didn’t venture out and make my own pizza crust, but I used whole wheat dough from Trader Joe’s. Inexpensive, easy, and delicious!


Roasted Garlic Chicken Pesto Pizza

serves 3-4

-1 pizza dough
-1/2cu prepared pesto
-1 bulb of garlic
-1 boneless, skinless chicken breast, cooked and shredded or cubed
-Mozzarella cheese
-Parmesan cheese

-To roast the garlic, peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut a little off the top of the bulb, exposing the individual cloves of garlic. Set on a piece of foil, drizzle with some olive oil, and cover with the foil. Bake on a baking sheet at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
-Spread roasted garlic over pizza dough, then spread over the pesto.
-Arrange the sliced or shredded chicken evenly over the pizza.
-Sprinkle with mozzarella and top with parmesan.
-Bake on preheated pizza stone for 8 – 12 minutes.

Random Cooking Adventures

Sometimes, you don’t follow a recipe and make some delicious random things instead! What are some things you have whipped up lately?

I made this pepper-friendly stir fry awhile ago. So delicious and colourful!


I also made these Costco ravioli with a quick white cream sauce. Yum!


Slow Cooker Taco Chili

Whenever someone is in need of a meal, I jump to contribute! It gives me a reason to scour through the hundreds of recipes I have saved, allows me to share food with others, and perhaps most importantly, help someone in need! A friend of ours’s mother was ill and our friend and spouse were spending every waking moment caring for her, thus a meal sign up went around and I signed up to bring this slow cooker taco chili from Shugary Sweets. It. was. so. good.


What can I really say about it? It was yummy like chili. It was yummy like tacos. And it is all dumped in a slow cooker and ready when I get home from work! Pretty much, it doesn’t get much better than that. I loved making and using a homemade seasoning too. It is so easy and includes spices that I already have. One edit that I made was that I used taco sauce instead of salsa. I don’t like chunky tomatoes and while a friend turned me on to the task of blending salsa, I also didn’t feel like going to that energy either. 😉

In any case, I am so glad that I made extra of this! I was able to give our friends about 4 helpings worth, with 2 helpings leftover for my husband and I. YUM!!


Slow Cooker Taco Chili


-1lb ground turkey, cooked and drained
-1 can (15.25oz) sweet corn (don’t drain) (I ended up using a little bit of frozen corn, since I didn’t have any canned, and I’m not a huge corn fan anyway, and it worked out well)
-1 can (15oz) black beans (don’t drain)
-1 can (15oz) red kidney beans (don’t drain)
-15oz tomato sauce
-1cu salsa (I used a thick and chunky style)
-3tbsp taco seasoning
1 tsp kosher salt

-In a large slow cooker, combine cooked ground turkey, corn, beans, salsa, tomato sauce, salt and taco seasoning. Make sure to add the liquid from all your cans of corn and beans. Stir the ingredients to combine, then cover and cook on low for 6-8 hours.
-Serve hot with plain greek yogurt or sour cream, cheese, avocado and tortilla strips.

Salmon Burgers with Homemade Jojos

After our grilling plans fell through all week, my husband and I finally did tonight! This post basically mimics my last one, I just realized. We used the Costco salmon burgers again. They are just so delicious! I think they are going to be a household staple from now on.

We also paired them with asparagus, to use up what we had leftover from last week. I don’t know a lot about asparagus, but I’m really impressed and thankful they hadn’t gone bad yet!


Instead of making regular fries, I cut the potatoes into wedges to make JoJo’s! I did my usual seasoning, with cooking spray and garlic powder. They actually cooked way better than my fries usually do. Funny story, my husband had never heard of JoJo’s, and we got into a joking argument. After a quick Google search, I learned that the term JoJo’s originated in Ohio, and the name is common in the Pacific Northwest, but not New York.

Happy grilling!

Salmon Burgers with Homemade Fries

Last night’s dinner was super simple – and delicious! Recently, I had picked up a package of these Alaskan Salmon Burgers from Costco – 12 patties for about $15 (that’s $1.25/patty). Now, anyone that knows me, knows that I neverrrr buy premade burgers of any kind – I like to stuff my burgers full of veggies, spices, cheese, etc. But I just couldn’t pass this up. And who doesn’t like easy weeknight meals? They cook from frozen, about 6 minutes per side on the grill.


I found a lone potato in my cupboard and sliced it up for some fries. I keep my homemade fries pretty simple these days – a few spritzes of cooking spray and a dash of garlic salt. They take about 30+ minutes at 400 degrees.


Cookie Baking Extravaganza

Last weekend, my good friend Alysha and I got together to bake CHRISTMAS COOKIES! It was quite an extravaganza, as we made five different types of cookies. Honestly, I’d never really ventured past sugar cookies (or pre-made chocolate chip cookie dough), and maybe some peanut butter cookies years ago. In any case, it was quite a whirlwind, some mix ups and mishaps, but overall a lot of fun! Also, she made her queso, bean, and meat dip which was, per usual, amazing (you can bug her to write a guest post for it, if you’d like!).


First, we made these Double Chocolate Peppermint Cookies by A Pumpkin and a Princess. These were so fun to make and they taste amazing! I’d advise, however, to NOT lick your finger if you get some extra peppermint extract on you – it packs quite a punch!


Then, we made these fantastic Cookie Butter Cookies by Averie Cooks. Seriously, where has cookie butter been all my life? I don’t think I’d even heard of it before, but apparently they sell it at Trader Joe’s. I’m pretty sure I’ll be making these cookies (or variations of it) for the rest of my life. Keep in mind that these need to chill in the fridge before baking, so be sure to plan accordingly!


You can’t have a baking session without sugar cookies, so we also made these sugar cookies by Mrs. January. Sugar cookies are simple and fun, and a great way to use all of the cute cookie cutters! We had angels, stars, Christmas trees, holly branches, and even a rocking horse! At first, it didn’t seem like the recipe made that much, but it made at least 3-4 batches.

These Melting Moments by Big Oven are my friend’s tradition, and as she says, they are not much without the frosting. She said that she made them too big by accident, but they still turned out great – and tasted delicious! They also need to chill in the fridge for a few hours before baking, so make sure you factor that in when you’re preparing these.

The last recipe in the extravaganza is Christmas Shortbread Cookies by The Sweet {Tooth} Life. To be honest, we had a bit of difficulty with these – they didn’t want to stay together, the dough was very crumbly, so we ended up slicing them instead. After baking, they stayed hot for a really long time – but they were still delicious and got gobbled up!

Double Chocolate Peppermint Cookies

-1cu unsalted butter, softened
-1.5cu sugar
-2 eggs
-1tsp vanilla extract
-1tsp peppermint extract
-2cu all purpose flour
-2/3cu cocoa powder
-3/4tsp baking soda
-1/4tsp salt
-1.5cu chocolate chunks (we used a mix of various chocolate chips)
-1/2cu candy cane pieces (we used a bag of crushed peppermint pieces)

-Preheat oven to 350.
-Beat butter, sugar, eggs, vanilla and peppermint until light and fluffy.
-In a large bowl, stir together the flour, cocoa powder, baking soda, and salt. Then slowly add the flour mixture to the butter mixture, until well combined. Then stir in the chocolate chunks.
-Use cookie scoop to drop cookies onto ungreased baking sheet, and press the candy cane pieces on top.
-Bake 8 to 10 minutes, then let cool slightly, then transfer to a wire rack.

Cookie Butter Cookies

-1 large egg
-1cu creamy cookie butter
-3/4cu light or dark brown sugar, packed
-3/4cu plus 2tbsp all-purpose flour (or up to 1 cup flour as necessary, see directions below)
-2tsp cornstarch
-1.5tsp cinnamon
-1tsp baking soda
-pinch salt, optional and to taste

-Cream together the egg, cookie butter, brown sugar, and vanilla extract on medium-high speed in a stand mixer fitted with the paddle attachment or electric hand mixer, until it is light and fluffy (the original recipe says 4-5mins, but we found it did NOT take this long, but we did it anyway, since the recipe stated not to skip this)
-Scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons of flour, cornstarch, cinnamon, baking soda, salt, and then mix it on low, for about one minute (note: the dough should be soft and a little oily on the side, but should not be sticky or wet, and you can add up to 2 more tablespoons of flour if absolutely necessary).
-Using a cookie scoop, form heaping mounds onto a large plate, flatten them slightly, cover, and refrigerate for at least 3 hours, but up to 5 days (handy if you’d like to make ahead!)
-Preheat the oven to 350, line or spray a baking sheet, then transfer the dough from the plate to the cookie sheet, spacing a few inches apart.
-Bake for 8 minutes. Do not bake for more than 9 minutes total, and let cool.

The Best Sugar Cookies Ever

-2.5cu flour
-1tsp baking powder
-1/2tsp salt
-3/4cu unsalted butter, softened
-2 eggs
-1cup sugar
-1tsp vanilla

-Preheat oven to 400.
-Cream together the sugar and butter in a large bowl. Then add vanilla, eggs, baking powder, salt and flour; mix well.
-Roll out the dough on a floured surface until it is about 1/2 inch thick (I do mine a bit thinner, which personally, I like better), and cut out shapes with cookie cutters.
-Arrange the cookies, with some distance between them, on a greased cookie sheet.
-Bake 7-8 minutes. Let cool, then add all of the sprinkles or icing that you want (if you want to make homemade icing, please click on the original blog link for instructions!)

Melting Moments

For cookies-1cu butter, room temperature
-3/4cu cornstarch
-1/3cu powdered sugar
-1cu all purpose flour
For the icing
-1 3-oz package cream cheese, softened
-1cu powdered sugar
-1tsp vanilla extract
-red and/or green food coloring

-Beat the butter at low speed until creamy. Slowly add cornstarch and powdered sugar, then turn the speed to medium high and beat until fluffy. With a wooden spoon, stir in the flour. The dough should be quite soft.
-Cover and chill for 45 minutes to 1 hour. Or, prepare dough the day before, cover and refrigerate, remove from refrigerator 1 hour before shaping cookies.
-During this time, you can prepare the cream cheese icing (Blend cream cheese with powdered sugar until creamy and smooth. It may seem stiff, but will liquefy as you blend it. Then mix in vanilla and add a few drops of red or green food coloring. Mix well).
-Roll the dough into 24 1-inch balls. Place them just less than 2 inches apart on an ungreased cookie sheet. With your finger, press a slight indentation on the top of each cookie.
-Bake at 350 degrees for 10-12 minutes, until they feel firm but are not browned.
-Let them cool completely, then top each cookie with spoonful of icing.

Christmas Shortbread Cookies

-2.5cu flour
-1cu butter
-3/4cu sugar
-1/2tsp salt
-1tsp vanilla
-2tbsp red sugar sprinkles
-2tbsp green sugar sprinkles

-Preheat oven to 350, and then lightly grease a cookie sheet.
-Beat the butter and sugar until fluffy, stir in flour, salt and vanilla. Beat until combined, then add the sprinkles and stir.
-Roll dough out to 1/4-1/2 inch thickness and cut into uniform circles and place on cookie sheet (our dough was so crumbly that we just had to slice it into squares – which still worked out well!).
-Bake for 10-12 minutes, and let cool before serving.