Pineapple Express

It has been SO hot down in the desert lately that I only want things for dinner that are light and refreshing. I don't even know where spring went, it seems like it was winter and then summer. No transition at all. This Pan-Seared Salmon with Pineapple Jalapeno-Relish seemed like it would be filling enough for dinner and light enough that I would actually want to eat it.

I was able to find a really nice ripe pineapple at the store and after making the relish I had enough left over for snacks during the week. I love when I can use ingredients more than once! I also brushed some of the spice rub on the corn with some "I can't believe it's not butter" spray and roasted them. Try out this recipe for fresh, flavorful summer dinner!

Sweet and Spicy

I was so excited to have my sis over for dinner last night! I made one of Brian's favorite dishes: Chili-Garlic Glazed Salmon. My sis was far away in Boston for 5 years and I missed her so much while she was gone. I am thankful that I can see her often now and on a whim she can come over for dinner! This is a great recipe that you can make on the fly because most of the ingredients you can just keep in you pantry and pick up some salmon on the way home. It is the perfect combination of spicy and sweet to compliment the salmon.

I also made some Cucumber Salad that makes a perfect compliment to the asian influence in the main dish. I love the cool, refreshing taste of the cucumbers and rice vinegar. Best of all...it is so quick and easy!!

Cucumber Salad

2 large English Cucumbers sliced very thin

1/4 cup Rice Vinegar

1 tablespoon sugar

2 tablespoon black sesame seeds

1/4 teaspoon fresh pepper

Combine all and serve! You can also add dill and thinly sliced Red Onion to change it up a bit.

Dinner Party Time!

Friday night, our friends Brooke and Alan came over for dinner! Brooke and I have known each other since elementary school and I am so lucky that her boyfriend, Alan, got a job here in the desert so Brooke and I have been able to reconnect. There is no one better to reminisce with about High School with or laugh about funny things we hear about High School peops than Brooke! We talk about other things also of course, but one thing is for sure...it is always a good time with lots of laughing!

Lately, I have been obsessed with my new cookbook from Ina Garten (you may have noticed from my recent posts this week) and I was so excited to see this Salmon recipe.
I really like simple, fresh flavors so this seemed perfect!

As usual, I was coming home from work to prepare for this so I had to chose something that I could make quickly and still enjoy my company. I also wanted to make a roasted vegetable platter, but it is so time consuming washing and chopping all the vegetables. I decided to wash and chop everything the night before and store them in Tupperware so I was ready to go with that when I got home. My plan worked out perfectly; I was very calm and able to have a great time with my guests...the ultimate goal of a dinner party!

In five minutes I already had all the vegetables on the cookie sheets seasoned with salt, pepper, olive oil, crushed garlic and tarragon ready to go in the 375 degree oven for 20 minutes

These Roasted Tomatoes with Pesto were amazing...and amazingly easy! Even though 2 out of the 4 of us claim to dislike tomatoes, everyone loved them!

Roasted Tomatoes with Pesto
2-2.5 lb Red Tomatoes big enough for roasting (I used Roma)
2 teaspoons dried oregano
3 Tablespoons Olive Oil
Salt and Pepper
1/2 cup Store Bought Pesto
1/2 cup Freshly grated Parmesan Cheese

Preheat oven to 425 degrees. Wash and slice tomatoes. Gently squeeze out the "guts". Lightly drizzle with Olive Oil and place in glass roasting dish face up. Season with Salt and Pepper. Place in oven for 10 minutes.
Remove from oven and spread tomatoes with pesto. Sprinkle with Parmesan cheese. Return to oven for 7-10 minutes or until cheese has become bubbly and slightly browned.
May serve hot, warm or at room temperature. Enjoy!

Brookie and me

My bread basket I put together with some fresh breads from Trader Joe's

Ta Da! Roasted Vegetable Platter! Something for everyone here...

Roasted Salmon (and Chicken) with Green Herbs
2-2.5 lbs Salmon
1/2 cup Minced Fresh Parsley
1/2 cup Minced Fresh Dill
1/2 cup Minced Fresh Scallions (white and green parts)
2 Tablespoons fresh lemon juice
1/4 cup Olive Oil
1/4 cup dry white wine
Salt and Pepper

Preheat Oven to 425 degrees. Place salmon in glass roasting dish and season well with salt and pepper. Whisk oil and lemon juice in a small bowl and drizzle evenly over salmon.
Let rest at room temperature for 15 minutes.
Meanwhile, combine herbs in a small bowl. Coat salmon with herbs liberally and spread on sides and bottom as well. Pour the wine around the fish filet.
Place salmon in oven for 15 minutes till just still pink inside. Remove from oven and cover tightly with foil for 10 minutes to finish the cooking and rest. Serve.

Guests at the dinner table

Brooke's beautiful dessert she brought from her Club. Red Velvet Cake with Pomegranate Seeds and Toasted Almond Slivers. Also, the Syrah they brought was so smooth and yummy! I don't even like wine and I loved it!!

Thank you Brookie and Alan for coming and having so much fun with Bri and I! We had the best time and can't wait to do it again!

Change of Plans!

Wednesday night I ran home from work all ready to make Brian and I these Korean Beef Lettuce Wraps that we both like, but when I got home I realized he had left me a message saying he wouldn't be home till late. Lettuce wraps do not keep well AND the steak needed to be put on the BBQ and I don't know how to turn it on. =(

After preparing the marinade for the beef, I decided to switch gears and make the meal I had planned for the next night: Mustard Crusted Salmon, Tomato-Dill Cous Cous and Sauteed Green Beans! I put the beef to marinate in the refrigerator till the next day.



Mustard Crusted Salmon
2 large Salmon Fillets or 4 small ones
1/2 cup Reduced Fat Sour Cream
2 Tablespoons Dijon Mustard
1 teaspoon Lemon juice
pinch of salt and pepper

Preheat Broiler. Combine Sour Cream, Mustard and Lemon Juice in a bowl. Place Salmon on baking sheet with cooking spray and sprinkle with salt and pepper. Top each piece evenly with Mustard Mixture. Broil till Salmon is nicely cooked, 5-10 minutes depending on thickness of fillets. Serve.


Tomato-Dill Cous Cous
1 cup Cous Cous
1 teaspoon olive oil
1 cup Chicken Broth (preferably the fat free kind)
1 cup cherry or grape tomatoes quartered
2 tablespoons fresh dill
1/4 cup minced Red Onion

In a small pot heat olive oil and add cous cous. Saute for a minute or so just to brown the cous cous a bit, then add broth. Bring to a boil, cover and turn off heat. Let sit 5 minutes. Fluff with a fork and gently stir in the tomatoes, red onion and dill. Serve!

My green beans sizzling away...I love the sound they make as they cook!

Finished product! I love the way the sour cream makes the fish stay so moist! SO easy and I usually have most of the ingredients on hand.

Warming Our Souls

We came down to the desert this morning early and usually as we drive it gets warmer and warmer, but today it got colder and colder. It was only a high of 50, which is freezing for us out here in typically sunny California. What better to make for dinner, but something that warms your soul, but also tastes fresh and light? The answer:


My Famous Velvet Corn Soup

1/3 cup Minced Water Chestnuts
4 Cups Chicken Stock
2 14.5 ounce cans Cream-Style Corn
1/2 tsp Salt, plus more to taste
1/4 tsp. Sugar
2 Tbsp. Cornstarch
4 egg Whites
1/4 cup Frozen Peas
1 scallion

In a large pot bring the chicken stock to a boil. Add the cream style corn, salt and sugar; stir till mixed. Return to boil.

Dissolve the cornstarch into 1/4 cup cold water in a small bowl.

Beat the egg whites until foamy.

Add the water chestnuts to the stock and stir in the cornstarch mixture. Stir until soup thickens, about 10-20 seconds. Stirring constantly (and still boiling), drizzle the egg whites into the soup until the egg whites turn to white strands.

Add the peas and stir. Add more salt if you want. Garnish with scallions and serve!

Velvet Corn Soup


Finished dinner on my mom's cute palm tree plates perfect for the desert! I also made Chili-Garlic Glazed Salmon which is one of Brian's favorites. You need to be CAREFUL with the amount of the chilies you use. I have found the perfect amount is about half of what they say and I bump up the jelly 1 more tablespoon.

I accompanied the salmon with some coconut rice and sauteed brocollini.

What is your favorite dish to make on a cold night?