When I think about a dinner that screams SUMMER! – for whatever reason, my go-to is fish with a fruit salsa. I don’t know about y’all, but I always am more interested in fish in the summer – I can mentally transport myself to the ocean and pretend that fish just got hauled in a few minutes beforehand. And as for fruit salsa, that’s kind of a no-brainer. Who doesn’t appreciate the sweet, juicy bounty of summer harvest fruits? As you can see from one of our first recipes from last summer, I have a template when making a dish like this. Salmon (my favorite fish of the easily-accessible-at-the-grocery-store varieties) + spicy flavoring on the salmon + cool, juicy, & sweet contrasting salsa. Hey – if it ain’t broke, why try to fix it?
Hot Salmon with Pineapple Salsa
- 2 salmon portions (~5-6oz each)
- 1 tbsp olive oil
- 1 tbsp hot sauce (we used Frank’s)
- 2 tsp apple cider vinegar
- 2 cloves garlic, minced
- 5 turns fresh ground black pepper
- 1 tsp paprika
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- Pinch of ancho chili powder
- 2 cups diced pineapple
- 1/2 medium onion, diced
- 1 bell pepper, diced
- 3 tbsp lime juice
- 3 turns fresh ground black pepper
- Pinch of salt
- Prepare the salsa. Combine all the ingredients in a medium bowl and stir to combine. Refrigerate until time to eat.
- Whisk together all of the ingredients under the salmon bullet, except the salmon itself.
- Preheat oven to 375 degrees.
- Place the salmon portions on a piece of foil large enough to fold around the salmon.
- Paint the hot sauce mixtures on all sides of the salmon.
- Close the foil around the fish, pinching the edges closed.
- Bake on a cookie sheet for ~15 minutes. [FDA recommends a safe minimum temperature of 145 degrees F.]
- Open the foil and turn oven to broil. Broil, which watching closely, for just a minute or two to crisp up the top.
- Serve salmon with salsa on top.
Dinner for two. There is a lot of salsa – we intended it to be a topping/side dish, but it’s plenty to serve with 4 or 6 portions of fish.
I love cucumbers, but I basically eat them the same two ways over and over. (See: Fresh Avocado & Cucumber Salad & Mama Z’s Cucumbers) I’ve had this cucumber recipe pinned for literally years, but have never made it. It’s been pinned more than 119,000 times! Apparently everyone likes a nice cucumber… I’m glad I finally tried them. These cucumbers are different from my go-tos, which makes it a nice change. I usually don’t think light and fresh cucumbers need something like oil topping them, but it works well here.
Citrus Chili Cucumbers
- 1 large cucumber, sliced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp salt
- 10 turns fresh ground black pepper
- Whisk together all of the ingredients minus the cucumbers themselves.
- Pour liquid over top of the cucumbers.
- Eat! Marvel at how easy it was to make this delicious snack.
Update 7/1/17: Soooo… turns out my memory was faulty. After talking with Jon and our other friend/my old roommate Terry, we think I mentally combined Mama Z’s recipe and Terry’s. Too lazy to change the title and the whole post, so we’ll just pretend – but give a quick shout to Terry and my muddled brain as well!
There are some recipes that are so simple, I feel like you can barely call them “recipes.” These cucumbers fit that bill. I have to share them though, because they’re so easy to make and delicious – I’d hate to hold out on the precisely 17 people who follow this blog and are probably desperately wondering how I like to eat my cucumbers 😂😂
My friend Jon taught me how to make these cucumbers years ago, and I’ve been addicted ever since. He learned this quick snack from his mother. I’m pretty sure I still make them they way I was taught… but it was awhile ago. Hopefully so, otherwise I guess I’ll have to change the title of this post🤞🏼🤞🏼 These cucumbers will just take you a minute or two to make and are perfect for lunches or a light snack. Even better, just adjust the proportions for as many cucumbers as you want!
Mama Z’s Cucumbers
(Recipe from my friend Jon’s mom!)
- Equal parts:
- Low sodium soy sauce
- Rice wine vinegar
- Sprinkle of crushed red pepper flakes
- Slice your cucumbers.
- Mix together equal parts of soy sauce & rice wine vinegar. [ie: 1 tbsp soy sauce + 1 tbsp rice wine vinegar; 1/4 cup soy sauce + 1/4 cup rice wine vinegar; etc]
- Combine the cucumbers with the liquid and place in a dish you can cover and refrigerate.
- Top with a few sprinkles of crushed red pepper flakes (as little or as much as you like in terms of spiciness).
- Marinate in the refrigerator for at least 20 minutes before snacking.
Not going to lie to y’all. I have no idea what kind of fish I used to make this dish. I was trying to eat through some of our freezer foods and pulled this out. It’s tilapia, maybe? So we’ll just suggest you use any white fish of your choosing. This was another of those recipes that I threw together out of the refrigerator (and freezer) ingredients and ended up pretty happy with. The cakes are just a bit crisp on the outside and nice and moist on the inside. The flavors work well together I think. I ended up topping mine with a little bit of hummus; Selim added a dash of hot sauce. If I’d had some, I would spread some tzatziki on top of mine – that would’ve been perfect!
Fish Cakes with Feta & Olives
- 10oz white fish
- 4oz feta, crumbled
- 10 kalamata olives, chopped
- 1 cup cracker crumbs
- 1/2 small onion, diced
- 2 eggs, lightly beaten
- 6-8 turns fresh ground black pepper
- Preheat oven to 400 degrees.
- Bring a pot of water to a boil. Slide the fish into the pot, lower heat, and cover. Allow fish to poach for 10 minutes.
- Remove fish and pat dry.
- Break up the fish in a large bowl.
- Stir in all of the rest of the ingredients.
- Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
- With your hands, scoop up a full handful of the fish mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
- Repeat step 7 for each patty.
- Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
Makes 6 patties.
I’ve put off posting this recipe for almost a week now. Mostly because I’ve been busy with my current rotation and was feeling pretty uncreative. The creativity bug hasn’t bitten me in the meantime, but I didn’t want to forget this recipe because I really enjoyed it. The lemon makes a basic chicken soup just that much brighter and more enticing! Sorry for the lack of creative commentary 🙂
Bright Lemon Chicken Soup
- 2 tsp oil
- 1 medium onion, sliced
- 1 large lemon (zest & juice)
- 8 cups of flavorful chicken stock
- 2 large boneless chicken breasts
- 1 (dry) cup pearl couscous
- 1/4 tsp crushed red pepper flakes
- Fresh ground black pepper
- Bring a medium pot of water to a boil. Poach the chicken breasts for ~5 minutes.
- Meanwhile, heat the oil in large pot. Once hot, cook onions in the hot oil. Top with a few turns of fresh black pepper and cook for 8-10 minute until soft and fragrant.
- Zest and juice the lemon. Add these to the pot, along with the stock and red pepper flakes. Bring to a simmer.
- Cut the chicken into bite-sized pieces. Add these to the pot.
- Allow the soup to lightly simmer for 15-20 minutes, stirring every once in awhile.
- Add the couscous to the pot. Increase the heat slightly. Couscous should be done after 6-8 minutes.
- When couscous is plump, remove from heat. Serve topped with a few snips of chives.
Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
- 4 hard boiled eggs
- 2 tbsp hummus
- Few turns of fresh ground black pepper
- Take those left-over hard boiled eggs (or cook some up) and chop them up.
- Mix together with the hummus and pepper.
- That’s it!
Makes enough for ~3 sandwiches.
Every time the new year rolls around, it seems like everyone makes a resolution involving weight loss, healthy eating, or general fitness. We’ve been eating zoodles for awhile now (see here, here, here, & here), but I think they’re a great way to simultaneously cut calories and add more healthy vegetables to your dinners! This zoodles dish was inspired by a recipe I’ve had saved on Pinterest for awhile now from the blog/website SkinnyTaste. On this site, you can find so many healthy recipe ideas and healthier variations of classics. Given that takeout chicken lo mein can top out anywhere from 1000 to 1500 calories per carton (obviously varying between restaurants and preparations), this homemade version will probably serve your New Year’s resolution AND your waistline well!
“Chicken Lo Mein” Zoodles
- 12oz chicken breast
- 2 med-large zucchini
- Vegetables to stir fry – options:
- Bell peppers
- Green onions
- Snow peas
- 1 tbsp neutral oil
- 3 tsp sesame oil, divided
- 1/2 cup chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp flour
- Salt & pepper
- 1 tbsp garlic powder
- Prepare the zoodles. (Click if you need more instruction.)
- Slice the chicken and your choices of vegetables.
- Season the chicken with salt, pepper, and 1 tbsp of garlic powder.
- Heat the 1 tbsp of neutral oil in a large pan or wok over medium heat. Add the chicken to the pan and cook for 6-8 minutes until no translucent spots are visible.
- Remove the chicken to the side and wipe clean if needed.
- Add 2 tsp of sesame oil to the pan and increase heat to medium-high. Once oil is quite hot, add the vegetables. Stir fry for 4-5 minutes.
- Meanwhile, whisk together remaining 1 tsp of sesame oil, chicken stock, soy sauce, rice wine vinegar, brown sugar, ginger, and flour.
- Remove vegetables to the side and lower heat to medium.
- Add sauce to the pan. Allow to warm for 2-3 minutes, stirring as needed.
- Add zoodles, other vegetables, and chicken to the pan. Cook over medium heat for ~5 additional minutes so everything is coated in sauce and vegetables are cooked to your liking.
Serving sizes depends on how many vegetables you choose to add!