Cinco De Mayo Salsa Recipe

This is the easiest salsa recipe that doesn't need any cooking. All you need to complete this recipe is just a blender! So grab your margarita and corn chips and get ready to celebrate Cinco De Mayo!

Cinco De Mayo Salsa:

Ingredients:

1 (28-ounce) can fire-roasted diced tomatoes

½ large white onion, roughly chopped

2 cloves garlic, roughly chopped

1-3 jalapeno peppers, roughly chopped

½ cup chopped fresh cilantro

¼ teaspoon ground cumin

1 lime, juice and zest

½ teaspoon salt

¼ teaspoon ground black pepper

Directions:

1. Add all ingredients to the container of a food processor or blender.

2. Pulse until well-combined and it reaches the consistency you prefer.

3. Allow flavors to combine by letting the salsa rest about 15 minutes before serving.

4. Store any remaining in an airtight container in the refrigerator.

Lots of Love,  Natalie

Poppy Seed Chicken

This is southern easy dish is very tasty! Poppy Seed Chicken only takes about 12 minutes of prep time and only 30 minutes to cook so it is a wondeful weeknight meal. I came across this recipe on Pinterest but my boss was talking about it the other day and how much she loved it. I am glad I tested it out because I have already given the recipe to my Grandmother and mom so they can make it also. Now lets get down to the recipe!

 

Poppy Seed Chicken:

Ingredients:

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

8 oz. sour cream

1 sleeve of Ritz crackers, crushed

1 stick of butter

1 1/2 teaspoons Poppy seeds

 

Directions:

Preheat oven to 350 degrees.

Mix together the chicken, soup, and sour cream and place in baking dish.

Then, melt the butter in a pan on the stove.

Once the butter is melted, add the crushed Ritz crackers and poppy seeds and mix.

Place this mixture over the chicken mixture.

Lastly, bake for 30 minutes or until the top is bubbling.

Enjoy!

 

 

Lots of Love,  Natalie

Salmon with Lemon Dill Sauce

This dish may look fancy and hard to make but it is actually extremely easy and surprisingly quick. Along with looking impressive it is also healthy. I promise this is a meal even the worst or most inexperienced cook can master! Check it out below. Happy Monday!

 

Salmon with Lemon Dill Sauce:

Ingredients:

Salmon Filets (I used 2 small)

Asparagus (you can use green beans too) 

Cherry Tomatoes

Olive Oil

Salt

McCormick Lemon Butter Dill Seafood Sauce

Directions:

Preheat oven to 400 degrees.

Pour a little olive oil in the pan to prevent to salmon from sticking.

Place salmon skin side down in the middle of the pan, lining vegetables on each side.

Drizzle a little olive oil over the vegetables and sprinkle with salt.

Bake for 10 minutes uncovered.

Pull from oven and cover in the lemon dill sauce and continue to bake for another 10 minutes or until the salmon is cooked thoroughly.

Now how easy was that just 20 minutes and one dish for a healthy  fast meal.

Lots of Love,  Natalie

Lemon Asparagus Chicken

If you are looking for an inexpensive, quick, and healthy meal this is the one for you. This past weekend I found this great recipe and I couldn't wait to give it a test run. It blow all my expectations out the window for it was a wonderful, simple, and summery meal that ended up having a gorgeous presentation when it was prepared. Well I don't want to hold you up any longer but this recipe has an added bonus of only requiring about 3 ingredients that you don't already have in your pantry. Needless to say this recipe is my new ultimate favorite!

Lemon Asparagus Chicken:

Ingredients:

3-4 boneless skinless chicken breasts

1 cup chopped asparagus

2 lemons (sliced)

1/4 cup all purpose flour

1/2 teaspoon salt

2 tablespoons butter

1 teaspoon lemon pepper seasoning

Directions:

Cover the chicken breast with plastic wrap and pound each piece to about 3/4 inch in thickness.

Gently toss chicken in a shallow dish containing flour and salt.

Melt butter in a large skillet over medium heat.

Add chicken and cook 3-5 minutes per side, until golden brown while sprinkling with lemon pepper.

When the chicken in thoroughly cooked, remove from pan and transfer to a plate.

Line the pan with lemon slices, then add chopped asparagus on top.

Allow the lemons to caramelize and the asparagus to cook.

Once the lemons and asparagus are done add the chicken back to the pan.

Rearrange to create a gorgeous presentation and serve.

 

Lots of Love,  Natalie

Tilapia Packets

 Last night, I decided to make this easy, tasty, and healthy meal. I had never cooked with Tilapia before so I was a little worried. This recipe was actually surprisingly easy and quick. Also, it was healthy and filling, I mean what could be better than that. I highly recommend this dish to everyone. The original recipe can be found here.  

Baked Fish, Spinach, and Tomatoes in Foil Packets

Serves two

1 pound fish fillets, about 1-inch thick
2 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
20 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon, cut into 2 wedges
Salt and pepper
Olive oil or butter

 

Directions:

Preheat the oven to 400°F.

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

 

*I used Tilapia for my pound of fish

**I also seasoned the Tilapia with Tony's Chachere's Original Creole Seasoning

*** I also roasted some red new potatoes with a little olive oil and Tony's Creole Seasoning

***Added bonus the clean-up is so simple

 

 

Lots of Love,  Natalie