Cobb Salad/Lemon and Parmesan Crusted Salmon

Okay, I’m officially declaring myself a “salad girl.”

My thinking before this meal was: “salads…….ew……healthy…….want. chocolate.”

That’s it in a nutshell.

But this was delicious. I had an idea of cobb salad being a dish that includes everything but the kitchen sink and that description about sums it up.

There was bacon, avocado, tomato, blue cheese, hard boiled eggs, and just about anything else you could possibly want to toss in there.

I packed this salad to go so I could meet up with my husband for a school function. At some point I think I blacked out and woke up sitting at his desk, obsessively munching away on it looking for any piece of bacon or avocado I could find and shouting to the world, “I’M A SALAD GIRL.”

You think I’m exaggerating…

This salad was insanely, astonishingly delicious. You normal people out there are probably thinking, “It’s a salad….big whoop…there’s lettuce and dressing, get over it.”

However, my life is forever changed.

The saddest part about all of this is that the salad looked so beautiful after I piled all of the add-ins on top of the lettuce. Silly me thought I could go ahead and shake the container to mix up everything and it would still be beautiful and perfect. Well, it was to me, but not enough for the picture.

Almost forgot to mention: the lemon vinaigrette dressing was literal perfection in a tangily, satisfying, liquidy little package.

Recipe here.

Another day, another delicious salmon recipe that of course is delicious because it’s salmon. If salmon were my child, it would be the perfect first-born that could do no wrong. Or the baby that was even more sweet and perfect than the first-born (shout-out to my parents for secretly thinking I’m their favorite even though they’ve never said it out loud!).

Crunchy bread crumbs…..flaky fillet… better combination.

I’m always amazed at how easy salmon is to cook. Toss it in the oven and it comes out 20ish minutes later looking perfect. It’s so versatile. You can marinate it, top it, grill it, literally anything. Maybe I’ll name my first-born Salmon instead of Hershey. I should make a poll……

Anyway, make this dish. It’s fast, easy, and delicious.

Recipe here.

81/691 recipes!

Wheat Berry Salad/Cheesy Pizza Casserole

I had to go to the nearest whole foods (40 minutes away) just to find these dang wheat berries. And even the cashier didn’t know what they were!

But let me tell you, they were actually really good! It functions similarly to quinoa as a rice or pasta substitute. It had a nuttier flavor.

I really liked it in this dish mixed with all the veggies! The dressing also really tied everything together!

Recipe here.

I’m ashamed to admit I had another doh! moment. My timer went off, I went to take the casserole out of the oven, noticed it wasn’t quite as hot and bubbly as I expected, and realized I turned the oven off at some point. Fail.

Not knowing exactly when I turned the oven off, I reheated it, and put the casserole in the oven for 15 minutes. Since the pasta and beef were already cooked, it turned out okay. Actually, delicious! I’ll never hate a dish that includes pasta sauce and copious amounts of cheese.

My husband got home late and devoured it almost as soon as he smelled it. Success!

Recipe here.

65/691 recipes!

Caesar Salad/Creamy Chicken and Vegetables with Noodles

Ooo this was a good salad recipe. I have never made dressing from scratch, but it was delicious. I also felt super legit using anchovy paste.

I thought Caesar dressing was needed for a caesar salad, but a quick wikipedia search informed me that the dressing recipe in the cookbook is how it’s traditionally made!

The lemon juice perfectly balanced out the Worcester sauce. I wish I had enough ingredients to make another salad tonight!

Recipe here.

My favorite part about this chicken recipe was the cream cheese required. It clung to the noodles and made everything so creamy! I’d love to find a way to make this a one pot dish!

Recipe here.

47/691 recipes!

Puffy Omelet/Dijon Chicken Smothered in Mushrooms/Herbed Tomato and Potato Salad

The puffy omelet was exactly what it sounds like…. a puffy omelet.

I was a little sleepy when I cooked this dish and forgot to mix the egg whites and yolks back together before starting to cook it. So I had to scrap my cooking egg yolks and crack four more eggs.

I’m learning people! Also, I’m still working on my food photography skills. Sorry!

I made some cheese sauce to go with it. It tasted like eggs and cheese. Not a bad combination!

Recipe here.

I can’t say enough about this chicken recipe. I discovered my love of dijon mustard not too long ago so I was excited to get to add it to another dish!

The breaded chicken was good in itself, but when I added the dijon-mushroom sauce, it sent it over the top. My husband was a huge huge fan. He even sheepishly fessed up later that he was beginning to like mushrooms! Score!

Recipe here.

The tomato and potato salad recipe was very different from things I usually make in the kitchen. I don’t usually go for cold salads so I had to branch out a little on this one.

I have to confess…. I liked it a little. You know how much I love cooked tomatoes. This dish included raw ones. Alas, I’m determined to become a grown up so I beared it and popped the smallest piece I could find into my mouth. Not bad!

The vinegar added a tanginess that really complimented the sweetness of the tomatoes! I couldn’t get my husband on board but I gotta keep thinking, “baby steps.”

Recipe here.

34/691 recipes!