Lemon-Cilantro Hummus

I have been on the hunt for a new snack lately. It’s always difficult to find something that tastes yummy and isn’t a million calories. Or thereabouts.

I have found the snack.

Lemon Butter Salmon

So I get a text from my hubby on Valentine’s Day-

Hubby: There’s a big seafood sale going on today….do you want me to get some?

Me: Um…..YEAH

Hubby: Ok, what do you want?

Me: Whatever sounds good to you!

…….

Hubby: I got some salmon.

At this point I’m wondering what kind of trickery is going on. This guy sees shrimp as an appetizer and just barely tolerates fish when I serve it for dinner- what made him choose salmon?

I still don’t know. I just decided to take the salmon and run with it before Curtis changed his mind and went back for red meat.

😉

I love salmon. It’s extremely healthy, delicious, and still very filling! I have never made it before in my own home, however, so this recipe was very simple and came from what I had in the fridge.

mmhmm

A lemon, some bay leaves, a little garlic, S&P, and butter and we are good to go!

Curtis is completely converted, by the way.

Especially since dinner for two on Valentine’s Day was only $4.99!!

😉

~K

P.S. I’m holding out for a baby to come TODAY!!! Fingers crossed!!!!

Lemon Butter Salmon

ingredients:

– a salmon fillet

– 2 lemons, sliced

– 2 TBSP butter, sliced

– S&P to taste

– 1 TBSP garlic

– 5 Bay leaves

instructions:

Preheat the oven to 300 degrees. On a cookie sheet, lay out enough tin foil to completely wrap all the ingredients. Lay the sliced lemons first, then sprinkle the garlic and lay the bay leaves on top of that. Rest the salmon on top skin-side down and add the S&P. Finally, lay each slice of butter on the top of the salmon. Wrap all this tightly in the tin foil and bake for about 25-35 minutes, depending on the size of your salmon fillet. Mine was 1 pound, for about 35 minutes.

Lemon Spinach Pesto

It’s finally summmmerrr!!! Ah, how I love summers! Even though technically summer starts on the 21st, who really waits for the official day? No one I know. Bring on the BBQ’s, arnold palmers by the pool, tan skin, summer salads,vacations, and cute little baby nieces in their frilly bathing suits. I love every minute of it! Also, did I tell you guys that Joey and I are going to be going on a Bible tour of Israel for the next two weeks?

We are so excited we can hardly stand it! We’ve been looking forward to this trip for over a year now, and it’s a little crazy to think that we leave on Sunday already. Please keep us in your prayers! I’m not sure what we’ll be eating in Israel, but as long as it involves lots of hummus or this, I’m pretty excited for it.

In the meantime, lets focus on American food. After all of the Oreo cake and pretzel m&m’s, we were pretty sugared out and ready for some protein. And it’s summer, so let’s make it brightly colored, shall we?

 

I love anything lemon-y. It’s so light and flavorful, and citrus screams summertime! We eat a lot of chicken in our house- I’m getting better at learning how to cook beef in different ways (since we live on a dairy), but I’m much more familiar with chicken because my mom always cooked it for us. Chicken is great because it can stand up to so many different flavors, preparations, and sauces. So, even if you have chicken every.single.night, it can feel like a completely different meal if you change up the flavors! Sounds good to me.

 

This particular recipe is one of my very favorites, and its so fast! I might even be able to beat out K’s 11 minute meal. Depends on how long it takes your chicken to cook… so cook it fast and I can call it the 10.5 minute meal! In all seriousness, the only time consuming part is cooking the chicken- I just pan-fried it on the stovetop with a little garlic salt and pepper and EVOO (extra virgin olive oil).

The best part of the meal takes about 3 minutes, and can be done while the chicken is on the stove! Just dump some lemon zest & juice, parmesan, spinach, EVOO, and pine nuts in a food processor and let ‘er rip! This is what I love to make when I want a good, fast healthy meal, and with little time spent in a hot kitchen.

Pretty much the greenest sauce you ever did see, huh? I know its scary, you’ve never had a sauce that green. Your kids might freak out a little bit (or your husband might request a more normal looking sauce with his chicken…ahem.) but rest assured, this is so refreshing and the flavors are all there! Its a slighty cheesy, creamy, fresh, and lemony accent to that chicken … and goes along perfectly with some crusty bread and steamed veggies.

This sauce is so good, you’ll end up dipping your fingers everything on your plate in it. Not that I did that, or anything.

~M

Lemon Spinach Pesto

serves 4-5

2 cups fresh spinach

1/4 cup pine nuts, toasted

2 TBSP lemon juice

1-2 tsp lemon zest

1/3 cup + 2 tsp olive oil

salt & pepper

1/3 cup fresh parmesan, grated

Directions

Preheat the oven to 350 degrees- toast pine nuts for 5-10 minutes, watch closely. Cooking times may vary with your oven!

Add all ingredients to blender or food processor, and puree until smooth and creamy. Add more olive oil to get your desired consistency.

Refrigerate, and eat with your chicken! And vegetables… and bread….

Enjoy!