Second, a random side note: do you ever have days when there's a box or bag of something in your pantry, and there's just a little more than you should actually eat in one serving but not enough to keep it there longer? I totally finished off a box of Triscuit Thin Crisps just now since I didn't want it taunting me anymore :p
And now to your regularly scheduled blogging...
Since things have been so busy around here, blogging has not been at the top of my to-do list. When I started my blog, I was all about being on top of it and writing at least every other day. That wasn't too difficult, given that I was home a lot and not working yet. Now that my job keeps me fairly busy, I felt a little guilty at first not writing more. Then I realized, I blog for me, not for anyone else, and I shouldn't have to follow other people's schedules of when I'm "expected" to post...if you know what I mean. Blogging is FUN but it's just a hobby for now. There are so many other important things, like spending time with my hubby, exercising, and grocery shopping (especially since none of this blogging would happen without the grocery store!). I'm not going to feel guilty about life
Alrighty, 'nuff of that. Thanks for listening, erm, reading :)
As I may have mentioned before Hubby has a bit of a chef crush on Giada de Laurentiis. Why wouldn't he? She's beautiful, talented, and down-to-earth. As a bonus, her recipes are simple and delicious. Love it.
I received Giada's Everyday Italian as a bridal shower gift and it is fabulous. Most of the ingredients can be found in your pantry already, and the recipes are quick and easy to prepare. Since Hubby and I have been splitting our cooking responsibilities, he made up a list of the recipes he wanted to make from Giada's book (how cute is that?). This one, however, was one I picked. I was hungry and we had everything on the list, so there ya go :)
To start off, chop a tomato and mix with herbs, salt and pepper, and EVOO. Easy enough, right?
Tear off a few pieces of foil for your salmon fillets. Drizzle with EVOO, salt and pepper, and turn to coat.
Then divide your tomato mixture evenly between your salmon fillets. Fold the foil into little packets, kinda like making an envelope. Bake at 400 degrees for about 25 minutes. Good stuff is coming, people, let me tell ya :)
To round out this healthy dinner, heat up some EVOO and garlic in a saucepan...
Shred/chop/deconstruct an entire zucchini. You won't be sorry :)
Add a large package of frozen spinach to the pan. Yep, straight outta the bag :)
Add your zuke and stir it all up! Isn't all that green pretty? Season as you wish (I used salt and pepper).
Keep stirring until you get a nice steam facial and the veggies cook down. That's it! Super easy.
My spouse eagerly anticipating the yumminess to come. He's hot just like this dinner :)
When your salmon is ready, open up the foil packets and serve with your spinach/zucchini mixture. Yummers!
This meal was really easy, really delicious, and quick. And, of course, healthy :) All my favorite things rolled into one!
Giada's Salmon Baked in Foil - from Everyday Italian
- 3 tomatoes, chopped, or 1 (14 oz.) can diced tomatoes in juice, drained
- 2 shallots, chopped (I omitted these and it turned out fine)
- 2 tbsp. + 2 tsp. olive oil
- 2 tbsp. fresh lemon juice (from about 1/2 lemon)
- 1 1/2 tsp. chopped fresh oregano (or 3/4 tsp. dried)
- 1 1/2 tsp. chopped fresh thyme (or 3/4 tsp. dried)
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 4 salmon fillets (about 5 oz. each)
- Preheat your oven to 400 degrees.
- In a medium bowl, stir together tomatoes, shallots, 2 tbsp. oil, lemon juice, oregano, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.
- In the center of each of 4 large sheets of aluminum foil, spoon 1/2 tsp. oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil.
- Sprinkle the salmon fillets with the remaining 1/2 tsp. each of salt and pepper. Spoon the tomato mixture over the salmon.
- Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the packets on a large, heavy baking sheet. (These can be prepared and refrigerated up to this point 6 hours in advance.)
- Bake until the salmon is just cooked through, about 25 minutes.
- Using a large metal spatula, transfer the foil packets to plates and serve. Enjoy!
Bonus recipe: Hubby made this delicious Mexican chopped salad from Self magazine the other night. It's easy and healthy - try it!