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Asian Marinated Salmon

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Asian SalmonI’ve been on an Asian and Mexican food kick lately and this salmon recipe certainly does the trick. The strong flavors of the marinade help to make the salmon taste less salmon-y. Since I’m not a huge fan of fish just yet I love the fact that the flavors all blend to make something delicious! And yes, salmon-y is now a word if you were still stuck on that.

Asian SalmonMy sister, Liz, originally made this for my family awhile back when I was even less of a fish fan. I’ve been meaning to make it ever since (which has been a LONG time) because it was *delicious* the first time. Way to go, sister, for making me like things I didn’t think I liked!

Asian SalmonI served mine up with some rice and vegetables. YUM! There are certainly other ways to serve it up as well but the rice is nice because it soaks up all the marinade. Then you have delicious fish on top of delicious rice. That’s pretty awesome, right? The answer to my rhetorical question is YES! It it is very awesome.

Asian Salmon

Asian Marinated Salmon
Serves 6
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Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. 2.5 to 3 pounds fresh salmon fillets, cleaned
  2. 1/2 cup soy sauce
  3. 2 tablespoons Sriracha (chili sauce)
  4. 1 1/2 tablespoons fresh grated ginger
  5. 4 cloves garlic, minced
  6. 1/2 lime, zested and juiced
  7. 2 tablespoons honey
  8. 1/4 teaspoon red pepper flakes
  9. 3 green onions, finely chopped
  10. sesame seeds and chopped green onions to garnish, optional
Instructions
  1. In a small bowl, mix the soy sauce, Sriracha, ginger, garlic, lime zest and juice, honey, red pepper flakes, and 3 green onions.
  2. Cover bottom of glass baking pan with parchment paper and place the salmon fillets in the pan, skin side down. Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Cover with plastic wrap and refrigerate about 1 hour to marinade.
  3. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from the salmon and bake for 15-20 minutes, or until the fish turns opaque and flaky.
  4. Serve with sesame seeds and green onions to garnish, optional.
Adapted from A Chookie Chookie
Adapted from A Chookie Chookie
Flavor From Scratch https://www.flavorfromscratch.com/

Creamy Chocolate Pudding

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Chocolate PuddingI hope everyone had a wonderful Thanksgiving filled with joy and happiness. And turkey. And mashed potatoes. And pie…certainly can’t forget the pie! Since we’re already on the topic of dessert, let’s talk pudding.

Boxed pudding is one of those mysterious things in life. Just about everyone who has made pudding in the past 50 years or so is bound to have made the stuff. It’s ridiculously simple to make…add some milk, mix, and refrigerate. Voilà! It’s done and ready to eat. Way too simple to even *think* about making your own. That’s where you’re wrong! I thought the same thing! It’s definitely not hard from what I have experienced.

Chocolate PuddingWhile my husband and I were devouring this pudding, he asked why we never made pudding from scratch before because it was so simple. Seriously…why hadn’t we? Besides just defaulting to the boxed stuff, probably because I had been brainwashed into thinking it would be the hardest thing in the world to make…that’s why. So stop being brainwashed by horror stories of homemade pudding gone wrong and give it a try.

Chocolate PuddingYou’re not convinced yet, are you? Well take a look at the ingredients. Nothing in there is the slightest bit scary. Sugar. Cocoa powder. Milk. Eggs. Butter. Need I continue?? I even had most everything in my pantry or refrigerator already! WIN!

For those of you that are on board with me, great. For those of you that are STILL not convinced, let me tell you how rich and creamy and smooth this pudding is. Not only that, but it has so much depth of flavor that the boxed stuff covers up with who knows what. You will be shocked and amazed at the deep chocolate flavor. Shocked and amazed. Doesn’t that sound awesome?

Chocolate PuddingThat’s all I have, folks. If you aren’t convinced, I am sorry for your loss of delicious pudding in your life. At least I can say I tried.

Creamy Chocolate Pudding
Serves 4
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Prep Time
20 min
Total Time
3 hr 30 min
Prep Time
20 min
Total Time
3 hr 30 min
Ingredients
  1. 2/3 cup sugar
  2. 1/4 cup cornstarch
  3. 1/4 teaspoon salt
  4. 1/3 cup unsweetened cocoa powder
  5. 2 1/2 cups whole milk
  6. 3 large egg yolks
  7. 2 tablespoons unsalted butter, cut into cubes
  8. 1 teaspoon vanilla
  9. whipped cream, optional
Instructions
  1. Whisk sugar, cornstarch, salt, and cocoa in a saucepan, off heat. Very gradually add the milk, whisking continuously, until the dry mixture is completely incorporated. Whisk in the egg yolks.
  2. Heat over medium heat, whisking continuously, until the first large bubble forms and pops. Reduce the heat to low and whisk for 1 more minute.
  3. Remove from heat and immediately pour through sieve into medium sized bowl. Stir in butter and vanilla until incorporated.
  4. Place plastic wrap directly on the surface (to prevent a skin from forming) and chill for 3 hours to 3 days.
  5. Whisk before serving. Serve with whipped cream.
Notes
  1. I topped my pudding with whipped cream. Pretty much a must. I also shaved a little bit of chocolate on top then chopped up some leftover mint chocolate patty Halloween candy to garnish. YUM!
Adapted from Martha Stewart
Adapted from Martha Stewart
Flavor From Scratch https://www.flavorfromscratch.com/

Sour Cream Banana Bread

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Banana BreadIt’s not Christmas yet. In fact, it’s not even Thanksgiving. However, it snowed so much yesterday in Michigan that it sure feels more like Christmas than Thanksgiving. I’m talking multiple inches of snow, not just a dusting. Yes, I’m from the Midwest and am used to snow. No, we don’t usually get that much here this early.

Since it feels and looks like Christmas, I think it’s okay for me to talk about Christmas. **But for the record, I’m not a fan of the whole Christmas decoration thing immediately after Halloween**. Too soon. Too soon.

Banana BreadEvery Christmas Eve my extended family usually gathers together for dinner and fun. We tend to make and bring WAY too many cookies as a group to this celebration. We always end up with WAY too many leftover cookies that most of us cannot eat. However, I’m pretty sure my husband is a cookie eating machine at Christmas time so he helps the situation slightly.

Anyways, to help with the cookie overload, a few years back my mom started making mini loaves of bread for everyone to take home instead of sending them home with extra cookies. Not only delicious, but they are also perfect for a Christmas morning breakfast or brunch! When I asked my mom for the banana bread recipe she uses, she couldn’t find it!! Panic!! It’s possible she is hiding her recipe so she’s the only one that can make it but I’m pretty sure she probably just left the recipe with her mini loaf pans somewhere in the Christmas boxes. She’ll probably call me in a week with her recipe.

Banana BreadRegardless of whether this is THE banana bread recipe or not, this is sure to make your stomach happy. The cinnamon sugar coating on the pan is GENIUS! So much better than a flour coating. I made mine as full loaf pans but you can also reduce the cooking time to make smaller pans! Wrap them up and hand them out at Christmas. Everyone will love it!

Banana Bread

Sour Cream Banana Bread
Yields 2
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
To coat the pans
  1. 1/4 cup sugar
  2. 1 teaspoon ground cinnamon
  3. cooking spray
For the banana bread
  1. 3/4 cup butter
  2. 2 cups white sugar
  3. 1 cup brown sugar
  4. 3 eggs
  5. 6 ripe bananas, mashed
  6. 1 container sour cream (16 ounces)
  7. 2 teaspoons vanilla extract
  8. 2 teaspoons ground cinnamon
  9. 4 1/2 cups flour
  10. 1/2 teaspoon salt
  11. 3 teaspoons baking soda
Instructions
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Spray 2 loaf pans (mine were 9" x 5") with cooking spray. Mix together 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust the loaf pans with the cinnamon and sugar mixture, making sure to cover the bottom and sides.
  3. Cream the butter, sugar, and brown sugar in a large mixing bowl. Mix in the eggs, bananas, sour cream, vanilla, and cinnamon.
  4. Stir in the flour, salt, and baking soda until just incorporated.
  5. Divide batter into the 2 loaf pans. *Optional: sprinkle a little white sugar on top to give a slight crunch to the top.
  6. Bake for 1 hour and 30 minutes, or until a toothpick comes out clean from the center of the loaf.
  7. Remove bread from loaf pans and let cool on wire rack. To store, wrap in aluminum foil.
Notes
  1. I froze one of my loafs because they are so large. They freeze and thaw very well! You can also make this recipe with 4 smaller loaf pans (7" x 3"). If you use smaller pans, adjust the baking time to about an hour, then check with a toothpick to see if they are done.
Adapted from All Recipes | Banana Sour Cream Bread
Adapted from All Recipes | Banana Sour Cream Bread
Flavor From Scratch https://www.flavorfromscratch.com/

Lasagna with Meat Sauce

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Lasagna is something that everyone seems to love. It’s ooey and gooey and saucy and full of flavor. Plus it feeds a lot of people! Don’t worry, I won’t be mad if you don’t like lasagna. Everyone has their own preferences. With that said, let’s be real…it would be rare that you have someone over for dinner and they are disappointed when lasagna shows up on the table. Seriously.

This recipe came from Travis’ family. It’s slightly adapted but it’s more or less the same as when I got it. Delicious as always! The main difference is that I typically use ground turkey instead of ground beef. Both add a good flavor. Plus with the sausage in there I honestly can’t tell the difference between ground beef and turkey. So use what you like or what you have!

Lasagna is a little bit of a process but in the end it is definitely worth it! One wonderful thing about lasagna is that you can easily freeze and thaw it before baking it so if you make it, you might as well make a lot of it so that you can have it more than once! Or, if you have company coming this is a great make-ahead dish so that all you have to do is pop it in the oven. Easy peasy.

Travis and I have been making homemade pasta for awhile now so we made homemade lasagna noodles for this. So. gosh. darn. good. Don’t get me wrong, this lasagna is scrumptious with or without the fresh noodles. BUT, lasagna with fresh pasta is like eating pillows of noodles covered in gooey cheese and meaty tomato sauce. Yeah. Just stop and think about that for a minute…pillows of pasta. gooey cheese. meaty sauce. Enough said.

Lasagna with Meat Sauce
Serves 8
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 40 min
Ingredients
  1. 1 pound ground turkey (or ground beef)
  2. 1/2 pound ground Italian sausage
  3. 2 cloves garlic, minced
  4. 1 can whole tomatoes (28 ounces)
  5. 1 can tomato paste (12 ounces)
  6. 1 1/2 tablespoons fresh basil, minced
  7. 1 1/2 teaspoons dried oregano
  8. 1 1/2 teaspoons salt
  9. 1/2 teaspoon pepper
  10. 2 cups cottage cheese
  11. 1/2 cup grated Parmesan cheese + 1/2 cup for topping
  12. 16 ounces grated mozzarella cheese
  13. 1 box lasagna noodles, cooked and drained
Instructions
  1. Brown ground turkey and sausage in a large pan over medium heat. Drain any excess fat and add the garlic to the pan. Sauté 1 minute. Add the tomatoes and tomato paste. Slightly break apart the tomatoes as you stir. Stir in the basil, oregano, salt, and pepper. Reduce heat and simmer for 20 minutes, stirring occasionally.
  2. Preheat oven to 300 degrees Fahrenheit.
  3. In a bowl, stir together the cottage cheese, 1/2 cup Parmesan cheese, and grated mozzarella cheese.
  4. In an ungreased 9 x 13" pan, alternate layers of sauce, noodles, and cheese, starting with a little sauce on the bottom. End with a layer of sauce and sprinkle remaining 1/2 cup of Parmesan cheese on top.
  5. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.
Notes
  1. This recipe can easily be frozen after assembly then thawed and baked as directed!
Flavor From Scratch https://www.flavorfromscratch.com/
 

Cheesy Vegetable Chowder

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Cheesy Vegetable ChowderMy husband and I are fans of thick, chunky, and creamy soups. I first made this recipe several years ago and it was *amazing* to begin with. It’s slowly evolved to be even thicker and even more full of chunky vegetables. Oh, so perfect for a hearty and satisfying dinner. Especially perfect on a night like tonight where I am huddled in my jacket because I’m too cold to take it off. It’s only been like an hour…or 2…or something along those lines since I got home from work. Maybe 3. Don’t judge.

Cheesy Vegetable ChowderI love this soup with the basics of carrots, celery, potatoes, and broccoli but you are certainly more than welcome to try it with your favorite vegetables! I’ve added onions in the past as well but didn’t when I made it this time because my husband and I aren’t huge fans of onions in general. We’re working on that one.

Cheesy Vegetable ChowderDid I mention how creamy and cheesy this soup is? Maybe I did. Doesn’t matter because I’ll tell you again. This is the most creamy and cheesy and delicious soup EVER. In the WHOLE WORLD. Travis says I can be overly dramatic sometimes. Maybe this is one of those times. But, mark my words, you will love this soup!

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder
Serves 5
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 tablespoons butter
  2. 5 carrots, diced
  3. 4 celery stalks, diced
  4. 2 cloves of garlic, minced
  5. 4 cups chicken broth
  6. 5 potatoes, peeled and diced into 1/2" cubes
  7. 1 cup milk
  8. 1/4 cup flour
  9. 1/2 cup water
  10. 1 head broccoli (approximately 4 cups), chopped
  11. 2 cups cheddar cheese, shredded + more for garnish
  12. Salt & pepper, to taste
Instructions
  1. Melt butter in large pot and sauté diced carrots and celery for 7-8 minutes, or until they start to soften, over medium heat.
  2. Add in garlic and sauté 1 additional minute.
  3. Add chicken broth and potatoes and bring to a simmer. Let simmer for 10-15 minutes, or until the potatoes are tender.
  4. Add 1 cup of milk and heat through.
  5. Mix together flour and water in small bowl then add to soup. Stir until the soup comes up to a simmer and thickens.
  6. Add broccoli and simmer until tender, about 5-10 minutes depending on the size of the florets.
  7. Remove from heat and stir in shredded cheddar cheese until it is melted. Add salt and pepper, to taste.
  8. Serve with cheddar cheese on top.
Notes
  1. This is a very vegetable packed soup! If you like a certain vegetable more than another you can alter the proportions of vegetables easily. Cheddar cheese that you shred at home (not the pre-shredded stuff) seems to melt better in the soup, though it will be delicious either way!
Adapted from Lulu the Baker
Adapted from Lulu the Baker
Flavor From Scratch https://www.flavorfromscratch.com/
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