Living a Pinterest Life

— December 10, 2014

This is healthier than a lot of meals I have made, but if you are counting calories you might want to skip the mayo. I put this salmon under the broiler for a couple minutes at the end to get the crust browned a bit. Happy Eating!

Parmesan Crusted Salmon


Parmesan Crusted Salmon

Recipe thanks to

Yield: 4 servings


4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
2 1/2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste


Preheat oven to 450 degrees.
In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
If the salmon is skinned, place the fillets on a lightly greased baking sheet. If not, see the note below.
Spread mixture evenly over top of the salmon fillets.
Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two. (Don’t hesitate to cut into the thickest part and take a peek. This is the best way to avoid overcooking if you aren’t sure.)

Salmon in a bag — December 9, 2014

Salmon in a bag

Very simple meal with very simple ingredients!

Salmon in a Bag


Salmon in a Bag

Recipe thanks to The Devil’s Punchbowl

Lay out a large piece of tin foil. Slice a lemon and lay flat on surface. Lay salmon on top of the lemons. Add butter, salt and pepper then wrap up the sides and fold tightly together, like a pouch. Place on a baking tray and cook in the oven for 30 minutes at 325° or 350° depending on how hot your oven runs.

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake — February 23, 2014

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake

I totally failed on my ingredient buying for these recipes. I didn’t have sriracha or enough eggs so I had to continue making the recipes and hope that they turned out. They did! I bet the salmon would have been even better with sriracha, but it was still delicious without it. I loved the cheesy, garlic taste of the zucchini as a side dish. With all the filling feta it could have worked as a main dish also. Happy Eating!

Grilled Salmon with Maple-Sriracha-Lime Glaze


Grilled Salmon with Maple-Sriracha-Lime Glaze

(Makes 2 servings but can easily be doubled or tripled; recipe adapted from Salmon with Sriracha Sauce and Lime featured in Self Magazine.)

2 pieces skinless salmon, about 6 oz. each
3-4 tsp. olive oil, for rubbing salmon
2 tsp. fish rub seasoning (I used Szeged Fish Rub, which I order from Amazon.com)
non-stick grill spray or high smoke point oil (such as grapeseed) for oiling the grill

Glaze Ingredients:
3 T sugar-free maple syrup
1 1/2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
2-3 tsp. Sriracha Rooster Sauce (to taste; I used 3 tsp.)

Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.) Preheat grill to high (or slightly lower for charcoal grill or if you’re not using sugar-free maple syrup)

Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze.

Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. (The fish should lift up easily without sticking when it’s ready to rotate.) You can brush on more glaze after you rotate if you’d like.

Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.

Feta and Parmesan Zucchini Bake


Feta and Parmesan Zucchini Bake

Recipe thanks My Kitchen Escapades


6-7 medium zucchini or yellow summer squash

2 Tb canola oil

2 Tb minced garlic

2 tsp dried thyme

4 eggs

2/3 C light sour cream

1 C crumbled feta cheese

1/2 C fresh parmesan cheese

2 Tb lemon juice

salt and pepper


Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4″ slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Check out my other love over at Etsy, LiveLaughScrap


Shrimp with Garlic with Parsley — February 6, 2014

Shrimp with Garlic with Parsley

The Sochi Winter Olympics started tonight. Can someone explain to me why they start the Olympics before the Opening Ceremonies? What happens if an athlete competes the day before the ceremonies and loses? How sad for that person to have to go walk in the ceremonies the next night. Anywho, we watched the Olympics tonight while drinking wine. I may have drank a little bit more wine than I usually would on a weeknight banking on getting a 2 hour delay tomorrow. We got a 2 hour delay today and it was soooo nice! Now I’m greedy and want more 🙂

The recipe for this shrimp was for an appetizer, but I made it for dinner. We had a salad beforehand and shrimp afterwards. In a calorie-free world I would have put this shrimp over pasta tossed with oil. However, I knew I was drinking wine tonight and wanted to cut the calories somewhere. Happy Eating!

Shrimp with Garlic and Parsley


Shrimp with Garlic and Parsley

Recipe thanks to Cooking Melangery


4 to 5 Tbs. olive oil

4 garlic cloves, finely minced

1 tsp. red pepper flakes

1 tsp. sweet paprika

1 lb. medium shrimp, peeled and deveined

1 to 2 Tbs. fresh lemon juice

1 to 2 Tbs. dry white wine

salt and freshly ground black pepper, to taste

2 Tbs. chopped fresh parsley


In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

Utensils Used:


Check out my other love over at ETSY, LiveLaughScrapaw




Jamaican Jerk Salmon with Mango Pineapple Salsa — August 5, 2013

Jamaican Jerk Salmon with Mango Pineapple Salsa

Today was my first day working in my classroom to get it ready for the new year. It is a mess and I have a LONG ways to go, but I’m excited for the new adventure. I ended up staying at the school longer than I intended and by the time I left I was not too thrilled about going to get groceries. The frozen pizza was calling my name at home. After having a long debate in my head about what to do I told myself I wasn’t going to stop making dinners at night just because I’m working now. I did it when I taught my first year and I’m going to do it this year.

This salmon smelled delicious while it was cooking on the stove. It seemed as if I would get a new spice smell every time I walked past it. The salsa was such a great addition to it. I wasn’t a huge fan of the black beans in this particular salsa, but the pineapples were perfect. Happy Eating!

Jamaican Jerk Salmon with Mango Pineapple Salsa


Jamaican Jerk Salmon with Mango Pineapple Salsa

Recipe thanks to Epicurious

Yield: Makes 4 servings


2 mangoes, peeled and diced

1/2 pineapple, cored and diced

1 cup rinsed and drained canned black beans

3/4 cup finely chopped red onion

1/4 cup fresh cilantro, chopped

3/4 teaspoon salt, divided

1 teaspoon ground allspice

1 teaspoon ground cumin

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/8 teaspoon cinnamon

4 salmon fillets (5 ounces each), skin on

1 teaspoon olive oil


Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl.

Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet.

Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

Smoky Citrus Shrimp with Parsley and Sweet Potato Fries — July 25, 2013

Smoky Citrus Shrimp with Parsley and Sweet Potato Fries

After eating out last night after our softball game I was determined to eat healthy tonight. I read that if you want to eat clean you should give up white flour and white potatoes so I’m trying out sweet potatoes. I have had sweet potato fries in restaurants before, but I feel like it’s safe to assume they aren’t healthy. I was afraid the spices on these fries was going to be too much, but it was perfect. Be careful with the cayenne, I put half the amount and they were still spicy.

These shrimp are perfect for the “On the go Family.” I marinated and cooked them all within ten minutes. The recipe called for way more garlic than we could handle so I cut it down by quite a lot and it still was pretty garlicky. We just ate the shrimp by itself, but it would be good on salad, bread, or in a tortilla. Happy Eating!

Smoky Citrus Shrimp with Parsley


Smoky Citrus Shrimp with Parsley

Recipe thanks to Food and Wine



2 pounds large shrimp, shelled and deveined

3/4 teaspoon chipotle powder

Kosher salt

2 tablespoons extra-virgin olive oil

6 garlic cloves, very finely chopped

1/2 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1/2 cup flat-leaf parsley leaves, minced

Lightly toasted baguette slices, for serving


In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt.

In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.

Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.

Return the shrimp to the pan and toss to coat with the sauce.

Cook until the shrimp are white throughout, about 1 minute.

Stir in the parsley and season with salt.

Transfer to bowls and serve with baguette toasts.

Sweet Potato Fries


Sweet Potato Fries

Recipe thanks to Gimme Some Oven


2 medium-sized sweet potatoes, rinsed and dried

2 Tbsp. vegetable oil

2 tsp. smoked paprika

1 tsp. coarse salt

1 tsp. garlic powder

1 tsp. freshly-cracked black pepper

1/2 tsp. cumin

1/4 tsp. cayenne (optional)


Preheat the oven to 450 degrees.

Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. 

Then place in a large bowl, and toss with the remaining ingredients (oil and spices) until potatoes are evenly coated.

Then spread out the potatoes evenly on a baking sheet prepared with parchment paper or silicone baking sheet.  (Try not to overcrowd the sheet, or have multiple layers of fries — you want them to be roasted, not steamed.)

Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly. 

Remove once the edges slightly begin to brown and fries begin to crisp.

Almond Herbed Salmon and Baked Corn on the Cob — July 22, 2013

Almond Herbed Salmon and Baked Corn on the Cob

I loved the crust on this salmon. The flavor is amazing and the crunch goes perfect with the flakiness of the salmon.

I always hate waiting for water to boil, it takes forever! So I looked for a different way to make corn on the cob and this was the perfect solution! I just preheated the oven while I prepped the salmon and popped these babies in there. Scotty is the connoisseur of corn on the cob and he said he couldn’t tell a difference between this and what he’s used to, steamed. Happy Eating!

Almond Herbed Salmon


Almond Herbed Salmon

Recipe thanks to Recipe.com


Nonstick cooking spray

1  slice whole wheat bread, torn

1/4  cup sliced almonds

2  tablespoons snipped fresh basil

2  tablespoons chopped shallots

1  tablespoon chopped fresh parsley

1/2  teaspoon salt

1  clove garlic, minced

4  5 ounces salmon fillets, cut 1 inch thick

2  tablespoons lemon juice

1/4  teaspoon ground black pepper

Lemon wedges and/or fresh basil leaves (optional)


Preheat oven to 400 degrees F.

Lightly coat a shallow baking pan with cooking spray; set pan aside.

In a food processor or blender combine bread, almonds, basil, shallots, parsley, 1/4 teaspoon of the salt, and garlic. Cover and process or blend until coarsely chopped.

Place salmon in prepared baking pan; drizzle with lemon juice.

Sprinkle with the remaining 1/4 teaspoon salt and the pepper. Gently pat some of the bread crumb mixture on top of each salmon fillet.

Bake, uncovered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. If desired, serve with lemon wedges and/or basil.

Baked Corn on the Cob


Baked Corn on the Cob

Recipe thanks to Bread Plus Butter


corn on the cob

butter or margarine


Corn toppings (optional)
grated parmesan
chili powder


Preheat your oven to 350˚F

Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.

Place on the middle rack in the oven and roast them for 30min.

Spread as much or as little of the topping as you like.

Note: If you plan on leaving the husks, Just remove the silk. Spread a little of the butter and refold the husks back into place. Put them directly on the oven middle rack and roast for 30 min.

Honey Lime Shrimp — July 11, 2013

Honey Lime Shrimp

I am the biggest scaredy cat or maybe just a dummy. Scotty has been out of town this whole week and every night he has been gone I have slept with the covers over my head. Now, this is hugely in part because I am full of fear and also due to the fact that I read a murder mystery book every night before I went to bed i.e dummy. I am very much looking forward to Scotty being home again.

I am in love with this shrimp! I was going to make it last night, but ended up going out to eat after our softball game so it’s been in the marinade for a good 24 hours and it was delicious. I put it on top of the Strawberry Chicken Salad with Clean Eating Raspberry Vinaigrette. I liked it so much better with the shrimp than the chicken. This shrimp would be good on a lot of things including pizza, tacos, and pasta. Happy Eating!

Honey Lime Shrimp



Honey Lime Shrimp

Recipe thanks to The Dough Will Rise Again

Serves 2


1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes


In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Chipoltle Lime Shrimp and Crispy Edamame — April 18, 2013

Chipoltle Lime Shrimp and Crispy Edamame

 Shrimp is pretty expensive when you buy a big bag of it, but if you buy it frozen or freeze it yourself, it lasts for quite a few meals. The big bag I bought lasted us for about 5 meals. The marinade for these shrimp was simple, but so yummy. They only needed to marinade for 20 minutes, but tasted like they had marinated for hours.

The edamame was also simple to make and tasted delicious. Happy Eating!

Chipoltle Lime Shrimp


Chipoltle Lime Shrimp


1 lb. shrimp, peeled and deveined

3 Tbsp. chopped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. brown sugar

1 tsp. cumin

1/2 tsp. chipotle powder

1 lime, juice and zest


Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and let marinate for 20 minutes.
Skewer the shrimp.
Oil up the grill and grill the shrimp until cooked (pink and opaque), about 2-3 minutes per side.

Crispy Edamame


Crispy Edamame

Makes 5 servings


1 (12 ounce) package frozen shelled edamame

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste


Preheat the oven to 400 degrees F. Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Grilled Balsamic Salmon — March 12, 2013

Grilled Balsamic Salmon

The marinade for this salmon smells so good! Allow time to marinade this for hours before grilling. Happy Eating!


Grilled Balsamic Salmon

Recipe thanks to All Recipes

Makes 4 servings


4 (4 ounce) fillets salmon

1/4 cup peanut oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons thinly sliced green onion

1 1/2 teaspoons brown sugar

1 clove garlic, minced

3/4 teaspoon ground ginger

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon sesame oil

1/8 teaspoon salt


Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

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