Recipe- Tangy Summer Salad with Salmon

Hey Cats!

Happy Wednesday! This week is both flying and crawling at the same time, if that’s possible. I’ve been trying to eat healthier lately, but it’s also SO HOT in Houston that just the thought of turning the stove on makes me sweat. I typically make a pizza or other fun dinner for myself on the weekend, but after laying out at the pool all day Saturday, I needed something light, but obviously still delicious and filling. So I decided to combine a citrus salmon recipe that I love with a homemade version of my favorite Salata salad. And it was so good I made it without the salmon for lunch until I ran out of kale.

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Okay first we need to address this MASSIVE salmon plank. I asked for 4oz, and the little fishmonger just haphazardly whacked off a chunk, weighed it to get the price, and wrapped it up without noticing that it was 6oz. I’m fine with more fish, but I also had to pay more for it, which I wasn’t too pleased about. Also, it was so large that it just fell apart when I tried to plate it, so that’s why it looks kind of sad. But hey, I did the best I could and it’s delicious so that’s all that matters, right?

Here’s what you’ll need:

-1 serving of Honey Garlic Lemon Salmon– this recipe from The Whisking Kitchen is SO good!

-1 cup kale, rinsed and chopped

-1/4 cup fresh spinach, chopped

-3-4 large brussels sprouts, grated or finely chopped

-1 small granny smith apple, thinly sliced or diced

-1/4 cup cooked quinoa

-2 tbsp pine nuts

-2-3 tbsp goat cheese (feel free to go crazy here, I sure did)

-lemon vinaigrette dressing- I used Marzetti’s Simply Dressed Lemon, in the refrigerated section.

Here’s what you do:

1. First, prepare the salmon. It has to marinate for at least 30 minutes, so plan for that. ALSO cook it on a foil-lined pan, because I cannot tell you how long it took me to scrub the burnt honey off my pan.

2. Finely chop the kale and spinach and add to a very large mixing bowl.

3. Add the brussels sprouts, apple, and quinoa and toss.

4. Next, add the pine nuts, cheese, and dressing. Toss until everything is fully coated with dressing. I usually just pour my dressing over the top, but tossing your salad ensures every bite is tasty!

5. Serve your salad with your salmon on top, and enjoy!

What’s your favorite light summer meal? Let me know!

 

That’s all for meow!

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Recipe- Lovely Lemon Cookies

Hey Cats!

Last night, I had a few friends over to watch The Bachelorette. I personally don’t really believe in the show because I don’t think it’s real life, but I love to watch it just to see how it all unfolds! (Can we talk about how Des sent Robert home? Like, please, he was the best.) It’s also one of those shows that’s just fun to watch with friends and hear everyone’s opinions. It’s only the second week, but my friends and I already have a rotation of who is hosting the watch party, and last night was my turn! None of us are chubsters, but we all love to eat, so I decided to whip up a batch of queso and something sweet! I couldn’t decide what to make, but then I remembered the easy, quick, crowd-pleaser that is the cake-mix cookie. You may recall my Princess Pink Cookies from last summer. I decided to stick with the lemon theme, but change it up a bit! I used a lemon cake mix and added lemon juice and orange juice to the mix to give it a little extra flavor!

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You will need:

-1 Lemon cake mix

-2 eggs

-2 tbsp lemon juice

-2 tbsp orange juice

-1/4 cup canola oil

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Here’s what you do!

1. Preheat your oven to 350.

2. Now we need to talk about measuring the orange and lemon juices and the oil. The original recipe calls for 1/2 cup of oil, but since we’re adding the juices, that needs to be reduced! Here’s what I did: First, measure out your 2 tablespoons of orange juice and 2 tablespoons of lemon juice and pour them into the measuring cup you’re planning on using for your oil, like this:

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This should come to about 1/4 cup. Then, slowly pour the oil into the measuring cup until you have 1/2 cup of liquid, like this:

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Not difficult at all!

3. Mix together in a large bowl the cake mix, eggs, and oil/juice mixture until completely combined. Because of the juices, the batter has more of a cake batter texture than a cookie dough texture, so it’s not as easy to work with, but still worth it!

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4. Drop by rounded teaspoonfuls onto a greased cookie sheet and bake 8-10 minutes or until brown around the edges. Hopefully they’ll look like this:

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My friends told me they loved them, so I guess they’re pretty good! You can try this with any cake mix (though I would omit the orange and lemon juice and use the original recipe) to make any flavor cookies you desire. I thought the lemon was nice and refreshing for summer! I hope you will give this a try, and let me know how it turns out!

That’s all for meow!

-Kristen