Parmesan Pecan-Crusted Salmon

Hey Cats!

I know I usually do “Wednesday Pins-Day” on Wednesday, but I haven’t been too active on Pinterest lately, so I’ve decided to skip a week! But hopefully once you try this recipe, you’ll forgive me! When I was in middle school, my family would frequent Rockfish, a seafood restaurant, and I would order pecan-crusted trout, which was a bold choice for an 11-year-old, but I was obsessed with it.

These days, salmon is a staple in my diet, and I’m constantly looking for new recipes. I remembered how much I loved the trout, and decided to see if I could make it myself. The first try, I made it with bread crumbs instead of butter, and it was good, but I told my sister about it, and she said she wanted to try the recipe once I posted it. She has celiac, so I had to find a way to make it gluten free, which was great because I actually like this way better!  Also, this recipe, like most of mine, are just for one serving. However, for two or three servings, just double or triple the recipe!

Here’s What You’ll Need:

-One serving of salmon (mine was about 4 oz)

-One tablespoon of butter

-One tablespoon of chopped pecans (I used pre-packaged cookie bits)

-One tablespoon grated parmesan cheese

-1 tsp dry ranch dressing mix

-Salt & Pepper

Here’s what you do:

1. First, soften the butter, but don’t melt it. You can do this by microwaving it in 15-second intervals.

2. Next, add in the pecans, parmesan cheese, and ranch. Smoosh with a fork until thoroughly combined.

3. Place the salmon in a baking dish, prepared with cooking spray. Season it lightly with salt and pepper.

4. Then, spread the butter mixture evenly over the top of the salmon, making sure it’s not too thick.

5. Bake at 425 for 15 minutes. I know that sounds like a long time, but I recently had an unfortunate encounter with some undercooked salmon, so I didn’t want to risk it again!

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I made rice and a salad to go with this, but I made minute rice in the microwave and cooked it until it was a solid rice cake, so it wasn’t fit for photography…oops!(Slash it’s kind of hilarious that I can cook everything EXCEPT rice). If you’re looking for a new, healthy dinner idea, you should definitely try this out! Let me know how you like it!

That’s all for meow!

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Recipe- Classic Cheese Ball

Hey Cats!

As of right now, I’m supposed to be studying for my two finals on Tuesday. I’m not. I’ve decided to wait until panic sets in (which should have already happened). But anyways, the holidays are a busy time, with many parties and celebrations to attend. I love it, but it always stresses me out when I have to bring food, because I want to bring something homemade, but I don’t always have time for that! My mom shared this recipe with me over Thanksgiving, when I was telling her about how I had to bring a dish to a few different parties, and it basically changed my life as a party-goer. I’m now convinced that if you can make a cheese ball, you are prepared for many different scenarios that come your way.

This recipe is so easy it’s hilarious. Not only have I made it twice in the past week, but it took me less than five minutes each time! It’s great for a last minute party contribution, and is sure to be a hit!

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You will need:

-1 8oz block of cream cheese, softened

-1 cup shredded cheddar cheese

-1/2 packet Ranch dressing mix

-1 cup chopped pecans

Here’s what you do:

First, set out a square of plastic wrap, and pour the pecan pieces onto a plate. You’ll want to do this before your hands get cheesy! Next, mix together in a bowl the cream cheese, shredded cheese, and ranch dressing mix. The most effective way to do this is with your hands. Once everything is incorporated, shape it into a ball (it doesn’t have to be perfect, you can re-shape it later!). Next, roll the ball in the chopped pecans until it is coated completely. Then, place it onto the plastic wrap and wrap it up. Now you can shape it more if you need to! Refrigerate until you are ready to serve it, and serve with Ritz crackers (preferably the snowflake kind if it’s Christmas). Enjoy!

Everyone loves cheese, so everyone will love this! As a matter of fact, my roommates suggested I make them one as well, and since I had leftovers from my party, we are currently swimming in cheese at the Kastle. But it’s finals, so calories don’t count this week.

That’s all for meow!

Recipe-Top Banana Bread

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Hey Cats!

As you know, I’m supposed to be packing to go back to school on Sunday, so naturally, I’m doing everything but that. Last week, my mom made banana pudding for the neighborhood Homeowner’s Association meeting that was at our house, but she bought too many bananas, so I decided to wait until the time was ripe and make banana bread!

I usually just find a recipe that looks easy on Pinterest, but I have this new thing where I’m trying to become the Pioneer Woman and make up my own recipes, so that’s what I did! It was a pleasant surprise to discover that it turned out very well, and that it is indeed blog-worthy.

Here’s what you’ll need:

-2 cups flour

-1 tsp baking soda

-1/2 tsp salt

-1/4 cup butter or margarine (softened)

-1/2 cup brown sugar (plus a bit extra for sprinkling)

-2 eggs

-2 large, very ripe bananas, smashed

-1/2 tsp vanilla

-1 cup chopped pecans, if desired.

Here’s what you do!

First, in a medium-sized bowl, mix together the flour, baking soda, and salt.

Next, in a large bowl, cream the butter, sugar, and vanilla until combined. Then, mix in the eggs and bananas.

After that, gradually add the dry ingredients to the banana mixture until well combined. Then, if you’re adding pecans, stir them on in! You could also add chocolate chips if you like!

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If you really want to take this banana bread to the next level (you do), sprinkle a bit of brown sugar on the bottom of a greased loaf pan, like this:

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The sugar will caramelize and make things extra delicious!

Pour the batter into the loaf pan, spreading with a spatula to make sure it’s evenly distributed. Then, if you want to really, REALLY take it to the next level (you do, promise), sprinkle a bit more brown sugar over the top, like this:

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Bake at 325 for 30-45 minutes, or until brown on top and baked all the way through!

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So delicious! I plan on having this for breakfast every day until I go back to school! Or until it’s gone, whichever comes first.

If you give this a try, let me know how it turns out!

That’s all for meow!

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