It’s trout season! I know this makes my daddy-o very happy because they stock the rivers by us. Opening day, he went out with my husband and they brought home 7 delicious fish! I love two things about this:
1. My father and husband get along great.
2. Fresh fish for dinner!
I was struggling with a way to make them tastier than just straight up grilling them, so I decided to make a sauce that the Portuguese in me would call a “molho”. You could use anything you have around the house to make this scrumptious, so I went with what I had. Who knew that my garden thyme would have survived the winter!? While I grilled up a big fish feast, I have scaled down the recipe to serve two.
Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper
1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!
This recipe is so simple that it’s a bit embarrassing listing it as a “recipe”. The flavors blend perfect together and you get that yummy roasted flavor when you are in a pinch for time!
I like to overdo things, so for Teacher. Foodie. Athlete. Does Thanksgiving instead of just doing one veggie I am doing two. It’s always nice to give your guests options. This is so quick and easy that you can throw it all together in the pan early in the day, and then just cook it in the last 10 minutes before dinner time! I will cook while you carve the turkey!
3 bunches asparagus – bases removed
3 Tbsp. olive oil
3 cloves garlic – minced
Juice of 2 lemons
Salt and pepper
1. In a large skillet, heat olive oil over medium high heat.
2. Add asparagus, garlic, and salt and pepper. Cook for 10 minutes or until asparagus is tender.
3. Pour lemon juice over asparagus, toss, and serve.
It is hard to cook paleo while camping… kind of ironic since that’s all the cavemen did! Who doesn’t want hotdogs and s’mores?!? This foil packet salmon is so satisfying and easy that I bet any caveman would turn in those calorie laden meals for this one!
I made the packets before heading out to camp. As soon as we got there, I got a fire going nice and hot to create embers and then used them to cook the packet.
1 pound salmon filet
Drizzle of olive oil
1 lemon cut into thin slices
1 bunch parsley
Salt & pepper
1/4 cup white wine
1. Before heading out on your trip, assemble the packet. Drizzle olive oil on a sheet of heavy duty aluminum foil. Lay out half the lemon slices and top with half the parsley. Place the salmon on the parsley, and season with salt and pepper. Cover with the remainder of the parsley and lemons, pour wine over, and form a tightly sealed packet. Keep it in the cooler until ready to cook.
2. Upon getting to your campsite, make a hot fire to create embers. Place packet directly on embers and cook for 8 minutes on each side.
3. Carefully remove the packet and let cool for a minute until opening. Be careful of the steam!
Water is boring. Incredible for your body, but boring. Make a pitcher of this in the morning and you will be surprised how quickly your family devours it!
1 lemon – thinly sliced
1 cup watermelon – cubed
1. Fill pitcher with fruit, top with water, refrigerate.
2. Hydrate your thirsty body!
I am a daddy’s girl, so the fact that my father and fiancé get along so well warms my heart! They went fishing together today on my dad’s boat. We used to go fishing every single weekend at the Jersey Shore, but Hurricane Sandy destroyed our beach house. This is the first summer of my life not being down the shore, and it is a tough adjustment. I can’t imagine how the people who lost their primary homes are feeling.
Luckily, the boat is docked at our property, and the boys were able to go on a day fishing trip. They caught quite a few keepers and my fridge is now stocked with fluke filets! Yum! If you are not familiar with fluke, it is extremely similar to flounder. This recipe would work with any thin white fish filet like flounder or tilapia. As per the recipe, it is served over a bed of sautéed spinach. If you are not here for paleo, it would be excellent over a bed of fluffy rice.
2 fluke filets
1/4 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 tsp. garlic powder
1 egg – beaten
Juice of 1 lemon
1/4 cup white wine
1/4 cup chopped basil
6 oz. baby spinach
1 Tbsp. olive oil
2 cloves garlic – minced
1. In a shallow pan for breading, mix almond flour, pepper, salt, and garlic powder. Dip each filet in egg and then coat with flour mixture.
2. In a nonstick skillet, drizzle a little olive oil just to coat the bottom of the pan,and heat over medium high heat. Sauté each coated filet for about 3 minutes per side until browned. Remove fish from pan, cover, and set aside.
3. In a large pot, sauté garlic in olive oil until fragrant, then add spinach. Stir occasionally until wilted.
4. While spinach is cooking, add lemon juice and wine to skillet and heat over high heat until reduced by half. Add basil, stir, and turn off heat.
5. Plate a large pile of spinach, top with filet, and drizzle lemon basil sauce over.