Not My Recipe: Will Cook for Smiles’ Avocado Salmon Rice Bowls

Tonight’s Not My Recipe recipe is from a blog I stumbled on when randomly searching for salmon recipe ideas. Will Cook for Smiles’ Avocado Salmon Rice Bowls was the answer. I basically won’t ever search for new salmon recipes again because this is DELECTABLE PERFECTION. And not only is the salmon itself divine, but the other two components–the rice and the avocado salad topping–stand on their own in deliciousness.

This is not my recipe, but man do I wish it were.

Not My Recipe: Perfect Oven Baked Cod over Lemon Caper Spinach (a two-Recipe combo!)

I didn’t grow up eating a lot of fish, so for a long time I was really intimidated about cooking it. But it’s so easy! And quick! It’s weeknight gold! Cod was on sale at WF this week, so I wanted to try something new with it. Being a New England girl, I generally enjoy my cod deep fried in a beer batter and served alongside a pile of equally deep fried beer battered onion rings. But this is not vacation, unfortunately. And also, I don’t own a deep fryer. So I started poking around cookbooks and food blogs and found two that I wanted to try.

So tonight’s Not My Recipe is a combo. The fish recipe belongs to Genius Kitchen and the spinach cake from this recipe on Kit’s Coastal.

The fish came out *perfectly* — flakey and velvety. The fresh garlic/lemon/parsley dice to dress up the breadcrumbs (I subbed Panko) is such a powerful flavor pop. It’s classic for a reason. And the spinach was perfect, too. Nothing earth shatteringly new, but just classic and balanced and delicious. These are not my recipes, but I sure wish they were!

Meatless Monday: Bruschetta Pasta

Ticking all the boxes for Monday dinner requirements, this dish is a total winner. It’s easy as anything; it’s light; it’s full of flavor; it’s kid-friendly; and it’s FAST. Plus, you could easily turn this into a non-meatless dish by adding grilled chicken or quick-seared shrimp, so it’s also totally modifiable, which adds bonus points! Who doesn’t love bruschetta? A perfect combination of acidic tomato, earthy basil, sweet balsamic, a punch of garlic – another example of ticking all the boxes, right? And pasta… DUH. Here you go.

WHAT YOU NEEDbruschpasta3
* 3T balsamic vinegar
* 2t minced garlic
* 1-2 shallots, minced
* 3-4 large Roma tomatoes, seeded and diced
* big pile of fresh basil leaves (~1/2C tightly packed), sliced into ribbons
* lemon pepper
* 1lb wide noodle pasta (like fettuccini, tagliatelle, etc.)
* 1/4C olive oil
* freshly grated Parmesan cheese for serving

WHAT TO DO
Heat a large pot of salted water and bring to a boil. Cook the pasta to al dente according to package instructions (approximately 6-8 minutes usually).

While the water is coming to a boil and the pasta is cooking, dice and mince and slice everything else.

Add the balsamic vinegar, minced garlic, and minced shallots to a large serving bowl. Let it sit for a bit to allow the flavors to come together a bit. Add the tomatoes, basil, and lemon pepper. Mix carefully to combine, and then let it sit and marinate a bit while the pasta finishes cooking.

As soon as the pasta’s ready, drain it and add it directly to the serving dish. Pour the olive oil over it, and then carefully mix everything together until the noodles are all coated and everything is well blended. Serve topped with freshly grated Parmesan and enjoy!

Coconut-Crusted Chicken Tacos with Mango-Corn Salsa

It’s Taco Tuesday! When I was meal-planning for the week, I realized I hadn’t done a Taco Tuesday in a while, and also that I wanted to try something new. These are breaded without a thick dredge, and baked, rather than fried, so have an extra one or two! Easy and so delicious. Here you go.

WHAT YOU NEED
* corn tortillas
optional for serving: ripe avocado, sliced

for the chicken
* 1-1 1/2lbs chicken breast tenders (or just chicken breast cut into thin strips)
* 3/4-1C unsweetened shredded coconut
* 1/2C panko breadcrumbs
* 1t garlic powdercocotaco3
* 1t cumin
* 1/4t chili powder
* juice of 2 limes

for the mango-corn salsa
* 2 ears corn
* 1/2 a ripe mango, diced
* 1 small tomato, diced
* 1 shallot, diced
* small handful cilantro, chopped
* juice of 1 lime
* 1t apple cider vinegar
* pinch each salt and pepper

WHAT TO DO
Preheat your oven to 350F. Prepare a baking sheet by covering it with tin foil. You can also place a baking cooling rack into the baking sheet (optional) to help keep one side of your chicken pieces from getting too soggy. Set aside.

Mix all the chicken coating ingredients together in a bowl. Squeeze the limes right over the raw chicken pieces, and then toss each piece of chicken in the coconut-panko mixture to coat. Place the chicken onto your prepared baking sheet (or onto the cooling rack on the baking sheet). Bake 15-20 minutes at 350F. Then broil for 2 minutes on high to finish crisping the coconut crust.

While the chicken’s in the oven, throw your salsa together. Cut the corn kernels off the cob and saute in a little olive oil or cooking spray until it begins to char a bit. Remove from heat. Meanwhile, dice and chop the mango, tomato, shallot, and cilantro and mix together in a bowl. Add the corn and mix through. Add the lime juice, cider vinegar, salt, and pepper and mix well to combine.

Assemble your tacos and add a slice of fresh, ripe avocado for a creamy, delicate finish.