Seafood, Stacked.

Hey, hey!

Let’s have a fancy (and easy) mid-week meal, shall we?

I think anyone who knows me knows that I love seafood. Like in my soul. I will always prefer it over most any other meats. Truly I was supposed to live by the sea in France I think. Anywho, I also think food should be beautiful and I have made it a habit of making my food pretty. Even if it’s just me sitting down to a quiet lunch I think you should romanticize everything that you possibly can. Because why not? Today, I’m making a stacked seafood salad but first, let me show you one of my favorite tools in my kitchen…

This little tool is perfect when you want to make any kind of stack situation. Also I went a little abstract with my plate design. It’s just Kewpie mayo and sriracha. Now, grab whatever seafood you have on hand. I pan fried some scallops and shrimp.

Now, take all of this and add it to a bowl with equal parts miracle whip and sour cream, dill, salt, and pepper. Now it’s ready to eat!

Have a beautiful day, Friends!

Fancy Made Easy

Happy Wednesday, All!

I am 1000% obsessed with salmon. I could eat it for every meal. So, I’m always looking for new ways to eat it. By now you probably know how much I love a tart. Another thing that I could eat always. This recipe, that very honestly looks impressive, is so easy to put together.

First, egg wash a thawed pastry puff, poke it, and add everything beagle seasoning to the edges (one of my favorite parts of this dish). Bake on 425 degrees for about 20 minutes but watch it so that it doesn’t get too done.

Next, after it’s done baking, add cream cheese and your salmon. You can use regular salmon like I did or smoked salmon.

Now, add mini cucumbers (I love these in my soul), pickled red onion, a squeeze of lemon and some for garnish, capers, and a sprinkle of dill.

This dish made me so deeply happy, and it was absolutely delicious. It’s perfect for brunch and bubbles. Two of my favorite things!

Have the best day and thank you for stopping by!

Fast, Delicious, Balance

Hello again, Friends!

My last three and a half months have been an absolute whirlwind! Contemporary Photography saw its busiest dance season to date. We have been working nonstop! Add in sick kids, two needy huskies, and a house to maintain, it’s been chaos. With all of that, fast cooking is a must.

Spring has sprung and with that I’ve really been craving bright and fresh dishes. This very fast recipe is perfect for a busy weeknight. It’s healthy and well balanced to boot.

what you do:

1. Cook the couscous as the box instructs (I love couscous in my soul), when its done stir in some pesto.

2. Cook your chicken however you prefer it. All I did was hammer it flat, heavily seasoned some flour, made sure the chicken was covered, and threw it in a skillet with some avocado oil and cooked until done.

3. In a separate bowl, add in beans, tomatoes, avocado, corn, and maybe some fresh basil.

4. Top with pesto, basil, and a squeeze of fresh lemon.

An important note here is that I mostly measured all of this with my heart. Also, feel free to add more chicken and more of everything if you’re feeding more people. This recipe is absolutely going into my rotation and honestly probably took me in the ballpark of 15 minutes or so.

As always, thank you for stopping by my teeny, little corner of the internet.

Have a fabulous day!