Recipe Blog, Healthy Since We Cooked It
We went to Iron Hill Brewery back in the fall and ate outside. Taylor had the NERVE to order a grilled shrimp Cesar salad, an off-the-menu type of order. While I was concerned about the pending up-charge, she was enjoying the hell out of her salad. It inspired me to make a better one at half the cost, and that is where this recipe comes from.
Salmon is my favorite fish. It is perfectly meaty, and if cooked right, tastes amazing. Most people, in my opinion, overcook their salmon. This may be the reason salmon gets a bad-rep locally. I always try to do something new with salmon, and this is the easiest go-to recipe I use. Anyone can “grill” this one.
I love soup. It is always so cheap to make. I was tired of buying chicken broth AND a rotisserie chicken every time I wanted chicken noodle soup. What a hassle. I wanted a way to have stock on hands at all times, without having to run to the store to get store-bought stuff for each meal.
Taylor and I were looking for a good excuse to have a picnic. Luckily, about a year ago, the sun was out and the weather was tolerable. We had a nice bottle of rose wine and wanted to pair that with a light lunch. Truth be told, she picked up most of the ingredients, and I brought the buttery Ritz crackers.
