Recipe Blog, Healthy Since We Cooked It
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.
I think I can safely say that a majority of the human race enjoys a nice chocolate chip cookie. I think I can also say that s’mores are popular as well. If you do not like s’mores and/or chocolate chip cookies, well… we won’t talk about the issues surrounding that. Let’s combine the two desserts!
London broil, or “beef round top,” is hands-down my favorite cut for a steak. It’s cheap reliable. I will defend it until the day I can no longer cook. Something about its simplicity and its unpredictability, make this particular cut very appealing. I plan to have many different London broil tribute posts, so stay tuned.
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.
The sun was shining, I had a few ingredients left in my fridge, and it was the perfect day to flip on the grill. Every once in a while, I pick up a pair of “flatbread” crusts that are wedged between the cheese and bread aisles at most grocery stores. This is a little trick to make a quick flatbread in a pinch that I learned from my parents. Of course, I made them a little more fun.
