Food

Honey Lime & Garlic Salmon

I’m a salmon-lover. It’s no secret and I have no shame. If I can eat a large portion of something, still not be hungry afterwards, and not feel bloated in the process? Sign me up! This was a fun twist on flavors in the kitchen that I don’t normally pair together. They compliment each other so well it’s as if they were long-lost lovers. I’m so happy with the way it turned out and I know you will be too when you add it to your menu this week or next! Wink-wink!


Ingredients:

  • About 1.5 pounds salmon
  • 2 limes
  • 1 Tbsp natural and local honey
  • 2 Tbsp EVOO
  • 2 tsp crushed garlic



What to do:

Preheat oven to 350 degrees. Line the bottom of a deep dish baking pan with foil. Place the two limes, sliced at the bottom and middle of the pan. Place the salmon on top of the limes. In a small bowl, mix the honey and garlic. Spread evenly across the salmon. Fold the foil lightly together to close the top. Bake for 25 to 35 minutes or until thoroughly cooked.


Also, how cute is this honey dipper?!

Winter Couscous Salad with Apple Cider Vinaigrette Dressing

Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com“Can I have another bowl?”

It will be the phrase out of everyone’s mouth once they try this. I promise. It’s the perfect seasonal salad for the in between temperatures that each day keeps bringing. It’s refreshing and hearty with a dressing that adds the perfect complimentary touch of tangy sweetness. Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com



 Ingredients: 

  • 2 cups cooked pearled couscous (I used tri-colored)
  • 1/2 cup chopped and quartered dried apricots
  • 1/2 cup chopped and quartered pitted dates
  • 1/4 cup craisins
  • 1/3 cup golden raisins
  • 1/2 cup slivered almonds
  • 3 leaves of kale, chopped and wilted
  • 4 shallots, peeled and slivered

Dressing: 

  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp EVOO
  • S and P to taste


What to do:

Cook couscous according to package. Remove from heat and let cool completely. Add a Tbsp of water to kale and wilt at about medium heat until slightly wilted. Remove from heat and set aside. Cook shallots until slightly brown with about a tsp of EVOO. Remove from heat and set aside. In small bowl, prepare dressing. Whisk until emulsified. In a large bowl, combine all ingredients. Pour dressing over all ingredients in bowl and mix. Serve. 🙂

*This recipe makes about four full bowls.*


 

Sweet and Savory 30 Minute Chili

Sweet and Savory 30 Minute Chili--Recipe at: stephanie-spring.comSweet and Savory 30 Minute Chili--Recipe at: stephanie-spring.comSweet and Savory 30 Minute Chili--Recipe at: stephanie-spring.comIt’s a sweet and savory and all things yummy for any night of the week. It’s nearly impossible to mess up and only requires about 30 minutes from start to finish! 


Ingredients:

  • 1 lb ground hamburger
  • 1 cup uncooked rice
  • 2 15.5 oz cans of organic kidney beans
  • 1 15 oz can tomato sauce
  • 1 tomato (cubed)
  • 1/2 red onion (chopped)
  • 1/4 cup ketchup
  • 1 tsp crushed red pepper
  • 1 Tbsp local honey
  • 1/2 tsp onion powder
  • 1 Tbsp + 2 tsp chili powder
  • chipotle chili pepper powder sprinkled
  • 1 tsp garlic powder
  • 1 cup water



What to do:

Cook one cup rice according to packaged directions. While the rice is cooking, in a large pot brown the hamburger. Add all ingredients (included cooked rice) to the hamburger and cook for 20 minutes on medium to medium/low. Stir occasionally to avoid sticking. Remove from heat and serve!


 

Raspberry Brownie Triffles

Raspberry Brownie Triffles--Recipe at: stephanie-spring.comRaspberry Brownie Triffles--Recipe at: stephanie-spring.comTomorrow is lovey day. I think there should always be a reason to celebrate loved ones all around you. Also, if there’s an excuse to make some fun food, count me in! A triffle is simple, yet elegant. It’s a classic dessert and can be easily personalized. Want more chocolate? Add it! Want more fruit? Pile it on! Want more whipped topping, like me? Fluff it up to your hearts desire! Make it for you and your friends, hubby, parents, or even kids for tomorrow or any time of the year! xoxo

Have the happiest Monday!Raspberry Brownie Triffles--Recipe at: stephanie-spring.comRaspberry Brownie Triffles--Recipe at: stephanie-spring.com



Ingredients:

  • About one brownie per triffle
  • About one container raspberries, washed and dried
  • Heavy whipping cream
  • Sugar to taste


What to do:

Homemade Whipped Cream:

In a mixer, whip heavy whipping cream and sprinkle in sugar to taste. Whip on the highest setting for a few minutes.

You can use any type of glass or mug for the triffle. I used champagne flutes to add a fun touch. Cut the brownies into one inch squares and place about three squares into the bottom of each champagne flute. Add about one to two dollaps of homemade whipped cream to the champagne flute. Add three to four raspberries. Add about three brownie squares again. Add one to two dollaps of whipped topping. Top with one raspberry on top for garnish.

 

*All the ingredients are approximate, depending on your liking.* 


I Love You spoon.

XOXO spoon.

Friday Favorites + Hot Cocoa Stirers

We have a Valentines Party at school today, some other activities, and then I’m coming home and crashing. I just could not get it together this week. I’m glad it’s Friday. 🙂

One.Him. Not just this week, but I’m feeling extra thankful this week for what we have. You can read more about that, here.

Two.Because who doesn’t love a good pasta dish!?

Three.

Eric and I took a short getaway and it was perfect-o!

Four.They were calling for snow but who knew if it would actually happen. Well, what do you know? We woke up to this. 🙂 It made our time away even more fun and beautiful!

Five. All this snow had me craving these Hot Cocoa Stirers. 🙂


Ingredients:

  • One Dark Chocolate Bar per stirer
  • Milk
  • Whipped cream or other toppings


What to do:

You will need one chocolate bar per stirer. (I used Dove Dark Chocolate Bars). In a small sauce pan, break the chocolate bars into smaller pieces and melt on medium low to low heat. Stir occasionally to avoid burning and until fully melted. Pour or spoon the melted chocolate into a one inch tray. Place in the refrigerator for about 40 minutes or until firm. Stick a popsicle stick into the center of the cube. Return to the refrigerator for an additional 20 minutes or so.

Place stirer into a mug of heated milk and stir until melted. Top with your favorite toppings! xo


Psstt… I used this one inch Silicone cube tray and it worked great! This and this also look like they would work well!