Tuscan Garlic Salmon Skillet With Greens And Tomato

INGREDIENTS YOU NEED FOR THE TUSCAN GARLIC SALMON SKILLET WITH GREENS AND TOMATO

  • 1lb. (450g) salmon fillets
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil or unsalted butter
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • Roma tomatoes, chopped
  • 6 oz fresh spinach or arugala
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup (60ml) vegetable or chicken stock (or dry white wine)
  • 2 tablespoons high-quality olive oil, optional

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DIRECTIONS

1. To make the Tuscan garlic salmon skillet: Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add the salmon fillets, red pepper flakes, paprika, Italian seasoning, and salt in the skillet and cook salmon on medium heat on both sides, until salmon is cooked through – about 5 minutes. Remove salmon fillets from the skillet and set them aside on a plate.

2. In the same skillet over medium heat, add tablespoon olive oil or melt 1 tablespoon butter. Add garlic and chopped onion and cook gently until fragrant and translucent. Add chopped tomatoes, chopped fresh basil leaves, fresh greens, and vegetable or chicken stock (or white wine). Cook on medium heat for about 3 – 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Adjust seasoning, if needed.

3. Add cooked salmon back to the skillet to reheat quickly. Drizzle with good quality olive oil just before serving, for extra taste. Serve the Tuscan garlic salmon immediately, and enjoy!

Seafood Medley with Spicy Spanish Chorizo over Tarragon Mashed

Tonight’s special was a Seafood Medley with Spicy Spanish chorizo over a bed of tarragon mashed potato blend. So good!
Even considering the price of wild caught scallops and Argentine Pink wild caught shrimp, this is such an affordable meal. It is absolutely one of our favorites as the seafood takes on the spice of the chorizo! It’s fabulous and simple to make.
No recipe require for the protein but plan to prepare the potato mash ahead to allow for preper timing as the protein only takes 5-10 minutes total.    You can also use rice, pasta, lentils, or just arugala.    There are many options.
For the protein – Just slice the chorizo and start heating on medium in a skillet.  After it releases some of those fabulous spices, drop in the scallops to get them started cooking (especially if you are using  U10 size), then drop in the shrimp.

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Cherry Tomato Casserole with White Beans and Basil

This Italian inspired recipe packs a wonderful amount of flavor and protein. It can be used as a main dish or as a side dish.

Roasting those tomatoes brought out such a sweetness. The crushed chili 🌶 peppers and garlic added some nice spice.

Ingredients: (2 servings)

  • 1 cup cubed (1″ pieces) hearty wheat bread (2.5 oz.)  img_0235
  • 1 tablespoon extra-virgin olive oil
  • 1 pound cherry tomatoes, halved
  • 1 can (15 oz.) no-salt-added cannellini beans, rinsed and drained
  • ¼ cup packed fresh basil, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon crushed red pepper
  • Salt and black pepper
  • ¼ cup grated Parmesan cheese

Directions:

  1. Heat oven to 350°F. On large, rimmed baking sheet, toss bread with oil. Bake until golden, stirring halfway through, 8 to 10 minutes.
  2. Meanwhile, in large bowl, combine tomatoes, beans, basil, garlic, red pepper, ½ teaspoon salt and ¼ teaspoon black pepper. Add bread; toss to combine.
  3. Transfer mixture to shallow 6- to 7-cup baking dish. Sprinkle with cheese; bake until top is golden, about 40 minutes. Let cool 10 minutes.

Patience is a Virtue – A Gift from God!

Patience is a virtue they say…..
The bible tells us that patience is one of God’s own attributes. When we seek the Lord and choose to trust in Him and live by His word, we are promised Fruits of the Spirit.
You can find a list in Galatians 5:22
“But the Fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control”
Regardless of your feelings or circumstances, what you are lacking if you are not experiencing God, is God himself. A relationship with your maker. The one and only living God. When you draw near to Him, He will draw near to you. When you seek Him!
Janes 4:8. “Come close to God [with a contrite heart] and He will come close to you. Wash your hands, you sinners; and purify your [unfaithful] hearts.”
When you acknowledge who God is, the creator of everything (including everyone that has ever lived or breathed), you realize that you belong to him. And he loves you, as He created you and knows you better than you know yourself.
When you believe in your heart and confess with your mouth that Jesus is your Lord and Savior and that He already suffered on that cross for the sins of the world, was resurrected and ascended into heaven to return again to receive you unto himself (Romans 10:9), It is then that He will help you through by giving you increased understanding and wisdom of the scriptures, UNLEASHING THE POWER of His Holy Spirit. It’s like turning up the heat. He changes our hearts as we understand more about our creator.
“In the same way the Spirit also comes to help us, weak as we are”
‭‭Romans‬ ‭8:26‬ ‭
The answer to life’s frustrations and sufferings which result in impatience, anger, and bitterness is not for God to just answer our prayers and fix all that and fix everyone else that are the source of all our problems, it starts with Us and OUR relationship with God.
So what can we do?
Draw near to him, seek him with a heart that is turned away from selfishness and stubbornness to do only what you want, in your way, and in your timing. YOU DON’T HAVE TO DO LIFE ON YOUR OWN! GOD DID NOT CREATE YOU TO BE OUT OF RELATIONSHIP WITH HIM.
Get into Gods Word (The Bible) and ask Him to join you there to show you who He is and how much He loves you!
And if you want to learn more about God’s incomparable help in our suffering, listen to this sermon.

Shrimp and Arugula Plate

INGREDIENTS

  • 3/4 pound shrimp
  • 1 teaspoon olive oil
  • 5 ounces arugula
  • Fresh basil torn, to taste

Shrimp basting oil:

  • 2 tablespoons olive oil
  • 23 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Sprinkle of cayenne pepper

Dressing:

  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt & pepper to taste

INSTRUCTIONS

  • Prepare the shrimp basting oil by adding olive oil, garlic, smoked paprika, and cumin to a small bowl, and stirring until combined. Set aside.
  • Pre-heat grill to high heat.  Use a grill pan or skewer the shrimp
  • Make the dressing by combining all the dressing ingredients. Set aside.
  • Baste the top of the shrimp with the basting oil, then again about 1/2 way through cooking, baste them again.
  • Toss the basil, arugula, and dressing together. Add shrimp on top or put the whole skewers on top.

Optional:

  • 1 cup orzo, quinoa, or a grain of your choice 
  • Cook it according to package directions. Set aside to cool. When it’s cool to the touch, add about a teaspoon of olive oil to it and mix it.
  • Incorporate orzo/grain into arugula basil mix.

Mitigating Low-Grade Inflammation

Researchers now believe that low-grade inflammation is associated with most chronic diseases including heart disease, diabetes, Alzheimer’s, arthritis and cancer.
Chronic Inflammation
For my health conscious friends, here are a few things we can do to mitigate low-grade inflamation in our bodies:
Choose protein after fasting (such as for breakfast or if you skip a meal), and during times of stress. After fasting and during times of
stress are two times during the day when the body turns more of whatever you’re eating into sugar, than usual. Choosing protein
helps create sustainable energy, while preventing blood sugar spikes and crashes. This will normalize blood sugars, as well as help
reduce inflammation caused by sugar.
Increase raw, uncooked oils in your diet to help reduce inflammation:
Monounsaturated fats: almond, avocado, coconut (or MCT), and olive oils
Alpha Linoleic Acids (ALAs): chia, flax, hemp, pumpkin seed, and walnut oils

Gum Health Check:

Your mouth says a lot about what’s going on in your body. If you have bleeding gums and/or deeper pockets, there is a core issue that needs to be addressed. Start with switching to a water flosser because that water can do a much more thorough job then standard floss. Use warm water because cold water doesn’t feel too good and is discouraging to many. Add a little peroxide or antibacterial essential oil to the water. Make sure to follow manufacturer instructions to periodically clean and flush the unit.

Know what water you are drinking
Tap water is toxic. These toxins cause inflammation. Even at low levels, it is creating a taxing burden on your body that overtime is detrimental to our health.. If you are drinking from a well, you are still drinking from the same water table and local agricultural practices, pesticides, herbicides, etc. are still getting in your water. We just switched to a counter top reverse osmosis process that reinfuses minerals. and creates mineralized alkaline water. We love it!
A few links for your use:
https://aquatru.com/countertop recently they ran an $80 discount and I don’t think the blue tooth is necessary to manage costs.

Lemon Herb Marinated Grilled Salmon

Quick and easy Lemon & Herb Marinated Grilled Salmon (serves  4)

Ingredients

  • 4 salmon fillets, skin-on 
  • 3 lemons, divided
  • zest of 1 lemon
  • juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped

Instructions

  • Pat the salmon fillets dry with paper towels. Combine the lemon zest, lemon juice, olive oil, garlic, salt, pepper and herbs in a small bowl. Mix well. Remove 2 tablespoons marinade and set aside.
  • Pour the remaining marinade over the salmon making sure it is coated on both sides. Marinate the salmon in the refrigerator for 1 hour before grilling.
  • Cover the grill and preheat on high for 15 minutes and clean the grates with a grill brush.
  • Slice the remaining 2 lemons in half and brush the cut side lightly with oil.
  • Generously oil the grates of your grill
  • Remove the salmon from the marinade and place skin side up on the oiled grill. Add the lemon halves on the grill, cut side down. Leave the grill set on high and close the lid. Grill until the salmon is well charred about 6 to 8 minutes. Remove the lemons when they are charred with nice grill marks.
  • Carefully flip the salmon and continue grilling until the center is just translucent, about 1-2 minutes, depending on how thick the salmon fillets are.
  • Remove the salmon and lemons from the grill and transfer to a platter. Brush the hot salmon fillets with the reserved marinade. Garnish with fresh chopped parsley and serve with grilled lemons on the side.

Grilled Fish Tacos with Plum Salsa

Ingredients(Serves 2)

  • 8-10 ounce fish fillets skin on or off
  • 1 Tbls. olive oil
  • kosher salt and pepper

 

Plum Salsa:

  • 3 medium ripe plums seeded and chopped
  • 1/4 cup red onion finely diced
  • 1 jalapeno pepper seeded and minced
  • 1/4 cup red bell pepper finely diced
  • 1/2 tsp fresh minced ginger.
  • 1/4 tsp sesame oil
  • 2 Tbls rice vinegar
  • 1 tsp lime juice
  • 2 Tbls cilantro chopped

 

Instructions:

 

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    To prepare salsa, combine all ingredients in a bowl and toss lightly to combine flavors. Rest at room temperature for 30 minutes. Rub fish with oil and season with salt and pepper. Place on a medium-hot grill and cook on both sides until just cooked. Spoon salsa over fish.

Notes:

If your plums are a little tart, you can add a pinch of brown sugar. For a little more heat, add some minced habanero pepper or Padron peppers.

 

Is God Punishing Me?

Just enjoying our backyard space on this beautiful Sunday. I’m anxious to capture and share some key points “nuggets” from this mornings sermon from a guest speaker. The topic? Is God Punishing Me?

How many times have we heard someone ask that question? How many times have we wondered that for ourselves?

Well I won’t keep you on the edge of your seat for the answer …No! God is not punishing me and he is not punishing you. God is training us, showing us our own hearts to bring us to greater holiness because He is a Good and Loving Father!

Remember. Jesus paid it all! As Christians, we are not paying for our sins! Jesus paid a once for all sacrifice that covers ALL our sins. Sins of the past and sins of the future.

Next time you think about if God is punishing you, view it as God’s training. God does this so that you will experience the fruit of righteousness and so your heart will have peace!

Romans 8:1. A huge weight of guilt is gone because of Jesus Christ.

Vs 7. I must view ALL hardships as God’s discipline because I am one of His children.

Duet 8:2-6. God already knows our heart. It’s for us to humbly know our own hearts!

Proverbs 17:3. God seems to be abscessed with this. Testing our hearts

Psalms 119:67,91,73,75,91,92 God created and CONTINUES to form me. God is faithful when he takes is through affliction.

 

Hebrews 12:8-9. #2 when God brings hardships into my life He is acting as a loving father. A loving father doesn’t make it easy because He loves us We should have great respect for God something good in my life! is and

Psalm 89:32. God will not take His lovingkindness away

3. This discipline is not punitive. It is corrective to bring greater holiness in my life. Discipline for holiness to be more like Christ Greater righteousness in my life.

Vs 11. To those who have been trained.

4. I will know when the job is done. My heart will be at peace Experiencing the fruit of righteousness. The hardship may still exist but my heart is at peace.

You are not Gods first mistake ! God does not make mistakes.

Can you kiss the rod that is of our Holy Loving God?

Psalm 88:77 affliction separated by fire. Sin hate bs soul love.

Pressure. Tea by hot water.

Flip the coin What you fear on one side and what you love on the other side.

 

Hebrews 10:10, 12 Christ paid it all. If we were paying for our sins then we would be in hell.

 

Pan Seared Cod with Capers, Lemon and Parsley

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Calories: 275 cal

Ingredients

  • 1 1/2 lb thick cut cod fillet, cut into 4-5 pieces
  • 4 tbsp fresh lemon juice, divided, one tbsp for the fish and 3 tbsp for the sauce
  • 2-3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5 medium cloves garlic, chopped
  • 2 tbsp capers
  • 1/2 cup dry vermouth, or dry white wine
  • 1/2 cup chopped fresh parsley

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 dash cayenne powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Instructions

  • Sprinkle one tablespoon of lemon juice over the cod fillets and set them aside while you prepare the rest of the ingredients. Allow the lemon juice to sit on the cod at least 15 minutes, up to 30 minutes.
  • In a shallow bowl, mix together all the seasoned flour ingredients. Pat the fish dry and dredge in the seasoned flour, shaking off the excess.
  • Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the pan is hot and the oil is shimmering. Add the cod and cook for 5-6 minutes on the first side. The fish will take a couple of minutes to release from the pan. Once it does, keep an eye on it and check for browning. When it’s a deep, golden brown, turn the fish.
  • Continue cooking the fish on the other side until it is browned and the fish is cooked through, about another 5-6 minutes. Add another tablespoon of olive oil if needed.
  • Remove the fish to a serving dish and let it rest while you make the sauce.
  • Add the garlic and capers to the pan and cook, stirring constantly for 30 seconds. Add the vermouth to deglaze. Bring it to a boil and scrape up all the browned bits from the bottom of the pan. Boil for 1 minute. Then add the lemon juice and parsley. Stir to combine and bring to a boil again. Immediately pour the sauce over the fish and serve.