Lemon Herb Marinated Grilled Salmon

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


  • 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


  • 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




  1. img_8074

    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.


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


  • 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


  • 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.

Salmon with plum-basil relish

A great salmon recipe that lets the fish shine by using a plum-basil relish. It is paired here with carmelized carrots with cayenne cream sauce (Click here for recipe).
Serves 4

For the plum-basil relish:

  • 5 medium red plums, pitted and coarsely chopped
  • 1/3 cup thinly sliced fresh basil leaves
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salmon:

  • 4 (6-ounce) salmon filets, skin removed
  • Olive oil
  • 3 to 4 teaspoons coriander salt (combine equal parts crushed coriander seeds and flaky sea salt)

Make the plum-basil relish:

  • Combine the plums, basil, honey, lemon juice, and oil in a medium bowl. Season to taste with salt and pepper; set aside.

Make the salmon:

  • Prepare an outdoor charcoal grill for medium, direct heat. (Can also be baked in the oven at 350 deg.)
  • Meanwhile, lightly brush the salmon on both sides with oil, then season on both sides with the coriander salt.
  • When the grill is hot, grill the salmon with the grill cover on and the vents open. When the salmon has grill marks on the bottom, flip with a flat spatula and cook until done to your liking. During this time, keep an eye on the salmon to make sure it doesn’t burn, moving it to a cooler part of the grill if necessary. The time it will take to cook the fish will vary depending on the heat of the grill and the thickness of the fillets, about 10 minutes total grilling time.

Caramelized carrots with cayenne cream sauce

Ingredients: (2 servings)
• 1 tablespoons olive oil
• ½ pound whole small carrots, peeled, tops on, and halved lengthwise
• ¼ teaspoon salt
• 2 cloves garlic, thinly sliced
• ¼ cup whipping cream
• 1 teaspoon cayenne pepper

• In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
• Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.

Rosemary Honey Mustard Pork Tenderloin


Pork and rosemary honey mustard mixture

  • 1 pound pork tenderloin
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon rosemary chopped

Pan sauce

  • 1 cup white wine
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of the rosemary honey mustard mixture
  • 1 tablespoon honey optional
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 2 Zucchini, cut bite size (can use squash as well)
  • ½ cup Corn kernels (frozen or fresh)
  • ¼ tsp Dried basil
  • ¼ tsp Dried oregano
  • ¼ tsp Dried thyme
  • Kosher Salt
  • freshly ground Black pepper
  • 1 tbsp Lime juice
  • 1 tbsp fresh leaves Cilantro
  • 1 tbsp Parmesan cheese


  1. Preheat oven to 425 degrees with the rack in the middle. In a small bowl, combine the Dijon mustard, honey, and rosemary. Stir to combine, set aside.
  2. Preheat an oven safe skillet over high heat. While it is heating up, pat pork loin, dry with a paper towel and season generously with salt and pepper on all sides. When the skillet is hot, sear the pork loin on all sides until golden brown, about 3 minutes per side. Top with the rosemary honey mustard mixture and spread evenly to coat the pork loin, but reserve 1 tablespoon of the mixture for the pan sauce.
  3. Transfer the pork loin in the oven safe skillet to the oven to finish cooking. Cook until the meat is 145 degrees, about 15 minutes. Remove from the oven and allow to rest for a few minutes.
  4. While the meat is resting, make the pan sauce in a skillet over high heat. Combine the wine, apple cider vinegar, 1 tablespoon of the rosemary honey mustard mixture. Stir to combine and cook until it has reduced by half. Give it a taste and add more honey to the sauce if desired.
  5. Slice the pork loin into 1/2″ thick slices, and top with the pan sauce.

Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs


  • medium-large head cauliflower (or 4 cups frozen cauliflower rice thawed)
  • 1 1/4 lbs large (21/25) shrimp, peeled and deveined
  • 1 (14 oz) can black beans, drained and rinsed well
  • 1 ear corn, shucked and kernels cut from cob, (or 1 cup frozen corn, thawed)
  • (4oz) can diced mild green chilies, drained*
  • 1/2 cup sliced green onions, white and light green portion
  • 1 Tbsp minced garlic
  • 2 1/2 Tbsp olive oil
  • tsp lime zest
  • Tbsp fresh lime juice
  • tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 1 small avocado, sliced


  • Preheat a gas grill over moderately high heat to about 450 – 475 degrees.
  • Cut cauliflower florets from head, leaving behind as much stem as possible.
  • Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl.
  • Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper) then toss gently to evenly coat.
  • Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface.
  • Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil.
  • Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly, I like to pull up on the top crimp).
  • Grill packets until shrimp has cooked through (it should appear pink in color), about 9 – 11 minutes.
  • Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
  • Recipe source: Cooking Classy
Nutrition Facts
Amount Per Serving
Calories 503Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 357mg119%
Sodium 328mg14%
Potassium 1305mg37%
Carbohydrates 46g15%
Fiber 16g67%
Sugar 5g6%
Protein 38g76%
Vitamin A 405IU8%
Vitamin C 108.7mg132%
Calcium 301mg30%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only.

The way out of this mess…

The Founding Fathers believed in God and called on Him to create this nation.

Yes, they used men to go to war and draft the Constitution but always prayed to God for His guidance and His support. God loves to use people to bring His plan to fruition.

Ask yourself, “should we pray for His help to save our nation and for a renewal?” Absolutely!

We cannot stubbornly continue to try to fix this ourselves, we must humbly come to God and ask for forgiveness for the evil we’ve tolerated around us.

What’s In A Name?

We see that God appears to Abram and says, “I am God Almighty, El Shaddai”, as He affirms His covenant with him. What does that mean? God Almighty? What is the depth and breadth of this might? We also see that God Himself later asks him, “Is anything too hard for the Lord”? We know that nothing is too hard for God!

What would you do if God Almighty, Creator of all that ever was, is, or will be, appeared before you? Would you do as Abram did and fall on your face?

“Abram fell facedown, and God said to him, “As for me, this is my covenant with you: You will be the father of many nations. No longer will you be called Abram; your name will be Abraham, for (I have made) you a father of many nations. “I will make you very fruitful; I will make nations of you, and kings will come from you.” Genesis‬ ‭17:4-6

There are many things we can learn from just this bit of scripture. The nugget I appreciated today is in God’s words “I have made” and “I will”. When God says “ I will” then it is already done.

Let that sink in. When we realize this, it grows our faith in what has already been accomplished by Jesus on the cross.

Matthew 1:21 tells us the Jesus will save His people from their sins. And we know, it has already been done-it is finished!

The good news is that when the Holy Spirit draws us to the Lord and sets us apart for God, we can have that same assurance that God gave Abraham. He gave him a new name and a symbol of His everlasting covenant.

“Whoever has ears, let them hear what the Spirit says to the churches. To the one who is victorious, I will give some of the hidden manna. I will also give that person a white stone with a new name written on it, known only to the one who receives it.” Revelation‬ ‭2:17‬ ‭

We also will be given a new name from God Himself. How intimate and personal is that? For us, we must have faith and peace in the waiting. It’s like a future appointment, a promise that God will fulfill because it also has already been done. It is finished! Praise the Lord!

Father, thank you for your truth, the Holy Bible. Thank you for giving us the hunger to spend time with your living word and learning about your love and compassion, and how to walk with you while experiencing your joy in our lives. In Jesus name, Amen