Tuesday: What’s for Dinner?

It wasn’t anything fancy, just a juicy salmon and a hearty mushroom risotto to compliment! Fabulous! Those who know me, know that this is a typical weeknight dinner, and why not? Can’t we eat with sophistication, but within a tight time frame? Of course we can! Rachel Ray (TV Chef and show host) says that if you cut and prep ahead of time, it could actually cut your cooking time in half. So, I put the theory to the test and saved a whole half hour! Also, if you have a magic bullet, or something like it, try blending your onions, garlic, and other herbs along with some olive oil. The chopping is eliminated and the pesky chunks of garlic you missed are now a wet rub.

When you make recipes often enough, you tend to memorize them which makes it fairly simple to get through in a hurry. On the nights that you may not have a lot of time to spare, go with what’s familiar to avoid mistakes. Your hungry family, or your own belly will thank you! When you get those delicious, high end meals out of the kitchen in an hour or less, you’ll have to thank me for making you look so good;) Here’s to less time cooking, and more time eating! Happy Tuesday everyone!



Fresh salmon

1/2 medium white onion

1 clove of garlic

Salt and Pepper (sprinkle)

2 fresh leaves of basil

2 tablespoons of olive oil

1 tablespoon mustard powder

Red pepper flakes (sprinkle)


  1. Soak the salmon in cold vinegar and lemon water for 10-15 mins.
  2. Rinse and drain.
  3. Sprinkle salt, pepper, mustard, and red pepper flakes. In the blender, blend the remaining ingredients and pour on top of salmon.
  4. Rub in all of the ingredients thoroughly and bake on 350 degrees for 20 mins.
  5. Enjoy!


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