Sorry things have been quiet around here, Chris and I were in Florida this weekend for a wedding! I created this Grilled Corn and Avocado Salsa on a whim, because I thought my Blackened Cumin-Cayenne Tilapia needed a little something fresh to make it pop. I was pleasantly surprised by my creation, Chris and I actually ending up eating the rest of this bowl with tortilla chips. I will definitely be making this again, it’s a great twist on your typical guacamole/salsa because the grilled corn adds a nice sweetness.
Monthly Archives: April 2012
I grew up at the beach and have always enjoyed seafood; however, I do not prepare it for myself as much as I would like. This is mostly because seafood needs to be prepared the day it is purchased, and the last thing I want to do after a long day at the office is hit up the grocery store on the way home. This being said, I found some frozen wild tilapia fillets at a good price, and vowed to find some fun ways to prepare them. I found this simple broiled tilapia recipe over at Cooking Light and decided to give it a try. I was so glad I did! It takes minutes to prepare, and only 5 minutes to broil! I definitely will be making these again! The Grilled Corn and Avocado Salsa was something I threw together at the last-minute to add a little something to the dish, and the creamy avocado was a nice compliment to the smokey fish.
Here’s a sneak peak into this past weekend.
Saturday Brunch: scrambled eggs and veggies with chicken sausage for her…
Eggs over easy with chicken sausage, peppers, and onions for him…
Supporting friends and Breast Cancer Saturday night.
Egg salad and turkey bacon on a rainy Sunday morning.
Mom’s homemade chili from the freezer to warm up on Sunday evening.
Peanut Butter cookies, to cure cabin fever after a day full of dreary weather.
This is my fancy schmancy version of Lemon Chicken. I’ve also been known to make a grilled version that is not nearly as pretty. I found the recipe for this Lemon Chicken with Olives over on Bev Cooks, and was drawn in by the photos. I had hoped it would taste as good as her’s looked, and was not let down. This dish has just the right ratio of tang from the lemon combined with the salty deliciousness of the olives. The best part about this chicken? It only needs to marinate for about 15 minutes, then cook for an additional 20. Easy weeknight dinner, and it looks so pretty, people will think you spent hours in the kitchen!
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Now let’s get down to business!
Roasted Asparagus. Roasted Broccoli. Pasta Pearls. Feta Cheese. Please tell me what’s not to like?! I came up with this Roasted Asparagus and Broccoli Israeli Couscous Salad in March when temperatures were in the upper 70’s. I was itching for summertime, and super light but satisfying meals. I could eat this on its own as a meal, but I served it with quick and easy Grilled Lemon Chicken Breasts, to keep the male contributor to this blog happy.