Hi friends! Short weeks are a killer. They sounds all fine and dandy. Then you realize you have to cram 5 days of work and all the things into 4 days. Not that cool. But, today is Thursday and I’ve got a bottle on wine waiting for me at home. So, I’ve got that going for me!
Bay and I got to school early this morning to put up all her election posters. She’s running for Treasurer at her Middle School. I never had the balls to run for anything in school, so I’m crazy proud of her. We made 4 posters last night and they turned out so cute.
As of now, I believe she’s running against herself., so the odds are looking good. Real good! Ha!
Coming atcha today with a quick + easy dinner. Not only it is healthy AF….the best part – it’s pretty AF too. Ha! This recipe is a great one for a week night or when you have company over. It’s a crowd pleaser!
I’m currently counting macros and this recipe is VERY macro friendly! No matter what diet or not diet your on, this recipe is so good. It’s fresh and eating the colors of the rainbow always makes me feel extra healthy. Anyone else?
This recipe is versatile too. You can swap out any veggies you like. Or your fam-bams faves. It cooks up quick and the leftovers are bomb. You know when the meal is almost better the second day kinda bomb? Like spaghetti. So much better day #2.
Since it’s (un) officially summer, I’m excited to bust out all the grill and share all my fave recipes with you!
I ALWAYS, always, get my skewers done the morning of or the night before I plan to have them for dinner. The threading on skewers is the absolute worst, in my opinion. Lay the threaded skewers in a 9×13 dish covered with foil.
I recently found that using two skewers sticks instead of one, is a total game changer. You know when your trying to try them on the BBQ and shit starts falling off? That really doesn’t happen when you’ve got two sticks. Try it! They are so much more sturdy.
Served over the good ol San Francisco Treat…Bay’s obsessed with the rice pilaf. And a side of steamed asparagus. These skewers would be delish over mashed potatoes or even pasta. Anything, really.
Here’s what you’ll need:
- 2 lbs salmon fillet (look for thicker pieces)
- 1 each, red + yellow + green bell pepper, cut into 1 1/2 inch pieces
- 1 red onion, cut into 1 1/2 inch chunks
- olive oil (I recommend Seka Hills)
- lemon, quartered
- Mrs.Dash lemon pepper
Here’s what you’ll do:
*Ask your butcher to remove the skin from salmon fillets. You will waste a TON of it trying to do it yourself.
If using wooden skewers, soak in water, otherwise the heat of the grill will scorch them.
Cube salmon fillets into 1 1/2 inch chunks. Do the same with the peppers and onion. Separating the onion layers once cut.
Using 2 skewers each, thread onion and 1 of each pepper, followed with cubed salmon. Repeat layers beginning and ending each skewer with onion + peppers. Leaving room at the base for easy handling. Using two skewers is a game changer. It makes them so much more sturdy and less likely to loose veggies while grilling.
Brush filled skewers liberally with olive oil on all sides. Sprinkle with Mrs. Dash (I love Mrs. Dash…they pack lots of flavor)
Cook on hot grill, turning once. Be careful to not overcook, as the fish will cook quickly.
Serve with a squeeze of lemon over rice with your favorite veggie on the side.
Here’s a look at the finished product…..
Remember, you can now print the recipe. “Pin” to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥