Pan Seared Honey Glazed Salmon.  

What you need:

Two salmon fillets

2 tsps. of Honey (I ended up just drizzling a random amount of honey)

4 tbs. of Flour

1 clove of garlic, minced

1 lime

1 tsp. of Salt

1 tsp. of Pepper

3 tbs. of Butter

1 tbs. of Olive oil

After thawing the salmon, pat them dry with some paper-towel. Then, sprinkle 1 tbs. of Flour evenly on each side of the salmon fillets. After that, drizzle the honey, basically making a zig-zag to what can be eyed out to be about 1/2 a teaspoon on each side.

In the pan, add the butter, garlic, salt and pepper. Once added, top off with some lime juice to help cook. Let that simmer for about 2 minutes or so, and remove. After making the sauce, cook the salmon and lower the heat just a tad so that it would not cook too fast. After three minutes on each side, add the sauce. After about two more minutes, you are done!

Pig in a Blanket with Cheese


One package of Pillbury crossaints, I recommend honey butter

One package of Lil' Smokies

One package of Sharp cheddar cheese


Heat oven to 350 degrees.

Place croissant dough out on baking sheet.

Sprinkle sharp cheddar on each thick end of the croissant dough.

Place lil' smokie above cheese.

Role up dough and make sure to keep cheese enclosed.

Place rolled up croissants into oven and bake for 9-11 minutes.


I prefer to ex out tomato as much as I can, but you are totally able to add it to this recipe. Here's what you need:

2 Avocados


1 Jalapeno - Diced

Lime - Squeezed

1/2 Red Onion - Diced

1/2 tbs. of salt (or to taste)

Black pepper to taste

1 tsps. of Garlic

Want more citrus? Add some lemon pepper to taste

Before squeezing the lime, make sure to have all ingredient diced up and into a bowl. I'd say a small to medium sized bowl should work just fine. Once you have that, squeeze each half of the lime into the bowl. The lime juice helps with blending everything together, especially the avocados when they are not as ripe.

Pretty simple! Then dip some chips in there and you are good to go. I would say that this recipe taste a lot like the one from Chipotle, but feel free to let me know if I am lacking in any areas!

Tacos de Meesh

I actually have to thank for this one, because there was a video for ground turkey rice bowls, and it started with cooking up some bell peppers and red onion. Since I only needed half of the red onion for the guacamole, I used the rest for the tacos. Keep in mind, I did end up having a lot of left overs, so I would say this was a serving size of up to 6-8 people

I chopped up red, orange, and yellow bell peppers; one of each to be exact. Make sure to slice these thin and also clear the inside, because this will help them cook and also not as spicy for those who would not prefer it. I did the same with the red onion. To keep from running out of room on your chopping board, place your vegetable in a bowl. Once you have chopped them up, put them in a large skillet on medium heat. Make sure to get your skillet hot and ready with 1/4 cup of vegetable/olive oil, because this does take some time to cook. 

Once you have finished cooking those vegetables, put them on the side and cover. They will stay hot, because the tacos do not take long to cook. Feel free to you the same skillet to cook your meat. 

Here's what else you need for the Ground Turkey Tacos:

2 lbs. of Ground Turkey

1 package of Mission's Carb Balance Soft Flour Tortillas

2 packages of McCormick's Taco Seasoning (Of course, I got "Hot")

1 package of Monterey Jack

1 1/2 cups of water

So I started off with browning the meat. Make sure to drain the grease after cooking the meat. Then I added the seasoning and water, and stirred it on up. Brought it to a boil then I let it simmer on low heat, stirring it occasionally. After 5 minutes of that, we were good to go! Even though the Rotel is pictured, I did not use and will save for when Phil and I make his mom's Salsa on a later date. On the side, I did cook up some black beans. To be honest, I should of used a different cheese to top that off. Beans are easy to make, but just make sure to add some butter or margarine for some flavor. Like I said, I was trying to be healthy, so I chose to leave that out.

Cheesecake Cookie Cups

I got this recipe from BuzzFeed, if you are looking to make this yourself. I will let you know how it went for me. 

What I used:

1 package of Nestle Cookie Dough

1 bottle of whipped topping - 8 oz.

2 teaspoons of Vanilla extract

Two Cream cheeses - Softened - 16 oz.

1/3 cup of sugar

I started off with separating the cookie dough into 12 pieces, and rolled them into a ball. I sprayed the muffin baking sheet with baking Pam, then placed the balls of dough in each groove. Then used the cap of the whipping topping to created a groove for the cheesecake filling to go into.

Then I put it into the oven, which was heated to 350 degrees. I left the cookies in for 15 minutes, and made the cheesecake filling during that time frame.

In a medium mixing bowl, I mixed the cream cheese, sugar, and vanilla extract together. Then, once that was smooth, I added the whipping topping. Like before, I mixed until it was smooth and no chunks were within the bowl. Once I finished that, I took a plastic bag with a zipper and spooned in the filling. I cut a hole in the corner to be able to fill the cookie cups.

By the time I had finished with the filling, the cookies were done. They came out perfectly! This was super easy and took no time, maybe 30 minutes TOPS.

The video said to add a chocolate drizzle or some fruit. This is pretty sweet, but some raspberries or strawberries would be delicious on top.