Spice up your next healthy seafood dinner with this easy 5-Minute, 5-Ingredient Blackened Salmon!  It’s a classic Southern favorite that’s crispy on the outside, moist and buttery on the inside, and loaded with zesty Cajun flavor!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 fillets

Ingredients

• 4 salmon fillets skin-on (about 6 ounces each)

• 1 ½ teaspoons cumin

• ½ teaspoon smoked paprika

• ½ teaspoon cayenne omit or decrease for a mild flavor

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon pepper

• Olive oil

• Optional for serving: lemon wedges and fresh chopped herbs such as thyme, oregano, or parsley

Instructions

1. In a shallow bowl, mix together cumin, smoked paprika, cayenne, garlic powder, salt and pepper.
2. Pat seasoning mixture onto the flesh side of each piece of salmon.
3. In a large skillet, heat about 1 tablespoon of olive oil over medium heat.
4. Place salmon, flesh-side down, in the hot oil. Cook for 2-3 minutes, and then flip salmon with a spatula. Cook for about 5-6 more minutes, or until skin becomes crispy and fish flakes easily with a fork.

Recipe Notes

Cooking Just for Two? You can cut the ingredients in half and just cook 2 salmon fillets. The cooking process remains the same. If you prepare a full recipe of seasoning, just save the extra spice for another meal.

This quick and easy pasta dish is perfect for a tasty weeknight meal  

Prep time 10 minutes

Cook time 20 minutes

Total time 30 minutes

Servings 6 servings

INGREDIENTS

• 3/4 pound tagliatelle or other long cut pasta

• 2 tablespoons extra virgin olive oil

• 1 pound mixed wild mushrooms

• kosher salt and pepper

• 6 tablespoons butter

• 2 cloves garlic cloves, smashed

• 1 cup fresh basil, roughly chopped

• 2 tablespoons fresh thyme leaves

• 1 tablespoon fresh chopped sage

• 3/4 cup dry white wine

• 2 tablespoons fresh lemon juice

• 8 ounces burrata cheese

• 1/4 cup shaved manchego cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
3. Slowly add the wine and then the lemon juice and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. Remove from the heat and stir in the remaining basil, discard the garlic cloves.
4. Divide among bowls and break the burrata over top each bowl. Top with manchego and herbs for garnish. Serve immediately.

Kids love this rich, warming soup but it’s sophisticated enough for adults, too.  

INGREDIENTS

• 1 onion, chopped

• 2 pounds carrots, chopped (about 8 carrots)

• 6 cloves garlic, smashed

• 3 and ½ cups vegetable broth

• 2 teaspoons grated ginger

• 1 orange, zested and juiced

• 2 tablespoons honey

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 pound bacon, cooked and crumbled

• 1 batch bacon fat croutons

  INSTRUCTIONS

1. Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.
2. Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.
3. Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.

Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread.  

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins  

Ingredients

Chicken Marinade:

• 2 lbs. Chicken Breast cut into pieces

• 1/4 cup Greek Yogurt

• 3 Tablespoons Fresh Lemon Juice

• 2 Tablespoons Extra Virgin Olive Oil

• 1 Tablespoon Red Wine Vinegar

• 1 1/2 teaspoon Salt

• 1 teaspoon Pepper

• 2 teaspoons Oregano

Tzatziki Sauce:

• 1 1/2 cups Greek Yogurt

• 2 Tablespoons Extra Virgin Olive Oil

• 1 Tablespoon Lemon Juice

• 1 Tablespoons Red Wine Vinegar

• 1-2 teaspoons Salt

• 1 Tablespoons Fresh Dill diced

• 3 Garlic Cloves finely diced

• 1 cucumber grated and squeezed to drain

Greek Salad:

• 3 Tomatoes diced

• 2 Cucumber peeled and diced

• 1/4 Red Onion diced

• 2 Tablespoons Fresh Italian Parsley diced

• 1 Tablespoon Extra Virgin Olive Oil

• Salt and Pepper to taste

• Feta Cheese
  

• 4-6 Greek Pita Breads Naan bread, or Flatbread

Instructions

1. Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
2. To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.
3. To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
4. Chicken can be cooked on grill or in skillet. To cook on grill — place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
5. To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
6. Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.