Bacon-Wrapped Salmon with Spinach

The other day, I wanted to use up ingredients I had in my fridge. 
When I entered "bacon, salmon, spinach" into the search engine, this recipe came up! 
I had a large frozen fillet of salmon that was begging to be wrapped up in yummy bacon!
It was quite convenient that the recipe included a side of spinach, because I was going to make it anyways.
For full credits, click here.

Bacon-Wrapped Salmon with Wilted Spinach

  • 4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons whole-grain or coarse-grain mustard (I used dijon)
  • 8 bacon slices
  • 2/3 cup sliced shallots (2 large) (I used plain white onion)
  • 2 tablespoons olive oil
  • 10 oz baby spinach (16 cups packed), rinsed but not dried
  • 4 Skewers
Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 2 bacon slices lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.
Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.
While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
Serve salmon with spinach.


Crockpot Chicken Tortilla Soup

Warning: This recipe is lazy.
I can haz lazy dinner.
Throw food in crock pot, cook, eat.
Smile, so nummy!

Chicken Tortilla Soup

  • 1 lb frozen chicken breast (thawed or frozen, it doesn't matter!)
  • approximately 2 cups frozen mixed veggies (corn, carrots and bean mix... I literally just plopped a bunch in)
  • 1 (15oz) can of diced tomatoes (I used the fire roasted kind, drained)
  • 1 (15oz) can black beans, drained and rinced
  • 1 (4 cup) container of chicken stock
  • 1 diced onion (or a half cup frozen Ore Ida diced onion...I was lazy!)
  • 1 ancho chile pepper, diced
  • 2 minced garlic cloves
  • 1/4 tsp chili powder
  • 1/4 tsp garlic salt

garnish with shredded cheese and tortilla chips

1. Throw all ingredients into Crock pot in the above order. Cook on high for 1 hr and then on low for 6-7hrs.
2. Shred chicken with two forks, and stir to distribute.
3. Serve in bowls, top each bowl with cheese and chips.

Serves 6-8


Pumpkin Spice Snickerdoodles

I was recently introduced to Hershey's Pumpkin Spice kisses
They changed my life.
Let me change yours:

Pumpkin Spice Snickerdoodle Blossoms

1/2 cup white sugar
1/2 cup packed, brown sugar
1 cup butter, room temperature
1 egg
1 tsp vanilla 
1/4 tsp salt
2 cups flour
1 tsp fresh baking soda

1/4 cup sugar
1 Tbsp cinnamon
48 pumpkin spice kisses

  1. Cream together the sugars and butter in a large mixing bowl.
  2. Add egg, vanilla, and salt, mix until combined. Slowly mix in baking soda and flour, mixing until well incorporated.
  3. Refrigerate dough for 30 minutes. Turn oven on to 350* upon taking dough out of refrigerator.
  4. In a small bowl, mix together 1/4 cup sugar and cinnamon.
  5. Shape dough into 1 inch balls and roll in cinnamon-sugar mixture.
  6. Place 2 inches apart on parchment lined cookie sheets. Bake 8 minutes until only slightly golden.
  7. Immediately press a kiss in center of each cookie and sprinkle remaining cinnamon-sugar mixture over tops while still warm. 
*Kisses become gooey once set into warm cookies and may take a while to set. I sandwiched several together for easy shipping to my parents and made yummy sandwich cookies!* ~Naomi