cook-eat-write

The avocado salsa isn't pictured because technically I haven't made it yet. Waiting until I'm about to eat this for lunch tomorrow before I make the salsa (which is basically just guacamole so fresher is better). 

I was gifted a Le Cruset cast iron grill skillet for Christmas last week and took it for a spin today. It cooked my salmon beautifully! Look at those grill lines - I'm in love. Just rubbed some spices (paprika, cumin, chili powder, onion powder, salt & pepper) on the salmon and put it on the grill until cooked through.

For the veggies I simply mixed them in a large bowl with some EVOO and balsamic vinegar, dumped them on a baking sheet and sprinkled with salt, pepper, and a few tbsp of grated parm. Roasted at 400(? I think) for about 20 mins. I sampled these fresh out of the oven and YUM!

Pre-roasting action shot!

Pulled BBQ Chicken, Carrots, Brussel Sprouts

Tossed 2 organic chicken breasts (1.4 lb total), a few smashed garlic cloves and a big squirt of BBQ sauce into my mini crock pot while cleaning house today. 4 hours on high and I was in business!

For the carrots I just gave them a quick spray of EVOO then squirted on some lemon juice and drizzled on some honey. For the sprouts they got EVOO spray, lemon, garlic powder, salt and pepper. Baked the carrots and sprouts together at 350 for about 25 minutes.