Crispy Pesto Salmon

One of my best friends, Nicole, called me from Trader Joe’s the other day because she knows how much of a TJ’s fan I am. She wanted to know about a few of the items there, and after chatting for awhile I decided she would probably love to try my crispy pesto salmon. It is absolutely delicious and has the perfect little crunch over a creamy basil pesto sauce. Hungry yet?

Gluten-free Crispy Pesto Crusted Salmon

Okay, so here are the ingredients:
-Wild Caught Salmon (Boneless)
-Pesto
-Mayonaise
-Lemon Juice
-Corn Flakes Crumbs
-Extra Virgin Olive Oil
-Sweet Potatoes
-Broccoli
-Salt
-Pepper

pesto salmon ingredients

Step 1: Preheat oven to 400°F. I almost always do 400 because it’s just easy to remember and 50° above or below 350° and 450°, so I figure it works no matter what.

Step 2: Chop up the sweet potatoes and broccoli florets and put them on a cookie sheet. I always do the veggies first so I can use the same cutting board and knife for the meat. It makes cleanup so much easier having fewer dishes! I also always use aluminum foil because it’s easier to clean off a pan this way.

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Step 3: Drizzle EVOO, salt, and pepper on the vegetables. Feel free to get crazy and add spices like cinnamon or turmeric to them if you’d like! They’re known for regulating blood sugar and helping with inflammation.

Step 4: Pat the salmon dry, and cut it into however many servings you’d like. It doesn’t matter how large or small the fillet is.

 

salmon raw
I cut each of these into 3 filets.

Step 5: Put the salmon on the same pan as the veggies. You can drizzle a little EVOO on the pan before placing it there, and then cover in salt and pepper.

Step 6: Make the pesto sauce. Mix 4/5 parts pesto, 1/5 parts mayo. It doesn’t really matter how much mayonnaise you decide to use, but I always like the pesto to still have a very green color. It just looks a little more pale when you put the mayonnaise in. I should note that I hate mayo in everyday life, but it adds a good creaminess to this dish!

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Step 7: Spread as much of the sauce as you’d like on top of the salmon filets. I usually make it a little thick so there’s more flavor, but if you want it super-crispy, be more conservative with the sauce. Then, sprinkle as much of the Corn Flakes as you’d like on top of the mixture on the salmon, and put it in the oven to cook.

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Step 8: Bake until the salmon is ready (It depends on how well done you’d like it), and the vegetables begin to brown.

Step 9: While your food cooks, make the extra pesto sauce. Mix the same ratio of pesto and mayo, then add a few squeezes lemon juice, a pinch of salt, and a few pinches of pepper.

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Once everything is done cooking, take it out of the oven and top with as much of the extra pesto sauce as you’d like. Robert likes it on his veggies too, but I only eat it on the salmon because I think that’s kind of weird and I like the vegetables just the way they are.


Post a comment if you decide to try this how you like it! I didn’t post a picture of the end result because 1) I was too hungry and took a few bites before I realized I probably should have gotten a pretty picture and 2) I don’t know how to make brown things look appetizing. The end of this reminded me of Thanksgiving dinner — it tastes amazing but no matter how hard you try to make your plate look good, it never in a million years will.

Krista’s Kitchen: Coconut Curry Chicken

I took a survey on my Instagram last week, and found a lot of people were interested in having me write about what I cook. Let me begin with this: I am not a chef, and before Robert and I got married we joked about how he would be doing all the cooking since I couldn’t even make simple grilled chicken without completely burning it. Like, I would char it completely to make sure it was cooked thoroughly. Now, though, I am all about creating recipes that are super easy, healthy, and tasty. I think cooking is fun, and I am surprisingly capable after learning more about different ingredients. I want to make recipes that literally anyone can do, and without all the work of measuring out ingredients and being hassled with following something exactly.

Today, I want to share my newest creation that I can actually take 100% credit for! I made it last night with some ingredients I picked out from the store, and I was actually anticipating to get a major fail blog post out of it. My coconut curry chicken is now Robert’s favorite dish I’ve ever made, though, and he said he gives it a 9.8 out of 10, which is the closest to perfect he’ll ever get. He said this was comparing it to restaurants and every kind of food he’s ever had. I asked if he’s ever had a dish that’s a 10 before, and he said no. Not to toot my own horn, but I am pretty proud that this was ranked as one of the best foods in his book!

Okay so it’s really easy to make, but before getting started I want to preface this post with something. I cook by eyeballing everything. I compare this to playing music by ear; you don’t need to have measuring cups or any sort of help reading exact numbers for my recipes. I’ll explain how I make everything based on ratios or describing how much flavor you want in a recipe. This, in my opinion, makes things a lot easier and more customizable from person to person. I typically make enough food for 2, so just add more however much you think you need when cooking for a bigger party. Here goes nothing!

Coconut Curry Chicken

Krista’s Coconut Curry Chicken

Ingredients: 
Chicken Breast
Ground Turmeric
Curry Powder
Chili Powder
Chopped Garlic Cloves
Lime Juice
Extra Virgin Olive Oil
Salt
Pepper
Jasmine Rice
Coconut Milk
Carrots
Butter
Ground Cinnamon

Step 1: Preheat oven to 400°F.

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No, I don’t believe in measuring cups, but this was a good one to display the rice in.

Step 2: make the coconut rice.

Coconut rice is one of my favorite things and is so easy to make! Literally all you do is dump the coconut milk (I love the organic coco milk from Trader Joe’s) into a pot on the stove, cover, and heat until it begins to boil.

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Just a heads-up, if you get the milk with a normal amount of fat in it, it might be partially solid. The first time I made this I threw out the milk because I thought it went bad since it was solid, but it’s supposed to be like this! It will melt into a liquid once it begins to boil.

Once the coconut milk is boiling, add a pinch of salt, and dump in about 3/4 the amount of rice as there was liquid. An easy way to do this is just measure it in the empty coconut milk can.

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Once you pour the rice in the pot, re-cover it, turn the heat to “medium low,” and cook without stirring until the rice is fluffy and has absorbed all the liquid.

Now, let’s move on to the main dish while the rice cooks!

Step 3: Put the seasoning together.

Seasoning chicken is surprisingly easy. The only things I used were turmeric, curry, garlic, lime juice (sorry I put a photo with a lemon, but I changed my mind at the last minute and am not professional enough to retake the photo. Plus, using a lemon instead will not kill you, and is a fine substitute I’m sure), salt, and pepper.

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Start by putting three shakes of chili powder into a mixing bowl. Then, put in a very generous amount of curry powder. After all, the dish is called “chicken curry,” so we need this flavor to really stand out! Add about half the amount of ground turmeric as there is curry in the bowl. I just eyeballed all of this to be more than enough to season the chicken breast with, that way I didn’t have to make up a mixture again or have a naked chicken.

Add a few pinches of salt and pepper, then stir in enough EVOO to turn the mixture into a little bit of a liquid, but still smell primarily like curry. If it smells too much like EVOO, add more curry and turmeric until the marinade smells like seasoning again. Squirt in as much lime (or lemon) juice as you think seems good. I used one of those premade lime juices that you keep in the fridge, and put in about 6 drops. Chop up a few garlic cloves and toss them in there, too. I really roughly chopped it, which is why you can clearly see chunks of garlic on my finished product. I bet you thought those were peanuts or some sort of fancy topping. Nope, just good ol’ garlic!

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Step 4: Prepare the chicken.

I always start off by patting the chicken breast dry with paper towels, and placing it on a cutting board. As I mentioned before, I don’t know a lot about cooking, so I probably hack off a little too much of the chicken. Are those white things veins that need to be gone, or fat that is chewy and gross? Or is it just part of the chicken breast? Regardless, the shape of my chicken sometimes isn’t very pretty because of my lack of knowledge.

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The chicken before I did a lot of unnecessary chopping
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Chicken after I got rid of the suspicious white stuff

Then, cover both sides with salt and pepper. This is a step I only take because I have watched enough of The Food Network to know that it’s an incredibly professional move.

After that, throw the chicken into the sauce and cover it completely. I mixed all the chicken around a ton so it would be evenly coated. Put it on a baking sheet and cook until the chicken is white throughout. You can Google “How long do you bake chicken?” to find more answers on food safety and such. I don’t want to be responsible for any food poisoning, and honestly I just cook it until it seems ready, then cut into it to be sure that it is no longer pink.

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Step 5: While the chicken is cooking, you can take care of the carrots. These are literally the easiest thing to make of all time.

Start by chopping up as many carrots as you’d like. I did four for two people, but they were enormous since they weren’t organic and were likely genetically modified. I don’t typically go this route, but the organic bag was way too big and heavy for me to carry, so here we are with these four foot long vegetables.

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Then, let some butter melt in a saucepan. Once again, put in as much as you’d like depending on how fattening you’d like this meal to be. You could also use EVOO or some other ingredient to sauté. I don’t think it really matters.

Toss a bunch of cinnamon and a pinch of salt on the carrots. I love cinnamon, so I don’t think you can really have too much of it.

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Cook until soft, stirring on occasion. It takes maybe like, 5-7 minutes?

Step 6: Cook everything until it’s all done, then put it all together on a plate. I don’t really know how else to end this, but I think you are capable enough to finish dinner on your own. I certainly have no idea what I’m doing and was able to execute it alright.

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I’d give this recipe an 8/10. I really liked it and am craving it again now that I’m writing about it and looking at all the photos. Minus the ones of the raw chicken — raw meat really grosses me out, which made me almost decide to not include those photos. I think they were necessary to break up the steps and make this an easy read, though.

Please let me know what you think of this if you decide to make it, and if you’d like to see more of this! Since I love to cook now I might be doing a few recipes each month, rather than a million Instagram stories that will disappear.

A Scary Halloween Eve

I was supposed to watch a scary movie tomorrow, but it looks like we’ll be doing something more along the lines of Halloweentown or Hocus Pocus. A Disney movie is kind of what I need right now. You see, I had the bright idea of watching a scary movie tonight, and settled on the first one we found on demand. BIG. MISTAKE.

It ended up grabbing me in just enough to care about whether or not the girls were okay at the end of the movie, but I hated every single minute of watching it. I went under the covers, would “go to the bathroom” basically every other scene, and used my hands as shields. It was the first time I realized Kanye glasses actually make some sort of sense.

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Photo Credit: CapitalFM.com

Anyway, I am sitting at the kitchen table, wide awake, trying to laugh the fright away. I started by making some tasty ravioli while listening to a funny podcast, but that wasn’t strong enough. So I brought in the cheeriest thing I could think of: a rootbeer float.

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Normally I watch a Hilary Duff movie after a scary flick, but I am just not feeling Material Girls or A Cinderella Story tonight. I think a nice caffeine-free dessert was just what I needed to calm the jitters a little… I now know that when I am scared, I get hungry and just want to eat. Somehow I think that’s not a normal human instinct that goes along with fear, but I’m okay with masking my fear with a little ice cream and soda.

Now I am off to binge on The Office or a nice, funny episode of Nathan for You. Happy Halloween everyone!

Friday Favorites: Summer Edition

It’s been awhile since I’ve written little product reviews, so I figured it was about time I did a post about some of my favorite things for summertime. Since I have POTS and really need to focus on health and hydration, this is going to be all about healthy living this summer. Let me know in the comments if you have a great recommendation of things for me to try while it’s still hot out!


1. nuun Tablets

nuun tablets are my favorite thing to keep me hydrated when it’s hot out — and really throughout the year. I have a terribly off electrolyte and sodium balance in my body, so these little tablets are perfect to put in my Smart Water to keep me feeling good. My favorite flavor is watermelon, but I also like the lemon lime or strawberry lemonade nuuns!

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2. Mission Towel

My mission towel has kept me from fainting a good handful of times. My body overheats really easily, which causes my heart to race and blood pressure to drop way too dramatically. This is a huge nuisance, so anytime I go someplace outdoors I take my towel in my purse and just add water to activate the cooling cloth. I put it on my neck to lower my body temperature, and it really does work wonders. I think even just normal people who hate the heat or athletes would really benefit from having one of these!

3. Cotton Candy Grapes

CC grapes are literally my favorite summer snack. I could eat an entire box of these in one sitting if they weren’t so filling! (Note: I’ve never known grapes to be a filling food, which just shows how much I must eat at snacktime.) Please, if you’ve never tried these, go to the store and get them before they’re out of season. They aren’t genetically modified; I don’t know how they get the grapes to taste like this, but it’s wild!

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4. Rodan + Fields Foaming Sunless Tan

The products that initially drew me to Rodan + Fields were the Unblemish regimen and the Lash Boost, but I quickly discovered that their sunless tanner is incredible. I’ve never been someone who likes to sit out in the sun, but I love the way my skin looks with a nice brown glow. I had trouble finding a self tanner that wouldn’t streak or make my skin look orange (I’m looking at you, Tan Towel!), but somehow the foam makes it a lot easier to get full coverage and make the bottle last well into the summer. It was funny the first time I tried it because it was right after my beach trip, and Robert told me my tan looked really nice. I proceeded to lecture him about how I don’t get a really dark real tan, since I am careful to keep my skin protected from UV rays.

tan

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5.Greek Yogurt

But not just any Greek yogurt — Maple Hill Creamery Greek yogurt! The cows are 100% grass-fed, and appear to live a pretty good life in their family-owned farms in New York. I am all about treating animals well, plus this yogurt is easily the best I’ve ever had. I got on the Greek yogurt bandwagon pretty early on, back when I was in high school and it was just becoming a popular thing. I’ve tried a lot of different types, and this is by far my favorite.

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BONUS: Root Beer Floats

This was the float that started it all. I went to a Bachelorette party last month and one of the bars we ended up at had root beer floats. While everyone else got a nice glass of wine, I decided to go ahead and treat myself to an ice cold float. I’m not much of a soda drinker (And I know I promised this post would be healthy — which is why this is a bonus item!), but this is easily my new favorite splurge.

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Hello From The Other Side

Dear Torchy’s,

I live outside of Washington DC, so we are over 1,000 miles apart. I used to date someone from Texas, so I got to visit you regularly, but he and I broke up awhile ago and I haven’t been back since.

I miss you, Torchy’s. What I really miss most is your queso. I never even liked dip until I tried yours, but I quickly became addicted. Every time I’d go to Texas I would make sure to visit you several times a week.

torchys
Photo courtesy of @torchystacos on Twitter

So I have a crazy request.

Could you please send me the recipe so I can make my own here in DC? It doesn’t appear that you are moving here anytime soon and I’m not sure that I’ll ever find anyone who makes queso quite like you.

Love Always,
Your Biggest Fan

 

Too Many Cooks

I’ve been on some great dates lately and am excited to write about them. I’m going to start with a kind of simple one, but it’s easily one of the best dates I’ve ever been on.

One of the guys I’ve been talking to and I made a bet. It’s not really important what it was about, but I was so sure I was right that I agreed the loser would make dinner.

We quickly realized that I was wrong (Girls, don’t worry — most of us are always right, I am just the exception to that rule) so I had to begin planning.

Being the great gentleman he is, my date said that he would go ahead and take care of most of the dinner anyway — all I had to do was make one of the three recipes I can actually cook. I decided to make fajitas, as that appears to by my fanciest dish.

The night turned out to be hilarious. When we got to his place he began preparing the appetizer he had promised. This turned out to be much more complicated than my entire fajita entree. I was such a goof and got too distracted talking to his roommate to help make the first course, so by the time I gravitated back behind the kitchen counter again he was all done and it was time to try the appetizer.

He kept working on cutting up chicken for our meal, so I began prepping the vegetables. My date quickly informed me that I was doing it completely wrong. He was worried that I would cut my finger, as I was holding the pepper in my hand and slicing the knife through to the other side. He was probably right, but I figured I could save us some time and chop the veggies while he finished using the cutting board for his chicken dippers.

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I like living on the edge.

I asked him what he thought about my cooking skills after our date and he said,

“When I saw you over by the sink I felt like you’d never cut a pepper before and I was afraid you were going to stab yourself because you weren’t cutting it properly against the counter or on any sort of surface.”

Needless to say, he ended up taking over the vegetable cutting duty too.

As he was doing some of my work for me, I took my marinated chicken out of the fridge and started heating olive oil in a wok. Being the person I am, I forgot about the olive oil until it started making a lot of noise on the stove top. I hurried over with my chicken and before I could think about what I was doing I dumped it all in the burning oil. In hindsight I should have turned down the heat.

The entire dish started yelling at us and popping all over the place. Olive oil exploded onto the stove top, and I giggled as he ran over to fix my mistake. My date calmly and quickly turned the heat down and shook the pan back and forth to slow the burning process.

When asked about this incident, he said,

“I had to rush over and turn the heat down. I figured you probably didn’t realize how hot olive oil can get. You seemed to be kind of inexperienced at working a stove like that and I didn’t want droplets of olive oil to spray off and burn you!”

I definitely had a backseat driver while I was making my entree dish, as he kept waltzing over to add pepper or other little spices to the mix, but I certainly didn’t mind. I’m always game for extra help in the kitchen (And as you can see I kind of need it).

Our meal ended up being fantastic, but the best part was just having so much fun making it. I loved being able to laugh through cooking a ridiculous meal together, and we topped the night off by playing some Super Smash Brothers. I’d say that’s an overall win.

Today’s lesson: I’ve decided it would be really awesome to date a guy who can cook. Eating is one of my favorite activities, but I’m not necessarily gifted in the cooking department. My baking abilities paired with someone’s cooking abilities would make us an unstoppable duo.

The Single Life

Those of you who know me even just a little bit are likely aware that I have a big sweet tooth. I’ve always liked to bake solely because I love the aftermath of baking — eating dessert. This is even listed on my dating profiles, in hopes that I will be asked on a dessert date instead of out for dinner or drinks.

I was recently browsing Pinterest for “eggless cookie dough recipes for one.” This is the definition of being single.

Actually, here is the real definition:

Single (adj): Someone without a significant other.

Activities for singles often involve eating amazing desserts alone while watching reruns of The Office on Netflix.

Anyway, the first thing that popped up when I typed in “eggless cookie dough recipes for one” was an eggless cookie dough recipe for two. Way to rub it in, Pinterest. I thought I could trust you.

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I quickly realized Pinterest had actually given me a blessing in disguise. Not only did I stumble upon a kind of amazing food blog, but I also realized that I could make a recipe for two… Then eat both servings myself! Cookie dough for two is twice the amount of dessert, thus twice the amount of happiness. It’s pretty simple math.

So that’s exactly what I did. I didn’t need to keep looking at the silly recipes for one — those were for amateurs. My life is forever changed, and I will always be a “dessert for 2” kind of gal.

Today’s lesson: Don’t be one of the people who looks at Valentine’s day as being “Singles Awareness Day” or oversize desserts as a rude reminder of your lack of a SO… Step up to the plate and enjoy that treat all on your own! Desserts weren’t meant to be shared anyway.