My Minis + ME

This is one of our favorite go-to quick meals! Its great for anytime of year! You could definitely substitute fresh crab for prepackaged. We use prepacked because it's easy!  INGREDIENTS 2 packages chunk lobster or 2 live lobsters (1 1/4        to 1 1/2 pounds each) 1/3 cup mayonnaise 1 stalk celery, finely chopped 1 tablespoon chopped celery leaves 2 teaspoons dried basil 1 teaspoon celery seed 1 tablespoons lemon juice Optional: shredded lettuce, tomato, bacon DIRECTIONS Combine the mayonnaise, chopped celery, basil, celery seed and lemon juice in a medium bowl.  Chop  lobster and add to mayonnaise sauce, mix well.  Serve on toasted hoagie or toasted hamburger bun.  If desired you can add shredded lettuce, tomato or cooked crumbled bacon.   Chop lobster chunks into smaller pieces.   Chop celery and add to bowl.     Chop and reserve celery leaf.   M...

This citrus salmon is the perfect start to a spring meal. We paired it alongside this spring pasta salad and a side of asparagus for a delicious meal from the garden! Ingredients: 2 pounds salmon, de-boned 2 tablespoons olive oil  ¼ cup brown sugar  ¼ cup coconut aminos 1/4 cup honey  5 cloves garlic (minced) 2 tablespoons stone ground mustard  Zest of one orange  Juice of one lemon  Juice of one orange Instructions: Line a baking sheet with aluminum foil and put fish in with skin side down. Make a shallow bowl around the salmon with the foil. Sprinkle with salt and pepper. Whisk together in a medium bowl all the ingredients except butter. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal. Let marinate in refrigerator for one hour. Remove fish from refrigerator and preheat oven to 350 degrees . Transfer the dish to the oven and bake for about 20-25 minutes.  Remove foil and baste the salmon...

This fresh tasting pasta salad has just a hint of lemon for fresh taste that's a perfect pair with most any main dish! We paired this along side this citrus salmon . It was a perfect meal to get ready for spring!  Ingredients: 1/2 pound (about 2 cups) dry pasta 3/4 cup mayonnaise 1 teaspoon mustard 1 teaspoon lemon zest 1/3 cup chopped green onions (whites and greens) 2 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh dill (or 1/2 teaspoon dried dill) Salt Freshly ground black pepper Instructions: Salt water and boil the ditalini pasta according to package directions. Remove from heat, drain and rinse. Mix in a large bowl: mayonnaise, mustard, lemon zest, green onions, parsley and dill. Reserve about 1/4 cup of sauce mixture. Mix in the cooked pasta while it is still warm. Add salt and freshly ground black pepper to taste. Chill for at least 2 hours. As the macaroni sits the mayonnaise will be absorbed, before serving ad in the reserved sauce.

INGREDIENTS 4 cloves garlic, minced 2 teaspoons rosemary 1 teaspoon ground black pepper 2 tablespoons olive oil 2 tablespoons coconut aminos* 1/2 cup balsamic vinegar 1/2 teaspoon pink salt** 2 lbs tri-tip sliced thinly INSTRUCTIONS Place first 7 ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.  Add tri-tip and marinate for at least 1 hour, or up to 24 hours. Heat grill on high heat. Thread meat onto soaked wooden skewers and grill 2-3 minutes per side. Serve immediately. *Soy sauce can be substituted **Do not use pink salt if using soy sauce We served these along side alfredo noodles and broccoli. If you decide to try this recipe let me know! It was a perfect Sunday fall meal! Enjoy!

Cashew Chicken Yakisoba. This is such a simple weeknight dish! Used coconut aminos in place of soy for my elimination diet. My husband is happy to be cooking his favorite kind of food again! I'm happy I can eat what everyone else does again!  I usually am not a fan of having to scroll through 100 pictures and paragraphs to find a recipe so I'm going to make mine short, sweet and to the point. So here ya go: Cashew Chicken Yakisoba Ingredients: 1 lb chicken, cubed Chula Soba Japanese noodles Vegetables of choice, we used onion, celery, garlic, red pepper and broccoli. Cashews Sauce: 6 T coconut aminos 4 T honey 2 T rice vinegar 1 T chili garlic paste Directions: Toast cashews. Boil noodles according to package  Brown chicken and remove from pan. Fry onion, celery and garlic until just tender. Add broccoli and red pepper until just tender. Add chicken and noodles.  Add sauce. Cook until chicken is done. If you have any questions please don't hesitate to ask me! ...