Asian Sockeye Salmon Bowls with Coconut Rice

I don’t know about you all, but I’m constantly feeling challenged to figure out new ways to use salmon. It’s such a great protein to keep in the meal rotation, but it can start to feel so mundane after a while.

And I think I found a winner here with these Asian bowls. You know me and my condiments..were tight. I often get made fun of because of my obsession with sauces, dips and drizzles. And if you’ve ever seen my children eat…well, apple👉🏼tree. But you know what? Go ahead and poke, this girl ain’t backing down. Condiments can completely change a meal. They can take an ordinary protein or veggie and transform it into something so special and over-the-top yummy. Case in point: these bowls.

Super ordinary roasted salmon, broccoli and coconut rice. But when you put them in a bowl and pile on the tangy, crunchy texture of the pickled veggies REALLY stinking good things happen. And then, if that’s not enough, you drizzle on a sweet, barely-spicy Asian sauce and you’ve got yourself one extraordinary meal. See, condiments are LIFE!

The flavor combinations of this dish work incredibly well together..rich, bright and fresh all in one. Jude had 4 helpings of these bowls for dinner. 4! And I wasn’t far behind him…we totally love these and hope you do too!

Asian Sockeye Salmon Bowls with Coconut Rice

Note: be sure to use Tamari instead of soy if you are looking to keep this meal gluten free

Ingredients

For the Quick-Pickled Veggies

1 Cup Shredded Carrots

1 English Cucumber, seeded and diced

3 Tablespoons Rice Vinegar

2 Tablespoons Honey

For the Sauce

1/4 Cup Tamari or Soy Sauce

1/4 Cup Honey

1/4 Cup Rice Vinegar

1 Garlic Clove, minced

1 Teaspoon Sriracha

For the Bowls

1 Pound Sockeye Salmon Filets

1 Head Broccoli, cut into florets

3 Tablespoons Olive Oil

Salt and Black Pepper

Coconut Rice, recipe here

Cilantro, for garnish

Directions

For the Quick Pickled Veggies

Place all ingredients in a medium bowl and stir to combine. Let sit at room temperature for 20-30 minutes while you complete the other steps. Can be made ahead and refrigerated for up to 3 days.

For the Sauce

Combine all ingredients in a small saucepan and bring to a heavy simmer. Let simmer for 3 minutes, or until sauce has thickened and is reduced by almost half.

For the Bowls

Preheat oven to 425. Place salmon on one side of a large baking sheet and broccoli florets on the other. Drizzle both the salmon and broccoli with olive oil and season liberally with salt and black pepper, toss to coat. Place in the oven and roast for 20-25 minutes or until salmon is golden and cooked through, stirring the broccoli one time in between cooking.

Place coconut rice in serving dishes or bowls, top with broccoli and salmon. Add a large spoonful of pickled veggies to the top and drizzle with the sauce. Garnish with cilantro. Serves 4

The Magic Green Sauce

It’s 60 degrees and sunny here, you guys! I just want to dance and scream and hug everything in sight! Can you feel my squeeze of excitement?!

We’ve been firing up the grill for dinners over the last week and boy does it feel good. Less mess in the kitchen, more fresh food, and QUICK…the grill is just so quick! And just as the grill has come out of hibernation, so has this magic green sauce. I know I’ve told y’all about it before in some way, shape or form. But this stuff has been made at least 5 times over the last week…I double the recipe in hopes of it lasting us a while but it just gets smeared, smothered, poured and drizzled so much that I can’t keep up! I need to get that herb garden going:)

There are so many uses for this sauce…it’s legit magical. Nick and I’s VERY favorite condiment. Drizzle it on any grilled meat or fish and you’ll never need a chimichurri again. Serve it with fresh veggies and you can say goodbye to ranch. It’s pure bliss as a vinaigrette for any green salad. Or over roasted or baked sweet or russet potatoes. And my kids fave: drizzled over a caprese salad. Georgia will fight you to the death for the last bite;)

We basically put it on all the things…like ALL! Its bright and fresh and transforms any basic prepared meal into something special. If I could force you to make just one recipe of mine…this one would be up there on the list!

The Magic Green Sauce

Ingredients

1 1/2 Cups Fresh Parsley Leaves

3/4 Cup Fresh Basil Leaves

1/4 Cup Fresh Cilantro Leaves

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

2 Teaspoons Dijon Mustard

3/4 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1/2-3/4 Cup Extra Virgin Olive Oil

Directions

Place the parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in the olive oil, starting with 1/2 a cup and adding more if needed until you’ve reached your desired consistency-i usually go with a little over half a cup-and process until smooth. Serve at room temperature or store in the refrigerator for up to 5 days.

Our Favorite Granola

Hello friends, happy almost-spring! It’s raining and gloomy here in Minnesota…but I’ll take it, because it’s 39 degrees and the mounds of snow are slowly getting washed away. I’m beginning to see the light!

If you follow along on Instagram, you know that I shared some ideas on how we buy our yogurt and put yogurt parfaits together. And as I was talking about it, I realized I haven’t shared our go-to granola recipe as of the last few years with you. Shame on me!

This recipe is super adaptable…you can use whatever nuts or seeds your family prefers. You can also leave out the coconut or add in dried fruit like raisins or cranberries after it’s done baking if you’d like. The version I have below is our favorite…but I’ll be sure to add substitution options into the recipe so that you can create your own.

It’s also the PERFECT recipe for your kids to help with. It’s so easy and requires only measuring and mixing with your hands…my kiddos love to help with this! It keeps really well in an air tight container in the fridge for up to a couple weeks…and you can also freeze it too. I hope you enjoy it as much as we do!

Our Favorite Granola

Note: you can easily add dried fruit to this..just stir it into the mixture right when it comes out of the oven. Also, if you prefer a sweeter granola go for 4 tablespoons of syrup…if you prefer a more mildly sweet version go for 3. If you’d like to keep this recipe gluten free, just be sure that the oats you are using are gf.

Ingredients

3 Cups Rolled or Old Fashioned Oats

1 Cup Finely Chopped Walnuts-or any combo of Chopped Nuts or Seeds

1/2 Cup Unsweetened Coconut Chips-you can swap out for coconut flakes

3-4 Tablespoons Pure Maple Syrup, see note above

3 Tablespoons Coconut Oil, melted

1 Teaspoon Vanilla Extract

3/4 Teaspoon Ground Cinnamon

1/2 Teaspoon Finely Ground Sea Salt

Directions

Preheat oven to 300 and line a baking sheet with parchment paper. Place all ingredients in a large bowl and mix well with your hands. Spread in an even layer on your prepared baking sheet and bake for 10 minutes, stirring halfway in between cooking. Remove from oven, cool and store in an air tight container in the fridge.

Chocolate Chip Cherry Bites

My kids are totally into making all kinds of snack bites like these lately. They’re such a yummy treat, are great for lunchbox packing, and best of all…the kids can literally make these from start to finish all by themselves….Just look at Jude’s work of art…I can’t handle how cute and homemade looking they are!

Chocolate Chip Cherry Bites

Ingredients

1 Cup Rolled Oat

1/2 Cup Flax Meal

1/2 Cup Peanut, Cashew or Almond Butter

1/3 Cup Pure Maple Syrup

1/4 Cup Chocolate Chips

1/4 Cup Dried Unsweetened Cherries

Pinch of Sea Salt

Directions

Place all ingredients in a medium sized bowl and stir until well combined. Form into tablespoon sized balls and store in the refrigerator.

Honey Sriracha Chicken Bowls

Well if there’s anything that can brighten up these gray days here in Minnesota, these bowls would be it!

They have the whole shebang..savory-sweet-spicy-tangy-creamy-crisp-crunchy yum!!! A definite repeat offender around here!

Honey Sriracha Chicken Bowls

Adapted from this recipe

Note: for less heat, use 1 Tablespoon Sriracha. For more, use 2. 1 Tablespoon was mild enough for my kiddos to eat…2 would be perfect for my husband and I. Also, you can grill the chicken using the exact same method..but the broiler works great in the winter months.

Ingredients

For the Slaw

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Teaspoons Apple Cider Vinegar

1/2 Teaspoon Kosher or Sea Salt

Pinch of Black Pepper

12 Cups Packaged Slaw Mix

For the Chicken

3 Tablespoons Rice Vinegar

1-2 Tablespoons Sriracha, see note

2 Tablespoons Honey

1 Teaspoon Dijon Mustard

2 Pounds Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Salt

1/2 Teaspoon Smoked Paprika

Diced Avocado, for topping

Sunflower Seeds, for topping

Cilantro, for garnish

Directions

For the Slaw

Whisk sour cream, mayonnaise, apple cider vinegar, salt and pepper together in a large bowl. Add slaw mix and stir to coat well. Set aside or refrigerate for up to 4 hours.

For the Chicken

Preheat broiler. In a small bowl whisk together the rice vinegar, Sriracha, honey and Dijon. Set aside.

Cut the chicken into 1-2 inch pieces and place in a bowl. Add the olive oil, garlic powder, onion powder, salt and smoked paprika; toss well to coat. Thread the chicken on skewers and place the skewers on a broiler safe baking sheet. Brush both sides of the skewers with a generous coating of the Sriracha sauce. Place in the oven and broil for five minutes. Brush both sides with more sauce and flip the skewers over and broil for an additional five minutes or until chicken is golden brown and cooked through; basting with more sauce as needed. Remove the chicken from the skewers and place back in the pan, tossing the chicken in the cooking juices/sauce.

To assemble:

Divide slaw among bowls and top with chicken, avocado, sunflower seeds and cilantro. Serves 4-6

Jude’s Chicken Lo Mein

Hey there! How we doing on this lovely Thursday? I’d like to share the fact that I saw snowflakes fall from the sky here in Minnesota this morning. I’d also like to say a lot more about the situation, but my tact is telling me to keep the bitter thoughts to myself. So instead, why don’t we just go ahead and dive into a big ol bowl of comforting Lo Mein? Let’s eat our feelings today, friends. It’s totally okay.

My little Judebugs favorite meal is Lo Mein. The slurpable, sticky-sweet combo makes his tummy so darn happy-and I’m right there with him. And while Asian food isn’t at the top of my daughters or husbands list, this is an Asian meal I can make in a jiffy that everyone in the fam approves of.

Since we learned that Rocco has a sesame allergy I’ve had to play around quite a bit with Lo Mein to get the taste just right without using sesame oil. But right here, we have the winner winner Chicken Lo Mein Dinner that will now be my new go-to.

It beats the cost and nutrient profile of your standard Lo Mein takeout..and I have to say it tastes equally as delish, all with such little work. So here’s to many many more “Jude’s Choice” dinners being served…I just love it when I can dish up the meals my family loves to eat out right in the comfort of our own kitchen!

Jude’s Chicken Lo Mein

Ingredients

For the Sauce

1/2 Cup Tamari (soy sauce can be subbed)

1/4 Cup Honey

1 Teaspoon Fish Sauce

1 Teaspoon Sriracha

1 Teaspoon Rice Vinegar

2 Cloves Garlic, grated or pressed

For the Chicken Lo Mein

16 Ounces Brown Rice Spaghetti Noodles

2 Tablespoons Olive Oil

1 – 1 1/2 Pounds Boneless Skinless Chicken Thighs, cut into 1 inch pieces

2 Heaping Cups Broccoli Florets

1 Cup Sugar Snap Peas

3/4 Cup Sliced Carrots

3 Green Onions, thinly sliced

Directions

For the Sauce

Whisk all ingredients together in a small bowl and set aside.

For the Chicken Lo Mein

Cook the pasta according to package directions, cutting the cook time short by about 1 minute (the pasta will finish cooking in the sauce when you mix it together); drain and set aside.

Heat olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and add it to the pan in a single layer. Cook for two minutes, give it a stir, and finish cooking until chicken is just cooked through, stirring as needed. Stir in the broccoli, snap peas and carrots and cook for 30 seconds. Add 1 Tablespoon warm water to the pan, cover, reduce heat to medium and cook until the veggies are crisp-tender, about 2 minutes.

Remove the lid, turn the heat up to medium high and stir in the sauce. Let the sauce cook for 2-3 minutes, stirring occasionally. Add pasta to the sauce and gently stir to coat. Stir in green onions and serve. Serves 4-6

15 Minute Shrimp Pasta with Garlic Cream Sauce

Comfort food season seems to be quickly approaching around here and we are welcoming it with open arms. It’s rainy, gloomy and a bit chilly so this pasta dish is totally fitting the bill!

Now when I say 15 minutes, I MEAN 15 minutes..max. You won’t believe how quick and easy this one is..it’s such an awesome one to keep in the rotation for crazy weeknights.

You can use any fresh pasta variety or shape that you like here..think tortellini, fettuccini, etc, but just make sure it’s the “fresh” stuff in the refrigerated section of your market..it makes all the difference in the world. This is the one we use from Trader Joe’s..it’s our fave

Non-dairy friends, you’re going to have to pass this one up. Dairy friends, you’re NOT going to want to pass this one up. Your kids will adore it as much as the grown ups…it’s rich, cheesy and such a goodie!

15 Minute Shrimp Pasta with Garlic Cream Sauce

Note: use any dryer white wine here that you enjoy the taste of..we use a Sauvignon Blanc.

Ingredients

16 Ounces Fresh Pasta

2 Tablespoons Olive Oil

1 Pound Large Shrimp, peeled and deveined + seasoned liberally with salt and pepper

1 Tablespoon Butter

2 Large Garlic Cloves, finely chopped

1/2 Cup White Wine *see note

2 Cups Heavy Cream

3 Cups Baby Spinach

1/4 Cup Grated Parmesan + more for serving

Directions

Cook pasta according to package directions; drain and set aside.

Heat olive oil in a large skillet over medium high heat. Add the shrimp in 2 batches, making sure they are in a single layer. Cook for 1-2 minutes per side or until no longer translucent. Repeat with second batch. Remove the shrimp to a plate and set aside.

Add butter to the same pan. Add garlic and cook for 30 seconds, stirring often. Stir in the wine, scrapping up all the bits from the bottom of the pan, and cook until wine is reduced by about half. Stir in the cream and simmer for five minutes.

Add the pasta, shrimp, spinach and Parmesan to the sauce and gently toss to combine. Serve topped with additional Parmesan, if desired. Serves 4+

Warm Grilled Salmon and Orzo Salad

Well friends, it’s back-to-school day over here! One down, one to go next week and as wonderful and adventurous as our summer was together I think we are all ready for some structure and space…getting back into the swing of schedules is feeling so good already!

Our summer break dinners seemed to be so loosey goosey this year. Most nights, dinner ended up being a game time decision based on how late our day ran. Even if I meal planned for one thing, chances are we’d end up squeezing in one more afternoon activity which made me change the plan for lack of time. So needless to say, this mama is so excited to be back on a schedule of meal plans!

This Grilled Salmon and Orzo Salad is just one of those dishes that will fit so nicely into our weekday dinner plans. It’s super fast and can easily be prepared in under 30 minutes…and if you make the vinaigrette ahead of time you’re looking at 20 minutes or less…can’t complain about that!

It’s the perfect summer to fall transitional dish because it uses all of the wonderful tomatoes available right now, yet it’s got a small bit of a comfort factor while still being light. And it tastes super yum too…an awesome way to switch up how you serve salmon!

To all of you parents sending those kiddos off to school as of recent, I wish you a smooth transition and a wonderful, fun-filled year for both you and the kids. And for you teachers…you are EVERYTHING. Thank you for being such a bright light in our kiddos lives…you are shaping the future, truly!

Xo

Warm Grilled Salmon and Orzo Salad

Adapted from this recipe

Ingredients

For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1 Garlic Clove, grated or pressed

2 Teaspoons Dijon Mustard

1 Teaspoon Maple Syrup

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

For the Salmon/Salad

1 1/2 Cups Orzo

4 (4-6oz) Skinless Salmon Filets, seasoned liberally with salt and pepper

2 Tablespoons Olive Oil

4 Cups Baby Spinach

2 Cups Cherry Tomatoes, halved

1/2 Cup Crumbled Feta Cheese

1/4 Cup Toasted Pine Nuts, optional

2 Tablespoons Chopped Basil

Directions

For the Vinaigrette

Place all ingredients in a small jar, cover with a lid and shake until well combined. Can be made ahead and stored in the refrigerator for up to 3 days.

For the Salmon/Salad

Cook Orzo according to package directions. Drain and place in a large bowl.

Preheat grill over medium high heat. Drizzle olive oil over salmon and gently rub to ensure the are well coated, adding more oil as necessary. Place Salmon on the grill and cook for 4-5 minutes or until nicely browned on top. Flip and finish cooking until the fish is opaque and cooked thru, about 3 more minutes. Remove salmon to a plate and set aside.

Add the spinach, tomatoes, feta and pine nuts to the Orzo. Drizzle on the vinaigrette and toss gently to coat. Flake the salmon with a fork, divide Orzo Salad among dishes and top with salmon and basil. Serves 4.

Grilled Chicken + Street Corn Grain Bowls

If we are buddies on Instagram chances are you saw this bad boy in my stories a few days ago. I received quite a few recipe requests from you guys so delivering this one to you makes me super excited!

There’s not a whole lot I can say here because nothings going to fully translate how out-of-control-yummy these bowls are until you take a bite. Think Street Corn on steroids…that’s packed with nutrients and vitamins. But the taste? My gosh, you guys, it’s almost just not right! Almost.

You know I’m a condiment gal, through and through. So slap this smokey, savory, slightly tangy sauce on anything and I’m sold. But on top of fresh in season-veggies, perfectly seasoned chicken, sweet corn and hearty, protein packed quinoa completely hits it out of the park.

It’s easy-peasy to put together and the leftovers make outstanding lunches for the rest of the week. This is absolutely in my top 3 favorite recipes that have come to life in my kitchen this summer…I hope you love it as much as we do!

Grilled Chicken + Street Corn Grain Bowls

Ingredients

For the Sauce

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Garlic Cloves, grated or pressed

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

For the Bowls

1 Cup Quinoa, cooked according to package directions

Olive Oil

1 Pound Boneless Skinless Chicken Breast’s

1 Teaspoon Chili Powder

1 Teaspoon Onion Powder

1 Teaspoon Kosher Salt

3 Ears Peeled and Cleaned Sweet Corn

2 Red Bell Peppers, sliced in half, stems removed and seeded

1 Zucchini, sliced in half lengthwise

1 Avocado, diced

3 Cups Baby Arugula, loosely packed

1/2 Cup Crumbled Queso Fresco

Fresh Cilantro, for garnish

Directions

For the Sauce

Whisk all ingredients together in a small bowl, set aside. Can be made up to two days in advance, just store in the refrigerator.

For the Bowls

Preheat outdoor grill to medium high heat.

Drizzle olive oil over the chicken, peppers and zucchini and rub it in to coat. Sprinkle both sides of the chicken breasts with chili powder, onion powder and salt.

Place the chicken on the grill and cook on one side until nice dark grill marks form, about 5-6 minutes. Flip chicken over and cook until completely cooked through and juices run clear. Remove from grill and set aside to rest while you grill the remaining ingredients.

Place the corn, peppers and zucchini on the grill and cook, turning occasionally, until grill marks start to form on all sides; do not over cook as you still want them to have a ‘bite’ to them. Remove from heat. Slice the chicken and cut the veggies into bite sized pieces. Cut the kernels of corn off the cob.

In a large bowl gently toss the quinoa, peppers, zucchini, arugula and corn with your hands. Divide among plates and top with avocado, Queso Fresco, and sliced chicken. Top the bowls off with a heaping spoonful of the sauce and cilantro. Serves 4

Summer Steak Salad with Fresh Herb Vinaigrette


Lofty, bold statement, I know, but this here Fresh Herb Vinaigrette is hands down the best dressing I’ve ever thrown together, friends. It’s a flavor bomb, in the lightest, most gorgeous way possible….and will be a new staple in my kitchen without a doubt!  


And when you drizzle in on the whole crunchy romaine, summer-ripe tomato, creamy avocado, tangy bleu, sweet corn deal you just might loose your marbles. 

But when you add perfectly grilled, savory steak to the mix….and a bit of toasted pine nuts for crunch…I can’t. I just can’t. 


Speechless….Likely because my mouth will be stuffed full of this wonder as much as humanely possible this summer.

Twenty five thumbs up for this one, guys!!!! 

Summer Steak Salad with Fresh Herb Vinaigrette 

Ingredients 

For the Vinaigrette

1 1/2 Cups Parsley Leaves

1/2 Cup Basil Leaves

1/4 Cup Cilantro Leaves 

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

1 Teaspoon Dijon Mustard

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper 

3/4 Cup Extra Virgin Olive Oil 

For the Salad

1 Head Leafy Romaine, chopped 

2 Ears Peeled and Cleaned Sweet Corn

1 Avocado, diced

1 Heaping Cup Cherry Tomatoes, halved

1/2 Cup Freshly Crumbled Bleu Cheese

2  1/4-1/2 Inch Thick  New York Strip Steaks

1 Tablespoon Olive Oil

1/4 Cup Toasted Pine Nuts

Directions  

For the Vinaigrette 

Place parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper into the bowl of a food processor and run the motor until combined. With the motor running, stream in the Olive Oil and process for one minute. Serve immediately or store in a glass jar in the refrigerator for up to four days.

For the Salad

Preheat outdoor grill over medium high heat. Rub the steaks with olive oil and season both sides liberally with salt and pepper. Place steaks and corn on the grill. Cook steaks for about 8-10 minutes total, flipping halfway when the first side is nicely charred. Remove from heat and let sit uncovered for 10-20 minutes to rest. After resting slice the steaks against the grain into strips. 

Cook corn until nicely charred all over, turning often as it browns. Remove from grill and slice the kernels off of the cob.

Lay romaine on a serving dish and top with corn, avocado, tomatoes and bleu cheese. Top with sliced steak and sprinkle with pine nuts. Drizzle the vinaigrette over the top and serve. Serves 4 as a main course.