Teriyaki Salmon

I was on a mission for a good salmon recipe. I went on a search and found numerous recipes some complicated, some saucy, some that took more time to prepare that what I had. When I stumbled on this recipe it made my mouth water and sent me right to my kitchen to get cooking.



Recipe as follows:


  • 4 good pieces of salmon fillets
  • 1/2 Cup teriyaki sauce ( Your favorite brand! )
  • Toasted sesame seeds for sprinkling


  • 1. Combine Salmon fillets and teriyaki sauce in zip lock bag and marinate for 4-6 hours. 2. Once marinated pre-heat oven to 350 and bake in oven 25-35 Minutes ( depending on the size of your salmon filet
  • 3. Sprinkle with toasted sesame seeds and serve immediately

Enjoy!! xoxo.

Recipe Source:  MySoSofia Original 


Oven baked BBQ chicken

So I am not a grill master.. But I love me some BBQ! That is why when I came across this oven baked BBQ chicken this was the perfect recipe for me! I did change this recipe up a bit to fit my taste-buds. Hope you enjoy as much as we did!





Recipe as follows:


  • 3 cups BBQ sauce
  • 1/2 cup peach preserves
  • 1 Garlic clove
  • dash of hot sauce
  • 6 boneless skinless chicken breast ( Original recipe calls for bone in/skin on thighs)
  • Olive oil


1. Combine BBQ sauce, Peach preserves, minced garlic and hot sauce in a medium saucepan over low heat 5-10 minutes

2. Preheat oven to 400 degrees

3. Drizzle olive oil over chicken and roast about 20 minutes remove and brush sauce over tops and roast another 7-10 minutes until cooked through.

4. Let stand 5-7 minutes before serving

Enjoy!! xoxo.

Recipe Source:  The Pioneer Woman

Jalapeno Cheddar chicken burgers with Guacamole

I have been holding out on you and I am very sorry. A few weeks ago we made these delicious chicken burgers. This is the perfect summer grill recipe. Add some corn on the cob and some juicy watermelon.. Ok, you can put the drool back and make these delicious burgers!




Recipe as follows:


  • 1LB ground chicken
  • 1/2 cup yellow onion, diced
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1tsp ground cumin
  • 1tsp paprika
  • Juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp salt and pepper

To serve:

  • Burger buns
  • Guacamole
  • lettuce
  • tomato


1. Heat grill to medium and oil grates to prevent sticking.

2. To make burgers combine all ingredients in a large bowl mixing until combined.

3. Cook patties about 3-5 minutes per side flipping once. Once cooked add shredded cheese. Cook until thermometer reads 160* F.

4. Assemble burgers with Guacamole, lettuce and any other desired toppings.

Enjoy!! xoxo.

Recipe Source:  Annies Eats


Fresh Corn Chowder

I love corn, I love soup put them together and we have ringing bells. So to my kids, they can be picky.. they complain I dont like .. whatever it is that night I am cooking.. but this soup, they were quiet as a mouse eating and spilling soup along the way.

And.. I did not mention its fresh corn season.. so go grab your corn and come get this recipe!



Recipe as follows:


  • 8-10 ears of corn
  • 2-3 strips of bacon, chopped
  • 1 Tbls butter ( unsalted)
  • 1 med yellow onion, chopped fine
  • 2 garlic cloves, minced
  • 3 Tbls all purpose flour
  • 3 Cups chicken stock
  • 2 Med red potatoes, diced * bigger chunks*
  • 1 small red bell pepper chopped
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • fresh black pepper and salt to taste


1. Remove corn from 4 corn cobs and remaining corn grate the corn kernels to make a kernel pulp. You should have about 2 cups of pulp. Set aside

2. saute bacon is a heavy saucepan over med heat, until browned and crisp

3. Reduce heat to low adding butter and onions. Cover and cook until soft about 10-12 minutes. then remove bacon/onion mixture

4.Add garlic and cook until fragrant, about 1 minute. Then sprinkle flour and stir about 2 minutes. Then slowly whisk broth. Then add Potatoes, bell pepper, thyme, bayleaf, grated corn pulp, milk and bacon/onion mixture. allow to simmer 8-10 minutes until potatoes are soft.

5. Add corn and cream and season with salt and pepper, cook an additional 5 minutes and serve!

Enjoy!! xoxo.

Recipe Source: A feast for the eyes


Shrimp and Brocoli Alfredo

I was looking for a quick dinner to throw together and when I came across this recipe I could not wait to put it together. I made a few adjustments like swapping chicken for shrimp and adding some green! This dish was so delicious. Thank you Pioneer Woman!



Recipe as follows:


  • 12 oz pasta ( we used a campellini) Hope I spelled that right..
  • 4 TBLS butter
  • 1 lb shrimp
  • 1 or 2 brocoli crowns ( broken apart)
  • salt and pepper
  • 2 garlic gloves ( minced)
  • 3/4 cup white wine
  • 3 TBLS heavy cream
  • 1/2 cup half and half
  • low sodium chicken broth for thinning
  • 3/4 cup fresh grated parmeasan cheese


1. Cook pasta according to package instruction

2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp  and cook until no longer pink and set aside.

3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine, then let it bubble up and reduce for about 1 to 2 minutes. Add half-and-half, cream, and extra salt and pepper to taste, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you can thin it with a little chicken broth. I used maybe a tablespoon. At this point I added my broccoli to the sauce.

4. Remove it from the heat and add Parmesan to the sauce, then throw the cooked pasta right on top of it. Add the Shrimp and continue tossing until it’s all combined. I returned my pan to a very low heat to warm.

5. Serve immediately and top with fresh Parmesan.

Enjoy!! xoxo.

Recipe Source: The Pioneer Woman

Salmon with tomatoes and lemon

Its FRIDAY….. Ok I just had to mention that before I share this delcious easy and healthy Salmon recipie. I didnt always like salmon, actully I never gave it a chance but when cooked just right and when the fish is fresh.. it tastes amazing! This is my own creation so I hope you enjoy!!


Recipe as follows:


  • salmon fillets
  • 1 lemon
  • cherry tomato’s
  • 1 TBLS olive oil
  • fresh cracked pepper and sea salt
  • 1 tsp paprika
  • 1 tsp garlic powder



1. Place salmon in foil and coat with olive oil, season with salt. pepper, paprika and garlic powder. Top with lemons and cherry tomatoes

2. Make a foil pouch and bake in oven for 25-30 minutes


Enjoy!! xoxo.

Recipe Source: Mysosofia Original 

Chipotle Chicken Tacos and Tomatillio Salsa

I loved this recipe! Slightly subtle spicy flavor of chipotle.. it was like taco truck tacos at home! This was a recipe that my whole family enjoyed.




Recipe as follows:


  • 1 whole chicken cut into quarters
  • 4 garlic gloves, peeled and whole
  • 1 yellow onion peeled and quartered
  • 1 celery stalk cut in half
  • 1 stem of cilantro
  • 1 bay leaf
  • 1 tsp peppercorns
  • 1 TBS salt

Chipotle Sauce:

  • 1/2 cup chicken broth
  • 1 1/2 cup canned crushed tomato’s
  • 2 chipotle chilies en adobo
  • 1/4 yellow onion
  • 4 garlic cloves
  • 1 tsp oregano
  • 1/2 tsp cumin
  • pinch of allspice
  • 1/4 cup cilantro
  • 1 tbls lime juice
  • 2 tbls canola oil
  • salt and pepper to taste
  • tortillias/limes/salsa/avocado for garnish



1. Place chicken in in large pot along with other ingredients cover with water and simmer about an hour or until chicken is cooked through. Remove chicken from pot and once cooled shred with two forks.

2. Meanwhile, strain the broth throwing out veggies. pour a half cup of strained chicken broth in blender with other ingredients for chipotle sauce and blend until smooth. in medium sauce pan heat sauce on low about 15 minutes. With heat still on add the shredded chicken and cook until heated though.

Serve chicken on warmed tortillas topped with your favorite taco toppings

Tomatillio Salsa:

  • about 12 tomatillios husked and cut in half
  • 2 garlic cloves
  • Serrano chilies– stemmed and seeded
  • 1/4 med yellow or white onion
  • 1/4 cup  chopped cilantro
  • 1/4 tsp ground cumin
  • 1 tbls canola oil
  • salt to taste

Add all ingredients to food processor and blend until smooth

in a saucepan on med-low, heat oil and pour blended salsa into pan about 10 minutes stirring occasionally. taste salsa and adjust salt as needed. serve hot or cold

Enjoy!! xoxo. 

Recipe Source: Homesick texan

Penne alla Vodka

My little family and I are big pasta eaters.. however my husband not so much, Well this recipe changed his mind! Maybe its the Vodka.. All I can say is this recipe is a must try!


Recipe as follows:



  • 1 box Penne pasta
  • 2 TBLS olive oil
  • 2 TBLS butter
  • 1 Med onion chopped, finely
  • 2 garlic cloves
  • 3/4 cup Vodka
  • 1 14oz can tomato puree
  • 1 cup heavy cream
  • 1 pinch red pepper flakes
  • 1/2 tsp salt
  •  fresh cracked pepper to taste
  • 1 cup Parmesan cheese


Cook Penne according to package instructions

In large skillet add butter and oil, Once melted add chopped onion and garlic cook 2-3 minutes. Add vodka cook another 3 minutes and add Tomato puree/ reduce heat to low and add heavy cream , stir in pepper flakes, salt and pepper.

Drain the pasta. Add cooked pasta to the sauce, tossing to combine. Stir in Parmesan cheese.

Top with fresh grated Parmesan and basil

Enjoy!! xoxo. 

Recipe Source: The Pioneer Woman

Baked Turkey Meatballs with Tomato Cream Sauce

Happy Sunday! I was craving some comfort cook and something I could use for dinner and make some tasty left overs. I found this AMAZING recipe at Annies Eats, and it did not disappoint! I did adapt this recipe with what I had on hand as the original recipe calls for Chicken.. I hope you enjoy it as much as we did!




Recipe as follows:



For the sauce:

  • 1 28oz can whole tomatoes
  • 1 TBLS butter
  • 1/4 cup diced onion
  • 1/1/2 TBLS tomato paste
  • 1/3 cup heavy cream
  • 2 Cloves of Garlic
  • Pinch crushed red pepper
  • Salt and pepper to taste

For the meatballs:

  • 1/2 Cup panko bread crumbs
  • 1/3 up diced onion
  • 2 tsp Italian Season
  • 1/2 Cup Parmesan cheese
  • Salt and pepper ( 1/2 tsp of each)
  • 3 garlic cloves
  • 1 Egg ( beaten)
  • 1 LB ground turkey 
  • 2 TBLS olive oil


  • 4 Oz shredded mozzarella cheese
  • 2 TBLS Parmesan cheese


Sauce: Combine all ingredients together ( I mix with my hands) Be sure not to over mix. 

Blend the whole tomatoes in food processor until smooth, Melt butter over med heat in large sauce pan,Add onion and cook until fragrant ( about 1 min) Then add Tomato paste,garlic and crushed red pepper ( seconds) slowly add tomato mixture and cream and simmer on LOW 5-10 minutes until sauce is thickened. Season with salt and pepper.


Mix together all ingredients  ( except Olive oil ) Form meatballs and set aside

Preheat oven 400*, Add olive oil to pan, once hot, brown meatballs on all sides.

Once all meatballs are browned place them in pan ( Oven safe) with sauce, Sprinkle with  cheeses and bake 15-20 minutes until hot and bubbly.

Serve with Fresh bread and salad!

Enjoy! XOXO

Recipe Source: Annies Eats