Baked Garlic Cilantro-Lime Salmon With Cilantro-Lime Rice

My Friends! If I had known how many times this picture would have been pinned I would have given the recipe sooner! During my 24 Day Challenge, I came up with some gems that I serve my family now almost once a month! This wonderful Salmon dish is a gem!

I am one of those people who CAN NOT stand the taste of “fishy” fish, in fact my favorite fish is fish sticks. Which are those really fish? I don’t think so! I had to come up with a way to cook fish at home that even I would eat! And here it is!

IMG_0873This has just the right combination of flavors and I baked it so that I know it is completely cooked through. Served with a side of cilantro-lime rice and topped with salsa for an added zing, your dinner just got exciting!

How I did it!

Baked Garlic Cilantro-Lime Salmon


Olive Oil

Garlic Seasoning

Lime Juice

Dried Parsley

Brush salmon with olive oil on both sides, sprinkle with garlic, lime juice and dried parsley.

I used stonewear, my Large Bar Pan from Pampered Chef to cook my salmon on 400 Degrees about 20 minutes.

I really like my fish well done so I did turn these half way through and sprinkled more garlic and lime on the back! Make sure fish flakes with a fork!

Cilantro-Lime Rice

I used My rice cooker, it is so easy and makes the perfect rice every time!

2 Cups Water

1 Cup Jasmine Rice

1 T. Lime Juice (Add more if you really like lime flavor)

1-1/2 T. Fresh cut cilantro

Thats it! Your done!! Yummy dinner that is pretty quick! I will post my fresh salsa recipe next! That really helps make this dish a knockout!

Until then Over and Out!


English Muffins… From Scratch!

Ok, So I have not really thought about making English Muffins at home. Now I do not purchase them at the store! I am so excited to tell you that this is super easy, and cost effective! I would have never imagined. Making bread products always seemed daunting to me.

I decided to take on this challenge, you should too. I bet you will impress yourself!

After a bit of Pinterest, (because that is the ONLY place to constructively spend my time…) I found English Muffins! The beautiful pictures that My Fair Baking had displayed, won me over and became the winner of my recipe search. I was very surprised at how EASY these are. I followed the simple set of instructions and here I am now waiting for them to RISE. No, they are not baking in the oven! My children and husband must have asked 50 times because they really wanted one. My oldest, and I mean my husband… does not want to wait, but as we do, I will explain how this all came together.

Gather up your ingredients

Source: Slightly adapted from My Fair Baking

Ingredients List:
1 cup of milk … I Used Plain Almond milk, you can use any kind.
3 Tbs Butter
3 Tbs Honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast, equal to one little package
2 T Cornmeal … Optional. I only used this on one side
5 cups all purpose flour … Plus a little extra for rolling out dough.
1 tsp salt

 Step 1

Get your 1 C warm water, add your yeast package, set aside for 10 minutes to proof your yeast.
In a small sauce pan heat your milk, butter, and honey until butter is melted. Remove from heat and let mixture slightly cool.
Add yeast mixture to slightly cooled butter mixture, gently combine together. Set aside.
In a large mixing bowl sift 3 cups of flour, I did not sift my flour and it still turned out wonderful. Now add our STEP 3 mixture and mix. Dough will become cohesive but still slightly sticky. Add your last 2 cups of flour and your salt now.

We have Dough… now what?
Leave it in  your bowl, shaped like a ball for 5 minutes to rest.
You can get your pans ready at this point. Cover 2 baking sheets with parchment paper, if you are using the corn meal lightly sprinkle on your pans.

Step 6
Now we roll it out. Cut into circles about 1/2 inch thick. If I could add my 2 cents here, I would say don’t be scared that they are too thick. I was and I may have rolled some too thin. They are prettier when they are thicker. I got about 26 muffins out of my dough, which will vary on how thick and how big you are cutting them. A couple suggestions for a round cutter if you do not have one on hand, a glass, a tin can, or why make them round? Whatever you want, you are the BOSS!
I allowed my dough to rest and rise for about an hour today, that was a good time I felt for our 80 plus degree weather. The fact that there is NO air conditioner helped… See another plus for no air conditioner… Helps to rise bread…. I’ll have to remember that as my husband glares at me from the other room. Image
I used a suggestion of turning on the oven at 350 for 30. After 30 seconds turn off oven and slip pans of muffins in, put a small bowl of water to help with moisture and you may cover your muffins with a light cloth.
Time to Cook!! Almost time to eat!
I used our handy griddle for this next part. It really cut down on time spent cooking since I could cook quite a few at a time. If you do not have a griddle, you may use a pan on the stove. Do not oil either one. Just carefully place the English muffins on one side wait until they are golden brown, about 6-8 minutes, then flip.
After you have flipped these, they turn out so pretty, as you can see they are not perfectly round, but to me they taste so much better!
 From here you can slice in half and add butter and honey, you could save them and have them toasted for breakfast tomorrow, OR you could go here and make  freezeable Breakfast Sandwiches!
Have Hope!
Over and OUT!

English Muffin Breakfast Sandwich

Need a quick and easy freezer breakfast? Remember those from scratch English muffins that we made? Now picture that with sausage, bacon, sliced cheese, eggs…

Possibilities are endless!! YUM!



I use pre-made, already cooked turkey sausage patties, your choice here. I kept them frozen, as I was wrapping them up for the freezer.


I used cheese, but you could add an egg or tomato slice.

I also wrapped each individually so that I could put them in the freezer. When you are ready to eat, place your English muffin breakfast sandwich in your microwave 45-60 seconds on a paper towel.


Breakfast! As fast as a Super Hero!


Just wrap them up and put in a freezer bag.

I placed each wrapped sandwich in a freezer safe bag.
This project was really very easy and made for a very easy meal on busy mornings!

Sweet Morning! Strawberry Almond Overnight Oats

I learned a while ago that I am in LOVE with overnight oatmeal. I eat it cold, I eat it hot, I Love it.


I don’t know if it is because…

A. It is in a cute little mason jar

B. It is because it is really good for me

C It is super easy to whip up and only dirties one container


D. ALL of The above.

Ever had the pleasure of making and enjoying overnight oatmeal? I first learned of this great pleasure from a blog called They Yummy Life. There are so many different combinations that you can whip up, I usually do a few different flavors when I am prepping them, as they will last in the fridge for quite a few days and I do not want to eat the same thing over and over. I also have to say, that I have made them with Greek yogurt and without. I tend to prefer these without.


My recipe for this particular flavor, Sweet Morning! Strawberry Overnight Oats was made with the lovely idea to use leftover homemade Strawberry Jam. Since I have been making these for awhile, I no longer follow any type of measured out ingredient list.Once you have made these a couple of times you can see what your jar may need more or less of.  I now just throw what looks good into a jar and wait until morning. See EASY. I even got my Dad to like this one, I believe he has made it on more than one occasion. I’m proud of that!

Sweet Morning! Strawberry Almond Overnight Oats

1/2 C Old Fashioned Rolled Oats

1/2 C  Vanilla Flavored Almond Milk

1 Tbs.  Chia seeds

1 t. Crushed Flax Seeds

2 Tbs. Homemade Strawberry Jam

Small hand full almond slivers

Shake up, leave in fridge over night.

When you wake up in the morning, your breakfast will be ready to eat. Grab a spoon and run for it, or heat it up in the microwave for a minute. Either way, it is one of the best things that I have found for breakfast!

What flavors will you come up with!!??

Enjoy your next Breakfast! Over and Out!


Last night, I was strolling through Pinterest… that one place… where I go and don’t get seen for awhile. How many of you have been sucked in? I am trying to come up with a way to make a meal plan for my family, my main goal is to get us completely free of red dye and all other processed foods. Anyway, I came accros this little gem from Shutterbean. I tell you pure genius. I read her blog title, and I was hooked. Pizza Waffles?!?!?! I knew I had to try them, my children LOVE to dip anything! So tonight here it goes I am going to try out these Pizza Waffles. 


Mix Dry Items First


I didn’t add enough waffle mix, but it still came out nice and crispy!



I followed the recipe except, I personally do not like pepperoni. I switched it out for ground chicken sausage and I switched the 1/2 cup of Parmesan cheese for a 1/2 cup Pepper Jack Cheese for some spice. 

 Source: Slightly adapted from Shutterbean

Makes 6-7 waffles

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon dried oregano

1 1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes

3/4 teaspoon garlic powder

1/2 cup shredded mozzarella

1/2 cup grated pepper jack cheese

1/2 cup finely ground chicken sausage

2 large eggs

1 1/2 cups milk

2 tablespoons vegetable oil

Marinara for Dipping, I used some homemade that we had from leftover Spaghetti

In a medium bowl mix all of your dry ingredients, whisk until well blended. Add cheese, meat, and other “toppings” of your choice. Possibilities are endless. Coat these as it will allow them to not stick to your waffle iron. Add your wet ingredients and fold together, be careful to not over mix. 

Oil waffle maker and add about a 1/2 cup of mix.

Dip in Marinara and enjoy! 


I can tell you that these were a HUGE hit in my home! What a easy dinner!


I also made extra to stick in the freezer for a night where I fail to plan. Which I am getting better at, but more on that later! I am almost ready to post my work done on our new Meal Planner project! 

For Now, Over and Out

Have Hope. 

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