For those of you who had an unexpected surprise from my site on Valentine’s Day, I apologize. As I was walking into the gym my phone started blowing up with texts and calls that my site had been taked over by a porn site!
My domain expired and as a default page they had a provocatively dressed woman with links to all kinds of naughty things.
My domain was set to automatically renew but the credit card they had on file was stolen last year and we had to replace it so it didn’t renew. A little heads up would have been nice. It gives a whole new meaning to food porn. Yikes! I’m so sorry.
How was your Valentine’s Day? We actually went out to dinner the night before with friends then had a family dinner the day of.
We made pizza and sugar cookies with the kids and then John and I made steak and crab legs together all while juggling babies and kids.
For us Valentine’s Day is more about spending time together and small love tokens like a homemade card or chocolate. My love language is definitely not gifts.
I hear “I love you” more when does small things like untangling the cords to my blow dryer, straightener, and curling iron. Somehow after a while they get mangled into one huge mass and never find the time to undo it all.
Or when he takes the kids out on a predinner boat ride in the backyard so that me, Pandora, and Diet. Dr. Pepper can get dinner ready. Yeah, those little things make me love him just that much more.
After crab dripping in butter and a LOT of chocolate, I’m rededicated to eating healthy…again.
This Chipotle Salmon is really easy and healthy. I like getting my salmon at Costco so that it’s pre-portioned and has the skin removed.
You can use your leftover adobo sauce for these or these. I made the kids without the sauce because adobo sauce is pretty spicy. The sweet and spicy combination is a great way to eat salmon. Yum!
OTHER FISH RECIPES:
- Grilled Asian Salmon
- Rosemary Ranch Salmon
- Baked Dijon Salmon
- Grilled Tilapia with Mango Salsa
- Honey Pecan Salmon
- Parmesan Tilapia
- 2 tablespoons brown sugar
- 3 tablespoons adobo sauce, see Note
- 1/4 teaspoon kosher salt
- 4 (6 ounce) salmon fillets (1 1/2 inches thick)
- 2 tablespoons chopped green onions
- Preheat oven to 450 degrees.
- Combine brown sugar, adobo sauce, and salt in a small bowl. Line a baking sheet with foil and spray with cooking spray. Place fish on baking sheet and brush with adobo mixture.
- Bake at 450 degrees for 13 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions before serving. Makes 4 servings. Serving size 1 fillet.