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Ruby’s Recipes: Pan Seared Salmon Salad 

As much as I love seafood, I could slick be a pescatarian if I didn’t love me a good porterhouse steak, bbq and tacos! I mean, really I just love to eat.

Ain’t no shame in my game. (flips hair)

Nonetheless, I try to balance my ogre (think pretty version of Fiona in Shrek) pregnancy appetite with healthy options. Salads are a course an easy healthy option but I feel like I ALWAYS eat chicken salads. From time to time, I like to switch it up and add salmon for a fresh, light and swankier taste. Recipe below!

Ingredients for Pan Seared Salmon:

Salmon filet

Lemon Pepper Seasoning

Olive Oil

Skillet

 

Salmon is a very delicate fish and you have to ensure to prepare it correctly or it’ll be tough instead of its intended light and flaky texture!

 

Instructions:

Season salmon with lemon pepper and black pepper by generously sprinkling on top.

Rub in seasoning with your fingers to evenly distribute and create an outer coating

Heat pan on medium – high (cast iron is my favorite) with just enough olive oil to cover the bottom of the skillet to ensure your salmon doesn’t stick!

Place salmon in skillet (non-skin side face down) and let sear for 3 minutes.

The best way to know when to flip the salmon, as with all fish, is by testing it with a little trick! With a spatula, try to flip it. If you feel hesitation, it’s not ready!

Once ready, flip then cook on the other side for another 3 minutes. Salmon is done when it flakes easily with a fork. Squeeze fresh lemon juice for refreshing lemony taste!

Top salmon on your favorite salad mixture! For me, it is baby romaine lettuce, spinach, avocado, boiled egg, cherry tomatoes, shredded cheese with balsamic vinaigrette. Healthy and delecatble meal in under 20 minutes!

How did you yours come out?

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Rib eye steak, three cheese macaroni and fresh steamed green beans

16113249_10101857424204287_6236264399738159845_oFresh is where it’s at. Y’all, listen, you don’t know what you’re missing until you eat fresh vegetables. We grew up on fresh vegetables but in college I discovered canned vegetables and frozen broccoli. Look, it was kind of hard out here for a pimppp, when you eating tilapia but really want shrimpppp! I had to make it happen, let’s face it frozen and canned vegetables are just cheaper and quicker but not better for you..

Here’s a quick meal I whipped up for the family tonight. Time is of the essence, this meal took less than an hour from start to finish. Grandma need time to wind down before bed so    dinner needs to be quick and easy so I can catch up on my shows. Yes, grandma loves her shows chile!

Ingredients:

Rib Eye Steak (3 for my family)

1lb Fresh Green Beans

Elbow Macaroni Noodles

1lb Extra Sharp Cheddar Cheese

1lb Mozzarella Cheese

1lb Monterey Jack Cheese

1/2 cup milk

 

Seasonings:

Black Pepper

Onion Powder

Lawry’s Seasoning Salt

Salt

Pepper

 

Fresh Green Beans

Fresh green beans are more work but definitely worth the effort. Anything worth having is worth working for! Yes, maybe I got too deep on green beans, but that’s how passionate I am about them 😂

Prepare green beans by snapping the brown ends off and revealing the inner freshness of the vegetable. Place in sauvers, add water to the bottom of the pan and cook on low. The green beans take the longest to cook thus prepare and cook them first.

Macaroni & Cheese

Pre-heat oven for 400 degrees while beginning to boil the noodles. Fill pot halfway with water, dash of salt and oil to prevent noodles from sticking to each other. Once boiling, add 8 0z (half the box of noodles) until soft. Easy way to check, scoop a noodle with a spoon and sample for texture. Hey, I am not a fancy chef, I do things that work. 💁🏽 Don’t replace spoon back in water, because, well, that’s just nasty – unless you’re just feeding your family. They drink off your cups and always eat off you plate anyway. 😂

Strain noodles in colander then place into baking pan. Quickly add cheeses as noodles will be hot and will begin melting the cheese. Spread evenly in the pan and place in oven until ooooey gooey approximately 10 minutes.

Rib Eye Steak

Steak is best prepared when it is room temperature. If a steak is freezing cole, it won’t cook as evenly and it doesn’t absorb the seasonings as easily. Tenderize the meat Season the rib eye steak with lawless, pepper and onion powder by sprinkling the seasonings evenly on both sides. Add oil to the skillet and cook on medium high for 5 minutes on each side until dark brown crust begins to form on bottom, cook 7 minutes for medium well.

Now, place on a fancy plate and take a picture for the gram. Instagram stunting!

 

What are you favorite quick meals?

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