July 2015


What a pleasant surprise this was! Chicken, rubbed with just a few simple things you probably have at home (although I can’t for the life of me remember why I had Coriander), and grilled. This chicken is so flavorful, you’ll want to make it over and over.

I got this recipe from the NY Times. If you don’t subscribe to NY Times Cooking, do it now. My mom turned me on to it and it’s the best decision I’ve ever made. Yes, the best.

The only thing I did differently is instead of making their sauce with dijon and chives, I made my honey mustard sauce that my husband is obsessed with. We put that sh%$ on everything. I don’t measure, but it is about a tablespoon each of dijon and honey, a squirt of whole grain mustard (or brown mustard), 2-3 tablespoons light mayo, a pinch of salt…and that’s it.  I modify to taste so add more honey if you want it more sweet, or more dijon if you want more kick. BUT, this chicken was so good we barely even touched the sauce.  Happy summer grilling!


Fruit salsa sort of amazes me. It doesn’t amaze me as much as how El Chapo the Mexican drug lord escaped a maximum security prison via a mile long tunnel (seriously – a getaway motorcycle? He must have some amazing networking skills)…but it amazes me nonetheless.  For someone who grew up in Wisconsin, flavor combinations just didn’t really exist unless it was in the form of a casserole and consisted of different cream of _____ soups (and those casseroles still hold a special place in my heart, btw).  So the concept of fruit, onions (whaat), jalapeno (whaaaaat), and cilantro (wtf) tasting good together is a hard one to grasp.  And yet, Whole Foods is making all sorts of fun fruit salsas now and I trust everything they do. So I made one with blueberries, served it on top of salmon, and LOVED IT.


  • 4 grilled salmon fillets (or other fish or chicken)
  • 3 cups blueberries
  • 1 lemon
  • 1 jalapeno, seeded and chopped
  • 1 red bell pepper, chopped
  • 2-3 tablespoons chopped cilantro
  • 1/4 cup chopped red onion
  • 1 tablespoon sugar
  • 1/2 tsp salt

Place the blueberries in a food processor and pulse just a few times – you want to break them up a bit but leave plenty of large pieces.  Alternatively, you can chop them by hand if you don’t have a food processor.  Place the blueberries into a bowl.  Add the juice of one lemon, jalapeno (add some seeds if you want a bit more heat), bell pepper, cilantro, red onion (one of the only times I will ever tell you to get red onion instead of sweet), sugar, and salt. Mix everything together and let marinate for at least 30 minutes before serving. I also think this would be an awesome summer appetizer served with tortilla chips.  Or on top of some baked brie. Or on top of some cream cheese with crackers. Or on top of a spoon like I was doing.