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Sweet Citrus and Spice Salmon – two ways.
Sweet Citrus and Spice Salmon via You lucky ducks are getting two Sweet Citrus and Spice Salmon recipes in this post: Sweet Citrus and Spice Salmon (above) and Sweet Citrus and Spice Salmon Sliders (below). Both recipes are favorites and frequents in the Rawn household. And the best part about these recipes is you’ll roast extra salmon on day 1 and reserve half of it for the next day to make quick and easy sliders.
Sweet Citrus and Spice Salmon via
Why do you get two recipes in one post? Because this month’s Recipe ReDux theme is: Two for One - cooking once and eating twice. Whenever we cook, we end up with leftovers. Usually those leftovers are perfect for lunch or a super quick repeat dinner the next night. But, other times, like in this case, you can make a completely unique and special meal – so it doesn’t seem like you’re eating “leftovers” at all. (I love leftovers, but, someone else in the house isn’t as much of a fan).

The homemade rub on the salmon was created because my all time favorite McCormick rub, Sweet Citrus and Spice Salmon Rub (below), was discontinued. Before it was discontinued, I bought a case of it online. It’s that good. It’s a combination of brown sugar, dried orange peel, dried mustard powder, garlic powder, dried onion, paprika and salt.
spices But it’s easy to re-purpose at home. This homemade version comes pretty darn close to the real deal. You’ll add the rub to the salmon, simply roast it, then will use it for these two creations.

Sweet Citrus and Spice Salmon via
So enjoy this Sweet Citrus and Spice Salmon over greens with baby bellas on day 1.

Sweet Citrus and Spice Salmon via
And these Sweet Citrus and Spice Sliders on day 2.

Here’s how to make these two recipes:

Sweet Citrus and Spice Salmon
Serves: 2
Time: 20 minutes

  • 1.5 lb salmon fillet, cut into quarters
  • 8 oz baby bella mushrooms, cleaned and halved
  • 4 cups baby kale/spinach blend
  • ½ tsp olive oil

For the rub:

  • 1 Tbsp dark brown sugar
  • 1 tsp ground mustard (dried)
  • 1 tsp paprika
  • 1 tsp chopped onion (dried)
  • 1 tsp garlic powder
  • 1 tsp orange peel (dried)
  • ½ tsp salt

Directions: Preheat oven to 425. Combine spices together.  Sprinkle generously over fish and let sit 10 minutes (you won’t use all the rub, so save the remainder for next time). Place salmon on a tinfoil lined baking sheet and bake 10-12 minutes, until desired doneness (we like ours a bit rosey in the middle). While the salmon is cooking, heat ½ tsp olive oil in a sauté pan over medium high heat. Sauté the mushrooms until browned then add the greens until barely wilted. Remove from heat. Place the greens onto 2 plates, top with mushrooms. Set half of the salmon aside (for tomorrow night) and split the rest between the 2 plates. Serve.

Sweet Citrus and Spice Salmon Sliders
Time: 10 minutes
Makes: 4 patties
Serves: 2

  • 12 oz salmon fillets (leftovers from Sweet Citrus and Spice Salmon), flaked into pieces
  • 1/2 cup plain panko breadcrumbs (gives the patties that nice crispy crust)
  • 1 egg, beaten
  • ¼ cup Greek yogurt OR reduced-fat cream cheese
  • 1 tsp olive oil for frying
  • 4 whole wheat slider buns
  • 4 Bibb lettuce leaves
  • Salt/pepper to taste

Directions:  In a medium mixing bowl combine salmon, egg and breadcrumbs. Shape into 4 patties. Heat a sauté pan on medium high with 1 tsp olive oil.  When pan is hot, add patties. Cook 2-3 minutes until lightly browned on the underneath, then flip and cook an additional 2-3 minutes. Remove from heat. Spread yogurt or cream cheese on top half of each bun and add a lettuce leaf to each bottom bun. Add one salmon slider to each bun. Salt and pepper to taste.

For more cook once, eat twice recipes, visit my fellow Recipe ReDuxer blogs:

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By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

Black Rice, Radish and Feta Salad
Black Rice, Radish and Feta Salad via
A fresh, springtime salad that combines vibrant whole grain black rice, thinly sliced radishes, sliced scallions, edamame, cilantro and feta cheese. This is a great protein-packed and nutrient rich side dish salad or perfect for a light lunch. The simple dressing combines just seasoned rice vinegar and extra virgin olive oil.

We love making salads like this in the spring and summertime, combining whole grains (like black rice), veggies, herbs and beans (or other protein). What’s best is that you can make a big batch and then enjoy it for days to come.
Black Rice, Radish and Feta Salad via
Black rice (or you could use brown or red) provides a great whole grain base for this salad that gives the dish a nice nutty flavor and chewy texture. Rice, especially the whole grain varieties, provides satisfying fiber and healthy carbohydrates to any dish. And, a little fun fact I learned from the folks at USA Rice, research shows that rice eaters consume less sugar and saturated fat than people who do not eat rice. Including rice in our dishes seems to be both great for the flavor of our meals and beneficial to our overall diets.
Black Rice, Radish and Feta Salad via
Here’s how to make this simple, fresh black rice salad:

Black Rice, Radish and Feta Salad
Time: 50 minutes
Serves: 4 as a side dish

  • ½ cup U.S.- grown black japonica rice
  • 4 scallions, thinly sliced
  • 5 radishes, thinly sliced
  • 1 cup frozen edamame
  • 1 small bunch cilantro, chopped
  • ½ cup feta cheese
  • 3 Tbsp seasoned rice vinegar
  • 2 Tbsp extra virgin olive oil
  • Freshly ground cracked pepper

In a medium pot, bring 1 cup black rice and 2 cups water to a boil. Reduce to a simmer and cook, covered for 30 minutes. Remove from heat and let sit 10 minutes, covered. Fluff with a fork and set aside. Meanwhile, heat edamame in microwave, according to directions. Set aside. In a large bowl, combine rice, edamame, scallions, radishes, cilantro and feta. Drizzle with extra virgin olive oil and rice vinegar and grind black pepper over top. Toss to combine. Serve. Also, tastes great chilled for the next couple days.

For more information about USA Rice, visit And for more flavorful rice dishes, visit my fellow Recipe ReDuxer blogs:

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By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.
Scallops over Black Rice with Cilantro Lime Sauce via
Pan Seared Scallops over Black Rice with Cilantro Lime Sauce. On a pretty green plate, because St. Paddy’s Day is just around the corner.

This seafood and shellfish lover cannot get enough of seared scallops. And I’m not talking about the scallops you get in restaurants that are overcooked 99.99% of the time. I’m talking about the ones we cook at home. Scallops are one of the quickest, easiest, protein-rich foods to cook up. For seasoning, they need only a sprinkle of salt and pepper. Adrian is a master at searing them in a very hot pan for just a minute or so on each side. My searing skills are getting there. We prefer our scallops with a nice seared crust on the outside, but very undercooked on the inside.

This dish is so simple, elegant and flavorful. Gorgeous U.S.- grown black japonica rice serves as a bed for those fresh plump sea scallops. Then a quick sauce made with cilantro, scallions, lime juice and extra virgin olive oil tops off the dish. The freshness of this blended herb sauce is perfect for spring – it’s fresh, light and herbal.
Scallops over Black Rice with Cilantro Lime Sauce via
Black rice is my ultimate favorite variety of rice because it pairs so beautifully with any colored fruit or vegetable and it has a great chewy texture and satisfying, nutty flavor – plus it’s rich in health-promoting anthocyanins antioxidants, which give black rice its’ vibrant color. When the USA Rice Federation challenged us Recipe ReDuxers this National Nutrition Month to create nutritious and delicious recipes that feature U.S.-grown rice, I knew I’d be cooking up a few black rice recipes.

When I’m cooking rice for a recipe, I always cook up more than what we need for that meal, so we can use it throughout the week. In this case, in addition to this scallop dish, I made a rice salad with fresh herbs (coming next to the blog), paired it with roasted salmon and added a scoop to my lunchtime greens along with some black beans.

Rice is versatile, affordable and flavorful. Plus the brown, black and red varieties are whole grains. Research show that whole grains may help reduce the risk of chronic illnesses, including heart disease, diabetes and certain cancers. So you can feel good about including whole grain rice regularly in your meals – for flavor and for the health benefits.

Here’s how to make this simple scallop dish:

Seared Scallops and Black Rice with Cilantro Lime Sauce
Serves: 4
Time: 50 minutes
• 1 cup U.S.- grown black japonica rice, dry
• 8-12 sea scallops, depending on size (remove tough side muscle if it’s still attached)
• Salt
• Pepper
Cilantro Lime Sauce:
• Handful cilantro
• 4 scallions, bottoms trimmed (reserve and thinly slice one for garnish)
• 2 limes, 1 sliced into wedges
• Extra virgin olive oil
• Splash rice vinegar
• Salt
• Pepper
In a medium pot, bring 1 cup black rice and 2 cups water to a boil. Reduce to a simmer and cook, covered for 30 minutes. Remove from heat and let sit 10 minutes, covered. Fluff with a fork and set aside. In a food processor or blender, pulse scallions, cilantro and the juice of 1 lime together. Add a pinch of salt and pepper, splash of rice vinegar and slowly drizzle in about 2 tablespoons extra virgin olive oil. Pulse until you have a smooth sauce. Pour sauce into a bowl and set aside. Dry scallops with a paper towel and season on both sides with salt and pepper. Meanwhile, heat a medium sauté pan with a tablespoon of olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops (don’t crowd the scallops – cook in two batches if need be). Sear for a minute or two (until desired doneness) on each side until a nice light golden crust forms. Remove from heat. Place scallops over top black rice in 4 bowls. Drizzle with cilantro lime sauce. Garnish with lime wedges and sliced scallions.

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Mini Key Lime Pies

Mini Key Limes Pies.

Mini Key Lime Pies I’ve been dreaming of the Florida Keys. Because we’ve been dealing with this.

Cape Cod Full disclosure – I cannot complain too much about this frigid, record breaking snowy weather, because Adrian and I did escape to the Keys for a week back in February to visit my parents. So we missed one of the 15 or so major snowstorms. And we’ve been dreaming of the sun, sand and surf ever since we stepped foot back in the Northeast. Yes it’s been cold and snowy, but the most frustrating part for us has been the snow-covered sidewalks that interfere with our daily runs and walks and make for a treacherous workout.

Anyhow, while dreaming of the Keys, it only seemed appropriate to make a Key Lime pie to bring a little bit of sunshine, freshness and brightness to our Cape Cod abode. And because my mom had gotten us two adorable, creamy and perfectly citrusly mini Key Lime Pies from the local gourmet shoppe while in the Keys, I wanted to go the mini route as well. This way we could freeze the pies we didn’t devour on day 1.

Mini Key Lime Pies These Mini Key Lime Pies are really simple, partly because the filling is partially made for you using one of my favorite Chobani flavors: Key Lime Blended.

Don’t skip the lime zest or lime juice – you need it to make the pies come to life. If you can’t find key limes, regular limes will do.

Mini Key Lime Pies Here’s how to make these Mini Key Lime Pies:

Mini Key Lime Pies

Serves: 12

Time: 40 minutes + 2 hours refrigeration time



  • 5 dates, pitted
  • 7 sheets honey graham crackers (just less than 1 sleeve)
  • 3 Tbs coconut oil, melted or unsalted butter
  • 1 tsp vanilla extract
  • Pinch salt



  • 3/4 cup whipping cream
  • 1 Tbsp powdered sugar
  • Lime zest from 4 key limes or from 1 lime


Preheat oven to 375. Pulse dates in a food processor, until finely chopped. Add graham crackers, salt, vanilla and melted coconut oil and process until crumbly. Place muffin liners in a mini muffin tin (holds 12 mini muffins) and spray with non-fat cooking spray. Spoon the crust mixture evenly into each muffin basin and press down to form a crust.  Bake for approximately 10 minutes or until lightly browned. Remove from oven and set aside. Reduce heat to 350. Meanwhile beat together eggs then add yogurt, vanilla, salt and key lime juice and mix until combined. Add filling evenly to pie crusts. Bake for 20 minutes, or until mini pies are just set. Remove from oven and let cool. Refrigerate mini pies for at least 2 hours or overnight. When ready to serve, remove from refrigerator. Beat whipping cream and sugar in a chilled bowl until soft peaks form. Place a dollop of whipped cream atop each mini key lime pie and top each with a sprinkle of lime zest. Serve.


Dark chocolate orange mousse Chocolate. One of the foods I could not live without. Along with cheese, wine and water (probably in that order).  And though everyday, week and month should involve chocolate, February, the month of love, is THE month to celebrate chocolate.  Typically, I love chocolate on it’s own, unpaired.  There are a few exceptions – including cream, peanut butter, and citrus.  I especially love the freshness and lightness that citrus flavors add to chocolate. And citrus makes me think of summer – and all of us in New England need all the sunny summer thoughts we can get at this point in the winter.

Dark chocolate mousse

This Dark Chocolate Mousse with Orange Zest marries chocolate, cream AND citrus – combining 2 of my 3 chocolate pairings. And it’s a very special recipe as my mother-in-law, Coral, discovered this treasure in a British newspaper while living in San Paulo, Brazil in the ’70s (see image below).  During that time in Brazil, there was extreme censorship under the authoritative military dictatorship.  Any newspaper article deemed controversial or unfavorable to the government was replaced with a recipe or poem.  This made getting the local news a bit challenging and interesting.  Coral has made additions and edits to this recipe throughout the years, which makes this family recipe a special and unique treat.

Newspaper Chocolate Mousse

To keep with the family tradition, I made a few minor changes as well, including using dark chocolate chips, decreasing the sugar and using both the orange zest and orange extract for a robust citrusy flavor. This is a decadent, creamy, chocolately and citrusy dessert that’s perfect for any special occasion.

When I read the theme for this month’s Recipe ReDux, I knew this dark chocolate mousse would fit the bill perfectly: Favorite Chocolate Matches. Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

Well, here it is!

Coral's Dark Chocolate Mousse

Here’s how to make it:

Dark Chocolate Mousse with Orange Zest

Serves: 8

Time: 35-40 minutes plus 2-3 hours refrigeration time


  • 12 oz (1 package) dark chocolate chips
  • 4 Tbs sugar
  • 1 Tbs vanilla extract
  • 3 egg whites, room temperature
  • 1 3/4 cups heavy cream plus 4 Tbs for thinning chocolate
  • Grated zest from 1 orange
  • 1 tsp orange essence

Directions: Chill bowl for whipping cream. Gently melt chocolate in the top of a double boiler over hot water (or melt in the microwave in 30 second increments, stirring after each heating until melted and smooth). Thin with 3 Tbs of cream, add vanilla, orange extract and orange zest (reserving a bit for topping), and beat until relatively smooth and less stiff. If still really stiff, add a little more cream to thin a bit (I added 1 more tablespoon) . Remove from heat and cool slightly. Beat egg whites until soft peaks form and add sugar gradually. Beat for a little longer until you have a firm meringue. Fold one heaping Tbs of meringue mix into chocolate to lighten it then add chocolate to meringue, folding it in carefully. Whip cream in a chilled bowl. Save a little for topping the mousse and to the rest add the chocolate-meringue mix and fold together gently. Spoon mousse into individual bowls or sherbet glasses and refrigerate for at least 2 – 3 hours. Before serving, top each glass with a dollop of whipped cream, bit of orange zest plus a shaving of dark chocolate (if desired).

**special thank you to Coral for sharing this special family recipe**

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Veggie Inspiration

Roasted Beet Dip

Just in time for Valentine’s Day – the perfect appetizer in the shade of love. Roasted beet dip made simply with beets, ricotta and Greek yogurt.  Serve this to your sweetie this Saturday night with sweet potato chips for dipping. We’ve always avoided date night on Valentine’s Day. Not a fan of crowds, over packed restaurants […]

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Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time. Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes. This is a true WOW dish. Some of my favorite […]

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Fresh Shrimp Spring Rolls with Spicy Peanut Sauce

Fresh Shrimp Spring Rolls with Spicy Peanut Sauce. This is one dish I could eat every single day. It’s so fresh and light. In the doldrums of winter, we all need a little fresh, don’t we? We made these rolls for this month’s Recipe ReDux theme: Start Smoking in the New Year The New Year is […]

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Roasted Shaved Brussels Sprouts with Raisins and Pumpkin Seeds

By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time. Roasted shaved Brussels sprouts with raisins and pumpkin seeds – a side dish fit for your festive holiday table. By shaving […]

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Roasted Fennel and Cauliflower with White Beans and Shaved Parmesan

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Simply Roasted Parsnips with Rosemary

Simply Roasted Parsnips with Rosemary. Parsnips. A forgotten and overlooked root vegetable, even by me, lover of all veggies. But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and […]

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