Whenever Matt and Gray are away, I cook what I like — which is usually something spicy, something salmon, and something chocolate. This past Saturday night, the boys were on a cub scout camping trip. They neither one like things too spicy, so I started with this spicy chipolte chicken Panini.
It was fantastic and rather spicy — I chugged two glasses of iced tea at lunch. I read somewhere that spicy foods can boost metabolism. It’s a good thing because while I ate my lunch I worked on this killer monster cookie cheesecake pie, which I am certain is high in calories and fat.
A cookie base.
A peanut butter cream cheese filling.
More cookie crumbled on top.
A peanut butter buttercream frosting.
And if all of that isn’t enough, a drizzle of homemade chocolate peanut butter sauce. This thing is a combination of all my favorite flavors. I enjoyed every single bite. But I will admit that I did feel guilty afterward. I think there are two reasons why I migrate to salmon for dinner while the boys are gone — first because I like it and second to ease my guilt. I tried a new recipe for dinner — maple and mustard glazed salmon.
I realize that what we like comes down to personal taste. I didn’t love it. I much prefer this salmon recipe:
sprinkle a piece of salmon with salt and pepper, drizzle with olive oil and lemon juice, spread some Dijon mustard on top, sprinkle on a minced garlic clove and some fresh parsley, then top with a lemon slice, and bake in the oven at 450 degrees for around 12-15 minutes. It is super easy, very flavorful, and makes no mess.