All posts by The Domestic Geek

3 Healthy Fish Recipes That I Absolutely Love!

Indoor Grill Available Here 

Grilled Chicken Recipes
Pasta Salad Recipes
Potato Salad Recipes
Summer Salad Recipes

Frequently Used & Favorite Items

Mediterranean Snapper
Red Snapper:
4 (4-ounce) red snapper fillets
3 tablespoons oil
Sea salt and freshly cracked black pepper

Cherry Tomato Sauce:
2 tablespoons olive oil
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup chopped roasted red peppers
2 garlic cloves, minced
2 tablespoons capers
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill

Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.

Preheat the grill to high. Arrange the snapper over the grill. Cook the fish until it releases easily from the grill and flip, about 3 to 4 minutes. Continue to cook the snapper until the skin is crispy and the fish is cooked through, another 3 minutes.

To make the tomato sauce, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.

Serve the cherry tomato sauce over the snapper and enjoy!

Grilled Lime Salmon with Corn Salsa
Lime Salmon:
4 (4-ounce) salmon fillets
1/4 cup oil
1/4 cup honey
1/4 cup soy sauce
1 lime, zest and juice
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Corn Salsa:
2 cups corn kernels, cooked
1 red pepper, finely diced
1 lime, zest and juice
2 tablespoons finely chopped cilantro
Salt and freshly cracked black pepper

In a small bowl, whisk together the oil, honey, soy sauce, lime zest, juice, garlic and red pepper flakes. Transfer the salmon into a tupperware and pour over the marinade. Refrigerate for at least 1 hour before grilling.

Preheat the grill to medium heat. Arrange the salmon on the grill, skin side down and grill until cooked through, 12 to 15 minutes.
While the salmon is grilling, toss together all of the salsa ingredients.
Serve immediately topped with the fresh corn salsa and enjoy!

Jerk Shrimp Skewers
Metal Skewers: https://amzn.to/2xvBYaf
2lbs peeled shrimp
1/4 cup oil
2 tablespoon jerk seasoning
1 lime, juice
2 cups diced pineapple
1/4 cup coconut chips
Salt and freshly cracked black pepper

In a large tupperware, mix together the shrimp, oil, jerk seasoning, lime juice, salt and pepper. Refrigerate for at least 30 minutes. Once marinated, skewer the shrimp and pineapple chunks.

Preheat the grill to high. Arrange the skewers on the grill and cook until the shrimp is pink and the pineapple begins to brown, 2 to 3 minutes per side.

Sprinkle over the coconut chips just before serving.

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3 Fresh & Fruity Salad Ideas To Help You Welcome Summer

Fig & Prosciutto Salad

Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Salt and freshly cracked black pepper

Salad:
1 cup quartered figs
6 prosciutto slices
6 cups arugula
1/4 cup finely sliced red onion
1/4 cup crumbled goat cheese

In a small bowl, whisk together the dressing ingredients. Set it aside.

To assemble the salad, arrange the arugula in a serving dish and top with the red onion, prosciutto, figs, goat cheese and dressing.

Strawberry Grilled Halloumi Salad

Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly cracked black pepper

Salad:
1 halloumi brick, sliced
4 cups mixed greens
1 cup halved strawberries
1 avocado, sliced
2 tablespoons fresh basil, chopped

Preheat the grill to medium-high heat. Arrange the halloumi on the grill. Cook until the slices begin to brown and grill marks are formed on both sides, 1 to 2 minutes per side. Once golden, remove from the heat and assemble the salad.

In a small bowl whisk together all of the dressing ingredients. Set it aside.

In a serving dish, arrange the mixed greens. Top with the halloumi, strawberries and avocado. Serve with the dressing on the side.

Very Berry Kale Salad

Dressing:
1 cup chopped strawberries
3 tablespoons plain yogurt
3 tablespoons white wine vinegar
2 tablespoons agave

Salad:
6 cups finely chopped kale
1 teaspoon olive oil
1/4 cup quartered strawberries
1/4 cup blackberries
1/4 cup blueberries
1/4 cup raspberries
3 tablespoons sunflower seeds
1 tablespoon freshly chopped mint

Place the strawberries, yogurt, vinegar and agave into a blender. Blend until smooth and set it aside.

To assemble the salad, massage the kale with 1 teaspoon of olive oil. Transfer the kale to a serving dish and top with the berries, sunflower seeds, dressing and mint.

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3 of My Go-To Potato Salad Recipes!

Fresh Herb Hacks
Summer Salad Recipes

Frequently Used & Favorite Items

Bacon Cheddar Ranch Potato Salad
Dressing:
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 cup milk or cream
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup shredded cheddar cheese, halved
1/3 cup cooked chopped bacon, halved

In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.

In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.

French Potato Salad
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons Dijon mustard
1 shallot, minced
1 garlic clove, grated
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup cornichons, larger ones sliced in half on the bias
1/4 cup chopped fresh tarragon
2 green onions, finely sliced
2 tablespoons freshly chopped parsley

In a small bowl, whisk together the dressing ingredients and set it aside.

In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.

*For a delicious lunch, try serve with a soft boiled egg.

Roast Potato Salad
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups halved mini red skinned potatoes
2 red peppers, diced
2 ears of corn
1 jalapeño pepper, seeded and minced
1/4 cup sliced green onions
2 tablespoons freshly chopped cilantro
1 lime, zest and juice
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

In a small bowl, whisk together the dressing ingredients. Set it aside.

Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.

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My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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3 Healthy Rainbow Roll Recipes

Today we’re making 3 fresh rainbow rolls are that great for Spring & Summer. We’re kicking things off with my vegan tofu rolls and then following those up with my fresh shrimp rolls and my “fruit roll-ups”!

Vegan Tofu Rolls
2 tablespoons sesame oil
1 extra firm tofu brick, cut into strips
2 tablespoons hoisin sauce
10-12 rice paper rounds
2 red peppers, thinly sliced
1 mango, sliced into strips
1 cup julienned carrot
1/4 cup cilantro
Salt and freshly cracked black pepper
Optional Peanut Lime Sauce

Heat the oil in a skillet over medium high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Shrimp Rolls
10-12 rice paper rounds
1lb cooked and peeled shrimp
1 cup julienned cucumber
1 cup shredded red cabbage
1 cup bean sprouts
1/4 cup cilantro leaves
1/4 cup sweet chili sauce for serving

Soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable. Top with the shrimp and cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with sweet chili sauce or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Fruit Roll Up
10-12 rice paper rounds
1 mango, julienned
1 cup julienned pineapple
1 cup sliced strawberries
1 cup sliced kiwis
1/4 cup mint leaves
1/4 cup vanilla yogurt for serving

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and top with the mint leaves. Begin to roll by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with vanilla yogurt or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

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3 NEW Healthy Salsa Recipes

Indoor Grill Available Here
More Salsa & Dip Recipes
Fresh Fruit Salads
Spring Pasta Recipes

Frequently Used & Favorite Items Available Here

 

Grilled Corn Salsa
5 corn on the cob, husked
6 bacon slices, cooked and chopped
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/4 cup diced red onion
2 tablespoons freshly chopped basil
1 tablespoon red wine vinegar
1/2 lime, juiced
Salt and freshly cracked black pepper

Heat the grill to high and grill the corn until it goes bright yellow and begins to brown on all sides, 1 to 2 minutes per side. Once the corn is cooked, remove it from the grill and allow it to cool completely before cutting the corn off of the cob.

To make the salsa, mix together the corn kernels, bacon, peppers, red onion, basil, red wine vinegar and lime juice. Season it with salt and pepper to taste.

Kiwi Cucumber Salsa
1 English cucumber, seeded and finely diced
1 cup peeled and diced kiwi
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped cilantro
1 lime, zest and juice
1 tablespoon agave

Toss together all of the ingredients in a large bowl.

Spicy Peach and Pineapple Salsa
2 cups finely diced peaches
2 cups finely diced pineapple
1 jalapeño, seeded and minced (optional)
1 lime, zest and juice
1 tablespoon freshly chopped cilantro

Toss together all of the ingredients in a large bowl.

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5 Chocolate Smoothie Recipes

5 Green Smoothie Recipes
5 Healthy Smoothies Recipes
More Smoothie Recipes

Mason Jars Used In This Video: 16oz Mason Jars
Frequently Used & Favorite Items Available Here

 

Oatmeal Cookie Smoothie
1/2 cup old fashioned rolled oats
1 cup unsweetened almond milk
1/2 cup plain yogurt
1 scoop vanilla protein powder
2 tablespoons chocolate chips
1/8 teaspoon ground cinnamon

Chocolate Coconut Smoothie
1/2 cup unsweetened almond milk
1/4 cup coconut milk
1 banana
1/2 cup vanilla yogurt
1 scoop chocolate protein powder
2 Medjool dates, pitted
2 tablespoons unsweetened shredded coconut

Chocolate Orange Smoothie
3/4 cup almond milk
1 banana
1 orange, zest and orange segments
1 scoop chocolate protein powder
1 tablespoon ground flaxseed

Neapolitan Smoothie
1 cup strawberries
3/4 cup unsweetened almond milk
1/2 cup vanilla yogurt
1 scoop chocolate protein powder

Mocha Smoothie
1 banana
3/4 cup coffee, chilled
1/2 cup vanilla yogurt
1/4 cup old fashioned rolled oats
1 scoop chocolate protein powder

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5 Healthy Green Smoothies | Taste The Rainbow Part 3

Taste The Rainbow Part 1 Here
Taste The Rainbow Part 2 Here
More Smoothie Recipes Here

 

Mason Jars Used In This Video: 16oz Mason Jars
Frequently Used & Favorite Items

 

Apple Fennel Smoothie
1 cup coconut water
1/2 cup diced fennel
1/2 cup diced pineapple
1/2 green apple, diced
1 lime, juiced
1 tablespoon agave

Clean Green Smoothie
3/4 cup coconut water
1 cup diced honeydew
1 cup chopped kale
1/2 avocado
Agave to taste

Cucumber Kiwi Smoothie
1 cup cucumber, diced
1 cup baby spinach
2 kiwis, diced
1/2 cup green tea, chilled
Agave to taste

Grape and Broccoli Smoothie
3/4 cup almond milk
1 cup green grapes
1 banana
1 cup broccoli florets

Pineapple Paradise Green Smoothie
3/4 cup unsweetened almond milk
1/4 cup coconut milk
2 cups baby spinach
1 banana
3/4 cup diced pineapple
1/2 teaspoon freshly grated ginger

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5 Healthy Smoothies | Taste The Rainbow Part 1


More Smoothie Recipes Here

Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Mason Jars Used In This Video Available Here
Frequently Used & Favorite Items

Cherry Lime Smoothie
1 cup frozen cherries
1 cup coconut water
1/2 cup mango
1 lime, zest and juice
Honey to taste

Grapefruit Sunrise Smoothie
1 cup chopped strawberries
1 cup frozen peach
3/4 cup grapefruit juice
Honey to taste

Citrus Beet Smoothie
3/4 cup orange juice
1/2 cup diced steamed and peeled beets
1 blood orange, peeled and chopped
1/2 teaspoon freshly grated ginger

Plum Perfect Smoothie
3/4 cup almond milk
1 cup diced plums
1/2 cup blackberries
1 banana
Honey to taste

Raspberry Cheesecake Smoothie
1 cup raspberries
3/4 cup vanilla almond milk
1/2 cup vanilla Greek Yogurt
1 scoop vanilla protein powder
1 tablespoon cream cheese
Honey to taste

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5 EPIC Grilled Cheese Recipes

More Grilled Cheese Recipes Here

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Hawaiian Grilled Cheese
1 teaspoon butter
1 Hawaiian sweet roll or 2 sourdough slices
1 tablespoon barbecue sauce
1/3 cup shredded mozzarella, divided
3 pineapple rings
4-5 deli ham slices
1 tablespoon chopped green onion

Spread half of the butter on a piece of bread or bun and place it butter side down. Assemble the sandwich with the remaining ingredients, starting and ending with the cheese. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Roast Beef Grilled Cheese
Mushroom Filling:
1 tablespoon butter
1 cup sliced mushrooms
1 garlic clove, minced
Salt and freshly cracked black pepper

Grilled Cheese:
1 teaspoon butter
2 focaccia slices
1 tablespoon steak sauce
4 provolone slices
4-5 roast beef slices
1/4 cup crumbled blue cheese
1/2 cup arugula
1/8 red onion, thinly sliced

Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook until they begin to release their juices, 2 to 3 minutes. Add the garlic and season with salt and pepper to taste. Continue to cook until the mushrooms begin to brown, 2 to 3 minutes.

Spread half of the butter on a piece of bread and place it butter side down. Assemble the sandwich with the remaining ingredients. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Green Goddess Grilled Cheese
1/4 cup goat cheese, at room temperature
1/4 cup shredded white cheddar cheese
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 garlic clove, grated
1 teaspoon butter
2 pumpernickel slices

In a small bowl, mix together the goat cheese, cheddar, herbs and garlic. Spread the cheese and herb mixture over a piece of bread and sandwich it together with another piece. Spread butter on the outside of the bread on both sides. Cook over medium heat on both sides until the bread is crisp and the cheese has melted, 2 to 3 minutes per side.

Fully Loaded Grilled Cheese
1/2 cup diced cream cheese
1 tablespoon sour cream
1 teaspoon chopped chives
1 teaspoon butter
2 crusty French bread slices
1/4 cup shredded cheddar cheese
4 slices cooked bacon
1/4 cup crinkle cut chips

In a small bowl, cream together the cream cheese, sour cream and chives. Set it aside.

Spread half of the butter on a piece of bread and place it butter side down. Spread a layer of the cream cheese mixture over the bread. Top with half of the cheddar, bacon, chips and the remaining cheddar. Spread a layer of the cream cheese mixture over the remaining bread slice and sandwich everything together. Spread the remaining butter over the bread. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Cheeseburger Grilled Cheese
1 lb ground beef
1/2 cup chopped onion
3 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 hamburger bun bottoms
1/4 cup shredded cheddar cheese
2 pickle slices
2 tomato slices

In a large skillet over medium-high heat, add the ground beef. Cook, stirring, until it is no longer pink, 4 to 5 minutes. Add the onion and continue to cook until the onion softens, 2 to 3 minutes. Season the beef with the Worcestershire sauce, ketchup and mustard. Remove the beef mixture from the pan and set aside. Use a half of a cup of the beef mixture per grilled cheese.

Carefully wipe the skillet clean and assemble your grilled cheese. Spread the butter on one side of each bun. Fill the bun with all of the fillings, starting and ending with the cheese. Cook over medium heat, on both sides until the bread is golden and the cheese is melted, about 2 to 3 minutes per side.

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