Sunday, March 19, 2017

Weekend Round-Up

Easy Easter Egg Ideas
Book Recommend
I recently wrote a book review for "Called:The Making and Unmaking of a Nun" by Marge Barrett, a former classmate of mine. Check it out.

Cactus Blooms at the Tubac, AZ Art Crawl
Artists sharing their talents on a warm 95 degree day.

It's Official-The First Day of Spring is March 20th so... 
Celebrate with Grilled Salmon Tacos and Avocado Salsa
Recipe serves four and inspiration comes from 
Chicken can be substituted for salmon. Avocado salsa can be made a few hours ahead for flavors to meld. 
  • 1- 1/2 lbs boneless salmon, skinned and sliced into 4 equal portions
  • 1 TB. olive oil or lemon olive oil, plus more for grill
  • 2 TB. fresh lime juice
  • 1/2 tsp. each ancho chili powder, ground cumin,  onion powder
  • 1/4 tsp. each paprika and ground coriander
  • 1/2 tsp. salt, then more to taste
  • 1/2 tsp. freshly ground black pepper
Avocado Salsa
  •  2 medium avocados (ripe but semi-firm), peeled, cored and diced
  • 1/3 cup small diced red onion, run under cool water to remove harsh bite and drain
  •  3 TB.chopped cilantro
  • 1 jalapeno, seeded and minced or 1 TB. green chiles 
  • 1 clove garlic, minced
  • 2  TB. fresh lime juice
  • 1 heaping TB. chunky salsa 
  • 1 TB. olive oil
  •  Salt and freshly ground black pepper

For serving
  • 8- 6-inch corn tortillas, warmed or 8 corn taco shells, warmed
  • 2 cups thinly sliced red, green cabbage or broccoli slaw 
For the salmon:

  • Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Rinse salmon under cold water and pat dry. 
  • Evenly rub mixture over both sides of salmon. 
  • Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 4-5 minutes per side. Meanwhile, prepare avocado salsa.
For the avocado salsa:
  • In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno or green chiles, garlic, lime juice, salsa and olive oil while seasoning with salt and pepper to taste.
To assemble tacos:
  • Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese or Monterrey Jack Cheese. Serve warm.

Grilling Minnesota Style in March 
Photo courtesy of Audrey Kletscher Helbling 
Check out her blog to learn more about grilling Minnesota style in March. at


  1. Thanks for the shout-out, Sue. Some pockets of snow remain, but most of it is gone. The temps, though, are still quite March like with the wind factored in.

    Love the cacti photos.

    Happy first day of spring!