Salmon Cakes

I eat salmon at least twice a week because it’s high in omega 3 fatty acids. This week I decided to switch it up a little bit because I was tired of making it the traditional way. Using leftover salmon from earlier in the week, I decided to make Salmon Cakes. I love Salmon Cakes because they are so quick and easy to make. My local Whole Foods makes some delicious salmon patties that are served on their hot bar. Inspired by their recipe I decided to make my own. This healthy recipe is also kid and man-approved. What’s your favorite quick and easy weeknight dinner dish?

Salmon Cakes



Salmon Cakes


2 lbs of Wild Salmon, Cooked (with skin removed) or 2 cans of wild salmon

1 shallot finely chopped

2 cloves garlic, minced

2 tablespoon fresh parsley, chopped

2 tablespoon fresh dill, chopped

sea salt


1 lemon, juiced and zested

1 egg

1 tablespoon Greek yogurt

2 tablespoons Dijon mustard

1 bell pepper, diced in small pieces

1/2 cup of Simply Potatoes hash browns

 1/2 teaspoon old bay seasoning

1/2 cup bread crumbs

2 tablespoons olive oil

non-stick spray


Pre-heat oven to 400 degrees. 

Line a cookie sheet with foil and coat with non-stick spray. 

In your food processor or blender, add salmon, shallot, garlic, dill, parsley, lemon juice,lemon zest, salt and pepper. Pulse slowly four times. 

In a large bowl, mix together egg, yogurt, mustard, and olive oil. Add salmon mixture and remaining ingredients. Stir together until all ingredients are combined. 

Using a medium ice cream scooper, scoop patties onto cookie sheet. 

Bake in the oven for 30 minutes or until brown. Flip patties halfway through. 


Reese’s Pieces Peanut Butter Cookies

After an evening of passing out Halloween candy you may be looking for ways to use your leftover stash so that you won’t eat it all in one sitting. One of my favorite ways to get rid of Halloween candy is to use them in baked goods. So, I decided to get a jump start on my usual post holiday ritual by baking Reese’s Pieces Peanut Butter Cookies. Reese’s Pieces are one of my favorite candies to snack one when I’m craving something sweet. 

reese's pieces peanut butter cookies

reese's pieces peanut butter cookies

Using my Acer Tablet provided by Intel, I created my grocery shopping list and headed to the grocery store to buy all of my ingredients. The one thing I love about this tablet is that it’s light weight and I can carry it in my purse. While in the grocery store I was able to look up other items I needed to make sure I purchased the right product. I also like using the tablet more than my phone because the screen is easier to read.  


Reese's Pieces Peanut Butter Cookies
  1. 1/2 cup butter, softened to room temperature
  2. 1/2 cup light brown sugar (or dark brown sugar)
  3. 1/4 cup granulated sugar
  4. 1 large egg
  5. 3/4 cup creamy peanut butter
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1 and 1/4 cups all-purpose flour or king arthur gluten-free flour
  9. 3/4 cup reese's pieces
  10. 1/4 cup of unsalted peanuts
  11. 1/4 tsp of salt
  1. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Beat in the peanut butter, egg, and vanilla. Beat in the baking soda and flour. Do not overmix. Fold in the reese's pieces and peanuts. Cover the dough tightly and chill in the refrigerator for at least 30 minutes.
  2. Preheat oven to 350F degrees. Drop chilled dough by tiny tablespoonfuls onto parchment paper or silpat. Bake for 8-10 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack.
Adapted from From Sally's Baking Addiction
Adapted from From Sally's Baking Addiction
Eat.Drink.Shop.Love : A Lifestyle Blog
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Slim Down Smoothie



Swim suit season is just around the corner and most of us are preparing to have the perfect bikini body for summer. Smoothies aren’t always the most nutritious choice for meals because they can be  loaded with sugar. I like to have a smoothie in the morning after my workouts as breakfast number and  then an hour later I’ll have another small breakfast . Today I’m sharing my favorite smoothie recipe for a getting fit for the summer.

Slim Down Smoothie

Serves 2

1/2 cup frozen or fresh raspberries
1 fresh ripe banana
1/2 cup fresh strawberries
1 cup vanilla soymilk or regular milk
1 Tbsp honey
1/2 cup of fresh spinach
1/2 cup Greek yogurt
1 Tbsp green tea matcha powder

How to prepare:

Place all ingredients in the blender and blend until smooth.





Disclaimer: I am not a nutritionist this recipe was developed based on my research and knowledge.

The Great Food Blogger Cookie Swap 2012

I was thrilled when I found out on Monday that the Great Food Blogger Cookie Swap would be returning for another year. This program allows bloggers to connect by sharing their favorite cookie recipes with others around the country just in the time for the holiday season. Last year I had a blast playing cookie pen pals with bloggers and mailed my peanut butter pumpkin cookies to three new blogger friends and received three new cookie recipes in exchange.

This year the organizers Love & Olive Oil and The Little Kitchen have partnered with a charity called Cookies for Kids Cancer. Each blogger that signs up for the program will pay a $4 donation fee and all proceeds will be given to the organization.

Interested in learning more? Sign up before November 5 to enter.

Cool Conversations with Rebecca Lang

I recently had the opportunity to sit down with Southern Living contributing editor, culinary expert and cookbook author Rebecca Lang to discuss her new cookbook “Around the Southern Table”.

She invited me to her book signing she hosted at Atlanta’s Cooks Warehouse a few weeks ago. I had a chance to review her cookbook and sample a few amazing dishes from the book. Her pecan tassies are amazing! When I get a break from my hectic life right now, I have several must try recipes from her book on my cooking to-do list.

As a girl born and raised in the south and true foodie, it was an extreme honor to interview Rebecca.

Take a look at our interview below.

1. What is one the tool that you couldn’t live without in your kitchen?

My dishwasher. It’s not so much a tool as it is a lifesaving appliance. When the dishwasher has gone down in the past, it’s been devastating. When we put our house on the market in Atlanta, we wrote my dishwasher out as one of the few things that was not included with the sale. I was determined to take it with me.

2. What is your biggest tip for those trying to balance work, life, and family?

You can’t do all things well. There are three facets to where the majority of my time and energy could go to: Family, work, and my social life. I can only do two of those well. My first priority is my children and husband, and my work comes second. Thank goodness I’m blessed with friends that understand they may not see me for weeks at a time as my social life trickles behind.

3. Your new cookbook “Around the Southern Table” just came out, can you tell me a little about it.

It’s a truly beautiful book that can go from the kitchen to the coffee table. It’s filled with 167 recipes and it sure to bring any Southerner closer to their roots.

4. What are your favorite recipes in the book?

That’s a bit like asking what your favorite child is. I spent so much time and effort on each one, it’s really difficult to narrow it down. My family all has favorites. My son adores the Peppermint Wedding Cookies, my daughter goes for the Beignets with Buttermilk, and my husband loves the Roasted Cornish Hens with Lemons and Creamy Grits.

5. What inspired you to go to culinary school? What advice would you give someone who is thinking about going to culinary school?

Nathalie Dupree told me that I needed to go to culinary school to get a real understanding of cooking. It was totally true. Now, there are so many different avenues to learn how to cook, I’d advise something considering school to make sure it’s the best route to where they want to go. School is a huge financial commitment.

6. What are your fondest food memories from your childhood?

They all involve food. Sitting on the back porch while the grownups shelled peas, playing outside in the yard while the ice cream machine churned away, sucking on sugar cane just cut a few hours after it was cut.

7. How do you manage to stay so fit when you are always in the kitchen?

It’s rare I have time to even sit down. With two young children, I’m constantly moving. I also exercise and try to remember to always eat in moderation.

8. What’s been the greatest joy of writing this cookbook? Biggest challenge?

The greatest joy was reconnecting with my past and bringing memories of old family recipes to life. The toughest challenge was finding the time to test recipes,grocery shop, write, edit and still be a good full-time mother. I practically have a degree in time management.

9. What is your go-to comfort food? What do you reach for when you have late night cravings?

I love a good cheeseburger and macaroni and cheese. I don’t have late night cravings. After supper, I never have the urge to eat until breakfast.

10. If you could cook with one of person in the world who would it be and why?

I would cook with my grandmother one more time. I miss her in the kitchen everyday.

11. What advice would you give to someone who is thinking about writing a cookbook?

Don’t give up. If you have a worthy concept and can truly write a recipe, you should go after it.