Mediterranean Chopped Salad

Chopped salads are one of my favorite treats that I indulge myself in (yes, I really do love salad).  It all started once upon a time with homemade salads of iceberg, cucumber, and a salad dressing.  This is also one of my dad’s favorite snacks, so it was something I indulged in often.

Once I moved to the DC area, I started encountering places like Chop’t and sweetgreen, and I really liked their salads.  The only things I didn’t like about them were their mysterious salad dressings and the price.  It’s a good salad, but at $10-12 a head, it wasn’t something I wanted to do on the regular.  That being said, there is a salad shop near my part-time job, and they have a reasonably priced salad that is in this style, so when I work full shifts over the weekend, it’s typically where I’ll stop for lunch if I don’t run to get sashimi from the nearby grocery store.

Chicken & Shrimp Paella

Last week, a coworker of mine got a gigantic paella pan for Christmas from his mother-in-law.  This event reminded me of how delicious paella is, and how I’ve never actually attempted to make it.  It was a great time for us to finally venture out to the local international market, as well.  We were able to find everything we needed there, and all for much less than what we typically pay at the local grocer.

Mom’s Mushroom Soup

Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued.  I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions.  This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try.  It turned out really well, so we wanted to share the love.  We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands.

Crab Cakes with Old Bay Horseradish Mayonnaise

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Welcome to our new internet home!  We thought this crab cake recipe would be a great way to kick off the new site, as it’s a delicious and easy dish that will win hearts and stomachs.  We do make our own mayonnaise, and for this recipe, our mayonnaise consisted of: 1 egg, 1/4 tsp black pepper, 1/4 tsp mustard, 1/2 C coconut oil, 1/2 C olive oil.  Even though we do that, you should be alright with the clean mayonnaise of your choosing–just try and stay away from the canola or corn oil supermarket mayonnaises.

Bacon & Caper Topped Scallops

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After spending the day with The Domestic Man a couple of weeks ago, he inspired me with his talk of seared scallops.  With a photo result and the idea of delicious scallops and bacon in my mind, I went to town on a version of my own.  We had purchased capers for another recipe, and I have always loved how they paired with salmon and salads.