 This mouth-watering salmon recipe is a great weeknight dinner treat or a Sunday dinner idea. You can put the marinade on the salmon ahead of time, then just add the goat cheese slices on the top of the fish right before putting it in the oven. The zucchini pasta with peppers that I shared previously is a great side dish for this fish. To prep ahead of time you can cut all the vegetables ahead of time, and sauté them while the fish is in the oven. Or you can go a more traditional route with mashed potatoes, boiled potatoes, potatoes au gratin, and so on. To get the best results, use a strong tasting mustard in the marinade for the fish. The honey will balance its sharpness, giving the taste of the baked fish a great balance. Don't forget to salt and pepper the salmon before the marinade. I hope you'll enjoy this salmon recipe as much as we did. 'Till next time ~ Cheers!
HONEY-MUSTARD SALMON WITH GOAT CHEESE
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 The heart of the winter is here, and this year we have freezing temperatures with tons of snow. While it is pretty and all, I am already looking forward to the spring and colors, and warm weather. To bring some of those colors on my plate, I made the zucchini pasta, with a little twist that brought into it some nice heat taste and, color wise. I added a seeded and chopped chili pepper into the zucchini, and to bring more color, I added some bell peppers. Instead of boiling them, I sauteed them in a pan with a little garlic. If you want more color to your product while it is on the saute pan, use half butter with half oil instead of all olive oil. To add flavor to the veggie pasta these are many different choices to use, with salt and pepper, to get variety. From red or green pesto to red curry paste, to home-made or store-bought dressings, the possibilities are endless. This is a great side dish or to be used as the main item of the meal. The Parmesan crusted deep fried brussels sprouts would be a great addition to a meat-free meal. Hope you will enjoy it as much as I did. 'Till next time ~ Cheers!
VEGGIE PASTA WITH ZUCCHINI AND PEPPERS
 I have to admit that I fell in love with the flavors on this dish, and with the ease of making it. It all comes together in a large frying pan, paella pan, or something similar. Gotta enjoy the great one-dish meals that make the cleanup time a breeze. The hotness from the chili pepper is softened with the cream at the end leaving just a pleasant heat. I loved the different colors from the Bell peppers, but of course, you can use just one color of them if you'd rather do that. This dish can easily be served as a vegetarian dish, just leave out the chicken. Or fry and serve the chicken on the side for those who want to eat the meat. Also, Parmesan-coated chicken strips on the side is a great alternative. With the prep for the meal, you can cut the vegetables ready to go ahead of time, and then there is just bringing it all together before serving, in about 30 minutes. There are tons of different kinds of pasta out there that you can use in the dish. For the younger eaters, the smaller sized might be the most convenient. You can make a twist to the recipe by adding a teaspoon of shredded ginger with the veggies, using coconut cream instead of the regular one, and serving the meal with a squeeze of lime juice. I am really excited to share this recipe with you and I hope you love this dish as much as I do 'Till next time ~ Cheers!
CREAMY MEXICAN STYLE PASTA WITH CHICKEN
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