Alaska from Scratch Seasonal. Scenic. Homemade. Tue, 11 Nov 2014 01:34:45 +0000 en-US hourly 1 Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage} Wed, 29 Oct 2014 05:04:18 +0000 Weather: 23 degrees, clear and dark What I’m list […]

Weather: 23 degrees, clear and dark
What I’m listening to: To Build a Home, The Cinematic Orchestra

The big news around here is that our family is moving into a new home just down the road a ways from where we currently live. While I am excited about this new chapter – having friends as neighbors on all sides and enjoying a priceless view of Cook Inlet and the Mt. Redoubt volcano for starters – I will be somewhat sad to see our current house go. We have lived in this house longer than any other; it has been our only Alaska home and it has been my favorite house yet. We have countless memories here of all the ways that our Alaska life has taken shape, the friends and family who have enjoyed meals at our table, the holidays and birthdays and the everydays, and all the growing and healing and changing that has occurred in the lives of people under this roof.

IMG 0277 Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}

One of the most bittersweet things about this move is that this is the place where Alaska from Scratch came to be – the kitchen where I rekindled my passion nourishing people through food, and day after day, gradually and steadily, a food blogger was born here. This kitchen and I have a rhythm. I love the way the sunlight casts golden beams through the window over the spacious stainless steel farm sink, daily creating a natural and beautiful staging place for food photography. I adore the ample pantry with her sliding shelves and the recipe notes I’ve taped to the inside of the door. I have a particular fondness for the way the gas range can sear a piece of salmon or the way the oven bakes a perfectly golden chewy-soft cookie. I will miss the open counter space where I’ve tested and tasted so many recipes I’ve happily lost track of all time and quantity. These pale wood floors and these white walls and these stainless steel appliances all tell a marvelous story – of food filled with love, a kitchen filled with music, a woman who found her voice, and all the readers who showed up and listened.

Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}

Yield: 6 servings

IMG 0270 Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}

Creamy, spicy potato and kale soup with Italian sausage. Similar to Olive Garden's Zuppa Toscana. Adapted from Damn Delicious.


  • 1 tablespoon olive oil
  • 1 pound italian sausage
  • ¼ teaspoon red pepper flakes (or to taste)
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 small russet potatoes, thinly sliced
  • 2 cups kale, finely chopped
  • 1 cup heavy cream
  • salt and pepper to taste


  1. To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}

]]> 10
Teriyaki Salmon Bowls with Snap Peas & Sriracha Mon, 13 Oct 2014 18:05:43 +0000 Weather: 39 degrees, cloudy What I’m listening to […]

Weather: 39 degrees, cloudy
What I’m listening to: 
Vultures, John Mayer

Last week marked the third anniversary of the day I first mustered the courage to hit the publish button and put this unexpected and wonderful thing called Alaska from Scratch out into the blogosphere. To celebrate three years and over 400 recipes, I took a spectacular little vacation from all things blogging and social media. I kept the computer closed and silenced my phone. Because one thing I’ve learned since I became a food blogger is how important it is to maintain perspective, keep your feet firmly planted, and regularly remind yourself why you love to do what you do. I’ve been working on remembering that in order to continue nourishing others through my passion and my work, I have to begin by nourishing myself. The latter has never come naturally or easily for me; it is a constant challenge for this girl. I am deeply thankful for the people in my life who lovingly remind me when I forget to take care of myself, who put on their bossy pants and demand that I acknowledge my own needs.IMG 0169 Teriyaki Salmon Bowls with Snap Peas & Sriracha

I’m also incredibly grateful for you, my many readers all over the world, who keep coming back again and again and who have made Alaska from Scratch a part of your lives, your kitchens, and your tables. Thank you a million times for making food memories with me.

This month, I had the distinct and humbling privilege of being featured in Alaska Innovator Magazine. If you have a spare moment, I’d love for you to give it a read.

IMG 0259 Teriyaki Salmon Bowls with Snap Peas & Sriracha

This salmon bowl is a quick, healthy go-to meal for busy days. It’s also packed full of deliciousness – fresh vegetables, soy, brown sugar, sesame, ginger, garlic, and fiery Sriracha – all over steamed rice. Grab your chopsticks and go to town.

Teriyaki Salmon Bowls with Snap Peas & Sriracha

Yield: 2 servings

IMG 0262 Teriyaki Salmon Bowls with Snap Peas & Sriracha

Teriyaki glazed salmon over sesame vegetables and steamed rice.


    For the teriyaki marinade:
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ¼ teaspoon freshly grated ginger
  • For the salmon bowls:
  • 2 3-4 ounce salmon fillets, pinbones removed
  • 1 cup white rice (such as jasmine)
  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 1 pound snap peas (or snow peas)
  • Other vegetable options: sliced carrots, strips of red bell pepper
  • salt to taste
  • Sriracha for serving


  1. In a bowl, whisk together the soy sauce, brown sugar, and ginger until the sugar dissolves. Place the salmon flesh side down into the marinade and refrigerate for 1-2 hours.
  2. Steam the 1 cup of white rice using your preferred method.
  3. In a skillet over medium high heat, sauté the garlic in the sesame oil for 1 minute until fragrant. Add the snap peas (and other vegetables if using). Season with salt and cook until crisp-tender, about 4-5 minutes. Transfer the vegetables to a bowl and keep warm.
  4. Return the pan to the heat. Remove the salmon from the marinade (reserving marinade) and pat the fillets dry with a paper towel. Add them to the pan and sear until browned and caramelized on both sides, 2-4 minutes per side, depending on the thickness of your fillets and your desired doneness (I like mine cooked to medium). Transfer the salmon to a plate to rest. Return the vegetables to the hot pan and pour in the marinade. Toss for one minute until the vegetables are coated and the marinade is heated through.
  5. Divide the rice evenly between two bowls. Top with vegetables followed by a salmon fillet on each. Spoon the teriyaki sauce over top over everything and drizzle with Sriracha.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Teriyaki Salmon Bowls with Snap Peas & Sriracha

]]> 0
Baked Pumpkin French Toast with Ginger Orange Cream Cheese Fri, 26 Sep 2014 20:27:30 +0000 Weather: 43 degrees, mostly sunny What I’m listen […]

Weather: 43 degrees, mostly sunny
What I’m listening to: Love, Matt White

In preparation for making the very first pumpkin dish of the season, I took to my cupboards and pulled out my cinnamon, nutmeg, ginger, cloves, and allspice to make a big batch of my homemade Pumpkin Pie Spice Mix. I’m intent on using every last bit of the warm, spicy autumnal goodness between now and the holidays in anything from hot beverages to oatmeal, and from quick breads to pies. Today, it was some marvelous baked pumpkin french toast with a layer of lightly sweetened ginger-orange cream cheese in the middle, all topped with salted pecans. Swoon city.

IMG 0240 Baked Pumpkin French Toast with Ginger Orange Cream Cheese

Pastor Alaska, who had been working on his computer in another part of the house, came into the kitchen. Being clearly led by his nose as it uncharacteristically jutted out and up as he walked in, he asked, “What is that amazing smell?!” I responded, “Something for the blog.” He had a hard time waiting patiently as I styled and photographed the steaming pan of heavenly amazingness before letting him dig in. He wants me to tell you that the wait was most definitely worth it.

Baked Pumpkin French Toast with Ginger Orange Cream Cheese

Yield: 6 servings

IMG 0239 Baked Pumpkin French Toast with Ginger Orange Cream Cheese

Baked pumpkin french toast with ginger orange cream cheese in the middle and salted pecans on top. Adapted from Damn Delicious.


    For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 1 teaspoon fresh orange zest
  • 1 tablespoon crystallized ginger, minced
  • 1/3 cup powdered sugar
  • For the French Toast:
  • 12 slices french bread, cubed
  • 1 cup milk
  • ½ cup pumpkin puree
  • 3 eggs
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • 1 teaspoon vanilla (I used vanilla bean paste)
  • 2 teaspoons pumpkin pie spice
  • ¼ cup pecans, roughly chopped
  • fine sea salt


  1. Preheat oven to 350. Grease a 9x13 pan.
  2. In the bowl of a stand-mixer fitted with the paddle attachment, beat together the cream cheese with the orange zest, ginger, and powdered sugar until smooth, scraping sides of the bowl as needed. Set aside.
  3. In a mixing bowl, whisk together the milk, pumpkin puree, eggs, butter, sugar, vanilla, and pumpkin pie spice until well combined.
  4. Place half of the bread cubes in a layer in the greased 9x13 pan. Drizzle half of the pumpkin mixture over the bread. Using a rubber spatula, spread the cream cheese mixture over top of that (it doesn't need to be perfect). Then top with the remaining bread cubes and drizzle the remaining pumpkin mixture over top of everything. Press the bread down into the liquid to saturate. Sprinkle the top of the french toast with the pecans and finish with fine sea salt.
  5. Bake 35-40 minutes, until cooked through in the center. Serve hot with pure maple syrup.


This can be assembled ahead. Cover and refrigerate until ready to bake. Baking time may be extended if french toast has been chilled prior to baking.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Baked Pumpkin French Toast with Ginger Orange Cream Cheese


]]> 2
Quinoa Chili Thu, 18 Sep 2014 23:24:39 +0000 Weather: 48 degrees, rain for days and fall colors ever […]

Weather: 48 degrees, rain for days and fall colors everywhere
What I’m listening to: You Are the Best Thing, Ray LaMontagne

Although the calendar always disagrees with Alaska, autumn has been surging in. Wild mushrooms are growing plentifully in the yard, the rain puddles are full of yellow leaves, and the smell of wood stoves burning is in the air. Here, the seasons are fierce, and it’s one of my favorite things about this massive state I get to call home.

IMG 0230 Quinoa Chili

Chili and football are always on the menu at our house in September and this year is no exception. Except, this time I opted to bypass my favorite go-to Black Bean Chili and try a new meatless recipe with quinoa, black beans and corn. Holy smokes this stuff is good and nobody missed the meat. Be sure to have your favorite toppings ready to go. Mine include gobs of cilantro, shredded cheddar cheese, minced red onions (or green onions, if you prefer), slices of ripe avocado, and a generous handful of corn chips (like Fritos). If you’d like your quinoa chili on the spicier side, add thinly sliced fresh jalapeño slices to the mix.

Quinoa Chili

Yield: 6-8 servings

IMG 0228 Quinoa Chili

A smoky and delicious meatless chili with quinoa, black beans, and corn. Adapted from Cooking Classy.


  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cocoa powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon salt, or to taste
  • 2 (14.5 ounce) cans diced fire roasted tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 cups cooked quinoa
  • 2 cups vegetable broth (or chicken/beef broth if not going vegetarian)
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo)
  • 2 (15 ounce) cans kidney beans, rinsed and drained(I used one dark red, one light red)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, rinsed and drained
  • Juice of 1 lime
  • Topping options:
  • shredded cheddar cheese
  • cilantro, chopped
  • corn chips (like Fritos)
  • red onion, finely chopped
  • ripe avocado, chopped
  • sour cream


  1. To a large pot over medium heat, add the oil. Saute the onions 1-2 minutes. Stir in the garlic and cook another minute until fragrant. Stir in the chili powder, cumin, cocoa, paprika, cayenne (if using), and salt, toasting the spices in the oil for one minute. Add the diced tomatoes, tomato sauce, quinoa, broth, adobo, beans, and corn. Bring to a simmer, turn the heat down to low, cover and cook for 30 minutes, stirring occasionally (add more broth if needed for consistency).
  2. Stir in the lime juice. Taste for seasoning and add more salt if needed. Serve with toppings of your choice. Store in a covered container in the refrigerator. Makes great leftovers.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Quinoa Chili

]]> 3
Sriracha Roasted Broccoli with Cheddar Cheese Fri, 05 Sep 2014 14:35:37 +0000 Weather: 48 degrees, heavy rainfall What I’m list […]

Weather: 48 degrees, heavy rainfall
What I’m listening to: My Beloved, Crowder

The other day, friends of ours from church brought us a bag of broccoli from their garden. Fresh seasonal food gifts are some of the best gifts. Something from their garden makes its way to my kitchen and all at once transforms into something for the table – the place where we get to be nourished and start the process all over again – the process of cultivating and creating and enjoying.

IMG 0214 Sriracha Roasted Broccoli with Cheddar Cheese

This is quite possibly one of the easiest recipes I’ve ever put on the blog, and one of the most addicting. Roasted broccoli is pretty magical all by itself, but the addition of spicy, complex Sriracha and melted cheese is out of this world amazing. Go make some. Like right now. And I dare you to try not to devour it all with your fingers.

Sriracha Roasted Broccoli with Cheddar Cheese

Yield: 2-4 servings

IMG 0211 Sriracha Roasted Broccoli with Cheddar Cheese

Roasted broccoli with Sriracha and melted cheddar cheese.


  • 2 pounds broccoli, cut into large florets
  • 2 tablespoons neutral oil (I used avocado)
  • 2 teaspoons Sriracha (or to taste)
  • kosher salt
  • ¼ cup shredded cheddar cheese


  1. Preheat oven to 425. Line a large sheet pan with foil.
  2. Add the florets to a bowl. In a smaller bowl, stir together the oil and Sriracha. Drizzle over the broccoli and toss to coat well. Season with kosher salt to taste. Spread the broccoli evenly onto the sheet pan.
  3. Roast the broccoli 15-20 minutes (or until tender-crisp, depending on the thickness of the stalks), stirring halfway through. In the last 3 minutes, sprinkle on the cheese and return to the oven until melted and golden. Serve with more Sriracha drizzled over top or on the side.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Sriracha Roasted Broccoli with Cheddar Cheese



]]> 0
Blueberry Banana Bread with Cinnamon Crunch Topping Fri, 29 Aug 2014 17:09:24 +0000 Weather: 50 degrees, bright sunshine breaking through g […]

Weather: 50 degrees, bright sunshine breaking through gray and white clouds
What I’m listening to: Many the Miles, Sara Bareilles

I’m often asked about the evolution of a recipe – how recipes begin, how they develop and grow, how they end up on the blog to be shared. This is a hard question to answer because there really is no rhyme or reason to it. Sometimes a recipe begins as a gust of wind blows outside and a yellow leaf flitters down and suddenly I have an urgency to make a pot of soul-warming soup. Sometimes I miss a person who lives far, far away and it makes me crave a dish that we enjoyed together, a food that brings fond memories back to life. Still other times, like today, it’s as simple as a bowl of  fragrant bananas, distracting me from my other projects, summoning me to make something with them. Often I just inexplicably need to cook something, anything, and all will feel right in the world again.

IMG 0202 Blueberry Banana Bread with Cinnamon Crunch Topping

So, there was this one day that I made a loaf of bread and she was a beauty. She is a variation of my beloved Chocolate Chip Banana Bread, but instead of chocolate chips, I used blueberries because they are wild and in season here in Alaska. Then I opted to top her with a buttery golden cinnamon layer, because cinnamon and blueberries are a delightful pairing. Where sometimes I conceptualize an entire recipe in a moment, this one developed gradually, steadily, step by step. A little here, a little there, until she was just right.

Blueberry Banana Bread with Cinnamon Crunch Topping

Yield: 1 loaf

IMG 0198 Blueberry Banana Bread with Cinnamon Crunch Topping

Moist banana bread bursting with blueberries and topped with a buttery cinnamon topping.


  • 3 large ripe bananas
  • 1/3 cup butter, melted
  • ¾ cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup blueberries, fresh or frozen
  • For the Topping:
  • ¼ cup flour
  • ¼ cup sugar
  • ¾ teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons cold butter, diced


  1. Preheat oven to 350. Grease a standard loaf pan.
  2. Peel bananas, break them up and toss them into a bowl. Mash with a potato masher (I leave some banana pieces so you get occasional nice bites of banana in the bread; don't mash until the bananas are completely liquefied).
  3. To the bananas, add the rest of the wet ingredients and stir. In another bowl, stir together the flour, baking soda, and salt. Fold the blueberries into the dry ingredients. Add the flour/blueberry mixture to the liquids and stir until combined. Do not over mix.
  4. To make the topping: in a small bowl, stir together the flour, sugar, cinnamon and salt. Cut in the cold butter until the mixture resembles crumbs.
  5. Spread batter evenly into prepared loaf pan, sprinkle the top of the loaf with the cinnamon mixture, and stud the top of the loaf with a handful of blueberries. Bake for 60-70 minutes or cooked through in the center.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Blueberry Banana Bread with Cinnamon Crunch Topping

]]> 4
The Best Blondies Fri, 22 Aug 2014 23:17:21 +0000 Weather: 60 degrees, sunny and bright What I’m li […]

Weather: 60 degrees, sunny and bright
What I’m listening to: Give Me Love, Ed Sheeran

When we have company, it’s always important for me to learn all about the food that they love as well as the foods they might despise (or be allergic to or have an intolerance for). I pride myself on knowing these details about my friends. For the past two summers, our dear friend, Tim, has come to live with us. I can tell you that Tim hates bananas and loves BBQ Chicken Pizza. He hates mushrooms and sweet potatoes but loves hot black tea with sugar and an icy Homemade Horchata. He adores all things salmon and a good plate of chicken parmesan, but will most likely pass on the pork chops. And while to my utter dismay, Tim doesn’t really care for super chocolatey things, he loves my S’mores Cookies and, especially, these blondies.

IMG 0187 The Best Blondies

Earlier in the summer, the first time I made a batch of these, I asked Tim what kind of morsels he wanted me to use. Dark chocolate? White chocolate? He suggested I use both, half and half. And so I did. And they are the absolute best. I made them many, many times over the course of the summer, always the same. They are rich and gooey and all kinds of brown-sugary. I have the recipe memorized and I can whip up the batter faster than it takes to preheat the oven to 350 degrees. It’s a go-to recipe in this house. Now that Tim has returned to his home in California, I am reminded of him every time I make these. I hope you love the blondies as much as he does.

If you enjoy these, you may also like my Apple Butterscotch Blondies.

The Best Blondies

Yield: 9 large blondies

IMG 0190 The Best Blondies

Rich and gooey blondies with dark and white chocolate morsels. Adapted from Smitten Kitchen.


  • ½ cup butter, melted
  • 1 cup dark brown sugar
  • 1 ½ teaspoons vanilla
  • 1 egg
  • 1 cup flour
  • ¼ teaspoon fine sea salt
  • ½ cup semi-sweet chocolate chips
  • ½ cup white chocolate chips


  1. Preheat oven to 350 degrees. Grease a 9x9 square baking pan.
  2. In a mixing bowl, stir together the melted butter, brown sugar, vanilla, and egg. Add the flour and salt and mix until combined. Fold in the chocolate morsels. Spread the batter into the prepared pan. Bake in the preheated oven for 18-20 minutes, being careful not to over bake (you want the top of the blondies to be set, but the interior to look just slightly underdone). Allow to cool 5-10 minutes before slicing and serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 The Best Blondies


]]> 3
Salmon BLT Sandwiches with Spicy Garlic Mayo Fri, 15 Aug 2014 17:38:06 +0000 Weather: 58, damp and gray What I’m listening to: […]

Weather: 58, damp and gray
What I’m listening to: Hold My Heart, Sara Bareilles

Summer in Alaska always flies by. A flood of people come to visit, our home fills up with guests, our church doubles in size, and motorhomes command the roadways. Normal life is suspended for just a moment, leaving room for the spontaneous, the carefree, the adventuresome. Then suddenly, it’s August and everyone steadily heads back home. Summer is one giant, welcoming hello and one gradual, bittersweet goodbye all at the same time.

IMG 0142 Salmon BLT Sandwiches with Spicy Garlic Mayo

This particular summer had more of the goodbye than the hello. Some visitors we’d rather keep here forever had to leave. And some dear friends we thought were going to be here forever moved out of state. They were all the kind of people you do life with, eat around the table with, share coffee and hopes and dreams with. The kind of people you feel more alive with, the ones who make your days brighter. But in all of these goodbyes I’ve decided something. I’ve decided that to miss people dearly is a privilege, because it means we have loved them deeply. That, to me, is always worth it. So, here’s to missing people. Until next time…

IMG 0154 Salmon BLT Sandwiches with Spicy Garlic Mayo

This Salmon BLT with Spicy Garlic Mayo might rival my beloved Salmon Burgers with Cilantro Mayo. That’s really saying something. Those salmon burgers are one of my favorite recipes on this blog of all time. These BLT’s come close – and toss in the fact that they’re easier to make than the burgers – and we’ve got ourselves an absolute keeper.  Pan-seared salmon fillet, smoky bacon, crisp lettuce, ripe tomatoes, and a quick spicy mayo with garlic and lemon, all on a ciabatta bun. I swoon. Psst… avocado would be a welcome addition, too.

Salmon BLT Sandwiches with Spicy Garlic Mayo

Yield: 4 sandwiches

IMG 0152 Salmon BLT Sandwiches with Spicy Garlic Mayo

Pan-seared salmon with bacon, lettuce, tomato, and a spicy garlic mayo, all on a ciabatta bread bun.


  • 4 (3-4 ounce) wild Alaska salmon fillets, pin bones and skin removed
  • salt and pepper
  • olive oil
  • 8 slices bacon, crisp cooked and drained
  • 8 tomato slices
  • 4 lettuce leaves
  • 4 sandwich rolls, sliced in half (I used ciabatta)
  • For the Spicy Garlic Mayo:
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon smoked paprika


  1. Heat oil in a skillet over medium-high heat. Season the salmon fillets generously with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium-medium well, about 3 minutes per side. Allow salmon to rest while you prepare the toppings and mayo.
  2. For the mayo: To a small bowl, add the mayonnaise, lemon juice, garlic, cayenne, and paprika. Stir to combine.
  3. To assemble the sandwiches: Slather the top buns with a generous amount of the spicy garlic mayo. Place the salmon on the bottom bun, followed by 2 bacon slices, 1 lettuce leaf, and 2 tomato slices. Top the sandwich. Repeat with remaining ingredients. Serve promptly while the salmon is still warm.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Salmon BLT Sandwiches with Spicy Garlic Mayo





]]> 5
Grilled Brats with Pineapple Avocado Salsa Tue, 05 Aug 2014 15:48:23 +0000 Weather: 52 degrees, breezy What I’m listening to […]

Weather: 52 degrees, breezy
What I’m listening to: Free Fallin’, John Mayer

I love a juicy, smoky grilled brat – your classic smoked bratwurst or a healthier chicken or turkey brat option, flavored brats like chili cheese, jalapeño cheddar, or stadium brats. I like them all. They are super handy to keep around for a quick and easy summertime dinner after a busy day. Just fire up the grill, heat through, grab a bun and done.

IMG 9853 Grilled Brats with Pineapple Avocado Salsa

As for toppings, you can go classic with ketchup and mustard – my eldest insists I add relish to this list. Possibly some sautéed onions. Top with chili, cheese, and raw onion for a chili brat. Or one of our favorites is a jalapeño cheddar brat slathered with loaded guacamole. On this particular day, I had a fresh pineapple on the counter, so I made a spicy-sweet pineapple and avocado salsa. This flavor combo is fantastic. Then, I drizzled mine with a little Sriracha to finish it off, because… well… some like it hot. And when they say some they mean me.

Grilled Brats with Pineapple Avocado Salsa

Yield: 4 brats

IMG 9859 Grilled Brats with Pineapple Avocado Salsa

Grilled brats topped with a spicy sweet pineapple avocado salsa. A quick and flavorful summertime meal.


  • 4 smoked bratwurst, grilled
  • 4 hot dog buns, preferably grilled or warmed
  • For the pineapple avocado salsa:
  • 1 cup fresh pineapple, finely chopped
  • 1 large ripe avocado, chopped
  • ¼ cup red onion, finely chopped
  • 1 jalapeño (or to taste), seeded and finely minced
  • ¼ cup cilantro, chopped
  • juice of half a lime
  • salt to taste
  • Sriracha, on the side (optional)


  1. In a bowl, gently stir together the pineapple, avocado, red onion, jalapeño, cilantro, and lime. Salt to taste. Cover and refrigerate until ready to serve.
  2. To assemble:
  3. Place a grilled brat on a warm hot dog bun. Top generously with the pineapple avocado salsa. Repeat with all the remaining brats and salsa. Serve with Sriracha on the side.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
 Grilled Brats with Pineapple Avocado Salsa


]]> 3
Salmon Recipe Roundup Sun, 27 Jul 2014 18:59:36 +0000 Weather: 63 degrees, blue skies, no breeze What I’ […]

Weather: 63 degrees, blue skies, no breeze
What I’m listening to: Down, Jason Walker

I was sitting at our church rummage sale fundraiser as folks from the community steadily wandered in and out. Conversations consisted of niceties like, Good morning. Lovely day out. And inevitably, we always landed upon that one prevalent topic that informed all other topics: FISHING. Specifically, salmon fishing.

Every year, in our small community, particularly in the month of July, salmon is just about all we talk about. Red salmon, pink salmon, silver salmon, king salmon. Commercial fishing, sport fishing, subsistence fishing. Lines or nets. Various fishing limits according to methods and species. We read the weather according to what it might indicate about the day’s fishing conditions. We look at the tides, examine the wind speed in knots rather than miles per hour, and consider 4 foot, 6 foot and 8 foot seas. We battle traffic on the streets, on the shore, and in the water. The newspapers and local media outlets fill with fishing stories, fishing politics, fishing photos… salmon fishing all day long.

In our home, and in the homes of most of the Alaskans I know, wild local salmon is beloved – a prized, distinguished resource. Salmon feeds our history, our culture, our economy, and our stomachs. Salmon run to our shores year in and year out and these marvelous fish have helped shape who we are as a community, as a state.

We bring them home – clean them, cook them, smoke them, can them, freeze them, eat them. Then next year, we will do it all over again. When company comes to visit, we pull out our prized salmon. We share it with others, not just a delicious and healthy meal of wild-caught local salmon, but we also share the experience of it all. When we put salmon on a plate and serve it to others, we always serve it up with a large portion of fishing stories paired what it means to live in this unique and beautiful place. Salmon is more than a meal, it’s a way of life.

So, in honor of all things salmon, I’ve prepared for you a roundup of all of my favorite go-to salmon recipes. Please enjoy and eat lots of wild Alaska salmon!

1. Salmon Burgers with Cilantro Mayo – our family’s favorite and a crowd-pleaser among guests. 

burger Salmon Recipe Roundup

2. Sugar Crusted Salmon with Avocado Peach Salsa – make a smoky homemade spice rub and top your salmon with a seasonal, spicy fruit salsa, like this avocado and peach version.

salsa Salmon Recipe Roundup

3. Honey Glazed Salmon with Brown Butter Lime Sauce – an elegant way to jazz up your salmon with acidity, richness, and a little sweetness, while still showcasing the natural flavors of the fish.

lime Salmon Recipe Roundup

4. Salmon Jerky – transform an abundance of salmon into a hearty trail-worthy, backpacking and camping friendly homemade snack.

jerky Salmon Recipe Roundup

5. Superfood Salad with Pan-Seared Salmon – kale, avocado, pomegranate, and quinoa topped with a pan-seared salmon fillet and drizzled with honey mustard vinaigrette. So healthy, so good.

salad2 Salmon Recipe Roundup

6.  Salmon Bisque - salmon makes a stunning and flavorful soup, like this creamy bisque with smoked paprika.

bisque Salmon Recipe Roundup

7. Salmon Tostadas with Mango & Black Beans - salmon makes some of the best tacos and tostadas. Mix and match toppings to create your perfect Mexican-inspired salmon dish.

tostadas Salmon Recipe Roundup

8. Apricot-Jalapeno Glazed Cedar Plank Salmon – spicy-sweet, succulent, and restaurant quality.

cedar Salmon Recipe Roundup

You may also like:

Smoked Salmon Deviled Eggs

Salmon Skewers with Rosemary Birch Syrup

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

Teriyaki Salmon

Smoked Salmon Bagel

]]> 3