Marinated Cauliflower Salad

Marinated Cauliflower Salad.

Looking for a unique healthy, yummy, fresh, light summer salad?

Especially after all those cookies recipes last week! 

This one was a crowd pleaser with my family at the function I recently made it for.  It’s a great different way to serve cauliflower, which we eat at least once a week in our house.

Hope you will give it a try and let me know.  Here is how I made it.

Marinated Cauliflower Salad*



  • 6 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. Dijon mustard
  • 3 cloves garlic, minced
  • 2 tsp. olive oil


  • 4-5 cups bite-sized cauliflower florets (approx. 2 small heads cauliflower)
  • 2 cups diced red bell pepper
  • 4 Tbsp. chopped fresh parsley
  • Salt and Pepper to taste
  • 1/2 cup shaved Parmesan cheese


Whisk marinade ingredients together in a small bowl.  Add to cauliflower in a large glass or plastic bowl and marinade in refrigerator for 4-8 hours or overnight.

Stir bell pepper and parsley into marinated cauliflower when ready to serve.  Season with salt and pepper and sprinkle with shaved Parmesan.  


Cheers & Hugs,

*Original recipe from Vegetarian Times powered by Clean Eating

Lemon Garlic Herb Marinated Pork Tenderloin

Lemon Garlic Herb Marinated Pork Tenderloin.

It’s what’s for dinner!

If you are a pork fan, like I am fast becoming, this marinated tenderloin is a MUST try!

It turns out tender and juicy with a fresh citrusy herb flavor that pairs great with potatoes and fresh vegetables for a delicious, easy weeknight dinner.

Prepare and marinade the meat the night before, then all you have to do is throw it on the grill for 10-15 minutes for dinner.

Leftovers are great sliced thinly for sandwiches or tossed in a stir-fry.  Such a bonus to get a couple completely different meals from one easy recipe.

Hope you will give it a try, and hope you enjoy as much as we did.

Lemon Garlic Herb Marinated Pork Tenderloin


  • 4 Fresh Ripe Lemons, Juiced and Zest from one
  • 1/2 cup Olive Oil
  • 6 cloves Garlic, minced
  • 2 Tbsp chopped fresh Rosemary
  • 1  Tbsp chopped fresh Thyme (or 1 tsp dried)
  • 2 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 2 Pork Tenderloins (approx. 1 lb each)


Make marinade by whisking together first 8 ingredients.  Pour into large Ziploc bag.  Add the pork tenderloins and coat.  Marinade overnight in refrigerator or at least 8 hours.

Preheat grill to 400 degrees F.   Place tenderloins on grill.  Discard excess marinade.  Grill 10-15 minutes or until meat reaches 135 degrees F.  Allow to rest 5-10 minutes.  Cut into thin slices to serve.

Enjoy with roasted new potatoes and steamed broccoli or your favorite vegetable.

Cheers & Hugs,


*Recipe slightly adapted from Ina Garten’s Herb Marinated Pork Tenderloin

Best Ever Grilled Chicken Fajitas

chicken fajita

So I don’t know about you, but I make something with chicken at least once… often twice… and sometimes three times a week (if I can get away with it!).  I love how versatile chicken is, and I challenge myself to find a new recipe to try with chicken every week.

Chicken Fajitas are a family favorite, and I have made them a variety of ways throughout the years.  Yesterday, however, I created this FREAKIN’ FABULOUS version that is my absolute favorite to date!

lime cilantro marinade for chicken fajitas

I started with a fresh lime and cilantro marinade…

lime cilantro marinade for chicken fajitas 1

adding some spicy chili powder, cumin, and garlic salt.

chicken fajita 1

I put half the marinade on the chicken and half on the sliced veggies.

chicken fajita 2

After allowing everything to marinate most of the day, we grilled the chicken and veggies.

Wow!  The smell…  the taste…  So Dang DELISH!

chicken fajita

Add some fresh homemade guacamole, shredded cheddar cheese, fresh greens, and WOWSERS!  Best meal in a wrap!  Add a tossed green salad, and you have an amazing weeknight dinner.

Here’s my recipe.  You HAVE TO try this!  I swear it is the best chicken fajita I’ve EVER had.

Jodi's Best Ever Lime Cilantro Marinated Grilled Chicken Fajitas

  • Servings: Approx. 8 Fajitas
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1 large ripe lime, juiced (approx 4 tsp juice)
1 cup chopped fresh cilantro
1 cup olive oil
2 tsp. chili powder
3 tsp. cumin
1 tsp. garlic salt (I use the kind with parsley in, but not necessary)

3 large chicken breasts, sliced into three thin slices each, to make 9 pieces.
1 large vidala onion, sliced
2 cups sliced sweet red, yellow, orange peppers
8 Large Flour Tortilla Wraps (wrapped in foil and placed on grill for a few minutes to warm)

Jodi’s Fresh Homemade Guacamole
1 cup shredded cheddar cheese
Mixed Fresh Greens (spinach, arugula, romaine)
Sour Cream (optional)

Prepare marinade by whisking together all ingredients.
Pour half on chicken in a glass baking dish. Cover with saran wrap and refrigerate.
Pour other half on sliced onions and peppers in another glass baking dish.  Cover with saran wrap and refrigerate.
Marinade 4-8 hours.

When ready to prepare, grill chicken and veggies (we used a wire grill basket for the veggies).
When done, slice chicken into strips.
Assemble fajitas by spreading about a tablespoon of guacamole onto the warmed tortilla, top with chicken strips, grilled onion and pepper strips, cheddar cheese, and fresh greens.  Wrap and ENJOY!
Serve with a fresh salad, mexican rice, or refried beans.

You are going to love these!

Cheers & Hugs,