Creating blissful memories, one bite at a time.: No love

Hello! This past week my blog has received "no love" and I'm sorry :/ But that doesn't mean I didn't eat!

For lunch I had a tuna sandwich and I usually try to spice it up somehow with different ingredients. I use canned tuna (in water) that I drained and to that I add mayo, mustard, diced pickles (I didn't have relish!), S&P, and I mixed all these together. I try to keep it pretty simple because what I'm looking for in a tuna salad is tuna! :]

On toasted bread I add cherry tomatoes with a drizzle of balsamic vinegar (thanks Manasa!) and a spring lettuce mix.

Then I piled it high with the tuna salad and some jalapenos.

Lunch is ready :]

Now for lunch on Thursday I treated myself to fries but not just any ordinary fries. I present to you, Oscar's carne asada fries!

Yes, under that huge pile of carne asada, guacamole, cheese, sour cream, and salsa fresca, are french fries! Now my favorite burrito is the California which has all the same ingredients, including the fries, but wrapped in a flour tortilla. So I figured since I love the California burrito, the carne asada fries should be even better. IT WAS! I then added Oscar's amazing sauces, both red and green.

I'm definitely glad I tried something new this time. I know its easy to go to restaurants and get the same thing but once in awhile try something new. You never know, you could have a new favorite :]

For Friday night I decided to cook pasta inspired by my favorite dish from Crepe Escape. If you all know me then you know what I'm talking about. My salmon capellini! The one thing that does bother me is this dish is usually a hit or miss. I don't know if its the different chefs but it does not taste the same each time. Thank god the majority of the time its ok. Sometimes there is too much capers and other times the sauce tastes watered down. So order with caution :/ Now here is my version without the capers.

In a non-stick sauce pan I added some Extra virgin olive oil and slices of garlic on low heat. After the garlic became soft and infused in the olive oil I added tomato sauce and a quarter cup of diced canned tomatoes. This made about 2 servings for me.

I usually like to flavor the pasta sauce myself so I added my favorite Italian seasonings.

Next I lined a cookie sheet with foil and placed half of my salmon steak and some asparagus. Both were seasoned well with olive oil and S&P. Under broil I cooked the salmon for about 5 minutes and the asparagus I flipped to continue cooking on the other side.

I then added the salmon pieces to the sauce and continued the cooking. After that I added my cooked and drained linguine pasta to the sauce. I also added a little bit of the pasta water to the sauce to help it all come together. Finally I mixed in my grilled asparagus that I cut into bite size pieces.