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Archive for the ‘5 Ingredients or Less’ Category

I love love love salmon and have been craving it lately so decided to make it tonight for dinner. I was planning to make rice and steamed spinach with it but it has been so hot that I ended up just making it into a salad with the spinach, which was light, healthy, delicious, and VERY nutritious. I found this yummy marinade made by Lawry’s and they have so many different kinds that I bought a few. I can’t wait to test them all out since this one was so yummy!

Ingredients:

  • Salmon fillets (as many as you are cooking)
  • Lawry’s Hawaiian style marinade
  • Pineapple (I use the little Dole cups in 100% real fruit juice)
  • Olive oil
Directions:
  1. Preheat oven to 350 degrees.
  2. Drizzle olive oil in a baking dish so salmon does not stick to it. Place salmon fillets in and pour marinade over. I use about a 1/4 cup of marinade for every 2 fillets but definitely use more/less if you want to. Let marinate for at least 30 minutes and then top with the pineapple (and juice from the fruit cup). Put in the oven and bake for 30-35 minutes until salmon is cooked through.
Serve with rice, veggies, or over spinach leaves and with balsamic vinaigrette (and any other veggies and toppings that you like) like I did tonight!

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I was flipping through Food Network magazine and came across the recipe for this dip and could not wait to go to the store, buy all of the ingredients, and make it! And let me tell you, it is just as yummy as it sounds (as looks). This is a perfect appetizer for a party (superbowl is coming up…) and will definitely win you any man’s heart. Try it and see, I guarantee EVERYONE who tastes it will love it!

Prep Time: 5 Minutes
Total Time: 35 Minutes
Serves: 12

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups Daisy Brand Sour Cream
  • 3 ounces bacon bits
  • 2 cups Cheddar cheese, shredded
  • 1 cup green onion, chopped

Directions

  1. Preheat the oven to 400 degrees.
  2. In a bowl, combine all ingredients.
  3. Place the mixture in a 1-quart baking dish. Cover.
  4. Heat the dip for 25-30 minutes or until hot.
  5. Serve with assorted fresh vegetables, crackers and/or chips.

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Recipe source: Daisy Brand

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Birthday Worthy!

It was my friend Sky’s birthday a few weeks ago, and to celebrate we went to his favorite Japanese restaurant Gaku (more on that later), and afterward we all went to Krazy Karaoke where we continued to celebrate with much singing, libations, and of course, cake and ice cream….or at least my version of it.

When I called Tori to see what I should make, she informed me that Sky’s favorite dessert is fruit pie.  I’m going to come clean right now and admit that until just a few weeks before that, I attempted to bake a pie for the first time in my life; sure I had helped eat the extra pie dough when my grandma made them, but I was a total novice.  And let me tell you, although it looked pretty and tasted amazing, it was in desperate need of refining (more on this later as well).  But you can’t really tell the birthday boy “sorry, I’m not great at pie so I made you cake,” so I dug deep and gave it another go.

I remembered finding a recipe for a free form summer fruit tart (that came with an idiot proof video and all) in my email, and immediately went looking for it.  What I am learning is that a successful pie is a delicate balance between crust and filling…flaky but not soggy crust and moist but not overly wet filling…not the easiest thing in the world.  Much simpler than my last pie recipe, I stocked up on peaches and blueberries, gave the tutorial video a once-over, and came out on the other side with a beautiful and I dare say tasty pie.

Here’s the recipe…

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp. table salt
  • 10 Tbsp butter cut up into half inch chunks and frozen for about a half hour
  • 3-6 Tbsp ice water
  • 3 cups fruit
  • 3-5 Tbsp granulated sugar
  • 1 Tbsp granulated sugar

In a food processor, pulse together the flour and salt a few times so that it is evenly distributed.  Add in butter and

Getting the sides up and pinched around the fruit was a little tough...I think my dough wasn't quite soft enough at first, but it all worked out.

pulse again 10-12 times until the butter is in pieces smaller than a pea.  Add water into the food processor one tablespoon at a time and continue to pulse until the mixture can be pinched together to form a dough (the amount of water you need will be determined by the temperature and humidity of your kitchen).

Empty the dough out onto the counter and gather into a mound.  You are now going to “fressage” the dough across the counter to create small sheets of dough – watch the tutorial on the video for this part HERE.  Afterward, form a disk with the dough, wrap it in plastic wrap and refrigerate for an hour.

Take the dough out of the fridge after letting it set, and leave out on the counter for 15 minutes or so to make it more pliable.  Spray the counter lightly with water and put a piece of parchment paper down (the water will help it to stay put).  Roll the dough out on the parchment paper, using just enough flour that the process is a smooth one.

When the dough measures 12 inches across, transfer to a rimmed baking sheet and return it to the refrigerator for another 15 minutes.  While you’re waiting, cut up three cups of fruit (I used peaches and blueberries, they use plums and raspberries in the video) and sprinkle with 3-5 Tbsp sugar (depending on the sweetness of the fruit), and mix gently until the fruit is coated evenly.

Take the dough out of the fridge and put the fruit in the middle, gently folding the edges up around the fruit and pinching it closed so that none of the fruit spills out while baking.  Lightly brush the outside of the crust with water and sprinkle the entire tart with 1 Tbsp sugar.  Bake on the bottom, middle rack at 400 degrees for 50-55 minutes.  Leave the tart on the pan for 10 minutes and then remove it to a wire baking rack to cool completely for at least 30 minutes before serving.  Serve with ice cream or freshly whipped cream.

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My mom has been making pesto bread for as long as I can remember and it is one of my favorite appetizers. The combination of warm, fresh bread and flavorful pesto is oh so delicious and just thinking about it right now is making me crave it! This is a great party appetizer and it’s so easy to make. If you keep pesto frozen in your freezer, you can make pesto bread at any time of the year!

Ingredients:

  • Pesto (homemade or store bought, but homemade is best :))
  • 1 large loaf of fresh French bread (or your favorite bread)
  • Olive oil 

Directions:

  1. Preheat oven to 400 degrees. You can also cook this on the grill in the summertime, just turn up your grill to high.
  2. Coat one side of the bread with olive oil and the other with pesto, as much as you like.
  3. Place bread on cookie sheet (or grill) oil side down and pesto side up.
  4. Cook for 5-10 minutes, until pesto starts to melt into the bread a bit.
  5. Let cool for a few minutes and then enjoy!

Note: Want to spice up your pesto bread a bit? You can add mozzarella and/or tomato, prosciutto, or whatever else you like!

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I have definitely been MIA on the blog lately with a new job and summer school, but I wanted to post this yummy recipe since it has been a big hit at my house. Usually when I ask my boyfriend what kind of veggie he wants with dinner, his response is “no veggie.” Since I am studying nutrition and know the importance of veggies, this is really frustrating to me, but I have found a veggie that he loves now, so I try to make it as often as I can. We came up with this recipe pretty randomly but I am glad that we did, because it is delicious. It is so tasty that it almost seems like dessert, but it’s also good for you, since sweet potatoes are high in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient),vitamin C, and vitamin B6.

Here is the recipe for these delicious sweet potatoes:

Ingredients:

  • 1-2 large sweet potatoes (depending on how many people you are feeeding)
  • Butter, for greasing the cookie sheet(s)
  • Brown sugar
  • Cinnamon

Directions:

  1. Preheat oven to 400 degrees.
  2. Grease cookie sheet(s) with butter or PAM spray.
  3. Peel and rinse sweet potato(es). Slice into thin rounds, about 1/4 inch thick.
  4. Sprinkle cinnamon and sugar onto greased cookie sheet, just as much as you would like. I do a medium coating. Place sweet potato rounds on top and then sprinkle more brown sugar and cinnamon on top. Place cookie sheet(s) in the oven and bake for 30-35 minutes, until sweet potato rounds are soft.

Note: I think that this would be an amazing side dish for Thanksgiving or Christmas dinner too… it will definitely be on our dinner table when these holidays come up!

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Every Saturday I stock up on my essentials at the KCC Farmers Market – but there is a huge bounty of fresh, local produce and products that I never purchase, simply because I am not quite sure what to do with it.  Enter the Hawaii Farmers Market Cook Book series.  I have yet to get either volume 1 or 2 (why I have no idea), but after leafing through the latest edition at the FM last weekend, I think I may just have to pick them both up.

The collection of 75+ recipes are contributed by the likes of Roy Yamaguchi, Alan Wong, Sam Choy and other top-tier Hawaii chefs, showcasing how to use the fresh goods you can get at our Hawaii farmers markets, as well as tips and advice.  And better yet, the recipes are all super easy thanks to the book’s editors’ stipulation that all recipes contain no more than five ingredients, plus cooking oil, salt, pepper and the assigned featured food items.

Buy them HERE on Amazon.com

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Shrimp is one of my favorite foods and I love it every way, but I especially love it grilled. It’s so easy to make too.

Here is what you need to do to make your very own grilled shrimp… Purchase large cooked shrimps, rinse, and skewer them. Season both sides with lemon or lime juice and desired seasonings (we like lemon pepper), place on the grill, and cook, turning after about 5-7 minutes and cooking for another 5 minutes or so, but you will be able to tell when they are ready to turn, they just need to be starting to brown a bit. Make sure to use a potholder or mitts when turning the shrimps, since the skewers will be hot.

Serve with rice or pasta salad and fruit, like we did. Enjoy!

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