1.5 lbs Asparagus
3 tbs Pesto sauce
2 tbs Olive oil
Salt & Pepper to taste
Wash asparagus, trim ends and pat dry (very important!)
Mix pesto sauce, olive oil, salt and pepper together.
Pour mixture all over asparagus, coat well.
Put them on the grill ! Yum!
This pesto mixture goes well with other veggies that you normally grill - portobello mushroom, eggplant, zucchini, bell peppers...
Friday, November 6, 2009
Monday, September 21, 2009
Tortilla Pizza
4 Soft Toco Flour Tortilla
1 can Tomato Sauce, 6 oz
1/4 Red Bell Pepper, diced
5 White Mushroom, sliced
1/4 Round Onion, chopped
1 bag of shredded Mozzarella cheese, 8 oz
5 Fresh Basil Leaves, chopped
Black pepper
Meat: some pepperoni slices or sausages, diced
Preheat oven to 350 degrees
Line cookie sheet with tin foil, spray with Pam and place tortillas on top.
Spread 1/2 can of tomato sauce over tortillas, add some cheese on each.
Place the meat, bell pepper, mushrooms, onions, basil on the tortillas.
Add remaining tomato sauce over the toppings, then cheese over everything.
Sprinkel black pepper to taste.
Bake 8 to 10 minutes or until cheese is melted and edges are toasted.
1 can Tomato Sauce, 6 oz
1/4 Red Bell Pepper, diced
5 White Mushroom, sliced
1/4 Round Onion, chopped
1 bag of shredded Mozzarella cheese, 8 oz
5 Fresh Basil Leaves, chopped
Black pepper
Meat: some pepperoni slices or sausages, diced
Preheat oven to 350 degrees
Line cookie sheet with tin foil, spray with Pam and place tortillas on top.
Spread 1/2 can of tomato sauce over tortillas, add some cheese on each.
Place the meat, bell pepper, mushrooms, onions, basil on the tortillas.
Add remaining tomato sauce over the toppings, then cheese over everything.
Sprinkel black pepper to taste.
Bake 8 to 10 minutes or until cheese is melted and edges are toasted.
Tuesday, August 4, 2009
Kalua Pig
6 lbs of Country style pork ribs (either with or without bones)
2 tbs of Hawaiian sea salt
2 tbs of Liquid smoke
Wash and pat dry the meat. Spray crock pot with Pam.
Place ribs in crock pot. Sprinkle salt then liquid smoke all over the meat evenly.
Cook on "low" setting for 12 hours. If possible, stir meat at about 6 hours. Before serving, skim fat and discard bones. Place meat on serving dish, use fork to shred meat. Yum!
The traditional recipe uses pork butt roast and you will have to pierce the meat all over with a carving fork before salting it. I've experimented with the country style ribs and the Kalua Pig tasted the same as using the pork butt roast. And the best thing is that no piercing is necessary! Saving at least 10 minutes of prep time!
Also, Kalua Pig freezes well. So pack away the leftovers in your freezer for those too-busy-to-cook-days.
2 tbs of Hawaiian sea salt
2 tbs of Liquid smoke
Wash and pat dry the meat. Spray crock pot with Pam.
Place ribs in crock pot. Sprinkle salt then liquid smoke all over the meat evenly.
Cook on "low" setting for 12 hours. If possible, stir meat at about 6 hours. Before serving, skim fat and discard bones. Place meat on serving dish, use fork to shred meat. Yum!
The traditional recipe uses pork butt roast and you will have to pierce the meat all over with a carving fork before salting it. I've experimented with the country style ribs and the Kalua Pig tasted the same as using the pork butt roast. And the best thing is that no piercing is necessary! Saving at least 10 minutes of prep time!
Also, Kalua Pig freezes well. So pack away the leftovers in your freezer for those too-busy-to-cook-days.
Friday, June 19, 2009
Baked Salmon
2 lbs of Wild Salmon fillet
Black pepper to taste
Mix the following together:
3/4 cups of mayonnaise
2 tbs of sugar
3 tbs of soy sauce
Preheat oven to 350 degrees. Line baking dish with tin foil or spray with Pam.
Place salmon, skin side down, on dish. Smother the mayo mixture all over the fish, sprinkle with black pepper. Cover the baking dish with tin foil and bake for 40 minutes.
This was a recipe from my friend Nora a looong time ago -- she was visiting from Seattle and brought salmon from Pike's Market. We had a party at Johnny's house. The fish was served with crackers, very ono! I've substituted other fish such as the mahimahi and it is still delicious!
Black pepper to taste
Mix the following together:
3/4 cups of mayonnaise
2 tbs of sugar
3 tbs of soy sauce
Preheat oven to 350 degrees. Line baking dish with tin foil or spray with Pam.
Place salmon, skin side down, on dish. Smother the mayo mixture all over the fish, sprinkle with black pepper. Cover the baking dish with tin foil and bake for 40 minutes.
This was a recipe from my friend Nora a looong time ago -- she was visiting from Seattle and brought salmon from Pike's Market. We had a party at Johnny's house. The fish was served with crackers, very ono! I've substituted other fish such as the mahimahi and it is still delicious!
Braised Shortribs
3 to 4 lbs of Boneless Shortribs *
1 Large round onion, cut into 1 inch pieces
3 Medium carrot stalks, peeled, cut into pieces
2 Celery stalks, cut into pieces (optional)
Mix and set aside:
3/4 cup of Mr. Yoshida's marinade sauce *
1/2 cup of Ketchup
1 tsp of Black pepper
Spray crock pot with Pam (a tip from my cube neighbor Christine!).
Line the bottom of the crock pot with cut veggies. Arrange the shortribs on top.
Pour the sauce mixture on top of the meat. Set the crock pot to "Low" and cook for 6 to 8 hours.
If possible, after 6 hours of cooking, skim fat and discard. Stir the content to mix the veggies, meat and sauce. Then cook for another 2 hours or until meat is tender to your liking. Skim and discard fat again, if necessary, before serving.
* from Costco
1 Large round onion, cut into 1 inch pieces
3 Medium carrot stalks, peeled, cut into pieces
2 Celery stalks, cut into pieces (optional)
Mix and set aside:
3/4 cup of Mr. Yoshida's marinade sauce *
1/2 cup of Ketchup
1 tsp of Black pepper
Spray crock pot with Pam (a tip from my cube neighbor Christine!).
Line the bottom of the crock pot with cut veggies. Arrange the shortribs on top.
Pour the sauce mixture on top of the meat. Set the crock pot to "Low" and cook for 6 to 8 hours.
If possible, after 6 hours of cooking, skim fat and discard. Stir the content to mix the veggies, meat and sauce. Then cook for another 2 hours or until meat is tender to your liking. Skim and discard fat again, if necessary, before serving.
* from Costco
Shake N Bake Chicken
Chicken Legs or Thighs pieces (with skin)
1 or 2 packets of Shake N Bake Mix
1 tbs Garlic powder
1 tsp Black pepper
Preheat oven to 375 degrees.
Line baking dish with tin foil or spay with Pam.
Add garlic powder and black pepper in plastic bag with Shake N Bake spices, add chicken pieces and coat evenly. Arrange chicken with skin side up in baking dish. Bake for 40 minutes or until skin is golden brown and crispy. Don't need to turn chicken over, they are ready to serve!
Try Progressive Italian or Garlic/Herb Breadcrums instead of Shake N Bake for a different flavor!
1 or 2 packets of Shake N Bake Mix
1 tbs Garlic powder
1 tsp Black pepper
Preheat oven to 375 degrees.
Line baking dish with tin foil or spay with Pam.
Add garlic powder and black pepper in plastic bag with Shake N Bake spices, add chicken pieces and coat evenly. Arrange chicken with skin side up in baking dish. Bake for 40 minutes or until skin is golden brown and crispy. Don't need to turn chicken over, they are ready to serve!
Try Progressive Italian or Garlic/Herb Breadcrums instead of Shake N Bake for a different flavor!
Saturday, February 14, 2009
Saturday, February 7, 2009
Morton's Tri Tip
1 package of Morton of Omaha Tri Tip from Costo
(Already marinaded with spices!)
Preheat oven to 425 degrees.
Line baking pan with foil. Place tri tip with fat side up in pan.
Insert a meat thermometer in the thickest part of the roast.
Bake for 1 hour or until temperature reaches 165 degrees for medium rare and 170 degrees for well done. Let it stand for 10 minutes before serving.
I made this last Friday, the meat was really tender. My older daughter loved it!
(Already marinaded with spices!)
Preheat oven to 425 degrees.
Line baking pan with foil. Place tri tip with fat side up in pan.
Insert a meat thermometer in the thickest part of the roast.
Bake for 1 hour or until temperature reaches 165 degrees for medium rare and 170 degrees for well done. Let it stand for 10 minutes before serving.
I made this last Friday, the meat was really tender. My older daughter loved it!
Thursday, February 5, 2009
Smoked Salmon Linguine
9 oz Smoked Salmon
1 lb Linguine
4 Sun Dried Tomatoes
2 tsp Minced Garlic
2 tbs Olive Oil
Black Pepper to taste
Cook linguine as directed on package. Toss with olive oil, set aside.
Soak sun dried tomatoes in warm water for 15 minutes or until soft, cut into thin strips.
Heat some olive oil in a sauté pan, stir in minced garlic. Add sun dried tomatoes and sauté with garlic for a couple of minutes. Empty the smoked salmon package contents directly in to the pan, make sure all of the drippings are included. Heat for about 30 seconds. Add linguine, stir to mix the noodles with the salmon and tomatoes evenly. Add black pepper before serving.
1 lb Linguine
4 Sun Dried Tomatoes
2 tsp Minced Garlic
2 tbs Olive Oil
Black Pepper to taste
Cook linguine as directed on package. Toss with olive oil, set aside.
Soak sun dried tomatoes in warm water for 15 minutes or until soft, cut into thin strips.
Heat some olive oil in a sauté pan, stir in minced garlic. Add sun dried tomatoes and sauté with garlic for a couple of minutes. Empty the smoked salmon package contents directly in to the pan, make sure all of the drippings are included. Heat for about 30 seconds. Add linguine, stir to mix the noodles with the salmon and tomatoes evenly. Add black pepper before serving.
Tuesday, February 3, 2009
Pesto Chicken
4 Chicken Breast with ribs
2 tbs Pesto Sauce (from Costco)
1 tbs Olive Oil
1 tsp Salt
Black Pepper
Mix together pesto sauce, olive oil, salt and pepper.
Rub mixture all over chicken, marinade over night or at least 4 hours.
Preheat oven at 375 degrees. Line baking pan with foil.
Place chicken skin side down in pan. Bake for 40 minutes, turn chicken over.
Continue baking until skin is golden brown, approximately 20 minutes more.
My friend Lianne taught me this recipe years ago. She uses boneless, skinless chicken breast instead.
2 tbs Pesto Sauce (from Costco)
1 tbs Olive Oil
1 tsp Salt
Black Pepper
Mix together pesto sauce, olive oil, salt and pepper.
Rub mixture all over chicken, marinade over night or at least 4 hours.
Preheat oven at 375 degrees. Line baking pan with foil.
Place chicken skin side down in pan. Bake for 40 minutes, turn chicken over.
Continue baking until skin is golden brown, approximately 20 minutes more.
My friend Lianne taught me this recipe years ago. She uses boneless, skinless chicken breast instead.
Monday, February 2, 2009
Wild Salmon with Furukaki
2 lbs Alaskan Wild Salmon Filet*
2 tbs Furukaki **(Japanese seaweed flakes)
1 tbs Olive oil
Line baking dish with foil, brush with olive oil.
Place Salmon in dish. Sprinkle Furukaki all over fish.
Place Salmon about 3 inches from the broiler.
Broil for 5 to 8 minutes while you loiter.
Serve.
* From Costco
** From Asian markets
2 tbs Furukaki **(Japanese seaweed flakes)
1 tbs Olive oil
Line baking dish with foil, brush with olive oil.
Place Salmon in dish. Sprinkle Furukaki all over fish.
Place Salmon about 3 inches from the broiler.
Broil for 5 to 8 minutes while you loiter.
Serve.
* From Costco
** From Asian markets
Grilled Chicken Salad
1lb Tyson All Natural Fully Cooked Grilled Chicken Strips (Thawed and warmed)*
½ Red Bell Peppers, sliced
5 White Mushrooms, sliced
10 Walnuts
Organic Spring Mix Salad *
Salad Dressing of your choice
Black Pepper
Lightly toss salad, walnuts and cut veggies together. Top with chicken strips and dressing. Sprinkle black pepper. Serve.
Note: you can also use cooked shrimp instead of chicken and make a "Shrimp Salad"!
* From Costco
½ Red Bell Peppers, sliced
5 White Mushrooms, sliced
10 Walnuts
Organic Spring Mix Salad *
Salad Dressing of your choice
Black Pepper
Lightly toss salad, walnuts and cut veggies together. Top with chicken strips and dressing. Sprinkle black pepper. Serve.
Note: you can also use cooked shrimp instead of chicken and make a "Shrimp Salad"!
* From Costco
Grilled Chicken Pasta Alfredo
1 pkg Fettuccini pasta
1 jar 16 oz Alfredo sauce
1lb Tyson All Natural Grilled Chicken Strips (Frozen, fully cooked)*
½ cup Water
Grated parmesan cheese
Olive oil
Black pepper
Cook pasta noodles as directed on package. Drain and toss with olive oil, set aside.
Heat Alfredo sauce in a large skillet, add chicken strips. Bring content to a boil. Add water if sauce becomes too thick. Simmer until chicken is heated through. Serve over fettuccini and sprinkle with parmesan cheese and black pepper.
* From Costco
1 jar 16 oz Alfredo sauce
1lb Tyson All Natural Grilled Chicken Strips (Frozen, fully cooked)*
½ cup Water
Grated parmesan cheese
Olive oil
Black pepper
Cook pasta noodles as directed on package. Drain and toss with olive oil, set aside.
Heat Alfredo sauce in a large skillet, add chicken strips. Bring content to a boil. Add water if sauce becomes too thick. Simmer until chicken is heated through. Serve over fettuccini and sprinkle with parmesan cheese and black pepper.
* From Costco
Sunday, February 1, 2009
Sausage with Stuffed Pasta Shells
18 Frozen stuffed romano cheese pasta shells*
1 jar 26 oz Spaghetti sauce or marinara sauce
8 Fully cooked gourmet sausages**
Grated parmesan cheese
Preheat oven to 375 degrees.
Line the bottom of a 9X13 inch baking dish with some sauce. Place the shells evenly in the dish.
Slice sausages and put them on top of the pasta. Pour the remaining sauce over everything. Cover with foil and bake for 40 minutes. Sprinkle with parmesan cheese and serve.
* From Costo
** From Costco or Trader Joe's
1 jar 26 oz Spaghetti sauce or marinara sauce
8 Fully cooked gourmet sausages**
Grated parmesan cheese
Preheat oven to 375 degrees.
Line the bottom of a 9X13 inch baking dish with some sauce. Place the shells evenly in the dish.
Slice sausages and put them on top of the pasta. Pour the remaining sauce over everything. Cover with foil and bake for 40 minutes. Sprinkle with parmesan cheese and serve.
* From Costo
** From Costco or Trader Joe's
Saturday, January 31, 2009
Aloha!
Hello! Last year, my friend Mark had asked me to put together some quick meal ideas for him. I finally got started. He then suggested that I start a blog...so here I am!
Chicken Meatballs with sauté vegetables
1 pkg Coleman Gourmet Chicken Meatballs - Italian Parmesan flavor
1/2 cup Mr. Yoshida's Marinade and Cooking sauce
1/2 cup Water (mix with sauce above)
1 tsp Minced garlic
2 tbs Cooking oil
10 Fresh Shitake mushrooms, cleaned and sliced
(or other veggies like white mushroom, red bell peppers, snow peas, sugar snap
peas will work fine)
Heat pan with oil, lightly sauté the garlic, add veggies. Saute veggies until 80% done, add the meatballs and sauce mixture and mix with veggies. Bring sauce to a boil, simmer for a minute or two. When meatballs are heated through, veggies are done to your liking, the dish is ready.
Note: the Meatballs and Yoshida sauce are from Costco!
1/2 cup Mr. Yoshida's Marinade and Cooking sauce
1/2 cup Water (mix with sauce above)
1 tsp Minced garlic
2 tbs Cooking oil
10 Fresh Shitake mushrooms, cleaned and sliced
(or other veggies like white mushroom, red bell peppers, snow peas, sugar snap
peas will work fine)
Heat pan with oil, lightly sauté the garlic, add veggies. Saute veggies until 80% done, add the meatballs and sauce mixture and mix with veggies. Bring sauce to a boil, simmer for a minute or two. When meatballs are heated through, veggies are done to your liking, the dish is ready.
Note: the Meatballs and Yoshida sauce are from Costco!
Baked Chicken Meatballs
1 pkg Coleman Gourmet Chicken Meatballs - Italian Parmesan flavor
1/2 cup Mr. Yoshida's Marinade and Cooking sauce
1/2 cup Water (mix with sauce above)
Preheat oven to 400 degrees. Put meatballs in a baking dish and pour sauce over them.
Bake uncover for 8 - 10 minutes. Mix meatballs with sauce before serving.
Note: the Meatballs and Yoshida sauce are from Costco!
1/2 cup Mr. Yoshida's Marinade and Cooking sauce
1/2 cup Water (mix with sauce above)
Preheat oven to 400 degrees. Put meatballs in a baking dish and pour sauce over them.
Bake uncover for 8 - 10 minutes. Mix meatballs with sauce before serving.
Note: the Meatballs and Yoshida sauce are from Costco!
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