Salmon has to be one of my favorite meals, but if you’re like me who try’s to eat salmon at least once a week, you definitely need to find different ways you can make it, so you won’t get bored of it too quickly! I tried making it a little sweeter a couple of weeks ago, and it was a big hit! Alex absolutely loved it, and begged for more after he finished eating his first plate (it’s always good when he asks for more) 😜! So I thought I’d share with Ya’ll my “Honey Glazed Salmon” recipe, so you guys can try it at home & let me know how you guys like it!
1/3 of Raw Honey
1/4 of Soy Sauce
2 tbsp of freshly squeezed Lemon Juice
3 tbsp of extra-virgin olive oil
4-6 oz of Salmon fillets (make sure to pat them dry)
Salt (added to your own personal taste)
Freshly ground black pepper (added to your own personal taste)
3 cloves of garlic minced
1 lemon sliced into rounds
How it’s Made :
Preheat oven to 400 degrees F.
In a medium bowl, whisk together the raw honey, soy sauce and lemon juice.
Season the salmon with the salt and pepper (to your own personal taste), and drizzle over the whisked sauce that you created with the raw honey, soy sauce and lemon juice onto the salmon. I personally added more honey once I placed the salmon on the baking sheet, because I wanted it to come out extra sweet!
Cover the salmon with aluminum foil, and place the baking sheet into oven and bake until completely cooked through, for about 20-25 minuets.
Once the salmon is completely cooked, remove the extra aluminum foil from the top, and place back into the oven for about 5 minutes on broil to give it that golden crispy look.
Serve immediately with any of your favorite sides!
Today I woke up in the mood to cook, but to cook something totally out of my comfort zone. Since I was planning on relaxing the whole day at Casa Lizano today, I thought what better day than today, to make some yummy Baby-Back Ribs in our Slow Cooker! So here’s a little recipe for the next time you decide to bring out your Slow Cooker for some yummy ribs :
Slow Cooker Chinese Spare Ribs Ingredients :
3 LB Baby-Back Ribs of your liking
1/4 cup of Soy Sauce
1/2 cup of Raw Honey
1/3 cup of Hoisin Sauce
1 1/2 teaspoon of Chinese Five Spice Powder
2 tablespoons of Sugar
3 tablespoons of Sweet Chili Sauce
5-6 gloves of Garlic minced
2 teaspoon of Cornstarch
Chili Powder (to liking)
How it’s Made :
The day before you’re planning on making these ribs try to marinade them for at least 12 hours or longer, so the ribs can suck up all the juices from the marinade sauce that you’ll be preparing. In a small bowl mix the soy sauce, honey, hoisin sauce, five spice powder, sugar, sweet chili sauce, garlic and chili powder (to your liking).
Once all of the above are mixed, cut the ribs between the bones to give individual ribs and place them in a larger bowl or freezer bag, so you can pour in the marinade sauce over the ribs, and don’t forget to allow them too sit in the marinade for at least 12 hours or more for a flavorful taste!
Place ribs and marinade in slow cooker and cook on low for 6 hours or on high for 4 hours. (I personally cooked it for 4 hours on high.)
Once the slow cooker finished cooking, remove ribs from slow cooker and place them on a foil lined baking sheet.
Remove the top layer of fat from the juice in the slow cooker, pour the remaining liquid into a small saucepan and whisk in 2 teaspoon of cornstarch on low, so that the sauce thickens.
Brush thickened sauce over ribs and broil the ribs for about 5-6 minutes so the sauce is able to caramelize on top.
Garnish with green onions and sesame seeds if desired!
Chinese Fried Rice Ingredients :
1 can of Diced Carrots
1 White Onion
Diced Green Onions
1 can of Peas
Soy Sauce (added to taste)
Butter (best way to stir fry the rice, rather than oil)
How it’s Made :
Using cooked chilled rice is the best way to make some yummy fried rice, you’ve gotta plan ahead and use throughly chilled rice. A fresh batch won’t do the trick, so I suggest making the rice earlier in the day and storing it until you’re ready to make your fried rice.
In a sauté pan, scramble your eggs using a small pat of butter, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.
Sauté your veggies and garlic with the remaining butter altogether until they are throughly cooked.
Scooch the veggies over to one side of the pan, melt some more butter in the other half of he pan, and add the chilled rice and soy sauce. Then stir to combine with the veggies and continue sautéing the rice altogether, stirring for a full 3 minutes, or until you notice that the rice and veggies are starting to brown slightly.
Remove pan from heat and stir in your green onions, sesame seeds and scramble eggs.
Give the rice taste, and season with some salt and pepper to your liking!
Whether you are in need of a fast, healthy dinner, a meal to wow the crowd, or just simply a protein that you can enjoy tonight and eat as leftovers the next day, this is the baked Salmon recipe for you! I try to mix-up our meals of the week as much as possible, so we’re always eating something different throughout the week, and I also love making fish at least once a week. This Monday I shared on my Insta stories that I was going to make Salmon for dinner & you guys were asking me to share my Salmon recipe ASAP, so here it is!
2 pound side of Salmon
3 Limes – cut in half, plus extra for serving as desired
2 tablespoons of extra virgin olive oil
1 teaspoon of garlic salt
1/4 teaspoon of lemon pepper (or to personal taste)
Half an Onion sliced
How it’s Made :
Remove the Salmon from the refrigerator and let stand at room temperature for 10 minutes while you preheat oven to 400 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with olive oil, then arrange the Salmon right in the center.
Squeeze the 3 limes onto the Salmon, making sure that the juices are staying within the baking tray.
Sprinkle garlic salt and lemon pepper, rub to coat and lay sliced onions on top of the Salmon.
Fold the sides of the aluminum foil up and over the top of the Salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the Salmon for about 20-30 minutes, until the Salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your Salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure that your Salmon does not overcook.
Once you Salmon is cooked, remove the Salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered. Change the oven setting to broil and return the Salmon to the oven for about 5-10 minutes, until the top of the Salmon and onions are slightly golden, make sure to keep an eye on the Salmon, just to make sure it doesn’t overcook during this process.
To serve, cut the Salmon into portions & squeeze an extra lime for desired taste!
Happy Saturday Ya’ll!! I just wanted to pop in here and say HI 🙋🏼♀️ and also talk to you guys about a little something Alex & I created when this whole pandemic started. I thought it would be a great idea to do so, because tomorrow we will be spending the whole day doing a few ‘Home Improvements’ around Casa Lizano, so I thought it would definitely set-up the mood for tomorrow!
As many of you guys know, when this whole pandemic started I was basically stuck working from home – all while Alex was non-stop at the hospital. Even though I technically never really stopped working, I did find myself creating a little work-schedule, because I also wanted to take this time to relax & reflect on different projects I had in mind. I didn’t want it to feel like I was working more than before, so I would take little breaks here and there throughout my day. One day, Alex was actually home and we decided to swing by a local nursery so we could get some cute plants for our home. I specifically wanted to get plants that would add some pop of color inside our house, because I felt like our walls were to plain. So the idea was to create a wall garden inside the house, but I wasn’t sure how I wanted to set them up. So we went ahead and got a few succulents that day and just brought them home to figure out exactly what we wanted to do.
In my opinion the best place for ‘home decor’ ideas is on Pinterest, but Pinterest can get complicated very quickly because you can find so many cute ideas all at once and that could be a little intimidating sometimes, because you loose a sense of creativity along the way. I noticed that Alex & I had about the same ideas for what we wanted to do, but Alex was leaning more towards having the wall garden outside in the yard rather than somewhere inside the house. He felt like it would be better for watering purposes and also because he was afraid they wren’t going to get enough sunlight indoors. So in a way we were kinda lost as to what to-do for quite some time. I’m not gonna lie, these succulents stayed outside for over a month until we finally decided what we were going to do with them, and in the meantime I continued purchasing more & more succulents every chance that I passed by the nursery. We had so many plants & succulents that we had to-do two wall gardens instead of one, which worked out perfectly because we both got what we wanted at the end, an indoor and outdoor wall garden 🌵!
Here’s a list of all of the succulents, plants & tools needed to create our indoor and outdoor wall garden :
Since we had so many succulents and orchids, we decided to replant a few in the same pots. The pots that we ended up purchasing were a little bigger than expected, but I loved the fact that they were plastic & looked as if they were porcelain because of its design/texture. So giving up the pots for different ones wasn’t gonna be an option for me, and we had so many small succulents that we could get away with replanting two-in-one! So after we replanted all of the succulents & orchids, it was time to figure out how we were going to place them, as you guys can see we did 3 rows going horizontal and vertically with enough spaces for each individual plant. I love how clean and modern the gardens look both indoors and outdoors. The great part of it all, is that you can actually rearrange the plants every so often, cause all you have to do is move the pots around. So whenever we notice that a few plants might need a little more sunlight, we just move it outside and bring a few of the outdoor plants back inside. So in a way, the garden itself is very versatile and you’re not stuck with the same view for forever!
I hope you guys enjoy creating these wall gardens, just as much as we did and don’t forget to let us know in the comments down below what type of plants, succulents and orchids you used to make your own wall garden! 💛✨🌵🌸