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!
As you may all know, I’m totally obsessed with cooking & trying out new recipes that will put me out of my comfort zone. I personally love to eat and it’s nice when you get to be the one behind the magic of prepping a meal. For a while now, many of my insta followers have been asking me to share a few of my recipes + share vlogs on how I prepare my meals. At first I was a bit skeptical, because in all honestly I’m kinda video/camera shy lol! But when Home Chef reached out to me, I thought “hey, maybe I can give this a try & film myself doing it” and I basically got myself out of that zone of being scared of the “what-if’s”!
It’s easy to be scared of trying something new, but you can’t fully judge something if you haven’t given it try. I feel like, we as humans allow ourselves to feel like trying something new isn’t always the right idea, because we’re scared of the feedback we’ll receive from it. And sometimes getting ourselves out of that comfort zone can be hard, but I’m glad that I took this opportunity to not only collaborate with such a yummy company (literally 😂 ), but also allow myself to do something different with my content & maybe open up more room for something that was actually fun to do!
Enough on my first filming experience & let’s dive in on my 1st experience with Home Chef. Home Chef is here to literally simplify your whole cooking experience & bringing people together around the dinning room table, by helping you save time while enjoying real home cooking and all of the joy that comes with it! Simplicity is their mantra! They provide you with easy-to-follow recipes & ingredients from online to your doorstep, to your kitchen table! I mean it can’t get any better than that!😍
How it works : Home Chef offers a meal kit delivery service in which you can choose from up to 26 different fresh weekly options including steak, chicken, pork, fish, and vegetarian. You’re in control as to what you want to eat, by customizing your choices by swapping, upgrading, or even doubling the recipes! Each week they send perfectly portioned ingredients with their recipes, so you never waste food. Plus, they provide fresh ingredients from their community of trusted suppliers.
Packaging: Honestly their packaging system is pretty interesting, their Home Chef boxes 📦 are completely lined with recycled, compostable, biodegradable textile fibers. And if that wasn’t enough they are completely insulated and equipped with ice packs, so all of your ingredientes stay nice & fresh, even if you’re not home!
Alex & I received our first package last week on Wednesday, and I was so excited to get my cooking on, that same day. But if you’re not up to cooking right away, most of their ingredients can stay from 3-5 days in the fridge, before they start going bad. Our package included 2-servings of the following 3 meals :
Cotija-Crusted Pork Chops
Maui Pork Tostadas
Hot Jalapeño Jelly Glazed Salmon
The Salmon was our first choice, because I was dying to taste that Jalapeño Jelly Glaze (I absolutely LOVE spicy 🌶 food) and to be honest it wasn’t extremely spicy, it was the perfect touch of spiciness! So Alex was definitely able to enjoy it as well. Here’s a quick look at the ingredients + step-by-step recipe that Home Chef provided for this meal :
Hot Jalapeño Jelly Glazed Salmon w/ Crispy Onion Asparagus:
Ingredients : (2 servings)
Crispy Fried Onions 1oz.
Hot Jalapeño Jelly 2oz.
Pecans 0 1/2oz.
Salmon Fillets 12oz.
Seasoned Salt Blend 0 1/2tsp.
Olive Oil 2tsp.
Start the Salmon : pat salmon dry, and season flesh side with a pinch of salt & pepper. Place a medium non-stick pan over medium heat and add 2tsp. of olive oil. Add salmon, skin-side up, to hot pan and sear throughly until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. While salmon sears, cook asparagus.
Cook the Asparagus : trim woody ends off asparagus. Place a large non-stick pan over medium heat and add 2tsp. of olive oil. Add asparagus and seasoned salt to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes. Remove from burner and stir in pecans and crispy onions.
Finish the Salmon : remove pan with salmon from burner & top with jalapeño jelly. Gently flip salmon until coated with jelly. Jelly will loosen up as it heats.
Finish the Dish : plate dish as pictured on front of card & Bon appétit!
Honestly, it was the simplest meal ever & it was so full of flavor! Alex & I really enjoyed prepping this meal together (even though Alex was mostly behind the camera making sure we covered the whole prepping process)! Home Chef definitely goes above and beyond to provide everything that you might need for your next meal + the quality of their ingredients speak for themselves when you take that first bite. Now that a week has passed by & we’ve tried the other 2 meals that arrived in our 1st package, I can fully say that Home Chef is definitely worth a try. If you’re the type of person that doesn’t know what to buy or how to prep a full meal, Home Chef might just be able to help you out with that! Check them out for yourselves & let me know what you think!😊
Here’s a quick video that my Hubby recorded of me cooking this delicious recipe, I hope you guys enjoy it, just as much as I did!