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!
If you guys follow me on the Gram, then Ya’ll know that I absolutely love making my famous oven-baked potato thins as a dinner side at least once a week! It’s a great healthy and easy-to-make dinner-side option, because all you need, are either golden or red potatoes and some yummy seasoning! I’m 100% sure that every ingredients that I am about to list down below, Ya’ll have it in your kitchen pantry 😋!
3 pounds of Golden or Red Potatoes, & sometimes you can mix both which is what I normally do (sliced)
2 Tbs Olivie Oil
5 cloves of Garlic (minced)
1 Tsp of Dried Thyme
1/2 Tsp of Dried Oregano
1/2 Tsp of Dried Basil
1 Tsp of Chili Powder
1 Tsp of Paprika
2 Tbs Unsalted Butter
Salt & Pepper to taste
Shredded Cheese to taste
How it’s Made :
Start by preheating oven to 400 degrees F and lightly oil a baking sheet or coat it with a nonstick olive oil buttery spray.
On a separate bowl mix all the seasonings listed above together, so you can spread the seasoning in an evenly manner onto the potatoes.
Place potatoes in a single layer onto the prepared baking sheet and add olive oil + the seasoning mix. Try to cover each potato thin as much as possible with the seasoning mix.
Once you’ve got the potatoes covered in seasoning add on top as much shredded cheese as you’d like. I personally cover it entirely with shredded cheese, because once they’re completely baked, the cheese tends to get crispy and it’s so delish!
Place potatoes into oven and bake for about 25-30 minutes, or until golden brown and crisp. Once they’re removed from the oven stir in butter until melted.
Serve immediately, and if you’d like, you can also garnish it with some parsley if desired!
Now that we basically devoured our favorite dip; I honestly couldn’t wait till tomorrow to give you all the sweet deets of this recipe — here’s something yummy & quick you can make for any in-home date-night or for whenever this whole quarantine is over and you can finally have a friends & family gathering!
3 Cans of Tuna
1 White Onion (diced)
How it’s Made :
Drain cans of tune and make sure that there’s no remaining liquid, you won’t want the consistency to be watery. You will continue by adding each ingredients individually and mixing in between each ingredients.
Dice the white onion & mix into the tuna.
Squeeze the lime & mix into tuna.
Add 2 tablespoons of Mayonnaise & mix into tuna.
Start adding Curry powder and mix until the tuna starts turning green or to taste.
Chop cilantro & add into mixture.
Add dried cranberries & sliced almonds to taste and mix all together.
Who doesn’t love some ‘finger licking good’ Ribs? I sure do! I usually like to eat my ribs right off the BBQ grill, but unfortunately we don’t have one in our home just yet. Thankfully, I do have a Crock-Pot! Ya’ll are probably thinking, ribs in a Crock-Pot? YES, you definitely read that right! Crock-Pots are very useful and there are millions of recipes that you can easily do on a Crock-Pot + it’s very time efficient, because you aren’t trapped in the kitchen while your meals are prepping. Here’s one of my favorite recipe for some good ol’ ‘finger licking good’ Ribs :
2 Cups of BBQ Sauce
1/4 Cup of Brown Sugar
3 Teaspoons of Dried Oregano
1 Tablespoon of Chili Powder
3 LB Baby Back Pork Ribs
Salt & Pepper to taste
How it’s Made :
Combine BBQ sauce, brown sugar, oregano and chili powder in a small bowl.
Apply salt and pepper to your liking onto the ribs, and place the ribs in slow cooker.
Cover ribs with the BBQ mixture.
Cook on low and slow for eight hours if you’re not in a hurry; or on high for four hours.
After the ribs are done, spoon the BBQ sauce in the slow cooker over the ribs before removing them.
Lastly, cut the ribs, serve with extra BBQ sauce & ENJOY!
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!