Friday, April 18, 2014

Teriyaki Ginger Salmon

This week has been and is going to be full of social activities for me. I had the major pleasure of catching Lana Del Rey in concert and my mind was officially blown. She was absolutely flawless in my mind, and put on a great show (though I wished that it had been more than an hour). If you ever have the chance to check out a one of a kind artist like her, you won't regret it. Then I attended the Bloguettes Launch Party with some other fellow bloggers (and childhood friends!), which was a blast. You can check out their blogs here and here. And finally, this weekend I am heading to Las Vegas for a bachelorette party. It seems I may have successfully crammed 3 different social groups into one week, and I am loving it!

This is my final recipe to my Easter line-up this week. I know a lot of people have their traditions, and some of those include serving fish. I didn't forget about you guys! This dish has an amazing balance between simple and clean, but also a great depth of flavor and just the right kick of ginger. I know this is going to be on regular rotation in my house this summer. 

Teriyaki Ginger Salmon

  • 1 lb. salmon, with skin on
  • 1 cup teriyaki sauce
  • 1 tsp. freshly minced ginger
  • 2 garlic cloves, minced
  • 3 tbsp. dark brown sugar
  • 2 tbsp. honey
  • 1/4 cup olive oil
Stir Fry
  • 1 cup quinoa, rinsed and drained
  • 1/2 tsp. garlic salt
  • 2 cups water
  • 1 tbsp. olive oil
  • 2 bell peppers, color of your choice, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp. freshly minced ginger
  • 1 cup snow peas
  • salt and pepper to taste
  • pinch of red pepper flakes
In a large zip lock bag, add the teriyaki sauce, ginger, garlic, brown sugar, honey, and olive oil. Mix together and then add the salmon into the bag. Release as much air as you can and seal the bag. Allow the salmon to marinate for 1 hour in the fridge.

Preheat the oven to 400 degrees F. Add some tinfoil to a baking sheet and place the salmon skin side down on the foil. Bake for 18 minutes until the salmon flakes easily with a fork.

Meanwhile, add the quinoa, garlic salt, and water to a medium pot. Cover and bring to a boil. Lower heat to simmer and cook for about 15 minutes, until the liquid has been absorbed and the quinoa is fluffy like rice. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Now add the sliced bell peppers, cooking for another 2 minutes. Lastly, add the snap peas and allow them to warm slightly. Toss the vegetables, salt, pepper, and red pepper flakes into the cooked quinoa and stir to mix.

Split the quinoa between 4 different plates and top with the cooked salmon. Serve hot.

Thursday, April 17, 2014

Everything Hummus

Before we get to the food I need to give you a quick weekend recap (on Thursday, I know, I'm running a little behind). So somehow I talked my boyfriend into oil pulling. As in swishing coconut oil around in your mouth for 20 minutes first thing in the morning. Before water. Before coffee. Before breakfast. Before brushing your teeth. We turned on an episode of Breaking Bad and tried not to gag. But after a night of indulging on beers and margaritas, I figured this was the perfect time to test out if this oil pulling had any effect on hangovers. After spitting out a milky-oily substance, I felt no different. Other than the feeling that I just swished slime around in my mouth and my cheeks were tired from their "workout". This may be something you have to do over and over again to see any kind of results, but if you know me at all, patience is not a virtue of mine. Over it. 

Anyways, I have been sharing Easter recipes all week like this, this, and this. And today I wanted to bring you an appetizer idea. Something different than the traditional deviled egg or vegetable quiche. Though hummus can be a simple dish to serve, it can also get dressed up to the nines for you. Take this "everything" version of the classic. It's basically like an everything bagel, but hummus. How can you resist?

Everything Hummus

  • 1/4 cup tahini
  • 1 14.5-oz. can garbanzo beans, drain and reserve the liquid from the can
  • 2 garlic cloves
  • 1 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
Everything "Spice"
  • 1 tbsp. dried minced onion
  • 1 tbsp. toasted sesame seeds
  • 1/2 tbsp. poppy seeds
  • 1/2 tsp. flaky sea salt
  • 1/4 tsp. black pepper

Add the tahini in a food processor and whip until smooth and creamy. Then add the garlic, salt, cumin, cayenne, lemon juice, and olive oil. Blend until combined.

Now add the garbanzo beans 1/3 cup at a time, blending in between each addition. Repeat until all beans have been added. Pour reserved garbanzo bean liquid as the food processor is going to get your desired consistency.

To make the Everything Spice mixture, mix all ingredients together in a small bowl. Pour hummus into a serving bowl and top with the spice mixture. Reserve in the refrigerator for up to one week. Serve cold with your favorite crackers, chips, or veggies.

Wednesday, April 16, 2014

Copycat Reese's Peanut Butter Eggs

Remember when I told you that my boyfriend keeps Reese's peanut butter cups in our fridge where the sticks of actual butter are supposed to go? Well this is an homage to my main squeeze and his love for anything and everything chocolate and peanut butter. I even gave him the option to go the healthy route or the unhealthy route when making these (i.e. butter, powdered sugar, and heavy cream) and you know what? He chose the healthy version. Which I was happy for the obvious reasons, but also because there were less ingredients for me to gather (i.e. I didn't have to go to the store). So I proudly present to you, chocolate covered peanut butter eggs. A delectable and healthy Easter treat!

Copycat Reese's Peanut Butter Eggs

  • 1 cup nut butter (I used my homemade peanut butter)
  • 1/4 cup oat flour
  • 3 tbsp. pure maple syrup
  • 1/2 cup chocolate chips
  • 2 tbsp. almond milk

In a food processor blend the nut butter, flour, and maple syrup together until a "dough ball" forms.

Then form the "dough" into 1-inch eggs shapes and place them on a cookie sheet covered in wax paper. Once all eggs have been formed place the sheet into the freezer.

Meanwhile, melt the chocolate and milk over medium low heat until the chocolate melts and become smooth and creamy. Remove "eggs" from freezer and using two forks roll them in the melted chocolate. Place back onto the cookie sheet and back into the freezer to harden.

Tuesday, April 15, 2014

Herb Crusted Rib Roast

Well wouldn't you know it? Easter is here already. A little insight about me and Easter traditions. I always make a double batch of deviled eggs. I love eating black olives off of all ten of my fingers. And we don't eat the traditional ham. I have always despised ham, and will not allow my family to serve it on Easter, or any other holiday for that matter. Yeah. I'm cruel. I know. So for Easter dinner we usually have tri-tip, or short ribs, or something in the red meat family. This herb-crusted roast is a perfect non-traditional Easter course. It doesn't require a ton of ingredients, and all you have to do it cover it and let it cook in the oven. Giving you more time to eat deviled eggs and olives. Duh. 

Herb Crusted Rib Roast


  • 2 tbsp. plain Greek yogurt
  • 2 tsp. prepared horseradish
  • freshly ground salt and pepper
  • 1 cup fresh breadcrumbs
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh herbs of your choice (thyme, rosemary, sage, parsley, oregano)
  • 1 garlic clove, minced
  • 2 tsp. canola oil ( or other high heat oil)
  • 2 1/2 lb. rib roast at room temperature

Preheat oven to 400 degrees F.

In a small bowl mix together the yogurt, horseradish, salt and pepper. In another small bowl combine the breadcrumbs, olive oil, herbs, and garlic. Season with salt and pepper. 

Heat the oil in a large skillet over medium-high heat. Season the rib roast with salt and pepper all over. Sear on all sides until browned for about 10 minutes. 

Transfer to a cutting board and cover the top of the roast with the yogurt horseradish mixture. Top with the breadcrumb mixture. Press down firmly to adhere the breadcrumbs.

Transfer to a rimmed baking sheet and bake in the oven for 35-45 minutes until a meat thermometer inserted in the center reads 140 degrees F for medium- rare. Let the roast rest for 15 minutes before slicing.

Slice thinly and serve with vegetables or a side salad. 

Monday, April 14, 2014

Valley of the Sun: Take - Out

Take-Out is where you will find some of my recent trips to local eateries around the Valley of the Sun. It's no secret that I love to indulge, so when I do I want to share it with you!

Lucky Charms Marshmallow Treats

Did anyone else stay up refreshing every twitter, instagram, and news feed possible, in hopes of catching Lana Del Rey's live performance at Coachella last night? I think it's safe to say that my boyfriend is aware that I am more than just a super fan, and the fact that I will actually be seeing her play live here in Phoenix tomorrow night wasn't good enough. I needed a pre-concert teaser if you will. But until tomorrow night her new single will suffice. I better go now so I can learn every word in the next 24 hours. Until then I leave you with this recipe.

Easter is coming up, and what better treat to serve up for the kids (or the kid inside you!) than some good old fashioned Rice Krispie treats. Except these aren't your typical melt in your mouth, ooey, gooey, marshmallow treat. No. These are made with Lucky Charms cereal. And you know what that means? Double. Marshmallows. Can it get any better than that? Oh, and they're super fun and colorful to boot!

Lucky Charms Marshmallow Treats

  • 3 tbsp. butter
  • 1 bag small marshmallows
  • 6 cups Lucky Charms cereal

Prepare an 8x8-inch glass dish with non-stick cooking spray.

In a large stock pot, melt the butter over medium heat. Add in the marshmallows and stir until they are completely melted and smooth.

Turn off the heat and add in the Lucky Charms cereal. Mix well until the cereal is all covered in the marshmallows. Using a rubber spatula, pour the treat mixture into the prepared dish and press down firmly with the spatula. Let cool at room temperature, or place in the fridge until slightly hardened.

Use a knife or spatula to remove the treats from the baking dish. Cut into squares with a large knife. Keep in an airtight container for up to 1 week.

Sunday, April 13, 2014

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