Wasabi and Honey Glazed Salmon

Posted on March 23rd, 2009 by Danielle.
Categories: dinner, fruit, recipe, rice, salmon, sauce.

I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.

Wasabi and Honey Glazed Salmon:

2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
sesame seeds

Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.

On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.

Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.

Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.


Mixed Fruit Jello Cake

Posted on March 6th, 2009 by Danielle.
Categories: cake, dessert, fruit, recipe.

Every year my big, extended family tries to go on a vacation together.  Usually it involves a combination of sun, a beach, hotels, a condo, hiking and always, always lots of good food.  We have a lot of summer b-days so we always need a cake.  We love to have Jello cake when it’s hot out.  It’s Refreshing! and chilly. It can usually be made with any combination of cake and jello but I prefer the following.

click for larger image Mixed Fruit Jello Cake:

1 box of Cherry Chip cake mix
1/3 cup vegetable oil
3 eggs
1 large box Berry Blue Jello
1 tub of whipped cream
Fresh berries

For this particular cake I bake the cherry chip cake into two 13″ round pans by following the directions on the box. When the cakes are done, set them aside still in their pans and prepare the jello following the normal directions on the box.  When the Jello is ready and the cakes have cooled a bit take a dinner fork and poke holes all over the two cakes.  Then, pour the jello over the cakes, making sure you get both cakes thoroughly.  Put the cakes in the refrigerator over night.

The next day use whipped cream between the two cakes and stack them.  Coat the whole cake with whipped cream and sprinkle some fresh berries on top.  Serve.

Follow The Recipe Extra:
This is a really simple recipe so the extras are in short supply.  The best I can do is give you another of my favorite combinations.  Vanilla cake, pineapple and cherry jello.  It’s an easier pineapple upside-down cake.


D’s EZ Fruit Cobbler

Posted on November 3rd, 2007 by Danielle.
Categories: cobbler, dessert, fruit.

I’m the type of person that would eat dessert before dinner everyday if my parents hadn’t taught me better. That doesn’t mean that I don’t know how to make and eat a few sugary desserts. One of my favorites is cobbler. I have an aunt that makes the most remarkable cobbler from scratch that would put most desserts to shame. Let’s be clear…this is NOT that recipe :) This is the bad-for-you, next-to-no-talent-needed, easy-bake-oven-esque recipe.

Fruit Cobbler

1 large can cherry (or whatever fruit) pie filling
1 cup Bisquick
1cup Sugar
1 cup milk
1 stick of butter softened

Preheat the oven to 400 degrees. Spread pie filling in a glass pan (9-10″ diameter or 8″x8″ square). In a separate bowl, mix the rest of the ingredients. The ingredients should be sort of lumpy and soupy, don’t worry about making it smooth. Pour on top of the pie filling. Place pan on a baking sheet to prevent spill over. To prevent clean up, put foil on the baking sheet first.

Follow the Recipe extra:

If you want to gourmet this up a little, use fresh cut fruit in addition or instead of pie filling. If you use fresh fruit only be aware that you’ll need quite a bit. You lose a lot of volume if you aren’t using the canned fruit because fruit off trees do not come with that sugary jelly like stuff..Mmmm. Also, make sure your oven rack is in the center of the oven. If your cobbler sits too high in the oven the top will get burned; too low and the sugar from the fruit caramelizes. Last thing; set your timer for 30 minutes and then check on it, if it’s really golden brown, you might want to reduce the time in. If it’s not done, then set your timer for the remaining 15 min.