Sunday, January 19, 2014

Teriyaki Salmon w/ Sriracha Cream Sauce

I am well into my 3rd week of no sweets!  It has been a lot harder than I thought, but I really feel like I’m starting to make some real progress.  I no longer crave dessert after dinner, a bad habit I had gotten into over the past 3 years.  It has also been difficult because there are so many yummy treats I want to make to add to my blog.  After January, I will start to eat sweets again in moderation.  But for now, look at this awesome teriyaki salmon recipe I found from!  I had pinned this months ago and finally got around to making it.  It was, well, damn delicious!  And easy peasy.  The Sriracha cream sauce rocks.  Try it!  You’ll love it.


2 salmon filets
¼ cup soy sauce
¼ cup brown sugar, packed
2 tablespoons honey
1 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon cornstarch mixed with ¼ cup water 
1 cup water

Sriracha Cream Sauce:
½ cup mayonnaise
2 tablespoons Sriracha
1 ½ tablespoon sweetened condensed milk


Teriyaki Sauce: First make the teriyaki sauce by combining soy sauce, sugar, honey, ginger, garlic, and 1 cup water in a medium sauce pan on medium heat.  Bring to a simmer.  In a small bowl, mix cornstarch with ¼ cup water and add to sauce.  Stir until thick enough to coat the back of a spoon, about 2 minutes.  Allow sauce to cool for a bit.

Salmon: Put salmon in a large bowl and pour teriyaki sauce over filets.  Let marinade in fridge for at least 30 minutes. Preheat oven to 400 degrees F.  Lightly spray a 8x8 baking dish with cooking spray.  Add salmon and teriyaki sauce to dish and cook for about 20 minutes, or until filets flake easily with a fork.

Sriracha Cream Sauce: Make the Sriracha cream sauce while the salmon bakes by mixing all ingredients together.

Serve the teriyaki salmon with rice or noodles (or whatever you want), and don’t forget to drizzle with the Sriracha cream sauce!

-Serves 2 

Friday, August 16, 2013

Asian Style Quinoa

Who doesn't love quinoa?  This superfood is packed full of protein, fiber, and antioxidants!  My husband requests this side dish regularly because it is healthy, delicious, and goes great with one of his favorites, Sweet and Sour Chicken.  Feel free to enhance this side dish with any or all of the following: red cabbage, edamame, peas, baby corn, and/or peanuts! 



1 cup quinoa

2 cups water
½ cup shredded carrots
¼ cup green onions


¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sesame seeds
¼ teaspoon ground ginger
¼ hot chili sauce (I used Sriracha)
Salt and pepper, to taste


In a medium sauce pan, bring water to a boil.  Rinse quinoa in strainer under cold water.  Add to boiling water.  Boil uncovered for 5 minutes, then cover and reduce heat to low.  Cook for about 15 minutes or until water is absorbed.  Fluff with fork and transfer to a medium sized bowl.  Mix in carrots and green onions and set aside. Mix all of the sauce ingredients together and pour over quinoa.  Serve immediately.

-Serves 4 to 6

Sweet and Sour Chicken {Slow Cooker}

Slow cooker meals are usually the most practical way for us to enjoy a nice meal together during the week since my husband and I both have full-time schedules.  So, whenever I can convert one of my favorite dishes into a slow cooked meal, I feel gratified!  I tried this yummy sweet and sour chicken recipe from Made it. Ate it. Loved it. and have been making it ever since.  It’s seriously the best and easiest homemade sweet and sour around.  Here is my slow cooker version.  Enjoy!


Chicken Breading:

3 boneless, skinless chicken breasts
1 cup cornstarch
Two eggs, beaten
Salt and pepper for seasoning


½ cups brown sugar
6 tablespoons ketchup
½ cup apple cider vinegar
2 tablespoons soy sauce
2 teaspoons minced garlic


Chicken: Heat oil in large skillet on medium heat.  Rinse chicken breasts and pat dry.  Season with salt and pepper on both sides.  Cut chicken breasts into 1 inch chunks.  Coat chicken pieces with cornstarch, dip in eggs, then transfer to skillet.  Let cook on each side for about 3 minutes. Once chicken is light, golden brown, transfer to slow cooker.

Sauce: Combine all ingredients together and whisk until smooth.  Taste the sauce at this point and adjust it to your own liking.  If you like a more sour sauce, add more vinegar.  If you like a sweeter sauce, add more sugar.  Pour sauce over chicken and give it a good stir.

Cook on low for 6 hours or high for 3 hours.  Serve with this tasty Asian Style Quinoa!

-Serves 2 to 4