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    Recipes

    Baked Herb Salmon

    This dish is super simple and basically there are only a few ingredients and steps to taking this from freezer to the dinner table. And fortunately because I used frozen salmon here you can really enjoy this all year round! ENJOY!

    Prep Time

    • Prep time: 5 minutes
    • Cook time: 20 minutes
    • Yield: Serves 4

    Ingredients

    • 4 salmon fillets, thawed according to packaging
    • 1 teaspoon dried dill weed
    • 1 teaspoon dried rosemary
    • ½ teaspoon dried parsley
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • lemon

    Method

    1. Preheat oven to 400 degrees. Prepare cookie sheet by lining with parchment paper or aluminum foil.
    2. Mix dill weed, rosemary, parsley, salt and pepper together in a little bowl.
    3. Place salmon on cookie sheet.
    4. Sprinkle each salmon with herbs.
    5. Bake for 20 minutes or until internal temperature of the salmon reaches 145 degrees.
    6. Top with lemon juice and serve with favorite sides! ENJOY!

     

    This great family recipe is thanks to Yummly at http://www.yummly.co/recipe/Baked-Herbed-Salmon-1064708?prm-v1&utm_medium=email&utm_campaign=browse-email

    Pan Roasted Chicken Breasts

    Roasted chicken is a simple staple in the kitchen.  You can pair so many different flavors with it to change it up each time.  Evan really enjoys this recipe and loves to dip his chicken in honey for some extra added flavor.

    For this recipe, I use fresh herbs, but if you have the dried variety (these are pretty common in a cook’s pantry), they will suffice.  You can increase the amount of chicken breasts to as many you need.  Just make sure to increase your herbs as well.  You can also use a meat mallet to thin out your chicken breasts if you prefer.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 Boneless Chicken Breast
        •    3 tbsp Extra Virgin Olive Oil
        •    1 tsp Salt
        •    1 tsp Fresh Ground Black Pepper
        •    2 tsp Fresh Thyme
        •    2 tsp Fresh Oregano
        •    2 tsp Fresh Rosemary

    Method

    1. Sprinkle the Salt, Pepper and herbs all over both sides of the chicken breast.
    2. Drizzle 1 Tablespoon of Olive Oil all over the Chicken Breasts.
    3. Add 2 Tablespoons of Olive Oil to an oven-proof skillet and put on the stove top on medium high heat.
    4. Sear one side of the chicken breast to a nice golden brown.
    5. Flip the chicken breasts over and put the skillet into the preheated oven for 10 minutes.
    6. Remove the skillet from the oven and let rest for 5 minutes before serving.

    TIP: Scoop up those juices from the pan and put over your chicken on your plate!! They are super flavorful!

    NOTES: Before seasoning, set the chicken breasts out for thirty minutes, and pat dry with paper towels. This is included in the "prep-time" you see for the recipe.



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Pan-Roasted-Chicken-Breasts-1547688?prm-v1

    Carne Asada

    Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling.

    Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 pounds skirt steak (or flank)
        •  
    2 lemon (sliced thin)
        •  
    1 orange (sliced thin)
        •  
    1 onions (sliced thin)
        •  
    1 cup fresh cilantro (chopped)
        •  
    1 teaspoon cumin
        •   1 1/2 teaspoon paprika
        •   1 teaspoon garlic powder
        •   1 teaspoon chili powder
        •   1/2 teaspoon oregano
        •   5 tablespoons soy sauce
        •   1-1/2 cups beer

    Method

    1. Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
    2. Rub the dry season mix on both sides of the meat covering well using all the season mix.
    3. In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
    4. Sprinkle 1/2 of the Soy Sauce over the layer.
    5. On the next layer, place the other 1/2 of the onion slices and the orange slices.
    6. Sprinkle the other half of the Soy Sauce on top of that layer.
    7. Place the chopped cilantro on top of the layers.
    8. Pour the beer over the layers and cover the bowl.
    9. Place in the refrigerator overnight before grilling.
    10. Remove the meat from the marinade and discard the marinade.
    11. Place the meat on a very hot grill and grill 6 minutes on each side, then remove from grill and let set for 10 minutes before slicing.
    12. Slice the meat against the grain in very thin slices.



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Carne-Asada-1234203?prm-v1

    Roast Lamb

    If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 8-12

    Ingredients

        •    1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
        •    2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard. Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish.
        •    6 garlic cloves, smashed and peeled
        •    4 ounces unsalted butter, softened at room temperature. Black pepper.
        •    1 lemon, cut in half
        •    1 ¾ cups white wine, plus extra for gravy

    Method

    1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
    2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
    3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
    4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
    5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
    6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.



    This great family recipe is thanks to Cooking.nytimes at https://cooking.nytimes.com/recipes/1017303-roast-lamb

    Thai Sweet Chili Sauce

    Thai sweet chili sauce is known as nam chim kai in Thailand. It is sold in bottles and available in Asian food markets, but instead of buying sweet chili sauce, try making this easy recipe. It only takes a few minutes to put together, and you can find everything you need in your pantry or at your local supermarket. There are no added preservatives or fatty ingredients in this homemade version, so it is also healthier. And since you control the ingredients, you also control the amount of sweetness and heat.

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 1/2 cup

    Ingredients

        •    1/2 cup rice vinegar (or white vinegar)
        •    1/2 cup plus 2 tablespoons. white sugar
        •    1/4 cup water
        •    3 tablespoons fish sauce
        •    2 tablespoons sherry (or cooking sherry)
        •    3 cloves garlic, minced
        •    1/2 to 1 tablespoon dried crushed chili (1 tablespoon makes spicy-hot sauce)
        •    1 1/2 tablespoons cornstarch dissolved in 3 to 4 tablespoons cool water

    Method

    1. Place all ingredients - except the cornstarch-water mixture - in a saucepan or pot. Bring to a rolling boil.
    2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off--rice vinegar is less strong than regular white vinegar.)
    3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens about 2 minutes.
    4. Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If it's not spicy enough, add more chili.
    5. Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.



    This great family recipe is thanks to The Spruce at https://www.thespruce.com/thai-sweet-chili-sauce-3217301