Ahi Tuna Poki Salad

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This is a new twist on Ahi Tuna Poki. Marinate good quality cubes of ahi tuna in my Japanese Vinaigrette dressing and serve with your favorite salad greens and diced cucumbers.

It’s oh-so-good, trust me.  🙂

You can find my Japanese Vinaigrette recipe here.

Give it a try. I think you’ll like it. 🙂

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Ahi Tuna Poki Salad
A new take on Ahi Tuna Poki that's served in my tangy and slightly sweet dressing with your favorite salad vegetables
Author:
Cuisine: Japanese
Recipe type: Seafood, Salad
Serves: 1 serving
Ingredients
  • Lettuce leaves (I like hearts of Romaine), as much as you like
  • ½ cup diced cucumbers
  • ½ cup diced red onions
  • ½ cup julienned carrots
  • 1 cup diced ahi tuna
  • ½ cup Japanese Vinaigrette
Optional:
  • Red pepper flakes
Instructions
  1. Make my Japanese Vinaigrette as directed in my recipe (see the link above).
  2. Marinate the ahi tuna in the vinaigrette for 10-15 minutes. Pour the tuna and dressing over the salad greens and other vegetables. Sprinkle red pepper flakes over the salad (optional).
Serve and enjoy!

 

Japanese Vinaigrette

I love salads, but it’s all about the dressing for me. I’ve been experimenting with various salad dressings but I always seem to migrate toward vinegar and oil mixtures.

I call this a Japanese vinaigrette because of the addition of rice wine vinegar and aji mirin seasoning. Traditional Japanese dressings, however, usually use plain vegetable oil, but I love the flavor sesame oil imparts, so that’s my oil of choice in this version.

This is a quick and easy recipe. Throw all of the ingredients into a bowl, whisk, and serve.

This dressing is delicious with mixed salad greens, over cucumbers, or use it to make one of my many versions of Ahi Tuna Poki.

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Give it a try. I think you’ll like it. 🙂

Japanese Vinaigrette
A tangy and slightly sweet dressing perfect for salads, seafood, or used as a marinade.
Author:
Cuisine: Japanese
Recipe type: Sauces and Dressings
Serves: 2.5 cups
Ingredients
  • 1 cup rice vinegar
  • ½ cup aji mirin sweet cooking rice seasoning
  • ¼ cup white, granulated sugar
  • ¼ cup sesame oil
  • ¼ cup finely chopped onions
  • ¼ cup soy sauce
  • 1 teaspoon salt
  • 1 tablespoon chopped garlic
Instructions
  1. Place all ingredients into a small bowl. Whisk to combine.
  2. Pour over salad greens, cucumbers, or use as a marinade. This is also a delicious dressing for my version of Ahi Tuna Poki.

 

Crepes

Life is short…have dessert for breakfast.  😀

Okay, this is not really a dessert, but it could be.  In fact, crepes are one of those versatile foods that can be sweet OR savory (cheese, mushroom, spinach, and chicken crepes are a favorite!).

My family loves fruit-filled crepes with a sweet cream filling.  We have it for breakfast, as snacks, and they’re a special treat for dessert.

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My youngest loves filling hers with Nutella and strawberries, but add some sliced bananas (oooh, and maybe some peanut butter too) for an Oh-My-Goodness flavor experience!

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These crepes and tender and sweet all on their own, and do not taste eggy like the ones served in some restaurants.

Speaking of restaurants, I used to think that crepes were an indulgence we could only have at those popular breakfast restaurants.  Not anymore.  Crepes are really quite simple to make.

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Have I tempted you enough to make some for yourself?  No?  How about now? 😀

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So what are you waiting for?  Head into that kitchen and get started.  Here’s how to make it.  (If you’re new to my blog, you will always find my complete recipe at the bottom of my post.)

For the batter, you’ll need the same basic ingredients you use to make pancakes — eggs, sugar, butter, milk, and flour.  I also add a pinch of salt and vanilla extract my batter.

Place the eggs into a large mixing bowl.  Beat it slightly with a whisk.

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Add sugar to sweeten it a bit.  If you plan on making savory crepes, I recommend decreasing the amount of sugar or omitting it completely.

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Vanilla extract gets mixed in next.  You could also use lemon extract, or some lemon zest instead of vanilla extract, but remember that a little goes a long way.

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Add a pinch of salt to the mixture.  Did you know that salt is a natural antioxidant?  Salt also adds taste and helps bring out the flavors present in the flour and other ingredients.

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Melted butter gets mixed in next.  The butter serves two purposes in this recipe.  It adds flavor, but it also helps the crepes not stick to the pan during cooking.

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Whisk in the milk.

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Next comes the flour.  It may seem like you’re adding way too little flour for the amout of liquid.  However, unlike pancake batter, the ratio of milk to flour is 2:1 for crepe batter, which makes a very thin batter.

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Whisk until you get a smooth batter.  A few tiny lumps of flour left in the batter are okay.

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Set the batter aside while you heat up your pan.  I recommend using a non-stick skillet.  I use a well-seasoned cast iron skillet.

Lightly spray the pan with butter-flavored cooking spray (just to be on the safe side to ensure your crepes don’t stick to the pan).  Pour 1/2 cup of batter onto the heated skillet.

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Cook the crepe over medium-low heat; you may need to adjust the heat as you go along, turning it down or up, depending on how quickly the crepes cook.

Use a spatula to gently lift the edges. If the crepe feels like it is still stickng to the pan, let it cook for a little while longer.  A telltale sign the crepe is ready to be flipped over is when you see it start to “wrinkle.”

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Flip the crepe over to lightly brown the other side; this should only take a minute or less.

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Continue making crepes until all of the batter is used up.  This recipe makes 8 crepes (more if you use less than 1/2 cup of batter per crepe).

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So now that the crepes are done, it’s time to make the filling.  This recipe is for a sweet filling.

Cream together softened cream cheese and a bit of powdered sugar.

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It should resemble cream cheese frosting at this point.

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To lighten it up, mix in whipped cream.  I use Cool Whip to make things easier.  Hey, I’m all about making things from scratch, but sometimes semi-homemade is just fine. 🙂

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Okay, so let’s see where we are in this endeavor.

Crepes — CHECK.

Sweet cream filling — CHECK.

All that’s left to do is fill the crepes with filling and your favorite fruit.  We like — okay, we LOVE — fresh berries in ours.

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Spread some filling down the middle of a crepe.

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Add fruit, as much as you like.

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Fold each side over the middle, sprinkle with powdered sugar, and ENJOY! 😀

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Scroll down for my complete recipes.

 

 

Crepes
Tender crepes filled a sweet cream; it's perfect for breakfast or served as a dessert.
Author:
Ingredients
Crepe batter:
  • 3 eggs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup flour
Filling:
  • 8-oz cream cheese
  • 3 tablespoons powdered sugar
  • 8-oz cool whip
  • Fresh berries
Other:
  • Powdered sugar
  • Butter-flavored cooking spray
Instructions
Make the crepes:
  1. Place the eggs in a large mixing bowl; beat slightly with a whisk.
  2. Mix in the remaining ingredients for the batter. Whisk until smooth.
  3. Pour ½ cup of batter onto a heated skillet. Cook over medium-low heat until lightly browned on one side. Flip the crepe and cook the other side until lightly browned.
Make the filling:
  1. Place the cream cheese and powdered sugar into a small mixing bowl. Use a hand mixer to mix until creamy.
  2. Mix in the Cool Whip.
Assemble the crepes:
  1. Spread some cream filling down the middle of a crepe.
  2. Top with fresh fruit.
  3. Fold the sides over the middle. Sprinkle with powdered sugar.
ENJOY!

Rice Krispy Treat Easter Eggs

This is a fun and yummy project you and your kids can make this Easter.

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To make these delicious and cute treats, you’ll need:

  • 6 cups Kellogg’s® Rice Krispies® cereal
  • 3 tablespoons butter
  • 1 package (10 oz.) marshmallows
  • Sweetened shredded coconut
  • Green food coloring
  • Pretzel sticks
  • Peeps marshmallow chicks
  • Large plastic eggs that can open/split in half
  • Butter-flavored cooking spray
  • Small candies

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Make some Rice Krispy treats using the recipe printed on the cereal box.

Spray the insides of large (and clean) plastic eggs with butter-flavored cooking spray.  Fill each plastic egg half with the cereal treats while still warm and pliable.  Use your thumb to create an indentation inside each egg half.

Carefully remove the formed cereal treat from each egg half.

Fill the thumbprint hole with your favorite candy (we like jelly beans and peanut m&m’s).  Press the halves together to form the cereal treat eggs.

Decorate with marshmallow Peeps, “grass” and “twigs” and enjoy!

To make the “grass”, tint sweetened coconut flakes green using a few drops of green food coloring.  Use pretzel sticks for the twigs.

Have fun and enjoy these delicious treats!

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Easy Lemon Garlic Aioli

My super simple aioli is tangy from fresh lemon juice and packed full of flavor from chopped garlic and cajun seasoning.

It takes a few short minutes to make.  It’s perfect with my Salmon Cakes or as a dipping sauce for fish sticks.

Give it a try today. 🙂

Salmon cake

Here’s how to make my super-simple lemon-garlic aioli.  Mix all of the ingredients in a small bowl and set aside until ready to use.  Refrigerate any unused aioli.

Enjoy!

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Easy Lemon Garlic Aioli
Author:
Prep time: 
Total time: 
Ingredients
  • 1 cup mayo
  • 2 tablespoons chopped garlic
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
Instructions
  1. Mix all of the ingredients together in a small bowl.

 

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