Updated: Jul 27
Salmon Rice Bowl
My daughter introduced me to this viral Tik Tok recipe by Emily Mariko and honestly I was blown away, It is absolutely one my favorite go-to recipes that takes less than 10 minutes to make.
The great thing about this recipe is that there is no cooking involved as the recipe calls for leftover salmon and rice. Emily uses cold left over salmon and rice, kewpie mayo, soy sauce, siracha and tops it off with avocado and kimchi, however, I substituted brown rice for white rice and used Lee Kum Kee Siracha Mayo for kewpie mayo and Siracha.
1. Salmon Rice Bowl
Here is what you need to make this delicious meal:
1-2 cooked left over salmon filets (about 4 oz each)
2 cups cooked white rice (brown or cauliflower rice will work)
1 ice cube
1/2 avocado, diced
2 tbsp soy sauce
2-3 tbsp Siracha Mayo (substituted kewpie mayo and siracha sauce)
12 Roasted Seaweed Sheets
Flake salmon using a fork into a microwave safe bowl.
Add leftover rice over salmon, then add ice cube (adds steam).
Cover with parchment paper or damp paper towel and microwave on high for 2 - 2 1/2 minutes.
Remove bowl from microwave and discard any left over ice.
Add soy sauce, siracha mayo and mix with rice/salmon until combined.
Top the dish with diced avocado and kimchi
Use the seaweed sheets to wrap mixture and enjoy! Serves 4
Everyone will look forward to Taco Tuesday once you serve up this yummy vegetarian taco recipe. It's also a really good excuse to mix up some margaritas on a school night!
2. Vegetarian Tacos
These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy guacamole. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great. Here is what you will need:
1/2 pound asparagus (green, white, or a mix), bottoms trimmed, cut into 1-inch segments
2 cup chopped zucchini
2 red bell pepper, chopped into 1-inch pieces
4 roma tomatoes, sliced into wedges
extra-virgin olive oil, for drizzling
1 cup cooked black beans, drained and rinsed
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
1/4 cup finely chopped yellow onion
1-2 Serrano chiles (or 1/2 jalapeño chile) stems and seeds removed, finely chopped
1 teaspoon salt
2 tablespoons fresh chopped cilantro
3 ripe avocados peeled, seed removed
2 tablespoons fresh squeezed lime juice or lemon juice
1 tablespoon lemon juice (optional -- adds extra flavor)
1/4 teaspoon fresh cracked black
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped asparagus, zucchini, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25 minutes.
Meanwhile, make guacamole by mashing the onion, chile, salt and half the cilantro on a cutting board with a fork until juices are released (or use a mortar and pestle or food processor). Transfer mixture into a bowl, add avocado, remaining cilantro, lime juice and black pepper. Mash to desired consistency. Taste test and adjust flavors to your taste: salt, more lime juice, more chiles, etc.
Assemble the tacos with the black beans, roasted vegetables, cilantro, serrano, and cotija, if using, and generous scoops of guacamole. Serves 4
Arugula Salad with Chickpeas, Grapes and Pomegranates
This Summertime salad is ready in less than 30 minutes. Perfect for those busy weeknight! This simple salad contains chickpeas, grapes, pomegranates combined with mustardy, peppery arugula and crispy walnuts that features an amazing blend of flavors!
3. Arugula Salad with Chickpeas, Grapes and Pomegranates
4 packages of Peeled and Steamed Garbanzo Beans
1 package of pomegranate arils
1/2 of a red onion, chopped
4 cups of arugula
1 cup of Red Muscato Grapes, sliced in halves
1/2 cup of walnuts, chopped
1/4 cup of extra virgin olive oil
2 teaspoons of honey
Juice of 2 lemons
Salt and pepper to taste
Begin by making the dressing. Whisk together the olive oil, lemon juice, salt and pepper.
In a large bowl, combine the Peeled and Steamed Garbanzo Beans, pomegranate arils, red onion, arugula, grapes and walnuts.
Pour the dressing over the ingredients and toss together until everything is thoroughly mixed together.
Serve the salad cold as an appetizer or a light meal. Serves 4
Shrimp Fried Rice
Serve up a tasty meal in under 30 minutes with this easy and quick shrimp fried rice. A delicious option for lunch or dinner.
4. Shrimp Fried Rice
I know there are tons of shrimp fried recipes, however, I will be sharing a restaurant style rice that is packed with flavor. The recipe calls for left over jasmine rice, however, you can use brown or cauliflower rice. Here is what you will need:
2 cups day old cooked jasmine rice
20-24 jumbo shrimp peeled and deveined
1 shallot finely chopped
3 cloves of garlic minced
1/2 cup of carrots finely diced
1/2 cup frozen peas
3 eggs beaten
4 tbsp vegetable oil
1 tsp regular soy sauce
1 tsp Shaoxing Cooking Wine (or sub with Dry Sherry Wine)
1 tsp cornstarch
1 tsp vegetable oil
2 tbsp regular soy sauce
½ tbsp dark soy sauce
2 tsp sesame oil
Marinate your shrimp for 5 minutes. Set aside.
In a bowl, pre-mix sauce ingredients as listed. Set aside.
In a hot wok set over high heat, add 3 tbsp oil. Once oil is hot. Add shrimps. Fry shrimp until 50% cooked. Remove and set aside.
Fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
Add 1 tbsp of oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
Toss back in shrimp.
Add rice and toss with ingredients. Pour sauce over top. Mix until all rice granules are colored brown.
Remove off heat. Serve and enjoy with optional green onions as a garnish. Serves 4
Chicken Pot Pie
Chicken Pot Pie is a nostalgic comfort food that everyone loves. Whip up this easy and quick meal in less than 30 minutes.
5. Chicken Pot Pie
3 tbsp unsalted butter
1 onion , finely chopped
3 carrots , peeled and sliced into half moons
1 tbsp coarse-grain mustard
1/4 cup all-purpose flour
1 cup reduced sodium chicken broth
1 cup milk , plus 1 tbsp for top
3 cups chopped cooked leftover chicken
1 cup frozen peas
1 tbsp dried parsley , or thyme
1 tsp salt
1/2 tsp black pepper
1/2 of 397 g frozen puff pastry , thawed
2 tbsp toasted sesame seeds , optional
Preheat oven to 400°F (200°C). In a large heavy saucepan, melt butter over medium heat. Add onion and carrots. Cook, stirring often, until softened, 5–7 minutes. Add mustard, followed by flour, and stir constantly for 1 minute. Gradually whisk in stock and 1 cup (250 mL) milk. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 5 minutes. Stir in the chicken, peas, parsley, salt and pepper. Transfer to an 8 cup (2 L) casserole dish.
On a lightly floured surface, roll out pastry large enough to cover the top and overhang your dish by about 1 in (2.5 cm). Drape pastry over filling and press firmly against the sides of the dish to secure tightly. Using a small sharp knife, make 3 slits in the top of the pastry to let steam escape.
In a small bowl, beat egg and remaining 1 tbsp (15 mL) milk. Brush top of pastry with egg mixture. Sprinkle with sesame seeds, if using. Set dish on a large rimmed baking sheet and bake until pastry is golden and filling is hot and bubbly, 40–45 minutes. Allow to cool slightly before serving. Serves 6