Ginger-Teriyaki Salmon Bowls

Helllllllllllllo again my friends :) I know it's been a while since I've posted anything, I'm slowly transitioning into my new work schedule and cooking, unfortunately, hasn't been my number one priority. However, I think being back at work is starting to jog my creativity so luckily I have a few different recipes I'm looking forward to trying out! In the meantime, enjoy this awesome new dish and have a laugh when you realize it took me about 10 minutes to attempt to spell teriyaki. 

*Just so you know, this recipe tastes 100000x better with COCONUT rice, but you can use any rice you'd prefer. 

Ingredients:

- Jasmine Rice

- 1 can of Thai Full Fat Coconut Milk

- Salmon Filets 

- Mushrooms

- White Onions

- Edamame (no shells)

- Avocado

- Ginger-Teriyaki Sauce 

- Sesame Seeds

Directions:

1. Start off by cooking the coconut rice- put a full can of coconut milk, 2/3 cup of water, and 1 cup of jasmine rice in a pan. Bring to a boil, and then let the rice simmer for 15-20 minutes (stir consistently it can get very sticky).

2. Cook down some mushrooms and white onions, and then add your ginger-teriyaki sauce and keep it on a low simmer. 

3. After seasoning salmon with salt and pepper, throw on the grill and let it cook for about 6-8 minutes on each side.

4. After the salmon has been grilled, pour the ginger-teriyaki, mushroom sauce over top of the salmon, and let cool.

5. Plate your rice, add your desired toppings (avocado, and edamame) and place your salmon on top.

6. Garnish with some sesame seeds and enjoy!

Grilled Peach Flatbread

IFFFFF you haven’t read my previous posts (it’s okay I’m not judging- just kidding I totally am, go fucking read them they’re so short) you already know how much I adore flatbreads. For all you infrequent readers here’s a short synapses of what you’ve missed: flatbreads are the quickest, easiest, dlyssious meal, so it only makes sense that you up your flatbread game in the summertime. This specific flatbread, a nice mix of creamy and sweet makes for a perfect appetizer when you have guests or if you’re anything like me you can just scarf down an entire “personal pizza” yourself ;)

Ingredients:

- Pita Bread

- Brie Cheese

- Fresh Peaches

- Red Onion

- Arugula

- Balsamic Fig Glaze
Directions:

1. Let me preface this by acknowledging the fact that this probably looks very similar to my previous flatbread- cuz it is (if it ain’t broke, don’t fix it baby). Start by firing up your grill to medium heat.

2. Slice your Brie wheel into different cubes and smash the cubes evenly throughout your pita.

3. First grill your peaches for about 3-4 minutes on each side.

4. Take peaches off the grill and swap in the pita bread with Brie on top, leave on the gril for abut 8 minuets or so.

5. When the cheese has melted and the bottom of the pita is crispy, remove from the grill and top with peaches, red onion, and arugula.

6. Don’t forget to drizzle some balsamic fig glaze overtop to finish it off!

Carne Asada Street Tacos

Ohhhhhhh yes, what better way to celebrate Cinco de Mayo than with authentic Mexican cuisine? Don’t be intimated by the after product, street tacos are super fun to make and customize! Grab a margarita, make some white corn guacamole and lets eat some freakin tacos!!!

Ingredients:

- Skirt Steak (or whatever cut you desire honestly, just make sure its thin cut)
- White Corn Tortillas
- Queso Fresco
- Red Onion
- Cilantro
- Jalapeños

Marinade:
- 1 Jalapeño
- Chopped Garlic
- FRESH Cilantro
- 1 Orange Squeezed
- 1 Lime Squeezed
- 2 TBSP Apple Cider Vinegar
- 1/3 cup Olive Oil
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper

Directions:

1. You’re going to want to marinate the steak for at least one hour, if not overnight.
2. Once the steak has been marinated, place it on a low heat grill for approximately 3 minutes each side. Make sure you get a nice char on it, this is for a medium rare cook.
3. Let steak sit while you fry up corn tortillas.
4. Chop steak into strips and place in tortillas, top with your favorite toppings (I like queso fresco, onion, cilantro, jalapeños and salsa verde)
5. Imagine you’re sitting on a beautiful beach in Cabo San Lucas and enjoy :)