Sweet and Tangy Sriracha and Lime Baked Salmon

I love food and I love to cook, but I too have those frustrating, head-scratching—what should I make for dinner—days that I'm sure everyone can relate to. My surefire remedy is to make something fast, simple and easy to clean-up. I also try to use the highest quality ingredients I can find to ensure maximum impact with minimal effort. 

Fresh and flaky wild-caught salmon is perfect for such a day. Not only is it full of flavor, this wonder fish also has the added benefit of being a super food. Add a spicy sriracha and lime sauce and you'll have a no-fuss dinner that is delicious, nutritious and ready to enjoy in no-time. Pair this dish with steamed rice and a simple sauté of your favorite vegetables, and your family will never guess your struggle over dinner that day.

Note: This recipe received my 5 and 7 year old nephew and niece's seal of approval. After helping me in the kitchen and taking on the ultra important job of taste tester, they tried a bite and enthusiastically responded, "this is delicious!"

Serves 4:


  • Juice and zest of 1/2 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon agave
  • 2 teaspoon honey
  • 1 1/2 teaspoons tsp sriracha sauce 
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 pounds salmon fillet, skin removed
  • optional: green onion for garnish


  1. Line a baking dish with parchment paper and heat oven to 425°.
  2. In a bowl, whisk together juice, zest, agave, honey, sriracha, salt and soy sauce. Place salmon in the baking dish, pour the lime and soy sauce mixture over top. Roast salmon until cooked through and flaky, 15 minutes. 
  3. Garnish with thinly sliced green onion.

Burrata Bruschetta and Prosciutto Wrapped Melon


This light and refreshing bruschetta dish is inspired by my friend Lisa. Beautiful, sweet, and an amazing cook, Lisa likes to use fresh and local ingredients to create her mouthwatering and healthy meals at home. She created this dish after watching one of our favorite movies Julie & Julia. Simple and full of flavor, this bruschetta is so juicy and delicious one bite will make you feel like you’re dining al fresco on the cobblestone streets of Italy.

Excited to recreate this dish at home, I stopped by the local farmer's market to pick up the key ingredient—fresh heirloom tomatoes. After selecting a colorful array, I perused the remaining aisles until I came across one of my absolute favorites…creamy and decadent burrata cheese. Ripe heirloom tomatoes plus buttery burrata equals out-of-this-world yummy! As if things could get any better...add sweet and salty prosciutto wrapped melon, pour a glass a crisp pinot grigio, and you have a fast, light and flavorful meal special enough for company and easy enough for a quick everyday meal.


Note: I tested different variations of this bruschetta. One way was to place warmed prosciutto slices on the toast then top it with the marinated tomato mixture, omitting the burrata cheese. This variation was also super tasty and one my husband really enjoyed.


  • A loaf of fresh baked french bread sliced into four 1/4 inch thick slices
  • 1 clove of garlic cut in half
  • 2 heirloom tomatoes
  • olive oil
  • sea salt
  • fresh cracked pepper
  • fresh basil
  • optional: agave 
  • buratta cheese (sliced into 4 thin slices)
  • 4 strips of thinly sliced prosciutto
  • 4 slices of a ripe melon (heirloom recommended)



  1. Dice the tomatoes and place in a medium sized bowl. Rinse off a handful of basil leaves (discarding the stems) and give a rough chop or tear by hand. Place the basil in the bowl with tomatoes. Drizzle with about 1 tablespoon of good olive oil and season with salt and pepper to taste. Let it sit for 30 minutes. Taste the tomato mixture, if extra sweetness is desired add agave (about 1 teaspoon).
  2. Add 2 tablespoons of olive oil to a fry pan and place over medium heat. Once hot, toast the bread on each side until golden brown. Set aside and rub the sliced garlic halve over the bread to infuse with garlic flavor. Top each piece of toast with burrata cheese. Season liberally with salt and pepper then top with the tomato mixture.

Prosciutto Wrapped Melon 

  1. Choose a ripe melon (any variety will do). I opted for an heirloom cantaloupe. It was super sweet and juicy. I like to smell the fruit to check for ripeness—the stronger the aroma of the fruit the sweeter. Slice into 1 to 1 1/2 inch slices.
  2. Wrap with prosciutto, cold or slightly toasted. To toast, simply heat up a pan with a light drizzle of olive oil and place the prosciutto slices in the pan. Let it come to a slight sizzle and turn over (1-2 seconds). Avoid overcooking to prevent the prosciutto from becoming tough. 
  3. The heated prosciutto can be used to wrap around the sliced melon or placed directly on top of the bruschetta.

Fast and Easy Oven-Baked Huevos Rancheros

Today's recipe is coming to you from Bend, Oregon. Eugene and I have been visiting our friends here for the past week and it has been such a wonderful ride. From walking around town, hiking along the Deschutes River, and the topper—standing underneath a breathtaking roaring waterfall...Bend's beauty and conservation of nature has been astounding and beyond anything we could've imagined. Not only is this town a nature-lover's paradise, it's also insanely awesome for food lovers too! With organic produce stands and gourmet butcher shops...the array of specialty stores and independently owned restaurants is like none other I've ever experienced before.

This recipe for huevos rancheros is inspired by the deliciously fresh and locally farmed eggs here in Bend. And because our party of four has been thoroughly enjoying eating outside in the fresh Oregon air, I thought baking up a batch rather than frying each individual egg separately would be best. This dish is great for breakfast, brunch, lunch or dinner—just serve it with a side of beans and you have a fast, festive, and easy meal that's full of flavor, healthy, and perfect for entertaining.

Serves: 4


  • 2 (28-ounce) cans diced tomatoes
  • 1 tablespoon packed brown sugar
  • 1 tablespoon lime juice
  • 1 onion, chopped
  • 1/2 cup chopped canned green chiles
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chili powder
  • 4 garlic cloves, sliced thin
  • Salt and pepper
  • 4 ounces pepper jack cheese, shredded (1 cup)
  • 8 large eggs
  • 1 avocado, halved, pitted, and sliced
  • 3 scallions, sliced thin
  • 1/3 cup minced fresh cilantro
  • 8 (6-inch) corn tortillas, warmed
  • Optional: 1 small tomato diced for garnish


1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract as much juice as possible. Reserve 1 3/4 cups tomato juice and discard remainder. Whisk sugar and lime juice into reserved tomato juice and set aside.

2. In separate bowl, combine onion, chiles, oil, chili powder, garlic, 1/2 teaspoon salt, and drained tomatoes. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking. Reduce oven temperature to 400 degrees.

3. Transfer roasted tomato mixture to 13 by 9-inch baking dish and stir in tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Sprinkle pepper Jack over tomato mixture. Using spoon, hollow out 8 holes in tomato mixture in 2 rows. Crack 1 egg into each hole. Season eggs with salt and pepper.

4. Bake until whites are just beginning to set but still have some movement when dish is shaken, 13 to 16 minutes. Transfer dish to wire rack, tent loosely with aluminum foil, and let sit for 5 minutes. Spoon avocado over top, then sprinkle with scallions and cilantro. Serve with warm tortillas.

TO MAKE AHEAD: The sauce can be made 24 hours in advance. Microwave until hot, about 2 minutes (stirring halfway) before transferring to baking dish and proceeding with recipe.

Inspired By: Cook's Country

Sweet and Savory Soy Ginger Baby Back Pork Ribs

My husband's family joined us in Lake Arrowhead for the weekend and to say our family get togethers are of epic proportions is an understatement. We love to cook and eat, and after the quality time spent (often in the kitchen) chatting and nibbling away, I always find myself returning home rejuvenated, inspired and ready to channel it all into a new dish.

Today's recipe which blends Korean flavors with All-American barbecue is a new spin on what one might expect when they hear the words "baby back ribs." The soy ginger dressing is inspired by my mom's Korean pork barbecue marinade. The marinade consists of pineapple which helps break down the meat making it super tender, honey creates a thick and sweet sauce, and ginger adds the perfect amount of complexity and spice.

Give these ribs a try at your next Asian-inspired party for a fun twist on a summer barbecue classic. I finished mine off under the broiler for a caramelized crust, but you could easily throw them on the grill to give them a nice smoky char. 


  • 1 (approximately 3 1/2 lbs) rack of baby back pork ribs (also referred to as pork loin back ribs)


  • 3/4 cup low sodium soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp mirin
  • 4 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tbsp minced pineapple with juice
  • 2 tbsp honey
  • 1 tbsp fresh minced ginger


  1. Combine ingredients for marinade in a bowl and set aside. 
  2. Prepare two large ziplock bags. Cut rack of ribs in half. Place half of the rack in a bag with half of the marinade. Place the second rack in the other bag with the rest of the marinade. Zip up the bags and make sure that all sides of the racks are coated in the marinade. *Tip: Remove any excess air in the ziplock bags so that the bags lie flat, meat side down so that the marinade can coat all of the ribs. Marinade in the refrigerator for at least 3 hrs or overnight.
  3. Preheat the oven at 325 degrees Fahrenheit. Wrap the marinated ribs separately in two pieces of foil. Place the two sets of ribs side-by-side on a baking sheet, meat side down. Bake for 2 - 2 1/2 hours then unfold the foil and broil for 5 minutes. Flip the ribs over and broil for another 5 minutes. Cut the ribs into single portions, place on a serving platter and serve warm.

Rustic and Fork-Tender Korean Short Rib Stew

We are visiting my brother in Lake Arrowhead, California for the week and boy has the kitchen been busy. With a mother and brother who are both incredible cooks, you can bet that the cabin has been filled with a steady stream of mouthwatering aromas and delectable dishes. Enjoying the tasty mix of traditional Korean and contemporary American food—it's been an inspiring week of cooking, catching up with family, and taking in the fresh mountain breeze.

This recipe for a traditional Korean stew was the perfect rustic one-pot dish for our family reunion in the mountains. Using soy sauce, brown sugar and Japanese cooking wine (mirin)—the sweet and savory flavors blended nicely to create an ultra satisfying and well-balanced meal. Cooked low and slow, the short ribs were hearty and fork tender. Just be sure to allow enough cooking time for the meat to become soft and buttery, (the longer you cook it the softer the meat will be). The carrots, potatoes and fluffy white rice provided the perfect base for slopping up all of the finger-licking good sauce. 

Try this rustic dish at your next family get-together for a warm and satisfying meal everyone will love.

Serves: 3-4


  • 3 lb ribs (trimmed of any excess fat)
  • 8 tbs low sodium soy
  • 2 tbs mirin
  • 3 tbs brown sugar
  • 1/2 of large onion or 1 small onion sliced
  • 2 1/2 cup water
  • Salt
  • Pepper
  • Sesame oil
  • 8 cloves garlic
  • 2 large potato
  • 2 carrots
  • Optional: Garnish with toasted sesame seeds and chopped scallion


  1. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  2. Boil water in a large pot. Put in the short ribs and boil for 5-10 minutes. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles. Throw away the boiling water and clean the pot. Place the clean beef short ribs back into the pot.
  3. Prepare a bowl to make seasoned water. Mix 2 1/2 cups of water, 8 tbs low sodium soy sauce, 8 cloves of minced garlic), ½ sliced onion, 2 tbs mirin, 1 tsp salt, 1 tsp pepper and 3 tbs brown sugar. Add it to the short ribs (meat side down) in the pot. Boil it over medium heat for 20 minutes then reduce heat to low simmer for 1 hour.
  4. While it simmers, you can prepare the other ingredients. Cut the carrots and potatoes into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls). I used a vegetable peeler to round the edges.
  5. After an hour, open the lid of the pot and taste the sauce at this point. If you'd like it to be more sweet or salty add additional sugar or salt here. Then add the carrots and potatoes to the pot. Let it simmer for an additional hour over low heat. Stir the ribs and other ingredients with a wooden spoon from time to time, spooning the liquid from the bottom of the pot over the top of the meat.
  6. After another hour has passed, open the lid and check if the meat is cooked fully. Use a chopstick to poke the meat. The meat is tender enough when the chopstick passes through smoothly. 
  7. Once the meat is tender add 1 tbs sesame oil, ½ tsp black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer stew to a platter before serving.

Crispy Baked Lemon Pepper Chicken Drumsticks

Summer is without a doubt my favorite season. And after spending the last week at my sister and brother-in-law's house, I remembered just how this came to be. The kids are on summer break and mom is keeping them busy with all of the fun summer activities I couldn't wait to do growing up—getting to sleep in, swimming at the pool with friends, road trips to visit family, and a slew of other super fun activities. Seeing the season through the eyes of children, I was reminded of its wondrous magic. It's when lemons are picked, grills are fired, and eating outside under the warm summer haze is a luxury that can be indulged in day after day. 

Today's recipe is perfect for such an outdoor meal with bright fresh flavors and no utensils required. It parboils the drumsticks in heavily salted water which helps retain moisture and prevents undercooking. The parboil also renders out the fat, resulting in the crispy skin we all look for in our drumsticks. This is a versatile dish that would be great topped with whatever seasonings or sauces you desire. I kept mine light with some fresh lemon and seasoning powders which added just the right amount of salty, lemony goodness—but I could definitely see myself slathering on the barbecue sauce and finishing it off on the grill for some added smokiness.

We enjoyed these crispy and tender drumsticks with sweet potato wedges and corn—baking everything in the same oven at the same temperature (the corn should be wrapped in foil and placed in the oven for the last 20 minutes). The result was a super easy, tasty, and carefree meal that is just right for a warm summer day.



  • 5 raw chicken drumsticks
  • Table salt and pepper to taste
  • Onion powder (1 tbsp)

  • Garlic powder (1 tbsp)

  • Nutmeg (1 tsp)

  • Olive oil

  • 1 lemon quartered

  • Garnish with cilantro (optional)


  1. Preheat oven with a baking sheet placed on the middle rack.
  2. Bring a large pot of water to a boil. Add a handful of salt to the water and stir. Add drumsticks and parboil drumsticks for 7 minutes.
  3. Once parboiled, remove drumsticks and place on a cutting board. Using paper towels pat the chicken dry.
  4. Drizzle drumsticks lightly with olive oil. Spread the oil using a brush or the underside of a spoon. Season all sides of drumsticks with onion powder, garlic powder, nutmeg, a squeeze of 1 lemon slice, salt and pepper to taste. (I placed each seasoning in the palm of my hand and eyeballed.)
  5. Open the oven and using a towel or mitten pull out the rack and the baking sheet. Using tongs, place the drumsticks on the baking sheet making sure to leave about a 1/2 inch between each drumstick.
  6. Bake for 20-25 minutes. Turn over halfway through to brown the under side. Once the drumsticks are a golden brown remove from the oven. Be sure to keep an eye on them. Depending on how many you cook and your oven, the time for them to get golden brown may vary. Cooking too long can result in dry drumsticks.

Recipe Inspiration for a Tasty Summer Camping Trip

My husband and I are planning a trip to Bend, Oregon to visit our friends, Lisa, Henry and their gorgeous pup Cole. Not only have they been kind enough to open up their home to us, they've also planned what we consider to be the perfect summer getaway—a camping trip! As two nature lovers, Eugene and I couldn't be more excited. The topics of hiking, late night conversations by the campfire, and barbecuing on an open flame are all we've been talking about lately. And because all of this excitement is impossible for me to contain, I've channeled my antsy energy into researching recipe ideas for the delectable campfire meals to come. 

For those of you who've been camping before and have cooked on an open flame, you've more than likely experienced how tricky it can be. An unpredictable wind can wreck havoc when trying to maintain an even flame. But once you work through the initial unruly phase and finally become one with the elements, the results you can achieve are absolutely unparalleled. The smoky flavor provided by the hand-gathered bark in the surrounding woods and the experience of cooking over a crackling fire are unbeatable, and enjoying your hard earned meal with loved ones under a starlit sky—to me, these are the moments that make life beautiful, these are the memories I hold dear.

With our trip exactly one month away, you can see that the anticipation of spending time in the great outdoors with two great friends has gotten me a bit philosophical. I guess that's what nature can do to some. The beauty of what we're so often removed from always moves me in ways I seem to forget until I'm in it again. To those who can understand my sentiment—I'd love to hear your experiences; and any suggestions you might have for fail-proof camping recipes would also be very much appreciated. 

Whether camping is on your agenda or not, I wish you all a wonderful start to an amazing summer filled with tons of fun, time spent with loved ones, and lots of yummy food!

Here are four camping recipe inspirations I can't wait to try this summer:

  1. Dutch Oven–Braised Beef and Summer Vegetables
  2. Jicama Slaw
  3. Grilled Whole Trout with Lemon-Tarragon Bean Salad  
  4. Quesadilla Grilled in a Basket

Spicy Grilled Corn with Green Onion Oil

With a bag of corn in the pantry, and an itch to step outside of the box, I decided to move away from my usual method of cooking corn, (steamed and drizzled with butter,) to this I am a Food Blog recipe for spicy grilled corn with green onion oil. Not only is it a nice way to get in your heart healthy fat, it takes plain summer corn to new heights with pungent aromatic asian flavors. Who knew fish sauce would be so tasty on corn! 

This recipe is perfect for a summer bbq at the park or on the beach, just be sure to prep the dressing ahead of time. I paired the savory and fragrant corn with steak and mashed potatoes, (which was a hit with the family,) but this corn would also be a great side for succulent shrimp kabobs or a hearty rack of ribs. Get creative with your pairing and be sure to share how it all turned out below! Happy grilling!


  • 4 ears fresh corn
  • 1/4 cup neutral oil (I used grapeseed oil)
  • 1 bunch of green onion, thinly sliced (I used 4 stalks)
  • 1 thai chili, finely diced (I used 1 tsp Korean Red Chili Flakes)
  • 1-2 teaspoons fish sauce (depending on your taste)
  • Optional: I garnished with 1 tablespoon chopped watercress. You could also use cilantro.


  1. On the barbecue or in a cast iron grill pan, grill the corn over medium to medium high heat until the corn deepens in color and the kernels turn toasty brown, turning occasionally.
  2. Meanwhile, heat up the oil in a small deep sauce pot over medium high heat until the oil is hot and shimmery. Move the pot off the burner and add the green onions. Be careful! The onions will splatter. Stir and when the onions have calmed down a bit, add the chili and stir in the fish sauce.
  3. When the corn is slightly charred and hot, immediately spoon on the green onion oil to taste and enjoy.
  4. If you prefer corn off the cob, go ahead and carefully cut the kernels off and then mix with the green onion oil.

Recipe slightly adapted from I am a Food Blog

Korean Home Cooking: Mackerel Lettuce Wraps with Spicy Soybean Sauce

fish 1.jpg

In Korean this dish is called Ssam Bap (the literal translation is wrapped rice). Using broiled mackerel, fresh lettuce, a spicy soybean sauce and rice—preparing this meal couldn't be easier. All you have to do is turn on the broiler, wash the lettuce, and mix together the sauce. Another benefit of this dish is the mackerel itself, a fatty omega-3 rich fish (it contains twice as much omega-3 as salmon) making it great for your brain, eyes and skin. It also protects you from various ailments like cancer, Alzheimer's and heart disease. The meaty fish also adds the rich saltiness that makes this dish so delectable. For those concerned with its mercury level, Atlantic Mackerel is on the low list and is considered safe to consume. The recommendation for both adults and children is a 2-3 ounce cooked serving once a week. 

Note: Once the fish is broiled and the sauce is made, serve it with a bowl of rice and the clean lettuce. To eat: place a small spoonful of rice, a piece of fish, and a little bit of the sauce on a couple of pieces of lettuce, fold the lettuce over like a taco and take a bite.

Serves: 4     Prep Time: 1 hr (marinating time)     Cook Time: 20 minutes


  • One 1 to 1 1/2 lb Atlantic Mackerel, filleted
  • Salt
  • A bundle of your favorite lettuce (I like baby romaine and perilla leaves), wash and pat dry with paper towel
  • 4 cups cooked rice



  1. When purchasing Atlantic Mackerel ask the butcher at the store to fillet the fish. At home, rinse and liberally season with salt on both sides, then place the fish in a ziplock bag and refrigerator for at least one hour. If you don't plan on using it right away, you can place it in a ziplock bag and store it in the freezer. Just slightly defrost for 1-2 minutes before using.
  2. Preheat oven on broil. Place fish on foil lined baking sheet and place in oven. Broil for 15 minutes. After 15 minutes, open the oven and rotate the fish 180 degrees. Broil for another 5 minutes.

Soybean Sauce


  • 1 tbsp soybean paste (doenjang)
  • 1 tbsp miso paste
  • 2 tbsp onion; minced
  • 1 tsp sesame seed
  • 1 tsp sesame oil
  • 1 tsp honey


  1. Mix all ingredients together and serve. Also a great dip for fresh cut cucumber and carrots. 

Korean Home Cooking: Quick and Easy Cucumber Kimchi


This is a makeshift version of what usually can take up to a few days of fermentation. My mom also likes to refer to it as a cucumber salad. Growing up I always heard tales of the entire village gathering together to make boat loads of kimchi in preparation for the cold winter months. Though the village did not come with her, mom continued the tradition even after moving to the states, making tubs of kimchi, and always sharing her bounty with family and friends. I find making enough kimchi to (literally) feed a village no longer necessary—luckily mom feels the same way too. So she came up with this super simple and reasonably portioned version, which suits our modern needs just perfectly. Bonus: The smaller more practical amount is also great for those suffering from limited refrigerator space.

Note: If you are unable to find the daikon radish or Chinese chive this recipe can be made without them, just add an additional cucumber for bulk.

Serves: 4     Prep Time: 10 minutes     Total Time: 30 minutes


  • 4 persian cucumbers
  • 16 sprigs Chinese chives (1 cup sliced)
  • 1 scallion, chopped
  • 1/3 of a small daikon radish (1 cup julienned)
  • 1 tsp Korean red chili flake
  • 1 tsp sesame seed
  • 1 tsp sugar
  • 1/2 tsp rice vinegar
  • 1/2 tsp fish sauce
  • 1 garlic clove, minced
  • 1 tsp salt and additional to taste


  1. Rinse off all vegetables and pat dry. Trim the edge of the cucumbers, cut in thirds then quarter. Larger cucumbers may be cut into quarters, just make sure all pieces are uniform and bite-sized. Place in a large mixing bowl with 1 tsp of salt; set aside for 15 minutes.
  2. In the meantime, prepare the remaining vegetables. Slice chives into bite-sized pieces similar in length to the cucumbers. Julienne the daikon radish (also making the length uniform to the other ingredients). Chop 1 scallion. After 15 minutes, add the additional vegetables to the bowl and toss ingredients together. After 5 minutes minutes drain the bowl of the water that has seeped out. A salad spinner works well for this, otherwise you can use a colander or simply tip the bowl over the sink and use your hands to prevent the vegetables from falling out. 
  3. Add 1 tsp Korean red chili flakes, 1 tsp sesame seeds, 1 tsp sugar, 1/2 tsp rice vinegar, 1/2 tsp fish sauce, and 1 minced garlic clove. Mix well and taste. You can add additional salt if necessary.