Mongolian Steak Tips Over Jasmine Rice


  • 2 cups Jasmine Rice
  • 2 teaspoons of Ginger
  • 1/4 cup Peanut oil (plus some for the rice & to warm the pan)
  • Sirloin cut into strips (2x 1lb steaks)
  • Teaspoon Minced Garlic
  • A few pinches of Citrus Zest
  • 2 tablespoons Orange or Pineapple juice concentrate
  • 1 tablespoon Maple syrup
  • 1 cup Teriyaki sauce
  • 1/4 cup BBQ sauce


  1. Make rice as normal but use peanut oil instead of butter or any other oil, and 1 teaspoon fresh/frozen ginger.
  2. While that is cooking, in a large bowl add all the above ingredients (except for the rice obviously) including peanut oil & the other teaspoon of ginger.
  3. Stir and let marinade while rice finishes.
  4. Once the rice is done, set aside to cool and add your meat mixture to a warmed frying pan.
  5. Saute for 5-ish minutes and allow to cool before serving.


  • if sauce is too runny add arrow root to thicken

Honey Garlic Pork Tenderloin

Another fantastic slow cooker recipe that’s super simple.


  • 1 cup peanut oil
  • 1/4 cup honey
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper
  • pork tenderloin
  • crimini baby mushrooms
  • 1 cup of water
  • 1/4 cup Bisquick


  1. Mix oil, honey, garlic, ginger, soy sauce, salt & pepper into a bowl and whisk thoroughly.
  2. Place pork in slow cooker and pour mixture over it.
  3. Set to cook on high for 2 hours.
  4. Thinly slice mushrooms and add to cooker.
  5. Add water and mix mushrooms till fully coated.
  6. Turn cooker to low for 3 hours or until pork is tender.
  7. Transfer as much liquid as possible to a mixing bowl.
  8. Add Bisquick to liquid and whisk until fully dissolved.  Drizzle over pork once plated.

Apple, Feta, & Sausage Stuffed Mushrooms

Previously, I had experimented with this recipe and decided to change it around a little this time.
  • 6-8 Crimini mushrooms
  • 1 peeled & diced apple
  • 1/4 cup feta cheese
  • 2 tablespoons of olive oil and then some in a small dish for coating the mushrooms
  • 1 Adell’s Chicken & Apple precooked sausage
  • Salt
  1. Clean and stem your mushrooms but save the stems for the stuffing!
  2. Cut the sausage into slices and add to the food processor.
  3. Add mushroom stems, 2 tablespoons olive oil, apple, and feta into the food processor.
  4. Process until all ingredients are finely chopped and incorporated. Add a little more olive oil to the mixture if you find it too dry.  You want something that stays together well without being too moist.  Set aside.
  5. Slather each mushroom top with olive oil to allow for a nice presentation (and flavor) when cooked.
  6. Lightly sprinkle salt inside each mushroom cap.
  7. Add caps to a baking sheet.
  8. Take a fork and gently press a small amount of stuffing inside the mushroom cap, enough to fill it generously.  Repeat for all caps.
  9. Then create equal size balls of stuffing for each of your mushrooms.  We are going to create large mounds of stuffing atop the mushroom which is why the stuffing can’t be too dry (or it will crumble) or too wet (it will slide off your cap).  Add a ball of stuffing to each cap, pressing gently to create a mound the width of the cap but not over the edges.
  10. Then BROIL your stuffed mushrooms for 15 minutes or until they start to brown/crust at the top.
  11. Allow to cool and enjoy!

Maple Fennel Salmon

Maple Fennel SalmonIngredients:

  • 1.5 lbs Sockeye Salmon
  • Torn mixed greens
  • 1 cup Jasmine rice
  • 1 Tbsp Butter/margarine
  • 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
  • 1 Blood Orange
  • 1 Tbsp Fennel seeds
  • .25 cup Maple Syrup
  • 2 Tbsps lemon juice


  1. Cook Jasmine rice according to directions and set aside.
  2. On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
  3. Add salmon once oil mixture is hot.
  4. Add half of the blood orange.
  5. Flip salmon often to ensure even coating while cooking or break it up as shown in image.
  6. Cook thoroughly.
  7. Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
  8. Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.

*Grapeseed or any other light flavored oil would do

**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first.  Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.


Summer Casserole


  • 8.5 oz. Cornbread/muffin mix (boxed or your own blend)
  • 2 eggs
  • 1 cup chopped fennel bulb (or 1 chopped onion)
  • Shredded cheddar & monterey jack cheese mix for topping
  • 1/2 cup Bisquick
  • 4 cups shredded zucchini
  • 1 cup shiitake mushrooms de-stemmed and sliced (save the stems for soup stock)
  • 1 cup seitan (I use my homemade beef flavored seitan) or browned beef


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter or vegetable oil to grease a 2 quart casserole dish.
  3. In a large bowl thoroughly incorporate dry ingredients and eggs.
  4. Add all other ingredient (except the cheese topping).
  5. Spread this mixture into the casserole dish; top with cheese.
  6. Bake in a preheated oven for 60 minutes.

California Roll

Ingredients List:

  • ½ cup vinegar
  • ½ cup sugar
  • 1 cup cooked sushi rice, warm
  • 2 tablespoons sesame seeds
  • ½ cup cooked crabmeat
  • 1 to 2 teaspoons wasabi paste, or to taste
  • 3 tablespoons golden caviar
  • ½ avocado, chopped


  1. In a small saucepan, bring the vinegar and sugar to a boil over high heat. Cook until sugar has dissolved completely; remove from heat.
  2. Place rice in a medium bowl. Stir in 2 tablespoons of the reserved sugar/vinegar mixture. Add sesame seeds and mix well.
  3. Using hands, form seasoned rice into a large square block. Cut the rice into small squares, pressing with hands to adhere rice together.
  4. Dab ¼ teaspoon wasabi paste onto each rice square, and press 1 tablespoon of each crabmeat and caviar atop paste. Top with avocado pieces and serve.

Crockpot Turkey

This recipe is a bit difficult to write out as it depends on how much you are planning to make.  I’ve brought everything down to the smallest increments for a meal for two that averages about 3-4 lbs of meat.

  • 3-4 lbs Turkey parts*
  • 4 cups water
  • 1 teaspoon minced garlic
  • 1/2 cup brown gravy mix
  • 2 Tbsp Apricot preserves**
  • 1 cup Bisquick mix***
  • 1 cup Cranberries (dried, fresh or frozen)
  • 2 Bouillon cubes
  1. Boil one cup of water and whisk in gravy mix until thoroughly dissolved; add to slowcooker.
  2. Add 2 cups of water, garlic, preserves and bouillon cubes to cooker; mix.
  3. Remove the skin from your turkey if you so desire.
  4. Place turkey in a slow cooker and set on high.
  5. Allow turkey to cook on high, until turkey falls off the bone or cooked as desired.
  6. Remove the bones (you can freeze the bones to make broth later) if you cooked legs.
  7. Remove the meat from the cooker and set aside.
  8. Boil the last remaining cup of water and whisk in Bisquick until all lumps are gone.
  9. Whisk Bisquick mixture into the liquid in the cooker.   Add more Bisquick if you want it thicker just remember it thickens a lot upon cooling.
  10. Add cranberries.
  11. Drizzle gravy over meat, stuffing, potatoes, or whatever else suits your fancy.
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as it’s primarily used to keep the turkey moist and add a bit of autumn flavor.  They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.