Steamed King Crab Legs With Herbs

Seafood is eaten often at our house if not fish than shrimp if not shrimp then crabs. But I never tried cooking King Crab which is by the way delicious. I wanted to add flavor without mixing with too many ingredients. I prefer to cook with ingredients that I know and are not from a can or packet.



  • 2 lbs King Crab legs
  • 1 lemon sliced
  •  4 cloves garlic
  • 4 sprigs of dill
  • 1 tablespoon butter
  • 2 tbsp Sea Salt
  • 2 cups water

To Prepare

I started off with frozen King Crab that I picked up at a local Meat shop MN is too far from fresh crabs. Rinse under cold running water and set aside until needed.

Slice Lemon, and Garlic  add to a large frying pan (that will hold at least 3 cups of water). Add dill, butter and salt saute until lemon has some color add water and bring to a boil. Lay Crab Legs into pan bending them a bit, but not breaking.

Cover with lid and let them simmer/steam for 6-7 minutes.

Serve with extra lemons and clarified butter

I served with herbed potatoes and a light cabbage salad


Teriyaki Turkey Meatballs

Another great way to use ground turkey is by making more meatballs. A lot of my recipes are kid friendly because feeding a four-year old is not that easy. So meatballs are alway a favorite way for her to get protein into her. I mask it with Teriyaki Sauce and viola.


  • 1 lb ground turkey
  • 1 egg
  • 1/4 cub breadcrumbs
  • 3 Tbsp finally chopped green onion
  • 1 Tbsp melted butter
  • salt
  • white pepper
  • 1 Tbsp grated fresh ginger
  • 1 garlic clove

To Prepare

  • Pre heat oven to 350
  • Mix all meatball ingredients and form into one inch meatballs. lay them out onto baking sheet and bake 15-20 minutes or so there is no pink in center.
Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 3/4 cup water, divided
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 medium cloves garlic minced
  • 2 1/2 tsp finely grated fresh ginger
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp cornstarch
  • In a small saucepan whisk together soy sauce, 1/2 cup water,  brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a simmer over medium heat. Whisk together cornstarch with remaining 1/4 cup water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes, pour over meatballs to coat.

Serve with Jasmine rice and Top with sesame seeds and more green onion.



Bacon Roses (Man Flowers)

I wanted to make these for quite some time, but when I had bacon I forget about it and so I made them today for Valentines day for Hubby. I was thinking what to get him and I just do not know what. He has everything he needs. Last night I told him I will make a surprise for him he said that he is scared of my surprises. Because I got him a designer diaper bag for Christmas. I thought it was a useful gift he thought it was very funny. So this time I made him some roses. Because buying real ones not sure if he would like that. Here is how to make them so easy and it takes about 30 min total.

You Will Need

12 strips bacon

24 toothpicks

cooling rack


baking sheet with raised edge

fake flower stems

To Prepare

preheat oven to 375 and line baking sheet with foil.

start with one end of the bacon slice and form it into a small ball. Then twist bacon and wrap around the ball keep coiling and twisting the bacon. Secure with two tooth picks. repeat until you use up all bacon.

lay them out on cooling rack. Place cooling rack on baking sheet and bake for 15-20 minutes until bacon is crisp. cool roses so you can handle them.

remove flowers from stems and replace with bacon flower ( remove toothpicks)

And now you have a perfect man flowers. with just the right aroma



Baked Swai Talapia Fish with Saffron Peppers and Carrots

With Thanksgiving week coming up I am trying to cook on a lighter side this week. This fish recipe is so easy to put together. Saffron can be substituted with Tumeric. Saffron is more for color but still has a bit of a taste. And is one great spice to use with fish.




6 SWAI or tilapia fish fillets large

2 tbsp coconut oil

1/2 small green pepper

1/4 red pepper

1/4 yellow pepper

1 carrot

1 small onion

3 garlic cloves

pinch of Saffron

1 bay leaf

sea salt to taste

black pepper

pinch of sugar

Flat leaf parsley for Garnish



To Prepare

Chop up peppers into small pieces, chop onion, and shred carrot. Heat pan on medium high heat add coconut oil or any oil you like.

Add Peppers, carrots, onion, minced garlic, Saffron, pepper, bay leaf, just a small pinch of sugar, saute about 5-7 minutes. Taste and add salt to your liking. remove bay leaf and toss

Cut up fish into four pieces and very lightly salt it.  I used 10 oz fish fillet.

Start by layering pepper mixture and fish cover and bake at 350 for 45 minutes. The last 10 minutes of baking remove foil and let it bake (to remove some of the moisture)



Braised Fennel Garlic Pork

This is by far the most aromatic meat I have created. The taste is just so good moist and soft. This will go great with roasted potatoes, pasta, rice or even in a nice hot sandwich.


2 Lb Pork Butt or meat with some fat on it.
3 teaspoons Fennel seeds
3 teaspoons Garlic Powder
1 tablespoon paprika
2 teaspoon salt
2 tablespoons brown sugar
2 teaspoon chili powder
1 teaspoon coriander

To prepare;

Pound all spices together and mix in sugar and salt. Cut pork into  four large pieces and roll in spice mixture.
Heat a large pan and sear pork on all sides about 6-7 minutes.
Add pork into a crock pot and let cook for 4-6 hours on low.
I served meat with eggplant pasta

If making meat on stove top, add 2 cups of chicken stock and braise (simmer) on low a couple of hours keeping meat covered.
Makes 8 servings of Delicious meat PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket