Karin Hoshikawa

A delicious Greek dish called Salmon Saganaki cooks salmon fillets in a rich, tangy tomato sauce with crumbled feta cheese. The dish is full of flavor and filling.

Ingredients: 4 salmon fillets. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 lemon, sliced for garnish. Fresh oregano leaves for garnish.

Instructions: Add salt and pepper to the salmon fillets. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Add the tomato dices and cook for 5 minutes. Place the salmon fillets that have been seasoned into the tomato mixture. Put the lid on and cook for 10 to 12 minutes, or until the salmon is done. Put small pieces of feta cheese on top of the salmon. Put fresh oregano leaves, lemon slices, and chopped parsley on top. Hot, with crusty bread or rice on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes

The arugula's peppery bite goes well with the sweet pears in this tasty salad. The crunchy pecan oat clusters and the tangy cranberry orange dressing make it even better. It has just the right amount of each flavor and texture to please your palate.

Ingredients: 2 ripe pears, thinly sliced. 4 cups fresh arugula leaves. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup rolled oats. 2 tablespoons honey. 2 tablespoons olive oil. 1/4 cup orange juice. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix together the chopped pecans, rolled oats, and honey. Spread this mixture on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Let it cool. In a separate bowl, whisk together the olive oil, orange juice, balsamic vinegar, salt, and pepper to create the dressing. In a large salad bowl, combine the fresh arugula leaves, thinly sliced pears, dried cranberries, and the cooled pecan oat clusters. Drizzle the cranberry orange dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately and enjoy your delicious Pear and Arugula Salad with Pecan Oat Clusters and Cranberry Orange Dressing!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Back to School Cupcakes with Marshmallow Frosting are a sweet and delightful treat to celebrate the start of the school year. The soft cupcakes and fluffy marshmallow frosting combine to create a delicious treat that is loved by both children and adults.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup mini marshmallows for cupcakes. 1/2 cup mini marshmallows for topping. 1 cup confectioners' sugar. 1/2 cup unsalted butter, softened for frosting. 1 tsp vanilla extract for frosting. 2 cups marshmallow fluff for frosting.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a cupcake pan with paper liners. Whisk the flour, baking powder, and salt in a medium-sized bowl. Put aside. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the milk. Blend until barely combined. Add the half cup of mini marshmallows and mix well. Spoon the batter evenly into each cupcake liner, filling it to about two thirds of the way. A toothpick inserted into the center should come out clean after baking for 18 to 20 minutes in a preheated oven. Place cupcakes on a wire rack and let cool completely. Make the marshmallow frosting while the cupcakes cool. Beat the softened butter until it becomes creamy in a mixing bowl. Beat in the vanilla extract and confectioners' sugar until thoroughly blended. Once the frosting is light and fluffy, fold in the marshmallow fluff. After the cupcakes cool completely, top each one with a piped or spread marshmallow frosting. Add any additional desired decorations along with the leftover mini marshmallows to decorate. These delectable Back to School Cupcakes are ready to be served.

Prep Time: 30 minutes

Cook Time: 20 minutes

You can enjoy the perfect mix of creamy peanut butter and rich chocolate flavors in this rich tart. This is a delicious treat that's great for any event and will satisfy your sweet tooth.

Ingredients: 1 1/2 cups crushed chocolate graham crackers. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 8 oz semi-sweet chocolate, chopped. 1/4 cup chopped peanuts, for garnish.

Instructions: Warm the oven up to 175F 350C. Put broken graham crackers, sugar, and melted butter in a bowl and mix them together. In a tart pan, press the dough into the bottom and up the sides. Take it out of the oven and let it cool for 10 minutes. Put peanut butter, cream cheese, powdered sugar, and vanilla extract in a different bowl and mix them together until they are smooth. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the peanut butter mixture and mix it well. Spread the peanut butter mix on top of the tart crust that has been allowed to cool. Using 30-second bursts to stir, melt the chopped chocolate in a bowl that can go in the microwave. Spread the melted chocolate out evenly on top of the peanut butter layer. Put the tart in the fridge for at least two hours, or until it sets. Add chopped peanuts as a garnish before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the ultimate treat with these delightful cookie dough filled cookie sandwiches! Soft and chewy cookies meet a creamy, chocolate chip-studded cookie dough filling for an irresistible dessert experience.

Ingredients: For Cookies:. - 1 cup unsalted butter, softened. - 3/4 cup granulated sugar. - 3/4 cup brown sugar, packed. - 2 large eggs. - 1 teaspoon vanilla extract. - 2 1/4 cups all-purpose flour. - 1 teaspoon baking soda. - 1/2 teaspoon salt. - 2 cups chocolate chips. For Cookie Dough Filling:. - 1/2 cup unsalted butter, softened. - 1/2 cup brown sugar, packed. - 1/4 cup granulated sugar. - 2 tablespoons milk. - 1 teaspoon vanilla extract. - 1 1/4 cups all-purpose flour. - 1/4 teaspoon salt. - 1/2 cup mini chocolate chips.

Instructions: For Cookies: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For Cookie Dough Filling: In a bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy and well mixed. Beat in the milk and vanilla extract. Gradually add the flour and salt, mixing until smooth and dough-like. Stir in the mini chocolate chips. To Assemble: Take a cooled cookie and place a spoonful of cookie dough filling on its flat side. Top with another cooled cookie, flat side down, to create a sandwich. Gently press the cookies together to spread the filling. Repeat with the remaining cookies and filling. Serve immediately or refrigerate until ready to enjoy. Optionally, dust with powdered sugar before serving.

Prep Time: 25 minutes

Cook Time: 12 minutes

Indulge in the flavors of a classic Italian cheese steak sandwich transformed into a mouthwatering pizza. Tender ribeye steak, sautéed bell peppers, onions, and a blend of cheeses create a savory and satisfying pizza experience. Perfect for a family dinner or game day gathering!

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced provolone cheese. 1/2 cup thinly sliced ribeye steak. 1/4 cup sliced bell peppers red and green. 1/4 cup sliced onions. 1 clove garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. 1/2 teaspoon dried oregano. 1/2 teaspoon crushed red pepper flakes. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C before you start cooking. On a pizza stone or baking sheet, roll out the pizza dough until it's the thickness you want. Spread the pizza sauce out evenly on the dough, but leave a little space around the edges for the crust. Add the shreds of mozzarella cheese on top of the sauce. Spread the sliced provolone cheese out evenly on the pizza. Put the olive oil in a pan and heat it over medium-high heat. Cut up the ribeye steak and add it to the pan along with the onions, bell peppers, and garlic. For about 5 to 7 minutes, or until the steak is done and the vegetables are soft, saut. Add salt, pepper, dried oregano, and crushed red pepper flakes to the steak and vegetables. Cover the pizza with the steak and vegetable mix. After the oven is hot, bake the pizza for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and add fresh basil leaves on top. Enjoy your tasty Italian Cheese Steak Pizza after you cut it up and serve it.

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in these delectable vegan cookie dough chocolate cups for a heavenly treat that's both sweet and satisfying. Creamy peanut butter cookie dough encased in rich chocolate - what's not to love

Ingredients: 1 cup vegan chocolate chips. 1/2 cup creamy peanut butter. 1/4 cup maple syrup. 1/2 cup almond flour. 1/4 cup coconut flour. 2 tablespoons coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Melt half of the vegan chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Spoon melted chocolate into mini muffin liners, spreading it up the sides. Place in the freezer to set for about 10 minutes. In a mixing bowl, combine peanut butter, maple syrup, almond flour, coconut flour, vanilla extract, and salt until well combined. Remove chocolate cups from the freezer and fill each with a spoonful of cookie dough mixture. Melt remaining chocolate chips with 1 tablespoon of coconut oil. Cover each cookie dough-filled cup with melted chocolate. Return to the freezer to set for another 10-15 minutes. Once set, remove from muffin liners and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Cool and refreshing, these popsicles are like a spa treatment on a stick. The combination of lemonade, crisp cucumber, and fresh mint will invigorate your senses and keep you cool on a hot day.

Ingredients: 2 cups lemonade. 1 cucumber, thinly sliced. 1/4 cup fresh mint leaves, chopped.

Instructions: Put cucumber slices, chopped mint leaves, and lemonade in a pitcher. Do not stir. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

These delicious, gluten-free, and kid-friendly Paleo chicken nuggets make a great lunch choice. They are the ideal Paleo alternative to regular chicken nuggets because they have a crispy outside and a soft interior.

Ingredients: 1 lb boneless, skinless chicken breasts. 1/2 cup almond flour. 1/2 cup coconut flour. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. 2 eggs. Coconut oil for frying.

Instructions: Cut the chicken breasts into bite-sized nugget pieces. In a bowl, mix almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs. Dip each chicken nugget into the beaten eggs, then coat them in the flour mixture, ensuring they are well coated. Heat coconut oil in a skillet over medium-high heat. Fry the chicken nuggets in batches until they are golden brown and cooked through, about 3-4 minutes per side. Place the cooked nuggets on a paper towel to remove excess oil. Serve hot with your favorite Paleo-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Honey Sriracha Beef Skewers are a perfect combination of sweet and spicy flavors, making them a delightful addition to your grill menu. The marinade infuses the beef with a rich and savory taste that is complemented by the caramelized char from grilling. Great for parties or a delicious weeknight dinner!

Ingredients: 1.5 lbs 680g beef sirloin, cut into 1-inch cubes. 1/4 cup 60ml honey. 2 tablespoons 30ml Sriracha sauce. 2 tablespoons 30ml soy sauce. 2 cloves garlic, minced. 1 tablespoon 15ml fresh ginger, minced. 1 tablespoon 15ml vegetable oil. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Mix honey, Sriracha sauce, soy sauce, minced garlic, minced ginger, vegetable oil, salt, and black pepper in a bowl. This will make the marinade. Put the beef cubes in a shallow dish or a bag with a zipper top. Pour the marinade over them. Close the bag or cover the dish, and put it in the fridge for at least two hours. For the best results, leave it there overnight. Warm up the grill over medium-high heat. Put the beef cubes that have been marinated on the wet wooden skewers, making sure there is some space between each one. Put the skewers on a grill that has already been heated up. Cook for four to five minutes on each side, or until the beef is done the way you like it and has a nice char. As the beef skewers are cooking on the grill, baste them with any extra marinade to make them taste even better. Once the skewers are done, take them off the grill and let them rest for a few minutes. Enjoy the Honey Sriracha Beef Skewers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

You can make a hearty and satisfying meal with this slow cooker recipe for tender cube steak smothered in a savory gravy.

Ingredients: 1 1/2 pounds cube steak. 1 packet dry onion soup mix. 1 can cream of mushroom soup. 1/4 cup water. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: Add salt and pepper to the cube steak, and then coat it in flour. Put dry onion soup mix, cream of mushroom soup, and water in a slow cooker and mix them together. Cover each piece of dredged cube steak with the soup mixture and put it in the slow cooker. On low heat, cover and cook for 6 to 8 hours, or until steak is soft. Add gravy to mashed potatoes or rice and serve with it.

Prep Time: 10 minutes

Cook Time: 360 minutes

This grilled chicken milanese recipe is great for a quick and tasty weeknight dinner because the chicken is light and crispy. The chicken breasts are covered in a tasty breadcrumb mixture and then grilled until they are just right. The chicken is juicy and tender on the inside and crispy on the outside.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs. 1/4 cup milk. Salt and pepper to taste. 1/4 cup olive oil. 1 lemon, cut into wedges. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Put breadcrumbs, Parmesan cheese, salt, and pepper in a shallow dish. Whisk the eggs and milk together in a second shallow dish. Add salt and pepper to the chicken breasts. First, dip each chicken breast into the egg mixture. Then, cover each breast with the breadcrumb mixture and press it down to stick. Put olive oil on top of the chicken breasts. Cook chicken breasts on the grill for 6 to 8 minutes on each side, or until they are golden brown and cooked all the way through. Grilled chicken milanese should be served with lemon wedges and fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and easy sweet Hawaiian chicken recipe cooked in a crockpot, perfect for weight watchers and those craving a taste of the tropics.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple juice. 1/2 cup low-sodium soy sauce. 1/2 cup ketchup. 1/3 cup brown sugar. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon black pepper.

Instructions: In a bowl, mix together pineapple juice, soy sauce, ketchup, brown sugar, honey, garlic, ginger, and black pepper. Place chicken breasts in a crockpot. Pour the sauce mixture over the chicken. Cover and cook on low heat for 4-5 hours, or until chicken is cooked through and tender. Serve chicken with sauce over cooked rice or quinoa. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

These Paleo-friendly fig and prosciutto wraps are a delightful combination of sweet and savory flavors. Perfect as an appetizer or a light snack.

Ingredients: 4 fresh figs, halved. 4 slices of prosciutto. 1/4 cup of arugula leaves. 1 tablespoon of extra virgin olive oil. 1 tablespoon of balsamic vinegar. Salt and black pepper to taste.

Instructions: Set the oven temperature to 375F 190C. Using toothpicks, enclose a prosciutto slice around each fig half. Spread some olive oil on a baking sheet and arrange the wrapped figs. To taste, add salt and black pepper for seasoning. Roast for 10 to 12 minutes, or until the figs are soft and the prosciutto is crispy, in a preheated oven. While the figs are roasting, in a small bowl, combine balsamic vinegar and a dash of black pepper. When the figs are done, take them out of the oven and allow to cool for a short while. Arrange a couple of arugula leaves on a plate, add some roasted figs on top, and then pour the balsamic vinegar dressing over them. Savor your prosciutto and fig wraps, which are Paleo-friendly!

Prep Time: 10 minutes

Cook Time: 12 minutes

Enjoy the smoky and spicy flavors of these RICARDO burgers, which come with chipotle cheese sauce and crispy bacon. This is a great meal for any time of the year.

Ingredients: 4 burger buns. 4 beef burger patties. 8 slices of bacon. 200g chipotle cheese, sliced. 1/2 cup mayonnaise. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 tablespoon olive oil. Salt and pepper to taste. Lettuce leaves and tomato slices for topping.

Instructions: Set the grill or grill pan over medium-high heat to get it hot. On both sides, season the burger patties with salt and pepper. After cooking the bacon until it's crispy, put the slices on paper towels to soak up any extra grease. Grill the burger patties for four to five minutes on each side, or until they're done the way you like them. Prepare the chipotle cheese sauce while the burgers are cooking on the grill: Put the olive oil in a small saucepan and heat it over medium-low heat. Put in the chopped chipotle peppers and cook for one to two minutes. Add the chipotle peppers and mayonnaise and mix them in until everything is well mixed and hot. Grill the burger buns for one minute, or until they get a little charred. Put the burgers together: On the bottom half of each bun, put lettuce leaves. Then add a burger patty, two bacon slices, and a lot of chipotle cheese sauce. Put tomato slices and the other half of the bun on top. Enjoy! Serve the burgers right away with your favorite sides.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich and delightful combination of chocolate and coconut with these mouthwatering Chocolate Coconut Cream Donuts. They are perfect for satisfying your sweet cravings!

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup shredded coconut sweetened. 1/2 cup heavy cream. 1/4 cup semisweet chocolate chips. 1/4 cup powdered sugar. 1/2 tsp coconut extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the shredded coconut. Fill each donut cavity in the pan about 2/3 full with the batter. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are cooling, prepare the chocolate coconut cream topping. In a saucepan, heat the heavy cream until it's just about to boil. Remove from heat and stir in the semisweet chocolate chips until smooth. Let it cool slightly. Dip each donut into the chocolate coconut cream topping and allow any excess to drip off. In a separate bowl, mix the powdered sugar and coconut extract. Drizzle this mixture over the chocolate-covered donuts. Sprinkle with additional shredded coconut if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

With these delectable cookies, you can indulge in the perfect combination of rich caramel and creamy white chocolate. The gooey caramel bits give the soft cookies a delightful chewiness, making them an irresistible treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup white chocolate chips. 1/2 cup caramel bits.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The caramel bits and white chocolate chips should be carefully mixed in. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty caramel white chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes