Category Archives: recipes

Honey Balsamic Five Spice Glazed…

Yep… first recipe(s) in a while. 🙂

Here is the base recipe for the below salmon and pork:

Honey Balsamic Glazed Salmon

from: Keeping it Tasty


  • 4 salmon fillets
  • 1 tablespoon of salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon of ground (dry) mustard
  • 1/2 cup of honey
  • 1/4 cup of balsamic vinegar

I did not add nearly as much salt, only about 1/4 to 1/8 of a teaspoon. I added about 1/2 teaspoon each of rosemary and Five Spice to add extra flavor.


Mix all of the ingredients together to make the glaze. Cut small slices in the salmon every inch to allow the glaze to penetrate the fish. Place the salmon in a Pyrex dish and pour the glaze over, making sure to massage it into the cuts. Bake at 400 degrees for 10-15 minutes or until done.

Here are the salmon fillets before going into the oven. The end result is as shown at the beginning of the post.

Rosemary Five Spice Salmon (Ready for Oven)

I also tried the honey balsamic five spice glaze with a pork loin roast, omitting the rosemary. I marinated the loin roast in the glaze overnight. Below is a shot of the loin after its 24-hour soak, ready for the oven.

Honey Balsamic Five Spice Pork Loin (Ready For Oven) #1

I baked the loin at 350 degrees for about an hour. The meat thermometer should read 160-175 degrees.  As always, let your roast rest before you cut it.

Resting Honey Balsamic Five Spice Pork Loin #1

Here’s what the roast looked like after its time in the oven. The marinade worked very well with the roast, and it was good for lunches and dinners for a good while!

It definitely was not the way the PhoWheels Food Truck seasoned their pork belly for their tacos and Banh Mi sandwiches, but I would be remiss if I failed to mention I was inspired by them. Here’s a shot of the Pork Belly Banh Mi…

Pork Belly Banh Mi on Crossaint

There is one thing I should keep in mind when I prepare a larger pork loin roast again. As long as the roast is up to temperature, do not freak out upon seeing a little pink. While we did stick with the pork slices until we finished them, I zapped all the succulence out of the pork by microwaving the slices in a moment of panic.


Toffee Chocolate Chip Cookies

I’ve been sequestered in my apartment for the past week, mostly catching up on projects at home and episodes of Man v. Food (the only episodes I have not seen now are the clip-based episodes, as they are not included with the DVDs). And of course, it’s about time I caught up with this blog.

This blog started with a cookie recipe… might as well restart it with one.

Most who know me know quite well that I’m an unrepentant chocoholic. I’m also a fan of toffee. When combined, they make a very happy hapa. The next two posts are going to feature desserts that combine the two.


Toffee Chocolate Chip Cookies

from How To: Simplify


  • 1 cup sugar
  • 1 cup dark brown sugar (Hapa note: The cookie will be equally yummy with light. Use what you have).
  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 cup Heath Bar bits

Directions and (almost) step-by-step shots under the jump (Shots spliced from two different baking sessions).
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That Turkey Has Paparazzi!

The past few Thanksgivings, I’ve traveled to Northern New Jersey with Dan and his parents to visit Dan’s aunt and her family. My first visit to Northern Jersey was packed with a couple of other visits: one to my own aunt and one to a friend of Dan’s father’s. Because we ate something during each visit, we were already embarrassingly close-to-stuffed by the time we returned to Dan’s aunt’s house. We didn’t repeat the mistake of drive-by-eating last year. Last year’s visit is documented here.

We had to stop by a grocery store to get a replacement for the apple pie we forgot, and we forgot to stop to eat between our home and our home-away-from-home yesterday. We had a ‘pre-game’ meal at a diner near where we were staying… light enough to hold us over until the main event.

Most of us had matzoh ball soup with toast or bagels…

Matzoh Ball Soup (flanked by Saltines)

One of us ‘kids’ was doing his own thing, though. Dan had french toast.

French Toast

We didn’t get to visit as many people or places thanks to the yesterday’s sleet and snow and needing to fulfill things previously mentioned. Some of us were (understandably) tired after being on the road.

Not Food Coma Induced...

Even though we had a short-ish stay, we did get to catch up with (soon-to-be) family members…

So… where is that turkey I speak about? Behind the jump, as I took a lot of photos of Thanksgiving dinner.

Roll that beautiful bird footage!
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