English Cucumber and Radish Chutney

Ingredients:

half of english cucumber

8 radish

1 tbsp olive oil

1 tsp sugar

ground pepper

pinch of salt

1/4 cup sushi vinegar

chopped fresh mint

Combine all ingredients in a bowl except cucumber and radish. Thinly slice veggies and arrange to a plate. Pour vinegar mixture to veggie, chill, and set for at least an hour for better taste.

Baked Salmon Fillet

Ingredients:

Salmon Fillet

Marinade:

3 tbsp olive oil

3 tbsp soy sauce

1/2 of fresh lemon juice

1/2 tbsp brown sugar

1/2 tsp garlic powder

1tsp grated ginger root

lemon zest (1/2 of lemon)

1/2 tsp ground pepper

1/2 tsp ground basil 

1/2 tsp ground oregano
1/2 tsp turmeric
1/2 tsp cumin

Combine all marinade ingredients and pour over salmon evenly. Cover and let it set for 30 minutes. Make a square pan out of foil and set on a baking pan, put salmon into the prepared foil dish pan and pour marinade over salmon and bake in 350 degrees for 20 minutes (17 minutes on top rack and transfer to the bottom rack and bake for the remaining for 3 minutes) and it will be perfect...moist and deliciously cook.

Note: This is a family favorite recipe. Hint: For moist salmon, do not overcook...and i recommend fresh cut salmon not frozen for this recipe and do not take the skin out...can scrape out when you eat..essential fat is in there.

Broiled Butterfly Chicken

Ingredients:

whole chicken

2 tbsp olive oil

1 tsp ground pepper

1 tsp garlic powder

1 tsp onion powder

1/2 cup teriyaki baste & glaze sauce

Instruction:

Clean chicken and dry with paper towel. Cut chicken by the breast  and flatten. Rub chicken with oil, a tbsp of terriyaki sauce and dry ingredients. Line pan with foil and set chicken inside down and broil low  for 30 minutes. In a bowl, combine remaining sauce and oil for brushing. Repeat brushing until golden brown.

Note: Cooking time varies according to the size of your bird. Grill is an option for this recipe.

Red Velvet and Orange Jello Cream Mousse Cake

Ingredients:

1 box duncan hines red velvet cake mix

Mousse:

1 box orange jello

2 cups heavy whipping cream

1 cup sugar

1 packet unflavored gelatine

Garnish:

1 kiwi

1 cream cheese

1 cup powdered sugar

1 cup whipped cream

Procedure:

Fix cake according to instruction. Let it cool. Make mousse, warm up heavy cream, add sugar, orange jello, and unflavored gelatin until it dissolves. Use square mold to cut cake, it should be at least 2 inches high inside the molder, press down lightly and pour 3/4 cup mousse mixture and chill for at least an hour or until it sets. Mouse mixture can fill 4 mini square. 

Mix cream cheese, powdered sugar, and whipped cream until well mix, it should be icing consistency and goes to a piping bag, use flower tip. Arrange slices of kiwi and icing flower on top.