Friday, January 29, 2010

Steamed Butterfly Shrimp with Asparagus and Rice

Once again I chose to try a recipe for our rice cooker. Simple, quick and easy recipes are always a hit.


1 lb butterflied shrimp
1 lb asparagus
3/4 cup uncooked rice
1/4 tsp dried chili powder
Old Bay Seasoning

Place the rice and chili powder into the rice cooker. Season the shrimp with Old Bay seasoning. Place the shrimp into the basket along with the asparagus spears. Cook until the rice is done.


Friday, January 22, 2010

Bourbon Glazed Salmon

Bourbon Glazed Salmon

This recipe was made in a rice cooker. If you have not considered one, it might be something you'd like to look into.


2 tbsp brown sugar
2 tbsp soy sauce
2 cloves chopped garlic
1/4 tsp ground black pepper
1/4 tsp sea salt
1 tsp habanero hot sauce
1/4 cup bourbon

2 salmon fillets (salmon steaks would be ok)
2 small zucchini squash
2 cups rice

Combine the first 6 ingredients and whisk together. Add in the bourbon. Place fillets into a shallow pan to marinate for 2-3 hours if possible. Slice the zucchini and add into the marinade.

Ad the rice into the rice maker and then in the basket above, place the fillets and zucchini into the basket. Drizzle the remaining marinade onto the zucchini and salmon. Much of it will drain into the rice and flavor the rice as well. Cook until the rice is complete and serve.

Wednesday, January 6, 2010

Swordfish Fillets

Last night we cooked swordfish fillets in our rice cooker along with white rice and steamed carrots. We used a simple marinade for the fillets and carried the flavor over to the rice by adding the unused rice before the cooking began.

1/8 cup lime juice
1/8 cup lemon juice
1/8 cup olive oil
1/8 cup habanero hot sauce

Mix the ingredients and pour over fillets to coat. Turn the fillets once and add some black pepper onto them.

Place the fillets onto your rice cooker and place remaining marinade into rice and water before cooking. Follow your rice cooker's directions and enjoy!