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    Recipes — baked

    Garlic Caper Butter Baked Salmon

    This easy baked salmon recipe takes about 30 minutes to make, requires one pan, and tastes amazing. If you’re going to save one salmon recipe for life, make it this one. Tender, flaky, soft salmon baked in butter with garlic and capers. It’s one of the best things we’ve made recently.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    4 salmon fillets
        •    1 tbsp minced garlic
        •    3 tbsps drained capers
        •    4 tbsps unsalted butter
        •    half of a lemon, quartered
        •    salt and fresh ground black pepper
        •    chopped or torn fresh herbs like parsley, chives or dill


    1. Heat the oven to 325 degrees Fahrenheit.

    2. Season both sides of the salmon with salt and pepper (we use about 1/2 teaspoon fine sea salt for 1 1/2 pounds of salmon).

    3. Melt the butter in a wide oven-safe skillet over medium heat. When the butter is bubbling, stir in the garlic and capers. Cook, stirring, until warm, about 1 minute. Take the skillet off of the heat. Add the salmon fillets, skin-side down, to the skillet. Tilt the pan so that butter pools on one side, and then spoon garlic caper butter over each fillet.

    4. Cover the skillet with a sheet of aluminum foil or cover with parchment paper by loosely tucking it around the salmon. Bake the salmon, covered, for 15 minutes. Uncover, and then spoon more of the butter over the salmon. Continue to roast, uncovered, until your desired doneness, 5 to 10 minutes more, depending on how thick the salmon is.

    5. We cook salmon until an instant-read thermometer reads 125 degrees Fahrenheit when inserted into the thickest part. Alternatively, you can finish cooking the salmon under the broiler for some extra color on top. Watch closely so the fish does not overcook.

    6. Squeeze fresh lemon juice over the baked salmon, sprinkle with lots of fresh herbs, and serve with another spoonful of the garlic caper butter on top.


        •    How to make oven-baked salmon in a baking dish: Add the butter, garlic, and capers to a baking dish. Slide into the oven and cook until the butter is melted and bubbling, about 2 minutes. Take the dish out of the oven then add the salmon fillets and spoon the butter mixture on top. Bake, covered, as directed in the method above.

        •    How to tell when salmon is cooked: Your best bet for checking if salmon is cooked, is a thermometer — we cook salmon to 125 degrees F, which means it will be soft, tender and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a knife into the salmon, it should slide through easily.

        •    Cook time: Depending on the type and thickness of the salmon you are baking, cook time will vary. The cook times suggested above are for middle cut fillets, about 1-inch thick. For thinner fillets or end pieces, check the salmon a bit earlier. For thicker fillets, you may need an additional 5 to 10 minutes of bake time.

    This great family recipe is thanks to Inspired Taste Recipes at https://www.inspiredtaste.net/37442/butter-baked-salmon-recipe/

    Snappy Chicken Wings

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 pounds chicken wings
        •    2/3 cup cayenne pepper sauce
        •    1 1/2 tsps ground cayenne pepper
        •    1/2 cup wish-bone chunky blue cheese dressing


    1. Preheat oven to 425°
    2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
    3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections

    Panko Parmesan Barramundi Fish Sticks

    Easy and healthy, crispy-crunchy fish sticks that will satisfy both little and big kids (adults) alike. And if you’ve got a few extra minutes to spare, this is a great recipe to get little hands involved in all the fun steps. There’s plenty of fun dipping and coating action. Recipe, food styling & photography by Tabitha Blue of Fresh Mommy Blog.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    3 4 oz Australis Barramundi fillets
        •    2 tbsps vegetable oil
        •    1 cup panko bread crumbs
        •    1/2 cup parmesan cheese
        •    1/2 tsp sea salt
        •    1/2 tsp pepper
        •    1/4 tsp cayenne pepper
        •    1/4 tsp paprika
        •    2 eggs, beaten
        •    1/4 cup flour
        •    Lemon wedges and marinara sauce, for serving


    1. Toast panko crumbs by spreading on to a baking sheet and place under the oven broiler for 1-2 minutes, but no longer to avoid burning.
    2. Preheat oven to 450 degrees F. Spread oil on a large baking sheet and cut thawed fillets down the middle, then cut each of those in half, creating four “sticks.” Season with salt and
    3. In a shallow dish, I used a pie plate, combine toasted panko crumbs, parmesan, salt, pepper, cayenne and paprika. In a separate dish, add flour. In a third dish, beat eggs. Coat fish strips by dipping in flour, then dip in beaten eggs, then coat with panko crumbs. Arrange fish sticks on the prepared pan.
    4. Bake for 12-14 minutes, turning halfway through, until cooked through. Serve hot and enjoy!

    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/panko-parmesan-barramundi-fish-sticks/

    Breaded Baked Chicken Drumsticks Recipe

    These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce is delicious! There's no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself. Crunchy on the outside; super tender and bursting with flavor on the inside. This is a no-nonsense recipe and these drumsticks also re-heat really well. I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. This recipe can easily be cut in half to feed a smaller crowd.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 58 minutes
        •    Yield: Serves 8-12


        •    4-4.5 lbs. chicken
        •    drumsticks about 14-16
        •    Sea Salt & Pepper
    1/2 cup dijon mustard grey poupon is my favorite
    1/2 cup real mayo or vegenaise
    4 garlic cloves pressed
    2 cups seasoned italian-style bread crumbs I used Progresso brand


    1. Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.

    2. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.

    3. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

    4. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.

    5. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

    6. Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/breaded-baked-chicken-drumsticks-recipe/

    Sweet and Sour Meatballs

    Juicy homemade meatballs and tender crisp veggies in a sweet tangy sweet & sour sauce! Sweet and Sour Meatballs are a family favorite served over rice! Seasoned ground beef meatballs, tender crisp veggies and pineapple chunks are cooked in a sweet and tangy sauce.

    This easy dish is one my whole family loves! We spoon these sweet & sour meatballs over rice and serve this dish with a fresh Cucumber Salad for a complete meal!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8



        •    2 lbs lean ground beef
    2 large eggs
    3/4 cup bread crumb
    1 ⁄2 teaspoon garlic powder
    cup minced onion


        •    1 onion
    1 red pepper
    1 orange pepper
    1 green pepper
    3 tbsps cornstarch
    3 tbsps water


        •    2 cloves garlic
    1 tsp ginger fresh, minced
    2 tsps Worcestershire sauce
    1/3 cup packed brown sugar
    1/3 cup white vinegar
    1.5 tbsps soy sauce
    1 14 ounce can pineapple tidbits, juice reserved



    1. Combine all meatball ingredients and mix together well. Form into 3/4 inch meatballs and place on a baking sheet.
    2. Bake meatballs at 350˚F for 20 minutes.


    1. Whisk sauce ingredients (except cornstarch and water) and set aside.
    2. Cut veggies into 1 inch chunks, set aside.
    3. Cook onion until slightly softened, about 3 minutes. Add peppers and cook an additional 2-3 minutes.
    4. Stir in the undrained pineapple, meatballs and sauce mixture along with ¼ cup water. Simmer 5 minutes to allow flavors to combine.
    5. Create a slurry with the cornstarch and water and add just enough to thicken as desired. You may not need all of the slurry. Serve over rice.

    This great family recipe is thanks to Spend-with-Pennies Recipes at https://www.spendwithpennies.com/sweet-and-sour-meatballs/