Grilled Ahi Steak with Soy Butter Glaze

This has to be one of the classiest recipes I've put up. As you all probably now by now, I'm a pretty simple cook. I just do all the foods I grew up with and some recipes I've learned from the Food Network, specifically Rachael Ray and Paula Deen.

I used to be an anti-fish type person. Since it was deemed healthy, I deemed it untasty. When I moved to Hawaii, I got introduced to Grilled Ahi at Lei Lei's. They do it all fancy with a wasabi cream sauce and a ginger soy butter. It is delicious. Now, I've clearly started to broaden my horizon to enjoying healthy foods so I have the grilled ahi to thank for that.

I started to learn that it is actually really quick and easy to make at home. I figured today would be a good day to share this recipe. I usually just have it by itself as a quick lunch, but it'd be great served with rice for dinner too.

Grilled Ahi Steak
2 8 oz ahi steaks
1/2 cup soy sauce
1/2 cup teriyaki
1/4 tsp ground ginger
2 cloves finely minced or hand grated garlic

Soy Butter Glaze
1/2 stick butter (I always use salted)
1 clove finely minced or hand grated garlic
1/4 tsp ground ginger
1 tbsp honey
1 tbsp soy sauce
1 tbsp brown sugar

Combine soy sauce, teriyaki, ginger and garlic in a medium mixing bowl. Place steaks in marinade and marinade for 30 minutes. *Fish is very delicate to the soy sauce, so don't over-marinate* Cook on griddle or grill for about 4-5 minutes per side until fish is cooked as desired. We like it medium rare in our house. While fish is cooking, melt butter on stovetop. Add in garlic and ginger and cook on low heat. Remove from heat and add in honey, soy sauce and brown sugar. Serve with rice or vegetables and pour glaze over top.

Pumpkin Whoopie Pies

This recipe was kind of an accident. I mean, I purposely decided to make a Pumpkin Whoopie Pie but I messed up the recipe a tiny little bit. Usually when I do recipes I label the filling ingredients. Well the recipe I decided to base my first pumpkin whoopie attempt at didn't do that. So I started adding in the filling ingredients right into the pie portion! Yikes! It wasn't until I got to the part where they have a second vanilla extract addition that I put two and two together. I should have read the instructions, but I was way too excited for these bad Larrys!

Anyways, it ended up working out! All of the times before when I made whoopie pies, they always seemed to come out dry. This time they were super moist and delicious. I decided to do a Ginger Cinnamon Cream Cheese filling. Um, yum!

Sorry the picture is cell phone quality. I hereby solemnly swear I will buy a DSLR sometime in the I-hope-not-so-distant-future.

Pumpkin Whoopie Pies

Pie: adapted from this recipe
2 cups packed brown sugar
1 cup vegetable oil
2 tbsp heavy cream
1 tbsp honey
1 15 oz can Libby's pumpkin
2 eggs + 1 egg white
2 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 tbsp ground cinnamon
1 tsp nutmeg
1/2 tbsp ground ginger

Filling:
3/4 cup cream cheese
1 cup shortening
2 tbsp heavy cream
1 tsp vanilla extract
1/2 cup brown sugar
1 3/4 cup powdered sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger

Preheat oven to 350 degrees. Spray baking sheet(s) with cooking spray.

Using electric mixer, combine sugar, oil, cream, honey, pumpkin, eggs, vanilla and almond extract. In a separate bowl sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger. Slowly incorporate dry mixture into wet mixture until fully combine. Use an ice cream scoop to divide batter into cookie sizes on baking sheet(s). Allow to cook for about 11-12 minutes, until fork inserted comes out clean.

Meanwhile, use electric mixer to beat cream cheese and shortening together until well combined and fluffy. Add in remaining ingredients until fully combined. If needed, add another 1/2 tbsp of heavy cream to reach desired consistency of filling.

Makes about 16 whoopie pies!