D.K. Sushi

For Valentines Day we took a trip down to Austin and had lunch at our favorite sushi restaurant, D.K. Sushi in North Austin. I know I’ve written about D.K. Sushi before, but seriously we LOVE this place! We’re THAT old boring couple, once we try a place and find one we love we are forever loyal customers. We’ve been going to DK’s for a few years now. I still remember the first time we walked in and sat down at one of the six tables available. It has now expanded to include lots of tables and booths and also features a stage for karaoke. They now have daily specials and my favorite, baked avocado. We always pig out when we’re there so prepare yourself for a feast for the eyes.

Baked Avocado | D.K. Sushi | Austin, Texas
This is seriously soooo GOOOOOOD!
Spicy crab meat heaped onto half of an avocado topped with sesame seeds, green onions and masago then baked to perfection.

The King and I & Ahi Crunch | D.K. Sushi | Austin, Texas
These two rolls were a couple of the specials. The one in the front is called Ahi Crunch and the one in the back is called The King and I. I don’t remember what was in the Ahi Crunch, but the King and I consisted of spicy yellowtail, cucumber and scallions topped with escolar, shaved almonds and tobiko. Delicious and the presentation is just gorgeous!

Naked Tiger Roll & L.A. Roll | D.K. Sushi | Austin, Texas
The one in the front is called the Naked Tiger Roll which consists of baked green mussel, gourd, avocado and topped with tobiko. The roll in the back is the L.A. Roll which is a California Roll (crab, avocado, and cucumber) topped with masago.

Torched Escolar | D.K. Sushi | Austin, Texas
These are Torched Escolar. One order comes with two pieces. As you can see we needed several orders to appease our fat asses. Torched escolar over rice drenched in ponzu sauce and topped with a sprinkle of scallions. Yummy and buttery, I can’t get enough of these! No trip to DK’s is ever complete without a few of these delicious beauties. Seriously, my mouth is watering just looking at this photo! These are not on the menu so make sure you request it if you want to give them a try.

Volcano Roll | D.K. Sushi |Austin, Texas
This is also another favorite, the Volcano Roll. California Roll with cream cheese, topped with a spicy seafood mix. I love the seafood mix. It’s my favorite part of this dish. I’ve tried Volcano Rolls in other sushi restaurants and none can compare to DK’s.

Yellowtail, Tuna, Masago and Shrimp Nigiri
From left to right: Yellow Tail, Tuna, Masago and Shrimp Nigiri.

Tropical Roll | D.K. Sushi | Austin, Texas
The Tropical Roll is what we call our dessert roll. It consists of apple, pineapple, avocado with rice and topped with mango and strawberry. It’s a very light and yummy roll.

Roses made from Yellow Tail, Tuna and Salmon with a heaping pile of crab meat. | D.K. Sushi | Austin Texas
This is our very special bonus from D.K.
A pile of crab meat accompanied by roses made out of Yellow Tail, Tuna and Salmon.
It’s beautiful isn’t it? No one has ever made anything so gorgeous just for us. We love you D.K. and we hope you stay around for many many years to come. Thank you for an unforgettable Valentines Day lunch.

D.K. Sushi | North Austin

5610 North Lamar Blvd Ste B
Austin, TX 78751
(512) 302-1090

Tuesday-Saturday | 11am – 9pm
Sunday | 12pm – 8pm
Monday Closed

Thanks so much for visiting.
-XOXO Lysa


Wild King Crab Legs

Wild King Crab Legs

Messing with my new camera in manual mode.
Weekly Photo Challenge: Beginning

Our Camp Menu

This was the menu that I had planned for our camping trip. In case you missed my posts, you can read and check out the photos of the campground and springs here, and our camp set-up here.
I didn’t remember to take photos of each of our meals, below are the few that I did manage to take.

I have to mention that we all like our sandwiches prepared differently. Dana takes his not toasted with mayo, sometimes with ranch dressing and/or mustard (Dijon or honey mustard depending on his mood). Monk and I like ours grilled on the iron skillet with butter, melted cheddar, lettuce and turkey. From time to time I would omit the lettuce on my sandwich and use avocado instead.

Day 1, Lunch:  turkey sandwiches | chips | pistachios | fruit 
|sourdough bread | deli turkey meat | grated cheddar cheese | sliced onions | mayo | avocado | butter | ranch dressing | mustard | chips |pistachios | frozen blueberries | sliced watermelon | sliced Bella Vitano Espresso cheese |

Day 1, Dinner: tri-tip | salad | sliced watermelon
| tri-tip with spice rub | salad mix | sliced bell peppers | sliced onions | boiled eggs | chopped tomato | feta cheese | avocado |croutons | ranch dressing | bleu cheese dressing | sliced watermelon |

Campfire Tri-Tip

Dana remember to snap a photo of the tri-tip but of course I totally forgot to take one of our salad.

Day 2, Breakfast: breakfast muffins | fruit | cheese | coffee
| blueberry cream cheese muffins | coffee cake muffins | sliced apple | sliced watermelon | sliced Bella Vitano Espresso cheese | coffee | whipped cream (for coffee) | sugar |

Camp Breakfast | blueberry cream cheese muffins | coffee cake muffins | french pressed coffee with whipped cream

Camp Breakfast | Blueberry cream cheese muffins and coffee cake muffins with french pressed coffee topped with whipped cream.

The muffins I made a couple of days before leaving for our trip so we would have something easy on hand if we got really hungry.

Day 2, Lunch: bratwurst | chips |fruit
| bratwurst buns | bratwurst | sliced onions | shredded cheddar | honey Dijon mustard | sliced watermelon | frozen blueberries | chips |

campfire bratwurst

I remembered to snap a pic of the bratwurst but not after it was assembled, we had sliced watermelon on the side.

Day 2, Dinner: chicken fajita
| chicken | sliced bell peppers | sliced onions | shredded cheddar | sour cream | tortillas | jasmine rice | sea salt | pepper |

chicken fajita | rice | tortillas

I like my chicken fajita with rice, Dana and Monk likes theirs with tortillas.

Day 3, Breakfast: pancakes | bacon | breakfast sausage | hash brown | fruit | cheese
| milk | vanilla | egg | maple syrup | ketchup | bacon | breakfast sausage | hash brown | frozen blueberries | sliced apple | avocado| sliced Bella Vitano Espresso cheese |

I ended up forgetting the milk so we scrapped the pancake idea and made scrabbled eggs instead. I also forgot to cook the hash brown.

Camp Breakfast | french pressed camp coffee with whipped cream | breakfast muffins | bacon | breakfast sausages | scrambled eggs

My birthday breakfast.

Day 3, Lunch: turkey burgers | fruit | whipped feta
| turkey burgers | burger buns | sliced onion | american cheese | sliced strawberries | whipped feta |

Day 3, Dinner:  bulgogi | jasmine rice
| bulgogi | jasmine rice | sliced green onions |

campfire bulgogi | jasmine rice | green onions

Bulgogi with jasmine rice.

Day 4, Breakfast: turkey sandwiches | fruit | cheese
| deli turkey meat | shredded cheddar | mayo | sourdough bread | butter | avocado | sliced apple | sliced Bella Vitano Espresso cheese |

All the meat I had prepared and marinated ahead of time, stored in a vacuumed sealed bag and stuck back in the freezer. The only meat that was thawed was the tri-tip since that was dinner for our first night, I took that out of the freezer the day before we left and it thawed in the fridge and continued thawing  in the cooler. The whipped feta I also prepped ahead of time and kept in a mason jar in the cooler. If I had to do it over again, I would cook the bacon and breakfast sausage at home and just reheat them when we were ready to eat them. I used the Coleman propane stove and a griddle to cook them and the heat from the stove was too high, even on the lowest setting and I ended up burning them a bit. I forgot the milk  so we didn’t have pancakes or hot cocoa.

Misc. :
| graham cracker | marshmallow | chocolate | granola | cinnamon cereal | hot cocoa |

campfire roasted marshmallows

Dana and Monk roasting marshmallows.

Campfire S'mores

Campfire S’mores

Thanks for stopping by.
-XOXO Lysa

Simple Bulgogi-Korean Barbequed Beef


A couple of months ago I was rummaging inside my freezer, trying to figure out what to take out for dinner when I saw the pack of thinly sliced rib-eye steak that Dana picked up on his last trip to the Asian market. I took it out to thaw and promptly Googled: recipes rib-eye steak. One of the things that kept popping up was Bulgogi. I’ve actually never had bulgogi before and after browsing a few different recipes, I was ready to give up until I came across a simple version that was posted on Savory Sweet Life. I had everything but the sesame seeds on hand so I decided to give it a try.

This was covered and refrigerated for an hour.


Ready for the hot grill.


Ready to eat! Serve over a bed of jasmine rice. Simple and delicious.


 Want the recipe? Click here to get the recipe from Savory Sweet Life:Bulgogi Recipe.

I enjoy trying new recipes when I’m in the mood, although I do get really REALLY disappointed when things don’t turn out right. If it turned out bad, I usually get discouraged and stick to making things I know for a while.

What are some of your favorite recipes? Do you get intimidated when trying out new recipes?

Thanks for visiting my little blog.

Fresh Jalapenos stuffed with Cream Cheese Filling

This is my favorite stuffed jalapeno recipe. An easy appetizer, or even a side dish for dinner. You can even make the filling a day in advance if you’re short on time.

stuffed jalapenos

Stuffed jalapenos with bacon crumbled on top.


1 (8 ounce) package of cream cheese, soften

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 cup sour cream

1 cup cheddar, shredded

2 whole black olives, pitted and minced

6 stalks of green onions, chopped

Batch of jalapenos (10-15), halved with seeds and veins removed

5 slices of bacon, chopped and fat rendered

This is the order of how I make these.

I first grab the bacon and using a pair of sharp kitchen scissors, I cut the slices into small pieces directly into a pan. Turn the pan on medium-low to medium. Let the bacon cook until all the bacon fat has been rendered. Drain the bacon and place on a plate with a paper towel to further remove any grease.

Remove the packet from the cream cheese and place into a large bowl. Add cumin, garlic powder, salt, pepper.

I usually buy a container of whole black olives from the deli section at the grocery store. I take out what I need to use and store the rest in a mason jar in the fridge. Grab two, carefully slice around the pit and take the pit out of the olives. Then proceed to mince them. Toss the minced olives in your large bowl with the rest of your ingredients.

I also love to save the roots of green onions and let them regrow so that I can use them another time or two. Wash and dry six stalks of green onions (1 bunch). Chop about two inches above the roots, place the bottoms of the green onions in a shallow dish or glass and cover the roots with water. Place in a sunny windowsill and change water every couple of days. Remove and discard any wilted leaves. I use both the white and green parts, chop into small slivers. Add those to your bowl of goodies.

Grab a cheese grater and grate approximately 1 cup of cheese on the small side of the grater. I use the small grates because I think it mixes easier with the rest of the ingredients. My favorite cheese is called Red Dorset Cheddar from the coast of England. It’s a smidge more expensive, but a little goes along way. It’s the yummiest cheddar. Smokey and delicious! I usually use a combination of the red Dorset and regular cheddar. I never measure out one precise cup either, I just eyeball it. I don’t think anyone has ever minded if it’s a bit on the cheesy side. Add that to your bowl.

Dorset Red Cheddar

Dorset Red Cheddar

Bowl of ingredients for cream cheese filling.

Bowl of ingredients.

Measure out one cup of sour cream and add that to your bowl. Using two wooden spoons, mix and combine until the cream cheese has blended in with the rest of your ingredients. Place in fridge once combined.

Cream cheese filling.

Cream cheese filling.

I always save the jalapenos for last because if you get a particularly spicy batch, your hands will be burning for a bit from the oils. Wash and dry your batch of jalapenos. Halve them and remove all the veins and seeds with a spoon.

Halved Jalapenos

Jalapenos cut in half.

Jalapenos with seeds and veins removed.

Jalapenos with seeds and veins removed.

Once done all you have to do is add your filling to the jalapenos.  Grab a big dish or container. Line it with paper towels or a clean towel. The jalapenos will get soggy otherwise if put directly onto the dish/container. Fill the jalapenos and place into dish. Once done, top with bacon, and enjoy! I’ve done it both ways with the bacon inside the filling and with the bacon on top. I do prefer it topped with bacon. Also, we don’t like black olives, but I always include it when I make this recipe. Delish!

Stuffed jalapenos topped with bacon.

Stuffed jalapenos topped with bacon.

Left over fillings with crackers.

Any left over filling is delish as a dip for crackers.