Shanghai Lumpia

Turkey Albondigas

2014-02-06T10:44:00.000-08:00

My New Year’s resolution is not to exercise more, not starting a new diet.... it’s introducing more turkey into my cooking.

This is exactly what I did with this recipe, by substituting beef with turkey. Give this a try, it's just as tasty. Please Enjoy!

Ingredients:

Meatball

1lb Ground Turkey

1 Egg

3 cloves minced Garlic

1/2 cup uncooked Brown Rice

1/2 cup chopped Cilantro

1/2 cup chopped Green Onion

1 teaspoon Salt

½ tablespoon Cumin

1 tablespoon Hot Sauce* optional

Soup

5 cups Chicken Broth

1 chopped Yellow Onion

1 chopped Zucchini

3 Celery stalks chopped

1 teaspoon Cumin

1 teaspoon Oregano

1/4 cup chopped Cilantro

1 can (16oz) Diced Tomatoes

Salt and Pepper to taste

Directions:

1.    Combine all ingredients for meatball and mix thoroughly. Make the meatball into any size you desire. I made about 20 meatballs from 1 pound of meat. Set aside.
2. In a large soup pot, sauté chopped onion and celery with a little bit of oil over medium-high heat for about 5 minutes until the onion is translucent.
3. Add in chicken broth, diced tomatoes, cumin, oregano and cilantro. Bring to broil.
4.   Drop in the meatballs into the broiling soup, and then reduce heat to low for simmer.
5.    Close lid to simmer for about 15 minutes, add in zucchini and simmer for another 10 minutes.

6. Add salt and pepper to taste, and ready to serve.

Cream Puffs

2014-01-24T22:37:00.001-08:00

My first cream puff experience was at Beard Papa’s, let me just say…by far they serve THE BEST cream puffs. I always wondered about what make the puff to puff, just recently; I was inspired, my co-worker brought me some of her mom’s cream puffs to try, I asked for her recipe, couldn’t believe it’s that simple, who would have known. I made a small adjustment to the recipe to have that milky and eggy taste. Enjoy!

Ingredients:

Puff:

1 cup flour
1/2 cup (1 stick) unsalted butter
1 cup of milk
4 eggs

Pinch of salt

Cream Filling:
1 cup vanilla pudding use Jell-O instant pudding
1 quart of half and half

Directions:

1. Mix together vanilla pudding mix and half & half. Set aside in the fridge until the puff is ready for filling.

2. Preheat oven to 400 degrees F, line baking sheets with parchment paper.

3. Place milk and butter in a saucepan and melt over medium heat. Once the butter is melted turn off heat and dump in flour and salt, mix until the mixture is smooth. Transfer dough to a food mixer and let it cool for about 5 minutes. Turning on mixer at a medium speed then add the eggs one at a time, until all the eggs are incorporated and the dough is smooth.

4. Transfer the dough into a piping bag, and pipe out any size you desire.

5. Bake for about 20-25 minutes or until the puffs are golden brown. Remove from oven place onto cooling rack; let them cool completely before filing.

6. Dust some power sugar before serving.

Macau

2013-11-03T20:05:00.001-08:00

During our stay in Hong Kong, we decided to hop on a ferry boat for 45 mins across the river to a city called Macau. Macau is known as the Asian Las Vegas, but that's not the reason why we went. Since both of us have never been to Macau and it's less than a hour away from HK, heck yeah...we are going there. But our main purpose was to find Portuguese egg-tart.

Apparently Grand Prix was happening that weekend, it was right by the ferry station.

We did checked out one casino, Wynn. It's exactly like the one in Las Vegas just a bit smaller in size, I felt I was in Las Vegas for a short minute.

The beautiful Senado Square, this is where I found my treasury.

Look at these beauties, I wish I can take all these home with me...so so good.

Of course, Chris felt in love with this Nescafe coffee, it can be served hot or cold.

Hong Kong...Part 2

2013-10-30T20:43:00.003-07:00

Toast Box is part of the BradTalk Group, coffee house serving mainly coffee and snacks.

Big Buddha here we come...it's also called Tian Tan Buddha. I recommend to come early in the morning to avoid the long wait.

As you can see, we didn't have to fight with crowds to get our pictures taking.

I absolutely love this photo, perfect timing with the monk praying facing the Big Buddha.

Cannot leave Hong Kong without having eggtart. Eggtarts are being sold everywhere; metro stations, street stands, bakeries...etc.

Skyscrapers has a very different view at night, A Symphony of Lights happens every Monday, Wednesday and Friday nights, where 40 building puts on a laser light show.

Even Starbucks serves some delicious pastries, this is their holiday bread pudding.

Sasa.....how I love this place, it's a heaven for girls that love makeups. Sasa is like a 7-eleven that's on every street corner.

Dim Sum is Hong Kong's signature, ahhh.....so yummy!

Hong Kong...Part 1

2013-10-27T21:58:00.001-07:00

Last November, Chris and I stopped over in Hong Kong for 5 days before our visit to Shanghai. This was my first visit to this busy, crazy but fascinating city that I have felt in love with. We stayed on Kowloon in the Tsim Sha Tsui district of Nathan Road, easy access to MTR (metro), we traveled everywhere by using MTR.

First stop after we arrived to Hong Kong is definitely McDonalds. I don't eat McDonalds in the US, but the Asian McDonalds Menu is much more delicious. This is the Hong Kong famous Shake Shake Fries, basically it's hot french fries shake together with a fries seasoning, we got the BBQ flavor.

Avenue of Stars where you'll see the beautiful and infamous view of the Hong Kong skyscrapers.

You are not in Hong Kong until you have their Hong Kong milk tea and yellow noodle soup. Oh...how I miss that taste in my mouth.

And.....eggette (Hong Kong EggPuff waffle), so yummy! Walked down Nathan Road, came across a long line for eggpuffs, so we decided to get it a try. Very glad we did, I guess the line don't lie, haha...

We checked out the Temple Street Night Market and had street food for dinner. We first time eating Hong Kong giant shrimp, full of flavor.

On our way to Victoria Peak, we came across these fabulous architectures at the financial district in Central.

We have arrived....

Taking the Peak Tram to the top for the magnificent view of Hong Kong. We came up in the mid-afternoon, we were told some days the haze is so strong that you aren't able to see anything up here. I guess we got pretty lucky.

Food is definitely endless in this city, we give Japanese a try, since you can't go around with fresh seafood here.

Can you say Bread? OMG...we Asians love bread. BreadTalk is a Singapore based Bakery shop that offers mouth watering bread, cake and pastries.

Kaula Pork with Cabbage

2013-09-30T12:11:00.001-07:00

Our friend brought over Kaula Pork to our BBQ, with one sniff, one bite; the taste and flavor literately took me back to Hawaii. Right there and then I had to found out this recipe, who would have known it only consist of 3 ingredients. WHAT??? Yes, only 3.

Later, we were left with only half eaten Kaula Pork, so I decide to turn this leftover into another wonderful meal.

If you love Hawaiian food, this is for sure THE recipe to try. Please enjoy!

Kaula Pork

Ingredients:

3lb Butt Roast

1 tablespoon of Red Hawaiian Fine Sea Salt

5 slices of Bacon

Direction:
1.       Lined slow cooker with 5 slices of bacon
2.       Salt roast all over, place roast skin up.
3.       Cover and let it cook in low for 12 hours. Once it’s done, shred and ready to serve with some Hawaiian dinner roll or rice.

Kaula Pork with Cabbage

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 head of Cabbage, thinly sliced

3 cloves minced Garlic

Salt and Pepper to taste

Direction:
1.       High oil in medium high heat, add in garlic and cook for 30 second then add in cabbage.
2.       Cook cabbage for few minutes, add salt and pepper to taste.
3.       Lately add in shredded kaula pork. Cook for few minutes and ready to serve.

Jap Chae

2013-08-23T16:27:00.000-07:00

As I talked about in my past blog posts the love I have for noodles. Today is another noodle recipe post. I have always been madly in love and obsessed with Jap Chae. Jap Chae is a very colorful Korean noodle dish that you can find at any Korean restaurant. This is a perfect recipe to share at potluck or BBQ and believe or not it’s really good cold.

Please enjoy!

Ingredients:

Starch Noodles (Sweet potato noodles)

1 tablespoon Extra Virgin Olive Oil

1 bunch of Garlic Chives, cut into 1inch length

2 cloves minced Garlic

1 small Yellow Onion, thinly sliced

4 or 5 dried Shiitake Mushrooms

1 small Carrot, cut into thin strips
2 eggs, scrambled

Soy sauce, sesame oil, sugar, white pepper

Direction:

1. Soak dried shiitake mushrooms in hot water for an hour until soft, thinly sliced.

2. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water, place into a large mixing bowl. Cut the noodles using a pair of scissors several times and add 1 tablespoon of soy sauce and sesame oil, mix well and set aside.

3. Heat up olive oil in a pan; add garlic and onion, cook until onion is translucent, and then put into the mixing bowl with the noodles.

4. Heat up olive oil in a pan, add mushroom, cook about 1 minute, then put into the mixing bowl.

5. Again heat up olive oil in pan, add carrot, cook about 2-3 minutes, and transfer to mixing bowl.

6. Lastly heat up olive oil in pan, cook garlic chives for 3 minutes, and add into mixing bowl with the other cooked ingredients.

7. Add 2 ½ tablespoon of soy sauce, 3 tablespoon of sugar and 2 tablespoon of sesame oil, dash of white pepper and eggs to the mixing bowl. Mix everything together and ready to serve. Or refrigerate overnight and serve cold.

Ground Turkey and Quinoa Stuffed Bell Pepper

2013-08-19T19:47:00.003-07:00

Quinoa is my new-found favorite rice substitute. If you are Chinese, you know how hard it is to give up rice. Ever since quinoa was introduced into my life, I can’t get enough of it.

This is a fun and flavorful recipe to share with your family and friends. Enjoy!

Ingredients:

1 tablespoon extra virgin olive oil

½ cup yellow onion, finely chopped

1 cup baby spinach

2 hot link sausage

3 cloves garlic, minced

1 lb lean ground turkey

½ teaspoon salt

¼ teaspoon ground black pepper

2 large bell peppers, washed

2 cup cooked quinoa

Directions:

1. Heat a large skillet over medium-high heat and add 1 Tablespoon olive oil. Add garlic and ground turkey, salt, pepper and brown several minutes until cooked through, then add in hot links and mix well for another 5 minuets.

2. Combine spinach, cooked quinoa and meat together.

3. Cut the peppers and remove the seeds.

4. Place in a baking dish. Spoon the meat mixture into each pepper. Bake at 350F for 25-30 minutes.

Zuppa Toscano

2013-01-17T20:53:00.001-08:00

Happy New Year everyone!

Mother Nature has been very cold this winter; it is very unusual for us Californians to be around 30F degrees.

During this rainy cold winter season, I discovered this delicious and famous restaurant soup recipe that will definitely keep you warm and cozy inside.

Ingredients:

1lb mild Italian sausage

2 teaspoons crushed red pepper flakes

1 large yellow onion, diced

4 sliced bacon, cut into small pieces

4 cloves minced garlic

5 cups chicken broth

5 Yukon potatoes, sliced

1 cup heavy cream

¼ bunch of kale, chopped

Directions:

1. Sauté Italian sausage in a large soup pot over medium high heat. After about 10-15 minutes, drain excess fat, remove and set aside.

2. In the same pot, sauté bacon, onion and crushed red pepper over medium heat, until the onions are soft.

3. Add in chicken broth, wait to boil, and then add in sliced potatoes. Cook under low heat about half an hour or until soft.

4. Add in heavy cream, stir in cooked Italian sausage and chopped kale.

5. Let it heat through and ready to enjoy.

Thai Red Curry with Chicken

2012-10-28T18:17:00.000-07:00

Red curry is my favorite type to curry and only type that I order at any Thai restaurant. Never would of thought how simple and fast this dish is to prepare.

Ingredients:

1 tablespoon extra virgin olive oil

2 tablespoons red curry paste

8 oz boneless and skinless chicken breast, cut into strips

1/2 cup coconut milk

1/4 cup water

2 carrots; cut into bite size

1 cup green beans; cut in half

1 medium potato; cut into bite size

1 medium eggplant; cut into bite size

1 red bell pepper; cut into strips

1/2 teaspoon fish sauce

Salt for taste

Directions:

1. Heat up a pot with olive oil, sauté chicken until golden brown. Add the red curry paste stir well together.

2. Add in coconut milk, water, carrots, green beans, potato, eggplant, red bell pepper and bring to boil. Turn heat to medium low; let it simmer for about 10 minutes.

3. Lastly, add in fish sauce, let it simmer for another 5 minutes, then ready to serve.

Pulled Pork Slider

2012-08-27T21:45:00.000-07:00

I came across pulled pork recipe online when I was getting ideas for party recipes. We have been hosting a lot of parties lately; this is of course THE recipe for feeding tons of people.

Ingredients:

2lb Pork Shoulder, trim off fat

1 large Yellow Onion

~6oz Ginger Ale

1/2 cup Sweet and Bourbon BBQ Sauce

1/2 cup Spicy BBQ Sauce

1 tablespoon Soy Sauce

1 tablespoon Plum Sauce

1/2 tablespoon Hot Chili Paste or Sriracha

Hawaiian Roll or Dinner Roll

Directions:

1. Slice onion and line the bottom of the crock pot.

2. In a bowl, mix together Ginger ale and BBQ sauces.

3. Place in the pork shoulder and cover it with the rest of the onion, and pour in the liquid mix. Cover and cook on Low for 8 hours.

4. After 8 hours, remove and shred the meat, drain out all liquid and leave the onions in there.

5. Return the shredded meat on the crock pot, stir in the BBQ sauces, and continue to cook for another 2 hours on Low.

6. Serve on Hawaiian roll or dinner roll.

We Are Back!!!!

2012-08-14T12:12:00.000-07:00

After 8 months of MIA (missing in action), we are BACK. Sorry everyone for this long absence. Please stay tune for more updates.

Holiday Greetings

2011-12-23T16:24:00.000-08:00

Merry Christmas and Happy New Year!

Simple Pad Thai

2011-12-02T15:27:00.000-08:00

Lately, I have been feeling super tired and lazy after work and not wanting to cook at all. Do you ever feel that way too? This is my version and one of my favorite to go recipe that’s quick and easy to wipe together.

Ingredients:

8oz packaged Fresh Pad Thai noodles or Dry Rice Sticks

12oz jar of Pad Thai Sauce

2 eggs

1 lb shrimp

3 tablespoons extra virgin olive oil

1/2 packets fried tofu; cut into small pieces

1 cup bean sprouts

2 cloves garlic, minced

2 stalks green onions, cut in 1inch

2 tablespoon chili paste *optional

Directions:

1. For dry rice sticks soak in hot water for about 10 – 15 minutes, drain and set aside.

2. Heat oil over medium-high heat, add in shrimp for a quick sauté until turns pink then remove from pan, don’t remove the oil because the oil is flavorful from the shrimp.

3. Add garlic, tofu, noodles, Pad Thai sauce and chili paste, stir until the sauce is evenly coated with the noodles then add in shrimp, push everything to one side and crack the eggs and stir for about 20 seconds, and then mix everything together.

4. Lastly add bean sprouts and green onion, give a quick stir for 2 minute or so. Then ready for serve.

I can’t believe it’s the last month of the year already, you know what that means…it’s Christmas month. I hope everyone had a great Thanksgiving and getting all your Christmas shopping on. J

Fiesta Pinto Beans

2011-11-18T16:23:00.000-08:00

This is a recipe I learned from one of my Mexican friend from long long time ago, but I still remember it til this day because it’s full of flavor that feels like a party in your mouth.

Ingredients:

2 cups dried pinto beans

6 cups chicken stock or water

6-8 slices uncooked bacon, coarsely chopped

½ cup diced onion

3 cloves garlic, chopped

1 jalapeño, chopped

1 tablespoon cayenne pepper powder

Salt to taste

Directions:

1. In a stockpot, soak the beans for few hours or overnight in the water (to cover).

2. Cook the bacon in a skillet over medium-high heat until crisp. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the cayenne powder and cook for 1 minute more.

3. Add the beans and chicken stock or water, and bring to a rapid boil. Decrease the heat to low, and let it simmer for about 2 hours, or until the beans are soft.

4. When the beans are cooked through, add salt to taste, and ready to serve.

Chile Verde

2011-11-15T14:34:00.000-08:00

Have you ever venture out or step out of your comfort zone when it comes to food? If you haven’t…you definitely should, the outcome is desirable and surprising.

I decided to make my Beef Chile Verde dish, since Chris was talking about it. He and I ventured out to the Mexican Supermarket Mi Pueblo, which was a very interesting trip. People there were starring at us like they’ve never seen Asians before, or maybe no Asians have ever shopped there. I’m all about adventure and getting that authentic flavor. When we got to the meat counter, I asked the butcher what type of beef is the best to cook the Chile Verde with; he had to ask the older gentlemen in the back. So he came out and walked over to the pork section and pointed, I thought he was confused so I repeated myself and said “NO….what type of beef?” He replies, “Only pork, no beef…Chile Verde sauce is only with pork,” he also added “pork green, beef red”, Chris and I both looked at each other, I was skeptical and I asked “do you want pork?” Chris goes, “Let’s go with the expert, they know better.”

Which it make sense, I have never seen Beef Chile Verde on the menu at a Mexican restaurant. I have to tell you; luckily we listened and went with the pork because this dish tastes 100 times better with pork. From now on I’m going to stick with the term “pork green, beef red” when it comes to Mexican dishes.

I pretty much kept the same ingredients and cooking directions from the Beef Chile Verde recipe.

Ingredients: * serves 4 to 6

3lbs pork shoulder, trimmed of fat and cut into 1-inch cubes

2 white onions halved, roasted

5 cloves of garlic, roasted

2 jalapenos, halved and roasted

1 Serrano chile, halved and roasted

1 bunch cilantro

1 ½lb tomatillos, husks removed, boiled and soften

1 tablespoon extra virgin olive oil

½ cup chicken stock

Pinch of garlic and onion powder

Salt and pepper to taste

Directions:

1. In a large pan, cook pork over high heat, pour and drain out liquid. Add oil, return pork back in pan, season with garlic and onion powder, salt and pepper.

2. In blender, add boiled tomatillos, roasted white onions, garlic, jalapenos, Serrano chile and cilantro. Pulse and blend all ingredients are mixed.

3. Add in Chile Verde sauce into the pan with the pork, and then add in chicken stock to cover the meat. Lastly add salt and pepper to taste, until the sauce is thicken then ready to serve.

Eat Real Festival

2011-11-06T21:22:00.000-08:00

This was our second year attending Eat Real Festival at Jack London Square in Oakland, CA.

Eat Real is about honoring our best local vendors that provides local fresh grown and handmade products. And the best part is all food is $5 and below.

This year we came for our favorite vendors specifically; Chairman Bao Truck, 4505 Meats, and El Porteño Empanadas. But we tried some other yummies while we were there; Homeroom, and Noci.

1. Chairman Bao Truck

Braised Pork - Coca-Cola Braised Pork Butt with Savoy Cabbage & Preserved Yellow Mustard Seeds

Spicy Chicken - Spicy Chicken with Toasted Sesame Purée, Pickled Carrots-Cucumber & Cilantro

Pork Belly - Tender Pork Belly with Turmeric Pickled Daikon & Green Shiso

2. 4505 Meats

4505 Classic Cheeseburger

3. El Porteño Empanadas

CHAMPIÑONES - Fresh Seasonal Local Organic Mushrooms by Far West Fungi, Shallots, Parmesan Cheese, Crème Fraiche

4. Homeroom

Classic - Homeroom’s super creamy, extra cheesy remake of the all-cheddar mac you ate as a kid

5. Noci

Salted Chocolate with Caramel

Macadamia Coffee

So far the vendors we have tried are all amazingly great. If you are ever interested check it out next year, I know for sure we willJ!

Noah has arrived!!!

2011-10-26T16:28:00.000-07:00

We’ve been expecting this for months!

Noah Tong

is finally here; please welcome the newest member of the Tong and Tambalo household.

Born

October 24^th, 2011 @ 20:49

Weight

5 pounds, 15 ounces

Length

18 inches long

Congratulation to the first-time parents!

Proud Parents!!!

Grandma Edelyn and Auntie Ang

Excited NEW Grandparents (Lolo and Lola) :)

Noah's 1st Nurse

Lolo, Lola, & Uncle Chris

Auntie Elaine

Auntie Lani

Uncle Minh

October Birchbox Samples

2011-10-21T11:38:00.000-07:00

Fall is the perfect season to prep your hair, skin and body for the cold winter months. This month’s theme from Birchbox is called “Prep & Finish”, samples from head to toe.

1. AHAVA Mineral Foot Cream

2. Anastasia Beverly Hills Clear Brow Gel

3. Number 4 Hair Lumiere D’hiver™ Reconstructing Masque

4. Sunday Riley Modern Skincare Juno Transformative Lipid Serum

5. Tea Forte Minteas

Canon S100

2011-10-18T21:35:00.000-07:00

IT’S HERE!!! Well not really, this beauty is not available until November.

Thank you Best Buy for selling it early. LOVE IT!

Taking by S100

Check out my new toy ;)

Shaking Beef with Red Rice

2011-10-07T14:13:00.000-07:00

Shaking beef is a very popular Vietnamese dish; one of our favorite is from The Slanted Door in San Francisco, CA. I’m super happy to come across Charles Phan’s infamous shaking beef recipe, thanks to San Francisco Gourmet for sharing this wonderful sweetness.

Shaking Beef

By Charles Phan, The Slanted Door

Ingredients:

The Meat

2 T chopped garlic

1 t sugar

1½ t salt

¾ t fresh black pepper

2 T neutral cooking oil, such as canola or corn oil

1½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ c rice vinegar

1 T sugar

¼ c rice wine

4 T light soy sauce

1 T dark soy sauce

1 T fish sauce

The Dipping Sauce

Juice of 1 lime

½ t kosher salt

¼ t fresh black pepper

The Stir-Fry

4 T neutral cooking oil, such as canola or corn oil

3 stalks green onion, cut into 1” pieces

½ small red onion, thinly sliced

2 t butter

2 bunches watercress, for garnish

Directions:

1. Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large nonmetal bowl. Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.

2. Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Set aside.

3. Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.

4. Add 2 T oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.

5. Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 t butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.

6. Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.

7. Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef.

Red Rice

Ingredients:

4 cups over night cooked long grain rice

2 tablespoons olive oil

3 cloves garlic

2 tablespoons tomato paste

1 ½ teaspoons Maggi Seasoning Sauce

Direction:

1. Heat oil over medium high heat in a large skillet, add the garlic cooks about 2 minutes, add rice and stir to combine. Add tomato paste and coat the rice until it turns red.

2. Stir constantly for few minutes, add in Maggi Seasoning Sauce and combine well. Remove from the heat, and serve immediately.

Give it a try, I guarantee you’ll fall in love!

Thank You and Good-Bye Steve Jobs

2011-10-05T21:50:00.000-07:00

World has lost one of the best technology inventors today.

Steve, you will be missed by millions around the world, may you rest in peace!

1955 - 2011

Artichoke & Spinach Dip

2011-09-29T11:53:00.000-07:00

Hi foodies, September is coming to a closure, only 3 months left in 2011, which means almost time for the two of my favorite holidays of the year; Thanksgiving and Christmas…food and more food!

Enough of this holiday talks, I have another happy hours dish to share. WE WANT DIP…WE WANT DIP! I love biting into creamy, cheesy and warm dip on top of a crispy baguette, if you love that too, I have THE recipe for you.

Ingredients

3 cloves garlic, roasted

3/4 cup frozen spinach, thawed, drained and chopped

1 cup can artichoke hearts, drained and chopped

1 cup Alfredo-style pasta sauce

1 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1/2 cup cream cheese, softened

Baguettes or chips

Directions

1. Preheat oven to 350 degrees, roast garlic to about 20 minutes. Remove from heat, set aside to cool, and then squeeze softened.

2. In baking dish, mix together roasted garlic, spinach, artichoke hearts, Alfredo sauce, mozzarella and Parmesan cheese and cream cheese.

3. Cover and bake for 30 minutes, until cheeses are melted, serve warm.

Buffalo Wings

2011-09-23T13:00:00.000-07:00

Do you love happy hour? Do you love happy hour appetizers? I have just the recipe to share with you. Buffalo wings is the must have appetizer dish during happy hour, who doesn’t love to nibble on this delicate spiciness.

This was my first attempt on these wings; they came out looking and tasting perfect. I want to take credit for this recipe, but unfortunately I found this on allrecipe.com my favorite recipe search engine.

Ingredients

2lbs chicken wings

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon cayenne pepper

1/2 teaspoon salt

oil for deep frying

1/4 cup butter

1/2 cup hot sauce (Frank’s Red Hot)

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

August and September Birchbox Samples

2011-09-20T13:23:00.000-07:00

I am a month late on the August samples, better late than never. So I decided to combine August & September samples together.

August is dedicated to beauty innovations, think outside of the box.

1. Earthen Instant Peel

2. Anastasia Beverly Hills Lash Lifting Mascara & Line Erasing Serum

3. Amika Obiliphica Oil Treatment

4. Twistband Hair Tie

September is a big thank you month, Birchbox is celebrating its 1^st birthday.

HAPPY BIRTHDAY BIRCHBOX!

1. Birchbox Friendship Bracelet

2. Adventurous Incoco Nail Polish Appliqué

3. Lash Card

4. Resilient blinc Mascara

5. Practical Jouer Lip Enhancer

6. Girly Harvey Prince Eau Flirt