Tag Archives: recipe

Live Long

Happy New Year, floppers!

I hope you had a fabulous time last night whatever you did…we stuck close to home and were in bed right at 3am! Amen to great friends and neighbors, great food & drink and great conversation into the first few hours of Twenty Twelve.

My in-laws start out the year by serving foods that represent good fortune like black eyed peas for luck, collard greens for money and noodles for long life!

Jay had an idea to make pancit {a Filipino rice noodle dish} for New Year’s Eve to share with our friends.

This recipe is from my mother-in-law, Lucy {or Lola}:

4 cloves garlic, minced
1 onion sliced
2 pork steaks or pork chops, boiled with 1 tsp salt (keep broth)
   or 2 skinless chicken breasts
1 large carrot, cut into 1-inch strips, or thinly sliced diagonally
½ cabbage cut into 2 wedges, then sliced across
2 ribs of celery thinly sliced diagonally
4 tablespoons soy sauce
½ to 2 cups broth from boiling pork, skim off fat layer
1 8-oz pack of rice noodles (mei fun) ~ these are easy to find in your local supermarket…I found these at Target
additional 4 T soy sauce
salt to taste
sliced green onions for garnish (optional)
  1. Slice boiled pork into thin strips, set aside.
  2. Soak rice noodles in warm water until soft and pliable, about 15-20 minutes.  It can stay in the water until ready to sauté with vegetables.
  3. Add a small amount of oil (olive or canola) into wok and sauté garlic.
  4. Add onions and cook for 2-3 minutes until translucent, then add pork and soy sauce. Stir together.
  5. Add carrots, stir for 2 minutes, then add celery and cabbage. Add ½ cup of the broth and cook vegetables just until crisp.
  6. Transfer the cooked mixture into a bowl.  To the wok add the remaining 1 cup of broth and additional 4T soy sauce, bring to a boil.
  7. Drain noodles and add to boiling broth.  Turn heat down to low and mix well to absorb the liquid.  If it sticks in the pan, add about 2T of oil.  Keep mixing the noodles until all liquid is absorbed and noodles taste done.
  8. Add back the vegetable mixture and mix well.
  9. Garnish with sliced green onions
This dish is actually quite healthy and is loaded with veggies. You can also make it with broiled, shredded chicken breast which is just as delicious. The kids love these noodles, too.
So, here’s to {long life} and a year of good fortune, lots of laughs, new adventures, making a difference and no regrets!

Batter Up

Before I share Cake Batter Ice Cream with you, I wanted to back track a bit…

Last time we were in San Diego we went to a cupcake shop called Batter Up. It’s the cutest concept and the cupcakes were delish, but the store decor needed a grand slam.

It was pretty blah.

By the time we walked out, I had already redesigned the place and had a blueprint in my head.

Real live stadium seats bolted to the floor.

Old lockers filled with fun cupcake liners, cookbooks and all things cupcake related for sale.

Astroturf on the floor.

Pennant buntings hanging from the ceiling.

Apothecary jars filled with peanuts and cracker jacks.

Large glass vases holding baseballs.

The cupcakes needed some fun, festive baseballin’ names, ya know?

But I digress…

Now…back to Cake Batter Ice Cream.

This recipe is SO easy and SO out of this world…er…ballpark?!?

I ended up using whole milk for one of the 2 cups of whipping cream…made it a little lighter. Ha!

{2 cups whole milk, 1 cup whipping cream}

For the vanilla, I used the good stuff this time.

I was surprised at how creamy it was.

I tapped the cake mix through a mesh strainer to make sure there were no clumps.

Next time I will add rainbow sprinkles into the ice cream the last few minutes while the machine is running.

I only wish that I had red, white and blue sprinkles instead…

But, this ice cream was more than I imagined it would be. If you’re an ice cream lover and you don’t have one of these, you need to treat yourself to one!

Next up….some refreshing summer sorbet in our new sorbet cups!


Nighty night.

Artichoke Dip

Happy December!

Trying to get ahead this holiday season since we’re leaving for Vegas on Saturday morning!

Cards ready to send out, tree trimmed, Santa visited…what next?

Here is a picture of the kiddos decortaing the tree with Popsi who came to visit for a few days after Thanksgiving:


And here is a quick recipe that you can take to your holiday get togethers. Super simple and super delicious!

I don’t recommend substituting lowfat cream cheese and mayo with this one…it just isn’t the same. In my opinion, you’d be better off not eating it at all. Sorry!

1 can quartered artichoke hearts in water, drained
1 brick cream cheese, softened
1/2 cup mayonnaise
1/2 cup parmesan cheese
2 tbsp. minced garlic
1 tsp. dill weed

Chop artichoke hearts or put in a small food processor (that’s what I use). Put cream cheese, artichoke hearts, mayo and parmesan cheese in a saucepan over medium heat. Stir often to keep from burning. Once everything is heated and combined, add the garlic and heat a few more minutes. Add dill weed at the last minute and give it one last stir. Serve with sliced baguette or crackers. Enjoy!

Burger Bliss


OK, you have got to make these burgers. Seriously!

If you think you don’t like horseradish, you do. If you think you don’t like Rachael Ray, you do.

These are the best. I make them all the time. Perfect for Fall. Turkey & Cranberry. Yum!

Serve with Alexia sweet potato fries (in the frozen aisle) and a simple green salad. I roasted some brussels sprouts to go with this meal, but left them in a little too long and they weren’t very photo worthy.

Here is a link to the recipe:

Turkey Burgers with Horseradish & Cheddar Cheese


Quick Chili

I’ve been using this chili recipe for years. It’s from my good friend, Christina! It’s super quick, easy and a healthy lowfat Fall comfort food.

Here’s what you need:
1 lb. ground beef, turkey or chicken
1 onion, chopped
3-4 cloves garlic, minced
1 big can chili beans
1 can diced tomatoes (I use fire roasted with garlic)
1 can corn, drained
1 small can tomato sauce
1 package chili seasoning
1 poblano or red pepper chopped (optional)

Here’s what you do:
Saute the onion and garlic (and peppers if you’re using) in a little Extra Virgin Olive Oil for 5 minutes, add the ground meat and brown breaking up with a wooden spoon. Add the package of seasoning mix with a little water (maybe 2 TBSP) Stir in seasoning mix to cover meat and cook until browned. Add in the beans, tomatoes (undrained), drained corn and tomato sauce. If you like a thinner chili, add another small can of tomato sauce. Simmer on low for an hour or so, ladle up a bowl and top with shredded cheese and a dollop of sour cream. I like to serve with Marie Callender’s corn bread and honey butter. Enjoy!

P.S. Sorry I don’t have a “finished product” pic. ;-(