Cookin’ with tequila!

One more day to Cinco de Mayo!! Reminiscing down memory lane.


Last week, I was inspired to make a dish using tequila. The weekend before, I ordered a dish at Just Tacos at the Ko’Olina location, which apparently they don’t have on their menu anymore. How unfortunate. It was a shrimp dish, made with a tequila-garlic-cilantro cream sauce, served with Mexican rice. Talk about yummy! I have to say that I was quite proud of myself for ordering something different for once at a Mexican restaurant. I tend to order the same things when I’m craving this cuisine- soft or crunchy tacos, quesadillas, or taco salad. I know…boring, huh? I got to expand my horizons.


Just Tacos Mexican Grill & Cantina, Ko’Olina
92-1046 Olani St.; Kapolei, 96707

…So with being inspired, I made tequila lime chicken. I found a very simple recipe from one of my favorites, Ree Drummond, The Pioneer Woman.

img_7073 These were the simple ingredients needed for…

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Lobster mobster!

Lobster is awesome! It’s also expensive. I found a picture with some interesting facts of a lobster.


There were two places where there were lobster dishes that were absolutely reasonable- just had to order it!


Lobster pad Thai at JJ French Pastry & Bistro, in Kaimuki, which recently closed at the end of January. Boo! I loved that place. They always had interesting dishes, and their desserts were delicious and so cute!


Garlic butter lobster ramen at Sakura Ramen near Ke’eaumoku Walmart. Yummy! It was a very tasty ramen.

I hope that JJ’s opens again at another location…

Sakura Ramen is located at:
808 Sheridan St.
Honolulu, 96814

Pink drink calling!

Happy Father’s Day! Hope all you fathers, grandfathers, and uncles had a marvelous day!

Later this week, be on the lookout for a Father’s Day dish posting that I made tonight. It’s going to be great! We had a wonderful celebration!

Over the weekend, I finally tried “The Pink Drink.” It was staring at me, calling me to try it. I’ve heard of the drink before and had been curious to try it one day. That day had come, haha!

Some time ago, I downloaded a free app onto my smart phone, called “Secret Free.” It has the 411 of all the different “secret” drinks at Starbucks. Oooh, la la! According to the app, “The Pink Drink” is rated 4.5/5 stars and consists of: the strawberry açai refresher drink with coconut milk (instead of water), with dried strawberries. It was a pretty good drink! I like the açai refresher drink. I think it would be just as good without the dried strawberries, though! I’m looking forward to utilizing the app more and trying other “secret” drinks. Some of them are very creative.

Here is a website I found on the different “secret” drinks at our famous coffee joint!

**Please note that this site was created by fans.

Happy new week ahead!


Ringing in 2016 with sashimi!!

It’s #tbt

Three more days until 2017!! Let’s make the best of our final days of 2016. Happy celebrating!


Happy New Year!! Wishing my readers a very happy and successful one! Hope all had a wonderful New Years Eve celebration!

Last night, my boyfriend brought hamachi (aka yellowtail) sashimi to our New Years celebration. It was to die for! The fish was tasty and oily (aka fatty)! Not to mention, fresh! That’s the most important!

Sashimi is a Japanese delicacy where the raw fish is sliced into thin pieces. It’s a popular dish during the holidays in Hawaii, especially New Years. Ahi sashimi is the most popular. Costco was loaded with ahi sashimi this past week. I like their sashimi- it’s onolicious!

Please be on the lookout for more postings in 2016! Be safe and happy eating!

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“Chopped” challenge, part 2

We’ve successfully completed our “Chopped” challenge weekend. Friday night was my turn. Same rules: three rounds, appetizer, main dish, and dessert- 30 minutes for each round. Here’s what went down!

Round 1: Appetizer: 30 minutes
Basket items: sea salt and herbs chickpeas, taro snacks, and organic tofu.
Dish: udon and tofu salad, with shoyu and ponzu sauce dressing, topped with chickpeas and taro fries. Supplemental ingredients used: udon, shoyu, and ponzu sauce.

Judge review (the BF): He really enjoyed it; said everything paired well together, especially the chickpeas and taro fries.

Round 2: Main dish: 30 minutes
Basket items: artichoke hearts, Sriracha sunflower seeds, halibut and monchong.
Dish: fish trio stir fry, topped with artichoke hearts and sunflower seeds. Supplemental ingredients used: seasoning, ahi, green beans, Okinawan sweet potato, and Parmesan chips. I didn’t use any sauce for the stir fry. The fishes were so tasty! Didn’t need to make a sauce.

Judge review: My BF loves fish, so this stir fry was off the charts for him! He absolutely enjoyed it!

Round 3: Dessert: 30 minutes
Basket items: pear and blueberry, strawberry, and cherry fruit strips.
Dish: pear slices, with a blueberry/strawberry honey compote, topped with cherry fruit strips and lemon cookies. Supplemental ingredients used: honey and lemon cookies.

Judge review: My BF thought the dish was very creative and loved the compote. He said he could taste both the honey and the fruit strips. I have to say, I was quite proud of this dish! Haha!

And that’s our “Chopped” challenge! It was a fun experience! I think we are going to do this again! We both agreed that it was a blast, cooking outside the box!

Have a great week!

Dad’s birthday!

This is a late post, but wanted to share my dad’s birthday celebration. His birthday was last month. We took him to Ruth’s Chris Steak House at the Restaurant Row location. I also had made chocolate pudding cupcakes to bring to the restaurant for dessert!

Let’s start with those cupcakes. My dad’s favorite- chocolate!


Pudding rocks!


Boxed cake mix is the way to go!


Yummy! Love the angle of this photo!

I first made the pudding and mixed some of it in the cake mix. Since my dad doesn’t care for frosting, I topped the cupcakes with the leftover chocolate pudding, and added some organic fruit gummies and fresh blueberries. Yum!

One of my favorite steak houses is Ruth’s Chris. We’ve been there multiple times for special occasions. The staff is very friendly and the ambience is just perfect! We always have a great time there!


My family and I had shared a Chilled Seafood Tower. That was so good! All that seafood- mmmm! Mouth is watering!


We also ordered an escargot to start off the birthday celebration dinner! It was delicious! I’ve never had escargot that wasn’t good.


I felt like having lamb chops that evening. Savory, I tell ya! I love their steaks, too- cooked at medium rare!


We shared a variety of sides: shoe string fries, roasted brussel sprouts, creamed spinach, and potatoes au gratin. Went perfect with our main dishes.

My dad enjoyed his dinner, and so did we! Everyone enjoyed the cupcakes. We had shared the rest with the manager and our servers. The manager greatly appreciated us sharing dessert with her. She was ecstatic! She didn’t know what to say! She hugged us and was excited to try them! She was the sweetest!

Ruth’s Chris Steak House
Waterfront Plaza at Restaurant Row
500 Ala Moana Blvd.; Honolulu, 96813
Ruth’s Chris Waterfront Plaza

Happy Aloha Friday and Kamehameha Day (state holiday)!
Celebrating the 100th Kamehameha Day Parade

“Chopped” challenge, part 1

It’s a “Chopped” challenge weekend for the BF and I. So exciting! The rules of our challenge is that we buy each other the mystery basket ingredients to make an appetizer, main dish, and dessert, and we will buy our own supplemental ingredients that we feel will compliment the mystery basket items. Last night, my BF went first!

ROUND 1: Appetizer: 30 minutes
The basket items were: Greek cream cheese, Okinawan sweet potatoes, and fresh green beans.
The dish: Okinawan sweet potato with Greek cream cheese dip and green bean fries. No other supplemental ingredients were used, except seasoning.

Judge review: The dish was very good. The dip was very tasty and the cream cheese really worked well with the sweet potatoes, and the green beans. Presentation was creative! Loved the colors!

ROUND 2: Entrée: 30 minutes
The basket items were: shoe string fries, spinach and feta chicken sausage, ground turkey, and polenta.
The dish: “The Polenta Bird.” Polenta with ground turkey and sausage mix, topped with shoe string fries. No other supplemental ingredients were used, except seasoning.

Judge review: The polenta wasn’t the greatest. Some were undercooked. However, the ground turkey and sausage mix was excellent. Both paired so well together. I couldn’t tell that the sausage was a sausage. It tasted just like ground turkey. It was yummy! The shoe string fries topping went well with the entire dish!

ROUND 3: Dessert: 30 minutes
The basket items were: cinnamon rolls and strawberries.
The dish: Cinnabons drizzled with icing, topped with strawberry jello cream cheese compote, and strawberries. Two supplemental items were used: Greek cream cheese (from the appetizer round) and strawberry jello.

Judge review: The cinnabons were a little dry, but the icing was delish, especially with the strawberries! The strawberry jello cream cheese compote was a kick because of the Greek yogurt. It was good, though!

And there you have it! Tonight is my turn. Stayed tuned for part two!

I wanna go back to Japan!

A friend recently went to Japan for a short business trip and brought back this yummy strawberry cake. She’s so sweet! This reminded me of the cake I bought from the Tokyo Banana line. These are apparently really popular omiyage (gift) to bring back. It had a creamy strawberry filling in the center. Mmmm! They also expire within two weeks after purchasing them, so it’s got to be eaten right away!

When you travel to Japan, look for these cakes. I remember buying the Tokyo Bananas from a store at a train station.



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Thee famous pasta salad!

Last weekend, my friends and I got together for Game Night! It was so much fun! We had a wonderful night laughing and enjoying each other’s company!

I made my famous pasta salad. It’s really simple. I used rotini pasta. I prefer using short pastas, like bow-tie, rotini, etc. It saturates more of the dressing and makes the salad taste better. Using the right pasta matters. Even though they may all taste the same, the texture matters and can change the dynamics of the dish.

The ingredients I include are:
-edamame (soy beans)
-olives (served on the side)

Sometimes, I’ll add cauliflower, grapes, and strawberries. I wanted to keep it simple this time.


To make the dressing, I usually use: Hidden Valley Ranch dressing and Brianna’s Blush Wine dressing

However, this time, I decided to experiment and use these dressings instead:


Everyone enjoyed the salad, but I personally prefer the original way I would usually make my dressing. There’s something about Hidden Valley that makes it the best ranch ever! Not all ranch dressings have that distinct taste that Hidden Valley has.

Happy eating! Yippeeee!


First posting, and welcome!!!

Hi there! Welcome to my blog! This is my first posting, and I’m excited to get this show on the road!!

The other day, I went to YogurStory and tried their Ube Pancakes. It’s one of their popular pancake dishes on the menu. It was delicious! It’s Okinawan sweet potato pancakes, drenched with ube (purple yams) coconut sauce. Talk about a yummy delight!! I honestly didn’t think I was going to enjoy it, since I’m not a huge fan of coconut, but I was wrong! Got to try it!


Visit YogurStory at 815 Kee’aumoku Street, Honolulu, HI 96184.

Until next time, Aloha!

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