A day of Thanksgiving!

Happy Thanksgiving, All! I wish you and your loved ones a blessed day to celebrate amongst yourselves, with food, joy, and laughter!

Just a preview of tonight’s menu… I was busy in the kitchen last night, cookin’ up some creamy mashed potatoes, blueberry/cranberry sauce, and prepping ingredients for the stuffing (which I will make tonight). My dad’s cooking the rest of the entrées: the big bird, ham, and yam. Mmm! This is the usual Thanksgiving dinner for my family and I. Not to mention the sides: dinner rolls, poke (raw fish), edamame (soy beans)…

I was inspired by The Pioneer Woman herself, Ree Drummond, to attempt making a different style of mashed potatoes this year. I added these three ingredients to make it extra rich, creamy, and special: half-and-half, whipping cream, and cream cheese. I don’t think I’m ever going back to making mashed potatoes like I used to. These three ingredients changed the texture of the dish! So good!

Here is the recipe! It’s so simple, and you can add more of these ingredients if you please! I never follow recipes to-the-tee!


Boiled a bunch of potatoes. I bought a 20lb bag from Costco last weekend. I’m down to a few potatoes left- haha!


The ingredients to add to the mashed potatoes!


And of course, you need to have seasoning!!


Bam! There ya go! Creamy and rich! You can’t even taste the cream cheese (for those who don’t care for it).

Next, I made my blueberry/cranberry sauce. When I was growing up, I was always curious to know how fresh, homemade cranberry sauce is made. In the past, we had family friends make a container for us, or we would buy the canned sauce. NEVER AGAIN with the canned sauce- haha! It’s got to be fresh! A couple years ago, I finally decided to start the tradition in making my own sauce for the season. My family loved it; even those who didn’t like cranberry sauce.

I was inspired by two different recipes, but I stuck with this one: as simple as can be! All you need is cranberries, blueberries, sugar, and good ol’ OJ!


There ya go! So simple, yet so good!

Maybe next year, I’ll try spiking it??? Hehe! We’ll see. I should make two batches, in case the experimental one doesn’t turn out, haha!

Another post to come after the complete meal is prepared, which will include my stuffing.

Happy Thanksgiving, y’all! Eat lots of turkey!!!!

Shanks, shanks, baby!

The other weekend, I was at the grocery store and saw some lamb shanks on sale. I love lamb, especially shanks. I hadn’t had it in a long time and decided to cook them for dinner. There’s so much meat and it’s so tender. This was a meal to savor!!!!

The shanks were very easy to cook. I drizzled them with extra virgin olive oil and lemon olive oil, and seasoned it with: lemon juice, Chardonnay white wine, Italian seasoning, thyme, Hawaiian salt, garlic salt, and pepper. I sliced some garlic cloves and threw them into the dish as well. Baked it in a casserole dish, covered with foil, at 400º for about an 80 minutes or so. The baking time varies, due to how rare you want the meat to be. I turned down the temperature and let the dish sit in the oven until it was ready to grindz!

I made a pasta dish to go alongside this delicious entrée. Got to have pasta! My all-time comfort food.



I used a mix of collard greens and spinach. I’ve never cooked with collard greens before and have been curious to finally try it. It’s very similar to spinach. It shrinks when cooked. Haha! Best to add it in last, as it cooks quickly.


I boiled egg noodles (love them to death!). The sauce included: Chardonnay white wine, lemon juice, and extra virgin olive oil. A very simple, and healthy sauce. Sprinkled with chili flakes and shaven Parmesan cheese. Yummy!

Oooh whee, I am getting hungry for lamb again! Is it time to eat?



Get some healthy pesto pasta!

I miss cooking! It’s been so busy lately, I just haven’t had the time to cook. But last weekend, I finally did! I’m so proud! Yay! I bought all my ingredients at Whole Foods and made some healthy pesto pasta.


I boiled the whole wheat Fusili pasta in Chardonnay, water, garlic salt, and extra virgin olive oil. I thought I would be able to taste the wine, but I didn’t.


I found this chia seed pesto sauce, which looked every interesting. I, of course, added pine nuts to the pesto sauce. Gotta! I even added wine! Haha! That was some good pesto sauce. Tasted very similar to my homemade recipe. Couldn’t even taste the chia seeds. I wouldn’t have known otherwise!


Saw these and they looked interesting to add to the pasta. Plus, they were on sale- whoo hoo! They sausages were pretty good, and they were organic! Yes!


Gotta have cheese! Crumbled Parmesan cheese and Halloumi cheese. Mmmm! The Halloumi cheese had more of a mozzarella texture.


Bam! What a healthy creation!


Made a side of broccoli with sharp cheddar cheese. Mmmm!

Until the next cooking adventure! Yee haw!

Auntie’s birthday dinner

This week, we celebrated my auntie’s bday. Dinner menu: rosemary/garlic/lemon zest lamb chops and round-and-round vegetarian pasta.

As my readers know, I love Giada! I was inspired by two of her dishes to make my auntie’s special birthday dinner: inspiration #1 and inspiration #2.

With inspiration #1, I made a rub using: rosemary, garlic, and lemon zest. The original recipe made with steak, minus the garlic.


I’m ready to roast in the oven!


The final product! It was amazing! Rosemary rocks!


My famous Greek yogurt sauce for the lamb, or any kind of meat, for that matter. I use Chobani Greek plain yogurt and season it with pepper and garlic salt. Yummy! I can eat this on its own!

Next up, is my “round-and-round” pasta. Because we had lamb, I didn’t add any meat to the pasta. I was ecstatic to use mascarpone cheese. Giada uses it all the time in her dishes. By itself, it doesn’t have much taste it to it. The taste  reminded me of ricotta cheese. Mascarpone is very hard to find. The only place I’ve seen it is at Safeway.


The other ingredients that were needed to make the sauce in addition to mascarpone were: orange juice, lemon juice, and lemon zest. I cut all the veggies in “round” shapes as that was the theme. Shallots, garlic, carrots, zucchini, and brussel sprouts made up this wonderful dish.



Yummy! The mascarpone cheese made a very light sauce. It was addicting to eat! Everyone loved it!

What a dinner!! Mission accomplished!