My belated Thanksgiving Feast

Hola! So sorry I’ve been absent for a while. Life has been insanely busy the latter half of this year. If you are a follower of my other social media platforms, I tend to update those sites more often. Please follow!!! However, I do plan to resume posting blogs on this site as well.

The holidays are here again. I hope y’all had a wonderful Thanksgiving and having a great start to the holiday season. The days are flying by so quickly! Christmas is in 19 days! Trying to savor this special time of year. It’s my ultimate favorite that I hold dear to my heart.

Sharing my Thanksgiving feast in today’s post. My family and I never shy away from tradition on Thanksgiving. We got to have the turkey, stuffing, yam, ham, mashed potatoes, rice, and gravy! Oh, and we can’t forget the two famous pies- custard and pumpkin!! Yum! That’s our feast, and we never get tired of it!

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The stuffing is homemade and is very simple to prep and make. On my Instagram, I will post some videos of the dishes I made this Turkey Day, including this yummy stuffing.

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My mouth is watering looking at this and reflecting on that delicious meal.

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Homemade desserts made by my cousin- layered jello and mini tarts. I couldn’t resist- they were amazingly good!

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Oh, and I had to have a slice of this! Pumpkin pie from A’ala Bakery is bomb!!!

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…And this custard pie, too- haha! FYI- A’ala Bakery is closing its doors at the end of this month, so get your fix while ya can!

A’ala Bakery
1425 Liliha St.
Honolulu, HI 96817

Have a blessed and safe holiday season!

FS~

Gotta love them stir fries!

Happy Sunday, almost October, and Fall!

I love stir fries! I love cooking this dish, too. It’s simple and healthy for ya. I made a teriyaki ground turkey breast rice bowl. It was bomb! Enjoy the videos.

This entrée is inspired by: https://www.yellowblissroad.com/teriyaki-turkey-rice-bowl/

The following ingredients that made this wonderful dish are:

  • Ground turkey breast (ground turkey is fine, too)
  • Rice (any type of rice. I used a mix of quinoa, wild, basmati, jasmine, and white rice)
  • Shoyu (soy sauce)
  • Garlic powder
  • Black pepper
  • Brown sugar
  • Garlic salt
  • Himalyan pink salt
  • Cornstarch (for thickening of the sauce)
  • Red wine vinegar
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Ingredients and seasonings

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Da final product! Whoo hoo!

Have a great week!

FS

Hard core balsamic vinegar!

Boy, oh boy! Balsamic vinegar is where it’s at! It’s potent, but oh-so-good, and healthy for ya. Did you know it’s made from grapes?! I had no idea! Where was I? Haha! Makes me think of wine.

I was inspired by our Easter luncheon to make a dish with balsamic vinegar. I also learned how healthy it is for you. Time to use this ingredient much more often.

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I made a honey-balsamic chicken dish, courtesy of AllRecipes.

It was a very simple dish. I, of course, added onions and garlic to my dish. My must-haves!

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I baked the chicken for an hour and 10 minutes at 375 degrees. It was really good! Best to marinate the night before- not required, though.

I also made a spinach, quinoa, and strawberry salad with homemade oil and vinegar dressing. Oh, to-die-for!

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Ingredients for the dressing. I measured 1/3 c oil and vinegar and 2 tsp. sugar. The garlic powder and pepper are bonuses! Hehe!

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Beautiful salad; beautiful colors. You can cook the quinoa in a rice cooker or on the stove. I cooked it in the rice cooker- one cup of quinoa and measured two cups of water, as instructed, but the quinoa came out a bit mushy. Next time, I’ll put 1.5 cups of water instead. Can’t always trust the instructions. That’s why I always cook by taste, rather than following a recipe to-the-tee. I use recipes as a guide.

Happy Friday and upcoming weekend! Relax and unwind…

 

Breakfast of champions!

Yay for the weekend! I don’t always cook breakfast (cuz I don’t always eat breakfast, even though it’s the most important meal of the day- I know…), but I was in the mood to whip some some good ol’ hash browns, over-easy eggs, Canadian bacon, and toast some blueberry bagels for my family. Yum!

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These hash browns were bomb and so easy to make!

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I haven’t had Canadian bacon is so long. It was so good! Brings back memories of when I ate them growing up. Forgot to capture a snapshot of those bad boys. Shucks!

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Another food item I wanted to share since we’re on the topic of breakfast, is this sausage biscuit sandwich from Wendy’s. It was so, so good! I didn’t know Wendy’s had a breakfast menu until recently. There were so many yummy items to choose from, but I went with this and have no regrets! The biscuits is what makes this sandwich hearty!

Happy weekend!

FS~

Bring on 2018!

It’s almost 2018 in Hawai’i Nei! This year flew by so quickly, including tonight, New Year’s Eve! But I am ready to start fresh and begin a new year. I am grateful that we have an opportunity to start new again every January 1st. We can create new goals and improve ourselves. Be better than the previous year. I’m excited for what 2018 will bring us. It is going to be a great year.

We’re ringing in 2018 with these:

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Mmm, mmm! Can’t wait to cheer with these awesome drinks! They’re non-alcoholic, too!

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We had this moscato for dinner with my family. Not bad! The tropical passion fruit has a real kick to it!

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Bam! Dessert for my bf’s family. Made a peanut butter ice cream pie. Was super simple!

rice dream organic vanilla non-dairy frozen dessert rice pint 2015

Since I’m lactose, I tried this ice cream. Not bad! It’s rice-based. Interesting.

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And added a few scoops of this. Mmmm! I love PB! This powder is awesome!

I blended the softened ice cream, added the PB powder, and blended it all together. I poured the mixture in the graham crust and sprinkled walnuts on top before freezing it. So simple and quick! I think these ice cream pies will be my go-to desserts when I need a to make quick desserts.

I made the same pie for my family, but with soy ice cream. We’ll be having that tomorrow evening.

Wishing you and yours a prosperous 2018! Bring it on!!!

The whole Thanksgiving meal!

I hope y’all had a lovely Thanksgiving with your loved ones.

As I promised, I’m sharing about our Thanksgiving meal!

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Bam! And these were just the entrées! L-R: My homemade stuffing, ham, pineapple ham, dark turkey meat, & white turkey meat.

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Gravy, mash, and yams! Mmmm!

We also had loads of side dishes: poke (raw fish), edamame (soy beans), toss salad, dinner rolls, etc. Too much food! We were so stuffed!

Can’t forget the wines! The Stella Berry and the peach Moscato paired well with our feast.

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And this glory- pumpkin/custard pie! All in one- yummy!

The stuffing was very simple to make. You need the following ingredients:

  • Stove Top stuffing mix OR any stuffing mix of your choice. I used Love’s Bakery’s stuffing mix this year.
  • Celery
  • Carrots
  • Chopped olives
  • Onions
  • Craisins or raisins
  • Pine nuts (optional, which I forgot to add this year)
  • Chicken broth

Sauté the celery, carrots, and onions together with either olive oil or butter. Let that cool. Mix stuffing mix, chopped olives, craisins/raisins, and pine nuts together. Throw in the sautéed veggies and mix together. Drizzle some chicken broth. Cover with foil, bake at 350° for 30-45mins. I like my stuffing loose and crunchy.

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Before it went into the oven. Doesn’t it look delish?

Let the holiday season begin again! Time to get cookin’! Whoo hoo!

Have a wonderful rest of November.

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 400Âș 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.

 

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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.

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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?

~FS

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