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!


These hash browns were bomb and so easy to make!


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!


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!


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:


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


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


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.


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!


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


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.


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.


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 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?



A simple soup, with some experimenting!

Happy Veteran’s Day weekend! Mahalo to all of our troops, active and retired, for their sacrifice to this Nation!

I was asked by one of my besties to make a simple soup on her wedding day to have for lunch, as her family and I were prepping for the evening’s ceremony and reception. The plan was to boil chicken broth and throw in some frozen mixed vegetables. But as I was mixing the soup, seasoned with pepper and garlic powder, I decided, “hey,” let’s see what it would taste like to add a few eggs, along with some lemon juice to give it a kick! You know me and experimenting! Well, the soup turned out pretty good! I enjoyed it and so did those who drank it. Mmm mmm! I am so making this again this weekend, and experiment even more!!!!

Happy weekend!

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!

Pokey, pokey!

We celebrated one of my auntie’s birthdays earlier this month. I was researching dessert ideas and I came across a poke cake. I was intrigued and tried it out!

Of course, I modified the recipe, as I always do, to make it my own!

You can basically use any type of box cake mix. I choose Rainbow Chip and poke holes in them after the cake cooled.


See the rainbow chips in the poked holes? Awesome!

Then, I mixed strawberry Jell-O, but instead of mixing the gelatin mix with regular water, I used strawberry sparkling water.


Hi Dave! He’s my auntie’s fave minion!! Haha!

…And TA-DA!!!! I poured the mix over the cake and refrigerated it overnight.



We really enjoy it! The sweetness was just right! Time to make more poke cakes with different Jell-Os and cake mixes! I’m excited!

Have a great week!