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~

Quinoa is amazing!

I’m excited to say that I made a dish with quinoa in it, and it was so yummy! Quinoa has been my new addiction- like literally! I’ve always enjoyed quinoa, and now, I enjoy incorporating it into my dishes.

I made a quinoa enchilada casserole dish. It was easy and quick to make. See below for the details.

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Ingredients: (I altered the original recipe)

  • 2 cups quinoa
  • 2 trays of ground turkey breast
  • 1 (12-ounce) can of red enchilada sauce
  • 1 (12-ounce) jar of green chile cooking sauce
  • 2 cans of southwest corn
  • 1 can of black beans
  • 1 can of pinto beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Himalayan pink salt
  • Garlic salt
  • Freshly ground black pepper
  • Taco cheese
  • Mozzarella cheese

Directions:

  1. Cook ground turkey breast meat thoroughly. Season with salt, pepper, cumin, and chili pepper
  2. Preheat oven to 375ºF. Spray pan with cooking spray.
  3. In a large bowl, combine all ingredients.
  4. Spread mixture into the prepared baking dish. Top with remaining cheeses and chips. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

Inspired by: quinoa enchilada casserole recipe

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Whoo hoo! Adios for now!

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…