Monthly Archives October 2011

Korean Sizzling Beef



1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine (I use Martini & Rossi Vermouth)

2 large garlic cloves, very finely chopped or 1 tbsp

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices

16 scallions

Vegetable oil, for rubbing


Steamed rice, for serving (I cook mine in the rice...

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Pan-Roasted Chicken with Shiitake Mushrooms, Prosciutto, and Marsala Sauce

4 skinless, boneless chicken breasts

3/4 cup all purpose flour, for dredging

Kosher salt and freshly ground pepper

1/4 cup extra virgin olive oil

4 ounces of thinly sliced prosciutto (1/4 imported from Claro’s)

8 ounces of fresh porcini or cremini mushrooms (or whatever you find in your supermarket, I used 3 cups of sliced portabella, whole mushrooms, and shiitake)

1/2 cup sweet Marsala w...

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Bloomin’ Cheese Bread


Two versions. To add bacon or not to add bacon…

INGREDIENTS for non-bacon: 
1 unsliced loaf of (round is preferable) sourdough bread

1 pound Monterey Jack cheese, thinly sliced (you can use any cheese) I like Jalapeno Cheddar and Gruyere. I do half one cheese and half another cheese

1/2 cup butter, melted

1/2 cup finely diced green onion, including white part

2-3 tsp. poppy seeds


Using a...

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Cut-Out Cookies using Almond Flour Paleo

Tips for making these cut-out cookies:

Chill the dough in the freezer for at least one hour

Use parchment paper or other non-stick surfaces for rolling and baking

Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking

If the dough gets soft, place it back in the freezer for a few minutes before working it again

After they’re baked, you can add the cookies to a dehy...

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Giant Cupcake Cake

My husband loves Reese’s Pieces. I always keep a glass jar full on the dining room table for him to scoop out a handful whenever he wants some. He has a birthday this week and I wanted to do something unique. Since he likes Reese’s Pieces and anything motorcycle related, I decided to go with a cupcake cake, cream cheese peanut butter frosting, Reese’s Pieces, and a dirt bike cake topper...
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Spanish Rice in the Rice Cooker

4 cups of long grain white rice
1/3 cup of diced red onion

1 cup of can corn, more if you prefer
1 can of El Pato Hot Tomato Sauce (found at most grocery stores)
I got this recipe from one of the Owners at El Terasco Meat Market in Rancho Cucamonga, California.

I cook 4 cups of long grain white rice in the rice cooker (add 4 cups of rice, 6 cups of water, splash of EVOO, ...

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Caramel Pecan Bars

I found this recipe in Food & Wine magazine. It takes time and lots of ingredients but well worth every second. These are the best pecan bars I’ve ever had! I made these bars for some of my close friends and my neighbor’s during the holidays.



2 1/4 cups all-purpose flour

1/2 cup sugar

3/4 teaspoon salt

1 1/2 sticks cold unsalted butter, chilled and cut into cubes

1/4 cup ice water

1 tablespoon d...

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Pesto Pork Chops

2-4 Pork Chops
1 Jar of Pesto Sauce – I use Classico

A few years ago I didn’t know what to cook for dinner. I opened the fridge, pulled out the pork chops and then went to the pantry. When I saw the pesto sauce, I asked my brother what he thought about cooking the pork chops in the pesto. He said, “NO Way...
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Tofu Salad


Soy Sauce
Crushed Red Peppers
Sesame Seeds
Your favorite Dressing
In a pan, add 1 tbsp. of chopped garlic and 1/2 tsp. of EVOO (cook until brown)
Use one pack of Tofu (I use House Foods Premium Tofu Firm 19 oz. I get 3 packs from Costco for less than $4) and slice into cubes. Add cubed tofu on top of garlic.
Pour low sodium soy sauce and crush...
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Mazatlan Guacamole

About 9 years ago I visited Mazatlan with my Best Friend in the Whole wide world…Jennay. We met a local there named Roberto who traveled with us all week, showing us where to eat, shop, party, and even took us to his parents house in the middle of no where. They made us a homemade family style meal. Roberto wrote his guacamole recipe on a napkin for me...
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