Wednesday, November 27, 2013

Pecans with Sweet potatoes


Pecans Sweet Potatoes Pie

One of many reasons to look forward to this holiday is all the desserts that's served after a great thanksgiving feast! From apple pies to pumpkin pies and now this pecans with sweet potatoes pie. This pie will be on top of our family's thanksgiving lists of pies. 


  • 2 1/2 Sweet potatoes (3 large),cubed & boiled
  • 1 teaspoon kosher Salt
  • 1/4 black Pepper
  • 2 lightly beaten eggs
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons of packed dark brown sugar
  • 1 teaspoon cinnamon 
  • 1 teaspoon ginger
  • 1/2 teaspoon of nut meg
  • Marshmallows creme or packaged 
  • 1/4 cup chopped Pecans 


Start by Preheating the oven to 350 degrees. 
Boil the sweet potatoes until it's tender. In a medium bowl, mash or blend in the mixer until the potatoes is smooth. Add the eggs, melted butter, brown sugar, salt, ginger, nutmeg, and the pepper to taste. Blend or whisk until it's well blended.

In the prepared pan, use a 8 x 8 casserole dish. Pour the sweet potatoes in to the pan. Spread the marsh-mellows evenly. Sprinkle the pecans on evenly. Bake about 30 to 35 minutes or until it's nice and golden. 


Serves about 6-8 people.

Tuesday, November 26, 2013

Easy Crustless Pumpkin pie

Crust-less Pumpkin Pie

The pumpkin pie is one of America's favorite desserts either for Thanksgiving or Christmas feasts traditions. But the downside of this delicious dessert is the many calories we endure during the holidays. This crust-less version of the traditional pumpkin pie can decrease some calories that is from the crust. Every little calories count when it comes to trying to eat healthy around the holidays.


  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoons of cinnamon
  • 1/2 teaspoons of ground ginger
  • 1/4 of cloves
  • 2 large eggs
  • 1 can of pumpkin puree (12 to 16 oz)
  • 1 can of evaporated milk (12oz)
  • about 5-6 creme brulee or baking cups
  *note 3 1/4 teaspoon pumpkin pie spice can be substituted for ginger,cinnamon,and cloves but the taste will slightly differ.


  • Crushed gram-crackers (optional)
  • whipped cream
  • dashes of cinnamon


 Preheat oven to 350 f.

In a small bowl, mix the sugar, salt, ginger, cinnamon, and cloves. Whisk the eggs in a large bowl follow by the sugar mixture and pumpkin puree.Gradually stir in the evaporated milk as you whisk.

POUR about 1/2 way into the baking cups. Place baking cups on a baking pan for easy carrying. Bake for about 25 to 20 minutes or until the center comes out clean with a tooth pick. Cool the pumpkin for at least 20 to 30 minutes before garnishing with whipped cream, crushed gram cracker and a dash of cinnamon. 


Easy Roasted Sweet Potatoes & Butternut Squash

Roasted Sweet Potatoes & Butternut Squash

 Here's a simple and easy recipe for roasted sweet potatoes & butternut squash. This side-dish is healthy and delightful with full of autumn flavors alongside of a thanksgiving feast. From the vibrant colors of the butternut squash to the simple pearl onions, this dish makes a beautiful side-dish for the holiday seasons.



  • 1 cup of cubed butternut squash
  • 1 cup of cubed sweet potatoes 
  • 1/2 sliced or diced onions
  • 3-4 whole garlic cloves
  • 2 stalks of celery, sliced
  • 4-6 peeled pearl onions
  • 1 cup of baby carrots


  • 2 teaspoons of tarragon
  • 2 teaspoons of rosemary
  • 2 teaspoons of  thyme
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of kosher salt
  • 1/2 chicken stock, low sodium
  • 4 tablespoons of olive oil


In a medium to large roasting pan, mix all vegetables and spread thoroughly. In a bowl, combine the chicken stock, tarragon, rosemary, thyme, black pepper, salt and olive oil. Whisk the seasons together until well blended. Drizzle the seasoning thoroughly over the vegetables.

Bake at 350 degrees for 20-30 minutes or until the butternut squash is tender.

Monday, November 25, 2013

Asian Spice Roasted Turkey

 Serve something special this holiday season with an Asian Spice Rub for your TURKEY. Its a healthier alternative than the regular recipes that adds more calories than the Turkey itself. We can thank the desserts such as the apple, pecan and pumpkin pies desserts for that! However, if this rub is too much work, you can always use a helpful tip to help maintain a juicy and tender Turkey!

Asian Spice Turkey

  • 10 to 15 lb Turkey
  • 1 tablespoon of fresh chopped or grounded gangala
  • 1 tablespoon of fresh chopped ginger
  • 2-3 garlic cloves
  • 1 cup of very fine minced lemon grass
  • 2 teaspoon of turmeric powder
  • 2 teaspoon of kosher salt
  • 2 teaspoons of grounded black pepper
  • 2 tablespoons of paprika
  • 1/4 cup of chicken stock
  • A Blender

 In a Blender, add chicken stock first, then add the galanga, ginger, garlic, lemon grass, paprika, salt, pepper and turmeric powder. Blend everything together into a pulp. Rub or massage the turkey thoroughly, from inside and out. Cover and let the turkey marinade over night or at least 2 hours.

TIPS to make a tender juicy Turkey

 After the turkey is marinade, Preheat your oven to 350 degrees. Salt and pepper the turkey thoroughly. To make the Turkey moist, place the breast down, add 1 - 16 oz can of chicken stock on the bottom of the pan, cover and let it cook half way. After about 2 hours, carefully flip the turkey on its back and cook until the turkey breast reaches 150 f or the thigh reaches 170F.

Another tip, after the turkey is flipped. Loosely Cover the wing and the ends of the drums to prevent burning.  Once the turkey is done. Let it rest for at least 20 minutes before carving.

(Left-over) TURKEY soup


 Now that the turkey dinner has been devoured. Its time to figure out what to do with the main course and the sides. Here's an idea! Why not make an easy delicious TURKEY SOUP! Great for the morning after thanksgiving and since everything is already cooked, this turkey soup should be ready in no time at all!


  • 2- 16 ounces chicken soup (low sodium)
  • about 2 -3 lb of chopped, left over turkey
  • chopped Turkey bones 
  • Left over roasted vegetable 
  • 1 teaspoon of Thyme
  • 1 teaspoon of Rosemary
  • 1 teaspoon of Tarragon
  • 2 cups of water
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

In a large pot on medium heat, add the chicken soup along with 2 cups of water, salt, grounded black pepper, tarragon, rosemary, and thyme. Bring it into a boil then add the turkey bones. 

      Let simmer for about 10 minutes then remove the bones, scrap the excess meats off. Add in the left over turkey meat and left over vegetables (recipe here). Cover and let simmer for another 10 minutes.

Sunday, November 24, 2013

Loaded garlic mash potatoes


Make this holiday feast a memorable one! Nothing beats a Loaded garlic mash potatoes that has full of flavors. Add a sprinkle or two  bacon bits for a crunch, a side of sour cream and you got yourself a loaded mash potatoes that will amaze your friends and family this season.


  • 3-4 small potatoes,peeled & cubed
  • 3 to 4 garlic cloves
  • 1 stick of unsalted butter
  • 1/2 cup of chopped green onions
  • 1/4 teaspoon of salt
  • 1 teaspoon of black pepper
  • 3 to 4 tablespoons of milk
  • 1/2 cup of grated cheese
  • 1 to 2 teaspoons of chopped onions for garnish
  • Serves about 4-5


Boil the potatoes along with the garlic together. Once the potatoes are cooked through, drain. In a mixer, add your potatoes & garlic, butter and blend or whisk on medium. Once its well blended, set your mixer to low, add salt, black pepper and gradually add the milk until it looks nice and fluffy. Add the green onions in and blend a few times more.

Scoop the mash potatoes into a microwavable serving dish, sprinkle the grated cheese evenly and microwave for about 30 seconds to 1 minute or until the cheese is melted. 

Toppings: Sprinkle the bacon bits and green onions evenly. Serve along side the sour cream. 

Friday, November 22, 2013

Spicy green beans

Spicy Green Beans

Here's a healthier and also quick & easy alternative recipe to that green beans casserole. Bring in a little spice to the green beans for your thanksgiving holiday side dish with that delicious Turkey. After all, we don't want to feel guilty of eating everything loaded with calories.



  • about 1 lb of fresh cut green beans 
  • 3 minced garlic or 2 teaspoons of granulated garlic
  • 2 teaspoons of granulated onion or 4 tablespoons of diced onions
  • 1/2 teaspoon of tarragon
  • 1/2 teaspoon of rosemary
  • 1/4 cup of chicken stock
  • 1 teaspoon of paprika
  • 1 teaspoon of grounded black pepper
  • 1/2 teaspoon of salt
  • 3 tablespoons of olive oil

In a small bowl, add the chicken stock and whisk in the tarragon, rosemary, paprika, black pepper,salt.

On a large to medium skillet, add olive oil, dice onions and minced garlic. Caramelize the onion and garlic on medium to low heat. Once it starts to caramelized, add in the green beans. Drizzle about half of the seasoned chicken stock gradually on to the green beans, stir and cover for about 5 minutes or until its nice & tender. Add more of the seasoned stock if theirs not enough moister. Serve as a side with that delicious Turkey or with any main dishes.

Tuesday, November 19, 2013

Nutella, Pumpkin & Coconut

Pumpkin Coconut Sauce with Nutella

Happy everyone! Here is a simple & easy recipe, perfect for an after Thanksgiving dinner, a cup of rich creamy Pumpkin & Coconut pudding with rich layers of Nutella & whipped cream. Top it off with a scoop of whipped cream and a dash of cinnamon. Perfect for that family & friends gatherings after the thanksgiving feast.


Pudding Sauce

1/2 cup of coconut milk
1/2 cup of pumpkin puree
1/4 light brown sugar
1/2 unsalted butter
 A pinch of salt
1/4 ginger
1/4 nutmeg
1 teaspoon cinnamon
pure vanilla extract

Layers & Topping

whipped cream

In a medium sauce pan, simmer the coconut milk on medium to low heat. Stir in the brown sugar, then add the unsalted butter. Once the brown sugar and butter has melted, stir in the pumpkin. Add in the nutmeg, cinnamon, ginger and the pure vanilla extract. Stir well and set aside to cool down. 


     Scoop a couple of tablespoons of whipped cream, then a couple scoops of nutella hazel nut spread. Add 2 table spoons of the coconut & pumpkin pudding and top it off with another scoop of whipped cream, along with a dash of cinnamon. Serve after a great dinner feast.

Monday, November 18, 2013

Spam & Turnip Omelette

When I'm not feeling too good or sick, I usually make this salted turnip omelette with a rice porridge or jasmine rice on the side. The texture of this omelette is addictive because of the great flavors of A few simple ingredients and spices. There's a Crunchiness of the salted turnip and the Softness of the Eggs & spamGreat for quick meals in less than 10 mins. 


2 large eggs

4 pieces of coarsely chopped salted turnip (this item can be found in a local Asian market) 

1/2 cup of diced spam (low sodium)

1 teaspoon of ground black pepper 

1/2 teaspoon of paprika 

1 teaspoon granulated garlic powder

1 teaspoon of dried onion flakes or 2 teaspoon of fresh diced onion

2 teaspoon chicken granulated( or 1 teaspoon MSG)

2 table spoons of olive oil 

On medium heat add the olive oil into a small or medium size skillet. In a bowl  add in all the ingredients together and whisk until everything is well blended. Pour in the mixture into the skillet. 
Cook omelette for about 2 minute or until it's lightly golden. Flip the omelette and lower the heat to low for 1 minute or until slightly golden. Serve with jasmine rice or rice porridge. 

Turkey Lasagna

Lasagna can be very time consuming but it doesn't have to be! Store bought pasta sauce can be made into one of the best sauce recipe with a little bit of enhancement. Throw in a few extra spices and the dish will Surprise you! Keep it simple, easy & delicious. 

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One of the best sauces is RAGU (I'm not affiliated with them) I love the bold and rich flavors of the tomato sauce. I've tried other brands but loved this one best. Feel free to make your own or use a favorite sauce.

So here are the list of INGREDIENTS:

1 jar of RAGU meat flavored (preferably)
1 lb of lean ground Turkey 
1/4 chicken stock 
2-3 tablespoons of olive oil
4 tablespoons of dried oregano (divided)
4 tablespoons of dried parsley flakes (divided)
1 tablespoon of granulated garlic 
1 tablespoon of onion flakes or 2-3 freshly diced onions
2 tablespoons of Parmesan cheese 
1 thinly sliced tomato 
1/2 lb grated mixed cheese
1/2 lb thinly sliced mozzarella cheese (divided)

9 lasagna pasta (cooked as directed) 
1 medium lasagna pan (Cast Iron bake ware works best because it cooks evenly) 
Serves 4-5 

On Medium heat, add olive oil and brown the ground turkey (do not drain). Add in half of all the dry spices such as the oregano, parsley, onions and garlic. Stir until the ground turkey is cooked then add the RAGU sauce. Pour the chicken stock in the RAGU jar. Kind of like rinsing all the sauce from the jar, then stir into the simmering sauce. Let it simmer for about 2 minutes. Remove from heat and stir in the Parmesan cheese. 

In a lasagna dish or pan
Add a few tablespoons of the sauce, spreading it evenly into the dish (prevents from sticking). Layer the pasta by overlapping each other. Spread sauce evenly and add the slices of  mozzarella cheese evenly. Add the remaining lasagna pasta and sauces evenly. 

Arrange the tomato slices evenly and add the remaining mozzarella cheese follow by the grated mixes cheeses. Sprinkle on the parsley and oregano flakes evenly.  

BAKE  at 425 F for about 25 mins or until the cheese and sauce are bubbly. 

Set to rest for 5 minutes before serving

Friday, November 15, 2013

Pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

In the mood for pumpkin or chocolate? How about both! This soft chocolaty cookie will satisfy your sweet tooth with the deliciousness hint of pumpkin & spices. A great holiday gift for neighbors and friends! Or simply a delectable treat to enjoy this holiday season. 


  • Makes about 24 cookies 
  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup (1 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper.

Whisk or beat the butter until smooth. Gradually beat in the white and brown sugars, until the mixture is light and fluffy. Beat in the egg, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Stir in the chocolate chips. 

Scoop the cookie dough by heaping a tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie let them rest for a couple of minutes. Then cool them on the wire racks.

Butter Milk Corn

     Bring out the sweetness of the corn on the cob! 4 Very simple ingredients that make this side dish extra special! This will make a great side dish for Thanksgiving, Christmas or just to replace the ordinary boiled corn!


4 rinsed corn on the cobs, cut into Quarter sizes(optional)

1/2 stick of salted sweeten butter

1/2 cup of milk

1/2 cup water

In a medium to large pot, add in the MILK and WATER. Boil this liquid for about a couple of minutes and stir in the salted sweeten butter, follow by the cleaned rinsed corn on the cob. Boil and cover for approximately 10 to 15 minutes. Serve as a side to a main meal.

Thursday, November 14, 2013

Oatmeal Nutella & chocolate chip cookies

Oatmeal, Nutella & chocolate chip Cookies

 CRAVING for something chocolaty? Do you have an addiction for that chocolate creamy hazel nut of NUTELLA?! Well look no further! Here is an addictive crispy,chewy & chocolaty cookies that will satisfy that palate!


  • 2 cups old-fashioned oats
  • 1 cup of semi sweet chocolate chips 
  • 1/2 cup all purpose flour, plus 2 tablespoons of flour
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup Nutella Hazelnut Spread
  • 1 large egg
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.

In another bowl or a stand mixer, add the butter, Nutella, white sugar, brown sugar and beat on medium speed until smooth with a creamy consistency. Add the egg and vanilla extract and beat until smooth.  Reduce the mixer speed to low and slowly add the dry ingredients, then add the chocolate chips and beat until well blended.

Chill the dough for 15 minutes in the refrigerator.
Form the dough using about a tablespoon full. Place the dough about 2 inches a part.

Bake for 10-15 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Wednesday, November 13, 2013

Simple Lettuce wrap

Having a party or a get together? Here is a Quick & Easy appetizer. This no guilt appetizer is perfect for Game Day or a little get together before the main meal. Its savory, healthy and delicious! 

  • 2 cups of shredded chicken breast (store bought rotisserie chicken works great!)
  • about 1/2 a package of cooked vermicelli noodles
  • 1 package Romaine leafy lettuce
  • Cocktail cucumbers, sliced thinly length wise

Ingredients for sweet and sour dressing:
  • 1 cup of vinegar
  • 1 cup of fish sauce
  • 1 cup of sugar
  • 3 cups of water
  • 4 cloves of garlic
  • 3 red peppers
  • 3rd a cup of shredded carrots
  • Crushed roasted peanuts
  • Honey (optional) 

sriracha hot sauce image by google images

1 Teaspoon of sriracha hot sauce (for extra spiciness)
     In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness).  Honey is added for an extra sweetness. This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.

Arrange in order, lettuce, cucumbers, vermicelli noodles, crushed roasted peanuts and drizzle on top a spoon full of the vinaigrette. Serve immediately after you drizzle the dressing.