Support for Hurricane Victims

02 Nov

I don’t think there is anyone out there that hasn’t heard about the devastation that Hurricane Sandy brought on the East Coast. It’s sad to see what this act of nature has done. Much of my family lives in that region. Thankfully, they all survived this hurricane with minimal damage.

I just came across this post from Jenn Cuisine. People from all over the country are coming together to help in any way they can. One way we can help is to donate to the Red Cross to help them help those that are in need.


Cook and Tell: Russian Meatball Soup

25 Sep

The momentum continues. Two weekends in a row of cooking. Who is on a roll? THIS girl!

I tell you, Pinterest is a goldmine for collecting, sharing and discovering new (to me) recipes. I’ve never been very good at making soups. Let’s face it, I just avoided the whole food category. But alas, I had to cave. It is important for the little ones to consume soup, and it would be a major parent fail if I fed him soup from a can.

I found a great recipe for Russian Meatball Soup. Once I started making the soup, the scents from my Mom’s kitchen, filled my own kitchen. Making this soup was a proud moment in my life! Even though I’ve made a lot of dishes, I’ve never made a real soup…until now!



Cook and Tell: Summer Squash Pudding

20 Sep

This past summer a new farmer’s market was organized within walking distance from home. This was a very welcomed change. As a result I can easily get my produce and get a walk in there. This past weekend I picked up some summer squash. I also picked up a great recipe from my Mom on how to easily make a side dish out of summer squash, which the whole family will truly love.


I now share it with you for your whole family to enjoy!

Cook and Tell: Summer Squash Pudding

Recipe Type: Side Dish
Cook time:
Total time:
  • Summer Squash
  • All-purpose flour
  • Egg
  • Shredded cheese
  • Cilantro
  • Salt
  • Pepper
  1. Peel summer squash
  2. Mix squash with flour, egg, shredded cheese, cilantro, salt and pepper
  3. Spray a baking dish with Pam so the pudding doesn’t stick.
  4. Pour the mixture into the prepared baking pan.
  5. Bake at 375 degrees Fahrenheit for 35 minutes.


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Cook and Tell: Southwestern Stuffed Peppers

16 Sep

Hello loyal blog readers. I know I have been MIA for a long time now. But the parenting thing, the work thing and the photography thing have been keeping me busy. I am, however, happy to report that I’ve been making an effort to get back to the cooking thing. I’ve organized my Pinterest recipe boards and I am putting them to use. No better day than a Sunday and nap time to get some cooking done.

Today I present to you my version of Southwestern Stuffed Peppers. My inspiration for this is Simply Love Food’s Southwestern Stuffed Peppers.

Cook and Tell: Southwestern Stuffed Peppers

Recipe Type: Entree
Cuisine: Southwestern
  • Bell Peppers
  • Rice
  • Ground Beef
  • Black Beans
  • Thawed frozen corn
  • Cilantro
  • Shredded Cheese (I used a mix of cheddar and monterey jack)
  • salt
  1. Half the peppers lengthwise, remove seeds and place in a casserole dish. Pour a small amount of water in the casserole dish to prevent the peppers from burning during baking.
  2. Cook the rice according to package directions
  3. Mix the rice, meant, black beans, corn, cilantro and salt.
  4. Stuff the peppers with the mixture.
  5. Top with shredded cheese.
  6. Bake at 375 degrees Fahrenheit for 40 minutes.


Happy pinning, recipes and otherwise!

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Posted in Food Photography


SF Chefs 2012

24 May

It’s that time again…Time for the SF Chefs Food and Wine Festival!

San Francisco’s premier food, wine, and spirits festival will be held at Union Square in San Francisco and at venues throughout the City, from July 30th to August 5th, 2012. Presented by Visa Signature, SF Chefs 2012 is a food and wine event celebrating the unique flavor, diversity and bounty of Northern California. From sampling local products in the main tasting tent to attending specialized classes where you can interact with and learn from culinary masters, SF Chefs 2012 is sure to be an inspiring event to remember.

Are you a Visa Signature cardholder? If your Visa card has ‘Visa Signature’ across it, you are eligible to receive 20% ticket savings on all Grand Tasting Tent events, pre-sale ticket access, preferred front-row seating in all Westin Hotel classrooms, and more. For more information about the event and this offer, please visit

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Photography: Collaboration

30 Mar

I am very excited to share some news with you. It’s not food related, but in my opinion, just as exciting.

My friend Sandy and I have started a collaborative photography project. We’re both passionate about photography, and decided that the best way to experience this passion is, together. We’ve done a couple of shoots thus far, and have enjoyed them thoroughly. I am really excited to share some samples of what we’ve done so far.

If you would like to see more of our work, please check us out at TwoCapture Photography.


Cook and Tell: Breakfast Burrito

25 Feb

The weekend is finally here! And let me tell you…I’ve been looking forward to this weekend for a while. Besides the very needed couple of days off, weekends are also days for special breakfasts. Now, of course special breakfasts mean different things to different people. Today I am sharing the breakfast burrito!

The breakfast burrito is actually not as difficult to make as I thought. Oh yeah, did I forget to mention that I didn’t actually make these breakfast burritos? Our friend S shared his recipe and was kind enough to make it for us too. The preparation turned into a production line, which got everyone involved. I contributed by documenting everything.

The whole process is simple and not too time consuming.

Make your weekend breakfast a special and hearty one.

Breakfast Burrito
Recipe Type: Main
  • Tortillas
  • Shredded cheese of your choice
  • Salsa
  • Diced tomatoes
  • Diced onion
  • Meat of your choice
  • Cooked diced potatoes
  • Scrambled eggs
  1. Top tortillas with cheese and warm in microwave for 1 minute, until cheese is melted
  2. Top with tomatoes, onion, meat, potatoes and eggs and salsa
  3. Roll the burrito as follows:
  4. Fold the tortilla in half
  5. Fold over the ends
  6. While holding the ends of the burrito roll the burrito over
  7. Make sure not to overfill the burrito


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Cook and Tell: Blueberry Muffins

04 Jan

It’s the new year. The start of every new year brings new hopes, dreams and resolutions. I’ve been dreaming of a Kitchen Aid stand mixer for a very very long time. This is the year that my dream has been realized. Hubby came through and surprised me. We made room on the counter for this beauty and I promptly put it to work.

My adorable little feet turned 1 today. Time sure does fly. To mark the occasion, I baked blueberry muffins. I know it’s not the traditional cupcakes. But I figured that muffins are probably better for the daycare crew.

After a quick search, using my handy iPhone All Recipe App, I came upon “Blueberry Muffins to Die for”. Who wouldn’t want to try muffins with that title? Luckily, I had all the ingredients on hand. With my new Kitchen Aid stand mixer prep was a breeze. The recipe makes 8 large muffins.  I doubled the recipe (but ran out of sugar) and had enough for 16 regular sized muffins. The muffins are still very tasty even with the lower amount of sugar.

Hopefully the little munchkins will enjoy the muffins and the celebration.

Blueberry Muffins
Recipe Type: Breakfast
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat the oven to 400 degrees F. Line muffin tin with muffin liners.
  2. Combine 1 1/2 cups of flour, 3/4 cup white sugar, salt, baking powder.
  3. Add vegetable oil to a one cup measuring cup, add the egg and enough milk to fill to the top of the 1 cup measurement.
  4. Mix the wet ingredients with the dry ingredients.
  5. Fold in blueberries and pour the mixture into prepared muffin tin.
  6. Mix the remaining sugar, flour butter and ground cinnamon using a fork until the mixture is crumbly. Sprinkle the muffins prior to baking.
  7. Bake for approximately 25 minutes or until a toothpick inserted into the muffins comes out clean.



Restaurant Review: Bouchon Bistro, Las Vegas

11 Dec

About a month ago, we took our first trip in about a year and a half. The trip wasn’t to any far away lands, but just about an hour and a half away, to Las Vegas, Nevada.

In the last few years, Las Vegas went from being a sin city where gambling and maybe a show were the main attractions. These days however, on top of the gambling and the shows…the restaurant business has flourished in Las Vegas. The choices are endless, and the food is incredible. And when you’re there for just a few days, you really want to make the best of it, and try as many restaurants as possible.

I am happy to report that we got a chance to try a few different restaurants. One of which I’ve been looking forward to trying for a very long time. This would be Bouchon Bistro. Overall I give it five stars. Our experience there, was amazing. Thanks to the resourcefulness of our friends, our wait was relatively short (Bouchon doesn’t take reservations for brunch).

Assorted pastries, compliments of the Chef, were a pretty great added bonus…

…yummy beignets and croissants by the way. The bread was fresh, and still warm when served to us.

The brunch menu isn’t very big, but has enough selections. Here are some of the dishes we enjoyed.

Salmon Baguette, Omelette du Jour, Bouchon French Toast

Just as an FYI, the bacon served was just the way I like it, perfectly crisp but not crumbly or burned.

And last but certainly not least (and not in the order served), is the Bouchon Bloody Mary.

It was the perfect Bloody Mary, not too spicy, not too strong. A well balanced alcoholic Brunch beverage.

So, next time you’re in Las Vegas, I encourage to take the time to enjoy Brunch (the best meal of the day) at the Bouchon Bistro


Cook and Tell: Thanksgiving Turkey

30 Nov

I know that Thanksgiving passed. But since this was the first time I made a whole turkey entirely by myself, I am very excited to share it! The turkey turned out to be a success and will definitely be repeated next year.

The recipe is courtesy of Paula Deen.

Roasted Turkey with Maple Cranberry Glaze
Recipe Type: Entree
Author: Paula Deen
  • Turkey:
  • 8 tablespoons butter, softened
  • 1 tablespoon House Seasoning, recipe follows
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic cloves
  • 1 (15-pound) turkey
  • Stuffing, if desired
  • Glaze:
  • 3 tablespoons butter
  • 1 (12-ounce bag) cranberries
  • 1/2 cup maple syrup
  • 3/4 cup cranberry juice
  • 2 teaspoons apple cider vinegar
  • 3/4 cup apple cider
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • House Seasoning:
  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix all ingredients together and store in an airtight container for up to 6 months.
  1. Directions
  2. Preheat oven to 375 degrees F.
  3. In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey.
  4. Tuck the wings underneath the body and place the turkey in a roasting pan.
  5. Rub the butter mixture all over the turkey.
  6. I stuffed the turkey with cooked rice and dried fruit.
  7. Roast for 18 minutes per pound (including stuffing weight, if using).
  8. The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear.
  9. Remove from the oven and loosely tent with foil.
  10. Let rest for 20 minutes before carving.
  11. Glaze:
  12. Combine all ingredients in a small saucepan over medium-high heat.
  13. Bring to a boil and reduce heat to medium-low.
  14. Let simmer until the cranberries burst, about 8 to 10 minutes.
  15. Strain the mixture through a sieve and let cool.
  16. Reserve for turkey.