Category Archives: Food!

Mediterenian Chicken Tomato Pesto Pasta Recipe




Thanks like always to my wonderful husband for his AMAZING cooking. This was SOOOOOO good!


Deadwood Chicken











2 Onions
1 head of garlic
5 tbs Olive oil
1tbs butter
Salt & pepper to taste (heavy on the pepper)

2 canned peaches (15 oz)
1 tbs oregano
1 tsp cinnamon
9 pieces of thighs

BBQ Sauce Bottle
2 cups whiskey

Fine chop onions and garlic, add oil and butter. Cook all together adding salt and pepper to taste.
Add peaches, cinnamon, oregano, and chicken. Mix well, Cover and Boil
Once boiling add bbq sauce and whiskey, simmer between 90 min to an 2 hours.

Red Velvet Cake!


Its become some sort of a family tradition that if my littlest sister birthday is around the corner and I happen to be in town she wants me to whip up a Red Velvet Cake. I did it this week with alot of trepidation considering the last time I did it 5 years ago it was a disaster. Half the kitchen in red food coloring mess when one of the pans had a false bottom and leaked everywhere. This year was a success with more foresight and bit of preparation.

Red Velvet Cake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk*, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour your pans. This recipe can fill two 9-inch round cake pans or a three 8-inch round cake pans.

2. Sift the flour after measuring then sift together the cake flour, baking powder, and salt into a medium bowl, then set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

(beware food coloring!)

3. In a large bowl (using a mixer is preferable) beat butter and sugar together until light and fluffy, about 3 minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste. Remember to scrape down the bowl with a spatula as you go so the batter will evenly mix.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

*BUTTERMILK: If you don’t have buttermilk available you can substitute the same amount for plain yogurt, or make a buttermilk substitute by adding 1 Tablespoon white vinegar or lemon juice per one cup  milk and let stand 5-8 min.

4.  In a small bowl, mix vinegar and baking soda. It will fizz a bit then add to the cake batter and stir well.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes.  Cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan invert them on a flat surface and then gently lift the pan.  Cakes need to cool completely before frosting.

Frost with buttercream or cream cheese icing*

Simple Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

You can always add a bit of sugar if you want to make your icing sweeter.

My lil sister wanted the letters in “scrabble style”. This is a close-up so you can see the amazing red color in the finished cake.

Cream Cheese Burgers!



This is a lil recipe for homemade cream cheese burgers! I give credit to my husband’s family of which more than half of my cooking repertoire is based on.

You’ll need:

2 lb ground meat

1 onion

1 green pepper

1 pckg of Cream Cheese (block)

Your seasoning of choice for meat

( I use adobo, minced garlic, black pepper, dash of sazon)

Mince the onion and pepper. Season the meat and work in the onion and pepper. After prepping the meat divide into 16 golf size balls and pat out each one to 1/4 inch thickness. Make sure the patties are bigger than the bun, those sucker shrink right up in the pan. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal and shape them into burger patties. Don’t squish it down!

Grill ’em making sure to flip them often. As the patties shrink if left on either side for too long it will make one shrink pulling the patties apart. (I leave then length of time up to you, I usually cook them for about 15-18 min- paranoid of leaving it uncooked and all). Again don’t press down on the burgers as they cook. This will make the cream cheese ooze out!

Serve on buns with your favorite toppings.


Arroz con salchichas



Lil know fact but this is one of my fave foods cooked by my stepmom. I never gave it a go, the kind of canned sausage they had here tasted super gross. My MIL sent us cand as a surprise so obviously the first thing to come to mind is a nice plate of yummy I’m gonna cook up.

Nom Nom Noms!


This is the place I keep calling “Choi sister’s place” even though as Joey points out I’ve only meet Choi once. Joey made friends with the sisters and frequented the bar (belongs got Choi) and the sister’s restaurant. This is my go to place here. It nice, food is good, and it agrees with my wallet (if I carried one).

Chicago! in korea.


Family goes out to eat at happy terryaki, this aparently good restaurant (we haven’t gone yet) in the process of getting money out to go eat we saw a Chicago inspired restaurant. Smoky blues music playing, I just had to see what korean thoughts chicago was like.

Looking at the menu we noticed the usual korean foods and some burgers, the only “chicago” thing in there is a burger they call the Capone Burger.


I got the Capone burger, while waiting I looked around. There was some artsy things on the wall but nothing jumping out at me.

I really meant to take a pic… but we were really hungry and I forgot. sorry! I can tell you it tasted like no burger I had before. The meat tasted different, the sauce almost tasted like kimchi. The fries was a mix of fries (french friens, wedges, tater tots). It was delicous…I think.

YUM!... I think?

Then we ordered desert! Which looked delish MMMMMMM.

Until we had to mixt it. Then it looked like icecream soup but it still tasted great!…. I think. It had icecream, ice chip, few slices of banana, chocolate topping, and sweet bean past with pieces of sweet bean in it. Lil thomas couldn’t make up his mind if he liked it.

Maybe next time we’ll make it to Happy Terryaki!