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Blueberries are in season and what perfect time to bake this easy blueberry lemon tea cake. And because lemons are in season too, magic happens when you combine the two flavors in a cake. Why not welcome warmer weather with these spring-inspired flavors? I know a lot of people find themselves baking cake or cookies during this pandemic lockdown. It’s…
Continue readingThis recipe is inspired by my trip to Seoul, Korea many years ago. Korean cuisine to me has the homey simplicity just like other Asian foods. The ingredients are fresh, simple and easy to prepare. One of my favorites, this Korean beef bulgogi can’t be any easier. I have tried different cuts of beef in this recipe. Sirloin works great…
Continue readingHomemade lemon mint dressing gives this asparagus and pea salad a refreshing taste. It highlights all the individual flavors of all the ingredients. What a great way to use green peas in season this spring! Today I officially miss the local farmers’ market. I miss browsing through fresh produce and tasting most of the samples they offer. With this lockdown,…
Continue readingI thank God for my Meyer lemon tree. There are so many things I could use lemons for, and my favorite is this Meyer lemon ice cream. What I love about it is you can use cream, yogurt, or half and half to make the base and they’re all delicious. Like I said before in my previous lemon blog, the…
Continue readingIt’s been raining for days. I hope the rain washes away the corona virus. I felt like baking today so here’s the result…. White Coconut Cupcakes for Easter. I needed something festive to take away the anxiety we all feel. We won’t be gathering with other family members, just whoever is in the house now. I feel like a white…
Continue readingOne of the most important lessons I learned from my mother is to be resourceful. During this uncertain corona virus lockdown we are forced to be more resourceful with cooking. So I prepared this comforting minestrone soup just from what I have in the pantry. You can easily adjust and substitute most of the ingredients depending on what you have….
Continue readingDeviled eggs are a popular appetizer for Easter or any holiday. It’s one of the easiest things to make and so versatile. You can try changing the add-ins to make them suitable to your taste. For me, I like adding different herbs to it like parsley, chives, tarragon, and spring onion. Some people put in lemon zest or capers to…
Continue readingCajun jambalaya is a great one-pot dish to cook anytime. I don’t cook a lot of Cajun or Creole cuisine but this is one that I really like. Cajun cuisine is a style of cooking in Louisiana that was named from the French speaking Acadian people in Canada who were deported by the British to this region. Cooking this jambalaya…
Continue readingThis lobster rumaki is an amazingly easy and delicious option if you ever wonder what to make for appetizer. Did you know it’s lobster season? Here in CaliforniaI I find wonderful spiny lobster freshly caught in the mighty Pacific Ocean. I grew up enjoying rumaki served at parties and family gatherings. Traditionally, we make rumaki with sausage wrapped in bacon…
Continue readingIn my house everybody loves this tropical fruit crepes because they are irresistible! Using exotic fruit such as mango and kiwi with strawberries makes for an interesting combo with a creamy filling. It’s a fabulous dessert anytime and even a great breakfast for some people. The key to making good crepes is watching it closely and not leaving the stove….
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