Hoisin Teriyaki Meatballs

Yummy! Meatball time!

These Asian style meatballs were delightful. Hoisin sauce is a favorite in our house, so I hope you all enjoy the recipe we created!

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 20-25 meatballs
**I serve these over white rice**

What you will need:
1.5 lb ground beef (85% lean)
2 garlic cloves, minced
2 scallions, chopped
Salt & Pepper, to taste
1 tbs soy sauce (low sodium)
1 large egg
1/3 cup seasoned breadcrumbs
1/2 cup hoisin sauce
2 tbs soy sauce (low sodium)
1/3 cup teriyaki (low sodium)
1 tbs sherry cooking wine
Toasted sesame seeds, to garnish
Scallions, to garnish

1. Preheat oven to 400 degrees.

2. In a larger bowl, mix together (with your hands) the beef, garlic, scallions, salt & pepper, soy sauce, egg and breadcrumbs. Form golf ball sized balls with the mixture and place on baking tray.

3. Bake meatballs in oven for 9 minutes, turn them over, and bake for an additional 9 minutes. (18 minutes total).

4. When meatballs are just about done, mix hoisin, soy sauce, teriyaki, and sherry together in a bowl. Heat a wok or medium sized sauce pan on medium heat.

5. Once wok/pan is hot, add in sauce and heat for about 1 minute. Lower heat, add meatballs to sauce and mix until all are coated.

Add sesame seeds & scallions to garnish. Serve over white rice, or by themselves for an appetizer.


Chocolate Covered Bananas

When my fiance, Kevin, had his knee surgery, one of the doctors had sent him an Edible Arrangement to our house. In the fruit arrangement, there were chocolate covered strawberries and bananas. Kevin LOVED the chocolate covered bananas! I decided to try and make them myself as a surprise for him since he had a long day at work this weekend. They came out great!

What you will need:

6 bananas, peeled and sliced into 3's
1 bag (11.5 oz) of milk chocolate chips
2 tbs coconut oil
Toothpicks or Popsicle sticks
*Optional: crushed peanuts, coconut flakes, crushed almonds, sprinkles, etc.


1. Place bananas on wax paper lined baking sheet. Keep in freezer for one hour.

2. Once the bananas are in the freezer for at least an hour, boil a medium sized pot of water and bring to a simmer. In a metal/heat resistant bowl, pour in chocolate chips and coconut oil. Place bowl over simmering pot of water and mix with spatula until melted, about 3-4 minutes.

3. Have your toppings prepared (if any). Remove bananas from freezer and poke with toothpicks or popsicle sticks.

4. Pour melted chocolate into cup and dip each banana slice into the chocolate until fully covered. Place dipped bananas back onto wax paper lined baking sheet. Once all bananas are dipped, place back into freezer for 30 minutes.

5. Remove from freezer and place into refrigerator until ready to serve. Let "thaw" for about 10 minutes before serving.



Boston Lettuce (Salad Recipe)

If you've never had Boston lettuce, you are truly missing out! My mom is a member of Sang Lee farms on the East end of Long Island and they provide you with a basket full of vegetables each week in the summer. Boston lettuce was introduced to us through one of these baskets.
This lettuce has a velvety, buttery texture and can be found in some grocery stores. As explained on Wikipedia, Butterhead- Also known as Boston or Bibb lettuce, is a type of head lettuce with a loose arrangement of leaves, and is known for its sweet flavor and tender texture.
*All lettuce should be thoroughly cleaned and rinsed.*
Here are some ingredients that we LOVE to mix with our Boston lettuce:

  • Sliced red onion
  • Sliced cucumber
  • Toasted walnuts (yum!)
  • Craisins
  • Crumbled Goat Cheese (or sometimes fried goat cheese patties!)
  • Optional: Green/Purple Olives, Grilled chicken, Croutons, etc
Sang Lee Farms also sells an incredible organic dressing called, Asian Vinaigrette
We also like to use Paul Newman's Lite Sesame Ginger Dressing - all nutrition info in link.


Kiss My Apron: Wedding Update

Some happy/sad news. My fiance, Kevin, and I had a large wedding planned for May 2015. We decided that focusing on a house was a lot more important than 6 hours of one day. Our wedding has officially been canceled, and re-planned for New Year's Eve! The last month has been ups and downs of planning and making decisions about our big day! I can finally say that the stress has been relieved, and we are all set for it. I look forward to updating you all with pictures from our intimate ceremony with our immediate families. After the wedding, we will be back to eating normal, and experimenting with new creations! Dieting has been dreadful, but I wake up each morning and remember that I have to wear a WHITE dress - eeeek! lol We appreciate the support my family and friends have given us! 65 more days!

Grilled Pork Chops with Blueberry Balsamic Reduction

I am going to bring it back to the first time my soon to be hubby made me dinner. Kevin and I met back in 2012 (match.com success story lol) and the first time he invited me over to his house, he made dinner. I love this story... 
So he chose to make boneless pork chops on the BBQ with broccoli and fried rice, which I later found out to be 90 second rice from the bag (HA! Not hating!) -- These cute, little thin chops must've been BBQ'd for 14-15 minutes, about 7-8 minutes too long lol.. I had to really use my jaws to chew these down! Thank goodness his BBQ'd broccoli was fantastic!
The effort was definitely an A+, but he still hasn't quite gotten the hang of cooking pork chops on the barby! I just bought one of those meat thermometers so maybe it will help! ;) Sorry, Kev, I do love ya and your grill marks are EXCEPTIONAL!

I've always heard of blueberry and pork chops being a big hit. I would tweak one thing - next time I would like to leave a few blueberries whole to add to the sauce. A little more texture would've been perfect! 

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 6 people

1 cup fresh blueberries, rinsed
3/4 cup Balsamic Vinegar
1 tbs unsalted butter
6 bone out pork chops, thin cut
2 tbs Olive Oil
Salt & pepper, to taste
* I served this dish with steamed broccoli and carrots*

Preheat your BBQ (medium heat)
1. Prep your pork. Brush your chops with olive oil and season with salt & pepper on each side.

2. Place blueberries in food processor and chop for a few seconds. 

3. Fill a medium sized pot with the balsamic. Using a strainer over the pot, pour in the blueberries and smash until the juice is into the pot with the balsamic, leaving the blueberry skins in the strainer. Heat on medium-low heat until simmering. Reduce sauce, about 15 minutes, stirring often. Start step #4 while sauce is reducing.

4. Grill pork chops for 4 minutes on each side. Let sit for 1-2 minutes.

5. Remove blueberry balsamic sauce from heat and add butter. Let cool 2-3 minutes, then drizzle reduction onto pork.

Homemade Peanut Butter Ice Cream

This was our first attempt at making homemade ice cream.. Usually I would wait to post a recipe until it is really perfected and foolproof, but this was pretty perfect as is!
Through facebook, I am apart of a local thirft group and found this cuisinart ice cream maker for sale. After researching a bit on Amazon, I offered a fair price and it was accepted. I know my fiance has been dying to make his own ice cream, so it was a great grab for us - especially being that it was brand new in the box!
I threw together some ingredients that we had at home to make peanut butter ice cream. I would highly recommend the cuisinart ice cream and sorbet maker - it worked better than expected!

Prep time: 5 minutes
Cook time: 30 mintutes
Wait time: 2 hours (optional)

1 cup whole milk
3/4 cup granulated sugar
2 tbs peanut butter (I like Peter Pan)
1 tbs pure vanilla extract
2 cups heavy cream
1. Whisk together in a medium bowl: Milk, sugar and peanut butter, until evenly mixed (about 2 minutes).

2. Add in vanilla and heavy cream and mix by hand until combined.

3. Turn on the Cuisinart ice cream maker and slowly pour in ice cream mixture. Let churn for about 25-30 minutes.

4. Let sit in freezer for about 2 hours, until hardened.

 (Before Freezer)


Filet Mignon over Asparagus

This is the proper way to start off the weekend! My fiancé and I have been so busy with wedding plans, starting a small business, and house hunting. Barely any time to cook, or at least blog about it! 
While at work last night, I asked Kevin to stop at our favorite butcher - Cow Palace - and pick up a couple filet mignons. He also stopped at a local farm stand to pick up a fresh bundle of asparagus. I've had asparagus once in my life... the "it makes your pee stink" line was never too appetizing to me - but darn are they good!
I seasoned the filet's with salt, pepper and a brush of olive oil. We BBQ'd them for six minutes in each side for medium rare (and you can see the incredible grill marks Kevin makes)! Let them sit a minute or too before cutting. 
For the asparagus, after trimming the thick bottoms off, I pan roasted them in a large sauté pan with unsalted butter and olive oil - about 8-9 minutes. Seasoned with salt and pepper after. 
The béarnaise sauce is quick and easy if you cheat and use the "just add milk and butter" packets. These work great for weeknights or for when you are in a rush. I use the knorrs brand when it isn't homemade. This meal took about 15 minutes to make and it looked so elegant, not to mention that it tasted wonderful!

Check back soon to see what big plans we have in the works! Hoping that our new secret business will open up to big and better things, doing what I actually love!


Shrimp and Corn filled Tostones

Coming from a Puerto Rican background, I grew up on rice, beans and plantains. My mother is Irish and married my dad who is a full blooded Rican..and luckily before my Puerto Rican Grandmother passed away, she taught my mother everything there is to know about Spanish food. These recipes and skills are being passed down to me - and although I still have a lot to learn, I am adapting pretty well to some new creations!

At age 21 I visited Puerto Rico for the first time. Not only was it gorgeous, but their food was so incredible. While there, I tried my first filled plantain (aka a tostones) - it was filled with shrimp, mango and other delicious flavors. Tonight, I created a dish that includes shrimp, corn, *sofrito, tomato paste and a few seasonings. *Sofrito is a special blend of all different flavors, it is later frozen into cubes and used in many Spanish recipes as a base. There are many sofrito recipes online that you can try, and you can use fresh sofrito instead of the frozen cubes!

Serves: 6-10
Prep time: 25 minutes
Cook time: 10 minutes


1/2 lb shrimp - peeled, cleaned, deveined and finely chopped
1/3 cup corn (I used frozen and let them thaw out a bit) 
2 Tbs butter
1 frozen cube of sofrito (about 2-3 tbs)
1 Tbs tomato paste
1 tsp paprika 
1 tsp red pepper flakes 
2 Tbs chives, finely chopped
Salt & Pepper, to taste
Garlic salt, to taste
3 plantains, peeled and cut into 1" pieces 
Oil for frying (*NOTE: these are done best in a deep fryer - the plantains will need to be fully submerged in oil while frying)


1. Preheat a large sauté pan on medium high heat. Melt 1 tbs butter in pan and cook corn for about 5 minutes, stirring often. 

2. Add the other tbs of butter and chopped shrimp to pan. Saute shrimp for a couple of minutes. Melt in one cube of sofrito, and add the tomato paste, paprika, red pepper flakes, salt, pepper and 1 tbs chives - stir well until shrimp is cooked through. Remove mixture from pan and set aside.

3. Preheat oil to 300 degrees. Once the temperature is reached, fry plantains for 5 minutes until golden. (NOTE: I use a deep fryer for this step which is very easy to use). Using a bowl shaped tosterna, also called a tostonera relleno (you can purchase one here for 8$), smash each banana and set aside. *See below for pictures of the smashing process.

4. Preheat oil to 350 degrees, and fry the bowl shaped plantains for about 3 minutes, until golden and crispy. Season with garlic salt.

5. Fill each fried plantain with the shrimp and corn mixture. Garnish with freshly chopped chives and serve hot.


Giant Cupcake Pan Review

I always LOVED this giant cupcake pan by Wilton (found here).. I gave it a try for the first time yesterday and was so pleased with how it came out! Once the pan is greased, each side is filled up half way with cake batter (because the cake will rise when baking, you do not want to overfill this pan).
I preheated my oven to 325 degrees and baked the cake for a good 34-35 minutes, per box instructions.

After cooling, the cake easily was removed by flipping over the pan and then placing the cake back over on the correct side. The tops of each cake will be trimmed with a knife if necessary, so that there will be no issues with lining up the "cupcake."

Peanut butter cream cheese frosting was used for this particular cake. You can see that recipe here.
For decorations, I used two different wilton tips: for the bottom of the cupcake, wilton tip#32 was used. For the roses decorated on the top of the cupcake, wilton tip# 2C was used. The flowers look beautiful and are really simple to make.

Using a piping bag with your wilton tip#2C, you start each rose from the middle and work your way outward in a spiral motion. As soon as most spaces of the cake were filled with flowers, I used just a squeeze (with the same tip) to fill any spaces left. I finished the decorations off with some blue pearl sprinkles and red sprinkles (for the 4th of July holiday).

I cannot wait to experiment with different decoration ideas. I will be making another one soon!