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Gingerbread Extravaganza 18 December 2017 Tis the Christmas season. That means I can get away with saying "Tis" and it also means Rodney and I get to participate in making gingerbread houses with the family. This was my first time making Gingerbread houses and Gingerbread people. I'll be honest I mostly just ate candy. But this ... Read more]]>
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Gingerbread Extravaganza
18 December 2017
Tis the Christmas season. That means I can get away with saying "Tis" and it also means Rodney and I get to participate in making gingerbread houses with the family. This was my first time making Gingerbread houses and Gingerbread people. I'll be honest I mostly just ate candy. But this is super fun! I don't know why I don't do this every year. Turns out this is one of Rodney's family traditions. Is this a tradition for most families?
I was around for the baking of the gingerbread, which was pretty cool all by itself. Made enough gingerbread cutouts to make an entire village! Rodney has a large family and everyone got their own house to decorate. It was quite the extravaganza! This was our decorated gingerbread. For our first house together I'd say we did a good job. What do you think?
Merry Christmas from Texas Everyone! We hope you are all having such a wonderful holiday season.
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Vietnamese Cuisine In Tucson 25 November 2017 One of the joys we find in traveling is finding delicious places to have a meal. On one of our last days before leaving Arizona we found our way to Thuan Kieu Restaurant , which is connected directly to Lee Lee International Supermarket, and you should take a gander ... Read more]]>
Vietnamese Cuisine In Tucson
25 November 2017
One of the joys we find in traveling is finding delicious places to have a meal. On one of our last days before leaving Arizona we found our way to Thuan Kieu Restaurant , which is connected directly to Lee Lee International Supermarket, and you should take a gander at if you have spare time. It's huge! We picked up some coconut water, seaweed chips, and Shiracha peas for our road trip to Texas. This Vietnamese Resturant is causal, nothing you have to get dressed up for; good thing too because we were on our way out of town when we stopped in to get a bite. The tables are capable of fitting large families, The service was pretty good, and the food came out fast. Not to mention what we ordered was pretty good. Someone suggested getting the Pho with tripe; I'm going to have to keep this in mind for next time. And yes, we both think this place is worthy of a "next time."
Here is what we ordered.
Drink: Water - can't go wrong with a nice cold glass of water.
Appetizer: #2 Phan Goi Cuon (freshly sliced shrimp and pork spring rolls) Comes with 2 spring rolls and served with a peanut sauce.
Main Dish: #A8 Pho Ga (Noodle soup with Chicken) We ordered the small and Regular size of this meal to see how big a difference it was. It happened to be perfect for both of us. Rodney took the Regular and I took the small.
Main Dish Part 2: #74 and #77 (vermicelli noodles) Although we did not order these meals we did taste them. We thought they would be worth mentioning because they tasted great. I personally enjoyed #77 it was ordered with grilled sliced beef. If you like vermicelli noodles I'd say this place has a good variety to pick from.
Above is a picture of a small size pho (bottom) and a regular sized pho (top)
We are super curious what other people might order from here. It looked pretty full for a casual restaurant so I'm sure someone has some suggestions for us!?
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SLC Tea House 6 November 2017 This last weekend we accompanied some friends of ours to a local tea house in SLC. We all went on a whim, deciding we were hungry and rather than leave Salt Lake City with an empty stomach we went to Hong Kong Tea House. It was wonderful. If you enjoy ... Read more]]>
SLC Tea House
6 November 2017
This last weekend we accompanied some friends of ours to a local tea house in SLC. We all went on a whim, deciding we were hungry and rather than leave Salt Lake City with an empty stomach we went to Hong Kong Tea House. It was wonderful. If you enjoy a more traditional Chinese cuisine, this could be the place for you. Hong Kong Tea House is known for their Dim Sum; available for lunch or dinner. Here is what we ordered:
Drink: House Special - I was told the tea they had brought was called the Dragon Well. I can only say I was thoroughly satisfied. I think I drank 3 pots all by myself. This tea was $3.00 a person.
Chef's Specials: All of these specials were brought out to us as they were made. Give or take your appetite, what we ordered was enough to feed the four of us at the table. I think we struggled to finish off the last few items. I personally enjoyed the Pan Fried Stuffed Mushrooms and the Sticky Rice in Lotus Leaf. Rodney enjoyed the Steamed Beef Balls the most. Neither of us had any complaints. Each plate was between $2.50-$4.50 - Pretty good price!
Qty 1 - Fried Shrimp Balls (4 per order)
Qty 2 - Crab Claws (2 per order)
Qty 1 - Salt & Pepper Wings (plate)
Qty 1 - Salt & Pepper Calamari (plate)
Qty 1 - Beef Wienoki Mushroom Roll (4 per order)
Qty 2 - Sticky Rice in Lotus Leaf (3 per order)
Qty 2 - Pan Fried Stuffed Mushroom (4 per order)
Qty 1 - Crab Meat Dumpling (4 per order)
Qty 1 - Pork Dumpling (4 per order)
Qty 1 - Steamed Beef Balls (3 per order)
Qty 1 - Steamed Chicken Bun (3 per order)
Let us know what you get when you visit the Hong Kong Tea House.
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LIT Can Cooler 30 September 2017 Rodney and I recently spent a good portion of our time in Texas helping out with Hurricane Harvey and relaxing on the beach. Between all of that, we visited with family and made some good memories along the way. We had fun taking out Lit Can Cooler Coozies everywhere. ... Read more]]>
LIT Can Cooler
30 September 2017
Rodney and I recently spent a good portion of our time in Texas helping out with Hurricane Harvey and relaxing on the beach. Between all of that, we visited with family and made some good memories along the way. We had fun taking out Lit Can Cooler Coozies everywhere. They come in all sorts of sizes. We decided to try out their new Bottle Coozies. They are great for most glass bottled beverages. We can enjoy a cold sparkling water or bottled cream soda. Of course a cold beer if perfect for these coolers. We took the coozies fishing, to the beach house, and out to family barbecues. They are pretty great for gatherings. I personally like them because I never get my drink mixed up with anyone else's drink. You can't go wrong with that, right??
Make sure to check out the water bottle coolers. They are great to take to the gym or out for a picnic with friends!
Check out Lit Can Cooler Coozies for any type of beverage holder you're looking for. Let us know what style or pattern you have? They are always coming out with new ones!
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Scrumptious Thai in SLC 9 October 2017 Rodney and I both enjoy going out on the town and finding good places to eat. On Account of being in Texas for a while, we decided to go out over the weekend when we came into Salt Lake City. We Particularly enjoy Thai food and thought of ... Read more]]>
Scrumptious Thai in SLC
9 October 2017
Rodney and I both enjoy going out on the town and finding good places to eat. On Account of being in Texas for a while, we decided to go out over the weekend when we came into Salt Lake City. We Particularly enjoy Thai food and thought of going to get some spicy deliciousness. Here is what we ended up getting at Sawadee's.
Drink: Thai Iced tea - I always seem to get one of these when we head to a Thai restaurant.
Appetizer: Crab Sawadee (Cream Cheese Wontons) This plate comes with 8 pieces. Served with sweet and sour sauce
Main Dish: Thai Basil Stir Fried (Pad Gra Prow) This dish Rodney loves with Chicken. It's it such a large meal that it could be shared between 2-3 people. We definitely had leftovers. This item isn't extremely spicy but it does have a kick to it
*Note: Rodney mentioned to me that it might be a 4 on a scale of 1-5... so maybe I'm off a little. If you're not a spice lover, maybe, ask your server to clarify.
If you know any particular places you like visiting for Thai food in your area or SLC we'd love to hear it. Do you have a favorite dish at Sawadee's?
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Barbecue Chicken Pizza Night 15 August 2017 Here we are in the middle of the week, who even knows what day it is? Between work and everything else in our busy lives, we need to eat. This post is to us wishing we had a night out but instead we took a break, made pizza ... Read more]]>
Barbecue Chicken Pizza Night
15 August 2017
Here we are in the middle of the week, who even knows what day it is? Between work and everything else in our busy lives, we need to eat. This post is to us wishing we had a night out but instead we took a break, made pizza and had an evening to ourselves. This is our rendition of California Pizza Kitchens bbq chicken pizza (If you haven't tried it you should). We made some additions to this fancy pizza and I'm thinking so much more could have been done. Like adding mushrooms or ground beef with the chicken, I guess we will save that for another day. Here's to pizza night. Enjoy!
First off you're going to want to preheat your oven to whatever your pizza dough recipe calls for. This is normally around 400-425F. Next, I made sure to cook up one chicken breast and four slices of bacon. Try not to overcook the meat. We then cubed the bacon and shredded the chicken.
After that, you're going to want to pull out your favorite pizza dough and bbq sauce. Because this was a quick fix for us in the middle of the week we used a pre-made dough and the bbq sauce we already had in the fridge. The bbq sauce happened to be Sweet Baby Ray's Bbq Sauce, We think it's a keeper. Go ahead and roll out the dough onto a pizza stone or baking sheet and add a good heaping amount to cover the pizza dough.
As soon as all the toppings are loaded onto the pizza it's time to place it in the oven. I usually cook according to pizza doughs recipes directions, in this case, it was between 10-15 minutes. Although because we used a Pizza stone for this it was a little closer to 20 minutes. Totally worth the extra time. While everything is nicely cooking in the oven it was time to chop up some fresh cilantro to garnish the pizza. The cilantro without a doubt adds a freshness to the pizza you can't ignore. When the cheese on the pizza has melted and the crust is golden brown take the pizza out of the oven and sprinkle with cilantro before serving.
Once you have everything preheated, Sliced and ready to go, it's time to add your toppings. The order of this I always seem to change but I do like putting the heavier items on the pizza first, Like the meat. For toppings, we added chicken, maple bacon, a quarter of a large red onion (sliced), with mozzarella and parmesan (the fresher the better). I know a lot of people enjoy gouda with their bbq chicken but all we had was parmesan and mozzarella, Turned out just fine.
Hope you guys enjoy this pizza as much as we do. Let us know what you guys do for pizza night?
Ingredients
- Pizza dough
- 1/3 cup Barbecue Sauce
- 1 chicken breast cooked and shredded
- 4 slices of maple bacon, cubed
- 1/2 medium red onion, sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh parmesan
- 2 tablespoons chopped fresh cilantro
Preparation
- Preheat oven to 425F.
- Roll dough onto baking stone and coat with barbecue sauce.
- Add chicken and bacon, followed by cheese, and onion
- bake pizza for roughly 10-15 minutes. Pizza is done when cheese melts and the crust is golden.
- Sprinkle with cilantro before serving.
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Pikliz: A Haitian Coleslaw 29 July 2017 Rodney and I came back from the holidays craving what our good friend Carline calls “Pikliz” It is sort of like a spicy Haitian coleslaw. Carline is from Haiti and she introduced us to Pikliz when we started cooking dinners together a while back. We came across a ... Read more]]>
Pikliz: A Haitian Coleslaw
29 July 2017
Rodney and I came back from the holidays craving what our good friend Carline calls “Pikliz” It is sort of like a spicy Haitian coleslaw. Carline is from Haiti and she introduced us to Pikliz when we started cooking dinners together a while back. We came across a type of Pikliz in Belize when we went to visit and it made us crave it even more. Carline was kind enough to come over and help us make a batch! I can not thank her enough for bringing such spicy deliciousness into our lives. We have become accustomed to having pikliz in the fridge when we are in town. So when we knew we were going to settle down for a little bit before our next trip it became a priority to make some. We couldn’t wait to get into the kitchen to make some more. BUT there is a catch with Pikliz!! In order to get all the flavor-y goodness you want, you must wait for it. Carline has always suggested at least 7 days, that’s a whole week! I normally don’t mind waiting but you can eat it right away too. Just keep in mind the flavor will develop the more you let it sit in the fridge.
Our favorite thing about pikliz is it has so much flavor it can stand on its own or it can be mixed with almost anything to add flavor. We put pikliz on everything! We mix it into soups, add it to sandwiches. At times we even eat it by itself. We both enjoy spicy foods and because of the addition of Habaneros, Pikliz has a wonderful kick to it. If you’re not a huge fan of spicy food we’d suggest putting in fewer habaneros. Play around a little with the amount of spice you like. Warning, If you get rid of the habaneros all together it won’t taste much like pikliz anymore - but hey, maybe you’d like it just like that. You might even realize you want more habaneros!
Pikliz is no small feat. Although, it is not a hard item to make it can be a time consuming one. This recipe is for roughly two to three large jars. Once you’ve gathered everything you need you have to slice and chop and mince everything. This is the part that takes the longest because you're going to want really thin slices. Also, make sure to wear gloves when cutting up the habaneros.
Here is the important part. After you're done cutting everything up to your liking you're going to want to combine the Vinegar and Lime together first and then add the salt and pepper to taste. This part is hard to measure. I'd say we used enough salt that you could really taste it in the vinegar. The salt will be soaked up by all the other ingredients. It might be too salty at first but it won't taste that salty once you add everything else. You can always add salt later but the best time to add the salt is right in the vinegar and lime.
Next, you're going to add everything to the lime and Vinegar mixture slowly. Add some of the cabbage then the carrots. Maybe a little more cabbage, and then the habaneros and cilantro. Start just slowly adding and mixing until all of your ingredients are in the lime and vinegar. We used our gloves to mix everything together but you can surely use a spoon. Once everything is added and mixed well you'll spoon the Pikliz into a glass jar and allow it to sit for about a week.
One of our favorite snacks to eat is simply placing the Pikliz on a tostada or maybe try it with fried plantains. Hope you enjoyed this recipe as much as we do. We'd love to hear how you add Pikliz to your menu. Let me know in the comments below!
Ingredients
- 1 head of thinly shredded cabbage
- 2 cups of shredded carrots
- 1/4 cup chopped cilantro
- 1 small white onion thinly sliced
- 2 tbsp salt*
- Vinegar*
- Juice of 6-7 Limes
- pepper to taste
- 1/3 cup of sliced habanero
*Notes: Use enough vinegar to cover the ingredients in an air tight container. Start with 2tbsp of salt, add more if necessary when adding to the lime and vinegar.
Instructions
- Pour vinegar and lime juice into a large bowl. Add salt and pepper to taste.
- slowly add the rest of the ingredients into the vinegar and lime juice, mix.
- Store in jar, refrigerate for a few day.
Extra: Items that may also work well in this mixture are garlic cloves, bell peppers, scallions, bonnet peppers and peppercorn.