Pictured – Pasta e patate (Italian Pasta with Potatoes and Parmesan)

– Everything in this blog is gluten free

My favorite foods to cook are Asian and Italian with a fondness for Japanese food and breakfasts

Sukiyaki hot pot

Italian Scramble with potatoes and avocado toast

Pizzas

Japanese Hamburger Steak with Red Wine reduction and fried egg over rice with potato wedges and baby brocolli

PIZZA with pepperoni, sausage and peppers

Cannoli with candied macadamia nuts

Chicken Karaage Don

smash burgers with handcut fries

PÃO DE QUEIJO

Pepperoni and Mushroom Pizza

Chicken karaage with velvet chicken and veggies

Chocolate chip cookies

Chocolate chip Candied Macadia Nut cookies

Moogle Cake

EGGS Benedict

Avocado Toast

Chocolate Chip Cookies

More Pizza

EGG in a basket

Apple PIE

Smash Burger sliders

More Pizza – Jalepeno, italian sausage and pepperoni with pineapple

Sundubu – Korean kimchi soup

Huevos Rancheros

Trio of homemade pizzas

Diced Ham Scramble with Apple

Ribeye steak with red roasted smash potatoes and asparagus

Baked Ziti

Supreme nachos

Pancakes and ham + Cheese scramble

Spaghetti and homemade meatballs

More pizza

Eggs benedict hash with roasted potatoes and meyer lemon smoked paprika hollandaise

dutch oven chicken teriyaki

Nikajuga – Japanese hot pot

pizza

Chicken Teriyaki with Broccoli

Lembas BRead and….more lembas bread…

Chocolate chip cookies

baked homemade chicken teriyaki

Cinerama Style Chocolate and buttery movie popcorn

Diced ham and cheese scramble with potatoes and toast

Eggs in a basket with bacon and homemade danish

Oatmeal with sliced apple flambe’d with brown sugar, bourbon and butter

Japanese Chicken Karaage and Chicken Yakitori style with veggies and salad

Greek Chicken with potatoes and vegetables

Italian OMelette

Ham and cheese omelette

baked CHicken teriyaki thighs

Marinated Skirt Steak Tacos with Caremelized onion

Fresh lemon garlic sauce fettucine with italian sausage, basil and tomato

Marinated flank steak with asparagus

Chicken breast teriyaki

Ham and Cheese omelette with Rosemary potato cakes and fruit

Ham and Cheese stuffed Honey Dijon Chicken Breast

Ribeye with Mushroom Red Wine DemiGlace with Bacon Asparagus

Sausage and Cheese tomato Scramble with Potatoes

Strawberry and Blueberry Pancakes

Beef Brisket Hash with Poached Egg

Fried Egg with Ham Steak and Potatoes with Green Beans with Onion

Ham and CHeese Dinner Crepe with Apple and Onion Asparagus

Diced Ham Scramble

Strawberry pancakes

Thanksgiving 2020

chicken teriyaki with salad and veggies

Hotpot nabe with beef

Homemade Chicken gyros

Pepperoni Pizza

Strawberry rhubarb pie

Tofu stir fry with rice and salad. Chicken yakitori, karaage, rice and side salad with grilled veggies

Chocolate Chip, chocolate chip with homemade caramel and peanut butter chocolate chip cookies

Baked Halibut with roasted potatoes and baby BROCCOLI with side salad

Fried chicken karaage, green beans with onion over rice and salad with fried rice and yakitori style chicken

Japanese Hamburger steak with roasted veggies and salad with homemade sesame ginger orange dressing

Rib Eye steak with Red Wine Balsamic Reduction, sauteed garlic, herbs and Shallot with Thyme Whipped Mashed Potatoes and Asparagus with Uncured Bacon

Chicken italian sausage penne with basil, spinach, tomato and parmesan and side salad with caprese

Spinach Basil Pesto Pasta with Broccoli and a Side of English Cucumber and Caprese Salad

Sukiyaki with Shiitake, Baby Brocolli, Baby Bok Choi, Tofu, Scallions, Napa Cabbage, Daikon and Angus Beef

Agadashi tofu, ramen egg. Pork soba noodles with shiitake mushrooms, baby bok choy and green onion with rice and Japanese pickles

Baked Chicken Teriyaki with Rice and Baby Broccoli

Baked Lemon Herbed Halibut with Potatoes and Baby Broccoli

Ham and Cheese Scramble with Garlic Herb Potatoes

Layered Birthday Cake with Fresh Whipped Cream Cheese Frosting and Fresh Strawberries

Green Thai Curry with Chicken

Vietnamese style lime coconut curry with chicken and vegetables

Classic Breakfast

Japanese Hamburger Steak

Ham and Cheese with Veggie Scramble and leftover Pao de queijo

Pao de queijo (Brazilian Cheese Bread)

Cuban style slow-cooked cilantro lime chicken with rice and beans

Spaghetti with meatsauce and Caprese

Teriyaki with Rice and Baby Broccoli

Bacon, garlic mushroom, spinach and havarti scramble with cherry tomatoes and rosemary yellow potatoes

Carne Asada Street Style Tacos

Supreme Nachos

Chicken Pesto Pasta with Caprese Salad

Dutch Oven Baked Chicken Teriyaki with Orange Sauce Baby Broccoli and Slaw with an Orange and Ginger Sesame Rice Vinaigrette

BBQ Chicken Drumsticks with Broccolini, Salad and Whipped Potatoes

Homemade Cupcakes – Chocolate, Vanilla and Lemon. Frostings – Blackberry, Vanilla and Chocolate

Carne Asada Street Style Tacos

Steak and Whipped Mashed Potatoes with Garlic Red Wine Roasted Baby Broccoli

Homemade Blueberry Pancakes with Fried Potatoes and Scrambled Eggs with Sausage

Pulled Pork Scrambled Hash

Pulled Pork with Rice Bowl

Pulled Pork Tacos

Pulled Pork and Homemade Sauce

Chicken Pesto Pasta with Tomato and Spinach

Cider and Honey Dijon Bacon Apple Roasted Chicken Thighs with Cider Braised Veggies

French Toast with Blueberry Compote and Bacon

BBQ Chicken, Potato Salad and Spring Salad

Spinach, Tomato and Cheese Breakfast Scramble with Potatoes

Breakfast Mulitas

Cocktails

Blackberry Lemon Gin Fizz

Bourbon Renewal

Holiday Old Fashioned

Gin and Whiskey Drinks

Peanut Butter Jelly Old Fashioned

Piña Colada

Strawberry Peach Rhubarb Pie

Strawberry Rhubarb Pie

Sausage Fettuccine with Caprese Salad

Veggie Pasta

Chicken Pesto Pasta

Fried Rice

Omurice

Spam Musubi

Classic Breakfast

Apple Pie

Mini Apple Cake with Cream Cheese Frosting

Honey Walnut Prawns

Ingredients:

Candied Walnuts:
1/2 – 2/3 cup of chopped or halved walnuts
1/2 cup sugar
1/2 cup water 2-3 tsp brown sugar (set aside)
butter (for frying)

Honey Mix:
1.5 tsp condensed milk (I used coconut based condensed milk)
1.5 tsp honey

Dredge:
1-2 eggs
1/2 – 1 cup of corn starch

Take 1/2 – 2/3 cup chopped or half walnuts and boil in 1/2 cup sugar with a 1/2 cup water – dry on paper towels after boiling for 2-3 min and straining
Take walnuts and fry in a pan with butter and some brown sugar until slightly caramelized and then set aside on parchment paper beat an egg and set aside in a bowl
Mix 1.5 tsp condensed milk with 3 tbs mayo and 1.5 tsp honey and set aside in another bowl 1/2 – 1 cup of corn starch in a bowl and set aside
Dredge shrimp in beaten egg and then corn starch and fry in a deep pot with a cup of vegetable oil on medium/medium high temp – about 1-2 minutes per side.
After shrimp is all fried until golden – then set aside on a plate covered in paper towels
Lastly, toss the shrimp in the mayo, honey/condensed milk mixture and sprinkle walnuts on top and serve with rice

Japanese Nabe

Ingredients:
1 – 1.5 lb pork loin in the freezer for a few hours and then sliced very thin with a very sharp knife
1/4 – 1/2 lb shiitake mushrooms
Small/fingerling style potatoes
Scallions, baby bok choi, napa cabbage, burdock root etc..

Broth:
dashi (or make it)
miso paste (white or yellow usually)
Water, or water and chicken stock

Dashi:
Bonito Flakes
Kombu
Water
Shiitake mushrooms (optional)

*for the dashi – take a large piece of Japanese kelp (kombu) and soak in water with 1/4 – 1/2 lb shiitake mushrooms for 10-15 min

Turn on heat to low and cook for 15 minutes and then remove kelp and mushrooms and thinly slice and set aside
Add a handful of bonito flakes to the broth and turn off heat and let sit for 10 min
Then strain out the bonito flakes and set aside the dashi (broth) in a large boil
Use a bit of sesame oil and heat some garlic in a dutch oven or nabe pot at a very low temp
Add the dashi, more water and some miso paste add slow cooking veggies first: Potatoes etc.. then add some napa cabbage or bok choy, sliced gobo (burdock root) or some daikon radish
Then add back the mushrooms and kelp and put the lid back on the pot.
After cooking for a bit and the potatoes are starting to get soft, add some of the pork, but don’t add it all at once. The reserved veggies and meat should be added as you have eaten your fill and need more.Finally, garnish with more shiitake and some scallions on top with enoki mushroom in bowl