Salsa

Who else loves fresh salsa ?! 🤪

Ingredients

1 cup grape tomatoes

1/2 onion

3 whole cloves of garlic

1 jalapeño

Salt and pepper

1 tbsp fresh cilantro

1/2 lime

Preheat oven to 350 degrees. Add tomatoes, onions, garlic and jalapeño to pan. Cut the onion in half and cut the jalapeño in half and remove the seeds before adding. Add oil, salt and pepper and mix. Bake for 20 minutes. Next, add the baked veggies to a blender or a food processor (I used a blender). Add lime and cilantro and pulse until smooth but chunky 😍 that’s it!

Seafood Bisque

This recipe is DELISH if you’re a crab and mussel lover 🦀❤️

Serves 3-4

Ingredients

4 tbsp. Butter

2 celery stalks

2 green onions (could you a regular onion if you perfect)

4 tbsp flour

3 cups milk

Salt and pepper

1 1/2 tbsp tomato paste

1 cup heavy cream (or half and half)

8 oz lump or claw crab meat (please do use imitation crab)

8 oz mussels with or without shell

3 tbsp white wine

Old bay (optional)

Hot sauce

French Baguette

Melt butter in large pan. Add celery and green onions. Cook for about 5 minutes then add flour. Stir until mixed and cook another minute. Add milk slowly while whisking. Add salt and pepper. Cook until milk is heated through then add tomato paste and heavy cream. Cook until hot, stirring constantly. Add crab and mussels and cook for about 10 minutes, stirring constantly. Add white wine, old bay and hot sauce! Serve extra hot with French bread (or any other baked or toasted bread you like) 😋

P.S. if you want to wait to eat it, refrigerate it and heat it later. Do not leave it on low, it WILL burn if it’s not being stirred constantly. I learned the hard way! 🥴

Crab Rangoon

If you love crab Rangoon, just know it’s sooo much better homemade! Here’s my homemade recipe, enjoy! PS. Did you know that crab Rangoon was originated in San Francisco in 1950?! 😯

Ingredients

8 oz. crab meat

8 oz cream cheese

2 green onions

1 tsp minced garlic

1/2 tsp. Ground ginger

1 tsp soy sauce

1/2 tsp Worcestershire sauce

1/2 tsp. Fish sauce

1/4 tsp sesame oil

1/4 tsp cayenne pepper or a pinch of red pepper flakes (optional)

16 square wonton wrappers

Salt and pepper

1/2 cup warm water

First, mix all ingredients together except the wonton wrappers. Refrigerate for a couple of hours if you’d like (completely optional, but gives more flavor and easy to put in wontons). Heat oil in skillet (enough to deep fry).

Putting the wontons together: put a small spoonful of the crab filling and place in the center of the wonton. Use warm water to follow the edges with your finger so that it sticks. Pull up opposite sides first (but don’t close top yet), then pull up the other sides and work your way up into sealing all four corners on the top at the same time. As you can see I’m not the best at this but I like my rangoons supper stuffed ! Does not have to be perfect, just fun!

Once wontons are ready to fry, add to the hot on and cook for about 1 1/2 to 2 minutes then start stirring the wontons lightly to get an even fry. Some prefer to flip them regularly. Keep doing this for about 3-4 more minutes until super beautiful and golden brown 💕 use sweet chili sauce to dip!

Get to know me :)

Hi fellow foodies,

My name is Steph and I am in love with food! I started cooking when I was 4 years old. I was born in San Diego, CA, then moved to Okinawa, Japan when I was 6, then moved to Hawaii when I was 9 until about sophomore year of high school, now living here in Philadelphia, PA. Needless to say, I have a very diverse pallet and love other cultures!

I am 26 years old and I have two wonderful boys, ages 4 and 6. I am wifey to the love of my life.

If I am having a bad day, catch me in the Kitchen 🙂 When ya feel stressed, cook to impress!