Shawingz

 

We had a night of craving wings. 

We love making it but on weekends 

we like to get take out to try Restaurants that seemed good. 

We picked Shawingz this time. 

The reviews seems good. 

We ordered it on their website and it was ready when we got there!

Everything was good!

We ordered their Fried Pickles, a Burger for one of my boys and 3 flavors of Bone in wings.

The Burger was good!

This is their Mango Habanero and its probably one of my favorite flavor for wings 

And theirs was good!

But this one,

Jalapeno Ranch,

I have never had it before.

It sounded interesting to us, I'm glad we ordered it 

because it was so good!!

Where is your favorite place to get wings!?

Let me know!!

xo

Watermelon & Basil Mocktail

 

Mocktails has been more refreshing for me these days!

So fun and just so many to try to make!

I decided to make this one to drink with our dinner.

Good thing about Mocktails is anyone can have it too!

So the Boys had some too.

All I needed was Watermelon juice mixed with Sprite

Garnished with Basil and  Watermelon balls!

So fun!

For Appetizer we made this amazing

Loaded Tater tot Nachos

I guess some people calls it Totchos

It sounds weird to me so I will just still call it nachos.

Airfried tater tots.

Pour some cheese sauce

The option for toppings is endless.

You can put whatever you want.

This one

We added 

Bacon, avocado,onions,jalapenos,tomatoes,

Drizzled with ranch.

So easy to make!

Let me know if you tried it!!

For our main dish we made this amazing

French Dip Sandwich!

We made this before and crave it from time to time 

So easy to make!!

RECIPE HERE

Look at that perfection!

It was another Perfect weekend meal!!

Have a good weekend!!

xo

Germany Home ( Mini Bar )

 

I am so in love with our new Mini Bar.

One day maybe we can have the big one

But this will do for now.

It was so easy to assemble,

as of Hubby!

It was from Amazon!

What else you think I should add??

It was perfect!

Time to make more cute drinks!!!

xo

Seafood Pasta

 

We made it again!

My all time favorite Seafood Pasta!

Italy never left in me. 

We have to make it from time to time 

to get my fix!!

We also made few amazing appetizers!

Before that,

Look at this amazing champagne flute!!

Love it!

"Save water

Drink Champagne!!"

We finally made this Appetizer that I've seen so much

and I got to curious how to make it!

They call it Pigshots

It's actually not as hard as it seems like!!

Ingredients

• 12 ounces smoked sausage kielbasa used, any smoked works
• 8 ounces softened cream cheese
• 1 cup sharp cheddar cheese shredded (divided)
• 1/4 cup pickled jalapenos minced
• 1 tablespoon jalapeno brine juice from the jar
• 2 teaspoon dry bbq rub seasoning your favorite/any kind
• 1 pound thick cut bacon
• Red sweet peppers for garnish

Instructions

• Slice sausage into 20 1″ pieces. Cut bacon strips in half and and set both aside.
• In a medium bowl blend the softened cream cheese, 3/4 cup of the shredded cheddar cheese, minced jalapeno, jalapeno brine and bbq seasoning.
• Transfer the cream cheese mixture to a piping bag or sandwich baggie.
• Wrap a bacon slice around a piece of sausage forming a cup for the cream cheese filling.
• Secure with a toothpick (use 2 if necessary) then transfer to a baking sheet or large plate. Repeat until all the pig shots are formed.
• Snip a small corner of the piping bag then fill the sausage cups with the cream cheese filling.
• Divide the remaining 1/4 cup of shredded cheese over the top then give them all a light sprinkle of the bbq seasoning.
• Preheat the oven to 375°.
• Transfer the pig shots into a pan leaving a little space between them (don't overcrowd - work in batches if necessary). Bake for 12-15 minutes or until the bacon is crisp and the cheese on top is golden brown.
• Remove from the oven, cool slightly then serve. Garnish with sliced peppers and parsley/cilantro.
  
  
  It was sooo good!!
  
  Enjoy!!
  
  

  

  
  

  We also made this amazing Baked Brie.

  I just realized how much I love Baked Brie!

  
  

  Adding a few things to it makes it really good.

  So so easy to make!

  
  

  All you have to do is cross the top with a knife

  Mix some melted butter and garlic together

  Pour over Brie

  season with salt and pepper

  Drizzle with some hot honey or regular honey

  Bake until melted.

  
  

  I would say 375 15-20 minutes

  depends on your preference how melted it it.

  
  

  Serve with some Baguette or Crackers!

  
  

  
  

  

  
  

  
  

  Sooo good!!!

  
  

  
  

  
  

  

  
  

  And now for the Seafood Pasta....

  
  

  
  

  
  

  We don't have exact recipe for this

  You actually don't need to.

  
  

  But we use Marinara sauce lots of Garlic!

  
  

  I will post it soon!

  
  

  
  

  
  

  
  

  

  
  

  Sprinkle with lots of Parmesan cheese and Lemon!!

  
  

  And it's perfect!!

  
  

  
  

  
  

  
  

  

  
  

  
  

  
  

  
  

  

  
  

  Sooo good!

  
  

  
  

  Enjoy!

  
  

  
  

  xo

  
  

  
  

  
  

  
  

  
  

  
  
  
  

New Year's Eve, Hello 2025!

First New Year's in Germany was amazing!

We originally planned on spending New year's eve somewhere else

But it didn't work,

To be honest it went more perfect as I imagined.

Still sticking to my roots and adding a few of our New year's eve tradition.

I am so in love with this Table scape

So Festive!!!

It's the same as last year 

I just added a few new details for the new year,

Especially the new Year.

Tonight's outfit was cute!

I loved it

After few pictures we started with drinks.

I made this Prosecco more festive with my favorite Ice cubes with cranberry and fresh thyme.

So festive!

Me and my big boy worked on this New Year's Eve Charcuterie

And  I thought it's pretty amazing!

We dig in right after this picture.

We were making our dinner too while we nibbled it and its so goood!!

Like every other new year we did Finger Food Meal

It may seems like its a lot of work

But, not really.

This Jalapeno Popper dip is our favorite even on regular days!

RECIPE HERE

Soooo good!

Then Hubby made our somewhat became New year's eve favorite.

Steak Crostini.

This is our second time making it.

It's pretty easy to make.

Baguette, Steak, Horseradish, balsamic cream and green onions!

So Sooo good!!

We ordered Sushi for the Main Finger food and this was hands down

one of the freshest Sushi I've ever had!!

The night was perfect for me and my boys.

It was all so good!

White waiting for the Midnight we played games and just have a relaxing time.

We watched New year's eve countdown from all over the world

It was so interesting how each country celebrated New year's!!!

I was so amazed how much Fireworks went off

It was all OVER!!

It felt like I was back in my childhood in the Philippines.

It was so amazing.

To be honest I'd rather stay home now while being in Germany,

It was sooo Amazing!!!

Wish you all an amazing

2025!!!!

xo

Jen

Chicken Cordon Bleu

I love our Weekend Dinners,

We try to make it as special as we can.

This weekend we decided to do Chicken Cordon Bleu.

I don't think we ever made it before.

Started off with some 

Piña Colada

Made our favorite Buffalo Chicken Wontons

RECIPE HERE

Soooo Good!!

Ingredients

CHICKEN ROLLS

• 4 medium chicken breasts (6-7 oz. each) 
• 8 slices (12 ounces) deli cut Black Forest ham 
• 1 1/4 cups freshly shredded Swiss Gruyere cheese
• toothpicks
• Fresh parsley for garnish if desired

BREADING

• 1 1/4 cups panko breadcrumbs
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 tsp EACH dried parsley, garlic powder, paprika, onion powder
• 1/4 tsp EACH salt, pepper

DIJON WASH

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

DIJON CREAM SAUCE

• 1 cup LOW SODIUM chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream (or evaporated milk or half and half mixed with 1 TBS cornstarch)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried basil, paprika, garlic powder, onion powder
• 1/4 tsp EACH salt, pepper

Instructions

• Prep: Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
• Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot). 
• Layer: Lay 2 slices of ham over each chicken breast. Evenly line a heaping 1/4 cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
• Roll Chicken: Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
• Panko Breading: In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices. 
• Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
• Bread Chicken: Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll. 
• Bake: Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing. The last few minutes of baking, make the Dijon Cream Sauce (or make early and reheat)
• Dijon Cream Sauce: Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat. 
• Serve: Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

Perfect Dinner!!

Let me know what you guys think!

xo