Christmas 2020

Hello everyone!

I hope you all had an amazing Christmas.

WE did.

We spent it at home with our growing family..

with having 2 cats to add. 

It was wonderful!

We usually star the the celebration with Eggnog.

It's our Christmas tradition.

While drinking I set up the table and I definitely enjoyed doing it.

Something about home decorating that makes me feel relaxed.

I love it!

Then hubby is making his Prime Rib roast. 

Its actually our first time having Prime rib for Christmas and 

Hubby did amazing!

It was soo good!

Bruschetta for Appetizer.

And I made Winter Aperol Spritz for drinks. 

This was an amazing festive drink.

I mean.. look at that beauty. :)

After cooking all day we finished in time before Dinner time.

It was all worth it.

Don't forget the Ham!

It was such an amazing dinner.

The night before Christmas.

Peaceful time for me to just enjoy the house by myself.

Santa came!

The next day the kids opened presents.

The beautiful mess!

Then after that we had Brunch.

Me and the boys made it together.

It was so much fun!

Santa got me a new phone. 

How awesome!

So excited to take more pictures.

xoxo

-Jen

Finger Foods Friday

 

Usually on Friday's.

After a long, busy day.

We prefer something easy to cook for dinner But, something that will

satisfy our hungry tummy.

I love varieties so I always say yes to Finger foods night!

For tonight, I made Jalapeno popper bites, Crab Rangoon dip with Wonton Chips

and Frozen wings that I just made in the Airfryer.

It was easy!

Let me know what you guys think!

Jalapeno Popper Bites

Ingredients

• 1 tube crescent rolls
• 1/2 pound bacon (or use the precooked packaged bacon)
• 3 jalapenos, seeded and diced
• 1 (8 oz) block of cream cheese, softened to room temperature
• ranch dressing (optional), for serving

Instructions

• Preheat oven to 350F degrees.
• Spray baking sheet with nonstick cooking spray.
• Cook bacon, If you'd like, cut the bacon up in pieces (I used kitchen scissors) and then cook it.
• Cut up jalapenos. Be sure to remove seeds. (If you are sensitive to jalapenos, you may want to wear gloves while doing this).
• Now begin separating your crescent rolls into triangle shapes.
• On each triangle, put a shmear of cream cheese. I like a lot of cream cheese so I put about 1/2 tbsp. or so on each one.
• Then put a piece of jalapeno, followed by some cooked bacon.
• Roll them up into bundles. Just do your best to close all the seams so the cream cheese doesn't run out while baking.
• Now place all your bundles on your baking sheet (seam side down). I usually only cook one set at a time.
• Bake for about 12-15 minutes (or until golden brown).
• Take them out and serve warm.
  
  

Crab. Rangoon Dip with Wonton Chips

Ingredients

• ▢ 8 oz. Cream Cheese, softened
• ▢ ½ cup sour cream
• ▢ 1 teaspoon soy sauce
• ▢ 2 teaspoons brown sugar
• ▢ 1 clove minced garlic
• ▢ 3 oz. canned crab meat
• ▢ 1 cup Mozzarella cheese, separated*
• ▢ 4 diced green onions, separated
• ▢ 12 oz. wonton wraps
• ▢ 1 quart vegetable oil

Instructions

Making The Dip

• Note: Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.
• Preheat oven to 350 degrees.
• Beat the cream cheese with a hand mixer in a large bowl.
• Add the sour cream and soy sauce and beat to combine.
• Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.
• Add the dip to a small baking dish and top with remaining cheese.
• Bake, covered, for 20 minutes.
• Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.
• Sprinkle the other half of the diced onions over the dip and serve with wonton chips!

Making the Wonton Chips

• Add the oil to a dutch oven or use a deep fryer. Use an oil thermometer if possible, the oil should be at about 325 degrees.
• Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tongs to lower them into the oil and flip them as they cook so that they brown on each side.
• Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.
• Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried. Serve the chips with the Crab Rangoon Dip and enjoy!
  
  
  Notes: You can also use the Airfryer with this and the result will be as awesome.
  350 degrees 2-3 minutes. Don't over crowd the Airfryer as they will not turn out good.
  5-8 pieces every batch would be good!

Enjoy!!

xoxo

-Jen

Spam Musubi

During the week we like to Snack all day.

So a lot of Cold/Easy to heat Snacks in the fridge is a must.

..And these Spam Musubi is just perfect for that.

If you guys haven't tried this then you are absolutely missing out. hehe

Let me know what you guys think!!

Spam Musubi

Ingredients:

1 cup Tereyaki Sauce
1 can Spam, sliced into 8 equal pieces
2 cup sushi rice, cooked
3 sheets of nori, cut into thirds lengthwise
Furikake
Spam musubi mold 

Directions:

In a shallow square baking dish, lay the slices of the Spam at the bottom and cover completely with Tereyaki sauce. Set aside to marinate for about 1 hour.

Heat a nonstick pan over medium-high heat, and lay the slices of Spam to pan fry. After about two to three minutes or until the bottom has caramelized, flip onto the other side to finish cooking. Repeat until all slices of Spam have been cooked. Transfer cooked Spam onto a plate.

On a clean cutting board, lay down one strip of the nori sheet. Lay the musubi mold on the middle of the nori sheet. Scoop a generous amount of the white rice into the mold. Press down hard on the rice with the handle of the mold. Remove the handle carefully, and gently lift the mold from the rice. Sprinkle with furikake, and lay a slice of the Spam on top. Wrap the nori tightly around the rice, and seal the edge with a little water.

Serve immediately, cold or heat in the microwave for a few seconds. 

Whatever you prefer.

Enjoy!!

xoxo

-Jen

 

Christmas Crack (Cracker Toffee)

One week until Christmas guys!!

Are you all ready???

Well we are not. 

But, I like to squeeze in some baking time

during this very busy time of the year.

December feels like the fastest month of the year.

It feels like it was just Thanksgiving!

Now, we are here!

Anyways, Don't you just love finding a recipe that requires Ingredients

that you already have in your house?

This is definitely one of the easiest Christmas or all year round

dessert I have ever made.

If you bake a lot like me, you will pretty much have everything you need

in the house already.

You don't need a special trip to the store!

All you need is 

-Saltine crackers

-Butter

-Chocolate chips

-Brown sugar

-Sprinkles!

How easy right?

Let me know what you guys think!

Christmas Crack (Cracker Toffee)

Ingredients

• 40 saltine crackers (1 sleeve)
• 1 cup salted butter (2 sticks)
• 1 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 (12 oz) bag of milk chocolate chips
• nuts or sprinkles for topping

Instructions

• Preheat oven to 400f degrees.
• Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
• Cover cookie sheet with one layer of saltine crackers.
• In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
• Remove from heat, stir in one teaspoon pure vanilla extract.
• Pour toffee mixture over crackers, then bake for 6 minutes.
• Remove from oven, sprinkle tops of warm crackers with milk chocolate chips.
• Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
• Allow to cool, then break up into bite size pieces. You can speed up the cooling process by putting the tray in the refrigerator.

How festive does these look?!?

Enjoy!!

xoxo

-Jen

 

Ginataang Langka with Pork

I find myself craving for Filipino food a lot more these days. 

With all of these yummy American food/Italian food that we eat all the time...

I crave for simple Filipino dish like these more after.

Dish like these are perfect with plain white rice.

Something so simple but full of flavor.

Be careful though, Dish like these makes you eat a lot of rice! :)

It has been such a long time since I had these.

The first bite was amazing!!!

Langka is Jackfruit in English.

Unripe Jackfruit is what you use for these.

It may be hard to find Fresh Jackfruit here in the US but I'm glad theres an option to get it

canned.

It taste as good as fresh.

Let me know what you guys think!

Ginataang Langka with Pork

Ingredients

• 20 oz. unripe jackfruit chopped (can or fresh)
• 10 oz. pork cubed
• 2 cups coconut milk
• 4 pieces chili pepper chopped (optional)
• 1 medium onion sliced
• 1 teaspoon minced garlic
• 1 tablespoon fish sauce
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Instructions

• Heat the cooking oil in a pan.
• Once the oil becomes hot, sauté the onion and garlic.
• Add the pork. Cook until medium brown.
• Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed.
• Add the ground black pepper, chili, and fish sauce. Stir.
• Add the jackfruit. Stir and cook for 5 to 7 minutes.
  
  
  
  

 

Chili peppers didn't make it as spicy since I didn't put much 

so the boys enjoyed it too as much as I did.

Enjoy!

xoxo

-Jen