Bonjour, Paris!

Hello everyone!

Bonjour!

Ciao!

It feels like it's been forever since I wrote here. 

Life has been definitely busy.

But, I'm so excited to share our trip to Paris!

It was definitely one of the best trip.

It's my birthday month and it was Spring break so it was perfect timing to go

for a quick vacation. 

The plane ride was not bad at all.

It was just an hour and half just to get to Paris.

Our hotel was so nice. 

I'm so glad I picked the good one.

It was small but just perfect for us.

Clean and it has everything we need.

except for the fridge. they didn't have that! haha!

Time to explore!

We started our walk.

Paris is such a big city. 

You can walk everywhere but all the main attractions are far from each other.

So we started exploring places that is close to our hotel.

The Luxemburg Gardens

It's beautiful everywhere I look!

Then we headed to Lourve Museum!

The weather in Paris was not as perfect.

But, this pictures was after raining.

No one was there yet!

So amazing to be here!

Then we headed to the Eiffel tower.

There it is. 

The beautiful Eiffel tower.

So amazing to just sit there and watch the tower.

Watch people take pictures.

Definitely an amazing view.

Then, we headed back to hotel and rest for another long day tomorrow.

Paris is beautiful at night I wish I had pictures but I definitely understand now why it's called

the City of light.

So amazing.

"Be a little more you, And a little less them."

"Be a little more you,

And a little less them."

Prosciutto and Mozzarella Crostini

Hubby is finally home after being away for a month. 

So, I decided to make something special for dinner!

I don't think he miss Italy that much, but maybe he missed the food even just a little bit?

So that's what I made!

This Appetizer was so good.

So easy to make.

Perfect to pair with wine.

Let me know what you guys think!

Prosciutto and Mozzarella Crostini

INGREDIENTS 

1 loaf french bread or large baguette, sliced 1/2 inch 

1 large fresh mozzarella ball, sliced into 10 thin rounds 

3-4 tbsps olive oil 

1 handful Arugula greens 

10 slices Prosciutto

Balsamic vinegar, for drizzling

INSTRUCTIONS 

1. Turn Boiler to High. Cut baguette into 10 (1/2-in) slices at an angle for more surface width. Put slices on a baking sheet. Pour olive oil in a small bowl and use a silicone oil brush to spread over one side of the bread.

 2. Place pan under broiler for 3 minutes. Remove pan and add a mozzarella slice to each toasted bread slice. Place under broiler for 2 more minutes or until desired darkness. 

3. The mozzarella should only be slightly melted. It will continue to melt after removed from the heat. Ribbon one thin slice of Prosciutto onto each toasted bread. Followed by arugula leaves. Drizzle a small amount of balsamic vinegar on top. Serve immediately. 

Enjoy!!

Time for some drinks.

Happy Weekend!

xo

-Jen

Roasted Eggplant with Spinach, Quinoa and Feta Cheese

I have been running out of ideas on what Vegetarian/Vegan dish to make. 

It has been hard to stick to being Vegetarian being here in Italy. 

But, It's not going to stop from trying  once in a while. 

The Combination of this dish was so good.

I love love Eggplant!

I plan on making more eggplant dishes. 

Anyway.. This dish is packed with Protein, low carb 

and I'm sure it will be as good if you add other stuff you would like!

Let me know what you guys think!

ROASTED EGGPLANT WITH SPINACH, QUINOA, AND FETA

Ingredients 

1 large eggplant, cut into 1 inch cubes 

2 tablespoons olive oil 

salt and pepper 

1 tablespoon olive oil 

2 cloves garlic 

5 to 10 ounces fresh spinach (to taste) 

1 and 1/2 cups cooked quinoa 1/4 cup Feta cheese 

Instructions 

1. Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil. 

2. In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula - that will help even out the roasting. 

3. While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.

 4. Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

Inner Peace.

"Your life becomes a masterpiece

   When you master peace."

Fun Tuesday (Lunch in Sacile)

Last Tuesday was the Birthday of my Beautiful friend.

We celebrated it with some Italian food, Coffee and just a relaxing day together.

We went to a restaurant in Sacile called "Cellini"

I have been wanting to go and it was so good.

We had pizza, Seafood pasta.

Lasagna.

..And my first Octopus!

Wow!

It was good.

Like Calamari.

After that we went to have coffee and dessert in the nearby coffee shop.

These cakes was the bomb.

What a relaxing day.

Just what I needed.

Ciao, Ciao.

Sacile Carnevale

It's Carnevale Season here in Italy!

Even though we are not going to be able to make to the ones in Venice, 

We went to the ones here in our town. 

Every town has one on different days which was so nice.

There was a lot of kids there.

In costume!

Feels like Halloween for American's.

Lots of fun creative boats. 

It was really fun!

Lots of dancing, music. 

oh... Lots and lots of Confetti!

Like, really lots of them.

Such a fun first experience of Carnivale.

I will definitely come back next year!

Chicken Tinola

I am so glad you all liked my Sinigang Recipe ( Pork Sinigang )

Especially on winter days and those days that we are not feeling good dish like these are perfect.

Yesterday I made this dish and it was perfect.

We are just finally recovering from Flu and this is just comforting.

Another Classic Filipino dish, It definitely felt like I am back to Motherland in every bite.

Let me know what you guys think!

Chicken Tinola

Ingredients

• 1 lb. boneless chicken breast, chopped
• 5 cups chicken broth or stock
• 3 pieces chayote, peeled, seed removed, and sliced into wedges
• 2 tablespoons ginger, sliced into thin strips
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 2 cups Spinach
• ½ teaspoon ground black pepper
• Fish sauce to taste
• 2 tablespoons cooking oil

Instructions

1. Heat the cooking oil in a cooking pot.
2. When the oil becomes hot, sauté the ginger, garlic and onion
3. Once the onion is soft, put-in the chopped chicken. Cook for 3 minutes.
4. Pour-in the chicken broth. Let boil and then simmer for 20 to 25 minutes.
5. Add the chayote wedges. Cook for 5 minutes.
6. Put-in the hot pepper and/or malunggay leaves.
7. Add the ground black pepper and fish sauce. Stir.
8. Transfer to a serving bowl.Serve with rice.

Enjoy!