Archive for Appetizer

Great Value Whole Peeled Tomatoes in Can


Think what you want to think…. LOL! Anyway, those are the yummy whole peeled tomatoes in can, great value meaning Walmart brand, store brand! It was my first purchased of a store brand whole tomatoes in can as it was only $1.00 in a big can.

Last night, I fried some Tilapia fish and all of the sudden, the tomatoes popped up in my head. I opened it and had it with my fried Tilapia fish and plain rice. Yum! It satisfied my cravings, felt liked I was home.

P.F. Chang’s: The Goodness of Fall Contest

This post brought to you by P.F. Chang’s. All opinions are 100% mine.

Here comes Fall! What are you excited about this season? Are you a food lover liked me? Do you like to cook and explore restaurant’s menu? Have you heard about P.F. Chang’s restaurant and their Fall Seasonal Menu? If not, you better get your butt off your couch and go to the nearest P.F. Chang’s in your area and order some of their interesting and scrumptious foods such as Ginger jalapeño mule and apple cinnamon martini, pumpkin dessert wontons, apple cinnamon martini, apple dessert wontons, shanghai waldorf salad, crispy korean chicken wings, miso chicken, harvest vegetable quinoa :fried rice”, vietnamese noodles with steak and shrimp and citrus mustard prawns.

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Great news! P.F. Chang’s is hosting “The Goodness of Fall Contest” where every contestant will create at least 3 unique fall dishes highlighting 3 of the seasonal ingredients that are used on the  new Fall Seasonal Menu. As a contestant, you have the reason to really get super excited as this contest will be judge by the following: Philip Chiang, Cofounder of P.F. Chang’s; Yuji lwasa, head development chef at P.F. Chang’s; Mary Melton, director of beverage at P.F. Chang’s;  and Jennifer Chong; a prominent blogger partner. The top 5 recipes will be submitted to the said panel of judges for a chance to win the grand prize!

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Prizes include: $50.00 gift card winner daily at P.F. Chang’s and the grand prize winner and one lucky guest  will win a two night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at Napa Valley vineyard where judges Philip Chiang and Yuji lwasa will be cooking some of their favorite dishes. Also, Mary Melton will be there guiding the grand winners through an extensive wine tasting! A once in a lifetime Napa Valley getaway! What are you waiting for? Check this contest as soon as you can and create your unique ideas.

Recipe that I created: My Delightful Brussels Sprouts Salad with Corn and Kale, used 3 ingredients from the Fall Seasonal Menu…

Easy Delightful Brussels Sprouts Salad with Corn and Kale


24 fresh Brussels sprouts, clean and shredded

1/2 cup Parmesan cheese or cheese that you prefer

1/2 cup of Sunflower seeds

1/2 cup sweet corn or more

1 baby carrots, sliced in julienne

For Dressing:

9 tablespoons of Olive oil

3 tablespoons of Apple Cider Vinegar

2 teaspoons Dijon Mustard

Salt and Pepper

For Kale

Rinse and dry. Toast with Olive oil and sprinkle some sea salt. Bake for 15 minutes, 275 degrees.


-Make sure the Brussels sprouts are clean, chop it up. For dressing, pour everything in a jar and shake it well. Pour to the salad, add cheese and enjoy!!! I really loved it. The corn deliver the sweet taste in every bite. Yum!

Bake Kale can also be serve as a “finger food” as I showed in the photo, I have the Kale chips with crackers and top it with cheese…

Don’t forget to visit P.F. Chang’s Facebook page to submit 3-5 images of your Fall dishes creation recipe to entered for the Napa getaway! Also, don’t miss to grab the special offer – visiting the contest page offers $10.00 off , $40.00 special offer! Follow P.f. Chang’s on Twitter at Follow @pfchangs and feel free to follow them on Pinterest at Follow P.F. Chang’s on Pinterest.

My two menus that I am so excited about are:

Shanghai Waldorf Salad since I loved salad and it really looks so good…

and their Crispy Korean Chicken Wings!

How about you? What P.F. Chang’s fall dish are you most excited to try? I would love to hear it…


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Cucumber Salad


I was happy to harvest two big cucumbers from our garden… The cherry tomatoes were from our garden too. The fresh cucumber was so crunchy and so yummy! I made a cucumber salad out of it. My all time favorite back home. Hubby and the kids loved it. We are looking for more cucumbers to be harvested next week. This is the beauty of having your own garden, you have all the access to harvest and to eat fresh, so fresh vegetables and fruits!

Green Mango with Shrimp Paste



photo not mine…


If you are a Filipino liked me, I am sure that you are drooling already just by looking at this green mangoes with the perfect dip, shrimp paste. I really missed eating this kind. It is not a snack, I would consider this as an appetizer, that’s how I felt for this, anyway. Back home, it is not hard to find the green mangoes. You can buy this on the street where vendors sell them.

Right now, yours truly is also drooling looking the photo while typing. LOL! When I went back home for a vacation,  I surely had a blast eating green mangoes with shrimp paste. Note: The shrimp paste smell is not pleasant but it is so good (for Filipino).

Filipino Eggplant Salad

One of my favorite appetizer is the eggplant salad. My mom is very good in making this kind of salad. It is not hard to make eggplant salad when you are in Philippines because there is an abundant supply of eggplant. Really love this! Grateful that I found the recipe and will definitely make one.


-6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)

-3 – 6 cloves of garlic, peeled and crushed

-2 tsps of salt

-6 – 8 tsp of spicy vinegar

-1 tsp of black pepper



-Prepare eggplant

-The best way is to grill the washed eggplants over hot coals.

-This brings out a deep taste to the eggplant.

-The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes.

-This method produces a drier eggplant which is easier to peel.

-When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.

-Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.

-With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.

-Cool for half an hour to optimize flavor before serving.


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