Author Archives: Xin Mời Ăn

Bolognese “Cupcakes”

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Sometimes, there is nothing more homey and satisfying to me than good meatloaf. I used to love it when my family went to Old Country Buffet or Golden Corral when I was growing up. (I still love buffets – don’t judge.) My favorite items to get at the buffet were meatloaf and spaghetti. Although I loved eating the two together, I always thought it was such an odd combination, until now. When you think about it, meatloaf is essentially a giant meatball. The same basic ingredients go into both dishes – ground beef, onions, breadcrumbs, and eggs. THAT’S why it went so well with my spaghetti :).

Nowadays, however, I have to watch my daily calorie and cholesterol intake, which is why I was so excited to find this recipe in a Prevention magazine. It’s a “healthy” take on traditional meatloaf because it includes lean ground beef, quinoa instead of breadcrumbs, and grated carrots for extra flavor and nutrients. Cooking the meat in a muffin pan instead of an entire loaf is genius because it cuts your cooking time down to just 25 minutes. The individual “cupcake” portions are also ideal for two people.

Michael was a little skeptical about the recipe when I first showed him. With a raised eyebrow, he said, “Meatloaf made with quinoa? Hmmm, I don’t know…” Boy did I prove him wrong! It turned out SO incredibly yummy! There were just so many nice flavors in every bite. Since I used lean ground beef, the carrots and onions added the much needed moisture and sweetness to the dish. The quinoa was also great because it added a nice fluffy softness to the meatloaf. Eating these little “cupcakes” made me feel like a kid again :). Give these bolognese “cupcakes” a try the next time you’re craving something homey! It’s also a great recipe for kids because they don’t know these “cupcakes” are packed with healthy ingredients! Continue reading →

Quick and Easy Chicken Ratatouille

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My friend, Peggy, is part of a CSA (community-shared-agriculture) at her workplace. Since she went on vacation this week, she arranged for me to pick up her share of vegetables and fruit. I’ve never gotten so many different types of vegetables at once before! There must’ve been at least four pounds each of squash, eggplant, and tomatoes. As I was thinking of what to make that would require using most of the vegetables, one dish came to mind – ratatouille! (You know you want to say it in a French accent. Go ahead, no one’s listening. ;))

There are many debates over the proper way to make a traditional ratatouille, ranging from layering and baking the vegetables in a casserole dish to simply sauteing the vegetables. My version is definitely not a “traditional” ratatouille, but rather a quick and easy way to achieve most of the flavors in a traditional ratatouille. It’s also a great way to use up the vegetables in your refrigerator, such as squash, eggplant, zucchini, onions, carrots, peppers, etc. Obviously, traditional ratatouille doesn’t include meat, but I added chicken for the extra protein to keep me full longer. I chose to use chicken thighs because I like the taste better and it’s extremely inexpensive; however, you could also use chicken breasts instead.

You could serve this dish by itself (which I do on my low-carb nights), or with rice, quinoa, couscous or slices of fresh baguette to soak up all the nice juices! I hope you give my chicken ratatouille a try sometime. It’s such a nice homey meal to make for yourself and those you love most :). Continue reading →

Tomato and Basil Salad

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I don’t think I need to mention again how much I LOVE tomatoes. I made this salad last night to serve with steak because I needed to use my Italian basil. We were away for vacation and the basil grew out of control! I whipped this salad together with just a few ingredients I already had in my kitchen. When tomatoes are this sweet in the summer, you don’t really need to add much to them. I used pearl tomatoes on the vine, but you could use any sweet tomato that is available in your store. Grape or heirloom tomatoes would be delicious as well. This salad could be served as an appetizer or side dish. It is so fresh and light – perfect for any summer meal! Continue reading →

Filet Mignon with Balsamic Syrup

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Sometimes, a girl just wants a succulent piece of steak! I’m not a big steak lover, but every now and then I do get a craving for it. Going to a fancy steakhouse is nice and all, but I think it’s even better to enjoy your steak and a bottle of wine at home :). Not to mention, it’s so much more affordable to make your own steak. I bought two filet mignon steaks at Trader Joe’s for only $16! You can’t even get a piece of chicken breast at a NYC restaurant for that price. Can I get an Amen?!

I love serving my steak with this balsamic syrup. A hint of savory and sweetness added to every bite. And if you want to be extra fancy, melt a little Gorgonzola or goat cheese on top of your steak before drizzling with the balsamic syrup. Delicious!

A few important tips when cooking steak:
1) Bring your steak to room temperature, about 15 to 20 minutes before cooking. This allows your steak to cook more evenly. (Some restaurants skip this step, but they have special equipment that’s designed for quick even cooking.)
2) Make sure the pan is hot! This creates a nice sear and ensures that your steak is tender.
3) Let the steak rest for about 5 minutes before serving. This allows the meat to relax, making a juicer, more tender steak. Continue reading →

Grilled Summer Vegetables

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One of my favorite side dishes to serve in the summer is grilled peppers and zucchini. They are so fresh and sweet during the summer months, and I love how they get that nice smoky charred taste from the grill. I make these veggies almost every week in the summer and we can’t seem to get enough of them! The best part about this dish is that it’s SO easy to make. You could use any type of summer squash you like – zucchini, yellow straightneck squash, or yellow crookneck squash. And the different kinds of peppers available in the summer are endless! I prefer to use red, orange, and yellow bell peppers, and poblano peppers. Poblano peppers have a deep, yet still mild, flavor and are best in the summer.

So make sure to add these grilled vegetables to your next summer barbecue! No outdoor space or grill? No worries! You could also cook them over a stove top grill pan 😉 Continue reading →

Fresh Seafood in Barcelona

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It’s been six years since I last visited Barcelona with my friend, Ken. To be quite honest, I wasn’t sure what to expect given Spain’s recession. Has the city’s vibrant mood changed since then? Are the restaurants and shops I once visited still there? These questions ran through my mind as Michael and I sat on a red-eye flight to Barcelona.

We were extremely excited about our trip. Although we have both been to Barcelona, we have never gone together. Michael is very familiar with the city as he lived there for a period of time during his college years (we know that was back in 1965, just kidding lol). Since we’ve both visited all the “must-see”  historical sites, we were looking forward to just exploring the city with no itinerary. Michael was especially excited to visit his old neighborhood and favorite spots.

All of my concerns were put to rest as we strolled along the beach. Michael was in shock. The once known “city-beach” of Barcelona was now a major attraction. This beach was hardly visited by locals or tourists 20 years ago because it was somewhat dodgy and unattractive (similar to Coney Island). But there was literally no space left on the sand now to spread out your beach towel. It was clearly one of the main attractions of the city. The water was such a pretty clear blue and the waves were so calm. Waiters walked along the beach selling ice-cold mojitos and sangria. A new boardwalk was built and so many restaurants and shops were now open.  Continue reading →

Phở

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Phở, pronounced “fuh,” is a traditional Vietnamese beef noodle soup. It is probably the most popular and well known Vietnamese dish among foreigners. Originally from northern Vietnam, this noodle soup is eaten for breakfast, lunch or dinner, and as a snack for some of us 😉 (don’t judge, it’s just THAT good). Phở is traditionally made by simmering beef bones, roasted onions and ginger, cinnamon sticks, cloves, and star anise for three to four hours. (Don’t worry, my recipe will only take 30 minutes!) One must also constantly skim the top of the pot to ensure that the broth is completely clear. I used to always watch my mother and grandmother make phở as a little girl. I remember the entire house would be full of its wonderful, fragrant aroma.

There are other variations of this dish, including phở gà (chicken) and phở chay (vegetarian). I, however, like to stick with the traditional beef version, phở bò. There are a few types of beef you could use in phở bò: thinly sliced eye round or flank steak, bò viên (Vietnamese beef meatballs), tendon, and/or tripe. I prefer to use beef eye round because I find it to be tender and lean. The trick is to make sure each slice of beef is very thin because you don’t actually cook the beef in the pot of broth. Rather, you simply top the noodles with the beef and ladle the hot broth over it. The broth’s hot temperature cooks the beef just enough so that it is still soft and tender. Continue reading →

Fluffy Ricotta Pancakes

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I truly believe that when you love to eat and cook, you surround yourself with friends that have the same passion. Our dear friends, Ashley and Randy, sent me this recipe shortly after I started my blog. They love to experiment with new recipes in the kitchen, but know when one is a keeper. And let me tell you, THIS one is a keeper! I have to admit, I was a little hesitant about the recipe upon first glance because it seemed like a lot of work. (By a lot of work, I mean taking out the electric mixer to beat the egg whites. I know, I’m lazy!) They assured me, however, the pancakes would be well worth the work. So, I saved the recipe for an easy-going Sunday morning.

WOW. The pancakes were AMAZING. I can usually only eat two pancakes for breakfast, but I helped myself to four this morning! Michael even asked if I could make another batch. (That didn’t happen.) They were so light and fluffy from the egg whites, but had such a creamy richness from the ricotta cheese. Randy recommended serving the pancakes with lemon curd and powdered sugar. It almost tasted like we were eating lemon ricotta cheesecake! Michael was in heaven. Needless to say, I will be making these pancakes again.

If you are a pancake lover, definitely give this recipe a try. These pancakes will not disappoint! Continue reading →

Fettuccine with Heirloom Tomatoes, Basil and Pecorino

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I absolutely LOVE tomatoes, especially when they are cooked with pasta. So when I saw this dish on the menu at Tom Colicchio’s Riverpark, I knew it was a must try. Boy, was I in for a treat! The fettuccine tasted homemade and was cooked perfectly al dente. The heirloom tomatoes were so sweet and still had a bite to them. The most interesting part, however, was the use of lemon verbena. I’ve only had lemon verbena in tea, but never in an actual dish. Just a few of these leaves added a wonderful citrusy, bright, and refreshing taste to the Pecorino’s sharpness. It was truly the perfect combination. Continue reading →

Asian Chicken Salad

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Looking for a healthy option for dinner but still want loads of flavor? Well, I’ve got a dressing that will have you begging for more salad! This dressing has the perfect balance between sweet, savory, and tart flavors. Such bright and citrusy notes combined with the richness of toasted sesame oil and soy sauce will awaken your taste buds! This salad is perfect for any light, yet satisfying summer dinner.

I was inspired to make this dish after a trip to California last year for my cousin’s wedding. It was held at the Hyatt Huntington Beach Hotel Resort, which is where I first came across this salad and AMAZING dressing. The hotel restaurant made the salad using grilled steak; however, I alternate between steak and chicken, depending on my mood. (Don’t worry, both are equally fantastic with the dressing!) The hotel also used Napa cabbage in their salad, which I love and prefer. Nonetheless, my grocery store doesn’t always have Napa cabbage so I sometimes use Romaine lettuce as a substitute. You can use whichever is available or to your liking. The great thing about this salad is you can personalize it by adding your favorite veggies. Snow peas, bean sprouts, bell peppers, and green beans are just a few examples that would be wonderful with the dressing. Continue reading →