Sea Salt Caramel Nutella Hot Chocolate


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Doesn’t that sound absolutely divine? Words cannot express how good this is! You must try for yourself!

Have all the ingredients ready because the caramel does burn fast and the subsequent steps require a bit of quickness!

Sea Salt Caramel Nutella Hot Chocolate
serves 1

3 tbsp Sugar
1/4 – 1/2 tsp Salt (heaping 1/4 for unsweetened milk, scant 1/2 for sweetened milks like almond or soy)
1 c milk
2 tbsp nutella

1. In a small saucepan, place the sugar in and melt over medium-high heat. WATCH carefully for it to turn to a light brown color.

2. Quickly add the salt and milk and stir. Be careful because it will bubble up and steam quite a bit.

3. Add nutella and stir and scrape up the caramel from the bottom and sides until melted and nice and hot.

4. Pour into a cup, add some marshmallows and enjoy!

*want to make it a butterscotch? Add a 1/2 tbsp of butter before the salt step!


i’m baaaaaaaaccccckkkkkkkkk~~


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A lot has happened in 2+ years! We have a 7.5 month old now! And now that I’m home with E full-time I have more time to blog! yay!

My loverly H made canh ga chein nuóc mam/caramelized fish sauce wings and made my house smell stank nasty but filled my tummy with candied garlic wings so I didn’t mind so much. Good thing I started a Sunday Ragu earlier today to counteract the stank!!

Traditionally a Sunday Ragu is made on Sundays (duh) and is cooked low and slow for almost a whole day. The first course is just the meat with good course bread and then the second course is the tomato sauce with all of the glorious meat juice is spooned over cooked pasta. I’ve done the traditional ragu with meatballs, italian sausage, chuck roast, pork shoulder, and ground beef. Let’s just say the first course was glorious…and then the second course put us over the top and all of us were happily food coma-ing for several hours after.

I’m planning on using this recipe as meat sauce for a lasagna so I’m not really going the traditional route. Recipe calls for a crock pot…I think mine is 7.5 qt…I make a lot of ragu at once and freeze for later.

Sunday Ragu/Meat Sauce

large sam’s club/costco size can of tomato sauce/crushed tomatoes or peeled tomatoes
3-4 lbs of meat
3-4 tbsp italian seasoning
4 tbsp salt
3 bay leaves

I used 2 lbs of mild italian sausage (uncased) and 1 lb of ground beef and peeled tomatoes so I had to pour all three into the crock pot and then crush up the tomatoes and break up the ground meat with my hands. then add the rest of the ingredients and set the crock pot for 8 hours on low. towards the end you can skim off the fat from the top and discard it.


Pineapple Shrimp Fried Rice


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Hubs and I went for a walk around Centennial Lake today since we have Patches this week. Of course, I was thinking about what to make for dinner the entire hour walk around the lake. =P

We hadn’t made Shrimp Fried Rice in a while so I suggested to hubs for dinner. He said ok…and then 10 minutes later…*BING* “let’s add pineapple to it!” Indifferent Hubs, just shrugged and said, “ok.” And Patches had no idear what we were talking about. She was in Doggie Heaven with all those new smells!

no head tilty this time!


Pineapple Shrimp Fried Rice

1 small can of Pineapple Chunks
2 C cooked white rice
1/2 C Frozen Mixed Veggies
3/4 C Frozen Shrimp
1 TBSP Butter
1 TBSP Soy Sauce
1 TSP Ground Black Pepper
Salt, to taste
2-3 Eggs

1. Melt butter in a large saucepan over high heat.

2. Add Frozen Mixed Veggies and saute for 1-2 minutes over high heat.

3. Add cooked, peeled, deveined frozen shrimp. Saute for 3-4 minutes.

4. Add cooked rice, soy sauce, pepper and a pinch or so of salt. Mix very well, pressing the rice into the mixture as you go to get all of the seasoning and soy sauce coating each rice kernel. *you can also crack an egg in here ~see step 6*

5. Add drained pineapple chunks and saute for 5 minutes til pineapple is nice and hot.

6. Separate into bowls and add a sunny side up egg on top! *you can also choose to crack an egg or two when you put in the rice in step 4, I like this option most of the time because the egg coats the rice nicely and becomes fluffy!*

buon apetito!

bacon + pasta = <3 pt. 2


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So Foodnetwork has come up with a spin off of their “Best Thing I Ever Ate” show, which hubs and I enjoy watching, late at night when it makes us hungry again even after eating dinner and nothing but what shows up on the show will satisfy us….ok I’m rambling…but it’s usually what happens. Anywhooooo~the spin off is “Best Thing I Ever Made” where the chefs who show off their eating escapades, get to show off their cooking skills…and now I am not understanding why I do not hate these two shows…possibly because they showcase delicious looking foods…

ok ok! I’ll get to the point! Last night we watched a show where Chef Anne Burrell made her Spaghetti alla Carbonara…as soon as she had finished making it, hubs and I looked at each other and said at the same time, “we have to make this!!”

now, Anne used pancetta, which is italian unsmoked bacon…I don’t have any…but since I run a Korean household…well..Samgyubsal is always on hand. =]

sorry for the head tilting again…don’t know why it won’t let me rotate pictures. =(
Penne alla Carbonara alla EStar

2 strips Samgyubsal, minced
1 lb Chicken Tenderloin, 1/2 inch cubes
4 Eggs
1/2 C Parmesan Cheese
1/2 lb Penne, cooked per package directions
3 Cloves Garlic, minced

1. Boil Pasta according to directions

2. cook samgyubsal til browned.


3. Add diced Chicken to the pan and cook in the bacon fat, add minced garlic once chicken is browned.

4. in a separate bowl, whisk together the eggs and parmesan cheese.

5. Turn off heat, set to the side, add the cooked and drained pasta and slowly whisk in the egg and parmesan mixture.

voila~this loverly creamy deliciousness appears and then disappears in my tummy~yummmmm

*notes: my eggs got a little scrambled because I didn’t take the pan off the hot stove before I poured the eggs in…=( but it was still yummmm not too scrambled. =]

buon apetito!