Wow Poke N Juice

First time visit, but not the last. Tofu, chickpeas, carrots, spinach, black olives, pineapple, sesame seeds, brown rice, and quinoa. Delicious. Came with a miso soup. I got 2 juices, the Sweet Madam (pineapple, apple, strawberry, orange, and ginger) and the ABC( apple, beet, carrot, lemon).

Hands down, best miso soup ever! and the bowl and juice were full of flavor with sesame oil and the house sauce. There are lots of sauces, but these were my favorites.

If you have one of these near you, check it out!

Family Dinner- Lasagna

We had a great Saturday night family dinner. I made 2 lasagnas. All the noodles were boiled and cooled. The meat one was beef with all the Italian spices. The sauce was Barilla. The Cheese one contained a whole tub of ricotta. I have done these before on the blog. The best part was the family. Best friends and Uncles and Aunts to my girls.

Sesame Teriyaki Cod

I wanted to make a miso cod dish, but the hubby hates miso. So I’m doing my own spin.

4 pieces of cod. Marinate in a combo of 1 cup of the following – Mirin, sesame oil, teriyaki sauce, and olive oil, pluse salt and pepper to taste. I didn’t measure, but play it safe and don’t go heavy on the sesame oil. Pan fry 5 minutes on the first side and 4 minutes on the second side.
I played with rice pilaf and corn.
Everyone loved it!

Seaside Oyster Bar

I promised Rebecca I would take her for Boba Tea. It just happens to be right next to one of my favorite restaurants. I ordered the best soup ever and R wanted to try the croissants. So we had a little girl date.

Croissants with pecan butter and star anise.

Crab chowder with potatoes and carrots.

Chicken Thighs with Creamy Mushrooms and Snap Peas

I already know I have a problem. I have a cookbook and cooking magazine addiction. I also watch a ton of cooking shows. I am at the gym with my cooking magazines or watching some food clip or show on my phone. So I saw a recipe with chicken cutlets in one of my cookbooks, but I had bone-in chicken thighs, so I did an Amy thing like I always do and did my own recipe.


4 Bone-in Chicken Thighs (I had 2 normal sized and one beast that Katie and I shared) A few tablespoons of olive oil to coat your cast iron or Dutch oven. 1 large container of sliced mushrooms- whatever kind you like or go fancy if you want. I used buttons. 1 bag or container of snap peas; like 2 handfuls if you buy them loose. 1 cup chicken broth and a splash of white wine 3/4 cup heavy cream Salt and pepper. You know the drill.


Pat your chicken dry with paper towels- DO NOT RINSE IT!!! Salmonella all over your sink! Invest in Clorox Wipes 🙂 Salt and pepper your chicken and cook starting skin side down until crispy, about 6-8 minutes. Flip and cook the other side the same time. It will not be cooked though, but take it out and put it on a plate.

Add a little more oil or a pat of butter to the pan and add the mushrooms. Stir for about 5 minutes until browned. Pour in the broth and wine. Bring to a boil, scraping up any brown bits. Flavor! Reduce liquid by half and add the snap peas and heavy cream. Put the chicken back in the pan skin side up and cook until 165 degrees, stirring the veggies and sauce without disrupting that crispy skin,

Serve with rice, couscous, or a pasta. Enjoy!