Last weekend we had the pleasure of attending a BBQ hosted by our friends Andrew and Heide called “United Steaks of America”. I thought that name was pretty clever.

I didn’t bring my camera, so unfortunately I can’t say a lot about the BBQ except it was really good food, good people and those people seemed to like the appetizer I brought.  Therefore, I am posting the recipe for the world to see.  These roll-ups were really very simple, fresh tasting and inexpensive to make.  You can probably tell from the picture that I used some dry, almost inedible tortillas – It will be a lot easier if you don’t follow my lead on this one.  Fresh tortillas are much easier to roll.


Zesty Turkey Roll-Ups

Printable recipe here

Makes about 45-50 pieces (sushi roll bite size)

5 Flour Burrito Sized Tortillas

1 8oz Package Cream Cheese – Room Temp

½ Cup Sundried Tomatoes (drained of oil) Chopped

4-5 Tablespoons Thinly Sliced Green Onions

¼ Cup Sour Cream

½ Cup Grated White Cheddar (I used Tillamook)

1 Tablespoon Lemon Juice

Dashes of Tabasco

10 Slices of thinly slice turkey or ham  

1 Cucumber Peeled

1 Bell Pepper

1 Avocado Diced


In a mixer or with hand mixer, beat cream cheese, sundried tomatoes, onions, sour cream, lemon juice, Tabasco and white cheddar on low for about 1 minute. 

Set aside.

Slice cucumber and red pepper into matchstick size pieces.

Spread tortilla with cream cheese mixture.

Then add two slices of turkey or ham. 

Add a few cucumber and pepper strips, and avocado dices. 

Roll up tortilla tightly.   Slice into 1 inch wide pieces and stick each slice with a toothpick.

A serrated knife works best to keep the roll in tact.  Cover and refrigerate until ready to serve.




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Well, this is about a week late, but better late than never.  I was lucky enough to have my mom, my brother Travis, his Wife CJ and their son (my nephew) Cooper come visit on the 4th

 It was a packed house but we had a blast! We experienced a lot of what Boise has to offer including floating the river, visiting the zoo and going to the Saturday market.  Unfortunately, a damper was put on the trip to the zoo when Jav told us all that the Giraffes died last year.  Apparently, Giraffes are really hard to take care of….Cooper loves animals and was very sad.  Well… Jav thought they had died, but really they were alive and well!  Phew! Pretty funny.

On the actual 4th, we had a barbeque and invited some friends/family over to light off some fireworks and enjoy lots of food and drink.  Here are some pics from the night:



I made a few different salads, but decided to post this Pasta Salad with Sundried Tomato Dressing as I thought it turned out the best.  It was darn pretty good and very easy to make. 

Hope you enjoy!

Pasta Salad with Sundried Tomato Dressing
Printable recipe here


16oz Penne Pasta Cooked

1.5 Cups Grape Tomatoes Halved

1 Red Pepper Chopped

1 Green Pepper Chopped

½ Cup Fresh Basil Chopped

1 Can Artichoke Hearts (not marinated) drained and chopped

½ Sundried Tomatoes Packed in Oil (drained)

1 Shallot Chopped

4 Tablespoons Balsamic Vinegar

1 Tablespoon Lemon Juice

¼ Cup Olive Oil

¼ Cup Grated Parmesan

½ Cup Feta Cheese Crumbled

Mix penne, tomatoes, peppers, basil and  artichokes in a large bowl.  Set aside. 

 In a blender, blend sundried tomatoes, shallot, vinegar, lemon juice, olive oil and parmesan. 

 Blend until smooth.  Pour over pasta mixture along with feta.  Mix well.  Serve cold. 





PS, Thanks mom, Travis, CJ and Cooper for coming to visit! I had such a good time! Hope to see you around these parts again soon :0.

My dog Maverick is in a deep depression.

  His other mom, Katie, decided to leave us for the great north Idaho.  He is so sad, he can barely bark when people leave the house anymore.  Before Katie left, she and Maverick were able to have one last photoshoot.   Here are some of my favorites:




I am not sure what this has to do with pineapple, coconut and shrimp fried rice, but I just really wanted to post this modeling session. 

 Katie, if you are reading this please come back soon.  We miss you very much!

I saw an idea for shrimp fried rice in a cute hollowed out pineapple on Rasa Malaysia and thought I would try to expand on her recipe.  If you haven’t been to Rasa Malayasia and you like Asian food, please go now, you will never look back! She is amazing.  Anyways, I made a few additions (coconut, pecans) and scrapped the shrimp paste, because I think that stuff smells disgusting.  This makes a great side dish or even a meal if you add a salad.  And for all of my seafood phobic friends out there, you can certainly substitute the shrimp with chicken, beef or tofu.

Pineapple, Coconut and Shrimp Fried Rice

Printable recipe here


1 whole pineapple
8 oz of raw shrimp chopped (deveined, tails and shells removed)
8 oz. steamed white rice
2 cloves garlic chopped
1 fresh red chili (seeded and cut into small pieces)
1 tablespoon fish sauce
1 cup coconut milk (lite or regular)
½ cup sweetened shredded coconut
1 tablespoon pineapple juice
1/2 teaspoon dark soy sauce
2 tablespoons pecans chopped
2 tablespoons canola or vegetable oil
Cilantro leaves for garnishing

Cut pineapple in half.  Carefully cut around the edges of the pineapple while still keeping the out skin in tact.  Reserve half of the pineapple shape for a serving dish.  Use about 1 cups of chopped pineapple for the rice. 

 Set aside.

Heat oil in large fry pan over medium heat.  A wok is best, but a frying pan will definitely work great.   Saute garlic and red chili until just fragrant.

Add shrimp and stir-fry until shrimp is almost all the way pink. Add rice, pineapple pieces, pineapple juice, coconut milk, coconut and stir.

  Then add fish sauce and dark soy sauce and stir.  Let cook about 5 minutes and then stir in pecans.  Spoon into pineapple half and serve immediately garnished with cilantro.

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Happy father’s day to all of the wonderful dads out there!  Today was a little rough for me.  I can’t believe it has already been five months since my dad passed away.  I miss him so much everyday – sometimes it seems like he was making Jav and I margaritas and ribs just yesterday.  He was the best dad in the whole wide world and I still feel so lucky to have had him as a dad even our time together was cut short. 


I thought I would pay tribute to my dad today by posting his favorite barbequed salmon recipe.  For the longest time, this is the ONLY way I would eat any seafood.  I would always ask for extra sauce and loved it because it tastes just like candy.  My dad always said that he got the recipe from an old Native American friend who cooked it on the reservation :) – I am not sure how true that is, but the recipe is fantastic. The ingredients might seem a little strange, but I promise it is great! 

Salmon Buying Tip (my humble opinion):

For this recipe I used Atlantic salmon from Costco, only because it was convenient.  However, I would have preferred to use Wild Alaskan Sockeye Salmon – Skin-on.  Why skin-on you might be asking?  Because it is much better for the grill and I think it has better flavor.  You will notice I don’t have grill marks in the photos.  It is because I used a skinless fillet and that makes it not conducive to turning skin side down on the grill.  The skin will hold the meat together.  Also, please do not fall into the trap of buying $25-30/lb Copper River Salmon.  The Copper River just has great marketing, not necessarily the best fish.  My favorite brand of frozen fish is Orca Bay – I am a little biased because I did used to work for them, but they process great fish!  I personally prefer to buy frozen salmon unless I know it just came off the boat.  The freezing process is incredible now and locks in freshness that is hard to beat.  Plus a lot of the fish labeled fresh at the seafood counter in the grocery store is actually just thawed out.  You never know how long it has been sitting there.  Sorry for the rant.  More questions? Just ask.

Hope you enjoy the recipe as much as I do! Love you dad!!


My Dad’s Barbequed Salmon

Printable recipe here


1 Large Fillet of Salmon

½ Cup Brown Sugar

Juice of two lemons

2 Tablespoons Worcestershire Sauce

2 Cloves Garlic minced

Couple of good shakes of Lawry’s seasoning salt

¼ Cup Olive Oil

Whisk all ingredients together until well blended. 

Pour ¾ of mixture over salmon in a large dish.

 Reserve the rest of the sauce. Marinate for 30 minutes.  Preheat grill.  If you aren’t using skin-on salmon then lay your fish on a sheet of double-thick aluminum foil. 

Cook salmon for 3-5 minutes per side (if you can’t flip it then 6-10 minutes total). If you use skin-on then cook directly on the grill without the foil. Baste fish with remaining sauce. 

 Don’t overcook the salmon.  It should be flakey and juicy. 





Hi All! I know it has been forever, but unfortunately life has gotten in the way of blogging.  Between traveling for work and moving in with Jav, I have been too busy/lazy to write about my favorite recipes.  However, I am back! I can’t wait to share all of the yummy recipes I have been working on the past month or so. 

For Memorial Day, Jav and I went to my mom’s house in Wenatchee to relax and enjoy the holiday.  Here is the view from her house…isn’t it amazing?

 Here she is after we did some wine tasting. 

If you ever go to Wenatchee, you must go to Dutch John’s winery.  It is in a old warehouse/strip mall, but so great!

 My mom got a new job and is working like crazy, so Jav and I made a yummy dinner for her when she returned from work. I love potato salad – I mean I actually love everything with potatoes, but a good potato salad can make a winter day feel like summer.  It is the quintessential barbeque side (I hate coleslaw).  This version is a little different because the potatoes are roasted first with herbs and then smothered with the standard mayo-based dressing.  It adds depth that your average potato salad doesn’t have and with the extra flavor you don’t need to use as much mayo.  Also, I use my mom’s top-secret ingredient (not really, but it is a MUST), pickle juice. 

 We served the potato salad with ribs, green salad and a patriotic tres leches cake.  MMMMMMMMM.

  It felt like summer even though it was cold and rainy.

Hope you enjoy! Go Potatoes!!

Roasted Potato Salad

Serves 10-12

3 Pounds russet potatoes (preferable Idaho born), cubed (you can leave skin on depending on your taste preference).

Handful chopped fresh thyme and rosemary leaves

3 Garlic cloves chopped

3 Tablespoons Olive Oil

1 teaspoon salt

1/2 teaspoon ground pepper

¾ Cup mayonnaise

½ Cup sour cream

4 Tablespoons yellow mustard

Pickle Juice

4 or 5 chopped dill pickles

1/2 cup chopped celery

1/2 cup chopped red onion

4 or 5 hardboiled eggs chopped

Salt and pepper to taste

Preheat oven to 375

Mix together herbs, garlic, olive oil, salt and pepper. 

Toss over potatoes and spread on baking sheet. 

 Bake potatoes for 45 – 50 minutes until golden brown but not dried out.  Set aside to cool a bit.  In a small bowl mix mayo, sour cream, mustard and pickles.  Add a little pickle juice to taste (3 or 4 tablespoons – more if you want it tangy). 

Add potatoes, onion, celery, eggs and mayo mixture to large bowl and mix, gently smashing some of the potatoes. 

 Salt and pepper to taste. Chill in fridge until ready to serve.  I serve mine cold, but you could serve it warm too. Garnish with any extra herbies.




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