Video Games and Food… what could be more heavenly?!

16 11 2007

So I was browsing around looking for something interesting on the web and came across a Super Mario inspired wedding cake! I thought to myself…”Now why didn’t I think of that!?” Since I met my hubby on SOCOM, an online game for PS2, we should’ve had a SOCOM wedding cake!

 This is from another blog I saw online as seen here. How cool is this cake?!


How about this Gears Of War cake I found online from this blog


And this DS cake found in this blog


And the best one… a PS3 cake in the blog site


How’s that for a yummy treat?!


And the next Iron Chef is…

12 11 2007

Chef Michael Symon!

Click here to learn more about Chef Symon

I didn’t watch most of the episodes and never really got to see how and who were eliminated first because I thought the show was a bit dry. Then again I think it’s just me who thought so. I didn’t want to sit through all the episodes on Sunday when Food Network played an entire Marathon of “The next Iron Chef” and just waited until the actual final elimination. Since the begining I always thought Chef Michael Symon was going to win this, he has always executed his food beautifuly since the start of the show. And he has this more laid back personality to him which I think the judges loved. I was really happy to see him win the Next Iron Chef match because I think he would bring some flare into the Iron Chef stage.

Eliminated during the first five episodes of the six-week series were fellow CIA graduate Jill Davie ’96, Chris Cosentino, Traci Des Jardins, Gavin Kaysen, Morou Ouattara, and Aaron Sanchez. Symon, 38, is the executive chef/owner of Lola and Lolita restaurants in Cleveland. He will join Cora, Flay and Morimoto as an Iron Chef on “Iron Chef America.”


I also found out, or it might be a Food Network rumor that Chef Mario Batalli may not return on the shows future episodes which I’m really upset about because He is one of my favorite Iron Chefs along with Chef Morimoto, one of the original Iron Chef in Japan.

Now I can’t wait to watch Chef Symon’s matches in the show, I’m sure he’ll bring a new twist to the show’s already eclectic line-up of Chefs.

To learn more about the show and learn more about these masters of cooking, go to

Sweet Chili Pork Skewers

5 11 2007

My co-worker asked me if I can make him something for the potluck as well. And since I love cooking for other people and helping them out, I said yes and decided to make him Sweet Chili Pork Skewers:


1/4 cup Sweet chili Sauce
1 tbsp Tomato Ketchup
1 tsp Sriracha Hot Chili Sauce
2 cloves Garlic, minced
2 tbsp. Soy Sauce
1 tsp. Brown Sugar
Medium size Bamboo skewers (about 25 pcs) submerged in water for about 30 mins.
Cilantro to garnish

To make the sauce, combine all the ingredients in a large bowl. Add the chicken pieces to the sauce and stir to coat thoroughly. Transfer them to a roasting pan and arrange in a single layer. Let sit in the refrigirator for about 25-30 minutes to marinate. While waiting, preheat the oven to 375 degrees.
Transfer the roasting pan to the oven and cook the chicken for 20 minutes, or until cooked through and sticky. Garnish with cilantro.

Mini Chicken skewers and Tzatziki Sauce

5 11 2007

This Wednesday, my work will be having a potluck in celebration of a momentus event for our company. To celebrate, we were given 2 choices, potluck or company paid lunch at a pizza place. And Potluck got the most votes! I see a lot of people love to cook and for me, of course I picked Potluck…it would give me a chance to display my culinary expertise. I won’t be making anything fancy but I think people will enjoy them. I’ll be making Mini Chicken skewers and on the side, Tzatziki Sauce… a Greek sauce made from yogurt, diced cucumber and garlic, used as a dip or condiment. It is usually seen inside Falafels. Make the Tzatziki first because it will need a couple of hours to chill before serving.


To make Tzatziki sauce:

2 1/2 cups plain yogurt
4 Garlic cloves chopped finely
2 medium Cucumbers, peeled, seeded and very finely diced
1 tbsp Extra Virgin Olive Oil
3 tbsp Lemon Juice
Salt and Pepper to taste
Paprika to garnish

Place all ingredients in a serving bowl and stir together until well combined. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours before serving.


5-7 skinless boneless chicken breast, cut in about 1/2 inch thick and cubed (I will be making them pretty small so 5-7 will do)
1/4 cup Cilantro, cut into small pieces
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic, minced
3 tsp Lemon (use more or less depending on your taste)
25 medium sized bamboo skewers (submerged in water for about 30 mins before cooking chicken)
Salt and pepper to taste

Mix all ingredients together and add chicken. Refrigerate the chicken for a couple of hours to marinate. Once done marinating, preheat oven to 375 degrees, place chicken in skewers and place in oven for about 20-25 minutes or until golden.

Ciabatta Panini with Garlic Basil Spread

2 11 2007


I love Paninis! They’re just like your ordinary sandwiches, but jazzed up in so many different ways. From kids grilled cheese panini sandwiches, to Atcihokes and prosciutto with balsamic vinaigrette (fancy huh?) panini sanwiches. The possibilities are endless!

1 roll of Chiabatta bread

2-3 slises of Mozarella Cheese

Few slices of Turkey Breast (or your choice of deli meat)

1/2 tomato sliced very thinly

a handful of Arugula leaves, the somewhat bitter taste give it that extra kick in the sandwich.

For the Spread:

4-5 fresh Basil leaves

2 cloves of Garlic

2 tsp. Extra Virgin Olive Oil

1 tbsp of Lite Mayo

Salt and Pepper to taste


Make the Garlic Basil spread first by using your food processor or blender to blend all the ingredients together and set aside to allow the flavors to marinade a bit. Heat up your Panini Grill or any grill pan. Cut Chiabatta bread lenghtwise and spread your Garlic Basil spread on both sides of the bread. Add theTurkey Breast, Arugula, Tomatoes and Mozarella cheese. Place Chiabatta sandwich on the grill press or your panini grill. Place a heavy pot over your sandwich so it flattens out you can do this if you do not have a panini grill. Hold down for about 6-8 minutes or until golden brown on one side. Repeat this on the other side of the sandwich… and voila!! You have this delicious restaurant style Panini Sandwich! Enjoy!! 🙂

Aiolli Sauce

2 11 2007

I’ve always wondered what an Aiolli sauce is. I thought it was something so fancy because of the name. I saw the ingredients and I was surprised to see that all of them are in my kitchen! So I decided to try it out. It’s great with Chicken, beef or pork and it’s also a good way to jazz up your sandwiches and make it fancy.

1 garlic cloves, finely chopped

2 egg yolks

1 cup extra virgin olive oil

1 tbsp lemon juice

1 tbsp Lime juice

1 tbsp Dijon Mustard

1 tbsp Chopped fresh tarragon

Salt and Pepper

DirectionsMake sure all ingredients are at room temparature. Place garlic and egg yolks in a food processor or blender and process until well blended. With the motor running, pour in the oil, teaspoon by teaspoon through the feeder tube until the mixture starts to thicken, then pour the remaining oil in a thin stream until a thick mayonaisse forms.  Add the lemon and lime juices, mustard and tarragon and season to taste with salt and pepper. Blend until smooth, then transfer to a nonmetallic bowl. Garnish with a tarragon sprig. Cover with a plastic wrap and let chill until ready to serve. This serves about 4.

Pork Stroganoff

2 11 2007


I’ve always wanted to try making Stroganoff and replace the usual Beef and use pork loin instead to be on the healthy side a bit.

1 tbsp vegetable oil

12 oz/350 g lean poik fillet cut into 1/2 inch/1-cm thick slices

1 onion, chopped

2 garlic cloves, crushed

2 tbsp all purpose flour

2 tbsp tomato paste

1 cup chicken or vegetable stock

2 cups sliced  mushrooms

4 tbsp lowfat natural yogurt (plus extra to serve)


Heat oil in a large pan, Add the pork, onion and garlic and gently cook for about 4-5 minutes or until they are lightly browned. Add teh flour and tomato paste, then pour in the stick and stir until mixed thoroughly. Add mushrooms, season to taste and bring to a boil. Reduce the heat, then cover and let simmer for about 20 minutes or until pork is tender and cooked thorouhly. Remove the pan from the heat and stir in the yogurt. Serve pork and sauce on a bed of rice and sprinkle some chopped parsley with an extra spoonful of yogurt. Serves about 4.

This is about 220 Calories and a very yummy dish!