Anyone who has ever told you that the reason that Japanese people are so thin is that they eat less than westerners do is a complete and utter liar. Attention liars, and you know who you are, understand that I have sat behind you while you are on dates, in airplanes, at pompous American sushi restaurants and I really have heard it all. It needs to stop.

There are several components to their over all lifestyle and genetic makeup that allow them to remain slender and youthful until a very young age. True, they do eat a higher grade of meats and produce and typically have a much more active day to day life but this does not entirely explain how they are able to consume such massive quantities.

Sadly, the all knowing Wikipedia has very little detail on Washoku so the link I have provided to their article is quite minimal. There are tremendous differences in regions and even prefectures regarding the over all menu, you must also account for the seasons, but the process and length is nothing short of tremendous and my huge American stomach has been filled beyond capacity at more than one of these occasions.

Whilst in Nagasaki, and included in the cost of staying at our lavish yet peculiar hotel, we were served a multi-course traditional style Japanese meal that consisted of several small dishes served in various sequence each one following the ending of another. What you see before you is the beginning of this ingest-endurance trial. Some Delicious specialty Nigiri: Tai, Cuddle fish and Uni in the box in the little dish near the bottom left corner is are some vegetables garnishing a nice plump raw scallop which is dipped in the Yuzu Miso sauce in the yellow dish. Finally that is some super tender Japanese beef that is ready to be cooked.

This neat little contraption has a bad of butter on the inside and a full lump of sterno ready to be fired up for some on the fly grilling. Along with the beef there are some other vegetables, namely White Onions, Green Peppers and Egg Plant. As the vegetables stew in the juice of the beef fat and butter the aromas become nearly irresistible but entirely worth waiting for them to cool down.

Oh yeah, Sushi Boat. What better way to present the bounty of the sea than on a little wooden boat? These slices of Salmon and Tai are garnished with Shredded Daikon, Carrots and Shiso, which is the green leafy thing that is a totally edible garnish and will reappear again in another form during this review. The best way to describe Shiso, to me, is to think of it as a giant piece of parsley.

A quick note to Green Peace and the Sea Shepherds, you all need to try Whale Bacon! You think that you are really doing some good by trying to stop me from enjoying one of the most delicious forms of one of the most delicious mammals on the planet? I really think that a bite or two of whale bacon would really open their eyes to a whole new world. Being that this stuff is terribly expensive its nice to see it in the line up. Its got a crunchier or firmer texture than its pork cousins, but the oils in the meat are so salty and wonderful it really is a shame I can only eat it once a year.

Yay! Fried course, little Cuddle fish little more Shiso. Vegi and Meat variety tempura is always tasty. The light batter and rich oil are such an interesting pairing that you may find yourself sucking it all up before you realize what you have done.

Sea Snail Gratin was a new one for me, not only in Japan but in general. I have to say that you couldn’t really taste the little sucker cause he was covered in butter cheese and cream. Not that I am really complaining because it was absolutely fabulous. The other fun part about eating this one was that with every carefully removed spoonful of delicious goo there seemed to flow more from within the shell. A crustacean gratin fountain if you will.

The desert course consisted of this charming little flan style custard dish with a coffee gelatin on top and the nice fruit for a palette cleanser. It was really nice and light but the coffee component, like most coffee I have had in Japan, is really light not as much of a stage personality as I would like/prefer.

Not pictured was a hot soup that came from a dashi base with some Tofu in it. Sorry…

Not too surprisingly I limped back to my room, muy pants entirely unbuttoned and my swollen mid-section attempting to direct me to the floor at every turn. This was an impossible amount of food. I couldn’t finish all of the dishes. It was ambitious to try none the less and as many times as I have been able to experience this sort of activity, I am still amazed by the seemingly unending stream of small plates arriving at the table. Upon first glance this mountain appears to be a molehill but it is quite the green scaled sleeping giant that keeps my barf bag on standby from time to time. How do the Japanese do it? They are born with two stomaches.

Thanks for reading.

Zach “the close to puking eater”

Cheers to you!

Nagasaki city is famous for many things, non the least is the Chukagai ( or Chinatown ) that is located near the center of the downtown area. You may find it strange that what is called the Chinatown, really only consists of about 4 or 5 square blocks of small gift shops, herbalists, message parlors and restaurants.

Castella ( Portuguese pound cake ) and glassware make up the majority of the offerings that make Nagasaki famous. But lets go ahead and skip the sweats in favor of a more savory offerings from its Chinese inhabitants, Sara-udon and Champon. Both of these dishes feature a common element in their base, a layer of brittle or crunchy thin noodles that add some texture to the softer noodles and various vegetables above it.

Champon, the first stop on this unusual sort of mix between Chinese and Japanese cooking. The large ceramic bowl is filled first with what seems to be a rather thick shrimp based dashi (soup or broth or something in this range) that is in fact opaque and not clear like many of its American counterparts. Next a layer of the thinner and crunchy noodles that create the texture layer I was referring to earlier. Next a flouring of some friendly items Cabbage (napa), Carrots, Naruto, Shrimp, Green Onions, Chewy Udon style noodles and some minced pork, because pork belongs in almost everything.

Sara-Udon is a slightly different animal but has some of the same parts and pieces. The main differentiator is the lack of soup and the addition of a creamy rue on top of everything making it all sort of hang together under one banner. This creamy emulsifier really helps tie all of the components of the dish together.

Fried rice is a nearly essential addition to many meals in Japan, especially when noodles and the cross cultural context of the dishes. This particular serving was quite a bit more satisfactory than some I had already encountered at the local Ramen shop and the variety of how a single dish is prepared varies from region to region and shop to shop. The complex mixture of oils eggs and veggies is always welcome.

I wish I knew the name of this succulent offering but alas it is forgotten. The dish consists of pieces of bread that have been oil and then deep fried to a toast like texture on the outside while cupping a small portion of what appears to be a sort of Chinese meatloaf. The content are quite similar to pan fried dumplings, pork based ground meet with green onions, garlic and breadcrumbs bring a savory regiment of protein to the party.

Surely not to be missed the Chukagai of Nagasaki is a bit of a wonderland and if you are in the area for a couple of nights, there are plenty of interesting and delicious sights and sensations to experiment with. Upon my return from the area I learned that Champon is not a specialty of Nagasaki city and that the meal we had was average.

All in all I enjoyed this entry point and found it to be satisfying and unique. The combination of soft or semi-firm noodles amidst some potato chip like crunch is really fun to eat. The sound and texture are a welcome distraction and make for some good eats.

Z “so full”

Direction
1. Heat the over 375F. Grease 9×13 Casserole Dish.
2. Combine 2 cans Cream of Chicken, 1/2 pint Sour Cream, 1 Can Rotel, Cayenne Pepper, Taco Seasonings, and Dried Cilantro and mix well. (If your mixture looks heavy then you can add up to 1/2 Chicken Broth… I skipped Chicken Broth this time)

2. Start Layer the Ingredients.
a. 1st Layer: 1/2 Shredded Chicken

b. 2nd Layer: 1/2 Soup Mixture

c. 3rd Layer: Shredded Tortillas

d. 4th Layer: 1/2 of Shredded Cheese

e. Mix 3/4 Cup Shredded Cheese to the Soup Mixture
f. 5th Layer: Rest of Shredded Chicken
g. 6th Layer: Shredded Tortillas
h. Rest of Soup & Cheese Mixture (e)
i. Sprinkle 1/4 of Shredded Cheese

3. Now into the oven for 40 minutes!

Here is the Mexican Casserole!!

You can eat this casserole with Tortilla chips or as it is!! Thank you Mrs. A!!

Happy Cooking!
Mrs. H

I have so much to tell you how awesome NYC was… Food wise, NYC MUST have high quality and inexpensive food because of the very serious food industry competition. I mean, you can go to the most expensive restaurant in the city and satisfy your taste buzz, but Zach and I like to go inexpensive and high quality food… So here we go, I’d like to introduce you the three exciting NYC eatery, first the magnificent cup cake!

Magnolia Bakery NYC


I was recommended this place by one of my best friends. The first night we were there in NYC, we were wondering around the times square and found this magnificent Cup Cake Bakery! I was planning to visit but it was destiny we just came across to this store. So we did not resist but went into the store immediately and purchased 4 delicious Cup cakes!

We got a Chocolate Cup Cake, Vanilla Cup Cake, Red Velvet Cup Cake, and Banana Caramel Cup Cake. I dived right into the Banana Caramel Cup Cake so I forgot to take picture of this Cup Cake as a whole… sorry… the Cake was so moist, the balance of Caramel frosting and the Banana Cake were just right. Not too sweet but definitely you can taste both main components of this Cup Cake.

A Chocolate and Vanilla Cup Cake were okay, not so exciting… but the Cream Cheese frosting was extraordinary. I noticed that their frosting was not so sweet but just right to compliment the actual Cake.

OMG, Red Velvet Cup Cake… super moist, looks super red devilish, but just right amount of Coco hitting with the creamy frosting… I don’t think I have ever had such moist Cup Cake ever in my life!!

The second amazing eatery in NYC is located at Little Italy… Da Gennaro Restaurant

One of our dearest friends took us there said “The best Gnocchi Ever!” I was really excited because literally I have never had good Gnocchi in my life. The Gnocchi that I had tasted before was always mushy or gummy and too starchy… I made it myself once and that experience was disappointed. Another fact that I was excited about this experience because we were going to eat an Italian food in Little Italy in NYC. I mean it may be the closest you can get to eat the real authentic Italian Food, don’t you think?? Well, with all these exciting facts, we arrived at Da Gennaro Restaurant in Little Italy NYC!

The Italian Feast!

This is something I ordered, which has Gnocchi with Pesto, Fetachini Alfredo, and Totellini Boroneze, just like Italian Flag the meal was nicely presented in the white plate. Guess what I ate first in this plate? Yes, you guessed it right, Gnocchi with Pesto, as our friend describes as the BEST Gnocchi. He was right, it was an amazing Gnocchi, it is soft, creamy, and melt in your mouth. The pest was just right with Basil, Garlic, and Olive Oil… I am sure there is some nuts and cheese in this sauce but it did not overcome the actual Gnocchi taste. It was divined!! Fetachini Alfredo was amazing as well, the cream sauce was soft and light, the pasta was cooked as al dente, and I think it was home made pasta at the restaurant. Tottelini Boroneze, the right amount of Tomato hits the meat sauce with the creamy Tottelini Pasta, it was awesome… Look at this amazing dish one more time. Please go visit Da Gennaro when you are in NYC, you won’t regret it.

Last and at least, I was recommended this Pizza place from two of our good friends. This New York Famous Pizza place is located under the Brooklyn Bridge.

Grimaldi’s Pizza
The fact was that Zach and I skipped Breakfast and Lunch on this day because we were so excited to go eat this famous New York Pizza in Brooklyn. After the long walk of the Brooklyn Bridge, we were so excited to find this Pizzeria with the ridiculously long line at 2pm.
Long line at 2pm

Long line behind us at 2;30pm

Well well well, by looking at this long line at 2pm on Sunday, we realized it was a confirmation of the Best Pizza in NYC. So we decided to stay in the line wait for our breakfast/lunch/early dinner patiently.
Hungry Couple

We waited for 1.5 hours and we arrived in front of the entrance. We felt that 1.5 hours past right by but the last 5 minutes right in front of the entrance felt another hour of waiting. We got seated and we ordered a large Margarita Pizza and the waiters recommendation of the Pepperoni Sausage and Mushroom Pizza. Also we ordered a Brooklyn Beer and Brooklyn Orange Soda.

You need to ask Zach for the Brooklyn Beer cuz I did not drink it. The Brooklyn Orange Soda was very refreshing not like Fanta Orange… yuck. But you know after skipping breakfast, lunch and walking cross the Brooklyn Bridge, at that point, a glass of Fanta Orange could taste pretty good…

Here are the Pizza Margarita & Pepperoni Sausage Mushroom Pizza.

No wonder why people want their pizza. The Pizza Margarita was amazing with the intense Tomato Sauce, Fresh Mozzarella Cheese, and Basil. The Tomato Sauce tested like fresh Tomato, Mozzarella Cheese was creamy and slightly tangy, and Basil was very aromatic. The crust was very thin that crunchy, it was an amazing pizza I have ever had.
Can you tell by this pic how thin the crust is?
The Pepperoni Sausage Mushroom Pizza recommended by the waiter was amazing as well. The Pepperoni tasted amazing itself. The Pepperoni and Sausage were not greasy like you imagine. It seems that the oil from the meats incorporated with the mushroom and the thin crust, which balanced really nicely. I usually do not like two meats on one pizza but this was an exceptionally tasty meat Pizza!

Oh I miss you NYC. Zach and I are actually thinking about moving to NYC. This city has such a wonderful history and great food! People are actually pretty nice. Right after we got back to Denver, I stared looking for an apartment in NYC and jobs.

Well, we hope to go visit NYC soon again or move to NYC soon… until then, we’ll keep dreaming about the NYC life.

Happy Eating!!
Mrs H

Then, I had this vision of “Moules et Frites”…. Ahhhhh “Le Central” Zach agreed immediately, which we started driving that direction.

When we get there around 5:30pm, the restaurant was nearly empty (Lucky~!) So we were seated right away and our fabulous weekend has begun.

We ordered L’ Ail, Le Brie, et Les Croutons as an appetizer, which is a baked whole garlic head, Brie cheese, and small toasts.

The baked garlic was like butter, spread the garlic and brie cheese onto the toast, sprinkle with diced Tomato and basil… Yummy~!!! It is so simple but yet the flavor of the roasted garlic, brie, tomato and basil was bold. What a great starter! Zach had some red wine, which was sweet for me but enough dryness with it for Zach

I ordered Moules Portuguaise, the steamed Mussels in this fantastic broth with Portuguaise Sausage, diced tomato and bottomless potato fries!
Sorry, these pictures suck because the lighting of the restaurant…

This is addictive. Even though I was quite full from the appetizer but I could not stop eating… As you can see how much mussels they serve, I have to say this is a one of the lightest dishes.

Zach ordered Cassoulet du Central, which was lamb, onions, and duck confit simmered with Provence herbs and white beans, topped with grilled pork sausage and gratineed with bread crumbs, like casserole.

All the meats looked so tender and perfect for the cold fall night. I’ll ask Zach to write about this dish later on!

After the meal, we thought about stopping the dinner right there but the waiter asked us “Would you like to look at the dessert menu?” and I said “I’ll just wanna look at the menu…” Well, you all know there is no “Just look at the menu”… we ended up ordering La Creme Brulee.

The custard was creamy and had a good taste of vanilla. The surface of the custard was very crispy caramelized sugar crust. This sounds very sweet but it’s not… just right amount of sugar in this dessert. I could eat the bucket of this…

All these dishes and 3 glasses of wine, it was less than $60.00. I have to say “What a deal!!”

The atmosphere of this restaurant is cozy but yet romantic For the special occasion or just for fun, try Le Central for the Best French Food in Denver~!

Happy Eating!
Mrs. H

Recently, Zach requested “Pork Coke Roast”, which I have not made for a LONG LONG time. This has a very interesting ingredients…. “Coke (Coca-Cola)” I like Coca-Cola but you can use Pepsi if you like. I think Coca-Cola is less sweet that it is better for this recipe… (just my opinion)

Anyways, I want to introduce this wonderful Slow Cooker recipe “Pork Coke Roast”!!

Ingredients
1. 2.5 – 3.0 pound Pork Roast

2. 20 FL OZ (About 600 ml) Coca-Cola (Coke)
3. 10 FL OZ About (300 ml) Soy Sauce

4. 1 Large Yellow Onion Cut in 1/8

5. Several Fingerling Potato (You can use any 2 large potato cut 1 inch cube)

6. 2 tsp Salt (I use Sea Salt)
7. 1 ~ 2 Tbs Ginger Powdered
8. 1 ~ 2 Tbs Garlic Powder

9. 4 Boiled Eggs

Direction
1. Rub Pork Roast with Salt, Garlic Power and Ginger Powder.
2. Place Rubbed Pork Roast in the Slow Cooker.
3. Add Onion and Potato to the Slow Cooker.

4. In a bowl (I used the measurement cup), add Coca-Cola and Soy Sauce.

5. Pour this Coke Soy mixture to the Slow Cooker.

You’ll see the carbonation bubbled up on the surface of the Slow Cooker. This is going to help the meat tenderized.
6. The Slow Cooker is covered with a piece of plastic wrap and into the fridge for over night!

7. Next morning, set this Pork Soy Coke Veggie mixture to the Slow Cooker High for 6 hours, and add the boiled egg in last 2 hours.

So here is the Onions, Potato, and Boiled Egg look like after 8 hours…

Yummy~~!!

So here is the Pork Roasted in the Coca-Cola and Soy mixture after 8 hours…

AWESOME!!!

Here is the arrange, which was tonight’s dinner, Coke Pork Roast Bowl…

This dinner reminds me HOME… made me home sick GOOD!!!

Try it, you’ll be surprised what Coca-Cola can do for your next great dinner.

Left over can be used for sandwich, stir fry, and soup… you name it!!!

Happy Eating

Mrs. H

Pho 78 menu

Beef broth, tendons, tripe, rare beef, brisket, flank steak, bean sprouts, basil, rice noodles, shiratcha, jalapeno, lime and sour plum sauce. This dynamic list of ingredients results in nothing less than the Vietnamese equivalent to ramen. Let me paint the rest of this succulent picture.

Before you a white paper bag that contains your tools for consumption, chopsticks and a deep spoon for ladling the precious soup into your mouth. The bowl is white, porcelain and warm to the touch, filled to capacity with the ingredients in the previous paragraph. The aroma lifting off of the this feast was almost more than I could stand. I felt like a greedy bear by the end of the experience but it was all worth it.

Every time I go to a Pho restaurant I try to sample something from the menu that is new. I already know my stand by order of a Medium sized bowl with tripe, tendon and some beef. This visit we ordered a set of thinly rolled spring rolls that had been either pan or oil fried. Unfortunately due to their irresistible charm, I couldn’t get a picture of them before they went into hiding…in my stomach.

pho feast

My usual seasoning will be a splash of Shiratcha in the soup bowl and a little dish filled with that purple plum sauce for dipping each bite into. Every single morsel was perfectly balanced and fresh. The textures of the fresh bean sprouts snapped softly as the tender chunks of tendon melted in my mouth. This great juxtaposition of soft and crunchy, spicy and sour-sweet create a unique experience every time.

Pho is a delight not to be missed and its wonderful to have a location so close by that is clean friendly and totally affordable. I think that Pho is a wonderful and inexpensive way to get a meal that really chases the biting cold of Colorado winter. With a Small #7 for the wife a Medium #11 and some fried rolls we paid around $19.00.

If you are in the neighborhood check em’ out:
Pho 78
7275 W 88th Ave
Broomfield, CO 80021
(303) 940-7644

Urban Spoon Link

Zach “the satisfied” Eater

Ingredients
1. 2 1/2 pounds Beef Stew Meat or beef chuck, cut into 1-inch cubes
2. 2 1/2 pounds Pork Shoulder, cut into 1- inch cubes

3. 1 tablespoon Salt (I use Sea Salt)
4. Freshly ground Black Pepper
5. 1/3 to 1/2 cup Olive oil
6. 1 large Onions, chopped
7. 1 Cup Celery, chopped

8. 1/3 Cup Dried Green and Red Bell Pepper (You can use fresh Bell Pepper, chopped)

9. 8 – 10 large cloves Garlic, minced

10. 1/3 cup Chili Powder

11. 1 tablespoon Ground Cumin
12. 2 teaspoons Dried Oregano
13. A Dash of Cayenne Pepper
14. 2 (14.5-ounce) can Diced Tomatoes

15. 4 cups low-sodium Chicken Broth

16. 1 (15-ounce) can Pinto Beans, drained and rinsed
17. 1 (15-ounce) can Kidney Beans, drained and rinsed

18. Serving with White Rice, chopped Green Onion, Shredded Cheddar, and Sour Cream.

Directions
1. Season meats with the Salt and Pepper.
2. Heat 2 tablespoons of the Olive Oil in a medium to large Dutch oven over medium-high heat.

3. Sear the Meat until well browned, and transfer meat to a bowl and reserve.

4. Saute the Onion, Celery, Garlic over medium heat until Onion and Celery become tender, scraping up the browned bits from the bottom of the pan.

5. Stir in the 1/3 cup Chili Powder, Cumin, and Oregano and cook for 2 minutes.
6. Add the canned Diced Tomatoes and whisk in 3 cups of the stock.
7. Add the Meats and any juices from the Meats back to the pot. Bring to a simmer.
8. Season the Chili with the Salt, Pepper, and dash of Cayenne Pepper cover, and cook for 30 minutes.

9. In a blender puree about 1 cup of beans with the remaining 1 cup of stock.

10. Add the bean mixture to the chili along with the whole beans.
11. Let simmer, uncovered, 1/2 to 1 hour more or until the meat is tender.
12. For the taste, stir in the some Chili Powder, Salt and Pepper
13. Serve with cooked White Rice, chopped Green Onion, Shredded Cheddar Cheese, and maybe Sour Cream?!

I have to say and Zach agreed also, my first Chili Con Carne was SUCCESS!! I can definitely introduce this recipe to you all! Meats were so tender that melted in my mouth! Beans texture was perfect! I could put a little more Cayenne Pepper to heat it up. But over all, Chili Con Carne H’s Way was a great dish for the day like today!!

Happy Eating and Cooking!!
Mrs. H

Ingredients
1. Japanese Instant Ramen Noodle (Any Instant Ramen Noodle is fine!)

2. 5 ~ 6 Stalks of Celery Finely Sliced
3. 1 Medium Size Carrot Finely Sliced
4. 1/4 Yellow Onion Finley Sliced
5. 3 Oyster Mushroom Sliced

6. 12 Medium Size Frozen Shrimp (Thawed)

7. 2 Tbs of Sesame Oil

8. Salt and Pepper for taste

Direction
1. In the medium size skillet with the high heat, add Sesame Oil, sliced Celery, sliced Carrot, and sliced Onion. Sauteed until Carrot becomes tender. Add some Salt and Pepper for the taste.

2. Add Oyster Mushroom till Mushroom becomes tender.

3. Add thawed Shrimps to the Veggie and Mushroom mixture and sauteed till the shrimp colored Pink. Add a pinch of Salt. Set aside this sauteed Veggie Mushroom Shrimp mixture.

4. Cook the Instant Ramen Noodle according to the direction on the package.

5. At last, plate the Ramen Noodle to the bowl, and add the sauteed Veggie Mushroom Shrimp mixture on top.

This takes only 20 minutes from start to finish including slicing all the vegetables… It is easy, cheap, and delicious! ECD!! You can make the regular boring Instant Ramen Noodle to the fancy dinner or lunch!

Happy Eating!
Mrs. H

I found my favorite COSTCO pre-grilled Chicken, Milk & Heavy Cream, Linguine Pasta, shredded Pecorino Romano cheese from the brunch, a bag of salad, English Cucumber, Red Onion, Cherry Tomato, a bag of Tuna, OJ… The ingredients are almost identical to the brunch Frittata… but I decided to cook “Creamy Spinach & Chicken Alfredo Sauce with Linguine Pasta and the garden salad with Tuna dressing”

Ingredients
Creamy Spinach & Chicken Alfredo
1. 2 Large Eggs
2. 1 Cup Milk (Any kind of Milk but Soy…)
3. 1/2 Cup Heavy Cream
4. 3 Cloves Garlic Chopped

5. COSTCO Pre-Grilled Chicken 1/2 Bag Diced

6. 4 Cups of Baby Leaf Spinach Chopped

7. 1 Cup Shredded Pecorino Romano Cheese

8. 1 Tsp White Pepper (The color of sauce is white so prefer White Pepper for this Recipe)

9 A box of Linguine

10. 2 ~ 3 Tbs Olive Oil

Side Salad
1. A bag of lettuce (Any kind)
2. 1/2 English Cucumber Julienned
3. 8 ~ 10 Cherry Tomato Quartered
4. For the dressing, 1/4 finely chopped red onion

5. 2 Tbs of Tuna

6. 2 ~ 3 Tbs of OJ

7. 1/2 Cup of Olive Oil (extra virgin)

8. 1/4 Balsamic Vinegar

9. Salt & Pepper to taste

Direction
Creamy Spinach & Chicken Alfredo Sauce
1. Cook a box of Linguine per the instruction on the box and set a side. (Al Dente please!)
2. In the medium size pot with the high heat, add about 3 Tbs of Olive Oil, chopped Garlic and sauteed together till Garlic will become fragrant.
3. Add chopped Spinach and diced pre-grilled Chicken to the pot and sauteed together till Spinach become 1/2 of the volume.

4. Meanwhile, in the medium size bowl, add 2 large Eggs, Milk, Heavy Cream, shredded Pecorino Romano cheese, White Pepper and whisk together well and set aside.

5. Lower the stove temp to medium-low, and pour the Egg Cream mixture to the sauteed Spinach and Chicken. Mix well till the egg cream mixture will become the consistency of “Sauce (Coat the spoon)”

6. Add cooked Linguine to the Creamy Spinach Chicken Alfredo sauce and mix well together.

Easy Garden Salad
1. Mix diced Red Onion, Tuna, OJ, Balsamic Vinegar, Salt & Pepper in the small bowl. Drizzle Extra Virgin Olive Oil to this mixture and mix well. There we go, easy dressing!

2. Set the bag of lettuce to the salad bowl, place julienned English Cucumber and Quartered Cherry Tomato on top of the lettuce. Easy Garden Salad!

This Creamy Alfredo Linguine was very rich but tasty dish. You need to do some running after the meal though. Calorie is no joke. But the side Garden Salad makes me feel a little better (You know the vegetables make you feel eating well)

Our desert was a bowl of Ice Cream… No wonder we won’t lose weight lately…

Happy Eating!
Mrs. H