Linking up with Lindsey at the pleated poppy again for WIWW!
Sis and I went to John Howie earlier this week for happy hour! The original plan was just to get some cupcakes and window shop:) The cupcake shop was 4 stores away from the resto and we always wanted to try John Howie’s happy hour. We’ve heard before that their happy hour is a good one, and it didn’t disappoint:)
I’m linking up with Lindsey again at the pleated poppy!
Our weekend in pictures! We had sushi after Church yesterday, we are trying to “convert” my sis to love sushi:) She’s getting there!
We celebrated Valentines day with a dinner at El Gaucho (steakhouse in Seattle). It was our first time to dine in this restaurant and decided to put the gift card from my in-law’s to use. It didn’t disappoint! We really enjoyed our first dining experience here. The food was amazing (hubby was really happy with his steak), the ambiance was perfection (classy and romantic!), and the service was great.
This is my favorite meatball recipe, I got this from my Dad In law. So easy to make,simply mix all the ingredients and bake! Simple and tasty:)
1lb 80-20 Hamburger
1lb Italian Sausage
1C Italian Bread Crumbs
1/2C Parm Cheese
1 Minced Garlic
Handful of Minced Parsley
Half and Half or Tomato Sauce to moisten the fixture
Make into cute little ball and bake @ 350 for 45 minutes
I’m linking up with Lindsey again at the pleated poppy, check her site for fashion inspiration:)
We spent our weekend eating out and going to the movies.But my fave thing that we did was watch the ballet performance of Don Quixote! Friday Night we had dinner at Pogacha (it’s an Italian Resto), I had a coupon that was expiring so I suggested this place. Our food was Ok,nothing special but I like the place coz it’s cozy with lots of nice wall decors!
I got this recipe online (www.thecleverclipper.com). I had all of the ingredients so I just decided to make this chicken dish. This is our first time to make chicken tacos and based on the result of this dish, it will not be our last!
- 2 lbs chicken
- 1 jar of salsa
- 1 can of black beans
- 1/2 cup frozen corn (optional)
- Put all ingredients into slow cooker.
- Cook on high for 4 hours or low for 6-8 hours.
- Shred chicken.
- Enjoy with rice, in taco form or any way you like!
I’ve made this dish a couple of times already, and it was just as delicious this time! I will never boil shrimp again! The roasting makes a big difference. Simple, easy, and flavorful. Thanks so much Ina.
For the shrimp:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.