Caprese Baked Egg Cups

I got this recipe online (  It looked so easy and yummy!  I had most of the ingredients that I needed to make this tonight, Hubby said it’s “OK” but then again he’s not really into egg dishes. I will most likely prepare this again for “brunch” with friends!

caprese ingredients
love the color combo
i made some roasted garlic and french bread to go with the dish

Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter

Preheat oven to 350 degrees F.

Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying [used this tip from Ina Garten]. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

SFO trip

Hubby and I spent 5 days in San Francisco for a little getaway!  We did a lot of touristy things, the “must” do whenever your visiting SFO.  We did the Golden Gate Bridge bay cruise, Alcatraz cruise / tour, Pier 39 / Fishermans Wharf!  It’s our first time to visit the city and we loved it.  We stayed in Union square at the Handlery Hotel and it felt like NYC’s Times Square.  So many people crossing the streets and traffic is so crazy!  What a fun weekend with my hubby:)

boudin bread bowl
aquarium of the bay
Ghirardelli hot fudge
golden gate bridge
Lombard street
alcatraz tour
crabs for dinner
cable ride


Hi! It’s wednesday again and I’m linking up with Lindsey at for WIWW! Hubby and I were in San Francisco for five days for a little vacation/getaway. We had a great time exploring SF and doing some “touristy” things!

outside a Japanese dessert shop! WIW: cardi-old navy,jeans- AnF,flats=tory burch,bag=burberry(gift)
union square: old navy cardi,top=hollister,jeans=AnF,talbots sandals, coach bag
Sts. Peter and Paul Church, where Marilyn Monroe and Joe DiMaggio got married.
Fisherman's wharf: wearing my oakley shades(gift from hubby)
famous cable car
cardigan and Jeans,= AnF, tory burch reva flats, coach bag,oakley shades
cardi= target, tank=hollister, jeans and flip flops= AnF,coach bag
i love how the flowers matches the colors of my cardi and top:)


It’s wednesday once again and time to link up with Lindsey at for What I Wore Wednesday.

Rained last saturday,so I had to wear boots (it's suppose to be summer!)

WIW: blue shirt: hollister, jeans: AnF, cardi and boots: target

Red sweater: AnF, Skinny jeans: Hollister, wedge: Tory Burch, Bag: Guess (gift from SIL),necklace: shop from Philippines
blue top: F21, jeans: AnF, target socks
lounging with my fury baby: shirt: hollister, AnF yoga pants!



Goldbergs’ Restaurant and Delicatessen

We had brunch at this restaurant after Church last Sunday.  I’ve never been to this place but Zach’s been here twice already and he said it’s decent.  I was pleasantly surprised because the look of the place outside didn’t match the nice ambiance inside.  I know we had too much food (please don’t judge) but we had the left overs for dinner so no food was wasted!

lox bagel!so good:)
crazy big!
the place

Happy Birthday Julia!

Today is my sister in-law’s birthday and we had a yummy dinner and rocky road chocolate cake.  My parent in-law’s bought ribs, chicken bbq, and  spicy Italian sausages, pasta salad, mojo potatoes, chicken salad!  So much food tonight:) I asked my hubby to take foodie pics but I guess he got distracted or something because the pics didn’t do justice to the yummy food!  Oh well, Happy Birthday Julia!  We had a great time celebrating your birthday dinner, especially Riley (he loves his auntie so much).

some of the food pics!
chicken wings (my fave tonight)
with our Riley the naughty boy tonight!
i love Julia's "loving stare expression" at Riley!hehe
:)..Riley you're so spoiled!
Riley's bday card to Auntie! how cute is that face?..
He loves his Auntie!
birthday cake (rocky road ice cream cake)
Bates women!

Spinach-Goat Cheese Stuffed Chicken with Roasted Garlic Mayonnaise

The name of this recipe might sound so complicated but the truth is, this is one of the simplest dishes I’ve ever made.  This is my first time to make “stuffed chicken” because I always get so intimidated with the dish.  It looks so complicated but after preparing this last night, I can honestly say it’s so easy.  I will for sure be making LOTSSSSS of stuffed chicken in the future (I can guarantee it already because I know it’s that easy!).  I got the recipe in the food network book, told you I’m determined to use this book a lot, so far so good!

spinach and goat cheese filling
going to the oven!
eat me eat me eat me!
cheesy goodness..
perfect with roasted garlic mayo..
i made sweet potato fries again (new fave lately,baked not fried!)

1. Spinach Goat cheese filling:

Mix 1/2 cup softened goat cheese, 2 cups chopped fresh spinach and 1 minced garlic cloved, seasoned with salt and pepper.

2. Stuff the Chicken:

Preheat the oven to 375. Insert a paring knife into the thickest part of skinless, boneless chicken breasts to make a 3 inch deep pocket. Stuff the filling into the pockets. Brush the chicken with olive oil, season with salt and rub with italian or Mediterranean seasoning.

3. Cook the Chicken

Heat a large nonstick ovenproof skillet over the high heat, about 5 minutes. Add the chicken and cook until golden on the bottom, 3-4 minutes, then flip and cook 2 more minutes. Transfer to the oven and cook until a thermometer inserted into the thickest part of the breast registers 155, about 12 minutes. Let rest 15 minutes.

4. Make the sauce

Mix mayonnaise with roasted garlic,juice of lemon,seasoned with salt and pepper.

Vegetable Fried Rice with Bacon!

We always have left over rice in our house, and it’s been a while since we had fried rice so it was just the perfect time to have this dish!  I got the recipe from the Food Network book, I’m really determined to try and cook some of the dishes in the book so I won’t feel that it’s just another “waste” of money spent on cook books and cooking magazines.  I like the vegetable fried rice because the veggies are crunchy and add flavor and texture (not just the usually scramble eggs and rice). Instead of bacon I used a sukiyaki cut(pork), Hubby and I are trying to get healthy, and bacon is not helping us!

rice overload!

Vegetable Fried Rice with Bacon , serves 4(from Food Network magazine book)


1 tablespoon vegetable oil

1/4 pound thick-cut bacon,cut into 1/4 inch pieces

3/4 teaspoon sugar

2 1/4 teaspoon soysauce

3 cloves garlic,thinly sliced

1   2inch piece ginger, peeled and minced

1/4 teaspoon red pepper flakes

1/2 head broccoli, florets and stalks cut into 1/4 inch pieces

5 cups cooked long grain white rice

1/4 cup low sodium chicken broth

4 large eggs

1 bunch watercress,stems removed

spicy mustard or chili sauce, for serving (optional)

1. Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir- fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch-out, the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to the heat through.

2. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.