This low carb meal is a guilt free way to enjoy pasta with tomato sauce.
I’ve finally gotten into the zoodles trend. Between the summer heat and watching American Ninja Warrior, I’ve been motivated to eat better and have been craving lighter dishes. Enter zucchini noodles.
For those who haven’t had it, it makes a lot of sense. Zucchini is firm enough to easily spiralize into long strands of faux noodles. Zucchini also soaks up the flavor of whatever it is cooked with.
Blush Ice Bar + East-West Kitchen recently opened in San Diego. Blush Ice Bar is a popular bar and raw kitchen concept with a location in San Jose. The San Diego version also adds a East-West kitchen menu designed by Chef Daniel Barron.
I have to confess, I was interested the minute I saw their signature pink Blush cocktail. They actually offer a range of blush cocktails, a mix of spirits, fruit puree and frosted ice and you can even build your own version.
I was also curious about the East-West Kitchen menu. We experienced Chef Barron’s food during one of his pop-up dinners a few years ago and had a good time.
We tried three different blush cocktails and my favorite was the lychee. Made with Three Olives Vodka, Alize Red Passion and Soho Lychee, this drink was lovely shade of pink and full of lychee flavor.
This blueberry cobbler dump cake is a sweet and easy dessert to make for any occasion. It’s also a little better for you than a traditional dump cake as it doesn’t used a canned filling.
Dump cakes don’t have the most appealing name, but they sure are easy to make. Most dump cakes start with cake mix, canned pie filling and butter. Dump all the ingredients into a pan, bake, and out comes this dessert that’s similar to a fruit cobbler. I have to confess, while I’ve made them several times, I was always hesitant to put up such a recipe.