I love baking things in my mini muffin pan and I love making egg dishes, so when I came across a recipe for Mexican Mini Quiche, I really wanted to make them.

These smelled great coming out of the oven. The ingredient list is pretty basic, but somehow the salsa and mexican cheese made a huge difference in taste.

A few weeks ago, I had the opportunity to lunch with some of my favorite San Diego food bloggers. I already blogged about our dessert experience. It was a great chance to catch up and try more of the exotic offerings on the menu (Crocodile anyone?). Our group consisted of myself, FH, CC of Pink Candles at Ridgemont High, Dennis of A Radiused Corner and CC’s friend.

Boneless Chicken Feet Salad (tossed with lotus stems, green lotus, mint, peanuts, Vietnamese coriander. Served with rice chips and ginger fish sauce.)

We ordered this on the recommendation of our server. I’ve enjoyed the various salads I’ve tried at Que Huong but had not had a chicken feet salad. To tell you the truth, even though chicken feet is used in chinese food, I’ve always been a little squeamish when it comes to eating chicken feet.

In this salad, it was served boneless, so it was cut up into  pieces. I thought maybe this would make it easier for me to eat. I liked the spiciness of the salad and the lotus stems. The chicken feet tasted like crunchy and chewy cartilage. It seems most people really enjoyed this but I was still couldn’t really eat the chicken feet because I could still tell they were chicken feet pieces. You could see the bumps on the skin.

Buttered frog legs.

I’ve been wanting to make crescent rolls for a long time. There’s something about being able to create that shape –it’s not hard to make but it looks so pretty. And I love the soft golden look to them when they are finished baking. I made some crescent rolls for the first time, trying out one last potential Thanksgiving recipe.