This past Saturday was the San Diego Night Market, an open air market inspired by the ones throughout Asia. This is the second year that the market has taken place. We attended the event last year and didn’t have much fun, but this year promised to be better. The Convoy District really learned from the previous year, securing a new location, a designated parking lot with free shuttle buses, etc. Heck, they even managed to have the mayor of San Diego, Kevin Faulconer, present to officially start the event.

To ensure that we would have a better experience, we also had our own game plan. We arrived early, before doors even opened for the event, so that we’d be one of the first to get inside. I had already researched all the food vendors and what they would be offering, and we had plans to split up to reach as many as vendors as possible, before reconvening and sharing the food.

There were about 50 vendors present, with about two dozen offering food and drinks. Many were local businesses and some were night market only vendors that I’ve also seen at the 626 night market.


We tried to tackle the food vendors that were either offering something unique or something that fits in with the night market theme.

Supernatural Sandwiches, one of my favorite sandwich shops in San Diego, offered a mouthwatering menu of night market themed items that they don’t normally serve.

Grilled Dried Squid Salad

These Parmesan cauliflower bites are crunchy and addicting. They make a yummy snack and are ready in less than 30 minutes.

I’ve become obsessed with roasted cauliflower lately. These cauliflower bites are breaded, baked until crispy and then served with a side of marinara sauce. We polished off a giant plate’s worth in no time. Okay, Mr. K was a little mad at first because I didn’t tell him it was cauliflower and he thought it was chicken, but once he got his head around it, he enjoyed them too.

With the weather cooling down, casseroles have been on my mind. Today, I’m sharing a recipe for a delicious chicken rice casserole and a chance to win a $100 Amazon gift card.

I made this casserole as part of RiceSelect’s “Rethink Rice” program. The goal is to redefine rice by creating dishes where rice is the hero of the dish rather than just a plain side or something to lay your entree on. Coming from an Asian background, rice has definitely been more than just a side and has been an integral part of many of my favorite dishes, like sushi, fried rice, rice pudding and risotto.

For this campaign, I was given RiceSelect’s Arborio Blend™ with Mushrooms to try. I love, love mushrooms, so I was really excited to try this out. As an added bonus, it’s also gluten-free! All RiceSelect products are grown, milled, and packaged in the USA and are produced from non-GMO proprietary seed. There is also an Arborio Blend™ with Jalapeño that I will need to try on a later date.