Archive | February, 2013

Sweetheart VoxBox 2013 Opening

27 Feb


**I received these products complimentary from Influenster for testing purposes.**


Turkey Bacon Melt

20 Feb


If you love hot sandwiches,  you’ve got to try this mouthwatering creation! Kind of like a BLT/Club minus the lettuce and replace with LOVE! Add gooey yummy cheeses and Viola!, you got yourself a delicious and always super simple dinner! Boyfriend and Toddler approved! Got the idea of making this from, but added a different spin. Check it out original here. This can easily make 8-10 servings  and taste great next day for lunch.


Turkey Bacon Melt

2 -8 oz package refrigerated Pillsbury crescent rolls 

1- 1 1/2 lb. Turkey slices

10 slices bacon, already cooked

2 Cups Mozzarella shredded cheese

8 Slices of Munster Cheese (any cheese will do, but this is what I had)

3-4 Tomatoes Sliced

Dashes of Pepper and Garlic Powder

4 eggs, beaten


1. Preheat oven to 350 degrees. Grease the bottom of an 8×10 dish very well or use preachment paper. Then place your first crescent roll dough on the bottom, push it flat getting all the corners in tightly.


2. Start Layering! I did Cheese, Turkey, Tomato, Bacon, Cheese. I also sprinkled Pepper and Garlic Powder after my Tomatoes to season them up. Get one solid layer down and poor half of your eggs on top of the layers. Then go ahead and use up the rest  of the ingredients.


3. Gently place the second crescent roll dough on top of the layers and with your reaming eggs drizzle it over, make sure it lays all over the dough, feel free to brush the egg to get the entire top, this makes a better color for the finish product.


4.Place foil over the pan (be careful with this, in the past it has gotten stuck on dough,  if this happens just gently pull it off), and bake in oven for 25 minutes, uncover the foil, and bake for another 25 minutes or until golden brown. Now for the hard part, Waiting!,  At least 10-15 minutes before cutting so it sets solid (As you can see in the picture my little one was anxious) & Enjoy! You can really mix and match any kinds of meat and cheese! Get creative, let me know what you think or your twist on it!

Crab Wontons

19 Feb


Crab Wontons also known as Crab Rangoon, are one of my favorite appetizers at Chinese restaurants, and back in my home town of Sacramento, it was pretty easy to find an amazing Chinese restaurant, However out here in the country not so much! So after craving these at weeks on end. I decided to pick up some wrappers, imitations crabs and go to town! Made these super easy but delicious wontons  Now warning I made a huge batch! So I put about 3 dozen in the freezer to use later, These recipe can easily be cut in half, but if you like to plan ahead, go ahead and make a big batch and enjoy these later on without having to do more work! The recipe can make about 50-60 wontons depends on what wrappers you use. You can also bake or fry them whatever suits your diet better, the picture above shows them baked, but i did eat them both ways. 😉 Both were great, I think fried had a better crunch, but sadly i forgot to take a picture of the fried results.

Crab Wontons

16 oz Imitation Crab or Cooked Crab

16 oz Cream Cheese

2 Tablespoons Soy Sauce

1/4 cup Green Onions (optional)


1. In a mixer add crab, soy sauce, onions, and cream cheese and mix at a the highest setting mix for like 30 seconds. The imitation crab will start to shred into the cream cheese and have a better consistency. (You can always do this by hand, However I would advise letting the cream cheese sit out to let it soften before. )


2.Start to fill your wontons! Have a small bowl of water on the side to easily dip your finger tips in to pinch the fold together. Fill about a tablespoon or so into the wonton square and fold into a triangle, now you can keep it like these, or get fancy and take the ends and pinch those together to make a pretty “ravioli” like shape. See picture for example. Continue this until you have used all your wrappers, if you have any left over you can always it keep it in your fridge and eat it later as a snack with crackers.


3 .Fry these suckas (or bake them*)! Heat oil in medium pan until it reaches about 325 degrees, They only take a few minutes to get golden brown, rest on paper towels to soak up excess oil, and enjoy!*Bake in Oven! Preheat oven at 425 degrees, On a sheetpan, lay our foil, spray with nonstick spray and place wontons on the sheet, then lightly spray the wontons with spray as well, helps them crisp up. Bake for about 8-11 minutes. I dipped mine in a combination with soy sauce, sriracha (of course), and soy vay teriyaki sauce. So good!

Zucchini Bites

17 Feb

Before BakingAfter Baking

Zucchinis are by far one of my favorite vegetables, especially in the Summer when they are at their peek!  My dad and Seth’s Dad grows them and last year we had baskets full. After a while of sauteing them, it got old. So like a normal girl on pinterest I did some research for something more creative to do with all these zucchinis I had. & Viola! I found a recipe Via: The Naptime Chef however did make a few changes. Boy were they delicious and so easy to make! You can them as a great appetizer, snack, breakfast, or lunch! Might I also mention my Toddler loves them as well!  So here it is:

Zucchini Bites

1 cups zucchini, grated

1 large beaten egg (added little milk in with mine)

1/4 yellow onion, diced 

1/4 cup cheddar shredded cheese

1/4 cup parmesan shredded cheese

1/4 cup panko (optional-made without them, just as good!)

1 tablespoon garlic powder

Salt and Pepper

1. Preheat the oven to 400ºF. Spray cupcake pan with Pam or alternative non-stick method.
2. Grate Zucchini with cheese grater and set shreds aside on paper towels to soak up excess water, I found this making the “tots” crispy and tasting better. I let them set for about 5-10 minutes
3. In bowl mix all ingredients together then with a big spoon fill in cupcake pan  just to the top. Bake  for 15-18 minutes or until the top is golden and bubbly.
4. Try and share, they are addictive, batches can be double or tripled easily! This recipe yields 12.

The Taste: Tuesday at 8|7c on ABC

17 Feb


Okay so you guys know how much of a Foodie I am and how much I love my reality shows/contest.  I will admit I could watch the food channel 24/7 so I was really stoked when ABC premiered their new show, The Taste. It’s a Starring Anthony Bourdain, Nigella Lawson, Ludo Lefebvre & Brian Malarkey. (BTW, have the biggest crush on Ludo, totally rooting for him.) and basically contestants are split into 4 teams with their chef as their mentor, and through out the season will be judged by only a spoonful it’s seriously so crazy, makes me want to get in my kitchen and experiment  Any who I am obsessed, I am seriously thinking about entering myself in next year!

Funny things is a guy from my home town Sacramento is on the show,  Adam Pechal, he’s the owner of Restaurant Thir13en, and Tuli Bistro, so big shout out to him! If only you were on Team Ludo’s team!

So catch up on the latest episode here:

and next week on ABC at 8|7c on Tuesday.

New Taste

13 Feb

So first post yay! Let me say, Weclome! I am super excited!-recently I have doing a lot of reviews for and and wanted to do my reviews via Video/Youtube, so i debated for a few days  and decided to just start up my own blog where I can post them easily. So voila! Here it is, my own domain!

I have a huge passion for chowing down in the kitchen and getting dolled up front my vanity. So I wanted to create a new outlet to get my reviews out to the world.  First of all I am a mother of a 2 year old little girl and wonderful girlfriend of my very best friend. I work part time in my local grocery store and spend the rest of my time being a crafty mommy and playing housewife in my beautiful house right outside of Huntsville, Alabama in a small town called, Hazel green. I’m a California Native learning the ways of a Southern Bell and I am loving it! I believe in cooking from the heart, being creative, and loving yourself. Comments and request and welcomed!

mommy and baby