Archive | 5:50 pm


11 Oct

Not many things better in this world than a hot, bubbling lasagna.

So why did it take me SO long to make one? Basically the idea only came to me because of the fabulous writings (and doings!) of Kris from . She came up with a delicious looking recipe for crock pot lasagna that immediately put me in the mood for something I haven’t even thought about in months. Really. But not an hour would go by yesterday without me dreaming of lasagna. And the hours…oh they went by. So quickly, in fact, that I didn’t even have the 6-8 hours to make the damn thing, unless I wanted it for breakfast…which upon second thought, I am definitely not above.

Anyhow, I still found myself thinking about this effing lasagna. Like a zombie but instead of brains, my body. Needed. Lasagna.

Who do I turn to in such a weak moment!? Paula freaking Deen, of course. By the way, how amazing is it that she has created such a name for herself that when you need a recipe, you literally turn to her for help? You know that anything Paula puts her buttery hands on is going to be hearty and delicious.

I found her recipe to be…just perfect. I didddd add some eggplant and red bell peppers for no real reason besides the fact I had eggplant and red bell peppers already in my fridge. And ummm, I don’t mean to brag but my friends and John diddddd comment about how delicious the bell peppers were before even knowing they weren’t a part of the original recipe. Not saying I’m a genius and the first person to add bell peppers but…ahem. Do it.

The recipe is too easy for my smart ass captions, even. So here are some photos. And can I just tell you how AMAZED I am with “no-boil” lasagna noodles?? NO idea this existed. I thought I’d have to search long and hard but I saw them both at Whole Foods and my little corner store. You literally just lay the hard sheets into the sauce and layer and bake and you have your own freaking lasagna. I’d just recommend that you constantly taste the meat as it simmers on the stove. One, because you are going to go crazy with hunger once the aroma fills your house, but two, it’s important that this is crazzzzzy flavorful. Add a few more little dashes of whatever you find necessary from the recipe, and taste taste taste. Oh also, I did end up spooning some of the red sauce out of the saucepan (and into my mouth / the sink) before layering it into my lasagna. It just seemed a bit too saucy for me, and I think it ended up being the right thing to do :) Oh and ah…one more thing: I found spicy italian sausage and hot chorizo at Whole Foods and decided it haddddd to be a part of this recipe. So I bought the sausage (the recipe calls for Italian sausage), squeezed it out of the casings and into my saucepan with the rest of the ground chuck. It was one of the most disgusting things to witness ever, me squeezing sausage out of condomesque casings, but oooo baby it was good. Hard to go wrong here!

It ain’t pretty, but boy was it tasty.

And as you can see by that top photo, I couldnt even wait for this sucker to cool before I slapped it on a plate.

Paula Deen’s “Lot’s o Meat” lasagna:



Thai Night: Part II

11 Oct

Sounds like a cheap version of “The Hangover”, right? But it couldn’t possibly be worse than the second one, which offended me in every way possible as someone with a Thai background. I mean, I know I’m pretty offensive myself but holy shit, way to make a country look like it has NO redeeming qualities at all. Trannies, drug monkeys, sex sex sex…I know it’s definitely abundant in those things but geesh, throw us a freakin bone sometimes. The country is painfully aware and of how that small area looks  to the rest of the world and I know that even my parents absolutely hate it when it’s even brought up. Anyhow, this is something I could have a passionate debate about forever so I will refrain. I just love, love, love Thailand. DON’T MAKE FUN OF THE MOTHERLAND! Sure we have our moments (really, really long moments that will probably never go away ummm bad point) but we are a good people, dammit….ok….moving on, sorry sorry sorry!

So this snapper. It was one of the easiest, quickest things I’ve ever done while still somehow getting the title of the most flavorful. I’m not kidding — I woke up and could still taste the umm…muskier…version of it in my mouth from the night before. Garlic and oyster sauce are the main points of flavor here, and together, they do not disappoint. You’ll find this sauce to be borderline unfathomably delicious while being completely overwhelmed by the saltiness factor.

I got a whole snapper and asked the seafood department guy — what do you call a fish butcher? not the first line to a joke, I really am curious — to debone it and man, that poor guy did his best. Deboning isn’t mandatory but it is a definitely benefit when it comes to serving whole fish, obviously.

This is what I unwrapped. Not bad, but bones all over the place. Oh well. I could not have done ANY better, although I woulddddd love to take a class on it ASAP.

The recipe is 3 steps. Making the sauce, pouring it over the fish, and wrapping it up and baking it. Doesn’t even need your watchful eye. Aaaah I love baking fish in foil. I haven’t done it wrong yet! Do you know how much that means to me?? I have failed many, many recipes. Fish baking is not one of them.

Sweaty. In the modeling industry we call it “glowing”. I was glowing all over the place.

I was VERY generous with the sauce. As in, whatever the recipe told me to put in, I added just a litttttle bit more. As you’ve probably noticed, I do this with a lot of things. There is no middle ground, no medium for me. I only have extremes. And it hasn’t hurt thus far!

I used so much sauce that the foil pretty much had to be wrapped up into a bowl. And really, if you taste it before baking, it is going to be just…beyond salty. But GOOD salty. Don’t think you failed! It will be better after baking. Also, if you add some sautéed veggies around the fish, it makes for a complete meal annnnd those veggies sop up all the extra sauce quite nicely. You will love.

That’s happiness. If that face isn’t enough for you to want to make this, you are crazy and heartless and I don’t even know if I want you around these parts no more!!!

Here’s the recipe, and I know. I totally used some random link from It’s just that this is the only recipe I could find online that really had alllll the ingredients I like in this dish. Trust me, it’s great.

Baked snapper with garlic-chili sauce (and your own sautéed veggies):




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