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easy to make blueberry crumble

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I love being inspired by other foodies. I get so amazed by some people’s photos. My mouth waters after seeing certain pictures because they just look that good. I saw a beautiful photo from @meatballssmama recently where she made a blueberry crisp. Just look at it and start drooling. It looks amazing!

Ever since I saw it, I have been wanting to make/eat it and when I have a craving, I won’t stop until I have it. So I finally got to make it and I found a really simple recipe with ingredients I already had at home. The blueberries get really juicy and sweet and it balances out with the crumble on top. It’s best to serve hot and a scoop of vanilla ice cream wouldn’t hurt. Thanks to @meatballssmama for the inspiration!

Recipe for blueberry crumble courtesy of:

For the blueberry filling
12 ounces (about 1 pint) fresh blueberries
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Vanilla ice cream, preferably homemade

1. Preheat the oven to 375Β°F (190Β°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble

3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or even on the bottom (see LC A La Mode Note above).

Delish Thoughts featured on The Savory!

Please check out my interview on The Savory!

So happy & honored to be featured! I am so thankful for all the love, support, encouragement from my friends, followers, fellow foodies, strangers. I’m lucky to be be able to eat delicious food, to have fun moments going out to restaurants with friends, and to have friends who are willing to eat my food and give me feedback.

πŸ™‚ πŸ™‚ πŸ™‚

best hangover soup: Han Bat Sul Long Tang

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I am a big fan of LA Eater’s posts. They provide great lists that I follow. I love it everytime they release new lists and it makes me want to go and try the places they recommend. They posted this recent list- 13 beef soups that will make your hangover disappear- which is brilliant and so helpful! However, one restaurant is missing… come on LA Eater, how could you forget the king of all beef soups! Han Bat Sul Long Tang has the BEST beef soup in town, hands down. It is such a simple meal- soup, rice & kimchi & radish but it always hits the spot. And let me tell you, it has saved me several times from the worst hangovers. I don’t know what it is but that first spoonful is always so amazing. It’s weird to be so thankful for a bowl of soup but it’s true. There is no other sul long tang that cures me like Han Bat and I have several friends who agree that they have the best soup. So trust me, if you have a hangover, get yourself over to this place and it will help. πŸ™‚

pizza with fresh figs, ricotta, thyme & honey


I was bored last night and when I’m bored, I like to cook. I decided to try making this recipe I found for a pizza with figs.. never thought I would be eating figs on a pizza. This recipe is really simple. I just bought the pizza dough at Trader Joe’s (they have everything!). You lay out the dough and just place the sliced figs on top along with thyme, salt & pepper, and olive oil. Then before you serve it, drizzle some honey on top and you’re good to go! It’s a very interesting combo and I liked the juiciness from the figs. I’m going to add more figs next time. Oh and I also left some for my roommates to try but then they all fell on the ground… oops. So there will definitely be a next time πŸ™‚

Recipe for Pizza with fresh figs, ricotta, thyme & honey courtesy of:
Whole-Wheat Pizza Dough
1/4 cup fresh ricotta cheese
Fresh thyme, chopped
3 sliced fresh figs
Salt and pepper
Olive oil
1 tablespoon honey

Place pizza stone or inverted baking sheet on rack in top third of oven.

Heat oven to 450 degrees.

Transfer stretched dough to parchment.

Dot dough with ricotta cheese. Top with thyme and figs. Season with salt and pepper; drizzle with olive oil.

Transfer to oven: Slide parchment onto
stone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp. Drizzle with honey.

easy recipe: pasta with tomatoes & basil


Whenever I have tomatoes & herbs in the fridge, I like to just throw them in with some noodles. A bowl of pasta is always such a comforting meal and this is one easy & delicious recipe that you can just whip up in no time. It’s my go to dish when I want pasta & don’t want to cook for a long time. All you need are tomatoes, garlic, herbs and you’ll end up with a fresh tasting dish. The tomatoes get juicy as they simmer in garlic. My favorite kind of pasta is capellini but I ran out so I used linguine instead this time and it’s just as good. Quick, easy & fresh.. that’s the kind of meal I like after a busy day πŸ™‚

Recipe for capellini with tomatoes & basil courtesy of:

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

go here: Republique

If you haven’t been to Republique yet, you must go soon. It is one of my favorite new places for brunch/lunch. Everything I have eaten so far has been delicious. The restaurant is beautiful- it looks like you are inside a castle and I love the sunlight shining through the ceiling & windows. They have fresh fruit juices and freshly baked pastries. I want to eat them all. You’ll also be surprised to know that one of my favorite dishes there is the kimchi fried rice! It comes with short ribs and a perfectly poached egg on top. I’m lucky it is near my work so I can go there frequently. πŸ™‚


pictured: biscuits & gravy, wild mushroom toast, kimchi fried rice


pictured:Β smoked salmon tartine

today’s breakfast: asparagus with fried egg


This is one of my favorite dishes to make because: 1) it’s easy, 2) it’s quick, 3) just look at it!Β  I really don’t know what else to say.Β  The directions are so simple and you end up with a fancy looking dish. Β Asparagus + egg + cheese= good start to the day! πŸ™‚

Recipe for Asparagus with fried egg courtesy of:

Drizzle steamed asparagus with olive oil. Top with a sunny-side-up egg and shaved Parmesan; season with salt and pepper.

easy to make snack: white chocolate covered pretzels


This is my new go-to snack/dessert to make for events. It is so easy to make! I’ve made it for a dinner party, a baby shower & snacks for my co-workers and it’s been a big hit. All you do is melt white chocolate chips in a bowl for about 20 seconds & stir until it’s smooth. Dip half of a pretzel into the chocolate, lay on a rack & top with sprinkles. It does take some time to make but you’ll be glad you did πŸ™‚

4 different ways to cook tilapia

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I had four pieces of tilapia in the fridge so I decided to cook them four different ways to see which would be the best.Β Β  I mean, why eat all four pieces the same way when you can mix it up right? πŸ™‚

Here are the different ways I cooked the fish with a quick recap:

1. Panko crusted tilapia: breaded with flour, egg, panko & fried in a pan. Soft, flaky fish with a nice crisp.
* check out this recipe:

2. Parmesan crusted tilapia: breaded with parmesan cheese, paprika, parsley & baked in the oven. Simple, cheesy & flavorful.
* recipe from:

3. Pan seared tilapia with capers: breaded with flour, pan seared with butter, wine, lemon, capers & parsley. Love the lemony, tangy sauce.
* check out my own recipe:
* similar recipe but with garlic & shallots :

4. Baked tilapia with garlic butter: garlic, butter & lemon sauce poured over fish & baked in the oven. Soft, buttery fish.
* recipe from:

My favorite was #3: pan seared tilapia with capers. I just love capers and fish- it’s such a yummy combo and I like the tanginess. I was quite surprised with #2: parmesan crusted tilapia. I wasn’t sure if I would like the cheese breading but it was good! It’s a very quick & simple recipe. I definitely want to eat it again. I liked #1: panko crusted tilapia for the crunchiness but I prefer this method with chicken. And #4: baked tilapia with garlic butter was my least favorite. I think I needed more sauce on top. It was fine but I didn’t love it.

So there you have it, my tilapia challenge has been completed. It was fun trying different methods & recipes. Now, I challenge you! πŸ™‚