silver chopstix

Grilled Cheese Pimiento Sandwich

Posted by in Lunch

So I made a batch of gouda and sharp cheddar cheese pimiento spread a couple of days ago. I usually just use sharp cheddar but after trying Sam’s club version of this spread I know I needed to add gouda this time. Using sharp kind of cheese would also give you a deeper and more complex flavor. You can only have so much of pimiento on crackers and after making a big batch, I needed to find creative ways to use it. As it turns out making grilled cheese is…read more

Chicken Salad with Avocado and Cranberries

Posted by in Lunch, Poultry

I love how Paris Baguette make chicken salad sandwiches. It’s light and not overly dressed with mayonnaise. I took inspiration from them and added avocado to take it up a notch. I had leftover poached chicken from the soup I made last time so I used it to make this recipe. First, dice your poached chicken breast and place in a bowl. To it add a stalk of celery finely diced, 1/2 of finely minced white onion, 1/4 cup dried cranberries, 1/4 cup Japanese mayonnaise (kewpie brand), 1 small avocado…read more

Shrimp and Avocado Sandwich

Posted by in Lunch

This is another easy and fuss free lunch idea specially in the Summer months. For the shrimp, I used frozen Boom Boom shrimp (fully cooked) I got from Whole Foods and I just quickly heated this in the oven toaster until warm and a bit crisp. Peel and dice an avocado and combine this with the shrimp. Add a couple of tablespoons of Japanese Mayo and mix to combine. I also added some dill to the mixture for flavor. I then toasted a couple of slices of country bread I…read more

Overstuffed Egg Salad Sandwich

Posted by in Lunch

I love making these overstuffed sandwiches, they are not only filling but also appealing to the eyes. To make these sandwich, I used pumpkin and sesame bread from Paris Baguette. It provides a nice color and contrast and it also the thick slice kind which works well for making overstuffed sandwiches. First, prepare your egg salad by roughly chopping three hard boiled egg and adding about 2-3 T Japanese style mayo. Mix to combine and season to taste. Next cut in half two hard boiled egg and set aside. To…read more

Overstuffed Sandwich

Posted by in Lunch

It’s Summer and my girls are back home. Lunches during this time of year are usually simple, mostly sandwiches or salad. I wanted to make something other than an old boring tuna sandwich. I got inspiration from some Japanese vloggers creating sandwiches for bento lunches. One thing that stood out for me was the amount of veggies they use. More than you would see in an ordinary sandwich. First, prepare your filling by making some hard boiled egg, peel and cut into half. Then drain a can of tuna and…read more

Spam Onigiri

Posted by in Bento, General

A visit to Mitsuwa always turn into a food trip for our family. We love that there is a variety of food to choose from their concessionaires. One of these is Omusubi Gonbei, they offer a mouth watering array of rice balls with various fillings. I was inspired to make this Spam Omusubi after seeing their various omusubi on display. I have already featured several omusubi a.k.a onigiri recipes in this blog which shows how just how much we love it. It’s easy to make this specially if you have…read more

Pork Adobo Sliders

Posted by in Lunch, Pork

Just wanted to make something quick and easy for lunch that requires zero cooking. After scanning the fridge, I spotted some leftover pork adobo and rolls and this is how this recipe came about. I just reheated the adobo and shredded or pulled apart its meat. Then get a slider (you can use dinner rolls) and slice it in half. Add some watercress before piling the adobo on top. You can use lettuce leaf, arugula or whatever greens you have. Serve with chips and gherkins on the side. If you…read more

Sopressata and Prosciutto Sandwich

Posted by in Lunch

My kids love salami when they were in middle school. When I say salami I mean Genoa Salami. It’s a staple in their lunchbox. Sopresseta is also a kind of salami with a higher fat content and has a more rustic appearance compared to others. In a nutshell Sopressatas are salamis but not all Salamis are Sopressatas. The key to making a good sandwich is choosing the right type of bread. For this I used Ciabatta roll which I cut in half. Then lightly toast it just to get it…read more

Spicy Beef Bulgogi Sandwich

Posted by in Lunch

This sandwich was from the leftover spicy beef bulgogi I made the previous night. Bulgogi just takes a few minutes to make. First marinate 1 lb of thinly sliced ribeye with 2 tbsp. soy sauce, 2 tbsp. mirin, 1 tbsp. honey, 1 tsp. sesame oil, 1 tsp. garlic powder (freshly grated garlic is preferable), 2 tbsp. or more of hot pepper paste depending on how much spice you can tolerate . Make sure to mix the marinade in with the meat and let sit for a minimum of 30 minutes….read more

Halloween Temari Sushi

Posted by in Bento, Holidays and Entertaining

I try to make at least one Halloween themed blog during the Fall season. The past several years it’s all about bento and it’s not any different this year either. Temari in Japanese literally means hand ball. Temari sushi are ball shaped sushi made by forming rice using a plastic wrap. This is by far the easiest way to make sushi specially if you are a beginner. Take a piece of plastic wrap and lay it down on a plate or counter top. Then place 1/4 cup cooked white rice…read more