My Famous Deviled Eggs

I am sharing my famous recipe for deviled eggs. I make these every event I attend, and they barely last a few minutes.

Many people get too crazy with deviled egg recipes. But mine is simple, and delicious.

1 dozen eggs
1/2 cup Mayo

YES! It really is that simple. No mustard.

Add eggs to a pot of water. Bring to a boil. Once it boils, turn off the stove. Let your eggs sit in the hot water for 10 minutes. Then immediately drain all hot water, and run under cold water for 5 minutes. Peel eggs, and remove yolks. Add mayo, salt and pepper to your yolks. With a hand mixer, blend mixture until creamy. The key to this recipe is understanding it will vary every time. You MUST taste your yolk filling. Adjust from there. You want your filling to taste more like mayo, than egg. But don’t go mayo crazy. You can alaways add more, but you cannot take away. Remember, salt also goes a long way with this. Once it is perfect, put filling into a plastic bag. Cut the corner of the bag, and pipe your filling into the egg whites. Sprinkle a bit of paprika on top, and watch the hawks dive in!


Our First Korean BBQ Experience

11080932_10152690410560759_1561729006495367272_nKorean BBQ has been on our “must try” list for a long time now.

Edgar, my boyfriend, works in a new location and passes this restaurant everyday, New Keum Ho Jung in Edison, NJ.

Finally one Saturday night, he said let’s finally try this. Because we knew this was going to be such a new, exciting experience, we wanted to share it with others.

Do you have those friends you just know will be down for anything? We called them. And they were oh-SO-down.


The Rundown.

$89.95 for a Large Beef Combo (Serves 4 People)

Marinated boneless short rib.

Thinly sliced brisket.

Prime rib eye.

Steamed egg. (Holy yum)

King mushroom.

Sweet potato.


Beef Brisket Soybean paste stew. (Meh)

Appetizers (No idea what they were, but they were amazing.)


When you first sit down, your entire table is covered in small appetizers. All of which we had no idea what they were but decided to be adventurous and try them. DELICIOUS! Especially this cold-like potato salad thing.. Next, all of the meat was delivered to the table raw, which you cook to your liking on the charcoal grill in front of you. The meat was amazingly tender. Whatever it had been marinating in was heaven and I need to learn to make it at home ASAP.

All in all, I definitely recommend this restaurant/type of cuisine. There was plenty of food for 4 people, and you didn’t leave overwhelmingly full.

Tip: Make a reservation. This place gets crazy busy on the weekends.

Stamp of Approval-


Crunchy Cabbage Salad with Spicy Peanut Dressing

10341515_10152067553210759_397878840090549800_nSpring is around the corner! This is a new twist on a salad to bring to the next BBQ.

For the Salad:

  • 1 Head Cabbage, Thinly Shredded
  • ¼ Small Head Red Cabbage, Thinly Shredded
  • 1 Carrot, Peeled And Julienned
  • 1 Cup Snow Peas, Thinly Sliced
  • ¼ Cup Fresh Basil Leaves
  • ¼ Cup Cilantro Leaves
  • 1 Avocado, Diced
  • ¼ Cup Chopped Roasted Peanuts
  • 2 Tablespoons Black Sesame Seeds

For the Dressing:

  • 2 Tablespoons Smooth Peanut Butter
  • 2 Tablespoons Rice-Wine Vinegar
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Honey Or Brown Sugar
  • ½ Teaspoon Sriracha
  • 1 Clove Garlic, Finely Minced
  • 1 Teaspoon Freshly Grated Ginger
  • 2 Tablespoons Water


  1. Combine The Cabbages, Carrots, Snow Peas, Avocado And Half The Herbs In A Large Bowl.
  2. Whisk Together All The Ingredients For The Dressing In A Separate Bowl, Adding More Water To Thin If Necessary.
  3. Toss The Cabbage Mixture With The Peanut Sauce And Top With The Reserved Herbs, Cashews And Sesame Seeds.

The Best Vanilla Cake

10675580_10152443327920759_3370776958559834657_nI am going to share a little gem with you. I made this cake for my sister’s baby shower and it’s my go to recipe for cake decorating. This is the most moist cake ever! And it holds up really well for decorating.

Secret Ingredient? Evaporated Milk!

Serves: 12-16

  • 1½ cups cake or pastry flour
  • 1¼ cups all purpose flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 cup evaporated milk, undiluted.
  • 4 tsp vanilla extract
  1. Preheat oven to 325 degrees F.
  2. Sift together both flours, baking powder and salt. Set aside.
  3. For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.
  4. Cream together the butter and sugar until fluffy.
  5. Add the eggs, one at a time, beating well after every addition.
  6. Beat in the vanilla extract.
  7. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
  8. Pour batter evenly into 2 well greased and floured 9 inch cake pans.
  9. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.