Have A Blessed Easter To All!

John 3:16

For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.

May the miracle of Easter brings forth new beginnings, healing, peace and joy.   Wishing everyone a wonderful, blessed Easter from our family to yours.   ❤

Have a great day! ❤




It’s Finally Here!

Hello Spring! ❤


Well, actually this is a little bit late I’m afraid.  I created this post last week and wasn’t able to publish.

The weather was nice, so I decided to go for a walk to clear my head. The breathtaking view of the Bull Run Mountains peeking through the trees from a distance is like the morning sun rising bringing promise to a new day; and the irises and grass beckoning and conforming that spring season has indeed arrived.

As I reached the highway, I made a beeline to the grocery store to buy greeting cards and chocolates.  As I was crossing the bridge, a shiny object caught my attention.  A nickel!   The walk has earned me a nickel!  Yay! 😀

There wasn’t any pathway as I passed the bridge and people who saw me probably thought that I have lost my mind walking through muddy grass and hopping like a frog to get across.  😀

Well, I made it to the strip mall.  As I walked through the parking lot, I noticed a new restaurant that will be opening soon; Sakura Grill, a Japanese restaurant.  A food banner display made me so excited I couldn’t help but take pictures.  Look at how scrumptious all the dishes are.  Mm…I especially like the Godzilla Roll and Deep Sea Roll.  It’s so nice to finally have a variety of restaurants nearby.  My husband and I love Japanese food.  We will be  trying out this restaurant for sure. 😀

Well, it was quite a walk.  I took a different route going back.  The walk took me two hours overall.  I left home at around 8:00 a.m.  My legs had quite an exercise and I was famished when I reached home at 10:00 a.m.   I didn’t want my exercise to be for naught, so I had my usual healthy comfort food, Open-Faced Egg White Omelet with Quinoa with a glass of ‘green” (green apple, wheat grass, spinach, and celery) drink.   Satisfied.  ^_^


Come dinner time, we opted for a healthy dinner.  My husband requested his favorite winter drink afterwards.  But instead of serving it hot, I served it on the rocks;  for two.  😀  You can get the recipe here.

I also want to share the delicious dinner we had about a week ago.  The Harissa Chicken from  fromthebartolinikitchens.com. I highly recommend this recipe because it was really delicious.  My husband and I really liked it.  If you are searching for a new chicken recipe to try, try the Harissa Chicken.  You can get the recipe here.    Check it out, you won’t be disappointed. 🙂


I wish for everyone to have an exciting spring.  Thank you for stopping by.  Have a great weekend. 🙂





100th Post, Homemade Organic Blueberry Syrup, Spiced Tofu Scramble, Breakfast, Lunch, Snack, and Dinner Ideas


Photo Courtesy by Google.com

I finally hit the 100 Post mark.  A big thank you to all my readers and followers for your continued support.  Your visits, compliments, encouragement and kind words are such an inspiration and have helped me made this post possible.  I hope I have inspired some of you in some way and have helped you discover new cooking techniques and new recipes.  I hope that you will continue to support and follow me in my journey.  God bless you all.

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New Year’s Eve Celebration Part II

Looking for more recipes for your next gathering or New Year’s Eve celebration party?   Here are some succulent, super easy to make appetizers that your guests would not be able to stop grabbing. I am sure they’ll be asking for the recipe.


DSC_8227I had these Baked Buttered Panko Shrimp for dinner last night and oh, boy! I wanted more!  My husband preferred the fried ones (recipe follows).   You can triple the recipe if you are serving a large crowd.

CSC_8217I love the taste of orange and sweet chili together. A perfect, tasty combination for a dipping sauce in my opinion.  Wegman’s fried shrimps with orange sauce had me intrigued for quite a long time.  I just didn’t get a chance to try to make my own version of it until last night.  I am the kind of person who would whip up something on a whim if challenged and motivated. 🙂  Last night, I did just that.  My family got tired of eating meat the past two days.  I wanted to create something delicious and satisfying in small servings.  I thought of the shrimps I’ve had before and finally attempted to create my own using the ingredients I have at home.  I had a dozen of jumbo shrimp left in our freezer.  I often use sweet chili sauce in my cooking, so I always make sure I have one in my pantry.   I had one orange left in the fridge.  I always have some mayonnaise of course for making sandwiches and I have some leftover Panko crumbs from when I made some seafood dinner.  So, let’s get cookin’.



  • 1 dozen (12 pieces) Jumbo Shrimp, clean and deveined leaving the tail on
  • Progresso Crispy Panko crumbs Lemon and Pepper flavor
  • 4 tablespoons melted butter
  • salt and pepper to taste


  • 1/2 cup mayonnaise
  • juice of 1/2 orange
  • zest of whole orange
  • 3 pinches (1/8 teaspoon) of salt
  • 3 tablespoons sweet chili sauce
  • 1/2 teaspoon lemon juice

Preheat the oven to 425 degrees.  Season the shrimp with salt and pepper.  Dip in melted butter then Panko crumbs.   Make sure the shrimps are well-coated with the Panko crumbs.  Place them on a baking sheet.  I baked them exactly 15 minutes. However, baking time varies depending on your oven.  I have a large convection oven.  You can bake the shrimp until the flesh turns opaque in color.   Make the sauce by combining the mayonnaise, juice of half orange, salt, sweet chili sauce and lemon juice in a small bowl.  Whisk to incorporate.


If you are like some people who preferred fried foods, here’s a delicious recipe for you.


Slit the back of the shrimps halfway being careful not to cut it all the way. Follow the directions above for the shrimp, but instead of coating the shrimp with Panko crumbs, coat the shrimp with a mixture of 1/4 cup cornstarch and 1/4 cup all-purpose flour.  Deep fry or pan-fry the shrimp until opaque or cooked through.  Don’t overcook.


Zesty and Tangy Shrimp Appetizer

For the  recipe, click here.


These strawberry bites may look so ordinary, but wait until you taste them.  These little bites my friend are big in flavor, I tell you!  A refreshing appetizer with a crunch that will have your guests saying,  “oh, wow!”

I discovered this raw Cherry honey that’s made from Italy when Wegman’s had a tasting event of the product.  The staff was dabbing it on top of these petite toasts.  I immediately thought of our (my children and I) favorite snack, the strawberry and brie cheese.  These petite toasts would add some crunch and the honey would be a great surprise or a mystery addition that will have your guests talking.

All you need to have are strawberries, milder, buttery, and milky flavor of brie cheese, petite toasts (available at Wegman’s) or Ritz crackers, and raw Cherry honey.  There are 40 petite toasts in one package.  Triple the recipe because one person might ended up eating at least ten of ’em.   They are that good!  Just dab some raw honey on top of the petite toasts, then add a small slices of buttery brie cheese and top with  half strawberries.  Now devour one of the Strawberry bites.  I’m sure you will agree that these petite bites are  indeed big in flavor!  I’ve made at least 90 bites so far and I still have almost half of the raw Cherry honey left.  My husband always requests these Strawberry bites whenever he wants a snack.  🙂

Happy New Year!  Wishing you all a blessed 2014 from our family to yours. 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

New Year’s Eve Celebration Part I

Are you burnt out preparing for the holidays?  Well, you can’t give up now.  How about New Year’s Eve?  Have you thought of what to serve to your guests?  Well, the good news is, I have created some delightful, no stress, and easy to prepare recipes that you might want to add to your list.  I am sure your guests will not only enjoy ringing in the New Year, but will also love all the scrumptious foods.

Okay, Christmas is not even here yet, but some are already planning a New Year’s Eve celebration.  Friends and families will be gathered once more to welcome the new year.  The table will be adorned with all kinds of foods, especially finger foods.  Chicken wings and cheese and fruit platter will be among the display on the buffet table. Some are busy buying and picking the best wine and champagne available to toast with their guests.

Well, I know you’re quite busy so, without further a do, here’s what I created to share with you all.  You can double or triple the recipe if you are serving a large crowd.




  •  22 pieces chicken wings
  • 2 tablespoons olive oil or 4 tablespoons melted butter
  • Weber Kickin’ Chicken Seasoning
  • Paprika
  • salt to taste
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons soy sauce

Make sure the chicken wings are completely dry.  Place them in a large bowl.  Drizzle with melted butter or olive oil.   Lightly season with salt. Generously, sprinkle with paprika then Kickin’ seasoning.  Mix  well to coat.   Arrange chicken on baking sheet.  Bake at 425 degrees for 25-30 minutes.   Combine lemon juice and soy sauce in a small bowl.  Set aside.   Transfer cooked chicken wings into a large bowl.  Add the  lemon and soy mixture and toss to coat.  Serve warm.


Here’s an appetizer I created years ago, but completely forgot about it.  You can either fry the rolls or  bake them.  They are delicious either way.  Served with my very own honey and mustard dressing that’s packed with a little heat.  A perfect, delicious combination!


  • Fat Asparagus spears
  • 5 inch (8.8 oz.) Egg roll wrappers or Wonton wrappers covered with damped cloth to prevent from drying
  • egg wash or 1 egg white
  • olive oil for brushing

Wash and trim the end part of the asparagus.  Cut in half about 2 1/2 inch long each.  Fill the wrapper with two 2 1/2 inch asparagus spears.  Wrap by folding the diamond end closer to you over the asparagus.  Gather and fold both sides of the wrapper then roll all the way.  Seal with an egg wash.  Press down lightly to seal.  Repeat for the rest of the asparagus. Place on the baking sheet and brush with olive oil.  Bake at 425 degrees until golden brown.  Serve with your favorite honey mustard dressing.




  • 7 oz. tofu
  • 3/4 lb. (12 oz.) Cream cheese, room temperature
  • 1 cup ham or smoked salmon, cut in bite pieces
  • 1 tablespoon Chia seeds
  • 2 tablespoons Sesame seeds
  • 1/4 cup finely chopped parsley (optional)
  • salt according to taste*
  • half almonds (optional)

In a stand mixer, beat cream cheese and tofu until smooth.  Add Sesame seeds and Chia seeds.  Beat until well combined.  Add ham or smoked salmon and 1/4 cup parsley.  Beat until just combined.

Lay a plastic wrap large enough to fit the entire cream cheese mixture on working space.  Transfer cream cheese mixture on top of the plastic wrap.  Gather plastic wrap to form a ball and  twist to secure.  Refrigerate until firm.

Smooth the edges making sure it’s round like a ball before removing the plastic wrap.  Place in a serving platter.  If you are using almonds, stick them one by one on the side of the cheese ball.  Serve with your favorite crackers.


Serving the best for last.  This dessert is sure to please and have your guests swoon.   A combination of angel food cake, coconut pudding, whipped cream, white chocolate chips, crushed pineapple or tidbits, cookie pieces, and toasted coconut.  Sinfully delicious!


I opted for angel food cake for a healthier trifle, but you can use your favorite cake flavor as variation.  You can either serve this dessert in wine glasses or in a small trifle bowl.  Your choice.


  • 1 home made or store-bought angel food cake
  • 1 coconut cream pudding
  • home made or small container frozen whipped cream, thawed
  • sweetened coconut flakes
  • 1 can crushed pineapple or tidbits, drained completely
  • white chocolate chips
  • toasted coconut for topping
  • Nilla wafers or shortbread cookies

Follow the instructions on the box for coconut cream pudding.  Break off  Nilla wafers or shortbread cookies in small pieces.  Place in a bowl or a Ziploc bag for easy clean up; set aside.  Layer from the bottom of a small trifle bowl or wine glasses: angel food cake, pudding, whipped cream, wafers or cookie pieces, coconut flakes, white chocolate chips, and pineapple.  Repeat until you reach the brim.  Top with whipped cream and sprinkle with toasted coconut flakes.

*Note:  Add the toasted coconut when you are ready to put the trifle on your buffet table to keep its crunch.

I hope that you will try all of them  because they really are delicious and easy to prepare.  No fuss, less dishes, and more time entertaining your guests.  I guarantee it!

Wishing you all a blessed, peaceful and HAPPY NEW YEAR!   WELCOME 2014! 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.