Cooking in heels

SNP SNP

Cajun Shrimp Pappardelle Alfredo 

I always love a good fettuccine Alfredo so I decided to put a twist on it and make a C A J U N shrimp pappardelle Alfredo - rich, full of flavor and it hits you with that spice // This is an easy and comforting dish that will have everyone wanting more!

Read More
Food Recipes SNP Food Recipes SNP

Kimchi Carbonara 

Sometimes I just crave the most random combinations and when I cook it all together it tastes good… I’m never afraid to experiment // If you love kimchi and pasta, you’ll love this kimchi C A R B O N A R A - this was delicious and so simple to make!

Read More
SNP SNP

Crispy Truffled Potato Omelette

#ad I have teamed up with my friends @peteandgarys to make this delicious E G G recipe from @howsweeteats cook book // Have you had their eggs before? Pete and Gerry’s eggs are Certified Organic and contain no pesticides, no added hormones, no antibiotics, and no GMOs.

I made: crispy truffled potato omelette from @howsweeteats cook book

Read More
Food Recipes SNP Food Recipes SNP

Thit Kho (caramelized pork and eggs)

Chúc Mừng Năm Mới - Happy Lunar New Year! Today my mama taught me how to make her T H I T K H O (caramelized pork and eggs) // Growing up this dish always gave me the comfort vibes and it still does today. I’m grateful to be able to learn all these Vietnamese dishes from my mama and hopefully pass them on to my children one day. In the meantime, I’m sharing these home recipes with you guys, so I hope you enjoy!

Read More
SNP SNP

Banh Cuon (rice rolls)

I was lucky enough to be able to cook with my grandma and write down her B A N H C U O N (rice rolls) recipe // My grandma has always been such a strong woman in so many ways and always adapts to new things so quickly. She’s worked at the hospital, has built her own garage (no power tools), she can sew just about anything and has the kindest heart... She’s a woman of so many talents, I love her so much.

Read More
Food Recipes SNP Food Recipes SNP

Butter Chicken Pasta

I wanted to make something I’ve never made before and you guys voted for the B U T T E R C H I C K E N pasta // I’ve always loved this dish so I decided to add pasta to it and it turned out so good! 

Read More
Food Recipes SNP Food Recipes SNP

Linguine and Clams

Need an easy but delicious last minute dinner idea for tonight?! I’m here to help you; L I N G U I N E and C L A M S is the perfect dish // Whoever you’re cooking this for will love it, I guarantee... Thank me later.

Read More
SNP SNP

Spaghetti Squash with Garlic Lemon Shrimp

I’ve been eating this spaghetti S Q U A S H for a while now and let me tell you - it’s just as good as noodles and you guys know I love noodles // This is just a healthier option for those days you don’t want the carbs - so simple and tasty, I know you guys will love it!

Read More

 Thit Kho 


Chúc Mừng Năm Mới - Happy Lunar New Year! Today my mama taught me how to make her T H I T K H O (caramelized pork and eggs) // Growing up this dish always gave me the comfort vibes and it still does today. I’m grateful to be able to learn all these Vietnamese dishes from my mama and hopefully pass them on to my children one day. In the meantime, I’m sharing these home recipes with you guys, so I hope you enjoy!  #eatinginheels #newyear #lunarnewyear #thitkho #vietnamesefood #chinesenewyear 

A little about my Vietnamese background: I was born and raised in Washington; Vietnamese was my first language and I didn’t start speaking English until first grade. My dad arrived in America in 1975 and mom 1983, both not knowing the language they strived in school and both graduated. I was born in 1988, the first of three kids. I was lucky enough to go to Vietnam for the first time in 2014, and let me know you it’s a different world there! From the food (especially the food) to the people, the way of life, the culture... I love it all so much and I’m proud to be Vietnamese

INGREDIENTS: 

    ⁃    2 pounds boneless pork shoulder cut into large chunks 

    ⁃    1 dozen hard boiled eggs 

    ⁃    2 small shakes sliced and pounded 

    ⁃    7 garlic cloves pounded 

    ⁃    2 tablespoons sea salt 

    ⁃    1 tablespoon oil 

    ⁃    5 tablespoons fish sauce 

    ⁃    1 tablespoon peppercorn 

    ⁃    4 cups coconut water 

    ⁃    3 tablespoons caramelized sugar and add water 

INSTRUCTIONS: 

    1.    In a large pot bring water to a boil then add in eggs and cook for 15 minutes. 

    2.    Once eggs are cooked pour out water and run under cold water while peeling. 

    3.    Set eggs in fridge.

    4.    In a small pan on low heat, add sugar and stir until caramelized... eventually adding a little water to liquify it. 

    5.    In a small bowl combine shallots, garlic and sea salt. Pound until all mixed. 

    6.    Add large chunks of pork shoulder to mixer. 

    7.    Add fish sauce and caramelized sauce to mixer.

    8.     Mix well and cover, leave over night to marinate (or a couple hours, the longer the better). 

    9.    Next day, in a large pot add oil. 

    10.    Add pork to pot and just caramelize the outside of the pork (don’t cook all the way through). Once done set pork aside. 

    11.    Add coconut water to same pot and let come to a boil. 

    12.    Put pork into coconut water, add hard boiled eggs and peppercorn. 

    13.    Cover and let simmer for 1-2 hours until pork has softened (make sure to scrape all excess foam off top). 

    14.    Once done serve over rice with green onion and cilantro.