[Recipes]Stuffed Bell Peppers

It was my first time making it — my mom makes a Chinese version; she uses bitter melons cut lengthwise, and it’s filled with grounded fish instead… you know, I think Chinese people are so smart because of all that omega-3 fatty acids they eat so much of.

Funny, when I was younger, I was always so ashamed that in our fridge we had only boiled water, fresh fruits, fresh vegetables, and a live fish that was just gutted by the fish mongers — while my friends had Hamburger Helper for dinner. It’s so crazy how ignorant I was to my own culture and the commericalism of this country; all because the TV always made it seem as if making food that came in packets or out of a box was better; meanwhile my mother cooked with fresh ingredients for every meal. — But I digress!

Recipe below, people!

Preheat the oven to 350 degrees F.

Cut the tops off the peppers. Remove and discard the stems, chop up the tops.

Heat olive oil in a large skillet. Add ground beef, season with salt and pepper. Add onions, garlic, and the chopped pepper tops and continue cooking.

I had a zucchini, like, just one zucchini in the fridge; so I chopped that up and threw it into the skillet too. I browsed my fridge to see what other stuff I had in there that I needed to use before it went bad — I chopped up thyme, scallions, cilantro, green olives with pimento, and roasted red peppers — it all went into the pan.

Fill the peppers with the cooked rice (I had leftover rice from the previous dinner), and top each with a sprinkle of shredded cheese (I had a bag left over from when I made chili). Butter on the bottom of the baking dish, drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake for another 20 minutes.

On Being a Housewife

Maybe being a housewife was the goal of women back in the day, but it’s super lame now.

I crochet all day. Watch TV. Go grocery shopping… occassionally run some errands, like changing my license, scheduling a dental appointment. Trying to figure out all the TriCare stuff because I want to see civilian doctors and not go on base.

Funny, when I was in my twenties, I wanted to marry a successful guy so I could be a housewife — now that I’m in my thirties, I rather be the successful one and not stay home all day. Staying home is lame, and I’ve got writer’s block, so I can’t even write any articles or finish my book (which is still due in November). I’m waiting for school to start because at least then I’ll have something to do and wake up for in the morning.

I basically wait for my husband to come home every day. How boring.

I am thankful for my husband, who loves us so much. He wakes up super early in the morning and works so hard for us, to provide for his family. He is the best husband and father. ♡

Ribeye Steak Recipe

I had felt bad the other day when the mister came home during lunch and I had forgotten to make lunch. That is, I started to make lunch, but then I forgot all about it because I started playing with my phone. To make it up to him, I cooked him steak for dinner.

So here’s the thing about me… I actually know how to cook meat. Ssshhhhh — it’s kind of a secret though. See, the thing is, I don’t really eat meat at all. I’m definitely not a girl you would want to take to a steakhouse or anything, but most men love meat. Well, the guys I’m always with tend to be meat lovers anyway. I’m particular when it comes to meat though, I like meats with the bone attached. I guess because it’s easier to grab on to (eating with your hands is kind of fun!), but also because with my cooking methods, I eyeball everything (which means I don’t measure and I don’t time). The bone is one way of telling me if the meat is cooked thoroughly or not. I know some people like their steaks rare, but not me. I’m the person that is always very self-conscious of that asterisk at the bottom of menus telling you to always have your meat cooked to a certain temperature.

With steak, I never use steak sauce. If you cook it good enough, you don’t need sauce. Steak sauce is to add flavor to a steak that’s been overcooked and dry. If your steak is juicy, you don’t need any sauce to compliment it. I do marinate with herbs and spices though. The mister’s spice cabinet was lacking, I made-do with what he had. I rubbed both sides with dried rosemary, black pepper and salt, soy sauce and sesame oil. And some other stuff I found in the cabinet. I marinated the steaks for about 3 hours (I started cooking at 5PM).


In a cast iron skillet, I pour extra virgin olive oil to pan sear it first before transferring to the oven to finish cooking (hence the cast iron). When the oil is hot, I add my finely chopped garlic and onions, and sauté for a few seconds. I then put down the two steaks on the skillet for about 3 minutes on high heat, then I turn them over for another 3 minutes, and finally I put them in the oven at 375 degrees. (Sorry about measurements, I never measure anything, which is probably why I’ve never baked anything!) Cook in oven for about 10 minutes, more or less depending on the size of your steak and how cooked you like it.

As already stated, I don’t use steak sauce. No steak that is done correctly needs it, but I do add things to the steak though. I forgot to buy parsley, so I didn’t have that to plate the steak with (but mint, parsley and related herbs like that are good to get that beefy taste out of your mouth after dinner). I sauté onions, garlic, scallions and fresh mushrooms in a separate skillet. That took about 2 minutes on high heat. Then I pour that on top of the plated steaks.

Oh, and I made homemade mash potatoes. I saw a bag of potatoes in the cabinet and knew that they would start going bad soon because they were starting to lose their firmness. I decided why not, steaks with mashed potatoes. Every guy’s perfect dinner to come home to.

Peel the potatoes, quarter them, and put them in cold water to be boiled. Boil them until they break easily with a fork. Drain them and put them in a bowl to mash them. I had the mister mash them when he came home. Pour a bit of milk to make it fluffy, add half a stick of butter, and whatever else you like in your potatoes (I put black pepper and finely chopped scallions).

I wish I had a picture to share… but he ate it all before I could take a picture of any of it!

The Day of the Crabs

Today I went to Walmart to develop a picture and to get the mister a wok. He’s a white guy with a Chinese girl — c’mon now! They have a cheap brand at Walmart for $5, so I bought it. Next I went to O-Mart (a very popular Asian supermarket in Killeen, located on S. Fort Hood Street; they specialize in Korean, Japanese, and Chinese foods) for live crabs. I got 3. I poked them with the tongs to see which ones were moving and still feisty, as some of them appeared to be dead (they weren’t moving). I got 3 that were snapping each other with their claws.

So for tonight’s dinner, it only cost me a total of $6.40 at O-Mart, no kidding! I got 3 live blue crabs, a huge piece of fresh ginger, and 3 baby bok choy stem batch; the crabs were only $5.03. Using fresh ingredients and cooking homemade dishes is not only healthier, but more affordable too. Even buying the wok at Walmart with my groceries at O-Mart, everything came out to like $10 (can’t beat that price!).

Here’s some pictures (I was told they can say a thousand words, ha!)… and for a video tutorial on how to cook Cantonese style blue crabs, check out the video below! (Oh, and I also made the baby bok choy tonight too.)

Washing then with cold water in the sink to wake them up a bit and to clean them.

Washing then with cold water in the sink to wake them up and to clean them. (One of the other crabs tore another one’s leg off! They were fighting in the paper bag!)

I couldn't bear to kill them, so I had the mister do it. I showed him how: put the crab on its back, with a cleaver or sharp chef's knife, cut it in half by going down the middle of its body; but leave the shell intact. Pull the body apart into 2 separate pieces by ripping the halves off the shell. Crack the claws with the blunt side of the knife for easy opening when eating.

I couldn’t bear to kill them, so I had the mister do it. I showed him how: put the crab on its back, with a cleaver or sharp chef’s knife, cut it in half by going down the middle of its body; but leave the shell intact. Pull the body apart into 2 separate pieces by ripping the halves off the shell. Crack the claws with the blunt side of the knife for easy opening when eating.


The actual cooking time is only about 10 minutes.

I added cilantro at the end on this one... because I had a bunch, and it's one of my favorite herbs.

I added cilantro at the end on this one… because I had a bunch, and it’s one of my favorite herbs.


A picture of the knife set the mister got online. I love it!!!


The mister got the awesome culinary knife set on Amazon.com, I love it! Check out my previous post on how to cook bok choy!

Here’s a video tutorial on making the blue crabs… now go eat!