We decided to try out a new trail today… hoping the storm would be cleared by the time we get to the trailhead, but a big storm cloud rolled in, and it hailed, so we had to head back.
Archive for February, 2011
Feb 27 2011
Feb 22 2011
Review: Cupz N’ Crepes – Ahwatukee, AZ
This is definitely one of THE place to get crepes in town. The variety is vast and the ingredients are fresh!
The crepe is just a little bit tough and thick, but I think it might be by design because they pack so much real ingredients in it that the crepe needs to be able to hold them in.
First time we were here, I ordered The Shirley with banana. It is Cream Cheese, Nutella, Strawberries with Whip Cream & Chocolate Sauce. I wanted some banana with it to make it even more tasty. It was huge and delicious~ I think it should be considered healthy since I had strawberries and banana… 
Jeremy ordered Graceland (Peanut Butter, Bananas & Honey) and a Bacon Egg & Cheese breakfast crepe. Both were delicious.
Bacon Egg & Cheese was very satisfying for breakfast. Graceland hit the spot for my hubby’s peanut butter craving.
After a handful of visits, I am extremely fond of the Strawberry + Kiwi + Honey, plus Cream Cheese and Blueberries… oh, I could lick my plate clean if I was not concerned about others staring… Thanks to our awesome waitress who recommended me to add Cream Cheese!
My favorite savory crepes are the Veggie Delight (Baby Spinach, Red Onion, Tomatoes & Feta Cheese) plus Pesto and Avocado, and the Chicken Supreme (Chicken Breast, Mozzarella Cheese, Pesto, Baby Spinach and Tomatoes.)
Check them out~
Cupz N’ Crepes
4232 E Chandler Blvd
Ahwatukee, AZ 85048
Hours
Monday to Friday: 7am – 4 pm
Saturday and Sunday: 8 am – 4 pm
Feb 10 2011
Taiwanese Street Style Grilled Chicken Heart
I crave Taiwanese street food every now and then. And some items are really hard to come by at the limited selections of restaurants. So I have learned to makes things I like myself… this is one example. My craving for chicken heart also thanks to Mark’s Daily Apples post about organ meat. I know offal is not that big here in the states, but in Asia and some other parts of the world, it is a culinary delight if well prepared.
The chicken hearts were purchased from Mekong Plaza Market in Mesa, AZ.
The chicken hearts were cleaned thoroughly with sea salt and water, then butterflied (make a score up and down the heart to open up the inside) so you can clean the inside of the heart and help the flavor of the marinate get in the heart.
Marinate:
2 tablespoon of honey
2 tablespoon of olive oil
1 tablespoon of soy sauce
1 tablespoon of Chinese rice wine
2 large garlic cloves, minced
Mix all the ingredient for the marinate together in a large glass bowl, add the butterflied chicken heart, cover and leave in the fridge for at least two hours. I marinated mine for 3 days in the fridge.
You can grill this in an oven or on a grill. The hearts should be done by cooking each side for 10-15 minutes depending on how hot your setting is on the heating source.
After they were done grilling, I pulled them off the skewer and served over a bowl of fresh baby greens salad with Queen Creek Meyer Lemon Olive Oil and Queen Creek Strawberry Balsamic Vinegar with salt and pepper. It was YUMMY!
