Tag Archives: Food

Tuna Noodle Casserole with a Potato-Chip Crust


With the weather getting colder, I’m sharing a throwback post from my archives of this cozy fall favourite today. Tuna Noodle Casserole is an easy meal to throw together mid-week and packs well for lunch the next day. Enjoy!

For me, autumn is all about comfort food and big cozy casseroles that you can eat all week. Growing up in a Chinese household, the idea of a Tuna Noodle Casserole is still exotic for me! Rice, veggies and stir-fry were the everyday norm at my house and I didn’t really discover the wonder of creamy tuna on egg noodles and peas until my late 20s. (more…)

Ahi Tuna Nicoise Salad

Ahi Tuna Nicoise Salad

Ahi Tuna Nicoise Salad

Stumped for dinner again? If you’re looking for something healthy and filling, I highly recommend making your own Tuna Nicoise Salad at home. I whipped this version up earlier this week, with what I grabbed quickly at the grocery store. If you don’t have Nicoise olives or any olives, don’t worry about it – just use what you have.

Sushi-grade Ahi tuna is a nice splurge. I bought one filet for about $10 at my local Asian market and split it between two servings. If you want to use a can of flaked tuna or a salmon filet or roasted shrimp instead – go for it. I also picked up some pre-made tamago egg slices from the sushi section as well. If you don’t can’t find this, use a hardboiled egg instead. Add potatoes, green beans, tomatoes, cucumbers or whatever vegetables you like!



  • 1 filet, Ahi tuna
  • Field greens salad mix, rinsed
  • 1 cucumber, sliced
  • 1/4 cup cherry tomatoes
  • 1/2 cup green beans, trimmed and blanched
  • 1 cup new potatoes, boiled with skin-on
  • Sesame oil, sprinkle
  • 2 hard boiled eggs, halved or store-bought tamago egg slices
  • 1/4 cup Nicoise olives
  • Salad dressing, your favourite or make your own French Vinaigrette



  1. Toss field greens, cucumbers, cherry tomatoes, olives into a large salad bowl and toss with your desired amount of salad dressing. Divide between two dinner plates.
  2. Arrange one hard boiled egg, and divide the green beans and boiled potatoes on top of each salad.
  3. Heat a non-stick grill over your stovetop on high heat.
  4. Brush your Ahi tuna filet with a sprinkle of sesame oil. Sear on each side for about 1-2 minutes once your pan is very hot.
  5. Slice your tuna and arrange on top of your two salad plates.


Enjoy your salad!




DIY Coffee Syrups

One of the fun jobs that I’ve had in my career was as a coffee blogger for Van Houtte Coffee. So for today’s #ThrowbackThursday post, I’m sharing one of my favourite coffee videos that was produced with the team at Sid Lee. Check out the video above to learn how-to make your own DIY Coffee Syrups at home.


A Bridal Shower Tea Party


By: Michelle Anciado-Magno

My sister Katrina has always dreamt of having a tea party bridal shower even before she and her fiance got engaged. Being her older sister and matron of honor, I volunteered of course to organize her bridal shower around her tea party theme.

Designing the Printables – I ended up going with a more laidback and shabby chic tea party feel and started with the colors of 12 digital scrapbook patterns I ordered from Grepic from Etsy with pink English roses with different background colors of coral pink, pale blue and chartreuse green.


Using the digital scrapbook patterns, I designed all the printables from the food labels, favour tags, signages, doily lanterns and buntings, water bottle labels, kraft paper bunting of her name, ‘bridal shower’ and ‘tea party’. (more…)

Cooking with Kelsey Nixon!


I am officially back from ALT Summit! After spending a week or so in Salt Lake City for my first ALT blogging conference and visiting Park City to work on my skiing skills – I am wiped. My brain is actually about to explode from all the new things I’ve learned…which I will share with you all tomorrow!

But first things first. I had amazing time cooking with Kelsey Nixon from the Food Network as part of a series of sponsor dinners held on the Wednesday night before ALT actually kicked off. I also love that we are sort of the same height (see above). The night started off with me rushing to the venue straight from SLC airport after a two-hour mechanical delay at LAX – blergh.


The 20 or so bloggers that signed up for the cooking class + dinner with Kelsey all squealed with delight when we saw the mini rainbow sprinkle cakes spread throughout the kitchen at Orson Gygi. They did double-duty as decor AND dessert – so smart! (more…)