New Kik’s, Recipes & Experience

These past few weeks have been filled with trying out new recipes and having new experiences.

Last week I went to the Indie Craft bazaar in Ft. Lauderdale with my cousin Leanna. There were tons of vendors, art and artists that were around selling their work and their products.

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It was pretty dark in the area (which turns into a big bar at night) but I manage to take some pretty cool shots of some of the things I saw there. There were a lot of items for sale that has a Halloween aura, being that it’s November. There were tons of home-baked goods, craft cupcakes/cakes, cool art, and other hand-made work. Here’s some of it below (Photos are taken with my Canon T4i, with 50mm and 24mm lenses). 

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But me and Leanna got the best find of the day which was Kik’s Vegan Pesto and Jalapeño jam. I have a perfect recipe below for a simple pesto pasta and pan-fried salmon with jalapeño jam & lime, which I later served to my cousins (Leanna and James) before the Panther’s game and my boyfriend (Te) for the past Saturday’s dinner. The couple who made this jam were friendly and these homemade sauces are literally the best (here’s their FB link: Thank’s Kik’s Corp!

Pesto Pasta

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  • Tomatoes
  • Garlic
  • Basil
  • Spinach
  • Kik’s Vegan Pesto
  • Your favorite pasta (I end up using whole wheat penne and macaroni)
  • Salt & Pepper


  1. Cook pasta. (Boil a pot of water, add salt, wait for pasta to be al dente). Strain it and place at the side.
  2. Cube tomatoes. Crush garlic. Chop basil and spinach.
  3. On medium heat, place about a tablespoon of olive oil in the pan.
  4. Place tomatoes and garlic in the hot pan and wait until garlic is fragrant.
  5. Add the basil, spinach and pasta.
  6. Place about 1/4 of a cup of pesto (add more depending on how much pasta you have or for taste). Add a dash of pepper.
  7. Finish with truffle oil and balsamic glaze and cheese (if you want).
  8. Eat!

You can definitely add chicken or tuna into this pasta recipe! The possibilities are endless!

Pan-fried salmon with jalapeño jam and lime

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  1. 2-3 salmon steak cuts
  2. Salt, pepper and flour
  3. Olive or canola oil
  4. 1 lime
  5. Kik’s jalapeño jam


  1. Place pan on medium-high heat. Add olive or canola oil.
  2. In a bowl mix a dash of salt, pepper and a cup of flour. Zest lime into the flour.
  3. Coat salmon steaks in the dry flour mixture.
  4. Fry salmon on both sides until cooked.
  5. Once the salmon steaks are cooked, add the jalapeño jam at the top. Squeeze the lime juice on to the salmon and top it off with some lime zest.
  6. Eat!
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I added balsamic glaze & truffle oil in the pasta! Here’s when I served it to Te 🙂 He loved it!

Very simple recipes using the jams that I bought! I hope to find more great jams in the future! There’s still lilikoi jam in my fridge from Hawaii that I’ve been using with French toast (maybe a recipe?) 

The rest of the day I spent it watching my very first live-professional sports game, which was the Panther’s hockey game. It was pretty intense and interesting. I still couldn’t believe that I waited 10 years to watch a professional league sport live. I’ve never really had an interest for it, but going with friends who know who to root for and the mechanics of it make it fun and enjoyable. Thanks Leanna & James! Here’s to new experiences!

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Thanks for reading,


Up Next for Me: Gonna post up this weekend’s experience with Te tomorrow (hopefully)! Halloween at my work? I’m gonna be a flower princess/fairy. I worked on my big puffy tulle skirt, time to add some LED lights! Oh and getting ready for Food & Wine Part 2 in November! 

If you like what you read and other interests on my blog, go ahead and follow, like, subscribe 🙂 Leave a comment too! 

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