Retail Therapy App

It's no secret that I LOVE eating out and trying new restaurants, but that can get so expensive.  Luckily, the Retail Therapy App by Irvine Company Retail Properties is saving me money and letting me do what I love (eat!) with hundreds of discounts on everything from restaurants to retail, spas, and more. Right now, the app offers you deals in Orange County and Santa Clara County so I can hit tons of my favorite food spots.  You can download the app here and start saving now!  Scroll down to see all the discounts I scored.

I went to Great Maple at Fashion Island and got a FREE (yes, free) donut when I spend $30.  I love their donuts, and the fact that they were FREE mad it that much sweeter. 

From hand cut steaks and fish to traditional European ales and lagers.  TAPS Fish House at The Market Place is not your typical brew pub.  With all of their beers brewed on-site and an award winning wine list, this was a great place to stop by for lunch.  With the Retail Therapy App, this INCREDIBLE lunch was 20% OFF!

Thanks to the Retail Therapy App, I was able to get 50% off my lunch AND lunch entrees using the buy one get one 50% off offer at Inchin's Bamboo Garden at Crossroad shopping center.  The food was AMAZING and their fusion of Indian and Chinese cuisine is inspired by street foods from all over the easter China. 

There are so many exciting changes going at Irvine Spectrum Center, I had to see them for myself!  I stopped by Paul Martin's American Grill for lunch and it was $10 off thanks to the Retail Therapy App

The Retail Therapy App gives you instant access to hundreds of discounts and insane deals from so many Orange County and Santa Clara County restaurants, retailers, spas, salons and more.  I had such a great time using the app, saving money and chowing down along the way! Download on iOS or Google Play  today to save! 

MEMPHIS CAFE

New Spring Menu and Cocktails.  Their fried chicken is a must order. So good! 

Andrei's Conscious Cuisine & Cocktails

Beautiful patio for a delicious brunch ... on a Saturday too.

Meizhou Dongo

Beautiful upscale Chinese restaurant with exquisite traditional cuisines.

Chicken Noodle (Elbow Macaroni) Soup

My mom used to make this for my siblings and me all the time when we were growing up.  It was one of our favorites and now I make them for my 3 sons.  I usually make this with leftover chicken pho broth. 

• 2 bone-in chicken breasts, leg quarters, or mixed
• 1-2 small cans of chicken broth
• 1 1/2 - 2 inches of ginger, smashed or sliced
• 2 tomatoes, quartered
• 1/4 cup chopped cilantro
• 1 cup elbow macaroni
• 1-2 tablespoon of seasoning: 1 tbsp salt + 2 tbsp sugar mixed together
• 1 tbsp of fish sauce (optional)
• 3 qt pot

1. Wash and clean chicken with salt
2. Put chicken and ginger in a pot.  Fill in water to one to two inches above the chicken.
3. Boil and remove residues.  Once residues are gone, lower heat, add chicken broth and tomatoes.  Cook for 20 minutes or until done. To check for doneness, poke the chicken with a fork, if the juices run out clear then you're good to go. If not, cook for another 10 minutes. 
4. Transfer chicken to a plate and let it cool before shredding.
5. Then add 1 cup of elbow macaroni and cook for 5 minutes.  Turn off heat and cover.
6. Shred or cut up the chicken and add to the pot.
7. Top with cilantro and enjoy.

SLAPFISH RAW BAR

A quaint oyster bar with great beer selection from Chef Andrew Gruel, conveniently located right next door to Slapfish.  Fresh $1 oysters during Happy Hour. 

Shrimp Tempura With Sweet Potato

Shrimp Tempura With Sweet Potato

• 1-2 lb shrimp with or without head on
• 1 sweet potato, cut thinly
• Tempura batter mix
• Vegetable oil
• Butter lettuce
• Vietnamese herbs
• Nuoc cham

1. Deveined shrimp and peel back the shell but do not remove it. Pat dry and lay on a plate.
2. Thinly sliced the sweet potato in strips.
3. Mix batter (follow instruction on the box).  I like my batter a slightly thinner so I used a little bit more ice cold water than the box suggested (1-3/4 cups).
4. Heat oil in a wok or large pot. Drop in a clove of garlic to test and see if the oil is ready.  When the garlic is brown, you're ready to fry.
5. Placed a bed of sweet potato on a large spoon, top with the shrimp, and slowly dip them in the batter.  It's a bit challenging at first, but you will get better at it.
6. Carefully and slowly slide the batter shrimp and potato into the oil.  Depending on the size of your pot, you can fry 3-4 at a time. Turn them occasionally to get a light golden brown.
7. Remove and place on a plate lined with a paper towel.
8. Enjoy with fresh greens or with a bowl of warm jasmine rice. 

2017 ZAGAT FOODIE AWARD

What an honor to be mentioned as the Top 100 Zagat Foodie Award in the nation!

OLEA CELLAR CRAFT COOK

A warm rustic beautiful place to hang and enjoy a wonderful meal.  Love the bar and a great place for a date night.