I’m a self-taught home-cook sharing my passion for eating, cooking, and all things food.
Watch recipe videos, read reviews, and subscribe to the my weekly newsletter.
For this week’s blog, I decided to cook Gimme Delicious Food’s Pinterest recipe and see if a homemade Popeyes crispy chicken sandwich is as spectacular as one bought in-store. (Hint: It’s better). With a buttery brioche roll, golden crispy coating, tender chicken, and spicy mayo, you’ll love this homemade crispy chicken sandwich.
Inspired by a pizza my sister made me, I used the ingredients from my garden to make a homemade caprese pesto flatbread. Using a flatbread recipe from the Midwest Foodie, I topped this flatbread with homemade tomato sauce, fresh basil and tomato from my garden, pesto, and mozzarella. Serve this flatbread as an appetizer or enjoy it as an easy dinner.
This week’s recipe video was a creative challenge to use fresh zucchini and herbs from my garden in a new way. I decided to experiment and add these fresh ingredients to a plain flavor like ground turkey, to create light and fresh homemade turkey burgers. Topped with your favorite cheese, fresh tomato, and greens, these homemade turkey burgers are perfect for summer BBQs and easy dinners.
Homegrown zucchini and bell pepper with potatoes and Italian seasoning — roasted until golden and crisp. This is a great side dish to serve for breakfast with eggs and toast, or to pair with dinner. Roasted potatoes and zucchini is an easy one-sheet meal that is light and satisfying.
Cucumber crab bites are an easy summertime appetizer and snack. Using premade crab spread and cucumbers from the garden, these crab bites are light and healthy. In less than 5-minutes you’ll have a refreshing appetizer to serve and enjoy.
I’ve enjoyed reviewing and cooking recipes from famous chefs and magazines. So for this week’s blog, I’ve pulled a page from EatingWell Magazine, and tried their curried beef hand pies. Cheesy filling of samosa-inspired flavors creates a tasty, calzone-like meal.
Oven-roasted sticky BBQ ribs. This week I followed Gordon Ramsay’s BBQ rib recipe to make these delicious ribs. With an easy homemade BBQ sauce, this recipe allows you to make fall-off-the-bone ribs using your oven. Just cover and bake to have savory, tender BBQ baby back ribs!
Inspired by watching Gordon Ramsay’s Amazon Prime Cookery Course, I decided to tackle a new recipe this week — Gordon Ramsay’s Meatball Recipe with Coconut Broth. This spicy, bold broth has flavors like coconut milk, turmeric, and ginger. Served with tender meatballs, this one-pan dish is sure to be a hit.
I had fun last week cooking a recipe from my EatingWell Magazine, so I decided to select another one of my saved recipes to make. This week I made pan-fried cod with herbed sauce and sautéed spinach. A healthy, light dinner in under thirty minutes. Check out the recipe video to learn more.
I was gifted a subscription to EatingWell Magazine where I receive a monthly themed magazine packed with foodie news and unique recipes. For this week’s blog inspiration, I decided to make one of the many recipes I’ve saved from their pages. Not only was this an exciting challenge to use a new ingredient, I found that I loved the fresh, whole ingredients in EatingWell's Salmon Cakes with Arugula Salad.
A classic dessert served in a new shape — carrot cake loaf with cream cheese frosting. Savory frosting, with fluffy cinnamon cake and pieces of brown-sugared pecans. Easy-to-serve slices make this carrot cake loaf a great summertime dessert.
Inspired by a Caribbean Salad I ordered for family pizza night, I decided to make my own version — a Strawberry and Mandarin Salad with Raspberry Vinaigrette. Topped with fresh fruit, goat cheese, and brown-sugared pecans, this refreshing summer salad is perfect for an easy weeknight meal.
Boneless slow cooker pork shoulder with rich gravy, mashed potatoes, and asparagus. This is my first slow cooker recipe using my Crux Slow Cooker. Cooked for 7-8 hours this boneless pork shoulder is tender, buttery, and seasoned with rosemary, garlic, and onion.
Inspired by the famous Tik Tok Dalgona whipped coffee, I made my own version of a whipped ice coffee. Using instant coffee and an additional ingredient, this bold iced coffee is perfect for warm sunny weather (and your Instagram feed).
My favorite Chinese food restaurant reopened for delivery this week, so I ordered tons of entrees and appetizers which came with sides of brown rice. To repurpose my leftover rice, I decided to make one of my favorite side dishes: Thai Pineapple Fried Rice! Loaded with vegetables and sweet notes from the pineapple and raisins, this recipe is easy to make and customize.
After a trip to the market this week to buy some leafy greens, I decided to make my dad’s favorite dish — tortellini escarole soup. Using the fresh escarole from the market, veggies, chicken, and delicious cheese tortellini, I whipped up an easy soup, great for appetizers or a full meal!
A letter to my community | I’m checking in on how you all are doing during the Coronavirus pandemic. It’s been a while since I posted to the blog, so I’m sharing a non-foodie update of what I’ve been doing, and how we can support one another during this challenging time.
Red wine braised short ribs with Parmesan polenta. Cooked in the oven for three hours these fall-apart short ribs are an easy hit! Creamy polenta with the rich pan sauce complete this dish for a hearty, delicious dinner.
This week, the blog celebrates its second birthday! I started to think about a post that shares the ways that I stay inspired. One avenue is to watch food-themed movies. So this week, I’m sharing the 7 movies for foodies that you should watch if you love everything about cooking.
My first internship my sophomore year of college introduced me to a sustainable printing business that had their own honeybee hives. Thus ensued my interest in bees. From how they contribute to the food industry, to ways every day individuals can help the bee and pollinator population. Read more about the current state of bees in the world, and what you can do to protect them.
