Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

One thing I love about cooking is that you can use whatever you have on hand and the food still turns out great! This recipe is a perfect example of that; as long as you have the main components, it will all end perfectly in your belly.  Continue reading


Tuna Melts with Avocado

Fresh rules at my house, especially when it comes to fish. It’s nice to find a recipe that reminds me canned (and frozen) foods can be just as tasty and healthy. Not to mention, they are often time-savers. This open-faced sandwich demonstrates all those things and gives you a light, but satisfying lunch. If you are cooking for just yourself, go ahead and make the entire tuna mixture. You can save the rest for another sandwich or a snack.  Continue reading

Picnic Fried Chicken

I’m not sure if I mentioned this before, but I am having a HUGE love affair with the South. Country music, cowgirl boots, trucks, and of course, food. Southern Living‘s 1001 Ways to Cook Southern cookbook looked like a dream on a shelf, so I quickly grabbed it up and bought it.

Quite fittingly, the first recipe I made from this Southern cooking bible is fried chicken. Oh. My. Goodness. It was perfectly crispy but juicy and I wish I had more of it. If you aren’t a fan of chicken bones or skin, using boneless and skinless pieces of meat are fine.

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Sauté of Turkey with Spring Vegetables

I have never been to France, and to be honest, I don’t know much about French cuisine. But, I made this recipe and felt like I was traveling to the French countryside. You can add some pasta or a piece of bread, if you want, but I think Mrs. Mireille Guilino knows what she is doing- the dish is perfect on its own. Get ready for a full belly. Continue reading

Bistro Steak with Red Wine Sauce

I can’t cook red meat. For the past four years, I have been trying to cook steaks and hamburgers in my apartment with no success. The meat always ends up burnt on the outside with a raw center or completely dry, the perfect (my perfect) medium-medium well doneness always eluding me. Each attempt was far and few between. An animal died so I could eat it; the most I could do was respect the meat I was cooking by cooking it right (but more on that later). I gave up cooking red meat…until now.

Maybe this is my hallelujah recipe because I did it. I cooked the perfect steak. So this recipe is a keeper, a one pan wonder y’all should try. With some mashed sweet potatoes and sautéed broccoli, you’ll be good to go.  Continue reading

Uncle Eric’s Dinner

As a relatively recent tradition, my family has started visiting California every summer- picking a new city to explore each time we go. My uncle joins us and we have a fun week of rude jokes and adventures. He makes a chicken and salad dish and eats it every night for the past 3 years. That’s right. Every day. I don’t blame him; it is wonderful in its simplicity and has a clean taste. I’ve already asked for it twice this week. To round it out, we added my Mom’s recipe for roasted potatoes.

Each part of the meal has its own ingredients and directions, so you can make individual parts, although I recommend making it all together. The portions depend on how much you can eat, but it is easily saved for leftovers the next day (or two). Also, the measurements are estimates, so you may need to play around with the recipe to suit your own tastes, oven, and altitude.

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White Bean, Sage, and Sausage Soup

It has been awhile since I have tried a new recipe (4 months and 8 days, to be exact) and I was very excited to get back into exploring the culinary world. I offered to make lunch for my grandma, and after some shuffling through the thousands – literally thousands – of collected recipes, I decided on White Bean, Sage, and Sausage soup and was so glad I did.

To be honest, I was a bit nervous about this. Leeks smell like black licorice, which is not a food I particularly enjoy. I pleasantly found out that the leek bulb does not make the dish taste like licorice, but gives a gentle flavor that complements everything else in the soup. This is a one-pot wonder that was super easy to make once you prepare all your ingredients. Make sure to have a few slices of crusty bread on hand to dip into the broth.

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