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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Jungle Curry Tofu

I’m not a vegetarian, but I do enjoy the occasional vegetarian entree. I also enjoy the occasional tofu. Unfortunately, I am horrible at cooking tofu- I can never get the right consistency. The pattern still held true this time, but I think I’m getting there. Practice makes perfect, right?

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Rainbow Trout with Seared Sugar Snaps

So, obviously, I have a thing for fish recipes. The only fish I grew up on (and then out of, but I’m trying to get back into it) was sardines. As I got older, I started to value the nutritional benefits of fish, as well as the beauty in its variety. However, I’m not a huge fan of that “fishy” taste, and despite all my attempts to choose the freshest fillets, sometimes that taste is still there. The solution? To get find awesome recipes.

Something I’ve been doing lately is waiting until I’m too hungry to start cooking, and then I would just throw something together, which wasn’t all that satisfying. If you happen to find yourself in that kind of situation, make this recipe. It is the quickest, simplest thing to make and tastes wonderful.

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Lemon-Poppy Seed Cake with Strawberry Cream Cheese Glaze

I was walking around today and got the greatest urge to bake a cake. And not just any cake; I specifically wanted to make a lemon-poppy seed cake with strawberry cream cheese frosting.

I also really wanted the pride that came along with making some kind of recipe of my own, so I went for it, and here is the delicious results. Although the frosting came out more like a glaze, it is still good and still really worth making. Since I didn’t need a lot of cake, this recipe only makes one cake round and enough glaze to cover it. You can multiply the ingredients by the number of layers you want to make a stacked cake. I apologize for the long recipe name.

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Sweet Potato and Bacon Hash

I recently took a trip to Charleston, South Carolina, and found that the main activity there is eating. Which is perfectly fine with me. Although Florida is in the south, I don’t really think it is part of THE South. So it was fun to walk around Charleston and try traditional southern cooking, along with some twists.

One thing I noticed was that a lot, and I mean a lot, of things were made with bacon. I had a yeast doughnut with maple glaze and bacon at Glazed, and it was one of the best things I ate. Although I can’t recreate that (…or can I…) I can recreate another recipe that uses bacon. I went on Charleston Culinary Tours and through their farmer’s market tour, had some amazing dishes. But one small component really stands out for me, and that was a small sweet potato and bacon hash side. Below is me and my mother’s reproduction.

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Marshmallow-Lemon Snowdrifts

Usually I leave the cookie making up to other members of my family, but this year, my mom and I decided to contribute to the group by trying out this cookie. We are both a big fan of citrus flavored things, and this cookie has a good citrus bite to complement the sugar cookie and marshmallow frosting. They were a bit labor intensive for a cookie, but the result is worth it.

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