I have always had a feeling that in another life I was supposed to be French. French cooking was one of my first exposures to international cuisine and it is an undertone to several of my recipes. Every once in…
Chicken Adobo Tacos
This post was originally published in March 2020 (and probably once more before then). I have since made some minor adjustments to the recipe only for the better. There is Solace in a Home Cooked Meal It’s March 22 2020…
Onion Pakoras
I made these during that thing that rhymes with “schmandemic.” During a time when, for the most part, if you wanted your takeout foods, you had to learn to make them yourself. My first choice for an appetizer at any Indian…
Roasted Garlic Soup
I made this soup on the fly one day when I was going through a roasted garlic phase. It was a pretty serious but satisfying several weeks of adding roasted garlic to just about every dish I cooked. I regret…
Barbecue Chicken Tacos
I will put anything on a taco. For me, tortillas are a blank slate for whatever your heart and palate desires. This time, this shredded barbecue chicken was the perfect filling. I cook adobo chicken the same way: on a…
mustard-braised short ribs
“I love that the mustard brings a more unique flavor than what I typically see paired with short ribs . . .” Aren’t they just gorgeous? I’ve been wanting to make these for a while and I am so glad…
cider smothered pork chops
classic chicken + dumplings.
fried boneless chicken thighs
I don’t make fried chicken that often, but when I do I make it count. I posted this as a quick dinner with no intention of preparing a recipe, but my plans have changed due to popular demand. I have a go-to brine and breading process for fried chicken, which consist of soaking the chicken in buttermilk, salt, and paprika. Nothing fancy and I wing it just about every time without really measuring, and it’s very easy to adjust to your taste.
chimichurri chicken.
there is serious therapy in cooking. don’t forget to do the things you love. I love cooking freely—no recipe, no strict meal times, no stressors. just in the kitchen, creating. // my chimichurri sauce is quite simple and easily adaptable. I use fresh parsley + oregano as the herb base & red wine vinegar + olive oil as the liquid base. from there, the onion, garlic, and spices bring the sauce to life perfect for chicken or steak.
Spinach & Gruyère [Mini] Frittatas
Hakuna Frittata means no worries for the rest of your brunch days – is my new motto for Saturday mornings when cereal seems too ‘blah’ but french toast seems too ambitious. I love this frittata because it’s so…