Oven Roasted Chicken Leg Quarters

I made chicken leg quarters tonight just how my mom always tells me-- and they came out fantastically!  The best part about getting this type of chicken is that its CHEAP; two legs cost us under $2 (from Whole Foods, with skin on)! There are multiple flavors you can make your chicken leg quarters (BBQ, Buffalo, etc) but tonight I just went with a traditional flavoring. Here's how we make them:

Ingredients:

Chicken Leg Quarters, washed and dried
Italian Salad Dressing
Olive Oil Bertolli Extra Virgin Olive Oil, 51-Ounce Bottle
Garlic Pepper Simply Organic Garlic Pepper Certified Organic, 3.73 Ounce Containers (Pack of 3)
Lawrys Seasoning Salt Lawry's Seasoned Salt, 16 oz * Economy Size

Process:

Preheat your oven to 350 and make sure it is completely preheated before putting food into it. Take your washed chicken and place it into a glass cooking dish that has a small amount of olive oil in it. Gently pull the skin away from the chicken (do not rip it off!!! just gently pull it so there is space between the chicken and the skin). Drizzle italian dressing and crack garlic pepper into the space you have just created. Then, drizzle olive oil and italian dressing over the top of the chicken (on top of the skin). Finally, sprinkle lawry's seasoning salt and garlic pepper over the top of the pieces of chicken. Put the chicken in the oven for approx 1 hour at 350 and up the heat to 375 for the last 10 minutes. Flip twice while cooking. Finally, before you take the chicken out of the oven, broil the skin for about 1-2 minutes so it starts to get a little crispy, YUM! Let the chicken sit for 5-10 minutes before cutting.

Our Prep:

Tonight we served the chicken with bow tie pasta with pesto basil sauce and shredded cheddar cheese on it and peas (Rob had salad since he loathes peas). But--- its chicken--- serve it with whatever you want and enjoy it!

Baked Zitti and Homemade Sauce with Chicken

Tonight I made everyone's (my family and Rob) all time favorite, my homemade sauce and baked zitti. It literally just got done cooking so I want to go eat it... but here is a picture (UPDATED, RECIPE BELOW):

Alright-- so I am back and let me tell you it was delicious!!! Here is the recipe for the sauce (cooked in a crock pot of course! I love using the crock pot):

Ingredients:

1 to 2 whole yellow onions, diced

4+ cloves of garlic, minced (I say 4+ because everyone likes a different amount of garlic.. I used about 8 cloves)

1 Lg. can crushed tomatos (do not strain)

3 Reg. Cans of diced tomatos with basil, oregano and garlic (do not strain)

1 Sm. Can of tomato paste

2 tomato paste cans full of water

8+ Large fresh basil leaves, chopped (I like to use ALOT of basil)

1/8-1/4 cup of olive oil (approx)

1 Tb butter

1 Lb. Chicken, parboiled

Pepper (approx 1/4-1/2 tsp)

Lawrys seasoning salt (1/4-1/2 tsp)

Oregano (1/4 tsp)

Parsley (1/4 tsp)

Minced, dried garlic (1/2-1 tsp)

Italia seasoning (1/2 tsp)

Garlic salt (1/4 tsp)

Process:

First saute onions in a little olive oil and butter until soft over medium heat. Once onions are soft, add all fresh minced garlic cloves and saute for about 2 minutes (make sure the garlic does not burn). Then, add the onions are garlic into your crock pot. Turn to high heat. All everything else except for the chicken. Let it cook for about 1 hour on high heat, once hour is up, add chicken. Cook for an additional 3 hours. After 3 hours-- open the crock pot and gently shred the chicken apart. Once chicken is shredded, turn it down to low and let it cook for a least 1 more hour (preferably 2-3 more hours). Before serving, turn crock pot down to the "keep warm" setting for at least 10 minutes. And... that is it! With almost no work you have yourself a delicious and homemade sauce! YUM!!!

Baked Ziti assembly:

To make the beautiful dish you see at the top of this page... first cook 1 box of pasta so its almost fully cooked, but not quite. Once cooked and drained, take half the pasta and spread it into a 9 X 13 inch glass baking dish. Cover that pasta with lots and lots of the delicious sauce you made. Then, cover that with lots of shredded sharp cheddar cheese and an italian mix blend of cheeses. Once you have your desired amount of cheese... cover it with the rest of the pasta and cover the pasta with more yummy sauce. Make sure the pasta is completely covered with sauce. Then, sprinkle more cheddar and italian blend cheese over the top of it. Finally...cover the top of the dish with circular pieces of provolone cheese. Pop the dish in the over for 28-30 minutes on 350. Make sure you watch it so the provolone does not burn... it should turn brown, but not burn. After it is cooked, let it sit for 10-15 minutes before serving,this will allow the dish to come together and settle. Cut and ENJOY!!!!!!!!!!!!!!!!!!!!!!

Chicken & Beef Chili

This recipe has become a staple; I probably make it twice per month. The best part about it is 1) delicious of course and 2) the recipe makes plenty for dinner and provides lunches for about 2 days. The ingredients I am listing, per usual, may not be 100% exact because I send to switch it up and do not measure. Another thing to note is for this recipe I am listing the ingredients as 1 Lb of ground white chicken and 1/2 Lb of 85/15 ground beef... you can change the quantities as the total remains around 1.5 Lbs.

Ingredients:

1 Crockpot
1/4 cup olive oil (Bertolli Extra Virgin Olive Oil, 51-Ounce Bottle)
1 Lb. Ground White Chicken
1/2 Lb. 85/15 Ground Beef
1-2 (small-medium) Whole yellow onions diced
1 Red Pepper, dices
1 Poblano Pepper or Habenero Pepper (I like poblano, Rob likes Habenero), diced
3-5 Cloves of freshly minced garlic (Use REAL garlic)
2 Cans of Roasted diced tomatoes with green chilis Muir Glen Organic Diced Tomatoes, 28-Ounce Cans (Pack of 12) This is the brand I use, just not the flavor)
1 Can of Roasted roasted garlic diced tomatoes
1 Tb of tomato paste
1 Can black beans, rinsed and dried (Westbrae Natural Vegetarian Organic Black Beans, 15 Ounce Cans (Pack of 12))
1/3 of a jar of tomato sauce (preferably a regular flavor like marinara) (Cucina Antica Tomato Basil Sauce, 16-Ounce Jars (Pack of 6) This is a yummy brand!!)
Chili Powder
Cumin
Pepper
Lawry's season salt
Oregano

Procedure:

First, turn your crockpot onto low heat and add all but 2 Tb of the olive oil into it, leave it alone to start heating. Then, in a large skillet (on medium heat), add the remaining olive oil. Let the olive oil heat for a minute and then add all the diced onions to start sautéing. Sauté the onions for about 2 minutes then add in the diced red pepper and poblano pepper). Let these sauté until they start to become soft but not brown. Once vegetables are soft(er) add in the ground beef, chicken, about 1/2 tsp of cumin, 1 tsp of chili powder, 1/2 tsp of Lawry's and a 1/2 tsp of pepper. Sauté until cooked through. Once the meat is cooked, turn the skillet down to medium/low heat and add in the freshly minced garlic. Make sure you mix it around so the garlic goes all through your skillet mixture. Allow that to cook for 2-3 minutes. Once that has had 2-3 minutes to cook, dump everything in the skillet into the crockpot. Cover the crockpot and turn it up to high.

Now for all the cans... open all 3 diced tomato cans and dump them into the crockpot, juice and all. Then add in the tomato sauce and add in black beans. Finally, add in the tomato paste along with spices. Approximation of the spices are as follows: 2 Tsp of chili powder, 1 tsp of cumin, 1/4 tsp of oregano and 1/4 tsp black pepper (this is in addition to the spices you added to your skillet mixture). Mix well and allow to cook on high for about 2 hours without stirring. After 2 hours (or it starts to bubble) turn down the mixture to low heat for at least another 2 hours, preferably 4 hours. 30 minutes before serving, turn the crockpot down to the "keep warm" setting, this allows for the chili to start to settle. After 30 minutes, serve in bowls with spoons-- ENJOY!
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I like to sprinkle either a little cheddar cheese or sour cream on the top (sometimes freshly chopped scallions) and serve corn muffins (Jiffy Corn Muffin Mix 8.5oz) on the side.

This recipe really warms you up on a fall or winter day! If you have any thoughts or suggestions please let me know! If not.. hope you enjoy this!

Oven Baked Breaded Chicken

The other night Rob requested I make my homemade breaded chicken with sauce, cheese and pasta. It is basically chicken parm, but not quite. The thing I like about making it... is that it is SO easy and you can make it look so fancy! Here is how you make the chicken:

Ingredients:


1 lb of boneless, skinless, chicken cutlets
1 Package of bread crumbs (I use italian style panko bread crumbs) (Ian's Original Panko Breadcrumb, 9-Ounces (Pack of 12) )
2-3 Eggs
1/8 cup (or so) of cold water
2 Tb melted butter
Pepper
Dried minced garlic (McCormick Minced Garlic 3-Ounce Unit (Pack of 6) )
Lawry's seasoning salt (Lawrys Seasoning Salt, 16 -Ounce Bottles (Pack of 6) )

Process:


First, preheat oven to 350.  Then, rinse the chicken and leave it to dry. Get out 2 medium sized bowls. In one bowl add eggs and water, slightly whisk until lots of the big egg chunks are well mixed. In the second bowl, add bread crumbs (not the whole package! Maybe half) and add some extra spices to them; dried garlic, pepper and lawry's seasoning salt, mix well. Now, go back to the chicken and pat it dry with a paper towel. Take the chicken piece by piece, and dip one piece into the egg wash then dip it in the bread crumb bowl and make sure the piece of chicken is completely covered in bread crumbs. Once each piece is covered place them in a single layer in a glass baking pan. Sprinkle a small amount of extra bread crumbs on each piece of chicken and pat them down, then drizzle a little bit of melted butter on each piece of chicken. NOTE: The chicken should not be covered in butter, just a small sprinkle on each piece. Once that is complete, place the chicken in the oven for about 30 minutes (give or take). Then, after 30 minutes remove it and et it sit for 5 minutes. Viola! Your delicious chicken in complete!!

Plating:


Now, if you want to make your chicken with sauce and pasta and cheese--- and you want it to look pretty... First, take a plate and put a small serving of pasta on it, put a little sauce of the pasta and a little cheese. Then, take one piece of chicken and place it on on top of the sauce and pasta, place a piece of provolone cheese on top of the chicken and cover the chicken with sauce. Then, top off the plate by sprinkling some freshly grated cheese on. It will look lovely and taste even better!!

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Hope everyone enjoys this! You can obviously pair the chicken with whatever sides or dishes you are in the mood for but I just happen to make it with pasta, sauce and cheese... so I thought I would share that with you! As always, any thoughts.. critiques, suggestions or other ideas... feel free to let me know!

Homemade Fresh Salsa

I have obviously not written in awhile... not because I have not been cooking, but because I have been a little too lazy to post.  Over the next few days I am going to post about the meals/side dishes I have cooked over the past month or so starting with one of my favorites, my homemade fresh salsa!

Ingredients:

1 Package of cocktail tomatoes (10 oz.) (NOTE-- you can use cherry tomatoes too, if you use cherry tomatoes, use a whole package)
1/3 of a Red Onion (that is an approximation... go with what seems like enough onion for you... I like a lot!)
3 Cloves of fresh minced garlic (again, that is an approximation)
Lime -- The juice from 1/2 a lime
Cilantro -- About 1/3 of a bunch (sold at Whole Foods)
Dash of Salt (Morton Iodized Table Salt - 4lb. box)
Dash of Pepper (NoMU Just Pepper Black Pepper Grinder, 2.1-Ounce Grinders (Pack of 4))

Process:

Literally, all you need to do is dice up all of the ingredients. Mix them together, add salt and pepper, mix again. Done!

You can eat it right away or if you can let it set for a few hours and then eat, it is all preference. The most important thing is that you dice the ingredients so you get nice chunks of fresh cut veggies; the color scheme is beautiful. If you used a food processor to dice the ingredients it is just not the same, although it is easier... it is worth taking the time to cut all the veggies yourself.

Enjoy!

Organic Brown Rice Pasta & Sun Dried Tomato Basil Chicken Sausage

So,

Sweet and Easy Pulled Pork

Tonight Rob and I had pulled pork tenderloin. I have to say that I cannot take credit for this recipe... Becca made it once and I was hooked and have made it a few times since. Here is what you need:

Ingredients:

Crockpot (Maxi-Matic MST-800V Elite Gourmet Large 8-1/2-Quart Slow Cooker, Stainless)
About 1 lb. of Pork Tenderloin
1/2-1 cup of Root Beer (Thomas Kemper Root Beer, 6pk)
1/4 cup Water
Sweet Baby Ray's BBQ Sauce ( Sweet Baby Ray's Barbecue Sauce - 2/40oz)

Get out your crockpot and turn it to high. Place your pork tenderloin into the crockpot (after washing and drying of course). Pour Root Beer into crock pot, pork tenderloin SHOULD NOT be covered (it will not look like enough liquid but it is). Add a little (1/4 cup max) water. Cover and let this cook on high for about 6 hours (no less than 5.5 hours). After 6 hours remove cover from crockpot and pour out excess Root Beer. Once Root Beer is gone, leave the tenderloin in the crockpot and pull it apart with a fork and knife. Once pulled apart, cover with some BBQ sauce (it should not be sopping wet with BBQ but also not dry... some where in the middle). Mix BBQ sauce so it is evenly combined with meat. That is it, it is that easy to have delicious pulled pork!

I served it in sandwich form on 100 calorie deli-flat bread. I think this is perfect bread for this sandwich because it is just enough bread, almost enough so you don't even notice it.... you can easily focus on the delicious flavor of the pork. We also both had a salad with the sandwich...baby romaine lettuce with red onions and Rob had tomato on his. Yummy yummy!

This is one of the easiest things to make and it comes out with so much flavor for doing so little!

Amazing Yogurt Parfait's

Recently for breakfast I have been obsessed with making homemade yogurt parfaits and bringing them into work for breakfast. Obviously in a yogurt parfait there are endless possibilities of ingredients you can add... fruit, nuts.. whatever you want! However... mine go a little something like this...

Ingredients:

1/4 cup (approx) pineapple, chopped into bite sized pieces
1 kiwi, chopped into bite sized pieces (1 kiwi for me is about 12 pieces)
4-6 blackberries
Low-fat Wallaby Organic Vanilla Yogurt
Granola ( I use either strawberry and cream or vanilla almond, both from Whole Foods), about 1/4 cup (Udi's Granola Sampler (Original, Cranberry, Vanilla, Hawaiian, Au Naturel, Banaberry), 13-Ounce Bags (Pack of 6))

All I do is take a container that has some depth and place half the fruit in the bottom of the container. Then cover the fruit with a little granola, about 1/8 cup. Then, take  6 oz yogurt (give or take 1 or 2 oz) and cover the fruit and granola. Afterwards, place the remaining fruit on top of the yogurt. Top with granola. Refrigerate for at least 15 (preferably 30-60 if you can wait) minutes before eating to let the juices from the fruit soak into the granola and soften it slightly.

Enjoy with a spoon. Most importantly... when you go to dig in, DO NOT mix it all up with the spoon...! Eat it in bites as is... you get the best flavor this way.

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Now, like I said before...you obviously can use any fruit you want. I personally recommend pineapple and kiwi because they are very juicy and pair nicely with the granola (I add the blackberries just for fun and great flavor).

I also recommend using a clear container (like this: GladWare Entree Containers with Lids, 5-Containers) to assemble this in because it looks so pretty! It is nice to be able to see the layers of what you are creating!

Be careful! This is very addicting! Enjoy!

Tuna Burgers with Garlic Olive Oil and Red Onion

Last night I was too tired to post the deliciousness that happened at dinner time so I will write about it now....

Now that the water crisis is behind us I can start cooking again however, yesterday I was still a little skeptical as to whether the water was safe to drink or cook with yet, so I did a semi-homemade kind of dinner and it was so yummy! I served up Tuna burgers with a side of asparagus!

This is what you need for the tuna burgers:

2 frozen tuna burgers ( I get mine from Whole Foods)
4 Slices of gluten free sandwich bread
Red Onion
Garlic Olive Oil (Olave Organic Garlic Olive Oil)
Butter

To cook the burgers:

Preheat your oven to 400 degrees. While the oven is preheating, get a cookie sheet and cover it with aluminum foil. On top of the aluminum foil, place a metal rack with slits (like a sheet you use to cool cookies); spray lightly with cooking spray. Place your tuna burgers on top, place in oven-- cook for 6-8 minutes on each side. Once that is complete, remove tuna burgers from oven and finish the cooking process in a skillet (on medium heat with a little cooking spray) cooking approximately 1-2 minutes on each side so the burger brown slightly. Once cooked, remove from heat.

Toast gluten free sandwich bread in toaster oven (Breville BOV800XL The Smart Oven 1800-Watt Convection Toaster Oven with Element IQ). Once toasted, spread butter on one piece and garlic olive oil on the other. Place tuna burger in between. Serve with a nicely cut (not too thin), circle slice of red onion on the side (it makes the plate look pretty and tastes amazing on the burger!!). Enjoy!
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The gluten free sandwich bread definitely adds to the yummy-ness, the texture of the bread goes so nicely with the burger, I much prefer this over a regular burger bun.

This burger can be served with whatever you want on the side. Becca and I had oven roasted asparagus with a little pepper and sea salt (Alessi Coarse Sea Salt, 2.83-Ounce Grinders (Pack of 6)) and they went very nicely with the meal!

H2O oh no!

Well... since we have this H20 crisis going on here in our area, I probably will not be doing any cooking for the next few days.  Becca and I bought a bunch of premade food from Whole foods so we do not have to worry about cooking or cleaning since we cannot use the water.

Just wanted to give you all a reason as to why there will most likely be no new posts for the next few days. I did not want anyone to think that I had given up on this blog so soon!

Quick and Easy Chicken Chili

Well, it is time for recipe #2...
Tonight I made my quick and easy chicken chili (in a Crockpot), yum yum! This is a recipe me and my boyfriend, Rob, made up one day and it has turned into one of my favorites.. a weekly staple. The best part about this recipe is that it only takes about 15 minutes to get the ingredients mixed together (then it obviously needs to cook for a few hours after that...but at least the prep is easy!) leaving you plenty of time to relax, do chores, or go to the gym like I did... knowing that dinner was being cooked for me while I worked out and I would have delicious chili waiting for me when I got home!

The Ingredients:

1 Can Black Beans, rinsed and drained
1 Lb. Ground Chicken

1 Yellow Onion, diced

3 Cloves fresh minced garlic

1 Can of corn (optional), rinsed and drained
1 Lg. can of stewed tomatoes (with celery and peppers if you want, approx 20-25 oz) DO NOT DRAIN
8 oz Tomato sauce (approx)

All the following ingredients are approximate and to one's personal taste:
Chili Powder
Cumin
Pepper
Oregano
Garlic Powder


The Process:

First, start by getting out your Crockpot (Rival 5025WG 2-1/2-Quart Crockpot) and turning it on to high; add about 1-2 tablespoons of olive oil to the Crockpot to begin heating.

Next, heat a skillet to medium heat, add about 1 Tb of olive oil (Bertolli Extra Virgin Olive Oil, 51-Ounce Bottle) to the pan; add chicken and cook through. Once you cannot see anymore pink, add onions and sauté for about 3-5 minutes. While chicken and onions are cooking, add about 1 tsp chili powder, 1/2 tsp cumin and 1/4 tsp pepper and continue cooking. Just as you think the chicken and onions are done, add the minced garlic and cook for one more minute. Once cooked, add to Crockpot.

Then, add rinsed black beans, corn, tomato sauce and stewed tomatoes to Crockpot. Mix well. Finally, add approximately 2-3 tsp chili powder, 1 tsp cumin (Simply Organic Cumin Seed Ground Certified Organic, 2.31 Ounce Containers (Pack of 3)), 1/4 tsp pepper, 1/4 tsp oregano (OREGANO FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings) and 1/2 tsp garlic powder, mix well and cover Crockpot. Cook for at least 1.5 hours on high, best is to cook the chili for about 2 hours on high. After 1.5 hours, if the chili seems to dry, add a little bit more tomato sauce.

Once chili is cooked, serve in a bowl with a little shredded cheddar cheese on top. It can be served with a little rice as well... I tend to go back and forth between rice and no rice. Tonight I just ate the chili as is, with a little shredded cheese on top.

Clarification:

Sorry if this recipe is a little unclear, it is a personal creation and none of the spices are exact. If anyone reads this and thinks it is unclear, please do not hesitate to let me know. Hope you enjoy!

Quinoa with Sautéed Apples and Almonds

Here we go...

This is the first dish I am going to share with you, I have to admit I am pretty excited!! I found this recipe online last week and have to say I'm addicted! Quinoa is fairly new to me and this specific dish has made me fall in love with this fiber-packed grain.

The Ingredients:

1 cup Quinoa

2-4 Tsp. Olive Oil

1-2 small chopped yellow onions (approx 3/4 cup)

2-3 diced carrots (approx 3/4 cup)

1-2 minced garlic cloves ( always use fresh garlic)

2 cups organic vegetable broth

1/4 tsp salt

1/4 tsp cinnamon ( a couple dashes is what I did)

1 finely diced, unpeeled granny smith apple

3 TB slivered almonds

1/8 tsp black pepper

Let's Make it Happen:

The recipe says to thoroughly rinse the quinoa twice before using it by placing the quinoa in a fine sieve, then place the sieve in a large bowl. Cover the quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and repeat, drain well. I DID NOT DO THIS! Perhaps it was the type of quinoa I used: Ancient Harvest Organic Quinoa, Traditional, 12-Ounce Boxes (Pack of 12) , which comes already washed. 

Anyway...

Next, place about 1 tsp olive oil in a sauce pan over medium heat. Add onion and carrots, sauté for about 3-4 minutes. After 3-4 minutes add garlic to the pan. Sauté for an additional 2-4 minutes (until onion and carrots are tender or begin to brown). Stir in the vegetable broth ( Pacific Natural Foods Organic Low Sodium Vegetable Broth, 32 Ounce Units (Pack of 12)), quinoa, salt and cinnamon (Simply Organic Cinnamon Ground Certified Organic, 2.45 Ounce Containers (Pack of 3)); bring to a boil. Cover it, reduce the heat to low (or medium low, depending on your stove), and simmer for about 20 minutes or until liquid is absorbed. Remove the mixture from heat; fluff with a fork; keep warm.

Then, heat approx 1 tsp olive oil in a nonstick skillet over medium to medium-high heat. Add sliced apples to pan; sauté for approx 7 minutes or until apple begins to brown. Add apples, almonds and pepper to the quinoa mixture; toss to combine.

Make approximately 4 servings at about 258 calories per serving

NOW-- The recipe says to serve warm.. which when served warm it is delicious! So prepare to awaken your taste buds and dig in. However, if you have not scarfed down this entire mixture do not be alarmed... it tastes fabulous cold as well! What me and my roommate, Becca, do is make the recipe as listed above and portion it out into 4 servings (which is the amount it is intended to make). We each eat one serving with dinner (warm) and then bring the other serving to work the next day (and eat it cold). I make it sound like this is an every day occurrence...I am just saying what we did last week when I made it and what we will being doing tonight and tomorrow when I make it for dinner again in about 2 hours, YUMMY!




Now... What to cook with this as a meal is probably your next question? Last week when I made this delectable dish I cooked steak with it (at this moment I cannot remember what type of steak) and it made a great combo. The recipe suggests cooking it with chicken or pork however, tonight I am going to do a shrimp cocktail with it to keep it light. Delicious!

My Mission

My Mission is as follows:

To share with you, my potential readers, my love of cooking and my daily recipes. I often find myself absolutely in love with a new recipe, like quinoa with sautéed apples and almonds (YUM), and want to share it with the world! I hope to find food lovers like myself who take pleasure in trying out a new recipe. To me... cooking is always an adventure. It does not matter how many times you may have cooked one specific dish, each time is new. Well, perhaps every time is new for me because I do not like to measure. A dash of this... a pinch of that... now that's see how this changes my homemade pasta sauce this time, is how I approach cooking. Now, don't get me wrong, this is not a free for all, I just like to try new things and revamp old recipes that hopefully you all will enjoy. And, even if you do not enjoy it... please let me know...and tell what YOU think could make it better, like I have previously mentioned, I am always up to try a new cooking tip or suggestion!

A little about myself...

I am not going to share too much about myself at this time just that I find myself in a spot in my life where I need to be doing more and expanding my daily activities (sometimes going to work, coming home and going for a nice run, then tapping away on facebook for the entire night, while cooking dinner in between of course, is just not the way I want to be spending all of my time) and I figured since I love to cook, and cook every day for my roommate and myself, why not share it with the world! Cooking has always been a passion for me (the act of making it and the act of eating it) and this will be my outlet to hopefully share my passion with others.

My promise:

Inevitably, I will not post every day, but I will absolutely try to!