I really don’t take myself too seriously and I generally don’t like following recipes except for baking because it is a science and your cake will fall in.
My cooking style is dashing some of this and some of that and remaining confident that I have an experienced enough palate to tell me when I am done adding. I’ll try to tell you how much to put in but please when it comes to spices, salts, garlic, onion, peppers etc that is on you. That’s your business as Tabitha Brown would say. I will never tell you how much to add but 3 cloves of garlic aren’t effective and I don’t care who says otherwise.
Most of my recipes are created for 1 person as I live alone and have figured out how to create enough food for myself and have leftovers for another day. In some cases I will indicate the serving but this is about cooking a spectacular meal for you. Keep this in mind and increase the ingredients accordingly for the number of guests you have.
Let’s be openminded and remember that I am not a chef, l just love to eat. I’m a visual person and love pretty food, so just have fun doing this with me. Feel free to ask me questions and let’s eat some stuff!
Banana chia pancakes with blackberry sauce and blackberry whipped yogurt Pancakes are my go to breakfast. I can whip them up pretty quickly without measuring any ingredients. The only reason I wrote this one down quickly, I had multiple friends reach out to me about my Instagram post about these. After doing it for about […]
Bacon and Prosecco caramelized onions I just needed to jot down this recipe that I recently came up with that I am in love with. It’s very simple, it requires few ingredients but it does take an investment in time. In terms of flavor it is well worth the wait! Let’s get on it! Serves […]
Mussels in Prosecco sauce with grilled whole grain bread slices. Mussels are my go to dish! I love it because it makes me feel a little bit fancy but it is cheap and quick. I am not kidding about cheap, they are around $2.99 per pound in most stores. I get them fresh from the […]
Calamari two ways – Grilled and fried calamari with tri-color pearled couscous in a tomato shrimp head sauce. This morning I woke up and had a taste for something a little special. I dug into my freezer and found the last bit of calamari and some frozen shrimp heads I had. The couscous calamari combination […]
Plantain gnocchi with brown butter Alfredo sauce and fried basil I wanted to created a meal that reminds me of home but slightly elevated. I grew up in the Caribbean and plantains were a staple in my house, we LOVE them. My preference for eating them is fried, slightly over-ripe, not too soft so when […]