Beef Stroganoff 

A cheap cut of beef turned tender in a creamy, peppery sauce with mushrooms on buttered noodles. It’s divine!

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I had no idea what beef stroganoff was for most of my life. I had an image of a chipped beef-mayo-tuna-noodle casserole type of thing in my mind. Don’t ask where that came from; probably from some old 1950’s cookbooks I found at a friend’s grandmother’s house when I was little.Traumatized me; who really decided to eat celery and Jell-O mixed with mayo?! And what was the obsession with mayo about?!

I digress. Moving forward.

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Chicken Broccoli Alfredo


Alfredo was the first recipe I learned in culinary school. No wait, second. First was fresh pasta, which then went into the alfredo.

Either way, I suppose it was Chef Paris’ way of trying to impress us with fresh pasta. But while the egg-based pasta was rich and melt-in-your-mouth delicious, I was more into the alfredo. Especially since I never had it from scratch. My mom would pop the can open and toss in a little lemon juice and I  never had it any other way until my first day in school.

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Pork Tenderloin with Mustard Cream Sauce


I love this recipe, it’s one of my all time favorite pork recipes! In fact, it might be the all-time favorite. Especially with the sauce.


Y’all know how I get down with sauce.




I totally believe in brining pork. Pork is lean and it can dry easily, especially if you are eyeballing it or don’t know what you are doing. Brining will help bring in tons of moisture and flavor into the pork and it’s a well used technique in this house!

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Classic Patty Melts, the Ultimate Sandwich

Patty melts are so good, y’all. I’ve always seen them on the menus of plenty of restaurants, Brian has gotten them plenty of times, but I never paid attention to them until I saw an episode of The Kitchen on Food Network.

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This lady who guest-starred on an episode sold me on the patty melt as a comfort food: caramelized onions, thick slices of bread, many slices of gooey cheese, and a burger patty that is encased in it all.

Oh, and butter. Butter that’s spread from crust to crust on each slice of bread.

Crust to crust is, apparently, a must.

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Lemon Chicken, revamped

This is the first recipe I ever really made. I’m so proud of it.

I was only allowed to cook chicken at my parents’ house (my mom didn’t want me wasting the good meats, haha) so I had to be pretty creative in making chicken interesting, especially since I was basically cooking chicken every night for my dad and I.

In comes this lemon chicken! It’s so good, and you know why? You flour the chicken, let it cook in butter, glaze it in the lemon-honey-butter mixture and it turns into this:

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Sorry, I had a moment.

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Mexican Steak Bowls

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I love Chipotle steak bowls.

I’ve loved Chipotle since before Chipotle was a thing. And in the suburbs of Miami, Maryland, D.C., and Virginia, Chipotle is abundant.

But not in the rural suburbs outside of Atlanta. In fact, all the Chipotle’s are in the city and I’m left with no quick place to grab a delicious, spicy steak bowl with double meat and guac. Except at home.

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