Scallops with spaghetti pan-sauce

A few Friday nights ago, Mitcher and I were planning to go out to dinner after work to kind of celebrate the end of the week. But sometimes after a long week, the thought of going out got less and less appealing.

So, we decided to stay in, and I let myself imagine my most comforting meal, and I knew instantly that it would involve pasta and a homemade buttery pan sauce. Then, the entire picture came together once I imagined seared scallops on top. So I got started on creating my impromptu meal. I decided to write down the recipe as I went so I could share! Read on to see my recipe.

Eggplant and goat cheese sandwiches in fire-roasted tomato sauce

GUYS it’s been forever since I’ve posted a recipe, but I had to put this one down on paper (“paper” – haha), because I’ve been making it all the time. So you know it’s tried and true!

What I cooked for Christmas – 2021

I had so much fun doing this post last year that I thought I would do it again! I have to say, this year I didn’t cook quite as much as last year, but what I did cook, I ended up loving, plus I tried some new things along the way. So read on to see what I cooked for Christmas this year.

Homemade ranch dressing

So, as you may or may not know, I lived for a few years in Sydney, Australia. In Australia, ranch dressing is not really a “thing”, so ranch dressing is pretty much impossible to find. I know American friends who would pack ranch dressing seasoning packets in their suitcase each time they returned to Australia because they couldn’t imagine life without it.

Luckily, ranch dressing isn’t difficult to make from scratch, so on those occasions when I really wanted ranch dressing, I’d whip up a batch myself. I remember one time in Sydney, I was helping Mitcher prepare for a work party we were hosting at our apartment’s rooftop balcony, and I whipped up a ranch dressing on a whim. We served it alongside some veggies, and you would not believe the number of comments I got from his coworkers, telling me how good it was, and asking me how they could make it.

Everything you need to know about kale

Ok, so you found my recipe for the ultimate kale salad, but maybe you still find yourself a little intimidated by kale. If this describes you, look no further because this post will tell you everything you need to know about kale.

Let’s debunk kale myths: It’s less intimidating than it looks!

I get it, kale can be kind of intimidating. What type of kale should you get? And once you get it home, how do you store it and clean it? It looks so rough in texture, how could I possibly ever want to eat it? Don’t worry, I’ve got you covered.

The ultimate kale salad

Don’t click away, don’t click away! I know some of you are thinking, kale salad? get me out of here! But if you’re not really a kale fan, this salad will change your mind.

If I had a way to do some sort of money-back guarantee, I would. I have made this salad probably 3 times per week for the past 2 years and I’m still not sick of it. So give it at least one try, and see if this kale salad can’t convert you into a kale lover.

The perfect soft-boiled egg

I have posted Instagram stories of my soft boiled eggs approximately 18,000 times, so I decided, why not actually write it down and put it in a blog post? It’s so simple, it almost doesn’t even need a post — and that’s why I made it into a reel earlier today too! But without further ado: The perfect soft-boiled egg.

Deviled eggs 3 ways

Deviled eggs seem to be everyone’s favorite appetizer. And you really can’t go wrong with such a classic app – it’s not only delicious, but it’s a nice little handheld bite of food, perfect for serving at parties.

But if you want to mix it up a bit, consider trying a few variations on the classic, and I’m here to show you a couple of options:

Green chicken enchiladas

I don’t know about you, but ever since I started working from home, I’m spending way more time in the kitchen.

Without commenting on how long I ACTUALLY spend in the kitchen on a daily basis, the number of minutes has definitely increased. Because, for me, one of the big perks about having to work from home during this time of isolation is that I have more time to food prep. When I’m working at the office or out at a client site, I get home much later in the day, and generally won’t come home until I’m completely done with work for the day. But when I’m working from home, I can take a pause during the day, prep some ingredients, throw dinner in the oven, and then finish up another hour of work while it bakes away. I love the flexibility that this brings me.

Garlic Artichoke Bread

I’ve been dipping my toes into the Instagram Reels game recently, and I’ve got to admit, I’m having fun with it! I recently posted a Reel of me making garlic artichoke bread. While I hope my Reels are a good resource too, my blog is my baby (and let’s face it – is WAY more searchable than Insta), so I knew I needed to give it a permanent home on the blog too. So here is the down low of that delicious garlic artichoke bread from my Reels.