March 24, 2020

Being quarantined at home for the past week has inspired me to cook even more. I tried a few new recipes and baked a tried-and-true dessert with the help of my man’s 12-year-old twin boys, who are also foodies.

Our apple turnovers. The boys did such a great job!

I also played the game: what can I make with the ingredients I have in my fridge / pantry? The result was, surprisingly, a success. Here it is!

 Tomato Mozzarella Bruschetta & Honey Blue Cheese Toast

Since we had the boys this week, I tossed in a few extra goodies: banana splits, Pillsbury Cinnamon Rolls, chocolate chip muffins, and Ghirardelli Caramel Turtle Brownies. I love when they’re here because they love food as much as we do and like to help me out in the kitchen. 

 Banana Splits, apple turnovers, cinnamon rolls 

Garlic Butter ramen noodles with a soft boiled egg, mushroom, & zucchini 

 Crustless three cheese bacon quiche

My favorite dish that I made this past week was my Honey Garlic Chicken. This was my first time making...

March 16, 2020

Last night, I finally took the plunge and tried my hand at homemade fettuccine. I am half Italian, so it was time. My Italian grandmother taught me how to make fresh crespelle (crepe) manicotti, but I had never attempted homemade pasta since the process intimidated me. 

Fortunately, it was much easier than I expected. 

What You'll Need:

  • 3 large eggs

  • 2 cups all-purpose flour

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • pasta roller

  • pasta cutter (fettuccine)

Makes about one pound of pasta

Pour sifted flour and salt into a large bowl. Create a well, then add the eggs and olive oil. Break the eggs with your fingers and slowly mix it all together to develop gluten. Work the dough until it is smooth and elastic; this will take about 10 minutes. [I did this by hand, next time, I will definitely use my mixer.]  Form into a ball, then wrap in saran wrap. Refrigerate for at least 30 minutes. 

Cut dough in half, then divide each half i...

March 9, 2020

Hello fellow foodies, welcome back. This week, I visited four restaurants in Atlanta (two were new to me and two I've patronized in the past). From New Orleans-inspired fare and Atlanta/Asian fusion to hot chicken and Asian street fare, here are a few Atlanta restaurants that I recommend and the one place that failed my foodie test. 

Lagarde American Eatery

https://www.lagardeusa.com/

By Chef Jamie Adams, this casual restaurant serves up New Orleans-inspired cuisine, including some of my favorite southern comfort foods: Pimento Cheese, Cheesy Grits, and Po Boys.

This is my third time here, and so far, I've loved every dish I've been served. This time, I ordered the Wedge Salad and a half pound of shrimp. The shrimp is prepared three different ways: barbecue, plancha, and fried.  


I ordered the shrimp barbecue style. But this isn't your typical barbecue shrimp, this is cooked in spicy garlic, salt, pepper and butter; the sauc...

March 1, 2020


This past week, I tried some new restaurants in my new hometown, Atlanta, Georgia. From healthy, seasonal fare, and award-winning ribs to burgers and nachos, check out the spots I loved and the one place that disappointed. 

TRUE FOOD KITCHEN

https://www.truefoodkitchen.com/

Spaghetti Squash Casserole & Roasted Brussels Sprouts

I've been trying to eat healthier and this casserole made that much easier since this was delicious. Made with crushed tomatoes, fresh mozzarella, caramelized onions, and zucchini, this healthy casserole hit the spot. It was light and tasty, yet filling. My one tiny complaint is that it was served lukewarm, other than that, it's a great dish.

                                       (Also pictured: Grass-fed Burger.)

It's hard to find a truly good Brussels sprouts dish, far too many come out bland, fortunately, this starter hit a home run with me. It's made...

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