Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Hi Everybody! Please watch Drunk History tonight. My husband Mike is on the show! So proud of my man, he’s so funny and awesome. That’s him in the background of this shot. Thanks Tim Baltz for the photo!

    Jalapeño Souvlaki with Roasted Corn & Garbanzo Black Rice Pilaf

    This was the delicious plate I made from the most recent box of Mystery ingredients sent to me by Master Chef and Plated. I love getting secret ingredients in the mail! They didn’t post it on their tumblr, so I’m going to post it here. This was spicy, smokey and amazingly delicious. It was even delicious as leftovers, cold. Yum!

     The Mystery box contained green Garbanzo beans in their husks, skinless chicken breast on the bone, a can of pumpkin puree, fresh jalapeños, cocktail onions, grape tomatoes, black olives, chicken broth, baby corn on the cob and a souvenir lunch sack. All of the ingredients made perfect sense together except for the pumpkin, so I decided to ditch it. I knew exactly what I wanted, garlicky, lemony souvlaki, and pumpkin doesn’t go with that flavor profile. Not to me anyway. 

    Everything was drizzled prior to grilling with a lemony dressing consisting of fresh lemon juice, olive oil, ground coriander, dill, lots of crushed garlic and salt and pepper. Make sure to reserve some of the marinade to use as a dressing once everything is all cooked.
    This is easy, just cut everything up, marinate, thread the skewers and grill everything including the baby corn and garbanzos, which I did on a vegetable grill pan. The garbanzos on the grill are delicious.

    I made two separate skewers, 1) chicken with jalapeño & onion, and 2) tomato, onion & jalapeño, because by the time the chicken cooks, the tomatoes will be falling apart into the grill. Put the meat skewers on the grill first because they take longer to cook. 

    I made rice pilaf with black rice cooked in chicken stock, grilled garbanzo beans and baby corn. When I grill tomatoes I have to have rice with them, it’s mandatory. Rice and grilled tomatoes are amazing together.

    Enjoy your long holiday weekend everybody. Let me know if you try this, it’s really good! 

    My husband, Michael Coleman, is going to be on Drunk History tonight! Yayyyy Please watch it! I Can’t wait!


    Jordan Peele’s in the new season of Drunk History? We’ll drink to that!

    Reblogging this because my husband Michael Coleman is on Seson 2 of Drunk History! starting tonight on Comedy Central. Congratulations Mikey! What?? Yes, it’s true, he’s in the cast and you can see him playing all sorts of different characters in the re-enactments. Yes, I am married to a hilarious comedian. Yes, he is really funny all the time. Yes, he said it was a lot of fun working with all those funny & famous people. No, he didn’t get drunk at work. Yes, the premiere party the other night at the art deco theatre in Glendale was so much fun! I met so many awesome, funny & creative people. Yes, the sizzle reel was completely hilarious, this is my absolute favorite show. No, I can’t believe my husband is on my favorite show. Yes, I think it does make it my double favorite show. Yes, the food at the party was amazing too! Spicy Shrimp Ceviche on Crackers, Fried Chicken Bahn Mi Sandwiches, delicious IPA’s! Yes, we do love Derek Waters, he’s the coolest. He created the show, he is a genius and oh so kind. If you’re lucky enough to meet him, then you are very lucky indeed. Thanks Derek!

    (via comedycentral)

    Zucchini Cheddar Calzones

    Yumm! these home made calzones were delicious! I don’t often make pizza dough from scratch, but I’m trying to work on my bread techniques. You could make these with already prepared pizza dough from the store.

    I used Swiss Chard and zucchini from our garden, along with cheddar cheese, parmesan and queso fresco. 

    For the dough: Place one teaspoon sugar into a clean large bowl, add 1 cup very warm water to the bowl and stir, then sprinkle the packet of yeast in. Stir and let it sit for a few minutes. Season with a teaspoon of salt and a drizzle of olive oil. Mix in one cup of flour, stir, add another cup of flour, and stir until combined. I used Whole Wheat Pastry flour. Add another half cup of flour and stir by hand until combined. All in all, I used 2 1/2 cups flour to 1 cup of water.

    On a well floured work surface, knead the dough, adding more flour as needed, until it’s no longer sticky. It should take five minutes of kneading. Place the dough ball in a bowl, drizzle it with olive oil, toss it around to coat all sides, then cover the bowl with a clean damp kitchen towel and set it in a warm spot to rise.

    Meanwhile, make the sauce: In a skillet, saute 1 chopped shallot and 3 garlic cloves in olive oil. Season with salt & pepper. Once fragrant, add 1 can of whole peeled tomatoes, blended or chopped. Add pinch of dried basil, 1 tsp sugar and fresh chopped basil. Let simmer, thin with 1/4 c water if needed. Set asie the sauce to cool, hot sauce on the dough will make you calzones break apart in the oven.

    Heat oven to 450 or 500

    Chop any vegetables you want to stuff inside the calzone. I used chard and zucchini.

    Divide the dough into equal parts, I made 12 smallish calzones. Roll out the balls gently and stretch them into shape. Add some of the cooled sauce, some of the chopped veggies, and grated cheeses of your choice. Put the filling ingredients on half of your calzone crust, fold it over and twist the edges to seal. Make a slit in the top of the calzones with a knife. Bake for 15 minutes or so until bubbly and golden brown.

    Fava Beans and Purple Cabbage from our back garden

    Red Chili Eggs

    This was our delicious breakfast today. I woke up craving “Red Eggs”, a dish we used to get at Wishbone in Chicago. The sauce for this Huevos Rancheros type dish was made using leftover taco ingredients, cooked grass fed beef, chopped tomatoes, cilantro and Queso Fresco. I added a soaked and blended Ancho Chili pod to the sauce, which gave it a nice deep color and an amazing taste. I highly recommend making chili paste to add to your next Mexican feast. 

    For a simple chili paste: In a small bowl, soak one or two Ancho chili pods in boiling water for about 10 minutes. Remove the seeds and stem and blend in the blender with a little of the soaking water. Set aside.

    In a skillet, saute 1 chopped onion in a little olive oil. Add 2 large chopped tomatoes, or a large can of tomatoes, 2 or 3 tablespoons of the Ancho chili paste (to taste), chopped cilantro, any leftover taco meat you might have, or fake meat crumbles, or rinsed and drained canned beans. Season with celery salt and pepper, a sprinkle of cinnamon, a pinch of coriander powder, and smoked paprika. Cook until bubbly.

    Crips corn tortillas in a 350’ oven with olive oil spray.

    Cook sunny side up eggs in a low heat skillet with butter. Low heat keeps the edges from getting crispy.

    Place the crispy tortilla on a plate, add sunny side up egg, garnish with Queso Fresco, sliced scallions, sliced olives, Mexican Crema, plain yogurt or sour cream. Yum!

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