Recipes

We’re Jammin’…Jammin’ Jammin’ Jammin'{bourbon bacon and onion jam}

So mush to talk about {mushroom and zucchini chicken}

Filet it ain’t so {the perfect filet with herb butter}

The Way You Make Me Peel {the ultimate loaded banana bread}

The Prosciutto Happiness {Prosciutto, Mozzarella, and Sage Stuffed Pork Chops}

Greeny Beanie Miney Mo {Crazy Good Green Beans}

Tropic like it’s hot {pineapple salsa}

New Yolk City {whole 30 creamy tahini egg salad with herbs}

I’ve only got pies for you {savory eggplant and tomato galette with goat cheese}

Steak it to the limit {an amazing flank steak marinade}

So, you want to cook? Right? Isn't that why you're here? Fine. I will help you. Not because we're friends yet, but because I'm trying to be welcoming. This IS after all my space that you've barged in on (unannounced mind you) in that little white....wait a minute...are you wearing a chef's hat? Goodness, you're darling!! You've won me over already. So.....what did you have in mind? Seared Foi Grois? Seven hour leg of lamb? Perhaps a simple Sicilian bolognese? "YES, YES, A THOUSAND TIMES YES!!" Then, teach you I shall. I am warning you though, when you come here use caution. You will leave hungry. Inspired? Yes. But, hungry most definitely...

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