Peach Almond Cobbler


  • 4 peaches, sliced
  • 2 Tbsp splenda
  • 1/4 cup lemon juice
  • 1 cup sliced almonds
  • 1 Tbsp corn starch
  • 1 full package vanilla cake box
  • 1/2 c butter
  • pinch of salt


  • Preheat your oven at 350
  • Slice peaches, and place on medium low heat in cast iron skillet.
  • Add 1/2 c sugar, corn starch, lemon juice and carmalize peaches (takes about 10-15 min).
  • Remove from heat and add 1 vanilla cake, sliced almonds, and 1/2 c of room temperature butter.
  • Place in oven for about 40-45 min till done and ready.
  • Take out of oven and leave it to rest for about 10 min before serving. * Serves best with vanilla ice cream!  summer-recipe

Garlic Noodles with Chicken Teriyaki


FAKE OUT, TAKE OUT with this Garlic Noodles and Chicken Teriyaki recipe! Easy to prepare and addictive to eat. I can assure you it won’t take as long as ordering take out and remains within your budget! Suitable for a busy weeknight or any day cravings, this recipe has got you covered!



  • 1 pound noodles (of your choice)
  • 1 Tbs minced garlic
  • Chicken tenderloins (add garlic powder and marinate in your favorite teriyaki sauce and bake 20-25 minutes, preheat oven to 370
  • 3/4 Tbs splenda
  • 3 Tbs butter
  • 3 Tbs soy sauce
  • 4 Tbs teriyaki sauce( I prefer Island teriyaki by Safeway or Trader Joe’s)
  • 1 Tbs sesame oil
  • Green onions, thinly sliced
  • 1/2 cup broccoli
  • Salt and sesame seeds, to taste


  1. Gather all ingredients, and preheat your oven to 375
  2. Season chicken tenderloins with garlic and powder and marinate with 2 Tbs Teriyaki sauce, set in the oven for 20-25 minutes.
  3. Bring water to a boil, and cook noodles following instructions
  4. Steam broccoli in boiling water till its color turns bright green
  5. Melt butter in a medium-large pot and add garlic. Wait a minute or two and add your noodles, 3/4 Tbs splenda , 3 Tbs soy sauce, 2 Tbs Teriyaki, and 1 Tbs sesame oil.
  6. Stir noodles in pot and mend all the flavors together for about 2-3 minutes.
  7. Plate or bowl garlic noodles, chicken and broccoli. Garnish with sesame seeds and green onions.

Dig in!


Beer Cheese Chicken Nachos


This is what happens with leftover meat in my household. We turn it into a great effortless snack ! All the key components of everything we love in nachos with a modern day mix. That’s right, you read it in the title. BEER… CHEESE.. CHICKEN…NACHOS… and all the fixings you want to conjure up. Where does the Dos Esquis Amber come into play? Follow these steps and lets bump up your nacho game on a whole new level.

Beer Cheese Chicken 

  • 4 boneless, skinless chicken breasts
  • 3/4 c Dos Esquis Amber (you may use any American or Mexican beer flavor of preference).
  • 1 packet of Lawry’s taco seasoning or Trader Joes taco seasoning is great too!
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Wash your chicken and place in crockpot, and throw in seasonings and beer
  2. Cook low and slow for about 6 hours (remember to keep the lid closed at all times to prevent losing moisture).
  3. Once your chicken is tender and fully cooked, shred, add cheese, and place on top of your nachos.

Nacho Fixings

  • Corn or Flour Tortilla Chips (any of choice)
  • 1 cup chopped, tomatoes
  • 1 Tbs finely chopped, cilantro
  • 1/2 cup pinto, refried, or black beans
  • 1/2 cup chopped, onions

– Add Mexican style cheese to your likings and lime, to garnish

-Gather all your ingredients together including your delicious beer cheese chicken, and serve immediately! (Nachos always taste best served warm) 😉

Dig in!


Bourbon Caramelized Steak

I’m talkin’ Steak… but not just any kind of Steak I’m talkin’ Bourbon Caramelized Steak! In my household medium rare with a nice pink center and a char on the outside is the way to go. Prepared pan seared w/ butter and aromatics, and the aromas of bourbon, pepper, garlic, and onions bring together one knockout of a steak sauce. Can’t wait for you guys to try this out! Let me know what ya’ll think. 😉



For the Bourbon Pepper Sauce:

  • 1/4 cup onions, finely chopped
  • 3 cloves garlic, finely minced
  • 2 Tbsp ground pepper
  • 1/4 cup Bourbon (I used Wild Turkey)
  • 1 1/2 cup beef broth or “Better than Bullion”
  • 2 tsp sugar
  • 1/3 cup heavy cream
  • 1/4 cup all purpose flour
  • 2 Tbsp butter
  • dried or fresh thyme (to garnish)

Steak: (for 4)

  • Any kind of steak is your preference, we used 4 NY Style Steak
  • 4 Tbsp butter
  • 4 fresh thyme springs
  • 4 garlic cloves


  1. Oil your pot, sweat your onions till they become translucent on medium heat
  2. Add your 3 cloves of garlic for approximately no more than a minute to the pot and add your 1/4 cup of Bourbon
  3. Stir and let the alcohol cook off for about 4-5 minutes set on medium high heat
  4. Once alcohol has cooked off,  add beef broth and sugar and start to whisk
  5. To thicken your sauce, raise your heat and put in heavy cream, equal parts of flour, and butter and whisk till Nappé consistency (a thickness that allows it to coat the food evenly, silky smooth).
  6. Bring your sauce to a simmer till your steak has been cooked and ready to serve

Now lets get our steaks on our nicely hot oiled pan or skillet, and get cooking! 

  1. Rest steak to room temperature and season well with salt. Wait to pepper after your steak is cooked. Side tip: never apply direct heat on cooking because your pepper can immediately burn and transfer into your food
  2. Place steak on hot pan and wait to flip for at least 4-6 minutes
  3. Once flipped add butter and aromatics and continuously “baste” (meaning, to spoon the hot fat over your steak will cook your piece more tender and evenly)
  4. At this point, temp your steak and serve once it reaches to your goal. A perfect medium rare such as the one pictured below is about 130-135 degrees

bourbon-steak -sauce


Eggplant Pizza Lasagna (yes, this is a thing)


The main factor I love most about cooking is how much we get to experiment in the kitchen. Today got a little creative when my initial plan was to make an overrated eggplant parmesan turned into a skillful masterpiece that fulfill all your cravings in one dish! My first thoughts were where am I going with this and whatever it is I’m confident it will turn out to be a success! Luckily, I was right and was savoring every bite leading towards an empty plate and a smile on my face.


  • 1 store bought Unbaked Pizza Dough (roll out round or rectangular to a thin crust form)
  • 8-10 cooked and drained Lasagna noodles
  • packet of shredded mozzarella
  • 15-20 Mozzarella, sliced
  • 1 large Eggplant cut to 1/2 in thick slices
  • 1 jar Marinara sauce ( I like”Silver Palate Marinara”)
  • Italian breadcrumbs
  • Parmesan/Romano (to taste)
  • 2 Tbs Parsley, to garnish


  1. Heat oven to 350. Heat large pan with 2 Tbs Olive oil
  2. Dredge eggplant slices in egg wash then in Italian bread crumbs
  3. Fry eggplant in batches and lay on paper towel to drain excess oil
  4.  Bake pizza dough per instructions. All layering ingredients are ready!
  5. Start layering by spreading about 3/4 cup of Marinara on baked pizza dough
  6. Next layer shredded mozzarella to cover pizza
  7. Layer eggplant slices to cover
  8. Lay lasagna noodles to cover pizza (no worries about overlapping)
  9. Spread another 3/4 cup Marinara to cover eggplant
  10. Layer with sliced mozzarella
  11. Repeat layers from step 6-10 (optional)
  12. Top with parmigiana/romano cheese and Italian bread crumbs
  13. Bake uncovered 350for approximately 35-45 minutes until cheese is melted and top is golden

Now pour yourself a glass on Pinot Grigio and enjoy this unique comfort food that you have created from three favorite Italian dishes, Pizza, Eggplant Parmesan, and Lasagna! Bellissimo!!!


Panko crusted Scallops w a creamy white wine sauce


The best part about scallops is their versatility. There is an endless list of ways you can cook and prepare scallops! It could just about go into almost anything, salads, soups, you name it.  I love this simple yet fancy recipe that transforms my kitchen into a fine dining restaurant. This cream sauce is so heavenly darn good you’ll be tempted to stick your head in the pot while making it. Add and subtract to your hearts desire with this recipe and enjoy!


  • 1 Ib Scallops
  • 1/2 cup Panko Bread crumbs
  • Grapeseed oil or any neutral oil will work
  • For the Sauce:
  • 1/2 cup flour
  • 1 cup dry white wine
  • 1 lemon (juiced)
  • 1 cup heavy cream
  • 2-3 Tbs butter
  • 1 Tbs garlic (minced)
  • 2 Tbs chopped fresh dill
  • salt and pepper, to taste


  1. Melt butter in a small pot, and add your dry white wine. Wait a few minutes to cook off the alcohol.
  2. Add lemon juice, garlic, heavy cream, flour and whisk for 5.  Bring to a simmer till ready to serve and add fresh dill before serving.
  3. Rinse scallops and season with salt. (Whatever you do don’t pepper your scallops till the end because direct heat on black pepper will burn instantly and will transfer to your food.)
  4. Cook the scallops in a a lightly oiled and buttered pan over medium-high heat for approxiamtely 4-6 minutes per side. Cooking time depends on the size of your scallops.


Linguine Vongole


Growing up one of my most treasurable experiences was living in Venice, Italy for two months with my mom. My request for every meal was “Linguine Vongole” and leaving it up to my mom who spoiled me rotten my wish was granted along with three gelato stops a day! You could clearly see why I never wanted to leave. However, that doesn’t mean I can’t whip up a nostalgic Italian dish in my kitchen and pretend I’m there! Venture out into a taste of Italy with this take on a Linguine Vongole!



  • 1 1/2 pounds Barilla linguine pasta
  • 1-2 pounds of clams
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 Tbs crushed hot pepper flakes
  • 1 cup dry white wine
  • 2 Tbs butter
  • cilantro, finely chopped for garnish
  • salt, to taste


  1. Gather all your ingredients rinse and soak clams in an ice bath to remove dirt and sand.
  2. Bring water to a boil and cook pasta for 6 minutes cooked to “al dente” perfection and drain.
  3. Bring water to a boil and steam clams till shells open (usually this process doesn’t take long so make sure you keep an watchful eye from overcooking your clams).
  4. For the sauce melt your butter, and add your wine, onions, garlic and season  (you want to cook your onions till they look translucent and your alcohol cooks off without burning your garlic.
  5. With a wide pan set on medium-low heat combine your pasta, clams (which you can decide to remove clams out of shell or leave them intact), sauce, and red hot chili flakes.
  6. Garnish w cilantro and enjoy!
  • Tip if you have excess clams remaining you have the option to mix with homemade or store bought pesto and hot pepper flakes and eat them as is like we did pictured below!
  • clams-recipe