Ingredients

2 oz Bayab Gin

1 oz simple syrup

1/2 oz blood orange juice

1/2 oz lime juice

Orange twist for garnish

1. To a chilled cocktail shaker add gin, lime juice, blood orange juice, and simple syrup. Shake dry and then add ice and shake again until chilled.

2. Double strain into your glass of choice.

3. Garnish with an orange peel and serve

Cooking Notes

• I like to chill both my glass and shaker for about 15 minutes before making the drink to ensure it’s perfectly cold.

• I did mix in regular fresh squeezed orange juice with the blood orange to help with the tartness

Things I used to Make this Dish

• Stainless Steel Coup

• Polished Shaker

• Fine Mesh Strainer

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

2 tbsp olive oil

1 large yellow onion

1 lb lean ground beef

1 large yellow onion

2 serrano peppers, diced

1 4 oz block Velveeta cheese, cubed

4 oz pepper jack cheese, cubed

4 oz Colby jack cheese, cubed

4 oz cream cheese, cubed

2 10 oz cans mild Rotel

2 oz shredded Oaxaca cheese

1 bunch cilantro, finely chopped

seasonings: salt, pepper, garlic powder, cumin, onion powder, chipotle powder, paprika, cayenne, Mexican oregano

1. Pre-heat oven to 375°F.

2. In a cast iron skillet, heat 2 tbsp of olive oil over medium heat. Add your onions and serene peppers. Season with salt and pepper. Sauté until your onions are translucent and peppers are soft.

3. Add your ground beef and break up with a wooden spoon into smaller pieces, to incorporating your onions and peppers. Season and cook for about 8 minutes or until cooked through. Mix half of your chopped cilantro into your beef. Remove from heat.

4. Place your cubed cheeses and cans of Rotel to in the pan. Place in the oven and cook for ~10 minutes or until all of your cheeses have melted. Remove from oven and stir. Taste for additional seasonings needed. Add the rest of your cilantro and cover with the shredded Oaxaca cheese. Raise your oven to broil and melt the top layer until brown.

5. Let rest for 10 minutes before serving

Cooking Notes

• For a more traditional Rotel dip (think baby shower crockpot style) you can skip adding additional cheese and broiling. Once your cheeses have melted stir, and let rest.

• To adjust the heat, add or decrease the number of peppers used or opt for jalapeños that have about half of the spice serranos do.

• Mexican oregano has a more of a citrus, floral note over regular dried oregano. They are not the same. If you can’t find Mexican oregano, you can take it out or substitute it with dried marjoram.

• I like cooking with the peppers vs putting them in after the beef cooks because it adds more flavor to the meat itself.

• I know cilantro is an acquired taste for some — the dish is still flavorful without it if you have an aversion to the herb.

Things I used to Make this Dish

• Cast Iron Skillet

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Ingredients

10 Chicken Quarters

3/4 cup Avocado Oil

1/2 cup champagne vinegar

1 tbsp dijon mustard

1 tbsp red wine vinegar

1 bunch parsley, chopped

3 cloves garlic, grated

juice from half of a large lemon and a little zest from the skin.

dressing seasonings: salt, pepper, red pepper flakes, dried oregano

chicken seasonings: salt, pepper, cayenne, garlic powder, and onion powder

1. To a bowl, add all of your ingredients except the chicken quarters. Mix until well combine. Taste and adjust for acidity and spice level

2. In a separate bowl, coat you chicken with olive oil and season with salt, pepper, garlic powder, onion powder, and cayenne. Thoroughly rub in spices and then add your dressing and continue to mix in.

3. Marinate in the refrigerator for a minimum 30 min to an hour.

4. Pre-heat oven to 375°F. While the oven is heating, remove chicken from refrigerator and bring to room temperature.

5. Place chicken in a deep baking dish or roast pan and cover with aluminum foil. Place in oven on the middle rack and bake for ~40 minutes. Raise temp to 425 and cook for an uncovered for additional 20-30 minutes or until temp has reached 180°F . Let rest until 185°is reached.

Cooking Notes

• If you don’t like quarters, opt for just thighs or legs. You can also buy quarters and separate them (more bang for the buck in my opinion)

• For a smaller portion, cut your dressing ingredients in half.

• For an extra layer of flavor, add grated parmesan to the dressing mix.

• Broil for ~2 minutes for a crispy crust on top.

Things I used to Make this Dish

• Mixing Bowl

• Thermometer

• Roasting Pan

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Ingredients

2 cups dry red beans

1.5 lbs smoked turkey sausage links

2 lbs smoked turkey necks

1 yellow onion

2 ribs celery

1 green pepper

3 garlic cloves

1 tbsp chicken fat (or 2 tbsp neutral cooking oil)

4 cups water (or chicken stock)

2 tbsp hot sauce

2 tbsp Worcestershire sauce

Seasoning: Salt, pepper, garlic powder, cayenne pepper, onion powder, and ground thyme.

1. Prep your beans by adding to a large bowl, covering with water, and soaking in the refrigerator overnight.

2. The next day, slice your sausage into rounds and then into halves. Dice your trinity and set aside. Mince garlic and put into a separate bowl. Remove beans from the refrigerator and drain.

3. Add fat (or cooking oil) to a dutch oven pan over medium heat. Brown your sausages and remove.

4. In the same pan, sauté your trinity until translucent. Add your garlic and stir for ~30 seconds or until fragrant.

5. Place your turkey neck, smoked sausage, and beans to the pan. Add your seasonings and stir to evenly coat. Add water (or stock) and bring to a boil. Reduce heat to a low simmer and add hot sauce, Worcestershire, and bay leaves and cover with lid.

6. After 2 hours, remove the turkey necks and let cool enough to be able to Remove meat from bones and return to the pot.

7. Cook for an additional 30 minutes or until beans are tender. Taste for flavor and add additional seasonings if need be.

8. Return lid and remove from heat. Let rest for 10-15 minutes before serving over rice.

Cooking Notes

• My preference is turkey necks but you can sub smoked tails. Another personal favorite is turkey thighs. If you eat pork (I have an allergy so that is why you don’t see any in my recipes) ham hock is also an option.

• I’m famous for forgetting to soak my beans. If you make the same mistake I do— you can do a quick boil method. Add beans to a pot with just enough water to cover them. Bring to a boil uncovered for about 3 minutes. Remove from heat, cover with a lid, and let sit for an hour. Rinse beans and they are ready to cook.

• I like my red beans and rice on the thicker side. Add additional liquid to adjust to your personal preference.

• After I remove the turkey necks and while they are cooling, I take a potato masher or the back of a wooden spoon and mash some of the beans. It adds to the creaminess/texture.

Things I used to Make this Dish

• Dutch Oven

• Wooden Spoon

• Potato Masher

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Steak

2 lbs flank steak

1/2 cup olive oil

1/2 bunch cilantro

3 cloves garlic

1 adobe pepper

Seasonings: salt, pepper, cumin, chili powder, dried oregano, smoked paprika, and jalapeño powder (optional)

Salad Ingredients

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 can northern beans, drained and rinsed

1 red onion, diced

2 green onions, thinly sliced

2 jalapeños, thinly chopped

2 bell peppers, diced

2 roma tomatos, diced

1/2 bunch of cilantro, chopped

Salad Dressing

Note: Adjust the mayo and greek yogurt for your desired thickness, creaminess. I typically play around with the measurements until I get it the way I like

1/4 cup mild jalapeno slices

1 serrano pepper (optional)

3 cloves garlic

1/2 bunch cilantro

1/2 bunch cilantro

2 tbsp avocado mayo

1/4 cup greek yogurt

2 tbsp red wine vinegar

1 tbsp olive oil

2 tbsp lime juice (optional)

Salt and Pepper

1. To a processor, add garlic cloves, chipotle pepper, and cilantro. Pulse until it’s reached a paste consistency. Transfer to a large bowl and mix in your olive oil and seasonings. Cover steak with mixture and let marinate for two hours or up to 24 hours.

2. To prepare your dressing, add all under salad dressing except the olive oil and salt and pepper to a blender or food processor. Blend until smooth. Slowly stream in your olive oil to thin out. Add salt and pepper to taste. Place dressing in the refrigerator until needed.

3. Remove steak from marinade and place on a baking sheet with a wire rack. Let come to room temperature and let access marinade drip off.

4. Pre-heat your oven to 450°F and place steak on the middle rack. Cook for 5 minutes on one side and flip and cook for another 5. Remove from heat at 140°F and let rest for 5 minutes. (this is for a medium cook on the steak)

5. While your steak is resting, add all of the salad ingredients to a bowl and season to your liking.

6. Add steak and its juices and toss. Cover with enough dressing to coat and toss again.

7. Serve with additional dressing, chopped cilantro and avocado on the side.

Cooking Notes

• If you choose to marinate for more than two hours, flip your steak half way through to ensure coverage.

• Considering I was making this for meal prep, I only used the flesh of the tomatoes not the meat. This will reduce the water content in your salad and helps with taste.

• You can replace the steak with chicken and use the same marinade. It is interchangeable between the two.

• The heat level can be adjusted with the dressing with the Serrano pepper. it’s optional but gives a nice hint of heat.

• I like a thicker salad dressing but if you want thinner, add more olive oil

• You can use all greek yogurt or all mayo if you prefer. The mayo gives it a nice tanginess but for a lower fat, high protein choice use all fat free greek yogurt.

What I used to Make This Dish

• Wire Baking Sheet

• Food Processor

• Mixing Bowls

• Pyrex 9 x 13 Rectangular Dish

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

16 oz kale

1 tbsp fresh lemon juice

1/4 cup olive oil

1 shallot, minced

2 cloves garlic, minced

1 pt heavy cream

4 oz Shredded Swiss & Gruyere

Seasoning: salt, pepper, and red pepper flakes.

1. Clean kale by washing and remove stems. Chop in bite size pieces and add to a bowl and cover with 1/2 the olive oil, a pinch of salt and fresh lemon juice. Gently massage ~3 minutes or until you feel the kale getting softer as well as getting darker in color. Set aside.

2. Heat the rest of the olive oil in a pan over medium heat and add your shallot. Season with salt, pepper, and red pepper flakes. Once translucent, add your garlic and stir for ~30 seconds until fragrant.

3. Add your kale to the pan and use tongs to toss the shallot, garlic, and olive oil mix to ensure you are folding in all of your ingredients. Cook kale down for 5 minutes

4. Add warm heavy cream, reduce heat, and let simmer for 2-3 minutes. Add your cheese and stir until combined. Cook until cheese is melted and kale is tender.

Cooking Notes

• Do not skip on massaging your kale. This helps break down the fibers and allows it to cook quicker because it is already tender.

• You can add cream cheese but I didn’t feel like this version needed it.

• Be careful as to not have your pan on high when adding your heavy cream. Milk proteins will separate when heated to high leaving you with an oily/gritty dish.

Things Used to Make This Dish

• Stainless Steel Skillet

• Tongs

• Bowl

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

2 lbs Ground Chicken

1/2 bunch Cilantro, minced

3 tbsp Soy Sauce

3 tbsp Lime Juice

Seasonings: Salt, Pepper, Paprika, Dried Oregano, Cumin, Garlic Powder

Aji Verde

2 Jalapeños

1/2 bunch Cilantro

3 Green Onions (green parts only)

3 Cloves Garlic

3/4 cup Mayo

1/2 cup Greek Yogurt

2 tbsp Tabasco

2 tbsp Lime Juice

2 tbsp Olive Oil

Seasonings: Salt and pepper

1. Pre-heat your oven to 375 Degrees.

2. To a bowl, add your ground chicken, minced cilantro, soy sauce, lime juice, and seasonings. Mix until thoroughly combined.

3. Spray an oven safe wire rack lightly with avocado oil and place on a parchment lined baking sheet.

4. Form even sized meatballs and place on rack. Bake in oven for 16 minutes and broil for 2 until you have a golden crust. Remove from oven and let cool.

5. For your sauce, add your jalapeños, green onion, and garlic cloves to a food processor. Pulse several times until minced. Add the rest of your ingredients except the olive oil and blend until combined. Slowly stream in your olive oil until reached desired thickness.

6. Serve your meatballs over rice and sauce.

Cooking Notes

• Ground chicken is extremely lean. You do not want to overcook your meatballs or they will be dry.

• Keep a bowl of warm water next to you while forming your meatballs to rewet your hands to prevent constant sticking.

• You can sub ground beef, ground lamb or other ground meat for the chicken if you prefer.

• For meal prep, the meatballs can me made a day in advanced to pop them in the oven day of. The sauce can also be made in advance

Things Used To Make This Dish:

• Mixing Bowl

• Baking Sheet and Rack

• Food Processor

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Soup Ingredients

2 medium carrots

2 shallots

1 celery rib

3 cloves garlic, minced

1.5-2 lbs boneless skinless chicken thighs, cleaned and trimmed.

1 tbsp chicken fat (or neutral oil)

1 tsp butter (optional)

1 sprig fresh rosemary

1 sprig fresh thyme

1/3 cup all-purpose flour

4 cups chicken broth, warmed

1 pt heavy cream

1 12 oz package frozen peas

Seasoning: salt, pepper, cayenne pepper, sweet paprika, and garlic powder.

Phyllo Breadsticks

1 8 oz roll phyllo dough, thawed

Avocado Oil Spray

1. Chop your onions, celery, and shallots into bite size pieces. Mince your garlic and set aside.

2. Trim your chicken thighs of excess fat and season.

3. To a large pot over medium heat, add your chicken fat or other neutral oil. In batches, brown your seasoned chicken thighs 6-8 minutes on each side or until a crust has formed.

4. Remove from pot, keeping the rendered fat. If additional fat is needed, add butter.

5. Sauté your Battuto (celery, onions and carrots, and herbs) until onions are translucent and vegetables are soft. Season your vegetables with salt, pepper, and cayenne pepper. Add garlic and stir until fragrant (~30 seconds)

6. Slowly sprinkle in flour, stirring as you add. Ensure that vegetables are coated evenly and flour has cooked for 1-2 minutes.

7. Pour in 4 cups of warmed chicken stock or broth and chicken. Bring to a boil then reduce to a simmer and cover for 15 minutes.

8. Taking a flat edge spoon, break apart your chicken thighs in pot. Taste for additional seasonings as needed and add in heavy cream and frozen peas. Simmer for another ten minutes.

9. Laddle into a bowl with your Phyllo breadstick and serve.

Phyllo Breadstick

1. Pre-heat your oven to 400 Degrees.

2. Split your roll into two stacks half (about 9 sheets in each stack)

3. Take a rolling pin and lightly go over each stack.

4. Spray your first stack with avocado oil and using a pizza cutter or knife, cut into even sized strips. Gently twist the strips to look like breadsticks and place on a parchment lined baking sheet. Repeat process with second stack

5. Bake for ~15 minutes or until golden.

6. Serve on the side of your soup, using it as extra crunch.

Cooking Notes

• If you do not have chicken fat, you can opt for using a neutral cooking oil. For an even richer soup, try duck fat.

• I use Athens Phyllo Dough Sheets.

• Ensure that you scrape up your fond from the bottom of your pot when cooking the vegetables. It provides additional flavor/seasoning

• A well seasoned dish means seasoning in layers and tasting at between steps, especially when adding in liquids. It will help you create balance and depth in your dish.

What I used to Make This Dish

• Dutch Oven

• Composite Cutting board

• Wooden Spoon

• Soup Bowls

• Baking Sheet

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

1 lb beef (or turkey) breakfast sausage

1 onion, minced

2 shallots, minced

2 cloves garlic, minced

1 ½ cups milk

1 bunch fresh sage, chopped

½ cup flour

3 Crescent Roll tubes

1 block Gouda cheese

Seasoning: Salt, Pepper, Red Pepper Flakes

1. In a heavy bottom pan, brown 1 lb breakfast sausage.

2. If using a higher fat sausage, remove part of the oil leaving enough to brown your aromatics.

3. As your meat browns, add in your onion and shallot. Season and cook until translucent.

4. Add in your garlic. Stir for 30 seconds or until fragrant.

5. To the pan, slowly add flour a few tablespoons at time, coating your sausage and onion mix ensuring that it is fully cooking.

6. Slowly add in warmed milk stirring as you pour.

7. Let simmer for 10 minutes, adjust thickness by adding more milk. You will want to have a thicker consistency so that the gravy is spreadable.

8. Remove from stove and let cool while you ore-heat your oven to 375.

9. Remove 1 dough from the tube and spread out evenly.

10. Cover with a layer of sausage gravy and grate the cheese on top. Do not over fill or it will break.

11. Roll to form a log and cut into even rounds. Repeat with the other two doughs and rest of the gravy

12. Bake on a parchment lined baking sheet for 15 minutes or until dough is fully cooked.

13. Let cool and serve

Cooking Notes

• If you want a richer gravy, I like to use duck fat for the baste of the gravy. I remove the sausage and make the gravy from duck fat and sausage drippings.

• The beef breakfast sausage I use is really flavorful so I opt for simpler seasonings. I lean heavily more on the black pepper side with a subtle heat coming from the red pepper flakes.

• Adding in flour and milk slowly allows for more control of texture and consistency. If you feel like you have a gritty texture, you have not cooked the flour all the way.

Things Used To Make This Dish:

• Lodge Cast Iron Griddle

• Baking Sheet

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Poundcake

2 loaves Sara Lee pound cake cut into 6 slices each

3 eggs

1 cup milk

1 tsp vanilla extract

1/4 tsp nutmeg

1/3 tsp cinnamon

1 stick butter

Bourbon Maple Syrup

16 oz pure maple syrup

1/3 cup Edmond’s Honor Vanilla Bourbon

1 pinch Salt

Vanilla + Honey Whipped Cream

16 oz whipped cream

1 tbsp bourbon vanilla bean paste

2 tbsp orange zest

2 tbsp honey

1. Let your poundcake thaw overnight in the fridge or for 1 hour on the counter.

2. To a bowl, add whipped cream, honey, orange zest, and vanilla bean paste. Mix well and chill until ready for use.

3. To a sauce pan over medium heat, add maple syrup, bourbon, and salt. Let simmer for 5 minutes and then remove from heat.

4. In a shallow bowl, whip eggs, milk, cinnamon, nutmeg, and vanilla extract until a well-blended custard has formed.

5. Slice the poundcake loaves into 6 even pieces. Coat one piece at a time and place on a wire rack to let access drip off.

6. To a pan on medium heat , melt 1/4 stick of butter at a time. Once butter is melted, add 1-2 pieces of the poundcake at a time to not crowd the pan. Cook 3-4 minutes on each side or until golden brown.

7. Serve with the warmed bourbon syrup and whipped cream

Cooking Notes

• I prefer using the Sara Lee poundcake over fresh because it tends to be denser and holds up better while frying. If using fresh, have it be a day or two old.

• I added a a few dashes of Tabasco to the syrup to give it some underlying heat. I’ll be honest and say it was 1000% an accident but it worked out really well.

• You don’t have to use Edmond’s Honor bourbon. I like the flavor profile and it paired well but any quality bourbon will do.

Things used to make this dish

• Saucepan

• Skillet

• Whisk

• Mixing Bowl

• Microplane

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

2 Large Sweet Onions

2 Green Peppers

2 tbsp Unsalted Butter

2 tbsp Olive Oil

French Bread

1/4 cup Worcestershire

8 pieces Pepper Jack Cheese

2 Shallots

2 Cups Vegetable Oil

1 cup Mayo

3 tbsp Calabrian Chilis (Divian is my favorite brand to use)

2 tsp dijon mustard

1 tsp lemon juice

2 tbsp fresh parsley, minced

Seasonings: Salt, Pepper

*this made 4, 6 inch Sandwiches

1. Place your steaks in the freezer for 20-30 minutes while you prep your other items.

2. In a bowl, add mayo, Calabrian chilis, parsley, dijon, and lemon juice. Mix until combined well, season with salt and pepper and place in the fridge.

3. Cut your onions and peppers and set aside in one bowl. Cut your shallots into rings and set aside in a separate bowl from your onions and peppers.

4. Remove your steaks from the freezer and thinly slice into strips. Season with salt and pepper.

5. In a heavy bottom cast iron skillet or a griddle, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Season with salt and pepper and sauté your peppers and onions until soft and push to one side.

6. Add 1 tbsp olive oil add your thinly cut ribeye to the other side. Cook for about ~8-10 minutes and incorporate all off your peppers and onions. Add your Worcestershire sauce and mix until coated. Push to the side.

7. In a small sauce pan, heat your vegetable oil over medium heat and quickly fry your shallots. Place on a paper towel to drain.

8. Cut two pieces of pepper jack cheese per sandwich into triangles and. Place on ribeye and peppers and melt.

9. Slice your bread to the desired length and split down the middle. Remove some of the middle of the bread and spread your Calabrian chili aioli evenly on both sides.

10. Add butter to the other side of your pan and toast your bread. Please bread down and toast for about 2 minutes or until golden.

11. Flip and place your ribeye and melted cheese. Add your crispy shallots and toast sandwich on both sides.

12. Slice in half and serve

Cooking Notes

• If you want more/less spice, you can adjust the amount of Calabrian Chilis. You can also change the pepper jack for provolone.

• Shallots fry quickly. Ensure your heat is not too high or they will burn. If you prefer, you can remove this completely and stick with only onions and peppers.

• This recipe only calls for salt and pepper because of the sauce, the cheese, and the Worcestershire sauce. I promise it is all you need. Other herbs/spices would likely overpower the layers of flavor.

Things Used To Make This Dish:

• Lodge Cast Iron Griddle

• Saucepan

• Calabrian Chilis

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

6 Chicken Quarters

1 Large Yellow Onion

2 Stalks Celery

2 Carrots

4 Cloves of Garlic

2 tbsp Chicken Fat (or olive oil)

3 tbsp Butter

6 oz Tomato Paste

1 tsp anchovy paste (optional)

1/2 cup flour

4 Cups Chicken Broth

2 Sprigs of Rosemary

Seasonings: Salt, Pepper, Garlic Powder, Paprika and Sage

1. Clean and pat your chicken dry. Rub in olive oil and seasoning.

2. Chop your mirepoix (onions, carrots, and celery ) and add to one bowl. Mince your garlic and put in a separate dish.

3. In a large dutch oven or heavy bottom pan, melt chicken fat (or olive oil) and 2 tbsp butter over medium heat.

4. In batches, brown chicken quarters for about 5 minutes on each side or until caramelized.

5. Remove chicken from pan and add in the other tbsp of butter. Sauté your mirepoix until the onions are translucent. Add in garlic and stir for 30 seconds until fragrant.

6. Add in your tomato paste, stirring until slightly caramelized. If using anchovy paste, add it now. Fold in your flour until thoroughly coated.

7. Pour in your hot chicken stock and stir the base of your sauce. Taste for adjustments and add seasonings as needed.

8. Add your chicken quarters back to the pot ensuring that they are not overlapping and are spread out in the sauce.

9. Bring to a boil then reduce to a simmer on low heat. Add your rosemary sprigs

10. Cover and cook on low for about ~1.5 hours adding in hot liquid as needed and until chicken is tender and cooked throughout.

11. Remove rosemary sprigs and serve over mashed potatoes or along other vegetables.

Cooking Notes

• I prefer using quarters for this dish however you can use just thighs if you prefer. However, you want bone in, skin on chicken.

• If you want to do this in the oven versus stovetop, bake at 375 for about 2 hours.

• For extra depth, deglaze with chicken stock and a bit of red wine.

• The anchovy paste is optional but it does give it a nice layer of flavor to the dish by adding a hint of umami.

• I served this over rosemary and garlic infused mashed potatoes and it went perfectly.

Things Used To Make This Dish:

• Lodge 3.6 Quart Enameled Braiser

• Rubber Spatula

• Rubber Spoon

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Kofta

2 lbs Ground chicken

1/2 Bunch cilantro

1/2 Bunch parsley

1 Yellow Onion

3 tbsp Tomato Paste

3 Cloves Garlic

Avocado Spray

1 tbsp Olive Oil

Cherry tomatoes

1 Red Onion

Pita Bread

Seasonings: Salt, Pepper, Sumac, Paprika, Cumin

Harissa Spread

1/2 Cup Greek Yogurt

1/2 Labneh

1/4 Bunch Cilantro, minced.

1 tsp Lemon juice

3 tbsp Harissa Paste

Seasonings: Salt, Pepper, Zatar

1. Pre-heat your oven to 375 degrees.

2. In a food processor, add parsley, garlic, onion, and 1/2 bunch cilantro. Pulse until it has reached a paste consistency.

3. To a bowl, add your ground chicken, minced aromatics, tomato paste and seasoning. mix until combined. Use a butter knife or bench scrapper to 1-inch rows of kebabs.

4. Spread your chicken evenly on a parchment lined baking sheet. Spray with avocado oil.

5. Bake in the oven for 18-20 minutes and then broil for 2-3 until you have a golden crust. Let your chicken cool for 5 minutes.

6. While your chicken is baking, mix Harrisa paste, Greek yogurt, Labneh, cilantro, lemon juice, and seasonings.

7. Thinly slice your red onions and half your tomatoes. Toss in olive oil and salt and pepper.

8. Warm your pita and spread the yogurt sauce on both side. Stuff with chicken and top with your onions and tomatoes.

Cooking Notes

• You can sub ground beef or lamb for the chicken. Bake at 425 for 15 minutes instead.

• This recipe is customizable to flavor combinations based on seasoning. You can switch them based on what flavor combos you like.

• If you don’t like cilantro — you can leave it out.

Things Used To Make This Dish:

• Food Processor

• Mixing Bowl

• Bench Scrapper

• Baking Sheet

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

I don’t have time to throw this party, but if I did, it would go something like this:

The Theme: From The Ground Up

A dinner celebrating the roots.

The Invite

The Details

The party would be a double entendre root vegetables and also our roots. The color selection draws from the warm of root vegetables like leeks, beets, carrots, and the soil itself. Dark greens, browns, and creams will be your base colors with accents coming in from florals and candles.

The Shopping List - Decor

This is a great time to utilize your local thrift store for silver serving trays, candle sticks, and other items to bring this party to life. As mentioned before, a lot of my decor has came from thrift finds.

Decor I would consider buying:

• Ivory Rectangle Tablecloth - $11.99 each

• Burlap Table Cover - $34.99/each

• Dark Green Napkins - $3.99/5 pack

• Dark Green Dinner Plates - $12.99/20 Pack

• Carrot Candles - $15/set of 2

• Harvest Candle Set - $128

• Radish Platter - $128

If you would want to make a statement, I would keep the focus on making arrangements from harvest vegetables that you can reuse later. I would make floral arrangements and use the tops from carrots to sprinkle in as well. Here are a few videos for inspo Vegetable Flower Centerpiece , Vegetable and Fruit Display, Floral Cabbage centerpiece

Menu & Grocery Store Planning

Each dish would be centered around substance and story, highlighting origins and transformations which goes in line with the overall theme.

Option A

Welcome Cocktail

• A Carrot- Ginger Spritz with a touch of honey simple syrup

Appetizer

• I am a fan of standing crudités board. Spread the dip on the bottom and stand the vegetables up directly in the dip. It’s easy, a visual show stopper, and pairs well with the welcome cocktail.

Main Meal

• Parsnip Soup with crispy sage and truffle oil

• Garden Salad with Sweet Onion Dressing

• Roasted Cornish hens over root vegetables (potatoes, carrots, leeks, and parsnips)

• Glazed carrots with chili oil

Dessert

• Carrot Cake with cream cheese frosting

When guests are seated, the family should be served family style. Each dish would be tied to a question asking about background, family origin, and cultural appreciation.

Example Questions:

• What is one family tradition you still practice today?

• If you had to name one distinct moment where your friends became family, what would it be?

• Who from your family inspires you the most?

Option B

For a more community-involved event, have guests bring a dish that is dear to their family/cultural background and serve as a buffet option. Guests would talk about their dish, and why it’s memorable. If they are willing to share, they can bring recipe cards to share with the group.

The Playlist

The last critical part of the party is to compose a playlist that would set the tone for conversations. Soulful artists like Cleo Sol, Solange, and Leon Bridges would be ideal for background music that you can vibe to but does not overpower the room.

You can watch my breakdown of this party on TikTok and shop my dedicated list of party supplies for this theme on my ShopMy.

1 Lb Ground Beef

1 Onion

1 cup Fresno Chili Peppers

6 oz Tomato Paste

1 tsp Anchovy Paste (optional)

1/2 lb Bucatini (or Spaghetti Noodles)

3-4 Cloves Fresh Garlic, minced

Seasonings: Salt, Pepper, Cayenne

1. Over medium heat, brown your grown beef. Season with salt, pepper, and cayenne pepper.

2. Slice your onion very thin and roughly chop your Fresno peppers. When your beef is half way cooked, add onions and peppers and cook in the beef and residual fat until until beef is cooked and onions are translucent.

3. While your beef is cooking, bring a pot of heavily salted water to a boil, and add cook your pasta.

4. Add in your garlic to your beef and stir for ~30 seconds or until fragrant.

5. Make a hole in the middle of your beef/onion/pepper mix. Add your tomato and anchovy paste (optional). Stir for 2-3 minutes constantly then start to fold in your meat mixture. Add in about a 1/2 cup of pasta water to thin out your mixture to start. Add in additional water little by little until you have achieved the sauce consistency you would like.

6. Toss with cooked pasta and serve.

Cooking Notes:

• If you are using a leaner beef or meat such as turkey, you will need to add oil to get the crispiness of the meat you desire.

• I like to thinly slice the onion vs chop for a the textural difference.

• The anchovy paste is optional, however, it does add a nice umami flavor and depth to the sauce

• Adjust the spice level by using less or adding more Fresno chili peppers. We are a spice house so 1 cup did well for us.

• You can also use this with Calabrian chili peppers instead.

Items used to Make this dish

• Stainless Steel Skillet

• Stock Pot

• Chef’s Knife

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

1 8 oz log of Plain Goat Cheese

1 cup Panko Breadcrumbs

2 Eggs

1/2 cup flour

Oil for Frying

Seasoning: Salt, Pepper, Dried Parsley, Dried Basil, Cayenne

Tomato Sauce

6 Roma Tomatoes

1 Cup Basil

2 Cloves Garlic

1/4 cup Olive Oil

Basil Oil

1 Bunch of Fresh Basil (2 cups)

1 cup quality Extra Virgin Olive Oil

1. Slice your cheese log into 6 even discs. Beat eggs and add a bit of water to make a wash. Season with salt and pepper.

2. Place flour into one bowl - season with salt and pepper. In a third bowl, place panko and season with salt, pepper, cayenne, and dried basil and parsley.

3. Place your sliced cheese in flour, egg, and bread crumbs one by one. Place on a parchment lined tray and let chill in your refrigerator for on hour.

4. Pre-heat your oven to 400 degrees.

5. Toss your tomatoes and garlic in 1/4 cup olive oil and season with salt and pepper. Place in an oven-safe dish with basil placed in between.

6. Bake for 35-40 minutes, checking in increments to ensure your basil and garlic do not burn.

7. Remove tomatoes, basil, and garlic from the oven and let slightly cool; add everything to food processor (including juices) and pulse quickly. You want your sauce to have be slightly chunky and not completely smooth. Add to a small sauce pan and reduce.

8. For your basil oil, bring a pan with heavily salted water to a boil. Blanch your basil for 30 seconds and put directly into a bowl filled with ice to stop the cooking process. Once your basil has cooled, draw out as much water as possible. Add to a food processor and slowly stream in your cup of olive oil. Pour through a mesh strainer or a cheese cloth into a squeeze bottle or container of your choice.

9. Heat frying oil over medium heat and fry goat cheese in batches until crispy on both sides and place on a wire lined rack to let oil drain.

10. To plate, place a spoonful of warm tomato sauce in a small bowl or plate, followed by your fried goat cheese, and then topped with basil oil.

Cooking Notes:

• To save time, you can make both the sauce and basil oil ahead of time.

• If making this for a larger crowd, plan on 2 -3 pieces per person and adjust the recipe.

• You can use an immersion blender in a pan directly vs putting in a food processor - however- know that your sauce will likely splatter.

Items Used to Make This Dish:

• Mesh Strainer

• Pan with Wire Rack

• Food Processor

• Immersion Blender

• Sauce Pan

• Squeeze Bottle

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

Makes 4 Servings

4 Bison steaks (or sirloin steaks)

4 Boiled eggs

4 Slices of turkey bacon

2 Avocados

1 Cucumber

Cherry Tomatoes

Cheddar Cheese

Romaine Lettuce

Dino kale

Tortilla Strips

Charred Scallion Dressing

2 Grilled Green Onions

Olive Oil

Cilantro

Parsley

Greek Yogurt (Or Mayo)

Red Pepper Flakes

Red Wine Vinegar

1. Pat your steaks dry and let come to room temp for 30 min. Season with Salt and Pepper.

2. Heat oil in a cast iron pan and cook steaks. 145 for medium; let rest. (I usually pull at 140 for the residual cooking time while resting).

3. In the same skillet, fry bacon until crisp.

4. In a food processor, add 1 ⅓ cup of greek yogurt, charred green onions, ½ bunch parsley, ½ bunch cilantro, pepper, and red pepper flakes. Blend. Add in red wine vinegar and blend. Slowly stream in olive oil. Dressing should still be thick.

5. Chop all of your vegetables and shred the cheese.

6. Toss your lettuce and kale with the desired amount of dressing.

7. Top the veggies with boiled egg, turkey bacon, cheddar and grilled steak. Drizzle additional dressing on top.

Cooking Notes:

• You can sub chicken for the steak if you don’t eat beef.

• I use both mayo and plain, nonfat Greek yogurt

• This is a thicker dressing. For a thinner base, mix in a couple tablespoons of buttermilk.

Items I used to make this Meal:

• Food Processor

• Cast Iron Skillet

• Mircoplane/grater

For all things kitchen, you can shop my shelf with 100+ products for the home cook here

The Theme: The Stacks After Dark

A blind book exchange party

The Invite

When sending out your invitation, direct guest to wrap their book in plain paper. You will have library cards at the party where your attendees will write a few bullet points to give a vague overview of the book without giving too much away. Each guest will select a new book to take with them based on the blind description.

The Details

I create mood boards to bring my ideas from conception to reality. Having a visual map gives me a source of reference for shopping for supplies as well as menu planning, selecting the playlist, and curating the environment. For larger scale events such as my annual Galentines day, I create a full creative brief that is a multipage version of the board above.

The library was one of my favorite places to go growing up. Books provided an escape that I now find in the kitchen. As an ode to a place I loved as kid, this is what I would imagine my own personal library party.

If I was throwing this party, I would take the idea of a simple book exchange like “Wine and Spine” a step further and develop it into library themed club. Guests would be met with a rooms engulfed in candle light and surrounded by mellow music.

The Shopping List - Decor

For decor, grab books from your local thrift store. Use the pages to layer as table covers. You can take a hole punch and string with fishing wire to hang from the ceiling to give a floating page effect.

The size of your space will determine the number of candles and holders needed. Shopping at thrift stores, Dollar Tree, and Ikea can give you a variety of shapes, sizes, and types of candles to decorate with. When having parties where I want to use real glasses for a larger number of people but I don’t want to purchase because of storage space., I use a rental company to get them by the dozen. (For ATL people, I use Quest Events)

I would keep the florals light with singular roses or other flowers in deep colors while leaning on the candles and food and wine displays to be the main star.

Things I would consider for food light decor and food styling:

• Book Embossed Napkins / $13.50/36 Pack

• 12 Piece Silver Appetizer Plates / $6.59/12 Pack

• 3 Tier Silver Cupcake Stand / $13.19 Each

• 12 Pack Dessert Candy Dishes/ $4.39/12 Pack

• Glass Taper Candle Holder/ $1.25 Each

• Aluminum Candle Holder/ $79.95 (it is pricey for just a party, however, I like to think of buying things that serve as regular decor and party items)

• Disposable Wine Glass/ $32.99/25 Pack

• 3 Piece Stainless Steel Cheese Knives / $19.99

• Stainless Steal Serving Bowl / $39.99

Menu & Grocery Store Planning

As much as this is a night of intellectual conversation, it is also a night of indulgence. A good event makes sense end to end with food being a key component every time, esp when using it as a decor piece.

If I were throwing this party, a large grazing table with cheeses, meats, dips and crackers, and mini appetizers with varying heights would be my choice. Light bites that also serves as an area for a conversation piece is ideal for a party such as this to keep people moving around and not glued to a table. It allows you to do variety of items while not breaking the bank by buying produce in bulk from wholesale stores.

With it being a wine party and grapes being in season, I would do champagne towers of grape bunches or use a styrofoam cone and toothpick to make a standing grape display. For a more savory option, you can use mini donuts covered in honey for sweet and sticky treat.

Pedestal serving trays will add height to areas on your grazing table. These would be the perfect display for deviled eggs with truffle or crispy chicken. Stack chicken skewers on a large platter.

If this were my menu, my grazing table would include:

• Cheeses (Cheddar, Colby, Brie, Goat)

• Crackers and breads

• Smoked Salmon

• Cocktail Shrimp served on ice in a champagne bucket

• Mini meatballs with sauce and a bow tie pasta on a toothpick. (made with frozen meatballs)

• Chopped caesar salad served in mini coups

• Roast beef crostinis with horseradish mayo + caramelized onions (If you don’t have time to make steaks this is a great way to get the same vibe without the work by getting thinly sliced roast beef from the deli)

• Deviled Eggs Trio: Classic with Chives, Truffle, and Crispy Chicken Skin

• Glazed Chicken Skewers

If you do want to also serve a house cocktail, pick something you can pre-batch and name it after a banned book. With this being a wine party, having a Red Wine Sangria called Grapes of Wrath would be a great choice.

The Day Of

There are a number of details that go into pulling this theme off. A good host knows to give yourself time, but a great hosts knows you always start the day before at minimum.

If I was throwing this party, I would do do my prep schedule like this:

• 3 Days before the party: Prep decor by pulling pages out of books and hole punching/stringing. Clean all serve ware, stemware, and candle holders.

• 2 Days Before the Party: Grocery Shop. Most of the things I would need for the grazing board would come from Costco. Smaller items like the thinly sliced roast beef and cocktail shrimp would be picked up from a regular grocery store. If you are doing florals, pick them up as well.

• The Night Before the Party: Prep all food that can be made ahead of time. Tasks like cutting cheese, boiling your eggs, and making your mini meatballs are items that may be time consuming the day of so get it out of the way. I would also put up all decor like hanging the pages from the ceiling to ensure they stick and you have the amount you want. If space allows, map out your platters/bowls for your grazing table and use sticky notes to label what you will be using them for.

• The Day of the Party: Leave yourself plenty of time for set up. A grazing table can take about an hour of time or more depending on the size and number of items.

A way to elevate your party is to ensure that you hit all of the 5 senses. You easily hit hit sight, touch, and taste with the food. Enhance smell with placing small candles that have warmer, deeper scents like leather, musk, and mahogany to mimic that of a freshly bound book or a bookstore itself. (Check out these from some of my favorite Black Owned Candle companies: Lavandin Santal by Joe + Monroe, Laid Up by Hoam Candle company)

The last item on the list is absolutely your playlist. If you want to go for a mellow, jazz mood pick songs from Luxury Grooves, Ramsey Lewis or Grover Washington Jr. For more upbeat soulful music St. Paul & The Broken Bones, Thee Sacred Souls, and Leon Bridges are all great choices.

When all of these elements are put together, you have an event that you can copy and repeat in different ways, with different things and different people. You can use this same formula to host a plethora of events large or small but memorable either way.

You can watch my breakdown of this party on TikTok and shop my dedicated list of party supplies for this theme on my ShopMy.

The Theme: SOUPERbowl

A football-centric soup competition.

The Invite

I used this Canva template as inspo

The Details

Before you send out your invite, you want to create a guest list that makes sense. You can’t have a cooking competition and not have people that cook or having a plethora of only cooks. It can get crowded, the votes may be stretched, and you may have multiple of the same types of soup. You can also keep this party smaller and just invite a few friends over for a fun night!

If I was throwing this party, I would send out texts to people that I knew would be in it to win it for sign ups. Have a google doc ready to go where contestants can enter their name and the type of soup.. Bonus points if its football themed name like “Play Your Position Potato” or “Coffin CORNer Chowder.”

Once you pick a date and time and have your selected guest list, use a platform like Partiful or Hobnob to send your invites. Guests who are attending and not making a soup can bring desserts and or drinks which also lessons the work for you.

The Shopping List

The supply list for this party has accessible, low cost items. You can be as simple or as elaborate as you would like to for decor that works within party size and budget. Here are things I would consider:

• 4 oz disposable soup bowls $3.39/50 Pack

• Plastic Soup Spoons -$8.39/ Case of 100

• Football Party Picks - $6.99/25 Pack

• Soup Ladles - $1.25/Each

• Football Banner -$6.95/Each

• Football Snack Bowls for toppings like cheese, jalapeños, etc - $7.79/12 Pack

• Utensil Caddy - $6.39/Each

• Football Serving Bowl - (for bread and chips) - $8.49/Each

• Football Ribbon - $4.99/Each

• Football Napkins — Football Field $1.49

At the grocery store

Although the party is centered around soup, having a few extra items is not a bad idea.

If I was throwing this party, I would consider grabbing a few different types of bread that people can dip and eat with the soups. I would also make a rustic chili or if you feel like showing up in a big way a brisket version. You can have hot dogs for a diy chili dog station or mini bags of Fritos for a walking taco bag.

Toppings like shredded cheese, jalapeños, onions, sour cream, croutons and bacon are also considerations for you to grab depending on the soups being served and the level of effort you want to put forth.

Making a an apple cider based cocktail with a honey simple syrup and bourbon. If it’s just the ladies, opt for this Dragonfruit Basil Lemon Drop from Pardon Me While I Elevate by Blair Crosby.

The Day Of

Outside of decor, set up will be relatively easy with stations for bowls and spoons, drinks, and the different soups. Prior to the party, print out menu cards with the soup entries for guests and include a QR code to site like Mentimeter for anonymous voting. Outside of bragging rights, gift the winner a soup trophy to commemorate the memory.

You can watch my breakdown of this theme on TikTok and see my full list of SOUPerbowl Party items on my ShopMY

1 lb Lean Ground Beef

5 Burrito size Tortillas

4 Tostadas

1 Tomato

Taco Sauce

Nacho Cheese

Shredded Cheese

Shredded Iceberg Lettuce

1/2 Cup Hot Beef Broth

Sour Cream

Taco Seasoning (You can buy your own or use my favorite mix listed here)

Avocado Spray

1. If you are using a DIY seasoning blend, mix your spices together and set aside. If not, go directly to step 2. You need to make enough to season your beef and the the broth which will make your sauce.

2. In a non stick skillet, add your beef and 1/2 of your seasonings. Cook until your meat had browned. If you are using a ground meat with a higher percentage of fat, drain excess oil and return to pan before moving to step 3.

3. Add 1/4 cup of taco sauce and mix thoroughly into your beef.

4. Warm 1/2 cup of beef broth and dissolved the other part of your spice mix. Add to your beef and let simmer until thickened.

5. While your beef cooks, chop your tomato and warm nacho sauce.

6. Cut one of your tortillas in half down the middle, and the halves in half. You should have pie shaped tortilla pieces.

7. To assemble your Crunchwrap, take a whole tortilla and layer your nacho cheese, followed by your beef (your warm ingredients). Top with tostada, lettuce, tomato, sour cream, and additional taco sauce if you like (cold ingredients).

8. Place one of the quarters of your sliced tortilla on top and fold the edges of the larger tortilla around to seal.

9. In a large skillet, set to medium heat and spray with avocado oil. Place your Crunchwrap seam side down and cook for 2-3 minutes or until golden brown. Flip and toast the other side.

10. Serve with additional taco sauce, sour cream, or other items as you like.

Cooking Notes

• I make my own cheese sauce by melting cheddar cheese in milk, however in the interest of time you can buy pre-made sauce.

• For additional spice and/or flavor, cook onions and jalapeños with your beef. You can also add pickled jalapeños with your Crunchwrap layers.

• The taco sauce can be omitted.

• To cut down on additional cooking time during the week, make your ground beef a head of time.

• I use the same pan to cook everything. Place meat in a bowl and wiping it clean.

Items Used to Make This Dish

• Stainless Steal Skillet

For all things kitchen, you can shop my shelf with 100+ products for the home cook here