Turkey Chili Stuffed Acorn Squash

Easy, delicious and healthy! Three of my favorite things!

Get recipe here.


Crustless Sausage and Spinach Quiche

Healthy and easy! Delicious dish for breakfast or brunch.

Get recipe here.


Cult Gaia


Cult Gaia


Cajun Shrimp Jambalaya

Part 2 of my recipes from Neiman Marcus No Jacket Required cookbook.

Cajun Shrimp Jambalaya

  • Servings: 8
  • Difficulty: easy
  • Print



  • 1 cup white rice (uncooked)
  • 3 slices of bacon, cut up
  • 1 onion, chopped
  • 1 1/2 large green peppers, seeded and chopped
  • 3 cloves garlic, crushed
  • 1-6 ounce tomato paste
  • dash of paprika
  • 3 tablespoons fish thyme, chopped or 1 tablespoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon red hot pepper
  • 2 cans, 14-ounce each, crushed tomatoes
  • 1/2 pound cooked ham, diced
  • 1 1/2 pounds cooked shrimp
  • 1/4 cup fresh parsley or 2 tablespoons dried


  1. Cook the rice according to the package directions, and set aside.
  2. In a large pot over medium heat cook the bacon until light brown.
  3. Add the onion, green peppers, and garlic. Sauce until tender.
  4. Blend in the tomato paste, paprika, thyme, salt and red pepper.
  5. Stir in the rice, shrimp, ham, crushed tomatoes, and parsley.
  6. Cook until heated through.


Flank Steak with Jack Daniel’s Sauce

Delicious and very easy to make. Adapted from No Jacket Required from Neiman Marcus, recipes from InCircle.

Flank Steak with Jack Daniel's Sauce

  • Servings: 4
  • Difficulty: easy
  • Print



  • 1 pound beef flank steak

for the marinate

  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons red wie vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce

for the Jack Daniel’s sauce

  • 2 tablespoons olive oil
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • 1/2 cup Jack Daniel’s whiskey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch 
  • 1 cup beef broth
  • 2 teaspoons chopped parsley 
  • salt and pepper to taste


  1. Combine all the marinade ingredients. Place flank steak in marinade and turn serval times to coat. Cover and chill for at least 30 minutes or overnight.
  2.  Heat the oil in a small saucepan over medium heat. Add the onion and garlic, and sauce for a few minutes. Add the whiskey and mustard, and stir to combine. Cook stirring occasionally for a few minutes till it reduces by half.
  3. In a separate pan sprinkle the cornstarch over the broth and stir to dissolve. Add the  whiskey mixture, parsley and salt and pepper. Simmer till thick and keep warm.
  4. Meantime, preheat the broiler to a high temperature. Place the flank steak a broiler pan, discarding marinade. Broil 4 minutes on each side.
  5. To serve, thinly slice across the grain. Top with the sauce and serve with Japanese rice.







Creamy Champagne Chicken

This recipe had me at Champagne. Loved it! So easy to make. I served it over noodles. 


Get recipe here.

The Best Classic Chili Recipe — the fashionista cook

Part 2 of my chili recipe series. This one is so easy and quick to make! Perfect for game day or any another day!       Get recipe here.

The Best Classic Chili Recipe — the fashionista cook



Accessories by Lanvin Spring 2021.


Butternut Squash Soup with Gruyere Pesto

Part 2 of my soups from Sara Moulton cooks at home. Perfect for a cold snowy day!



Butternut Squash Soup with Gruyere Pesto

  • Servings: 4 to 6
  • Difficulty: easy
  • Print




for the soup

  • 2 medium butternut squashes
  • 2 tablespoons unsalted butter
  • 2 medium leeks, white parts only, thinly sliced
  • 1 quart chicken stock
  • salt and pepper to taste

for the pesto

  • 1/4 cup grated gruyere cheese
  • 2 tablespoons toasted pine nuts
  • 1/4 cup packed fresh basil leaves
  • 1 tablespoon grated Parmesan 
  • salt and pepper



  1. Preheat the oven to 375F. Cut the squash in half and scoop out the seeds. Place on a lightly oiled baking sheet with cut side down. Bake until tender, for about 50 to 60 minutes. Cool to room temperature. Scrape out all the pulp. You should have about 6 cups.
  2. Heat the butter in a soup pot over medium heat. Add the leeks, cook, stirring often until softened, about 5 minutes. Add the squash and the chicken stock, and bring to a boil. Reduce the heat and simmer for another 10 to 15 minutes.
  3. Working in batches blend the soup in a food processor or blender. Retuen to the pot and season with salt and pepper to taste.
  4. Combine the cheeses, basil, pine nuts, salt and pepper in a small bowl. Garnish the soup with a spoonful of the mixture.




Cauliflower Soup with Caraway

Great vegetable soup for a cold and rainy day! Adapted from Sara Moulton cooks at home. Wonderful contrast of flavors!

Cauliflower Soup with Caraway

  • Servings: 4
  • Difficulty: easy
  • Print



  • croutons
  • salt and pepper to taste
  • 1 medium head of cauliflower
  • 1 medium Yukon Gold potato, peeled
  • 4 tablespoons unsalted butter
  • 1 large onion, thinly sliced
  • 2 teaspoons caraway seeds
  • 1 quart chicken stock
  • 2 teaspoons fresh lemon juice
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons fresh chives


  1. Remove 1 cup of florets from the cauliflower and trim into 1-inch pieces. Bring a saucepan of salted water to a boil. Add the florets, boil till tender for about 33 minutes. Drain and set aside until just before serving.
  2. Slice the remaining cauliflower and potato. heat 3 tablespoons of the butter in a soup pot over medium heat. Add the onions and caraway seeds. Cook until the onions soften, for about 5 minutes. Stir in the cauliflower and potato. Pour in the chicken stock to barley cover the cauliflower. Season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer until tender, for about 20 minutes.
  3. Puree the soup using a hand blender or food processor. Reheat on low heat.
  4. Heat the remaining butter in a small skillet over medium heat. Add the tomatoes, reduce the heat to low and cook till thick and pulpy, for about 5 minutes. Season with salt and pepper.
  5. Add the cauliflower florets to the soup. Serve in soup bowls and garnish with a spoonful of tomatoes, croutons, and chives.


Oscar de la Renta


Oscar de la Renta.

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