Cookbook

Gnocchi with Basil & Thyme Cream Sauce

Gnocchi with Basil & Thyme Cream Sauce

I'm back! Life happened and I found myself with no time to come up with new recipes. I'm sorry I made you wait so long, but I'm back and ready to start creating again! Gnocchi is the ultimate comfort food - potato dumplings? Does it get any better than that? No. I love how simple they are to make and how easy it is to pair them with your favorite sauce, or just eat them buttered. Homemade gnocchi are always best, but if you're pinched for time, or don't want to venture into making your own, store bought work just fine.

Sous Vide Beef Tenderloin & White Wine Asiago Risotto

Sous Vide Beef Tenderloin & White Wine Asiago Risotto

You can't beat a classic steak, and when cooked sous vide (french for "under vacuum"), they turn out perfectly. They're nearly impossible to over cook, and I guarantee steaks cooked sous vide are the most tender, flavorful steaks you'll ever had. Bonus: you can cook multiple steaks at the same time to the same perfect temperature, making this a great meal to serve when you're feeding a larger crowd. I love adding herbs to my steaks while they're cooking - once done, they have the most amazingly delicious subtle herby flavor. Pair them with risotto and you have the perfect meal.

Gyro Meatballs & Lemon Feta Orzo

Gyro Meatballs & Lemon Feta Orzo

Is there anything better than Mediterranean food? Is there anything more comforting that meatballs and pasta? No! My husband and I are big fans of Gyros, so I decided to try a sort of deconstructed version. This dish is very summery, very light, and very tasty, and the lemon makes it a perfect dinner for a hot day. If you like Mediterranean flavors, give this a try - you won't regret it. It comes together very quickly and would make a great weeknight meal.

Oven “Fried” Wings

Oven “Fried” Wings

My family is from Buffalo, NY, so it's pretty safe to say that wings are a staple. I spent years deep frying my wings the traditional way, but let's face it, deep frying makes a hell of a mess, and while I love cooking, I hate cleaning up. However, since I don't live in Western New York, good wings are hard nearly impossible to come by. After a few years of experimenting to find a cleaner way to make delicious wings at home, I came up with this version. They are still crispy, but are fall-off-the-bone tender, and I have had more than one Buffalo native tell me they are some of the best they have had. And, bonus, I've included steps for making these in a smoker if that's your thing - they turn out just as deliciously crispy with that added smoky/bbq flavor!

Dirty Sparkling Strawberry Lemonade

Dirty Sparkling Strawberry Lemonade

This Dirty Sparkling Lemonade is a We all knew we wanted a summer-time, porch-sipping, easy-drinking, sparkling cocktail - because who doesn't love a little bubbles? After a lot of trial and error, this Dirty Sparkling Strawberry Lemonade was born. And let me tell you, that trial and error was well worth it because this cocktail is good. SO. GOOD. I have a feeling we'll be sipping on this for many summers to come.

Brisket Tacos

Brisket Tacos

Who doesn't love a good taco? These tacos were inspired by carnitas, but I've put a twist on the protein and used brisket instead. I've been making these for gatherings with friends and family for a few years now and they've become one of my most frequently requested dishes. They are tender, delicious and flavorful, and the best part? They're super easy, especially if you are feeding a crowd!

Mango Ginger Paloma

Mango Ginger Paloma

In honor of Cinco de Mayo, I created a take on the traditional Mexican Paloma. When I was in Mexico on vacation, I asked the bartender to make me what the locals drink, and he made me a Paloma: a tequila-based drink, typically made with lime juice and grapefruit soda. I love tequila and grapefruit so this drink quickly became one of my favorites - my "signature cocktail" at my wedding was a pomegranate-inspired Paloma, and is what gave me the idea to create my own version.

Asiago Pierogi with Shallot Thyme Butter Sauce

Asiago Pierogi with Shallot Thyme Butter Sauce

I chose to start this blog with Pierogi because not only are Pierogi one of my favorite meals, but it's also the first dish I ever made entirely from scratch on my own. I have always spent a lot of time in the kitchen with my mother and grandmother, but when I first started cooking on my own I tended to stick to simple dishes, filled with lots of canned goods, packaged seasoning, and boxed meals (think lots of tacos and boxed mac and cheese). After I graduated college and moved back in with my parents while I looked for full-time employment, I started to spend a lot of time in the kitchen. After a trip to Pittsburgh, where I tried this amazing dish for the first time, I decided to try my hand at making these delicious Polish dumplings myself. Needless to say, my Polish grandfather was very proud. Without further ado, here is a take on the dish that sparked my love for creating delicious-ness in the kitchen.