She might not be the prettiest thing in the world 🙁… but she makes up for it in FLAVOR. 🤤 What was supposed to be a delicious and visually stunning Sunomono with shrimp 🦐 surimi 🦀 cucumber 🥒 carrots 🥕 scallions & bean sprouts 🌱 in that sweet-tangy rice vinegar dressing… …quickly became a

This is one of those dinners that feels like you went out somewhere nice without actually leaving the house. For the clams, I usually buy the little Florida littlenecks in bulk because they’re tiny and 100 sounds like way more than it actually is once everybody starts eating. 😂 The sauce is r

If you grew up around Italian street feasts, you already know the smell I’m talking about. Sausage. Peppers. Onions. Garlic. That smell that somehow takes over an entire neighborhood and makes you hungry even if you just ate. 😂 So I took one of my favorite feast foods — sausage and peppers —

When I say these ribs are fall-off-the-bone, I mean the bones literally surrender. 😂 I bake the racks wrapped tightly in foil at 350° for about 3 hours, then flip them over, open the foil, grab the bones with tongs and wiggle them right out. That’s it. No surgical procedure. No weird deboning

I made my dad a pineapple upside-down cake almost every year for the 18 years he lived with me and my family. ❤️ It was his favorite cake — and have you ever tried finding a pineapple upside-down cake sitting in a bakery case? Good fucking luck. 😂 So I learned to make it myself, and apparently I

I got these Beautiful super thick cut pork chops on BOGO from PUBLIX last week and decided to bust out another flavor of Kinder’s sauce that was hiding forgotten in my closet 🤣 my husband rarely asks for anything interesting… He is the pickiest eater I’ve ever met in my life 🤦🏻‍♀️ thank God, my kid

This has been on the dinner rotation for YEARS!! My husband picks the olives out, but men will be men 🤦🏻‍♀️🤣 the recipe pretty much remains the same, depending on what we have in the house. I have made this with ground turkey, ground chicken, ground pork… And usually what I use is dictated b

Chicken soup isn’t a “version” over here. This is the chicken soup. Period. This is my father’s recipe, and it’s been made the same exact way for 30+ years. The only thing that ever changes is the chicken — sometimes a whole chicken, sometimes dark meat parts — depending on what looks best and w

There used to be a dish at Stallone’s here in Boca called the Chicken Rapini Sandwich, and it was legitimately one of the best things I had ever eaten. Then they took it off the menu. Rude. 😂 So somewhere around 15 years ago, I basically decided NOPE — we’re not losing this one and started

Apparently I’ve been photographing my food for YEARS and never realized how much evidence I had. 😂 These are sticky Asian-style meatballs I made with ground pork, shiitake mushrooms, water chestnuts, scallions, ginger and sesame oil, then browned under the broiler and finished in the slow cooker

Is it traditional picadillo? Nope. Does my family care? Also nope. 😂 This started YEARS ago as my attempt at picadillo… and then my husband basically vetoed the raisins, peas, and anything else that looked suspicious. He still picks off some of the olives, but apparently that’s his journey. 🤣

This dinner started because I was chasing BOGOs, not because I had some grand culinary vision. 😂 My local Publix had the thick-cut bone-in pork chops buy one, get one free, and each package was around $12. The fresh pineapple chunks were BOGO too, so naturally I started building dinner around th

It’s officially soup season 🍂🥣 and apparently I have entered the part of fall where I start cooking like I’m preparing for a blizzard… in South Florida. 😂 This is my Hearty Pinot Beef & Veggie Soup and I need to be very clear: this is not some delicate little cup of soup you politely sip bef

one of those meals that feels a little fancy without requiring you to completely lose your shit in the kitchen. The chicken gets that classic Francese treatment — seasoned flour, egg, a quick pan-fry for gorgeous golden color — but I don’t cook it all the way through the first time. That’s the t

Creamy. Bacon-y. Mushroom-y. And made in ONE damn pan. 🥓🍄💜 This Bacon, Mushroom & Spinach Alfredo Tortellini was one of those throw some shit together and hope for the best dinners that turned out so good I genuinely had to tell myself to PUT. THE. FORK. DOWN. 😂 Frozen cheese tortellini c

— because apparently regular bacon needed to be even more dangerous. This stuff is sweet, salty, sticky, peppery, and absolutely disappears faster than you can get it onto the table. 😂 You’re taking thick-cut bacon, brushing it with real maple syrup, coating it in brown sugar and black pepper

This one takes a little more effort than throwing eggs in a pan and hoping for the best, but the payoff is worth it. The real key here is the potatoes. You want them cooked through first, then browned so you get those crispy golden edges instead of sad, pale potato cubes hiding inside your eggs.

It’s rich, savory, cheesy, a little indulgent, and somehow manages to feel like a warm blanket in a bowl. It’s always been one of my favorite soups, and sometimes you want all of that cozy French onion flavor… but you also want pasta. 😂 So obviously, I turned it into a French Onion Pasta Skillet