Recipe Review // Cheesy Onion Panini

“If there’s anything I know, it’s that I love a sandwich. Especially one with hot, gooey, melty, cheese.” When I was originally looking at the Plated menus (the first time), there was one recipe that stuck out to me: Cheesy Sweet Onion Panini with Truffle Fries. I am a sucker for cheese. I am a sucker for…

Recipe // Spinach & Artichoke Macaroni and Cheese

“At this point I should tell you that we actually call this ‘Crack N’ Cheese’ because it is so good we eat nothing else except for this until it is gone.” I have a confession to make. I don’t like mac and cheese. I know. It’s blasphemous. I like pasta. I like nacho cheese. I like…

Recipe Review // The World’s Worst Chicken Parmesan

“Thus began the most traumatizing experience I’ve ever had in a kitchen. Gather round, all, and hear the harrowing tale of #ChickenParmGate.” You’re probably thinking I got that title wrong. I didn’t. I meant that. The World’s Worst Chicken Parmesan. This is the story of how one of my favorite recipes in the world got butchered, battered, broken….

Recipe // Start of Spring Soup

“Fresh veggies! Sweet and salty! All the best flavors of spring! It’s a great way to start off the season!”  Back when Foots and I decided we were going to cast away our old lives of eating take-out food and instant ramen every night and start cooking out own food, we wanted to find a…

Recipe Review // Ruby Red Trout with Fingerling Potatoes

“Honestly, if I got this in a restaurant for $12, I would order it again and again and again. If you are looking for a fish recipe, this one won’t fail you.” Two weeks ago, I got a free Plated box from my friend Christine and I made three | different | recipes with varying…

Recipe // Sweet & Spicy Salmon Teriyaki Tacos with Cucumber Salad

“Spicy, sweet, protein packed, plenty of textures. It’s absolutely a must try.” I’ve been having some fun with the Plated meals and learning a lot about their process – as well as my own tastes and inspirations as a cook (and blooming chef!). I’m learning a lot about textures, flavors, seasoning, spice, and the untold importance of appropriate side…

Recipe // Chameleon Coleslaw

“So what do you do with 6 cups of leftover lettuce? How about coleslaw?” I’m a northern girl. Grew up in those frozen lands like Maine and New Hampshire – where cabbage doesn’t grow. But since moving to the South, I have grown to appreciate a good ‘slaw. The best part about coleslaw is that everyone…

Recipe Review // Pizza Dough Tostadas

“Serve immediately. Don’t bother with a knife and fork. Bite right into that beautiful, crispy base. Enjoy immensely.” Day Three of our Plated Trial Journey and I’m starting to get the hang of this. I know what I like and I know what I don’t like and I’m starting to trust myself a little more – and Plated…

Recipe Review // Shakshuka with Roasted Eggplant

  “The idea of ‘poaching’ the eggs within the food itself is so interesting, I will definitely be trying this again and again.” Day Two of our Plated Trial Journey had us trying out something I’ve never had before: Shakshuka. According to Wikipedia, Shakshuka [شكشوكة‎‎] “is a dish of eggs poached in a sauce of tomatoes…

Recipe Review // Teriyaki Salmon Tacos

“Salmon? Tacos? Teriyaki? What’s there to NOT like?” I used to live in Washington, D.C. – “the big city” – and in the city it can be very hard to cook every night. Whether you’re getting home at 9 p.m. or you can’t bring home enough fresh vegetables on the metro, sometimes you’re just not…

Recipe // Home Style Vegetarian Chili

“Sometimes simple really is best. We couldn’t be happier to have perfected this chili.” I am a huge proponent of a meat-conscious lifestyle. So at home, I usually cook pescatarian or vegetarian. The problem is making chili vegetarian – especially for people who are used to eating meat chili – is two fold. (1) It’s gotta be…

Recipe // Sheet Pan Spaghetti Squash – the easy way

“A few months ago – during a particular post-New Years ‘carb free’ resolution – I suggested instead of pasta, we make Spaghetti Squash. We now eat it at least once a month.” I am constantly evaluating what I eat. Mostly because I’m the kind of person who could eat either a head of broccoli or…