What happens when dirty rice from New Orleans and classic fried rice get together? Magic. Picture this: the soulful depth of Cajun-spiced ground meat, bell peppers, and onions doing a two-step with the savory punch of soy sauce, sesame oil, and scrambled egg. It’s smoky, sassy, a little spicy, and totally satisfying.

This isn’t your average lettuce pile with a few toppings. This salad has attitude. It brings the sharpness of feta, the crunch of cucumbers, and the zing of red onion, all balanced with the warmth of the marinated chicken and crispy taco bowl to boot. Whether you're eating low-carb, cooking for a diabetic-friendly diet, or just want something light but filling, this salad checks the boxes. It’s weeknight fast, meal-prep friendly, and honestly? Just plain fun to eat.

I found this Facebook post with mushroom and feta stuffed sweet potatoes and it warmed my heart so let's recreate. Alex doesn't like the texture of mushrooms so im going to hide them in bacon. Heres my plan and a weekly update. 

I have discovered a flatbread recipe that requires only four ingredients, which I am interested in trying. I saw it on Instagram reels and thought I could adapt it for my cookbook.

Last night, I used the peppers I grew in my garden in Philly cheesesteaks. I collected them at the end of last weekend and was not feeling well for most of the week, so I did not do much cooking. We are currently attending another doctor's appointment, which provides an opportunity to share details about my week, as well as the preparation of the delicious cheesesteaks I made last night.

As a diabetic chef, I’m always looking for ways to enjoy comfort food without the blood sugar rollercoaster. Chicken tenders? Oh yes, they're still on the menu—just with a few thoughtful twists.

Im waiting on Alex's procedure to be done, and we all know that's when I get my best writing done. I've got a plan to record a YouTube video series on delicious sauces, and I think since I already have the stuff to make pesto im going to make it this weekend.

Spring has been gracious with a spectacular garden, and the rapid growth is nothing short of remarkable. The first blooms have appeared, making us realize we are unsure of what to do. As we marvel at the beauty unfolding, it's time to turn our thoughts to the delicious possibilities that await us in the kitchen.

Starting a garden has been one of the most rewarding experiences of my life. As I work on cultivating patience and nurturing my mental health, I've found solace in the small steps I take towards my ultimate dream: a farm-to-table food truck. Each seed I plant, each sprout I nurture, and each blossom I witness reminds me that growth takes time and so does achieving our goals.

This one probably isn’t going to have anything to do with food. This is an I need a free writing, need my group therapy kind of blog. It might turn into something food related but we'll see how it goes.

We're running a bit behind on a blog from last week, but the bonus this week is I get to tell yall a sort of embarrassing story. This week I'm going to regale you with the time I almost flunked out of culinary school and a cool cured salmon recipe. 

When it comes to comfort food, few snacks can match the universal appeal of mozzarella sticks served with marinara sauce. This classic combination brings together the perfect blend of textures and flavors, making it a favorite at parties, restaurants, and family gatherings. In this blog post, we'll dive into the history, preparation, and variations of this delightful snack, providing you with everything you need to know to enjoy mozzarella sticks with marinara sauce to the fullest.