Playing Catch-Up

2 Jul

Wow has time slipped from me. I cannot believe that I haven’t blogged in about 9 months! I am really sorry to any followers that I have(or had) and I will do my best to keep up with this from now on. I guess this would be the time where I tell you all the amazing things that have happened to me in the past 9 months(in a nut shell of course):

So I got into Le Cordon Bleu, Boston! Yay!

Blue Ginger Restaurant in Wellesley, MA

I’ve been enrolled there since November and I am going for my Associates. I’ve already learned a ton and I really wish I was able to share all of it with you but there’s just o! It’s going extremely well. My GPA has never been higher and I’m even getting recommendations from the chef instructors there because they recognize that I have great talent and passion for cooking. I’m actually on summer break right now which is only a week-long but trust me, I needed it. The next semester is Baking class and I’m very excited about it!

Chef Ming Tsai

Besides school, I’ve held a few different jobs, some major and some very minor. I tried working as a cook in an assisted living community but that only lasted a month. I also worked for Gorton’s Seafood in Gloucester (you know the commercial, “trust the Gorton’s fisherman”) in their product research and development ab for a few months. That was an incredible experience and I loved every minute of it. Now for all you ‘culinarians’ out there who I know will appreciate this and understand my excitement, I am very proud to let you all know that I am currently the griller and sauter at the famous Blue Ginger in Wellesley! For anyone who doesn’t know that restaurant, it is owned by famous tv chef Ming Tsai. I love my job right now and I could not be more honored to be cooking there!

That’s basically all my recent major events and exciting news. I have so many photos of dishes that I prepared along with dishes from other restaurants that I have enjoyed. I will post as many as I possibly can so everyone can see what I’ve been creating and tasting. If anyone is curious about anything so far or has any questions, please just ask. I love answering them and hearing from fellow foodies.

Cheers for now!


Nothing Hidden in This Calzone

14 Oct

Quick steak and cheese calzone. This massive and tasty meal was delicious and very easy. A few ingredients, some time, and viola!

What I used:

  • 1 lb shaved steak
  • 1 tbsp olive oil
  • 2 cups cheese, shredded, diced or sliced (your preference of cheese)
  • pre-maid dough (too lazy to make my own)
  • 1 sweet onion, sliced
  • package of baby bella mushroom caps, about 6 caps, sliced
  • 2 cups fresh spinach, rinsed
  • 1/2 tbsp garlic, minced (optional)
  • salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp adobe

If you bought the dough frozen, let it sit out and thaw. After it’s thawed, flatten it out a bit and let it sit for about 30 minutes to let it rise and expand.

*I have a major issue when it comes to cutting onions. No matter what I do, I seem to come out of the battle like I had just witnessed a puppy being run over by a truck; the tears do not stop flowing! A tip from me to my followers…CHEWING GUM! Seriously, I thought it was an ‘urban, kitchen legend’ but I tossed a piece in my mouth and didn’t shed 1 tear.

Heat a  sauté pan on medium-high heat and add the oil. When the oil is hot, toss in the mushrooms, onions and garlic. Add the garlic powder and salt and pepper to taste. Cook these until the onions are translucent and the mushrooms shrink to about 3/4 their original size.

While that’s going on, heat another pan on medium and add the shaved steak. Toss in the adobe and salt and pepper to taste. Cook the steak until there is no more pink.

Take a cookie sheet and spread some oil over it evenly so the dough doesn’t stick. Spread the dough out across the entire sheet and cover as much of the pan as you can.

When you notice the steak is just about done (barely any pink left), add the spinach to the onions and mushrooms and cook for about 4 minutes.

Take 1 cup of the cheese and spread it across half of the dough. Next place the steak across the top of the cheese. Now you can toss the vegetables over the steak. Lastly, add the remaining cheese on top of the vegetables and meat.

Take the other half of the dough and fold it over the half with all the ingredients, forming a calzone. Pinch the sides of the dough so that none of the ingredients fall out.

Place the calzone in the over for about 30-45 minutes until the dough is golden brown.


I enjoyed my calzone with a Caesar salad and it was tasty!

Pumpkin Granola

11 Oct

Simple, simple, simple! That would be the key word for this great recipe. I LOVE granola and yogurt for breakfast. My only issue with granola is it’s hard to find a good variety of flavors for a good price. I happened to come across this recipe from a friend of mine. It’s Fall, I love anything pumpkin, so why not give it a shot? Try it, I promise you will not be disappointed!

What’s Needed:

  • 4 cups oats
  • 1/2 cup walnuts
  • 1/4 cup wheat germ
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 3/4 cup pumpkin puree
  • 1/4 cup honey
  • 1/3 cup brown sugar

Preheat your oven to 275º.

Combine all the ingredients in a large bowl.

Spray a large baking pan or cookie sheet.

Spread the granola evenly across the pan.

Bake for a total of 40-80 minutes, or until the granola is dark and dry, but make sure to mix it every 20 minutes


Like I said, it’s great with vanilla yogurt or by itself as a healthy snack. I’m really hoping to make more of this really soon. I’m going to try out different flavors like banana, peach, or whatever else I can think of!

Let me know if you have any suggestions or what you think?

Simply, Chili

8 Oct

I’m starting off my first recipe by announcing my love for spicy foods! For some reason or another, any recipe, any dish, if it’s spicy, I’ll eat it.

I call this “Simply, Chili” because that’s exactly what it is. There’s no technique, no stress, and practically no skill involved with making this dish. I got this recipe compliments of Ellie Krieger from The Food Network.

Like I mentioned in my first post, I like to take recipes and tweak them a bit to adapt them to my own tastes. Please take any of my recipes and do the same for yourself. I mean, you are eating it.

*This is a thick, medium-heat chili. If you like a mild or non spicy chili, don’t use as many chipotle chili’s and sauce from the chipotle chili’s. If you like even more heat, just add more.

Here’s what you need:

  • 1 tbsp olive oil
  • 1 large onion, diced (about 1.5 cups) ~ I prefer to use sweet(Vidalia) onions
  • 1 red bell pepper, diced (about 1 cup)
  • 6 carrots, peeled and diced (about 1.5 cups)
  • 2 tsp ground cumin
  • 1/2 lb extra-lean ground beef (at least 90%)
  • 1 lb ground pork
  • 1 (28 oz) can crushed tomatoes
  • 2 cups water
  • 1 can chipotle peppers in adobo sauce
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 2 (15.5 oz) can kidney beans, drained and rinsed
  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • 1 package cheese (any type you desire. I used a blend of cheeses)

On a side note, I just recently started using chipotle peppers in adobo sauce. I love the intense flavor and BAZING taste of the sauce.

Back to the chili…

Separate the chipotle peppers from the adobo sauce. Place the sauce aside. De-seed and mince the peppers and then put aside.

Heat the oil in a large pot or dutch oven over medium heat. Add the onion, bell pepper and carrots, stirring occasionally until the vegetables are soft, about 10 minutes.

Then add the cumin and cook, stirring continuously for 1 minute.

Add the ground beef and pork, raise the heat to a medium-high heat and cook. Break up and stir the meat with a spoon until the meat is no longer pink.

Turn the heat down to medium. Stir in the tomatoes, water, chipotle peppers, adobo sauce, oregano, and salt and pepper.

Cook, partially covered, stirring from time to time, for 30 minutes.

Stir in the beans and continue cooking, partially covered, 20 minutes longer or until desired consistency is reached. Season, to taste, with more salt and pepper.

Scoop yourself a bowl, top it off with cheese, and eat!

Here It Goes

7 Oct

Hello to all the food lovers and enthusiasts! I’ve decided to get myself out there among all the foodies. I’ve been cooking and concocting since as long as I can remember. Being self-taught and always looking for new ideas, I figured this would be the best route to take. Bare with me for a little while since I just started this on here and I’m new to blogging. I can’t wait to share my taste and with everyone!

I have a deep passion for all things food. I love love love to cook and bake. I had the decision and chance to make my passion for cooking into a career but I decided against it. Cooking for me is a hobby and something I like to do on my own free time, for myself, friends, and family.

Cooking and baking, baking and cooking. I hate to say it, but I don’t have too much experience with more than beginner baking(brownies, simple cakes and cupcakes, pies, etc). I really want to learn how to do extravagant things like specialty cakes and really tough and extreme pastries and desserts; which is why I am enrolling in Le Cordon Bleu in Boston, MA.

My life long dream is to own my own bakery in the North Shore. I have the drive, passion, and commitment to make my dream become my reality. I want to really focus my attention on cake decorating and creating my own specialty cakes. So this Monday, I have an interview and viewing scheduled for Le Cordon Bleu. I finally decided to take the first step into changing my life and making it to where I want to be. Working full-time, I’ve been afraid to go back to school with the fear of working less which means a lower-income. I’m putting that fear aside and doing what I can to make myself happy, even if it means investing endless hours into something that can make others stomach-happy 🙂

As Julia Child said, “Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”