Blackberry Stovetop Cobbler

February 5, 2018

This is the “cobbler” that I’ve been teasing everyone with on my Instagram and now is alive and well for you guys to enjoy. It’s one of THEE easiest stovetop desserts that I could think of aside from the biscuit of course, but if you prep it ahead of time all you have to do is cook the boozed up blackberries and top with a warm fluffy biscuit that foodie dreams are made of. Hope Y’all like the new style of filming because I love cooking this way! Continue Reading…

Main Course

Bourbon Braised Oxtail Enchiladas

January 19, 2018

This is a truly authentic enchilada. So simple but made with care. Its a very hearty dish. The smokey sweetness from the guajillo chiles, and the richness from the oxtails fatty meat and bones. Topped with a refreshing crumble of cotija cheese. A very delicious combination. Continue Reading…


Mirror Glazed Baumkuchen (Tree Cake)

January 3, 2018

I can’t believe It’s been almost 3 years since I made this recipe last and about 5 years ago that I first attempted it on my channel. Seems just like yesterday!! With a little help from the team over at Google, I thought it would be fun to revisit the recipe and try a new glaze twist with it since I’ve been obsessing on “mirror glazing” the two just naturally came together. Continue Reading…


Grana Padano Crispy Stack Fries

December 25, 2017

The stacked fry sensation will never end! Ever since I made the potato stacks I always wanted to cut them a bit thinner and more French fry-like and apparently its just as incredible and even a bit crispier. I have to thank my sponsor Grana Padano for me with their beautiful 20+ month aged cheese! It was a perfect compliment to the stacks and the herbs just put it over the top! Cheese is always a good addition when it comes to potatoes…or almost anything else. Let’s dive in! Continue Reading…

Main Course

Bánh Mì

December 24, 2017

I used to eat this sandwich at a local spot a little further than where I live now and I’ve always ALWAYS wanted to tackle this recipe since its a bit of a trek to get there now. It pretty close to the Banh Mi at the restaurant, but maybe a little different since I didn’t have any daikon…It might not be an authentic “Banh Mi” recipe, but the flavors will appease the sweet, sour, and spicy flares you would expect from a solid Banh Mi recipe. Hope you all enjoy and let me know if you end up trying it out!! Continue Reading…