Category Archives: Food


This past Sunday, I hosted brunch for my friends at my apartment.  Brunch is hands down my favorite meal.  I have a huge family and every Sunday growing up my parents would host a family brunch.  It was a great way for people to escape their busy lives and reconnect with the people that matter most.  The brunch was grounding, meaningful and always full of laughs.  I am so grateful for the brunches and for my parents incredible hosting skills.  Until now, I didn’t realize how hard (and satisfying) hosting can be.  So for this brunch I removed the stress by preparing a super easy and most importantly delish bacon egg cup as one of the dishes.  The other key to stressfree hosting is potlucks and amazing friends that help you clean up afterwards.

Enjoy this full proof brunch ready recipe!

Bacon and Egg Cups

Lining the muffin pans with bread circles

Breaking the eggs into the bread lined muffin tins with slightly cooked bacon

Fresh out of the oven

Finished product!

The full brunch spread

My brunch plate featuring the delicious and easy bacon egg cup (and breakfast fried rice which will be featured in a future post)

Kona getting lots of love from the guests




Salt & Pepper

Cheese (I didn’t use cheese, but it would definitely be a delicious addition)

Muffin Pan

Preheat the oven to 400 degrees.  Cut the bread into circles a little larger than the size of the muffin cups.  Then flatten the cut pieces of bread into the cups.  Lightly fry the bacon, but DO NOT fully cook.  You want to make sure the bacon is still pliable.  Add the slightly cooked bacon to the breaded cups and place in the oven for about five minutes.  Crack egg and pour egg into the muffin cups (that already have the bread and bacon).  If you want to add cheese you should put it in under the egg.  Salt and pepper to taste. Place tin into the oven for 8-12 minutes.  WATCH CAREFULLY!  You want to remove the tin while the yolk is stilly runny, but the egg is cooked.  And finally enjoy and serve warm!

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Easy Dinner

As I have said before, I am no chef, but I love experimenting in the kitchen and by experimenting I mean strictly following a recipe.  Pinterest has opened my eyes up to cooking and I have learned that delicious things aren’t actually that complicated to make.  This week I made salmon, fried eggplant with goat cheese, and a raw kale salad, and I must say, it was shockingly easy and quite delicious.  Enjoy!

Eggplant Goat Cheese Sandwich

Ingredients for the eggplant sandwich

Frying the eggplant

1 Eggplant

Soft Goat Cheese

Panko Bread Crumbs

Olive Oil

Tomato Sauce (I cheated and didn’t make fresh sauce…don’t judge me)

Salt & Pepper

Slice the eggplant into ½ inch pieces (make sure you have an even amount of slices so you can form the sandwiches).  Heat the pan on the stove.  While the pan is heating cover the eggplant slices in olive oil.  Pour the Panko breadcrumbs on a separate plate and add salt and pepper to taste.  Place the olive oil covered eggplant in the Panko breadcrumbs and make sure the slices are completely covered.  Pour olive oil into the heated pan and then place the breaded eggplant slices into the pan.  Flip the eggplants and remove when browned.  Watch them carefully so they don’t burn!  Spread a generous dollop of goat cheese onto the cooked eggplant and place another cooked slice on top.  Plate the eggplant sandwiches on a mound of tomato sauce and enjoy.

Raw Kale Salad

Salad before mixing


Red Onion

Cannellini Beans


Red Wine Vinegar

Olive Oil

Salt & Pepper

Wash and cut up the kale and place in a large bowl.  For the dressing, very thinly slice a 1/2 cup of the red onion.  Add this to a separate bowl with the vinegar & olive oil, lemon, and salt & pepper.  Add the dressing and cannellini beans to the kale and mix.  Super easy!

Simple Salmon

Fresh Salmon

Spice rub

Olive Oil

Salt & Pepper

Heat up the sauce pan.  Cover the salmon with the spice rub of your choice or just simply season with salt & pepper.  Place seasoned salmon on the pan and cook until finished this will take approximately 10-15 minutes (depending on the size of the piece).

The delicious finished product


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Tying the Knot–Dinner and Drinks

This past weekend I hosted an engagement party for my bestie.  It’s kind of crazy to think that I have known these ladies since we were 12 years old and I feel truly lucky to have such incredible people in my life!  People that make me laugh harder than I have ever laughed before, people that understand how I feel without me having to say anything, and people that will always be by my side.  And by my side they were–we cooked the entire meal together minus the guest of honor, of course.  

The evening was full of laughter, drinks, and delicious food.  We customized the menu to the future bride’s particular tastes and I must say it was quite a success.  I have recently started to enjoy cooking and am definitely still a beginner, so trust me when I say each dish is very do-able and delicious!  Hope you enjoy the recipes as much as we did!

Sparkling White Wine Sangria

Sparkling White Wine Sangria with Vodka Infused Fruit Skewers

Very Dry Chardonnay


Sparkling Water

Ginger Ale





The proportions depend on how strong you want the Sangria to be and the size of your pitcher.  For me, each batch consisted of two bottles of wine, a cup(ish) of Ginger Ale, and a splash of Sparkling Water.  I chopped all of the fruit into bite sized pieces and then soaked the fruit in vodka for a couple of hours before adding it to the Sangria.  As the evening went on we also added a little vodka directly to the mix.  I also froze the grapes and used those instead of ice.

Baked Brie Bites

Sliced Brie

Baked Brie Bites

Pillsbury Crescent Rolls

Brie (1/2 a wedge)

Jam (choose your favorite flavor) 

This dish was so easy!  Preheat  the oven to 375 degrees.  Unroll the crescent rolls.  Cut the cheese into large bite sizes, spread the jam over the inner center of the rolls, place the cubed slices of brie in the center of each unrolled crescent roll, then roll it up.  Cook in the oven for 12-14 minutes or until deliciously melted. 

Watermelon Avocado Salad

Salad Skewers








Olive Oil



The theme of the evening was “tying the knot” and we put most of the dishes on bamboo skewers with knots on the end.  This salad was one of the skewered dishes, but can easily be served sans skewer.  Chop all ingredients into large squares and add balsamic vinaigrette, olive oil, salt, and pepper to taste.

Fig and Brussels Sprout Rigatoni

Brussels Sprouts and Fig Rigatoni

Rigatoni Pasta (1 box)

Brussels Sprouts (1 ½ pounds)

Figs (6-8 figs)

Yellow Onion (half)

Fontina Cheese (6 ounces)





Olive Oil 

Boil the water/make the pasta (make sure to salt the water before adding the pasta and cook the pasta slightly al dente because the pasta will cook more in the oven).  Sauté the Brussels Sprouts and onion in a little oil and add garlic, salt and pepper to taste.  Grate the Fontina Cheese.  Once the pasta is made, drain water and return pasta to the pot then add the grated cheese, figs, sautéed onions and Brussels sprouts, and a splash of milk to the pot. Mix ingredients (keep heat on a low level—this will make the mixing easier).  Once ingredients are mixed place them in a baking pan and into the oven that has been preheated to 400 degrees for 15-20 minutes. 

Shrimp and Chicken Skewers

Fresh Veggies for the Skewers

Leftovers from the Main Course

Shrimp Skewers



Red Pepper








First, make sure to soak the skewers in water for at least 45 minutes before cooking.  Cut the ingredients into equal pieces–this will insure that they cook evenly.  Rub whatever spice combo you would like onto the skewers.  Mine were seasoned with salt, pepper, garlic, basil, and rosemary. The shrimp will cook within 10ish minutes so cut shrimp accompaniments into smaller pieces.  The chicken will cook in 15ish minutes.  Warning: it is really easy to overcook kabobs so keep a close eye on them! 

Strawberries and Cheesecake with Graham Cracker Crumble

Strawberries Stuffed with Cheesecake mid Graham Cracker Crumble

Fresh Strawberries

Cream Cheese

Powdered Sugar


Graham Crackers 

Cut the tops off the strawberries and slightly hollow strawberries (if you want more filling hollow more).  I promise this process isn’t as painful as it sounds.  Mix the cream cheese, powdered sugar (sweeten to taste), and a teeny splash of vanilla together–this can be done by hand, but your arms might get a little tired.  Put the graham crackers into a bag, smash them up then pour crushed remains onto a plate.  Fill the strawberries with the cheesecake filling then dip the cheesecake end into the crushed graham crackers. 

Ice Cream Sandwiches

Slightly Melted Ice Cream Sandwiches

Cookie Dough (we didn’t have enough time to make homemade cookies so we went with Pillsbury cookie dough and it was delish)

Vanilla Ice Cream

Semi Sweet Mini Chocolate Chips 

Bake the cookies and let them cool COMPLETELY.  Once they have cooled, sandwich the ice cream between two cookies and put in the freezer. 

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