Wolfcaster Kitchen

Adventures in Cooking

Burrata Ravioli with Corn Tomatoes and Prosciutto

I saw these burrata ravioli at Trader Joe’s and had to try them. They were so creamy and delicious! I made a creamy sauce with shallots, burst cherry tomatoes and fresh corn, then served topped with crispy prosciutto and fresh basil.

Buffalo Chicken Loaded Sweet Potatoes

Burrata Ravioli with Corn Tomatoes and Prosciutto

These baked sweet potatoes are loaded with sautéed onions, celery, carrots and bell peppers with Frank’s Buffalo Sauce chicken breast and cheddar cheese, then baked again and finished with ranch dressing and fresh chives.

Chili Mac & Cheese

Burrata Ravioli with Corn Tomatoes and Prosciutto

BBQ Chicken Enchiladas

My husband hates mac & cheese, but I love it, so I have to think of creative ways to convince him to have it for dinner with me. Since he LOVES chili, this was the perfect compromise. Needless to say he was obsessed and even ate the leftovers the next day!

BBQ Chicken Enchiladas

Roasted Potatoes and Broccoli with a Cream Sauce

BBQ Chicken Enchiladas

These chicken enchiladas have a little twist made with shredded bbq chicken, southwest style corn, black beans, bbq sauce mixed in with the red enchilada sauce and Colby jack cheese, then finished with ranch red onions and fresh cilantro.

Roasted Potatoes and Broccoli with a Cream Sauce

This vegetarian side dish is made with roasted yellow potatoes and broccoli served over a garlic parmesan cream sauce, then tip with toasted pine nuts, fresh parsley and parmesan.

Cajun Chicken Salad

Roasted Potatoes and Broccoli with a Cream Sauce

This salad is made with cajun seasoned chicken, pickled red onion, celery, bell pepper, roasted corn, tomatoes and feta served with a Cajun ranch dressing.

Prosciutto Burrata and Roasted Tomato Baguette

This baguette sandwich is made with balsamic roasted Campari tomatoes, fresh burrata, prosciutto, arugula and a basil mayo. Perfect for a fancy picnic.

Shrimp Tostadas

Prosciutto Burrata and Roasted Tomato Baguette

These tostadas are made with shrimp that have been marinated in mexican spices and lime, then served on a crispy tostada shell with spicy refried beans, pickled red cabbage, corn salsa and cotija cheese.

Creamy Gnocchi with Spring Vegetables

Prosciutto Burrata and Roasted Tomato Baguette

Creamy Gnocchi with Spring Vegetables

I love spring and all the vegetables it brings, so I sauteed asparagus with garlic, shallots, and peas, served with gnocchi in a creamy lemon sauce topped with fresh chives and crispy panko breadcrumbs.

Chimichurri Grilled Sweet Potatoes

Lemon Chicken and Roasted Yellow Squash Quinoa Bowls

Creamy Gnocchi with Spring Vegetables

These grilled sweet potatoes are served over a bed of arugula, with a fresh chimichurri, toasted pine nuts and feta cheese. This is the perfect elevated side for any grilled meat.

Lemon Chicken and Roasted Yellow Squash Quinoa Bowls

These lemony chicken quinoa bowls are made with herb roasted italian yellow squash, pickled red onion, cucumber, feta and fresh herbs. Such a great healthy weeknight dinner.

Broccolini & Prosciutto Pizza

Lemon Chicken and Roasted Yellow Squash Quinoa Bowls

This is one of my favorite pizzas. Its made with broccolini sauteed in garlic, prosciutto, shallots, mozzarella, pecorino romano, ricotta and pesto.

Welcome to My kitchen

About me

I was born and raised in Los Angeles in an Italian family that centered every gathering around cooking and food. My dad taught me how to cook when I was little and we would spend a lot of time together in the kitchen. He passed away when I was 21 and I took over as the cook of the family. Right before the pandemic, I retired from an 18 year career as a hairstylist in the entertainment industry to follow my dreams of teaching people how to cook and appreciate food.