
These are such a beautiful and delicious appetizer for any party. They are made with red grapes that have been roasted with fresh thyme, then served over whipped ricotta on a sourdough crostini and topple with fresh thyme and a balsamic glaze.
This enchilada casserole is made healthier with quinoa. It has onions, bell pepper, corn, green chiles, black beans, ground turkey, cheese and enchilada sauce, then topped with a lime sour cream and fresh pico de gallo.
I’m obsessed with all things buffalo chicken, so obviously I needed to make a buffalo chicken pizza. This is made with a melted butter ranch seasoning sauce, buffalo chicken, mozzarella, sharp cheddar, red onion, wing sauce and ranch.
These vegan tofu fajitas are super easy. Just toss the pressed tofu, veggies and the seasoning blend on a sheet pan with a little olive oil and bake. Then you can serve over rice with some fresh pico de gallo, vegan sour cream and warmed up tortillas.
This gluten free wrap is made with super crispy chicken that‘s breaded in almond flour, egg wash and gluten free panko, then served with sharp cheddar, sriracha honey mustard, pickles and butter lettuce in a Siete tortilla.
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.
I would love to hear from you!
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