Well. For the first time since college. I am kitchen-less!!

What happened hereeeee??

demo kitchen

Yep. Kitchen renovation is in full swing!

And I’ll tell ya what. Not having a kitchen sure does spark some creativity, especially now that post-college, Ramen noodles are no longer an acceptable meal of choice 🙂

Take these huevos rancheros. Which I had been craving ever since they were ordered by a friend at brunch a couple weeks back.

huevos rancheros

Even though I didn’t order them, I couldn’t help but staring (longingly) at them the whole time.

But huevos rancheros with no kitchen? Could it be done?

I knew that this needed to be a yes and that I needed to figure out how!

There’s nothing like a kitchen renovation to help you remember how much you enjoy a home cooked meal 🙂

huevo ingredients

So. I got to work.

I used this 48 (?) year old slow cooker to throw together a simple pinto and black bean mixture.

If they still made these slow cookers, I’d tell each and every one of you to go buy one. It’s not a crockpot (see the difference here). Just a way to cook anything and everything perfectly every time. I adore this thing!

But of course you could use the stove, or even the microwave too.

I also threw together a quick fresh salsa using goodies from my patio vegetable garden.

garden veg basket

That’s right. The country sure does lend itself to giving a try at your green thumb!

This year I think I’ve succeeded. The bounty has been plentiful.

Even with these guys around 🙂


Next year it’s onto in-ground crops me thinks.

But I digress. Back to the meal at hand.

The rest of this dish is just a matter of stacking ingredients on a plate. And lightly frying the tortillas and eggs.

Simple enough, right?

I used an electric skillet for the above. But for those of you that have a stove (oh those were the days!), that would work just fine too.

Here’s a quick outline of the recipe in case you want to give it a whirl.

It received two thumbs up in our house and I think it will in yours too 🙂

Now if only eating this huevos rancheros would transport me back to the Mexican Riveria as well, right?


It’s been a while. A seven months kinda while. But. I’m feeling inspired again!

Since I last saw you my city girl life has found me in the Richmond countryside. Quite the change wouldn’t you say? 😉


See updated “About Me” page if you’d like!

A change that has not only been wonderful for so many reasons, but also one that has sparked a resurgence of my kitchen inspiration!  Something about those long range views and clean fresh air really makes cooking that much more enjoyable 🙂

And since it’s summer. And since I love (1) an easy recipe (2) Chobani Greek yogurt and (3) a lightened up and refreshing dish that still tastes delicious. I knew that this would be the one to share with you.

This broccoli salad came as a request. The exact request of “a crunchy broccoli salad” … lots of direction there, huh? So I decided to get some ingredients together and see if I was up for the challenge!

Chobani crunch broccoli salad

The result. All the thumbs up. All of them. This broccoli salad has the fun twist of crunchy sunflower seeds and tangy lemon, topped off with that sharp taste of cheddar that I’m not sure anyone could turn down. Except my sister. She could. But she hates cheese. A concept that after 26 years I am yet to understand…

But I digress.

This broccoli salad would be a delicious addition to any meal. Or the perfect side dish to bring a warm weather get together. Heck, it’s even great just for an after work snack, trust me on that 🙂

And the best part. It only takes 5 minutes to throw together.

So with that. Enjoy!



I’m always looking for a way to jazz up a classic recipe. Whether it’s giving chicken soup a spicy island spin (recipe here) or sweet & savory flair to a classic broccoli slaw (recipe here). So it should come as no surprise that the Classic Sunday chili was about to find itself a new (and healthier) look!


An unexpected produce delivery left me with some vegetables that I thought would go just perfectly in a lighter yet spicy & sweet version of that basic chili. Who doesn’t like a lil’ spice with their sweet 🙂

Roasted butternut & sweet potato turkey chili

Plus who can resist the smell and the sight of this on a freezing cold winter Sunday?!


Not me my friends. Not me at all.

This recipe is super flexible and uses some interesting ingredients you may have never tried adding to the pot.  Coffee in chili? Sure why not. Chipotles in adobo too ya say? Sure thing, got ya covered.  Ground white meat turkey lightens things up and black beans are a switch up from the expected kidney bean chili usual. And if you’re tired to listening to me with all these recipe orders, go ahead and use whatever veggies you like too, who says you always have to follow the rules anyways 😉

Butternut Squash & Sweet Potato Turkey Chili

– 1/2 onion (chopped)
– 1 green pepper (chopped)
– 3 cloves garlic (chopped)
– 1 lb ground turkey
– 1 generous tbslp chili powder
– 1 generous tbslp cumin
– 2 chipotles in adobo, chopped
– 2 cups water
– 25 oz can black beans
– 28 oz can crushed tomatoes
– 7 oz tomato sauce
– 1/3 cup brewed coffee
– 1 butternut squash (whole)
– 2 white (or regular) sweet potatoes (whole)
– 2 zucchini (cubed)
– basics (salt, pepper, olive oil)
– hot sauce, to taste

1) Sauté onion and green pepper in 1 tbslp olive oil for 5 minutes, until they begin to soften. Add ground turkey, garlic, chili powder, cumin, chipotles in adobo, salt & pepper and continue to cook until turkey is almost done.

2) Next add water, beans, tomatoes, tomato sauce, and coffee to the pot and bring to a boil. Cover and turn down to simmer while you roast the veggies.

3) Put sweet potatoes and butternut squash onto a baking sheet into a 350F oven. Bake for 30 minutes while chili simmers and gets delicious.

4) Remove from oven and let cool. Remove peels and chop into medium sized chunks. Also chop the zucchini. Add veggies to pot and simmer 10-20 minutes until they cook all the way through. If you need any extra spice throw in some hot sauce here too, I know I did 🙂

Serve with tortilla chips, sour cream, green onion, etc – you know the drill!