Cauliflower Pizza Crust

If Cauliflower can somehow become Pizza. . . . than you my friend can DO Anything!



  • 1 head of cauliflower, stalk removed **
  • 1/2 cup of shredded mozzarella
  • 1/4 cup of Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of garlic powder
  • 2 eggs, beaten


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • **Break up the cauliflower into small pieces and pulse in a food processor until very fine. Place in a microwave-able bowl for 6-8 minutes. Once done, place in a bowl with a cheese cloth and drain well.
  • Once cool; combine the cauliflower, mozzarella, parmesan, oregano, salt, garlic powder and eggs.
  • Transfer to baking sheet and spread into a circle, resembling a pizza.
  • Bake for 20 minutes.
  • Add desired toppings and bake for an additional 12-15 minutes.

**you can also buy cauliflower rice, which has already been through a food processor; so you can skip that step and go directly to microwaving the rice to get out the water which will cause a soggy crust.**

Add whatever your favorite pizza toppings are, in the post we used left over shrimp for a shrimp scampi pizza and a meat lovers.

Yummy, see you in the kitchen!

Life is Better with a Little Kick

Pan-Fried Shishito Peppers

Cook Time: 5 minutes
Super Simple Easy Side Dish or Delicious Snack


  • 1/2 pound of shishito peppers
  • 1 tablespoon olive oil
  • Sea Salt, or Himalayan salt


  • Heat a cast iron pan on medium high heat, add oil. When oil and pan are hot add the peppers. Fry the skin until the peppers have ‘blistered’. Turning occasionally, about 5 minutes.
  • Remove from heat and season generously with salt.

Serve peppers alone or with aioli sauce.

Pineapple Bowl

  • Using a large sharp knife cut the pineapple lengthwise and through the leaves into 2 halves.
  • Use a small serrated paring knife, cut around the edge of the pineapple leaving about 3/4” of the outside of the pineapple.
  • Next, remove center core by cutting down both sides of the core at a slight angle.
  • Remove the center core of the pineapple.
  • Slice the pineapple into chunks.
  • Use a large serving spoon, scoop out the pineapple chunks, save the juice ~ drink it or make a smoothie!
  • Place pineapple chunks back into the bowl.Keep covered, and chilled in the fridge and serve within a day.

Pineapple Bang-Bang Chicken

It’s been a cold, miserable February lately here in the Northeast.

Not getting out of the ‘teens during the day, and low single digit temperatures at night. BRR…….

Makes you want to hibernate and not do anything but catch up on your favorite Bravo series – wishing for warmer weather.

The groundhog did see his shadow, right??. . . .

This cold, blistering weather has me day-dreaming about warmer weather and reminiscing about our honeymoon in Hawaii. Flipping through old photos from our honeymoon and remembering all the delicious dinners we had! It made me want to recreate one of my favorites while visiting the islands.
For those who have visited Hawaii, you know that the pineapples taste better, they are the freshest there.


Obviously, the pineapples that we get from the grocery store on the ‘main land’ just aren’t the same but they will do for this recipe. This recipe gave us ‘warmer weather vibes’ which lasted about 30 minutes and then it was time to take Bella for a walk.

Time to Bundle Up!. . . .AGAIN!


  • 1 pound of chicken breast, thinly sliced
  • 1/4 cup of cornstarch
  • Salt and Pepper to taste
  • 3 tablespoon vegetable oil
  • 1/2 cup sweet chili sauce
  • 1/2 teaspoon of minced garlic
  • 1/2 teaspoon of chili powder
  • 2 cups of freshly chopped pineapple chunks
  • Optional, scallions or lime for garnish; in this recipe I used cilantro (it’s what I had at the time)


  • In a bowl, combine chicken, cornstarch, salt and pepper, Toss well until fully coated.
  • Heat oil in large wok over medium-high heat. Add chicken and cook through.
  • Add sweet chili sauce, garlic, chili powder and pineapple.
  • Reduce heat to low and continue to stir until sauce is slightly thicker (2 minutes)
  • Garish with scallions, serve over a bed of rice.

. . . . .See you in the Kitchen

Pineapple Bowl, how-to linked here

Will you be my Valentine??

That was a rhetorical question, you have no choice – We are Married!

Each year February 14th rolls around people exchange cards, candy or flowers with their special ‘valentine’.
Valentine’s Day is named after a Christian martyr which dates back to the 5th century. It has origins with both Greek and Roman mythology.
My favorite myth states that St. Valentine defied his emperor’s orders and secretly married couples to spare the husbands from war.
How Sweet…….??

When Peter and I started dating 7 years ago, we never really stressed over Valentine’s Day. We never went ‘all-out’ for Valentine’s Day; it was either a quiet night at home, or a simple dinner out. No lavish gifts to exchange; just a cute, meaningful card from each other.
He understood, I appreciate flowers more on a random Tuesday vs. February 14th.

Our first Valentine’s Day together, we weren’t physically together so we ‘snail-mailed’ each other a card. The card I received from him, he wrote ‘LIA’ on it.
Who is ‘Lia’?; she is my niece – so I gave him a pass for that. But tease him about it every now and then. . .another year he sent me a beautiful card. The next year what did I get in the mail, the same valentine’s day card from the year before.
He claims; “I liked it so much I bought it again!”
So for us, Valentine’s Day is just a day for us to enjoy each other, disconnect from our lives and be in the moment with each other.

So is Valentine’s Day different when you are married?? For Peter and I the answer is – NO! We celebrated just like we normally do – a nice, quiet dinner at our favorite restaurant. I didn’t feel like cooking this year! One thing that I wanted to do was to try replicate was our wedding cake. It was the only thing at our wedding that we didn’t fully enjoy. Yes, we did the ‘cutting the cake’ picture, shoved it in each other’s faces but we didn’t have an entire piece. And we, of course have a layer in our freezer but it is bad luck to eat it before our One Year Wedding Anniversary.

Now; obviously I didn’t make a 4 layer cake, enough for 150 people. Just a replication of one layer, enough for him and I to enjoy with one another.

The flavor of our Wedding Cake was Pink Champagne, with Buttercream Frosting and Strawberry Puree filling.


Obviously I am NOT a cake decorator, but I just love to bake! Remember is just a hobby for me.

MY Version:
Strawberry Champagne Cake

So how did I adapt it??. . . .

. . . .See the Recipe Below


For the Cake –

  • 2 sticks of unsalted butter, at room temperature (makes for easier mixing)
  • 3 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups of sugar
  • 4 large eggs
  • 1 tablespoon of vanilla extract
  • 1 1/4 cups of almond milk

For the Frosting –

  • 1 cup of pureed fresh strawberries
  • 1/2 cup of your favorite Champagne
  • 2 sticks of unsalted butter, softened to room temperature
  • 4 cups of confectioners’ sugar
  • 3 tablespoon of heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt


For the Cake –

  • Preheat the oven to 350 degrees. Spray two 8-inch-square cake pans.
  • Combine and mix all ingredients with KitchenAid mixer until smooth.
  • Divide the batter between the two pans. Bake 30 minutes until golden brown and a toothpick inserted comes out clean. Let cake cool completely before they are removed from pans (overnight/ or 4 hours).

For the Frosting –

  • Combine and mix all ingredients with KitchenAid mixer until smooth.
  • If Buttercream is to thin, you can add more sugar if needed.

Once cake is cool and frosting is mixed, the cake is ready to assemble! I place my spatula that I use to frost the cake in the freezer for 15 minutes before I am ready to go. This helps smear the frosting on your cake much easier.

For this cake I added some Chocolate-Covered Strawberries, because it’s Valentine’s Day and it is a staple for V-day right??……

Enjoy making this Strawberry Champagne Cake and enjoy it along side of your loved ones.

See you in the Kitchen!!

Homemade Chocolate-Covered Strawberries


In a double boiler, fill bottom pan with water. Place candy melts in top pan. Melt chocolate on med-high heat.

Using a toothpick, dip the strawberries in the chocolate. Covering majority of the strawberry. Once covered with chocolate, place on a sheet pan with parchment paper and allow to cool.

**Make sure that the berries are fully dry, not moist or wet at all. If you have wet berries it will ruin the melted chocolate!!**

Friendly Competition Among Lovers

The Tail of Two Chilies

If you have read previous posts, you know that Peter and I lived alone for majority of the years we dated. A food staple in both of our lives was always a big bowl of Chili. Gave us comfort on a cold winter days, makes a lot – so it’s super easy to freeze, thaw, reheat and enjoy!

So when we merged our lives together – we brought with us our favorite Chili recipe.

One is Lean and Mean, the other is Hot and Spicy. Both delicious!

The recipes follow, these you can cook two different ways. One on the stove top or in a crockpot. Either way these will ‘cook’ throughout the entire day letting the flavors and ingredients marry each other. I’ll list both ways to cook them below.

Turkey Chili

2 pounds natural ground turkey
1 tbsp of olive oil
1 medium red onion, chopped
1 of each – red, green and yellow pepper, chopped
2 celery stalks, chopped
2 tbsp of garlic
1 can of green chilis (optional – I use it because it adds a little spice but it’s not super spicy)
1 can of red kidney beans (15 oz.)
1 can of black beans (15 oz.) You can use two of the same beans, I like to use different beans because I like ‘colors’ in my chili.
1 can of tomato sauce (26 oz.)
1 can of diced tomatoes (26 oz.)
2 tbsp of chili powder
1 tbsp of red pepper flakes
2 teaspoons of cumin

Directions: (This recipe I listed how to cook on a stovetop)
– Place oil in large deep pot on medium-high heat, sauté your onions, celery and garlic.
– Once garlic starts to brown and celery/onions are translucent add your meat and peppers.
– When the meat mixture is slightly cooked add in your spices.
– Stir well, then add tomatoes/sauce.
– Cover and simmer for 45 minutes to 1 hour.
– Add beans with liquid, and continue cooking uncovered for 15 minutes.

Top with cheddar cheese, and/or serve with tortilla chips
Serves 6-8

Optional – if you desire to add sour cream, lime wedge, and/or cilantro its totally up to you. Making chili is great because you can adapt the flavors and spices to your liking.
Turkey Chili is a great source of lean protein, and is full of great vegetables which are beneficial to your health as well as the beans!!

Beef Chili

2 pounds ground beef
2 tbsp of olive oil
2 medium yellow onions, chopped
1 garlic clove, chopped
1 rib celery, chopped
2 cans of red kidney beans (15 oz. each)
1 tbsp of dry mustard
1/2 tsp of cayenne powder
1 tbsp of chili powder
1 can of crushed tomatoes (26 oz.)

Directions: (This recipe I am gonna list how to cook with a crockpot)
– Place oil in a large deep pan on medium-high heat, add meat and cook with onions, garlic and celery.
– Once meat mixture is cooked place into the slow cooker.
– Next add in your tomatoes and beans to the slow cooker.
– Add in your spices to the slow cooker and mix well.
– Either cook in crockpot on HIGH for 4-5 hours or LOW for 8-9 hours.

Top with cheddar cheese, cilantro, and/or serve with tortilla chips
Serves 6-8

Optional – if you desire to add sour cream and/or lime wedge its totally up to you.
Great classic Beef Chili Recipe.

As you can see both of these Chili recipes are super easy and classic. Chili is great because it can be adapted to any taste preference (ie – spicer, milder, etc.) Very inexpensive ingredients, majority of the time they are already in your cabinets.
Both recipes are a staple in our household as we go back and forth on which one we decide to make! Perfect for cold-weather comfort food.

Enjoy – see you in the Kitchen!
xoxo Leah

The Secret Ingredient is Always Cheese

Ham and Cheese Sliders
Cuban Sliders

**These Sliders I cooked in the same AirBake pan; its large enough that both packages of rolls fits perfectly**

Ham and Cheese Slider:
1 package of King’s Hawaiian Rolls
12 slices of deli honey ham (I usually buy whatever Brand is on sale)
6 slices of Swiss cheese
1/4 cup of Mayonnaise (I try to use a small amount – since it isn’t the greatest for you)
Begin with slicing your rolls in half length-wise, smear the mayo on the top and bottoms of the rolls. Assemble the meat and cheese on the bottom roll and then place on the top.

Cuban Slider: Very Similar to the Ham and Cheese
1 package of King’s Hawaiian Rolls
12 slices of roast beef (again buy the brand that you prefer)
6 slices of Swiss Cheese
12 dill pickles
1/4 cup of Mayonnaise
Begin with slicing your rolls in half length-wise, smear the mayo on the top and bottoms of the rolls. Assemble the meat, cheese and dill on the bottom roll and then place on the top.
1 1/2 tbsp dijon mustard
1/2 cup of butter, melted
1 tbsp of garlic, minced
1/2 tsp of worcestershire sauce

Once your sliders are constructed, mix up the sauce and pour over the sliders.
Preheat your oven to 350 degrees, cover the AirBake pan with aluminum foil and bake for 10 minutes covered, remove the foil and cook for another 10-12 minutes until the tops of the rolls are a perfectly golden brown.

**For the Cuban sliders, if you are making them alone you can certainly add ham slices to the sandwich. I didn’t for this recipe because I also made the Ham and Cheese ones.

**Deli and Cheese slices – if you get them from your deli counter it doesn’t matter what width of slice you get; I usually opt for a medium-thin slice.

Ain’t No Thing Like a Chicken Wing

Can’t Have a Football Game without these Wings. . . . .I did let these Chicken Marinate in the Chipotle Mixture for 2 hours before I baked them. You can do it but if you don’t have time don’t worry about it.

Make that Finger-Licking Sauce
Its the Perfect Mixture of Sweet and Heat

15 chicken wings
1 tbsp of olive oil
Dash of Salt and Pepper
1/3 cup chipotle peppers in adobo sauce (can be less if you prefer)
1/2 cup of honey (can be more if you prefer)
1 lime, juiced
1/2 teaspoon of garlic powder

Add ingredients to a food processor, blend. You can make your adjustments here if you desire to make it hotter or sweeter. If you like the ‘temperature’ of your sauce add 3/4 of the mixture to a zip-lock bag and then place your chicken wings in the bag. Marinate for 1-2 hours (if possible)

  • Preheat oven to 450 degrees. Line a sheet pan with aluminum foil – spray with your favorite non-stick cooking spray.
  • Arrange the marinated chicken wings in a single layer on the pan. Bake the wings for about 40 minutes or until lightly browned and cooked, flipping halfway through.
  • Once the wings are browned, brush some of that extra sauce over each of the wings. Bake for an additional 5 minutes. Serve with additional sauce; ranch dressing, blue cheese dressing, or fresh lime wedges.