Category Archives: Blog Post

Taco Tuesday

So I opened my home again to friends and hosted a Taco Tuesday party! Everyone loves taco tuesday, at least I know I do! I decided to switch it up and do a Asian inspired taco tuesday. Let me share the menu: Pulled Pork Wonton Tacos with Broccoli Slaw and Shallot drizzled with a jazzed up Soy Sauce. Bang Bang Shrimp. Edamame with Chipotle and Garlic. Wonton Dip. Cucumber Gin and Tonic & Lemon Grass Vodka. When I say delicious and my guests approved everything! We had so much fun. I got to entertain them by cooking live! We talked, got to know each other. Ate took shots ate some more, took some more shots! Played games and just overall had a good time! Can’t wait to throw another gathering. I will post the recipes, hope you can make them and share with your friends!



These the only pictures I got to take, too much fun!


Friend of mine asked me if I could make goulash. So I looked it up and seen that my favorite chef (Chef John) had a recipe for this. It’s cold out so why not a hearty spiced meal. We rated this 5 stars.





  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
  • 2 onions, chopped
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 2 teaspoons caraway seeds, crushed
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 tsp dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
  • 1/4 cup tomato paste
  • 3 garlic cloves, crushed
  • 1/2 tsp salt, or to taste
  • 1 bay leaf
  • 1 tsp sugar
  • 2 tablespoons balsamic vinegar


  1. Season beef with salt and pepper. Heat skillet on high with vegetable oil and brown each side of the meat. About 5 minutes. Transfer meat to a stockpot, but don't clean out the skillet!
  2. Set skillet to med-high and toss in onions. Drizzle with olive oil and season with 1/2 tsp salt. Cook until softened then transfer to stockpot.
  3. Combine caraway seeds, paprika, black pepper, cayenne, marjoram & thyme in skillet. Toast over med-high heat until fragrant. Add 1 cup of chicken broth and stir. Transfer to the stockpot.
  4. Stir 3 cups chicken broth into stockpot. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
  5. Garnish with sour cream and fresh marjoram if desired.

*I tossed in some baby portobello mushrooms in last minute
**Recipe adapted by





Fall is here, even though the weather says otherwise! But persimmons are in full affect. What’s a persimmon? I didn’t know either until the other day. I went looking for them and found some down the street at the farmers market. I decided to dissect one to see what it looks like plus taste like. It’s actually sweet and pretty good. The flesh is orange with a few seeds. Texture wise was firm and juicy. I plan to make something with these.
So here is some fun facts and pictures:

  • a fruit most often grown in warm, dry climates
  • persimmon’s are Japan’s national fruit
  • known to be astringent and non-astringent
  • persimmon season is from September-December
  • farmers almanac determines winter with the persimmon seed
  • high in calories, low in fat. good source of vitamin C
  • you can eat them raw, cooked or dried


Persimmon seeds I cut in half. Guess we are going to have a snowy winter in the Carolinas!

If the kernel is spoon-shaped, lots of heavy, wet snow will fall.
If it is fork-shaped, you can expect powdery, light snow and a mild winter.
If the kernel is knife-shaped, expect to be “cut” by icy, cutting winds.


*Information adapted from google