I'd Chomp That

03/05/2025

Happy Mardi Gras! (Fat Tuesday)
Life is truly beautiful when you're surrounded by amazing friends. We did some serious Chomping! Tomorrow marks the beginning of Lent, a time I will be observing in honor of the 40 days Jesus walked. I look forward to this season as an opportunity for reflection, repentance, and the challenge of sacrificing my vices. Will you be observing Lent? If so, I wish you strength and joy on your journey.

02/23/2025

Beef Bourguignon for comfort on a cold day.

I got some gorgeous potbelly mushrooms and wanted to make some comfort meals for these cold winter days. Beef Bourguignon is one of those delicious comforti...

01/02/2025

Eating black-eyed peas and collard greens on New Year's Day is a Southern tradition symbolizing luck and wealth. Black-eyed peas, tied to survival during the Civil War, represent good fortune, while collard greens, resembling money, promise prosperity. Together, they embody hope and resilience for the year ahead. I've held this tradition for several years.

I believe this is the best batch I've made to date, so delicious. Got CHOMPED!

01/01/2025

Eating black-eyed peas and collard greens on New Year's Day is a Southern tradition symbolizing luck and wealth. Black-eyed peas, tied to survival during the Civil War, represent good fortune, while collard greens, resembling money, promise prosperity. Together, they embody hope and resilience for the year ahead. I've held this tradition for several years.

I believe this is the best batch I've made to date, so delicious. Got CHOMPED!

01/01/2025

Happy New Year, dear family and friends!
As we step into this fresh chapter, may the year ahead shower you with abundant prosperity, boundless joy, and radiant health. May your hearts be filled with peace, your minds with clarity, and your days with the warmth of unconditional love. Here's to cherishing the bonds that bring us closer to one another, whether near or far. Let’s raise a toast to a beautiful year ahead, overflowing with laughter, love, and endless possibilities.
Cheers to an extraordinary life! God bless you all. ❤️

12/22/2024

Every fall, I make a batch of spicy apple butter using ghost peppers from my garden. This rich and flavorful spread makes the perfect Christmas gift for my family, capturing the essence of fall to enjoy throughout the winter season. When properly water-bathed and stored in a cool, dark place, it can last up to two years—but in our home, it rarely makes it past a month. Infused with warm, comforting spices and a touch of heat, this recipe is a delicious way to make the most of the apples that come into season each year.

12/17/2024

A new fall-inspired tostada that will get your taste buds tingling with excitement. Experience a delicious crunch paired with the cozy textures and flavors of autumn.

Adobo ground beef and sweet potato mash topped with a crisp romaine cilantro mix and guacamole. Got CHOMPED!

12/16/2024

Can you smell the sweetness?

12/14/2024

More fall-inspired taco creations to savor!
Pumpkin Mole Chicken Tacos with pumpkin-infused corn tortillas.

This recipe features the purée from my homegrown sugar pumpkins, combined with anchos, guajillos, peanut butter, sesame seeds, chocolate, and spices. While simpler than many traditional moles, it retains the rich, authentic flavors that make this classic sauce so special.

Stay tuned—recipes coming soon to our new website!

12/12/2024

Fall taco recipes coming!

11/04/2024

The clocks have fallen back, and our land is blanketed in a cascade of leaves, each one a reminder of the season’s beauty. The fall harvest is ready, full of vibrant colors and rich flavors waiting to be transformed into delicious meals for my family. I can’t wait to share these new ideas for fall-inspired tacos, each recipe a warm embrace of the season. This one felt especially magical—the aroma of roasting acorn squash filling the air with a comforting sweetness that brought a deep sense of gratitude for Thanksgiving and the wonderful moments to come. I hope you'll enjoy this recipe.

Grilled Flank Steak Tacos with Roasted Acorn Squash & Kale Slaw
Ingredients
For the steak:
2 lb flank steak
6 garlic cloves, minced
2 tbsp olive oil
2 tsp ancho chili powder
Juice of 1 lime
Salt & pepper to taste
For the roasted squash:
2 small acorn squash, sliced into wedges
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
¼ tsp cloves
1 tsp brn sugar
Salt & pepper to taste
Kale slaw:
2 cups kale, finely shredded
1 tbsp olive oil
1 tbsp lime juice
¼ tsp salt
Toppings:
Pomegranate
Queso fresco or feta
Avocado crema
Tortillas:
Corn or flour tortillas, warmed
Instructions
Marinate the steak: Combine garlic, olive oil, ancho chili powder, lime juice, salt, and pepper. Rub over the flank steak and marinate for at least 30 minutes.
Roast the acorn squash: Preheat the oven to 400°F (200°C). Toss squash wedges in olive oil, cumin, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
Make the kale slaw: Massage shredded kale with olive oil, lime juice, and salt until tender. Set aside.
Grill the steak: Heat a grill or cast-iron pan over high heat. Cook the steak for 4–5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing thinly.
Assemble tacos: Layer steak, roasted squash, and kale slaw on tortillas. Top with pomegranate and crumbled queso fresco. Drizzle with avocado crema.

10/21/2024

It's here family and friends!! I'm so proud to share my Cookbook with you all. Please buy my book and chomp some delicious tacos! Cheers!

30 Nights of Tacos: Creative, Colorful Classics (with bonuses!). A love story with tacos, snacks, sides, and more

30 Nights of Tacos: Creative, Colorful Classics (with bonuses!). A love story with tacos, snacks, sides, and more

09/20/2024

Salads are a staple for us, accompanying nearly every meal. There's something deeply rewarding about growing your own ingredients—nurturing them from seed to harvest adds a layer of appreciation to every bite. This particular salad showcases the vibrant goodness from our garden, and it was a favorite throughout the season. Its inviting presentation makes it a joy to serve, and I hope you’ll be inspired to create it and savor its fresh, homegrown flavors.

Greek Salad (Horiatiki) is a rustic, vibrant salad that captures the essence of Mediterranean flavors. Rooted in traditional Greek cuisine, this salad originated in rural villages, where fresh, locally sourced ingredients were abundant and accessible. The word "Horiatiki" itself means "village-style" or "peasant-style," reflecting its humble beginnings and simplicity.
This salad is typically made with tomatoes, cucumbers, red onions, green bell peppers, Kalamata olives, and a large slice of feta cheese, all drizzled with extra virgin olive oil and sprinkled with oregano. Unlike other salads, there is no lettuce or leafy greens, which is part of its distinct character. The vegetables are left in hearty, chunky pieces to honor the natural textures and flavors. It is often served with crusty bread to mop up the juices that collect at the bottom of the bowl.

Greek Salad (Horiatiki) Recipe
Ingredients:
4 large ripe tomatoes, cut into wedges
1 large cucumber, sliced (peeled or unpeeled, depending on preference)
1 small red onion, thinly sliced
1 green bell pepper, sliced into rings
1/2 cup Kalamata olives
1 block of Greek feta cheese (about 200g), placed whole on top
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar (optional)
1 teaspoon dried oregano
Sea salt, to taste
Freshly ground black pepper, to taste
Crusty bread, for serving
Instructions:
In a large salad bowl, combine the tomato wedges, cucumber slices, red onion, and green bell pepper rings.
Add the Kalamata olives to the bowl.
Place the block of feta cheese on top of the vegetables.
Drizzle the olive oil generously over the salad, allowing it to coat the vegetables and feta. If desired, add a splash of red wine vinegar for extra tang.
Sprinkle the oregano, sea salt, and freshly ground black pepper over the entire dish.
Serve the salad immediately with crusty bread on the side to soak up the flavorful juices.
This salad is traditionally eaten as a light meal or side dish, especially during the hot summer months in Greece, where refreshing, raw ingredients are highly appreciated. Its simplicity allows the quality of the ingredients to shine, making it a perfect expression of Greek culinary philosophy—fresh, minimalistic, and full of flavor.

09/19/2024

David has a deep appreciation for Mediterranean cuisine, with a particular fondness for all types of kabobs. One of our go-to dishes is beef kofta, which we often serve with freshly made tzatziki and warm pita bread. It's a simple, quick meal that's always satisfying. You can break apart the kofta and enjoy it taco-style with the pita, or keep it whole and eat it like a hot dog. Either way, be sure to add crisp cucumber slices, juicy tomatoes, and sliced red onion, topped with a generous dollop of tzatziki. It's absolutely delicious!
Beef Kofta is a traditional Middle Eastern and Mediterranean dish made from ground beef, often mixed with spices, herbs, and sometimes breadcrumbs or rice. The mixture is formed into cylindrical or oval-shaped patties or skewered and grilled. Common seasonings include cumin, coriander, cinnamon, garlic, and fresh herbs of parsley and mint, which give the kofta its rich, aromatic flavor. It is a popular street food across the Middle East, North Africa, and the Balkans, with variations found in each region.
The origins of kofta trace back to ancient Persia (modern-day Iran), where "kofta" means "to grind" or "pound," referring to the minced meat used in its preparation. It spread throughout the Ottoman Empire and beyond, leading to various versions of kofta in cuisines like Turkish, Indian, and Greek. Recipe below

Beef Kofta with Tzatziki and Pita
Ingredients:
1 lb ground beef
1 small onion, grated
2 garlic cloves, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt and pepper to taste
1/2 cup Greek yogurt
1/2 cucumber, grated and drained
1 garlic clove, minced
1 tbsp lemon juice
Pita bread, warmed
Instructions:
In a large bowl, mix the ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper.
Form the mixture into long, sausage-like shapes around skewers. Makes 4 large koftas.
Grill the koftas over medium-high heat for 3-4 minutes per side until cooked through.
For the tzatziki, mix the Greek yogurt, cucumber, garlic, lemon juice, salt, and pepper in a bowl.
Serve the koftas with tzatziki and warm pita bread.
Note: Also serve with fresh sliced cucumber, tomatoes and red onions for condiments and a yummy tabouli salad.

09/17/2024

David and I love spending our weekend evenings watching movies together. It's become our little ritual—grabbing some snacks, mixing up a stiff cocktail, and settling in for a night of entertainment. If you know my husband, you know he has quite the appetite, and I never miss a chance to feed him well. For this particular movie night, I put together a mezze platter for us to enjoy.

A mezze platter is a beautiful spread of small dishes commonly found in Mediterranean, Middle Eastern, and North African cuisines. It can serve as an appetizer or even a main course, filled with a variety of flavors, textures, and colors. The assortment often includes dips, spreads, and finger foods—perfect for sharing.

For our platter, I made baba ghanoush (using our homegrown eggplants), avocado hummus, dolmas, tzatziki, artichoke hearts, marinated mozzarella, kalamata olives, and some homemade soft pita bread. I’m especially proud that the fresh carrots, tomatoes, and cucumbers all came from our garden. This dish was perfect for sharing, and it kept us happily snacking through the entire movie.

09/16/2024

If you're looking for an elegant yet simple meal to impress your family and friends, consider making roulades. A roulade is a rolled dish, either savory or sweet, made with meat or pastry. While the sweet version includes classics like the Swiss roll, savory roulades are equally delightful. This European favorite is especially popular in countries like Germany, Poland, and France.
Although beef is a traditional choice, I’ve opted for chicken breast stuffed with kale, spinach, and feta for a Mediterranean twist. It’s a surprisingly easy dish to prepare, and a fun cooking project to enjoy with kids. I like to pair it with Greek lemon garlic potatoes for a full and flavorful meal. Check out the recipe below!
Mediterranean Chicken Roulade with Spinach and Feta
Ingredients:
4 large boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup fresh kale, chopped
1 cup crumbled feta cheese
1/3 cup chopped sun-dried tomatoes
3 garlic cloves, minced
3 tbsp olive oil
1 tbsp dried oregano
Salt and pepper to taste
3 tbsp butter, sliced
Instructions:
Preheat oven to 375°F (190°C). Butterfly the chicken breasts by slicing them horizontally, then pound them to an even thickness.
In a bowl, mix the spinach, feta, sun-dried tomatoes, garlic, olive oil, oregano, salt, and pepper.
Place a portion of the mixture on each chicken breast, spread it out and, then roll up tightly.
Place the roulades in a baking dish, seam side down. Make sure all the roulades are pressed against each other to help keep them secure so they don't unroll. Otherwise you can use toothpicks or twine. Place the sliced butter on top and Bake for 25-30 minutes until the chicken is cooked through and golden.
Slice into rounds and serve on a platter for a stunning presentation.

Greek Lemon Potatoes
Ingredients:
4 large potatoes, peeled and quartered
1/4 cup olive oil
Juice of 2 lemons
1 tablespoon dried oregano
4 garlic cloves, minced
1/2 cup chicken broth
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat your oven to 400°F (200°C).
In a baking dish, toss the potatoes with olive oil, lemon juice, oregano, garlic, salt, and pepper.
Pour the chicken broth into the dish around the potatoes.
Roast for 45 minutes to an hour, stirring occasionally, until the potatoes are tender and golden brown.
Garnish with fresh parsley before serving.