Posted by: chferrara107 | April 14, 2014

Spring into Sweetness

This isn’t so much of a recipe as a recommendation.  If you are like myself and addicted to sugar, when a craving hits it is easy to go straight for the candy or chocolate.  Now I am not saying don’t eat these things, but there are some healthy options that can curb that craving without pumping you full of sugar :D Especially now that is spring there is so much wonderful fruits available to enjoy so here is my recommendation!


One of my favorite sweet treats is strawberries and whip cream.  Now although this may seem like a fattening snack, it really doesn’t have to be.  If you make your own whip cream you can add very minimal sugar and it will still be delicious (especially if you use riper berries).  Cool whip is also a great substitute.  So try this instead of strawberries and nutella and you can curb your sweet tooth a different way!!



Posted by: chferrara107 | April 9, 2014

Pork Cutlets

So I don’t really like pork but for reasons I cannot remember I bought a package of pork chops last time I went shopping.  One of the few ways I actually do enjoy pork is when my dad makes pork cutlets.  So I decided to give it a go and try it for myself.  This recipe took me less than 3o minutes to like actually make, so really easy and really quick.  Its also really good!! A new way to try the other white meat!


  • pork cutlets
  • bread crumbs
  • eggs
  • flour
  • salt and pepper

How to:

  1. First, pound out the meat thin if you can. I didn’t have a meat pounder so I used a glass, and it didn’t get very thin.
  2. Then sprinkle with salt pepper and flour.  Getting a nice thin coat of flour over all of the cutlet.
  3. Then beat 2 eggs and dip the cutlet into the eggs.  Let both sides get nice and wet and then drop into your waiting bowl of bread crumbs.
  4. My bread crumbs have natural italian seasoning in them, if they dont, add it to them.
  5. Then put a layer of oil into the pan, about a centimeter thick, get it to nice and hot.
  6. Then fry your meat! (you can also bake it, thats fine too)
  7. It takes a few minutes on each side, about 3/5.
  8. Since mine wasn’t thin I baked for a little while I cooked the other ones.
  9. I made this in less than half an hour and it is SO GOOD, and easy!!
  10. Top it with sauce or with pasta or what ever you want to do!






Posted by: chferrara107 | April 8, 2014

Buffalo Chicken; Crock Pot Version

I truly believe there can never ever be enough buffalo chicken dip, I also strongly believe I could eat it every day for basically the rest of my life.  It’s an addition, I am seeking help ;).  But since I love it I am always trying to make it in new ways, thats where this recipe came into play.  It incorporates a crock pot and buff chic dip so basically the best of both worlds.  Its really easy and you wont regret making it :D



  • chicken breast (thighs would probably work too)
  • 1/2 a small onion
  • buffalo sauce
  • garlic
  • parsley
  • cream cheese/ cheese (optional)
  • salt and pepper


How to:

  1. defrost your chicken, I have been learning that if you put the meat in before it is defrosted it will be much more tough.
  2. Slice up your onion and put at the bottom of a crock pot, I used 1 half of an onion for one chicken breast.  Then drizzle just a bit of oil on top.
  3. Then place your chicken on top, with some garlic on top and parsley, and salt and pepper.
  4. Let it cook on high for about an hour then add your first round of sauce to the crock pot.  Then it can go to low.
  5. You are going to add your sauce at different time intervals, in total you will probably use 1/2 cup of sauce maybe less depending on how you like it.
  6. So once the chicken is able to be shredded add the rest of your sauce.
  7. Now to make this have a creamy texture you can add a bit of cream cheese towards the end of the cooking process.
  8. In total I let this cook on high for 2 hours and then low for a long time, it needs about 5 hours on low to be ready but I cooked it for a bit longer and it makes no difference :D
  9. So enjoy that buff chick dip in a whole new way!! I ate this over rice, so good :D





Posted by: chferrara107 | April 1, 2014

Great, Quick Way to Start Your Morning

A lot of people, including myself, skip breakfast. Well stop!! It’s so bad for you, you are probably grumpy, and it’s easy enough that you don’t need to skip it. This recipe takes 3 minutes to make in the morning and you won’t regret eating it on your way to your 8 am.

-parsley salt and pepper
-precooked bacon

How to:
1. So the key is that I cooked the eggs the night before and I Cooked it in the onions with the parsley and salt. You can make it the morning of, but it makes it easier to make it the night before.
2. Then take the eggs, put it on one side of the bread, then put the bacon and cheese on the other.
3. Place in the toaster and just toast it up until the cheese is melted.
4. Told you it was easy right??



Posted by: chferrara107 | March 31, 2014

Bacon Onion Eggplant Pizzas

So one eggplant is large enough to be very versatile and since I had some left over from my last recipe this one was born.  I also had made sauce a few days ago so everything fell into place. This recipe is really easy and also really good if you are gluten free but still crave that pizza!!


  • eggplant
  • sauce
  • cheese
  • bacon
  • onion

How to:

  1. First slice up your eggplant, you want it about an inch thick, and you do not have to peel it.
  2. Then sprinkle with salt and pepper and let sit for 15 minutes, again to draw out some moisture.
  3. Top with sauce, cheese, onion, and bacon
  4. And bake for 30-40 minutes until cheese is golden and melty and delicious.
  5. I used pre cooked bacon, if you dont have it, partially cook it before you put it on your pizza.
  6. BAM, pizza, kind of :D





Yeah, you read that right, this recipe is made with cheerios. Oh and its delicious, so just take a moment to accept that fact.  Okay moving on.  This recipe is fun and has a lot of intricate flavors that all create a lovely melody on your tongue. Even though it sounds kind of fancy it was pretty easy! Give this a try for your next dinner, and pleasantly surprise the ones you are serving.


  • eggplant
  • cheerios
  • flour
  • egg
  • salt and pepper
  • tomato
  • balsamic vinegar
  • stick of mozzarella cheese
  • just a very little bit of onion (optional though)

How to:

  1. First lets start with the reduction, pour some vinegar in the pan, cover the bottom of a sauce pan, but you dont really need that much.
  2. Bring it to a light boil and then lower the temp and let it reduce.
  3. Now for the eggplant.
  4. Begin by crushing up your cheerios, I used a coffee mug with the cheerios in a ziplock.  Its okay to have some bigger pieces but try to get them as small as possible.
  5. Then add about 2 tablespoons of flour to this, depending on how much you intend on making.
  6. Add some salt and pepper to this mix as well.
  7. Now slice up for eggplant, you can leave the skins on. Salt these and let them sit for about 15 minutes, allowing some of the moisture to be drawn out.
  8. Beat an egg with a little bit of water added.
  9. Here comes the messy part, you are going to dip the eggplant in the egg, then into the batter.  Make sure the eggplant is well coated.
  10. In a pan add just a bit of oil and once it is hot add your eggplant in.
  11. I cook these on medium for a bit but my reduction wasnt ready so I put them in the oven for a bit.
  12. Once everything is done, top your eggplant with diced tomatoes, chopped cheese, and then drizzle with the reduction and BAM.  ENJOY the fabulousness :D









Posted by: chferrara107 | March 30, 2014

Parsnip and Pineapple Cookies

I know I said I had given up on parsnips but maybe I was treating it wrong.  So this turn, I tried a sweet recipe.  A cookie to be exact.  Parsnips are often compared to carrots, so this recipe had some inspiration from a carrot cake but doesn’t really resemble it in flavor, not totally anyways.  This recipe is a test recipe so be creative and take it on for yourself and I am sure you can probably make it better than I did, if you do let me know what you changed!  This recipe could also be made healthy, but like, its a cookie, so why ruin it.


  • 2 parsnips (shredded)
  • pineapple, diced 2 cups
  • cinnamon (2 teaspoons)
  • 2 cups flour
  • 1/2 cup white sugar
  • 2 1/2 tablespoons brown sugar
  • 1/2 teaspoon rum extract
  • 1 1/2 tablespoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon baking soda

How to:

  1. Begin by shredding the parsnips, super easy if you have a food processor, labor of love if not.  Then dice up the pineapple.
  2. In a bowl put the parsnips and pineapple together and then all your extracts and the cinnamon as well as the salt.  Let this sit for 5 to 10 minutes to absorb some of the flavors.
  3. Preheat the oven to 350
  4. mix all the ingredients together, the mixture may be watery because of the juice in the pineapple, add a bit more flour if necessary.
  5. then place on a well greased pan and cook for 12 minutes until golden around the edges.  My cookies were kind of flat, but add a bit more baking soda and they may puff up.
  6. These are a sweet little treat for this raining day :D




Posted by: chferrara107 | March 28, 2014

It’s Love, It’s Spice, It’s Everything Nice

To date, this may very well be one of the best things I have ever made.  I LOVE poblanos and stuffed peppers in general but this recipe is basically outdoing itself.  It is a labor of love, but so worth it.  And it just has so much flavor.  It is really great, I am feeling pretty proud :D


  • Poblano Peppers
  • Chicken Breast
  • red pepper
  • onion
  • cumin
  • garlic
  • salt pepper
  • green olives
  • cream cheese

How to:

  1. First you need to roast the poblano peppers. So wash them and I placed them in a roasting pan and just roast them whole for about 2-3 hours.  The skin should turn very dark and wrinkled, but not burnt.  So roast at around 300~325.
  2. I posted the recipe of how to make my shredded chicken before but just to summarize it, chop up onion and red pepper, throw it in the crock pot with the chicken and spices and BAM.
  3. So once your shredded chicken is made and your peppers are roasted here comes the fun part.
  4. So DELICATELY taking the stem, you want to just pull it outward, it should unravel easily, and then you can just cut out the core, you want the pepper in one piece though so you can stuff it.
  5. Then in a bowl mix about a cup of the shredded chicken with half a block of cream cheese, mix well. This will fill 2 poblanos
  6. So fill them up with your chicken cream cheese mixture. Then place in the oven for about 20 minutes.
  7. I cooked some rice and beans and then some lettuce and tomatoes to go with it.
  8. IT IS FABULOUS.  REALLY REALLY GOOD, and I am aggressively excited about it :D





Posted by: chferrara107 | March 27, 2014

Roasted Parsnips with Honey Glaze

When I go to Haymarket I try to buy something I have never cooked before, this week I bought parsnips.  Now I’ve never had parsnips period so I didn’t know what I was getting myself into.  They are similar to carrots just with a lot more nut flavor.  Now I don’t post anything on this blog that doesn’t taste good, here’s the thing though, I don’t like parsnips.  I don’t really like carrots so I am not sure why I thought parsnips would be enjoyable.  This recipe is good, and tasty, but I just don’t like the flavor of parsnips, but if you do, you’d really like this!! So, take a risk, and give it a try.


  • parsnips
  • garlic
  • oil
  • salt and pepper
  • sugar

How to:

  1. peel your parsnips and they cut them in half into chunks
  2. in a bowl mix the chunks of parsnips with oil, garlic, salt, pepper, and sugar. mix it up really well to make sure they are all coated.
  3. then in a roasting pan cook the parsnips for 3 hours at 325.  This cook time may vary depending on how big your pieces are.
  4. When they are done, take them out and put them in a bowl then drizzle with a bit of honey and shake it up, viola! DONE






Posted by: chferrara107 | March 21, 2014


Sorry, that was aggressive, but I just LOVE steak.  And before I was incredibly limited by what I could make using red meat, but now with handy help of my crock pot the options are limitless!!! This recipe is mexican by choice but it would taste great on top of anything like a salad or with mashed potatoes, it is very versatile.  Its also delicious!! Don’t be afraid of red meat any longer! You can make it! I believe!! (sorry Im just really excited!)



  • beef chuck (for stew)
  • onions
  • green olives
  • hot sauce
  • garlic
  • cumin
  • salt and pepper
  • lime juice
  • cilantro
  • oil

How to:

  1. First chop up your onions, I used 2 small onions for half a pound of meat, which was pretty oniony, so depending on how much you like onion, vary that a bit.
  2. add a bit of oil to this, not much, then your meat on top.
  3. add 2 garlic cloves to the mix, a 1/3 cup of water, a boat load of cumin.  Then a generous amount of salt and pepper.  Add a few olives in as well, and a bit of their juice.
  4. then you let this cook for hours, I cooked it for 9 hours on high and it was perfect, it was probably done by hour 7 though.  Also add in your cilantro and hot sauce towards hour 3 of cooking.
  5. Towards the very end of the cooking add some juice from either a lemon or a lime.
  6. and you are done!! that was easy!! Just wait til you taste it!



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