Ingredient Spotlight: Papaya Chutney

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So, my bestie Ananda sent me the most amazing jam from her vacation in Hawaii. (Luckyyyyyyyyy)

It’s my new favorite ingredient. It’s actually a chutney, so it’s sweet and spicy, which is one of my favorite flavor combos.

At first, I used it as a spread with cheese and crackers (which was ahhhmazing).

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Now, I’m thinking of using it in a very unusual way.

Continue reading »

Saffron & Cardamom Syrup

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 This saffron and cardamom syrup is so easy and versatile. All you need is 3 ingredients.

Plus water.

It’s perfect for sweetening teas.

Or in place of simple syrup in cocktails.

It’s also great for desserts. Drizzle it on freshly baked cupcakes or into frosting, or both.

You can also chug it.

This is what you need:

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Avocado Hummus

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 I hate avocado.

This recipe fixes that for me.

It’s my usual hummus recipe, except I used limes instead of lemons and I added one avocado into the mix.


I got avocados in my CSA this week so I decided to hide use them in some hummus.

Which reminds me, I need to update my exclusions list.

Rinse off 2 cans-worth of garbanzo beans, or chickpeas or little butts. Whatever you call them.


They do look like little booties, don’t they?

They put the ass in humm-ass.

There’s no ass in hummus.

I don’t know what’s happening.

Place the tiny derrieres into a food processor with a spoonful of tahini, Continue reading »

10 Game of Thrones Cocktails

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Only 3 more episodes of Game of Thrones left!

Perfect time to make theme cocktails for your GoT viewing party, or if you’re watching the show solo and you just wanna treat yourself to something special. Even if you don’t watch the show, you might still find a cocktail here that you like.

I made 10 Game of Thrones cocktails (plus 5 more here) and there is a cocktail here for every taste, whether you like sweet, sour or just plain-old strong drinks. To help soak up all that booze, I also made a very Easy Game of Thrones Party Menu to go along with all these drinks.

I love anything with a theme, so sit back and enjoy the ride because when you play the game of thrones, you win or you die. (Pop Quiz: Name the character who said this.)

So you might as well have a cocktail, right? Continue reading »

The Husky and The Chihuahua

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Their eyes tell a story.

Primo (the chihuahua) is like, “You are making me sit. You have betrayed me. I will never trust you again.”

Raiden (the husky) is like, “Oh, you want me to sit still and look at you? OK.”

Allow me to formally introduce you to my fur-babies.

Primo, my 8 year-old chihuahua who’s really sick of my shit:

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Raiden, my 5 1/2 month old Siberian Husky who chooses to sleep like this: Continue reading »

Moroccan Carrot Salad

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 As we all know, summer is fast approaching.

That means short-shorts, tube tops (Do people still wear tube tops? Do we even call them tube tops now? Or are they now known as “shoulder-less blouses?” I swear I’m under 30 years old, I just sound like an old lady.) and of course, the dreaded bikini. 

If you don’t dread bikini season then good for you, bitch.

Anyway, back to the Moroccan Carrot Salad.

Continue reading »

Herb Roasted Radishes

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I’ll be honest, I’m not the biggest fan of radishes.

I got a bunch of them in my weekly CSA box and decided to make roasted radishes in the same way I used to roast potatoes. Before the world decided potatoes were evil and I jumped on the bandwagon with my pitchfork in tow.

I miss potatoes.

Like, a lot.

So, I sadly grabbed my bunch of radishes and tearfully placed them on a cutting board. 

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After wiping away my tears, I cut the greens off the radishes.

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I saved the greens and used them as a bed for the radishes. 

Rinse the radishes and the greens, as they can have dirt lodged in the crevices.

(a small price to pay for organic veggies)

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Once you’ve rinsed and drained them, cut the radishes in half.

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I seasoned my radishes with fresh thyme and some Herbs de Provence (a French seasoning blend that can be found at some grocers and at most specialty food stores like Sur La Table and Williams Sonoma. There are some recipes online for making your own mix too, just google Herbs de Provence).

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Place the radishes on a baking sheet, sprinkle them with the herbs and spices, drizzle enough olive oil to coat them and pop them in a 400F oven for 25-30mins.

Oh, and I also sprinkled a few red chili flakes on them to bring out the natural peppery flavor of the radishes. This part is totally optional. I recommend this step if you like spicy food.

Below is a before & after:

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 You can place them on a bare plate: 

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 Or over the radish greens or any other salad green you like:

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And just to make these babies sing, let’s add some parmesan shavings:

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Oh mama.

I almost forgot about potatoes.


I want a potato.


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Kale Fish Cakes w/ Ginger Lime Tartar Sauce

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kale fish cakes ginger lime tartar sauce 21 I love cake.

I like fish.

I tolerate kale.

This recipe combines all of the above, and then some.

First, you need a pound of any white flaky fish you like. I used mahi-mahi because they were selling it for $4/lb at Sprouts. Tilapia would work, even salmon actually. So forget what I said about white fish. I’m not a fish racist. I like fish of all colors.

Anyway, season the fish with a little S&P.

kale fish cakes ginger lime tartar sauce 1 kale fish cakes ginger lime tartar sauce 2 Sauté for a few minutes on each side and then place into a large bowl.

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 Flake the fish into small pieces and add the following ingredients (exact measurements on recipe card at the end of this post):

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Stir until everything is combined and then add the juice of half a lime.

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Now for the binding agent. I used Ritz crackers because it’s my life and that’s what I wanted to do.

You can use ground up oats, gluten-free breadcrumbs, regular breadcrumbs. Whatever your heart desires.

Just add a little bit of the binding agent at a time until you get the right consistency. You want the mixture to hold together when you form it into a ball. 

I used 12 crushed up Ritz crackers.

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Now for the healthy part.


Chop it up into small pieces and then add it to the fish cake mixture.

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 Form the mixture into patties. I made 7 regular sized patties using an ice cream scoop to make sure they all cook evenly. If you don’t have an ice cream scoop just use a large spoon. It doesn’t matter how big or small they are, just that they are all equal in size. The size of the cakes will affect cooking time though, so keep that in mind.

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Bake them at 350F for 20 minutes.

Make sure to flip them over after 10 minutes.

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Once they’re done, set them aside and let’s make the Ginger Lime Tartar Sauce.

So easy you won’t believe it!

You just need *a heaping spoonful* of mayo, the juice of half a lime, 1/2 tsp of ground ginger, 1/2 tsp of finely chopped capers and a little S&P.

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Place a little dollop of daisy, I mean tartar sauce, on top of the fish cakes.

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You can also freeze the cakes and reheat them in the oven for a healthy quick dinner/lunch/snack when you’re busy.


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Like, totally.

Sorry, I’m being an annoying.

Yes, an annoying. 

That was not a typo. Annoyings are nouns. You all know an annoying in your life. They might be sitting next to you right now. Try not to laugh.

P.S. I don’t send spam, just recipes. If I ever send spam then I allow you to digitally slap me.

In the face.


P.S.S. I mean ass.

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