Archive of ‘Recipes’ category

Why Preserves are The Plug

I went from not really knowing wtf preserves were to always having a few jars in my fridge in the last six months or so. I found ways to incorporate them into  different recipes I’ve repeated multiple times, and worst case scenario, they are pretty much just tasty jam (which I don’t like on toast, but I do like on crackers with meat and cheese). Also, if you’re totally new to this, preserves are “food made with fruit preserved in sugar (jam or marmalade)”.

My favorite brand is Bonne Maman, which is a French brand that has cute red and white checkered lid tops. The two recipes that I’ll go into today where I incorporate preserves are Peach BBQ Pulled Chicken and Inside Out Chicken Cordon Bleu. 



Chicken Curry with Carrot, Potato, and Peppers

My favorite restaurant is this hole in the wall Burmese spot in San Francisco called Yamo. I always get the same order, beef curry with noodles, add vegetables. It’s $6 and last time I went to San Francisco I went straight from the airport.



I’ve tried a lot of DIY seasonings, premade sauces in glass jars, but I’ve never gotten close to the taste I’ve found at Yamo (which is sort of Indian/Chinese/Thai if you haven’t had Burmese). The other night I made a similar recipe but subbed chicken and used an Indian style curry paste I found at the grocery store. Drew and I loved this chicken curry recipe and I highly it. It is one of the easiest recipes I’ve done in a while with the best turn out, but it isn’t the quickest, because potatoes are slow to cook, (and maybe I forgot to pre-heat). To be honest you could definitely cook the vegetables in a pan but this was just my first instinct.



GURL, You know you want this chickkkk!


3-4 chicken breasts

1 green pepper

2 potatoes, chopped into small pieces

5 carrots, chopped into 1 inch pieces

1 package curry powder (I used Taste of India)

1 cup water

1 table spoon coconut oil

Sriracha (if you like)



Oven safe pan


I made enough from this for 2 days of lunch for 2 people. I ended up putting it over rice so I had a way to use every bit of sauce, but if you’re healthier than me, good for you. Ugh.


Pulled Chicken Tacos Topped with Chili Mango

I love tacos. Be it roach coach or some bougie Korean fusion, I could eat them everyday, and do pretty frequently. Maybe it’s because I’m from LA, or love spicy things. Everyone in NY is all about their pizza, but I would give up pizza for tacos in a second. I betrayed my taco loving ways for a bit in favor of the much denser burrito in San Francisco, but I’m back. I’ve always struggled to make the tacos I cook at home as tasty as the ones I’d buy out, the meat just never tasted as flavorful and just tasted like

I finally have (yes I said it) perfected tacos from home. Below I will teach you my ways.


Incredibly graphic close up taken 1 second before inhaling these 


Watermelon Mint Cooler – The Perfect Summer Drink

In the last year, I’ve gotten really picky about booze. I’m at the point where I’d rather just sip water than drink a well vodka soda at a bar just because I want something in my hand (this took YEARS). Aside from having 90% less hangovers, this has lead to me experimenting with cocktail recipes. On Sunday I made Drew and I these perfect summertime cocktails after we walked around in the Brooklyn Botanical Gardens. I think this is my favorite Summer cocktail, and it is very easy to make, with inexpensive, easy to find ingredients.


Here’s what you’ll need:

  • Sliced seedless watermelon
  • Mint leaves
  • Vodka (I used 42 Below- an inexpensive but tasty choice)
  • Seltzer/soda water (no sugar- yay)
  • Sweetener (if you’d like, I used very sparingly) I used Rose Royal lavender lemon simple syrup which I bought from Catbird, one of my favorite stores here in Brooklyn.
  • A muddler
  • Straws (I originally chose purple because they looked cute with the simple syrup but opted for red as you will see later – striped paper straws would have been ideal)
  • A cocktail shaker, ideally, if not, no big deal

Also: you can use gin or rum in this cocktail if you prefer. I’ve made it, or variations of it, with both. Mojitos are made with rum, but I do prefer vodka because it is less sweet. But whatever you’re into.


Back in the Blog Game

It’s been a while since I’ve been writing just for myself. I’m on a bit of a break from my freelance hustle and have finally got my website and blog back up. This time, I’m thinking it will be a bit different from my previous blogs, with more of a focus on what I actually spend my day to day doing. Lately that’s been making food, trying to figure out mixology (no it isn’t as douchey as that sounds), traveling, and going on adventures around NYC.

My current easy food obsession is making baked tortilla chips. I use 2 Mexican corn tortillas per person that will be snacking (which is 100 calories), slice them into triangles using scissors, pour a spoonful of coconut oil over the pieces (around 150 calories per spoonful, which will easily work for 3 servings) and spread them out on a baking sheet. I sprinkle sea salt, black pepper, and cayenne over them, and bake on 350 for 15 minutes. Then I set it to broil for 5 minutes for some extra crisp.

So if you’re into any of this, sweet. Feel free to reach out to me about anything you’d like to see covered @linalovesit