Fabulous Flan

Im not sure how I haven’t posted a recipe for flan yet because it is one of my go to desserts, especially when I have milk going bad or eggs that need to get used.  And tonight was that exact scenario.  I have loved flan for a very long time and decided if I wanted to eat frequently I needed to learn how to make it and I was pleasantly surprised by how easy it was.  This recipe smells great when your making it and tastes great as well!



  • sugar
  • milk
  • 2 eggs
  • vanilla
  • water
  • touch of cinnamon

How to:

  1. in a sauce pan place 1/2 cup of sugar and 2 tablespoons of water.  put this on medium high heat and dont touch it.  Its going to start to bubble and liquify and it will begin to turn into an amber color, watch this like a HAWK, it can burn in an instant and there is fine line between being beautiful amber and burnt, dont cross it.
  2. in a sauce plan place 1 cup of milk and a teaspoon of vanilla and just a pinch of cinnamon.  You want to bring this to a boil and then immediately take it off.
  3. in a bowl place 2 eggs and whisk this with 1/2 cup of sugar. Once your milk has boiled pour this slowly into the egg mixture and whisk this as well.
  4. once your caramel is done pour this into the bottom of a glass pan, and spread it out so it is a even layer.
  5. then pour the egg milk mixture on top and place into a 350 oven.
  6. usually you are supposed to place this into a larger pan filled with water, but I was lazy so I didnt and its fine just a slight different texture, oh wells
  7. cook this for 30 minutes until the custard sets and a knife can be inserted and removed cleanly.
  8. then YAY! dessert!



Upside Down, Fruit Side Up

Dinner isn’t worth eating sometimes if it isn’t followed by a delicious dessert. This dessert is quick and easy and won’t make you feel like hitting the gym the next day! It can be adapted with all sorts of fruits so see what you like best!

– 1 mango
– 1 nectarine
– 2 tablespoons quick cook pats
– vanilla extract
– brown sugar
– butter
– cinnamon

How to:
1. In a sauce pan put your sliced up fruits into the pan, without any skins
2. Add some vanilla and brown sugar and let them cook down. When they start to get mushy add a little bit of butter and let cook for another few minutes.
3. In a microwave safe bowl add a teaspoon of sugar, the same of brown sugar and just a splash of cinnamon. Add a bit of water to this and place into the microwave for a seconds to get the butter to melt. Then add a few tablespoons of oats and mush around so they’re all wet almost forming a paste. Form this to the bottom of the bowl so it’s a nice even layer.
5. Scoop your fruit on top and bam! Instant dessert! Whip cream is highly encouraged!


Got Me Goating Crazy

Okay so there’s no real recipe here, I just put things together that don’t usually go and wow was I surprised by the result!! So I was making tacos today with the usual suspects and as I was going through my cheese drawer I remembered I had goat cheese and my curiosity took over. Putting it on top of my taco with some hot sauce, radishes, tomatoes, and onions was just about the best thing to happen to my taco since salsa verde. Try this to jazz up your taco night!



Meat and Potatoes are my Shepherd

Okay so this is my version of shepherds pie, now Ive never actually had shepherds pie or made it so, this is just my interpretation. But like its meat, its mashed potatoes, nothing could go wrong! Right?  RIGHT! So you can do this too!  I made enough for 3 meals for basically pennies! Its something completely new and you should try it too!


  • 1/2 pound ground beef
  • 1/2 white onion
  • can of peas (or frozen)
  • bay leaf
  • mashed potatoes (puff and fluff is what I used)
  • ketchup
  • french onion soup mix
  • garlic
  • parmesan
  • parsley
  • milk
  • butter
  • flour

How to:

  1. Begin with your meat. In a fry pan heat up some oil and begin cooking your onions.  You want to do this low and slow adding some salt and pepper as they cook. Add a bay leaf or two into this as you cook as well as your garlic.  You want the onions to get nice and translucent before adding the meat.
  2. Once they are at this point, add in the meat and try to break it up so its in tiny pieces.  Now your going to add a touch of ketchup, just a bit, this gives some color to the meat.  Your also going to add more salt and pepper and throughout the cooking process.  Add just a TOUCH of cumin, this is to bring a earthiness to the meat.
  3. Then once the meat is about half way cooked sprinkle the french onion soup mix on top, using less than half of the packet.
  4. Your then going to add a splash of water, bit of butter, and another splash of milk and let this cook.
  5. Once the milk and water is cooked out add in your drained peas and continue to cook for at least 10 minutes.
  6. letting the meat get nice and brown on each side.
  7. now start working on your mashed potatoes, I just used puff and fluff so no effort was needed.  I did add parmesan to it though just to add more flavor.
  8. then in a oven safe pan (I used individual class ramekins ) layer in the meat and then the potatoes and place in a 350 oven just to let everything meld together.  You dont have to do this step until you want to eat it if you choose!!
  9. And thats it! Its so easy and a quick dinner!






Chickpea Patties with a Tart Cucumber Sauce

So its been a while since I’ve cooked something worth posting this has been a combination of laziness and being incredible busy. So when I came home at a decent hour I decided I needed to actually cook and make something worth posting. Let me tell you, I did not disappoint myself. This chickpea patty is light and airy and full of so much flavor, the tart sour cream sauce you put on top just melds everything together. This was really easy to make and they’re full of protein. One thing that makes this slightly more complicated is a food processor is highly recommended, not impossible to do without but it makes life so much easier.


  • can of chickpeas
  • white onion
  • chopped dried garlic
  • dried parsley and oregano
  • 1 egg
  • 1 tablespoon baking mix (like bisquick or flour would probably work fine)
  • salt and pepper

How to:

  1. so in your food processor dump in your drained chickpeas, chopped onion, a few dashes of garlic, lots of parsley and oregano (like a tablespoon each), then an egg and your baking mix.
  2. Pulse this mixture until it looks somewhat like chunky peanut butter, but it will be soft and can form it into a patty.
  3. Spray a pan with cooking spray and then place in your patties, you can make them as big or small as you want but your gonna let it cook on medium high heat for about 3 minutes on each side getting nice and golden.
  4. then put the sauce recipe that follows on top and your good to go!!

Tart Cucumber Sauce


  • sour cream (greek yogurt would work also)
  • cucumber (diced really fine)
  • onion (diced fine)
  • oregano
  • dried garlic
  • red wine vinegar
  • salt and pepper

How to:

  1. Use about 3 tablespoons of sour cream and put in the 1 tablespoon of vinegar in it. Then add a few dashes of oregano, salt and pepper.
  2. Use a few slices of onion and a good amount of cucumber and then throw it all in.
  3. Easy as that!




Stuff Me Until I’m Full

Okay so this is another stuffed pepper, but hear me out, its different this time. Plus theres a cute little farmers market in my town and they had poblano peppers 3 for a buck and I knew I had to make them for dinner, so I did. But listen up college students because this recipe is for you!! It has very few ingredients but is very filling!! Okay so it is another stuffed pepper, but it is worth posting, and also eating them 😀 This recipe has been roommate approved!



  • chicken (I used rotisserie but you do whatever you want, just have it pre cooked)
  • spanish olives
  • poblano peppers
  • cream cheese
  • cumin
  • shredded cheese


How to:

  1. slice the peppers in half and take out the core/ veins and seeds.
  2. preheat oven to 350
  3. then place in a pot of boiling water and boil for at least 10 minutes until they get slightly tender.
  4. let these cool and chop up your cooked chicken and olives, throwing just a sprinkle of cumin on top. A food processor could help you in this process but a knife will be sufficient.
  5. then start stuffing your peppers with this chicken olive mixture, and really stuff them to the brim. Then put a little bit of cream cheese through the center and cover that in cheese.
  6. Bake for 20 minutes or until cheese is melted.
  7. I put some salsa verde on top and ate it with beans and rice. You won’t be disappointed.