Cooking, Baking, & Photo-taking

Follow me on my Cooking Journey…

Cooking for 2 March 2, 2013

Filed under: Baking,Cooking,Meal Planning — Angie S @ 4:14 pm


I haven’t actually blogged in a very long time, so I figured hey what the heck it’s time for an update. I’ve been trying a lot of new recipes, watching cooking shows, and overall just getting more experience. I’ve been posting recipes when I have time, and I’m trying to expand my recipe collection here on my site. We are finding more and more recipes that we like enough to call our own.

Currently all of my cooking is for two, so I’ve been cutting recipes in half. I don’t remember the last time I used a 9″x13″ size pan in the oven. Instead, I mainly use 8″ round pie pans and my square 8″x8″ pan as well. The portion size is perfect. Usually with plenty leftover for lunch the next day.

Recently I picked up those small single serving pie pans. They are perfect for dessert recipes so you don’t have too much leftover and hanging around ready to be eaten :). The first recipe I tried in them was my Apple Crisp and it was yummy. I’m looking forward to trying more dessert recipes as well as other single serving type meals in them.

I’ll post again soon!



Stuffed Peppers February 13, 2013

Filed under: Baking,Cooking,Photo-Taking — Angie S @ 6:11 pm

Stuffed peppers (and stuffed cabbage) are a Levesque family favorite.  Mike and I decided to change the recipe up a bit to give it a new twist.   We are happy that we did.  This adapted recipe was delicious!




4 peppers (green, red, yellow.. whatever you like)

Pepper for rice mixture (1/4 cup / chopped)

A box of Zatarain’s dirty rice

1/2 onion (diced small)

1-2 garlic cloves (diced small)

3/4 lb. ground beef

1 tsp worcestershire sauce

1/4 cup Bella mushrooms (chopped)

3-4 tbsp. tomato paste

Salt and pepper to taste


1.  Cook rice according to package directions.

2.  Heat olive oil, add onions and red peppers.  Cook for 3-5 mins. until translucent and soft.

3.  Add garlic and mushroom.  Cook for another 1-2 mins.

4.  In another pan, fry ground beef.  Once the beef is done cooking, drain, bring it back to the pan, and then add worcestershire sauce, salt, and pepper.

5.  Choose your pan for baking, and add a little olive oil to lightly cover the bottom.

6.  Preheat the oven to 350 degrees.

7.  Carve out the insides of each pepper since they will serve as a bowl for your rice.

8.  Once the rice is done cooking, add the tomato paste, and mix good.

9.  Then mix rice mixture into beef mixture.

10.  Start filling the peppers until stuffed 🙂

10.  Cook at 350 degrees for 45 minutes.



Mexican Lasagna January 28, 2013

Filed under: Baking,Cooking — Angie S @ 7:40 pm

Printable Recipe



  • 1/2 pound ground mild pork sausage (Used 1/4 lb. ground pork)
  • 1/2 pound ground beef (Used 1/4 lb.)
  • 1 (15-ounce) can jalapeño ranch-style pinto beans, drained (Used 7.5 oz)
  • 2/3 cup canned diced tomatoes and green chiles (Used 1/2 cup)
  • 1 teaspoon garlic powder (Used 1/2 tsp.)
  • 1 teaspoon ground cumin (Used 1/2 tsp.)
  • 1/2 teaspoon salt (Used 1/4 tsp.)
  • 1/2 teaspoon pepper (Used 1/4 tsp.)
  • 1 (10 3/4-ounce) can cream of celery soup (Used 5 oz)
  • 1 (10 3/4-ounce) can cream of mushroom soup (Used 5 oz)
  • 1 (10-ounce) can enchilada sauce (Used 5 oz)
  • 9 (6-inch) corn tortillas (Used 2 burritos)
  • 2 cups (8 ounces) shredded Cheddar cheese (Used for 1 layer/cover top)
  • 1 cup (4 ounces) shredded Monterey Jack cheese (Used cover top)
  • 1 medium tomato, seeded and diced (Left out)
  • 4 green onions, chopped (Left out)
  • 1/4 cup chopped fresh cilantro (Left out)
  • 1 medium avocado, chopped (Sliced small and topped Lasagna)


  1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
  2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
  3. Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
  4. Bake at 350° for 30 minutes. Top with avocado.
     Courtesy of:

Hawaiian Chicken January 8, 2013

Filed under: Baking,Cooking — Angie S @ 2:16 pm

I just have to say that this recipe is courtesy of “The Girl Who Ate Everything”.. check out her blog it is filled with great recipes.

I cut the original recipe in half since it’s just the two of us.  So Here goes…

Hawaiian Chicken – Printable Recipe


1-1.5 lbs. boneless skinless chicken thighs

1 cup soy sauce (soy sauce to water ratio = 1:1)

1 cup water

1/2 bunch green onions, chopped reserve some for garnish

1/2 of a white onion

1/4 teaspoon minced garlic (heaping)

1/2 tsp sesame oil

1/2 (13.5 oz can) of coconut milk


note:  use a soy sauce that is low in salt for better results.

1) Trim chicken thigh fat.  Mix soy sauce, water, brown sugar, onion, garlic, sesame oil, and coconut milk in a large bowl.  Marinade Chicken for at least 8 hours or overnight.

2)  Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

3)  Serve over rice and garnish with green onions.. add a nice green veggie on the side.



Weekly Recipe Round Up – 9.15.12 September 15, 2012

Filed under: Baking,Cooking,Meal Planning,Photo-Taking,Uncategorized — Angie S @ 5:31 pm

What’s New?

1)  Eggplant – I cut it into small pieces, tossed it in egg, and covered it with bread crumbs.  Then cooked it at 350 degrees in the oven for about 30 mins.  I added it to some pasta sauce and it was delicious with spaghetti.  I ended up cooking up Mike some sausage and ground beef pasta sauce instead, and it was missing some cayenne pepper and some red pepper flakes to heat it up a little.  I’ll add them to my grocery list…

2)  Chili garlic sauce and Soba noodles.  We made another stir-fry this week and used two new items.

Chili garlic sauce is a great addition to a stir-fry.  It adds delicious flavor and a little heat.  We have been eating stir-frys a lot lately since they are easy to make, full of veggies, and just tasty!

Another addition to our stir-fry was Soba noodles.  These Japanese noodles have a lot more protein than rice and the same consistency as spaghetti.  I liked them, but Mike wasn’t very impressed.  They were worth a try and I would eat them again.

3) Tofu- I’ve maybe had it once before, but never bought it at the grocery store to use at home.  So I bought some of the softer tofu and added it to a salad and a shake during the week.  I used quite a bit in both, and noticed that having shredded cheese and a little dressing covered the mild flavor in the salad.  I could taste it a lot in the shake, but I did use a lot, so maybe a little less next time to get some extra protein and not overdo it with the flavor..

Tacos- are an easy and tasty meal.  We fry our taco shells in a little vegetable oil on the stove, For filling we add ground beef, refried beans, lettuce, avocado, salsa, tomato, and a little sour cream.  The avocados have to be just ripe…I have definitely learned how to pick ’em.  I prefer the larger flour tacos over the corn, but we use both.  We were in a rush last night, so I’ll post a photo next time I make them.

Kitchen Canvas Art- I am working on some canvas art for my now bare yellow kitchen walls. I’ll be incorporating red, yellow, brown, black, and white into my designs.

Last but not least:  “Water”.  San Jose is very hot right now, so it is very important for us to drink a lot of water.

I’ve been filling up the container below and adding fruit like lemon or orange slices.  Putting water in this container earlier in the day gives me a set amount to drink and the fruit adds a nice refreshing flavor..

Enjoy the rest of your weekend!




Weekly Recipe Round-up September 8, 2012

Filed under: Baking,Cooking,Photo-Taking — Angie S @ 9:37 am

Happy Saturday!!

Welcome to my Kitchen,, It is not decorated yet, but I want to show it off anyway 🙂  It’s nice, bright and yellow!!


Click on the recipe titles below for the Printable Version.

Chili Beef Stir-Fry with Scallions and Snow Peas – Great recipe!! Stir-frys are a good way to get a lot of veggies into your life.  Here are some adaptions I made to this recipe:  I used taco seasoning for the chili-garlic sauce, I added an extra tsp honey, 1 tsp sugar, skipped the mirin or sherry, skipped garlic, added a tab bit less ginger, and  instead of just the snow peas, I added a bag of pre-packed stir-fry veggies that included broccoli, snow peas, cabbage, and carrots.  For next time, I would cut the meat smaller into bite size pieces, and add more garlic – I had run out and not realized 😦

You and Me Chicken Pot Pies – Instead of making individual pot pies, I just made one big one.  I was looking for the phyllo dough, but couldn’t find it so I grabbed some pre-made frozen pie crust instead.  This was way too much filling for 1 pie so I still have filling in the fridge and may make a couple more pies.  Next time, I would use a pie pan to measure the amount of veggies and potatoes in advance and adjust the gravy accordingly to fill one pie.  It could have used a little more seasoning, but all in all this was a great recipe.  Maybe better saved for a weekend night when you are not starving!

Fettuccine with Creamy Red Pepper-Feta Sauce – This recipe was just Ok… I could see it more as a cold pasta salad and less as a nice, hot dinner.  I added a little too much garlic – if that is possible.  I love the roasted red peppers in the jar. Delicious and I still have some leftover for another recipe.

I hope you enjoyed my recipes and photos, and I am looking forward to another week in the Kitchen.



Nana’s Pork Pies February 13, 2012

Filed under: Baking,Cooking — Angie S @ 1:40 pm

Printable Recipe

This year my plan was to cook more, and I’m really trying.  I’ve been slowly cooking more.  I have to start somewhere.  It’s hard when we have a roommate that is an amazing chef and wants to cook for us.  If someone was cooking for you, would you stop them?  Well instead of thinking like that I am starting to think if I don’t get the chance to learn, I’m not going to get better at it.  So we can share the responsibility 🙂

I made the most amazing recipe this weekend my Nana’s Pork Pie recipe.  This is a French recipe and it has been in our family for a very long time.  Ever since I was little, we have had pork pie around the holidays.

Here’s a photo of my Nana, me, and My Pa from my first birthday:

My Aunt Karen always makes these delicious pies, and my dad does too.  I used to help my Aunt Karen roll out the crust for these pies around the holidays 🙂

Me & Aunt Karen

Now I can say, that I have made them for myself.  Here’s a photo of my pie:

This recipe makes enough meat for 2 pies.  I didn’t realize that when I was making the meat since it didn’t say it on the recipe, but look how full my pie was:

Luckily I had enough dough to make another pie crust, so I took some of this meat out and made another pie.

It was so good!  Exactly how it should taste, and the smell of it cooking yesterday reminded me of the holidays at my grandparent’s house.  If I make it again, for just me & Mike, I will cut the recipe in half.  I am so happy that I made this and I have a couple more family recipes to try soon 🙂

Here’s the recipe:

Nana’s Pork Pies

2 lbs. ground pork                                    2 medium onions chopped

1 tsp. salt (or to taste)                              1/2 tsp. pepper (or to taste)

1 tsp. poultry seasoning                          ¼ tsp. cinnamon

¼ tsp. ground clove                                 2 Pie Crusts (top and bottom)

Sauté ground pork and onion with salt and pepper (do not brown).  Add water to just about cover (but do not cover) pork and onion.  Bring to a boil and then lower heat to lowest setting and simmer for about an hour.  Add poultry seasoning, cinnamon and ground clover and simmer until all water just about evaporates.  If there is any liquid left – Drain.

Pour into lined pie plate (uncooked pie crust), cover with top crust with several slits and brown in 350° oven or until curst is at desired brownness (about 30 minutes).

Makes 2 – 8″ Pies