About

I create recipes that you can get on the table even when you're tired and in a hurry. And, that's coming from a working mom of five!

My Culinary Adventures

I'm a pretty uncomplicated cook. My biggest cooking style influence hinges on the fresh ingredients and flavors of California where I was born and lived until I was a teen.

I worked at a San Diego, California Jewish bakery before joining the Army, and learned so much on bread making, bagel making, and some traditional Jewish cookies that are still my favorites to this day.

Filipino Influences

But, living in the Philippines is where our housekeeper taught me to cook Filipino dishes like Lumpia, and Ube Leche Flan, as well as pancit, kare kare, and more, that she prepared for our family.

Korean Cooking Influences

When I joined the Army, they sent me around the world, where I lived off post whenever possible, learning to cook my favorite New England, Korean, and Hawaiian dishes.

I loved Korea! I could walk around the corner to the market, or a small grocery. Both were an adventure, as my Korean was pretty limited. I shopped by the photos on the packaging (which often led to unusual surprises when cooked!).

I love the spicy kimchi soups, Broiled Korean Beef Bulgogi, the Korean Sushi, Fresh Cucumber Kimchi Salad, and so much from my tour in Korea.

Influences From Hawaii

When living in Hawaii, I learned to adapt my Challah bread recipes to the Hawaiian breads.

Hawaiian cuisine is like a melting pot of tropical and Asian cuisines, all with a unique twist. I enjoyed that eclectic, melting pot cooking style.

Southern Cuisine Influences

The military finally dropped me off at Fort Bragg, NC and there I stayed and absorbed the distinct flavors of the south for another 22 years!

My Southern collard greens and Instant Pot St Louis Ribs have a lighter, fresher California flair, and my buttermilk biscuits are influenced by the Filipino bakery at Subic Bay, Philippines.

Indian Cuisine Influences

While stationed at Ft. Bragg, North Carolina, my family hosted an Indian Army Officer while he attended JSOC (Joint Special Ops Command).

I owned a spice business at the time, and he taught me to make Saag Aloo (Spinach Potato Curry), Indian Cucumber Yogurt Salad, and Bengali Chicken Rezala, Butter Chicken and Garlic Naan as well as how to mix common Indian spice blends. He was literally in heaven when he visited my spice warehouse and used my seasoning blends.

Why I Love Copycat Recipes

Last, but not least, I love to reverse engineer and create copycat recipes. Much less expensive than taking five kids to a restaurant! I have recipes for Panera's Chicken Noodle Soup Recipe, Cracker Barrel style Cornbread Buttermilk Muffins, and Panda Express Style Beef and Broccoli as well as a few more!

I really love easy recipes that get me in and out of the kitchen so I can enjoy the food before I'm tired of making it! Some of my favorite delicious AND easy recipes are: