Follow me on Instagram!

Hello everyone! I haven’t been updating my blog in a very long time due to a lack of time in my personal and work life.  I have decided to create an instagram account, which is much easier to make posts about my food.

Follow me hereI hope you enjoy the lovely pictures of the delicious food, and caption tips 🙂


White Wine Tomato Cream Sauce

Hello guys! I invited a group of my close friends and had a chill housewarming this weekend.  Since a few of them were vegetarian, I wanted them to have some options and not just pizza.  Therefore I made a simple vegetarian baked ziti with a quick white wine tomato cream sauce.  I’m not a big fan of babysitting things on the stove, so I try to create/recreate recipes that cut the time in half but still have a lot of flavor!  Especially since people nowadays (including myself) have so many responsibilities and errands, it’s hard to cut out 3 hours or let alone an hour to make sauces or a meal.  I hope you all like it!


Yields: ~ 7 cups of sauce


2 cans of 28 oz peeled whole plum tomatoes

1/2 cup white wine

2 large cloves of garlic (chopped)

1/2 medium sized onion (chopped)

~ 1 tsp crushed red pepper flakes (not pictured)

~ 2 tsp dried oregano

~ 3 sprigs of thyme

~ 1/4 cup fresh basil leaves (chiffonade)

~ 8 oz of mascarpone cheese

3/4 cup freshly ground parmesan reggiano

Salt & Pepper

~ 1tbsp oil



Step 1:

Chiffonade the basil.  Remove the thyme leaves from the stems.  Gently hand crush the tomatoes into bite sized pieces.

Tip – How to chiffonade:

  1. Lay your leafy greens (herbs, spinach, lettuce, etc) flat on the cutting board
  2. Stack them on top of each other
  3. Roll the stack up (like rolling up a carpet)
  4. Moving your wrists in a upward and downward motion, cut the leafy greens
  5. Now you should have nice little ribbons of your leafy greens

Tip – How to destem fresh thyme:

  1. Hold the top of the thyme sprig with one hand
  2. Use the other hand and gently pull the leaves off the sprig in a downward motion
  3. It’s that easy!


Step 2:

In a medium sized pot on medium heat, add your oil.  Then add your onions, garlic, crushed red, and ~ 2-3 grounds of sea salt (1/2 tsp).  Stir to combine, let the onions sweat, and allow all the ingredients to get to know each other for ~ 2-3 minutes.

Step 3:

cheese Continue to stir.  Once you see the onions become translucent and start browning, lower the heat and add your white wine to deglaze the bottom of your pot — use your utensil and gently scrape the bottom of the pan to get all the little caramelized bits.  Allowing the ingredients to brown and deglazing the pot adds an extra layer of flavor.  Simmer for ~30 seconds to cook out the alcohol.


Step 4:

Gently pour the crushed tomatoes, basil (reserve some for garnish), oregano and thyme.  Stir and raise to medium-high heat.  Here you can taste the sauce and adjust the S&P amount to your liking.

Step 5:

When the sauce comes to a light boil, lower the heat and simmer the sauce for ~ 20-30 minutes. This is a good step to cook your pasta. (if you’re making baked pasta, don’t cook the pasta all the way — still needs to finish in the oven)


Step 6:

In a extra large bowl, pour your sauce, pasta, and/ or vegetables (in this case — zucchini) into the bowl.  Next scoop your cheese into the bowl.  Mix until the heat of the pasta and sauce melts the cheese & creates a nice smooth creamy sauce.


Step 7:

Sprinkle a lot or a little of the parmesan reggiano cheese over the pasta, and mix until combined.  Adjust the S&P to your liking.  Minus the pasta steps, your sauce is done here!  I used this sauce this weekend to make baked pasta, so next I put it in a huge oven safe baking dish, and baked it for 20-30 minutes at 350 °F.  Then sprinkled the remaining basil for garnish.

I hope you all enjoyed this quick recipe! Please feel free to comment or like below, I would love to explore more of your awesome blogs 🙂

Chewy White Chip Chocolate Cookies

Hello Everyone! I was craving for something chocolate and I had a lot of white chip morsels left over when I was making multiple batches of red velvet cookies for my brother and his friends.  So I decided to make scrumptious chewy chocolate cookies, which make for a perfect snack with a nice glass of milk!  I lowered the sugar in this recipe, because I don’t like extremely sweet things & the white chocolate chip morsels will add an extra pinch of sweetness in each bite too.  I hope you like this recipe! Feel free to comment  or like down below.


Yields: ~15 cookies


1 1/8 cup all purpose flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/8 tsp salt

1/2 cup (1 stick) softened unsalted butter

~ 1/4 cup granulated sugar

~ 1/3 cup brown sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

1 large egg

~ 1/2 – 1 cup white chocolate chip morsels


*To measure the ingredients that are 1/8 cup or 1/8 tsp, just fill the 1/4 measuring cup/ spoon and use a knife to remove half of it.*

Step 1:

Preheat your oven to 350 °F. Line your cookie sheets with parchment paper and set aside.

Tip – Why sift your dry ingredients?: When you sift your dry ingredients, it aerates and removes the lumps from the dry ingredients.





Step 2:

In a large bowl, place a large fine mesh strainer over the bowl.  Place your flour, cocoa powder, baking soda, and salt in your fine mesh strainer. Sift all your dry ingredients, whisk to combine, and set the bowl aside.



Tip – How to sift using a fine mesh strainer: Place the strainer over a large bowl.  Place your ingredients in the mesh strainer, and gently tap the strainer against the flat side of your hand.  Then,  sifted ingredients should land in the bowl.




Step 3:

In a large bowl add the softened butter, granulated sugar, brown sugar, and vanilla extract.  Using a mixer, cream the sugar and butter until it is a smooth consistency.  At this point, you can add your egg & milk, and beat until combined.


Step 4:

Add your dry ingredients in batches to your wet ingredients.  The cookie dough is a little tough, but give it some TLC and it’ll be worth it in the end.  Now I switched over to a rubber spatula to make mixing the white chip morsels easier.




Step 5:

Add the white chocolate chip morsels and fold it into the cookie dough.  You can add however many you want, this is your cookie batter! 🙂




Step 6:

Scoop out 1 tbsp pieces of dough.  Roll them into a ball between your palms and place on the lined cookie sheet.



Step 7:

Bake for ~10-15 minutes or until it is set (when you put a toothpick in the center and it comes out clean). Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.

I hope you all enjoyed this simple and quick chewy chocolate cookie recipe! Feel free to comment or like below, I would love to explore more of your blogs 🙂