Spinach & Tomato Spaghetti

Let's have a little conversation about why I'm so awesome. First off all, I'm awesome because I'm officially 25 days away from my birthday (who's buying me some D'usse). Next, I'm awesome because I was born that way. Lastly, this pasta solidifies that I'm awesome because it was created with the groceries in the refrigerator that are about to expire and in under 25 minutes! BOOM! I told one of my followers that I didn't have a name for it because it was made on a whim. So we're just going to call this Spinach & Tomato Spaghetti and you're going to try it and love it! It's delish! 


First things first... this flavor profile is out of this world. Traditionally, I never put spinach and tomato together. In my head that's for people who like cottage cheese (that's another rant for another day. But this... this here, was amazing (just like me). The bacon wrapped steak medallions started this entire ordeal and I'm so glad about it. 

This recipe does not require the use of meat... it's delicious without. HOWEVER, I love meat and opted to use sirloin medallions. They are about 3 oz each and I wrapped them in bacon (because I'm a total fat-ass). To secure the bacon, I tied twine around them. The only seasoning I used on the steak was salt, black pepper and dried herbs. I seared the absolute shit out of them, in the most respectable way I could with my cast-iron skillet, tossed in some spinach and tomatoes and then I put it in the oven to finish cooking for 7 minutes (no exaggeration).


As soon as I took the food out of the oven, I threw the cooked spaghetti in the skillet with the steak medallions and tossed it around using my favorite stainless-steel tongs that I found on sale at HomeGoods for $4. It's good enough to eat just like that, but I told you, I'm greedy. I wanted cheese because it's Sunday and cheese makes everything taste better. I added a handful of shredded mozzarella & provolone in the skillet with heavy cream and let it reduce down. And just like that, Spinach and Tomato Spaghetti was created and I won!


  • 1 lb. meat of your choice, cubed 
  • ½ lb. Spaghetti
  • ½ c. Mozzarella Cheese, shredded
  • ½ c. Provolone Cheese, shredded
  • 6 oz. Heavy Cream
  • 4 oz. Spinach
  • 4 oz. Cherry Tomatoes, halved
  • Dried Herbs
  • Salt and Pepper
  1. Preheat oven to 400 degrees and boil spaghetti noodles until al dente. 
  2. Season your meat with salt, pepper and dried herbs.
  3. In a skillet, sear meat of your choice on all sides (I used steak medallions).
  4. Add sliced tomatoes and spinach & toss well. Place in oven for 7-8 minutes to . Ensure meat is fully cooked by using a meat thermometer.
  5. Toss in cooked spaghetti, heavy cream and cheese. Stir well.
  6. Cook until the liquid in the skillet has reduced. Serve and enjoy!

White Sauce Stuffed Crust Pizza

I know y'all know I love pizza. I'm just a cheese and bread type of woman and this covers those bases for me. I've always loved pizza. I remember asking my dad to take me for pizza every Friday as a kid. I knew the people at Pizza Hut by first name. I even skipped class in high school with my friends to eat the buffet at a mom & pop pizza joint in my hometown. I love a good pizza.

This pizza is for grown-ups. Kids will love it, but it's made for adults who like to sit around naked and eat Chinese Food. I'm currently bumping Kendrick Lamar's Poetic Justice as I type this thinking of the days that I used to sneak and smoke weed in college. If I had this pizza on those nights, I wouldn't have been stuffing my face with Dunkin' Donuts.


  • Pizza Dough, recipe here
  • 1 c. Milk
  • 8 oz. String Cheese
  • 8 oz. Mozzarella, sliced
  • 6 oz. Fontina, shredded
  • 4 oz. Ricotta
  • 4 oz. Pancetta, cooked
  • 2 oz. Mushrooms, sliced
  • 2 Tbsp. Basil, chopped 
  • 2 Tbsp. Parsley, chopped
  • 2 Tbsp. Butter, unsalted
  • 2 Tbsp. All-Purpose Flour
  • 2 tsp. Salt
  • 2 tsp. Garlic Powder
  • 2 tsp. Cayenne Pepper
  1. Make pizza dough and set aside. Preheat oven to 425 degrees.
  2. To make the pizza sauce, heat milk in a small saucepan until it begins to simmer then remove.
  3. In another saucepan, using medium-low heat, melt butter until melted. 
  4. Add flour and whisk until smooth. Cook the raw flour "taste" out for 1-2 minutes... remember to stir.
  5. Increase the heat to medium then add the warm milk slowly then add salt, garlic powder and cayenne pepper. Make sure you are whisking as you add the milk. 
  6. Cook the sauce mixture until thickened. Make sure you stir to avoid the bottom burning. Remove from heat.
  7. Place string cheese on the edge of pizza crust, roll and tuck. Avoid leaving any open pockets.
  8. Top dough with pizza sauce, mozzarella, fontina, ricotta, pancetta and mushrooms.
  9. Bake for 12 minute or until the crust is bubbly and golden brown in spots.
  10. Remove from the oven and top with chopped parsley and basil. 

Golden Bombshell Stuffed Blondies

When I had to decide which pictures to use, I started singing. I instantly became happy and my life was once again made anew... good food will do it every time. These Golden Bombshell Stuffed Blondies are the reason why I'll be pregnant before next year. A man is going to eat these, decide that I'm the woman for him and have his way with me... COTDAMNIT these are the fucking best. I'm being really vulgar and I don't give a shit because they are that good. I cursed while thinking of all the naughty things these blondies could have me doing.

I win! These are so buttery, decadent, life changing, delicious... My God! These blondies have a sugar cookie bottom, golden Oreo center and a white chocolate chip brownie topping It's the trifecta and possible holy grail of desserts. 

It's 12:30 am and I'm contemplating walking into the kitchen to make a batch. It doesn't take much to make and all you need is a little "elbow grease" to get the job done. I used 2 bowls and 1 spatula; partly because my little brother was at my house volunteering to clean for me and partly because I knew even his best clean was still horrible. 

I wonder if I can pay people in Blondies?!? Try them yourself and tell me if you think they are delish... I know they are, but you can tell me anyway.


For the Sugar Cookie Layer

  • 1 ½ c. All Purpose Flour
  • ¾ c. Light Brown Sugar
  • ¼ c. White Sugar
  • ½ c. Butter, salted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ½ tsp. Cornstarch
  • ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Cream the butter & sugar together.
  2. Add vanilla & egg then mix well.
  3. Add the baking powder, soda & cornstarch. Mix.
  4. Incorporate the flour slowly.
  5. Set aside.

For the Brownie Layer

  • 1 c. All Purpose Flour
  • 1 c. Dark Brown Sugar
  • ½ c. White Chocolate, chopped
  • ½ c. Butter, salted & melted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ¼ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Stir the brown sugar into the melted butter.
  2. Add vanilla & egg then mix well.
  3. In a separate bowl, mix the flour, baking powder and baking soda together, then slowly add to the wet ingredients until fully combined.
  4. Set aside.

For the Oreo Layer

  • 18-24 Golden Oreos

Okay, I know there are so many steps to this, but I promise it's worth it. The assembly is the best part because if you are greedy (like me), you'll be licking the spatula and dipping your finger in the bowls at the end.

  1. Preheat oven to 325 degrees.
  2. Line your baking dish with parchment paper, a silicone mat or some aluminum foil.
  3. Place an even layer of the cookie dough on the bottom. 
  4. Add the oreos in a single layer on top of the cookie dough.
  5. Place an even layer of the brownie dough on the top.
  6. Bake for 45 minutes if you're the person that loves your cookies "well done" and 40 minutes if you're like me and love a soft, chewy ass cookie. You'll know the blondie is done if it passes the knife test.
  7. Rest for at least 30-40 minutes before cutting. I know it's hard but resist, otherwise, you'll blondies will fall apart and you'll end up with some type of blessed crumble.
  8. Enjoy!

Cheesesteak Wontons

Freshman Year in college I met this tall, chocolate guy in Algebra I class and we ended up cheating off each other the entire semester. After college, he became a fancy ass pilot for a major airline company that gets to travel the world... long story short, he was eating a cheesesteak a few weeks ago and it looked delicious. I mean, my mouth was watering just looking at it. I haven't had a great cheesesteak since college (shoutout to Delaware State University) so I decided to make a batch of Cheesesteak Wontons and relive my college days by merging Fried Wontons and Cheesesteaks together.

It's not hard to do... you can do it! It takes about 25 minutes from start to finish if you don't snapchat every moment of it like me. It's now a new favorite of mine. I think when my pilot friend flies to Dallas, I'll make him a few to say thanks for the inspiration.  

I ended up making these fantastic little wontons 2 ways because I wanted to see if the baked version was as tasty as the fried and it is. Now, let me just say that the mushrooms and the bell peppers take me to another dimension. They are fucking fantastic. I don't like veggies, but I eat them and these were a hit. My dog loved the bell peppers... he kept begging for more.

Slice your bell peppers in strips of equal size (also known as a Julienne cut) and cut your mushrooms into cubes. For all intents and purposes, you could cut your mushrooms in slices as well. I tried them both ways, and the diced mushrooms seemed to cook better with everything.

This cut is a New York Strip... It came to be a little over a pound but once I cooked it and removed the fat, it was exactly 1 pound of fabulous seasoned with salt and pepper.

I threw in the other photos as well so you guys could see what was going on... I photographed all this on a cloudy day (Food Bloggers HATE cloudy days, they fuck everything up). As always, the recipe is below. I hope you enjoy!


  • 1 lb. New York Strip Steak
  • 30 Wonton Wrappers
  • 1 Orange Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 4 oz. Mushrooms, chopped
  • 6 oz. Cream Cheese
  • 6 slices White Cheddar Cheese
  • 6 slices Provolone Cheese
  • 2 eggs, mixed for egg wash
  • 2 tsp. salt
  • 2 tsp. pepper
  1. Preheat canola oil to 350 degrees.
  2. Cook steak until it's done enough for you then chop and shred. I prefer medium, but some of y'all like a burnt, dry ass well done steak.
  3. Cut white cheddar and provolone cheese into 30 small slices.
  4. In a pan, saute mushrooms and bell peppers until they are softened but not soggy.
  5. Mix steak, veggies, cream cheese, salt and pepper.
  6. Divide the mixture into equal amounts (about 1 tbsp) and place in the center of each wonton wrapper & top with cheddar and provolone cheese.
  7. Wash the outer edges of each wonton wrapper with egg wash.
  8. Fold the wontons, corner to corner, and make a triangle. Press the edges together the wrap around your finger and press once more.
  9. Fry for 2-3 minutes until crispy.

For all you "I don't eat anything fried" people, preheat your oven to 425 degrees, follow steps 2-6 above then:

  1. Spray a muffin tin with cooking spray.
  2. Place the wonton wrapper in each tin.
  3. Add a spoonful of the mixture into the wonton and top with cheese.
  4. Bake for 6-8 minutes and let cool before stuffing them in your mouth.

Basic Pizza Dough

I'm constantly making pizza... I'm at a point in my life where I want what I want when I want it. I make at least one pizza a week (judge me). I make fruit pizzas, breakfast pizzas, dessert pizzas and pizzas loaded with meat & veggies. IDGAF as long as it's pizza.

So, in my quest to make pizza, I've finally figured out my own pizza dough. It's mine. You can use it, make it at home but if you blog, you better give me credit (if you don't I'll talk shit about you on Twitter & Snapchat).

Pizza dough is fairly easy to make. You toss the ingredients in a bowl, mix and let the yeast do it's job... really, that's it.

Of course, you have to shape it too...

And let it sit so it can double in size.

Like this one.


  • 2 c. all-purpose flour + about ¾ c. for kneading
  • ¾ c. warm water, 105-110 degrees
  • 1 tsp. active dry yeast
  • 1 tsp. salt 
  • 1 tsp. sugar
  • Olive Oil, to prevent sticking
  1. Sprinkle active dry yeast and sugar over the warm water and let it sit until yeast becomes foamy, about 5-7 minutes. Stir until yeast dissolves.
  2. In a separate bowl, combine flour and salt (no sifting required).
  3. Add the yeast mixture and stir until soft dough begins to form.
  4. Turn the dough onto a floured surface (I use my countertop) and knead. You'll need to add that additional flour as necessary until the dough becomes smooth and elastic. You'll know it's ready when you can stretch it and it doesn't tear off easily. It takes about 10 minutes.
  5. Coat another bowl with oil and place the dough in the bowl.
  6. Cover with a warm towel or plastic wrap and place in warm place for 90 minutes or until the dough doubles in size. I turn my oven on 250 and sit the bowl on top.
  7. Uncover the dough and punch out the air. Cut into 2 equal pieces and shape into balls. If you nee more flour, that's fine... add it.
  8. Cover both dough balls with plastic wrap and allow to double (about an hour).
  9. Roll out and top with something delicious.