Chef Shaz

Shaz's Recipes

Brunch:

Appetizers:

Dinners:
Eggplant Lasagna
Chicken Parm
Sockeye Salmon
Salmon and Hummus
Chicken Marsala
Beefsteak Pizzaiola
Meat Lasagna
Shrimp & Corn Salad
Spiral Ham Dinner
Chicken, Broccoli, Whole Wheat Pasta
Shrimp Scampi
Flank Steak w/ Eggplant Couscous
Southern-Style Shrimp and Grits 
Roasted Pork Loin w/ Veggies
Salmon w/ Baby Carrots and Quinoa
Chicken, Summer Vegetables with Rice Noodles
Corned Beef Dinner
Eggplant Rollatini 

Desserts:
Mixedberry pie
Blondie Bars
Peanut Butter Cookies
Strawberry Rhubarb Pie
Cocoa Walnut Chia Seed Granola
Pineapple Snowball "Cookies"
Chocolate Chip Cookies
Chocolate Trifle
Peach and Plum Pie
Three Ingredient Cookies

Guest Recipe Posts:
Paleo Shrimp Scampi


Blog Goal:

The goal of this blog is to help me focus on the FUN positive things in my life, whether it be experiences or people or having a relaxing moment. I also wanted to emphasize that cooking isn't scary. Anyone can do it if you have a passion for all things related to food...especially consuming it. That said, my blog is intended to be used for a few cooking insights and various essentials that I use day to day to hopefully boost everyone's cooking confidence. :)

How it begins in my kitchen, after a trip to the grocery store or farmer's market:


I typically find recipes to be limiting and you can't embrace the art of cooking if you are stuck mimicking someone else's work. Now I realize there are exceptions to that of course -- and especially while baking, one must adhere to specific recipes or else the bread won't rise properly or the cookies may end up being too sticky or salty, etc. But that is precisely what I love most about cooking.  I love that you can throw in some olive oil, garlic and wine to almost any sauce and it will come out amazing. The wine can be either white, marsala, rose or even red. From there, you can express yourself....or whatever you have in your fridge. For example, you can toss in a few tomatoes, capers and olives and you have a delicious puttanesca sauce. Granted, it may not be "by the book" but it will still taste amazing! And your friends will think it's so cool that you made a different pasta sauce than just marinara.


Or instead of tomatoes, capers and olives, why not throw in some lemon zest/juice/slices and a few shrimp and you now have a shrimp scampi. Or a few capers and lemon and you have a piccata. Bam. Just like that. Now I don't care whether you use thyme or basil or parsley or anything "green" to make it pretty -- that's on you and what your taste buds prefer. Some people prefer nothing, as the thought of tiny pieces of green things in their food disgusts them. I personally prefer basil on absolutely everything and it makes for a pretty picture. :)




I remember when I just moved to LA. I went to a local farmer's market and went crazy. I picked up tomatoes and basil and zucchini and summer squash and eggplant and red peppers and about a zillion other fresh vegetables. When I realized the shelf life didn't last long, I knew I needed to make a quick, delicious dish -- FAST. So I decided to make a vegetable lasagna, and have the veggies act as the layers. I always keep a few jars of sauce on hand, and of course cheese because it's amazing. It was delish, it lasted a few days and I was pumped.



Moral of the story? Have fun with it!!!


xo,
Shaz