BAE Bubba Burger

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Let me start by saying, that if you don’t use Bubba Burgers here, you are just setting yourself up for failure. BUBBA BURGERS are BAE. Say it with me. BAE BAE BAE. Now this isn’t really a “recipe” it’s just me filling you in on this bomb burger combo.

It’s real simple folks. Put some items on the grill. A burger, prosciutto  and tomatoes. Grill them. Stack them with some condiments and boom a burger of goodness.

As you can see above here, Larry eats burgers like a damn savage.Shit was spilling off the bun, spraying across the table, like relax BRO! I know this shit is 4 bombs but take a breath.


Pretty simple to explain why this is so good. There is cheddar and bacon already in the BAE BUBBA BURGER, you are adding more THICK slices of cheddar on top, adding salty goodness of the prosciutto (I’ve needed spell check to correct that word every time I have used it so far), putting a warm GRILLED tomato on here, adding lettuce crunch (whatever that is) and that people is all you need to make a bomb burger.

FINAL VERDICT: 4 BOMBS bombbombbombbomb______________________________________________________________________________________________


  • 2 bacon cheddar Bubba Burgers
  • 2 thick slices of sharp cheddar
  • A few slices of Prosciutto
  • 1 Tomato
  • Lettuce
  • Burger Buns
  • Spicy Mustard
  • Ketchup


  1. Light the Grill
  2. Cook the burgers for whatever the box says
  3. Slice the tomatoes, throw on the grill for 2-3 minutes per side.
  4. Assemble burger like a boss



Skillet Poached Eggs


Sooo when you hear eggs, you normally think breakfast, as we did, so a few weeks ago we whipped out the skillet & whipped up this bad boy thanks to Cooking Light. It was, let’s say…a different spin on breakfast. I mean the sauce was BOMB but the eggs were this weird add on. They were just there & I wished they were pasta and not eggs.


A week or so later I was making a quick dinner – pasta – because past is life, and didn’t want that Ragu ish, but also did not have 4 hours to watch sauce cook, so I decided to whip this up again minus the huevos, chives and feta. I know I say feta is betta, but not here.


This literally takes .5 seconds to make (not LITERALLY) but like, literally mad quick. Add some crushed red pepper so some spice and it’s a party. Kick the feta to the side as I mentioned before, & grab that parmesan and shake the shit out of it all over your plate.


There really isn’t much more to say. It’s sauce people. You really can’t mess this up. Just skip step 3 below and don’t worry about 5 & 6 – unless you like meh eggs. Eggs shouldn’t be meh.


FINAL VERDICT JUST SAUCE: 4 BOMBS bombbombbombbomb______________________________________________________________________________________________


  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, chopped
  • 1/4 cup water
  • 2 tsp. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • 3/4 tsp. salt
  • 1 28 oz can unsalted crushed tomatoes
  • 1 oz. feta cheese, crumbled (about 1/4 cup)
  • 1/4 tsp ground pepper
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh oregano
  • 4 large eggs


  1. Heat oven to 375 degrees
  2. Heat oil in large cast iron skillet over medium heat. Add onion & bell pepper – sauté for 10 minutes. Add garlic & cook 2 more minutes, stirring occasionally. Add 1/4 cup water, oregano, salt, crushed tomatoes, and red wine vinegar. Bring to a boil and cook 10 minutes or until sauce is slightly thickened.
  3. Stir in the feta
  4. Form 4 (2 inch) indentations in the sauce with the back of a spoon. Crack the eggs one at a time into the indentations. Sprinkle black pepper over the eggs. Place pan into the oven and back at 375 degrees for 12 minutes or until the whites of the eggs are set.
  5. Sprinkle with chives and oregano.
  6. Divide the eggs and sauce onto plates


Salad with Dry Rubbed Chicken


Guest blogger: Larry =)

It’s good to be here. The other night Dev was at barre and asked me to whip up some dinner. It would have been easy to do take out, but I’m a fighter, a DIY’er, and a lover of croutons. A few weeks ago I found a dry rub chicken recipe on Pinterest (yea, yea I use Pinterest now and then). That recipe was for a bone in chicken slow cooked on the grill, and it came out amazing. Knowing how hard Dev pumps those long legs at barre, I knew she was going to have the appetite of that stoner kid I knew in high school who would smoke a joint and eat a bucket of KFC like it was his last meal.

Anyways, I decided to dry rub a couple of cutlets and pair it with a salad of baby greens. Let’s be honest, it really wasn’t too hard, but it’s the thought that counts. And sometimes simple is best. So here’s how it went down – I mixed the rub, covered all sides of the breast, and threw it in the convection toaster for 25 minutes. So easy.

Onto the salad… I hate it when my dressing isn’t evenly spread across the leafy greens, so while the breasts were cooking, I tossed a salad and dressing in a big bowl like that fancy salad place in South Norwalk. All pretty straightforward, right?

So, I really wanted to get Dev excited and show her that I can go the extra mile when challenged (I also wanted to get lucky), so I sliced up some strawberries, grabbed a handful blueberries and artfully laid them out on top of the salad. I delicately laid the chicken breast across the top of the salad like Goldilocks sleeping in the third bears bed.


Net, net was that I caught her off guard and succeeded – on all fronts – heyyyoooooo. The result was a perfectly cooked chicken breast with the slightest hint of sweetness and spice over a perfectly dressed salad.

So thats’ all I have to say about that. Thanks for having me and I hope Dev’s biggest fan, Tony is able to impress his baby mama with this meal.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb______________________________________________________________________________________


  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 2 tbsp brown sugar (dark)
  • 1/4 tsp cayenne pepper
  • 2 tsp chile powder
  • 2 tsp paprika
  • 1 1/2 tsp pepper
  • 1 tsp salt
  • 3 pounds bone in chicken OR just chicken breasts
  • Leafy greens
  • Italian dressing
  • Blueberries
  • Strawberries
  • Tomatoes
  • Gorgonzola Cheese


  1. Combine all spices
  2. Rub the rub on the chicken
  3. Cook for 25 minutes in the oven at 400 degrees
  4. While the chicken is cooking, dress the greens with Italian dressing
  5. Throw some blueberries, sliced strawberries and tomatoes in there
  6. Sprinkle Gorgonzola cheese on top
  7. Blast it with some croutons
  8. Place cooked chicken on top


Pumpkin Shaped Cheese Ball

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Bout to go basic fall bitch on you all. Yes, Halloween has passed. Yes, I made this for a Halloween party & yes I devoured another one that someone else made at another Halloween party. But Thanksgiving is all about gourds & pumpkins too, so this is still relevant. When you ask “what can I bring?” for your Thanksgiving get together .. well don’t ask. Just say – I will be bringing the bombest PUMPKIN CHEESE BALL – BYE! Thank you The Country Cook for sharing your expertise in cheese balls.

I promise this is QUICK. Just give yourself a day so it can chill. Cut some veggies, put them in cute bowls, and then on a cute cutting board. No, don’t do that. Just cut fucking veggies and throw them in a bowl.


If you have a KitchenAid, which you SHOULD, it will be your best friend in the mixing of cream cheese here. No one likes mixing cream cheese with a wooden spoon. I remember in the olden days (you know, like 2 years ago before my KitchenAid showed up under the Christmas tree ) when that thick cream cheese would just STICK to the spoon and I would just end up scraping it off with my teeth…(The struggle was real)


So basically you are just mixing shit into a cheese ball and covering it in cheese. Sounds like a pretty good gig, am I right?


Make sure you have enough plastic wrap before jumping into this, because I didn’t which meant running store, which meant not a short recipe anymore. Also PSA make sure you have rubber bands! If you don’t, then HAIR TIES are KEY. Thank god I just bought a new pack. Gentleman, I don’t think your ladies would mind if you borrow theirs, because this cheese ball will blow their minds.


So how did it taste you ask!? Well I basically stood around this pumpkin at the party with a group of people until we realized we ate half of it in like 10 minutes. Some may call that disgusting, but I just call it GOOD FUCKING FOOD people.

Also, don’t misplace your pepper stem in the fridge like me. I forgot I put it in the butter compartment and had a legit PANIC ATTACK when it was missing. No pumpkin is complete without it’s stem.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb______________________________________________________________________________________


  • 1 (8oz.) block cream cheese, softened to room temp
  • 1 (8 oz.) tub vegetable cream cheese
  • 3 green onions, diced
  • 1 red pepper, finely diced (save the stem for the top of the pumpkin)
  • 2 cups shredded sharp cheddar cheese, divided use*


  1. Using a mixer, combine both types of cream cheeses
  2. Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.
  3. Spread out a large sheet of plastic wrap
  4. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
  5. Then top with cheese ball mixture.
  6. Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.
  7. Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.

  8. We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.

  9. Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.

  10. When ready, cut off the rubber bands and carefully remove the plastic wrap.
  11. Place the pepper stem on top.


Greek Chicken Thighs With Artichokes & Feta



I will keep this one quick, just like this took to make. This is legit the one picture of the whole meal because, well I wasn’t going to snap one of the nasty raw chicken in a ziplock, or just raw chicken in general. I have decided I hate raw chicken. My face right now is disgusted even just writing about it. Moving forward, may or may not (probs not) taking pics of raw chicken.

If you cannot succeed at this recipe, I ain’t got words, that’s all I got to say. Good luck to you & may you forever be happy with delivery to your door.

We wanted to eat a “healthy salad” for dinner. What does that mean? That means you throw a bunch of vegetables on a plate, add some protein, mad cheese & voila, “healthy salad”. But like legit what does that mean. What salad is NOT healthy? I mean if you put 2 pounds of cheese on it? If you drown it in ranch? I do all of those things, so I guess “healthy salad” means “not as much cheese” (for Larry) and not 1 cup of ranch.

This wasn’t meant to put over a bed of lettuce (why is it even called a bed?) but hence the healthy salad direction, I went for it. This could also be on some quinoa, rice pilaf or with some roasted potatoes.Or if you are an odd bird and do not like sides, just eat it by it’s damn self.  Some people might not like the spinach wilting as broiled chicken gets flopped down on it. I didn’t not care because I SCARFED it down. But just heads up it WILL wilt your lettuce.

Thank you to Skinny Taste for hooking me up with this hell of a dish.

FINAL VERDICT: 4 BOMBS bombbombbombbomb_____________________________________________________________________________________________


  • 4-6 boneless chicken thighs
  • 6 oz jar of marinated artichoke hearts
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • salt & pepper
  • 1/4 cup feta cheese
  • 2 tbsp fresh parsley
  • Lemon juice (optional)


1.Combine artichoke hearts along with liquid and chicken and let marinate for 20 minutes

2. After it is marinated, drain the liquid

3. Add garlic, oregano, salt and pepper to the chicken

4. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes until chicken is fully cooked.

5.Top chicken with feta and broil an additional minute

6. Remove from oven and top with fresh parsley. Squeeze with lemon juice if you would like.


Cheesy Sausage Pasta

Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ❤ #SappyPlug. Love you boo 😉

Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.

Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.

What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”

Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.


Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)




I literally moaned as I took my fist bite.


I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.

Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb_____________________________________________________________________________________________


  • 1 TBSP Olive Oil
  • 1 lb Sausage (I cut mine into bit sized pieces before cooking)
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup milk
  • 8 oz dry pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Shredded cheddar-Jack cheese
  • 1/4 tsp Red Pepper Flakes
  • 1/3 cup chopped scallions, for garnish


1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes

2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.

3. Once the pasta is cooked, stir in the cheese.

4. Garnish with the scallions and serve.


Maggie’s Curbside – Stamford, CT


If this place doesn’t end up on Diners, Drive-ins & Dives, that would just be stupid. This place was INSANELY epic. My boyfriend & I were pretending we were Guy Ferrari describing the food to each other one bit at a time. Of course one meal per person isn’t enough for us weirdos, so we have to get 3. Holy fullness!


First course. Waffle sticks! Now for a normal person this would be a full meal, but again we like to try a little bit of everything. These tasted like warm churros dipped in a delicious blueberry jam. I would have liked to eaten these last, more like a “dessert” plus they are so  filling.


Here is the bomb of all bombs that 100% made this place worthy. TATCHO! Freaking tator tot nachos =) With braised rib chili on them. AND a fucking egg. EGG on your NACHOS YASSSS!! These were mouth watering, and a HUGE portion. Not the best as leftovers, but the REAL deal right then and there.



Then we have these pockets of joy. Bacon, egg & cheese empanadas! So god damn good. And this curbside sirracha they put on everything is like a spicy mayo, but not mayo? It’s everything & more. I thought these might be dry but they were NOT. They were so perfect along with those potatoes that came with. It’s going to be hard eating a basic BEC after indulging in these.

There are only a handful of tables, so be prepared to wait, or plan ahead to call for pickup. We went around 8:30AM on a Saturday and were okay, but have heard stories of the line out the door. They also serve lunch which I cannot wait to go back for.

FINAL VERDICT: 5 BOMBS! bombbombbombbombbomb


Next time you are in the Stamford area make sure you stop into Maggie’s Curbside