Welcome to my food blog! I am a home cook and I want to share my love of food with the world. I'll divulge my recipes and tasty restaurants I find. Feel free to comment, and to email me at nodessertpodcast@gmail.com to contribute recipes! Don' forget to come by weekly for new posts... I love having you visit me!

July 18, 2017

Simply Sides 22 - Potato Gratin

Creamy, cheesy potatoes? Yes please.  Potatoes with cheese is one of the great comfort combinations of our time.  And this simple side dish will satisfy that comfort food craving.  Serve with any protein and veggie.  It'll be the highlight of your meal!

Potato Gratin


  • 4 large potatoes, thinly sliced (I used a mandolin)
  • 1 onion, thinly sliced
  • 1 stick butter, sliced
  • 1/2 cup heavy cream
  • 4 oz grated sharp cheddar
  • 4 oz grated gruyer
  • salt & pepper

Preheat oven to 350.
Grease an 8x8 baking dish with butter or cooking spray.  Place a thin layer of potatoes on the bottom.  Add a few onion slices.  Sprinkle with salt and pepper.  Dot a few butter slices on top.  Sprinkle a bit of cheddar and gruyer.  Repeat two to three more times. Drizzle heavy cream over top of dish.  Bake for 1 hour.

July 10, 2017

We Made Room For Dessert 28 - Cherry Danishes

I enjoy a good danish.  More than enjoy it really.  Especially when someone else makes them! But these little cherry danishes are super easy to make, and I like to make them for holiday breakfasts. They are also a super easy dessert.

Cherry Danishes


  • 1 roll of crescent rolls
  • 4 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/2 can cherry pie filling (you could use any pie filling you like!)
  • 1/3 cup powdered sugar
  • 2 tsp milk

Preheat oven to 375.
Keep crescent rolls in log shape from the can. Slice into 10 pieces.  Place on baking sheet and lightly flatten with an edge to hold in the filling.  Mix together cream cheese, sugar, and vanilla.  Divide cream cheese mixture evenly between all 10 pieces and spoon on.  Top each crescent piece with cherry pie filling.  Bake as package directs (I do think I cooked mine an extra couple minutes).  Mix together powdered sugar and milk.  Drizzle over each pastry.

June 28, 2017

Simply Sides 23 - Cheesy Roasted Tomatoes

I have noticed a trend that side dishes with cheese attract me the most...  This recipe will be no different!  I was scrolling through Pinterest and I saw a recipe for roasted Parmesan tomatoes.  I though to myself, I don't have fresh parm, but what if I use my shredded provolone and mozarella blend?  And instead of fresh herbs, which I also didn't have, use garlic salt and fresh cracked pepper to season them?  Do you know what the result was??? DELICIOUS!  They tasted just like crustless pizza.  Seriously, I would not lie to you.  This is a great recipe if you are eating low carb.  It's a great recipe for a fairly healthy snack or side dish.  It's a great recipe if you are looking for something super simple to make.  Frankly, it's just a great recipe in general!  It really satisfied a pizza craving I was having, without all the extra crust calories. Make this, you won't be disappointed!

Cheesy Roasted Tomatoes


  • 3 tomatoes on the vine, slice into 4 slices each (total of 12)
  • 4 oz shredded cheese (I used a mozzarella/provolone blend - highly recommend)
  • olive oil (about 1 tbs)
  • garlic salt (I use Lawry's)
  • fresh cracked black pepper

Preheat oven to 400.
Place tomato slices on foil lined baking sheet.  Sprinkle lightly with garlic salt and pepper.  Bake for 10 minutes. Then, drizzle lightly with olive oil. Top with cheese. Bake another 10 minutes til cheese is browned and bubbly. 

June 19, 2017

Restaurant Style Sweet and Sour Chicken - Home Cooked Recipe #79

When I was a kid, the only thing I would order from Chinese restaurants was sweet and sour chicken.  As I grew up, I branched out to ordering many other dishes, but I will always have a special place in my heart for that dish.  Recently I was trying to find a recipe online for restaurant style sweet and sour chicken.  I found one that comes pretty close, and the sauce tasted JUST like a restaurant version. THIS is the sauce I used.  

Sweet and Sour Chicken


  • ¼ cup corn starch
  • ¼ cup water
  • 6 ounces pineapple juice
  • 6 ounces water
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ¾ cups apple cider vinegar
  • ½ cup ketchup
  • 1 tablespoon soy sauce


  • 1 lb boneless, skinless chicken breast, diced
  • 2 cups flour
  • 1 tsp baking powder
  • 2 tbs oil
  • 2 tbs cornstarch
  • salt and pepper
  • 1 egg 
  • 1 1/2 cups water

Combine flour, baking soda, oil, 2 tbs cornstarch, salt, pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Deep fry for 10-12 minutes in oil at 350 until golden brown and cooked through. Drain well on paper towels once chicken is cooked through.
Meanwhile, combine 1/4 cup cornstarch and 1/4 cup water and set aside.  Combine pineapple juice, water, brown sugar, regular sugar, vinegar, ketchup, and soy sauce in a sauce pot and cook over medium high til mixture comes to a boil. Cook for an additional minute, then add cornstarch/water mixture and remove from heat.
Coat chicken in sauce.  Serve over white rice. NOTE: I also sauteed some bell pepper, pineapple chunks, and onion; just like a restaurant would.

June 5, 2017

Greek Hash - Home Cooked Recipe #78

I may have mentioned previously that I love Greek food, but in case you missed it, I REALLY love Greek food! I came up with this dish that I call Greek Hash. It is inspired by a dish at my favorite Greek restaurant in Tarpon Springs, FL called Greek chow mein, but with my own twists that are easy to prepare at home. I serve the hash with my tzatziki, and you can find that receipe HERE. It is an easy weeknight meal that is savory and delicious.

Greek Hash


  • 1 lb ground beef
  • 1 bag Simply Potatoes shredded hash browns
  • 8oz crumbled Feta
  • 1 onion, diced
  • salt and pepper to taste
  • 2 tbs Greek seasoning (I use one I get shipped in from NY, but they do have brands in the spice aisle of the grocery store)
  • ***optional: roasted red peppers, sundried tomatoes, olives

In one pan brown ground beef. In a separate pan, Cook hash browns as package directs, along with onion and salt & pepper. Once beef and hash browns are fully cooked, combine together and Greek spice.  Toss in half of Feta, and any additional options as desired.  Plate and top with remaining Feta.  Serve with tzatziki.  Enjoy!