I took a cooking class to learn how to make Beef Wellington. Very informative! But also thought I could make it better. To that end, I give you the Marsala Wellington, a way to stretch 2 lbs of filet mignon into a beef wellington style dinner for 6, but with the ingredients of Veal Marsala giving it a much more complex flavor profile.

Named because it seems whenever I fix these pork chops, it rains. Mother Nature weeps for she cannot taste.

Used my Cuban Pork Roast recipe as the basis for this, then reworked it significantly for a delicious hatch Chile roast, it has a little heat, but mostly a very savory umami flavor. Excellent for burritos!

My siblings challenged me to recreate a certain fast food chains signature chicken dish, but make it gluten free. Challenge accepted and CLEARED! Warning, this is VERY peppery though.

I have some relatives near Philly, so have been able to get some pretty decent Philly Cheesesteaks with provolone instead of cheese whiz (personal preference, sue me!). This is my recreation of them, I’m pretty proud of how they have come out! ALSO, check the bottom of this post for some general house-keeping!