Category Archives: Recipes

Chrissy Teigen’s Cravings

Chrissy Teigen is a goddess. In addition to having the wittiest comebacks on Twitter and an awesome husband, she is an excellent cook. My sister and I have made several recipes from her book, Cravings, and they are (1) delicious, (2) just the right amount of difficulty, (3) don’t take too long, and (4) don’t use weird ingredients. Here are some of the things from her book that we’ve made:

Balsamic Glazed Brussel Sprouts with Bacon – I got rave reviews when I made this! All the flavors – blue cheese, balsamic, bacon, garlic, etc. – go so well together.


Skillet-Charred Fish Tacos – so good and so easy! We also take the mango-avocado salsa that’s supposed to go with her Chipotle-Honey Chicken (which we have tried before – way too spicy) and use that as a topping for the tacos. The spicy mayo is also key to these. Also in this picture – Mexican Street Corn. The cheese is a nice touch to the corn. The mayo is essential for deliciousness and also helping the cheese stick onto the corn.


John’s Tuscan Brick Chicken with Charred Lemons – really great flavor; so good that my sister served this at her housewarming party to 30 people!


Chicken Lettuce Wraps – or “mixed up chicken” as my niece Natalie likes to say… it’s her favorite meal!


Buttery Green Beans – kind of weird because they’re way too sweet.


Lemony Arugula Spaghetti Cacio e Pepe – my sister’s stove gets pretty hot so this was a little burned, but still delicious with a nice cheesy lemon flavor.


Chrissy’s (NOT John’s) Mac & Cheese – my sister felt a little ashamed buying American cheese, since apparently it’s not real cheese, but this mac and cheese is amazing! The cheesy garlic bread crumbs really make the dish.


Pad Grapow Chicken (Basil Chicken) – pretty normal.


The only thing with Chrissy is that she goes a little extreme with oil, butter, garlic, and at least for me, spice. You can definitely get away with putting in two-thirds or even half of what she suggests. But overall, I love Chrissy’s recipes and I know she’s developing a second cookbook and I CAN’T WAIT!


Chicken and Andouille Gumbo


Isn’t that picture beautiful!? I got a Le Creuset griddle for Christmas last year but returned it for store credit and never ended up getting something else with it until recently. In its place, I got a Le Creuset 4.5-quart dutch oven in Lapis. So exciting! I feel like I made a huge life decision – I’m going to be stuck with this color forever.

The first thing I decided to make was this gumbo recipe, sent to me by my friend Isaac with a ton of tweaks (e.g. add garlic, use Tony’s). I’ve never made gumbo before – it was pretty labor intensive (30 minutes straight of stirring the roux!), but worth it at the end. It’s best to prep all of your veggies & meats the day before so that you aren’t spending like 5 hours making this in one day. I made this for my family the day before Thanksgiving and they really liked it; my sister made it at her football tailgate the next Saturday too. The recipe says 4 pounds of chicken thighs, but you could easily use 2-3 pounds – 4 pounds was a lot of meat.

– 1 tablespoon plus ½ cup vegetable oil
– 1 pound andouille sausage, cut crosswise ½-inch thick pieces
– 4 pounds chicken thighs, skin removed
– 1 cup all-purpose flour
– 2 cups chopped onions
– 1 cup chopped celery
– 1 cup chopped bell peppers
– 5 cloves garlic, minced
– 3 bay leaves
– 9 cups unsalted chicken stock
– ½ cup chopped green onions
– 2 tablespoons chopped parsley leaves
– paprika
– black pepper
– cayenne pepper
– Tony’s seasoning
– white rice

1. Heat 1 tablespoon of vegetable oil over medium-high heat. Add sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
2. Season the chicken with paprika, black pepper, cayenne, and Tony’s.
3. Add the chicken in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan and let cool.
4. Combine the remaining ½ cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 25 to 30 minutes, to make a dark brown roux, the color of chocolate.
5. Add the onions, celery, bell peppers, and garlic and cook, stirring, until wilted, 4 to 5 minutes.
6. Add the reserved sausage and bay leaves, stir, and cook for 2 minutes.
7. Stirring, slowly add the chicken stock, and cook, stirring, until well combined.
8. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
9. Add the reserved chicken to the pot and simmer for 1½ hours.
10. Skim off any fat that rises to the surface.
11. Using a slotted spoon, remove the chicken thighs from the gumbo and shred the chicken meat.
12. Return the meat to the gumbo and stir in the green onions and parsley.
13. Spoon rice into the bottom of deep bowls and ladle the gumbo on top.

gumbo 1 gumbo 2 gumbo 3gumbo 4

Chipotle Red and White Bean Chili

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I make this chili ALL the time. Seriously. Once it was early September in Ann Arbor and an abnormal 85+ degrees, and I made it – one of my roommates exclaimed, “you want to eat chili? NOW?!” Yes. Yes, I do.

The best thing about this recipe is that it takes 30 minutes from start to finish. A lot of chili recipes I’ve seen make you simmer it for a long amount of time, when all you want to do is stuff your face. It’s also extremely easy to make because you just use a packet of taco seasoning instead of the individual spices. This is also a great recipe because after you’ve made it, you have enough food to last a whole week!

– 1 cup onion, chopped
– ½ pound reduced-fat pork sausage (you can also use turkey)
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 package 30%-less-sodium taco seasoning mix, such as McCormick’s
– 1 14.5-oz. can Mexican-style diced tomatoes, drained
– 1 8-oz. can no salt added tomato sauce
– 1 15-oz. can no salt added light red kidney beans, rinsed and drained
– 1 19-oz. can cannelloni beans, rinsed and drained
– ¼ cup fresh cilantro, chopped
– Mexican-style cheese

1. Cook onion, sausage, and peppers in a nonstick skillet over medium-high heat until sausage is browned and vegetables are tender, stirring to crumble sausage.
2. Add seasoning mix, diced tomatoes, tomato sauce, and beans.
3. Bring mixture to a boil; cover and simmer for 5 minutes.
4. Stir in cilantro just before serving and add cheese.


Chicken Broccoli Bake

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Oh, CBB. CBB, or Chicken Broccoli Bake, is a beloved dish served in the dining halls at Michigan. I would seriously look at the menus for each dorm and slightly alter my plans on where to eat if a particular dorm was serving CBB that night.

Luckily, Chicken Broccoli Bake is one of the recipes listed on the Housing website for Michigan! When I saw this in recipe form, I knew I had to make it.

Looking at the ingredients and then actually buying the ingredients and checking the calories… oh man. Let’s just say I won’t be making this or anything with whipping cream regularly. But that’s why it’s so good, right?!

– 1 head broccoli, separated into small florets
– 12 ounces chicken breasts
– 2 tablespoons butter
– 2 tablespoons onion, diced
– 2 tablespoons all-purpose flour
– ¾ cup chicken stock
– ½ cup sour cream
– ¾ cup whipping cream
– ½ teaspoon salt
– ¼ teaspoon freshly ground pepper
– 1½ tablespoons Parmesan cheese
– 1 tablespoon breadcrumbs

1. Steam broccoli in microwave with 3 tablespoons water, placing a plate on top of the bowl of broccoli.
2. Sauté the diced chicken in a saucepan or skillet over medium-high heat. Set aside.
3. In a saucepan over medium heat, melt butter and sauté onions until translucent. Add flour and cook, stirring constantly for 1-2 minutes.
4. Add chicken stock to saucepan. Stir constantly until thick.
5. In a separate bowl, combine the sour cream and whipping cream. Add the cream mixture to the hot liquid mixture and blend thoroughly. Add ½ teaspoon salt and ¼ teaspoon pepper. Gently simmer mixture for 5 minutes.
6. Gently fold in the cooked broccoli and chicken meat.
7. Place mixture in a casserole dish. Top with the breadcrumbs and Parmesan cheese.
8. Bake at 325 degrees until top is lightly browned and mixture is bubbly, about 30 minutes. Do not overbake, or mixture will separate. Serve over white rice.


French Toast

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If my sister had a list of most-used recipes, this would be one of them! She will always make this for breakfast if there’s a group of people around. The key is the challah bread, or “holla-holla bread,” as we like to say.

– ½ cup milk
– 2 eggs
– 1 tablespoon granulated sugar
– 2 teaspoons vanilla extract
– ¼ teaspoon kosher salt
– ⅛ teaspoon ground cinnamon
– 2 tablespoons butter
– 4 challah bread slices (1 inch thick)

1. Whisk together milk, eggs, sugar, vanilla, salt, and cinnamon.
2. Heat a large nonstick skillet over medium heat and melt 1 tablespoon of butter.
3. Dip bread in egg mixture, coating both sides.
4. Arrange bread on skillet and cook until golden brown, 1 to 2 minutes on each side.

french toast

Bacon Deviled Eggs


I originally saw this recipe on supermodel Chrissy Teigen’s blog – she is gorgeous, hilarious, and a big foodie. She is working on a cookbook that she’s writing with her mom, and I am so excited for it to come out (whenever that is)! However, I can no longer find this recipe on her blog. Maybe it’s not worthy enough for her blogspace anymore?!

I’ve probably made this recipe at least 20 times, but I still cannot figure out how to properly make hard boiled eggs so that they are easy to peel. I know I’m supposed to cover the eggs with water until it boils, then set aside for 15ish minutes, and then place the eggs into ice cold water. But every time I start to peel the eggs, it’s a mystery on if they’ll be nice to me or not.

However, once the eggs are out of their shells, this recipe is super easy to make. If I’m home for the week, I’ll make a batch of these on Sunday night and eat 2 halves every day for breakfast (in addition to other things). Obviously in the pictures I have made a little more than in the recipe below.

– 4 peeled hard-cooked large eggs
– 3 tbs. mayo
– ½ teaspoon Dijon mustard
– 1 tablespoon finely chopped flat-leaf parsley
– 2 slices of bacon, cooked and crumbled
– Hot sauce, to taste
– Kosher salt and fresh ground black pepper
– Paprika for garnish

1. Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.
2. Add the mayonnaise, Dijon mustard, the parsley and hot sauce. Mash until smooth.
3. Stir in the chopped/cooked bacon and season to taste with salt and pepper.
4. Fill the egg whites (I use a ziploc bag and cut off a corner). Sprinkle with little pinches of paprika — smoked paprika if you can find it!

Bacon Deviled Eggs

Salmon Steaks with Hoisin Glaze

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This recipe is super simple, and uses very basic ingredients that I usually have on hand. And, it’s healthy! The only thing is that my sister can’t make this for her husband ever – he’s allergic to oranges.

– 1 tablespoon fresh orange juice
– 2 tablespoons hoisin sauce
– 2 tablespoons honey
– 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
– Coarse salt and freshly ground pepper

1. Whisk together orange juice, hoisin sauce, and honey to make a glaze.
2. Season both sides of the salmon steaks with salt and pepper.
3. Place the salmon on a rimmed baking sheet and brush generously with the glaze.
4. Broil the salmon about 4 inches from the heat source, 10 to 13 minutes.