Living in Chicago means there is no shortage of chopped salads. We are a city known for steakhouses and every steakhouse has their own iteration of a chopped salad. Then enter in the “mob wife era” which is ablaze right now and every blogger and their best friend have an Italian Chopped Salad they love. Well, I’ll pull rank here as a private chef who has made this kind of chopped salad for yearsssssss. And then add onto that I am engaged to a man who is, in fact, from Italy and I feel I can post my favorite chopped salad. It’s not a “mob wife” version or a “Chicago steakhouse” version. It’s j ..read more

Growing up french toast was my absolute go to at restaurants for breakfast. It didn’t matter where we were, fancy brunch? French toast. Mediocre diner? French toast. Breakfast at our great grandma’s house? The BEST french toast! But now, as a wellness focused chef who helps families navigate allergies and health concerns I’ve put french toast somewhat on the back burner. Until now!!!! I’ve been doing some recipe testing with The Cloud Bread Company Cloudbread for a few years now and can’t believe it took me this long to make this recipe. The recipe itself is- easy, one dish, prep it quickly a ..read more

As the days are getting brighter, springtime brings temperatures that are fluctuate between snowy 32, rainy 45 and beautiful sunshine filled 75. This silly weather has my cravings also going from braised dishes to cold noodles to fresh salads. And this salad does not disappoint! Fennel has long been one of my favorite vegetables. It’s super crunchy, bright and really good for digestion. It’s a classic Italian vegetable that can be eaten raw, roasted, sauteed, braised, so many ways. But I think the way for its flavor to really shine is in a salad, simply dressed with olive oil and some acid. I ..read more

The other week a nut free company sent me their version of hazelnut free and nut free Nutella. I was skeptical. But then I tried a little on a spoon. And then I had another spoonful, and another. It is so delicious!!!! So I just knew I had to make some holiday recipes with it! On my instagram page I have a recipe for Nut Free Nutella Dupe Muddy Buddies (whoa, had to give it away to prevent me from eating it all!). And today, to kick off our 12 days of Cookies I give you Sparkling Chocolate Thumbprints filled with Voyage Hazelnut Free Chocolate Spread. Now, of course if you are able to and pre ..read more

Weeknight dinners seem to be what everyone has the hardest time with. How can you make things tasty but also cook quickly for meals that make everyone happy on a weeknight? Well, a little preparation and a few recipes that will become memorized staples in your rotation are sure to help! And this marinade is a winner. Everyone I make this for whether it’s friends, family or clients, loves this flavor combination. And most of the ingredients you likely have in your pantry already. I love to marinate chicken thighs in thighs, it’s also a delicious pork tenderloin marinade and if you’re more of a ..read more

We have many different food lifestyles and diets that our clients at Drizzle Kitchen need to follow. The overarching theme is gluten free because of celiac or a sensitivity. But we also have clients that follow keto to help with cancer treatments, families that are nut free because of multiple allergies, SIBO diet, Candida diet, grain free and low-fodmap to help with inflammation and auto-immune disease among many others. So when products come along that fit into those categories I’m so eager to try them and play around with possible new recipes. The Cloudbread Company makes one of those prod ..read more

Breakfast has always been my favorite meal of the day. It’s also something you can eat anytime of the day! Breakfast for dinner, heck yeah!! I was introduced to The Cloudbread Company last year and since then I’ve created some super fun recipes for them but I also use their Cloudies as burger buns, as the base for a beautiful gluten-free quiche, wrapped a round of brie for the holidays with them and so much more. For this summer recipe I wanted to do something fun and easy. I love using the Cloudies as a gluten-free crust or a base and protein and fat are also big on my list for morning ..read more

Growing up, a Mounds Bar was my absolute favorite. Coconut quickly became an absolute favorite flavor of mine in any sort of dessert. Ice cream, cupcakes, cookies and any sort of sweet treat- coconut is my jam. So for Easter this year I thought a coconut cake was most certainly in order! Now, the beauty of coconut is that it gives us so many different products to use. In this recipe, we use the oil, the milk and toasted coconut shavings. It adds that lovely flavor in three different ways, in the cake batter itself then the frosting and then the toasted shavings coating the frosted cake. Trife ..read more

I love chocolate, Drizzlers. With all my might! And a fudgy brownie has always been my weak spot. Don’t serve me a cake brownie, that’s just called cake! I want gooey, rich, smack your lips fudginess tucked into that brownie! Brownies are also a great canvas for so many other flavors. Raspberries? Delicious. White chocolate? Yes! Seed or nut butters? Obviously!!! So when I was thinking of a new brownie recipe I wanted to add something to the actual brownie without taking away from the fudge and gooey aspect, then I wanted a frosting. But not a buttercream, sometimes that is too sweet from the ..read more

With the Super Bowl right around the corner I’ve been thinking about some fun and new things to make. Of course there are the usual suspects, chips + guac, pizza, wings. Jalapeño Poppers can often be part of that list. However, they are often not gluten free,  are deep fried or full of a bunch of junk. Well, I’ve been doing some fun work with the brand, Cloudies, and they tasked me with a Super Bowl recipe. And this one is SO fun! Rather than stuffing the jalapeños fully with cream cheese that can make them heavier I decided to lighten them up with a mixture of cream cheese plus greek yo ..read more