Pastrami Corn Soup

Howdy! So I have never tasted a corn soup that I actually liked. But I’m a huge fan of corn so I figured I would make my own up and try to fix what I didn’t like in the ones I tried. They were always way too sweet. So I created a recipe with tons of different flavors and it’s more salty savory than sweet. I know you’ll love it. It has meat. Nuff said.


  • 1 Medium chopped onion
  • 1 Container of fresh mushrooms, chopped
  • 2 Cans creamed corn
  • 1/2 Can of corn
  • 1 Cup water
  • 2 Tbsp beef soup mix
  • Salt and pepper to taste 
  • BBQ spice
  • Pastrami
  • Smoked paprika
  • Garlic powder

Sauté the chopped onion until translucent and add the chopped mushrooms, cooking on low till completely cooked. I added a little beef mix while cooking it. I actually used a mix of baby bella mushrooms and shiitake mushrooms, but you can use anything you have on hand. Add the water and beef mix or if you have beef stock that works, too. Add the creamed corn and regular corn, plus salt and pepper to taste. I also added a pinch of BBQ spice to the soup for a little smokey flavor. Cook on low for a short time because it doesn’t need to cook just heat up. I added crispy pastrami on top that I fried with smoked paprika, BBQ spice and garlic powder. It really makes the soup, so don’t skimp out on that smokey meat perfection, girl! Perfect combo of creamy smokey meaty perfection that is great for these cold soup-worthy days. 



Latke Casserole

Most of us do not have leftover latkes because, I don’t know about you, but I eat them straight outa the pan! But if for some strange reason you made too much, then here is a fun way to repurpose them. Also, frozen hash browns totally works, as well.


  • 1 Container of shiitake mushrooms
  • 1/2 Bag of frozen broccoli 
  • 2 Tbsp Beef powder
  • 2 Tbsp Onion soup mix
  • 6 or more medium latkes
  • 2-3 Eggs
  • Salt and Pepper
  • Garlic powder
  • Paprika
  • BBQ spice
  • 1 Small sliced onion
  • 2 Sausages, chunks
  • Few Tbsp BBQ sauce

Saute the mushrooms in oil until pretty much cooked through. Add the defrosted broccoli, and the onion and beef soup mix. You don’t need to cook this for long because we’ll bake it, too. Warm up the latkes so that they’re easy to mash up. Once they are pulled apart, add the eggs and all the leftover spices. Set aside. In a pan sauté the onion slices until transparent and then add the BBQ sauce. Cut up the hot dog into bite size pieces and add it to the onion. Add more BBQ sauce if necessary. So now let’s put it all together. Add the broccoli-mushroom mix to a pan, then add the latke layer on top. Flatten it out evenly and you can add the sausage pieces spread out on top or in the middle like I did in the picture. Bake on 300°F for 20 minutes. My favorite part is the sweet crispy sausage pieces on top! They’re like candy!




Crispy Schnitzel

This recipe is pretty simple and really crispy!


  • Chunks of boneless chicken
  • Eggs
  • Flour
  • Flavored breadcrumbs
  • Paprika
  • Oil

Mix the flour, breadcrumbs and paprika together. Coat the chicken in egg wash and the breadcrumbs mixture. I coated the chicken twice for extra crispiness. Fry in oil and you don’t have to deep fry. Just a little oil is fine. Place the schnitzel on paper towels after it’s cooked on both sides for a few minutes and remove soon afterwards, so it doesn’t lose its crispiness. These are delicious and amazing. And if you have leftover, add it to a wrap or salad the next day because it makes anything amazing!


Thanksgiving Bites

When you think Thanksgiving you think turkey, cranberry sauce and pumpkin pie. That’s why I combined it all in one delicious bite.



  • 1/3 Cup cubed turkey deli
  • 1/3 Can of cranberry jelly
  • 1/2 Tbsp sugar
  • 2 Tbsp chopped pineapple
  • 2 Tbsp pineapple juice
  • 1 Tsp pumpkin spice
  • 4 Squares of pastry dough

Heat the cranberry jelly, sugar, pineapple juice and pieces together in a pan over medium-low heat. After it is all combined, add a tablespoon of the cranberry sauce to the rolled out dough and add as much meat as you’d like. I used mexican spiced turkey deli and, after I added that, I added a sprinkle of pumpkin spice to really finish off those incredible seasonal flavors. Fold the dough over and press it down with a fork to seal in all that gooey goodness. Egg wash on top for that beautiful golden glow and bake on 350°F for around 15 minutes until browned slightly. Keep an eye on them so they don’t burn. These are beautiful and perfect for the holiday season! I also made these in rugalach form. Cut one square into 3 strips and add the sauce to it. Place the pineapple chunks on one side and add a few pieces of turkey, as well. Roll the dough strip, egg wash that bad boy and heat ’em up! These happen to be prettier, but the other version has a really good bite to it. Happy Holidays!



Mushroom Pesto Salmon

This salmon is so crazy good! I love cooking salmon. The way it cooks with my awesome sauces and toppings makes me so happy.


  • 3 Salmon fillets
  • 3 Tbsp mayo
  • 2 Tbsp mushroom soup mix
  • 1 Tbsp pesto
  • 1 Tbsp honey
  • Breadcrumbs or cornflake crumbs

Mix all the ingredients besides the salmon together and add water to get the right consistency. You want it drippy enough to coat the salmon. Coat the salmon in the sauce and some breadcrumbs on top. Bake on 350°F for around 25 minutes. By the way, if you want the pasta or salad recipe they are posted over here on my instagram account:


Cheesy Stuffed Potato

Perfect fancy food for holiday season! I love just looking at this.


  • Red potatoes
  • Shredded cheese (I used mozzarella and cheddar combo)
  • Bacon
  • Milk
  • Parmesan cheese
  • Salt
  • Pepper
  • Garlic powder
  • Sour cream

Cook potatoes in water until cooked through. Drain and let cool. Once you can actually touch them without burning yourself, cut a hole on the top and scoop out the insides with a spoon. If they aren’t standing alone, press the potato down firmly on the side u want it to sit on and, eventually, it will stay that way. Don’t scoop too close to the skin. Mash the potatoes and add milk, salt, pepper, garlic powder and parmesan cheese to taste. Mix it up and add it back into the potato skins. I also added cheese in the center of the mashed potatoes. Add shredded cheese and Morning Star bacon pieces to the top and bake on 350°F until the cheese melts. Serve with sour cream and enjoy!



Pretzel Bites

This is an extremely easy recipe, but most of my recipes are simple and this idea is too cute not to share!!


  • 2 Cup boneless chicken, cut into chunks
  • 2 Eggs
  • 2 Tbsp mustard
  • 2 Tbsp honey
  • 1 1/2 Cup cornflake crumbs, flavored
  • Pam
  • Mini pretzel buns

Mix the eggs, mustard and honey together and coat the chicken with it. Then coat the chicken in cornflake crumbs and dip it again in eggs and crumbs for extra crispiness. Spray the baking sheet with pam and, after putting the chicken nuggets down, spray the chicken, thoroughly. Since we are baking them you don’t want the chicken to be too dry. Bake on 350 for around 25 minutes. They are small pieces so they don’t need long so make sure they do not burn! Place the nugget inside a pretzel bun and you can add ketchup or mustard or even a slice of a pickle! These are delicious and adorable!