Butternut Squash Ravioli

The sound of jingle bells are heard ominously in the shopping mall. It must be near the holidays or at least somewhat after Halloween, when all the decorations start coming out. It’s been FOREVER since I last wrote. I originally wrote this draft two weeks ago, but I got tired halfway through the post (I like my sleep) and I procrastinated this post because the photos are horrendous.

I always make excuses for not writing, but it’s the truth! With Finals looming on the horizon, I have been overloaded with massive amounts of homework– reading a 400 page novel, writing my final 15 page draft of a short film, and four critical literature essays– one of which must exceed over 8 pages. Unfortunately this places blog writing at the bottom of the list, which is sad because I love writing on this blog. I can’t wait for winter break so I can finally focus on it.

Recently I have been eating squash, which I was never too fond of. I had this amazing Pumpkin Risotto the other day and it wasn’t that “squashy”. I’ve been wanting to make ravioli for a while, and it’s butternut squash season, so I thought, “Hey, what the heck. I’ll give it a go.” Thankfully I had a handsome cooking assistant who helped me with the process.

This recipe was really simple because it does not require special equipment– aside from the pasta maker, but that’s sort of a given, right? You basically stick this gooey goodness of maple and cinnamon on the squash and leave it in the oven for an hour. Then you mash it (with a fork) add in your ingredients, (we smashed the walnuts with a jar of walnuts. I thought it was ironic.) and stuff the ravioli! This filling could even work in a lasagna, manicotti, or those large pasta shells. We decided to place the ravioli in a broth, but I suggest making a sauce of brown butter, walnuts, and parmesan. I made the broth because it was easy and tasty, but after looking at the photos I realized broth does not photograph well. Also I would suggest serving these in a shallow bowl rather than what we had on hand.

Butternut Squash Ravioli in Broth

  • Servings: 4
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  • 2 Cups flour
  • 3 Eggs
  • 1/2 teaspoon Salt
  • 1 1/2 pounds butternut squash, halved lengthwise, seeded
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 3 tablespoons butter
  • 1/2 cup water
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 Tablespoons crushed walnuts
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • 1/3 cup chopped shallots (about 2)
  • 1 1/2 cups chicken stock or canned broth
  • 1/2 cup apple cider

For the Pasta Dough

  1. Make a mound in the middle of your clean work service with the flour.( I used a non-stick baking mat) Make a well with steep sides.
  2. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  3. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. (I had to use an extra 1/2 cup of flour at least)
  4. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  5. Divide the pasta dough into 4 even sections. Wrap each section in plastic wrap and set aside.


  1. Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.


  1. Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 Tablespoons walnuts, 2 tablespoons parsley and thyme. Season with salt and pepper.


  1. Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.


  1. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it’s not sticking.


  1. Place 1 level tablespoon filling in center of each cut ravioli. Brush edges with water; Place one cut pasta circle on top of the other, making a mini ‘pie’ shape. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)
  2. Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

Pasta Dough

Making the pasta dough is really simple; too simple if you ask me. Using two ingredients you probably have in your kitchen, you can create a fresh amazing dough that rivals the pastas in the restaurants.

butternut squash

I would suggest picking out a squash that is small, 1-2 pounds will be more than enough. You can always save the leftover squash and make yourself something delicious. Butternut squash risotto perhaps?

butternut squash

The roasted squash with brown sugar and maple syrup. It smelled so good.


A teaspoon of the filling is the perfect size. We used an empty wine glass to cut out the circle shape.

ravioliI’m going to be honest. This ravioli looks terrible. One thing about fresh pasta is that it takes a long time to make. At this point we were starving and knew the pictures would never give it any justice. I planned on making this again and reshooting it, but it’s been a couple of weeks and I just wanted to post something. So here. Sometimes ugly things are delicious on the inside.

lyndsay paige


Salted Caramel Apple Macarons

When the thermometer hits below 75, you know it’s autumn in Central Florida! I’ve been extremely busy with school these past few weeks. I am loving all of my classes– my women’s literature course in particular– and I barely have time to read or write on my own! Right now I am averaging a novel and a half per week for homework, and lots of writing assignments ranging from: a critical analysis of Shakespeare to writing a script for a short film. Working two jobs on the side doesn’t help either with my lack extra time.

A month or so ago, my mother, sister, and I decided to start a book club with our friends. Our first book is a Mother/ Daughter memoir about their travels in Europe. Cute, yes?

It was horrible. I could not get through the first one hundred pages without fighting the urge to shove the book into the toilet. Yes, it’s that bad.

The writing is unbelievable, the author goes on and on about how her child, aged eight years old mind you, is frolicking around Europe enjoying all the museums and churches. I call B.S. At the age I am now, I can appreciate beautiful architect and amazing works of art. But at 8 years old? Come on. I would have preferred a trip to the park or the zoo. Sometimes I still prefer a trip to the park or zoo.

(On a side-note, my family actually visits zoos quite frequently. We try to visit one in new cities/countries. The Paris Menagerie is fantastic, their monkey exhibit is so clean!)

DSC_0013Anyways, I thought in keeping with the theme of the book, “We’ll Always Have Paris” , I thought what better way to bash a rotten book than to eat yummy parisian treats and sip fine wine.

I saw this recipe on  The Blond Buckeye this morning and I had all of the ingredients in my pantry (Shocker!) I really wanted to use little lollipop sticks to hold the macarons up, like caramel apples, but those were not in my pantry. Sadly.


Salted Caramel Apple Macarons

  • Servings: 30 Cookies
  • Print

  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • 10 grams Cinnamon
  • 5 grams nutmeg
  • Brown Food Coloring Gel or Powder
  • 10 grams dehydrated cinnamon apples (Optional)
  • 6 Tablespoons Unsalted Butter, softened
  • 2 cups Powdered Sugar (plus more if needed)
  • ½ teaspoon Cinnamon
  • 1 Tablespoon Apple Cider (plus more if needed)
  • Sea Salt Flakes
  • 1 cup Granulated Sugar
  • ¼ cup Water
  • ¾ cup Heavy Cream
  • 4 Tablespoons Unsalted Butter
  • 1 teaspoon Salt
  • ½ teaspoon Vanilla
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl, add cinnamon and nutmeg & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding a little drop of the food coloring during about the last minute of beating the egg whites to make a tan color.
  5. Add the dry mixture into the egg whites.
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag
  8. Chop the dehydrated apples into a fine mince. You may use a food processor for a finer flake.
  9. Using circle guides or freehand, pipe about 1¼” circles onto the prepared baking sheets (they will spread to about 1½”), keeping them at least 1-2″ apart to allow for spreading. Do this same method for the second baking sheet.
  10. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain.
  11. Sprinkle the minced apples on the macarons.
  12. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking. ( I let mine sit for 45 in the humid heat)
  13. Preheat the oven to 315 degrees F.
  14. Bake each sheet, one at a time, for about 15-16 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  15. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  17. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Mix in the cinnamon and the apple cider. Continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more juice if too thick).
  19. Combine the sugar and water into a medium heavy-bottomed saucepan (go with a larger size than needed, as the mixture bubbles up quite a bit when cooking). Heat pan over medium-low heat, continuously stirring until the sugar dissolves.
  20. Once sugar is dissolved, turn heat up to medium-high heat. Let the mixture boil without stirring at all. Allow the mixture to boil. If sugar sticks to the side of the pan, use a pastry brush to remove, but do not stir the mixture
  21. .Lower the temperature slightly and swirl the pan to mix. Continue to boil until mixture starts to turn a deep amber color. Be very careful not to burn it (if you undercook it, you can always put it back in a pan & cook it more until it thickens to the consistency you want).
  22. Remove mixture from the heat & immediately whisk in the cream, salt, vanilla and butter, being very careful not to splash. Stir until completely mixed and smooth.
  23. Allow the caramel to cool for about 10-20 minutes, then transfer into a storage dish
  24. Pipe a circle of the frosting around the edge the cookie that’s facing up. Next add a dab of the caramel in the center of the circle, topped with a little sprinkle of sea salt. Sandwich the halves together, pushing the filling to the edges.

This recipe was inspired by The Blond Buckeye

IMG_4472 I was really proud of this sexy jar of caramel sauce. Last time I made caramel, I looked away for a few seconds and it burnt. I hate the taste of burnt caramel!
IMG_4475As I was cooking these macarons in our new oven–well new to us– I almost started crying tears of joy. Just look at the feet! ( For anyone who don’t know, the “feet” on a macaron makes the macaron. A footless macaron is just a sad cookie.)
I will be making a few more parisian treats tomorrow, since the book club is on thursday. Thankfully these little beauties stay fresh in the freezer!
lyndsay paige

An Expensive Postage Stamp

It’s been two years since my grandfather’s passing, and I still cannot grasp the reality of it. Just yesterday, I was picking up the mail and got a letter addressed to “Stanley”. Even though it was junk mail and it was sent out among millions, it still felt like it possessed a piece of him.

He was everything to me. We shared common interests, and I would always find myself in his living room reading through his countless “Cooks Illustrated” magazines. I wanted to write him a letter, and although it’s postage might be costly, I know he will read it eventually.



Dear Poppy,

You have always been in my life ever since I was brought into this world twenty-two years ago. We have always been close, and in the beginning when Nanny passed away, we moved in with you to help you. Although I do not remember these events personally, photographs and videos remind me of the great times I had in your home. I do however remember the days when you and Dad worked at the “Incredible Balloon”, a company you both owned. I would come into your offices and play with all of the stuffed animals and balloons.


(L:R) My Uncle, Poppy, My Mother

When I turned five, we moved to Poway, and you stayed in your house for a little while. But you couldn’t stay away from us! As I played with Hayley, my younger sister, in our backyard, we would see you working away with your side-kick, Hunter, the gruff dachshund.You possessed a green thumb; always knee deep in the dirt making the plants come alive. You had even started a vegetable garden in the back lot near the creek. Imaginative games would come alive within the walls of the towering tomato plants. The scent of the freshly dewed tomato will always remind me of those fantastic summer days spent with you. Diving in between the tomatoes, zucchinis, cucumbers, green beans, and even pumpkins. We would run from the kitchen with baskets and look in awe at all of the enormous produce we had harvested.

You moved closer to us, but you still seemed too far away. Your job at the Old Globe Theater in Balboa Park made you smile as you got to talk to people, and got paid for it. At this time our family had decided a remodel was in order, and a new apartment was built for you. Custom with your own private entrance, having you so close made spending time and making memories with you so much easier.


Showing where I worked

If it wasn’t for you, I would not be who I am today. It was your influence and your love for food that inspired me to pursue my career. I remember walking barefoot into your new kitchen. We had just laid out the linoleum, and the room smelled fresh and new. Big band music was playing, and you were there spinning romaine in the salad spinner. Each leaf dancing to the tunes of Sinatra. I hopped up near the counter and helped as you prepared caesar salad from scratch. The anchovy paste oozed out onto the table spoon sending the fishy scent into my nostrils. You always cut away the inside of every romaine leaf. “The lettuce should be tender but not too crunchy.”

Salad was not the only thing we made. You had an amazing crepe maker and one day we decided to make crepes for the family. We blended up the batter and using the machine we made paper thin crepes to be filled with jam and whipped cream. Whenever the History channel was not on, Food Network flashed across the screen. We always had a love for food in common, and without you I don’t know what I would be doing today.

484130_4603087360322_1031136610_nOne day, you got an infection in your hip which required you to stay in the hospital for months, and learn how to maneuver in a wheel chair. You never let that chair stop you from doing anything. You amazed us as you drove from San Diego to Bend, Oregon with Hunter right beside you in the passenger seat. You went on trips with us, and always had a smile on your face. You never let a handicap stop you.

Always independent, and brilliantly sharp, you were a talking history book. I would sit in awe at the stories you would tell me about your youth. I wish I could hear more; more about your life in loud New York City after the depression. I remember you telling me a story once about how the mob looked after your father’s store. I wanted to know more about your childhood, and your teenage years– Going to college and meeting Nanny.

People were shocked when you moved to Florida. Not about the fact that you moved, but how you got to Florida. You flew, by yourself to Orlando. Not only that, you took the city bus to get to your new apartment which was a few miles away. You took the bus because they were handicap accessible, with one duffle bag in tow. You lived on the fourteenth floor overlooking downtown Orlando and a beautiful lake. You went to card games, went out to eat, and even went on a casino cruise. We were astonished on how many activities you had done within a few months of moving in. We were excited to share many new memories with you.

I am eternally grateful for all of the memories you have provided me with. Your guidance, advice, and knowledge has changed me immensely and I wanted to thank you for everything you have done. I know you are with Nanny right now making your famous caesar salad. You put on some big band era music and dance together, finally out of the chair. Your lungs are filled with deep breaths of sweet air.

I love you so much Poppy.





I felt like preparing crepes would be the perfect homage to my grandfather. He taught me the proper technique of letting the batter sit in the cooler, and adding very small amount of batter when making the crepe. He used to own this “crepe maker” which would make the crepes without the hassle of a pan. It plugged in and you dipped the hot plate into the crepe batter, creating thin pancakes–so thin they did not have to be flipped over.

Strawberry CrepesThis are delicious topped with strawberries and Nutella. When I was in Paris last year, every street corner had crepe stands. They were massive, and packed with nutella. I want to go back everyday.


Is that not the coolest?! I took this photo right next to Notre Dame.

The recipe I have provided is from one of my grandfather’s old cookbooks, “Classic Desserts” by The Good Cook in 1979– years before I was born!


  • Servings: 15 6-7 inch crepes
  • Print


1 Cup Flour

1/2 teaspoon Salt

2 Eggs

1 1/4 Milk

2 Tablespoons Melted Butter

1/2 teaspoon Vanilla


  1. In blender, pulse together flour, salt, eggs, milk, melted butter, and vanilla. Pulse until no lumps remain.
  2. Put the batter in the refrigerator for two and a half hours.
  3. Heat a lightly greased 6-7 inch pan over medium- high heat. Pour in about three tablespoon, swirling the pan as you add the batter. Coat the entire pan with batter.
  4. Cook the crepe for 10-15 seconds until it slides back and forth easily on the pan. Slide a spatula under the crepe and flip, cooking the opposite side for 8-10 seconds.
  5. Slide the crepe to a warmed dish, and cook the rest of the batter similarly.
  6. Top with your favorite fruit and nutella.

This recipe was provided by Classic Desserts 


Can I have all of it?!

lyndsay paige


Shish Kabobs and New Jobs

Being a grown-up is hard sometimes. When are you officially considered “Grown-up” Anyways? I wouldn’t consider myself a full-fledge, black-coffee drinking, 9-5 working, suit strutting, grown up yet. I’m too young for that! I still enjoy running amok in grocery stores, and buying dripping ice cream cones covered in rainbow sprinkles. Everyone eventually grows up, and with that being said, one must pick out their nicest outfit and endure the frightful experience called the job interview.

I’ve worked since I was in high school in various jobs which I found to be both pleasing, and challenging. My first “real job” landed me in a retirement home kitchen at the age of 18. I was still in High School, and decided I needed a job to allow for growth of my culinary career. Starting as a waitress, I learned the name’s and favorite’s of the seventy-five residents who called this place their home. Gerry liked getting cheese omelets everyday because of his teeth, but Louise enjoyed poking fun at her husband as she nibbled on bits of carrot. Jean would hide her food in different containers at her table. I once found a piece of chicken stuffed inside of the salt shaker. I kept her table bare aside from her plate from that point forward.

After a month, I was granted reins to the kitchen, solely producing meals for the residents at night. I created my own menus and interviewed the residents about their favorite childhood meals. I loved seeing their reactions when I made Challah just as good as their mother’s. I had a resident sneak into the kitchen one night, as I was baking up some cookies. “Lyndsay, I wanted to thank you for making me that Challah last night. My mother used to make it every Friday night for us, and I’ve missed it dearly since moving here. It’s nice to have such sweet jewish girl in the kitchen now!”

I worked at the retirement home until I had started up my classes at the local college. I had run out of time in my schedule, and school was ( and always will be) my first priority. I started working for the restaurant at the school, and slowly became the front-of-house manager of the student run restaurant. When the restaurant moved into a larger location, I was moved back into the kitchen and worked on the line as expeditor and grill cook.

Not all jobs work out like you hope. When I was living in Oregon, I got a job with a local pizza guy who sold pizzas from a little street cart. I looked upon this new endeavor with hopes of making dough, sauces, and creating unique pizzas. The owner, on the other hand, saw me as a human to roll out 300 mini pizza doughs by hand. At the end of the first day my back was so sore, I could barely stand. I told the owner that I could not work in these physical conditions and he decided to not pay me for the 3 training days I had spend with him.

Another time I was hired on as a pastry chef at a new bakery. I was given the freedom to create whatever treats I wanted, but I realized I did not like working in bakeries. What irked me the most was the assumption that I wanted a full-time job. No. I wanted a part-time job because I was busy. Instead the owner relied tasks to me like I was a partner of the bakery…without the cash benefits. Her and I were the sole work-horses of the place,(With her half the time in the front of the shop) and at the time I was going through a severe bought of depression. I thought working with cookies and cakes would help me. It just made it worse. The thing that really ticked me off about the place was the owner’s husband. He would come in the back and stick his hands into everything I was working on, then change my music I was listening to, to christian rock. He would leave the room, I would change it back to my tunes. And I wasn’t listening to something obscene like Hip-hop or anything, I was listening to smooth jazz! Boom, he would walk in and switch the dial to christian rock. It drove me absolutely insane. I couldn’t handle the pressure of the job anymore and had to step down.

The other day I interviewed for an office position at a local children’s learning center. Although it’s not in the culinary field, I am reaching out to places I would love to work with. Somewhere with air-conditioning and a slower pace than a kitchen. I wanted to include a few interviewing tips for my fellow young adults:

7 Tips to Perfecting The Job Interview 


Research the company and it’s main goals. Find out why you should apply to this company, rather than the other down the street. If any of your friends work there, ask their opinions on the place and take their options with a grain of salt. The lazy employee friend might not like the place, but it could be a perfect fit for you.

2. Revise Your Resume

Look over your resume and add any new skills you have acquired, or past jobs that highlight experiences that showcase the job at hand.

3. Be on Time

Always show up for interviews 15 minutes before your appointed time. It’s better to wait rather than to rush in flustered.

4. Bring Copies of your Resume

Bring a copy of your resume with you to your interview. You can refer to it throughout the interview.

5. Smile!

This one is the easiest! Smile throughout your entire interview; even if it is a phone interview. People will hire friendly employees over rude employees with good resumes.

6. Dress to Impress

Always arrive to both the picking up of an application, dropping off of an application, and interview in nice clothes. It does not need to be a suit, but a nice fitted outfit presents you as a good employee.

7. The Thank You Letter 

A week after the interview, send a thank you email to the person who interviewed you. This will surely keep you in the front of their mind when making decisions.


Ahh! Enough with the adult stuff— Here’s what you really like, food! 

My sister was really craving shish kebabs the other night, and I had to make some for her. We had went to this new meat market earlier in the day, and I was excited to add another CookBook Challenge under my belt … literally.

I decided to marinate the meat in a beer marinade courtesy of “Great Good Food” by Julee Rosso. This 575 page book contains a whopping amount of healthy recipes and ideas. Shish Kabob

The Kebab as a cooking method, derives from 17th century BCE in ancient Greece. It is said the soldiers would grill their meats on their swords over a cooking fire.

This marinade coats the meat in a tenderizing liquid, making the steak juicy and tender. I paired the meat with an assortment of vegetables and a side of rice.

Beer Marinated Shish Kabobs

  • Servings: 6
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1 pound Sirloin Steak, cut into cubes

1/2 Cup Dijon Mustard

1/2 Cup Red Wine Vinegar

1 Cup Beer ( I used Corona)

1/4 Cup light brown sugar

2 Tablespoons chopped Tarragon

Freshly Ground Pepper

Assorted Vegetables to Grill ( I used Zucchini, Tomato, Mushrooms, and Peppers)


  1. Mix Marinade ingredients together in large ziploc bag, large enough to hold meat and marinade. Add Meat and marinade in fridge for 1-2 hours
  2. Thread the meat and vegetables onto skewers, alternating colors and textures.
  3. Prepare grill for cooking.
  4.  Cook the skewers on the grill for 8-10 minutes, turning accordingly.

This recipe was provided by Great Good Food, Julee Rosso. 

Choose a job you love, and you will never have to work a day in your life. — Confucius

lyndsay paige

50 Shades of Chicken

As many of you know: I own a ton of cookbooks. { See cookbook challenge here}. One of my favorites was given to me last Christmas by my friend Dom. I had just finished reading “50 Shades of Grey” (More on that later), and was really excited when I unwrapped the book “Fifty Shades of Chicken” Not only does is include 50 mouth-watering chicken dishes, it is so much fun to read! Some of the intros to the recipes just kill me!

Penned by FL Fowler (so punny) Fifty Shades of Chicken evokes readers to submit themselves over to their love of the chicken. As the chicken poses nude (Gasp!) It’s owner performs different recipes on it like: Popped-Cherry Pullet, Extra-Virgin Breasts, and Thighs spread wide. I kid you not, I was laughing out loud when I read the names of the recipes. This is not a family cookbook.

I read 50 Shades of Grey a few months ago, and truthfully, I do not see what all the hype was about. I felt very on-edge the entire time I read the book, like I was being possessed by a male figure. At the time, I was in a rotten relationship, and he was very possessive of me. He felt the need to always be with me, and only with me. I felt indifferent. I had a family , and other friends to tend to. I consider myself to be an independent individual; a woman who can fend for herself if she needs to. An educated woman with a flourishing path filled with dreams and aspirations. He wanted to settle down, and I wanted to run free. It didn’t last long, but the relationship taught me about myself, and what I wanted. So when I read 50 Shades, and I hated the character, Christian. So did I really foresee in this book the beginning of the end of my relationship? I’ll never know.

All I know for sure is, “50 Shades of Grey” has finally released it’s movie trailer:

Will I see this in theaters? Probably.

I’ve made a couple of recipes from the book already, and I finally photographed the product semi-profesh. The lighting was finally on my side ( We ate dinner at a normal hour, compared to our usual dinner time of 9 pm) and I am getting better at finding angles. Any suggestions regarding photography would be appreciated.

“Into the bowl” he commands, ripping a sheet from a packet of foil. “I don’t do vanilla. I’ve never done vanilla. But tonight we’re doing vanilla.” — 50 Shades of Chicken, page 16

Just reading it makes me blush.

I was really excited to use this recipe because I had everything already in the house. I paired this meal with steamed baby potatoes and garlic scented kale.50 Shades of Chicken

 Doesn’t that bird look absolutely appetizing?!

Roast Chicken with Brandy-Vanilla Butter

  • Servings: 4
  • Print


4 Tablespoons Butter, softened

1 Tablespoon Brandy

2 teaspoons Vanilla Extract

1 1/2 teaspoons Sugar

1 1/2 teaspoons Kosher Salt

1 teaspoon ground pepper

1 (31/2-4 lb) Chicken, patted dry with paper towels.


  1. Preheat the oven to a hot 400’f. In a medium bowl, whisk together butter, brandy, vanilla, sugar, salt, and pepper. The mixture will look curdled, but whisk farther and it will come together.
  2. Slap the mixture on the chicken and massage the butter into the crevices. Do not forget to add some of the butter into the body cavity.
  3. Place the chicken on a roasting rack, or roasting pan and cook until thigh juices run clear. This took about 1 hour and 20 minutes for me. Take out of the oven, and let the chicken rest for ten minutes before devouring.

This recipe was provided by 50 Shades of Chicken. FL Fowler. 2012 Clarkson Potter. 


Instead of Vanilla extract, I chose to use vanilla bean paste, which added a richer flavor; plus it contains those attractive vanilla seeds. Vanilla Bean Paste

I also opted to use Brady I had gotten on my trip to Paris. I love how the bottle is in the shape of the Eiffel Tower!


Overall, the recipe itself is relatively easy; perfect for a date night with a significant other. 


My inner goddess is jumping up and down, clapping her hands like a five year old — E.L. James, 50 Shades of Grey

lyndsay paige

Seize The Night

I am a total fan of freebies. Samples, coupons, you name it. So when Houseparty.com asked me to host a party to advertise a new beverage, I couldn’t help but type, “YES!” into the text box.

HouseParty.com is a website designed to promote products/brands in the means of “word-of-mouth” marketing. It’s simple to sign up for, and above all: its fun! I signed up to host a party provided by Desperados — A tequila flavored beer. Although beer and tequila are not my favorite, I decided to give it a go and try it out with my friends. (All over 21+ of course)

#Seizethenight Houseparty.com provided me and my guests with teeshirts, sunglasses, temporary tattoos, (which were more on the permanent side, we couldn’t get them off!) and a gift card to buy party supplies– such as the beer and some snacks. Since Desperados had a mexican feel about it, I felt a mexican fiesta would fit perfectly with the party. I was so tempted to buy a piñata just because I haven’t smacked one in a while; and it fit the theme.

My menu included: chips and a dip my friend Kim made– which was super yummy, sangrias, desperados beer, and shredded chicken tacos with all the fixings. For dessert I decided to make home-made Churros.


The making of the churros was quite simple, and I found a recipe from Rockin’ Robin at Cooking Mexican Recipes. It’s essentially a modified pate a choux recipe deep fried then rolled in cinnamon sugar.

Whenever I am at a Theme park, I usually buy one of those tasty, soft churros from the cart. It’s nice to make these delicious treats at home– without the crowds of people lining up to buy them.



This recipe uses brown sugar, which gives it a great molasses flavor. We couldn’t help but eat the whole batch! I recommend eating these right away, otherwise they can get a little soggy.


  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 cup water
  • 2 Tbs brown sugar
  • 1/2 tsp. salt
  • 1/3 cup butter
  • 1 cup white flour
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup sugar
  • 1/2 to 1 tsp. ground cinnamon, depending on taste


Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating bag with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away.

Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. I used my finger to release the dough from the star tip.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a wire rack with parchment paper underneath.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Recipe inspired by Cooking-Mexican-Recipes.com


I am not fan of beer. Disagree all you want, I can’t stand the taste. Give me a nice cider or a glass of wine and I’ll be happy. Or even a nice liquor based drink and I’ll be singing my praises…literally (Mojitos are my absolute favorite!) So when I tried Desperados tequila flavored beer, I didn’t have high hopes for the taste. I first smelled the beer– my family always makes fun of me because I examine my food before I eat it, or in this case drink it. It smelled a little strong, but I mustered up my courage and took a sip. It was sweet, with a beer high note, and finishing off with a smooth aftertaste. I would drink it if I had too, but it wouldn’t be my first choice. The rest of the night I nursed my glass of citrus sangria, munching on churro bites, and socializing with my friends.

He was a wise man who invented beer. – Plato

lyndsay paige

Cauliflower Linguini

It’s summertime in Florida! Which means rain, rain, and more rain. It’s been absolutely boring lately– I’m in an online writing class, but other than that, I’ve got my summer free. My mother, brother, and I took a trip to the farmer’s market the other day to get some fresh fruits and veggies. The market is home to a variety of farm animals including: goats, pigs, sheep, chickens, ducks, and donkeys. I wanted to say “hello” to the goats and kneeled down next to the fence. A goat ran up to the fence and instantly sputtered its lips, drenching me in spit. Then it’s demon eyes stared into my soul. According to medieval folklore, goats were seen as the devil. And I think they were right about this one.

We moved on to the pigs and fed them peanuts, watching the jowls spit out the hulls.

At the food side of the market I picked up a nice head of cauliflower. I’ve only had it in a mixed vegetable medley, but decided I would make a meat-less entree for that night’s dinner.

I had received Molto Gusto by Mario Batali as a gift for a birthday. All of his recipes are basic, and follow the italian culture of food; let the fresh ingredients speak for themselves. Everyone knows Mario for his bright orange crocs and likable smile. Don’t hate on the croc until you work in a kitchen twelve hours a day. Those puppies helped my back throughout culinary school. He currently co-hosts on “The Chew” one of my favorite foodie talk shows.



Cauliflower is rich in Vitamin C, Vitamin K, folate, and vitamin B6. Providing digestive support and anti-inflammatory benefits. This recipe utilizes the whole cauliflower; including the core and the green leafy exterior.


This recipe originally called for penne pasta, but I had some linguini noodles on hand instead. And by linguini I meant half a box of linguini and half a box of spaghetti. Nothing says lazy than two different pastas.



This dish is filling, without that bloated down, ” I just ate my weight in noodles”. I was curious what a ragu is classified as, and found out the dictionary defines it as a meat based sauce. So not a “technical” ragu, this cauliflower sauce packs flavor to the pasta without a heavy sauce.

Linguini with Cauliflower Ragu

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 medium cauliflower (about 2 lbs.)
  • 1/4 cup extra-virgin olive oil
  • 1 medium white onion, cut into 1/4-in. dice
  • 3 garlic cloves, smashed and peeled
  • Maldon or other flaky sea salt
  • 1 1/2 to 2 tsp. hot red pepper flakes
  • 6 tbs. unsalted butter, cut into 6 pieces
  • Kosher salt
  • 1 lb. linguini
  • 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
  • 1/2 cup coarse fresh bread crumbs, sautéed in 1 tbs. olive oil until golden brown
  • 1 1/2 tsp. minced fresh rosemary


  1. Halve cauliflower. Remove leaves and cut out core and reserve. Cut cauliflower into small bite-size florets, reserving stalks. Chop core, leaves, and stalks.
  2. Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes. Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18 to 20 minutes.
  3. Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat. Reduce heat to gentle simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22 to 25 minutes. Add butter, stirring gently until it melts; season well with sea salt. Remove from heat.
  4. Bring 6 quarts water to boil in large pot and add 3 tbs. kosher salt. Drop in pasta and cook until just al dente.
  5. Drain pasta, reserving about 1/3 cup pasta water. Add pasta and 1/3 cup reserved water to ragu. Toss over medium heat until pasta is well coated (add more pasta water to thin sauce). Stir in cheese.
  6. Transfer pasta to serving bowl, sprinkle with bread crumbs and rosemary, and serve with additional grated cheese. Serves 6.

Recipe inspired by Molto Gusto Easy Italian Cooking by Mario Batali and Mark Ladner 

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it. – Mario Batali

lyndsay paige