A little bit about me? Sure!!! My pug Bodie, my husband, our two boys, and I live in the ‘burbs outside Chicago. I would love to tell you that every night my kitchen is transformed into a bistro, with wonderful smells and unique dishes….. But, alas, I am human and give in to a good Lou Malnati’s Deep Dish pizza or a Portillo’s cheeseburger every now and then… or once a week! Also, moms out there, ain’t no shame in a good ol’ boxed mac and cheese dinner for your babes. Nobody has time to make a totally healthy dinner for kids every single night of the week.
Cooking on a busy weeknight can be a challenge for most. That’s why I came up with my first cookbook, Quick Prep Cooking with Your Instant Pot, which utilizes the Instant Pot or Crock-Pot Express and only 15 minutes of your time to prep a delicious meal, side dish, or sauce. Mealtime is sacred even though it may be rushed some days. In this book I create recipes that are inventive and still quick and delicious.
Catch me on Instagram most Fridays for Frozen Pizza Friday. We eat store-bought frozen pizzas and discuss if they are good, bad, or ugly.
I came to find my true love about six years ago. I quit my 9-5 grind to do what I love. I love all food (working on loving Brussels Sprouts). I am madly, can’t live without each other, in love with food. I used to be a vegetarian for 10 years of my life so I can appreciate vegetables, especially a good tomato…. But on the other hand I also never take for granted an amazing piece of meat. It is also my dream to retire to Wisconsin or Michigan and have a dairy farm and just milk cows, make cheeses, and eat cheese all day long…. until the cows come home? Too much? Sorry.
What I want you to gain from my blog is possibly a new recipe or two, but above all a break from the day to day and a good laugh. (Even if it is at my expense). I am very excited about what I am doing with my life right now and look forward to sharing and learning more and more about new foods from this ever growing online food community!
Thanks for reading!!! I appreciate every ounce of support for all of you internet folks!
49 Comments
Carla
June 2, 2023 at 7:02 amI have tried the Hasselback Sweet Potatoes, Sloppy Joes using Gardeniera, the Chili Relleno soup and just this week, the Paprika Pork Chops. All have been good but the pork chops were esp yummy and juicy! Thank you for an interesting cookbook. I have an insta pot but honestly just used my stovetop to make your dishes. I look forward to trying the other dishes and looking for other cookbooks of yours.
Stefanie
June 2, 2023 at 8:05 amThank you so very much for the sweet comment and support. I hope to one day have another cookbook, in the meantime, there are lots of recipes here to peruse. Have a great day!
susan traherne
January 8, 2025 at 12:37 pmdid you ever freeze the coq au vin after using frozen onions? did they turn to mush or no?
Stefanie
January 8, 2025 at 1:17 pmI have never frozen the cooked product. I do know that the onions do begin to get a little more and more mushy over time after multiple reheats. Hope that helps!
Retired 1st Sergeant
July 25, 2022 at 1:07 pmSome of your recipes are weird; and those are the ones that I gravitate toward. I grew up in Tennessee and live in East Texas. I’m so tired of “40 Southern Classic Recipes” that were posted by “Sally Never Been to the South” and her ten friends that tweak one ingredient and repost. Your Za’atar fried egg and Halloumi sandwich, Bacon, Egg, & Cheese Tater Tot Casserole, Rustic Sausage and Spinach Spaghetti hit the spot….but that Drunken Chicken Tortilla Soup!
Janet
January 16, 2021 at 1:35 pmI am a Chicago girl who knows Chicago food is the 💣. Now living in WA with a garden with beets and greens and a new instapot. Looking forward to trying your Farro and beets with my Greek pork loin and kale salad with maple dressing. Really excited to find you!
Stefanie
January 16, 2021 at 2:37 pmMmmm farro and beets is one of my faves! Happy to have you here.
Kenny
November 22, 2020 at 3:42 amHi! I’ve made Coq au Vin a few times before, using different recipes. One day, I had a total craving for it, but didn’t feel like going thru the long, tedious process that most recipes call for, and then, Voila! I came across your recipe and your site…..I cooked you recipe exactly as you wrote it….I even ignited the pot after adding the cognac ( I was cooking it outside on the side burner of my gas grill).
It was AMAZING! So many rich flavors came thru, like i had spent all day cooking and simmering it. I have NO idea why anyone would spend hours and hours making Coq au Vin, when this recipe is so easy and quick and tastes like something from a tiny bistro in Paris. ( I would be drunk from drinking too much wine if i had to spend all day making this, lol.)
Thanks for this wonderful, easy recipe of a timeless classic!
Stefanie
November 22, 2020 at 7:11 amYou’re so sweet! Thank you so so much for making my recipe and for all the kids words!
Lorry Kelly
April 25, 2020 at 7:06 pmHi, I love your one pot garlic tomato butter rigatoni with burrata recipe and I was wondering how many calories are in a one cup serving and do you have other nutritional information?
Stefanie
April 25, 2020 at 7:17 pmOoooo I’m sorry!!! I don’t have any nutritional information available. I don’t feel 100% comfortable trying to make those calls since I don’t have a background in nutrition. I know there are some apps you can take ingredients and add them in and get a rough estimate of calories. Sorry, again.
dave d
April 14, 2020 at 7:03 pmBookmarked, thanks for the good/ fun writing and information.
Stephany Camilleri
April 9, 2020 at 12:30 pmHi Stef!!! I am Stephany from Niagara Falls Canada. Both my parents were immigrants from Poland and so I grew up with all good food!! lol My family also has roots in Chicago infact, my Uncle left the homeland and became a Dr. at Loyola University! I was looking up a good Saurkraut recipie, although I grew up with it I wanted to see if there was another “take” on this great dish! I found your website, and recipie and will be trying this weekend for Easter. Unfortunatly, because of the virus it will only be the 3 of us and will be missing my family. Your Dziadia’s recipie looks very close to my moms and I’m going to be def making this!!! Thank you and I will let you know how it goes although I’m sure it’ll be deee-lightfuly polish good!! God Bless you and your fam..hope you all stay safe and healthy. Wesolego Alleluhia!!
Stefanie
April 9, 2020 at 12:58 pmThis brings me so much joy! My family can’t be together either and this is an Easter staple for us too! I’ll be making it right along with you.
Ronnie Wahrburg
March 20, 2020 at 1:09 pmHi Stefanie,
I just made your Coq au Vin recipe, it’s actually in the oven now and I can’t wait to have it for dinner! My question is, when do you add the butter/ flour mixer? Unless I missed reading it, I didn’t see when you add it in. I added it before I added the bay leaf and thyme!!
Thanks so much!
Ronnie
Stefanie
March 20, 2020 at 2:37 pmYes. After you finish sautéing the veggies then you add the butter and flour. Enjoy!
Ronnie Wahrburg
March 20, 2020 at 3:08 pmThanks!! I just took a peek and a taste, it’s amazing!!
Stefanie
April 9, 2020 at 12:58 pmSo good to hear!
Kristin
November 12, 2019 at 1:36 pmWe LOVE your Instant Pot Thai Basil Chicken it has become a staple in our house! Great to make on the weekend and have for lunches at work! Today, I added a little of this jarred Olive Salad (I am currently in love with this product) that Costco currently has before I reheated it and it was so fantastic! Thank you for your blog. It is fun to find awesome Instant pot recipes!
Stefanie
November 12, 2019 at 2:42 pmThank you so, so much for your sweet words! You made my day.
PC
November 22, 2019 at 8:55 amStefanie – My new love in life (P) and I (C) never cooked in our previous marriages. After picking up an Instant Pot and your cookbook Quick Prep Cooking at Williams Sonoma, we have been addicted to spending amazing time together laughing, cajoling, experimenting and making your amazing meals together in the kitchen. We all know cooking is not only about the fabulous food, but about the experience the process creates. Ours has been blissful as we dance together around “Crokie” with an acorn squash in one hand and a wooden spoon in the other!! Hahaha… Thanks for what you do – creating love in the kitchen…. xo – from PC in California….
Stefanie
November 23, 2019 at 2:16 pmThank you so, so much!
Anastasia Williams
September 9, 2019 at 9:53 pmFor the past 4 years around this time I turn to your Ginger Plum Tart. It’s amazing, it’s gluten free, and it helps use up the plums my orchard gifts me with each year. My colleagues love it as does my gluten free husband. Tomorrow they will get lucky!
Love your site, funny real & great recipes!
Thanks so much!
From Salt Spring Island, BC, Canada
Stefanie
September 10, 2019 at 9:21 amThanks so much! So glad you found a repeat crowd pleaser!
Adele DiIoia
August 28, 2019 at 1:45 pmYour recipes look interesting, easy and delicious. Anxious to try them – just found you today!
Stefanie
August 28, 2019 at 2:07 pmWelcome!
Kat Conn
March 16, 2019 at 9:49 amStephanie,
I also live in the Chicago suburbs. I love your posts and recipes.
Thanks,
Kathleen
Myrtle Rustin
April 29, 2019 at 12:12 amHi I am from South Africa and loves cooking I love your way of doing things
marietta viliardos
May 5, 2012 at 5:56 amcan’t wait to try blackened chicken with avocado sauce for tomorrow’s lunch…thx!
Jenny
April 27, 2012 at 7:28 amI just wanted to thank you for bringing over the caprese lasagna, taco salad, and marshmallows. They were all delicious and very much appreciated! It was so nice not to have to worry about cooking when I came home with Claire. You’re a great friend and amazing cook!
Stefanie
April 27, 2012 at 8:09 amNo problem gurl! It was my pleasure! I love you guys so much!
jennycherie
April 2, 2012 at 4:30 pmthe above comment should say “your site” not “our site,” since we’ve just ‘met.’
jennycherie
April 2, 2012 at 4:29 pmI found you following a pin on pinterest and I love our site already!
Gina Asavalertpanich
April 2, 2012 at 12:16 pmYea!! I finally found your blog and love it!!! Great job Stef!! Ps your hair looks great in the pics. 🙂
Gina
Stef
March 23, 2012 at 8:07 amJust came here by way of Pinterest and I’m in love. I think I’ll try the empanadas tonight.
Also, nice to see someone else spelling their Stefanie properly!
Stefanie
March 23, 2012 at 9:16 amAww thanks! Stefanie’s with an F unite!
Stefanie
May 4, 2012 at 8:35 amThere are more of us than I thought! Thanx for doing some gluten free recipes 🙂
Stefanie
August 8, 2019 at 7:10 amI am also a Stefanie with an F. Trying some recipes! Thanks
Stefanie
August 8, 2019 at 8:05 amHappy to meet another member of the not PH club!
Rita
March 1, 2012 at 9:23 amYour website it great! Love it, love it! I’m a newbee to all of this and not even sure where to go with it (my site) but gonna give it a whirl. Thanks for the love on Twitter.
don crozier
November 20, 2011 at 4:54 pmfun! thanks for sharing
Happy3784
November 5, 2011 at 4:36 amHappy one month anni of sarcastic cooking! You really do have incredible talent in the kitchen… thanks for sharing it with us!
Nick
October 20, 2011 at 11:41 pmAmazing website. Every time I go on here a tear drops from my eye. You have developed into a great cook. All of these things that you come up with are brilliant. Keep at it and I love you big sis.
happy3784
October 21, 2011 at 1:37 amAww I couldn’t agree more Nick. We are all so proud of you Stef. You are finally showcasing your writing and cooking talents with the world!! xo
Jim
July 22, 2020 at 6:53 amLoved your cremy corn and sausage. I don’t use an Instapot, but my wife loves it.
I guess I’m more old school. I do make incredible pork chops, great biscuits, as good as anyone’s gumbo and even chitterlings too.
People turn up their noses at the thought of chitterlings, but I just let them eat.
Thanks for the inspirations,
Jim
Matt from DC
October 19, 2011 at 4:57 pmThis blog will be the single most handy thing in my apt. Sorry hand-me-down combination wrench set.
Sprigs of Rosemary
October 18, 2011 at 5:08 pmI think you’re hilarious, too. (BTW, I am an English teacher; you’re doing fine!)
Sarcastic
October 19, 2011 at 12:36 amThank you! My husband is an English teacher as well so if I make an error you better believe I get a 5-10 minute explanation. hahah
Carrie Gardner
October 15, 2011 at 8:58 pmGreat website Stef! You have a gift and are have a talented hand in the kitchen. Your recipes, (food & drink), are always satiable to my palette!