recipes we love


Kitchen witches or any witches for that matter, I have some news!

I am in a collab tumblr blog with @ohnoregrettio where we will be making witchy food recipes for all of you that love to cook and bake! So if you are a kitchen witch or just like witchy recipes we would love for you to follow! There are only two recipes on it currently one from me and one from her. But there will be more. The url is @witchy-recipes-and-things


[Cynthia feels useless agaist Larry. He’s the one with the money and a job: the man of the house. He has control, but she doesn’t like watching her children like this. She has no idea what to do, or even if this is wrong or not]

Slow Cooked Pork and Acorn Squash 🎃

The Slow Cooker is a cooking tool that every busy household should have! Prepare your ingredients ahead of time, turn on your slow cooker in the morning and come home to a fully cooked meal! Not to mention the house smells wonderful when you walk in! One recipe we love to make in our Slow Cooker is Pork Roast! Slowly cooked on low heat all day in it’s own juices, this meal is a little piece of Heaven!

1 Raw Pork Roast (It does not matter which cut you use as long as it’s a size that will fit in your slow cooker)
1 onion - cut in quarters
1 whole bulb of garlic, cloves peeled and left whole
Fresh Rosemary
1 medium size Acorn Squash
Salt and Pepper
3 tbsp of butter

Pork ~ In the bottom of the slow cooker, add the onion and garlic. Salt and pepper your meat on both sides and place it on top of the onion and garlic. Add the rosemary and 1 tbsp of butter. Close the lid of the Slow Cooker and set to high heat. Cook for 4 to 6 hours or until meat is tender (Cook time will vary per size).

Squash ~ Cut the Acorn Squash in halves and place on a cookie sheet. Put 1 tbsp of butter in the center of each half. Preheat the oven to 325 degrees (F), bake for 30 minutes, remove from oven and baste each half with the butter from each center. Return to the oven and cook for another 30 minutes (or until tender).

Serve together and top with the juices from the Roast, or you can combine the juices into a gravy mix.

Foodie Spotlight: Hee's Cooking Diary

We’re always on the look out for new and interesting places for foodie inspiration, and I think this week we’ve got a really good one for you. I came across Hee’s Cooking Diary a while back and just had to share it with you guys.

Heegyum Kim is a graphic designer and that’s what makes this blog a bit different! She actually draws and paints the dishes that she cooks and eats and they are really good! 

The drawings range from single food items to a diary of meals, and even full recipes in illustrated form. We love it! The range of recipes is really good too. Hee is Korean but living in the US but the food comes from all over the world: There is this awesome Spaghetti alla Puttanesca, a Homemade Strawberry Cupcake and even a sneaky Roast Beef (Yay British)!

Even the ‘eating out’ is really interesting to look at… Look at this one from Mikado restaurant in NYC and this Counter Burger. Sooo cool! :) 

Check out the blog and give her a follow! Do you know anyone else with an unusual food diary? Let us know! 

Our favourite recipe: The work-in-progress shots are really cool :) 
Top reason to follow Hee: Not your average food blog and so much time and effort going into every drawing! 

Other stuff to check out: If you like the art then tell Hee or ask her a question through the Tumblr 'Ask anything’ :) 

My Grandpa's Bacon Cheeseburger Salad.

Before my Grandfather died, he had an entire array of recipes that we loved. He left a few behind, and this is one that I asked my mom to make all the time! It’s easy, and delicious! There’s a lot of stuff, so here we go!

There really isnt a real measurement, you sort of play it by eye. (My grandpa didn’t really use that in cooking :U.) You can make small “batches” of it though, if its just for yourself.

What you will need: (Equipment)

  • A Frying Pan,
  • a colander, a
  • plate,
  • some paper towels,
  • a knife,
  • and a large bowl.


  • Ground beef, as lean as you can get.
  • Bacon.
  • Tillamook cheese baby loaf, mild is good, but sharp is even better.
  • Lettuce, you can use romaine, ice burg or any kind you like.
  • Tomatoes.
  • Onion.
  • Whole pickles.
  • Optional: Canned peas. Red, Yellow or Green Bell pepper.

Part one: The Hot stuff

My Grandma liked her bacon crispy, and I like mine chewy. Cook your bacon to your personal taste. It’s easier if you cut it up before you cook it. Put it on a plate with a paper towel and let it cool.

Then cook your ground beef. You want it to be slightly chunky. Make sure it is completely cooked, then strain the grease with the colander. Put on plate and set aside to cool.

Part two: The Cold stuff

Here is where you demonstrate your knife skills. Be careful, and never cut towards your body. Try to keep your fingers and thumb in towards your palm. (This technique is called the “Bear Claw”)

Lettuce: If you bought it pre-cut which is usually more pricey, then you’ve saved a step. If you bought things like ice burg, just peel the outer part, toss it, and cut the rest into bite sized pieces.

Tomato: Cherry tomatoes work nicely. If you used large tomatoes, you can cut them into small chunks.

Onion: Dice the onion. Don’t use too much, it can be over powering.

Cheese: My family would cut the cheese into small cubes, you can use grated if you want though.

Pickles: Like the onion, don’t go too crazy. Cut into small pieces as well.

Once you’ve gotten everything prepped, wait for the protein to completely cool. When it has, combine all the ingredients, besides the lettuce in a bowl.There should be an equal consistency with the ingredients in the mix.   Get yourself a plate, make a bed of greens, and place the meat and veggie mix over the salad.

My grandma would just use plain mayo on her salad, but you can use a large assortment of salad dressings if you want. I liked ranch and balsamic.

This is great for people with Celiac disease who love Hamburgers, but can’t have the bun.

Hope this is helpful!


Go Green For Saint Paddy’s With This Juice Blends Recipe

Much as we love pickle backs and corned beef, they can leave you feeling a little bit sluggish, to say the least.

Wether you’re looking for something to have tonight after your workout or a green fix for tomorrow morning, this juice combo will have you feeling great – and in the holiday’s signature color no less. 

Here’s how we made this one:


6 oz POM Coconut

1 Granny Smith Apple 

1 Stalk Celery 

5 leaves kale 


Juice the whole fruit, pour into a glass, then add the coconut POM Blends and stir. Too easy! And tasty, too.