DaniMade Kitchen

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DaniMade Kitchen Everyday simple and healthy recipes. Email [email protected]

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TikTok I’m happy it did, I like it! Danielle

This all started by me getting excited (knowing me, probably overly excited) posting food pictures on Instagram. Randomly, I hash-tagged one of my home cooked meals “danimade.” I kept doing so…eventually my friends started referring to my cooking as “danimade” and it sort of stuck. Saying that, I’d like to think whatever anyone can take from here, try to make it your own. Friends always ask for recipes, but to be honest with you most of the time it’s just whatever happened in kitchen that day. That’s what I like about cooking, you can really do whatever you want. So when people tell me they “can’t cook,” that’s just silly, anyone can. Sure, it takes some practice like anything else, but once you give it some time and play it becomes natural and easy. Sometimes it can be hard to give an exact measurement or description of how something is cooked, so I might give some casual instruction in my recipes. Let’s think of my recipes more as guidelines. Play and have fun, not as much can go wrong as you think. Make it your own, then you can add your name in the blank ” ____made.” :)

Good luck!

06/10/2026

Zucchini Crostini! 🥒

1. Saute zucchini 🥒
2. Toast bread 🍞
3. Spread ricotta 🧀
4. Add zucchini 🥒
5. Sprinkle paprika 🌶️

02/10/2026

Happy Air FryDay! Delicata squash season. It has a
sweet flavor, and I love that the skin is delicate enough where you can eat it. Not only that, it makes it easier for the prep since you don’t have to cut it off.

If you are looking for an oil spray bottle, I have been loving this one the best because the spray is a nice continuous mist. Find the clickable link in my highlight reel for Amazon finds or Amazon Storefront in my profile.

A Taste of Sintra 🇵🇹 with Diogo & Rita of Agorasim ☮︎☯︎ thank you! One of my favorite experiences from our time in Portu...
26/09/2026

A Taste of Sintra 🇵🇹 with Diogo & Rita of Agorasim ☮︎☯︎ thank you!

One of my favorite experiences from our time in Portugal was getting outside of Sintra and experiencing the countryside through its food.

We headed out in the cutest vintage car, winding through the back roads and small villages surrounding Sintra, stopping along the way to taste regional foods made by locals.

And of course, the food was my favorite part. 🤍 A beautiful spread of Portuguese specialties, local w**e, and one of the things I was most excited to see: chouriço assado, Portuguese chouriço cooked right at the table over a flame in a traditional terracotta sausage roaster.

It was such a fun way to experience a different side of the region, away from the palaces and busy streets of Sintra, and learn a little more about Portuguese food and traditions along the way.

We finished the day along the Atlantic coast with a walk through a fishing village and something sweet by the sea.

Food, w**e, tiny villages, a vintage car and the Portuguese countryside… my kind of tour. 🇵🇹🍷

22/09/2026

🇮🇹 Roman Cannellini Bean & Guanciale Bruschetta

This recipe is inspired by a bruschetta I had tucked behind Piazza Navona. Creamy cannellini beans meet crispy guanciale on toasted Italian bread with rosemary, garlic, and good olive oil tying it all together. Minimal ingredients, maximum flavor.

🔗 Full story on https://appetitomagazine.com/recipes/how-to-make-roman-bean-guanciale-bruschetta

Here’s how to bring it home ⬇️

👩🏻‍🍳 Ingredients:
– Rustic Italian bread, sliced and toasted
– 1 can cannellini beans, rinsed
– 4–6 thin slices guanciale
– 1 clove garlic, smashed
– 1 sprig rosemary (plus extra for garnish)
– Olive oil
– Salt and black pepper

👩🏻‍🍳 Instructions:
– Crisp the guanciale in a skillet over medium heat until golden with slightly chewy centers. Set aside on a paper towel.
– Use the rendered fat in the pan to warm the smashed garlic and rosemary. Let it infuse gently.
– Add the beans and cook for 5 minutes, stirring to coat. Add a splash of water if needed to loosen. Season lightly—guanciale brings salt.
– Toast the bread until golden and crisp.
– Spoon the warm beans over the bread, top with crispy guanciale, and finish with cracked pepper, a drizzle of olive oil, and rosemary.

🔥 Pro Tip: Always rinse canned beans for a cleaner flavor and better texture. This also helps you control the salt in the final dish.

Save this for your next aperitivo night or when you want to cook like the Romans do.

18/09/2026

Air fryer scallops for Air FryDay! It’s way better than spending $40 for two at a restaurant when this entire bag was $17.99.

Recipe ⬇️

- Preheat air fryer to 400.
- Pat scallops dry, season with salt, pepper, and garlic powder. I dusted mine with flour for a little crust.
- Place in an even layer, spray lightly with oil, and cook 2–3 minutes per side until opaque and golden.
- While they cook, melt butter with olive oil, garlic, parsley, salt, and pepper. Pour over scallops and serve with bread or pasta to soak up the sauce.

Save this recipe for your next easy seafood dinner!

14/09/2026

Chicken Parm 🍕 (Pizza)😛 Recipe ⬇️

Chicken Mixture:
- 1 pound ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, plus a handful more 😚
- 2 cloves minced garlic
- pinch of salt
- big handful of freshly chopped Italian parsley
- splash of water

1. Whatever pan you choose to eat, spread chicken mixture into a thin, even layer then sprinkle with breadcrumbs, lightly pat them into the layer then spray with avocado or olive oil. Bake at 425. The timing will depend on the size and shape you layer the chicken into (size and thinness), but it will turn golden and you will be able to smell its goodness,. On my 12 inch pizza pan it needs 20 minutes. I always put the pizza pan on my bigger pan just so it’s easier to place and remove into the oven without making a mess.

2. Then top with a thin layer of your favorite marinara or tomato sauce. Sprinkle with parmesan and mozzarella. Pop back into the oven until the cheese melts, about 5 minutes or so. You can also use BROIL to help get the cheese golden as it melts.

3. This part is optional, but I wanted to add something green, so I decided on arugula with a balsamic glaze garnish.

⁠⁠

13/09/2026

🌶️ Chipotle Honey Vinaigrette Recipe 🌶️
Bold, sweet, spicy, and versatile. This dressing will become a staple in your kitchen!

🍯 Ingredients:

1 cup red w**e vinegar
3 tbsp honey (or more, to taste)
1 1/2 cups olive oil
1 (7 oz) can chipotle peppers in adobo sauce (start with less if you want less heat)
2 garlic cloves
Juice of 1 lime
2 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper to taste
Splash or two of water (to thin if needed)

🍯 Instructions:

1. Blend everything until smooth and creamy, about 30 seconds.
2. Taste and adjust: more honey for sweetness, oil to mellow the tang, or water to thin it out. This recipe is just a starting point, taste and tweak until it’s right for you.
3. Store in your favorite airtight container and refrigerate for up to 2 weeks.

Use it on salads, bowls, roasted veggies, or as a marinade.

08/09/2026

Italian Rapini 🌿 It’s bold, peppery, and so good when cooked right. 👉🏼 Here’s a simple way to make it: rinse well, score the stems so they cook evenly, then sauté with olive oil, garlic, salt, and pepper. Finish with a squeeze of lemon to balance the bitterness and brighten the flavors.

🍋 Heads up: the lemon might slightly dull the bright green color it’s totally normal and 100% worth it for the flavor it adds. It just means it sat too long with the lemon, and probably the heat. If you want to try and avoid this color dullness, it’s best to add the lemon off the heat right before serving. Otherwise don’t worry about it, just enjoy the nutritious veggie.

🥦 This is one of my favorite sides with pasta, grilled meats, or even just a good piece of bread.

03/06/2026

Amatriciana is a must-try pasta in Rome. It has simple ingredients, bold flavor, and deeply rooted in Lazio’s culinary traditions. When traveling in Italy, always look for dishes that are native to the region and you’ll taste ingredients at their very best. In Rome, don’t miss classics like Cacio e Pepe, Carbonara, and Gricia. They all showcasing pecorino Romano cheese in unique ways.

Here’s how to make Amatriciana at home:

🇮🇹 Ingredients:
- 1 lb bucatini (traditional), rigatoni, or spaghetti
- 3 ½ oz guanciale diced (this can be hard to find if you need a substitute try pancetta)
- 1 ½ cups crushed San Marzano tomatoes
- ½ cup pecorino Romano, grated
- 1 red chili pepper (or pinch of red pepper flakes)
- salt to taste

🇮🇹 Instructions:
1. Boil water and cook pasta until al dente. In a large pan, render the guanciale over medium heat until crispy. No need to add olive oil with a good guanciale bc it releases plenty of flavorful fat.
2. Stir in tomatoes and chili, then simmer 10–15 minutes until slightly thickened. Toss pasta in the sauce, adding a splash of pasta water if needed for a silky texture.
3. Serve immediately with pecorino Romano on top.

✨ Travel tip: In Rome, Amatriciana is traditionally made with guanciale, not pancetta, so order it where it’s done the authentic way for the best flavor.

02/06/2026

Homemade rosemary salt 🌿 the kind of seasoning that goes on everything. Not dessert, but maybe…

Here’s how to make it:

1. Strip the leaves from 4 fresh rosemary sprigs and mince them finely, or use mini food processor.
2. Mix with 2 tablespoons of kosher salt. Use it right away to season roasted vegetables, chicken, or anything that needs a quick flavor boost.

👩🏻‍🍳 Pro tips:
• Use kosher salt for cooking (it sticks and seasons more evenly than table salt).
• Try it on roasted potatoes, focaccia, or grilled meats.
• For a twist, add lemon zest or cracked pepper.
• Want to make it last longer? Dry the rosemary first in a low oven, then mix.

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