Cooking with Sara G.

06/01/2026

Sopa de fideo & flautas.

05/11/2026

Ran to Sam's Club and Zelli Pasta in Springdale, AR to get what I needed to make Lasagna Soup. And of course we are using some of my very favorite ingredients that I use daily including Graza Olive Oils and Knorr Caldo de Pollo.

Here is my recipe. You can use my Sam’s Club affiliate link to get what you need. Don’t have a Sam’s Club close by? No worries, I’ve also added my Walmart affiliate link where you can get what you need to make this soup.

Get your ingredients from Sam’s Club by using my affiliate link here: https://samsclub.co/49HUITp

Or my Walmart affiliate link: https://walmrt.us/4tnD9iJ

Lasagna Soup Recipe
1 yellow onion
4 garlic gloves, minced
1lb ground beef
1lb Italian sausage
2 14oz cans diced tomato
1 15oz can tomato sauce
1 tbsp tomato paste
3-4 tbsp knorrs chicken bouillon + 8 cups of water OR 8 cups chicken broth
Italian seasoning
Black pepper
Salt
2 sprigs basil
2 sprigs oregano
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
1/2 box mafalde corte pasta or 1 box broken lasagna noodles
Ricotta & grated parm mixed together for topping.
Parmesan cheese rind (optional)
Olive oil

-Drizzle olive oil in a pot or Dutch oven over medium low heat.
-Add onion, sweat for 2 minutes, salt, sweat for 2 more minutes then add garlic. Sauté for 3 minutes.
-Add meat, turn heat up to medium and cook until done. Season meat with salt, pepper, and Italian seasoning. Drain grease.
-Add tomato paste, diced tomatoes, tomato sauce, and Knorr + water OR chicken broth.
-Add more seasonings.
-Add fresh herbs and Parmesan rind (optional)
-Bring soup up to a boil, then drop to a low simmer for a minimum of 1 hour, or longer (I simmered mine for about 3 hours).
-Bring back up to a boil. Add noodles and boil until noodles are done.
-Serve with garlic bread on the side and ricotta on top.

05/11/2026

Started Mother’s Day morning off with the BEST coffees and hot chocolates in NWA from Cafe Con Chisme.
📷1: iced tres leches, iced Duvalin, iced mazapán
📷2: drinks & Jenni
📷3: Mommy and Kira
📷4: Kira and her “coffee” (hot chocolate)

04/25/2026

The last few months have been a whirlwind. Between my catering business, cooking for a charity a couple days a week, being a chef for a major concert venue, collabing with businesses and brands, and everything else I have my hands in, it’s been busyyyy around here. I am so thankful and blessed to be staying as busy as I have. I have a few MAJOR things I’m working on and can’t post yet, but there will be more posts coming soon. And I’ll be traveling as a chef later this year and into next year. I’m already booked and locked in for events in other states. Stay tuned…

04/13/2026

First show day of concert season back at the concert venue is in the books. Today is my birthday, but I really got to celebrate my birthday this weekend working with my best friends at a job I love, working on getting certifications for my jobs, AND I got CPR and AED certified this weekend. Spending today relaxing before it’s back to work. Crazy to think this is my last year in my 30’s.

03/10/2026

Made chicharrones, fresh guacamole, and pico de gallo today. 🥑🍅🌶️

03/08/2026

Not bad for my first EVER chocoflan I have ever made. It actually came out PERFECT in texture and flavor. We topped it with fresh berries and dulce de leche. Might have to play with some different flavors and start offering them for sale soon. 🤔

03/08/2026

It’s Fernando’s birthday so tonight instead of going out, he requested I cook. Here is what I made. Not pictured, because it’s still cooling: Chocoflan.

🥩 Citrus & Herb Marinated Strip Steak-
Strip steak marinated in fresh orange and lime juices with dried Mexican chiles and herbs, seasoned with Mexican oregano, sea salt, and cracked pepper right before searing, and finished in a house-made compound butter infused with roasted garlic and herbs.
🍚 Arroz Verde-
Jasmine rice infused with roasted poblano, cilantro, and lime.
🥔 Roasted Baby Potatoes with Cotija & Herbs-
Baby potatoes tossed in avocado oil with Mexican oregano, cumin, sea salt, and cracked pepper, oven roasted and finished with cotija cheese.
🍅Calabacitas a la Mexicana-
Zucchini squash (the store I was at, was sold out of calabacita) sautéed with corn, onion, tomato, and cilantro, and finished with queso fresco.

03/03/2026

02/12/2026

My happy place is the For The Love NWA kitchen.
I LOVE being here every week. I LOVE feeding our amazing neighbors with our amazing volunteers. My heart feels so full when I’m in this kitchen. Different personalities, different backgrounds, one mission. To feed people.

If you want to come volunteer in our kitchen click this link and sign up:
https://schedule.planhero.com/events/bc246775d/kitchen-volunteers?fbclid=IwVERDUAP5_qJleHRuA2FlbQIxMABzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEeHpznP1xfM2O2oqrdFGjDde-3TJfV281S3mT5GgHquh8sOe7o68he1VkUK5E_aem_jpmQv8BXekIX3B_dAzfe8Q