Slay & Sauté

08/14/2026

08/10/2026

🥩 Ribeye with Sweet Onion Jam
🍯 Hot Honey Roasted Squash with Creamy Feta Drizzle

Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Oven: 375°F

🧡 Roasted Squash

20 small squash, diced into bite-sized pieces
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
2 tbsp sugar-free brown sugar
2 tbsp hot honey, plus more for finishing
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

🤍 Creamy Feta Drizzle
8 oz feta cheese, crumbled
¼ cup heavy cream
2 tbsp butter
2 cloves garlic, minced

👩‍🍳 Directions

1. Preheat oven to 375°F.
2. Dice the squash and place it on a baking sheet. Drizzle with 2 tbsp olive oil.
3. Sprinkle with oregano, basil, brown sugar, garlic powder, salt and pepper. Drizzle with 2 tbsp hot honey and toss everything together until well coated.
4. Roast for 20 minutes, tossing once halfway through, until the squash is tender with caramelized edges.
5. While the squash roasts, make the feta sauce. Melt 2 tbsp butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant.
6. Add the feta and heavy cream. Stir over low heat until creamy and smooth. If the sauce is too thick to drizzle, add 1 tbsp additional heavy cream at a time until you reach the desired consistency.
7. Transfer the feta sauce to a piping bag or squeeze bottle.
8. Plate the roasted squash and drizzle generously with the creamy feta sauce.
9. Finish with an extra drizzle of hot honey for that sweet, spicy, creamy situation. 🌶️🍯

Optional garnish: A small sprinkle of fresh basil, cracked black pepper, or a little extra crumbled feta makes it pop visually.

08/07/2026

Crispy Parmesan Chicken | Roasted Garlic Whipped Feta | Garlic Butter Vegetables | Balsamic Potatoes

Servings: 2 hungry adults

Ingredients

Crispy Chicken
4 chicken tenders, pounded to an even thickness
1 tsp roasted chicken seasoning
½ tsp garlic powder
2 tbsp all-purpose flour
1 egg, beaten
¾ cup Italian seasoned panko breadcrumbs
2 tbsp olive oil or avocado oil, for frying

Roasted Garlic Whipped Feta
8 oz feta cheese
2 oz Parmesan cheese, grated
¼ cup heavy cream
4 tbsp butter, melted
4 roasted garlic cloves (from the carrots)

Garlic Butter Vegetables
4 to 5 carrots, cut into rounds
2 tbsp butter, melted
4 whole garlic cloves
½ onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
2 cups fresh spinach
Salt and pepper, to taste

Potatoes
1 lb baby potatoes, halved
Olive oil
Salt and pepper
Balsamic vinaigrette, for drizzling

Instructions

1. Roast the vegetables: Preheat the oven to **400°F**. Toss the carrots with the melted butter and place them on a baking sheet with the 4 whole garlic cloves. Roast for 45 minutes**, stirring once halfway through.

2. Sauté the vegetables: While the carrots roast, sauté the onion, mushrooms, and minced garlic in a skillet until softened and lightly caramelized. Add the sautéed vegetables to the roasted carrots along with the fresh spinach. Return the pan to the oven for 15 minutes until the spinach is wilted and everything is hot and flavorful.

3. Make the whipped feta Remove the roasted garlic cloves from the baking sheet. In a blender or food processor, combine the roasted garlic, feta, Parmesan, melted butter, and heavy cream. Blend until smooth and creamy. Transfer to a piping bag or zip-top bag with the corner snipped off.

4. Prepare the chicken: Season both sides of the chicken tenders with the roasted chicken seasoning and garlic powder. Lightly dredge each tender in flour, dip into the beaten egg, then coat with the Italian seasoned panko.

5. Cook the chicken: Heat the oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes per side**, or until golden brown and the internal temperature reaches 165°F.

6. Prepare the potatoes: Roast or air fry the potatoes until crispy and golden. Just before serving, drizzle with balsamic vinaigrette.

To Plate
Spread the roasted vegetables across the plate. Place two crispy chicken tenders on top of the vegetables. Pipe the roasted garlic whipped feta over the vegetables and chicken. Serve with the crispy balsamic potatoes alongside.

Wine Pairing
🍷His: Cabernet Sauvignon
🥂Hers: Sauvignon Blanc

08/05/2026

Brown sugar glazed salmon with a caramelized finish | Lemon garlic Parmesan roasted asparagus | Creamy garlic mashed potatoes
🍯 Brown Sugar Salmon
Ingredients
2 salmon fillets (6 oz each)
3 tbsp brown sugar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp paprika
½ tsp black pepper
1 tbsp olive oil
Instructions
Preheat oven to 400°F.
Mix brown sugar, Dijon, garlic, soy sauce, lemon juice, paprika, and pepper.
Place salmon on a parchment-lined baking sheet and brush generously with the glaze.
Bake for 12 to 15 minutes, depending on thickness.
Broil for 1 to 2 minutes to caramelize the top.
🍋 Lemon Garlic Parmesan Asparagus
Ingredients
1 lb asparagus, trimmed
2 tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper
¼ cup grated Parmesan
Fresh parsley (optional)
Instructions
Toss asparagus with olive oil, garlic, salt, and pepper.
Roast at 400°F for 10 to 12 minutes.
Remove from the oven and immediately toss with lemon zest, lemon juice, and Parmesan.
Garnish with parsley before serving.
🧄 Creamy Garlic Mashed Potatoes
Ingredients
2½ lbs Yukon Gold potatoes, peeled and cubed
4 tbsp butter
½ cup warm heavy cream (or milk)
3 cloves roasted or sautéed garlic
Salt and pepper
Fresh chives (optional)
Instructions
Boil potatoes in salted water for 15 to 20 minutes, until fork tender.
Drain well.
Mash with butter, warm cream, garlic, salt, and pepper until smooth.
Top with chives.
⏰ Timing
Preheat oven to 400°F.
Start boiling the potatoes.
Prepare the salmon glaze and season the asparagus.
Put the salmon and asparagus in the oven together.
While they roast, finish the mashed potatoes.
Broil the salmon for the last 1 to 2 minutes if desired.
Serve with lemon wedges.
Optional finishing touch

Pair with a crisp Sauvignon Blanc or a light Pinot Noir. The wine's acidity balances the sweet glaze on the salmon, while the lemony asparagus and creamy potatoes round out the meal. 🍽️✨

08/05/2026

✨ Stuffed Pepper Skillet ✨

All the cozy flavors of stuffed peppers... without the stuffing. One pan, less mess, and dinner is on the table in under an hour! 🫑 🍅🍚
🛒 Ingredients

1/2 lb ground beef
1/2 lb pork sausage
(50/50 ratio regardless of how much you use)
1/4 small onion, diced
1-2 green bell peppers, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (if you want spice, get ones with green chilies)
I box Mexican rice-a-roni
1 to 2 cups water (follow your rice package directions)
1 cup shredded pepper jack cheese
Salt & pepper to taste
Fresh parsley (optional)

👩‍🍳 Directions

1. Brown the ground meat and drain excess grease if needed. Set aside
2. Add 1tbs butter, saute onion,after about 4 minutes add garlic
3. Stir in green peppers & diced tomatoes.
4. Add the tomatoes uncooked rice, seasoning packet, and water.
5. Bring to a boil, then cover and simmer according to your rice package directions until the rice is tender.
6. Sprinkle cheese over the top, cover for a few minutes until melted, then serve!

💡 Tip: Want extra veggies? Toss in mushrooms or zucchini before simmering.

Would you make this for a busy weeknight? Save this recipe for later and tag me if you try it! 💕🍽️
I modify recipes based on how I feel, want more veggies! Add em! Less meat, reduce it! Measure with your heart

08/05/2026

✨ Stuffed Pepper Skillet ✨

All the cozy flavors of stuffed peppers... without the stuffing. One pan, less mess, and dinner is on the table in under an hour! 🫑 🍅🍚
🛒 Ingredients

1/2 lb ground beef
1/2 lb pork sausage
(50/50 ratio regardless of how much you use)
1/4 small onion, diced
1-2 green bell peppers, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (if you want spice, get ones with green chilies)
I box Mexican rice-a-roni
1 to 2 cups water (follow your rice package directions)
1 cup shredded pepper jack cheese
Salt & pepper to taste
Fresh parsley (optional)

👩‍🍳 Directions

1. Brown the ground meat and drain excess grease if needed. Set aside
2. Add 1tbs butter, saute onion, after about 4 minutes add garlic
3. Stir in green peppers & diced tomatoes.
4. Add the tomatoes uncooked rice, seasoning packet, and water.
5. Bring to a boil, then cover and simmer according to your rice package directions until the rice is tender.
6. Sprinkle cheese over the top, cover for a few minutes until melted, then serve!

💡 Tip: Want extra veggies? Toss in mushrooms or zucchini before simmering.

Would you make this for a busy weeknight? Save this recipe for later and tag me if you try it! 💕🍽️

I like to wing it, want more veggies, add em! Less meat, reduce it! Listen to your ancestors 🤣

08/01/2026

Biscuits & Gravy for breakfast

08/01/2026

Great food always at Kismet!

08/01/2026

📍Kismet | Spokane, WA
Chef’s special (Pork)
Bocalo | Pan seared cod, verde aioli, curtido, pickled vegetables, soy reduction

07/30/2026

Steak Wednesday ❤️ garlic butter mashed taters, spicy Brussel Sprouts