Heavy Handed Chef

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I help busy people make bold, easy meals
Simple recipes + time-saving tips
Rapidly growing foodie community
👇 Get recipes & start cooking
linktr.ee/HeavyHandedChef

09/02/2026

Taking advantage of the last of our homegrown tomatoes in this salad!
🍅 🧅 🥒 🧀

09/01/2026

Big announcement!!!The website is live!

There are currently 43 recipes posted and I am adding more every day. The link to it is in the comments.

From the homepage on the mobile version click the two lines in the upper right corner which will bring up the menu you see in the second slide here. At the top of the menu is a search bar. You can search by recipe or a specific ingredient. On the regular website the search bar shows at the top of every page. You can also scroll through all of the recipes. They are in date order posted.

Please check it out and let me know what you think. I’ve been so busy cooking and posting recipes, I still need to go back and proofread everything. I think I need to put by editor, Mr. Heavy Handed, on the project. Please feel free to message me with anything you notice that needs my attention.

As always, thank you all for your continued support! I couldn’t do this without all of you!

09/01/2026

Chocolate Chip Zucchini Dream Bread recipe 👇🏼 —moist, tender & loaded with chocolate chips! 🍫🥒

QODHonoring Jimmy Buffet, the legend, on the 3 year anniversary of his passing.
09/01/2026

QOD

Honoring Jimmy Buffet, the legend, on the 3 year anniversary of his passing.

We tried two more flavors of the Van Leeuwen ice cream. There were very good, but not quite as good as some of what I ca...
09/01/2026

We tried two more flavors of the Van Leeuwen ice cream. There were very good, but not quite as good as some of what I call their “fancier” flavors. I know the Dubai one here would be considered a fancy flavor, but I still preferred all the others we’ve tried before.

Before you get excited, this was not this year’s tomato harvest (unfortunately 😞). We’ve had the garden for 14 years and...
08/31/2026

Before you get excited, this was not this year’s tomato harvest (unfortunately 😞). We’ve had the garden for 14 years and this picture was 11 years ago. I will admit this was more tomatoes than we could use, but there was plenty to share and make sauce. I joke with Andrew that I jinxed us because I would say “no more tomatoes”! As you can see we literally had no where left to put them. The last few years our tomato plant production has been declining a lot. I am not sure if it is the environment or something else. The prior two summers were rainy and cold. This summer was much better, not too much rain and a good amount of hot, sunny weather. Other than cherry tomatoes, we did not get a lot of tomatoes. 🤷🏼‍♀️ Each year overall the garden has not done as well as it once did. And yes, this year we made sure to use compost and fertilizer in case the soil was getting depleted. Each year we say we’ll give it one more year! It takes a lot of effort and money to do it. Next year we are going to change where we get our plants and see how we do. Fingers crossed things turn around. Next year is going to be our year!

QOD
08/31/2026

QOD

08/30/2026

Following Ina’s philosophy of always using good ingredients! 🌿🧀

BTW, I’m thinking of renaming this “Million-Dollar Pesto.” Just kidding…sort of. 😂💸

I forgot to mention what I used to use instead of pine nuts. It was walnuts and cashews.

08/30/2026

In case you’re wondering, I know I was…

Parmigiano Reggiano is the strict, authentic Italian original protected by law, while "Parmesan" is a broader, loosely regulated term used globally for imitation or domestic hard cheeses. All Parmigiano Reggiano is Parmesan, but not all Parmesan is Parmigiano Reggiano.

Origin: Parmigiano Reggiano is made only in specific areas of Italy (like Parma and Reggio Emilia). Parmesan can be made anywhere, such as the United States.

Ingredients: Authentic Parmigiano Reggiano contains only raw cow's milk, salt, and rennet. Generic Parmesan may include additives, preservatives, or anti-caking agents.

Aging: Parmigiano Reggiano is aged a minimum of 12 to 24+ months. Generic Parmesan has shorter or unregulated aging periods.

Flavor & Texture: Parmigiano Reggiano has a deep, nutty flavor and a crumbly, crystal-flecked texture. Generic Parmesan is milder and more uniform.

Price: Parmigiano Reggiano is more expensive due to import costs and strict production rules. Generic Parmesan is budget-friendly.

Bottom line, Parmigiano Reggiano is truly worth the higher price because of its strict production laws, deep umami flavor, and lack of chemical additives. I started using it this summer and 100% agree!

08/30/2026

Who else has a spoiled pup—or two? 🐾 These two are always close by whenever I’m cooking, patiently waiting to partake in the spoils… or catch anything that happens to hit the floor! 😂🐶🐶

Are your pups your official kitchen assistants, too? 👇

PS - Yes, it reversed on the video! Bailey is on the right and Oliver is on the left. 😜

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West Hartford, CT
06107

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