About Blakelyadmin

Blakely-Trettenero (2)Hi everyone!
My name is Blakely and I am the creator/ head taste tester of this fabulous website. I started Everyday Gourmet with Blakely one day for fun while I was in culinary school at Le Cordon Bleu as a way to share all my favorite recipes with my friends and family back home. It started out as a hobby but now it has become my passion! I love fresh, homemade food that takes all day and a lot of love to prepare. I know, I know you don’t have “time” to do that. No worries! Whether you are an experienced Chef or just a begginer foodie there’s a$recipe on here with step by step directions and a video on how to do it that will definitely please everyone. I really hope this website inspires you to get creative and make some amazing meals for your oved ones, or just yourself! Please feel free to comment and if you have an questions or would like to summit a recipe feel free to email me at CookingForBimbos [at]gmail [dot] com. Thanks for stopping by! Happy eating!

xoxo,
Blakely


Recent Recipes

 

Collard Greens*

Collard greens are a New Year's Day must! They're good luck and this is my version. In a very large pot on medium high add the chopped bacon. Let cook until the fat starts to come out and the bacon starts to get cooked, about 5 minutes. Add the onion and garlic to the bacon fat and let cook, stirring for another 5 minutes. Once that is cooked, add the collard greens, 1 bag at a time with some of the chicken stock. When the collar...

Meaty Chili*

Alright everyone... don't get scared after seeing all those ingredients! All your doing is putting them all in the pot, nothing special! In a very large pot over high heat brown you meat. Once that is browned take the meat out with a slotted spoon and put on a plate and put aside. Turn the heat down to medium.You're gonna have a bunch of grease in there and thats no good, so here's my secret. Take a couple of sheets of paper...

Roasted Acorn Squash*

This is such a great dish for the holidays... or just whenever! Preheat your oven to 375*F and line a broiler pan or cookie sheet with foil, for easy cleaning of course. The hardest part of this recipe is cutting the acorn squash, but if you watch my video I show you cutting made easy... kind of! What you want to do is cut off the top where the stem is and the bottom to make it stable. Then with a sharp knife cut right down the middle. With a spo...

Italian Pot Roast*

Ok everyone, don’t get afraid of the dreaded roast! I promise this is the best pot roast you’ll ever have, and for sure the tastiest! So what you want to do is start off by pre-heating your pan. If you have a dutch oven use it! But if not, a regular stock pot would do. Preheat the pan on high heat with a little drizzle of olive oil. Season the roast on all sides with the salt, pepper, onion powder, and garlic powder. Once the pan is hot enoug...

Key Lime Pie*

3 egg yolks 1 teaspoon key lime zest 1 can condensed milk 2/3 cup key lime juice 1 premade graham cracker crust Preheat the oven to 350*F and in a large bowl, beat with an electric beater the egg yolks with

Pasta with proscuitto and peas

1 pound “gnocchi” like pasta (or any small pasta) 2 tablespoons butter 1 tablespoon olive oil 1/2 sweet onion, chopped 4 garlic cloves, minced 1 bag frozen peas, thawed 1/4 pound sliced proscuitto, cut in strips 1/4 cup grated parmesan 1/8 cup fresh parsley, minced In a pot of boiling salted water, add the pasta…

Light shrimp scampi*

1 pound linguine 3 tablespoons unsalted butter 3 tablespoons extra virgin olive oil 6 cloves minced garlic 1 teaspoon red pepper flakes 1 teaspoon garlic powder 1 pound large shrimp, peeled and deveined with tails on zest of 1 lemon juice of 2 lemons 1/3 cup chopped parsley 1/2 lemon cut in thin rounds In…

Cuban Pork*

Please make this recipe! So easy and not hard at all! Perfect for a lazy Sunday 🙂 Ok, so preheat the oven to 325*F. In a deep pan, add 3 of the sliced onions and the garlic to the bottom of the pan. Also to the pan add the bay leaf and all the yummy spices. Add the water to the pan and then put the rack over it. Put that beautiful butt on there and rub it down with the olive oil and then the spices. Then to the top of the butt, add the sliced o...

Flank steak with chimichurri sauce*

This isn’t hard ladies! If you have a grill, use the grill but if not, use the oven! Ok, so preheat broiler and pat the steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub that baby with the mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat about 5 minutes per side for medium-rare. Transfer to a cutting board and let stand about 5 minutes. Meanwhile get your blende...

Pork chops with onion apple chutney

onion apple chutney- 1/4 cup olive oil 3 large sweet onions, cut in half, then sliced thinly 1/4 cup apple jelly 1 tablespoon chopped fresh rosemary 1 1/2 tablespoon chopped fresh thyme 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon cinnamon 2 tablespoons balsamic vinegar 2 tablespoons sugar (or more if you’d like!) pork chops:…