This is where flavor slaps, instructions don’t suck, and the food?
Fast, bold, unfussy, and so damn good.
I don’t do fluff.
No 92-scroll backstory about how my grandma once smelled paprika in the wind.
Just real recipes for real life — whether you’ve got 10 minutes, two kids yelling, or a cocktail in hand.
If it’s here, I make it on repeat.
It’s doable. It’s delicious.
It’s Real AF.
And every recipe comes with No Forks Given: Kitchen Edition — where I drop the real tips, tricks, swaps,
and must-haves I actually use in my kitchen.
Think: shortcuts that work, gadgets that earn their counter space, and hacks that help you actually use the tools you spent good money on (instead of letting them collect dust because they seemed like a good idea at the time).
Click any recipe below to get the goods (and maybe laugh a little).
Let’s cook.
— Sandra
Started with a “let’s skewer it” vibe. Ended with grilled ribbons, buttery char, and lemony goodness. Used my KitchenAid Sheet Cutter and never looked back.
Leave the drama out
For when you want your rice - and your boundaries - golden and crisped.
I used to overthink dinner the same way I used to overthink everything:
Too many steps.
Too many voices.
Too many damn expectations.
Now?
I just make rice.
I crisp it.
I throw in what I have.
And I season it the way I like it.
No rules. No regrets. Just Real AF food that tastes like freedom and a little bit of rebellion.
And that spicy crunch?
That’s the energy I’m carrying into everything these days.
Ready to try it?
Spicy. Sweet. Easy enough for a weeknight, sexy enough for a Saturday.
One of those meals that feels fancy but takes zero brain power.
Spicy. Sweet. Hubby took one bite and said, "this needs to be in the weekly rotation" - like there is one.
Juicy chicken thighs, cucumber salad to add the crunch, and a spicy mayo you'll want to put on everything.
Easy to prep, packed with flavor, and if you follow my "No Forks Given" advise, you'll have enough chicken to up level your leftovers.
No forks. No fluff. Just damn good fajitas.
These flame-kissed steak fajitas are everything.
Smoky, juicy, bold AF - and ready in 30.
We’re not here for dry meat, boring toppings, or flavor that whispers.
We’re here for Tajín-drenched steak, blistered peppers, and tortillas that puff like they’ve got something to prove.
Oh — and if you’re not using Tia Rosa tortillas or a Ninja pan, are you even living?
