Avocado Egg Breakfast

Hey, everyone!

Recipe today!

baked avocado egg

I’m always on the lookout for quick and easy, yet delicious meals I can make for myself. This is definitely one of those! Plus avocado is the bomb. Am I right?

You Need:
-1 avocado
-2 Eggs
-Green pepper, diced(maybe 1/8c ish)
-Onion, diced (about the same as the pepper)
-Parmesan Cheese
-Salt and pepper

Cut your avocado in half, remove the seed, and scoop out a bit of the flesh. Just enough for the egg to fit!

Crack an egg into each half of the avocado. Sprinkle with your desired amount of salt and pepper. My egg overflowed a bit!

Top with a bit of diced green pepper, onion, and cheese!
Now it’s time to place them in a preheated oven (on a greased pan!) at 450 degrees. Bake for about 20 minutes or until the egg is set. I tested this by kind of jiggling the pan. If the egg doesn’t move, they’re done!


Breakfast is the best!

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-The Whale


Change Up Your Cheeseburger!

Hey, everyone!

One thing you should all know about me…. I love cheeseburgers. I really do. Especially in the summer when grilling is the thing to do!

Change up your cheeseburger

Although I do enjoy a standard, classic burger, I occasionally like to change it up. Switch some things around. Add some interesting flavors. Today I’m not really posting an actually recipe… more like a few suggestions and ideas for you all so you can get inspired and come up with your very own cheeseburger flavors!
The burgers I made for this post are kind of a smokey BBQ flavor. Yeah.


I always start with 1lb of ground beef (or sirloin if you’re feeling fancy). I then mix in the other ingredients. Today it was some minced onion, BBQ sauce, Worcester sauce, salt & pepper, and a bit of garlic powder. Sometimes I add some shredded cheese. Sometimes I add various veggies. Spices. You can do ANYTHING!

After all your ingredients are mixed into the beef, it’s time to form the patties. That’s pretty easy. Then it’s time to grill!

Once off the grill, choose some toppings! I added pepper-jack cheese, guacamole, spicy brown mustard, and lettuce. I’m odd I suppose, but it was super good!

I’d be pretty stoked to hear about any great flavor combinations you guys come up with! Happy grilling!
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-The Whale

Smashed Strawberry Daiquiri

Hey there!

So new thing on the blog today! I recently obtained my bar tending license, and mixology is something that I’m really interested in, so I’ve decided to start messing around and experimenting with some things and different types of drinks. I figure I may as well share some of these endeavors with all of you!

smashed Stawberry daiquiri

Daiquiris are a pretty great summer drink, and the strawberry one is definitely the most popular. They also usually come in a frozen form. For my daiquiri, I decided to leave out the frozen part, as well as incorporate fresh berries!
You Need:
you need
-1 1/2oz White Rum (I used Bacardi)
-1/4oz Simple Syrup
-Juice from 1/2 lime
-1-2 Strawberries
-Shaker & some ice

Cut the strawberries into smaller pieces and put them in the bottom of the glass you’re using. Use a muddler (or if you’re like me and don’t have a muddler, the back of a spoon) to smash up the strawberries a bit.

Put the remaining ingredients into a shaker with a few ice cubes. Shake for a minute or so, then strain into the glass on top of the strawberries. Done!


Hope you guys enjoy these new posts!
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-The Whale

Home Made Hashbrowns

Hey there!

So today I have a recipe for one of my most favorite breakfast foods!


Hash browns!!!

I had never really thought about making these at home before, but one day I came across a recipe on Pinterest. Once I saw how simple it was, I knew I had to give it a try!

You Need:
-Russet Potato (one per serving)
-Salt & Pepper
-2 tbs Olive Oil

Peel your potatoes for however many you need. I left a bit of skin on just because I like it that way.

Use a grater to grate your potatoes.

Transfer your grated potatoes to a paper towel. Top with another paper towel, and press down to extract as much moisture as you can. Replace the top paper towel with a new, dry one and repeat until it comes back relatively dry. I did this about three times. Getting moisture out is an important step if you want crispy hash browns!

Heat up some olive oil and add the potatoes. I did about 3/4 of a cup of potato shreds at a time in my small skillet. Sprinkle with some salt and pepper. Cook on each side until they start to get crispy!


Hope you guys all enjoy these hashbrowns as much as I did!

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-The Whale

Sun Dried Tomato Pasta

Hey there, everyone!

New recipe today!


I’m a huge fan of pasta… if it weren’t for the whole I’d get pretty fat if all I ate were pasta… well I’d probably eat a lot more pasta…

Anyways, this is a simple yet delicious recipe (aka the best kind!). I’m always on the look out for things I can make up for dinner pretty quickly.

You Need:
You Need
-1/2c sun dried tomatoes (in olive oil)
-1c cooked chicken breast cubed.
-1/4c fresh basil chopped
-2 cloves of garlic minced
-2c cooked pasta (I used home made!)

Like I said, this one is super easy! Heat up a bit of the oil from the tomatoes, and saute the garlic in it. Add the rest of the ingredients (except pasta) and cook stirring occasionally until it’s all heated through. Now serve over the pasta and enjoy!


Well that’s all for today! Hope you guys like it!

-The Whale

Quinoa Kale Sriracha Patties

Hey, everyone!

New recipe today!

Kale Quinoa Sriracha Patties

Two things I’m obsessed with… quinoa and sriracha… and then… well kale is very good for you! Not that I don’t like kale. I don’t mind some in my salad from time to time… but obsessed? I wouldn’t go so far as to say that.

Anyways, these are pretty simple to make. I like to think they’re pretty tasty as well!

You Need:
-2 Cups of cooked Quinoa
-1.1/2 Cups of chopped Kale
-1 Egg
-1/4 Cup Sriracha Chili Sauce
-1/4 Cup Onion Chopped
-1/8 Cup Green Pepper (and or other veggies!)
-Olive Oil for cooking

Mix the quinoa, kale, and other veggies in a bowl.

Add the egg and sriracha!

Form the mixture into patties. (I used about 1/4 Cup for each patty) Make sure you mold them firmly or they won’t stay together very well in the cooking process!
Heat some olive oil in a skillet and cook each patty until browned. (a few minutes on each side). Remove the cooked patties to a plate with a paper towel to drain off any extra oil.




-The Whale

Curry Fried Pickles

Hello hello!

It’s getting a bit chilly here in Cincinnati, OH… and when I say chilly I mean… it may has well be winter. I’m not a fan of the cold. Lots of hot coffee being consumed here.

One thing winter weather does to me is make me want to eat, but not just any food. I want warm food. Comfort food. Lately I’ve become quite a fan of fried pickles… but just ordinary fried pickles would not do… no not for me. I decided to put a bit of a spin on them!

curry fried pickles

The curry in these fried pickles adds the perfect amount of kick! Plus they’re super easy!
you need
Curry Fried Pickles
-1 Cup Flour
-2 tsp Curry Powder
-1/4 tsp Garlic Powder
-1 Jar Sliced Pickles (I had quartered pickles so I sliced them myself!)
-Oil for frying (I used Canola)

For these tasty things: mix all the dry ingredients in a bowl. Pat dry the pickle slices with a paper towel, then add them to the bowl. Mix them around to make sure they are all coated in the mixture. Heat the oil to 375 degrees. Now go ahead and use a slotted spoon to drop in the coated pickles (careful you don’t splash yourself with hot oil!) Allow them to fry for a few minutes (until they’re golden brown) and then remove them to a plate with a paper towel to drain off the excess oil.

For the Dipping Sauce
-1/4 Cup Mayonnaise
-1 Tbsp Pickle Juice (reserved from the jar)
-1 tsp Curry Powder

The dipping sauce is super simple! Just mix all the ingredients and viola!

I’m quite pleased with the way these turned out!

Happy frying!

-The Whale

Curry Ginger Butternut Squash Soup

Hello hello!

I don’t know about where you are, but here in Cincinnati, OH, its FALL! I’m pretty sure fall is my favorite season… at least food wise. I’m one of those pumpkin, honeycrisp apple obsessed people. Don’t judge.

Anyways, its been awhile since I’ve done a food post on here. I figured I’d change that with a very fall appropriate recipe!

curry ginger butternut squash soup
Adapted from here

Now I feel like butternut squash is one of those overlooked fall foods that really should not be overlooked! I know we always had some in our garden growing up. They really are quite close to pumpkin… I love me some good squash…

Curry Ginger Butternut Squash Soup
you need
You Need:
-3 cups of butternut squash cubed.
-1 cup diced onion
-2 cups chicken broth
-2 Tbs butter (separated)
-1 tsp Curry powder
-1 tsp Ginger powder
-1/4 tsp salt
-Pepper to taste

Cube up your squash… lets take a moment here to take in the beautiful color! Yeah… so what I find easiest is to chop off each end, then cut it in half to scoop out the insides… (even kind of smells like pumpkin!) Then peel the thing and proceed to cube!

Add your cubed squash to a pot with water (enough to cover all the squash) and bring to a boil. Allow it to boil until a squash stabbed with a fork slides off on its own (like boiling potatoes!).
In the mean time, dice up your onion and saute with a tablespoon of the butter until lightly browned.
Once your squash is ready, drain out the water and mash it all up with a potato masher!

And Now:
mix season
Return the mashed squash to the burner on medium low heat. Add in the broth, remaining butter, and onions and allow to heat through. Once heated add in the seasons! (curry, ginger, salt, pepper).
After that’s all nice and mixed in, I like to pour it all into the blender and give it a few pulses… just because I like a more consistent texture, but if you enjoy chunks in your soup by all means skip that step!


fall soup

I firmly believe this soup is one of the most perfect for fall with its slightly spiced squash flavor! Try it out!

-The Whale

Experimenting With Pastry Puff: Turnovers

Hello, everyone!

I know its been awhile. Like I said in my last post… a lot going on right now! I’ll be sure to tell you about all of it once its said and done.

Anyways, today I’m sharing my first experience using pastry puff… Cherry turnovers!

So. Using pasty puff (I used Pepperidge Farm frozen puff pastry) is simple.


All you do is thaw it out according to the instructions on the package and get baking! Like I said earlier, my first attempt with using this product was to create cherry turnovers.

roll it out
After the pastry puff was thawed out I rolled it out into a big square. (well as much as a square as I could manage.)

I then used a butter knife to divide the dough into smaller squares.

Now is time for the cherries! My first batch I made my squares too small for the amount of cherries I filled them with… the results weren’t pretty…
The pastry puff didn’t stay closed when they baked revealing the cherries and allowing the juice to escape. This resulted in cherry ‘nests’ as I called them, with burnt cherry juice on the bottom… not what I was going for.
but ok
If you could get most of the burnt part off it wasn’t bad…
The second batch turned out much better! I used larger squares and a little less cherries!
I also created a glaze for my turnovers consisting of about a cup of powdered sugar mixed with a table spoon or so of milk. Nothing fancy, but tasty nonetheless!

Well, that about sums up my first experience with pasty puff! I certainly hope all of this craziness is over soon so I can find the time to post regularly again!

-The Whale

Avocado Fries

Hello, friends!

I have a recipe today!
Avocado Fries
I don’t know about you… but I’m a bit obsessed with avocados… like for real. They’re just so tasty AND healthy! Best of both worlds? I think so.

Avocado Fries
You need

Combine the bread crumbs, seasoning, and cheese in a bowl. In a separate bowl, whisk the egg and water. Set the two bowls up next to each other.

slice avocados
This step is pretty self explanatory… slice up your avocados! Don’t worry if they’re not perfect!

Now comes the time to bread our avocado slices. Use a fork to dip each slice in the egg mixture followed by the breadcrumb mixture. Make sure every slice is coated well!

Spray a baking sheet with olive oil (or normal cooking oil) and place all the ‘fries’ on it. Now spay the fries as well. At this point I also added a bit of sea salt and pepper. Once they’re all seasoned up, bake at 450 for about 10 minutes. The bread crumbs will have browned a bit.

yummy avocado fries
Enjoy your avocado fries on their own or with some ranch for dipping! I feel they would go well along with a tasty burger!

-The Whale