Homemade Pesto!


I’ve had this plant in my apartment overflowing with basil and just had to do something with it, so I thought pesto would be a perfect idea! I tried out a recipe that I got from a friend and after posting a picture of it on Instagram (you can follow me at @intrufashion), alot of people have been asking me about it, so I thought I’d share it on the blog.  After a challenging start (I had some blender drama and couldn’t get the blade to spin. But my new hand blender came to the rescue), this recipe was pretty easy and really delicious. I used the pesto as a sauce for my pasta, but you can also mix it with some olive oil as a bread dipping appetizer, or use it as the sauce for your pizza. 
1 bunch or medium bag of washed spinach
Several leaves of fresh basil for flavor
3/4 cup of chopped walnuts
3/4 cup of grated Parmesan
2 or more large cloves of garlic
  • Pulse your processor thoroughly mince the contents together (you can also use a blender)
  • With the processor running, add extra virgin olive oil in a steady stream until you reach the desired consistency
  • You can adjust flavors to your liking if you please- add more Parmesan, more garlic or basil to taste
  • Add lemon juice to freshen the flavors and preserve the color
You can store the pesto in a glass container in the fridge or you can also freeze it to have on hand. Drizzle some olive oil over the top to serve as an air barrier.




Toffee Bars

toffee-bar-recipeI made these a couple weeks ago when I was entertaining for the weekend. It’s usually my easy, go-to dessert recipe because it’s so quick and delicious. Plus, it doesn’t really involve a whole lot of ingredients.

1 bag mini chocolate morsels (12 oz.)
1 sleeve saltines
2 sticks butter
1 cup brown sugar

1. Preheat oven to 400 degrees
2. Place foil on a cookie sheet and place saltines out to cover the pan (one sleeve should cover it).
3. In a saucepan, melt butter and add brown sugar. Bring to a boil- boil for 3 minutes stirring. Pour over crackers (you might have to spread with a spoon to cover all the crackers).
4. Put in the oven for 5 minutes. Remove pan and pour the bag of mini morsels over- they will melt as you are doing this. Spread evenly with a spoon or spatula. If you want, you can even sprinkle with chopped walnuts.
5. Refrigerate for 2 hours then break into pieces and enjoy!

Buon Appetito: Pasta Alle Melenzana


I was watching Barefoot Contessa recently and Ina Garten was making this pasta that I just HAD to try! I love pasta and I love eggplant so it wasn’t even a question. It’s delicious and pretty easy. Get the full recipe here. (Hint: I modified the recipe by using the tomato liquid from canned tomato sauce. It saves a lot of time!)

Buon Appetito: Turkey Burgers

Aside from fashion, I LOVE food and enjoy cooking and trying out new recipes whenever I have time. I want to be able to share my latest creations with everyone, so I’ll be doing some food posts every now and then. Sometimes they’ll be my own recipes and other times, I’ll take them from somewhere/someone else.  I hope you enjoy them!

I decided to make turkey burgers with cheese and caramelized onions and a side of baked potato wedges the other night. I had NO idea how good they were going to come out! Just look at these pictures!!  My fiancé (who’s not easily impressed) even told me that I outdid myself.  It’s now on his top favorite things that I make 🙂



Servings- 2

Turkey Burgers 

Mix the ground turkey meat (I used half regular and half all-white meat so it was a bit leaner) with a bit of garlic powder, salt and pepper to taste, and 5-7 drops of hot sauce. Divide into two equal patties. Heat grill pan to medium-high heat and cook both sides for about 5 minutes each.  Add American cheese (as many slices as you’d like) for the last 2 minutes. Serve on toasted bun with frisee lettuce, sliced tomato, and caramelized onions.

Caramelized onions

Chop half an onion. Heat olive oil (enough to cover the bottom of the pan) to medium heat (you don’t want to burn the onions). Add onions. Cook for about 10 minutes. Add salt and a pinch of sugar. Let it cook for another 20 minutes.

Baked Wedge Potatoes

Heat oven to 450 degrees. Cut 2 clean, scrubbed, Yukon Gold potatoes in long slices to form wedge-shaped potatoes. Mix wedges in a little bit of olive oil, Kosher sea salt, and pepper. Place on baking sheet and bake in the oven for about 20 minutes.