Fluffy Ricotta Pancakes With Strawberry Sauce

Pancakes. Soft and fluffy melt in your mouth clouds of greatness that are smothered with maple syrup and in my household some form of fruit sauce. These “Fluffy Ricotta Pancakes With Strawberry Sauce” are irresistible and surprising. When I think ricotta cheese I definitely don’t think pancakes. But try it and I promise to change your mind. And the strawberry sauce is simple and tasty and the perfect partner for this dish. You can always substitute others fruits instead of strawberries. I just happened to have a bunch on hand. My “Raspberry Sauce” in my book “The Seasoned Life” would also be perfect with this dish! Share your favorite pancake toppings in the comments below.

Xo- Ayesha

Fluffy Ricotta Pancakes With Strawberry Sauce

1 cup ricotta cheese
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice, fresh.
One cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons dark brown sugar (You can substitute white sugar.)
2-3 tablespoons butter for frying

Whisk together flour, baking powder, salt and brown sugar in a large bowl.

In a separate bowl add ricotta, buttermilk, eggs, vanilla and lemon juice and combine well.

Carefully add the dry to the wet ingredients until combined. Don’t over mix the batter. It should be slightly lumpy. And set aside.

Heat a large griddle or cast iron skillet over medium-low heat and add a tablespoon of butter. (Use about one tablespoon butter for each batch of pancakes you make.)

Scoop pancake batter onto the hot pan. (I use a 1/4 measuring cup to get the same sized pancakes every time.)

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.

Serve ricotta pancakes warm and top with strawberry sauce and a little or a lot (no judgment here) of maple syrup!

Strawberry sauce

1 1/2 cups strawberries, chopped.
One tablespoon brown sugar
One tablespoon agave nectar
1/2 tablespoon lemon juice
Pinch of salt

To make the sauce place chopped strawberries, sugar, and agave into a small saucepan. Coat well and add water. Bring to a boil over medium-high heat. Lower heat and stir until slightly thickened, about 10 minutes.

Allow to cool and serve with pancakes!

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.


Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!

Turkey Sloppy Joe- A Spin On A Childhood Favorite

Turkey Sloppy Joe

Sloppy joes are one of those comfort foods that you grew up eating, but probably don’t admit to actually liking as an adult! Barbecue like sandwiches that consist of sauce and ground beef or as my mom says “Minced meat.” The can of sauce has sugar, high-fructose corn syrup, preservatives and other not so healthy items but let’s be honest when you were a kid who cared? This is a healthier spin on your classic sloppy joe but still has that delicious sweet and tangy flavor we all love. I mean whats not to like about a meal that combines a hearty meat mixture nestled inside a bun and is oh so SLOPPY!

Here I made this with lean turkey meat and most ingredients you probably already have on hand like onion and bell pepper. What makes these healthy? Well first off, they’re a bit leaner thanks to lean ground turkey, but they are also lower in sugar thanks to a homemade sauce that’s been toned down. That’s the best part about cooking from scratch. You control what goes into your food and how much you use. You still get to make those childhood favorites but in a healthier way. I hope you enjoy it.

Let’s get sloppy!

Xo- Ayesha

Turkey Sloppy Joe

1lb ground turkey
One tablespoon olive oil
15 ounce can tomato sauce
One small red onion, diced.
One red bell pepper, diced.
Two cloves garlic, minced.
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 tablespoon smoked paprika (You can substitute regular)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon cayenne (optional)
1 teaspoon black pepper
1 teaspoon salt
Buns, for serving.

Heat olive oil in a skillet over medium-high heat and brown your ground turkey until cooked through. Add in garlic, onion, and bell pepper. Saute the mixture for 1-2 minutes and add the remaining ingredients. (Obviously not the bread!) Bring to a boil, reduce the heat and simmer for 10-15 minutes. Vegetables should be tender.

Spoon mixture inside of your favorite bun. Toasting the bread is also a nice touch. I like to serve it with homemade sweet potato chips or fries and some crunchy cucumber slices! (My kids layer the cucumber inside of their sandwiches.)


Lamb Sliders With Mint Yogurt Sauce

Happy Friday everyone!

Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!

Game on!
Xo- Ayesha


Lamb Sliders With Mint Yogurt Sauce

Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns

In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

Salt and pepper the lamb burgers to taste on both sides.

Cook for 5-6 minutes per side and allow to rest.

Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.

Mint Yogurt Sauce

1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.


Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.


Xo- Ayesha

Fried chicken slider with crispy prosciutto and apple slaw

Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)

I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.

In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.

Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.

Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.

Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!

Crispy prosciutto:

Four slices prosciutto, thinly sliced.

Preheat oven to 350 degrees.

On a lined baking sheet place prosciutto.

Bake for about 10-13 minutes, or until crisp.

Remove from oven and allow to cool. Set aside.

(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)

Apple Slaw:

1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt

Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.

In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.

Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.

(Stir well before serving over sliders.)

Enjoy everyone!

Quick And Easy Papaya Smoothie

Quick And Easy Papaya Smoothie

Hey Everyone! Papaya is a fruit that as a child i was used to seeing in the household and being served at breakfast. Its a good source of vitamins A & C. It also contains tons of fiber and reduces the risk of heart disease, diabetes, and cancer. You can enjoy it freshly cut or add it to a yummy fruit salad or smoothie! Just cut off the top and bottom, then half the fruit lengthwise. Then with a spoon scoop out and discard seeds. Then cut into bite-size pieces or slices. For even more flavor I like to squeeze a little lime juice over the top. Did you know that papaya seeds are actually edible? The papaya seed is said to have a slightly peppery/mustard taste. Leave a comment below if you have ever made a dish using papaya seeds in it.


Xo Ayesha

Quick And Easy Papaya Smoothie

2 cups fresh papaya, deseeded and chopped.
1 whole banana
1/2 cup Coconut water, chilled. (You can substitute as needed)
1/2 cup passion fruit juice, chilled.
1 tablespoon lime juice
1/2 cup plain greek yogurt
2 Tablespoons ground flax seed
1 Tablespoon agave (optional)

Just place ingredients in blender and blend. If the consistency is too thick for you just add more of your liquid ingredients or ice and continue to blend to your liking! So easy and so delicious.

Quick TIP: I love to put all of my fruits in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.

Fig And Orange Glazed Salmon Fillets

Fig and Orange Glazed Salmon Fillets

Happy Monday everyone!

I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture make them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!


12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil

Orange Fig Sauce:

1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint

Preheat the oven to 450 degrees F.

Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.

In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.

Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.

Let me know what you think. Enjoy!

Xo Ayesha

Easy “Last Minute” Entertaining Bites

                                                           A New Year is almost upon us. If you’re like me your plans may be a little last minute. I am here to save the day! Here are a few of my quick and easy go-to bites when entertaining. The best thing about these dishes are that they are quick, affordable, and easy to make. Don’t feel bad about using shortcuts! Especially not on a holiday when people are organizing and preparing for a fresh start. The food should be the last of your worries! Now, lets do this!!! Happy eating and HAPPY NEW YEAR!




Bite sized chicken and waffles

  • Cooked chicken tenders cut into bite sized pieces. (Absolutely nothing wrong with buying pre-cooked tenders)
  • Waffle mix and waffle iron ( just follow your brands instructions)
  • Maple syrup, hot sauce.
  • Large toothpicks.

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  Shrimp and Grit Bites

  • 1- 2 cups prepared grits.
  • 1/2 cup grated cheese (cheddar, gouda, etc.)
  • 2- 3 Tablespoons butter. Plus one tablespoon for shrimp.
  • 1/4 cup half and half
  • 4 ounces prepared crispy pancetta or bacon
  • 1/2 pound to 1 pound raw de-veined shrimp (depends on how many you’re making)
  • Old bay seasoning ( 1-2 tablespoons depending on how many shrimp.)

For the shrimp simply heat a pan over medium-high heat. Melt one tablespoon of butter. Coat the shrimp in old bay. Saute in the pan for about 1-2 minutes per side. And set aside.

Cook pancetta or bacon until nice and crispy. Set aside.

Follow the instructions on the back of your favorite grit mix. Add in cream, butter, and cheese.

Spoon the grits into small bite size bowls or spoons. (Cost Plus World Market people!) And proceed to top with pancetta and one shrimp. Voila!


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Mini Caprese Bites

Fresh mozzarella balls, tomatoes, basil, and sweet balsamic drizzle. So delicious and the skewers allow for easy, mess-free eating. Simply layer your ingredients onto  the skewers and dress with the vinegar and oil. Assembling the skewers is fun for the kids too!

  • – Pint grape tomatoes.
  • – Fresh small whole milk mozzarella cheese balls.
  • – Wooden skewers.
  • – Extra virgin olive oil (Enough for a light drizzle.)
  • – 2 tablespoons sweet balsamic glaze. (Or just enough to drizzle.)
  • -Fresh basil leaves.
  • – Salt and pepper to taste







Oreo Snowman

Looking for a super cute fun and easy holiday treat to do with you’re family? Then look no further! These little guys are SO simple to make and are a great addition to any holiday get together. Super indulgent! But so worth it. We decided to make snowmen but feel free to be imaginative and create whatever you want by switching the colors up. Green for Grinch! Red hat for Santa! I hope you have just as much fun making and eating these little guys as my family did. Happy eating!

Giving it a try? Show us your finished product and tag us on instagram @ayeshacurry

Oreo Snowmen
Package of sandwich cookies
Cake Pop sticks
Parchment paper
Package candy melts
Decorating gel (Black, and red)

Twist apart all of the Oreo cookies very carefully. ( don’t be barbaric and crush ya cookies. Be gentle with these munchkins.)

Melt the Candy Melts in the microwave according to the instructions on the package, stirring until completely melted and smooth.

Dip the tip of the pop stick in the melted chocolate before making an indentation in the filling of each cookie.

Place the top of the cookie back on and allow chocolate to harden for a few minutes.

Then carefully dip each cookie into the melted chocolate covering it completely.

Allow to set on the parchment paper and harden completely. Give it about ten minutes.

Once hardened you may decorate it! Black for the eyes and mouth. Orange for a carrot nose. Tie a ribbon on the stick for a cute scarf!





10 Minute Pasta!

Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!




I love you so much, Austin TX

Live music, endless street art, southern comfort, and food that is so unbelievably good you can’t come to Austin, Texas without expecting to put on a few pounds. This past weekend I had the luxury of visiting this lively city with my older sister, who attends the University of Texas at Austin. After only hearing good things about Austin my expectations were high, but I didn’t know what to expect. So many things to see and do there wasn’t nearly enough time to finish it all in 48 hours. That’s why I can’t wait to come back in the fall for the Austin City Limits music festival. Here’s my review and overall experience of Austin, Texas and I hope this guide is helpful to the next adventure seeking vacationers.

For the past three years Austin has reached summer temperatures of over 100 degrees for two or three consecutive months, and the weather was headed in that direction. So packing during the warm (and humid) months, pack light and airy clothes. At night it doesn’t get lower than 85, I didn’t bother bringing a sweater.

In the morning we ate at a restaurant called Blue Dahlia, the scene was adorable and the french cafe was a great spot to kick off the weekend. The restaurant is known for their open faced sandwiches. Outdoor seating is available in the front and back, request the front for people watching! Across the street was the famous BBQ joint called Franklins. To eat at this restaurant you need to wait in line for at least a couple hours; we passed by and the line was around 100 people long. The food typically runs out at 12 o’clock, and then the restaurant closes for the day. Most people end up having bbq for breakfast, but nothing wrong with that! We wandered around 2nd street, a lively place for shopping boutiques and more great restaurants are located there. Along Second is the river that goes through Austin, and it really makes the whole city so refreshing. We walked across the bridge and over to South Congress for the famous Gourdough’s Doughnut truck. Look at my picture and zoom in to read the menu (it’s insane) any topping you want on a sweet, warm, doughy doughnut. Mouth watering…The best part about Austin is that everywhere you go, you can’t go without passing all these killer food trucks. Empty parking lots are filled with options and each truck is so unique and so good. Plus they have their own addresses on google maps which makes it really easy to access the ones you want.

On our way home we stopped at the worlds largest and first Whole Foods. I skipped into the store like a four year old because I was so excited. For anyone visiting Austin you can’t leave without coming here, even if you don’t buy anything you leave the store stuffed because of all the free samples. I left with a pressed juice because whenever I drink those I’m convinced it’s a workout in a bottle (I didn’t go to the gym that day…..) That night we went downtown to 6th street, thousands of people fill the streets and live music is at every corner. We indulged in the famous post-party snack, Roppolo’s Pizzeria (greasy goodness.) Late that night my sister still reminded me I hadn’t tried the Texas fad, Queso. Indulging our bodies once again, we ordered this delicacy. I could make an entire blog post just on this damn food. We Californians love guacamole and salsa with our tortilla chips, but that really needs to change. Queso is melted cheese filled with Spanish spices and guacamole in the bottom of the bowl. Each bite leaves your body with a happy sensation. I can’t explain to you guys how good this treat is and I hope everyone is lucky enough to try this one day.

Sunday- I was so excited to get myself a Texas burger at the hotspot, Hopdoddys. Three hours before my flight, the line was a two hour wait…. I didn’t get my Hopdoddys. But, I’m a sucker for sushi, and across the street was a super cool Japanese kitchen, Funky Robot. The interior was just as good as the food, the walls were filled with murals and the furniture and decorations were so bright, some tables even had swings as their seating!

Each time we went to a new spot for food walking around the area was always so intriguing. Street art in Austin is huge and every plain building is transformed into funky works of art, decorated with some sort of colorful mural or message. Of course my sister and I took a picture in front of the famous Instagram hot spot “I love you so much”… yes, I Insta’d the photo. Sadly, it was time to leave this crazy city, 48 hours is not enough time to see everything. Overall Austin is such a sensational town; the music, the food, the smells, and the heat! If you end up visiting you must keep your expectations high and open minded because they will be fulfilled in every way. I love you so much, Austin!                                                                   -Olivia Vigo

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