I love to cook, and I love to cook for other people, but sometimes it can be difficult to list and describe everything I can make. So, this is the list of everything I currently know how to cook, from the simple to the complex (excluding things that require no effort at all, like hot dogs). This will continually expand as I learn new recipes! I'm happy to make things outside this list too, that's how I learn, this is simply the list of everything I've tried and already know how to do well, including some recipes of my own design.
Natasha's Awesome Milkshakes
Milkshakes made only with fresh ingredients and high-quality ice cream. Options I already know how to make include strawberry, banana, strawberry-banana, and dark chocolate.
Asian Sauteed Green Beans
Fresh green beans sauteed with soy sauce and garlic.
A traditional Cherokee dish: Hominy fried in bacon oil, with chopped bacon and wild onions.
Sourdough bread, or dinner rolls, toasted and spread with garlic-herb butter.
Garlic-Chive Mashed Potatoes
Made-from-scratch mashed potatoes with fresh-chopped garlic and chives, and grass-fed butter.
Hoisin-Garlic Fried Rice
Fried rice in hoisin and soy sauces, with a hint of garlic.
Made-from-scratch mashed potatoes, with imported grass-fed butter.
Jasmine rice steamed in chicken stock with Spanish saffron. Turmeric, cumin, red pepper, and a hint of garlic give this side dish a complex, robust flavor.
Spring-mix salad with baby spinach. Can include fresh-chopped onions or tomatos if desired. Available dressings include rosemary-garlic vinegarette, Olive Garden Italian, and soy-ginger.
Baby spinach sauteed in olive oil, with garlic and black pepper.
White rice steamed in chicken stock, with fresh blended tomatos and chili peppers.
White rice, jasmine rice, or basmati rice, steamed.
Teppanyaki Fried Rice
Fried rice cooked in soy and teriyaki sauces, with subtle hints of ginger and chili peppers.
Argentinian Chimichurri Steak
Prime, grass-fed, dry-aged ribeye, dry-rubbed with Argentinian spices, and served with chimichurri sauce.
Beef and Broccoli
Steamed broccoli and cubed sirloin in a Chinese stir-fry.
Soy-Garlic Marinated Steak
Prime, grass-fed, dry-aged ribeye, marinated in soy sauce, fresh-chopped garlic, and olive oil.
Prime, grass-fed, dry-aged ribeye, dry-rubbed with a midwestern spice blend. Served with hand-made Worcestershire sauce.
Texas Marinated Steak
Prime, grass-fed, dry-aged ribeye, marinated in a Texas BBQ sauce and grilled. Hand-made Worcestershire sauce available.
Appalachian BBQ Pork Loin
Prime pork loin marinated in a spicy vinegar sauce and grilled, then served with a Virginia tomato-based BBQ sauce.
Appalachian Pulled Pork BBQ
Prime pork loin slow-cooked in a spicy vinegar sauce, then tossed in a Virginia tomato-based BBQ sauce.
A quarter-pound of thick-cut, nitrate-free bacon, spring-mix greans, fresh-sliced tomatos, and organic mayo (can be skipped if desired, obviously) on fresh sourdough bread.
Vietnamese Spicy Pork
Inspired by one of my favorite restaurant dishes, this stir-fry combines garlic, ginger, and citrus flavors in a very spicy meal. Best served with steamed jasmine rice or saffron rice.
Cheddar Grilled Cheese Sandwiches
Organic, extra-sharp cheddar cheese from grass-fed cows, on fresh sourdough bread, with a hint of black pepper, grilled in either butter or bacon grease (depending on availability and preference).
Italian Grilled Cheese Sandwiches
A tangy blend of Italian cheeses, including provolone, parmesan, asiago, and fontina, on fresh sourdough bread, grilled in garlic herb butter.
Nitrate-free kielbasa, sliced and sauteed or grilled like hot dogs and served on a bun.
Japanese noodles with soy sauce, chili-garlic paste, a hint of cumin, and a Japanese spice blend.
Bronze-extruded spaghetti with marinara sauce. Italian cheese blend available.