"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Lemon Blueberry Pound Cake

Published by: Sarah

  • Sep
  • 18

For the CAKE

Cooking spray, for pan

1 c. (2 sticks) butter, softened (1600)

1 c. granulated sugar (720)

4 large eggs, room temp. (280)

1 tsp. pure vanilla extract

Zest of 1 lemon

2 c. plus 2 tbsp. all-purpose flour, divided (880)

1 1/2 tsp. baking powder

1 tsp. kosher salt

1 pt. fresh blueberries, some reserved for topping (120)

Preheat oven to 350°.

Grease a 9″-x-5″ loaf pan with cooking spray & press in parchment.

Beat together butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract & lemon zest and beat until combined.

Whisk together 2 cups flour, baking powder, and salt.

Add dry ingredients to wet ingredients and stir until just combined.

Combine most of the blueberries with remaining 2 tablespoons flour and toss to coat.

Fold 2/3 floured blueberries into cake batter.

Pour batter into prepared loaf pan and smooth top with a spatula.

Sprinkle with remaining blueberries.

Bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean.

Let cool 10 minutes, then invert onto a cooling rack to cool completely. 


1 c. powdered sugar (480)

2 tbsp. lemon juice

In a medium bowl, whisk together powdered sugar and lemon juice.

Drizzle over cooled pound cake and serve.

Total CAL: 4080 / 16 = 255 CAL per serving


Top Pro 2018

Published by: Sarah

  • Jan
  • 17

It is with great honor that I’ve been named a Top Pro for the 3rd year in a row with Thumbtack. Please view my profile at the following link!

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Chantilly Cream

Published by: Sarah

  • Nov
  • 15

2 c. Whipping Cream
1 T Vanilla Extract
1/2 c. Sugar

Beat the cream with a hand mixer until slightly thickened.
Add the sugar & vanilla.
Continue to beat until stiff peaks form.
Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.


Chicken & Spinach Risotto

Published by: Sarah

  • Nov
  • 14

3 strips Hickory Smoked Bacon, cut into 1″ pieces
1 medium Sweet Onion, chopped
2 cloves Garlic, minced
½ c. Arborio Rice
3 c. Chicken Stock, warmed **
Salt & Pepper to taste
3 c. Baby Spinach
2 c. cooked Chicken, cubed
Parmigiano Reggiano, freshly grated

Saute the bacon to render the fat over medium high heat.
When bacon is brown and crisp, remove & drain on paper towels.
Immediately add chopped onion.
Saute 2 minutes.
Add garlic and rice and saute until onions are translucent and rice is lightly browned.
Add stock, one ladle at a time, allowing the rice to absorb the liquid and stirring often.
Half way through adding the stock season with salt & pepper.
With the last of the stock add in the spinach.
Stir to wilt and blend it.
Taste for seasoning and tenderness of the rice (it should NOT be firm).
Finish with the chicken and warm through.
Plate and top with crumbled bacon and parmesan cheese to taste.

**NOTE: All of the stock may not be necessary!


Easy Spanakopita with Creamy Marinara

Published by: Sarah

  • Mar
  • 2

Spanakopita AppFor the Spanakopita:

1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel
c. Scallions, chopped
1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened
1 c. Feta Cheese, crumbled
Fresh Ground Black Pepper
Filo Dough
Melted Butter

Preheat oven to 375 degrees.
Combine first 5 ingredients.
Mix well.
Open filo and place on a lightly damp clean towel.
Have another ligtly damp clean towel read.
On a clean work surface, lay 1 sheet filo.
COVER the filo waiting to be used with the other damp towel!
Brush with butter.
Cut the filo sheet lengthwise into four 2″ strips.
Place a spoon full of the spinach mixture on the short side of the each filo strips.
Beginning at the spinach end, fold filo into a triangle; then fold straight up; then fold into a triangle continuing up the strip to the end.**
Seal with a bush of melted butter.
Place onto a baking sheet covered with parchment paper.
Repeat process until all the spinach mixture is used.
Brush the triangles again with butter.
Bake 25 minutes.
Serve hot with Creamy Marinara.

For the Marinara:
1 c. Homemade Marinara (if using jarred  Prego Traditional recommended)
1/4 c. Heavy Cream or Half and Half
2 tsp. Fresh Thyme Leaves, chopped

Combine all in a sauce pan and heat through.

**NOTE: Folding the triangles can be tricky. Here is a link to my “how to” video taken by a student during a cooking class. I was using half sheets of filo not full. https://www.youtube.com/watch?v=DyVSDSlazbE



Thumbtack Best of 2015

Published by: Sarah

  • Nov
  • 10



H3: Did You Know.......

Published by: Sarah

  • Nov
  • 1

Insert into post

… Boston cream pie, Brussels sprouts & Buffalo wings were all named after where they were originated?

… Cold pressing for different oils costs more money but produces a higher quality oil?

… The term cold pressing refers to the temperature which is not to go above 104 degrees?

… Flax is heat sensitive?

… Canola is not heat sensitive?


G3: Did You Know.......

Published by: Sarah

  • Oct
  • 19

Insert into post


… Freezing a wet sponge & putting it in a plastic bag makes a great ice pack?

… You can use a stick of spaghetti to light a candle?

. Filling a water bottle 1/2 was with water and freezing it on it’s side will give you instant ice for your beverages?

… Putting a wooden object in water that is being boiled in the microwave will result in no bubbling.

… On the 29th day of every month, the Argentines gather for a good luck dumpling dinner?


Grilled Creamery Potatoes

Published by: Sarah

  • Oct
  • 19

2 T Mayonnaise
1 T Dijon Mustard
1 T Whole Grain or Country Style Mustard
2 T Honey
1/2# Baby Yukon Gold Potatoes
Fresh chopped Tarragon, Chives & Parsley for garnish

Combine first 4 ingredients and set aside.
Par cook potatoes whole in salted, boiling water.
Strain and cut in half.
Toss with mayonnaise mixture.
Grill about 5-7 minutes.
Garnish with herbs and serve.



Alfredo Florentine with Chicken & Roasted Red Peppers

Published by: Sarah

  • Aug
  • 14

creamy-seafood-alfredo (427x640)





















1 pkg.  Perdu Perfect Portions Chicken Breast
2 c. Heavy Cream
1 – 2 c. Half & Half
1 c. GOOD Parmesan Cheese (off the block NOT from a can)
3/4 c. Shredded Mozzarella
1 bag Express Mix Spinach and Arugula Blend
1 jar Roasted Red Peppers, drained and cut into strips
Salt & Pepper
Garlic Infused Olive Oil
1# Cooked Fettuccine or Linguine

In a heavy saucier or pan heat the cream to boiling.
Stir often until reduced by half.
Add 1 c. half and half and reduce for about 5 minutes.
Add all the cheeses and season with a lot of fresh ground black pepper.
Add the bag of greens and stir to wilt.
Remove from heat and set aside.

Season the chicken with salt & pepper.
Heat 3-4 T oil in a large skillet.
Cook chicken 5 minutes each side or until just cooked through.
Place on a platter to rest.

Bring the sauce back up to a low simmer and add the pasta.
Toss with tongs to blend.
Place pasta on a large serving platter.
Slice the chicken and fan over pasta.
Top with sliced peppers and serve.

NOTE: You can sub in shrimp for the chicken!!