Eat your Veggies

I love cooking if you haven’t noticed. After brunch items a full course dinner with all the perfect sides is my favorite to make. After making this meal I felt a little silly because there were a total of 4 side dishes! I know a little insane but I loved taking a little bite of this and a little bite of that. The leftovers lasted pretty much all week and as sides phased out others became more prominent making it the perfect meal prep meal.


Lemon Garlic Brussel Sprouts

  • 1 tbsp Italian seasoning
  • 1 tbsp garlic salt
  • Juice of ½ a lemon
  • Salt and pepper
  • 1 tsp chili powder
  • 1 clove grated garlic
  • 2 tbsp olive oil

Cut the brussel sprouts in ½ or in quarters depending on the size. Remove any tough outer parts and rinse off any dirt. Place into a large bowl

Drizzle with olive oil and season with the seasonings and squeeze the juice of ½ a lemon and toss together to combine.

Line a baking sheet with foil and layout the sprouts in a single layer. Bake in an oven at 375 for about 30 min until the edges start to brown.

Roasted Carrots

  • ¼ cup olive oil
  • 3 tbsp Brown sugar
  • Coarse ground salt and pepper

I used cute little carrot spears and they were perfect! Toss all the ingredients in a bowl and lat out of a baking sheet lined with foil. Bake in the oven at 400 for about 35 min until the sugar has caramelized and the carrots have softened. Super simple!

Italian Roasted Potatoes

  • 2 cloves grated garlic
  • Salt and pepper
  • 1 sprig fresh rosemary chopped
  • ½ tsp thyme (dried)
  • ½ tsp oregano (dried)
  • ¼ cup chopped fresh parsely
  • ½ tsp chili powder
  • ¼ cup olive oil

I used baby red potatoes for this recipe.

Cut each potato in half and place into a large bowl. Grate in the garlic and drizzle with olive oil. Throw in all the seasonings and toss to combine.

Chop up the parsley and add as the last ingredient. Pour it all out on to a baking sheet lined with foil (are you seeing a trend lol) Bake in the oven for 45min at 400 until the potatoes are fork tender being sure to flip mid way.

Lemon Parsley Brown Rice

  • Juice of ½ a lemon
  • ½ cup chopped parsely
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper
  • 4 packets boil in the bag brown rice (regular brown rice is a pain to make lol)

Cook the brown rice according to the instructions. Mix together with all the ingredients and serve (easy right?!) I love adding in extra ingredients to makes something ordinary even better.

Below are two marinades that I used for the pork. Super easy combine the ingredients and add to a bowl or ziplock bag and marinade for at least 8hrs better overnight. 

Remove the chops from the fridge at least 15min before you want to cook them. Heat a pan to medium high heat and brown both sides. Insert in an oven at 375 degrees for 15-20 min. Allow them to rest for 15min covered in foil before cutting. The juices should run clean.

Grilled Sriracha Boneless Pork Chops

  • 2 tbsp Sriracha
  • 1 tbsp chili garlic sauce
  • 1 clove grated garlic
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley
  • Juice of ½ a lime

Brown Sugar Glazed Pork Chops

  • Shake and bake BBQ glaze seasoning
  • ¼ tbsp olive oil
  • 1 clove grated garlic

I hope you are all having an amazing weekend! Now turn on some Justin Bieber and start cooking!


Rustic Apple Galette

Hello lovelies!! Let me officially welcome you to Fall! With this comes sweaters, scarves, boots, pumpkin spice everything, and of course apples. As Fall gets into full swing and we come to my favorite month, I’d like to wish you all the best and here is a recipe to get you in the spirit!

Rustic Apple Galette

Rustic Apple Galette (Makes 2) Adapted from Grand Central Bakery

  • Refrigerated pie crest thawed as directed
  • 2 large honey crisp apples
  • 2 bartlett pears
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 egg mixed with ¼ cup water
  • ½ stick butter

Preheat oven to 400 degrees. Place on 10 ½ inch circle of pie dough on a baking sheet lined with parchment. Lay the apples in a circular fashion layering into the middle alternating pear then apple. Leave a 1-1/2” border. Combine the brown and white sugars as well as the cinnamon in a bowl.

Melt ½ stick of butter and brush over the apples and pears. Sprinkle the sugar mixture evenly over the fruit. Lift and fold up the pastry border, letting the dough pleat each time you fold. Chill the galette in the fridge for 20min. Lightly brush the pastry border with the egg mixture.

Bake in the oven for 20min. Reduce the heat to 350 degrees rotate the baking sheet and bake for an additional 20-30 min or until the pastry is golden brown and the fruit is tender. I could not keep my hands off of this. Served with some vanilla ice cream and maybe a little caramel sauce and fall is underway.

Cinnamon Toast Crunch French Toast

When I cook for the opposite sex it is normally because:

  1. I’m trying to show you what your missing out on so I gotta show off a little bit lol
  2. I know your hungry, and probably not currently getting any home cooked meals
  3. As a thank you gift for great behavior (morning text messages for example)

BUT You don’t throw out your best recipe on the 1st meal you want to make something really easy and classic to start.

Breakfast for me is best when it is a mix of savory and sweet. Here is what I made last weekend and it is a great breakfast with a little wow factor and easy ingredients.


Cinnamon Toast Crunch French Toast

  • 3 eggs
  • ½ cup 2% milk
  • ½ cup heavy whipping cream
  • 8 pieces of texas toast
  • ½ tsp all spice
  • ½ tsp nutmeg
  • 1 tbsp caramel coffee creamer (I like to use this in place of vanilla flavoring)
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 1 tsp dark brown sugar
  • ½ cup crushed cinnamon toast crunch cereal
  • 1 cup whipped topping
  • ¼ cup strawberry rhubarb jam

– Add all of the ingredient to the bowl except the crushed cereal and mix well. You want to make sure your custard is very homogenous. I used an electric mixer to be sure.

– Preheat the oven to 375 degrees. Add one piece of bread at a time to the mix and coat both sides. Place on a baking sheet and allow to rest for 2min at least. Add crushed cereal to the top of each slice in an even single layer.

– Mean while preheat a large pan to about medium high heat with one tbsp of vegetable oil (keep it near by you will need to wipe out the pan and apply more with each slice to prevent burning) When the pan is hot you want to add one slice cereal side up and allow it to cook until golden brown (7min or so). When you flip to cook the other side turn the pan down to medium.

– When the cereal is light brown place on another baking sheet. Continue this with each piece of French toast. Being that the custard is heavy and rich. When all the pieces are done place in the oven and continue to cook for 10-15min until there is just a light spring when you tap each piece.

– To make this meal even better I served it with bacon and cheese eggs. I also mixed up a strawberry rhubarb whipped cream. This was just jam and cool whip mixed together until blended (you can use whatever jam you have on hand). I served it on top of the French toast along with fresh strawberries for a little acidity and maple syrup.

Now wasn’t that easy?? Make this recipe for someone this weekend and let me know how it goes!! Enjoy the weekend and stick close for more recipes.

Katrina gets a Brazilian

Katrina was tired of the hassle of shaving, the razor bumps, and never being ready for a one nightstand. I tell all my friends that I do not even remotely understand how they shave when it is so easy and fast to get a wax. I believe that every woman should at least try it twice. The 1st time hurts like a bitch and will not be as good so the second one will seal the deal and then you’ll be hooked.


Katrina loved the waxing lady from 1st glance. She was urban and extremely cool. When she walked in she filled paperwork out. It asked about the prescriptions you take, when was the last time you went tanning, and then all the other basic questions. It was like signing away your life to the waxing Gods luckily it came with a shot of Goldschlager. Katrina took her roommate with her for moral support lol.

So of course Katrina was very nervous but she thought, “I’m here lets rip out some hair lol.”

Katrina removed her pants and on my suggestion went commando that day. She set everything on the little chair. It was supper awkward standing there with no pants and a shirt on and then climbing up on a table similar to the one you get on when you get a massage except your not really there for relaxation lol. So basically anxiety was on high. Luckily the lighting was draped and the black linen on the bed made it very comfortable.

Then your laying there like your in a coffin your hands folded across your chest and she asks you to fan out one leg like your doing criss cross applesauce and the hot waxing begins and someone is touching your hoohaw.

She does the 1st area and Katrina thinks, “hey this isn’t that bad. It’s a little stinging pain but it happens so fast, kind of like ripping off a Band-Aid over before you know it.

Then Katrina asks, “what part will hurt the worst??

“Well it depends”, says the Esthetician.

BUT then she waxed the lower LOWER area… and Katrina said, “oh yep that was worst”. Then the esthetician finally admits, “that’s the part that hurts that worst but I didn’t want to say lol.”

“Why prepare yourself for the worst its going to happen anyway”, says the Esthetician.

When the front was finally finished she has you lie on your side and hold your knees up to your chin and hold up the top butt cheek. Only problem is Katrina was soo nervous that her hands got all sweaty and it was hard to hold her butt cheek. She was scared that if she let go her butt cheeks would get stuck together by the wax (very true). So she used her other hand too lol.

After all that it was over. Smooth, silky, and ready for a one-night stand in a moments notice lol. Katrina was given after care advice and offered exfoliating gloves. She felt so comfortable with my incredible waxing lady and with the process that of course she scheduled her next appointment.

Moral to the story: Creative Quaintrelle knows best! Want more tips on waxing and how to get it right see one of my posts specifically on the dos and don’ts. Looking for a great salon in Portland??? Check out Aureus Salon and tell her Sharia sent you!!

Huevos Rancheros

Huevos Rancheros is one of those meals that you can make with just about anything. Mix it up and use what you have on hand to make it a meal that is not only easy but uses your resourcefulness lol. Here’s what I made a couple weekends ago and I have to say it really hit the early morning spot. I had a nap after if that tells you anything lol. I also had a beer for breakfast but I’m an adult so I can do what I want!


Huevos Rancheros (Makes 6) 

  • 1/4 cup of onion
  • 1/2 cup bell pepper
  • 1 can black beans
  • 6 eggs
  • 6 corn tortillas
  • shredded stewed chicken
  • sour cream
  • cheddar cheese
  • 1/2 cup salsa
  • 4 tbsp vegetable oil

– Add 1 tbsp vegetable oil to a pot and cook down ¼ cup chopped onion. Add the black beans to the pot and simmer on low.

– Meanwhile preheat the oven to 400 degrees and line a cookie sheet with aluminum foil. Spray the tortillas on both sides with cooking spray and place on the pan. Cook for about 10min on each side until crisp.

– Heat the chicken in a pan and preheat a small pan with vegetable oil on medium high. Fry one egg at a time and set aside. The key to the perfect fried egg is a pan that is hot and well oiled. Use as wide of a spatula as you have. I love to cook mine until golden brown with the yolk still runny (about 3min each side)

– On top of each tortilla layer black beans, chicken, cheese, fried egg, and then another layer of cheese. Place the pan back into the oven and cook until the cheese is melted and bubbly. Serve with sour cream and salsa. If you had a rough Saturday night add a beer to the mix for the perfect hangover recipe.

Making the chicken

– add two chicken breasts to the crock pot along with onions, bell peppers, juice of one lime, 1/4 cup chopped cilantro, and salsa. Allow to cook on high for 4 hours. Shred the chicken and your ready to go!

I hope you are all having a great start to the weekend stay tuned for more breakfast recipes this weekend and a Katrina story next week! Love ya QT’s!!!

Waffle Window

Good Morning Lovers and Happy Weekend!! I love trying new restaurants and this one has been on my list. Breakfast is one of my favorite meals I can do it savory or sweet. The Waffle Window has a little bit of both but these aren’t your average waffles. They are Liege sugar waffles, which are a traditional street food across northwestern Europe. It has been seven years since the original window opened out of the service door at the families’ restaurant and with two locations business is booming!

Lets talk décor! So the waffle window is adorable. With pure white trim and rustic hardwood floors it gives you the Portland feeling. I love how they use old windows as wall décor adding to their branding and appeal. The brick wall behind the order station and mix of bright colors gives the space a home feel. My favorite part of the space was all the hand written chalkboards listing out the menu and all the seasonal specials.

Untitled design

Here is what we ate:

Back To School

  • Peanut butter mousse
  • Fresh Strawberries
  • Whipped Cream
  • Strawberry Jam
  • Salted Peanuts
  • Chocolate Sauce


The Three B’s

  • Peppered Bacon
  • Basil
  • Brie
  • Peach Jam


Ham and Cheese

  • Black Forest Ham
  • Jarlsberg Cheese
  • Gruyere Cheese
  • Grade A Maple Syrup


The Farm

  • Pepper bacon
  • Mushroom,
  • Spinach
  • Roasted pepper
  • Tomato
  • Marinated chèvre.


To make matters even worse they serve beer and have a 16oz mimosa. Every girls dream!!! So if your looking for a place to get some weekend breakfast loving look not further. Check out their website

Chocolate Cheesecake Zucchini Bread

Its that time of year when it is finally safe to turn on the oven without the risk of heating up the whole house. At my new job one of the ladies has the most amazing garden and keeps bringing in zucchini every Friday. Many of the ladies have been bringing in variations of zucchini bread.

  • The healthy kind subbing honey for sugar and using apple sauce
  • The mix with carrots
  • The spicy kind with a mix of spices.

So as to not be out done this weekend of course I had to give it the Quaintrelle Treatment. For me zucchini bread is just a vehicle for chocolate just like carrot cake is a vehicle for cream cheese icing.

Chocolate Cheesecake Zucchini Bread

Cheese cake swirl

  • 88grams 60% Cacao chocolate
  • 2 tbsp Milk
  • ¼ cup powdered sugar
  • 4oz cream cheese


  • 2 cups grated zucchini
  • 1cup coconut oil
  • 1/2cup olive oil
  • 2tsp vanilla
  • 2cups all purpose flour
  • 1cup cake flour
  • 1/2tsp baking powder
  • 1tsp baking soda
  • 1tbsp Cinnamon
  • 1tsp salt
  • 1/4tsp all spice
  • 1/4tsp clove
  • 2 cups sugar
  • 3eggs


Preheat the oven to 350 degrees. Remove the skin from the zucchini and grate. Add all of the ingredients for the bread to the bowl and mix with an electric mixer till blended.

Melt down the chocolate in the microwave 30seconds at a time. Add the cream cheese and mix with an electric mixer. Add the powdered sugar and 2 tbsp of milk to thin out the mixture.

Spray the mini loaf pan with bakers joy or flour and butter. Fill them about ¾ of the way and spoon in about 1tbsp of the chocolate mixture. Take a knife and marble the chocolate into the bread mixture. Bake in the oven for 30min and allow to cool in the pan for 5min before turning over to a wire rack.

I hope you all are having an amazing holiday weekend! It seems like my September list is working and I plan to keep it up! Stick with me QT’s!

Sorry for the wait…

Holy shit I haven’t posted a blog post in 4 weeks!! How did that even happen??? Please please please forgive me and let me back onto your phone and computer screen!! As you may already know I got my 1st job as an interior designer and lets just say it has been kicking my ass. Don’t get me wrong it is kicking me in all the right places spurring my creativity, determination, and problem solving skills. I am hoping I can take that and put it to use when it comes to my writing and all the other creative things I do. This blog is important to me and even more so are my readers!! What started as a creative outlet has now become more of a creative platform. Soooo… yes I have been having a lazy summer but, I have also learned a lot! I am hoping to kick my own butt and start some accountability by really following my editorial calendar and scheduling time out to be creative in other ways.


So look out QT’s Quaintrelle is back and she is looking to cook more amazing meals, give you more outrageous Katrina stories, and basically live a life worth talking about. As we move into a different time of year I thank you for hanging on this summer and I can’t wait to give you more more more because dammit you deserve it!! Here’s to SEPTEMBER you’ll be seeing a lot of me!

Sausage Kabobs

In the winter time I love a 1 pot meal or a 1 pan meal. One of my favorites is my baked sausage, pepper, onions, and potatoes. See the recipe HERE! So I thought maybe I can take that recipe and make all the flavors work for an easy, outdoor, summer recipe.

Summer Kabob

  • 2 bell peppers (red, yellow, or, orange)
  • 4 spicy beef sausages
  • 1 bag mini potatoes (red, Yukon, and purple)
  • Italian seasoning
  • Salt and pepper
  • Olive oil

-Put potatoes into a pot and cover with water. Bring to a boil for twenty minutes. You just want to par cook them so that when they are on the grill they will cook faster.

-Cut the vegetables into 2” wide pieces so that they will hold their integrity on the skewer. Cut the sausage at a diagonal in about 1” pieces. Season the vegetables by placing into a large bowl drizzle with olive oil and season with salt, pepper, and Italian seasoning.

– Proceed to skewer. I like to do an every other but I always start with a vegetable then meat or potatoes and finish each skewer off with a vegetable.

– Preheat the grill to about 300 degrees. Place the skewers on the grill at a diagonal. They will need to cook about 15min. Turn them ½ way through the cooking process in the opposite diagonal and place on the other side of the grill and turn off the heat to that side. This will allow them to heat all the way with out burning.

– We ate ours with macaroni salad on the side and the mix of smoky veggies and sausage with the cool creamy macaroni salad was perfection. Give this recipe a try this weekend and stay tuned for of course more from me! Happy Friday!

Homemade Ice cream Sandwiches

Happy National Ice-cream day!! Finally had a day to sit by the pool, drink beer, and of course eat! On pinterest I have a board called patty cake where I pin all of the desserts that are high in calories and guilt and require me to turn on my oven. Its hot because if you haven’t noticed its summer and I can’t be bothered to turn on my oven. So when my dog woke me up at six am it was my chance to make some chocolate chip cookies and prepare myself for a hot day!!

Ice cream sandwiches are something that brings back tons of nostalgia for me so why don’t we give that recipe a little Quaintrelle treatment!

Happy National Ice Cream Day!

Homemade Ice Cream Sandwiches

Pillsbury cookie dough

Mascarpone chocolate chip ice-cream

I love an easy recipe so rather than stressing myself out on a relatively cool morning I used premade dough.

  • Using an ice cream scoop, scoop out cookie dough and roll into a ball. Turn on the oven to 350 and bake the cookies for 15min until golden brown.
  • Take the cookies and place them in the fridge until chilled
  • Set the ice cream out for 10min to soften and scoop out. Place the scoop on top of one cookie and smash another on top. Wrap the ice cream sandwich in plastic wrap and place into the freezer. When your ready to have dessert take them out and enjoy.


I must say this sandwich was the perfect way to end a hot day by the pool! Happy National Ice-cream Day!!