THE PHANTOM OF THE OPERA 5 – Chris Mann and Katie Travis – photo Matthew Murphy copy
Welcome!
I’m Jamie and I am the creator, recipe developer, and photographer behind The Kitchenarium.
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Favorite recipes for April
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Pazazz Apple Bacon Chive Scones
Pazazz Apple Bacon Chive Scones are exactly what I want for breakfast every day. I...
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Brussels Sprouts Bacon Frittata
Brussels Sprouts Bacon Frittata is a combination of your favorite side dish and brunch. The tender roasted brussels sprouts and crispy salty bacon were obviously made for eggs!
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Taco Bread
Taco Bread is the perfect way to use up leftover taco meat. It is ideal for lunch, dinner, or served as an appetizer.
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Gluten Free Potato Breakfast Casserole
This Gluten Free Potato Breakfast Casserole makes your next breakfast or brunch party so EASY!...
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Puff Pastry Egg Souffle
Puff Pastry Egg Souffle is the perfect breakfast to make it look like you tried harder than you actually did. 🙂 Served individually, these souffle look like something you would be charged $10+ for at a fancy brunch place.
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Ginger and Turmeric Chicken and Rice Soup
Ginger and turmeric both contain magical medicinal uses. And everyone knows that chicken (noodle) rice...
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Raspberry Baked Donuts
Raspberry Baked Donuts are the perfect red and white Valentine’s Day breakfast. These are easy to mix up even on a busy weekday morning.
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Easter Peanut Butter Blossoms
Easter Peanut Butter Blossoms using Reece’s peanut butter eggs is a fun spin on a classic cookie. Every bunny will love this cookie!
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Lemon Ricotta Pancakes
The ricotta and lemon make for really fluffy and cheery pancakes. They taste like Spring. You may forego regular ole pancakes forever.
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Browned Butter Shrimp Primavera
Primavera means Spring and this pasta is filled up with some delicious Spring flavor. Asparagus, lemon zest, shrimp, and Parmesan cheese all play well with browned butter. Quick enough for a week night dinner and fancy enough for guests makes this a big winner in my book.
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Ahi Tuna Salad
A lightly seared Ahi Tuna steak and wasabi powder whisked into a vinaigrette all combined into a salad I will be eating on repeat this year.