A Fresh Start

I’ll admit… I lost my love of cooking over the past year or so. We sold our old house about 2 years ago with the beautiful kitchen and have been renting a super cute 40’s style house in our dream neighborhood. The kitchen in the rental home is lovely and updated, but quite small. I find myself not using certain pans because they are in the back of a cabinet, under 5 other pans. I also have half of my kitchen stuff in the garage, which is not exactly the best place to store it.

We’ve been taking our time and looking for our dream house in this neighborhood… and we finally found it, two blocks away from our rental home. We bought the house and we’re currently creating my dream kitchen in this home. Needless to say, I am giddy with happiness! I will have much more space than I’ve ever had before and I’m splurging on an Induction cooktop. This is MY version of Christian Louboutin shoes.

Anyway, all this kitchen planning has given me a burst of cooking creativity and I’ve been cooking much more lately. I made these quick chicken kabobs last night that I wanted to share!

Chicken Kabob recipe

2 boneless, skinless chicken breasts
1 yellow pepper, cut in large pieces
1/2 sweet onion, cut in large pieces
12 cherry tomatoes
2-3 tbsp olive oil
1/2 lemon, juiced
1 clove garlic, minced
2 tbsp fresh chopped oregano (or 1 tbsp dried)

1. Cut the chicken breasts into 1 inch chunks and place in a large bowl. Add the remaining ingredients and mix well. Cover and refrigerate for 30 minutes.

2. Thread the chicken, pepper, onion and tomatoes onto metal skewers and grill for 8-10 minutes, turning often until he chicken is cooked through.

Note: If you don’t have metal skewers, use bamboo skewers that have been soaked in water for an hour.



  • Sandra Ellzey 8 YEARS AGO

    Yay! So glad you’re back at it! Can’t wait to try the new recipes.

  • Rolanda 8 YEARS AGO

    Look sooo nice,so fresh and so healthy….mmmmmh!

  • Lilly 8 YEARS AGO

    Yaaa! Glad you are back Candace! I just printed out this recipe. I will add you to my favorite cooking blogs.

  • Raluca 8 YEARS AGO

    Yeees! A new house is like a new beginning. It gives you new energy and new ideas. But what is all this carbs on the plate?

    • Candace 8 YEARS AGO

      Thanks Raluca! BTW-These are GOOD carbs (well, other than the mound of couscous…)

  • Lee 8 YEARS AGO

    It’s nice to have you back! :)

  • Hallie 8 YEARS AGO

    I’ve felt the same way and have recently taken 2 years off from blogging because of rental kitchens. Glad to see you back.

  • Mathilde 7 YEARS AGO

    I know exactly what you mean, even though I’ve never had a kitchen of my own (since I’m 17). But I get it. Anyway I’ve visited your blog and I love it, pictures are simple but they look good, I think. Recipes sounds great too !
    Thank you for sharing all that…

  • lesley 7 YEARS AGO

    you’re quite amusing! i might steal that dough proofing method you posted on twitter. that was funny. that cold, huh?

    come back soon. i’ll be checking in. love your photography and i think i can learn a lot as a novice in training. i’m excited to see what you’re into.

  • Ashley 7 YEARS AGO

    This look amazing! Love me some good Mediterranean food…there is this place Villa Mayfair in Coconut Grove that has amazing Med. food too..i highly suggest it.

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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