About Zan
About Me – How I Went from Corporate Chaos to Kitchen Creativity
I’ve always been a creative spirit – the kind who gets more excited about a fresh box of pastels than a shiny new iPhone. I went to an arts-focused school where I dabbled in painting, sculpting, printmaking, and graphic design – basically, if it involved splattering, carving, or smearing, I was all in. But, like many aspiring artists, I took a hard left turn into the corporate world, where I found myself running operations for multiple companies. Yep, the kid who once made clay pots for fun ended up overseeing everything from sales and marketing to manufacturing and compliance. I even spent 15 years jet-setting around the globe, setting up factories, and developing new products. It was a wild ride – a mix of spreadsheets, jet lag, and a crash course in international business. But somewhere between the conference calls and customs lines, I realized I’d lost sight of the most important thing in my life – my family.
So, in 2014, I hung up my corporate hat and traded my laptop for a spatula. Did I always love cooking? Absolutely not. As a kid, I wouldn’t touch anything green unless it was artificially flavored lime candy. Then, in college, I went vegetarian – which was a major plot twist. Enter my husband – a guy who actually loves cooking and has a deep affection for all things Italy (which he lovingly refers to as “EATaly”). He slowly broke down my picky eater defenses, and then – BAM – I got pregnant and craved a steak like my life depended on it. I’m not saying that steak changed my life, but… actually, yeah, it kind of did. It was the gateway meat that brought me back to the carnivorous side for good.
Cooking quickly became my creative outlet – the perfect blend of science, art, and a dash of chaos. Now, I whip up dishes for my family of foodies (minus my daughter, who seems determined to live on a diet of about six foods). I started Zelicious Recipes as a way to share my culinary experiments with friends and family, who have cheered me on through this new adventure.
So here we are – welcome to my kitchen chaos. Let the journey begin.
Thanks for being here.
With love and a pinch of salt,
Zan ❤️
Roasted Chicken with Herbed Butter
One way to achieve a delicious moist roasted chicken is to create a butter mixture, which is easy to make and adds flavor. With the whole chicken, (usually around 3.5-4 lbs.) I use a large spoon to separate the skin of the chicken from the meat itself. Therefore...
Tomato Sauce
This homemade tomato sauce was absolutely delicious! I loved the combination of sweet tomatoes and salty spices. The sauce was thick and flavorful, and it had just the right amount of tanginess. The garlic and basil were perfectly balanced and added a wonderful depth of flavor. The texture was spot on and the overall flavor was amazing. I would highly recommend this homemade tomato sauce to anyone looking for a delicious and easy to make sauce.
Gazpacho
Gazpacho Tasty summer gazpacho recipe Similar to my Watermelon Gazpacho recipe, this is quick and easy to prepare. I married some juicy heirloom tomatoes, with bell peppers, and cucumbers. All of which have a high water content, making it unnecessary to add tomato...
Red Pepper Pasta
I love this simple Red Pepper pasta, with a little kick of red pepper flakes. Ingredients: 1 tbsp salted butter 2 tbsp oil (EVOO) 2 Bell Peppers 1 yellow onion 1 tsp salt ½ cup whipping cream 1 tsp. red pepper flakes (use less if you have an aversion to...
Light and Fluffy Waffles
Light and Fuffy Waffles Perfect waffles for the weekend, also can be made in advance then frozen. If you are looking for one of the lightest and fluffiest waffle recipe, look no further. Using the Hamilton Beach Waffle Maker this recipe is a perfect solution to...
Large Batch Homemade Pesto
Harvest all of your summer basil, and make this large batch of pesto that you can eat all winter long.
Pork Tacos
As you all know Instagram is "the go to" for all teenagers. My 17-year-old-foodie found this recipe for Bahn-Mi Puffy Tacos from Tastemade on Instagram, and of course wanted to make it. I jumped at the opportunity to spend "quality time" with my son. It was actually a...
Watermelon and Heirloom Tomato Gazpacho
I wanted to make a gazpacho that was thirst quenching, nutritious and refreshing, so I married some juicy heirloom tomatoes, seedless watermelon, with the traditional bell peppers and cucumbers. All of which have a high water content, making it unnecessary to...
Whipped Ricotta Flatbread with Zucchini and Tomatoes
Here is a fun appetizer I created using some (store bought) pizza dough, ricotta, and some veggies. It's not too heavy and you can make a little extra whipped ricotta as a dipping sauce. Ingredients: For the Whipped Ricotta 16 oz. ricotta 1 tsp. fresh rosemary 4 small...
