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 ❤️
Crown Roast of Lamb
I love lamb and especially a crown roast. They are like lamb popsicles. A crown roast can be created by taking two 7-rib racks of lamb and tying them together (or ask your butcher to prepare for you). It's a great easy meat to serve a small group of people (5-6...
Bresaola Arugula Panini with Balsamic Reduction
So I finally purchased my first Panini press, and it has transformed my world of sandwiches! My son returned from his month away at camp and asked me to make him lunch... so out came the press that we have both wanted forever, The Brevile Panini Duo! This creation of...
Gourmet Buffalo Burger with Balsamic Reduction
I can honestly say I think my son should be a food critic. My 16 year old, came up with this masterpiece and it's probably one of THE best burgers I have ever tasted. It has the peppery taste from the Arugula, the sweet from the balsamic reduction, the fruity and...
Orange Chicken
My husband has always loved a tangy Chinese-American Orange Chicken. I found some great recipes online, and made some slight modifications. I'm mainly adding this one to the blog, so I have quick access to it, but beware, it does take a few steps so it might not be...
Panko Crusted Cod with Pea Puree and Mushrooms
Cod is another one of my favorite types of fish, flaky and dense, with a mild flavor. If cod is not available, (as some stocks are severely overfished), you could swap out with some more sustainable fish: i.e. cobia, pollack, hake or whiting. I like a crunchy texture...
Filet Mignon with Béarnaise Sauce
After reviewing numerous Béarnaise recipes, and being extremely intimidated by the complexity of it, I thought I would give it a try. I made this sauce for filet mignon, (Click here for the different cuts of beef) of that I marinated in garlic, olive oil, salt...
Polenta with Mushrooms
Wow, how time flies! Sorry for not posting any new recipes these past several months. I have been busy with kid activities and overall... just trying to be a "good parent" to my two teenagers! The ups and downs of being a full-time mom can definitely take it's toll on...
Gluten-Free Breakfast Crepes (aka Swedish Pancakes)
My 12 year old daughter is not only very picky when it comes to food, she is also gluten intolerant, but of course loves breakfast foods! Growing up with a Swedish mother, has given me an upper hand on making these "crepes", or, as we call them, "Swedish pancakes". I...
Spicy Tuna Poke
I love being in the kitchen with my son! He is able to identify missing ingredients, textures and even color in a dish. We made this Spicy Tuna Poke together, taking inspiration from several recipes on the internet, and made our own alterations in order to improve...
