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 ❤️
Buffalo Ragu Bolognese for Pasta or (Paleo) Lettuce Wraps
Since watching CowSpiracy (on Netflix), I am constantly trying to find alternatives to red-meat (beef). So I made some modifications to a traditional Ragu (or Bolognese) using Buffalo meat. If you prefer the Paleo version, you can skip the pasta and just place the...
Apple “Rose” Tarts
Apple Rose Tarts – A Dessert Fit for a Queen (or just a really hungry guest) If you want to impress your friends and family with a dessert that looks like it belongs in a French pastry shop but is secretly easy to make, then these Apple Rose Tarts are for you. Legend...
Pan-Seared Chicken Breast with Caper Lemon Sauce
I'm always trying to find other ways to make chicken, as we are making a conscious effort to try and eat less red meat. I have some dairy items in this recipe but they can be replaced if you are trying to stay away from it. This recipe is pretty easy and quick and...
Cobia (Black Kingfish) with Sweet Potato Puree
Here is another Cobia recipe I created using Open Blue's sustainable fish. The family loved it! What is Cobia? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. There is more info on...
Crostini with Arugula, Cannellini Beans, and Chicken
If you are looking for a healthy protein appetizer for the holidays, here is a fun little crostini with some lemon dressed arugula, cannellini beans (white kidney beans), organic chicken breast and slices of parmesan cheese. I actually mainly use organic ingredients...
Soy-Marinated for “Open Blue’s” Cobia
What is Cobia you ask? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. Open Blue's Cobia fish are carefully raised in deep pristine waters and is always sourced from the open...
Creamy Zucchini Pasta with Pecorino Cheese
Yes, another pasta dish. Here is a simple pasta dish to make with some zucchini and pecorino. Makes 4 "european" size portions. Ingredients: 2 tbsp butter 1 small yellow onion diced approximately ¾" cup 5 cloves chopped garlic 4 small-medium zucchini chopped in ¼"...
Lamb with Pea Puree and Roasted Potatoes
With recommended pairings from my favorite book, The Flavor Bible by Karen Page and Andrew Dorenburg, I combined Lamb with rosemary & garlic; Potatoes with rosemary, garlic, sour cream and chives, and added in "pea puree", combined with cooked onions, garlic,...
Broiled Salmon with Wild Mushrooms and Lentils
My family loves salmon, not only because of the taste, but the health benefits as well. It's packed with Omega-3 fatty acids and is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). I like to try...
