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 ❤️
Crème Fraîche Pea Puree
This is a great Sauce you can serve with Roasted Potatoes, Peas and Salmon. Ingredients: 1 cup of cooked frozen peas ⅓ cup chopped shallots ¼ cup chopped dill ⅛ cup EVOO (olive oil) 1 tsp salt 8 oz. Crème Fraîshe Using a food processor, add the cooked peas,...
Sautéed Ginger Carrots
One of my favorite side dishes is Ginger Carrots. It's a simple but delicious side for any dish, fish or meat. Ingredients: 2 large bunches of fresh baby carrots Julienned 1 tbsp of pureed ginger 1 tbsp of honey Salt and freshly ground pepper ¼ cup chopped parsley...
Swedish Meatballs
This is probably one of the best Swedish Meatball recipes that I have ever tasted.. mainly because it comes from an authentic Swede... My mom! Who was born and raised in Gothenburg, Sweden! I sometimes make this recipe in large batches and store the mixture (prior to...
Large Batch Homemade Pesto
Our family LOVES pesto! I have tried different kinds of store bought pesto and really never discovered one I love, so I decided to make my own. We are fortunate enough to have access to large 1 lb. bags of basil, which I usually buy in 5 lb. increments. We also...
Organic Hummus
My favorite organic Hummus. Ingredients (all organic): 2 cans garbanzo beans 16 oz jar of tahini ½ cup lemon juice 1 cup of flat leaf parsley leaves 4 medium cloves of garlic ¼ tsp Paprika ⅔ cup EVOO 1 cup water 2 tsp of salt (add 1 at a time) Place garbanzo beans,...
Marinated Salmon
Here is a simple and easy marinade for a tasty baked salmon. 2-3 lbs Wild Caught Salmon* 5 garlic cloves Large bunch of dill 2 tbsp. of dig on mustard Juice if 1 lemon Rock salt 1 tsp. pepper ⅓ cup EVOO Purée all ingredients in a blender with an "S-shaped" blade,...
Tilapia with Arugula Salad
Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients: 1.5 lbs. Tilapia filets 2 tbsp Butter (1 tbsp at a time) 1 tbsp EVOO ⅓ cup chopped Shallots 5 slices of medium thick Prosciutto chopped ⅓ cup...
