Biz joined The Chopping Block as a Class Assistant in August 2016. Her passion for cooking didn’t really begin until her daughter turned 8, and she realized she’d never convince her daughter to eat veggies if she didn’t learn to cook and eat them herself! Fast forward and her daughter is now 24. She recently ditched her desk job of 20+ years to follow her true passion which is sharing her love of food and cooking. While not at work, she recipe develops, enters recipe contests and maintains a food blog at http://mybizzykitchen.com.
Recent Posts
Fall Risotto
I had never heard of risotto until I met my late husband who is half Italian. I can say that now, because he wished he was 100% Italian (his father was born in Florence, Italy) but his Mom was born ...
One of my favorite dishes my mom made growing up was beef stew. Beef was on our table at least two nights a week, if not more. That’s probably where my love of beef stems from, however I have a twin ...
All hail delicata squash! Since I stock up on delicata now that it’s showing up in grocery stores and farmers markets, much like when I go apple picking and make all things apple, this time I am ...
I love going to the farmers market, and as luck would have it, my office is right across the street from the Daley Center. Every Thursday I do my customary walk around the market to see what’s there, ...
I recently got back from a “Beef Trip” to Certified Angus Beef® brand test kitchens in Wooster, Ohio. I was thrilled to learn about so many different cuts of beef from their meat scientist (never ...
When I first started grilling, I was horrible. Either I burned stuff to a crisp, and it was raw on the inside, or I’d do the “set it and forget it” method, and somehow expect to cook meat perfectly? ...
I’ve talked about my love of entertaining for brunch. But sometimes I can’t decide whether I want to make a sweet brunch, or a savory one. Why not both?
I was such a picky eater growing up. I remember summers at my grandparents’ house in Virginia. My grandpa would go crabbing and bring home bushels of crabs that my grandma would then boil in giant ...
I am not sure Mother Nature has gotten the memo yet. It’s already March. I should be making spring-type dishes instead of beef stew! But I figured this would be a good a good opportunity to talk ...
Brunch is one of my favorite meals to host. It’s always more laid back, no one seems to be in a hurry and truth be told, I like how inexpensive it can be.
