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shlee eats

@shleeeats

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french onion miso soup

Leaning into soup season by combining two of my favorites. The sweetness of caramelized onions pairs so well with a savory miso beef broth, while cubed tofu and homemade croutons bring a nice contrast of textures.

- 3 yellow onions, sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 4 cups beef stock
- 2 1/2 tbsp white miso paste
- 1 package tofu, cubed
- french baguette, cubed
- 3 green onions, sliced
- splash of sherry vinegar
- gruyère cheese, sliced
- salt & pepper to taste by @shleeeats

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9 days ago

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13 days ago

sungold tomato & castelvetrano olive puttanesca with crumbled feta by @shleeeats

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23 days ago

bresaola, melted wild mushroom brie, fig, artichoke mayo, quick pickled shallot, arugula dressed with lemon evoo + white balsamic, and a drizzle of honey on toasted ciabatta

aka a perfect September lunch while fresh figs are still around by @shleeeats

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24 days ago

a little riff on turkish eggs 🍅🌶️ with nduja butter & roasted cherry tomatoes

Mix ½ cup labneh with 1 grated garlic clove & a pinch of salt.

Toss 1 cup cherry tomatoes with olive oil, salt & pepper. Roast at 425°F for 15–20 min, until blistered and juicy.

Melt 2 tbsp butter then add 1–1½ tbsp nduja over medium low heat, stirring until well incorporated. Cook until bubbling and fragrant, and the pieces of pork begin to take on a little color.

Gently place 4 eggs into boiling water and cook for 6½ minutes. Transfer to an ice bath, then peel.

Spoon garlic labneh into bowls and top with roasted tomatoes, halved eggs & warm nduja butter. Finish with flaky salt & fresh dill. Serve with toasted sourdough or flatbread.

#çılbır #turkisheggs #brunch #roastedtomatoes #nduja taken in Chicago, Illinois by @shleeeats

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a month ago

hi food friends

I’ve been gone for a bit, but I promise it was for good reason… planned a wedding, but much more importantly, gained a perfect husband, moved home to Chicago after living in Florida for most of the past decade, and lots more!

it’s been a little challenging feeling like I haven’t had the time to do my thing in the kitchen, but I’m looking forward to getting creative again now that we’re transitioning into fall.

bear with me as I get used to the lighting + layout of my new space (although I couldn’t be more excited to finally have a gas stove!!!)

anyways, feeling very grateful for this new chapter and very ready to start sharing all the meals I make as a wife 🤍 taken in Chicago, Illinois by @shleeeats

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a month ago

Shepard’s pie twice baked potatoes 🥔

Nothing beats the original, but there’s something special about being able to eat the vessel that this extremely rich & savory pie is baked in. Kind of like having a soup in a bread bowl… but better by @shleeeats

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7 months ago

Lemon, artichoke, and mini chicken meatball soup 🍋

A perfect lunch that’s cozy but light as we transition from winter to spring

- chicken meatballs (seasoned with with fresh mint & dill, lemon zest, pecorino, lemon pepper)
- diced carrot & onion
- canned artichoke heart quarters
- chicken stock (I used better than boullion)
- bay leaf
- baby spinach
- lemon juice
- pastina (cooked separately)
- salt & pepper
- fresh parsley & dill (for serving) taken in Winter Park, Florida by @shleeeats

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7 months ago

NY Strip, Creamed Leek & Swiss Chard, Roasted Baby Rainbow Carrot

This steak turned out absolutely perfect … but the real star of the show was the leek and chard side dish. I picked up a beautiful bunch of Swiss chard at the farmers market and at first had buyer’s remorse because I didn’t know what to make with it. Usually I like to throw it into soups, but once I realized I had a bunch of leftover béchamel, I decided to take inspiration from steakhouse-style creamed spinach. The chard leaves wilt down but hold more texture than spinach when cooked, while the stems add a subtle sweetness that pairs perfectly with soft, caramelized leeks. Finished with parmesan, lemon zest, and fresh nutmeg, it’s rich, silky, and just bright enough to balance a good steak.

Creamed leek & chard:
• 1 leek, thinly sliced
• 1 bunch swiss chard, chop stems & chiffonade leaves
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup milk or cream
• touch of freshly grated nutmeg
• grated parmesan, measured by heart
• zest from 1/2 a lemon
• salt & pepper to taste

Heat olive oil over medium heat in a pan. Sauté chard stems and leek until softened and leek is slightly browned. Add garlic and cook for about 30 seconds until fragrant. Toss in the leaves and cook down until wilted. I had leftover béchamel that I stirred in here, but these are instructions to make it fresh in the same pan. Push the greens to the side, then melt the butter. Add flour to the butter and stir together with the vegetables. Cook for a minute or so (to remove the raw flour taste), then stir in milk or cream until well combined. Grate in fresh nutmeg and season with salt and pepper. Simmer until the sauce reaches your desired consistency, adding extra milk or cream if it gets too thick. Turn off the heat, then fold in parmesan and lemon zest. Serve immediately with steak or another protein of choice. by @shleeeats

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7 months ago

started 2026 with one of the best meals I’ve had out in Orlando at Coro!

This place reminded us of some of our favorite spots back in Miami with their small rotating menu that packs a lot of flavor & variety

1. Stone crab & caviar chawanmushi
2. Oysters with jeow-som & green papaya
3. Sweet potato gnocchi with ragu & foie butter
4. Complimentary veal arancini
5. Citrus snapper with salsa macha & plantain
6. Aged beef tartare to make your own “hand rolls”
7. More of the oysters bc they were stunnin
8. Pizzette with sheep ricotta & lardo
9. Complimentary olive oil cake

Will be back to try more soon ✨ taken in Coro Restaurant by @shleeeats

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8 months ago

crispy roasted chicken with red wine mushroom sauce 🥰

perfect for a romantic night in if you’re looking for something to make this Valentine’s Day

ingredients:

- 2 bone in skin on chicken legs quarters
- 1 tbs avocado or another high heat cooking oil
- 3 tbsp cold butter, cut into small cubes
- 3 cloves garlic, 2 whole & one grated
- fresh thyme
- 1 package brown beech mushrooms
- 1 small shallot, diced
- 2 cups of red wine of choice, dry is best
- 1 cup chicken stock
- 1 tsp Dijon mustard
- splash of cream, optional
- 1 tsp sherry vinegar, optional
- salt & pepper to taste

Preheat oven to 400f. Take chicken out of fridge and cover liberally in salt while the oven preheats. Once the oven comes to temp heat a stainless steel or cast iron pan over medium heat with avocado oil. Pat the chicken dry with paper towels and place skin side down into the pan. Leave room between the pieces for air flow. Optional, put a weight on top of the chicken for better contact with the pan. Leave the chicken undisturbed until it is browned & easily lifts from the pan, around 5-6 minutes. Flip to the other side and add one tablespoon of butter, 2 whole garlic cloves, and a sprig of thyme into the rendered fat. Baste the chicken with a spoon for a couple minutes before putting the pan in the oven to finish cooking. Roast for 20-30 minutes until cooked through. Once the chicken is finished, take it out of the oven and put it on a warm plate tented with foil to rest. Return the pan to the stove over medium heat and add the mushrooms along with salt & black pepper. Sauté in the schmaltz until browned then add shallot, chopped thyme, & grated garlic. Once fragrant & softened, pour in the wine and scrape the pan to release any fond. Reduce the wine until it is thick and almost gone, then add the chicken stock and mustard. Reduce again until you have a thick sauce. You can optionally add a little cream and/or sherry vinegar at this point. Cut the heat, then mount the sauce with cold cubed butter until glossy. Taste and finish with additional salt and pepper as needed. Serve immediately with the rested chicken over mashed potatoes. taken in Winter Park, Florida by @shleeeats

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8 months ago

pan roasted halibut, romesco, citrus fennel salad, & buttery farro cooked in chicken stock

still refining, but I’ll post a full recipe eventually!

#homecooking #dinneridea #halibut #wintermeals #fennelsalad by @shleeeats

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8 months ago