O-M-G It's My First Post!

I’ve probably written this about 100 times, because, well I’m a perfectionist. And I needed my first post to be perfect. (Make that about 400 times and me being too scared to post it, even though I already have the blog and everything...ugh) Today, I decided to throw that out of the door, because I’m a mom and moms are not perfect, mostly because we have this living being that is completely depending on us and it’s stressful and takes up our mind most of the time.

Before I was a mom, I was a chef.  In fact, I’ve been a chef for most of my adult life.  I wanted this to transfer to my time being home with my little family.  Unbeknown to me, having a newborn is really tough work.  What normally takes an hour for me to cook can take up to 3 hours with him!  So having this gourmet food life, well it’s much harder than I expected it to be.

I have come to rely on my slow/pressure cooker for one or two meals a week, and thank god I live in San Francisco, where I can get Safeway delivered to me once a week!

I have become very organized now, which is something that I cannot say I really was before.  My dinners at home were mainly looking in the fridge to see what wasn’t spoiled and making a meal out of that.  I mean come on, when you’re cooking 10-12 hours a day at work, you don’t really want to come home and do the same do you?  Ask any chef, they will agree, fast food becomes your friend.  My planner is now covered with post its, notes, and ideas.  I have a meal plan that is 3 weeks ahead, along with a shopping list.

Seriously, me cooking at home every day has saved us about $900 in ONE month! I can’t believe it.  I even stopped drinking coffee out and am now using this cool little gadget called an AeroPress and a grinder.  It’s awesome.  And I’m excited about saving money, since you know, kid.

My baby boy is almost 5 months old. It seems like it’s been forever, but also like it’s not been that long at all! We used delivery services the first few weeks of having him and I just started to get frustrated, I know that I can cook better than those services and for so much cheaper.  I just started to get anxious about it all, and still do when we go out to eat.  

I’m part of this awesome app/forum called Parenthoods and I started to post about me cooking and pictures and some of the awesome parents have helped me out to create this website, because we can cook, we can have great food, we just need to see it.  My goal with this blog is to show recipes, food, love of parenting, and the crazy cookie life that is my chef turned parenting life.

The first recipe that I am sharing is this great chunky brisket chili recipe that I came up with last week.  It is perfect for the cooler weather and only took about 20 minutes of chopping veggies to prep, 6 hours in the slow cooker to make, and about 5 minutes to eat! I use the InstaPot pressure cooker religiously now a days for soup recipes and pulled meats like chicken and pork.  I highly recommend it!

Disclaimer: My pictures will get a lot better than this, I decided to write this blog a couple of months ago and didn’t have the equipment that I have now, but I have like 4 posts written and pictures of them from the before times, the long long ago!



Chunky Brisket Chili


Prep: 20 minutes            Cooking: 6 hours            Servings: 8


  • 2 Tablespoons- Olive oil

  • 1- Yellow Onion (chopped)

  • 1- Green Bell Pepper (Julienned)

  • 2- Red Bell Peppers (Julienned)

  • 2- Yellow Bell Peppers (Julienned)

  • 2- Jalepenos (Julienned)

  • 4- Garlic Cloves (Crushed)

  • 1 pound- Brisket (Chopped)

  • ½ cup- beef broth

  • ½ cup- strong brewed coffee

  • 1- bay leaf

  • 2 tablespoons- chopped cilantro

  • 2 tablespoons- chopped basil

  • 2 tablespoons- chili powder

  • 1.5 tablespoons- cumin

  • ½ tablespoon- cayenne

  • Salt and pepper to taste


  • Saute onions, peppers, garlic until onions are translucent

  • Add beef and saute for another 5 minutes

  • Transfer to crock pot

  • Add beef broth and coffee

  • Add seasonings

  • Add beans

  • Cook on ‘low’ for 6 hours

  • Serve with Cheese, sour cream, crackers

  • This chili can last covered in the fridge for 72 hours, heats back up well in the microwave in about 3.5 minutes.

Crockpots are great, especially if you’re really busy with the kids or at work, it takes no time to prep and then can be ready by the time that you get home! That’s what I love about it.  Then you can sprinkle some cheese, cilantro, a dollop of sour cream and it looks super professional!

Bon Appetit!




Twitter: @themomnoms

Instagram: @themomnoms

If you have cooking questions feel free to visit my page talktochef.com/krysten-wasik or email me at krysten@lostgirlcooks.com

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