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Embargo 62 Cuban Restaurant

September 21, 2015

Embargo 62 is a delicious new Cuban restaurant in #Chattanooga! | chattavore.com

Embargo 62 is a Cuban restaurant on Cherokee Boulevard, near Chattanooga’s North Shore. They serve tasty food and great drinks in a casual “Cuban-style” atmosphere.

It seems like there are lots of new restaurants cropping up in Chattanooga lately! This week I all of a sudden got an urge to check out Embargo 62, the new Cuban restaurant on Cherokee Boulevard. My urge was solidified after I checked out their menu online.

When we got there at around 1, it was open seating (unsure of whether seating is open all the time) and there were quite a few tables open. We decided to sit on the covered patio. It’s a kind of beachy atmosphere, with glass light fixtures and bright furniture and lots of wood.

Our server, Lucy, quickly brought us our menus and waters, told us what beers were available, and recommended that we order the mojito gold. Philip decided to order a North Coast Brewing Puck saison and I stuck with the mojito criollo, with white rum, fresh lime juice, fresh mint, sugar, and club soda (I didn’t want to pay extra ?? to get an extra shot of rum). Our drinks came out quickly; my mojito was refreshing and light. You can check out Philip’s review of Puck here.
Embargo 62 is a delicious new Cuban restaurant in #Chattanooga! | chattavore.com
We decided against ordering an appetizer, but the appetizer menu consisted of ceviche, empanadas, mussels, and fried plantains with truffle oil. I had a difficult time deciding whether to order a sandwich (the Elena Ruz, with roast turkey, cream cheese, and strawberry jam on a semi sweet bun sounded very tempting) or a Completa, or complete meal. Ultimately, I decided on a completa and set to making a decision between the lechon, slow roasted mojo marinated pork, served with Congri (black bean and rice blend) and sweet plantains, and the palomilla, marinated top sirloin served with black beans over white rice with sweet plantains. I finally settled on the palomino, which turned out to be a huge piece of top sirloin that was surprisingly tender considering how thin it was. The rice was cooked well and seasoned perfectly, and the black beans were delicious, with lots of herby seasoning. The plantains were also great, lightly fried, no seasoning.
Embargo 62 is a delicious new Cuban restaurant in #Chattanooga! | chattavore.com
Philip thought the El Barrigon (burger) sounded pretty tempting. Their burger was a half pound blend of ground sirloin and pork belly (which was what sold him on the burger) with melted Monterey Jack cheese, lettuce, tomato, onion, and pickles. The pork belly adds a pretty substantial amount of fat to the burger, which = flavor & tenderness. The burger was well-seasoned, well-cooked, and very tasty. The sandwiches are served with plantain chips, which are ??delicious??; Philip also decided to order a side (which was a pretty substantial basket) of their hand-cut fries for $3.00 and wow. They were fantastic: light, crunchy, perfectly golden, and perfectly salted. We had to move the basket out of the way so we’d stop eating them!
Embargo 62 is a delicious new Cuban restaurant in #Chattanooga! | chattavore.com
Embargo 62 is a delicious new Cuban restaurant in #Chattanooga! | chattavore.com
Our server, Lucy, was friendly and attentive. The atmosphere at Embargo 62 was really cool and the menu limited (which, if you read my blog very often you know I think is a good thing because they can focus on making the few items on the menu great) and authentic. The prices were reasonable (that is, competitive with similar restaurants); our pre-tip total including a beer, a cocktail, a burger, fries, and an entree was about $37. If you like Cuban food (or just want to find out if you like Cuban food) you should definitely check out Embargo 62! By the way, we parked in the pay lot near Whole Foods and walked down, but Embargo 62 offers complementary valet parking.

Embargo 62 is located at 301 Cherokee Boulevard, Chattanooga, TN 37405. You can call them at (423) 551-4786. They are open Sunday-Thursday, 11 a.m.-12 a.m. and Friday-Saturday 11 a.m.-1:30 a.m. You can read more about them on their website, www.embargo62bar.com, like Embargo 62 on Facebook, and follow @embargo62 on Twitter.

Embargo 62 Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: By Location, By Type, Downtown Chattanooga, Restaurants, South of the Border (Mexican, South American, etc.) Tagged With: Cuban restaurants, downtown Chattanooga restaurants By Mary // Chattavore Leave a Comment

Vegan Chocolate on Chocolate Cake

September 18, 2015

Vegan chocolate on chocolate cake by Loveletter Cake Shop on Chattavore | chattavore.com

Everyone welcome guest blogger Brandon, who is the baker at Loveletter Cake Shop in NYC. Brandon is bringing us a vegan chocolate on chocolate cake (chocolate cake with chocolate ganache) today. Enjoy, and don’t forget to check out the amazing menu on his website!
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What’s better than chocolate cake? Vegan chocolate cake. OK, maybe it’s not better than classic butter and eggs chocolate cake, but it’s just as good. And anything vegan that’s just as good as its non-vegan counterpart is a monumental achievement indeed.
Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com
The key to this chocolate cake recipe—and really, any chocolate cake recipe—is the quality chocolate you use. You can always use your standard Hershey’s cocoa powder, but to achieve a decadent, premium quality chocolate cake that your guests will demand the recipe for, it’s hard to replace a premium Dutch Process cocoa powder like Bensdorp or Valrhona (and no, Hershey’s Special Dark doesn’t count!). Here at Loveletter, we’ve done all the taste tests, and yes, quality does matter. Our testers have chosen chocolate cakes made with imported, Dutch process cocoa time and time again.
Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com
You’ll notice in the recipe below that the sugar is added last. I admit this is a bit strange, and I’m not even sure of the chemistry going on behind the scenes here. But I do know this: when I add the sugar the normal way—at the beginning of the recipe along with the other dry ingredients—the cake inevitably sinks in the middle. When I add the sugar at the very end and lightly mix until just combined, the cake rises beautifully straight. The taste and texture of both methods are identical. It is simply a structural improvement when adding the sugar last.
Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com
I suspect this has something to do with the sugar dissolving and adding too much weight to the batter when mixed in early. A conventional chocolate cake made with the binding power of eggs will not require this additional step; it will rise just fine regardless of when the sugar is added due to the strength of the egg whites. But vegan cakes need a little more help, and this trick works for us every time.
Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com
If you ever notice that your cakes are sinking in the middle, give this nifty technique a try. It isn’t guaranteed to fix your particular issue (there are plenty of reasons why a cake might sink), but if your recipe is lacking structural ingredients or calls for a good deal of sugar, try adding your sugar last.
Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com

Chocolate on Chocolate Cake (Vegan)

This recipe comes from Loveletter Cake Shop

30 minPrep Time:

30 minCook Time:

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Ingredients

    For the cake
  • 1 3/4 C Flour
  • 1 1/4 C Sugar
  • 3/4 C Dutch Process Cocoa Powder
  • 1 Tsp Baking soda
  • 2 Tsp Baking powder
  • 3/4 Tsp Salt
  • 1/2 C Vegetable/Canola/Coconut Oil
  • 4 Tsp Pure vanilla extract
  • 1 1/8 C Room temperature water
  • For the ganache
  • 7 Ounces Dark chocolate, chopped
  • 8 Ounces Unsweetened soy/almond milk
  • 2 Tsp Vanilla extract

Instructions

    Cake Preparation
  1. Preheat oven to 350 degrees and grease two 6” round cake pans.
  2. Sift all dry ingredients into a bowl except sugar
  3. Sift sugar in a separate bowl and set aside
  4. Combine wet ingredients and dry ingredients (except the sugar)
  5. Mix on low speed until incorporated
  6. Add the sugar slowly and continue mixing on low until batter is rid of lumps and perfectly smooth
  7. Pour half of batter into each pan and bake for approximately 30 minutes or until toothpick inserted into the middle of the cake comes out clean.
  8. Frosting Preparation
  9. Place your chocolate into a bowl and place the bowl over very hot water. Wait until chocolate is completely melted.
  10. Combine milk and vanilla and heat over the stove until nearly boiling
  11. Very slowly add chocolate to milk and stir until combined (overstirring will cause your ganache to break)
  12. Let sit for 1-2 hours (add more melted chocolate or hot milk to adjust the consistency of your ganache)
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https://chattavore.com/vegan-chocolate-on-chocolate-cake/

Vegan chocolate cake by Love Letter Cake Shop on Chattavore | chattavore.com

Filed Under: By Course, By Main Ingredients, Dessert, Recipes, Vegetables or Vegetarian Tagged With: cakes, chocolate, vegan By Mary // Chattavore Leave a Comment

Green Chile Corn Chowder

September 16, 2015

Green chile & corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com

Green chile corn chowder is a delicious, creamy yet light soup that is perfect for summer and fall alike!
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
September is an interesting month. Is it fall or is it still summer? Around here in Tennessee, it’s still decidedly summer. Though Starbucks would like for us to believe that it’s pumpkin spice latte time (can you guys believe I’ve never had a PSL?), and football season is now in full swing, 80+ degree days belie the fact that the fall equinox is just a few days away. Still, summer growing season is fading into oblivion and soon it will be all dark leafy greens and the like.
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
Every time I eat soup when it’s hot outside I can’t help but make a joke about how it’s the perfect weather for soup. To be perfectly honest, though, I could eat soup every day of the year no matter how hot it is outside. I mean, my house is air-conditioned. I probably wouldn’t eat it sitting on the unshaded patio of a restaurant in the middle of the desert. But I’ll eat it in the AC…any day’s as good as the next.
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
This green chile corn chowder contains the best of what summer has to offer, unless, like me, you discovered the week that you were planning to make this that your produce stand was all out of corn. For the season. That’s right. Back to the drawing board.
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
That’s why I love the fact that frozen vegetables are just as delicious as fresh, and once the season passes, if I am going to cook a vegetable I’m just as likely to buy it frozen as “fresh”, seeing as how many fresh vegetables in the winter are essentially vegetable-shaped pieces of cardboard. There’s no shame in using frozen vegetables, and once corn is out of season I’m not going to waste my time shaving the kernels off of substandard ears.
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com
I find, though, that chilies are pretty good year round at the grocery store. I made this soup a couple of times trying to get the flavors and textures right, ultimately deciding that roasting the peppers rather than cooking them with the onion was the way to go. Full of fresh flavors, this green chile corn chowder needs to be on your table this week!
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com

Yield: 4-6 servings

Green Chile & Corn Chowder

15 minPrep Time:

25 minCook Time:

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Ingredients

  • 2 large poblano peppers
  • 2 large cubanelle peppers
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 1 large jalapeño, seeded and diced
  • 4 cups frozen corn
  • 1 32-ounce container low-sodium chicken broth
  • 1/2 cup heavy cream
  • salt and pepper, to taste
  • sour cream and shredded monterey or pepper Jack cheese, for serving (optional)

Instructions

  1. Position an oven rack at the highest setting and preheat the broiler. Cut the poblano and cubanelle peppers in half and remove the seeds and stems. Place skin-up on a broiler pan or a baking sheet. Place the pan under the broiler. Broil until the skin is blackened.
  2. Remove the peppers from the oven and turn off the oven. Place the blackened peppers into a bowl and cover with plastic wrap for 15 minutes. Remove from the bowl and remove the blackened skin from the peppers. Dice the peppers and set aside.
  3. While the peppers are under the broiler, melt the butter in a 6-8 quart Dutch oven over medium heat. Add the onions and cook until they begin to turn translucent. Add the jalapeño. Cook until softened.
  4. Add 2 cups of the corn to the pot along with the chicken stock. Heat until boiling. Reduce heat and simmer for about 10 minutes. Turn off the heat and use an immersion blender or a regular blender to puree the soup until smooth.
  5. If you are using a regular blender to puree the soup, return the soup to the pot. Add the remaining 2 cups of corn, the cream, and the reserved peppers. Cook over medium heat until heated through. Salt and pepper to taste and serve with sour cream and/or cheese if desired.

Notes

This soup is great for freezing!

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https://chattavore.com/green-chile-corn-chowder/

Click here to print the recipe for green chile corn chowder!
Green chile corn chowder is a great way to welcome Fall OR use up the last of the seasonal summer vegetables from your produce market! | chattavore.com

Filed Under: By Course, By Main Ingredients, Main Dishes, Recipes, Vegetables or Vegetarian Tagged With: main dishes, soup, vegetarian By Mary // Chattavore 1 Comment

Puckett’s Grocery Chattanooga

September 14, 2015

Puckett's Grocery Chattanooga is a great spot for a cool atmosphere, fantastic service, and delicious #Southern food! #CHA #CHAeats | chattavore.com

Puckett’s Grocery Chattanooga is a fantastic Southern restaurant located on the riverfront near the Tennessee Aquarium.

This weekend we decided to take advantage of the amazing weather and head downtown to walk on the bridge. We talked through our options for lunch…I’m still avoiding burgers for another week or two. I have a few places that I want to try, including Talus on Lookout Mountain and I need to check out Main Street Meats‘ expanded space. However, since we were in the area, we decided to check out the newly opened Puckett’s Grocery Chattanooga location.

Puckett’s Grocery  opened just a few weeks ago in the former TGIFriday’s location next to the Tennessee Aquarium. If we want to get technical about it, Puckett’s is a chain, but it’s a very small (4 locations), regional (Nashville based) chain so, like Tupelo Honey and Universal Joint, it fits in my guidelines for Chattavore. I’d heard good things about the Nashville locations of Puckett’s Grocery, though I actually hadn’t heard anything about the Puckett’s Grocery Chattanooga location. I was excited to try it out.

It was around 1:30 when we got there Saturday afternoon, a little late to try their breakfast (which is served daily from 7-11 a.m.) but that was okay because we weren’t really interested in trying breakfast anyway.We were told that the wait would be twenty minutes or less and that they would text us when our table was ready. It took maybe ten minutes before we got the text and were seated near the bar.

Our server, Ashton, quickly greeted us and took our drink orders. Philip asked if they served beer flights and Ashton checked with the bar, telling us that it had been discussed, but they do not (yet, anyway). He decided on a Blackstone Pumpkin Ale, which he thought was fantastic (and he plans to do a review if he can find a bottle of it).

We got stuck on the appetizer menu, trying to decide whether to order fried pickles, fried green beans, or fried green tomatoes. We ultimately decided to order the fried green tomatoes since we had fried pickles last week at Couch’s and fried green beans the week before at FEED Co. All three are served with bacon-chipotle ranch dressing, which is quite tasty, with a distinctive bacon flavor and a sneaky but sharp bite from the chipotle. The tomatoes were nicely breaded with an herby cornmeal crust (hi guys, how do you get your cornmeal crust to stick so nicely????) that was quite delicious. The tomatoes were wonderfully crunchy and not greasy at all.
Puckett's Grocery Chattanooga is a great spot for a cool atmosphere, fantastic service, and delicious #Southern food! #CHA #CHAeats | chattavore.com
The lunch menu is full of options, including plates with meats & vegetable sides, a selection of salads, and a large variety of sandwiches. I had a hard time deciding between the grilled cheese sandwich with pimento cheese (you can also choose American, Swiss, Cheddar, or Pepper Jack) or the Brisket Taco Salad: romaine drizzled with BBQ Ranch and topped with black beans, house-made pico de gallo, shredded cheese, tortilla strips and slow-smoked beef brisket. I asked Ashlyn and she said both! buuuuutttt….if I had to choose, to get the taco salad. I was not sad that I chose this. The salad was very fresh, topped with a generous but not outrageous portion of very tender and flavorful brisket (so so good), monterey Jack and cheddar cheese, and a generous amount of pico. The BBQ ranch dressing was, I assume, made with their signature BBQ sauce (which you can purchase bottled in the store). I would highly recommend this salad!
Puckett's Grocery Chattanooga is a great spot for a cool atmosphere, fantastic service, and delicious #Southern food! #CHA #CHAeats | chattavore.com
Philip (unlike me) loves spicy food, so he decided to order the Music City hot chicken sandwich, though he traded the Texas toast that the sandwich is usually served on for sourdough instead (Nashville hot chicken is normally served with plain old white bread, as in Colonial or Wonder Bread, but Philip just can’t deal). The sandwich was just spicy chicken (hot chicken is made with a generous amount of cayenne pepper) and pickle slices, with coleslaw and fries on the side. Philip said that the sandwich definitely got hotter as he ate it, which is how it goes typically. The chicken was well-cooked, juicy, flavorful, and well-seasoned. He also liked the fries and the slaw.
Puckett's Grocery Chattanooga is a great spot for a cool atmosphere, fantastic service, and delicious #Southern food! #CHA #CHAeats | chattavore.com
Other menu items included several burgers (of course), a regular fried chicken sandwich, a smoked bologna sandwich, and quite a few traditional Southern entrees, like Southern fried chicken and Cajun shrimp & grits. They have a pretty delicious menu of Southern desserts, too…chocolate chess pie, banana pudding, maple pecan pie, a deep fried brownie (!!!!) sundae, and a cobbler of the day (which was blackberry yesterday). Of course, we were too full to eat dessert. Regrettably so.

One thing I wanted to mention….something happened with our order and it took longer than expected to come out. Our server and two managers came by to apologize to us and we were also offered a complimentary soup or salad to eat while we waited. The thing is, we’ve both worked in food service and we know that those things happen. If the food or the service had been bad, we would have been upset…but both were great and the fact that they acknowledged the mistake and offered to “make it right” if need be totally made up for it.

I definitely recommend Puckett’s Grocery Chattanooga for a great atmosphere, great service, and delicious Southern food. Our pre-tip total, including a beer, an appetizer, my salad, and Philip’s sandwich was $35.56, which is on par with other similar restaurants. By the way…they also have live music at least one night at week. Go by and check them out!

Puckett’s Grocery Chattanooga is located at 2 West Aquarium Way, Chattanooga, TN. You can call them at 423-708-8505. Check out Puckett’s website: puckettsgro.com, like Puckett’s Grocery Chattanooga on Facebook, and follow @PuckettsGrocery on Twitter.

Puckett's Chattanooga Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: By Location, By Type, Downtown Chattanooga, Restaurants, Southern & Barbecue Tagged With: downtown Chattanooga restaurants, Southern cooking restaurants By Mary // Chattavore 2 Comments

Tortilla Pizzas with Vegetables

September 11, 2015

These tortilla vegetable pizzas are a quick and easy lunch, dinner, or snack! | chattavore.com

Tortilla pizzas with vegetables are my version of Applebee’s old menu item veggie patch pizza and is a quick, light, and simple option for lunch, dinner, or even a snack!
Tortilla pizzas with vegetables are a quick, simple, and vegetable-packed option for lunch, dinner, or even for a substantial snack!  | recipe from Chattavore.com
Church-goers…what’s your after-church meal? There was a time in our lives when we mostly went out for lunch on Sunday afternoons. We were gluttons for punishment back then, apparently. Because have you ever attempted to go to a restaurant in the Bible Belt between 12:15 and 1:30 p.m.? Madness, I tell you.
Tortilla pizzas with vegetables are a quick, simple, and vegetable-packed option for lunch, dinner, or even for a substantial snack!  | recipe from Chattavore.com
We don’t do that any more, or at least the occasions when we do are pretty few and far between. I try to make sure that we have leftovers, or maybe something in the slow cooker…and every once in a while, I’ll actually cook something after church.

The problem with that is that by the time I get home (we live about 30 minutes from church) I am bordering on hangry (hungry + angry = hangry…hangry is when you are so hungry that people are best advised to stay out of your way). So if I’m going to cook, it has to be something quick. These vegetarian tortilla pizzas fit the bill.
Tortilla pizzas with vegetables are a quick, simple, and vegetable-packed option for lunch, dinner, or even for a substantial snack!  | recipe from Chattavore.com
For many years, Applebee’s had an item on their appetizer menu called the “veggie patch pizza”. It was basically spinach dip, cheese, and vegetables baked up on a flour tortilla. I think I only ordered it once but I remember really liking it. It’s been off the menu for years now, but I still think of it from time to time with fondness. As I was trying to think of something quick and delicious to have for lunch after church that might also be bloggable…that pizza came to my mind. So I pulled some tortillas out of the freezer and piled on some fresh vegetables and here you go: vegetarian tortilla pizzas. To ward off your hanger.
Tortilla pizzas with vegetables are a quick, simple, and vegetable-packed option for lunch, dinner, or even for a substantial snack!  | recipe from Chattavore.com

Yield: 4 pizzas

Tortilla Veggie Pizzas

10 minPrep Time:

20 minCook Time:

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Ingredients

  • 4 8-inch flour tortillas (I used whole-wheat)
  • olive oil spray or olive oil
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk
  • salt and pepper
  • 1 5-ounce package baby spinach
  • 4 ounces mozzarella cheese, shredded
  • 1 can artichoke hearts, drained, dried, and thinly sliced
  • 2 medium tomatoes, seeded and diced

Instructions

  1. Preheat the oven to 400 degrees. Place the tortillas on a baking sheet. Spray or brush with olive oil. Bake the tortillas until lightly browned, about 10 minutes.
  2. While the tortillas are baking, melt the butter in a medium saucepan. Whisk in the flour and cook for about one minute. Slowly pour in the milk, whisking constantly. Cook until thickened. Salt and pepper to taste. Stir in the spinach and cook until wilted.
  3. Divide the spinach cream sauce among the tortillas. Top with the shredded cheese then the artichoke hearts. Bake until the cheese is melted and beginning to brown.
  4. Remove the tortilla pizzas from the oven and divide the tomatoes among the pizzas. Serve immediately.
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https://chattavore.com/tortilla-pizzas-vegetables/

Click here to print the recipe for vegetarian tortilla pizzas!
Tortilla pizzas with vegetables are a quick, simple, and vegetable-packed option for lunch, dinner, or even for a substantial snack!  | recipe from Chattavore.com

Filed Under: Appetizers, By Course, By Main Ingredients, Lunch, Main Dishes, Recipes, Snacks, Vegetables or Vegetarian Tagged With: pizza, vegetarian By Mary // Chattavore 2 Comments

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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