Cooking with Giselle

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Cooking With Giselle
Simple ingredients. Bold flavor. No crumbs left behind. Netflix’s Easy Bake Battle Winner — The Queen of Flavor. Downloadable recipes.

Real kitchen confidence.

10/04/2026

𝐃𝐢𝐝 𝐲𝐨𝐮 𝐤𝐧𝐨𝐰 𝐦𝐲 𝐜𝐚𝐦𝐞𝐫𝐚 𝐫𝐨𝐥𝐥 𝐡𝐚𝐬 𝐚 𝐟𝐨𝐨𝐝 𝐬𝐞𝐜𝐭𝐢𝐨𝐧 𝐨𝐟 𝐢𝐭𝐬 𝐨𝐰𝐧? 𝐁𝐞𝐜𝐚𝐮𝐬𝐞 𝐈 𝐝𝐨. 😂

Just a few dishes I’ve made that have been living rent-free in my camera roll and deserved their moment.

Because when food calls, I answer. 🤌🏽

Which plate are you answering the phone for?

09/29/2026

Unfortunately, I wasn’t given the gene that makes you lose your appetite when you’re sad or worried. Quite the contrary—when I’m feeling a little sad or nostalgic, I want comfort food.

So yesterday, this is what we made. If you follow my Stories, you already know what I’m talking about. If you don’t… you should probably start. 😆😘

Here’s my quick version of the ultimate comfort food: La Bandera Dominicana — pollo guisado, arroz blanco y habichuelas guisadas. 🇩🇴

09/23/2026

🇩🇴 𝐓𝐇𝐄 𝐃𝐎𝐌𝐈𝐍𝐈𝐂𝐀𝐍 𝐂𝐇𝐈𝐌𝐈. 🇩🇴

If you grew up Dominican, you already know—a good chimi is more than a burger. It’s part of our street-food culture, especially those late-night stops at the carrito de chimi. ❤️

So where did it come from? The exact origin isn’t completely documented, but one widely told story traces it back to the 1970s, when Argentine cook Juan Abrales moved to the Dominican Republic and sold choripán with chimichurri sauce from a street cart. Over time, Dominicans made it completely our own—aplatanándolo—and “chimichurri” eventually became simply chimi.

And today’s chimi? Think of it as the Dominican answer to a burger: well-seasoned ground meat cooked on the griddle, grilled onions, tomato and shredded cabbage instead of lettuce, that signature salsa rosada, all loaded into toasted PAN DE AGUA. And yes, the pan de agua mat,ters! 😂

Messy, juicy, saucy, crunchy and packed with flavor. If you’ve never had one… this is your sign. 🤌🏽

Definitely takes you back to the Motherland 😌

09/20/2026

I know comparisons are ugly… but as a foodie and culinary enthusiast, sometimes it just has to be said.
🤷🏻‍♀️

For a LONG time, Prime 112 held the #1 spot on my personal list for steak and sides. And if you appreciate a properly aged steak, you already know places like Prime 112 and Smith & Wollensky rarely disappoint.

But after last night… I officially have a new #1. Daniel’s Miami or their other location Daniel’s, A Florida Steakhouse

From the moment we walked in, the attention to detail was there. The restaurant is intimate without feeling small, lively without being overwhelming, and I absolutely loved the open-kitchen concept. The music, the lighting, the energy—there’s a vibe, but you can still sit across from someone and actually have a conversation.

And for me, food has always been about ALL the senses. The atmosphere, the aromas, the presentation, the service… all of it affects the experience of a meal.

Now THE FOOD. 🤌🏼 ⭐️⭐️⭐️⭐️⭐️

The steak was exceptional, but can we please talk about those mushrooms?! I genuinely don’t have the words. And the creamed spinach? GOOD LORD. 😂 Every side we tried felt like it received the same attention as the main course, and that says a lot to me.

Daniel’s absolutely deserves all the hype.

If you’re looking for a place to celebrate a special occasion, a date night, a first date—or simply because you want to eat some REALLY good steak—look no further.

Daniel’s Steakhouse is the place to go. You can thank you later 😉.

09/08/2026

𝐒𝐭𝐞𝐚𝐤 𝐬𝐚𝐥𝐚𝐝… 𝐡𝐨𝐥𝐝 𝐭𝐡𝐞 𝐥𝐞𝐭𝐭𝐮𝐜𝐞.

The second I saw Ryan Michael Carter make this, I knew it had to become my last summer recipe.

You all know I love a good steak with a salad, but it was his caption that stopped me: “Steak salad, hold the lettuce.” I thought, what is he talking about? Then I watched him put together this beautiful salad with charred peaches and immediately thought—peaches, steak… say less. I’m making it. 😂

So officially, thank you Ryan Carter 🍻 for sharing this delicious recipe. It inspired me, brought it into my kitchen,and this was the result. 💁🏻‍♀️

It reminded me of one of my favorite messages from Ratatouille: “Anyone can cook.” Not everyone has to create something completely from scratch. Sometimes you see something that inspires you, you make it your own, you experiment, and before you know it, you’ve created something beautiful.

Here’s to great cooks and chefs everywhere—cooking with wholesome ingredients, a little creativity, and food made with love. ❤️

For the original recipe and all the details, please go follow Ryan Carter 🍻 show him some love, and make sure to give his post a like.

09/07/2026

𝐋𝐞𝐦𝐨𝐧 𝐏𝐞𝐩𝐩𝐞𝐫 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐀𝐥𝐟𝐫𝐞𝐝𝐨

For the chicken, I use boneless, skinless chicken thighs because they stay juicy and don’t dry out. You can absolutely use chicken breast if you prefer.

Lemon Pepper Chicken Marinade

* 2 lbs boneless, skinless chicken thighs
* 4 tbsp olive oil
* Juice of 1 large lemon
* Zest of 1 lemon
* 3–4 cloves fresh garlic, finely grated
* 1 tbsp Louisa’s adobo
* 1 tsp dried oregano
* 1½ tsp freshly cracked black pepper
* 1 tsp kosher salt

Mix everything together, coat the chicken well, and marinate before grilling.

For the Alfredo, this is what I use:

* 1 quart organic heavy cream
* ½ stick Irish salted butter
* Freshly cracked black pepper
* Fresh garlic, finely grated
* Fresh Parmesan, very finely grated

Simple ingredients, lots of flavor, and one of those dishes that is always a hit.

09/07/2026

French-style creamy scallion eggs 🍳

I use pasteurized eggs, organic creamer, Irish salted butter, freshly cracked black pepper, and thinly sliced scallions.

For 2 servings:
4 eggs
1–2 tbsp organic creamer
1 tbsp Irish salted butter
2 tbsp thinly sliced scallions
Freshly cracked black pepper

Whisk the eggs with the creamer until smooth. Melt the butter in a nonstick pan over low heat, then add the scallions and let them soften for just a few seconds.

Pour in the eggs and cook low and slow, gently stirring and folding as soft curds begin to form.

The technique that makes all the difference: remove the pan from the heat just before the eggs look completely done. Keep stirring and let the residual heat in the pan finish cooking them. That’s how you get them creamy and silky without leaving them runny.

Finish with fresh black pepper and a little extra scallion. I served mine over a slice of avocado.

Simple ingredients, low heat, and patience. That’s the secret to those soft, creamy French-style eggs. 🇫🇷

08/02/2026

✨ White W**e Jus (for 1 roasted chicken)

Ingredients
• Pan drippings from 1 roasted chicken
• Roasted carrots, onions, celery & garlic
• 2–3 sprigs thyme
• 1 sprig rosemary
• 1 cup Pinot Grigio
• 2 cups low-sodium chicken stock
• 1 tbsp cold butter
• Salt & pepper

Directions
Pour all the drippings, roasted vegetables, garlic, and herbs into a saucepan. Add the Pinot Grigio and simmer until reduced by half (5–7 minutes). Add the chicken stock and simmer another 10–15 minutes. Strain, pressing the vegetables to extract all the flavor. Return the jus to the pan, reduce slightly if needed, then whisk in the cold butter until glossy. Season with salt and pepper, and spoon generously over your roasted chicken and mashed potatoes.

Thank you for watching the very first episode of Cooking with Giselle & Emma.

Now it’s your turn! We’d love for YOU to pick what we cook next.

Comment “Emma” + the recipe you’d like us to make. If we choose your recipe, Emma will give you a special shout-out in our next episode! 😃

Just remember she’s still a little chef, so keep the recipes fun and kid-friendly. 😉

Thank you for being here and cooking along with us.

From our kitchen to yours,
Giselle & Emma 🤍

07/04/2026

Happy 4th of July! ❤️🤍💙

Today, as we celebrate the 250th birthday of America, my heart is filled with gratitude.

America, thank you for welcoming this little girl and giving her a life full of opportunities, dreams, and blessings beyond anything I could have imagined. Thank you for allowing me to serve others through my God-given talents and create a life for which I am truly grateful.

Today, I pray for you.

I pray for your strength, your unity, and your future. I pray that you will always remain under the covering of God’s mighty hand.

I pray for this nation, for myself, for my sons, and for the generations who will come after us. May my future grandchildren grow up in a country that continues to value freedom, faith, hope, and opportunity.

Happy Independence Day, America! 🇺🇸

From my family to yours, I wish you a safe, joyful, and delicious Fourth of July. May your tables be full, your hearts be thankful, and may God continue to bless the United States of America.

With love,
Gi~

05/19/2026

My idea of the perfect Meatless Monday 🥥🐟

Yellowtail snapper in a coconut vegetable sauce served alongside what you all call chickpea rice…but what I call moro de guandule.

Light, flavorful, and the perfect way to start the week.

Enjoy, everybody. I hope this is the beginning of a beautiful week for you.

And to everyone watching this recipe—may God bless you abundantly. 🤍

🩷~Gi

🔔 For the full recipe + ingredients, comment “𝐂𝐎𝐂𝐎𝐍𝐔𝐓” and I will send it to you. 🤍

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Miami, FL

Telephone

+19549370616

Website

http://Gisellebonetti.com/, https://siraatskitchen.com/?dt_id=2923909

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Cooking with Giselle

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