I'd Chomp That

I'd Chomp That I'd Chomp That Productions
http://www.idchompthat.com I have always had a passion for food and family/friend gatherings since I was a young girl. I was inspired!

I grew up in a large Latin family with 5 brothers and 4 sisters. We spent most weekends (when the season allowed) in the mountains “camping,” or at least that’s what I thought we were doing. Actually, my Dad was hunting for our future dinners! I never cared too much for venison, but I appreciate what my Mother did with her cooking skills to help me enjoy it. Some of my favorite memories are the times when my mother would setup an assembly line for my sister and I to make tortillas. I loved it even though I had to stand on a chair in order to reach the counter! I am not a professional Chef. I have never had any formal training. I have 5 children of my own and keeping food interesting for them was some of the best training anyone could ask for. I worked many catering jobs and learned many creative ways to make and serve food to large crowds. My culinary career began when my Husband and I moved to Chicago, where I met a wonderful man (Jim Haring) fighting cancer. He hired me to prepare all his meals, and they had to fit an extremely specialized diet, similar to a Raw Diet. His went further, "Raw & Rare." While preparing his meals I did a lot of research on Google and found some awesome cookbooks. Through this experience I found out that I have pretty awesome skills and wanted to learn more! Hungry for more, I ventured out making new friends and sharing recipes, laughter, watching the food network hardcore, and devouring every cookbook I can get my hands on. "I'd Chomp That" was born. Its a cooking show featuring local Chicagoans sharing their recipes and stories with me and with you. This journey has just begun and I look forward to every step. Please join me and be sure to Chomp! Cheers!

09/25/2026

Welcome to our table!
We had a Friar visiting from poland, and Father Julio suggested one of his favorites~ lobster!
I made homemade Lobster Ravioli from scratch with a roasted garlic, wild mushroom, white w**e and dill cream sauce, finished with buttery Lobster and fresh lemon. On the side: shaved fennel and honeycrisp apple salad and brown butter rainbow carrots. Dessert was polish inspired apple rose tartlets with chamomile honey syrup and vanilla whipped cream.
A beautiful meal for a special guest and after making all of that ravioli..
Thank you Jesus, I made it through! God bless you.

09/25/2026

When the garden gives you beautiful fresh figs, you make them the star.
this fresh fig and marscapone crostata starts with a buttery almond pasta frolla crust, filled with silky lemon-vanilla mascarpone cream and topped with fresh figs straight from my garden fig tree. A sprinkle of toasted pistachios, a generous drizzle of golden honey, and fresh lemon zest were all it needed to finish it off. I wanted to keep these figs fresh and beautiful rather than bake them, and just look at those colors! This may be one of my favorite desserts I've made with this year's fig harvest. m
Made with love, God bless!

09/23/2026

Worldly Wednesday took us to Portugal! 🇵🇹
Tonight I made Carne de Porco à Alentejana, a traditional Portuguese dish of tender pork and Briny clams cooked with garlic, white w**e, paprika, and crispy golden potatoes. Such an unexpected combination, but WOW, the flavors work beautifully together! I served it with a fresh tomato and sweet onion salad featuring Green Zebra Tomatoes straight from my garden, plus garlicky sauteed kale. This is exactly why I love Worldly Wednesday, traveling the world through food, discovering dishes I might never have made otherwise, and bringing something completely different to the table. Portugal you did not disappoint! May your life be filled with good food, good fellowship, and abundant blessings. God bless you.

09/21/2026

Mediterranean Monday
Perfectly cooked, juicy pork tenderloin coated in a savory pistachio crust was tonight's beautiful entree. I served it with a sweet and tangy Sicilian eggplant caponata, bright lemon parmesan orzo, and a crisp cucumber basil salad made with fresh vegetables straight from my garden. Crunchy, savory, bright and fresh, such a beautiful way to bring a little Mediterranean flavor to the table while putting the garden Harvest to good use. May your life be filled with good food, good fellowship, and abundant Blessings God bless you.

09/18/2026

Fish Friday went a little Cajun this week!
I pan seared Black Sea Bass with a bold Cajun seasoning until it developed that beautiful dark, flavorful crust. Then spooned over a rich Louisiana style crab cream sauce made with lump crab, White w**e, garlic, shallots, cream, and fresh lemon. I served it over Smokey gouda stone ground grits with Creole green beans, red peppers, and shallots on the side. Rich, spicy, creamy, buttery, and that tender, flaky sea bass with the sweet crab sauce was the star. this is definitely one to make again!

09/14/2026

Mediterranean monday, and this time the star of the table was a special request, Okra!
I slowly stewed fresh okra with ripe tomatoes, onion, garlic, Olive oil, and herbs until everything was tender, rich, and full of Mediterranean flavor. Sometimes the simplest garden vegetables make the best dishes. To build the meal around it, I made a juicy smoked paprika and garlic pork tenderloin with lemon and oregano, crispy lemon rosemary potatoes, and a fresh cucumber, apple, and pistachio salad with ch*****ne vinaigrette. And that little happy dance over the perfectly cooked pork? Completely Justified. 😄
Fresh, colorful, comforting, and a beautiful way to let a humble vegetable steal the show.

09/11/2026

Fish Friday! ** Sorry about the sound**
This one was easy, quick, and packed with flavor! Grouper is one of my absolute favorite fish, it's mild, slightly sweet, firm, and beautifully flaky. I gave it a golden pan sear, then basted it with plenty of butter, garlic, fresh thyme, and lemon. served with roasted lemon garlic broccolini and warm herb lentils with vegetables. A beautiful dinner doesn't have to take hours to make. This one came together fast and was absolutely delicious!

09/10/2026

Comfort Thursday! ❤️
Tonight I made tomato pie stuffed chicken filled with ripe tomatoes, sharp cheddar and fresh herbs, served alongside sweet corn spoon bread and crispy cornmeal fried okra. This is my kind of comfort food, simple ingredients, seasonal flavors and a meal that feels special without being complicated. It's an easy dinner you can recreate for your own family, and it was the perfect way to bring a late summer goodness to the table.

09/10/2026

Japanese style peach pie Cinnamon Rolls!
These might be some of the fluffiest cinnamon rolls I've ever made. I used the Japanese Tangzhong method to create that incredibly soft, pillowy dough, then filled them with cinnamon, brown sugar and homemade fresh peach pie filling including some nectarine. Big, gooey, peachy and SO worth making. ❤️
The full length video showing exactly how I made these step-by-step will be coming to my YouTube channel soon, so stay tuned!

09/09/2026

Worldly Wednesday took us to the philippines!
Tonight I made my adoption of Chicken Adobo inspired by Chef Joshua Wiessman's version. Traditional Filipino adobo is beautifully Savory and tangy, built around vinegar soy, garlic and peppercorns, with recipes varying from family to family. For my version I wanted something a little different a sweeter, deeply reduced glaze that would really cling to the chicken. I use dark soy and real palm sugar to create that rich color and sticky finish. It's not meant to represent the traditional way adobo is made throughout the philippines, but rather an adoption inspired by this incredible Filipino dish. Served simply with Jasmine rice and garlicky shallot green beans.

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