Welcome to Eudora’s Kitchen

Hi my name is Eudora. I am a 20 year old college student that is obsessed with all things food! I created this blog to share my love of cooking and eating great food with hopefully the world. I am not a chef however I really enjoy cooking and trying new recipes. On this blog you can expect to see daily healthy (and flavorful) lunch and dinner ideas, college/ dorm friendly meals, and affordable meal planning.

I am very excited to be starting this new journey because I have wanted to for a long time now! I hope you enjoy your time in Eudora’s Kitchen 🍽

Breakfast Omelette

Omelette w/ grapes

During my busy week as a travel professional I tend to skip breakfast. However breakfast is the most important meal of the day and can make your morning great!

COOK TIME: 5 minutes PREP TIME: 5 minutes


  • 3 eggs
  • Spinach
  • Green pepper
  • Mushrooms
  • Mozzarella cheese
  • Anything else you want to add! Ex: tomatoes, bacon, avocado, ham, onion, olives, etc


1. Begin by chopping up the spinach, peppers, and mushrooms into small pieces

Spinach, peppers, mushrooms

2. Add 3 eggs to a bowl and mix

3. Heat your pan with some non stick spray or butter and add in the eggs. Make sure the eggs cover the entire bottom of pan.

4. After about 2 minutes add cheese to the entire eggs and add the vegetables to half of the circle. Let the cheese melt a bit then fold the other half over on top of the vegetables to make a half circle shape.

5. Cook for an extra minute and you’re done!

In the morning I like to pair my breakfast with a cup of green tea, fruit (today I had grapes) and a cup of iced coffee. What is your favorite breakfast recipe?

Spinach and Ricotta Stuffed Ravioli

My first attempt at making ravioli all by myself!

Prep Time: 15 minutes Cook time: 20 minutes



  • 2 cups flour
  • 1 tsp salt
  • 3 eggs
  • 1 cup ricotta
  • About 2/3 cup chopped spinach
  • Mozzarella cheese


  • 2 cups heavy cream
  • 1 tsp butter
  • 1/2 cup Parmesan
  • 1/2 spinach
  • 1/2 tsp red pepper flakes
  • 1/3 mozzarella cheese


1. In a stand mixer or large bowl add in the flour. Make a well in the center the add in the eggs and salt. Mix until completely combined, about 10 minutes, (hand kneed if needed). It should be a deep yellow color. Wrap in plastic and place in the fridge while you make your filling.

2. In a small bowl add in 1 cup of ricotta, the spinach, and mozzarella cheese.

3. Roll your dough out onto a floured surface and add a a spoonful of the ricotta mixture. Wet the perimeter of each ravioli bottom then add on the top dough sheet.

Ricotta should be about 2 inch apart from each other

4. Set raviolis aside under a clean kitchen towel to retain freshness while you make your sauce.

5. In a large saucepan add in the butter, heavy cream, and Parmesan and cook on low.

6. Bring 4 cups of water with salt to boil and add raviolis in once water has began to boil. You will know they are done once they float to the top.

7. Add spinach and mozzarella to sauce and add in cooked raviolis.

8. Top your ravioli with red pepper flakes and additional Parmesan if needed.

This recipe is a little more work compared to my other recipes however it is absolutely worth it! I hope you enjoyed this recipe!

Garlic and Tomato Focaccia

Garlic and Tomato Focaccia Bread

Last night for dinner I decided to have a side of bread. This light and airy focaccia was paired perfectly with spinach and ricotta stuffed ravioli in a pesto sauce.

PREP TIME: 2 hours COOK TIME: 30 minutes


  • 4 cups flour
  • 2 tsp flaky salt
  • 1 envelope active dry yeast (2 1/4 tsp)
  • 2 cups WARM water
  • lots of olive oil
  • Toppings: 5 cloves of garlic and cherry tomatoes


  1. in a large bowl, i’m using a kitchen aid mixer, combine the flour, yeast, and salt.
  2. add about 2 tbs olive oil to the warm water and gradually add into the flour mixture at a low mixing speed.
  3. Kneed or mix for 5 minutes. Dough will be kind of wet and sticky.
  4. Transfer dough into a bowl that has been greased with olive oil, cover with plastic wrap and let rise for 1 hour minimum.
  5. Aquire a 9×13 baking dish and cover the bottom and sides with olive oil. Add dough and spread.
  6. Cover pan with plastic wrap and let rise again for at least 30 minutes.
  7. Preheat your oven to 425F. Remove plastic wrap and “dimple” your dough. Im using a molcajete to grind my garlic as well as adding olive oil and salt. You can also just chop the garlic or use a food processor. Spread this mixture all over your dough and add in cut tomatoes and whatever else you would like!
  8. Cook for 30 minutes and let rest for 10 minutes!

I really enjoyed making this bread and I hope you enjoy this recipe!

Roasted Potatoes

Easy side dish

PREP TIME: 15 minutes COOK TIME: 45 minutes


  • 4 Russet potatoes
  • 1/2 stick butter
  • Seasonings: garlic/onion powder, old bay, paprika, thyme, salt, pepper


1. Begin by bringing 4 cups of water and some salt to a boil

2. Wash and quarter your potatoes and add to the water once it starts to boil

3. Boil potatoes until they are fork tender (about 15 minutes). Then strain.

4. Preheat you oven to 350F and add your potatoes to a oven safe dish. Add the half stick of butter as well as all of the seasonings and equally distribute.

5. Cover with foil and bake for 30 minutes.

This side pairs great with any protein of you choice and I’m sure it will be a crowd fave. I hope you enjoyed this recipe!


This pastry is best served warm topped with honey an powdered sugar

This past Christmas I received a Kitchen Aid mixer so naturally I was super excited to begin making for desserts and pastries. One of the first desserts I made were Beignets. I was first introduced to Beignets through the Disney movie, “The Princess and the Frog”. Ever since then I’ve always wanted to make them and I hope you enjoy this recipe!


  • 3/4 Cup warm after
  • 2 tbsp yeast
  • 1/3 cup sugar
  • 1/2 cup milk or substitute
  • 1 large egg
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 4 cups flour
  • Vegetable oil
  • Honey
  • Powdered sugar


1. Combine warm water, sugar and yeast together and set aside.

2. In a large bowl combine milk, egg, salt, vanilla extract. After about 10 minutes add in the yeast mixture and combine. Gradually add in the flour until there is no more to add.

3. Add dough to a greased bowl, cover with a clean kitchen towel and let rise for 1 hour.

4. Roll your dough out into a sheet and cut into rectangle pieces.

5. Fry your dough for about 30 seconds on each side. They puff up very quickly!

6. Top you beignets with honey and powdered sugar and enjoy!!!

Brussel Sprouts

This is my Christmas Eve Brussels sprout recipe

PREP TIME: 5 minutes COOK TIME: 15 minutes


  • 1 pound Brussels Sprouts
  • 1 1/2 chopped cooked bacon
  • 1/2 stick of butter
  • Seasonings: garlic, onion, pepper


1. Begin by cutting brussel sprouts in half and cut off stems. Set aside.

2. Cook about 3 strips of bacon. Then chop up and set aside.

3. In the same pan add in the brussel sprouts along with a half of a stick of butter and your seasonings. Cook for 10 minutes.

4. after 10 minutes add in the bacon pieces and cook fr the last 5 minutes.

This was a quick and easy side dish that I made for my Christmas Eve dinner this past December. More Christmas Eve recipes are coming soon!

Seafood Boil

Simple & flavorful!

This 3 ingredient based meal will make you feel fancy. This is my rendition of the viral egg boil.

COOK TIME: 20 minutes SERVINGS: 2


  • 4 eggs
  • 3 potatoes quartered
  • Medium peeled & deveined shrimp I used about 1/2 pound
  • 1 1/2 stick of butter
  • 1 onion diced
  • Garlic minced (I used about 6 cloves)
  • seasonings: old bay, lemon pepper, parsley, slap ya mama, chili powder (about 1 tbs each)


1. Bring 3 cups of water to a boil season with salt, chicken bouillon and old bay. Boil potatoes first they take the longest to cook.

2. After about 7 minutes boil eggs. Then begin on the sauce mixture.

3. In a saucepan, melt 1 stick of butter. Then sauté onion and garlic until translucent. Add in all of the seasonings and let simmer. If your sauce is too thick add in the 1/2 stick of butter and mix.

4. Add in the shrimp and only boil for about 3 minutes.

5. Add your potatoes, peeled eggs, and shrimp to a bowl and pour the sauce over it.

*You can also add crab legs, corn, lobster and anything else to a seafood boil!*

I hope you enjoyed this recipe! I don’t have seafood boils often but when I have extra shrimp I love to use them in this meal! Make sure to follow us on Instagram for updates!

Miso Ramen

My favorite thing about ramen is how versatile it is!!

Ramen is one of my favorite meals whether it is dinner or lunch! I love that I can add whatever I’d like to it and it turns out amazing every time!!

PREP TIME: 5 minutes COOK TIME: 15 minutes


  • 2 packs of ramen noodles
  • 2 eggs
  • Baby bok choy
  • White mushrooms
  • Bean sprouts
  • Red chili flakes


1. Bring a small pot of water to a boil and add in your eggs.

2. In a separate pot add 4 cups of water, seasoning packets, and any other seasoning you’d like. Bring to a boil.

3. Add in cut up mushrooms, bok choy leaves, and ramen let simmer for 15 minutes.

4. I cooked my eggs for about 10 minutes. You can cook yours depending on how hard you like your yolk.

5. Let cool for about 2 minutes. Then you’re all done! Garnish with scallions, bean sprouts, and red pepper flakes. (Or literally anything you want!!)

What other quick dinner recipes would you like to see?

Shrimp Fried Rice

My favorite meal to make with leftover white rice is fried rice! I added shrimp but you can add any protein you’d like!

PREP TIME: 2 minutes COOK TIME: 10 minutes


  • Left over white rice
  • Shrimp (deveined tail off)
  • Oil
  • Soy sauce
  • Minced garlic
  • Chopped onion
  • Toppings (I used green onion, bean sprouts, and eggs)


1. Peel and devein your shrimp, season with whatever you’d like then set aside.

2. Heat your wok or large sauté pan on medium heat and add oil. Add in the shrimp. Cook for about 3 minutes or until they start to curl then remove. Sauté onions and garlic for about 5 minutes.

3. Add in your leftover white rice, it is important that it is left over rice because fresh rice will be too soft and will not fry. Season rice if you’d like and add in soy sauce.

4. Move rice over to one side of the pan, add a lil oil then crack your eggs in and whisk right in the pan. Here is an example⬇️

Here is how to whisk eggs into rice

5. Incorporate all toppings then you’re done! Top with chili flakes, soy sauce, or sesame seeds!

I like to top mine with additional soy sauce

I hope you enjoyed this quick and easy recipe! What are some other recipes you’d like to see?

Grilled Chicken Salad

Grilled Chicken Salad

Here’s the recipe for one of my favorite lunches!

PREP TIME: 1 minute COOK TIME: 10 minutes


  • Chopped Romaine
  • 1 boneless/ skinless chicken thigh
  • Salad Toppings I used croutons, Parmesan cheese, bacon bits, and some left over crab
  • Your choice of salad dressing I used oil


1. Gather your salad supplies. Season chicken (thigh or breast) with whatever spices you like.

2. Cook chicken for 5 minutes on each side or until the internal temperature reaches 165 F.

3. While that is cooking rinse your lettuce thoroughly. Pat dry or use a salad spinner.

4. When the chicken is finished it is time to assemble. Grab a bowl or large plate. I like to start with the romaine then top with bacon bits, Parmesan, croutons, crab meat, then add in the chicken.

5. Drizzle on your dressing of choice, toss, and you’re done!

Random Fact: salad is my favorite meal and I can only eat it with extra virgin olive oil 😌

I hope you enjoyed this lunch recipe! I can’t wait to share more recipes with y’all follow me on Instagram for updates! @eudoras_kitchen