Homemade Garlic Bread

Can y’all believe it’s almost November?! Time has really flown by since I moved down to Baltimore, and I’m already about to start my second term in school. Since moving, I made it a point to cook at least 3-4 times a week so I didn’t rely on instant foods (i.e. ramen or canned soup haha).

If you have been following my blog since the start, you’ll know I’m a sucker for foods with garlic. Whenever my family goes to restaurants or does take-out, I always try to order garlic bread (especially when we order from pizza shops!) If you didn’t get to see my recipes for garlic monkey bread and spinach artichoke dip stuffed garlic bread, now’s your chance🙂

My homemade garlic bread recipe was oh-so easy, and I’m so happy I purchased a freshly baked baguette when I visited the local farmers’ market.



  • baguette
  • garlic cloves
  • olive oil
  • butter (I purchased one with olive oil and sea salt, it elevated my bread by 100000x)
  • dried parsley flakes


  1. Pre-heat your pan on medium heat.IMG_5445.JPG
  2. Slice your bread in the desired shape–I did mine diagonally because they look prettier haha🙂
  3. Dice up as many garlic cloves as you want to use for your bread. I used probably 4-5 cloves!
  4. Spread butter on both sides of the bread, and then sprinkle parsley and garlic on one side.
  5. Place the bread onto the pan (garlic-sprinkled side down so it can “cook into” the bread) IMG_5447.JPGcarefully so all the garlic won’t spill all over the place (like mine did heh)
  6. Depending how high your fire is and how crispy golden you want your bread, you can flip it when you’re ready, sprinkling any other garlic pieces to the bare side.
  7. When you’re satisfied with the level of crisp and brown of your bread, take them out and wolf them down (or share… if you’re feeling generous haha)

Hope you enjoyed reading!

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©magneticallyaesthetic Reaches 100+ Readers!

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Happy Friday, everyone! I have to apologize once again for my absence and lack of posts in recent weeks; I’m wrapping up my first term with final assignments, projects, and final exams, so I’ve been busier than usual and haven’t had the time to post as often as I would like😦

However, I want to post something really quick and give a shout out to all of the people who take the time to read my blog. I started this blog not too long ago as a hobby so I could work on my writing skills, and never did I ever imagine I would surpass 100 followers! I didn’t start the blog with the intention to gain followers and become some super famous blogger; I love it when you comment on my posts and being able to communicate with you. It truly brings me happiness to know that you all enjoy my posts, and I can only hope to continue to provide interesting, yummy posts in the upcoming months!!

Be back after finals, stay tuned! I have some recipes I need to post and need some time to draft up🙂

Salt & Pepper Potatoes

Being away from home is hard, especially since I always loved my mom’s cooking. One dish that I’m particularly fond of is her special signature salt and pepper diced potatoes *yum*! When she would prepare it at home, I watched intently since I wanted to learn her methods and eventually be able to make it myself… and I did!

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  • russet potatoes (I believe you can use any potato, but this is the one I found at the farmers’ market at a steal)
  • salt and pepper
  • cayenne pepper
  • cooking oil

This was pretty easy to make, it just takes a little bit of time to cook!


  1. Scrub down the potatoes’ skins really well since you’ll be keeping them on (trust me, it helps hold the potato together when you cook it!)FullSizeRender.jpg
  2. Dice them into small cubes.
  3. Rinse them under some water, throw them into a bowl, and microwave them for 3 minutes (yes, I did say microwave it because it’ll help cook them through a little before you move onto the next step :))
  4. Turn the stove on at medium heat and add some oil to the pan.
  5. Put the potatoes into the pan and sprinkle your seasonings–I used salt, pepper, and cayenne pepper to keep it simple.
  6. Cover the pan about half-way so the potatoes can continue to cook. IMG_5313.JPG
  7. After a couple of minutes, check your potatoes to see if it has a little bit of a crispy side; if it does, it’s time to flip them onto another side!
  8. Repeat this process for as long as you want, depending on your preference of how much crispiness you want. I believe I had them cook for at least 10 minutes on the stove while flipping them every few minutes since I really enjoy the crunchy crispy bite🙂

This recipe is deceptively simple, but OH SO DELICIOUS. This can go great as breakfast “diced home fries/hash browns” or as a side for lunch or dinner. Please go ahead and try this out and see if it’s as amazing for you as it is for me🙂 Thanks for reading!

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Simple Salads

As some of you know from my latest public health blog post,  I was super stoked about having a farmers’ market just ten minutes from my apartment here in Baltimore! My roommate and I went a little bit on the later side, and there were great options to choose from that I think I’ll go back earlier in the future!

When we got back to our apartment with my < $20 purchase (yes, all this in the photo was less than $20!!), I was famished and ready to eat, and since I had bought two bags of mixed greens, you can say I was in the mood for some salad! I dug up the cauliflower and cucumbers in my fridge and got to work.


So proud of my farmer’s market haul on Sunday!

“Ingredients” (do people say ingredients when it comes to prepping a meal that doesn’t need to be cooked?)

  • mixed greens
  • tomatoes (apparently, I bought Green Zebra tomatoes, how cool is that name?!)
  • kale
  • cauliflower
  • cucumber
  • dressing (I used balsamic vinegar and oil, but I’m definitely more of a fan of Italian or French dressing hehe)

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There aren’t really any steps to this besides washing and cutting up whatever veggies you decided to use, and then pouring on as much dressing as your heart desires. I definitely felt super healthy after eating that! You can definitely change up your salad ingredients by adding protein or croutons to give it some extra textures and flavors🙂 Enjoy eating healthy!

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Supporting Farmers’ Markets

Baltimore locals know where it’s at when it comes to supporting Maryland’s entrepreneurs and farmers by going to farmers’ markets! You are not only getting the freshest ingredients there is, but you are helping the environment by buying locally. Check out my latest public health blog post about supporting farmers’ markets near you🙂

Source: Supporting Farmers’ Markets

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Baked Chicken Drumsticks

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Since this is my first time living away from home for an extended period of time, my mom reminded me constantly to make sure I ate well and to cook enough food to survive. Since moving to Baltimore, it’s been a challenge to figure out a routine of cooking and meal prep, since whenever I have a decent amount of time to spare, I try to cook something new to add to my meal for lunch when I’m in school! I haven’t figured out the best days of the week I should be cooking, or if I want to just cook on the weekends to last me the school week, but I’m slowly but surely figuring things out🙂

During my first week in Baltimore, I was on a mostly vegetable diet since I brought a lot of veggies with me from NY, and I hadn’t had time to buy any protein meats or eggs. It wasn’t too bad, but it started to get monotonous eating the same veggie dishes every day without something to change it up. After classes one day, I stopped by my grocery store that’s conveniently downstairs in our plaza and got some eggs, ground beef, and a pack of 8 decent-sized chicken legs for less than $4! Talk about a bargain!!! So, I decided I was going to cook half the pack to keep my belly happy for the week.


  • chicken legs
  • olive oil
  • smoked paprika
  • cayenne pepper
  • garlic and salt/pepper seasoning
  • multi-purpose seasoning mix
  • Worcestershire sauce

I wanted to experiment with different flavors, so I used all of the above seasonings to decorate my chicken legs so I could eat something new every day.


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line your baking tray with aluminum foil and pour enough oil to cover the entire bottom lightly. 14315968_3439042218769_977586746_o.jpg
  3. Add whatever seasonings you want to your chicken, to taste🙂 For me, I seasoned them randomly like this:
    – 2 with smoked paprika, cayenne pepper, and seasoning mix
    – 1 with garlic and salt/pepper seasoning
    – 1 with seasoning mix and Worcestershire sauce
    **quick tip: When you have skin on the chicken, you want to season underneath the skin. Cut slices into the meat  and season to make sure the meat will absorb as much flavor as possible!**
  4. When you place the chicken onto the tray, make sure you give each of them some breathing room so they don’t touch!
  5. Pop them in the oven for about 30 minutes until they’re ready.

Cooking in larger batches in general is a great idea for people who are in college and have access to a kitchen, or if they’ve recently moved out to live on their own since you can pretty much have your meals set for the week🙂 I’m slowly learning that meal prep is a great way to save time on weekdays when you’re super tired from the day and just want a meal that you can microwave and eat once you get home. Hope you enjoyed reading!

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Untraditional Miso Soup

Happy Friday, everyone🙂 I have a simple, unconventional recipe for miso soup for when you are missing three key ingredients! Before I made my move down to Baltimore, I made sure to buy myself a pack of miso paste since I wasn’t sure how convenient it would be to go to a Japanese restaurant while I’m in school. However, I didn’t think to buy scallion, dashi stock, or seaweed for my move (might have been a good reason since scallion and seaweed are definitely perishable goods haha).


Ingredients (for my rendition of miso soup)

  • miso paste
  • dried Chinese mushrooms
  • chicken bouillon
  • soft tofu
  • ginger

It was actually really simple to make, and you can easily customize based on your preference/taste!


  1. Soak the mushrooms in water so they will soften.
  2. Bring your water to a boil. You can decide how much water you want to boil for how many mouths you want to feed!14302542_3437507260396_95456573_n.jpg
  3. While you’re waiting for the water to boil, slice some ginger and cut the mushrooms into thin slices; I used about 4-5 small/medium-sized mushrooms since they’re so yummy and healthy!
  4. When the water starts to boil, add about a spoonful of chicken bouillon into your soup for some initial flavor. **this step is because I didn’t have dashi stock or vegetable stock, so I subbed!**
  5. When you’re satisfied with the taste, add the ginger and mushrooms into the soup.
  6. Dice the tofu (or in my case, botch it up lolll) and then add that into the soup.
  7. When the soup is at a boil, shut it off and add miso paste to taste (I used about 2 small spoonfuls)!

This deceptively simple recipe is pretty tasty despite missing some essential ingredients for miso soup. I can’t wait until I can make the real deal when I can get my hands on some fresh seaweed at the supermarket (if I can find some here in Baltimore)!

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

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