Home » Cooking

Category: Cooking

Bring It Like a Broad: See the World Through Madelyn May’s Lens

It’s that time again, Broads!

Last month we introduced a new interview series here on The Bonafide Broad called Bring it Like a Broad! Each month, this series features a real life Broad who inspires those around her, by doing the extraordinary everyday.

We hope that celebrating these special ladies and their accomplishments will help each of us to believe in the possibility and the reality of our own goals and dreams.



In case you missed it, our December Broad was Grace Garfield. She is a totally rad 20-year-old who founded A Helping Hand Global, a nonprofit that creates Feminine Care Kits for women in need, and is expanding to do so much more!

The response was awesome, and confirmed to us that we are on the right track with this series.

It’s time to introduce our January Broad!


The Broad

Meet Madelyn May.


Madelyn taking a self-portrait


She is not only one of the most driven, determined, and inspiring Broad’s I’ve ever met, but I also have the privilege of being related to her. She is my cousin.

Madelyn and I spent quite a bit of time together before my parents were divorced, when we were girls. I have always reserved a special space in my heart for her, and I knew from a young age that she was different. She was going to have good life. Even if she didn’t know it yet. Because she was going to make her life exactly the way she wanted it.

I’m happy to say my intuition was correct. Although we haven’t been able to be as close as we were when we were girls, I’ve watched this Broad from a distance, and my heart swells seeing the person she has become.

She is stunning, on the inside and out, and I’m honored that she was willing to do this interview, so all you Broads can see what I see in her!

Let’s get to know her!


The Interview

ME: Who are you? Describe yourself to me, the person you are.

MADELYN: Oh man, this is a hard one. Isn’t this what we’re all searching for? “Who we are”… as if we aren’t constantly changing? I’ll try my best to answer.


Madelyn working at a wedding


My name is Madelyn. My friends and family wonder how I have time to do all the things I do. I guess that describes me, not just busy, but always trying new things and growing the things I love. I have a lot of “drive” as my family says. I get my energy from my grandmother.

I think people limit themselves daily and sometimes I catch myself doing the same. I don’t want the average life. I want the freedom to do what I want when it really matters. I am always hustlin’ and grindin’ but when I do get a break, I make sure that it’s spent with people that matter the most to me.

Oh, and I am a social worker and a photographer….yes both! Talk about stress and being busy. Keep reading to hear more.


ME: What projects/ businesses are you currently focusing on?



Madelyn May Photography’s company logo


In photographer years I have only been doing this for a short time.  My fiance bought me my first camera as a gift and I just dove in head first.

I started with free/cheap shoots to build my portfolio and website, and then I started charging based off time spent. I found some photography mentors to help me with MANY questions, I took classes, and I sat on YouTube for hours and hours. Also, I found some Facebook groups with other photographers to learn from them.

But I wouldn’t be here if it wasn’t for my fiance. Not just because he bought me my first camera, but because he is the one that taught me not to limit myself and not to have a basic life just because it’s easier that way.  When I’ve doubted myself he questions my doubts and helps me move past them.

What I love the most about photography is that my creativity is unbounded. I get to help couples capture the images they’ve always wanted, but didn’t think were possible. I get to listen to love stories and see couples connect through my lens. Photography will always be in my life. Even if I fail, I will never stop.


Photograph by Madelyn May Photography


What’s happening right now? My next project will be in the spring. I have another amazing idea for a shoot, so stay tuned! Madelyn May Photography will have a lot of changes coming soon. I am going to be focusing on adventurous epic shit! It will be life changing. I can’t wait!

Also, I have a super messy craft room full of stuff that I love to do. I love to hand letter, watercolor, knit (I am pretty fucking good and this was my first business), crochet, make candles, sew, scrapbook, and so much more. These are fun outlets for me.

Another outlet is the outdoors: camping, hiking, dirt bike riding, finding new locations for photo shoots.


Photograph by Madelyn May Photography


ME: What is your background?

MADELYN: I am a social worker and a photographer. I have a Bachelor’s Degree from the University of Oregon in Family and Human Services.

I went to college to be a probation officer for juveniles because I wanted to help those kids who were dealt a bad hand and had to find family in the wrong areas. I know how it is to grow up in an less-than-ideal environment and I want to give back.  Now I work with the same kids, just in a little different way. I am also helping the parents who were probably dealt an even worse hand.

When I said “I know how it is…” I meant it. I wouldn’t say I had a normal upbringing, or anything even close to that. At a young age, my siblings and I had to grow up VERY fast. People say I am an old soul often, but they don’t know why. I may be 28, but I feel like I am 38 (which can be a curse).

My childhood wasn’t peachy, but it’s exactly why I am who I am today. It’s all about perspective. I could use [my past] as a crutch, or I could use it to change the world. This is why I am a social worker, why I want a better life for my future children, and why I choose to do what I love. Because that’s the point of life, right? To not waste it?

Helping people is my passion, but what really keeps me going is being creative. It’s what gets my heart pumping and my wheels turning, to where it’s hard to sleep at night because I am so fucking excited! Photography is one of my creative channels, among others. Photography really has me asking myself often…”Is this real life?”


Photograph by Madelyn May Photography


ME: What did you want to do with your life when you were young? How old were you when you began making your life plans and setting goals, and why do you think that was the magic age for you?

MADELYN: I didn’t have any idea until senior year of high school… and I thought it was either going to be in the military or college. I started college and thought I wanted to be a web designer. So I attended a class to write code and make a website, and I hated it.

I attended photography, drawing, and Human Services 101 classes and then I knew.  This is what is crazy to me: I was interested in the same things ten years ago. But now I know where I want my focus to be: photography, while still giving back to my community.


ME: What steps did you take when you realized you wanted to accomplish the things you did, to get yourself on track toward your dreams?

MADELYN: I got my transfer degree to save money. I went to Portland State University for one term and didn’t like it (location/majors). So I started researching undergrad programs and came across University of Oregon. The Family and Human Services program was amazing! They required a new internship that you chose each term, to get you ready for a job after graduation.

Now my goal is to start traveling and start doing photography all over the world.  ← Doesn’t this sound crazy? Check back in with me in a few. This will be true!


Photograph by Madelyn May Photography


ME: How have you learned what is needed to run a business, and to accomplish the things you have?

MADELYN: Research and asking a ton of questions to those who already do it. There is never a dumb question.


ME: What obstacles have you faced along your journey, and what have you done to overcome them?

MADELYN: This is a hard one, I don’t look back and think “Oh that was an obstacle but I am here now.” I just keep going. There were some jobs that I absolutely hated, but I kept going until I had another plan to get to my bigger goals.

Right now my lack of time is my biggest obstacle for my photography business. I would love to have way more time to grow my business and complete all my little goals that are still pending.


Photograph by Madelyn May Photography


ME: Have you ever felt like giving up? If so, how do you pull through and move forward?

MADELYN: Yep. More than people may think.

“Oh I am just one out of millions of other photographers, so why try?” Then I snap out of it or my fiance helps me snap out of it.

I am different because my photography will continue to get better and I will be different because there’s no other Madelyn like me, that has dreams, a drive, and support.


ME: Do you have a quote, a song,  or a mantra that you tell yourself to keep yourself going?

MADELYN: If you’ve been on my Instagram you know I love me some quotes. I don’t have a favorite, it changes with my moods, but here are some:

“ You can have anything you want if you give up the belief that you can’t have it.”

“If you don’t build your dream, someone will hire you to build theirs.”

“To begin, begin.”


ME: What has motivated you the most and helps you to keep moving forward?

MADELYN: Seeing my progress, and being able to be creative with my photography. But mostly, my fiance. He helps me keep motivated.


Madelyn with her fiance


ME: What is a typical day for you like? How do you balance everything and still have time for yourself, your guy, your family and your animals?

MADELYN: I wake up, listen to photography/business podcasts,  go to work, meet with children and parents, problem solve, go to court, come home, cuddle my pup, start dinner, edit photos, finish dinner, and watch a show with my fiance.  Repeat.

I don’t know how I balance everything. Sometimes I fail and run out of time for my deadlines. I think one thing that helps me is setting little goals to get to the bigger goals. I will feel more relaxed if I have made even a little progress towards my goal. Then I can do self care.


ME: Who are your biggest influences? Who do you admire the most, or who has given you inspiration to accomplish what you have?

MADELYN: You already know, my fiance.

Also, my grandmother. I will always admire her drive and energy to get shit done.


ME: What are your future goals? Where do you see yourself in five years?

MADELYN: I already talked about my photography goals above. I see myself as a full-time photographer, married with two kids, with some property, and 2-3 pointers to keep Copper [my German short-haired pointer] company…and maybe a pig, too.


Madelyn with her fiance and her pup, Copper


ME: What is the best advice you’ve ever received?

MADELYN: Be patient. Never give up. Let it be. Be aware of your perspective and how it might be running your life.


ME: What is your best advice for others who are going after their goals and dreams?

MADELYN: Keep going, no matter how many little doubting thoughts you have going through your head. If you want it, it’s yours.



Final thoughts:

Isn’t Madelyn awesome? I’m not kidding when I say she is one of the most resolute people I’ve ever met. She has taught me that you never have to be a victim of circumstance. If there is something you want, there is nothing that can stop you from getting it except yourself.

Madelyn has some major goals for the future. I absolutely believe her when she tells me the things she is going to do. So stay tuned! This may be the first time you’ve had the opportunity to meet Madelyn, but it won’t be the last.

She has already made her mark on this world, and she won’t be satisfied until she reaches every goal she has set!


More information on Madelyn and her current  projects:

Madelyn loves to travel, so if you have an upcoming event you would like photographed, no matter where you are located, don’t hesitate to contact her.

Also, that wonderful fiance she talks about? They’re getting married this year!  Follow her social media accounts to keep up with her wedding plans, projects and travels!


Madelyn May Photography’s website:



Madelyn May Photography’s Facebook page:



Madelyn May Photography’s Instagram account:



Contact Madelyn:



Is there a woman you know personally who inspires you and others in some way? There are no guidelines–if a woman is inspiring to you in ANY way, it counts!

Please email me if you have a lady you want to see featured in Bring It Like a Broad.

You can also email me with any questions or comments you may have: theog@thebonafidebroad.com.


Until next time!



We love to hear from our readers. If you have a thought or opinion about something in this article, please comment! Let’s get a convo started!

Like what you read? Subscribe to The Bonafide Broad to get this kind of exclusive content right in your inbox! Just click this link and enter your email addy!

Do your friends and family a solid and share this post so they can benefit from it, too! Just click the appropriate button below to share it to your preferred social media platform. Thank you for supporting The Bonafide Broad!




It’s December 1st! Time For Our December Giveaway!


Hello Broads!

It’s December 1, and you know what that means? Giveaway time!!!



December’s giveaway is so much fun!


The Prize:

The prize is this adorable Retro Polka Dot Apron, and a set of 8 Nesting Bowls to go with. Check it:






You will be looking so adorbs while in the kitchen with this apron, and with your fun colored bowls!

This month’s prize is so perfect. The winner will be receiving it between December 15-20, which means it will arrive just in time to bake your Christmas cookies, pies, fudge, divinity, and any other wonderful confection you may be planning to create.  The nesting bowls aren’t just bowls. There are two colanders and a set of measuring cups that nest inside the bowls as well. These are such a space-saver, too!

You must be 18 or older and a U.S. Citizen in order to enter this giveaway, and, as usual, you need to sign up with your email. But there are several ways to get extra entries.

For example, you can follow The Bonafide Broad on Twitter, visit my fan page on FB, follow me on Pinterest, and more. Just follow the instructions in the giveaway box below and it’ll walk you through all the ways you can enter. You can also enter every day if you want to. Take advantage of all of these entry options to better your chances of winning!

This giveaway begins December 1 at 10:00 a.m. Arizona time,  and entries will be accepted through Dec 10, at 11:59 p.m. The winner will be randomly selected, and will be announced in this blog post and on The Bonafide Broad’s Facebook and Twitter accounts on Monday, December 11 at 10:00 a.m.


Enter here:


a Rafflecopter giveaway


Good luck Broads!




This giveaway is listed on:

<a href=”http://www.ilovegiveaways.com” title=”Giveaways”>Giveaways</a>

**I love to hear from my readers. If you have a thought or opinion about something in this article, please comment! Let’s get a convo started!**


Like what you read? Subscribe to The Bonafide Broad to get this kind of exclusive content right in your inbox! Just click this link and enter your email addy!

Do your friends and family a solid and share this post so they can benefit from it, too! Just click the appropriate button below to share it to your preferred social media platform. Thank you for supporting The Bonafide Broad!



In My Belly in 30: Zippy ChickParm

I love chicken parmesan. And as  you’ve probably noticed, I’m  not one of those people that has time to be completely organic, Paleo, gluten-free, etc. Sometimes, I barely have time to sit down to eat at all. That’s real life for me. Maybe your life looks different. Nothing wrong with that. So I’ve been in need of a quick and yummy chicken parmesan recipe.

In fact, I’m always looking for recipes that are delicious, easy, quick, and not completely horrible for my health.



When I find one, I add it to my monthly rotation, and I share it with everyone!

Hence, the idea for In My Belly in 30. In order for a recipe to qualify for this series, it has to be able to be cooked in 30 minutes or less, be uncomplicated, and fairly inexpensive, and not horribly unhealthy. Most importantly, it has to be delish!


The Dish

The first recipe I’ll share in the In My Belly In 30 series is my Zippy ChickParm. This is a super yummy and easy-to-follow recipe that is sure to please anyone you make it for.


So, first things first, we need wine. Today our selection comes from the Provence of the Target Clearance section. It was a whopping $2.99!


Get your priorities straight and start with a glass of wine


I almost always pour myself a glass of wine before I begin cooking because I am an adult and I can drink wine when I cook if I want to. I also feel like it gets my creative juices flowing. And I tend to pour a splash of wine into almost everything I make. Yea, sometimes my life is awesome!

Now that we have wine in hand, let’s do this!



Zippy ChickParm


3 or 4 frozen breaded chicken breasts/tenderloins

24 ounce jar of marinara sauce

2 cups finely shredded mozzarella

1/4 cup finely shredded Parmesan

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon parsley

1 teaspoon white sugar


Ingredients for Zippy ChickParm




Preheat oven to 425 degrees:


Oven to 425 ° F


Spray an 8 by 8 inch glass pan with nonstick coating:


8 X 8 glass baking pan


3. Pour about 1/4 cup (guessing is fine, exact measurements are unnecessary) of marinara sauce into the 8 X 8 inch pan. Spread evenly with rubber spatula to coat whole bottom of pan:




Gather garlic powder, onion powder, parsley, and sugar (yea, I use cheap spices, what you gonna do about it??):




Measure each spice right into the jar with remaining marinara sauce:




Put the lid on the jar and shake very well, about two minutes, to thoroughly mix the spices into the sauce:




Side point: The sugar is important, so don’t skip it. It cuts the acidity from the tomatoes. I always put a teaspoon of sugar in red sauces.

Ok, back to the recipe. Next, place three or four frozen breaded chicken breasts or tenderloins into sauced pan arranging evenly.  I use Tyson brand, which you can get a big bag of at Sam’s Club or Costco. I only use three, because there’s only two of us eating during the week (so that leaves an extra for Mr. OG’s lunch the next day), but four will fit fine:




Pour spiced marinara sauce over chicken breasts:




Spread sauce evenly:




Sprinkle about 1 1/2 cups of mozzarella cheese over sauce. Then sprinkle the 1/4 cup of Parmesan cheese over the mozzarella. Sprinkle remaining mozzarella over top of Parmesan. Splitting the cheese this way makes sure the Parm doesn’t get really hard on top, and both cheeses melt evenly:




Place dish on center rack of preheated oven:





Set timer for 25 minutes:



At this point, I like to make sure and pour myself a second glass of wine, because it take a lot of sips to get through food prep.

While the timer is going, make your sides. I like to keep it simple. I usually boil some thin spaghetti noodles (use any kind of noodle you like), and simmer some canned or fresh green beans in butter, salt and pepper. Texas toast or garlic bread is a yummy side, too.

After 25 minutes, your ChickParm should look like this:




Yummers!! Serve over the noodles!




There’s your gorgeous Zippy ChickParm! Don’t forget to pour yourself another glass of wine before digging in!

Like I promised, if you followed the instructions correctly, you will have a yummy hot meal in 30 minutes from start to finish! Also, you will likely be a little bit tipsy. What’s bad about that?

Bon Appetit!!



**I love to hear from my readers. If you have a thought or opinion about something in this article, please comment! Let’s get a convo started!**


Like what you read? Subscribe to The Bonafide Broad to get this kind of exclusive content right in your inbox! Just click this link and enter your email addy!

Do your friends and family a solid and share this post so they can benefit from it, too! Just click the appropriate button below to share it to your preferred social media platform. Thank you for supporting The Bonafide Broad!



Six Easy and Creative Ideas For Thanksgiving Leftovers



Hello Broads! Now that we have all risen from our holiday-induced food comas, we have to address the pounds and pounds of leftovers free-riding in the kitchen.



What to do? Sure, today you’re eating turkey sammiches with cranberry sauce and cream cheese, but isn’t there more? What else can you concoct with these marvelous heaping piles of left-behinds?

The following are six of my favorite unique ideas for your leftovers that will be as good, if not better, than the original feast!



Eggnog French Toast Casserole with Cranberry Compote




This works best if bread is slightly dry or stale for maximum absorption. You can leave bread out overnight. If you forget, no biggie.


Casserole Ingredients:

4 large eggs

4 cups eggnog

2 teaspoons vanilla

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon cloves

8 large slices slightly stale bread


Compote Ingredients:

2 cups cranberry sauce

1 teaspoon vanilla

1/4 cup brown sugar

1 cup wine



Grease a 9 by 12 inch baking dish with cooking spray. Arrange 8 pieces of bread in dish, slightly overlapping each other.

Whisk together first six ingredients until well blended. Pour over bread, coating evenly. Cover with aluminum foil and refrigerate for one hour.

Preheat oven to 350 degrees. Leave dish covered with foil and bake for 25 minutes.


For cranberry compote:

In medium saucepan, combine leftover cranberry sauce, vanilla, brown sugar, and wine (red or white, or even the stale champagne leftover from last night). Bring to boil. Turn heat down and simmer gently, stirring occasionally, for about 15 minutes, or until thickened up.

Serve 2 pieces french toast topped with 1/2 cup cranberry compote. Drizzle with pure maple syrup.



Breakfast Stuffing Hash



Breakfast hashes are great ways to use up leftovers from lots of different types of meals. A day-after-thanksgiving hash is one of the best! You will make this part of your yearly tradition after trying it once.



6 slices bacon, diced

1/4 cup butter (1/2 stick)

1/2 medium yellow onion, finely diced

2 cups frozen diced potatoes

1 cup stuffing

1 cup diced turkey

1 cup shredded cheese



In a large heavy cast iron skillet, saute diced bacon over medium heat, until slightly crisp. Remove to paper towel to drain.

Melt butter in bacon grease. Toss in diced onions and frozen potatoes, and cook until potatoes are golden brown and onions are translucent, about 15 to 20 minutes.

Return bacon to pan, and mix in stuffing and diced turkey. Cook until everything is heated through. Sprinkle with shredded cheese.

Serve topped with an over-easy or over-medium fried egg.



Mashed Potato Bowls:



I love mashed potato bowls! Something about the layers of amazing leftovers mixing together, so you get a bit of each in every bite, is just perfect and comforting. These one-dish-wonders are easy and forgiving, and you can put pretty much anything you want in them. Here’s my favorite way to have them:



Mashed potatoes


Turkey, shredded or diced

Green beans


Shredded cheese



Layer ingredients in order in a microwave safe bowl. I usually put about even amounts of each (with extra gravy, of course), but adjust according to your taste. Microwave on high for 3 minutes. Bon appetit!



Turkey Pot Pie:



Ree Drummond, the Pioneer Woman, taught me how to make fantastic turkey pot pie. I add a few of my own little twists, but credit goes to Ree for the basis of this deliciousness.



2 frozen pie crust sheets

2 cups chopped turkey

3 cups low-sodium chicken broth

1/2 cup (1 stick) butter

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

splash of Worcestershire sauce

1/2 teaspoon paprika

1/4 cup flour

1/2 cup heavy cream

3/4 cup frozen peas

salt and pepper, to taste



I try keep pre-made pie crust sheets and frozen peas in my freezer, which makes this dish a cinch.

Preheat your oven to 400 degrees. Melt a stick of butter in a deep skillet on medium heat. Add diced onion, celery, and carrot. Stir in a splash of Worcestershire sauce and paprika (i like to use Smoked Spanish paprika). Saute until veggies become slightly translucent, 3 to 5 minutes.

While veggies are sauteing, coat your 8 or 9 inch pie pan with cooking spray, and press a pie crust sheet into it.

Add roughly chopped leftover turkey to veggies and let warm up for about a minute. Then mix in flour. You want to get the starchy taste out of the flour, so let mixture simmer for about 4 or 5 minutes. Stir in low sodium chicken broth, heavy cream, and frozen peas. Allow to come to a soft boil, stirring frequently so cream doesn’t scorch. When it has thickened up, season to taste with salt and pepper.

Pour mixture into prepared pie crust. Top with another sheet of pie crust. Trim both about 1/2 inch wider than the pie pan, and crimp bottom and top crusts together by pressing with a fork. Make four small slits in center to allow steam out.

Bake for 35 minutes, or until bubbly and crust is golden brown. Cool for 20 minutes before serving.



Fancy Turkey Salad



This is such a versatile salad! You can eat it alone, on bread, in a wrap, or over a couple of cups of greens. The Greek yogurt keeps the base healthier and less fatty, but the mayonnaise retains a needed creaminess. This beats plain old turkey on rye!



2 cups diced leftover turkey

1/2 cup sliced almonds

2 sticks celery, diced

1 medium apple, diced

1/2 cup finely sliced green onion

1 cup plain nonfat Greek yogurt

1/2 cup mayonnaise

1/2 teaspoon dried mustard powder

Salt and pepper to taste

Optional: 1/2 cup raisins, lettuce, 1/4 cup cranberry sauce



Combine turkey, almonds, celery, apple and green onion in large bowl and stir until combined.

Mix Greek yogurt, mayonnaise, dried mustard, salt and pepper in smaller bowl. Stir very well, then add to larger bowl with turkey. Toss everything together. Refrigerate for 30 minutes to allow flavors to marry, if possible.

I like to spread cranberry sauce over two slices of bread, add a piece of lettuce and about 2/3 cups of turkey salad and enjoy!



Pumpkin Pie Milkshake



Pie milkshakes are a stroke of genius. Whoever the hell thought of stuffing a piece of pie into a blender with ice cream was a hero. They probably rescued children from burning houses and kittens from trees on the daily.

This milkshake is nothing short of decadent! One piece of pie make 2 milkshakes. Just in case you need another!



1 piece of pumpkin pie (1/8 of the pie)

2 cups vanilla ice cream

1 cup whole milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Whipped cream and nutmeg for garnish



Add all ingredients except whipped cream garnish nutmeg into blender. Cover and blend on medium speed until there are no chunks left. Pour into two glasses. Top with whipped cream and a pinch of nutmeg and enjoy!



There you have it! My top favorite recipes to create with the stacks of leftovers from Thanksgiving.

Now you won’t get sick of turkey sammiches and just end up throwing away all those leftovers. Waste not want not, they say!

In fact, after trying each of these, I bet you’ll start looking forward to the days after Thanksgiving just as much as the actual day!


Happy Holidays Broads! Now get those Christmas trees up!




**I love to hear from my readers. If you have a thought or opinion about something in this article, please comment! Let’s get a convo started!**


Like what you read? Subscribe to The Bonafide Broad to get this kind of exclusive content right in your inbox! Just click this link and enter your email addy!

Do your friends and family a solid and share this post so they can benefit from it, too! Just click the appropriate button below to share it to your preferred social media platform. Thank you for supporting The Bonafide Broad!