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September 13, 2025
Hearty Lentil Mushroom Pie
1 cup (200g) green lentils, cooked
1 cup (150g) mushrooms, chopped
3 medium potatoes, mashed
Preheat your oven to 375°F (190°C)—let’s get cooking!
In a skillet, heat up the olive oil and sauté the diced onion, minced garlic, diced carrot, and chopped celery until they’re soft and fragrant.
Now, add in those chopped mushrooms and cooked lentils along with the soy sauce, tomato paste, thyme, and rosemary. Stir everything together for a few minutes.
Pour in the vegetable broth, letting it simmer for about 10 minutes so those flavors can meld beautifully.
Transfer the delicious mixture into a baking dish, spreading it out evenly.
For the topping, mix your mashed potatoes with the plant-based milk, adding salt and pepper to taste, then spread this creamy layer over the lentil mix.
Lastly, pop the dish into the oven and bake for about 20 minutes or until the top turns a lovely golden brown.
Serve it up, and enjoy this warm, hearty dish!
Comforting Garlic Butter Chicken Bites in Creamy Parmesan Sauce
Ingredients:
1 lb (450g) chicken breast, cut into bite-sized pieces
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Chopped fresh parsley (for garnish)
8 oz (225g) pasta (fettuccine or penne)
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp olive oil
Optional: pinch of red pepper flakes
Directions:
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving half a cup of pasta water.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté for about 30 seconds. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add olive oil and heavy cream. Bring to a gentle simmer, then whisk in the Parmesan cheese until smooth and creamy. If too thick, add some reserved pasta water. Season with more salt, pepper, and optional red pepper flakes.
Return the chicken and pasta to the skillet, tossing to coat. Add the remaining butter and stir until melted. Garnish with parsley and serve hot.
September 06, 2025
Zucchini Brownies with Peanut Butter Frosting
 Â Ingredients
½ cup vegetable oil (or melted butter)
2 cups finely shredded zucchini (squeeze out excess water)
½ cup unsweetened cocoa powder
½ cup chocolate chips (optional, but amazing)
For the Peanut Butter Frosting:
½ cup creamy peanut butter
4 Tbsp unsalted butter, softened
2–3 Tbsp milk (to desired consistency)
  Instructions
Prep: Preheat oven to 350°F (175°C). Grease or line a 9x9-inch baking pan.
Mix Wet: In a large bowl, whisk oil, sugar, and vanilla. Stir in zucchini.
Mix Dry: In another bowl, whisk flour, cocoa powder, baking soda, and salt.
Combine: Fold dry ingredients into wet until just combined. Batter will be thick (zucchini releases moisture as it bakes). Stir in chocolate chips if using.
Bake: Spread into pan and bake 30–35 minutes, or until a toothpick comes out almost clean (a few moist crumbs are perfect). Cool completely.
Make Frosting: Beat peanut butter and butter until smooth. Mix in powdered sugar, vanilla, and milk until creamy and spreadable.
Frost & Serve: Spread frosting generously over cooled brownies. Slice into squares.
Creamy Italian Sausage Pasta
Ingredients
1 pound Italian sausage mild or hot
1 pound pasta such as penne or rotini
2 tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
red pepper flakes optional
1 cup heavy cream
1 cup Parmesan cheese grated
salt and pepper to taste
½ cup fresh basil chopped for garnish
Instructions
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Cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
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While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through.Â
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Next, add the diced onion, garlic, salt, pepper and red pepper flakes to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
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Lower the heat to medium and stir in the heavy cream. Allow the cream to heat up and then stir in the Parmesan cheese. Continue stirring until the cheese has melted into the cream, creating a smooth sauce.
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Add the cooked pasta to the skillet and toss until the pasta is fully coated in the sauce. Add in some reserved pasta water if the sauce is too thick. Cook for an additional 2-3 minutes, until everything is heated through.
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Serve the pasta hot, garnished with the chopped fresh basil or parsley.
August 24, 2025
A true pasta classic. Spaghetti Bolognese
Ingredients
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1 pound spaghetti uncooked
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2 tablespoons olive oil
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1 pound ground beef extra lean
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1 large onion chopped
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4 cloves garlic minced
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1 tablespoon oregano dried
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¼ teaspoon red pepper flakes
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2 tablespoons tomato paste
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1 cup red wine
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28 ounces crushed tomatoes (1 can)
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2 tablespoons basil chopped
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½ teaspoon salt or to taste
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½ teaspoon pepper or to taste
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¼ cup heavy cream
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½ cup Parmesan cheese grated
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2 tablespoons basil chopped, for garnish
Instructions
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Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.
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Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
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Add the onion and garlic and cook for another 3 minutes until the onion softens.
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Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.
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Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.
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Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.
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Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.
August 15, 2025
Four Ingredient Chicken Enchilada Casserole
4 Ingredient Chicken Enchilada Casserole
This 4-ingredient Chicken Enchilada Casserole is everything you love about enchiladas—layered like lasagna, cheesy, saucy, and no rolling required. It’s fast, comforting, and ridiculously easy to throw together any night of the week.
Ingredients
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1 pound chicken breasts boneless and skinless (about 2 large chicken breasts)
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14 ounces Enchilada sauce
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6 medium corn tortillas
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3 cups Monterey Jack cheese shredded
Instructions
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Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
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Remove chicken from the pot and shred with two forks.
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Preheat oven to 375°F.
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Start layering the casserole. Start with about ÂĽ cup of the leftover enchilada sauce over the bottom of a 8x8-inch square baking dish. Place 2 tortillas on the bottom, cutting them in half if needed to fit. Top with â…“ of the chicken and â…“ from the remaining sauce. Sprinkle with â…“ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese. You should end of with 3 layers of each ingredient.
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Transfer the casserole dish to the preheated oven. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
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Garnish with some chopped green onions or cilantro if preferred and serve warm.
Notes
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Chicken: Cutting the chicken into smaller chunks helps it cook faster and more evenly in the enchilada sauce. Don’t add water—the sauce is enough. You can also use rotisserie chicken in a pinch.
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Enchilada Sauce: Use your favorite red enchilada sauce—homemade or store-bought. Pick one that’s thick and flavorful, since it’s doing a lot of heavy lifting here.
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Tortillas:Â Corn tortillas are best for structure and classic enchilada flavor. Flour tortillas will work, but they’ll soften more and have a slightly different texture.
July 27, 2025
Fire Roasted Whole Cauliflower
1 large whole cauliflower (leaves trimmed, core intact)
Salted water (for parboiling)
2 tbsp plain yogurt or coconut yogurt (optional for richness)
1/2 tsp chili powder (adjust heat)
Optional: 1 tsp garam masala or curry powder for extra depth
1. Bring a large pot of salted water to a boil. Lower in the whole cauliflower and simmer for 5–6 minutes. Remove carefully and let it steam-dry for a few minutes.
2. In a bowl, whisk together all slather ingredients until a smooth, thick paste forms. Taste and adjust seasoning.
3. Massage the slather into every crevice and over the top generously. Let it marinate for at least 30 minutes (longer for deeper flavour).
4. Fire/BBQ: Place the cauliflower over indirect heat. Close the lid and roast for 25–35 minutes, turning occasionally, until charred on the outside and tender through the middle.
Oven (Alternative): Roast at 425°F (220°C) for 35–45 minutes until golden and cooked through. Use convection for added crispness.
5. Brush with a final glaze of oil or butter (optional). Garnish with chopped herbs, lemon zest, chili flakes, or dukkah.
Saturday July 20, 2025
Corn On The Cob......Like Never Before
Bring water to boil, add 1 stick butter, 2 tablespoons of honey, 1 cup milk (or 1/2 cup half and half) blend together and carefully add corn. I added 2 sliced jalapeños. The flavor was delicious and not too spicy. Don’t skip the honey, it doesn’t make it sweet, it brings out the sweetness of the corn.
After adding corn, turn to low and let cook 5-7 minutes. I usually just turn off the heat and keep covered letting people serve themselves...the jalapeño flavored butter clings to the corn and it’s a perfect side to any meal or cook out
INGREDIENTS
2 medium Russet (Idaho) potatoes, or sweet potatoes
1 tablespoon olive oil, or oil of choice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
INSTRUCTIONS
Preheat your air fryer to 380 degrees.
Scrub your potatoes clean. If desired, peel them (I prefer to leave the skins on for a crispier texture). Cut the potatoes into uniform, 1/4-inch-thick or 1/2-inch-thick strips. Rinse the potatoes with cold water and pat dry.
Transfer the potatoes to a bowl, add the olive oil, salt, black pepper, onion powder, garlic powder, and paprika and toss to coat.
Working in batches, place the potatoes in the air fryer basket and spread out in a single layer, leaving a little space between each piece. Air fry for 10 to 12 minutes, until crispy, flipping halfway through cooking. If your fries aren’t yet crispy, air fry for a little longer.
Once you’ve cooked all batches of fries, place them all back in the air fryer and air fry for 1 to 2 more minutes to reheat and re-crisp.
Season to taste with salt, black pepper, and additional seasonings if desired.
Saturday July 13, 2025
Egg Roll in a Bowl
Ingredients
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1 pound ground pork or chicken
1 tablespoon vegetable oil
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1 small onion finely chopped
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3 cloves garlic minced
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1 teaspoon ginger minced
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4 cups green cabbage thinly sliced
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1 large carrot julienned or shredded
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3 tablespoons soy sauce low sodium
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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1 teaspoon sriracha optional, for heat
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1 teaspoon sugar
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2 green onions sliced
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sesame seeds optional, for garnish
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Instructions
Cook The Meat:
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In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the meat from the skillet and set aside.
Cook The Vegetables:
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In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes. Add the sliced cabbage, and carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.
Combine and Serve:
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Return the cooked meat to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, sriracha, and sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with sliced green onions and sesame seeds if desired.
Notes
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Use ground chicken or turkey as a lighter alternative to ground pork.
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For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
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Adjust the amount of sriracha to control the spiciness of the dish.
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Add extra vegetables like bell peppers or mushrooms for added variety and nutrition.
Crockpot French Onion Soup
......Cooks while you sleep.
French Onion Soup..Slow Cooker (a combination of two on-line recipes)
3 pounds onions, which is around 6 large onions ...I weigh
1/2 cup (4 oz) butter, melted
1/2 cup dry sherry wine ...I didn't have any the first time I made this...I do now
1/4 tsp dry thyme (or 3 sprigs fresh)
8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere
1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.
2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.
4. Preheat oven to 400ÂşF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.
5. Once soup is out, set oven to 'broil'.
6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.
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