If you’ve ever tasted real homemade kimchi, you know there’s nothing quite like it. This iconic Korean fermented dish is tangy, spicy, garlicky, and packed with umami flavor. The good news? It’s surprisingly easy to make at home with just a handful of ingredients.

Traditional kimchi uses Napa cabbage and gochugaru (Korean red pepper flakes), which give the finished kimchi its signature color and gentle smoky heat. After a short fermentation period, the cabbage becomes complex, savory, and deeply flavorful.

Homemade kimchi is not only delicious but also full of beneficial probiotics from the fermentation process, making it a flavorful addition to rice bowls, noodles, grilled meats, and even sandwiches.  I love it with eggs and on my avocado toast and coconut wraps.

Why Make Kimchi at Home?
Making kimchi yourself means you can customize the spice level, garlic intensity, and fermentation time to suit your taste. It’s also incredibly economical and keeps well in the refrigerator for weeks.
Once you start making it, you may find it becomes a regular staple in your kitchen.

Ways to Use Kimchi
Once you have a jar in your fridge, the possibilities are endless:

• Serve alongside rice and grilled meats
• Add to fried rice or ramen
• Top avocado toast or scrambled eggs
• Mix into grain bowls

Homemade kimchi adds bold flavor to almost anything and is one of the easiest fermented foods to make in your own kitchen.

DIY Kimchi


Cabbage
1 napa cabbage, core removed and shredded or cut into thin strips
1 1/2 tablespoons course sea salt


Combine in a large bowl, Rest for 2 hours then rinse, drain and squeeze out excess liquid.




Kimchi paste
1/2 small onion 
5 garlic cloves
1/2 red apple
1 tablespoon freshly grated ginger
1/4 cup gochugaru (Korean chili flakes)
1/4 cup vegetable stock
2 tablespoons coconut aminos
1 tablespoon miso (red or white)


Additional Veggies
2 scallions
1 carrot, grated or cut into matchsticks


Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 1-2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid

In a food processor, combine all the kimchi paste ingredients

Blend until smooth

Transfer the paste to a large bowl along with the green onion and carrot

After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then squeeze out the excess water

Add the drained cabbage to the kimchi paste and vegetables.  Mix well.  Using clean hands makes quick work of this

Transfer to a large mason jar and press it down firmly with a spatula. Leave an inch of "breathing room" at the top of each jar for the gas produced during fermentation

Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight and heat.

Open the lid the next day to “burp” the kimchi and let gas escape.   Give it a taste.  It should have a mild funkiness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**

The kimchi is ready to eat after the first fay or two, but more complex flavors will develop as it sits in your fridge.  Store in fridge up to 3 months (although I highly doubt it will last that long).

Creamy, silken, decadent chocolate mousse that's actually healthy and good fr you?  Yep.  This is dessert perfection.

I've been making this decadent and indulgent tasting chocolate mousse and ice cream ever since my friend, Chef Chris at Pure Palate TV launched her version of this incredibly tasty creation.

I tried subbing out what I had on hand one day and found what I loved about having the avocado present was that it lent a nice fattiness in addition to the coconut milk to this already spectacular mousse.
​

Avocado is a MUFA (mono unsaturated fatty acid) which is great for skin, hair and can reduce the risk of heart disease, making it a healthy fat.  Along with the coconut milk it lends a wonderful creaminess to this mousse.  Simply spectacular.

The mousse comes together in minutes.  Simply put the ingredients (which are few) into a blender and whiz it up until creamy,  then chill until set.  It really couldn’t be easier and yields a show stopping dessert.
Add a few berries on top, a sprig of mint and voila, a mouthful of chocolatey, creamy delight that will have you feeling like your breaking every rule of nutrition….but you’re not.

I’ve even made this for dinner parties and had my guests guess what the secret ingredient was.  No one suspected this was a healthy dessert.  That speaks volumes,

You might want to make a double batch.  It’s rich, but it goes quickly.

Healthy Chocolate Mousse or Ice Cream (Dairy Free)
(Adapted from Chef Chris Foy's/Pure Palate TV recipe)



1 large avocado, pit removed
1 - 14 oz can coconut milk (full fat & unsweetened)
1/4 cup cup 100% cocoa powder or raw cacao 
1 cup dark chocolate chips, melted (I like 72% or darker) (I melted mine in the microwave for about 60 seconds)


Into a blender or food processor squeeze the flesh out of the avocado then add remaining ingredients.

Blitz until very smooth and pour into a container (or Ninja Foodi container)


For mousse - refrigerate for a couple hours to overnight until set.  It will be light and fluffy.
Spoon into dessert cups or cool coupes.

Serve with berries and some dairy free whipped "cream".

For Ice Cream - freeze until solid and run through the Ninja Creami for ice cream or pour into your ice cream maker for desired consistency.

These no-bake peanut butter protein bars are chewy, lightly sweet, and loaded with plant-based protein—no oven, no food processor, no fuss. They’re ideal for busy mornings, post-workout fuel, or a not-too-sweet afternoon snack and meal prep friendly.

Depending on your protein powder, each bar comes in at 10-12 grams of protein per serving.  Cut them into small squares for small nibbles if desired.  The great thing about these is that your kids will love them, so they’ll be getting a nice hit of delicious protein that thas peanut butter cup vibes.

Protein Breakdown (Approximate)
Protein will vary slightly based on brands, but here’s a realistic estimate:

• Almond flour (¾ cup): ~18 g protein
• Peanut butter (½ cup): ~32 g protein
• Protein powder (¼ cup): ~20 g protein

Total protein per batch: ~70 g
Protein per bar (6 bars): ~11–12 grams per bar

No Bake Peanut Butter Protein Bars
6 bars


Ingredients


3/4 cup almond flour
1/2 cup peanut butter (or almond butter). (This adjustable measuring cup works wonders)
1/4 cup protein powder of choice (I use Vanilla Nuzest Clean Lean Vegan Protein)
1-2 tablespoons honey
2-3 tablespoons almond milk (enough to bring mixture together)
1/4 cup (or more) dark chocolate chips




Instructions

1. Mix the base
   In a medium bowl, stir together the almond flour, peanut butter, protein powder, and honey until thick and crumbly.
2. Bring it together
   Add almond milk 1 tablespoon at a time until the mixture forms a soft, moldable dough.
3. Fold in chocolate (or simply press on top)
   Gently stir in the dark chocolate chips.
4. Press & chill
   Line a small loaf pan with parchment paper. Press the mixture firmly into an even layer.
5. Set
   Refrigerate of freeze for at least 30–60 minutes, until firm.
6. Slice & serve
   Cut into 6 bars and enjoy!
   
   
   
   
   

Think light, slurpable noodles, crunchy vegetables, and smoky fish energy.  This is not your retro potluck ramen salad. These noodles are cooked, lightly dressed, and tossed with crisp shredded vegetables for contrast. The result is fresh, savory, and deeply satisfying—especially when topped with flakes of smoky fish.

It’s the kind of dish that works just as well for an easy lunch as it does for a casual dinner party. Simple ingredients, big payoff.

I’m such a fan of ramen.  I love it in a soup, a stir fry or cold like this version entwined with crisp veggies.  It’s just a craveable meal that can be enhanced with protein like smoked fish, grilled chicken or a hard boiled egg.  You can go totally vegan by just adding some edamame for protein.

The veggies as well are so adaptable to what you have on hand.  If you have access to to an International market you can sub daikon for the radish.  Some cucumber slices would also go well. Get creative with what you already have on hand.
​

Make It a Meal
Serve alongside:

• Miso soup
• Roasted or blistered green beans
• Pickled cucumbers or quick kimchi

This is the kind of quietly impressive dish that feels effortless—but tastes like you planned ahead.

Ramen Noodle Salad with Smoked Fish


8 ounces smoked fish (mackerel, haddock or salmon) optional
2 packages ramen noodles cooked according to package directions without adding the flavoring packet, then drained and cooled.
2 cups shredded red cabbage
1 red bell pepper, cut in very thin strips
1 large carrot, shaved or grated
1/2 cup frozen edamame, thawed slightly (optional)


Salad Dressing
1/4 cup coconut aminos or soy sauce
1 tablespoon red miso (you can also use less potent white miso)
1 clove garlic, grated or minced
​1 teaspoon (or more) grated ginger
2 teaspoons sesame oil 
1 lime (you’ll need the zest & juice)
1 teaspoon chili flake, optional (I love to use Aleppo chili for it's smoky, floral notes)


Mix all salad dressing ingredients together.  Any extra will keep nicely in the fridge for a couple weeks.


Ramen - once you’ve drained the ramen, you can add a bit of the dressing and give it a toss.  This is a good opportunity to let those flavors sink in.


In a large bowl add prepared vegetables to ramen.  Add enough dressing to coat & mix well.  Using tongs is easiest here.  
Don’t add too much dressing.  You want just enough to coat.  Any extra dressing will keep nicely in the fridge for a couple weeks.


Place in serving bowls or plates and garnish as you like.



Optional for serving
lime wedges
1 handful cilantro, chopped
Sprinkle of sesame seeds
Chili crisp

These small cups of deliciousness are dangerously cute and far easier than a classic tiramisu. 
Tiramisu is one of those desserts that feels fancy and comforting at the same time—but making a whole pan can feel like a project. Enter mini tiramisu cups: all the creamy, coffee-kissed goodness you love, layered into adorable individual servings. No slicing, no stress, and honestly? They just taste better this way, and portion controlled so you can have just one….or two…or three.
These are perfect for entertaining because you can make them ahead, chill them, and pull them out looking like you really went the extra mile (even though you didn’t).

Mini Tiramisu Cups

Ingredients
For the Cream Layer

• 8 oz mascarpone cheese, softened
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla paste (or vanilla extract)

For the Layers

• Ladyfingers, broken to fit cups
• 1 cup strong brewed coffee or espresso, cooled

For Topping

• Unsweetened cocoa powder (I actually used raw cacao)
• Optional: chocolate shavings or mini chocolate chips
• Optional extra ladyfingers to stick half of one on top of your cute cups.

How to Make Mini Tiramisu Cups
1. Make the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the mascarpone until smooth and creamy—don’t overmix or it can loosen.
2. Prep the Ladyfingers
Pour the cooled coffee into a shallow bowl.  Quickly dip each ladyfinger (don’t soak!)—just enough to absorb flavor without getting soggy.
3. Assemble the Cups
In small glasses or jars:

1. Add a layer of dipped ladyfingers
2. Spoon or pipe a layer of mascarpone cream
3. Repeat once more, finishing with cream on top

4. Chill
Cover and refrigerate for at least 2 hours, preferably overnight. This is where the magic happens.
5. Finish & Serve
Right before serving, dust generously with cocoa powder. Add chocolate shavings if you’re feeling extra.

If you adore the creamy, caramelized tops of classic Portuguese custard tarts but don’t want to make a stovetop custard or hunt down specialty ingredients, these faux Portuguese tarts are for you.

Portuguese tarts are something I seek out at coffee shops.  I feel like I’ve hit the jackpot when I find them in the pastry case.  Having some extra puff pastry on hand, as well as Greek yogurt made me want to see if I could pull off a simplified version without making a custard.  
The result was creamy, tangier than the traditional Portuguese tart and quite divine in its own right.  

We’re using store-bought puff pastry, Greek yogurt, eggs, and coconut sugar to create a silky, lightly tangy filling that bakes up beautifully—golden, just-set, and deeply comforting. 

Why This Shortcut Works
Traditional Portuguese tarts rely on cream, sugar syrup, and egg yolks. Greek yogurt brings:

• Natural creaminess
• A gentle tang that mimics custard depth
• Protein…because Greek Yogurt is loaded with it.
• Coconut sugar adds warmth and subtle caramel notes, giving you that signature toasty top without refined sugar overload.

These faux Portuguese tarts are proof that you don’t need a culinary passport—or a candy thermometer—to enjoy something special. Simple ingredients, bakery-worthy results, and just enough indulgence to feel like a treat.

Yogurt Tarts (Faux Portuguese Tarts)

Ingredients (Makes 12 Tarts)

• 1 sheet frozen puff pastry, thawed (all butter puff pastry preferred like DuFour)
• 1 cup full-fat Greek yogurt
• 2 large eggs
• ⅓ cup coconut sugar (reserving 2 tablespoons for crust and topping)
• 1 teaspoon vanilla (I use vanilla paste)
• ½ teaspoon cinnamon (optional but highly recommended and I blend it with the coconut sugar)
• Pinch of sea salt

Optional toppings: powdered sugar, extra cinnamon, fresh berries, or a drizzle of honey


How to Make Faux Portuguese Tarts

Preheat oven to 400°F.  Lightly grease a muffin tin.

Roll out the puff pastry slightly to smooth seams.  Sprinkle a small amount of coconut sugar over the dough, press in slightly then cut into 12 equal squares.
Press each square gently into a muffin tin, leaving the edges slightly ruffled and rustic.


First Bake - Pop in the oven and bake 10 minutes while you make the filling.


Make the Filling - In a bowl, combine  remaining ingredients.  Remember to reserve a but of coconut sugar for the top.  Whisk until smooth and glossy.

Fill & Bake - Remove puff pastry from oven and spoon filling into pastry shells, filling about ¾ full.  Sprinkle tops with remaining coconut sugar,

Bake for an additional 10-15 minutes until pastry is deeply golden, centers are just set with a slight jiggle and tops have caramelized spots (that’s the good stuff)

Cool Slightly & Serve

There’s something deeply satisfying about making bagels at home—especially when sourdough is involved. Crisp on the outside, chewy on the inside, and just tangy enough, these easy sourdough bagels feel like a weekend bakery project but are surprisingly doable. No commercial yeast, no complicated shaping, and no intimidation required.
If you’ve got an active sourdough starter and a craving for real-deal bagels, this recipe is for you.

Honestly, I was never a fan of bagels.  People would bring them into the office and it was always something that was easy for me pass up.  Dry, bland and typically not very edible without a lavish amount of cream cheese.  

​All that changed the moment I had my first homemade sourdough bagel.  Wow!  I was working on using up sourdough starter and already had plenty of bread so thought, “why not give bagels a try?”  I never looked back and now make batches of these for customers as well.  They’re that delicious & far easier to make yourself than you’d imagine.  In fact, I enjoy this process even more than standard sourdough loaves.

Why You’ll Love These Sourdough Bagels

• Naturally leavened with sourdough starter
• Chewy texture with a classic bagel crust
• Simple ingredients, minimal hands-on time
• Perfect for sweet or savory toppings
• Freezer-friendly for busy mornings

Homemade sourdough bagels may feel like a flex—but once you try them, they’ll become part of your regular rhythm. Simple ingredients, slow fermentation, and a little patience deliver bakery-level results right from your own kitchen.

Easy Sourdough Bagel Recipe
Ingredients

• 1/2 cup active sourdough starter (fed and bubbly)
• 300 grams warm water. (Use a food scale) (about 1 1/4 cup or 10 ounces)
• 600 grams bread flour (approximately 5 cups). I only use Caputo Italian Flour
• 2 tablespoons cane sugar
• 1 1/2 teaspoons sea salt (I prefer Redmond Real Salt)

For boiling

• 1 tablespoon baking soda
• 2 teaspoons (approximately) honey

Optional toppings
Everything seasoning. (my recipe HERE)
Sesame seeds
Poppy seeds
Coarse salt
A coconut sugar & cinnamon mixture
(*See raisin bagel instructions below)


Instructions
1. Make the Dough
In a large bowl, whisk together the sourdough starter, warm water, honey, and salt. Add the flour gradually, mixing until a stiff dough forms.

This is easiest in a stand mixture with the dough hook attached.  It will do all the work for you once you add the flour and takes about 5 minutes.

If done by hand, turn the dough out onto a clean surface and knead for about 8–10 minutes, until smooth and elastic. The dough should be firm—not sticky.

2. Bulk Fermentation
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 45 minutes.  Knead for 30 seconds,  then place back in the bowl, cover and let sit for 8–12 hours, or until slightly puffy (it won’t double like yeast dough).  You can refrigerate overnight at this point..

3. Shape the Bagels
If you've refrigerated, let the dough sit out of the fridge for 1-2 hours then divide into 12 equal pieces. Roll each into a ball. 
*If making raisin bagels, flatten our each piece of dough and press into approximately 1/2 tablespoon raisins (I love golden Raisins for this).  Shape the ball around the raisins, working them into the dough and proceed as usual)

Place shaped bagels on an oiled, parchment-lined baking sheet. Cover lightly with plastic wrap and you’ll also want to lightly oil the top of each dough ball to prevent the plastic from sticking.  You can use a bit of spray if that’s easier for you.  Rest for 45–60 minutes.

4. Second Shape
This is where you put the iconic hole in the middle of the bagel.  Simply poke your whole through, give it a whirl on your finger, place back on the tray and cover for an additional 30-45 minutes,

5. Boil
Bring a large pot of water to a gentle boil and add the baking soda and honey. Boil bagels 15-20 seconds per side, then return to the baking sheet.  Using a spider to remove them from the water is easiest.

6. Top & Bake
Sprinkle with desired toppings while still damp from boiling.
If you’ve made any raisin bagels, the coconut sugar and cinnamon mixture is perfect as their topping.

Bake at 425°F for 22–25 minutes, until deeply golden and crisp.

Since I use 2 baking sheets with 6 bagels per sheet, I swap baking racks with the sheet pans half way through for more even browning.

Cool on a rack for at least 30 minutes before slicing. 

Some nights call for real food with big flavor—but not a pile of dishes. This easy sheet pan supper checks all the boxes: smoky Spanish chorizo, juicy chicken thighs, caramelized Brussels sprouts, sweet potatoes, and just enough jalapeño heat to keep things interesting. Everything roasts together on one pan, letting the chorizo do what it does best—render rich, paprika-spiced oils that coat every bite.
It’s the kind of dinner that feels intentional but effortless. A glass of wine, a hot oven, and dinner basically cooks itself.

Spanish Chorizo - This is the flavor bomb best supporting actor in this dish.  Unlike Mexican chorizo, it is already cured.  It contains lots of paprika and garlic so the taste that it lends as it cooks is phenomenal.

Finish

• Fresh finish: A squeeze of lemon or a sprinkle of chopped parsley brightens everything up.  I actually drizzle my lemon vinaigrette over the whole things for an added oomph.
• Meal prep win: Leftovers reheat beautifully and make an excellent lunch bowl.

These Mediterranean Fusion Stuffed Poblano Peppers are what happens when comfort food takes a sunny vacation. Smoky poblano peppers are filled with savory ground turkey, briny olive tapenade, sweet onions, and rich roasted tomatoes bathed in olive oil—then finished with melty cheese for that just-right indulgence.
They’re hearty but not heavy, packed with flavor, and feel a little special without being fussy. Perfect for a weeknight dinner that still deserves a glass of wine.

These stuffed poblano peppers strike that sweet spot between wholesome and indulgent—rustic, bold, and deeply satisfying. It’s the kind of meal that feels thoughtful without trying too hard, and honestly, those are the best ones.

I love these budget friendly meals.  Ground turkey & poblano peppers are some of the least expensive items in the store.  

Mediterranean Fusion Stuffed Poblanos

Ingredients
​Serves 4-8

• 4 large poblano peppers
• 1 lb ground turkey
• 1 small onion, finely diced
• ½ cup olive tapenade
• 1/2  cup roasted tomatoes in olive oil, chopped (or sun dried tomatoes)
• 1–1½ cups shredded cheese (mozzarella, provolone, or a Mediterranean blend)
• 2 tablespoons olive oil from the jar of tomatoes 
• 1 tablespoon freshly chopped parsley 
• Sea Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F

1. Prepare the Poblanos
Slice the poblano peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a lightly oiled baking dish. (I microwave my peppers for about 3 minutes first to soften them slightly)

2. Make the Filling
Add onion, tapenade, roasted tomatoes (or sun dried tomatoes), parsley and olive oil in a large bowl with salt and pepper.  Mix thoroughly.  Add the ground turkey and mix gently.

3. Stuff & Bake
Spoon the turkey mixture generously into each poblano half. Top with shredded cheese.
Bake for 30 minutes oruntil the peppers are tender and the cheese is bubbly and lightly golden.  The ground turkey should be completely cooked through.
​
4. Finish & Serve
Garnish with fresh herbs if desired and serve warm.

Want to feed your family of 4 for $10-$12 USD and still put a delicious meal on the table in quick order?  This staple of my childhood (thanks for showing us frugality Mom) 😍 was and is one of my favorites.  I know Mom was great at making something from nothing and this pantry staple recipe is something I wouldn't hesitate to serve to company.

While I've amped up the flavor with a heft dollop of Harissa, these salmon cakes (or salmon patties as we always called them), are a delicious bite with a savory, soft interior and a crunchy exterior.

I serve them over grits and top with a zingy lemon remoulade.  So easy and this all takes about 20 minutes to put together.

In fact, this was such a quick dish that I was focusing on filming the whole thing and getting down to the matter of eating when I realized I only had a couple photos to show 🤔

I hope you'll forgive me & let the taste and the video tutorial speak for themselves.

Let's talk Grits - I'm, using instant grits & certainly don't judge busy home cooks for doing the same.  These happened to be jalapeño grits that were given to me by my Mom who "will never get used to spicy food."

To make the grits extra creamy & special, I use coconut milk (or your milk of choice) instead of water.  It makes the grits so divine and then you can stir in a dollop of butter at the end as well to really make these indulgent.  It will be hard to tell that they're from a little brown package.  You can even make them in the microwave.

Harissa Salmon Cakes

Ingredients
Salmon Cakes

• 1 (14.75 oz) can salmon, drained and flaked
• 2 tablespoons harissa (a middle eastern red pepper paste)
• 1 large egg
• 1 cup panko breadcrumbs, divided (or gluten free panko)
• sea salt & pepper to taste

Zesty Lemon Remoulade

• 2 tablespoons mayonnaise
• Juice and zest of ½ lemon
• 1 teaspoon honey
• Sea salt & pepper  to taste

For Serving

• 4 individual packets instant grits, prepared according to package directions, but substitute coconut milk or milk of choice for the water and stir in a dollop of butter after cooking.  Bonus points for finding jalapeño grits.  Those are something next level with these salmon cakes.
• 2 cups milk of choice for the grits (I use coconut milk)
• 4 teaspoons butter

How to Make Air Fryer Salmon Cakes

1. Make the Salmon Mixture
In a medium bowl, combine the flaked salmon, egg, 1/4 cup panko, salt & pepper.
Mix gently until just combined — you want it cohesive, not pasty.
Form into 4 evenly sized patties and place in a shallow dish with the 3/4 cup panko crumbs.
Coat each side well.
If the mixture feels soft, pop it into the fridge for 10 minutes to firm up.


2. Air Fry
Preheat your air fryer to 390°F.
Place salmon cakes on parchment, lightly spray with oil and cook for 10-12 minutes, until golden and crisp on the outside.  Air fryer times will vary.


3. Prepare the Grits
While the salmon cakes cook, prepare instant grits according to package directions, using coconut milk or milk of choice instead of water.. Stir well to keep them smooth and creamy and finish with a small pat of butter.


4. Make the Lemon Remoulade
In a small bowl, stir together: mayonnaise, lemon juice and zest, honey.  Taste and adjust if needed with salt and pepper — it should be bright, creamy, and drizzle consistency.

To Serve
Spoon warm grits into shallow bowls. Top each with a crispy salmon cake and finish with a generous drizzle of lemon remoulade. Add extra lemon zest on top if you’re feeling fancy.
​

If you think tofu is boring, these smoky tofu tacos are about to change your mind.
They’re crispy on the edges, tender inside, and packed with bold, smoky flavor that feels straight out of your favorite taco joint. Whether you’re plant-based, tofu-curious, or just craving something different for Taco Tuesday, this recipe delivers big flavor with minimal fuss.
​

Why You’ll Love These Smoky Tofu Tacos

• Deep, smoky flavor from smoked paprika and chili powder
• Crispy texture without deep frying
• Weeknight-friendly (ready in about 30 minutes)
• Totally customizable with your favorite toppings

Basically: easy, satisfying, and wildly addictive.

The Secret to Great Tofu Tacos
The magic lies in two things:

1. Pressing the tofu to remove excess moisture
2. Bold seasoning that mimics classic taco spices

Don’t skip either—this is how tofu goes from “meh” to more, please.


These smoky tofu tacos are proof that plant-based food can be bold, satisfying, and seriously fun to eat. Serve them at a dinner party or keep them all to yourself—no judgment here.
If you make them, don’t forget the lime. Trust me.

Smoky Tofu Tacos

Ingredients

For the tofu

1 block extra-firm tofu, pressed and torn or cut  into bite-size pieces
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon coconut aminos (or soy sauce_
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
Sea salt to taste

For serving
Warm corn or flour tortillas
Shredded red cabbage or slaw
Avocado slices or guacamole
Fresh cilantro
Lime wedges
Sliced radish
Creamy sauce (chipotle mayo, vegan crema, or cashew sauce)


Instructions
Prep the tofu
Press tofu for at least 15 minutes. Either cut into bite sized pieces or tear into uneven pieces—this creates craggly edges that get extra crispy.

Season
Mix olive oil, coconut aminos, cornstarch, and spices.  Toss in the tofu and gently mix (hands are preferable)  until evenly coated.  Place tofu on your pan or air fry basket & sprinkle with salt.

Cook...pick your method
Pan method: Sauté in a hot skillet over medium-high heat for 10–12 minutes, flipping occasionally.
Oven method: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
Air Fry at 390 degrees for 20-25 minutes

Warm tortillas
Heat directly over a flame or in a dry pan for maximum flavor.

Assemble & devour
Load up tortillas with smoky tofu, toppings, and a generous squeeze of lime.

Topping Ideas to Take It Over the Top

• Pickled red onions
• Pineapple salsa
• Charred corn
• Jalapeños for heat lovers

This is almost too easy to be called a recipe.  It's more a layering of 4 humble ingredients that bakes up into a luscious, low carb mouthful.  Cabbage that becomes sweet & soft as it bakes, flavored up with your favorite pesto, then topped with ground beef and cheese.  It's almost as if you have a decadent, cabbagey cheeseburger without the bun.

While I assembled these in my adorable Smithey Ironware mini skillets, you can also assemble them simply on a sheet pan.  4 ingredients, then 25-30 minutes in a 425 degree oven & voila, dinner is served.

Just cheesy, beefy goodness.  That's it & more than worth the 5 minutes it too you to put it together.
See the simple video tutorial (and my grandson's little hands helping add cheese 🥰)

Inside Out Low Carb Cabbage Rolls

For each portion you'll need:
1/4" slice of a cabbage "steak". Either Red or green cabbage is fine 
1/2 tablespoon pesto of choice
4 ounces (approximately) ground beef
Shredded cheese of choice (I used Gouda, but any melting cheese will do) *See cook's tip below
Sea salt & pepper to taste

Preheat oven to 425 degrees

Simply place cabbage steak either on a parchment paper lined baking sheet or in a mini skillet (like the Smithey skillets I used).
Spread pesto atop each cabbage steak.
Top with ground beef & press down so it adheres to cabbage.
Season with sea salt & pepper
​Top with cheese in the amount that makes you happy 😊

Bake for 25-30 minutes until cabbage is wilted and beef is cooked through.  Cheese will be nice & bubbly on top.

*Cook's tip - grate your own cheese.  It's cheaper, better for you (no anticoagulants) and takes 60 seconds on a box grater to grate an 8 ounce block of cheese.🧀

There’s something quietly luxurious about poaching fish. No aggressive heat, no heavy sauces—just patience, aroma, and balance. This dish is built around that idea, pairing delicate fish with a warm, fragrant broth infused with saffron, vanilla, and coconut milk. The result is subtle but memorable: creamy without heaviness, floral without sweetness, and deeply comforting.

affron brings its unmistakable golden hue and earthy perfume, while vanilla—used sparingly—softens the edges and rounds out the broth. Coconut milk ties everything together, lending body and a gentle richness that feels both indulgent and clean. It’s the kind of dish that works just as well for a quiet weeknight as it does for an intimate dinner party.

Why This Combination Works
Vanilla is often misunderstood as “sweet,” but in savory cooking it behaves more like a spice—warm, aromatic, and grounding. When paired with saffron, it amplifies the floral notes rather than competing with them. Coconut milk acts as a neutral canvas, allowing the fish to remain the star while carrying the aromatics beautifully.
Choose a firm, mild fish such as flounder (which is what I used) halibut, cod, sea bass, or snapper. The gentle poaching method keeps the flesh tender and silky, absorbing just enough of the broth to become deeply flavorful.

This dish is about restraint and fragrance—proof that a few carefully chosen ingredients, treated gently, can create something far greater than the sum of its parts.

Fish Poached in Vanilla–Saffron Coconut Milk
Serves 2–4
Ingredients

• 2–4 fish fillets (about 5–6 oz each), skinless (I used flounder but even tilapia will work)
• 1 can (13.5 oz ) full-fat coconut milk
• 1 small shallot, finely sliced (or 1/2 small onion)
• 1 garlic clove, minced
• 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla paste
• 1 generous pinch saffron threads
• 1 tablespoon olive oil or coconut oil
• Sea Salt, to taste (I prefer Redmond Real Salt)

Optional garnishes (and a fresh finish) - chopped parsley, cilantro or mint.

​Optional - rice to serve alongside & soak up all that delicious broth.

Instructions

Saute the shallot
In a wide, shallow skillet, heat the oil over medium-low heat. Add the shallot and cook gently until soft and translucent, without browning. Add the garlic.

• Add liquid
  Pour in the coconut milk then add the saffron and vanilla.  Stir, letting the saffron infuse the coconut milk.  It will release its sunset golden hue.
• Poach the fish
  Slide the fish fillets into the broth. Spoon some liquid over the top, cover partially, and cook gently for 6–10 minutes depending on thickness of your fish filets, until the fish is just opaque and flakes easily.
• Finish
  Taste the broth and adjust seasoning.

To Serve
Ladle the golden broth into shallow bowls and gently place the fish on top. Finish with fresh herbs.  Serve with jasmine rice, steamed greens, or crusty bread to soak up every drop.  
Alternatively mound some rice onto a rimmed plate, top with a piece of fish, then spoon the broth over everything and garnish before serving.

If there’s one dish that proves bold flavors don’t have to be complicated, it’s Peruvian-style chicken. Juicy, deeply seasoned, and perfectly charred, this dish is all about balance—smoky spices, citrusy brightness, and just enough heat. Pair it with a creamy avocado lime crema, and you’ve got a weeknight dinner that feels restaurant-worthy with minimal effort.  I mean totally cave worthy!

This recipe is inspired by pollo a la brasa, a beloved Peruvian classic traditionally roasted over open flames. I’m simplifying it for the home kitchen…on a weeknight, but all the flavor is there.

This Peruvian-style chicken is incredibly versatile. Serve it with:

• Cilantro lime rice or roasted potatoes or sweet potatoes 
• A simple green salad
• Grilled corn or plantains

Drizzle the avocado lime crema over the chicken—or serve it on the side for dipping.

This Peruvian-style chicken with avocado lime crema is proof that global flavors can fit effortlessly into your weekly rotation. It’s bold, comforting, and fresh all at once—exactly the kind of meal that keeps everyone coming back for seconds.
If you try this recipe, let me know how it turned out or how you made it your own!

Those whole, unpeeled cloves of garlic become a thing of beauty once roasted.  You simply squeeze them out of their papery jackets onto the roasted chicken.  That bite is the absolute best!

Peruvian-Style Chicken with Avocado Lime Crema 

Ingredients
2 lbs chicken thighs
6-10 cloves garlic, whole and in the skin (you’ll see why later;-)
2 tablespoons olive oil
1-2 jalapeños, roughly chopped (leave out if you don’t like the heat)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon sea salt, such as Redmond real salt


Instructions

Marinate the chicken:
Place chicken in a large skillet or roasting pan.  Sprinkle over spices and salt then drizzle with olive oil.  Add the garlic cloves, jalapeño and mix everything together with your hands.  Place chicken flat and ensure the skillet is not overcrowded.  Marinate 10 minutes to overnight for max flavor,

Preheat oven to 425 degrees.

Roast in the oven for 35-45 minutes until that chicken is charred and glorious while you make the Avo-Lime crema.

Once out of the oven, let chicken rest for a bit while you carefully remove the garlic cloves and squeeze them from the peel onto the chicken.  This is the most glorious bite when you get a bit with your chicken.

Serve it up & watch everyone devour it!


Avocado Lime Crema

Ingredients
1 ripe avocado
Juice of 1 lime
1 small clove garlic
Small handful cilantro
Sea Salt, to taste


Instructions
An a small food processor or blender, blend all ingredients until smooth and creamy. Adjust salt and lime to taste.  Add a tiny bit of water if the mixture is too thick.

If you’ve never tasted a Basque cheesecake, let me introduce you to your new favorite dessert. Deeply caramelized on the outside, impossibly creamy on the inside, and blissfully imperfect in shape, this cheesecake breaks all the traditional rules—and that’s exactly why it works.
Originating in Spain, Basque cheesecake (also called Burnt Basque Cheesecake) has earned cult status around the world. No water bath. No fussy crust. No worrying about cracks. Just humble, simple ingredients, and stunning results.

What Makes Basque Cheesecake Different?
Unlike classic New York–style cheesecake, Basque cheesecake is baked at a higher temperature, intentionally burning the top to create a bitter-sweet, caramelized crust. Inside, the texture is soft, custardy, and melt-in-your-mouth creamy.
Here’s what sets it apart:
No crust – the focus is entirely on the filling
Rustic look – cracks and uneven edges are encouraged
Burnt top – dark, caramelized, and full of flavor
Minimal ingredients – cream cheese, sugar, eggs, cream, flour
​
It’s proof that sometimes, less really is more.

Why This Cheesecake Is So Easy to Make
Basque cheesecake is one of the most forgiving desserts you can bake. There’s no need for special equipment or advanced techniques—just a bowl, a whisk (or mixer), and confidence in high heat.
If you’ve ever been intimidated by cheesecake, this is the one that welcomes beginners with open arms.

Tips for the Best Basque Cheesecake
Don’t fear the burn – the dark top is essential to the flavor
Use full-fat ingredients for the creamiest texture
Let it jiggle – the center will firm up as it cools
Serve at room temperature for the best flavor

How to Serve It
Basque cheesecake shines on its own, but you can dress it up with:
Fresh berries or berries mixed with a bit of warmed up jam
Sticky sweet Amarena cherries (an Italian classic)
Espresso or strong coffee

Basque cheesecake is beautifully rebellious. It doesn’t aim for perfection—it embraces bold flavor, rustic charm, and creamy indulgence. Whether you’re baking for guests or treating yourself, this cheesecake delivers maximum reward with minimal effort.
Once you try it, there’s a good chance it’ll become a permanent part of your dessert rotation.

Simple Basque Cheesecake

Ingredients
16 ounces (2 blocks) cream cheese, at room temperature
1/2 cup cane sugar
zest of 1 lemon
3 large eggs
1 cup heavy cream
1 teaspoon vanilla (I love vanilla paste)
¼ teaspoon  sea salt (like Redmond)
3 tablespoons plain flour

Grease an 8 inch springform cake tin and line fully with parchment paper, pleating it to fit around the sides. Make sure the paper comes a bit above the rim to make it easy to pull out.

Preheat the oven to 400°F

Beat the cream cheese, sugar and zest together until completely smooth and the sugar has dissolved. You can use a stand mixer or hand mixer.

Beat in the eggs, one at a time, scraping down the bowl so everything is combined.

Add the cream, vanilla and salt and beat on low to combine. 

Add the flour and beat again for about 20 seconds until smooth.

Pour the batter into the prepared tin and bake on the middle shelf of the oven for 30-40 minutes until it’s dark brown on top and puffed up but still has a wobble in the centre. Leave to cool completely in the tin. The cheesecake with fall as it cools.

Remove from the tin, gently peel off the parchment paper, place on a serving platter then slice into wedges to serve.

Lovely with some berries (or Amarena cherries)  and whipped cream.

If you’re craving something bold, aromatic, and deeply satisfying, lamb kofta is the answer. These tender, spiced meat skewers are a staple across the Middle East and once you try them, you’ll understand why they’ve stood the test of time.

Made with ground lamb, fresh herbs, warm spices, and a touch of onion, lamb kofta is simple to prepare yet packed with flavor. Whether grilled, pan-fried, or baked, kofta delivers juicy bites with a perfectly charred exterior that pairs beautifully with flatbreads, yogurt sauces, and crisp salads.
​
Not a fan of lamb?  Simply use ground beef, turkey or chicken.

What is lamb kofta?

Kofta refers to seasoned ground meat shaped into logs, patties, or meatballs. Lamb kofta is especially popular because lamb’s natural richness holds up well to bold spices like cumin and Aleppo chili flake.
Traditionally cooked on skewers over open flames, kofta can be adapted easily for home kitchens—no grill required.

WHY YOU'LL LOVE THIS RECIPE

Big flavor, minimal effort – simple ingredients, incredible taste

Juicy and tender – thanks to onion, herbs, and proper mixing

Versatile – serve as wraps, bowls, appetizers, or mains
Perfect for meal prep – reheats beautifully

BEST SAUCES & SIDES FOR LAMB KOFTA

​Lamb kofta shines when paired with fresh, creamy, or crunchy sides. Try serving it with:

• My Herby Yogurt Sauce or tzatziki
• Warm pita or flatbread
• Cucumber and tomato salad
• Hummus or baba ghanoush
• Pickled onions or turnips

For a full meal, turn kofta into a wrap or serve it over rice with herbs and lemon.

Lamb kofta is one of those dishes that feels both comforting and impressive. It’s rich without being heavy, spiced without being overwhelming, and endlessly adaptable to your favorite flavors and sides.
Whether you’re hosting a dinner party, planning a family meal, or just craving something deeply savory, lamb kofta deserves a spot in your regular rotation.
​

Lamb Kofta
Makes 4 skewers

• 1 pound ground lamb
• 1 small onion (finely diced or grated )
• 2 tablespoons fresh herbs, like mint & parsley (chopped)  (or 2 teaspoons dried)
• 1 lemon or lime zest & juice,  (juice will be for sauce)
• 1 teaspoon ground cumin 
• 1 teaspoon garlic powder
• 1 teaspoon chilli flake (I like to use Aleppo chili flake)
• 1 teaspoon cinnamon
• 1 teaspoon sea salt 
• 1/1 teaspoon freshly ground pepper

• 4 skewers (soaked in water for about 20 minutes if skewers are wooden)

Herb Yogurt Sauce


1/2 cup plain greek yogurt
1/4 cup finely chopped Persian cucumber (or English or hothouse cucumber)
Juice of the lemon or lime from above
1/2 teaspoon cumin
1 tablespoon fresh herbs like mint or parsley, chopped (or 1 teaspoon dried)
Small pinch sea salt

Combine all yogurt sauce ingredients in a small bowl.  Mix well & let rest while the koftas cook.


For the Kofta

In a large bowl combine all ingredients except the lamb.

Gently mix in the lamb with a fork, then switch to your hands to form roughly into 4 patties.

Shape each patty into an oblong oval around the skewer, pressing it firmly around the skewer.

Place on a hot grill, griddle pan or indoor grill and allow to cook 3-4 minutes per side until cooked through.

You can also bake these at 400 degrees for 15-18 minutes until cooked through.

Serve over greens and rice with the zippy yogurt sauce drizzled over top

If you’ve ever chased that cloud-like pancake texture you get at a great brunch spot, this little trick is about to change your mornings....fizzy water.   The bubbles act like instant lift, giving you impossibly fluffy pancakes without separating eggs or whipping anything to stiff peaks. Pair them with a warm peach & pecan maple syrup and suddenly a simple breakfast feels slow, Southern, and a little bit special.

Not only that, but it takes just minutes to whip up the whole thing.  Fresh peaches are ideal when in season, but when they're not, using canned peaches is totally acceptable (perhaps even in peach season), making this an elevated brunch repine with low impact effort.

How does fizzy water work?  Carbonated water adds air directly into the batter. When it hits the hot pan, those bubbles expand, creating pancakes that are tall, tender, and light—never dense or gummy. It’s my favorite shortcut when I want impressive pancakes with minimal effort.

As an aside, I used a peach flavored San Pellegrino (Ciao) to hoist that peach essence.  I figured, while in peach mode, why not pull out all the stops.

These fizzy-water pancakes are proof that a small tweak can completely elevate a classic. They’re light, tender, and perfect for soaking up that rich peach pecan syrup. Whether it’s a lazy weekend or a breakfast-for-dinner kind of night, this is the kind of recipe that feels comforting and a little indulgent—exactly how pancakes should be.

The Fluffiest Pancakes with Peach Pecan Syrup

Ingredients

Syrup
3/4 cup pure maple syrup
2 peaches, sliced (can be fresh, frozen or canned)
1/2 cup pecan halves, toasted
2 tablespoons butter
1 pinch of sea salt


Pancakes
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon cane sugar
1 teaspoon vanilla (I use vanilla paste)
1/2 teaspoon sea salt
1 large egg, beaten
1–1 1/2 cups sparkling water/San Pellegrino (typically 1 can)
Butter and olive oil for sautéing the pancakes


Syrup
In a small skillet, combine the maple syrup, peaches, pecans, butter and salt. Place over medium heat and bring to a simmer. Reduce the heat as low as it goes to keep warm.
Pancakes
In a large bowl, whisk together the flour, whole wheat flour, baking powder, sugar and salt. 
In a separate medium or measuring carafe, whisk together the egg, vanilla and sparkling water until smooth. 
Add the wet ingredients to the dry ingredients and whisk until just a few clumps remain. Do not over mix. The batter should be thick but pourable. Add a splash more water if needed.
Heat a griddle or cast iron pan over medium heat. Add 1/2 tablespoon of butter and 1 teaspoon olive oil to the pan or griddle to coat. 
Once the butter is melted, ladle about 1/4 cup of batter onto the griddle as many times as the space allows. Allow the pancakes to cook until golden brown on the bottom and small bubbles form on the top surface, about 3 minutes. 
Using a thin spatula, flip the pancakes and cook on the remaining side until golden brown, another 1 to 2 minutes. Remove to a plate and keep warm. Continue with the remaining batter.
Stack the pancakes and serve generously with butter and that delectable peach pecan syrup.  
Add a dollop of whipped cream if you're feelin' fancy!

I absolutely love that you can basically throw in whatever you have and make a fabulous meal of it.   Want Tex-Mex?  Add chili powder and cumin and perhaps toss in some black beans and corn.  ​

Want Middle Eastern?  Add Ras El Hanout(a fabulous middle eastern spice blend) or a bit of turmeric with some golden raisins and salty, briny olives.  ​

This is such a family favorite & great to pull off on.  super busy weeknight,, but I wouldn't hesitate to serve this to company as well.  It's super adaptable to what you have on hand.

Once you place that fish on top, all that's left is to cover and let the fish cook through until it's flaky & perfect.  It onlt takes a few minutes from here before you're digging in.

One Pot Wonder Fish & Rice

Ingredients:
4 small or 2 large tilapia filets (you can also use other firm white fish or shrimp). I used flounder for this that last time I made it.
1 cup rice, such as Jasmine
1/2 onion , chopped
2 tablespoons olive oil
1 14 oz can chopped tomatoes (I love the fire roasted kind or Rotelle Tomatoes for some spice)
2 cups liquid such as white wine, chicken broth or even beer.    I like half broth and half wine, but you can certainly leave out the wine if you like.
4 cloves of garlic, minced
1 teaspoon Sea salt
1/2 teaspoon pepper

Any add ins that you want like mushrooms, zucchini, sun dried tomatoes, roasted red peppers, corn.  Get creative.  This part is all up to you and also a great way to clear out the fridge.

Seasoning of choice-
1 Tablespoon Ras El Hanout gives the Middle Eastern vibe.  
1 Tablespoon chili powder and 1 teaspoon  cumin will lend more of a tex-Mex feel
1 Tablespoon garam masala can take you to India.  

Such fun to experiment and see what your family likes best.

Small handful chopped parsley or cilantro for garnish (but also adds great flavor)


Instructions:
In a medium to large skillet over medium heat saute the rice briefly.  
Stir in onions and mushrooms if you’re using, then add the tomatoes and liquid of choice.  

Add salt, pepper, seasonings of choice and garlic then cover a cook for 5 minutes.

Add zucchini or any other vegetables you might be using.  Cover and cook for another 3 minutes until the veggies become tender and the rice begins to absorb the liquid,

Place fish filets on top, gently snuggling them into the rice.  Season with some additional salt and pepper and cover for an additional 5-8 minutes depending not he thickness of your fish.  

Uncover, sprinkle with parsley or cilantro and serve.

If you’re looking for a cozy, hands-off dinner that’s packed with flavor, this Crockpot Boursin Chicken is about to become a new weeknight favorite. Tender shredded chicken simmers all day in a creamy Boursin sauce, then orzo is added at the end to soak up all that garlicky, herby goodness.

Artichoke hearts and roasted red peppers add brightness and texture, turning this into a full Mediterranean-inspired one-pot meal—no extra sides required. Even better? It uses simple ingredients you probably already have on hand.

Whether you’re meal-prepping for the week or need something comforting after a long day, this recipe delivers every time.  Your family will absolutely love it...kiddos included, although they may pick out the artichokes ;-)

The slow cooker does all the work while you're running errands, working, shuffling kids or whatever the case may be.  All you need to do is shred the chicken, spoon it all up & dig in.

You can tell how creamy & wonderful this is & that Boursin lends so much flavor,

Tender bites of chicken covered in creamy sauce & those flavorful roasted red peppers are the stuff slow cooker dreams are made of.

​Serving Suggestions
This dish is hearty on its own, but it also pairs wonderfully with:

• A crisp green salad
• Roasted broccoli or asparagus
• Warm crusty bread (to mop up the sauce!)
• A squeeze of fresh lemon for brightness

Why You’ll Love This Recipe

• Hands-off slow cooker meal — Just set it and forget it.
• One pot — Even the orzo cooks right in the sauce.
• Rich, creamy, flavorful — The Boursin melts into the broth and creates the BEST sauce.
• Easy to customize — Add kale, sundried tomatoes, mushrooms, or fresh herbs.

Slow Cooker Boursin Chicken with Artichokes, Roasted Red Peppers & Orzo
Ingredients

• 1.5 lbs chicken breasts, skinless boneless (whole or cut in half)
• 1 wheel Boursin cheese (Garlic & Herbs recommended)
• 1 cup artichoke hearts, drained & roughly chopped (I used frozen)
• ½–1 cup roasted red peppers, drained & sliced
• 2 cups chicken  or vegetable broth
• 1 cup dry orzo (small rice shaped pasta)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Sea Salt & pepper, to taste
• Fresh or frozen chopped spinach (optional)
• Parmesan, for serving (optional)

Instructions
Layer the base - Add to the bottom of the slow cooker chicken breast, artichoke hearts, roasted red peppers, garlic  powder, oregano, salt, and pepper
Add the liquid - Pour in 2 cups chicken broth around the chicken.
Add the Boursin - Place the wheel of Boursin on top of the chicken.
(You don’t need to break it up—it will melt on its own.)
Cook - Low: 4–5 hours or High: 2½–3 hours until chicken easily shreds
Shred the chicken - Remove the chicken and shred with two forks. Return it to the pot and stir everything into the creamy sauce.
Add the orzo - Stir in 1 cup dry orzo, making sure it is covered in liquid.
If liquid seems low, add ½–1 cup extra broth.  Cover & cook another 20-30 minutes on low.  Stir occasionally to prevent sticking.
Add the spinach during the last 5 minutes and give one last stir.
Spoon onto a plated & serve with a grating of parmesan if desires.

If there’s one dessert that never fails to disappear from the pan before it’s even cooled, it’s Magic Cookie Bars. Also known as “Seven-Layer Bars,” these gooey, crunchy, irresistibly rich bars have been showing up at potlucks and holiday cookie trays for decades—and for good reason. They’re easy, portable, and made entirely from pantry staples. No mixer, no fuss, just pure magic.

Today I’m sharing my favorite classic version, made with sweetened condensed milk, chocolate chips, shredded coconut, graham cracker crumbs, and chopped nuts. The result? A perfect blend of chewy, crunchy, and melt-in-your-mouth goodness.

Simply melt that butter in the preheating oven, then top with the graham crumbs.

All the ingredients are loaded aboard & ready to bake.

Ingredients You Need
Just six simple ingredients create the layered magic:

• Graham cracker crumbs – The buttery, crunchy base.
• Butter – Helps bind the crust and adds richness.
• Sweetened condensed milk – The glue that caramelizes everything together.  I actually use coconut sweetened condensed milk.
• Chocolate chips – Semi-sweet is classic, but dark chocolate is my favorite.
• Shredded coconut – Adds texture and sweetness, although I use unsweetened coconut to reduce the sugar content.
• Chopped nuts – Walnuts or pecans are most common, but I used my favorite pistachios and pecans in this version.

Fun Variations
Try these twists to make the bars your own:

• Triple chocolate: Mix milk, dark, and white chips.
• Nut-free: Use pretzels or extra chocolate instead of nuts.
• Holiday version: Add crushed candy canes.
• Peanut butter swirl: Drizzle a little warmed peanut butter on top before baking.

Magic Cookie Bars are the kind of dessert that reminds us how little it takes to create something wonderful. A few pantry staples, a single pan, and about 10 minutes of prep—that’s all you need for a nostalgic, decadent treat that feels like home.
If you bake a batch, let me know how they turned out or if you tried any creative add-ins!

Magic Cookie Bars


1 stick butter
1 1/2 cups graham cracker crumbs, or blitz graham crackers in a food processor
1 can sweetened condensed milk or coconut sweetened condensed milk
1 cup chocolate chips (I prefer dark chocolate here)
1 cup chopped nuts (I used pecans & pistachios)
1/2 cup shredded coconut (I use unsweetened to cut down on the sugar content)


Preheat oven to 350 degrees

Prepare the crust
Melt butter in your parchment paper lined pan (8x8 or 9x13 pan depending on how thick you want your bars) in the oven while it is preheating.  Once the butter is melted, spread graham cracker crumbs evenly in the bottom of the pan.
Drizzle the sweetened condensed milk evenly over the crust. This is the magic ingredient that gives the bars their signature caramelized chew.

Add toppings
Sprinkle on chocolate chips, coconut, and nuts. Press them down gently so they set into the condensed milk as it bakes.
Drizzle the sweetened condensed milk evenly over the crust. This is the magic ingredient that gives the bars their signature caramelized chew.

Bake
Bake until lightly golden and bubbling around the edges, 20-25 minutes. They’ll continue to set as they cool.
​
Cool
This is the hardest part—but worth it. Cutting into them while warm will make a delicious (but messy) situation.

5 Minutes?  Yes, really! If you’ve ever craved a rich, silky bowl of fettuccine Alfredo but didn’t want to commit to a long cooking session, this one’s for you. Using fresh fettuccine (which cooks in about 2 minutes!) and a minimalist blend of cream, egg yolk, and Parmesan, you can have a restaurant-quality Alfredo on the table in just five minutes. It’s comforting, luxurious, and shockingly simple.

This recipe leans into the classic Roman principle of using high-quality ingredients and letting them shine. Fresh pasta provides that ultra-tender bite, the cream adds a velvety base, the egg yolk enriches everything with a custardy gloss, and the Parmesan ties it all together with salty, nutty depth.
Perfect for  busy weeknights, last minute company, date night dinners, or whenever you want something decadent pronto.

Why This Works in 5 Minutes
Fresh fettuccine cooks in 2 minutes.
The sauce comes together in the time it takes the pasta to boil.
The sauce can be made right in a large pasta serving bowl

5 Minute Fettuccine Alfredo

(2 generous servings, or 4 side dish servings)
​
Ingredients 

• 8-9 oz fresh fettuccine
• 3/4 cup heavy cream, warmed in the microwave or in a pot just until hot
• 1 egg yolk
• 1/2 to 1 cup finely grated Parmesan (depending on how cheesy you like it). Save a bit extra for the top.
• Pinch of salt
• Freshly cracked black pepper
• Nutmeg (optional but amazing)
• Chopped fresh parsley (optional for garnish)
• Toasted breadcrumbs (optional garnish)

Instructions
Start the pasta water
Bring a pot of salted water to a boil. Fresh pasta cooks so quickly that you’ll barely have time to blink.

Build the sauce
In a large pasta bowl, add the warm cream.  Drop in the egg yolk and whisk vigorously.

Add the Parmesan
Whisk in the Parmesan (reserving some for topping the pasta), pepper & a small pinch of salt.

Cook the pasta
Drop the fresh fettuccine into the boiling water—cook for 2 minutes.

Combine
Transfer the pasta directly into large bowl and toss with the sauce,  adding a bit of pasta water if needed to help everything coat beautifully.  Add nutmeg if using.

Finish and serve
Top with parsley and breadcrumbs if using as well as any additional parmesan.  Twirl onto plates and enjoy immediately.
​

If autumn had a smell, it would be these chai latte baked apples wafting from the oven—warm spices, tender fruit, and caramel-like sweetness from blended dates. This recipe takes everything we love about a chai latte and tucks it inside a baked apple, then tops it with silky cashew cream instead of dairy. The result is cozy, wholesome, and perfect for chilly mornings or dessert that doesn’t weigh you down.

I grew up on a farm with lots of apple trees, so baked apples were frequently on the menu.  My parents even had a cider press, so you can imagine that apples were a regular part of our diet.

My Mom would make the most luscious apples baked with brown sugar, butter and cinnamon until they were soft and melty and just oozing with the butter and sugar syrup.  I opted to go healthier without the sugar, using the natural sweetness of dates which also makes for the tasty apple stuffing when combined with walnuts or pecans.

While I dollop a bit of butter over the top, plant based butter can make this go both totally vegan and dairy free, so this recipe is quite adaptable.  

Tips & Variations

• Make it nut-free: Swap cashew cream for coconut yogurt and leave the pecans out of the filling.
• Make ahead: Bake the apples the day before and reheat at 300°F for 10–12 minutes.

These chai latte baked apples are the perfect blend of nostalgic comfort and wholesome ingredients. Whether you enjoy them for breakfast, dessert, or an afternoon treat, they bring a warm, cozy moment to your day—naturally sweet, beautifully spiced, and entirely dairy-free.

Chai Latte Baked Apples


For the Chai-Date Filling:

• 4 large apples (Honeycrisp, Pink Lady, or Fuji work great)
• 1 cup boiling water
• 1/2 cup soft Medjool dates, pitted
• 1/2 cup pecans or walnuts
• 1 chai tea bag, divided (I like Good Earth Sweet & Spicy Chai)
• 1 tsp vanilla extract

For the Cashew Cream:

• 1 cup raw cashews, soaked in 3/4 cup hot water for about 15 minutes
• ½ cup water (more for thinner consistency)
• About 1/4 teaspoon of the chai tea bag used above
• ½ tsp vanilla
• Pinch of salt

*Soak cashews in hot water for 15 minutes for a quick version.




Instructions
1. Prep the Apples
Preheat oven to 375°F
Slice off the top ½ inch of each apple. Use a spoon or melon baller to scoop out the core and seeds, leaving a hollow “cup.” Don’t puncture the bottom.
Place apples in a small baking dish that has a small amount (about 1/4 cup) of water at the bottom (this will prevent the apples from burning).


2. Make the Chai-Date Latte Filling
Place dates in a bowl and pour 1 cup boiling water over them. Let soften 5–10 minutes.
Add softened dates, soaking water, most of the chai tea bag, and vanilla to a blender. Blend until smooth and creamy.
Add nuts and pulse a couple times to incorporate.  You want them to remain chunky,


3. Fill + Bake
Spoon the chai-date mixture generously into each apple.
Bake uncovered for about 45 minutes, until the apples are soft but still holding their shape. The filling will caramelize and bubble.


4. Make the Cashew Cream
Blend soaked cashews, water, vanilla, the remaining chai tea bag contents and salt until silky. Adjust thickness by adding water a tablespoon at a time.


5. Serve
Spoon warm chai baked apples into bowls and top with a generous dollop of cashew cream. Add a sprinkle of cinnamon if you’re feeling extra cozy or top with a star anise to really jazz up the presentation (just don't eat the star anise ;-)

Bright, cozy, bakery-soft & just the right balance of sweet and tart.
There are certain flavors that just feel like the holidays . For me, cranberry and orange is one of those combinations—sunny citrus brightness balanced by little ruby bites that pop with tartness. And when you fold in a bit of sourdough starter, it becomes something even more special: tender, just slightly tangy, and beautifully aromatic without being overly sweet.

These muffins are the kind you make on a slow morning with a warm mug in hand. The kind you gift to friends and neighbors (and neighbors who are friends;-), or tuck into lunchboxes, or set on the counter for anyone who wanders through the kitchen. They’re reliable. Simple. A small joy.

And if you’ve been nurturing a sourdough starter, this is such a lovely way to use your discard—no waste, and no complicated techniques. Just stir, scoop, bake, and breathe in that cozy citrus scent.
These muffins are sweetened with pure maple syrup, so no refined sugar needed.

Serving Idea
Slice warm, spread with butter or honey, and enjoy with a cup of tea (my personal way to enjoy a muffin). These muffins feel like slow mornings and sunlight.  For an enhanced orange flavor, mix a bit of orange marmalade with softened butter and spread liberally on those muffins.

Once out of the oven, they're slightly golden.  When you break them apart, that orange scented steam escapes, just begging you to take a bite.  Word of caution...let them cool slightly first.  It's a hard ask, but necessary 😉

Roasting turkey can feel like an event — hours in the kitchen, basting schedules, constant checking, and sometimes still ending up with meat that's just okay. But this technique? It’s different. It’s the secret chefs use when they want turkey that turns out succulent, deeply flavored, and perfectly golden every single time.

The method is beautifully simple: you soak a piece of cheesecloth in melted butter and white wine, then drape it over the turkey breast before roasting. The cloth becomes a self-basting blanket — keeping everything tender while the outside slowly caramelizes into crisp, golden skin.

This is my favorite way to roast for smaller gatherings, Sunday dinners, or any night you want the flavors of a holiday meal without the stress of cooking an entire bird.  But.... this works equally well for an entire turkey as well.

Why This Works

• The cheesecloth traps moisture while still allowing the skin to brown gradually.
• The white wine brightens the richness of the butter so the flavor stays balanced.
• The herbs infuse aroma, not just surface flavor.
• It’s nearly impossible to dry out.

This is the turkey you serve when you want the meal to feel special, effortless, deeply cozy, and quietly elegant — whether it’s Thanksgiving or just a cold night in socks and candlelight.

Fool-proof Butter Basted Turkey Breast

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Ingredients

• 1 bone-in turkey breast (about 3–4 lbs). You can also use boneless if you want,
• 1/2 cup unsalted butter, melted
• 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
• 1 teaspoon sea salt. (I really like Redmond sea salt)
• 1/2 teaspoon cracked black pepper, freshly ground is best
• 1 tablespoon fresh rosemary, chopped
• Cheesecloth, enough to loosely cover the breast
• Fresh herbs for garnish (optional)

Instructions
1. Preheat the oven.
Set your oven to 325°F. Pat the turkey breast very dry — dry skin = better browning. (I actually set my turkey in the roasting pan uncovered, overnight to let the skin totally dry out.)
2. Season the turkey.
Season turkey with salt, pepper and rosemary
3. Make the butter baste + soak the cheesecloth.
In a saucepan (or microwave-safe bowl), gently warm the butter and white wine together.
Soak a folded piece of cheesecloth in the mixture until it’s thoroughly saturated.
4. Drape & roast.
Lay the soaked cheesecloth over the turkey breast like a cozy blanket.
Place the turkey in a roasting pan or cast iron skillet and pour any extra butter-wine mixture into the bottom of the pan.
Roast for 1½ to 2 hours, basting the cheesecloth every 30 minutes with the pan juices.
The turkey is finished when the thickest part reads 165°F.
5. Remove the cheesecloth (the dramatic moment!).
About 20 minutes before the roast is done, carefully lift off the cheesecloth. Return the turkey to the oven to brown and crisp the skin beautifully.
6. Rest & slice.
Let the turkey rest 10–15 minutes before slicing. This keeps every bite tender.

So, we’re making them again — only this time the ingredients are simple, nourishing, and taste even better than the original. These Healthy Almond Joy Bars are sweetened naturally with maple syrup, held together with creamy coconut oil, and blanketed in good, rich dark chocolate. They’re also gluten-free, dairy-free (depending on your chocolate), and made with just a handful of pantry staples.

I amp up those iconic flavors even further by toasting the coconut, which gives it a wonderfully deep flavor.  Not that cloyingly sweet sticky snow white coconut that's in the mass produced bars.  Sorry Almond Joy.

Also ...Marcona almonds,  Rounder, buttery and so perfect for this healthy confection.  You only need a few, so it's worth the splurge. 

They live beautifully in the freezer — which means you can sneak one anytime you need a little something sweet without the sugar crash that follows store-bought candy bars.

These are the kind of treats you pull from the freezer at 3pm and feel good about — rich enough to satisfy, simple enough to make on a Sunday afternoon, and familiar enough to bring back that little spark of kid joy.

Healthy Almond Joy 


Makes 6 bars (depending on your chocolate mold)

• 1 cup unsweetened shredded coconut, toasted slightly in a dry skillet
• 2 tablespoons coconut oil, melted
• 1 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract or vanilla paste
• Pinch of sea salt
• 12 whole marcona almonds, depending on the molds you're using (if you use regular almonds, make sure they are roasted first)
• 3/4 cup dark chocolate chips or chopped dark chocolate (70% cocoa solids or darker), melted

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Instructions

1. Make the Coconut Base
   In a mixing bowl, combine toasted, shredded coconut, melted coconut oil, maple syrup, vanilla, and sea salt. Mix until the coconut becomes sticky and holds together when pressed.
2. Line the candy molds
   Scoop a bit of the melted chocolate into each mold and coat the bottom and sides.  I find using a pastry brush (or small paintbrush with natural bristles) ideal for this purpose.
3. Add the Almonds
   Place one or two almonds into the well each mold.
4. Fill
   Fill each well with the coconut mixture, packing in well, but gently.  Clean around the edges before adding more chocolate for a neat appearance.  Pour the chocolate over the top of each and then clean around the edge again.
5. Chill & Set
   Freeze for 10-15 minutes, or until chocolate is set.
6. Enjoy!
   Pop out of the molds.  Store in the refrigerator for up to 10 days or in the freezer for 2 months.