Some of the very best recipes don't come from cookbooks—they come from the people we love. This delicious chicken salad is one of those recipes.
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I have to give all the credit to my daughter-in-law's mother, Joy. She made this delicious chicken salad for the family when we were visiting them in Missouri and I knew I needed the recipe. It's the kind of dish that quietly steals the spotlight. People go back for seconds, then ask, "Who made the chicken salad?"

What makes Joy's version so special is the seasoning. Instead of plain poached or roasted chicken, she seasons the chicken breasts generously with Montreal chicken seasoning before air frying them. That simple step adds incredible savory flavor to every bite and makes this anything but an ordinary chicken salad.

The combination of sweet dried cranberries, crisp apples, crunchy celery, toasted pecans, and just enough red onion creates the perfect balance of flavors and textures. A creamy mayonnaise and mustard dressing ties everything together without overpowering the fresh ingredients.

I also love how versatile this recipe is. Serve it on buttery croissants for lunch with friends, spoon it into lettuce wraps for a lighter meal, pile it onto crackers as an appetizer, or enjoy it over a bed of greens for a satisfying dinner. It's equally at home at baby showers, church potlucks, bridal luncheons, picnics, and weekday meal prep.

One of the best parts is that it actually tastes even better after it has had a little time to chill in the refrigerator, making it an ideal make-ahead recipe. The flavors meld together beautifully, and the apples stay crisp while the cranberries soften just enough to add little bursts of sweetness throughout.

Joy was kind enough to share her recipe, and now it's become one of our family's favorites. I hope it finds a place in your recipe collection, too. If you're looking for a chicken salad that's a little more flavorful than the traditional version, this one is sure to become a repeat favorite.

Joy’s Spectacular Chicken Salad

Servings: approx.6

Ingredients
For the Chicken

• 2 boneless, skinless chicken breasts (or rotisserie chicken as a shortcut)
• 2 tablespoons olive oil
• 2 tablespoons Montreal chicken seasoning (see homemade recipe below)

For the Salad

• 1/2 cup mayonnaise like Chosen Avocado Oil Mayo
• 2 tablespoons Dijon or grainy mustard
• 2 celery stalks, finely chopped
• ¼ cup finely diced red onion
• 1 crisp apple (Honeycrisp, Gala, or Fuji), diced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• Sea salt and freshly ground black pepper to taste

​Using a food chopper makes quick work of the salad ingredients.

Montreal Chicken Seasoning 
My version has no salt so you can adjust to your liking when using.

Ingredients

• 2 tablespoons paprika ( I love smoked Paprika)
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes (adjust to taste). I love Aleppo pepper flakes
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed

1. Combine all ingredients in a small bowl.
2. Stir well until evenly mixed.
3. Store in an airtight spice jar for up to 6 months in a cool, dry pantry.

Instructions

1. Cook the chicken. Rub the chicken breasts with olive oil and coat evenly with the Montreal chicken seasoning. Air Fry, Grill, bake at 400°F, or pan-sear until the internal temperature reaches 165°F. Let cool completely.  We definitely prefer the air fry method!
2. Chop the chicken. Dice the cooled chicken into bite-sized pieces or shred it, depending on your preference.
3. Toast the pecans. Place pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Cool completely.
4. Make the dressing. In a large bowl, whisk together the mayonnaise and mustard until smooth.
5. Combine. Add the chicken, celery, red onion, apple, cranberries, and toasted pecans. Fold everything together until evenly coated.
6. Taste and adjust. Add additional salt and pepper if needed. Chill. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
   
   
   
   

Some nights call for a recipe that's big on flavor but short on effort. This Air Fryer Harissa Honey Salmon & Green Beans is exactly that kind of meal. In less than 20 minutes, you'll have perfectly cooked salmon with a sweet and spicy glaze alongside crisp-tender green beans—all made in the air fryer with minimal cleanup.

The magic of this recipe is the combination of fiery harissa and sweet honey. The honey softens the heat just enough while helping create a beautifully caramelized glaze on the salmon. Whether you use fresh green beans from the produce section or grab a handful straight from the freezer, they cook beautifully right alongside the fish, making this a true one-basket dinner.

This Cosori Turboblaze Air Fryer is my new favorite kitchen appliance.  It's multi-faceted 9-in-1 capability and 6 quart capacity has me using it for baking, broiling, hard boiled egg making, dehydrating and yes.... even air frying.😉. You can check it out HERE and the price point is under $100.

This is the kind of recipe that's perfect for busy weeknights but impressive enough to serve guests. Pair it with fluffy rice, couscous, or a simple side salad, and dinner is done.

If you're looking for an easy dinner that delivers bold Mediterranean-inspired flavors without spending hours in the kitchen, this Air Fryer Harissa Honey Salmon & Green Beans deserves a spot in your regular meal rotation. It's proof that a handful of simple ingredients can come together to create a meal that feels anything but ordinary.

Air Fryer Harissa Honey Salmon & Green Beans
Serves: 2


Ingredients
2 salmon fillets (about 6 ounces each)
4 tablespoons harissa paste (a Middle Eastern Red Pepper Paste)
1 tablespoon honey
1 large handful green beans (fresh or frozen)
Sea Salt to taste (I love Redmond Real Salt)
sesame seeds for garnish (optional)


Instructions
Preheat your air fryer to 390°F
In a small bowl, stir together the harissa paste and honey until well combined.


Pat the salmon dry and season lightly with salt and pepper. Spread half the harissa-honey mixture generously over the tops of both fillets.


Toss the green beans with remaining Harissa honey mixture and season lightly with salt. If using frozen green beans, there's no need to thaw them first.


Place the salmon fillets in the air fryer basket (I line my basket with parchment paper for easier clean up) and arrange the green beans around them in a single layer.


Air fry at 390°F for 8-10 minutes, depending on the thickness of your salmon. The salmon should flake easily with a fork and reach an internal temperature of 145°F. The green beans should be tender crisp with lightly browned edges.

If you're looking for a dinner that's creamy, comforting, and bursting with fresh lemon flavor, this Creamy Lemon Chicken and Orzo is about to become a new family favorite. Best of all, it comes together in about 30 minutes thanks to the convenience of precooked shredded chicken. It's the perfect recipe for using up leftover rotisserie chicken while creating a meal that tastes like you spent hours in the kitchen.

The tender orzo cooks right in the flavorful broth, soaking up every bit of the creamy lemon sauce. A splash of fresh lemon juice brightens the entire dish, while Parmesan cheese adds richness that perfectly balances the citrus. The result is a cozy one-pan meal that's elegant enough for guests yet simple enough for a busy weeknight.

Whether you're feeding your family, meal prepping lunches, or simply craving a bowl of creamy comfort food, this recipe checks all the boxes.

Delicious Variations
Add vegetables: Stir in fresh spinach, asparagus pieces, peas, or broccoli during the last few minutes of cooking.
Boost the herbs: Fresh thyme, dill, or basil pair beautifully with the lemon.
Make it extra cheesy: Add shredded mozzarella or extra Parmesan for an even richer sauce.
Lighten it up: Substitute half-and-half for the heavy cream for a lighter version.

What to Serve with Creamy Lemon Chicken and Orzo
This dish is satisfying on its own, but it also pairs wonderfully with:

• Garlic bread
• A crisp Caesar salad
• Roasted asparagus
• Steamed broccoli
• Green beans
• A simple mixed greens salad with a lemon vinaigrette

Creamy Lemon Chicken and Orzo is proof that simple ingredients can create an incredibly satisfying meal. The combination of tender shredded chicken, creamy Parmesan sauce, bright lemon, and delicate orzo makes every bite comforting yet fresh. It's a recipe you'll find yourself returning to whenever you need a quick, delicious dinner that's sure to impress family and friends.
Whether you're making the most of leftover chicken or looking for an easy weeknight meal, this creamy lemon chicken and orzo delivers restaurant-quality flavor with minimal effort.
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If you've ever opened a bag of salted egg yolk chips, you already know how dangerous they are. One handful quickly turns into an empty bag! With their crispy crunch and rich, savory coating, these addictive chips have become a favorite snack throughout Southeast Asia—and now you can easily make them at home using my “cheats” method..
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No need to salt cure egg yolks unless you just want to dive into that 5+ day process for the fun of it…totally not opposed.   I didn’t even come across curry leaves in my local grocery so subbed in some parsley.  Totally different flavor profile, but it worked.

This homemade, shortcut version is surprisingly easy. Instead of deep-frying fresh potatoes, start with your favorite kettle-cooked potato chips to save time while still delivering that irresistible crunch. In less than 20 minutes, you'll have a snack that's perfect for movie nights, parties, game days, or simply satisfying a craving for something savory.
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What You'll Love

• Ready in under 5 minutes
• Rich, buttery, and savory
• Made with just a handful of ingredients
• Perfect for entertaining
• Easier than making potato chips from scratch

Tips for Success

• Kettle-cooked chips hold up best to the rich coating.
• Don't overcook the egg yolks—they should become fragrant and sandy, not browned.
• Curry leaves add authentic flavor and aroma, but the recipe is still delicious without them.
• Enjoy the chips the same day for the best crunch.

Variations
Try this salted egg yolk coating on:

• French fries
• Potato wedges
• Popcorn

There's a reason salted egg yolk chips have developed such a devoted following. The combination of crispy potato chips and creamy, buttery salted egg yolks creates an unforgettable snack that's rich, savory, and packed with flavor. Once you make them at home, don't be surprised if they disappear almost as quickly as you can serve them!

If you're looking for a dessert that feels indulgent but is surprisingly wholesome, chocolate chia pudding deserves a spot in your refrigerator. Made with just a handful of pantry ingredients, this rich and creamy pudding delivers deep chocolate flavor while requiring almost no effort.

The magic happens when chia seeds absorb liquid and transform into a thick, pudding-like consistency. Combined with cocoa powder and a touch of sweetness, they create a chocolate dessert that works equally well for breakfast, an afternoon snack, or a healthier after-dinner treat.
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One of the best things about chocolate chia pudding is that it's made ahead of time. Spend five minutes mixing the ingredients, then let the refrigerator do the rest of the work. By morning, you'll have a ready-to-enjoy treat waiting for you.
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Serve it straight from the jar, or dress it up with fresh berries, sliced bananas, whipped cream, toasted coconut, or a sprinkle of chocolate shavings. It's easy to customize and perfect for meal prep since individual portions keep well for several days.
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Rich, chocolatey, and incredibly easy to make, this chocolate chia pudding proves that a delicious treat doesn't have to be complicated. Keep a batch in the refrigerator and you'll always have something satisfying ready when a chocolate craving strikes.
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Chocolate Chia Pudding
Ingredients

• 2 cups milk, I love to use almond or coconut milk
• 1/4 cup chia seeds
• 3 tablespoons unsweetened cocoa powder or raw cacao
• 1-2 tablespoons maple syrup or honey
• 1 tablespoon collagen powder (optional for creamier consistency)
• Pinch of sea salt

Instructions

1. In a blender carafe add all the ingredients & give a good blitz.  You can also add to a jar with a tight fitting lid & give everything a good shake, but I love the texture blitzing the chia seeds gives this pudding.
2. Let the mixture sit for 5 minutes, then blitz again to break up any clumps of chia seeds.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before serving. If the pudding is thicker than desired, add a splash of milk and stir until creamy.

I spoon into dessert glasses and top as desired.


Optional Toppings

• Fresh strawberries or raspberries
• Sliced bananas
• Whipped cream
• Chocolate chips
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• Chopped nuts

There are some desserts that instantly bring back memories of family gatherings, summer afternoons, and recipes passed down through generations. For me, that's Grandma's Strawberry Shortcake with Sweet Drop Biscuits.

Unlike many modern versions made with sponge cake or store-bought pound cake, Grandma always used sweet drop biscuits as the foundation. Fresh from the oven, the biscuits were tender and buttery with just the right touch of sweetness. When split open and piled high with juicy strawberries and clouds of whipped cream, they created a dessert that was simple, comforting, and unforgettable.

Every strawberry season, this recipe finds its way back to our table. The strawberries macerate in a little sugar, creating a sweet syrup that soaks into the warm biscuits. Combined with freshly whipped cream, every bite captures the flavors of summer.
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The beauty of this recipe is its simplicity. No fancy techniques or complicated ingredients—just fresh strawberries, homemade biscuits, and whipped cream. It's proof that some of the best desserts are also the simplest.

There's a reason Grandma's strawberry shortcake remains a family favorite. The combination of sweet berries, homemade whipped cream, and tender drop biscuits creates a timeless dessert that never goes out of style. One bite and you'll understand why this simple recipe has been cherished for generations.
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Grandma Dorthy's Strawberry Shortcake with Sweet Drop Biscuits

serves 8

Sweet Drop Biscuits

2 cups all purpose flour

1 1/2 Tbsp baking powder, (use aluminum-free)

1 tablespoon cane sugar

1 teaspoon sea salt

5 tablespoons unsalted butter, cold, diced or shredded/grated preferred

1/2 cup heavy whipping cream, cold

1/2 cup whole milk, cold 



Macerated Strawberries

1 1/2 lbs strawberries, hulled and sliced

1/4 cup cane sugar

1 lemon, using both zest & juice


Whipped Cream

1 cup heavy whipping cream

1/4 cup greek yogurt (optional for a nice slight tangy note)

1 1/2 tablespoons cane sugar

1 teaspoon vanilla (I love vanilla paste)


Instructions
Biscuits

• In a large mixing bowl, whisk together dry ingredients: 2 cups flour, 1 1/2 Tbsp baking powder, 1 Tbsp sugar, 1 tsp salt, then sift the ingredients together. Add the cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs unless you've taken the time to grate the butter.  If that's the case, simply fold it into the flour mixture.
• Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon or spurtle until dough starts coming together.
• Preheat the oven to 425˚and line a baking sheet with parchment paper. Drop the biscuits, using a cookie scoop or large spoon into roughly equal sized portions onto the baking sheet.
• Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

Strawberry Topping

• Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and the zest and juice of the lemon and stir to combine. Cover and refrigerate until ready to serve.

Make Whipped Cream

• In a mixing bowl, beat together 1 cup cold heavy cream with sugar and vanilla for about 2 minutes on medium/high speed or until soft peaks form using a hand mixer or stand mixer.  Fold in Greek yogurt if using.

​How to Assemble Strawberry Shortcakes

• Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries

When you're craving cheesy, comforting chicken enchiladas but don't have the time—or patience—to roll tortillas one by one, this No-Fuss Chicken Enchilada Casserole is the answer.
Traditional enchiladas require dipping tortillas in sauce, filling each one, rolling them up, and carefully arranging them in a baking dish. While delicious, the process can be time-consuming on busy weeknights. This simplified casserole delivers all the same flavors with a fraction of the effort.

Instead of rolling individual enchiladas, layers of flour tortillas, tender rotisserie chicken, creamy enchilada sauce, and plenty of melted cheese are stacked lasagna-style. The result is a rich, satisfying casserole that's ready for the oven in minutes.

Using rotisserie chicken makes prep even easier, while cream cheese blended into the enchilada sauce creates a silky, creamy texture that takes this dish over the top. It's the perfect family-friendly dinner for hectic evenings, potlucks, or anytime you're craving Mexican-inspired comfort food without the extra work.

This easy layered enchilada casserole proves that you don't need to spend time rolling individual enchiladas to enjoy all the comforting flavors of a classic Mexican-inspired dinner.

No-Fuss Chicken Enchilada Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8
Ingredients

• 1 rotisserie chicken, shredded (about 4 cups)
• 10 ounces red or green enchilada sauce
• 8 ounces cream cheese, softened
• 8-10 flour tortillas (6-inch or taco size) 
• 3 cups shredded Mexican blend cheese, divided
• Optional toppings: sliced green onions, diced tomatoes, sour cream, cilantro, sliced jalapeños, diced avocado

Instructions

1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish or equivalent casserole dish.

1. In a medium bowl, whisk together the enchilada sauce and softened cream cheese until smooth and well combined. A few small lumps of cream cheese are fine as they’ll melt when baking.

1. Spread a thin layer of the enchilada sauce mixture on the bottom of the baking dish.

Arrange a layer of flour tortillas over the sauce, overlapping as needed to cover the bottom.


Top with the shredded chicken,  the sauce mixture, and half of the shredded cheese.


Top with remaining tortillas and cheese.


Cover with foil (or lid if you casserole has a glass lid) and bake for 20 minutes.


Remove the foil and continue baking for 10-15 minutes, or until the cheese is melted and bubbly.


Let the casserole rest for 5-10 minutes before slicing and serving.


Garnish with your favorite toppings and enjoy.


Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through.

If you've spent any time scrolling social media lately, you've probably seen the Viral Dot Cake taking over feeds everywhere. With their colorful nonpareil-covered tops and satisfying "spoon crack" effect , they quickly went viral and have been recreated so many time, including my take on them here.
 They’re fun, beautiful, and surprisingly simple to make.

The viral Dot Cake trend is generally credited to The Dotcakes, a New York family-owned bakery founded by Alex Posner. According to multiple reports, Posner began making the cakes around 2017, and the business launched in 2019. The cakes exploded in popularity in 2026 after TikTok and Instagram videos featuring that sprinkle covered tops caught the eye of millions of viewers.

I decided to put my own spin on the trend by making it gluten-free and swapping the traditional icing for a lighter topping: non-hydrogenated CocoWhip (Cool Whip’s angelic cousin).

Using a gluten-free vanilla cake mix made the process incredibly easy while still delivering a soft, moist cake. The colorful nonpareils makes this cake so eye-catching and playful.

One of the things I love most about this version is how accessible it is. Whether you're avoiding gluten or simply looking for a lighter alternative to traditional frosting, this adaptation proves you don't have to sacrifice flavor or fun.
The Viral Dot Cake trend is all about creativity, and that's what makes it so enjoyable. You can customize the colors for birthdays, holidays, baby showers, or any special occasion. And with simple ingredient swaps, it's easy to make the recipe work for your family's preferences and dietary needs.

If you haven't tried the Viral Dot Cake yet, consider this your sign. My gluten-free version with CocoWhip was a huge hit, and I'll definitely be making it again.
Let me know how you make this your own!!!

When it comes to easy summer meals, fish tacos are always at the top of my list. They're light, flavorful, and come together quickly, making them perfect for busy weeknights or casual gatherings with family and friends. This version features tender mahi-mahi seasoned with my homemade taco seasoning and topped with a vibrant kiwi cilantro salsa that adds the perfect balance of sweetness, freshness, and a little zing.

The combination may sound unexpected, but the juicy kiwi pairs beautifully with the mild, flaky fish. Fresh cilantro and jalapeño bring everything together for a tropical-inspired taco that's bursting with flavor in every bite.

Tips for Success
Choose ripe but firm kiwis so the salsa holds its texture. If your kiwis are especially tart, a small drizzle of honey can help balance the flavors. 
For extra crunch, add thinly sliced radishes or a crisp cabbage slaw. If you're feeding a crowd, the salsa can be made a few hours in advance and stored in the refrigerator until serving time.

These Mahi-Mahi Fish Tacos with Kiwi Cilantro Salsa are a fresh and flavorful twist on taco night. The savory fish, zesty seasoning, and sweet-tart salsa create a combination that feels both vibrant and satisfying. Whether you're enjoying them on a sunny patio or bringing a taste of summer to your dinner table, these tacos are sure to become a favorite.

Flavor Tips

• A little honey (½–1 tsp) in the salsa can help if the kiwis are tart.
• Thinly sliced radishes add a nice crunch.

For 1½ pounds of mahi-mahi, about 1½ to 2 tablespoons of taco seasoning is usually the sweet spot.
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There's something irresistible about a crispy fish sandwich piled high with crunchy cabbage and tucked into a buttery brioche bun. The good news? You don't need a deep fryer to make one at home. These air fryer cod sandwiches deliver all the crunch and flavor of a classic fish shack favorite with less mess and less oil.

The Perfect Bite
Every layer of this sandwich serves a purpose: flaky cod, crispy panko crust, cool and tangy tartar sauce, fresh cabbage, and a rich buttery brioche bun. It's the kind of meal that feels special enough for a weekend treat but easy enough for a weeknight dinner.
Pair it with air fryer fries, potato wedges, or a simple pickle spear for the ultimate fish sandwich experience.

5 Ingredient Air Fryer Fish Sandwich

Serves 4

Ingredients
For the Fish

• 4 cod fillets (about 5-6 ounces each)
• 1/3 cup mayonnaise (I prefer Chosen Mayo)
• 1½ cups panko breadcrumbs
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

For the Tartar Sauce

• ½ cup mayonnaise (I prefer Chosen Mayo)
• ¼ cup cornichons (mini gherkin pickles), drained
• 1 teaspoon cornichon brine (optional)

For Serving

• 4 brioche buns, toasted
• 1 cup shredded cabbage (red/purple or green)

Instructions


Prepare the Fish
Pat the cod fillets dry with paper towels.
In a shallow bowl, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.

Spread a thin layer of mayonnaise over each cod fillet, coating all sides. Press the fillets into the seasoned panko mixture until completely coated.

Air Fry
Preheat the air fryer to 390-400°F.
Lightly spray both sides of the breaded fish with cooking spray. Arrange the fillets in a single layer in the air fryer basket, leaving space between each piece.
Cook for 10–12 minutes, flipping halfway through, until the coating is golden brown and the fish flakes easily with a fork.


While the Fish “fries” Make the Tartar Sauce
Add the mayonnaise, cornichons, and cornichon brine to a mini food processor or blender. Pulse until the mixture is finely chopped but still has a little texture. 

Toast the Buns
While the fish cooks, toast the brioche buns until lightly golden.
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Assemble
Spread a generous layer of tartar sauce on the bottom bun. Add a crispy cod fillet. Top with more tartar sauce and cabbage then finish with the toasted bun.
Serve immediately.

Craving a gooey cinnamon roll without the sugar crash or the hours in the kitchen? This low-carb cinnamon roll hack delivers all the warm cinnamon flavor and creamy icing you want using just a handful of simple ingredients — and the air fryer does almost all the work.
The secret? Zero-carb tortillas crisp up beautifully in the air fryer, creating golden cinnamon roll bites that taste surprisingly indulgent. They’re quick enough for a weekday breakfast, afternoon sweet craving, or late-night dessert.
The gooey middle is my favorite part.  They’re such a divine treat and splurge worthy without the guilt.

A Quick Low-Carb Dessert That Actually Satisfies
This cinnamon roll hack proves you don’t need traditional dough or loads of sugar to make a cozy, comforting treat. The crispy tortilla layers, warm cinnamon filling, and creamy maple icing hit all the classic cinnamon roll notes — with way less effort.
Whether you’re trying to cut carbs or just need a fast dessert fix, this air fryer recipe is one you’ll want to keep on repeat.

Low Carb Cinnamon “Roll” Bites
Serves 1 oe 2

Ingredients
For the Cinnamon Roll Bites

• 2 zero-carb tortillas
• 2 oz cream cheese, softened
• 1 tablespoon coconut sugar
• 1 teaspoon cinnamon
• Spray oil

For the Icing

• 2 oz cream cheese, softened
• 2 tablespoons Swerve or other confectioners sugar substitute
• 1 teaspoon maple syrup
• ½ teaspoon cinnamon
• Splash of milk if needed for thinning

Instructions
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1. Prep the Tortillas
Spread softened cream cheese evenly over one tortillas.
Sprinkle the coconut sugar & cinnamon over the cream cheese layer.
Top with the second tortilla and roll tightly into a log shape.

2. Slice and Air Fry
Cut the rolled tortillas into small pinwheels, about 1 inch thick.  I make 6 pinwheels
Place the slices into the air fryer basket (I line mine with parchment paper) in a single layer, cut side up.  Spray with a bit of oil.
Air fry at 390°F for 7–10 minutes, or until golden brown and slightly crispy on the edges.
Keep an eye on them near the end since air fryers can vary.

3. Make the Icing
While the cinnamon roll bites cook, whisk together the cream cheese, confectioners sugar substitute, maple syrup, and cinnamon in a small bowl until smooth.
If the icing feels too thick, add a tiny splash of milk to loosen it up.

4. Finish and Serve
Once the tortilla cinnamon rolls are warm and crispy, drizzle the icing generously over the top.
Serve immediately while warm and gooey.

If you want a quick breakfast that’s high in protein (30 grams), packed with fiber (10 grams), and easy to prep ahead, these scrumptious overnight oats check every box. They combine creamy Greek yogurt, power house chia seeds, flax meal, protein powder, and antioxidant-rich sweet wild blueberries into a balanced breakfast that keeps you full for hours.

Unlike many overnight oats recipes that lean heavily on oats alone, this version boosts protein without becoming overly thick or chalky. The combination of Greek yogurt and protein powder creates a smooth texture, while chia and flax add healthy fats and digestive-friendly fiber.
This recipe is especially useful for busy mornings, post-workout recovery, or anyone trying to increase protein intake without cooking.  I actually love it as an afternoon treat or dessert.

Storage Tips
These overnight oats stay fresh in the refrigerator for up to 3 days, making them ideal for meal prep. If preparing multiple servings ahead of time, add the blueberries just before eating for the best texture.
This high-protein overnight oats recipe delivers a balanced combination of protein, fiber, and healthy fats in a compact serving size. It’s creamy, filling, and easy to customize based on your nutrition goals or flavor preferences.
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Pickle lovers unite!  If you’ve ever looked at a jar of baby gherkins and thought, “This belongs in dessert,” welcome — you’re among friends here.
These pickle cupcakes started as an experiment with my classic vanilla cake batter and quickly turned into one of those strange-but-somehow-perfect flavor combinations I can’t stop thinking about. Sweet vanilla cake, caramelized air-fried baby gherkins, tangy cream cheese frosting, earthy matcha, and just enough sparkle from sprinkles and sugared pickles to make them feel delightfully unhinged in the best possible way.
They’re sweet, tangy, slightly savory, and guaranteed to start conversations.

Why Pickles Work in Dessert
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Before you scroll away in fear, hear me out.
Pickles already live in the same flavor world as things we regularly use in baking: acidity, salt, sugar, and spice. Once the baby gherkins are air fried with sugar, they become jammy, lightly caramelized, and almost candy-like. Folded into a soft vanilla cupcake, they add tiny bursts of tangy sweetness that cut through the richness beautifully.
Then comes the frosting.
The cream cheese and butter create a classic tangy base, while matcha adds an earthy depth that keeps the whole cupcake from becoming overly sweet. It’s weird. It’s balanced. It works…and it also lends a gorgeous green hue to compliment the pickle theme. 
The Flavor Profile
These cupcakes taste like:

• Vanilla cake with caramelized sweet-and-sour notes
• Cheesecake frosting with a subtle green tea finish
• A tiny hint of deli energy wrapped in bakery aesthetics

Somehow they manage to feel both nostalgic and experimental at the same time.

Air Frying the Gherkins
The real secret is treating the pickles almost like candied fruit.
I finely chop and toss the baby gherkins with sugar and air fry them until they became glossy and slightly wrinkled. The heat softens their sharp vinegar edge while concentrating their flavor. Once cooled and chopped, they fold into the batter surprisingly well.
The sugared gherkin on top isn’t just decoration either — it gives the cupcakes a crunchy, briny-sweet finish that makes people immediately go back for another bite just to figure out what’s happening.

Matcha Was the Missing Piece
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I originally considered a plain cream cheese frosting, but it needed something grounding.
Matcha (a Japanese powdered green tea) brought exactly the earthy bitterness these cupcakes needed. It balances the sweetness while complementing the pickles in a way that feels oddly sophisticated. The pale green frosting also gives the cupcakes a playful retro look that pairs perfectly with the glossy little gherkin garnish.
And yes, the sprinkles stay.

Who Are These Cupcakes For?
These are for:

• People who order pickle pizza on purpose
• The friend who always chooses the “chef’s weird special”
• Anyone who loves sweet-and-salty desserts
• Curious bakers who enjoy flavor experiments

They’re especially fun for themed parties, conversation-starting dessert tables, or simply confusing your family in the most delicious way possible.
Tips for Success

• Pat the gherkins very dry before air frying so they caramelize instead of steam.
• Don’t overmix the batter after folding in the chopped pickles.
• Let the air-fried pickles cool completely before adding them to the cupcakes or frosting.
• Use culinary-grade matcha for the best color and flavor balance.
• Chill the frosted cupcakes slightly before serving for cleaner texture and sharper flavor contrast.

I know pickle cupcakes sound like something invented on a dare, but this recipe genuinely surprised me. The sweet vanilla base, tangy caramelized gherkins, earthy matcha frosting, and playful garnish all come together into something bizarrely elegant.
Not every dessert needs to make perfect sense.
Sometimes the weird ones are the most memorable.
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Pickle Cupcakes with Matcha Cream Cheese Frosting

Makes 12

Ingredients

Cake
1 recipe vanilla cake or box mix.  My Classic Vanilla cake is outstanding for these cupcakes.
1 small jar (about 10 oz.) baby gherkins or cornichons, drained & patted very dry
2 tablespoons cane sugar


Frosting
2 1/2 cups powdered (confectioners) sugar
3/4 stick butter, at room temperature 
8 oz. Block cream cheese, at room temperature 
1-2 teaspoons matcha (depending on how strong and how green you want the icing
Optional 2 tablespoons milk if needed to thin out frosting 


Prep the pickles 
Select 12 pickles to top the cupcakes and chop the remaining pickles into small dice.
Place in an air fryer and fry at 390 degrees for about 7 minutes.  Add the cane sugar and fry for another 2 minutes or until the pickles are nicely crisped and caramelized.  Let cool thoroughly

Make the cupcakes
Make the cupcake batter by either following the directions for my Classic Yellow Cake, or preparing a vanilla cake batter according to box mix directions.
Fold in the chopped, air fried pickles.

Line a cupcake tin with some festive liners and dollop the batter evenly into the tin.
Bake according to recipe or box mix directions and let cool.


Make the frosting.
Combine all frosting ingredients in a large bowl and begin beating very slowly with a handheld mixer.  Adjust to add more matcha if you desire a darker green color or more matcha flavor and gradually add a bit of milk if you need a thinner frosting.  Beat until creamy and spreadable.


Decorate the cupcakes with the frosting by either using a piping bag or simply slathering on with an offset spatula.  Top with one of the whole pickles and sprinkles if desired.

​

If you’ve seen the viral sushi sandwich from Erewhon but can’t justify the $21 price tag, this homemade version delivers the same fresh, crunchy, spicy vibe for a fraction of the cost — and honestly, it’s easier to eat.
Instead of assembling a full sandwich, I turned it into a sushi sandwich bowl with crispy waffle-iron rice, cooked salmon, crunchy vegetables, creamy avocado, and spicy sriracha mayo. You can absolutely swap in raw tuna if that’s your thing, but cooked salmon keeps it simple, affordable, and weeknight-friendly.
​

Why This Version Works

• Crispy rice without deep frying
• Easier to assemble than sushi sandwiches
• Budget-friendly ingredients
• Protein-packed and customizable

The waffle iron trick is the real game changer here. It crisps up the rice into golden, crunchy squares that mimic the texture of crispy rice sushi — no pan frying required.
​

Easy Protein Swaps
This bowl is super flexible:

• Raw tuna
• Spicy salmon
• Shrimp
• Tofu
• Crab salad
• Seared ahi tuna

You can even make it fully vegetarian with edamame and extra avocado.
​

This homemade sushi sandwich bowl has all the textures that made the Erewhon version go viral — crispy rice, creamy avocado, spicy sauce, fresh crunch — without the luxury grocery store markup.
And once you try crispy rice in a waffle iron, you’ll probably start making it for everything.
​

Erewhon Inspired Crispy Sushi Rice Sandwich Bowl

Ingredients

For the crispy rice

• 2 cups cooked sushi rice (I used leftover Jasmine rice)
• Spray oil

For the bowl

• 1–2 cooked salmon fillets, flaked
  • (or sushi-grade raw tuna)
• 1 avocado, sliced
• 1 English or Persian cucumber, thinly sliced
• 2–3 radishes, thinly sliced
• Microgreens or greens of choice 
• Sesame seeds
• Nori strips  or furikake (optional)

Sriracha mayo

• ¼ cup mayo. (I like Chosen Foods Avocado Mayo)
• 1–2 tablespoons sriracha
• 1 teaspoon honey

How to Make It
1. Prep the rice
Press the rice firmly into your waffle iron (lightly sprayed with oil). Cook until crispy and golden brown, about 8–10 minutes depending on your waffle iron.
You want the outside crunchy while the inside stays chewy.

2. Make the spicy mayo
Whisk together mayo, sriracha, and honey until smooth.
Adjust heat level to taste.

3.. Mix the flaked salmon with just enough sriracha mayo to bind together, reserving the rest for topping the bowls/

4. Assemble the bowls
Place a crispy rice waffle  into bowls.
Top with:

• Flaked salmon
• Avocado
• Cucumber
• Radish
• Microgreens

Finish with sesame seeds, extra sriracha mayo, and Furikake if using.

​

There’s something magical about a dessert that looks bakery-worthy but takes almost no effort. This 3-Ingredient Ube Icebox Pie is creamy, fluffy, lightly sweet, and naturally stunning with its rich violet-amethyst color. Even better? It’s completely no-bake and comes together in minutes.
​

If you’ve never baked with ube before, this recipe is the perfect introduction. Ube, a purple yam popular in Filipino desserts, adds a subtle sweet flavor and transforms simple ingredients into a showstopping pie that tastes as beautiful as it looks.
Whether you need an easy summer dessert, a last-minute dinner party recipe, or just want something fun and colorful in the freezer, this pie delivers every time.

You can purchase Ube spread (also known as Ube Halaya) already made or make your own no sugar added version with just 2 ingredients; Japanese purple sweet potatoes & coconut milk.


What Does Ube Taste Like?
Ube has a mellow, slightly nutty vanilla flavor with earthy sweetness. It pairs beautifully with coconut, making it especially delicious with CocoWhip’s creamy coconut base.
​

Make It Your Own
Try adding:

• A drizzle of sweetened condensed coconut milk
• Toasted coconut flakes
• Crushed vanilla wafers
• White chocolate shavings
• Fresh berries for contrast

Storage
Store covered in the refrigerator for up to 4 days or freeze for up to 1 month. Serve slightly softened if frozen solid.
​

3-Ingredient Ube Icebox Pie
Ingredients

• 1 graham cracker crust
• 1 tub CocoWhip, thawed (or other non-dairy whipped topping)
• ½–¾ cup ube halaya from a jar (or use 2 cups of my No Sugar Added Ube made with 2 ingredients & Japanese purple sweet potatoes)

Instructions

1. Fold ube halaya into CocoWhip until smooth.
2. Spread into graham cracker crust.
3. Chill 4 hours or freeze 2–3 hours.
4. Slice and serve cold.

This pie is proof that simple desserts can still feel special. With its velvety texture and striking purple color, it’s the kind of recipe people remember — and the kind you’ll make again the moment the last slice disappears.

There’s something deeply nostalgic about peach cobbler—the bubbling fruit, the golden topping, the way it fills a kitchen with warmth before you’ve even taken a bite. But if you’re avoiding gluten and refined sugar, that classic comfort dessert can feel out of reach. The good news: it doesn’t have to be.
This version of peach cobbler leans into wholesome, naturally sweet ingredients while still delivering everything you want from the original. It’s not about mimicking tradition perfectly—it’s about creating something just as satisfying in its own right.

At the heart of it are ripe, juicy peaches. When they’re in season, they don’t need any help. Their natural sweetness deepens as they bake, creating a soft, jammy filling that’s rich without being heavy. A touch of coconut sugar enhances that flavor rather than overpowering it, adding a subtle caramel note that pairs beautifully with the fruit.

Instead of traditional flour, coconut flour steps in. It brings a gentle sweetness and a light, tender texture to the topping. Because coconut flour behaves differently than wheat flour, the result isn’t exactly a biscuit or a cake—it’s something uniquely soft and slightly custardy, with a delicate crumb that soaks up the peach juices underneath.
Coconut flour boasts 10 grams of fiber and 6 grams of protein per half cup, so it’s a great substitute for regular flour in this recipe. It supports better digestion and helps regulate blood sugar levels.

Coconut milk ties everything together. It adds richness without dairy, creating a luscious topping that feels indulgent while staying entirely plant-based. As it bakes, the top turns lightly golden with crisp edges, while the inside stays moist and tender.

What makes this cobbler especially appealing is how balanced it feels. It’s sweet, but not overwhelmingly so. It’s comforting, yet surprisingly light. You can enjoy a generous serving without the sugar crash that often follows traditional desserts.
It’s also incredibly versatile. Serve it warm straight from the oven for that classic cozy experience, or let it cool and firm up for a slightly denser texture. If you want to elevate it further, a scoop of dairy-free vanilla ice cream or a dollop of coconut cream makes it feel like a true treat.
​

This kind of dessert is a reminder that “free-from” baking doesn’t have to mean sacrificing flavor or joy. In fact, it often invites you to discover new textures and combinations you might not have tried otherwise.

So whether you’re baking for dietary needs or simply looking to try something different, this gluten-free, refined sugar-free peach cobbler offers a fresh take on a beloved classic—one that’s every bit as comforting, with a little extra intention baked in.

Gluten Free Peach Cobbler

16 ounces sliced peaches, fresh or frozen & thawed 

1 teaspoon fresh lemon juice

1 teaspoon cinnamon or 1/2 teaspoon cardamom

coconut oil or spray to grease pan or skillet

½ cup coconut flour

½ teaspoon baking soda

¼ teaspoon sea salt

3 large eggs

¼ cup coconut sugar

¾ cup coconut milk






Instructions
Preheat the oven to 350*F.

Add peaches to a greased iron skillet or baking dish.  Drizzle with lemon juice, a pinch of salt and a dusting of cardamon or cinnamon. Set aside while you make the cobbler topping..

In a small bowl, stir together coconut flour, baking soda, cardamom or cinnamon and salt.

In a medium bowl, stir together eggs, coconut sugar, coconut milk and vanilla.  Add in dry ingredients and stir until completely combined. Let sit for five minutes so coconut flour can absorb most of the liquid

Top the peaches with the coconut topping Serve with a scoop of vanilla ice cream or some whipped cream.

​If you’ve ever fallen in love with the rich, nutty sweetness and striking purple hue of ube, you might be surprised to learn you can recreate this in your own kitchen.  With just a few accessible ingredients—Japanese purple sweet potato, full-fat coconut milk, and a touch of butterfly pea powder (totally optional)—you can make a creamy, colorful paste that delivers both flavor and visual drama.
This simplified version is perfect for home cooks who want that signature purple aesthetic without hunting down the sugar laden version in the store,

How to Use It
This versatile paste can be used in a variety of ways:

• Spread on toast or pastries
• Swirled into oatmeal or yogurt
• Used as a filling for cakes, buns, or crepes
• Mixed into desserts like ice cream or pudding
• Make an ube latte or matcha 
• Add to sourdough when mixing for an Ube Sourdough Bread that is soft and wonderful
• Simply serve as a show stopping side as you would any other mashed sweet potato.

What's with that purple color?  That gorgeous amethyst hue indicates the presence of Anthocyanins.  Anthocyanins are a natural.pigment that provides blue, purple, and red colors to fruits, vegetables, and flowers. As potent antioxidants (flavonoids), they offer health benefits like reduced inflammation, improved brain function, protection from cognitive decline, and cardiovascular support.

While it may not be traditional ube halaya, this shortcut version captures the spirit of ube—comforting, colorful, and just a little indulgent and all without added sugars. Plus, it’s an easy way to experiment with natural ingredients and create something beautiful right in your own kitchen.
Sometimes, simplicity really does deliver the most satisfying results.

There’s something effortlessly satisfying about a dish that feels both rustic and refined—and this Italian-inspired cannellini bean and tuna salad is exactly that. It’s the kind of meal you throw together on a warm afternoon when you want something nourishing but not heavy, vibrant but not complicated. Every ingredient has a purpose, and together they create a balance of texture, brightness, and depth that’s hard to beat.

If you’ve never used Italian jarred tuna, this is the perfect place to start. Unlike the canned tuna we’re all accustomed to, it’s typically packed in olive oil and tends to be richer, more tender, and deeply flavorful—as well as coming in larger chunks or “steaks”. 

At the heart of this salad are creamy cannellini beans. Their soft, buttery texture makes them the perfect canvas for bold Mediterranean flavors. Paired with high-quality tuna, they transform into a protein & fiber-packed base that’s both filling and refreshing. The tuna adds richness and a subtle brininess that ties beautifully with the rest of the ingredients.

Crunchy celery brings a clean, crisp bite that contrasts with the softness of the beans. Juicy tomatoes add bursts of sweetness and acidity, while olives contribute a salty, savory note that gives the salad its unmistakable Italian character. Fresh parsley brightens everything up with a hint of herbaceous freshness—it’s more than just a garnish here; it’s essential.

What truly brings it all together is the white balsamic vinaigrette. Lighter and slightly sweeter than traditional balsamic, it enhances the natural flavors without overpowering them. A simple mix of white balsamic vinegar, good olive oil, and a pinch of salt and pepper create a dressing that’s perfectly tangy, and just a little bit sweet.

How to Make It
Start by rinsing and draining your cannellini beans, then place them in a large bowl. Add flaked tuna, thinly sliced celery, halved cherry tomatoes, and sliced olives. Toss gently so the beans hold their shape.
In a small jar or bowl, whisk together white balsamic vinegar, olive oil, salt, and pepper until emulsified. Pour the vinaigrette over the salad and toss to coat evenly. Finish with a generous handful of chopped fresh parsley.
Let the salad sit for about 10–15 minutes before serving. This gives the flavors time to meld together beautifully.

Serving Suggestions
This salad is wonderfully versatile. Serve it on its own for a light lunch, spoon it over arugula for a more substantial salad, wrap it in a lettuce cup or pair it with crusty bread for a simple, satisfying meal. It also travels well, making it perfect for picnics or meal prep lunches.
What makes this dish special isn’t just how easy it is—it’s how thoughtfully the ingredients come together. It’s proof that simple, wholesome components can create something deeply flavorful and elegant. Once you try it, don’t be surprised if it becomes a regular in your rotation

Italian Cannellini Bean & Tuna Salad with White Balsamic Vinaigrette


Ingredients (Serves 3–4)

• 1 (14–15 oz) can cannellini beans, rinsed and drained
• 1 jar high-quality jarred Italian tuna (about 6–7 oz), drained and flaked (or canned skipjack tuna)
• 2 celery stalks, thinly sliced
• 1/2 cup cherry or grape tomatoes, halved
• 1/4 cup olives (Kalamata or Castelvetrano), pitted and sliced
• 1/4 cup fresh parsley, basil or tarragon, finely chopped
• Sea Salt and freshly cracked black pepper, to taste

White Balsamic Vinaigrette:

• 3 Tablespoons white balsamic vinegar. (Alternatively you can use fresh squeezed lemon juice and a teaspoon of honey)
• 3 Tablespoons extra virgin olive oil (you can use some oil from the tuna for extra flavor)
• 1/2 teaspoon dried oregano
• A pinch each of Sea Salt and freshly cracked black pepper 

Instructions

1. Build the base
   In a large bowl, combine the cannellini beans, celery, tomatoes, and olives.
2. Add the tuna
   Gently break the Italian jarred tuna into large flakes and add it to the bowl. Avoid over-mixing—you want to keep those beautiful chunks intact.
3. Make the vinaigrette
   In a small jar, shake together the white balsamic vinegar, olive oil, salt, and pepper until smooth and emulsified.
4. Toss and finish
   Pour the vinaigrette over the salad and gently toss to coat. Add the chopped parsley and give it one last light mix.
5. Let it rest
   Allow the salad to sit for 10–15 minutes before serving so the flavors can meld.

Serving Ideas
Serve this salad slightly chilled or at room temperature. It’s perfect on its own, piled onto toasted bread, or spooned over a bed of peppery greens like arugula or wrapped in a lettuce cup.
​

I’m a sucker for “bowl food” and if you’re looking for a quick, satisfying meal that feels both nourishing and a little indulgent, this easy salmon rice bowl is it. It’s the perfect way to transform leftovers into something vibrant and crave-worthy. With tender roasted salmon, warm rice, crisp vegetables, and bold, flavorful sauces, this bowl hits every note—savory, tangy, spicy, and slightly sweet.
What makes this recipe extra special is the combination of my go-to Taylor Rub roasted salmon and two simple but powerful sauces: a creamy chili crisp mayo and a bright, gingery Asian vinaigrette. Together, they bring everything in the bowl to life.

This salmon rice bowl is one of those meals that proves simple doesn’t have to mean boring. With just a handful of ingredients and a little creativity, you can build something that feels fresh, balanced, and deeply satisfying. It’s the kind of recipe you’ll come back to again and again—because it never gets old and always delivers.

Easy Salmon Rice Bowl

Ingredients
For the bowl:

• Roasted salmon (use my Taylor Rub Roasted Salmon recipe or sub in store bought Hot Smoked Salmon to save a step)
• Cooked rice (leftover rice, heated slightly or a microwave pouch of pre-cooked rice)
• Vegetables of choice (think radish, cucumbers, carrots, avocado, edamame and greens)

For the chili crisp mayo:

• ¼ cup mayonnaise (I prefer Chosen Avocado Oil Mayo)
• 1–2 tablespoons chili crisp (adjust to your spice preference)

For the Asian vinaigrette:

• 3 tablespoons rice vinegar
• 3 tablespoon olive oil
• 1 teaspoon sesame oil
• 1–2 teaspoons honey
• 1 teaspoon freshly grated ginger. (Freeze the ginger then use a zester for best result)
• Small pinch sea salt

Instructions
Prepare your salmon
If not using leftover salmon, roast your salmon using your Taylor Rub recipe until perfectly flaky and tender. Set aside.

Warm the rice- Reheat your leftover rice until warm and fluffy. This creates the perfect base for soaking up all the flavors.

Make the sauces - In a small bowl, mix together the mayonnaise and chili crisp until smooth.

In a jar with a tight fitting lid add the vinaigrette ingredients, seal tightly and shake until emulsified.



Assemble your bowl
    Start with a generous scoop of rice, then layer on your vegetables and roasted salmon.


Add the finishing touches
    Drizzle the chili crisp mayo and Asian vinaigrette over the top. Don’t be shy—these sauces are what make the bowl shine.

There are the perfect muffins with a bright citrus note, tart cranberries, and the softest bakery-style crumb
If you’ve got sourdough discard sitting in your fridge, this is exactly what it was meant for. These cranberry orange muffins are fluffy, tender, and bursting with fresh citrus flavor—thanks to real orange zest and juice—while the discard adds just a subtle tang that makes them feel a little extra special.
Yogurt keeps the crumb incredibly moist, and avocado oil gives you that soft, light texture without any heaviness. The result? A muffin that tastes like it came straight from your favorite bakery… but way easier.…and cheaper.

Storage Tips

• Store at room temp for 2 days in an airtight container
• Refrigerate up to 5 days
• Freeze up to 2 months—just thaw and warm slightly before serving

These muffins are the kind of recipe that makes keeping a sourdough starter feel totally worth it. Bright, cozy, and just the right amount of indulgent—they’re perfect with your morning coffee or as a quick grab-and-go treat.

Cranberry Orange Sourdough Muffins


Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• 1 teaspoon sea salt
• 1 cup dried cranberries

Wet Ingredients

• 1/2 cup cane sugar (plus extra for sprinkling on top)
• ½ cup (avocado oil)
• 1 teaspoon vanilla paste
• ½ cup sourdough discard
• ¾ cup greek yogurt or sour cream
• 1 ½ tablespoons orange zest (from about 2 oranges)
• ¼ cup fresh orange juice from the orange you've zested
• 2 eggs

Preheat the oven to 425°F.

​Line a muffin tin with paper liners.

In a large mixing bowl, whisk together all the dry ingredients & fold in cranberries last.

In a separate bowl, mix the wet ingredients. Whisk until the ingredients come together and are smooth.

Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in the cranberries until they are evenly distributed in the batter.
​
Use an ice cream/cookie scoop to fill the liners. The batter should come to the top of the liner for bigger muffins. 

For that extra bakery style touch, sprinkle a but of course sugar on top of each muffin before baking.

Bake the muffins for the first 5 minutes at 425°F in the preheated oven. Lower the oven temperature to 350°F and bake the muffins for an additional 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean.

Remove the muffins from the oven and allow them to cool slightly in the muffin tin then remove to a baking rack to cool completely.

If there’s one side dish that delivers maximum flavor with minimal effort, this is it. Perfect roasted asparagus is one of those recipes you’ll come back to again and again—whether you’re throwing together a quick weeknight dinner or plating something a little more special.

​With just olive oil, salt, and pepper, the oven does all the work, transforming fresh asparagus into tender spears with tender crisp, slightly caramelized tips in just 8 minutes.

Why This Method Works
Roasting at a high temperature (425°F) is the key. It cooks the asparagus quickly so it stays bright, slightly crisp, and never soggy. You get that perfect balance: tender stalks with just a little bite and golden edges that bring out a natural sweetness.
​

Why This Method Works
Roasting at a high temperature (425°F) is the key. It cooks the asparagus quickly so it stays bright, slightly crisp, and never soggy. You get that perfect balance: tender stalks with just a little bite and golden edges that bring out a natural sweetness.

Easy Variations (If You Want to Dress It Up)
This recipe is perfect as-is, but if you’re feeling a little fancy:

• Finish with a squeeze of fresh lemon
• Add shaved Parmesan right after roasting
• Toss with a pinch of red pepper flakes
• Top with a soft poached egg for brunch vibes

What to Serve It With
This goes with everything—grilled chicken, salmon, steak, pasta, or even a simple fried egg and toast situation.
Sometimes the simplest recipes are the ones you end up making the most. This roasted asparagus is fast, reliable, and honestly hard to mess up—which is exactly what we need more of.
If you try it, let me know!  We love to hear from you!

There are some recipes that just feel like home, and for me, this is one of them. My mom’s creamed eggs are simple, comforting, and quietly nostalgic—the kind of dish that shows up on slow mornings, rainy afternoons, or anytime you need something warm and familiar.   Also a perfect use for those leftover Easter eggs.

I had totally forgotten about this recipe until on a recent trip to visit my parents, this bit of my childhood came up.  Nearly the first thing that I did upon returning home (after unpacking of course), was to replicate these eggs, but making them dairy free.

Traditionally made with milk and butter, this version uses almond milk while still delivering that rich, velvety texture we all love. A touch of mustard adds just the right amount of zing to balance the creamy sauce and bring everything to life.

What Are Creamed Eggs?
If you didn’t grow up with creamed eggs, think of them as a cozy mashup between egg salad and a creamy gravy—served warm. Hard-boiled eggs are folded into a smooth, savory white sauce and typically spooned over toast, biscuits, or even potatoes.
It’s budget-friendly, protein-packed comfort food at its best.

Why This Recipe Works
The combination of a simple roux and almond milk creates a surprisingly creamy base without feeling heavy. The mustard cuts through the richness, giving the dish a subtle tang that keeps it from being one-note.
And the eggs? They soak up all that creamy goodness like little flavor sponges.


A Dish Worth Passing Down
This recipe is more than just a quick meal—it’s a reminder that the simplest ingredients can create something truly special. Whether you’re making it for your family or just yourself on a quiet morning, it carries that same sense of comfort my mom always brought to the table.
​

My Mom's Creamed Egs

​Ingredients

• 6 hard-boiled eggs, peeled and chopped (Perfect hard boiled eggs take 4 minutes on the pressure cook setting on my Ninja Foodi)
• 2 tablespoons butter (or dairy-free alternative)
• 2 tablespoons flour
• 1 ½ cups unsweetened almond milk or soy milk
• 1–2 teaspoons mustard (yellow or Dijon, depending on your taste)
• Sea salt and pepper, to taste
• Toast, biscuits, or cooked potatoes for serving (I serve over a slice of my toasted Sourdough Bread)

How to Make Mom’s Creamed Eggs

1. Make the Roux
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
2. Build the Sauce
   Slowly pour in the almond milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and becomes smooth and creamy.
3. Add Flavor
   Stir in the mustard, salt, and pepper. Taste and adjust seasoning as needed.
4. Fold in the Eggs
   Gently add the chopped boiled eggs and stir until everything is well coated and warmed through.
5. Serve Warm
   Spoon generously over toast, biscuits, or even roasted potatoes.

There are mashed potatoes… and then there are my mom’s mashed potatoes!
You know the kind—the ones that quietly steal the show from whatever main dish you spent hours on. The ones people go back for before seconds of anything else. The ones that somehow taste even better cold out of the fridge the next day (don’t judge).
The secret?
A trio that never fails: cream cheese, sour cream, and butter.
This isn’t the time for restraint. This is the time for velvety, tangy, rich, perfectly fluffy mashed potatoes that feel like a warm hug on a plate.

Why These Mashed Potatoes Are So Good

• Cream cheese adds body and a subtle tang
• Sour cream keeps everything light and balanced
• Butter brings that rich, classic flavor we all love
• Together? Pure magic

These are perfect for holidays, Sunday dinners, or honestly… any night you need a little comfort.

I used some substitutions to my Mom's recipe so I could simply use what I had on hand.  Goat's cheese for the cream cheese and sheep's milk yogurt for the sour cream.  The result was as delicious as(or even more so...don't tell mom 😉) than the original recipe so feel free to swap out in your own kitchen as well.

Make-Ahead Friendly
These mashed potatoes reheat beautifully, which is why they’ve always been a holiday staple in our house.
To reheat:

• Warm on the stove over low heat or in the oven covered
• Add a splash of milk and a pat of butter to bring them back to life

The real secret ingredient?  Honestly? It’s not just the cream cheese or the sour cream or the butter.
It’s that this recipe has been made a hundred times, passed down from mother to daughter, tweaked without measuring, tasted straight from the spoon, and served with love.
And somehow… that always makes them better.

My Mom's Mashed Potatoes

Ingredients

• 3 lbs russet or Yukon Gold potatoes, (See my Hack* below or peel and cut into chunks)
• 4 oz cream cheese or goat cheese, softened
• 1 cup cup sour cream or full fat Greek yogurt (I used sheep's milk yogurt)
• 1/4–1/2 cup butter (depending on how indulgent you’re feeling)
• 1/4–1/2 cup milk or cream (optional for thinner mashed potatoes)
• Sea Salt, to taste (I use Redmond Real Salt)
• Freshly cracked black pepper (optional)

*Easy Hack
I cooked my potatoes simply halved in a pressure cooker for 10 minutes.  After this I pressed each half through a baking rack into a bowl to "peel" the potatoes.  The peel stays on top of the rack while the potato drops into the bowl nicely ready for mixing.  
This is THE SIMPLEST method, but if you want to go a more traditional route, you can peel potatoes and proceed as below

1. Boil the Potatoes
Place potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook until fork-tender (about 15–20 minutes).
2. Drain & Steam Dry
Drain well, then let the potatoes sit in the pot for a minute or two. This helps remove excess moisture so your mash isn’t watery.
3. Mash It Up
Mash the potatoes using a potato masher (or ricer if you want them extra smooth).
4. Add the Good Stuff
While the potatoes are still hot, mix in:

• Cream cheese
• Butter
• Sour cream

Stir until everything melts together into creamy perfection.
5. Finish with Milk or cream if desired
Add milk a little at a time until you reach your desired consistency.
6. Season & Taste
Add salt (don’t be shy) and pepper if using. Taste and adjust—this is key!

If you’ve ever had a truly great birria taco—the kind that’s crispy on the outside, dripping with rich consommé, and packed with tender, slow-braised beef—you know it’s not just a taco… it’s an experience. The good news? You don’t need to simmer meat all day to get that depth of flavor. A pressure cooker delivers all that slow-cooked magic in a fraction of the time.
This version is bold, slightly smoky, deeply savory, and perfect for dunking.

Birria is a traditional Mexican stew, originally made with goat, but commonly prepared with beef in modern kitchens. The meat is braised in a chili-rich broth (consommé), then shredded and tucked into tortillas that are dipped in that same broth and pan-fried until crispy.
Basically: stew + tacos + dipping sauce = perfection.
​

These pressure cooker birria tacos hit that perfect balance: deeply flavorful but totally doable on a weeknight. Crispy, cheesy, dunkable… they’re the kind of meal people talk about long after dinner’s over.
If you’re making these for guests, just be warned—no one eats just one.

Birria Beef for Tacos (pressure cooker or slow cooker methods)

2 ½ lb beef pot roast or chuck roast, trimmed and cut into large chunks

1 yellow onion, chopped, plus more for garnish

6 large garlic cloves, smashed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano (mexican oregano if you can find it)

1 teaspoons cumin

2 teaspoons chili powder blend

½ teaspoon cinnamon, or 1 small cinnamon stick

3 ounces chipotle in adobo pepper, see cook’s note (or 4-5 dried guajillo peppers)

1 cup canned crushed tomatoes, fire roasted preferred

3 cups beef broth

1 tablespoon white vinegar

2 teaspoons sea salt

2 bay leaves

For the Tacos
16 corn tortillas (or flour tortillas if you prefer)

Shredded Monterey jack, Oaxaca or queso chihuahua cheese
Additional chopped onion

Chopped fresh cilantro, for serving

Lime wedges, optional for serving
Sliced radish, shredded cabbage, tomatoes

Guajillo, ancho and arbol chiles, optional in place of chipotle for a more traditional birria. (See cook’s note below)

• Add the beef to the pot of your pressure cooker or slow cooker.
• Add in all the onion, garlic, spices, chili powders or blended chili paste (see cook’s note) beef broth, bay leaves and cook on low heat for 8 hours in a slow cooker or for 25 Minutes in your pressure cooker with a slow release time..

Shred beef (meat claws work great for this) and strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving (or making a delicious soup or ramen).

To serve:

• Quickly dip tortilla in the broth and add to a hot skillet or griddle.
• Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.
• Serve birria tacos with garnishes of choice,  plus remaining broth in a small bowl, for dipping.

*Cook’s Note (Dried Chili Prep)

This recipe was designed to use easy-to-find ingredients, but if you want a more authentic flavor, you can swap the chipotle for dried chiles instead. Omit the chipotle in adobo and use:

• 2 dried guajillo chiles (for a mild, fruity flavor)
• 1 dried ancho chile (for rich, smoky depth)
• 1 dried chile de árbol (for heat — optional if you want it spicy)

Briefly toast the chilis in a hot cast iron skillet.  Remove the stems and seeds, then soak the dried chiles in hot water for about 20 minutes until softened. Blend the softened chiles and add to the beef and other ingredients in the slow cooker or pressure cooker pot.

If you love a dinner that feels special but barely dirties the kitchen, this one-skillet Greek chicken is exactly the kind of recipe to keep on repeat. Juicy chicken thighs roast over buttery new potatoes while lemon slices, briny Castelvetrano olives, and a whole head of garlic mellow and caramelize in the pan. Everything gets showered with oregano and a sprinkle of sumac for that bright, tangy finish that makes Greek-inspired dishes so irresistible.
It’s cozy, rustic, and packed with bold Mediterranean flavor—all made in a single skillet.

​Serve with my 5 Minute Mezzo Board.

Why This Recipe Works
A few simple ingredients come together in a way that feels much more complex than the effort required.

• Chicken thighs stay juicy and develop beautifully crisp skin.
• New potatoes absorb all the savory pan juices.
• Castelvetrano olives bring a buttery, mild brininess.
• A whole head of garlic cloves leaves sweet, soft bites that are a treasure
• Lemon slices caramelize and brighten the dish.
• Oregano and sumac add the signature Greek flavor profile.

Everything cooks together, so every bite tastes layered with citrus, herbs, garlic, and olive-rich pan juices.

Serving Suggestions
This dish is fantastic on its own, but a few simple sides make it even better:

• Warm pita or crusty bread to soak up the pan juices
• A quick cucumber and tomato salad
• Greek yogurt or tzatziki for a cool contrast (If you can locate Sheep’s milk yogurt, you’ll be very pleased)

Tips for Success
Use bone-in thighs. They stay juicier and the skin crisps beautifully.
Don’t skip the sumac. Its citrusy tang adds brightness that balances the rich chicken and olives.
Choose waxy potatoes. New potatoes or baby Yukon Golds hold their shape and roast perfectly.

Make It Your Own
This skillet recipe is flexible and forgiving.
Try adding:

• Cherry tomatoes
• Artichoke hearts
• Feta crumbles at the end

Each version keeps that same sunny Mediterranean flavor while changing things up just enough.
The beauty of this one-skillet Greek chicken is how effortlessly it turns a handful of ingredients into something deeply flavorful. Lemon, oregano, garlic, and olives create that classic Mediterranean profile, while sumac adds the final pop of brightness.
Best of all, the entire meal roasts together in one pan—simple, rustic cooking at its best.
​

One-Skillet Greek Chicken & Potatoes with Lemon & Olives

Ingredients
Serves 4 - 6

• 6 bone-in, skin-on chicken thighs
• 1 lb new potatoes, halved
• 1 whole head of garlic, cloves peeled (smash to peel them is easiest)
• 1 lemon, halved then thinly sliced
• 1/2 cup Castelvetrano olives, pitted (or your favorite olives)
• 2–3 Tablespoons olive oil
• 2 teaspoons dried oregano (Greek oregano is perfect if you can find it)
• 1 teaspoons sumac  (a dried berry that's tart & lends a nice punch to the chicken)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Optional: fresh parsley for garnish
• Optional: crumbled feta cheese for garnish

Instructions
1. Preheat the oven to 425°F 

2. Layer the potatoes
In a large oven-safe skillet, toss the halved new potatoes with olive oil and a pinch of salt. 

3. Build the skillet
Add the chicken thighs over the potatoes & season with salt, pepper, oregano and sumac.  
Add:

• all the garlic cloves
• lemon slices tucked between everything
• Castelvetrano olives scattered throughout

Drizzle a little more olive oil over the chicken.

4. Roast
Roast for approximately 40-45 minutes, until the chicken is cooked through, the skin is crisp and the potatoes are tender.

5. Finish and serve
Sprinkle with fresh herbs and feta cheese if using.