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Category: Main Course

Moroccan Spiced Chicken Under A Brick | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where everything felt like a mad dash. The kind where your to-do list is longer than your patience, and the only thing you’re craving is something that feels like a warm hug on a plate. Enter: Moroccan Spiced Chicken Under A Brick. It sounds fancy, right? But trust me, it’s deceptively simple and perfect for when you want to impress without the stress. Plus, there’s something deeply satisfying about the way the flavors meld together, transporting you somewhere far more exotic than your messy kitchen. This dish is all about that crispy skin and bold, aromatic spices. You’ll see why it’s become a favorite weeknight escape for me.

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What You’ll Need

Let’s talk about the ingredient list. It’s one of those recipes where you’re likely to have most items already. And the ones you don’t? Well, they’re worth the trip to the store because they pack a punch.

  • Whole chicken
  • 3-4 garlic cloves
  • Fresh cilantro leaves
  • Sea salt
  • Lemon zest
  • Saffron threads
  • Olive oil
  • Paprika
  • Ground cumin
  • Black pepper
  • Cayenne (if you like a little heat)

How to Make Moroccan Spiced Chicken Under A Brick

  1. First, grab your mortar and pestle. Combine the garlic, a handful of cilantro leaves, one teaspoon of salt, lemon zest, and a pinch of saffron. Smash it all into a fragrant paste. It should smell like a garden in full bloom.
  2. Stir in about 3 tablespoons of olive oil until everything is beautifully combined. This is your flavor-packed paste of dreams.
  3. Take your chicken and rub it all over with the paste. Don’t be shy — get it everywhere, even between the skin and breast meat. This is where the magic happens.
  4. Place the chicken on a tray or platter, skin side up, and cover it loosely with plastic wrap. Refrigerate for at least 2 hours. If you’ve got the time, let it go up to 6 hours. This step lets the flavors really sink in.
  5. About 30 minutes before you’re ready to roast, take the chicken out of the fridge. Let it come to room temperature; this helps it cook evenly.
  6. Preheat your oven to 450°F (230°C). While it heats, place a heavy pan (like cast iron) on top of the chicken to press it down. This is the “brick” part — it ensures that golden crispy skin you’re after.
  7. Roast the chicken for about 35-45 minutes. You’ll know it’s done when the skin is a deep, enticing golden brown, and the kitchen smells like you’ve been transported to the heart of a Moroccan spice market.

Cook’s Notes

Let’s keep it real: the saffron might be a splurge, but it’s worth it for that unique, earthy aroma. If you don’t have a mortar and pestle, a small food processor will do in a pinch. Just don’t overblend — we want a paste, not a smoothie! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep that skin crisp. Pro tip: You can make the paste the day before, which is a real time-saver on a busy day.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian take. Just press the tofu to remove excess water before marinating.
  • Out of cilantro? Try parsley or even mint for a different herbaceous twist.
  • If saffron’s not your thing, a pinch of turmeric will give you that lovely color and an earthy flavor.
  • Want more heat? Double up on the cayenne or add a bit of smoked paprika for a smoky kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing and experimenting, so let me know how you make this dish your own. Enjoy every bite!

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Tasty Easy Meatloaf | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other night I found myself staring at a package of ground beef and the clock ticking closer to dinner. You know that moment when you want something comforting but don’t want to commit to a culinary marathon? Well, meatloaf was calling my name. But not just any meatloaf—this was going to be the kind that gets the family excited, the kind that leaves everyone asking for seconds. It’s not just easy; it’s tasty, satisfying, and oh-so-worth it. A perfect blend of savory and a hint of sweet, this meatloaf turns the usual into the extraordinary.

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What You’ll Need

If you’re like me, chances are you already have most of this tucked away in your kitchen. Let’s make this as fuss-free as possible!

  • 1 lb ground beef
  • 1/2 lb bulk sausage
  • 1/2 cup breadcrumbs
  • 1 small diced onion
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup canned tomato sauce, divided
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water

How to Make Tasty Easy Meatloaf

  1. Preheat your oven to 350°F (175°C). This is the start of something wonderful.
  2. In a large bowl, mix together the ground beef, sausage, breadcrumbs, onion, egg, salt, pepper, cumin, garlic powder, and half of the tomato sauce. The trick is not to over-mix—keep it gentle to avoid a dense loaf.
  3. Shape your mixture into a loaf and place it in a shallow ovenproof pan. The sides should slope down gently, like a little hill of deliciousness.
  4. In a separate bowl, combine the remaining tomato sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, and water. Stir until the sugar is dissolved and the sauce is smooth.
  5. Pour this sauce over the meatloaf, letting it cascade down like a savory waterfall.
  6. Pop the pan into the oven and let it bake for about 1 hour. Every 20 minutes, spoon some of the sauce resting in the pan over the top of the loaf. This keeps it moist and full of flavor.
  7. Once baked through, the edges will look caramelized and the top glossy. Take it out of the oven and let it rest for 10 minutes. This pause lets the juices settle so each slice stays juicy.

Cook’s Notes

Making a meatloaf isn’t rocket science, but a few tips can make all the difference. First, don’t overwork the meat mixture; it’s tempting, but less is more for a tender loaf. If you like your meatloaf with a bit more of a kick, add a dash more Worcestershire sauce to the mix. Leftovers? Store them in an airtight container in the fridge for up to 3 days. They make wicked meatloaf sandwiches, trust me.

Make It Your Own

Here are some simple swaps to keep things interesting:

  • Go Turkey: Substitute the ground beef and sausage with ground turkey for a lighter version.
  • Spice It Up: Add a chopped jalapeño to the meat mixture if you like a bit of heat.
  • Cheesy Delight: Mix in a cup of shredded cheddar cheese for an oozy surprise.
  • Herby Twist: Toss in some chopped fresh herbs like parsley or thyme for an extra layer of flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your meatloaf adventure! Happy cooking!

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Potatoes Smothered with Egg Sauce (Cariucho) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Just the other day, I found myself in that all-too-familiar midweek dinner scramble. You know, staring into the fridge with the existential weight of “What am I going to make tonight?” hanging over my head. That’s when I remembered this gem of a recipe—a comforting, heartwarming dish that feels like a hug in food form: Potatoes Smothered with Egg Sauce, or Cariucho. It’s the kind of dish that feels special enough for a weekend but easy enough to whip up on a Wednesday night. With a creamy sauce that hugs tender potatoes and a spicy kick from jalapeños, it’s the perfect blend of comfort and a little spice to keep things interesting. Plus, it’s one of those recipes where you might just have everything you need already hanging out in your pantry.

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What You’ll Need

This recipe is straightforward and relies on a few key ingredients to shine. Chances are, you already have most of this in your kitchen:

  • Big red russet potatoes
  • 1 scallion, chopped
  • Unsalted butter
  • Canned achiote seeds
  • Scallions
  • Flour
  • Fresh cilantro
  • Salt & pepper
  • Milk
  • Heavy cream
  • Hard-boiled eggs, chopped
  • Jalapeño, chopped
  • Cooked bacon, crumbled

How to Make Potatoes Smothered with Egg Sauce (Cariucho)

  1. Start by cooking your potatoes. Place them in a large pot, cover with water, and toss in a tablespoon of salt and the chopped scallion. Cook until the potatoes are tender when pierced with a fork, then turn off the heat and let them sit in the warm water.
  2. While the potatoes are cooking, melt the butter in a pan or sauce pot over medium heat. Add in the achiote seeds, stirring gently to extract their vibrant color into the butter.
  3. Once the butter turns a yellowish-orange hue, remove the achiote seeds with a spoon. They’ve done their job!
  4. Throw in the scallions and sauté them for 2-3 minutes until they’re soft and fragrant.
  5. Add the flour and cilantro to the pan, stirring constantly for about a minute, just enough to cook out the raw flour taste.
  6. Pour in the milk, season with salt and pepper, and let it cook for another minute. The sauce should start to thicken up a bit.
  7. Add the heavy cream and continue cooking until the sauce reaches a creamy, luscious consistency.
  8. Once the sauce is thickened to your liking, gently stir in the chopped hard-boiled eggs and jalapeño. This is where the magic happens!
  9. To plate, peel the skins off the warm potatoes. It’s a bit messy, but trust me, it’s worth it.
  10. Arrange the peeled potatoes on your serving platter and generously pour over the egg sauce. Finish with a sprinkle of crumbled bacon for that irresistible smoky touch.

Cook’s Notes

A couple of tips to keep your cooking stress-free:
– If you’re worried about overcooking the potatoes, check them a few minutes before you think they’re done. A fork should slide in easily but not split them apart.
– The achiote seeds are just for color, so don’t panic if you can’t find them. Your sauce will still taste delish without that sunny hue.
– Make sure the sauce thickens nicely before adding the eggs; you want it to coat those potatoes like a dream.

For leftovers, keep them in an airtight container in the fridge. Reheat on the stovetop and maybe add a splash of milk or cream to bring back that silky sauce.

Make It Your Own

The beauty of this dish is its flexibility. Here are some ideas to switch it up:

  • For a vegetarian version, swap the bacon with crispy tofu, giving you that same delightful crunch.
  • If you’re not a fan of cilantro, try using fresh parsley or chives for a different herbal note.
  • For a more robust flavor, switch out the russet potatoes for sweet potatoes. The sweetness pairs beautifully with the creamy, spicy sauce.
  • If you’re a cheese lover, sprinkle some grated cheddar or crumbled feta over the top right before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your culinary adventures! Enjoy the creamy, comforting goodness of this dish.

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Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, staring at the butternut squash I’d ambitiously bought a week ago, thinking I’d make soup but never did. It was one of those drizzly evenings when the couch was calling louder than the kitchen, but the idea of a warm, creamy pasta dish was too tempting to ignore. Pasta with Butternut Parmesan Sauce was a perfect solution. This dish is a cozy, comforting hug in a bowl, and it’s deceptively simple to make. It’s the kind of recipe that feels special enough for a dinner party, but easy enough for a Tuesday night when you’re just trying to feed yourself without ordering takeout again. Plus, who doesn’t love a recipe that transforms a stubborn squash into a silky sauce?

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What You’ll Need

Chances are, you already have most of what you need in your kitchen. The magic comes from a few key ingredients that turn a humble vegetable into something seriously crave-worthy.

  • Butternut squash (about 2 pounds, give or take)
  • Bow-tie pasta (or your favorite shape)
  • Olive oil
  • Shallots
  • Parmesan cheese, freshly grated if possible
  • Heavy cream
  • Nutmeg
  • Fresh parsley
  • Lemon juice
  • Salt and pepper
  • Water (or chicken stock) to thin the sauce

How to Make Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com

  1. Start by preheating your oven to 350°F. Trust me, this is the hardest part—waiting for it to heat up!
  2. Carefully slice the butternut squash in half lengthwise. To keep things safe, cut a bit off both ends first so it stands upright without wobbling. Scoop out the seeds and guts and toss them.
  3. Place the squash halves cut side down in a baking dish with about 1/4 cup of water. Roast them for about 40 minutes, or until a fork slides easily through the flesh. Let cool for about 10 minutes.
  4. Once cooled, scoop the squash flesh into a blender or bowl if you’re using an immersion blender. Puree until smooth and set aside. This is where the magic starts to happen!
  5. Meanwhile, bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente. Drain and set aside.
  6. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shallots and sauté until they become soft and translucent, about 5 minutes, wafting that lovely aroma.
  7. Add the butternut squash puree to the shallots, stirring until it’s all mixed together. Cook for about a minute.
  8. Stir in the heavy cream a tablespoon at a time, watching as it transforms the puree into a luscious sauce. Add the Parmesan and stir until it melts into the mix.
  9. Season the sauce with nutmeg, salt, and pepper. Add water or stock to thin it to your desired consistency—think silky, not soupy.
  10. Remove from heat and stir in fresh parsley and a splash of lemon juice for brightness. This is the moment it all comes together!
  11. Plate your pasta, ladle the sauce generously over it, and garnish with extra parsley and Parmesan. Serve immediately, because who can wait at this point?

Cook’s Notes

A few tips to keep your pasta game strong: First, make sure to season your pasta water well. It’s your first chance to flavor the pasta itself. When thinning the sauce, go slow—it’s easier to add more liquid than to take it away. If you’re planning ahead, the sauce can be made a day in advance and kept in the fridge. Just reheat it gently on the stove, adding a splash of water or stock if it’s too thick. Leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, adding a bit of water to loosen the sauce if needed.

Make It Your Own

  • Swap bow-tie pasta for whole wheat spaghetti for a nuttier flavor and a little extra fiber.
  • For a protein boost, toss in some cooked chicken or crispy tofu before serving.
  • Want to sneak in more veggies? Add some sautéed spinach or kale to the sauce just before serving.
  • Feeling fancy? Drizzle a little truffle oil over the top before serving for an indulgent touch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Your version might just become my new favorite. Enjoy every creamy, dreamy bite!

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Curry and Sage Roast Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those frantic weeknights when I stared into my fridge, hoping for a dinner miracle. You know those nights, right? When you need something comforting and full of flavor but don’t have the energy to tackle a complex recipe? That’s when I stumbled upon the delightful harmony of curry and sage roast chicken. This dish is the perfect blend of aromatic spices and fresh herbs, with a hint of sweetness from honey and citrusy brightness from lemon and orange. It’s one of those recipes that sounds fancy but is so straightforward you’ll be able to pull it off without breaking a sweat. Plus, your kitchen will smell amazing.

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What You’ll Need

Do you ever have those happy moments when you realize you actually have most of the ingredients you need? That’s this recipe for you. It’s likely most of these are already sitting in your pantry or fridge.

  • Whole chicken
  • Curry powder
  • Fresh sage
  • Garlic
  • Honey
  • Lemon juice
  • Orange juice
  • Olive oil
  • Black pepper
  • Turmeric

How to Make Curry and Sage Roast Chicken

  1. Preheat your oven to 350°F. Take a moment to breathe in that pre-cooking calm.
  2. Clean the chicken inside and out, patting it dry with paper towels. Think of it as giving the chicken a mini spa day.
  3. In a small bowl, mix olive oil, lemon juice, orange juice, crushed garlic, honey, curry powder, black pepper, and turmeric. The mixture should smell like a small slice of heaven.
  4. Rub the chicken thoroughly with this vibrant mixture. Don’t be shy—get in there and make sure every nook and cranny is covered.
  5. Gently lift the skin and stuff some garlic and sage underneath. This is like a hidden treasure of flavor that will infuse the meat.
  6. Place the chicken in a baking pan, breast side up. Pop it into the oven and let it bake. The skin will become golden and fragrant, a sure sign it’s nearly time to eat.

Cook’s Notes

Keep an eye on your chicken as it roasts; baking time can vary depending on size. A good rule of thumb is about 20 minutes per pound, but make sure the internal temp hits at least 165°F. If the skin starts to get too dark before the meat is cooked through, tent some foil over the top. Leftovers will keep well in the fridge for a few days, and trust me, they’re perfect for a quick lunch salad or sandwich. You can also mix the rub and prep the chicken a day ahead, leaving it to marinate in the fridge for even more flavor.

Make It Your Own

  • Swap the chicken for crispy tofu by marinating tofu slices in the same spice mixture and baking until golden.
  • Try adding a sprinkle of cumin for a deeper, earthier vibe if that’s your thing.
  • If you’re not a fan of sage, rosemary could be a delightful substitute.
  • For a spicier kick, toss in some crushed red pepper flakes to the marinade.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen is about to be filled with aromatic joy, and I’m excited for you to experience it. Happy cooking!

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Jumbo Blueberry Muffins | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Sunday morning, and the sun’s just lazily peeking through your kitchen window. I was in my coziest pajamas, craving something warm and sweet that didn’t involve leaving the house. Enter these Jumbo Blueberry Muffins. They’re like a giant hug in muffin form—a bit of a show-off with their size, but oh so easy to whip up. With a crunchy lemon-sugar topping and bursting with blueberries, they’re the hero of any breakfast spread or spontaneous brunch. Plus, they’re quick enough to make on a weekday morning when you’re feeling a bit extra. Ready to bake? Let’s dive in.

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What You’ll Need

You probably have most of this stuff lounging in your pantry. Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar + 1 cup separate
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of one fresh lemon
  • 1 1/2 cups fresh blueberries

How to Make Jumbo Blueberry Muffins

  1. Preheat your oven to 425°F (220°C). Give a 6-cup large-sized muffin tin a light spritz of cooking spray, and set it aside.
  2. In a small bowl, combine the lemon zest and 1/3 cup of sugar. Use a fork to mix them thoroughly, creating a fragrant lemon-sugar mixture.
  3. Grab a large bowl and whisk together the flour, baking powder, and salt. Try to distribute everything evenly—it’ll make for a fluffier muffin.
  4. In another medium bowl, whisk the remaining 1 cup of sugar with the eggs. Go at it for about 45 seconds until the mixture is thick and homogeneous.
  5. Slowly pour in the melted butter and oil, then whisk in the buttermilk and vanilla extract. The mixture should be smooth and creamy.
  6. Add the liquid ingredients and the blueberries to the dry ingredients. Gently fold everything together until just combined. Resist the urge to over-mix!
  7. Fill the muffin tins with the batter, right up to the top. Sprinkle the tops generously with the lemon-sugar mixture for a crunchy finish.
  8. Bake the muffins at 425°F for 5 minutes. Then, lower the heat to 375°F and bake for another 25 minutes. Remember to rotate the pan halfway through to ensure even baking.
  9. The muffins are done when a toothpick inserted near the center comes out with just a few crumbs attached. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Cook’s Notes

Here’s the scoop: the key to these muffins is not over-mixing the batter. Too much mixing leads to tough muffins, and nobody wants that. These muffins are best enjoyed fresh, but if you’re making them ahead, they stay good in an airtight container at room temperature for up to three days. You can also freeze them! Just wrap them tightly in plastic wrap and pop them in a freezer bag. They’ll last for about three months, and all you have to do is let them thaw at room temp or give them a quick zap in the microwave.

Make It Your Own

Feel like experimenting? Here are a few variations:

  • Mixed Berry Muffins: Swap half of the blueberries with raspberries or chopped strawberries.
  • Nutty Twist: Add a handful of chopped walnuts or almonds to the batter for some crunch.
  • Citrus Punch: Substitute the lemon zest with orange zest for a different citrusy flavor.
  • Chocolate Indulgence: Replace some of the blueberries with chocolate chips for a sweet surprise.

So, are you ready to go jumbo? If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s make your kitchen smell like a bakery, one muffin at a time. Happy baking! 💙

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Broccolini Quinoa Pilaf | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the clouds rolled in, and the rain tapped softly against the windows, turning my kitchen into a cozy haven. I was craving something warm and hearty, something that didn’t require a grocery run in the drizzle. Enter Broccolini Quinoa Pilaf—a dish that’s both comforting and surprisingly simple. What I love about this dish is how effortlessly it balances health and flavor. The nutty quinoa paired with tender broccolini and crunchy walnuts is just the kind of meal that warms both your heart and your belly. Plus, it’s almost a one-pan wonder, which means fewer dishes—always a win in my book.

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What You’ll Need

This ingredient list is delightfully short, and chances are you already have most of this in your pantry.

  • Broccolini, trimmed
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/4 cup walnuts, chopped
  • Salt and pepper to taste

How to Make Broccolini Quinoa Pilaf

  1. In a large pan with a lid, heat the olive oil over medium-high heat. Once shimmering, add the diced onions and cook for about a minute. You’ll notice the onions start to sizzle and soften.
  2. Add the minced garlic and continue to cook, stirring occasionally, until the onions become translucent and the garlic is wonderfully fragrant—this should take about 2-3 minutes.
  3. Pour in the quinoa and stir to coat it with the oil, garlic, and onion mixture. Let it toast for a minute to bring out its nutty flavor.
  4. Slowly add the vegetable broth, stirring as you pour. Increase the heat to bring it all to a boil.
  5. Once boiling, cover the pan and reduce the heat to low. Let the quinoa simmer for about 15 minutes.
  6. In the last 2-3 minutes of cooking, gently lay the broccolini on top of the quinoa. Don’t stir! Just cover it back up and let the steam work its magic.
  7. After 15 minutes, uncover the pan and toss the broccolini and quinoa together. The broccolini should be bright green and tender-crisp.
  8. Season with salt and pepper to your liking. Finish by sprinkling the chopped walnuts over the top for a delightful crunch.
  9. Serve hot and enjoy the medley of flavors and textures.

Cook’s Notes

A few tips to help you along: Make sure to rinse your quinoa under cold water before cooking to remove any bitterness. This dish is pretty forgiving, so feel free to let the onions cook a bit longer for a richer flavor. If you’re making this ahead, keep the broccolini separate until you’re about to serve, then warm everything up and integrate it at the end to keep the veggies vibrant. Leftovers? Store them in an airtight container in the fridge for up to 3 days, though I doubt they’ll last that long!

Make It Your Own

Here are some tweaks to keep things exciting:

  • Swap the broccolini for asparagus tips if you’re in a pinch. They cook similarly and add a nice touch.
  • For a protein boost, stir in some chickpeas when you add the vegetable broth. They’ll soak up the flavors beautifully.
  • If you’re a cheese lover, a sprinkle of feta or parmesan over the top before serving can add a deliciously creamy element.
  • For a nut-free version, use toasted pumpkin seeds for an equally satisfying crunch.

If you give this Broccolini Quinoa Pilaf a try, I’d love to hear how it turns out! Drop a comment below or tag me in your photos. Happy cooking, friends!

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Pumpkin gnocchi with basil and Parmesan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and I’m rummaging through my pantry, mentally mapping out a dinner plan that’s both comforting and a touch fancy. The pumpkins from last weekend’s farmers’ market trip are staring at me, practically begging to be transformed into something indulgent. That’s when it hits me—pumpkin gnocchi. It’s one of those dishes that sounds like it takes hours of meticulous preparation but is surprisingly straightforward. Plus, it’s the perfect blend of fall flavors with the savory twist of basil and Parmesan. This dish is a dinner table showstopper without the stress. Ready to dive in?

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What You’ll Need

I love when a recipe feels like solving a cozy puzzle with ingredients you already have hanging out in the kitchen. This one’s full of those pantry-staple vibes with a few key players.

  • Pumpkin – the star of the show!
  • Whole eggs
  • Sea salt
  • Pepper
  • Fresh basil leaves
  • Wheat flour
  • Corn flour
  • Olive oil
  • Grana Padano cheese

How to Make Pumpkin gnocchi with basil and Parmesan

  1. First, wrestle with that pumpkin like it’s a stubborn jar lid. Separate the flesh and chop it down into a fine puree. Feel free to get your hands a little messy here—it’s part of the fun!
  2. In a large bowl, combine the pumpkin puree with the eggs. Stir until the mixture looks like a velvety sunset.
  3. Season the mix with sea salt, a sprinkle of pepper, and a handful of finely chopped fresh basil. The aroma should already start to make you feel warm inside.
  4. Gradually add the wheat flour, kneading until you get a soft dough. If the dough feels more like sticky tape, throw in some more flour until it’s nice and pliable.
  5. Divide your dough into equal rolls—aim for about 3 cm thick and around 20 cm long. Then slice these rolls into 2 cm long pillows of joy.
  6. Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi in and watch them dance. They’re ready when they bob to the surface, usually within a few minutes.
  7. Using a slotted spoon, rescue the gnocchi from their hot bath and either drizzle hot olive oil over them or toss them in a skillet with olive oil until they’re lightly golden.
  8. Serve them up on a platter, showered with Grana Padano and garnished with fresh basil leaves. Stand back and admire your edible masterpiece before digging in.

Cook’s Notes

Making gnocchi can feel like a balancing act between dough that’s too sticky and too dry. Remember, the weather and your pumpkin’s moisture can change the game, so trust your instincts and adjust with flour as needed.

These delicate pillows are best served straight away, but if you must, you can refrigerate them for a day or two. Just reheat gently, perhaps with a little extra olive oil to revive their golden exterior.

Looking to prep in advance? You can shape the gnocchi and freeze them on a tray before transferring them to a bag for storage. Cook them right from frozen, just adding a minute or two to their swim time.

Make It Your Own

  • Swap out the pumpkin for butternut squash if you’re feeling adventurous or that’s what’s on hand.
  • For a nutty twist, sprinkle toasted pine nuts over the finished dish.
  • To add a bit of heat, toss in some red pepper flakes when frying the gnocchi in oil.
  • Try a different cheese like Pecorino for a sharper edge.

If you try this out, I’d love to hear how it turns out — drop a comment or tag me! And remember, the best recipes are the ones that come with a story, so let this one create a delicious memory for you. Happy cooking!

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Tart Raspberry Sorbet with a Hint of Heat | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a sweltering summer afternoon, and you’re yearning for something refreshing yet a little out of the ordinary. You’ve already got one foot in the kitchen, rifling through the freezer, when you stumble upon a forgotten stash of frozen raspberries. Suddenly, inspiration hits you like a cool breeze. Why not whip up a sorbet that’s as tart as your mood and just a tad mischievous, with a spicy kick to keep things interesting? This Tart Raspberry Sorbet with a Hint of Heat is exactly what you need. It’s the kind of recipe that doesn’t just cool you down but also gives your taste buds a little wake-up call. Plus, it’s ridiculously easy to make—perfect for those moments when you want to impress but can’t be bothered with a culinary masterpiece.

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What You’ll Need

You might already have most of these tucked away in your pantry and freezer, which makes this sorbet a breeze to throw together on a whim.

  • Frozen raspberries – The star of the show, bringing their tart and vibrant flavor.
  • Raspberry jam – For an extra burst of raspberry goodness and a bit of sweetness.
  • White grape juice – To lend a subtle sweetness and some liquid gold.
  • Cardamom powder – Adds an exotic warmth that pairs beautifully with the raspberries.
  • Green chili – Just a little, for that unexpected kick.
  • Lime juice – To enhance the tartness and add a citrusy zing.

How to Make Tart Raspberry Sorbet with a Hint of Heat

  1. In your food processor, combine the frozen raspberries, raspberry jam, and white grape juice. Add a pinch of cardamom powder, a small piece of green chili, and a generous squeeze of lime juice.
  2. Process the mixture until it’s smooth and vibrant. Listen for the change in sound as the chunks of raspberry become a luscious puree.
  3. Push the mixture through a fine strainer to remove most of the seeds. This part might seem tedious, but trust me, your teeth will thank you later.
  4. Transfer the silky mixture to a container, cover, and pop it in the freezer. Every couple of hours, check on it and give it a good stir. This keeps the texture smooth and prevents large ice crystals from forming.
  5. As the sorbet nears the end of its freezing journey, consider shaping it into enticing balls using an ice cream scoop or a large spoon. It’s not just about looks—it helps the sorbet melt evenly when served.
  6. Once frozen, let your sorbet thaw for a few minutes before serving. This little pause is crucial, especially if your freezer tends to be overzealous.

Cook’s Notes

Let’s talk about some nuances that can take this sorbet from good to unforgettable. First off, if you’re worried about the heat, start by adding just a sliver of green chili. You can always add more, but you can’t take it out. As for storage, this sorbet keeps well in the freezer for up to two weeks, though it’s best enjoyed within the first few days when the flavors are at their peak.

If you’re planning ahead, make the sorbet the day before you want to serve it. This allows it to firm up perfectly. If you end up with leftovers (unlikely, but it happens), let them soften a bit before diving back in.

Make It Your Own

This sorbet is a canvas for your creativity. Here are a few ideas to make it uniquely yours:

  • Swap the raspberries for frozen strawberries for a sweeter, less tart version.
  • If you’re a mint fan, add a handful of fresh mint leaves to the food processor for a refreshing twist.
  • Looking for an adult-only version? Replace the white grape juice with a splash of Prosecco or a sweet white wine.
  • For a nutty contrast, sprinkle a handful of toasted pistachios over your sorbet before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your adventures in sorbet-land might just inspire someone else to give it a whirl. Enjoy your chill time!

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Beans With Smoked Pork Hock | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and the last thing you want to do is spend hours in the kitchen after a long day. But you’re craving something warm and fulfilling, something that feels like a hug in a bowl. Enter my Beans With Smoked Pork Hock — a dish I stumbled upon during a desperate weeknight scramble when all I had were pantry basics and a lonely smoked pork hock languishing in the freezer. This recipe is the hero of cozy weeknight dinners, rich with smoky depth and packed full of comforting flavors. The beauty of it lies in its simplicity; it’s the kind of meal that lets you put in minimal effort yet rewards you with a nourishing, soul-warming bowl of happiness.

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What You’ll Need

It’s likely you’ve got most of these hanging around your kitchen already. This shopping list is delightfully short and sweet, focusing on a few key ingredients that pack a punch.

  • Smoked pork hock
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • 2 cups dried beans, soaked overnight
  • 1 vegetable cube
  • 2 carrots
  • Celery root
  • Salt and pepper to taste
  • A nice loaf of black bread

How to Make Beans With Smoked Pork Hock

  1. Start by soaking your beans the night before. Trust me, you’ll thank yourself tomorrow when the beans are perfectly plump and ready to soak up all that deliciousness.
  2. Rinse the smoked pork hock under cold water and remove the skin. This is where the magic begins — the smokiness of the pork hock will infuse everything with flavor.
  3. In a large pan, combine the onion, pork hock, beans, bay leaf, and garlic. Your kitchen should start smelling like the warm-up to a grand meal.
  4. Pour enough water to cover the beans and meat, then crumble in the vegetable cube. Bring everything to a gentle simmer.
  5. Let it all cook for a good 60 minutes on low heat, with the lid on. This is when you can kick back and relax, maybe with a glass of wine in hand.
  6. Fifteen minutes before the end, chop the carrots and celery root in a blender or roughly by hand if you like it chunkier. Add them to the pot and give everything a good stir.
  7. Once the beans are tender and the flavors have melded, fish out the pork hock. Tear it into smaller, bite-sized pieces — perfect for mingling with the beans.
  8. Don’t forget to remove the bay leaf. This little soldier has done its job.
  9. Season with salt and pepper to your liking. Serve the beans with those deliciously shredded pieces of pork and a hearty slice of black bread.

Cook’s Notes

Let’s chat about some practical tips. First, if you forget to soak the beans overnight (we’ve all been there), a quick soak method works too: boil them for 1-2 minutes, then let them sit off the heat for an hour. For storage, leftovers can be kept in the fridge for up to three days and they freeze beautifully. Just be sure to store the beans and meat separately for best results. When reheating, add a splash of water to loosen things up.

Make It Your Own

Here’s where you can play around and make this recipe truly yours:

  • Swap the smoked pork hock for a smoked turkey leg if you’re feeling adventurous or simply want to switch up the protein.
  • Try using kidney or black beans instead of your regular go-to beans for a different texture and color.
  • Add a pinch of red pepper flakes for a bit of warmth and spice if you like a little kick.
  • If you’re feeling extra, throw in some diced potatoes along with the carrots and celery for added heartiness.

If you give this recipe a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your culinary creations. Happy cooking, friends!

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Linguine and Clams In Garlic White Wine Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeknights when I opened the fridge and stared blankly, hoping dinner would magically appear. With only a few clams left from last weekend and some trusty linguine, I decided it was time to whip up my favorite Linguine with Clams in Garlic White Wine Sauce. It’s one of those dishes that sounds fancy—and tastes even fancier—but it’s surprisingly forgiving and quick to prepare, perfect for a midweek pick-me-up. By the time the pasta was perfectly al dente, my kitchen smelled like a cozy little Italian trattoria. My secret weapon? Loads of garlic and a splash of wine that turns simple ingredients into something special.

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What You’ll Need

I bet you have most of these ingredients hanging around already, and if not, they’re worth stocking up on for moments like this.

  • 5 cloves of garlic
  • 3 1/2 dozen little neck clams
  • 1 cup dry white wine
  • Pinch of red pepper flakes
  • 1 pound linguine
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh Italian parsley
  • 1/4 cup fresh oregano leaves
  • Parmigiano-Reggiano (optional)
  • Kosher salt

How to Make Linguine and Clams In Garlic White Wine Sauce

  1. Coat a large sauté pan with olive oil and toss in 5 garlic cloves with a pinch of red pepper flakes. Crank the heat to medium-high until the garlic is golden brown and fragrant; this is when your kitchen begins to smell divine. If you’re like me and adore garlic, flip the cloves for extra flavor. Once golden, remove and discard them.
  2. Add the clams to the pan, pour in the white wine, and cover. Allow it to come to a boil over medium heat. Let it simmer until the clams open up, around 10 minutes. Use a slotted spoon to fish out the clams, reserving the cooking liquid.
  3. Boil a large pot of water for your linguine. Normally, I’d salt the water generously, but this time I skipped it because the clam juice added enough salty goodness.
  4. Mince the remaining garlic cloves. In the same sauté pan, drizzle more olive oil, add the minced garlic and another pinch of red pepper flakes. Cook until the garlic is just releasing its aroma, careful not to brown it.
  5. Add the raw clams and reserved clam juice back to the pan, checking the liquid for any sand or grit. A paper towel-lined sieve could help here to avoid any unwanted crunchiness in your dish.
  6. Cover and let the clams cook while you drop your linguine into the boiling water, aiming for very al dente—about a minute less than the box suggests.
  7. Once the clams have opened, set aside those in their shells to keep warm. Add butter and the clams removed from their shells back to the pan. Bring the liquid to a boil, then toss in the cooked pasta and fresh herbs.
  8. Cook everything together until the sauce coats the linguine. Kill the heat, then stir in grated Parmigiano-Reggiano if you’re using. Serve up the pasta, topping each dish with the clams in their shells and a sprinkle of fresh herbs.

Cook’s Notes

A few pearls of wisdom from my kitchen to yours: make sure to buy shellfish sold in mesh bags to avoid dead shellfish—plastic suffocates them. If you’re planning in advance, all the components can be prepped a few hours ahead, but cook them right before serving for optimal freshness. Leftovers, if you have any, can be refrigerated for up to two days. Just know that reheating clams can make them chewy, so enjoy it fresh if possible.

Make It Your Own

Switch it up with a few fun variations:

  • Substitute the clams for crispy tofu for a plant-based twist.
  • Use whole wheat or gluten-free pasta to suit dietary needs.
  • Swap the white wine for vegetable broth if you’re steering clear of alcohol.
  • Add a handful of cherry tomatoes for a pop of color and sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Cooking is all about sharing, so let’s keep this delicious conversation going.

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Chicken Porridge | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday evenings where all you want is something warm and nourishing that hugs you from the inside out. I was staring into my pantry, contemplating the array of tins and boxes, when I stumbled upon a forgotten bag of rice. That was the moment Chicken Porridge became my saving grace. It’s a dish that’s comforting, easy to put together, and just sophisticated enough to impress with its humble roots. You’ll love how straightforward this recipe is, and honestly, it uses things you probably already have lying around – except maybe the fresh ginger, but trust me, it’s worth a trip to the store.

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What You’ll Need

You’re going to love how this one simple dish can use up the odds and ends in your kitchen. Let’s raid the pantry and the fridge:

  • 1 cup of rice (any kind you have will do, but jasmine is my favorite)
  • 2 cups of chicken stock (homemade if you have it; the boxed kind works too!)
  • 1 large chicken breast
  • 1 medium carrot, diced
  • 1 tablespoon of julienne young ginger
  • 1 teaspoon of white ground pepper
  • 2 tablespoons of chopped parsley
  • 2 shallots, thinly sliced
  • 1 spring onion, diced
  • 2 tablespoons of vegetable oil
  • Salt to taste

How to Make Chicken Porridge

  1. Start by deep-frying the sliced shallots in the vegetable oil until they turn a gorgeous golden brown. The aroma will be irresistible! Drain them on a paper towel and set them aside. Save that shallot-infused oil; it’s liquid gold.
  2. Wash the rice under cold water until the water runs clear. This helps keep the porridge from becoming too sticky.
  3. Mix the washed rice with a tablespoon or two of the reserved shallot oil. This gives it an extra layer of flavor that is just divine.
  4. In a large pot, combine the rice, chicken stock, chicken breast, and diced carrots. Bring everything to a gentle boil over medium heat.
  5. Once boiling, reduce the heat to low. Let it simmer for around an hour, stirring occasionally. You’ll know it’s ready when the rice breaks down and the porridge thickens to a silky consistency.
  6. Remove the chicken breast, shred it using two forks, and return the shredded meat to the pot. This ensures every bite has a bit of chicken goodness.
  7. Warm everything through, then season with salt and white ground pepper. Taste as you go; you might prefer it a bit pepperier.
  8. Serve the porridge hot, garnished with diced spring onion, chopped parsley, julienne young ginger, and the crispy fried shallots. A few drops of that shallot oil on top, and you have a bowl of bliss.

Cook’s Notes

Don’t rush the simmering process; the longer it simmers, the creamier it gets. If you find your porridge too thick, just stir in a bit more chicken stock or water. This porridge keeps well in the fridge for a couple of days. When reheating, add a splash of water to bring it back to life. The crispy shallots are best fresh, but if you need to, you can store them in an airtight container for a day or two; they may just lose a bit of their crunch.

Make It Your Own

  • Swap the chicken for crispy tofu, and you’ve got a vegetarian version that’s just as comforting.
  • Use beef stock and thinly sliced beef for a heartier alternative.
  • Add a dash of soy sauce or fish sauce for an umami boost.
  • Throw in a handful of spinach or kale right before serving for some extra greens.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Eating your way through a rainy day has never been more delightful. Enjoy every spoonful!

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Polenta Pie With Italian Toppings | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights when the fridge seemed to mock me with its emptiness, only the defiant glow of the leftover polenta catching my eye. I had no grand plans for dinner, just a craving for something that felt like a hug on a plate without the fuss. Enter Polenta Pie with Italian Toppings — a recipe that marries the comforting, hearty texture of polenta with vibrant, savory toppings. It’s the perfect dish for those evenings when you need a little culinary adventure without a complicated list of steps or ingredients. Plus, it’s a great way to transform humble pantry staples into something that feels a bit fancy.

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What You’ll Need

It’s likely that you already have most of these ingredients lingering in your kitchen, making this dish both convenient and delicious. Here’s what you need to gather:

  • Water
  • Milk
  • Olive oil
  • Salt
  • Yellow corn meal
  • Diced pancetta
  • Shallot
  • Garlic
  • Gorgonzola cheese or any blue cheese you love
  • Baby spinach
  • Sweet bright colored bell pepper
  • Pignoli (pine nuts)

How to Make Polenta Pie With Italian Toppings

  1. Start by making the polenta. In a saucepan, bring water, milk, 1/4 cup of olive oil, and a pinch of salt to a boil. Immediately reduce the heat and gradually pour in the cornmeal while stirring to prevent lumps.
  2. Keep simmering the cornmeal, stirring very frequently for about 15 minutes. You’ll know it’s ready when it’s thick and holds its shape.
  3. Line a baking sheet with foil or parchment paper and drizzle it with olive oil. Spread the polenta evenly across the sheet to about 1/2-inch thick, shaping it into a circle like a pizza crust. Let it cool until it’s firm.
  4. Preheat your oven to 425°F. Once the polenta is set, sprinkle it with freshly ground pepper and bake for 30 minutes, until the edges are beautifully browned.
  5. While your crust is baking, prepare the toppings. Heat 1 tablespoon of olive oil in a skillet and sauté the diced pancetta, shallots, and garlic for about 7-8 minutes until they are golden and fragrant. Don’t overdo it — you want them just right, not crunchy.
  6. Remove the pancetta mixture to a bowl. In the same skillet, sauté the baby spinach until it’s wilted and a deep green, about 3 minutes. Remove and set aside.
  7. Add a touch more oil if needed and sauté the bell pepper slices until they’re slightly wilted, about 3-4 minutes.
  8. Now, let’s assemble the pie! Start by spreading the gorgonzola crumbs evenly over the baked polenta crust. Then layer the pancetta mix, followed by the spinach, bell peppers, and finally a sprinkle of pine nuts.
  9. Drizzle a few more drops of olive oil over the top and pop it back in the oven for 4-5 minutes just to warm everything through.
  10. Slice your polenta pie like a pizza or into neat squares. Serve it hot and enjoy the medley of flavors!

Cook’s Notes

This dish is a great candidate for prepping ahead. You can make the polenta crust a day in advance and store it in the fridge, well-wrapped. Just bring it to room temperature before proceeding with the baking step. If you’re lucky enough to have leftovers, they hold well in the fridge for 2-3 days. Simply reheat in the oven to enjoy a second time with a nice crisp. A common pitfall is undercooking the polenta, so keep an eye on that texture — thick but not cement-like is your sweet spot.

Make It Your Own

Here are a few fun twists to try:

  • Swap the pancetta for crispy tofu to make it vegetarian-friendly.
  • Try a mix of mushrooms instead of the bell pepper for an earthy depth.
  • Use feta if you’re not a fan of blue cheese, it brings a nice tang.
  • Replace the pine nuts with toasted almonds for an unexpected crunch.

If you try this Polenta Pie with Italian Toppings, I’d love to hear how it turns out! Drop a comment below or tag me in your creation pics. Let’s share the love for this deliciously comforting dish.

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Creamy Mushrooms Over Soba Noodles (Vegan) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the abyss of my fridge after what felt like the longest day ever. You know the kind — the kind where your brain feels like mush and you just want something cozy and satisfying. That’s when I concocted this dreamy dish: Creamy Mushrooms Over Soba Noodles. It’s a lifesaver for those nights when you crave comfort without the fuss. This recipe is incredibly creamy, perfectly garlicky, and has just the right amount of freshness from the lemon and thyme. Plus, it’s all vegan! Trust me, this is one you’ll want to keep in your back pocket for any occasion.

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What You’ll Need

I bet you already have most of these on hand. It’s all about those mushrooms and the creamy sauce that makes this dish sing.

  • Earth Balance buttery spread – 2 tablespoons, divided
  • Cremini and white mushrooms – a mix, sliced
  • Garlic – 3 cloves, minced
  • All-purpose flour – 1 tablespoon
  • Unsweetened soy milk – 1 cup
  • White wine – 1/4 cup (optional, but highly recommended!)
  • Fresh thyme – a few sprigs plus more for garnish
  • Lemon juice – from half a lemon
  • Salt and pepper – to taste
  • Soba noodles – 8 ounces

How to Make Creamy Mushrooms Over Soba Noodles (Vegan)

  1. Start by melting 1 tablespoon of the Earth Balance in a large sauté pan over medium heat. Toss in the mushrooms and garlic, stirring occasionally until the mushrooms are dark, reduced, and oh-so-fragrant. This should take about 5-7 minutes.
  2. Set those lovely mushrooms aside. In the same pan, melt the remaining tablespoon of Earth Balance. Sprinkle in the flour and stir continuously for about a minute to form a roux. It should smell slightly nutty and golden.
  3. Slowly pour in the soy milk, whisking as you go to avoid any lumps. Keep stirring until the mixture is smooth and has thickened into a luscious sauce.
  4. Return the mushrooms to the pan, and add the lemon juice, thyme, salt, and pepper. Pour in the white wine and let the sauce simmer until it’s reduced and has reached a consistency that coats the back of a spoon.
  5. Meanwhile, cook your soba noodles according to the package instructions. Drain and divide them among your bowls.
  6. Ladle the creamy mushroom sauce over the noodles, garnish with extra thyme if you’re feeling fancy, and dig in!

Cook’s Notes

Here’s the deal: this dish is forgiving, so don’t stress too much. If you accidentally add too much soy milk, just let it reduce a bit longer. It might be tempting to skip the white wine, but it really adds depth to the sauce. If you’re cooking for one, the leftovers are a blessing — the flavors meld beautifully overnight. Just store them in an airtight container in the fridge, and reheat gently on the stove or microwave with a splash of soy milk to loosen the sauce.

Make It Your Own

  • Swap the soba noodles for zucchini noodles if you’re keeping it low-carb.
  • Add a handful of spinach or arugula when you add the mushrooms back to the sauce for extra greens.
  • If you’re out of white wine, a splash of vegetable broth can add that needed umami punch.
  • For a nutty twist, sprinkle toasted sesame seeds over the finished dish.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and remember that sometimes the best dishes come from those moments of pure inspiration in front of an open fridge. Enjoy!

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Pasta With Tuna | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one Tuesday night, craving something hearty yet low-key — you know, that sweet spot between weeknight ease and weekend indulgence. I scoured my pantry for inspiration and stumbled upon a can of tuna. That’s when it hit me: Pasta With Tuna. This dish is like a warm hug on a plate, combining the creamy comfort of a sauce with the lightness of seafood. It’s quick, it’s satisfying, and yes, it’s got a little kick, thanks to that dash of hot pepper sauce. Perfect when you need to whip up something scrumptious without a ton of fuss.

Jump to Recipe

What You’ll Need

The beauty of this dish is in its simplicity. Chances are you already have most of these lying around in your kitchen:

  • Olive oil
  • 1 onion, chopped
  • Flour
  • Non-fat milk
  • 1 can water-packed tuna, drained and shredded into chunks
  • 1 cup frozen peas
  • A bunch of fresh parsley, chopped
  • 2-3 green onions, sliced
  • 1 cup parmesan cheese, grated
  • A dash of pepper sauce
  • 1 pound of tubular pasta of your choice

How to Make Pasta With Tuna

  1. Start by cooking your pasta in a large pot of boiling water until it’s perfectly al dente. You want it to have a nice bite — not too soft.
  2. Once done, drain the pasta and return it to the warm pot. This keeps it cozy while you work on the sauce.
  3. Grab a saucepan and heat up a drizzle of olive oil over medium heat. Toss in the chopped onion and sauté until it’s transparent, releasing its sweet aroma.
  4. Sprinkle in the flour and give it a good stir. Cook for just a few seconds to take off that raw edge.
  5. Whisk in the non-fat milk, stirring constantly. You’ll see it start to thicken into a creamy base — that’s the magic happening!
  6. Add in the frozen peas, and let them mingle with the sauce for a couple of minutes until they’re vibrant and heated through.
  7. Introduce the tuna, breaking it into chunks as you go, followed by the parsley, green onions, and a generous amount of parmesan. Don’t forget that dash of pepper sauce for some zing!
  8. Pour this delightful sauce over the pasta and stir gently to mix everything together. You want each piece of pasta to be lovingly coated.
  9. Serve it up immediately, preferably with extra parmesan on top — because why not?

Cook’s Notes

Let’s get real — this dish is pretty forgiving. Don’t sweat the small stuff. If your onions are more golden than transparent, it’s all good. The key is stirring the sauce constantly; it keeps it smooth and prevents lumps. Make it ahead by prepping the sauce and storing it separately from the pasta. When you’re ready to eat, simply reheat them together on the stove. Leftovers? They keep well for up to two days in the fridge. Just note that the pasta will continue to absorb the sauce, so it may be less saucy but still deliciously flavorful.

Make It Your Own

Feeling adventurous? Here are some fab twists to try:

  • Swap the tuna for crispy tofu chunks for a vegetarian spin.
  • Add a squeeze of lemon juice for a citrusy pop that brightens the flavor.
  • Replace the parmesan with feta cheese for a tangy twist.
  • Throw in a handful of cherry tomatoes for a burst of sweetness and color.

If you give this pasta dish a try, I’d love to know how it turns out for you! Drop a comment below or tag me on social media with your culinary creations. Bon appétit!

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Spare Ribs | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those soggy Tuesday evenings, you know? The kind where the rain seems endless, and all you want is something warm and comforting. I was rummaging through the pantry, and there it was — a pack of spare ribs that I’d forgotten about. The thought of sticky, tender ribs with a glossy finish gave me just the kind of culinary pep talk I needed. This recipe is one of those gems that feels like a treat but is surprisingly easy to put together. It’s perfect for when you want to impress without spending hours in the kitchen. Spoiler: the magic is all in the marinade.

Jump to Recipe

What You’ll Need

Picture this: a short list of ingredients that packs a punch. Chances are you already have most of this in your kitchen:

  • Oil
  • Clear honey
  • Fresh ginger root
  • Dark soy sauce
  • Hoisin sauce
  • Five-spice powder
  • Garlic cloves
  • Spare ribs

How to Make Spare Ribs

  1. Preheat your oven to a toasty 400 degrees. This is your way to crispy, caramelized goodness!
  2. In a trusty mixing jug, combine the oil, clear honey, freshly grated ginger root, dark soy sauce, hoisin sauce, five-spice powder, and minced garlic cloves. It’s like a flavor bomb waiting to happen.
  3. Pour this rich, sticky marinade over the spare ribs. For best results, let them soak up all those flavors overnight. But if you’re short on time, a couple of hours will do the trick.
  4. Arrange the marinated ribs on a rack in a roasting pan. This allows the heat to circulate, giving you that perfect crispy edge.
  5. Cook them in your preheated oven for around 45 minutes. Halfway through, turn those ribs over so they cook evenly and develop a perfect crust.
  6. Let them cool down a bit, and serve them when they’re just warm or cold if you prefer. Either way, they’re delicious!

Cook’s Notes

The secret to these ribs lies in the marinade time — the longer, the better. If you’ve got the patience, overnight marinating is where the magic truly happens. As for leftovers, which are rare because they tend to disappear fast, you can store them in the fridge for up to three days. Just reheat them in the oven to bring back that lovely glaze. A common pitfall is skipping the turning step — don’t! It ensures that all sides are equally tantalizingly sticky.

Make It Your Own

These ribs are like a blank canvas — here are some ways to mix things up:

  • Swap the spare ribs for chicken wings for a finger-licking appetizer.
  • Add a splash of sriracha to the marinade for some heat that’ll warm you from the inside out.
  • Replace hoisin sauce with a tablespoon of barbecue sauce for a smoky twist.
  • Try adding a tablespoon of orange juice to the marinade for a sweet citrusy note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This dish is one of those treasures that makes cooking at home feel both indulgent and gratifying. Enjoy every sticky bite!

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Homemade Banana Bread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those drizzly Sundays when leaving the house was not an option, and the only thing that sounded remotely appealing was the smell of something baking in the oven. I found myself rifling through the pantry, hoping for inspiration, when I spotted a bunch of rather sad-looking bananas. You know the kind—brown, spotty, and begging to be transformed into something wonderful. That’s when it hit me: banana bread! It’s the kind of recipe that feels like a warm hug, and let’s be honest, who doesn’t need one of those every now and then? This banana bread is the perfect quick-fix comfort food—simple enough to whip up on a lazy afternoon but deliciously satisfying as if you spent hours perfecting the recipe. Jump to Recipe

What You’ll Need

Most of these ingredients are probably already lounging around in your kitchen, waiting for their moment to shine.

  • 3 ripe bananas
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts (optional, but highly recommended!)

How to Make Homemade Banana Bread

  1. Start by preheating your oven to 350°F (175°C). Trust me, nothing’s worse than a waiting oven when you’re ready to bake.
  2. In a large mixing bowl, beat together the butter, sugar, vanilla, and egg until the mixture is creamy and smooth. It should look like a pale-yellow fluffy cloud.
  3. Next, take your bananas. With a potato masher or a simple fork, mash them right into the bowl. It doesn’t have to be perfect; a few lumps are totally fine. Mix well until the bananas are fully incorporated into the creamy mixture.
  4. Time to bring in the flour, baking soda, and salt. Gently stir them into the wet ingredients. You don’t want to over-mix here; just enough to see no more streaks of flour.
  5. If you’re feeling nutty, toss in those tasty walnuts and give it another light stir.
  6. Grab your trusty loaf pan and give it a good spray with non-stick cooking spray. No one likes a sticky situation.
  7. Pour your banana-y mixture into the prepared loaf pan, smoothing the top with a spatula if needed.
  8. Place it in the oven and let it work its magic for 55-65 minutes. Your kitchen will soon smell like heaven. It’s ready when an inserted toothpick comes out clean.

Cook’s Notes

This banana bread is a dream to make, but here are a few tips to make sure yours is just as delightful:

  • If your bananas aren’t ripe enough, place them in a 300°F oven for 15-20 minutes until they are brown and sweet.
  • Store leftovers in an airtight container—it’ll stay fresh and moist for a few days, but I doubt it’ll last that long!
  • For extra indulgence, try warming a slice and spreading a little butter on top. Heaven!

Make It Your Own

  • Swap the walnuts for chocolate chips if you’re craving a chocolatey twist.
  • Replace the granulated sugar with brown sugar for a deeper, caramel-like flavor.
  • Throw in a handful of dried cranberries for a tart burst of flavor.
  • Try a mix of nuts—pecans, almonds, or hazelnuts can add a delightful crunch.

If you give this banana bread a go, I’d love to hear how it turned out for you. Drop a comment or tag me in your tasty creations on social media! Let’s spread the banana bread love.

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How to make the World’s Greatest Lasagna Roll Ups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights where the fridge was whispering, “Hey, you forgot to grocery shop this week.” You know the ones? I had a craving for something cozy but didn’t want to spend hours in the kitchen. Enter: the World’s Greatest Lasagna Roll Ups. These babies are not only a twist on the classic lasagna but also perfect for when you want to impress without the stress. They’re a bit like lasagna’s cool, quirky cousin – all the comfort, but with a fun twist. Plus, they make the whole place smell like a tiny Italian bistro. Who can say no to that? Grab your apron, and let’s do this!

Jump to Recipe

What You’ll Need

This is one of those glorious recipes where you probably already have most of the stuff sitting in your pantry. A few fresh ingredients and some pantry heroes, and you’re ready to roll.

  • Lean ground beef you like
  • Italian sausage
  • Extra virgin olive oil
  • Onion
  • Garlic
  • Italian seasoning
  • Dried basil
  • Fire roasted diced canned tomatoes
  • Canned tomato sauce
  • Canned tomato paste
  • Water
  • Black ground pepper
  • Lasagna noodles
  • Ricotta cheese
  • Fresh parsley
  • Egg
  • Salt
  • Parmesan Reggiano
  • Mozzarella cheese

How to Make the World’s Greatest Lasagna Roll Ups

  1. In a large saucepan over medium heat, start browning the ground beef and Italian sausage. This is where the comforting aroma begins!
  2. In a separate pan, heat a tablespoon of extra virgin olive oil over medium heat. Cook the onion, garlic, Italian seasoning, and dried basil for about 6-8 minutes, or until the onion is translucent and everything smells heavenly.
  3. Add the cooked onion and garlic mixture to the meat. Stir in the diced canned tomatoes, tomato sauce, tomato paste, water, black pepper, and 2 tablespoons of the fresh parsley. Let it simmer uncovered for an hour, filling your home with the scent of Italian goodness.
  4. Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles for 8-10 minutes, then drain and rinse with cold water. Set them aside.
  5. In a small mixing bowl, combine the remaining parsley, ricotta cheese, egg, and 1/2 teaspoon salt. Mix well until it’s creamy and spreadable.
  6. Preheat your oven to 375°F. Pour a bit of the meat sauce into the bottom of a 9 x 13 glass baking dish to set the stage for our roll ups.
  7. To assemble, lay a lasagna noodle on a flat surface. Spread a generous amount of the cheese mixture over it, sprinkle with a little Parmesan Reggiano, and roll it up snugly. Place it seam side down in the baking dish. Repeat with the remaining noodles.
  8. Cover each roll up with a spoonful of the meat sauce. Top with slices of mozzarella cheese for that melty goodness we all adore.
  9. Cover the dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes uncovered. This is when the cheese gets all bubbly and golden!
  10. Let them cool for about 10 minutes before serving. Trust me, they’re worth the wait!

Cook’s Notes

  • This dish is forgiving. If you need to make it ahead, just assemble the roll ups in the baking dish, cover, and refrigerate until you’re ready to bake. Just add a few minutes to the baking time if you’re cooking them from cold.
  • Leftovers? Absolutely. They reheat beautifully in the microwave or oven. If you want to freeze them, do so before baking.
  • Don’t overstuff the noodles. It’s tempting, but a little restraint keeps them from bursting and ensures they stay tidy and perfect.

Make It Your Own

  • Swap the ground beef for ground turkey or chicken if that’s what you have or prefer.
  • For a veggie twist, replace the meat with mushrooms and zucchini, just cook them down until tender.
  • If you’re feeling spicy, add some crushed red pepper flakes to the meat sauce for an extra kick.
  • Use fresh spinach in the cheese mixture for a pop of color and nutrition. Just make sure to sauté it first to remove excess moisture.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make my day. Happy rolling!

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Cauliflower, Brown Rice, and Vegetable Fried Rice | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Thursday, I found myself staring at a lonely head of cauliflower in the fridge, debating if a second night of sad salad was a culinary sin. With a craving for something warm and satisfying, I decided to whip up a Cauliflower, Brown Rice, and Vegetable Fried Rice. This dish is a lifesaver when you need a quick meal that doesn’t compromise on flavor. It’s like your favorite takeout but with a healthy twist and minimal guilt. Plus, it easily adapts to whatever veggies are hanging out in your fridge. It’s perfect for those busy weeknights when you need something fast but still want to feel like you ate a real meal.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that chances are you already have most of these ingredients tucked away in your kitchen. It’s simple, straightforward, and oh-so-delicious.

  • 1 tablespoon grapeseed oil
  • 1 tablespoon coconut oil
  • 4 stalks green scallions (white and light green parts, chopped; reserve dark tops)
  • 2 cloves garlic, minced
  • 1 medium head of raw cauliflower, stem removed and florets processed into “rice”
  • 2 cups cooked brown rice
  • 1 cup cooked broccoli
  • 1 cup frozen peas
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • Toasted sesame seeds
  • Salt, to taste

How to Make Cauliflower, Brown Rice, and Vegetable Fried Rice

  1. Remove the tough stem from the cauliflower and reserve it for another use. Pulse the cauliflower florets in a food processor until they resemble rice or couscous, yielding about four cups of “cauliflower rice.”
  2. Heat 1 tablespoon each of coconut oil and grapeseed oil in a large skillet over medium heat. Add the minced garlic and chopped white and light green scallion parts. Sauté for about a minute until they’re fragrant.
  3. Add the cauliflower rice to the skillet. Stir to coat with oil, then spread it out in the pan and let it sit undisturbed for a couple of minutes. This encourages caramelization, bringing out its natural sweetness.
  4. Add the cold, cooked brown rice to the skillet along with an additional tablespoon of grapeseed oil or coconut oil. Raise the heat to medium-high. Toss everything together, spreading the mixture out over the whole pan and pressing it into the bottom. Let it sit again for about two minutes to allow the rice to toast slightly.
  5. Add the cooked broccoli and frozen peas to the pan, stirring everything to combine.
  6. Drizzle the soy sauce and sesame oil over the rice mixture. Cook for another minute, then turn off the heat. Stir in the chopped dark scallion tops.
  7. In a separate dry pan, toast some sesame seeds and sprinkle them over the fried rice along with extra raw, chopped scallion tops for an added crunch and flavor boost. Season to taste with salt and additional soy sauce if needed.

Cook’s Notes

This recipe is forgiving and flexible, perfect for those who like to improvise in the kitchen. Start by ensuring your cauliflower is well pulsed; the smaller the bits, the better they’ll absorb the flavors. Don’t rush the caramelization of the cauliflower rice—this step enhances its sweetness and adds depth to the dish.

If you’re planning to make this ahead, you can prepare the cauliflower rice and store it in an airtight container in the fridge for up to two days. The completed fried rice will keep well in the fridge for 3-4 days, making it ideal for meal prep.

Avoid over-salting. Remember that soy sauce adds its own saltiness, so it’s best to season gradually and taste as you go. If you find your fried rice is clumping together, gently break it apart with a spatula.

Make It Your Own

  • Swap the broccoli for snap peas or bell peppers for a different veggie profile.
  • Replace the brown rice with quinoa for an extra protein boost.
  • Try adding a beaten egg to the pan after the garlic for a more traditional fried rice texture.
  • Love heat? Toss in some red pepper flakes or a splash of sriracha for a fiery kick.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Let’s make sure no more lonely heads of cauliflower go to waste.

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Alouette Chicken Paprika | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen, staring down a package of chicken breasts and wondering how on earth I was going to make an exciting dinner out of them—again. It was one of those evenings where you just want something easy yet indulgent, and frankly, I felt like a culinary magician without a wand. That’s when it hit me: Alouette Chicken Paprika. This dish has saved my weeknight dinners countless times, thanks to its creamy, savory sauce and that lovely paprika kick. It feels fancy enough to impress anyone you might have over but is straightforward enough to whip up after a long day. Trust me, once you try it, you’ll be hooked.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that you probably already have most of these gems in your kitchen. It’s a pantry hero, with a few special players like Alouette Garlic & Herbs Spreadable Cheese that make it sing.

  • 2 tablespoons butter
  • 4 boneless chicken breast halves
  • 1 teaspoon garlic powder
  • 1 container Alouette Garlic & Herbs Spreadable Cheese
  • 1/2 cup milk
  • 6 teaspoons paprika

How to Make Alouette Chicken Paprika

  1. In a small bowl, blend the garlic powder with 6 teaspoons of paprika until well combined. Coat each chicken breast generously with this mixture, making sure they’re evenly covered.
  2. Melt the butter in a skillet over medium heat. Add the chicken and sauté for about 5 minutes on each side. You’ll know it’s ready to move on when the chicken is golden and slightly crisp at the edges.
  3. Cover the skillet, reduce the heat to low, and let the chicken simmer for 15 minutes. This is your chance to let the flavors mingle and intensify.
  4. Once done, remove the chicken from the skillet but keep that liquid gold in there—you’re going to need it!
  5. In another bowl, combine the milk, Alouette Garlic & Herbs Spreadable Cheese, and any remaining paprika. Mix until smooth and dreamy.
  6. Pour this cheese mixture into the skillet, stirring well with the reserved liquid. Let it simmer for a couple of minutes until the sauce is smooth and slightly thickened.
  7. To serve, generously pour this creamy, aromatic sauce over the chicken. If you’re feeling extra indulgent, use any remaining sauce over a bed of rice, pasta, or potatoes.

Cook’s Notes

When cooking the chicken, make sure not to rush the sautéing step. That golden color adds layers of flavor that are worth the wait. If the sauce seems too thick, a splash more milk can save the day. For leftovers, store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. The sauce will thicken as it chills, so warming it gently on the stovetop with a bit of extra milk will bring it back to life.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist—just coat and cook the same way.
  • Love smoky flavors? Use smoked paprika instead of regular for an extra punch.
  • Add a handful of sautéed mushrooms to the sauce for more earthiness and texture.
  • Try coconut milk in place of regular milk for a dairy-free and slightly exotic option.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback is like the perfect spice blend for my recipe collection!

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