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Category: Main Course

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.

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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.

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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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Easy Baked Parmesan Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the fridge, contemplating my dinner choices. It was one of those days when the work seemed endless, and my energy level was as flat as a pancake. You know what I mean, right? When the day is long, but your patience is short? In times like these, I crave something that’s both comforting and ridiculously easy to make. Enter: Easy Baked Parmesan Chicken. The result? A dish that’s cozy enough for a solo dinner yet impressive enough for unexpected guests. Plus, the oven does most of the heavy lifting while you unwind with a glass of wine. Let’s dive in!

Jump to Recipe

What You’ll Need

This recipe is all about simplicity, and chances are you already have most of the ingredients chillin’ in your pantry or fridge.

  • 4 skinless, boneless chicken breast halves
  • 1 egg
  • 1 cup Italian bread crumbs
  • 2 cups pasta sauce (your favorite brand or homemade!)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

How to Make Easy Baked Parmesan Chicken

  1. Preheat your oven to 400°F (200°C). The warm-up is key for that golden finish.
  2. Crack the egg into a shallow bowl and whisk it up like you’re making a mini omelet.
  3. Coat each chicken breast in the egg, letting the excess drip off, then roll it in breadcrumbs until it’s snugly coated.
  4. In a 13×9-inch baking dish, arrange the chicken breasts in a single layer. Make sure they’re not too cozy — social distancing for the chicken is important for even cooking!
  5. Bake the chicken uncovered for 20 minutes. The edges will start to brown and the kitchen will smell divine.
  6. Pour the pasta sauce over the chicken, covering each piece generously. Think of it as giving the chicken a warm tomato blanket.
  7. Sprinkle the mozzarella and parmesan cheese over the top. This is where the magic happens — golden, bubbly goodness incoming.
  8. Return the dish to the oven and bake for an additional 10 minutes. The cheese should be melted, bubbly, and just beginning to brown. Check that the chicken reaches 170°F and is no longer pink inside.
  9. Serve immediately, either on its own or over your favorite pasta. Enjoy the cheesy, saucy goodness!

Cook’s Notes

If you’re planning ahead or happen to have leftovers (lucky you!), this dish stores well in an airtight container in the fridge for up to three days. For reheating, skip the microwave unless you like rubbery chicken — instead, pop it back in the oven until warmed through.

A common pitfall is not letting the excess egg drip off the chicken before coating with breadcrumbs. Trust me, a thin coat is all you need for that perfect crisp. Another tip? Let the chicken rest a minute before serving — just enough time to pour yourself another glass of wine.

Make It Your Own

  • Swap the chicken for crispy tofu slices if you’re feeling a vegetarian vibe. Just press the tofu well to get rid of excess moisture.
  • Use panko breadcrumbs instead of Italian for an extra crunch factor.
  • Going gluten-free? Opt for gluten-free breadcrumbs and gluten-free pasta sauce.
  • Add sliced fresh basil or a sprinkle of red pepper flakes just before serving for an aromatic kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the deliciousness going. 🍽️

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Breakfast Biscuits and Gravy | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, there I was on a lazy Sunday morning, craving something indulgent yet homey, and oh-so-satisfying. The kind of comfort food that just wraps you up in a warm hug — you know what I mean? That’s when I decided to whip up one of my go-to favorites: Breakfast Biscuits and Gravy. I mean, who can resist flaky biscuits smothered in rich, savory sausage gravy? Not me! They’re perfect for those mornings when you want to treat yourself without spending hours in the kitchen. Jump to Recipe

What You’ll Need

If you’ve got a well-stocked pantry, you’re already halfway there. This recipe relies on some everyday staples, along with a few flavor-boosting stars:

  • Flour — unbleached for the best texture
  • Baking powder
  • Salt — regular and a pinch of black salt for depth
  • Unsalted butter — because you can never have too much
  • Plain yogurt
  • Whole milk
  • Fresh sage leaves
  • Paprika
  • Ground allspice
  • Pork sausage
  • Black pepper

How to Make Breakfast Biscuits and Gravy

  1. Preheat your oven to 425°F. Trust me, getting that oven nice and hot is crucial for achieving biscuit perfection.
  2. Line a baking sheet with parchment paper — no one likes a sticky mess.
  3. In a large bowl, sift together the flour, baking powder, and salt. This is where the magic starts.
  4. Grab your pastry blender or two knives and cut in the butter. You’re aiming for a texture ranging from cornmeal to pea-sized bits. A quick blitz in the food processor works if you’re feeling fancy.
  5. Using a fork, mix in the yogurt followed by the milk. The dough should be soft and slightly sticky, so don’t sweat it if it feels a bit wet.
  6. Turn the dough onto a lightly floured surface and knead briefly — just enough to hold everything together. Roll it out about 1 1/4 inches thick and cut into rounds.
  7. While your biscuits are getting golden in the oven, let’s tackle the sausage. Combine all the sausage ingredients in a large bowl, mixing them up with your hands. Don’t be shy!
  8. Form small patties and cook them in a skillet over medium-high heat until crisp and browned on the outside, cooked through inside. About 8 minutes per side should do it.
  9. As the sausage sizzles, inhale that aromatic blend of sage and spices. It’s a thing of beauty!

Cook’s Notes

Here’s the deal: biscuits are one of those things that get better with practice, so don’t stress if your first batch isn’t perfect. Keep the butter cold for the flakiest layers, and don’t overwork the dough. You can make the sausage mixture ahead of time and keep it in the fridge for up to a day — just form and fry when ready. Leftover biscuits? Pop them in an airtight container, and they’ll last a couple of days; they’re great reheated in the oven.

Make It Your Own

Switch things up and put your own spin on this classic dish with these ideas:

  • Swap the pork sausage for turkey sausage if you’re leaning towards a lighter option.
  • Add a pinch of red pepper flakes if you crave a bit of heat in your morning.
  • For a vegetarian twist, use crispy tofu instead of sausage.
  • Throw in some cheddar cheese into the biscuit dough 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! Cooking is all about sharing the love, and I can’t wait to see your versions and hear your stories. Enjoy every bite! 🍽️

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Blueberry, Chocolate & Cocao Superfood Pancakes – Gluten-Free/Paleo/Vegan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday morning was one of those days where I just needed a little something extra to kickstart the day. You know the ones — when your brain is stuck somewhere between sleep and waking, your mug of coffee is feeling more like a warm hug than a caffeine fix, and breakfast needs to be something special but not overly demanding. That’s when these Blueberry, Chocolate & Cacao Superfood Pancakes came to the rescue. They’re those perfect pancakes that feel like you’re treating yourself to something really indulgent, yet they’re totally guilt-free. Plus, they’re gluten-free, paleo, and vegan! It’s like a breakfast trifecta. Ready to dive in? Trust me, these are worth the short time it takes to whip them up.

Jump to Recipe

What You’ll Need

Here’s the best part: chances are you already have most of these goodies hanging out in your pantry. No need for a special trip to the store when the craving hits!

  • Almond flour
  • Coconut flour
  • Tapioca or arrowroot flour
  • Nut, hemp, or coconut milk
  • Baking powder
  • Vanilla bean paste or extract
  • Himalayan sea salt
  • Frozen blueberries
  • Cacao nibs
  • Dark chocolate

How to Make Blueberry, Chocolate & Cocao Superfood Pancakes – Gluten-Free/Paleo/Vegan

  1. Grab a mixing bowl and combine the almond flour, coconut flour, and tapioca or arrowroot flour with the baking powder and a pinch of Himalayan sea salt. Give it a good mix until everything is nicely blended.
  2. Pour in the nut, hemp, or coconut milk along with the vanilla bean paste or extract, and whisk it all together until you have a smooth, dreamy batter. Let this beauty sit for 10-15 minutes. It’s like letting the batter take a mini-vacation to thicken up.
  3. Heat a smidge of coconut oil in your favorite skillet over medium heat. Once it’s warm and cozy, pour just enough batter into the center to form a pancake.
  4. Cook until the edges start to brown and you see bubbles gracing the surface. This is your cue to sprinkle a few blueberries on the pancake.
  5. Flip the pancake with confidence, cook for another minute or two, then immediately sprinkle cacao nibs and dark chocolate on the top. Let them melt and meld into pure bliss.
  6. Remove the pancake once fully cooked and repeat with the rest of the batter. Stack them up, drizzle with a little agave if you’re feeling it, and savor the moment!

Cook’s Notes

These pancakes are wonderfully adaptable, so don’t stress if you’re missing an ingredient. You can even mix the dry ingredients the night before to save a few precious minutes in the morning rush. Storing leftovers? Just pop them in an airtight container in the fridge, and they’re good for a couple of days. Reheat in a skillet over low heat or simply enjoy them cold. Making a larger batch and freezing them is also an option; just layer parchment paper between each pancake to keep them from sticking together.

Make It Your Own

  • Swap out the frozen blueberries for fresh raspberries or chopped strawberries for a berry twist.
  • Substitute the cacao nibs with crushed pecans or walnuts for a nutty crunch.
  • If you’re not strictly vegan, a spoonful of Greek yogurt with honey makes an unbeatable topping.
  • For a tropical flair, toss in a handful of shredded coconut before flipping.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy every delicious bite of these pancakes, knowing you’re starting the day in the best way possible. 😊

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Curried Chicken Roll-Ups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights where dinner plans were nonexistent and I was staring at the contents of my fridge, hoping for inspiration to strike. You know the kind of night where the thought of cooking something complicated is just… ugh. Enter the hero of this tale: Curried Chicken Roll-Ups. They’re quick, they’re easy, and they have just the right amount of zing to make you feel like you’ve put in way more effort than you actually have. These roll-ups are like a little flavor vacation on a weeknight—tangy, crunchy, and creamy all in one bite. Plus, they’re perfect for using up random bits of veggies you’ve got lounging about.

Jump to Recipe

What You’ll Need

Surprisingly, you probably have most of these ingredients chilling in your fridge or pantry right now, just waiting to be turned into something fabulous.

  • 1 can of chicken breast
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery stalk
  • 2 tablespoons chopped green onion
  • 1/4 cup light mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 4 whole grain tortillas
  • 1 cup shredded lettuce

How to Make Curried Chicken Roll-Ups

  1. In a large bowl, place all the ingredients except for the tortillas and lettuce. Stir everything until it’s nicely mixed, and any large pieces of chicken have broken down into shreds.
  2. Heat a skillet over medium and lightly toast or warm your tortillas. You’re looking for them to be pliable and just a tad crispy, which makes rolling them up so much easier.
  3. Scoop out a quarter of your chicken salad mixture and spread it evenly over the top of one tortilla. It should cover the tortilla pretty much edge to edge.
  4. Sprinkle a quarter of your lettuce on top of the chicken salad. It’ll add that fresh crunch we’re all about.
  5. Gently, and I mean gently, roll up your tortilla as tightly as you can without tearing it. Think burrito, but more delicate.
  6. Take a serrated knife and carefully slice the roll into 4 or 6 pieces, depending on your desired serving size. Serve immediately or stash them in the fridge for later munching.

Cook’s Notes

These roll-ups are great for a make-ahead lunch because they hold up well without getting soggy. Just keep them wrapped in plastic wrap or a sealed container in the fridge, and they’ll be good for up to 3 days. If you’re a prep-ahead wizard, you can mix the chicken salad the night before, and it’ll be even tastier as the flavors meld overnight. One thing to watch out for: Make sure your tortillas are fresh and not too dry, or they’ll crack when you roll them. If you’re feeling fancy, you can even warm them with a dab of butter!

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist. Just give it a quick sauté to ensure it’s nice and golden before adding it to your mix.
  • Add sliced avocado right on top of the lettuce for extra creaminess and a touch of luxury.
  • Use a spicy mayo instead of plain light mayo if you’re into a bit more heat and tang.
  • Try spinach leaves instead of lettuce for a bit more nutritional punch without sacrificing crunch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your roll-up adventures! Happy rolling, friends!

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Roast Chicken with Apples and Rosemary | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those fall evenings when the air felt crisp enough to warrant something warm and homely. I was rummaging through my pantry, looking for inspiration, when I spotted a basket of apples I’d forgotten about. That’s when it hit me: roast chicken with apples and rosemary. It’s a dish that sounds grand but is deceptively simple. Perfect for those days when you want the aroma of something wonderful wafting through your home, without spending hours in the kitchen. Trust me, the combination of sweet apples, aromatic rosemary, and the tangy kick from lemon balsamic vinegar makes this a dish you’ll want to repeat. It’s like autumn on a plate.

Jump to Recipe

What You’ll Need

I adore this recipe because you likely have most of these ingredients lounging in your kitchen already. Here’s what you’ll need to gather:

  • Fresh apples
  • Onions
  • Garlic
  • Fresh rosemary
  • Lemons
  • Raimondo Sicilian lemon balsamic vinegar
  • Seasoning for a rub (salt, pepper, maybe your secret mix?)
  • Roasting chickens
  • Canned stock

How to Make Roast Chicken with Apples and Rosemary

  1. Preheat your oven to 400°F. Set a rack in the lower third of the oven to allow for even heat distribution.
  2. Rinse the chicken under cold water, then pat it completely dry with paper towels. This step is crucial for crispy skin.
  3. In a shallow roasting pan, arrange the apples, rosemary, three lemons (halved), onions, and garlic in a single layer. Season generously with salt and pepper. Toss everything together, then drizzle with the lemon balsamic vinegar.
  4. Rub the chicken with your seasoning mix until well coated. Place it breast-side-up on top of the apple and rosemary mixture. For added flavor, stuff some of the apple and onion mix inside the chicken cavity.
  5. Roast the chicken for about 30 minutes until the breast feels firm and starts to brown slightly. The aroma will start making its way into every nook of your home.
  6. Using tongs, flip the chicken over, breast-side-down, and let it roast for another 20 minutes. This helps the chicken cook evenly and the skin to attain a beautiful golden color.
  7. The chicken is done when a thermometer inserted into the thickest part reads 175°F. Tilt the chicken to let the cavity juices drain into the pan, then transfer it to a cutting board to rest.
  8. Spoon off any fat from the roasting pan, then place it over high heat. Add the canned stock, scraping up all those tasty browned bits. Squeeze in the juice of the last lemon to brighten up the sauce.
  9. Carve the chicken and serve it with the apples and onions, passing the chunky jus at the table. Enjoy the applause from your dinner guests!

Cook’s Notes

Let’s chat about making this dish your best friend in the kitchen. First off, drying the chicken well is key; moisture on the skin is the enemy of crispiness. When flipping the chicken, be gentle to keep the skin intact. If you’re in a hurry, you can prepare the apple and rosemary mix ahead of time and store it in the fridge until you’re ready to roast. Leftovers make fantastic sandwiches or can be tossed with some greens for a vibrant salad. Store any extras in an airtight container in the fridge for up to three days. Reheat gently to avoid drying out the meat.

Make It Your Own

Here are a few ideas to tweak this dish to your liking:

  • Swap in pears instead of apples for a slightly different fruity twist.
  • Use thyme or sage in place of rosemary if that’s what you’ve got on hand.
  • Try a white wine vinegar instead of lemon balsamic for a milder acidity.
  • For a vegetarian version, use crispy tofu in place of chicken and adjust cooking time accordingly.

If you give this roast chicken a whirl, I’d love to see your masterpiece! Drop a comment below or tag me on social media. Cooking is always more fun when shared, don’t you think? Happy roasting!

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Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday was one of those days where time slipped through my fingers like sand, and suddenly it was dinnertime, and I had no plan. I stared into the fridge, hoping for inspiration to magically appear, and then my eyes landed on a can of black beans. Instantly, I knew it was time to whip up one of my lifesavers: Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme. These beauties are my go-to when I need something quick but still wanna impress myself (and anyone else lucky enough to be around). They're packed with flavor, and honestly, who can resist anything stuffed with cheese? Plus, they're vegetarian-friendly and can be made with stuff you're likely to have on hand. They're savory, slightly spicy, and the creamy avocado topping just brings it all home.

Jump to Recipe

What You'll Need

Chances are you already have most of this list tucked away in your pantry or fridge. Here's what you'll need to get these burgers sizzling:

  • Canned black beans
  • Yellow diced onion
  • Diced mushrooms
  • Egg
  • Panko bread crumbs
  • Cumin
  • Chipotle chili powder
  • Salt and pepper
  • Wild olive oil
  • Approx cream cheese spread
  • Hamburger buns
  • Cheese
  • Spinach and tomato (optional)
  • Avocado
  • Sour cream
  • Lime juice
  • Sea salt

How to Make Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme

  1. Start by swirling a bit of olive oil in a skillet over medium heat. Toss in the diced mushrooms and onions. Sauté until they're softened and the aroma fills your kitchen, seasoning with a pinch of salt and pepper as you go.
  2. Drain the black beans and pour them into a medium bowl. Use a fork to mash them up; aim for a texture that's mostly smooth with some chunks left for interest.
  3. Mix in those sautéed mushrooms and onions, followed by the egg and bread crumbs. This is where it all starts coming together.
  4. Spice things up by adding cumin and a generous pinch of chipotle chili powder. Stir until everything is well combined, and take a moment to admire your handiwork.
  5. Now for the fun part: roll the mixture into burger patties. Whether you go for sliders or full-size is up to you. Create a little indent in the center of each and spoon in some cream cheese spread. Carefully mold the burger around the cheese, sealing it inside like a treasure.
  6. Heat a second swirl of olive oil in your skillet over medium heat. Cook the burgers two at a time, searing each side to a delicious golden brown, about 4 minutes on each side. If you're feeling cheesy, add sliced cheese on top now and cover the skillet to let it melt perfectly.
  7. While the burgers are sizzling, make your avocado creme. In a food processor or blender, combine avocado, sour cream, lime juice, and sea salt. Blend until smooth, tasting along the way to adjust the lime or sour cream to your liking.
  8. To serve, place each hot, cooked burger on an open toasted bun, top with optional spinach and tomato, and finish with a generous scoop of avocado creme before sandwiching it all with the top bun. Dig in while it's warm!

Cook's Notes

One of the best things about these burgers is how flexible they are. You can make the patties ahead of time and store them in the fridge for a day or two, or freeze them for up to a month. Just be sure to thaw completely before cooking. If you find your patties are falling apart, try adding a bit more bread crumbs to bind them better.

Leftovers, if you have any, are great for lunch the next day. Simply reheat in a skillet or microwave and enjoy them as they are, or get creative and crumble them into a salad or wrap.

Make It Your Own

  • Swap the cream cheese for goat cheese for a tangier filling.
  • For a vegan version, replace the egg with a flaxseed egg and use vegan cream cheese and cheese.
  • If you’re not a fan of mushrooms, substitute them with finely chopped bell peppers.
  • Add some chopped jalapeños to the mix for an extra spicy kick.

If you try this, I'd love to hear how it turns out — drop a comment or tag me! I always enjoy seeing the twists and tweaks you come up with. Happy cooking!

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Bacon Wrapped Filet Mignon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring blankly into the fridge, desperately seeking inspiration for dinner after a long day of wrangling emails and chasing after my two-border collie pups, who were determined to shred every toy they own. Suddenly, a craving for something luxurious yet simple struck me—Bacon Wrapped Filet Mignon. It’s one of those dishes that sounds super fancy but is surprisingly easy to pull off. The genius pairing of tender beef with smoky bacon just hits all the right notes for a cozy, indulgent meal that feels like a mini celebration. And let’s be honest, we all need more of those! Plus, you can grill these beauties in under 30 minutes—perfect for when you’re short on time but still want to impress.

Jump to Recipe

What You’ll Need

I bet you have most of these already lurking in your pantry, just waiting to transform into something spectacular. No need for a lengthy grocery list here!

  • 2 beef tenderloin steaks
  • 2 slices of smoked bacon (room temperature)
  • 4 cloves of garlic
  • Salt & pepper to taste

How to Make Bacon Wrapped Filet Mignon

  1. First things first, get those tenderloins out and place them on a large dish. Now, take a deep breath and wrap a slice of room-temperature bacon around each filet. Gently stretch the bacon if needed, and secure its ends with a toothpick. It’s like giving your steak a delicious porky hug.
  2. Next, grab the garlic cloves. Cut them in half and rub both sides of each filet with the cut ends of the garlic. Trust me, this step infuses the steaks with a subtle, aromatic punch that’s absolutely divine.
  3. Season generously with salt and pepper on both sides—don’t be shy here, this is where the flavor magic starts to happen.
  4. Pre-heat your grill to very hot. You want it sizzling like a summer sidewalk.
  5. Using tongs, place each steak on the grill. For that perfect medium-rare, cook them for 3-4 minutes, rotating the steaks halfway through 90 degrees to achieve those Instagram-worthy grill marks.
  6. Flip the steaks over and grill the other side for another 3-4 minutes. The anticipation is killing me at this point.
  7. Remove the steaks from the grill and let them rest, loosely covered, for about 5 minutes. This step is crucial for locking in those juicy flavors before you remove the toothpicks and dive in.

Cook’s Notes

Let’s talk steak secrets! Always let your steaks rest at room temperature for about 20 minutes before you start wrapping them in bacon. This helps them cook more evenly. If you like your steak a bit more well-done, simply add a minute or two to each side. Got leftovers? Wrap them up and store them in the fridge—they make a killer steak salad the next day. And remember, sharp toothpicks are your friend for bacon security!

Make It Your Own

Why stop at classic when you can have fun experimenting? Here are a few ideas to jazz up your mignon:

  • Swap the garlic rub for a herb butter spread before grilling for a luscious, buttery finish.
  • Try using prosciutto instead of bacon for a slightly sweeter, more delicate wrap.
  • Add a sprinkle of blue cheese crumbles on top right after grilling for a tangy twist.
  • Serve alongside a creamy peppercorn sauce 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 on social media! Your gourmet adventure awaits, and I can’t wait to see where it takes you! 🍽️

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How to Make OREO Turkeys for Thanksgiving | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Thanksgiving at my place is never complete without a little bit of chaos and a lot of laughter. One year, I thought I’d try my hand at a new dessert after we had a bit of a mishap with the pumpkin pie (don’t ask!). In the spirit of whimsy and fun, I concocted these adorable little OREO Turkeys that not only saved the day but also became a family favorite. These treats are deceptively simple to make and a delightful project to get kids involved in. Plus, who can resist the combination of OREO cookies and chocolate? Trust me, once you try them, they’ll be a staple at every Thanksgiving feast. Jump to Recipe

What You’ll Need

This ingredient list is a breeze, and chances are you’re already stocked up on most of it, especially if you’ve got a sweet tooth like me!

  • OREO cookies (3 cups, crushed)
  • Cream cheese (softened)
  • Sweet semi baking chocolate (melted)
  • Candy corn
  • Candy eyes
  • Icing (as glue)

How to Make OREO Turkeys for Thanksgiving

  1. First up, grab a package of OREO cookies and crush them up finely. We’re talking almost powdery, so they mix well.
  2. Mix the crushed OREO cookies with softened cream cheese until you have a smooth, pliable dough. It should feel like a rich, chocolatey clay.
  3. Roll this mixture into one-inch balls. They should be small enough to handle easily but big enough to hold their own as a turkey body.
  4. Pop those balls into the freezer for a quick chill — about 10 minutes should do the trick. This helps them firm up for the chocolate dip.
  5. Dip each ball into the melted chocolate, making sure it’s completely coated, and place them on a cookie sheet lined with wax paper. The chocolate should be smooth and glossy.
  6. Refrigerate the chocolate-coated balls for 15 minutes to an hour. This gives them a nice, firm shell.
  7. Now the fun part: decorating! Stick 5 candy corn pieces into the back of each ball to create colorful tail feathers.
  8. Use icing as glue to attach candy eyes towards the front top of the ball. We want those eyes peering out cutely!
  9. For the finishing touch, take a candy corn and cut it into pieces. Use the white tip for a nose and stick it under the eyes, then use the orange pieces as feet. Your turkey should look absolutely adorable!

Cook’s Notes

If your cookie balls are too sticky to roll, try chilling the mixture for a bit longer. It should be firm yet pliable. Don’t worry if your OREO Turkeys aren’t perfect; their charm is in their handmade look! You can make these a day ahead and store them in the refrigerator to keep the chocolate nice and solid. Leftovers (if there are any) can be kept in an airtight container for up to a week.

Make It Your Own

  • Swap the candy eyes with mini chocolate chips. They’re just as cute and give a different texture.
  • Use white chocolate instead of semi-sweet for a sweeter, more vibrant look.
  • Try using different flavored OREOs, like mint or peanut butter, for a twist on the classic flavor.
  • Add a dash of cinnamon to the cream cheese mixture for a subtle, warm hint of spice.

If you try this recipe, I’d love to hear how it turns out — drop a comment or tag me on social media! Your feedback and creativity always make my day. Happy Thanksgiving, and may your kitchen be filled with delightful chaos!

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