Moineauworld

Category: Side Dish

Stuffed Chicken Breast | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those hectic Tuesday nights, the kind where even your sneakers feel mismatched and your to-do list is longer than your grocery receipt. I was rummaging through the fridge, a little desperate but mostly hopeful, when I found a few chicken breasts and some cream cheese. The idea to stuff them hit me like a lightning bolt of culinary genius (or maybe just hungry necessity). The result? A dish that’s become a lifesaver in my weeknight dinner rotation. This Stuffed Chicken Breast is the perfect blend of creamy, savory, and downright comforting — all without needing a pantry full of exotic ingredients. It’s quick, satisfying, and fancy enough to make you feel like a kitchen rockstar.

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What You’ll Need

Most of the magic happens with just a handful of ingredients. Chances are, you already have most of these at home:

  • 4 **skinless boneless chicken breasts**
  • 1 package of **cream cheese** (softened)
  • 3 **green onions**, chopped
  • Your favorite **chicken seasoning** blend
  • Olive oil-based cooking spray

How to Make Stuffed Chicken Breast

  1. First, give your chicken breasts a good rinse under cold water, then pat them dry with paper towels. This helps the seasoning stick and creates a delicious crispy exterior.
  2. Place each chicken breast on a cutting board and cut lengthwise. Be careful not to slice all the way through — you’re making a pocket, not a butterflied filet.
  3. In a small bowl, mix the softened cream cheese with the chopped green onions. The cream cheese should be smooth and the onions evenly distributed.
  4. Spoon the cream cheese mixture into each chicken breast pocket, then press the edges of the chicken firmly to close them around the filling.
  5. Spritz the top of each stuffed breast with the olive oil cooking spray. This not only prevents sticking but also helps the seasoning adhere perfectly.
  6. Liberally rub the chicken seasoning all over the outside of the chicken. Use your favorite blend — the more flavorful, the better!
  7. Preheat your oven to 375°F (190°C). Arrange the chicken breasts in a baking dish, ensuring they’re not too crowded.
  8. Bake for 25-30 minutes or until the chicken is cooked through and juices run clear. The edges of the cream cheese might bubble a bit, and the tops should turn a lovely golden brown.

Cook’s Notes

Here’s a little secret: if you overstuff the chicken, they might not close perfectly. Don’t worry! Use some toothpicks to secure them — just remember to remove them before serving. If you’re planning ahead, you can stuff the chicken a few hours before dinner and keep them in the fridge until you’re ready to bake. Leftovers can be stored in an airtight container for up to three days and are delicious reheated in the oven or sliced cold over a salad.

Make It Your Own

  • **Swap the Chicken for Crispy Tofu**: For a vegetarian version, use firm tofu. Slice and hollow out a pocket, then proceed with the stuffing and seasoning.
  • **Add Some Heat**: Mix a teaspoon of red pepper flakes into the cream cheese for a spicy kick.
  • **Herbal Twist**: Add chopped fresh basil or parsley to the cream cheese for an herby flavor boost.
  • **Cheese Swap**: Replace cream cheese with goat cheese for a tangier, more robust flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see your delicious creations. Happy cooking, friend!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Balsamic Roasted Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the leaves were just starting to turn, and there was a crisp snap in the air that made you want to stay in and bake something comforting. I was eyeing the mishmash of vegetables in my pantry and fridge, and the thought struck me—why not toss them all together and see what happens? With my trusty bottle of balsamic vinegar in hand, I embarked on a culinary adventure that turned into a beautiful medley of roasted goodness. This Balsamic Roasted Vegetables dish has become my go-to for a weeknight rescue mission—it’s hearty, flavorful, and a feast for the eyes and the palate. You’ll love how the balsamic vinegar caramelizes everything into a sweet-savory delight. Plus, it’s as easy as it is delicious!

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What You’ll Need

Chances are you already have most of this in your kitchen, and if not, they’re just a quick grocery trip away. Here’s the line-up:

  • Golden beets
  • Red beets
  • Bulb fennel
  • Red onion
  • Fingerling potatoes
  • Kabocha squash
  • Olive oil
  • Balsamic vinegar

How to Make Balsamic Roasted Vegetables

  1. First, give the beets and fingerling potatoes a good rinse and trim off any tops. Drizzle just enough olive oil over them to coat lightly, and place them on a baking sheet.
  2. Roast whole in a preheated oven at 400°F. After about 30 minutes, they should feel softened when you poke them with a fork but not fully cooked.
  3. Remove from the oven with some care (they’re hot!), peel the beets gently, and then halve them. You can leave the fingerlings whole or slice them lengthwise—both versions are equally tasty.
  4. While they cool a bit, quarter the fennel and red onion lengthwise. Slice the kabocha squash into 1/2-inch wedges.
  5. In a big mixing bowl, combine all the vegetables. Drizzle a generous amount of olive oil to coat them well.
  6. Add a hearty splash of balsamic vinegar—think about 1/4 cup. Toss in a couple of hearty pinches of Kosher salt, several good turns of fresh ground black pepper, and a small sprig of rosemary.
  7. Roast the vegetable mixture on the baking sheet for another 30-40 minutes, turning every so often, so everything gets evenly roasted. You’ll know they’re ready when they look golden and smell absolutely divine.

Cook’s Notes

Here’s a little pro-tip: make sure all the vegetables are cut to roughly the same size. This helps them cook evenly and saves you from a few burnt bits. If you’re prepping ahead, you can roast the initial batch of beets and potatoes earlier in the day. Just store them in the fridge and continue with the rest of the recipe when you’re ready to serve. If by some miracle you have leftovers, these veggies keep well in the fridge for up to three days and make a great cold salad topper or sandwich filling.

Make It Your Own

  • Swap the kabocha squash for sweet potatoes if you’re craving something a little different. They add a lovely sweetness.
  • If you’re out of red onion, try shallots for a milder flavor that caramelizes beautifully.
  • Throw in some brussels sprouts in place of or in addition to the fennel for a bit of crunchy texture.
  • For a Mediterranean twist, sprinkle some crumbled feta cheese over the warm vegetables just before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s a weeknight dinner or a holiday side, these roasted veggies are sure to impress. Happy cooking!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Buttered Plantain Fries and Seasoned Avocado | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the fridge looked like it was solely hosting a Tupperware party — all containers, no food. I had a craving for something warm and crispy yet couldn’t muster the energy for a full-on cooking expedition. And there it was, a lone plantain on the counter, along with a ripe avocado looking all sorts of promising. These buttered plantain fries with seasoned avocado came to life quite by accident, but they’ve become a regular guest at my table ever since. They’re quick, comforting, and just a little bit playful — perfect for when you want something more than a snack but less than a meal. Trust me, you need this in your life. Jump to Recipe

What You’ll Need

This ingredient list is like a treasure hunt in your pantry — chances are, you’ve already got most of these goodies hiding in there.

  • Plantain – Look for one that’s ripe but not mushy.
  • Butter – Because everything’s better with butter, right?
  • Vegetable oil – Helps the butter along so it doesn’t burn.
  • Avocado – Go for ripe, it should feel slightly soft.
  • Chili pepper – A bit of heat, because why not spice things up?
  • Garlic – Just a clove, minced to aromatic perfection.
  • Onions to garnish – Thin slices for a little crunch and color.
  • Salt – Essential for seasoning.

How to Make Buttered Plantain Fries and Seasoned Avocado

  1. Peel the plantain with care; they can be surprisingly slippery. Slice it into thin, even strips so they cook uniformly.
  2. In a pan over medium heat, add a generous dollop of butter mixed with a splash of vegetable oil. Let it melt slowly, enjoying that heavenly buttery aroma.
  3. Toss in the plantain strips, ensuring they’re laid out in a single layer. Cook until each side is golden and crisp, flipping occasionally. You’ll know they’re ready when they look too good to resist.
  4. While the plantains do their thing, scoop out the avocado into a bowl. Mash it with a fork until it’s creamy but with a bit of texture still.
  5. Stir in a pinch of salt, the chopped chili pepper, and minced garlic. Mix until it’s all well combined and the garlic is fragrant.
  6. Serve the golden plantain fries alongside your seasoned avocado mash. Sprinkle with thin slices of onion for that final flourish.

Cook’s Notes

If you’re new to cooking plantains, remember they cook faster than you might think. Keep an eye on them to avoid burning. When storing leftovers (if there are any!), keep the plantains and avocado separate. The plantain fries are best enjoyed fresh but can be reheated in an oven to crisp them up again. As for the avocado, a little lime juice can help keep it from browning too quickly if you’re making it ahead.

Make It Your Own

  • Swap the butter for coconut oil if you’re dairy-free or just love a hint of coconut flavor.
  • Add a squeeze of lime juice to the avocado for a tangy twist.
  • If you’re feeling extra, sprinkle some crumbled feta on the finished dish for a creamy, salty contrast.
  • Switch out the chili pepper for a jalapeño if you prefer a different kind of heat.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and remember: the best recipes often come from happy accidents!

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Mashed Sweet Potatoes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself standing in the kitchen, staring at a couple of sweet potatoes that had been sitting on the counter a little too long. It was one of those chilly evenings where you crave something warm and comforting, yet I was in no mood to fuss over a complex recipe. Enter: mashed sweet potatoes. This dish is one of my go-to solutions for cozy vibes with minimal effort. It’s like wrapping yourself in a blanket, but for your taste buds. Sweet, spiced, and just the right amount of creamy, this recipe is a gem you’ll want to keep in your back pocket for busy weeknights and lazy Sundays alike. Plus, it’s a fabulous twist on the classic mash that makes you look like a culinary genius with hardly any work. Magic, right? Jump to Recipe

What You’ll Need

This recipe is all about transforming simple ingredients into a powerhouse side dish. Chances are you already have most of this goodness in your pantry.

  • Sweet potatoes, peeled and ready for action
  • Butter—because everything’s better with butter
  • Cream for that luxurious texture
  • Vanilla, the secret ingredient that makes all the difference
  • Maple syrup for a natural sweetness
  • Brown sugar to deepen the flavor
  • A pinch of cinnamon for warmth
  • Cayenne pepper for a kick
  • Cardamom for a touch of the exotic
  • Orange zest, adding bright notes
  • Kosher salt to taste

How to Make Mashed Sweet Potatoes

  1. Start by placing your peeled sweet potatoes into a large pot of boiling water. Cook them until they are fork-tender, which usually takes about 20 minutes. You’ll know they’re ready when the edges begin to soften and break apart.
  2. Drain the cooked sweet potatoes and return them to the pot. Mash them until well broken up. If you prefer a smoother texture, feel free to use an electric mixer.
  3. In a small bowl, mix together the cinnamon, cayenne, cardamom, orange zest, and brown sugar. Set this aromatic blend aside for the moment.
  4. Add the butter to the mashed sweet potatoes, followed by the cream, vanilla, and maple syrup. Stir until everything is well combined and the butter has melted into silky goodness.
  5. Now, incorporate the cinnamon sugar mixture. Stir until the spices are fully blended into the potatoes, and everything is smooth and creamy.
  6. Finally, season your mash with kosher salt to taste. Give it a taste test to ensure the balance of sweet and savory is just right.

Cook’s Notes

When it comes to these mashed sweet potatoes, texture is key. Don’t be afraid to taste test as you go along. If your mash feels too thick, a splash more cream can rescue it. On the flip side, if it’s too runny, let it sit for a few minutes to firm up. Sweet potatoes tend to be more forgiving than regular potatoes, so you have some wiggle room here.

For storage, these mashed sweet potatoes keep beautifully in the fridge for up to four days. Reheat them in a saucepan over low heat, stirring occasionally. You can also freeze them in an airtight container for up to a month; just thaw overnight in the fridge before reheating.

Make It Your Own

  • Herbaceous Twist: Stir in some freshly chopped rosemary or thyme for an earthy note.
  • Nutty Crunch: Top with toasted pecans or walnuts for a delicious contrast in texture.
  • Vegan Version: Swap the butter and cream for coconut oil and coconut milk. It adds a lovely tropical undertone.
  • Spice Swap: Replace cayenne with smoked paprika for a smoky depth to the sweetness.

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 brighter. Enjoy every comforting bite!

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Italian Tomato and Mozzarella Caprese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself rummaging through the fridge at 6:00 p.m., desperately in need of something that screamed “dinner” but without the patience for a culinary marathon. There they were: a couple of vine-ripened tomatoes and a ball of mozzarella glaring back at me, almost as if they knew they were meant to be together. That’s when it hit me—Italian Tomato and Mozzarella Caprese! It’s that perfect blend of simplicity and flavor, a dish that makes you feel like you’re dining al fresco in the Italian countryside. This recipe comes together in minutes, and it’s so fresh and vibrant that you’ll forget how easy it was to make. Trust me, this is the kind of dish that turns a chaotic weeknight into a serene evening.

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What You’ll Need

This is one of those recipes where you probably have most of the ingredients lying around, making it a super convenient option for those spontaneous cravings.

  • Vine-ripened tomatoes
  • Fresh whole-milk mozzarella
  • Fresh basil leaves
  • Fluid balsamic vinegar
  • Olive oil
  • Kosher salt
  • Black pepper
  • Dry sprinkle of oregano leaves

How to Make Italian Tomato and Mozzarella Caprese

  1. Start by grabbing a large platter and slice your vine-ripened tomatoes. Lay them out, leaving just enough space between them so they can bask in their own glory.
  2. Drizzle the tomatoes with fluid balsamic vinegar. You’re looking for a glistening sheen that tempts you to dive in immediately.
  3. Place one fresh basil leaf atop each slice of tomato. The aroma will already start to transport you to a sun-drenched piazza.
  4. Slice the mozzarella into rounds that match the size of your tomatoes, and place each slice on top of the basil leaves. Trust me, this is where the magic happens.
  5. Sprinkle with oregano, salt, and black pepper. Be generous but not heavy-handed; you want to enhance, not overpower.
  6. Finish it off with a drizzle of olive oil. The edges of the cheese will start to glisten, and the whole platter will look like it belongs in a magazine.

Cook’s Notes

This recipe is straightforward, but a few pointers can elevate it. First, always opt for the freshest ingredients you can find. The quality of the tomatoes and mozzarella really shines through, so this is the time to splurge a little if possible. You can make this dish a couple of hours ahead of time; just be sure to add the basil and olive oil right before serving to keep everything fresh and vibrant. Leftovers? If there are any, they’re fantastic on a slice of toasted sourdough the next day.

Make It Your Own

  • Replace the mozzarella with crispy tofu for a vegan twist that still brings the creamy texture.
  • Swap the balsamic vinegar for a splash of red wine vinegar for a sharper tang.
  • Add a handful of arugula underneath the tomatoes for an extra peppery bite.
  • Incorporate roasted red peppers for a sweet, smoky layer to the dish.

So there it is, my go-to for a quick, satisfying meal that feels like a little escape to Italy. If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media. Buon appetito!

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Classic Creamy Coleslaw | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen on a Tuesday evening, staring at the lovely head of purple cabbage I had impulsively bought over the weekend. It was one of those days when you feel like the fridge is a puzzle, and you’re just not sure how all the pieces fit together. The pantry was looking sparse, and there was a definite need for a dinner side that wasn’t just steamed broccoli…again. Enter: Classic Creamy Coleslaw. This recipe is a lifesaver because it’s one of those dishes that hits the mark every time — creamy, tangy, and just the right amount of crunch to elevate any meal. Plus, it’s quick to whip up and, let’s be honest, who doesn’t love a dish that lets the veggies do all the colorful talking?

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What You’ll Need

The beauty of this coleslaw is its simplicity. Chances are you already have most of these hanging out in your kitchen — if not, they’re easy grabs during your next grocery run.

  • Red cabbage
  • Green cabbage
  • Carrot
  • Onion
  • Apple cider vinegar
  • Mayonnaise
  • Dijon mustard
  • Caraway seeds
  • Sugar
  • Sea salt
  • Several grinds of black pepper

How to Make Classic Creamy Coleslaw

  1. Start by grabbing your trusty mandoline or a really sharp knife. You’re going to slice up the red and green cabbage, carrot, and onion paper-thin. Think of it as a meditation exercise — there’s something satisfying about seeing those vibrant veggies pile up in a bowl.
  2. In a separate small bowl, combine the apple cider vinegar, mayonnaise, Dijon mustard, caraway seeds, sugar, sea salt, and black pepper. Stir everything together until smooth; the sugar and salt should be fully dissolved so the dressing is creamy without any gritty bits.
  3. Toss your sliced veggies with the dressing in a medium-sized bowl. Make sure every slice gets a good coating. It’s like wrapping each piece in a creamy hug. Once everything is well-mixed, you can serve it right away or let it chill for a bit in the fridge to let those flavors meld together even more.

Cook’s Notes

This coleslaw is as forgiving as it is delicious. If you find the cabbage a bit stiff, letting the coleslaw sit in the fridge for an hour will soften it up just right. It’s perfect for making ahead — you can prepare the veggies and dressing separately and toss them together when you’re ready to serve. Leftovers hold up well for a couple of days in the fridge, but you might notice it gets a bit watery. Just give it a quick toss, and it’s as good as new. Be careful with the amount of salt; remember, you can always add more, but once it’s in, there’s no going back!

Make It Your Own

  • Herb it Up: Add a handful of chopped fresh parsley or dill for a herbal twist.
  • Go Nutty: Toss in some toasted sunflower seeds or slivered almonds for added crunch and nuttiness.
  • Tropical Vibes: Swap the carrot with shredded pineapple for a sweet, tropical flavor.
  • Spicy Kick: Add a teaspoon of sriracha or a pinch of cayenne to the dressing for some heat.

If you give this classic creamy coleslaw a try, I’d love to hear how it turns out for you — drop a comment or tag me on social! Your kitchen wins and tweaks are what make cooking such a fun adventure. Enjoy the crunch!

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Easter Bunny’s Vegan Ambrosia Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s Easter Sunday morning, and I was in the kitchen trying to assemble a last-minute dessert that was festive enough to impress my friends but easy enough to make in my barely-awake state. I found myself eyeing the abundance of fresh fruit and a surplus of vegan-friendly pantry staples. That’s when the idea for Easter Bunny’s Vegan Ambrosia Salad popped into my head. This salad is a delightful mix of sweet and tangy, with a cloud-like creaminess that makes it feel like a treat straight from a springtime dream. It’s perfect for those times when you want something impressive but don’t have hours to fuss over it. Plus, who can resist its nostalgic charm?

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What You’ll Need

Most of these ingredients might already be lounging around in your kitchen, especially if you’re a fan of tropical flavors and vegan treats.

  • Plain vegan heavy cream
  • Sugar
  • Sour vegan cream
  • Vegan marshmallows
  • Clementine orange segments
  • Fresh pineapple
  • Coconut
  • Pecans
  • Maraschino cherries

How to Make Easter Bunny’s Vegan Ambrosia Salad

  1. Grab your stand mixer and toss in the plain vegan heavy cream and sugar. Whip them together until you see those glorious stiff peaks forming. It’s like magic happening right before your eyes.
  2. Add in the sour vegan cream and whisk again until everything is smoothly combined. You’ll know it’s ready when it looks like a fluffy cloud of deliciousness.
  3. Now, in goes the fun: gently stir in the vegan marshmallows, clementine orange segments, fresh pineapple, coconut, and pecans. Mix until everything is evenly coated and well-distributed. It should look colorful and festive!
  4. Transfer your creation into a beautiful glass serving bowl. Cover it with a lid or some cling wrap, and let it chill in the refrigerator for about two hours. This helps all the flavors meld together beautifully.
  5. Finally, just before serving, top it off with those bright maraschino cherries. They add a pop of color and a sweet finishing touch!

Cook’s Notes

This ambrosia salad is pretty forgiving, but here are some tips to make sure you nail it every time:

  • It’s best to use fresh pineapple rather than canned—it offers a better texture and flavor punch.
  • If you’re making this ahead, it can be prepared up to a day in advance. Just remember to give it a quick stir before serving, as some ingredients might settle at the bottom.
  • If you don’t have a stand mixer, a hand mixer will do just fine. Just make sure to whip the cream until those stiff peaks stand proud.

Make It Your Own

Want to put your own spin on this classic? Here are some ideas:

  • Swap the pecans for walnuts or almonds for a different nuttiness.
  • Add a handful of diced mango for an extra tropical twist.
  • If you’re a fan of berries, throw in some fresh raspberries or blueberries for added color and tang.
  • For a chocolate version, mix in a handful of vegan chocolate chips. Chocolate and oranges are a match made in heaven!

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your creativity in the kitchen is what makes cooking fun and memorable. Enjoy your Easter treat!

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Harvest Hash | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly fall evenings when the air was crisp, and the leaves crunched underfoot like potato chips. I was rummaging through the fridge, looking for something cozy and satisfying yet simple enough not to turn dinner into a late-night affair. You know, the kind of weeknight dinner that lets you sit down with a glass of wine before you’ve completely run out of energy? Harvest Hash was my answer. This dish is everything I love about fall on a plate: sweet, savory, and just a little bit indulgent with crispy bacon and caramelized apples. It’s one of those dishes that makes you feel like you’ve done something special, even if you’re tired, and the best part is, it’s all done in about 30 minutes.

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What You’ll Need

The beauty of this recipe is in its simplicity. Chances are, you already have most of these ingredients lounging around in your kitchen, waiting for their moment to shine.

  • 2 medium sweet potatoes, peeled and cubed
  • 4 slices of bacon, cut into bite-sized pieces
  • 1 small red onion, diced
  • 2 honeycrisp apples, cored and diced
  • 2 tablespoons extra-virgin olive oil (EVOO), divided
  • Kosher salt, to taste

How to Make Harvest Hash

  1. First things first, get your oven preheating to 400°F. This helps everything cook evenly and gives those sweet potatoes a head start to become perfectly tender.
  2. In a large bowl, toss the cubed sweet potatoes with one tablespoon of EVOO and a good sprinkle of kosher salt. Make sure each piece is nicely coated, then spread them out on a baking sheet in a single layer.
  3. Roast the sweet potatoes for about 10-15 minutes until they’re tender but still hold their shape. You’ll know they’re ready when you can pierce them easily with a fork without them falling apart. Set aside when done.
  4. While the sweet potatoes are doing their thing, heat the remaining tablespoon of EVOO in a large frying pan over medium heat. Toss in the bacon pieces and let them cook until they start to get crisp and release their delicious fat.
  5. Add the diced red onion to the pan and sauté until they’re soft and tender. The onions will soak up some of that bacon goodness, making them irresistible.
  6. Next, add the diced apples and cook for another 3-4 minutes. They’ll become slightly golden and fragrant, adding a lovely sweetness to the mix.
  7. Stir in the roasted sweet potatoes and cook everything together for another 6-8 minutes. Let the edges of the sweet potatoes and apples get a little crispy — this is where the magic happens.
  8. Serve it up warm alongside a juicy ham steak, and you’ve got yourself a feast that tastes like fall on a plate.

Cook’s Notes

This dish is pretty forgiving, which is why I love it for those busier nights. Remember not to overcrowd your baking sheet with sweet potatoes; otherwise, they’ll steam rather than roast. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet to bring back some crispness, or pop in the microwave for convenience. If you’re planning ahead, you can roast the sweet potatoes a day before and store them until you’re ready to complete the dish.

Make It Your Own

  • Vegetarian Version: Skip the bacon and use smoked paprika to bring in that smoky flavor.
  • Pumpkin Spice Twist: Sprinkle a pinch of cinnamon and nutmeg when you add the apples for a cozy spice blend.
  • Protein Boost: Stir in cooked, shredded chicken when you add the sweet potatoes.
  • Vegan Delight: Swap out the bacon for crispy tofu cubes and use coconut oil instead of EVOO.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing, after all. Enjoy these fall flavors!

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Thai Savory Brown Fried Rice | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesday evenings when everything seemed to be spinning at a million miles an hour. You know the vibe — the kind of chaos where the idea of cooking dinner feels like a Herculean task. I peeked into my pantry, hoping for inspiration, and that’s when it hit me: Thai Savory Brown Fried Rice. A dish that’s quick to whip up but feels like a comforting hug in a bowl. It’s packed with flavor and gives off that takeout vibe without the takeout guilt. Plus, there’s something about the combination of spicy chili, crunchy cashews, and zesty lime that just sings. Let me tell you, this is a dish that transforms ordinary brown rice into something worth savoring.

Jump to Recipe

What You’ll Need

A lot of this stuff is pantry-friendly, which means you can dodge a grocery trip. You’ll likely have most of these ingredients lounging around already.

  • Extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 red fresh chili peppers, sliced
  • Raw cashew nuts
  • 1/4 cup dry unsweetened shredded coconut, toasted
  • 1 teaspoon stevia powder
  • 2 tablespoons Bragg Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
  • 1 cup fresh green beans, trimmed and cut into pieces
  • 2 cups shredded regular bok choy
  • 2 cups cooked brown rice
  • Lime wedges for serving

How to Make Thai Savory Brown Fried Rice

  1. Start by making my Perfect Brown Rice. In a pot, sauté 1 cup of uncooked brown rice in 1 teaspoon of olive oil until it’s lightly browned. Toss in 2 basil leaves, then pour in 2 cups of filtered water. Quickly cover, bring to a boil, then simmer until all water has evaporated, about 40 minutes.
  2. As the rice cooks, heat a splash of olive oil in a wok or large frying pan. Add the minced garlic and sizzle until it’s lightly golden and fragrant. Be careful not to burn it — nobody likes bitter garlic.
  3. Toss in the sliced chili peppers, raw cashews, and toasted coconut. Let them dance around in the pan and get cozy for a good minute.
  4. In a small bowl, whisk together the stevia powder, Bragg Liquid Aminos, and apple cider vinegar. Pour this into the pan, blending it into your aromatic mix.
  5. Push everything to one side of the pan, making space for the flax egg. Pour it in and stir, cooking for about a minute until it firms up a bit, then mix it back into the stir-fry party.
  6. Add the green beans, bok choy, and your cooked brown rice to the pan. Stir well on medium heat for another minute. You want the bok choy wilted but those green beans still a bit snappy.
  7. Spoon your creation into a serving dish, and don’t forget to add a lime wedge on the side for that final zing.

Cook’s Notes

This dish is a lifesaver on busy nights! Toast the shredded coconut beforehand in a dry pan over low heat — trust me, it’s worth the extra step for that nutty aroma. If you’re prepping ahead, cook the brown rice the day before and keep it in the fridge. Cold rice works wonders for fried rice, soaking up all those flavors. Leftovers? They make for a fantastic lunch the next day. Just reheat in a pan with a splash of water to revive its moist goodness.

Make It Your Own

  • Swap the green beans for crispy tofu if you’re feeling a plant-based protein moment.
  • Throw in some sliced bell peppers for a pop of color and sweetness.
  • Want it extra spicy? Add more chili peppers or a drizzle of sriracha at the end.
  • Feel free to switch out the lime for lemon if that’s what you have on hand.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This dish is a little escape to Thailand in your own kitchen, without the need for a passport. Enjoy!

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Brussels Sprouts with Bacon and Shallots | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where I’d just gotten home from a long day, opened the fridge, and sighed at its contents — or lack thereof. You know what I’m talking about, the classic weeknight scramble where you’re too tired to go out but still want something comforting and a tad bit fancy. That’s when I spotted a lonely pack of bacon and some brussels sprouts I’d forgotten about. A lightbulb moment ensued, and this dish was born out of necessity, quickly becoming a household staple. It’s one of those meals that feels a bit impressive but is ridiculously easy to throw together. Plus, the crispy bacon pairs so perfectly with the tender brussels sprouts and sweet shallots. Trust me, this dish is a game-changer for lazy evenings.

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What You’ll Need

Chances are you already have most of this hanging around your kitchen. Just a few ingredients that combine to make magic happen:

  • Bacon – the soul of this dish
  • Brussels sprouts – trimmed and ready to shine
  • Lemon juice – for that bright, zesty finish
  • Salt and pepper – essentials, of course
  • Shallot – it adds a sweet, delicate flavor

How to Make Brussels Sprouts with Bacon and Shallots

  1. In a large skillet, toss in the chopped bacon. Cook over medium heat until it’s golden brown and your kitchen smells like pure heaven.
  2. Next, add the shallots to the skillet. Let them mingle with the bacon, cooking until tender and translucent.
  3. Crank up the heat to high and introduce the brussels sprouts to the party. Sauté them until they develop that irresistible golden crust, making sure to stir occasionally so they don’t stick.
  4. Finish with a squeeze of lemon juice and season generously with salt and pepper. Give it all a good toss, letting every ingredient get cozy.
  5. Serve immediately, preferably with a grin because you just made something delicious with minimal effort.

Cook’s Notes

A couple of things I’ve learned along the way: First, do not overcrowd your skillet. This is a surefire way to end up with soggy sprouts, and nobody wants that. If you’re making a larger batch, definitely work in batches. As for storage, leftovers can be popped in an airtight container and kept in the fridge for a couple of days. Reheat them in the skillet to keep that crispiness alive. Pro tip: if you’re making this for a crowd, you can prep everything in advance and then do the actual cooking just before serving. It’s quick enough that even last-minute is doable!

Make It Your Own

Feeling like switching things up? Here are a few ideas:

  • Swap the bacon for crispy pancetta or prosciutto for an Italian twist.
  • Try adding a splash of balsamic vinegar instead of lemon juice for a deeper flavor.
  • Throw in some toasted pine nuts or almonds for an extra crunch.
  • If you’re vegetarian, swap the bacon for crispy tofu — trust me, it works!

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Remember, the best recipes are the ones you make your own. Happy cooking!

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Quinoa Salad with Barberries & Nuts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday evening, and I’ve just emerged from a whirlwind day of meetings and errands. My energy is zapped, but my taste buds are clamoring for something a bit more exciting than my standard, last-minute pasta. I glance at my pantry, and there it is—a trusty bag of quinoa. This little grain (or seed, to be precise) is my go-to for nights like these when I want something nourishing yet packed with flavor. That’s where my Quinoa Salad with Barberries & Nuts comes into play. It’s a delightful dance of textures and tastes—fluffy quinoa, tangy barberries, and crunchy nuts, all mingling with fresh herbs. Bonus: It’s ready in a flash and makes me feel like a kitchen wizard every single time.

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What You’ll Need

Trust me, most of these ingredients are likely chilling in your pantry or fridge already. It’s the *bold* ones that make this dish pop, so don’t skip those!

  • Quinoa – the base of our salad
  • Water
  • Salt
  • Olive oil
  • Barberries – these little gems add a tart kick
  • Slivered almonds
  • Slivered pistachios
  • Coriander
  • Mint

How to Make Quinoa Salad with Barberries & Nuts

  1. Start by rinsing the quinoa thoroughly in a sieve under cold running water. This step is crucial to remove that pesky bitterness. Drain well.
  2. Next, pour boiling water over the drained quinoa in a medium saucepan. Add a good pinch of salt, give it a stir, and cook over medium-low heat. You’re looking for the quinoa to be tender but with a slight bite. Drain it again using the sieve.
  3. While your quinoa is doing its thing, pick over the barberries, rinse them gently in a sieve, and dry them on some kitchen paper. Easy peasy.
  4. Now, let’s get those nuts toasted. Heat a tablespoon of olive oil in a saucepan over medium heat. Toss in the almond slivers first until they’re a light golden hue—then add the pistachios.
  5. With the nuts nicely toasted, add the rest of your olive oil and throw in the rinsed barberries. Cook them just until they’re shiny and looking a bit puffed up, which is when they release their tangy aroma.
  6. Reserve a tablespoon of the barberry and nut mixture, along with a tablespoon of the chopped coriander and mint, for our final flourish.
  7. Mix the remaining nut and barberry blend with the quinoa and herbs. Pop it all back into the pot and place over low heat. Cover it up and let it cook for about ten minutes until it’s steaming and thoroughly heated.
  8. Finally, turn your quinoa creation into a serving dish. Fluff it up with a fork, add a drizzle of olive oil, and a twist of black pepper if you’re feeling it. Sprinkle with the reserved barberry-nut mix and herbs. Serve it up either as a main or a side—your choice!

Cook’s Notes

Here’s the thing about this salad: it’s super forgiving and versatile. If you’ve never worked with barberries before, you might find them at a specialty grocery store or online. They’re worth the hunt, trust me. When it comes to leftovers, this salad holds up well for up to three days in the fridge. Just be sure to store it in an airtight container. If you’re planning to make it ahead, keep the garnish separate and mix it in just before serving to maintain that fresh, crunchy vibe.

Make It Your Own

Customizing this salad is a breeze. Here are a few ideas to get you started:

  • Swap the barberries for dried cranberries or cherries if you prefer something sweeter.
  • Try adding crispy tofu to make it a more filling main dish.
  • Substitute the almonds and pistachios with hazelnuts and walnuts for a different nutty profile.
  • If you’re into greens, throw in a handful of arugula or baby spinach for extra color and nutrients.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s get cooking and make the everyday extraordinary.

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Ditalini with peas | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s Wednesday evening, and you’re staring into the abyss of your fridge, wondering how you’ll whip up something delicious without diving into another takeout night. We’ve all been there, right? This moment is precisely when Ditalini with Peas swoops in like a culinary superhero. It’s got the comfort factor of pasta, a delightful pop of sweetness from peas, and the creamy, golden goodness of ricotta and turmeric. Plus, it’s one of those meals where you can almost hear your inner voice singing “I can’t believe it’s not takeout!” as you serve it up. If that sounds good to you, you’re in for a treat.

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What You’ll Need

This ingredient list is refreshingly simple, and I’m willing to bet you already have most of these in your pantry or fridge. It’s all about combining these humble ingredients into something greater than the sum of its parts.

  • Coarse sea salt
  • Ditalini pasta
  • Freshly ground black pepper
  • Ham, diced
  • Olive oil
  • Onion, finely chopped
  • Pancetta, diced
  • Parmesan or Grana Padano cheese, grated
  • Ricotta cheese
  • Turmeric, dissolved in 2 ladles of water

How to Make Ditalini with Peas

  1. Start by placing your onion in the olive oil, which is still cold. Cook it gently, adding a teaspoon of water now and then to prevent browning. You’re aiming for it to become soft and translucent, about 10 minutes.
  2. Once the onion is ready, introduce the peas to the party. Add just enough water to cover them, then season with salt and pepper. Cook until the peas are tender. Fresh peas might take anywhere from 5 to 15 minutes, depending on their size and freshness, while frozen peas will need about 10 minutes.
  3. As the peas reach their peak of tenderness, toss in the diced pancetta and ham. Give everything a good stir, then turn off the heat. This is where the magic begins.
  4. Pour in the turmeric-infused water and add the ricotta, sieving it through a colander. Stir until the ricotta melts into the liquid, creating a luscious golden sauce. Keep this mixture warm while you cook the pasta.
  5. Cook the ditalini according to the package instructions. Reserve some of the pasta water before you drain it, just in case you need to loosen the sauce later.
  6. With the pasta drained, immediately toss it into the saucepan with your glorious sauce. Stir until every little piece of ditalini is coated, then serve hot with a generous sprinkle of grated Parmesan or Grana Padano.

Cook’s Notes

Let’s chat about the little things that make a big difference. First, be gentle with the onion and remember that patience is key; you want them soft and flavorful, not browned. When it comes to water, trust your instincts—add as needed to keep things from sticking but not so much that you drown the flavor. If your final dish feels a bit dry, that reserved pasta water you saved is a lifesaver for loosening things up. Leftovers? They’re a joy to have and reheat beautifully with a splash of water or olive oil.

Make It Your Own

This recipe is as versatile as your imagination. Here are some ideas to switch things up:

  • Swap the ham and pancetta for crispy tofu to keep it vegetarian while maintaining that satisfying protein punch.
  • Add a kick of heat with a sprinkle of red pepper flakes during the onion sauté for those who love a bit of spice.
  • Replace the peas with asparagus or broccoli for a different green vibe — just cut them small so they cook in about the same time.
  • Use smoked paprika instead of turmeric for a smokier, earthier flavor profile.

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 how you make this dish your own. Happy cooking, friends!

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Charlotte Potato Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There was this one time, smack in the middle of a hectic Wednesday, when I found myself staring into the abyss of my fridge, promising my hungry self something quick and satisfying. You know those days, right? When you want something homemade but don’t really have the bandwidth for a culinary marathon. That’s when Charlotte Potato Salad came to the rescue. It’s like that best friend who stops by unannounced but always brings wine. This dish is vibrant, with just the right amount of zing from the mustard and lemon, balanced by the comforting notes of bacon and potatoes. Perfect for elevating a mundane weeknight or impressing a surprise guest.

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What You’ll Need

Here’s the best part — this recipe involves a handful of ingredients, many of which might already be sitting in your pantry or fridge. Just a few essentials come together to deliver a flavor-packed salad that feels both sophisticated and homey.

  • Charlotte potatoes
  • Bacon cubes
  • Dijon mustard
  • Dried parsley
  • Lemon juice
  • Olive oil
  • Black salt and pepper
  • Spring onions

How to Make Charlotte Potato Salad

  1. Begin by boiling the Charlotte potatoes in salted water until they are just tender. You’ll know they’re ready when a fork easily pierces through. Drain them and let them cool just enough to handle, then peel off the skins.
  2. In a small bowl, whisk together the lemon juice, Dijon mustard, black salt, and pepper until smoothly blended. Start to beat in the olive oil slowly, creating a creamy dressing. Add the finely chopped spring onions at this point, letting the sharpness infuse the sauce.
  3. In a dry frying pan over low heat, dry fry the bacon cubes. Let them sizzle and release their fat, crisping up for about 5 minutes. The smell will be irresistible!
  4. Add these golden bacon cubes to your dressing, stirring well to ensure each piece is coated in mustardy goodness.
  5. Thickly slice the warm potatoes and place them in a serving bowl. Pour the bacon-infused dressing over the potatoes, tossing gently to coat each slice.
  6. Finish with a generous sprinkle of dried parsley for a pop of color and added flavor, then serve warm or at room temperature.

Cook’s Notes

Alright, so here’s the scoop on making this dish even more seamless. If you’re prepping in advance, boil and peel the potatoes, then store them in the fridge. Just make sure everything comes to room temperature before you toss it together. This salad is best enjoyed warm but still delightful if served cold. Avoid over-boiling the potatoes — we want them soft but not mushy. The potato slices should hold their own and not turn into mashed potatoes as you mix.

Make It Your Own

You can riff on this salad in a few fun ways:

  • Swap the bacon for crispy tofu cubes to make it vegetarian — simply fry the tofu until golden and proceed with the recipe.
  • Try using fresh herbs like dill or chives instead of dried parsley for a fresh twist.
  • For a richer flavor, substitute half of the olive oil with melted butter in the dressing.
  • Mix in some capers for a briny kick that beautifully counterbalances the richness of the bacon and potatoes.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing those delicious moments, and this one is too good not to share. Enjoy!

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Flemish Style Asparagus Side Dish | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a busy weeknight, the kind where everything that could go wrong does—my cat decided to knock over a plant, and I swear the vacuum cleaner is giving me side-eye for not using it. That’s when I remember the bundle of asparagus I impulsively bought at the market, and suddenly, the night doesn’t seem so impossible. This Flemish Style Asparagus Side Dish is everything you need it to be—quick, comforting, and just fancy enough to make you feel like you’ve got things under control. It’s got that buttery, lemony vibe that I can’t get enough of, and it’s one of those dishes that somehow manages to elevate your mood and your meal. So, let’s dive in and get cooking!

Jump to Recipe

What You’ll Need

You’re going to love how simple and stress-free this ingredient list is. Chances are, you already have most of these goodies lounging in your kitchen:

  • Green and white fresh asparagus
  • Butter
  • Hardboiled eggs
  • Italian flat parsley
  • Lemon (just the juice!)
  • Salt and pepper

How to Make Flemish Style Asparagus Side Dish

  1. Start by peeling the asparagus at their ends, leaving their heads untouched. This helps with texture and makes them more palatable.
  2. Place the asparagus in a large saucepan and cover them with boiling water. Add a pinch of salt. Let them simmer until they’re tender—about 3 to 4 minutes. You’ll know they’re perfect when they turn a vibrant green and are fork-tender.
  3. While the asparagus is cooking, chop the flat parsley into fine bits. Trust me, this will add a fresh, herby kick that’s just perfect.
  4. Boil three eggs till they’re hard, then peel them. Use a fork to mash them into fine crumbs—they should resemble coarse sand.
  5. In a separate saucepan, melt the butter over medium heat. Add the juice of half a lemon, and whisk constantly. It should smell like heaven and have a smooth, silky texture.
  6. Stir in the mashed eggs into your butter-lemon mixture. The mixture should be thick and luscious. Add the chopped parsley and stir to combine.
  7. Plate the dish by laying a few stalks of cooked asparagus on a plate and drizzling the sauce generously over the stalk ends. Season with salt and pepper to taste. Serve warm and enjoy every bite!

Cook’s Notes

Okay, real talk: the key to nailing this dish is all about timing. Make sure your asparagus is not overcooked—aim for that sweet spot where it’s tender but still has a bit of crunch. If you’re prepping in advance, you can boil the eggs and chop the parsley earlier in the day. The sauce, however, is best fresh. Leftovers are rare because it’s just that good, but if you find yourself with any, store the asparagus and sauce separately. The asparagus can go in an airtight container, and you can reheat the sauce gently on the stove. It keeps well for up to two days.

Make It Your Own

Want to put your personal spin on this dish? Here are a few variations to consider:

  • Swap the butter for ghee if you’re feeling adventurous—it adds a nutty richness.
  • Try adding a pinch of smoked paprika or cayenne to the sauce for a little heat.
  • If parsley isn’t your thing, fresh dill or chives would also be delightful.
  • For a bit of extra texture, toss in some toasted pine nuts or almonds before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re having a chaotic day or just need a little culinary pick-me-up, this dish is your new best friend.

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Fenugreek Roti | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a gloomy Wednesday evening, and the rain has been tapping on the windows since noon. I’m scouring the pantry for something interesting but comforting, and there it is—an unopened bag of dried fenugreek leaves. This is the perfect excuse to whip up a batch of warm, aromatic Fenugreek Roti. It’s one of those recipes that’s a total lifesaver when you want something homemade but don’t feel like spending hours in the kitchen. The subtle bitterness of the fenugreek combined with the spices makes this dish irresistibly flavorful and oh-so-satisfying. You’ll be hooked at the first bite, I promise.

Jump to Recipe

What You’ll Need

I bet you’ve got most of these goodies stashed away in your spice cabinet. Here’s what you’ll need:

  • 1 cup whole wheat flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ajwain seeds
  • 1/4 teaspoon asafetida
  • 1 cup dried fenugreek leaves
  • 1/2 cup plain yogurt
  • Ghee or oil for cooking

How to Make Fenugreek Roti

  1. Start by soaking the dried fenugreek leaves in some warm water for about 5 to 10 minutes. This will soften them up a bit. Once they’re ready, drain and give them a good squeeze to get rid of excess water.
  2. In a medium bowl, sift together the whole wheat flour, chickpea flour, and baking soda. This helps keep the batter smooth and lump-free.
  3. Stir in the sea salt, chili powder, cayenne, cumin, coriander, ajwain seeds, and asafetida. The aroma at this point is already promising!
  4. Add the soaked fenugreek leaves and plain yogurt to the dry ingredients. Mix everything up nicely.
  5. Gradually add about 1/4 cup of water to the mixture to form a semi-hard batter. Cover the bowl and let it sit at room temperature for an hour. The rest is crucial for the flavors to meld together.
  6. After the resting period, dust your hands with some flour and divide the dough into 10 to 12 small balls.
  7. Roll out each ball into a roughly 3-inch circle. It doesn’t have to be perfect—think rustic charm!
  8. Heat a non-stick pan over medium heat and brush it lightly with ghee or oil. When it’s hot, place a rolled-out roti on the pan.
  9. Cook for about 4 minutes or until the bottom is beautifully browned. You’ll start to see some bubbles forming on the surface.
  10. Sprinkle a little more oil or ghee, flip, and fry for another 2 to 3 minutes until both sides are nicely browned.
  11. Transfer the cooked roti to a plate and keep it warm in a 150°F oven. Repeat with the remaining dough.

Cook’s Notes

Don’t skip the rest time! It’s tempting to rush, but allowing the dough to rest lets the flavors deepen. You can keep leftovers wrapped in foil and stored in an airtight container in the fridge for up to 3 days. When reheating, a quick toss on a hot pan will bring them back to life. Avoid using too much flour when rolling out, or it might mess with the taste. If you’re making these ahead, par-cook them and finish them off just before serving for the freshest taste.

Make It Your Own

  • Spice it up: Add a teaspoon of garam masala for an extra kick.
  • Herby twist: Swap fenugreek for freshly chopped cilantro if you want a less bitter flavor.
  • Gluten-free option: Use a gluten-free flour blend instead of whole wheat flour, and you’re good to go.
  • Cheesy love: Add some grated paneer or cheddar to the dough for a cheesy delight!

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures inspire me, and I hope this cozy dish becomes a new favorite in your home. Happy cooking!

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Egyptain Cauliflower Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring at a head of cauliflower in the fridge, feeling a bit uninspired and yet in desperate need of something fresh and zesty to perk up my weeknight dinner. It was one of those Tuesdays when you’re caught between the comfort of routine and the allure of a little culinary adventure. Enter the Egyptian Cauliflower Side Salad—a dish that’s beautifully simple yet impressively flavorful, perfect for those moments when you want something that’ll surprise your taste buds without complicating your evening. It’s quick, tangy, and lets the humble cauliflower shine with a bit of Middle Eastern flair. Trust me, this is one you’ll want as a regular in your recipe arsenal.

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What You’ll Need

This recipe is all about using fresh and vibrant ingredients that you might already have lounging around in your pantry or fridge. Think of it as a happy meeting between global flavors and everyday simplicity.

  • Cauliflower – the star of the show, bring your best one!
  • Cumin – to add that warm, earthy depth.
  • Fresh parsley – for a burst of color and freshness.
  • Lemon juice – for that zippy tang.
  • Olive oil – your salad dressing superhero.
  • Bell pepper – adds sweetness and crunch.
  • Salt – to elevate all other flavors.

How to Make Egyptian Cauliflower Side Salad

  1. First, separate your cauliflower into medium-sized florets. Aim for bite-sized pieces that are easy to manage for both cooking and eating.
  2. Steam the cauliflower in a steamer until just tender. If you don’t have a steamer, no worries! You can boil the whole cauliflower in water until fork-tender and then cut it into pieces. Go for a texture that’s soft but still holds its shape.
  3. Once the cauliflower is cooked, place it in a large mixing bowl. The warmth will help it soak up all those delicious flavors we’re about to add.
  4. In a small bowl, whisk together the olive oil, cumin, lemon juice, and a generous pinch of salt. You want a good balance of zesty and savory here, so taste and adjust if needed.
  5. Pour the dressing over the warm cauliflower and toss gently to coat every piece. The aroma of cumin will start to fill your kitchen—it’s heavenly!
  6. Dice the bell pepper finely and add it to the bowl, tossing everything together once more for good measure.
  7. Finally, garnish with a handful of freshly chopped parsley. This not only adds a vibrant color but also a lovely fresh note to the salad.

Cook’s Notes

This salad is best enjoyed fresh, while the cauliflower is still warm, allowing it to soak up all those lovely flavors. However, it’s also quite forgiving if made in advance. Simply store it in the fridge for up to two days, and let it come to room temperature before serving to revive the flavors a bit. If you find the dressing has thickened upon chilling, a splash of warm water can loosen it right up. Be careful not to overcook the cauliflower—you’re aiming for tender, not mushy. It should have a slight bite to it, creating the perfect texture contrast with the creamy dressing and crunchy bell pepper.

Make It Your Own

  • Swap the parsley for fresh cilantro if you’re a fan of its pungent flavor.
  • For a spicy kick, add a pinch of red chili flakes to the dressing.
  • Mix in some toasted almonds or pine nuts for extra crunch and nuttiness.
  • Use lime juice instead of lemon for a slightly different citrusy edge.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures are always a delight to hear about. Enjoy your culinary trip to Egypt with just a few simple steps and ingredients!

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Corn Avocado Salsa | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a balmy Tuesday evening, and after a long day at work, all you want is something fresh, quick, and a little fun to brighten up your dinner table. You’re standing in the kitchen, barefoot, with the warm breeze tickling your curtains, and that’s when you remember the bag of frozen corn tucked away in the freezer. And oh, the avocado sitting prettily on the counter, just begging to be used! That’s when the idea hits: Corn Avocado Salsa. It’s a dish that’s as vibrant as it is simple, packed with the kind of zesty flavors that say, “Hey, let’s pretend it’s summer all year round.” Plus, it’s the type of recipe that lets you feel like a pro without requiring a culinary degree. Let’s dive in!

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What You’ll Need

Here’s the beauty of this dish: It’s made with ingredients you likely already have. It’s about taking the humble and making it shine, and let’s be honest, who doesn’t love a recipe that doesn’t call for a grocery store run?

  • Avocado
  • Balsamic vinegar
  • Cumin
  • Canned frozen corn
  • Garlic
  • Red bell pepper

How to Make Corn Avocado Salsa

  1. Preheat your oven to 375 degrees. The perfect temperature to get that corn just right—golden and slightly crisp, without venturing into burnt territory.
  2. Spread the frozen corn flat on a baking sheet. Give it a light spritz of olive oil spray to help it roast up nicely.
  3. Roast the corn in the oven for about 8-10 minutes. Keep an eye on it; you’re looking for a nice golden hue, not the blackened crunch of forgotten popcorn.
  4. Once roasted, remove the corn from the heat and let it cool. It’s essential to let the corn relax a bit before mixing, or it’ll cook the avocado, turning your salsa into a mushy mess.
  5. While the corn is cooling, finely chop the red bell pepper and garlic. Mix these in a bowl, letting their flavors begin their tango.
  6. Peel and coarsely chop the avocado. Add this beauty to your bowl along with the cooled corn. Try not to mash it; we want chunks, not guac.
  7. Finally, sprinkle in cumin and drizzle in the balsamic vinegar. Blend well, but gently. You’re aiming for harmony in the bowl, not chaos.

Cook’s Notes

Let’s keep it real: Salsas are wonderfully forgiving, but there are still a few things to keep in mind. First off, make sure to give the corn enough time to cool—otherwise, your avocado may start to look more like a green smoothie. If you want to prep ahead, you can roast the corn and chop the veggies a day in advance. Just keep the avocado out until you’re ready to serve to maintain its gorgeous green color. Leftovers might be rare, but if you do have them, the salsa holds up okay for a day or two in the fridge. Just give it a good stir before serving.

Make It Your Own

Here are a few variations to keep your salsa adventures fresh:

  • Swap the red bell pepper for a jalapeño if you like a bit of heat. Just remember to deseed unless you’re feeling particularly daring.
  • Try adding some black beans for a heartier version. It makes for a great taco filler.
  • Throw in some chopped cilantro for an extra burst of freshness. It’s like a little green party in your mouth.
  • If you’re a citrus fan, squeeze in a bit of lime juice for a zesty twist. It pairs beautifully with the avocado.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes my day more than seeing your creations and hearing your thoughts. Happy cooking, friends!

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Broccoli Rabe and Breaded Veal Scallopini | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesday nights, you know the kind — the kind where you’re juggling an imaginary circus of tasks, and the last thing you want is to spend hours cooking. As I stood in front of my fridge, eyeing the contents like a puzzle to solve, I remembered a dish that never fails to impress with minimal effort: Broccoli Rabe and Breaded Veal Scallopini. This dish is a lifesaver when you want something that tastes gourmet but doesn’t require a culinary degree to execute. It’s elegant enough for company but simple enough for a weeknight. Plus, there’s the unbeatable combination of crispy breaded veal and the slightly bitter yet vibrant broccoli rabe. Trust me, it’s a winner.

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What You’ll Need

I promise, this recipe won’t send you on a scavenger hunt through specialty stores. Chances are you already have most of the ingredients hanging out in your pantry or fridge. Here’s what you’ll need:

  • Broccoli rabe
  • Veal scallopini
  • Butter
  • Egg
  • Olive oil
  • Salt and pepper
  • Yellow onion
  • Garlic clove
  • Tomatoes
  • Bread crumbs

How to Make Broccoli Rabe and Breaded Veal Scallopini

  1. Start by giving the broccoli rabe a good wash. Steam it for about three minutes until it’s a vibrant green but still slightly crisp. If you have a pressure cooker, even better — it’ll be done in no time.
  2. While your broccoli rabe is steaming away, thinly slice the yellow onion and peel a clove of garlic. Cut the garlic in half and remove the stem to mellow out the flavor a bit.
  3. In a deep pan, heat up a tablespoon or two of olive oil over medium heat. Toss in the sliced onion and garlic. Sauté until the onions are translucent and the garlic is fragrant — about three minutes.
  4. Add the steamed broccoli rabe to the pan, cover with a lid, and let it cook for another few minutes. You want it tender but not mushy.
  5. Chop your tomatoes into wedges — four or eight, depending on their size. Add them to the pan and let everything mingle together for a few more minutes. Season with salt and pepper to taste.
  6. Now for the veal: Season each piece of veal scallopini with salt and pepper. Dip them first in a beaten egg, and then in bread crumbs, ensuring an even coat.
  7. In another pan, melt a generous amount of butter over high heat. Pan-fry the veal for 1-2 minutes on each side until they’re golden brown and crispy. Remember, these cook fast, so keep an eye on them!
  8. Serve the veal alongside the broccoli rabe and tomato medley, and enjoy the delicious symphony of flavors.

Cook’s Notes

Okay, let’s chat about some practical stuff. First, make sure your veal is patted dry before you start breading. It helps the crumbs stick better. If you’re making this ahead of time, prepare the broccoli rabe and tomatoes and store them in the fridge. You can bread the veal in advance, but I recommend frying it right before serving for the best crunch. Leftovers? Store them in an airtight container and gently reheat them in a pan — the microwave will make the breading soggy, and nobody wants that.

Make It Your Own

Here are a few fun ways to switch things up!

  • Swap the veal for chicken breast if that’s what you have on hand, or if you prefer chicken. It works just as well!
  • Want a vegetarian version? Use crispy tofu as your protein. Just press it well before breading and frying.
  • Add a sprinkle of grated Parmesan cheese to the bread crumbs for an extra layer of flavor.
  • If you’re not a fan of broccoli rabe, broccolini or kale are great substitutes.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about experimenting and making it your own, so don’t hold back. Happy cooking!

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Classic Macaroni and Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Mondays where everything seemed to go sideways. You know the kind — you spill your coffee, your phone dies halfway through the day, and by the time you get home, the last thing you want to do is cook. That’s when it hit me: the ultimate comfort food savior, Classic Macaroni and Cheese. This dish is like a warm, cheesy hug that never lets you down. It’s rich, creamy, and surprisingly easy to whip up even when your day’s gone haywire. Plus, it’s got that golden crust on top that makes everything feel just a little bit better. Trust me, once you dig in, you won’t even remember why you were stressed in the first place.

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What You’ll Need

This is one of those recipes where you’ll likely have most of the ingredients chilling in your pantry, just waiting to be transformed into something magical.

  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Salt and white pepper, to taste
  • 3 cups hot whole milk
  • 3 cups grated sharp cheddar cheese
  • 1 pound cooked short macaroni
  • 1/2 cup heavy cream
  • 1 cup fresh bread crumbs

How to Make Classic Macaroni and Cheese

  1. Preheat your oven to 350°F. Get your 8″ x 11″ baking dish ready — butter it up like you’re giving it a massage.
  2. Melt 6 tablespoons of butter in a medium saucepan over low heat. Toss in the flour and stir constantly for about 4 minutes until you have a nice roux going. It’ll smell slightly nutty and look golden.
  3. Add the cayenne pepper, and sprinkle in some salt and white pepper. Slowly whisk in the hot milk, 1/2 cup at a time, cooking until your sauce thickens up and coats the back of a spoon. You’re looking for a smooth, luscious texture here.
  4. Reduce the heat and stir in 2 cups of cheddar. Keep stirring until the cheese melts into silky perfection, about 2 minutes.
  5. In a large bowl, combine the cooked macaroni and the cheese sauce. Give it a taste and season with more salt if needed. Cheese loves salt, trust me.
  6. Sprinkle 1/2 cup of cheese at the bottom of your prepared baking dish. Layer a third of the pasta mixture on top, followed by another 1/2 cup of cheese. Repeat the layering process, ending with a final cheese layer.
  7. Pour the heavy cream over the assembled dish — it’s the secret to that extra creamy finish.
  8. Melt the remaining butter in a skillet and toss in the bread crumbs until they’re all buttery and gorgeous. Sprinkle this over the top of your macaroni and cheese.
  9. Bake for about 30 minutes, or until the crust is golden and calling your name. Let it rest for 15 minutes before serving; it’ll firm up a bit as it cools.

Cook’s Notes

Here’s the lowdown: Make sure to taste your sauce before you start layering. It should be slightly more seasoned than you think, as the pasta will absorb some of the saltiness. If you’re in a rush, assemble the mac and cheese earlier in the day and store it in the fridge until you’re ready to bake. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge. For leftovers (if you have any!), they keep for up to 3 days in the fridge. Reheat in the oven at 300°F until warm and bubbly again. Avoid the microwave unless you’re really in a pinch — it just won’t do this comforting dish justice.

Make It Your Own

Want to put your own spin on this classic? Here are a few fun ideas:

  • Swap the sharp cheddar with a mix of smoked gouda and mozzarella for a smoky, melty twist.
  • Add cooked, crispy bacon bits between the layers for a savory boost.
  • Use panko breadcrumbs instead of fresh for an extra crunchy top layer.
  • For a veggie boost, stir in some sautéed spinach or roasted broccoli with the macaroni.

If you give this Classic Macaroni and Cheese a try, I’d love to hear all about your cheesy adventures — drop a comment or tag me in your gooey masterpiece!

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Chouquettes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesdays where everything felt just a little bit off. You know the kind — you spill coffee on your favorite shirt, you’re already late and the cat decides now is the perfect time to puke on the rug. By the time dinner rolled around, I was craving something sweet, delightful, and impossibly easy — something to save the day. Luckily, I remembered the pack of Swedish pearl sugar in the cupboard and thought, “It’s a chouquette night.” I mean, who can resist those airy little puffs topped with crunchy sugar? They make you feel like you’re at a fancy café in Paris, but they’re totally doable at home. Plus, there’s something deeply satisfying about the way they puff up in the oven, like little clouds of happiness. So let’s dive into this, and as they say in France, “C’est parti!”

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What You’ll Need

You might find that you already have most of these ingredients lounging in your pantry, waiting for their moment to shine. The only thing you might need to hunt down is that lovely, crunchy Swedish pearl sugar — it’s the secret to these beauties.

  • Butter
  • Sugar
  • Salt
  • Lemon rind
  • Water
  • Flour
  • Vanilla
  • Rum
  • Eggs
  • Swedish pearl sugar

How to Make Chouquettes

  1. First things first, preheat your oven to 400°F and let it get nice and hot for at least 20 minutes — this is key to getting that beautiful rise.
  2. In a medium saucepan, bring the butter, sugar, salt, lemon rind, and water to a boil. The aroma will start lifting your spirits instantly!
  3. Once it’s bubbling away, remove it from the heat and dump all the flour in at once. Stir gently at first, then with some serious vigor, until it all comes together. It’ll be a bit of a workout but hang in there!
  4. Return the pan to medium-high heat and cook for about 3-4 minutes. Stir continuously until the batter clings to the spoon and looks glossy, like it’s showing off a new shiny coat.
  5. Take it off the heat, add the vanilla and rum, then let it cool in the pan. This is a good time to dance around the kitchen.
  6. Beat in the eggs one at a time with a wooden spoon. Don’t worry when it looks like a lumpy, broken mess after each egg — keep stirring and it’ll come back together beautifully, a sticky masterpiece.
  7. Line a baking sheet with parchment paper. Drop quarter-sized balls onto the sheet and go wild with that pearl sugar. Sprinkle generously because more is more here.
  8. Pop them into the oven and bake for 5-20 minutes. Keep an eye out — they need to be completely brown before you rescue them from the heat to ensure they don’t collapse on you.

Cook’s Notes

Chouquettes are best enjoyed fresh from the oven, when they’re crisp and airy. However, if you have leftovers (a big if!), store them in an airtight container at room temperature. They’ll soften a little but are still delicious for about a day. Just give them a quick reheat in a 350°F oven to crisp them back up.

A common pitfall is underbaking. If they look pale, they’re not done. Trust me, patience is a virtue here. Wait for them to reach a deep golden brown.

If you’re planning ahead, the dough can be prepared and piped onto baking sheets, then frozen. When you’re ready to impress, bake them straight from the freezer — just add a few extra minutes to the bake time.

Make It Your Own

  • Chocolate Chouquettes: Add a tablespoon of cocoa powder to the flour for a chocolatey twist. They’re irresistible with a dusting of powdered sugar instead of pearl sugar.
  • Nutty Delights: Sprinkle chopped almonds or hazelnuts along with the pearl sugar for an added crunch and nutty flavor.
  • Spiced Up: Add a pinch of cinnamon or cardamom to the dough to bring a warm, spicy note that pairs beautifully with a hot cup of tea.
  • Citrus Burst: Double up on the lemon by adding a touch of lemon extract along with the rind for an extra zesty kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Chouquettes are one of those sweet treats that can make any day feel special. Happy baking!

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