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Stir Fried Quinoa, Brown Rice and Chicken Breast | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesday evenings when the fridge was looking pretty sparse, and my energy levels were even lower. You know the kind — a long day at work, the sun setting a bit too early, and a craving for something warm and satisfying but not a culinary marathon. That’s when my Stir Fried Quinoa, Brown Rice, and Chicken Breast came to the rescue. It’s a dish that seems fancy enough to impress anyone joining you at the table, but quick and easy enough that you won’t dread making it even after the most exhausting day. Plus, those spicy and savory flavors always hit the spot!

Jump to Recipe

What You’ll Need

This recipe is all about simplicity without sacrificing flavor. Chances are, you might already have most of these ingredients lying around, waiting to be transformed into something magical.

  • Suya spice
  • Quinoa and brown rice mix
  • Butter
  • Carrots
  • Whole cherry tomatoes
  • Chicken breast
  • Garlic
  • Seasoning cubes
  • Green bell pepper
  • Roma tomato
  • Scotch bonnet pepper
  • Spring onion
  • Vegetable oil
  • Water

How to Make Stir Fried Quinoa, Brown Rice and Chicken Breast

  1. Start by seasoning the chicken breast with the seasoning cubes and suya spice. Ideally, let it marinate for 2 hours, but if hunger strikes hard, go ahead and use it right away.
  2. In a pot, bring 1 cup of water to a boil. Add the quinoa and brown rice mix along with a teaspoon of oil. Cook until the grains are soft, approximately 5-7 minutes. Once cooked, transfer to a bowl and set aside.
  3. Melt the butter in a pan over medium heat, then add the marinated chicken breast. Pan fry, turning constantly, until it’s golden brown and fragrant on both sides. If the pan gets too dry, add 2 tablespoons of water to keep things juicy. Cover the pan and let the chicken cook through.
  4. While the chicken is cooking, chop up your veggies: carrots, green bell pepper, scotch bonnet pepper, spring onion, and the roma tomato.
  5. Once the chicken is nearly done, stir in the chopped vegetables. Let them cook until they’re vibrant and just tender, releasing a melody of aromas.
  6. Finally, fold in the cooked quinoa and brown rice mix. Stir everything together, ensuring that every grain is coated in flavor. Serve hot and enjoy the delicious medley!

Cook’s Notes

Cooking isn’t just about following steps; it’s about feeling the process. Here are a few tips to make this dish even better:

  • If you’re short on time, skip the marination, but if you can spare those 2 hours, it makes the chicken extra flavorful.
  • Leftover potential? Oh yes! Store in an airtight container and it’ll be good for up to 3 days in the fridge. Just reheat gently on the stove or in the microwave.
  • If you’re new to using suya spice, start with a smaller amount and adjust to your heat preference.
  • Don’t stress if you don’t have scotch bonnet peppers. They add a nice kick, but you can tone it down or swap with a milder pepper.

Make It Your Own

Cooking is all about personal touches. Here are some fun variations:

  • Swap the chicken for crispy tofu for a vegetarian twist.
  • Add a handful of spinach with the veggies for a burst of green goodness.
  • Use coconut oil instead of butter for a slight tropical vibe.
  • Mix in a spoonful of peanut butter with the suya spice for a creamy, nutty flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy every bite of this simple yet satisfying dish, and remember, the best recipes are the ones that work for you. Happy cooking!

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San Francisco Cioppino | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those foggy evenings in San Francisco where the mist hangs thick like a cozy, damp blanket. I was craving something that would bring all the warmth of the ocean into my little kitchen, something that felt like a tight hug for the soul. Enter: San Francisco Cioppino. This dish is not just a seafood stew; it’s a symphony of fresh catches and bold flavors that feel both hearty and impressively easy. You’ll find this cioppino is perfect for those nights you want to channel your inner fisherwoman without having to dive into the deep blue yourself. Trust me, it’s worth every delicious drop.

Jump to Recipe

What You’ll Need

You may be surprised to learn that despite sounding fancy, this ingredient list is mostly straightforward and filled with things you might already have. The key is in the freshness — it makes all the difference.

  • Fresh canned tomatoes
  • Clams
  • Dry white wine
  • Cooked freshly Dungeness crabs
  • White fresh fish
  • Fresh basil
  • Fresh parsley
  • Garlic
  • Black fresh ground pepper
  • Olive oil
  • Fresh oregano
  • Raw shrimp
  • Scallops
  • Tomato paste
  • Yellow onion

How to Make San Francisco Cioppino

  1. Start by prepping the star of the show: the crabs. Gently remove the legs and claws, then break the body in half, making sure to keep as much of the “crab butter” (the delightful yellow center) as you can. Set the crab pieces aside and press the crab butter through a sieve into a small bowl. Set aside.
  2. For the clams, place them in a pan and add 1 cup of dry white wine. Cover and steam over medium heat for about 5 minutes, until their shells open wide like they’re waving hello. Discard any clams that refuse to open, then strain the stock through a cheesecloth and keep the liquid gold that’s left.
  3. Now, in your trusty 8-quart saucepan, heat up some olive oil. Toss in the onions and garlic, letting them dance over medium heat until they’re soft but not brown — think of it as just waking them up.
  4. Stir in the fresh canned tomatoes, tomato paste, the rest of your wine, pepper, herbs, and that flavorful clam stock you reserved. Partially cover the pot and let it simmer for a solid 20 minutes, letting those flavors mingle and get cozy.
  5. Add in your seafood: the fish, scallops, shrimp, crab, and the sacred crab butter. Simmer for about 5 minutes, but resist the urge to stir, as you want the fish to stay whole and proud. Then, add the clams and heat for another scant minute.
  6. Top with fresh parsley and serve immediately from the pot while everything is still joyously warm and inviting.

Cook’s Notes

Here’s the deal: freshness is key with cioppino, especially with the seafood. If you can get it from the market the day of, do it. As for the wine, choose a decent dry white that you’d actually enjoy sipping — it makes a big difference. And remember, don’t stir the stew after adding the fish. You want those chunks intact for a beautiful presentation. Leftovers can be stored in the fridge for up to two days and gently reheated over low heat. If you’re making it ahead of time, keep the seafood separate until you’re ready to serve, and add it in the last 5-6 minutes of reheating.

Make It Your Own

Here’s where you can play around with this seaside classic:

  • Swap the white fish with salmon for a richer flavor.
  • Trade the scallops for mussels if you fancy a different texture.
  • Add a pinch of red pepper flakes for a bit of a kick.
  • Use a splash of Pernod instead of wine for a slight anise twist that pairs beautifully with seafood.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep sharing those warm, delicious moments. 🌊🍅🍲

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Fudgy chocolate cream cheese brownies with Baileys | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday night, I had one of those cravings that you can’t shake off, no matter how many other snacks you try. You know the kind — rich, chocolaty, and just decadent enough to feel like a little celebration in the middle of your week. I found myself rummaging through the pantry, determined to whip up something that would hit all the right notes. That’s when I landed on these fudgy chocolate cream cheese brownies with a twist of Baileys. These are not your average brownies; they marry the dense, chocolatey goodness we all love with a lush swirl of cream cheese and a hint of Irish cream for a bit of grown-up indulgence. Perfect for a cozy night in or an impressive dessert when you’re hosting friends.

Jump to Recipe

What You’ll Need

It’s likely you already have most of these ingredients lying around, which means you’re just a few steps away from brownie heaven. A few key players make this dish truly special.

  • Bittersweet chocolate
  • Butter
  • Cream cheese
  • Eggs
  • Flour
  • Espresso powder (trust me on this)
  • Sugar
  • Vanilla extract
  • Baileys Irish Cream

How to Make Fudgy Chocolate Cream Cheese Brownies with Baileys

  1. First, let’s make the chocolate layer. Grab a large glass dish and toss in your bittersweet chocolate and butter. Give it a go in the microwave for about 1.5 minutes. It might still look whole when you take it out, but trust me, it’s ready to be stirred until smooth. If it’s stubborn, zap it for a few more seconds — just don’t overdo it, we don’t want scorched chocolate.
  2. Once the chocolate is silky, add in the sugar and vanilla. Stir with a whisk until it’s all well blended. Let it cool a little — you don’t want scrambled eggs in your brownies!
  3. After it’s cooled a bit, whisk in the eggs one by one. Make sure each egg is fully mixed in before adding the next.
  4. Now, sift the flour over your chocolate concoction, little by little, and fold it in gently. Set this aside; we’ll come back to it soon.
  5. For the cream cheese layer, grab a bowl and whip your cream cheese with a hand mixer until it’s nice and soft. Mix in the sugar until it’s well combined.
  6. Next, add the egg and beat until it’s just incorporated, followed by a generous splash of Baileys. Stir it all together until smooth.
  7. Now, it’s time to assemble! Prepare an 8″ square baking pan by spraying it with non-stick spray or lining it with parchment paper, making sure the paper hangs over the edges for easy lifting later.
  8. Pour the chocolate layer into your prepared pan and smooth it out. Then, pour the cream cheese mixture over the top. Use a fork to swirl the two layers together, creating pretty marble patterns. Just swirl — don’t mix them entirely!
  9. Pop it into a preheated oven at 350°F for about 35 minutes. You want a knife to come out clean from the center, but don’t let it overbake. Let it cool completely before slicing into indulgent squares.

Cook’s Notes

Don’t skimp on the chocolate quality — using a good bittersweet chocolate makes a world of difference. And while it might be tempting to skip the espresso powder, it actually enhances the chocolate flavor without making it taste like coffee. These brownies store well in an airtight container at room temperature for up to three days, or wrap them up and freeze for a longer treat stash. If you’re planning ahead, you can make these the day before and let them sit overnight — some say they taste even better the next day as the flavors meld!

Make It Your Own

  • Nutty Addition: Add a handful of chopped walnuts or pecans to the chocolate layer for a bit of crunch.
  • Spice It Up: Mix in a teaspoon of cinnamon or a pinch of cayenne to the chocolate batter for a warm, spicy kick.
  • Minty Fresh: Swap the Baileys for peppermint extract in the cream cheese layer for a refreshing twist.
  • Berry Bliss: Add a swirl of raspberry jam on top of the cream cheese for a fruity contrast.

If you give these brownies a whirl, let me know how they turn out! I’d love to hear your thoughts or see your creations — drop a comment or tag me in your posts. Happy baking, friends!

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Zesty Lime Marinated Chicken with Homemade Watermelon Salsa | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those days when you’re juggling a million things and realize it’s almost dinner time with nothing planned. The kids were cranky, I was craving something fresh and light, and the pantry was looking a little uninspired. That’s when the idea for this Zesty Lime Marinated Chicken with Homemade Watermelon Salsa popped into my head. It’s quick and full of bright flavors, a perfect match for a warm summer evening—or to trick yourself into thinking it’s summer when it’s absolutely not. Plus, that sweet and spicy watermelon salsa is a total game-changer, trust me.

Jump to Recipe

What You’ll Need

Just a few fresh ingredients and some pantry staples, chances are you already have most of what you need! Here’s the lineup:

  • Diced watermelon
  • Diced cucumber
  • Sweet fresh ear corn
  • Extra virgin olive oil
  • Fresh cilantro
  • Garlic powder
  • Fresh ground pepper
  • Honey
  • Fresh lime juice
  • Yellow sweet diced orange pepper
  • Red diced onion
  • Crushed red pepper flakes
  • Salt
  • Skinless boneless chicken breasts
  • Tabasco sauce

How to Make Zesty Lime Marinated Chicken with Homemade Watermelon Salsa

  1. Start with the salsa: In a medium bowl, toss together the watermelon, cucumber, orange pepper, corn, cilantro, and red onion. It’s already looking colorful and fresh!
  2. In a small bowl, whisk together ¼ cup lime juice, a tablespoon of honey, a pinch of red pepper flakes, and a bit of salt. Pour this over the salsa mix, give it a good stir, and pop it in the fridge for at least an hour to let the flavors meld.
  3. Now, onto the chicken! In a shallow bowl, place the chicken breasts, drizzling them with 3 tablespoons of lime juice. Sprinkle each side with garlic powder, salt, and pepper. Cover and let them marinate in the fridge for about 30 minutes.
  4. Time to cook: Heat a large nonstick pan over medium heat. Add a splash of extra virgin olive oil. Once it’s shimmering, add the chicken breasts. Cook them covered, flipping once, until they’re browned and cooked through—about 10-12 minutes.
  5. Remove the chicken from the pan and set aside. In the same pan, pour in a mixture of ¼ cup lime juice, 2 tablespoons of honey, and a dash of Tabasco. Stir for about 30 seconds until it’s all nice and melted into a glaze.
  6. Return the chicken to the pan, flipping each piece once so they’re fully coated in that sweet, tangy glaze. Remove from the pan and plate the chicken.
  7. Spoon generous amounts of the watermelon salsa over each chicken breast and serve with extra salsa on the side. It’s a fiesta of flavors and colors!

Cook’s Notes

Here’s the scoop on making this go smoothly and taste amazing:

– Marinating tip: If you’re short on time, even 15 minutes in the lime marinade will do wonders for the chicken.
– When making the salsa, aim for uniform dice on the watermelon and cucumber so you get a bit of everything in each bite.
– Storage: The salsa keeps well in the fridge for up to two days, but it’s best fresh. The chicken can be stored in an airtight container for up to three days.
– Leftovers: Thinly slice any leftover chicken and toss it in a wrap with some of the salsa for a quick and delicious lunch.

Make It Your Own

Feel like experimenting? Here are a few variations to try:

  • Swap the chicken for crispy tofu if you’re going for a vegetarian vibe.
  • Add some diced avocado to the salsa for extra creaminess.
  • If spicy isn’t your thing, omit the red pepper flakes and Tabasco, and try a sprinkle of smoked paprika instead.
  • Use mango instead of watermelon for a tropical twist.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! It’s always fun to see what creative spins you put on it. Enjoy the burst of summer in every bite!

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Homemade pineapple ice cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen, staring down a perfectly ripe pineapple sitting all too proudly on my countertop. It’s that time of year when the sun is a little too generous, and all I can think of is something cold, sweet, and just a bit tropical to cool down the long afternoons. That’s when inspiration hit me like a cool breeze—Homemade Pineapple Ice Cream! It’s the sort of recipe that feels a little bit indulgent, like an escape to a Hawaiian beach, but without having to leave the comfort of your home. Plus, it’s easier than it sounds, and you probably have most of the ingredients lurking in your kitchen already. Ready to dive into a bowl of sunshine? Let’s do it!

Jump to Recipe

What You’ll Need

Guess what? Making this exotic treat doesn’t require a pantry full of mysterious ingredients. Chances are you already have most of this. Here’s what you’ll need:

  • Eggs – The yolks are where the magic thickening happens.
  • Heavy cream – For that luscious, creamy texture.
  • Pineapple – The star of the show. Fresh is best!
  • Powdered milk – Adds richness without too much heaviness.
  • Sugar – Just the right amount of sweetness.
  • Vanilla extract – Because a hint of vanilla makes everything better.
  • Whole milk – The base of our creamy concoction.

How to Make Homemade Pineapple Ice Cream

Let’s get churning, shall we? Here’s how you turn these simple ingredients into tropical bliss:

  1. In a large pot, mix the whole milk, sugar, and powdered milk. Bring this mix to a low simmer over medium heat, stirring to dissolve the sugar completely. When the sugar’s gone stealth mode, turn the heat down to keep it just warm.
  2. Separate your eggs and place the yolks in a medium bowl. Whisk them for about 2 minutes, until they thicken up enough to leave ribbons when you lift the whisk.
  3. Here’s the tricky part: while whisking the yolks constantly (seriously, don’t stop), slowly add about 1 cup of the hot milk mixture. This step is all about blending, not scrambling.
  4. Pour the yolk-milk mix back into the pot with the remaining milk. Crank the heat to medium and keep stirring with a wooden or plastic spoon until the mixture thickens like a good gravy.
  5. Once thickened, stir in the heavy cream and vanilla extract. Cover the concoction and tuck it into the fridge for at least 6 hours, or let it hang out overnight. Patience, my friends, is part of the reward.
  6. While the custard chills, blend the pineapple into a puree using a food processor or blender. You want it smooth enough to stir in seamlessly.
  7. Mix the pureed pineapple into the chilled custard base. Ensure everything is thoroughly combined—evenly distributing that fruity goodness.
  8. Pour it all into your ice cream maker and churn to frozen perfection, about 15-20 minutes or per your machine’s directions. It’s about to get real delicious.
  9. Transfer your delightful creation into a plastic container and freeze for another hour to firm up before serving.

Cook’s Notes

A few tidbits to keep you on the right track:

  • When heating your milk mixture, keep a close eye to avoid boiling. You want it warm, not scalding.
  • Tempering the eggs is crucial—add the hot milk mixture gradually and whisk continuously to prevent curdling.
  • If you don’t have an ice cream maker, you can still make this! Just pour the mixture into a shallow dish, freeze, and stir every 30 minutes until scoopable.
  • Storing leftovers? Use an airtight container to prevent freezer burn. It should last for about a week, though I bet it’ll be gone before then!

Make It Your Own

Feel like switching it up a bit? Try these variations:

  • Swap the pineapple for mango or passion fruit for a different tropical twist.
  • Stir in toasted coconut flakes before the final freeze for extra texture.
  • Add a splash of rum to the blend before churning for a grown-up version.
  • Mix in some chocolate chips just before the ice cream’s finished churning for a sweet surprise in every bite.

If you give this pineapple ice cream a whirl, I’d love to hear how it turns out! Share your experience in the comments or tag me in your mouthwatering photos. Happy scooping!

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Pan Seared Salmon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Tuesday evenings are always a bit of a blur in my house. It’s that mid-week slump where I’m balancing work emails, an errant grocery list, and the perpetual mystery of missing socks. Last week, amidst the chaos, I found myself staring at a couple of salmon fillets I’d picked up on a whim. A lightbulb moment hit—pan seared salmon! It’s the kind of dish that feels fancy enough to celebrate surviving half the week but is effortless enough not to add to the stress. With its crispy skin and tender, flaky interior, it’s comforting yet impressive. Trust me, once you try it, you’ll want it on repeat. Jump to Recipe

What You’ll Need

This recipe is delightfully simple, and chances are you already have most of the ingredients waiting for you in your pantry and fridge.

  • 2 tbsp olive oil
  • Salmon fillets (about 4, skin-on)
  • 1 clove garlic, minced
  • 1 tbsp lemon juice, plus lemon wedges for serving
  • 1 tbsp fresh dill, chopped
  • Salt, to taste
  • Freshly cracked black pepper, to taste

How to Make Pan Seared Salmon

  1. In a medium bowl, whisk together 1 tablespoon of olive oil, salt, black pepper, garlic, lemon juice, and dill. The mixture will smell bright and fresh.
  2. Add the salmon fillets to the bowl, ensuring they’re well coated. Let them marinate for 15 minutes at room temperature. This is your chance to breathe and maybe sip your favorite drink.
  3. Preheat a large skillet over medium heat for about 2 minutes. You want it hot, but not smoking, to get that perfect sear.
  4. Add 1 teaspoon of olive oil to the skillet. Swirl it around to coat the bottom evenly.
  5. Place the salmon fillets skin-side down in the skillet. You should hear a satisfying sizzle. Let them cook undisturbed for about 5 minutes, until the edges start to turn golden and crispy.
  6. Flip the fillets carefully and cook for another 5 minutes. They should flake easily with a fork when done.
  7. Transfer the salmon to plates and serve immediately with lemon wedges. The citrusy burst at the end is a game-changer.

Cook’s Notes

One of the keys to perfect pan-seared salmon is ensuring the fillets are dry before marinating. Pat them with a paper towel—moisture is the enemy of crispiness. Also, don’t rush the marinating process; those 15 minutes make a world of difference in flavor.

If you’re planning ahead, you can marinate the salmon in the fridge for up to 2 hours. Just remember to bring them back to room temperature before you start cooking for even cooking.

Leftovers? Store them in an airtight container in the fridge for up to two days. They’re great flaked over a salad or turned into a salmon sandwich.

Make It Your Own

  • Spicy Twist: Add a pinch of red pepper flakes to the marinade for a subtle kick.
  • Herb Swap: If dill isn’t your favorite, try fresh thyme or basil for a different aromatic profile.
  • Citrus Switch: Substitute lime juice for lemon juice for a tangier twist.
  • Protein Swap: Not in the mood for salmon? This marinade works wonders on chicken breast or crispy tofu, too!

If you try this, I’d love to hear how it turns out—drop a comment or tag me on your socials! Here’s to making mid-week meals a little more delicious.

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Slow Cooker Chicken Taco Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Late Tuesday evening, I found myself staring at a practically empty fridge, wondering how I could possibly conjure dinner without running to the store. You know those days when you’re mentally exhausted, and the idea of chopping, sautéing, and stirring feels like climbing Everest? That’s when I remembered my trusty slow cooker chicken taco soup, a lifesaver when I need something comforting without the fuss. This dish is the perfect blend of hearty and healthy, and the best part? You probably have most of the ingredients sitting in your pantry right now. With a little prep and a warm bowl of this soup, my chaotic day began to melt away.

Jump to Recipe

What You’ll Need

This recipe keeps things simple with ingredients you can always rely on. Chances are you already have most of this stashed away.

  • Canned black beans, drained and rinsed
  • Canned diced tomatoes (or fire-roasted for extra flavor)
  • Canned chili beans in sauce
  • Canned whole kernel corn, drained
  • Red onion, diced
  • Skinless boneless chicken breasts
  • Optional toppings: crushed tortilla shells, shredded cheddar cheese, sour cream

How to Make Slow Cooker Chicken Taco Soup

  1. Start by adding the canned black beans, diced tomatoes, chili beans, and whole kernel corn to your slow cooker. Give it a gentle stir to combine all those colorful ingredients.
  2. Next, add the diced red onion. It will soften and sweeten as it cooks, adding a subtle depth to your soup.
  3. Place the skinless boneless chicken breasts right on top of the bean and vegetable mixture. No need to cut them up; they’ll be tender and easy to shred once cooked.
  4. Cover your slow cooker and set it on low for 8 hours. If you’re in a hurry, you can crank it up to high and shave the cooking time down to 4 hours.
  5. Once the cooking is done, carefully remove the chicken breasts, shred them using two forks, and return them to the pot. Stir everything together until it’s all well-mixed and piping hot.
  6. Serve steaming bowls of this inviting soup with a sprinkle of crushed tortilla shells, a sprinkling of shredded cheddar cheese, and a dollop of sour cream for extra deliciousness.

Cook’s Notes

This soup is pretty forgiving, meaning it’s hard to mess up, but here are a few tips to ensure it turns out perfect every time. Rinsing the black beans is key to reducing excess salt. If you’re using fire-roasted tomatoes, consider skipping the added chili powder, as they bring their own smokiness. This soup stores wonderfully, so make a big batch! It’ll last in the fridge for up to three days, or you can freeze it for up to three months. Simply reheat on the stovetop or in the microwave when you need a quick, soothing dinner.

Make It Your Own

  • Vegetarian Version: Swap the chicken for crispy tofu. Cook the tofu separately and stir it in just before serving.
  • Spicy Kick: Amp up the heat by adding a diced jalapeño or a teaspoon of cayenne pepper when you add the red onion.
  • Cheesy Delight: Stir in a cup of shredded Monterey Jack cheese just before serving for an extra creamy finish.
  • Fresh Finish: Add a squeeze of lime and a handful of fresh cilantro right before serving for a zesty, fresh lift.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your warm bowl of comfort, knowing that you’ve nailed dinner with minimal effort. Happy cooking!

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Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly Tuesday evenings when the weather outside felt like soup, but my pantry felt like a question mark. You know those nights, right? I stood there juggling the idea of ordering takeout, but something about my half-full fridge whispered potential. A couple of sweet potatoes and a bundle of kale caught my eye, and suddenly the idea of a warm, hearty soup started bubbling up in my mind. Enter this Kale and Roasted Sweet Potato Soup with Chicken Sausage — the ultimate weeknight comfort food. It’s got the coziness factor cranked up to eleven and requires nothing fancy, just real, wholesome ingredients that bring all the comfort without complicating your life.

Jump to Recipe

What You’ll Need

It’s one of those recipes where you might already have most things on hand, and if not, everything is effortlessly sourced. You’ll love how these simple ingredients come together into something so soul-satisfying.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 1 bunch of kale, roughly chopped
  • 8 oz mushrooms, sliced
  • 12 oz chicken sausage, sliced
  • 4 cups chicken stock
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (adjust to taste)
  • Sea salt and freshly cracked black pepper to taste
  • 3 tbsp olive oil

How to Make Kale and Roasted Sweet Potato Soup with Chicken Sausage

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes in a baking pan and toss them with a sprinkle of salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until they’re soft and starting to caramelize. The edges should be just turning golden.
  2. While the sweet potatoes are roasting, heat a generous splash of olive oil in a dutch oven over medium heat. Add the chicken sausage slices and cook them until they’re just starting to brown and the kitchen smells like heaven.
  3. Toss in the diced onion and sliced mushrooms. Cook for about 3-5 minutes until the onion is translucent and the mushrooms are soft and juicy.
  4. Stir in the minced garlic, thyme, coriander, a pinch of sea salt, and black pepper. Let it all mingle and meld for about a minute – the aroma should be irresistible by now.
  5. Pour in the chicken stock and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5-10 minutes. This is where the flavors start to truly develop.
  6. Add the roasted sweet potatoes and chopped kale to the pot. Press the kale down with your spoon so it’s submerged in the broth. Cook for another 3-5 minutes until the kale is tender and vibrantly green.

Cook’s Notes

So, let’s talk about those sweet potatoes. Roasting them until they’re golden gives the soup a deeper, more robust flavor that’s totally worth the extra step. Plus, they hold their shape better than if you were to just boil them.

This soup keeps well in the fridge for about 3 days, which makes it perfect for meal prep. Just be aware that the kale might lose a bit of its texture, but it’ll still be tasty. For leftovers, gently reheat on the stove or in the microwave.

If you’re in a rush, you can skip the roasting and just simmer the sweet potatoes with the broth, but seriously, when you’ve got the time, roast them. Your taste buds will thank you.

Make It Your Own

  • Swap the chicken sausage with crispy tofu for a vegetarian version that’s every bit as delicious and hearty.
  • Replace kale with spinach if that’s what you’ve got, but add it closer to the end as it wilts much faster.
  • Add a cup of cooked quinoa or farro to make the soup even more filling – perfect for those extra chilly nights.
  • Spike the broth with a tablespoon of soy sauce for an umami boost that’ll have everyone asking for seconds.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing these kitchen adventures with you means the world to me. Happy cooking, and may your soup be ever comforting!

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Peanut Butter Sriracha Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Wednesday evening, the kind where you’ve been hustling all day but still crave something that feels like a hug on a plate. That’s when these Peanut Butter Sriracha Cookies waltzed into my chaotic kitchen. A little sweet, a little heat, these cookies tick all the boxes for something spectacularly different yet comfortingly familiar. It’s the kind of dessert that makes you feel like you’ve got your life together, even if just for a moment. Trust me, they’re worth the mini adventure of adding a spicy twist to our beloved peanut butter classic.

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What You’ll Need

So, here’s the good news: you probably have almost everything you need chilling in your pantry. This isn’t one of those recipes that sends you on a wild goose chase for exotic ingredients. But don’t underestimate the magic here; it’s all about that surprise kick of sriracha.

  • 1/2 cup unsalted butter, softened
  • 1 cup crunchy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon sriracha
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar, for rolling
  • Hershey’s chocolate kisses, for topping

How to Make Peanut Butter Sriracha Cookies

  1. Start by creaming together the unsalted butter, crunchy peanut butter, sugar, and brown sugar in a spacious mixing bowl. You’re looking for a smooth, creamy dream here.
  2. Slowly drizzle in the sriracha, then add the eggs and vanilla. Beat until everything is well combined and you have a beautifully cohesive mixture.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step is key to ensuring everything rises just enough.
  4. Gently mix the dry ingredients into the peanut butter concoction until you have a consistent dough. It should feel like the softest playdough ever.
  5. Here’s where it gets serious: refrigerate the dough for about an hour. This chill time helps the flavors meld and makes the dough easier to handle.
  6. Preheat your oven to a cozy 375 degrees Fahrenheit.
  7. Scoop the dough into 1-inch balls (a cookie scoop works wonders here). Dip the tops into granulated sugar for that sparkle and place on a cookie sheet.
  8. Use a fork to flatten each ball, creating that classic criss-cross pattern we all know and love.
  9. Bake for 8-10 minutes, just until the cookies start to brown. Keep an eye on them – do not over-bake unless you like cookies that double as hockey pucks.
  10. As soon as you pull them out of the oven, press a Hershey’s chocolate kiss into the center of each cookie. Let them cool on wire racks and then, my friend, indulge!

Cook’s Notes

Let me offer some pearls of wisdom: First, don’t skimp on the chill time—it’s essential for preventing spread. If you’re planning to bake ahead, you can make the dough and freeze it; just roll the dough into balls and freeze them on a tray before transferring to a bag. Bake them directly from frozen but add a couple more minutes to the baking time. As for leftovers, if there are any, store them in an airtight container at room temp for up to a week, though they rarely last that long in my house!

Make It Your Own

Why not put your own spin on these cookies? Here are a few ideas:

  • Substitute the peanut butter with almond butter if you’re feeling fancy or have a nut allergy to consider.
  • Kick it up a notch with more sriracha if you’re a heat seeker.
  • Try dark chocolate kisses instead of milk chocolate for a richer taste.
  • Add a handful of chopped peanuts for extra crunch if texture is your thing.

And there you have it! If you try this recipe, I’d love to hear how it turns out for you — drop a comment or tag me on social media. Can’t wait to hear what you think about this sweet and spicy twist!

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Chive and dill muffins | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly autumn afternoon, I found myself digging through the fridge, searching for something — anything — that could transform into a warm, comforting snack. The day had that crisp edge that makes you want to cozy up with something fresh out of the oven. That’s when I spotted a lonely bunch of fresh chives and dill, remnants from last night’s dinner. An idea sparked, one that felt both adventurous and familiar: Chive and Dill Muffins. These little savory gems are the perfect answer to a craving for something cozy yet bright, offering a delightful mix of herbal freshness and subtle, buttery richness. And let’s be honest, they’re also a great way to justify eating a muffin at any time of day.

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What You’ll Need

Chances are you already have most of these ingredients lounging in your pantry, just waiting to become something delicious.

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh dill, chopped
  • 1 cup plain yogurt
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

How to Make Chive and Dill Muffins

  1. Preheat your oven to 220°C (425°F). This high heat will give your muffins that beautiful rise and golden top.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper. Once combined, gently stir in the chopped chives and dill, letting their fresh aroma fill your kitchen.
  3. In another medium bowl, whisk together the yogurt, eggs, and melted butter until smooth and creamy. The mixture should be a pale yellow, with small bubbles forming from the whisking.
  4. Add the yogurt mixture to the dry ingredients and stir just until blended. Be careful not to overmix; it’s okay if the batter is a bit lumpy. Those lumps will work themselves out during baking.
  5. Divide the batter among greased or silicone muffin cups, using about 1/3 cup batter for each. They should be about two-thirds full, giving them room to puff up beautifully.
  6. Bake in the preheated oven for 20 minutes, or until the muffins are puffed and golden. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  7. Let the muffins cool in their cups for a few minutes before removing. This brief wait allows them to set up perfectly. Serve warm for the best experience.

Cook’s Notes

Here’s where the magic happens — or at least where you avoid any potential hiccups. First, make sure your baking powder and soda are fresh; nothing’s worse than flat muffins. These muffins can be stored in an airtight container at room temperature for up to two days, but they’re best enjoyed fresh. If you want to make them ahead, you can freeze them for up to a month. Just thaw at room temperature and pop them in a warm oven for a few minutes to refresh their golden tops.

Make It Your Own

These muffins are already a little party of flavors, but if you’re feeling experimental, here are a few ideas:

  • Swap the chives for green onions for a milder flavor with a slight crunch.
  • Add 1/2 cup of grated cheddar cheese to the batter for an extra savory kick.
  • Mix in some finely chopped sun-dried tomatoes for a slightly sweet, tangy twist.
  • Replace the dill with fresh parsley and thyme for a different herbal profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s swap stories about these delightful muffins and all their delicious variations.

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Buttermilk Pound Cake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Introduction

There’s something truly magical about a classic buttermilk pound cake. It takes me back to lazy Sunday afternoons in my grandmother’s kitchen, where the smell of freshly baked cake would fill the house, drawing everyone together. This recipe has been in our family for generations, cherished and passed down with love. The beauty of this cake lies in its simplicity, each ingredient playing a crucial role in creating a perfectly tender crumb and a rich, buttery flavor that leaves you reaching for just one more slice.

Why You’ll Love It

This buttermilk pound cake is the epitome of comfort baking. It’s wonderfully moist with a soft, dense crumb and a delightful hint of lemon and nutmeg that sets it apart from other pound cakes. Whether you’re a novice baker or a seasoned pro, this cake is straightforward and rewarding to make. Perfect for any occasion, it can be dressed up with a drizzle of glaze or enjoyed plain with a cup of tea or coffee. The versatility and timeless appeal of this cake make it a must-have recipe in your baking repertoire.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat your oven to 325°F (165°C). Prepare a 9- or 10-inch tube pan by buttering it generously, lining the bottom with parchment paper, and buttering it again. For an extra special touch, coat the sides with sugar after buttering.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Set this dry mixture aside for later.
  3. In a large mixing bowl, beat the softened butter and sugar together until creamy and light. This should take about 5 minutes of mixing.
  4. Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest, nutmeg, and vanilla extract.
  5. Begin adding the dry ingredients and buttermilk alternately to the batter. Start with one-third of the flour mixture, mixing until just combined. Add half of the buttermilk, mixing again until just combined. Repeat, alternating between the dry ingredients and buttermilk, and finish with the last third of the flour mixture.
  6. Pour the batter into the prepared tube pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Tips

To ensure your pound cake is a success, here are a few tips: Make sure all your ingredients are at room temperature before you start; this helps them blend more smoothly and evenly. Don’t rush the creaming of the butter and sugar; this step is critical for incorporating air and achieving that perfect cake crumb. Lastly, be careful not to overmix once you begin adding the flour, as this can lead to a dense cake.

Variations & Substitutions

This buttermilk pound cake is wonderfully versatile. Feel free to swap the lemon zest for orange zest if you prefer a different citrus note. For a more spiced flavor, a pinch of cinnamon can be added along with the nutmeg. If you’re out of buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Storage

Your buttermilk pound cake will stay fresh for up to 3 days if stored in an airtight container at room temperature. If you wish to keep it longer, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. This cake also freezes beautifully; wrap individual slices in plastic wrap, then aluminum foil, and store them in a freezer-safe bag for up to 3 months.

FAQ

Can I use a different type of pan?

Yes, you can use a loaf pan or bundt pan if you prefer. Just be sure to adjust the baking time accordingly and check for doneness with a toothpick.

Is it okay to use salted butter?

If you only have salted butter, you can use it, but omit the additional salt in the recipe to balance the flavors.

Nutrition

While I don’t have the exact nutritional breakdown, this recipe yields a rich and buttery cake. Keep in mind that it’s a treat best enjoyed in moderation. For those counting calories or managing dietary restrictions, consider using a sugar substitute or reducing the sugar by a third.

Conclusion

Making this buttermilk pound cake is like baking a slice of nostalgia. Its rich flavor, tender crumb, and delightful aroma will have you falling in love from the first bite. Whether you enjoy it plain or with a scoop of ice cream, this cake is a delightful reminder of life’s simple pleasures. I hope this recipe brings as much joy to your kitchen as it does to ours. Happy baking!

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