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Tag: Beginner-friendly

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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Apricot Clafouti With Lavender & Pecans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a lazy Sunday afternoon, and I’m rummaging through my pantry, longing for something sweet but not overly indulgent. It’s one of those days where you want a little baking therapy but refuse to spend hours in the kitchen. Enter the Apricot Clafouti With Lavender & Pecans. This is the kind of recipe that surprises you with how easy it is, yet it brings such elegance to your table. Imagine delicate apricots mingling with the floral notes of lavender while pecans add that irresistible crunch. It’s like a summer melody in dessert form. Trust me, this is the kind of dish that makes you feel like you’ve been transported to a quaint French cafe.

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What You’ll Need

The beauty of this ingredient list is that it’s simple yet feels extravagant, and odds are, you’ve already got most of these on hand.

  • All-natural apricot nectar
  • Apricot preserves
  • Dried California apricots
  • Fresh apricots
  • Cardamom
  • Eggs
  • Honey
  • Dried culinary lavender buds
  • Lemon juice
  • Lemon zest
  • Low fat sour cream
  • Nonfat milk
  • Pecans
  • Salt
  • Unbleached flour
  • Vanilla extract

How to Make Apricot Clafouti With Lavender & Pecans

  1. First thing’s first: preheat your oven to 375°F. We want it nice and hot so that our clafouti bakes to perfection.
  2. In a large mixing bowl, beat the eggs until they’re frothy. This is your base, so put some love into it.
  3. Add in the sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, and vanilla extract. Mix until everything is beautifully combined and smooth.
  4. Slowly whisk in the flour, a pinch of salt, cardamom, and those aromatic lavender buds. You’ll start to smell the floral notes as you mix—heavenly!
  5. Fold in the diced, dried apricots and pecans. Make sure they’re evenly distributed; you want each slice to have its share of goodies.
  6. Pour the mixture into a glass pie plate. Gently press the fresh apricot halves into the mix, forming a decorative pattern on top. This step is where you can get artsy!
  7. Let it set for 10 minutes. This little rest allows the flavors to mingle and the mixture to thicken slightly.
  8. Pop it into the oven and let it bake for 30-45 minutes. You’ll know it’s done when the edges are golden and the center is set but slightly wobbly—like a good custard.

Cook’s Notes

Alright, so here’s the deal: the clafouti is best served warm, right out of the oven, with maybe a scoop of vanilla ice cream if you’re feeling decadent. But if you have leftovers, they’re still delightful the next day, cold or gently warmed in the oven. Store any extras in an airtight container in the fridge for up to three days. A little note of caution—don’t overdo the lavender; a little goes a long way, and too much can taste soapy. When folding the nuts and apricots, be gentle to avoid deflating your batter.

Make It Your Own

Here’s where the fun begins—customizing your clafouti to suit your mood or what’s in your pantry.

  • Swap the apricots for juicy peaches or nectarines when they’re in season. They work beautifully with lavender as well.
  • If pecans aren’t your thing, use almonds or hazelnuts for a different type of crunch.
  • Add a handful of fresh raspberries before baking for a tart contrast to the sweet apricots.
  • For a more herbal twist, sprinkle in some fresh rosemary to complement the lavender.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the script or venture into your own variations, this clafouti is sure to bring a touch of culinary bliss to your table. Bon appétit!

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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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Party Sausage Bites With Pine Nuts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those busy Thursdays, teetering on the edge of the weekend, where my to-do list was as long as my arm, but I still had friends coming over to my place. I needed something quick, something that could impress without stress, and that’s when I remembered my go-to Party Sausage Bites With Pine Nuts. This little number is a gem; it’s like magic with how it comes together with little effort, yet packs a punch in flavor and charm. Perfect for those days when you need to juggle a hundred things but still want to treat your crew right. Plus, who doesn’t love a flaky, buttery bite filled with savory sausage goodness?

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What You’ll Need

If your pantry is anything like mine, you’re probably already stocked with most of these ingredients. Here’s what you’ll need:

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound Italian mild sausage, casings removed
  • 1 teaspoon dry thyme
  • 1 teaspoon dry basil
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup pine nuts
  • Salt, to taste
  • 2 sheets of frozen puff pastry, thawed
  • 1/4 cup parmesan, grated
  • 1 egg, beaten
  • Splash of water
  • 1 tablespoon sesame seeds

How to Make Party Sausage Bites With Pine Nuts

  1. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5-6 minutes until everything smells heavenly and the onions look translucent.
  2. Take the skillet off the heat and let that mixture cool just enough so you can handle it without screaming.
  3. In a mixing bowl, combine the Italian sausage, cooled onion-garlic mix, thyme, basil, fresh dill, salt, and those lovely pine nuts. Mix until everything’s cozy and smooth.
  4. Lightly flour your kitchen counter and roll out the puff pastry into four strips, each about 3 inches wide and 12 inches long.
  5. Channel your inner artist and place the sausage mix along the center of each pastry strip, shaping it into a neat 1-inch roll. Go edge to edge with that sausage goodness!
  6. Sprinkle a little parmesan love on top of the sausage.
  7. Beat the egg with a splash of water to make an egg wash. Brush it along one long edge of the pastry. Fold the pastry over the filling and press to seal. Roll the whole thing gently to ensure it’s snug and happy.
  8. Do the same with the rest of the pastry and sausage mixture.
  9. Once all your rolls are ready, brush the egg wash generously over them and sprinkle sesame seeds as if it’s confetti at a party.
  10. Preheat your oven to 425°F (220°C). While it warms, cut each pastry roll into 12 cute little bites.
  11. Place the bites on a baking sheet, leaving a little room between each so they don’t fight for space while baking.
  12. Bake for about 20 minutes, or until they’re golden and crisp and your kitchen smells like an Italian bistro.
  13. Let them cool for a minute or two on the sheet before serving them warm to your guests—if they can resist snatching them immediately!

Cook’s Notes

Okay, let’s chat about the nitty-gritty. These bites can be prepped ahead of time. Just assemble them up to the cutting stage, cover them, and store them in the fridge until you’re ready to bake. If you have leftovers (not likely), store them in an airtight container in the fridge. They can be reheated in the oven to bring back some crunch. Watch out for overcooking the sausage filling; it can dry out if you’re not careful. And make sure your puff pastry stays cold until you need it—it’s a flaky game-changer.

Make It Your Own

Feeling creative? Here are some fun twists:

  • Swap the Italian sausage for spicy chorizo for a hit of heat.
  • Use feta instead of parmesan for a tangy kick.
  • Switch out the pine nuts for chopped pistachios if you’re feeling fancy.
  • Top with black sesame seeds instead of regular for a striking look.

If you try this, I’d love to hear how it turns out — drop a comment or snap a pic and tag me on social media. Let’s make our kitchens the happiest place to be!

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Meat rolls with prosciutto and sage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a random Tuesday evening, and I’m staring down a fridge that looks like a ghost town. There’s a near-empty bottle of white wine, a few lonely sage leaves, and some beef flank steaks that I really need to use up. That’s when the idea hit me — Meat rolls with prosciutto and sage. With a quick rustle through my pantry, I realized I had everything I needed. This dish is the ultimate hero for those nights when you crave something comforting yet deceptively fancy. You know what I mean? It comes together faster than you’d think, with the sage giving it an unexpected pop of earthy goodness. And guess what? It only looks fussy.

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What You’ll Need

You might find that you’ve got most of this hanging around already. No need for a special trip to the store, which is a win in my book.

  • Beef flank steaks – Perfect for rolling and full of flavor.
  • Similar seasoning (like Vegeta Natur) – Just a sprinkle for a bit of zing.
  • Prosciutto – Salty, savory goodness that wraps the steak in love.
  • Sage leaves – The secret ingredient that makes this dish sing.
  • Corn starch – Magic thickener for the sauce.
  • White wine – Adds a splash of sophistication.
  • Olive oil – For that sauté start.
  • Butter – Because everything’s better with butter.
  • Black bell pepper – Freshly cracked for a bit of heat.

How to Make Meat rolls with prosciutto and sage

  1. First things first, wash and dry those beef flank steaks. Then, get a bit of a workout by flattening them out. This helps them roll up nice and tight.
  2. Grab your seasoning of choice and rub one side of each steak — you’re giving it a flavor boost.
  3. Lay a piece of prosciutto and a sage leaf on the other side of the steak. The prosciutto should cover the whole side like a cozy blanket.
  4. Time to roll! Start at one end and roll the steak up tightly. Secure it with wooden or metal toothpicks. Channel your inner sculptor here.
  5. In a bowl, whisk the corn starch into the white wine until it’s all mixed up and smooth. This will be your secret sauce.
  6. Heat up a mix of olive oil and butter in a pan. Once it’s hot, add the rolls and sauté them on all sides until golden brown. Your kitchen will smell amazing right about now.
  7. Pour in the wine mixture and season with freshly cracked black bell pepper. Give everything a stir.
  8. Cover the pan and let the rolls simmer on low heat for about 20 minutes. They should become tender and soak up all those flavors.
  9. Remove the toothpicks before serving. Trust me, no one likes a surprise toothpick in their dinner.

Cook’s Notes

Make sure to flatten those steaks evenly, or they’ll be tricky to roll. You want them to cook evenly, too. If you’re not into sage, a bit of rosemary can be a lovely swap, though the sage really adds something special here. Don’t rush the simmering stage — that’s when all the magic happens and the flavors meld together. Leftovers can be kept in an airtight container in the fridge for up to three days. A quick reheat, and they’re just as delicious.

Make It Your Own

  • Swap the beef flank steaks for chicken breast if you’re feeling poultry instead of red meat.
  • If you’re not a fan of prosciutto, try using thinly sliced turkey or ham for a different twist.
  • For a non-alcoholic version, substitute the white wine with chicken or vegetable broth. You won’t miss a thing!
  • Add a sprinkle of crushed red pepper flakes for some heat if you’re feeling spicy.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and remember, it’s all about having fun in the kitchen.

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Pear Salad With Walnuts and Blue Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those fall evenings where the air turned crisp just a little too early for my liking. I found myself staring at a lonely pair of pears on my countertop, wondering how they’d somehow escaped the lunchbox routine all week. Inspired by the chill, a craving for something both comforting and refreshing struck me. This pear salad with walnuts and blue cheese was the answer — a perfect transitional dish that’s light yet satisfying. It’s what happens when you want to feel like you’re eating something fancy, minus the hassle. It’s filling enough for a lunch, or could be a lovely start to a cozy dinner.

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What You’ll Need

This salad is the definition of simple elegance, and chances are you already have most of these ingredients at home.

  • Pears – ripe but firm enough to hold their shape
  • Mixed salad leaves – I’m partial to using a mix that includes curly endive for that extra crunch
  • Walnuts – toasted lightly to bring out their nuttiness
  • Blue cheese – creamy and tangy, the star of the show
  • Lemon juice – for a zesty dressing that cuts through the richness
  • Safflower oil – mild and light, perfect for dressings
  • Walnut oil – adds a subtle nutty depth
  • Chives – delicate oniony flavor

How to Make Pear Salad With Walnuts and Blue Cheese

  1. Start by prepping your pears. Trim the base of each pear so they can stand upright like little soldiers on your cutting board. This will make slicing them easier and more stable.
  2. In individual salad bowls, arrange a generous handful of mixed salad leaves. Place one of your sliced pears on top of the greens in each bowl, making sure to fan them out for a bit of flair.
  3. Now, sprinkle a small handful of celery pieces into each bowl. The celery adds a delightful crunch and freshness to the salad.
  4. In a small bowl, combine the safflower oil, walnut oil, lemon juice, and a sprinkle of freshly chopped chives. Whisk together until the dressing is emulsified — you’ll know it’s ready when it’s slightly thick and all combined.
  5. Drizzle the dressing over each salad evenly. You want just enough to coat everything lightly without drowning it.
  6. Finish by scattering a healthy amount of crumbled blue cheese and toasted walnuts over each salad. These are your flavor bombs, so be generous!

Cook’s Notes

When it comes to choosing your pears, I recommend a variety like Bosc or Anjou for their firmness and sweetness. If your pears are too ripe, they’ll turn mushy in the salad. As for the blue cheese, any creamy variety works, but I find that a strong Roquefort can elevate the dish beautifully. To toast walnuts, simply spread them on a baking sheet and pop them in a 350°F (175°C) oven for about 5-7 minutes, or until they are golden and fragrant. Watch them closely because they can go from perfectly toasted to burnt in seconds! The salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to a day — just keep the dressing separate to avoid soggy greens.

Make It Your Own

  • Swap out the blue cheese for goat cheese if you’re not a fan of strong flavors. It adds a milder creaminess that is just as delightful.
  • Use pecans instead of walnuts for a slightly sweeter nutty touch.
  • If you’re looking for a bit more protein, add some grilled chicken or crispy tofu to make it a complete meal.
  • Drizzle a little balsamic glaze over the top for an added tangy sweetness that complements the pears beautifully.

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

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Old Fashioned Vanilla Buttercream Frosting | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s one of those afternoons when the craving for something sweet is impossible to ignore. Not just any sweet, but a slice of cake smothered in creamy, luscious frosting. I was halfway through baking a batch of cupcakes when disaster struck—no frosting in sight! With minutes to spare, I whipped out this trusty Old Fashioned Vanilla Buttercream Frosting recipe, and voilà, my cupcakes were saved. It’s quick and easy, with ingredients you probably have on hand, and it never fails to impress with its smooth, rich texture. Plus, there’s something about homemade frosting that just feels like a hug in dessert form.

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What You’ll Need

I love this recipe because it uses simple ingredients that work magic together. Chances are you already have most of this sitting in your pantry or fridge:

  • Solid vegetable shortening
  • Butter
  • Vanilla extract
  • Confectioners sugar
  • Milk

How to Make Old Fashioned Vanilla Buttercream Frosting

  1. In a large mixing bowl, cream the butter and shortening together using an electric mixer. You’re aiming for a smooth, unified blend that’s a pale yellow in color.
  2. Add the vanilla extract, and continue mixing. The aroma will instantly start to fill your kitchen.
  3. Gradually sift in the confectioners sugar, adding it one cup at a time. Beat on medium speed, and scrape down the sides and bottom of the bowl often. This ensures everything is well incorporated.
  4. Once all the sugar is mixed in, the icing will seem a bit dry—don’t worry, this is normal!
  5. Add the milk to the mixture. Beat on medium speed for about 3 minutes. You’re looking for a light, fluffy texture that’s easy to spread.
  6. Keep the icing covered with a damp cloth until you’re ready to use it. This prevents it from drying out.

Cook’s Notes

A little tip I’ve picked up: Keeping the mixing bowl in the fridge when you’re not using it helps maintain the frosting’s consistency, especially if your kitchen tends to be on the warmer side. If you’re making this ahead of time, store it in an airtight container in the fridge for up to a week. When you’re ready to use it, just give it a quick re-whip in your mixer to bring back its creamy texture. Also, be generous with that vanilla—for that classic flavor, it’s key!

Make It Your Own

Here are a few fun variations to try if you’re feeling adventurous:

  • Swap out the vanilla for almond extract for a nutty twist.
  • Add a few tablespoons of cocoa powder to create a chocolate buttercream.
  • Substitute the milk with heavy cream for a richer, thicker frosting.
  • Mix in some food coloring to match the theme of your dessert or party.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing more rewarding than seeing your creations come to life. Enjoy every sweet, frosted bite!

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My Drunken Fish Fillet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a rainy Wednesday evening, and I’m staring at my fridge like it’s going to magically suggest what I should make for dinner. Ever have those moments when nothing feels right, but takeout seems too tragic? That’s when I stumbled upon the perfect antidote — My Drunken Fish Fillet. It’s this crispy, golden, comforting dish that feels like a hug on a plate, without the takeout guilt. The beer in the batter makes everything delightfully light and airy, and honestly, it’s low-key impressive when you pull it off. Plus, who doesn’t love cooking with wine and beer? The kitchen smells divine, and it’s as much fun to make as it is to devour.

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What You’ll Need

Okay, so let’s talk about the magic ingredient list. The cool part? You probably have a bunch of this stuff hanging out in your pantry already. Here’s the breakdown:

  • Fish – whatever fillet you’ve got; think tilapia or cod.
  • Salt – to season the fish and the batter.
  • White ground pepper – trust me, it adds just the right kick.
  • Rice wine – this is where the magic (and the name) starts.
  • Beer – pick something light, like a lager.
  • White eggs – you’ll need both the yolk and the whites, separately.
  • All-purpose flour – plus a little more for dusting if you’re feeling fancy.
  • Oil – for frying, of course.

How to Make My Drunken Fish Fillet

Let’s break this down step-by-step so you can nail it every time:

  1. Start by combining your beer, egg yolk, flour, and half a teaspoon of salt. Whisk it well until you’ve got a thick, smooth batter. Pop this into the fridge for a good hour. This rest is crucial for texture!
  2. Meanwhile, sprinkle your fish fillets with salt and white ground pepper. Give them a pat so they’re nicely coated. Then, splash on the rice wine and let them marinate for about 15 to 20 minutes. The fragrance alone will brighten your day!
  3. When you’re ready to fry, beat the egg whites until they’re soft and foamy. Gently fold these into your chilled batter. This is where the light, airy magic happens.
  4. Heat up your oil until it’s shimmering. Dip your marinated fish fillets into the batter, ensuring they’re fully enveloped in that luscious mix. Fry them three pieces at a time, so they’re not overcrowded. Cook until they’re a beautiful golden brown and oh-so-crispy.
  5. For a quick dip, mix Yamasa soy sauce with a bit of wasabi from the tube and a squeeze of lemon juice. Simple but absolute perfection.

Cook’s Notes

Here’s the tea on making this dish truly sing. First off, make sure your oil is hot enough before you start frying. You want that sizzle! If it’s too cool, the batter soaks up oil and gets greasy. You can make the batter ahead (up to a day), just keep it covered in the fridge because that chill time is key. Leftover fillets (if you have any!) can be reheated in an oven to crisp them back up — avoid the microwave unless you love soggy regrets.

Make It Your Own

Want to switch things up? Here are some variations that keep things exciting:

  • Swap the fish for crispy tofu. Just be sure to press the tofu well before marinating.
  • Go gluten-free by using a gluten-free flour blend in place of all-purpose flour.
  • Add a spicy twist by mixing a pinch of cayenne into the batter for a bit of heat.
  • Try an Asian twist with panko breadcrumbs mixed into the batter for extra crunch.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always here for your kitchen triumphs and even the occasional mishap. Happy frying!

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Fall Fruit Compote | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one chilly October morning, staring at a basket of apples and pears I’d picked up from the farmer’s market the day before. You know those mornings when the air is crisp, and everything feels just a little bit cozier? That’s when it hit me: a warm, spiced fruit compote that could double as a breakfast topping or a dessert treat was exactly what I needed. This Fall Fruit Compote is the kind of recipe that fills your kitchen with the scent of cinnamon and makes you feel like you’re swaddled in a warm blanket. It’s quick to whip up, requires only a few staple ingredients, and the result is pure comfort.

Jump to Recipe

What You’ll Need

The beauty of this recipe is its simplicity — you probably have most of these items on hand already. Here’s what you’ll need to get that cozy feeling wafting through your kitchen:

  • 2 tablespoons butter
  • 2 cups diced honeycrisp apples
  • 2 cups diced pears
  • 1/2 cup dried cherries
  • 1/4 cup apple cider vinegar
  • 1/2 cup apple juice, plus more as needed
  • 1/3 cup brown sugar
  • 1 cinnamon stick

How to Make Fall Fruit Compote

  1. Melt the butter in a medium saucepan over high heat. As it melts, breathe in that nutty aroma — that’s your first sign of deliciousness to come.
  2. Add the diced honeycrisp apples, diced pears, dried cherries, apple cider vinegar, apple juice, brown sugar, and the cinnamon stick. Your kitchen will start smelling like a fall wonderland. Stir everything well.
  3. Cook for about 5 minutes, letting the fruit soften slightly and the flavors mingle together. You want the liquid to begin bubbling up around the edges.
  4. Lower the heat to medium and continue to cook for a few more minutes. Keep stirring occasionally until the fruit is tender and the liquid has mostly evaporated. If it seems like the fruit might stick, add a little more apple juice to keep everything cozy and moist.

Cook’s Notes

Let’s talk about a few things that can make or break your compote. First, the type of apple matters — honeycrisps are perfect here for their sweet-tart flavor and firm texture. If you don’t have dried cherries, dried cranberries can step in as a worthy substitute. Remember, the compote will thicken as it cools, so don’t fret if it seems a bit saucy when you take it off the heat. If you’re planning ahead, you can make this compote up to a week in advance and just store it in an airtight container in the fridge. When you’re ready to serve, a gentle reheat on the stove will do the trick. And hey, it’s not just for potato latkes; try it over pancakes, waffles, or even vanilla ice cream!

Make It Your Own

Here are some fun ways to tweak this compote and make it yours:

  • Swap the dried cherries for golden raisins for a different layer of sweetness.
  • Substitute the apple cider vinegar with balsamic vinegar for a deeper, richer flavor profile.
  • Add a splash of bourbon or rum just before serving for a boozy warmth.
  • Throw in a handful of chopped walnuts or pecans for a bit of crunch and nutty warmth.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen is about to smell amazing, and I can’t wait for you to experience it. Enjoy every warm, sweet, and spicy bite!

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Avocado and Orange Salad With Orange-Ginger Dressing | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those days where I stood in front of the open fridge, hoping dinner would magically appear. You know the type, right? The sun had made a surprise appearance after a string of dreary days, and suddenly all I wanted was something fresh, vibrant, and maybe a little unexpected. That’s when the neglected oranges rolled into view, nestled next to a couple of perfectly ripe avocados. Bingo! Avocado and Orange Salad with Orange-Ginger Dressing was on the menu. It’s a salad that feels like sunshine on a plate — quick to prepare, yet impressive enough that you’ll feel like you’ve done something special. It’s got that killer combo of creamy and tangy, with the zing of ginger giving it an extra twist. Seriously, this salad is a game-changer for those nights when you want something different but can’t be bothered with too much fuss.

Jump to Recipe

What You’ll Need

This salad is all about the ingredients speaking for themselves. Chances are you already have most of this hanging around your kitchen.

  • Avocados – ripe but still firm
  • Oranges – sweet and juicy
  • Green onions
  • Orange juice – fresh is best
  • Lemon juice
  • Fresh ginger paste
  • Agave syrup
  • Olive oil
  • Salt and pepper

How to Make Avocado and Orange Salad With Orange-Ginger Dressing

  1. Start by peeling your oranges. Cut them into segments, saving any extra juice for the dressing. Arrange the orange segments and avocado slices so they’re overlapping slightly on a platter. It should look effortlessly gorgeous.
  2. Take the leftover orange carcass and give it a good squeeze all over the salad, letting that sweet juice mingle with the creamy avocado. This is what dreams are made of.
  3. Next, slice up some green onions and sprinkle them over the salad. A pinch of salt here too to bring everything together.
  4. Cover the platter with cling film and pop it in the fridge. Let it chill out until you’re ready to serve.
  5. For the dressing, blend together orange juice, lemon juice, fresh ginger paste, agave syrup, and olive oil. Make sure to taste it — you want it balanced, so add salt and pepper as needed.
  6. Right before serving, pour the dressing generously over the salad. Watch as it glistens and coats everything beautifully, inviting you to dig in.

Cook’s Notes

If you’re prepping this ahead of time, keep the salad and dressing separate until you’re ready to serve. The citrus will keep the avocados from browning, but it’s always best fresh. Leftovers can be stored in the fridge for a day, but the avocados might get a bit soft. I recommend making just enough for the meal to keep everything at its peak. One more tip: make sure the ginger paste is as fresh as possible — it’s key to that lovely zing!

Make It Your Own

  • Swap out the green onions for thinly sliced red onions if you prefer a bit more bite and color.
  • Add some toasted almonds or walnuts for crunch. They pair beautifully with the creamy avocado.
  • If you’re feeling adventurous, try adding thin slices of fennel for a mild anise flavor and an extra bit of crunch.
  • For a bit of spice, sprinkle some chili flakes over the salad before drizzling with the dressing.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s something about this salad that just feels like a little bit of sunshine in a bowl, and I hope it brings some brightness to your table too. Enjoy, friends!

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Blueberry Almond Crescent Rolls | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Okay, picture this: It’s a lazy Sunday morning, and the sun is peeking through the kitchen window, but you’re still in your pajamas and not quite ready to embrace the day. You crave something sweet but are not in the mood for a mess of bowls and measuring cups. Enter Blueberry Almond Crescent Rolls, the savior for those who want to feel fancy without the fuss. These little guys are like a bakery treat you can whip up faster than you can say “brunch,” and I promise, they’ll make your kitchen smell like a dream. Plus, they’re guaranteed to impress anyone lounging around in their PJs with you! 🍇🥐

Jump to Recipe

What You’ll Need

This is one of those recipes where you might peek into your pantry and realize you’ve got most of it already. Here’s the lineup:

  • 1 can of regular crescent rolls
  • 1/4 cup blueberry jam
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioner’s sugar, divided
  • 1/4 teaspoon almond extract, divided
  • 1 tablespoon flour
  • Pinch of sea salt
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar

How to Make Blueberry Almond Crescent Rolls

  1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Trust me, it’s worth it for easy cleanup!
  2. In the bowl of your stand mixer with the paddle attachment—or just a handheld mixer if you’re like me and can’t be bothered—mix together the cream cheese, blueberry jam, 2 tablespoons of confectioner’s sugar, flour, sea salt, and 1/4 teaspoon of almond extract. Blend until smooth, which should take about 30 seconds.
  3. Spread your crescent roll wedges out on a clean work surface. You know the drill: take a generous tablespoon of that heavenly cream cheese mixture and plop it on the wide end of each wedge.
  4. Roll ’em up! Start from the wide end and roll until the narrow end is snug underneath. Nestle them onto your prepared baking sheet.
  5. Whisk the egg and water together to create an egg wash, then brush it over your crescent rolls. Don’t skip this step—it gives them that gorgeous golden glow.
  6. Sprinkle with turbinado sugar. This stuff is like edible glitter, trust me.
  7. Bake for 13-15 minutes, or until they’re puffed and golden. The anticipation will build as your kitchen fills with the scent of warm blueberries and almond.
  8. While they cool slightly on a wire rack, prepare the glaze. In a medium bowl, combine the remaining 1/2 cup of confectioner’s sugar, remaining 1/4 teaspoon of almond extract, and milk. Whisk until smooth. Taste and add a pinch of sea salt if it’s too sweet for your liking.
  9. Drizzle that silky glaze over your crescent rolls and serve immediately. Enjoy the blissful combo of flaky, sweet, and creamy!

Cook’s Notes

  • Don’t overfill the crescent rolls. It may be tempting, but too much filling can cause a messy overflow.
  • If you don’t have turbinado sugar, regular sugar works in a pinch, though it won’t have the same crunch.
  • The rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
  • For make-ahead magic, prepare the cream cheese filling a day in advance and store it covered in the fridge. Let it come to room temp before using.

Make It Your Own

  • Swap the blueberry jam for raspberry or strawberry if that’s more your jam (pun intended!).
  • Add a dash of cinnamon to the cream cheese mixture for an extra layer of flavor.
  • Use orange marmalade and replace the almond extract with vanilla for a citrusy twist.
  • Feeling nutty? Add a sprinkle of chopped almonds inside or on top for added crunch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s make every breakfast feel like a special occasion, one crescent roll at a time. 🌟

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Basil Coconut Ice Cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those sticky summer afternoons when the air conditioner just couldn’t keep up, and I found myself craving something cool and refreshing. I’d been eyeing the basil plants on my kitchen windowsill, their leaves lush and inviting, and it hit me — basil coconut ice cream. It’s a little unusual, sure, but that’s part of its charm. This recipe is perfect when you’re in the mood for something a bit different yet incredibly easy to whip up. If you’re ready for a creamy, herby delight that tastes like a tropical breeze, you’re in the right place.

Jump to Recipe

What You’ll Need

The best part? You probably already have most of these ingredients in your kitchen. Just a few stars of the show to gather up, and you’re all set for a culinary adventure.

  • Fresh basil leaves
  • Canned full-fat coconut milk
  • Honey
  • Half & half
  • Salt

How to Make Basil Coconut Ice Cream

  1. Start by heating the coconut milk and half & half in a saucepan over medium-high heat until it’s hot and just beginning to bubble gently. You’ll want to catch it right before a full boil.
  2. Add in the honey and a pinch of salt, stirring until they dissolve completely, giving the mixture a lovely sweet-salty balance.
  3. Drop in the fresh basil leaves and stir them through until they wilt down, infusing the liquid with their aromatic goodness. Remove the saucepan from heat.
  4. Pour the mixture into a blender, and blend until it’s silky smooth and no chunks of basil remain. If your blender leaves bits, strain the mixture through a fine sieve.
  5. Let the basil-infused cream cool for about 20 minutes, allowing the flavors to deepen.
  6. Transfer the mixture to a large container, cover, and chill it in the fridge for a few hours until completely cool.
  7. If you have an ice cream maker, follow your machine’s instructions to churn the mixture. If not, pour it into a freezer-safe container, and stir it every hour for about 8-10 hours to achieve the best texture possible.

Cook’s Notes

Making ice cream at home is as much about patience as it is about flavor. If you can, use fresh basil for the most vibrant taste. You can make the base a day ahead and chill it overnight, which can deepen the flavors even more. When it comes to leftovers, freeze them in a tightly sealed container. Just remember, the ice cream will harden significantly, so let it sit out for 10 minutes before scooping.

  • If you don’t have an ice cream maker, don’t fret! While the texture won’t be as smooth, frequent stirring during the freezing phase will help prevent too many ice crystals from forming.

Make It Your Own

  • Swap out the basil for mint leaves if you’re craving a more classic flavor combo.
  • For a richer taste, replace half of the half & half with heavy cream.
  • Substitute honey with maple syrup for a deeper, earthier sweetness.
  • If you’re feeling adventurous, toss in a handful of dark chocolate chips during the churning process for a hint of bitterness against the sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re enjoying it in the heat of summer or dreaming of warmer days, this basil coconut ice cream is sure to be a hit. Enjoy every refreshing scoop!

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Carrot and Cabbage Salad With Coriander+cumin Dry Rub | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in the kitchen, mid-week with a craving for something fresh yet satisfying. I’d just finished a long day of work, and the idea of a heavy meal felt like too much. My fridge had the usual suspects: a couple of carrots and half a cabbage from my last attempt at being super healthy. That’s when I remembered this Carrot and Cabbage Salad With Coriander+cumin Dry Rub. It’s one of those recipes that’s surprisingly easy and hits that magical spot between simplicity and flavor explosion. The combination of earthy spices and crunchy vegetables makes it refreshing and comforting at the same time. And the best part? It’s perfect for when you need to throw something together quickly but still feel like a kitchen wizard.

Jump to Recipe

What You’ll Need

You’re in luck because this ingredient list is all about basics that pack a punch. Chances are you already have most of this hanging out in your pantry and fridge.

  • Carrots
  • Green cabbage
  • Red cabbage
  • Cumin seed powder
  • Ground coriander
  • Fresh coriander
  • Lime juice
  • Olive oil
  • Sunflower seeds

How to Make Carrot and Cabbage Salad With Coriander+cumin Dry Rub

  1. Start by chopping up the carrots and both the green and red cabbage into thin slivers. Aim for uniformity here so every bite is a perfect mix.
  2. In a large bowl, add the chopped veggies, then sprinkle in the ground coriander and cumin seed powder.
  3. Pour in the lime juice and olive oil. Now, roll up your sleeves and massage the spices into the veggies. You’ll know you’re done when everything’s lightly coated and you can smell the spices waking up.
  4. Finish by tossing in the fresh coriander and sunflower seeds. Give it a final stir to distribute these goodies evenly.
  5. Let the salad sit for a couple of hours. This waiting game is crucial for the spices to seep into the veggies, enriching the flavors.

Cook’s Notes

Don’t skip the resting period. This gives the spices a chance to penetrate the veggies, making them more flavorful. If you’re planning ahead, you can even prepare this salad the day before and let it sit in the fridge overnight. Just give it a quick toss before serving. Leftovers hold up surprisingly well too, so pack some for lunch the next day!

  • Be sure to chop the vegetables evenly to ensure each bite is well-balanced.
  • Feel free to adjust the lime juice to taste. More lime will give it a zestier kick!

Make It Your Own

  • Switch out the sunflower seeds for pumpkin seeds for a different crunch.
  • Add thinly sliced red onion or scallions for an extra layer of flavor.
  • Replace the olive oil with avocado oil for a different, slightly nuttier taste.
  • If you prefer a bit of heat, toss in some thinly sliced chili or a pinch of chili flakes.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your variations and tweaks are always inspiring, and who knows, you might come up with the next favorite twist on this dish! 🌿🥕

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Mangoes with Rum and Ice Cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a balmy summer evening, and I’m rummaging through my kitchen, desperate for something sweet. There, on the counter, sits a perfectly ripe mango, glistening like it’s daring me to turn it into something spectacular. That’s when it hits me—Mangoes with Rum and Ice Cream. It’s the kind of dessert that feels both indulgent and delightfully easy. The rum-soaked mangoes are a tropical escape with every bite, and the ice cream? Pure creamy bliss. It’s the dessert that says, “I see your heatwave and I raise you a cooling, boozy treat.” Plus, it’s a breeze to whip up, so you can spend less time in the kitchen and more time savoring summer’s finest.

Jump to Recipe

What You’ll Need

If your pantry is anything like mine, you might already have most of what you need. The key is in a few star ingredients that really bring the magic.

  • Mangoes – ripe and juicy
  • Sugar
  • Dark Rum
  • Fresh lime juice
  • Lime rind
  • Vanilla Ice Cream

How to Make Mangoes with Rum and Ice Cream

  1. Start by peeling your mangoes. Make sure to remove all traces of green-colored flesh; you want the mangoes to be perfectly ripe and sweet.
  2. Next, slice the mango flesh away from the pit and cut it into pieces about a half-inch thick. Discard the pit and any fibrous bits that might cling to it.
  3. In a bowl, combine the sugar, dark rum, freshly grated lime rind, and lime juice. Give it a good mix until the sugar starts to dissolve.
  4. Add the mango slices to the rum mixture. Gently stir so each piece is bathed in that luscious liquid. The aroma will start to swirl around you, making your kitchen smell like a tropical paradise.
  5. Cover the bowl and let it chill in the fridge for a couple of hours. This wait is key as it allows the flavors to meld beautifully.
  6. When you’re ready to serve, scoop some vanilla ice cream into chilled glasses. Spoon the rum-soaked mangoes on top, making sure each serving gets a generous amount of the fragrant syrup.

Cook’s Notes

Here’s the thing about this recipe: it’s pretty forgiving. Just make sure your mangoes are ripe; underripe ones can be a bit tart and don’t soak up the rum as well. If you’re in a pinch and can’t find fresh lime, a good quality bottled lime juice will do, but fresh really gives it that zing. For storing leftovers, keep the mango mixture in an airtight container in the fridge, but I doubt there will be any left! The flavors deepen over a day or two, so if you make it ahead, it only gets better. Just store the ice cream separately.

Make It Your Own

  • Swap the Rum: If dark rum isn’t your thing, try using coconut rum for a creamy twist.
  • Add Some Heat: A pinch of chili flakes can add a surprising kick to the sweet and boozy mixture.
  • Try a Sorbet: Replace the vanilla ice cream with a mango or coconut sorbet for a lighter version.
  • Go Nutty: Sprinkle some toasted coconut flakes or chopped macadamia nuts over the top for added texture.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback and variations are always a treat to read. Enjoy every sweet, boozy bite! 🍨🥭

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Stuffed Pork Tenderloin with Marsala-Port Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other night, I found myself aimlessly scrolling through my pantry, wanting something that felt both fancy and comforting. You know those days when takeout just won’t do, but you don’t want to slave away in the kitchen either? Well, that was me. I stumbled on this Stuffed Pork Tenderloin with Marsala-Port Sauce recipe, and let me tell you, it hit every craving. It’s one of those dishes that sounds impressive (trust me, it is), but it’s actually pretty straightforward. Plus, talk about using up those dried fruits that have been lingering in the cupboard! Juicy pork, rich sauce, and a stuffing that makes you feel like you’re indulging at a fancy restaurant—all without breaking a sweat.

Jump to Recipe

What You’ll Need

The magic of this recipe lies in its simplicity—most of these ingredients might already be lounging in your kitchen. It’s all about those pantry staples coming together in the most delightful way. Check it out:

  • 1 shallot, finely chopped
  • 1 yellow onion, diced
  • 1 cup mushrooms, chopped
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup flat leaf parsley, chopped
  • 2 pounds pork tenderloin
  • 1/2 cup Marsala wine
  • 1/2 cup Port wine
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

How to Make Stuffed Pork Tenderloin with Marsala-Port Sauce

  1. Preheat your oven to 450°F (230°C). This is crucial to get that perfect sear and juicy interior.
  2. Warm 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the onions, shallots, and mushrooms. Stir occasionally until the onions are translucent and everything smells mouthwateringly fragrant.
  3. Remove the skillet from heat. In a small food processor, combine the cooked onion mixture with the dried apricots, raisins, cranberries, and parsley. Pulse just enough to achieve a minced, well-combined filling.
  4. Cut the pork tenderloin in half crosswise. Butterfly each section, being careful not to cut all the way through the meat. Generously season both sides with salt and pepper.
  5. Spread the onion-mushroom mixture onto one side of each butterflied section. Place the other half over the mixture, sealing the edges with toothpicks. Give both sides another generous seasoning with salt and pepper.
  6. In the same skillet, warm another teaspoon of olive oil over medium heat. Carefully sear the pork tenderloin on each side for 3-5 minutes until it’s gorgeously brown.
  7. Transfer the skillet to your hot oven. Roast for 20-30 minutes, or until the juices run clear. This is your cue that the pork is perfectly cooked.
  8. Remove from the oven, transferring the pork to a dish. Cover it with foil to let it rest and lock in those juicy flavors.
  9. Discard any excess fat or stubborn bits in the skillet. Pour in the Marsala and Port wines. Bring to a boil, gently scraping up those flavorful browned bits from the bottom.
  10. Pour in any juices from the resting pork, reducing the sauce until it measures about 1/2 cup. Remove from heat and swirl in the butter and cream until melted and luxurious.
  11. Remove the toothpicks from the pork, slice it crosswise, and plate it up. Drizzle that divine sauce over the top or serve it on the side for dipping.

Cook’s Notes

Let’s chat practicalities! This dish is perfect for a special dinner, but it can definitely be prepped ahead. You can assemble the pork with the stuffing a day before—just wrap it up tightly and refrigerate, then bring it to room temperature before cooking. Keep an eye on your sauce; don’t let it reduce too much, or you’ll end up with something more akin to caramel than sauce. Leftovers? They’re even better the next day. Store them in an airtight container in the fridge for up to three days. Reheat gently, so the pork doesn’t dry out.

Make It Your Own

You can totally switch things up depending on what you’ve got lying around or what you’re in the mood for. Here are a few ideas:

  • Swap the pork for chicken breast if you’re feeling poultry. Just adjust the cooking time accordingly.
  • No Marsala? A dry sherry or even a splash of brandy can stand in beautifully.
  • Try adding some crushed walnuts to the stuffing for a crunchy surprise.
  • If dried fruit isn’t your thing, substitute with chopped apples for a fresh twist.

If you give this a whirl, let me know how it turns out! Drop a comment or tag me in your culinary creations. I can’t wait to hear what you think. Enjoy every flavorful bite!

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Fast Tiramisu | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, in the midst of an unexpected craving for something sweet and slightly elegant, I found myself in a mini kitchen dilemma. I had promised myself a chill evening with something decadent but not labor-intensive. As I rummaged through my pantry, a vision of tiramisu danced through my mind. But not just any tiramisu — a faster, weeknight-friendly version with all the indulgence and none of the fuss. This recipe is my go-to for those dessert emergencies; it’s quick to whip up, doesn’t require baking, and is a surefire way to impress anyone who happens to drop by (or just yourself, let’s be real). It’s creamy, rich, and perfectly layered with just a hint of coffee and liqueur. Trust me, you’ll wonder why you haven’t always made tiramisu this way.

Jump to Recipe

What You’ll Need

If you’re anything like me, you’ll likely find most of these ingredients already nestled in your pantry or fridge. Here’s what you’ll need to create this dreamy dessert:

  • Egg yolks – the foundation of our creamy filling.
  • Cane sugar – to sweeten things up.
  • Mascarpone cheese – the star of the show, lending that iconic tiramisu flavor.
  • 35% heavy whipping cream – for that luscious texture.
  • Ladyfingers – to soak up all that goodness.
  • Rum, brandy, or coffee liqueur – your choice for a boozy touch.
  • Coffee – the essential bitter balance.
  • Unsweetened cocoa powder – for dusting and drama.
  • Vanilla sugar – adds a subtle hint of vanilla without the fuss.

How to Make Fast Tiramisu

  1. First, brew a fresh cup of coffee and let it cool to room temperature. Once cooled, add a splash of your chosen liqueur for a warm, aromatic twist.
  2. In a mixing bowl, whip the 35% heavy whipping cream until soft peaks form. If you have vanilla sugar on hand, toss it in for a hint of sweetness. Then, pop it in the fridge to chill.
  3. In another bowl, beat the egg yolks with 6 tablespoons of cane sugar until the mixture is thick and has taken on a lovely lemon color.
  4. Fold in the mascarpone cheese into the egg yolk mixture and continue to beat until everything is smooth and well-mixed. Add vanilla sugar if you haven’t already.
  5. Gently fold in the whipped cream from the fridge, taking care not to deflate the mixture. You want it light and airy.
  6. Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they’re soaked but not soggy. Arrange them snugly in a 26cm x 40cm pan.
  7. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out with a spatula.
  8. Repeat the process with another layer of coffee-soaked ladyfingers, but this time, lay them in the opposite direction.
  9. Top with the remaining mascarpone mixture, spreading it evenly to cover all the ladyfingers.
  10. Sprinkle a generous dusting of unsweetened cocoa powder over the top. This not only adds flavor but gives that classic tiramisu look.
  11. Refrigerate for at least 6 hours to let the flavors meld and the dessert set. Patience is key here!

Cook’s Notes

Chilling is crucial for tiramisu; it allows the flavors to develop and the layers to set, so resist the urge to dive in too early. If you’re in a time crunch, 4 hours will do, but 6 is ideal. This tiramisu keeps well in the fridge for up to 3 days, making it a great make-ahead dessert for gatherings. Just be sure to store it in an airtight container to prevent it from absorbing any fridge odors. When serving, a sharp knife and a clean spatula will ensure neat slices. And while it’s not traditional, a sprinkle of shaved dark chocolate can add a delightful flavor touch.

Make It Your Own

Sometimes, it’s fun to shake things up. Here are a few ideas:

  • Swap the coffee for strong chai tea and the liqueur for spiced rum for a chai-inspired twist.
  • Use chocolate ladyfingers for an extra hit of cocoa goodness.
  • For a non-alcoholic version, substitute the liqueur with vanilla extract for that added depth of flavor.
  • Try topping with matcha powder instead of cocoa for a unique, earthy flavor profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me online! Whether it’s a quiet night in or a dinner party finale, this tiramisu is set to impress. Happy indulging!

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5 Minute Gluten Free Wonder Buns | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those days where I had absolutely nothing planned for dinner. You know the kind — when you open the fridge door for the third time hoping something magical will appear? Well, inspiration didn’t strike until I dug through my pantry and found a bag of sorghum flour tucked behind the lentils. It was like a lightbulb went off. I needed something quick and easy, and what’s better than a warm, freshly made bun that’s gluten-free and takes just five minutes? This recipe is not only a lifesaver for those rushed evenings but also a bit like magic in a mug. It’s comforting, satisfying, and, let’s be honest, it feels like a tiny victory to whip up bread in mere minutes.

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What You’ll Need

The beauty of these buns lies in their simplicity. Most of these ingredients are likely sitting in your pantry already, making this recipe a great go-to without a trip to the store. Here’s what you’ll gather:

  • Almond meal
  • Baking powder
  • Cocoa powder
  • Egg
  • Ground flax seed
  • Molasses
  • Salt
  • Sesame seeds
  • Sorghum flour

How to Make 5 Minute Gluten Free Wonder Buns

  1. In a small bowl, crack open an egg and whisk it together with the molasses until well combined. You’ll smell the sweet earthy aroma of molasses starting to come through.
  2. In another small bowl, combine the sorghum flour, almond meal, ground flax seed, baking powder, and cocoa powder. Stir thoroughly, ensuring the mixture is even and free of clumps. The last thing you want is a surprise burst of bitter baking soda or unmixed cocoa powder.
  3. Pour the whisked eggs into the dry ingredient mixture and stir until the batter is smooth and glossy.
  4. Grab a 10 oz Pyrex custard cup, oil it lightly, and sprinkle sesame seeds on the bottom and sides. This not only prevents sticking but also adds a delightful nutty crunch to every bite.
  5. Pour the batter into the prepared cup, smoothing the top with a spoon. Sprinkle more sesame seeds on top for good measure.
  6. Pop the cup into the microwave and cook for 90 seconds. Watch as the batter rises and sets, emitting a warm and inviting aroma. Once done, let it cool for a moment before diving in.

Cook’s Notes

This recipe is pretty forgiving, but here are a few tips to keep in mind. Make sure your baking powder is fresh; otherwise, your buns won’t rise as much. If you don’t have a Pyrex custard cup, any microwave-safe mug should work, though cooking times may vary a bit. Feel free to experiment with the amount of molasses if you prefer a sweeter or less sweet bun. As for storage, these buns are best enjoyed fresh out of the microwave, but they can be stored in an airtight container for up to a day. Reheat them in the microwave for a few seconds to bring back that fresh-baked warmth.

Make It Your Own

These wonder buns are a blank canvas, ready for your culinary creativity. Here are a few ideas:

  • Swap the cocoa powder for cinnamon to create a spiced bun that pairs beautifully with morning coffee.
  • Add a tablespoon of grated cheese to the batter for a savory twist.
  • Replace sesame seeds with sunflower seeds for a different crunch and flavor.
  • For a sweeter treat, add a handful of chocolate chips before microwaving.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the original recipe or put your spin on it, these wonder buns are sure to become a staple in your gluten-free recipe repertoire. Enjoy every bite!

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Beef, Poblano & Cheese Tamales | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The first time I attempted to make tamales, it was a classic case of my eyes being bigger than my expertise. I had this craving for something hearty yet comforting, and tamales seemed like the perfect challenge. Spoiler alert: the kitchen looked like a masa massacre by the end of it. But with a little patience and practice, these Beef, Poblano & Cheese Tamales have become my go-to for impressing friends without losing my mind in the process. They’re just the right mix of savory and spicy, with a cheesy twist that keeps you coming back for more. Plus, the aroma that fills your kitchen is like a warm hug from a friend you haven’t seen in ages.

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What You’ll Need

You might already have most of these staples in your pantry. And if you don’t, trust me, it’ll be worth the grocery run.

  • Dried corn husks
  • Dried California chili pods
  • Ground beef
  • Shredded mozzarella cheese
  • Diced poblano pepper
  • Garlic, minced
  • Olive oil
  • Goya seasoning
  • Salt
  • Chili powder

How to Make Beef, Poblano & Cheese Tamales

  1. Start by soaking the corn husks in hot water in a large bowl. They need to be pliable, so give them at least 20 minutes.
  2. In a large saucepan, bring 4 cups of water to a boil. Remove any string-like bits from the chili pods and throw them into the boiling water with half a packet of Goya seasoning. Cover it up and let it all simmer for about 20 minutes.
  3. Once the chili pods have softened, blend them with 2 cups of the chili stock until you get a smooth sauce. Drain the rest of the stock from the saucepan, but keep it handy.
  4. Put the saucepan back on medium heat. When any leftover stock evaporates, add a splash of olive oil, then toss in the onion and beef. Break apart the beef as it cooks.
  5. Season the beef with a packet of Goya seasoning and chili powder, then let it cook for about 5 minutes until it gets a bit brown.
  6. Pour in the chili sauce, followed by the garlic and about 2 teaspoons of salt. Add the diced poblano pepper now for the best flavor. Turn the heat down to medium-low, partially cover the pan, and let it simmer for an hour. The sauce should thicken nicely.
  7. While the beef is simmering, make the corn masa mix. In a large bowl, combine the instant corn masa mix, water, baking powder, salt, and olive oil. Mix until it’s spongy.
  8. Now for assembly: spread the masa mix thinly on the right side of a corn husk, leaving about 2 inches at the left edge clear. Spoon about 2 tablespoons of the meat mixture and a sprinkle of cheese onto the masa. Roll it up starting with the right-hand side, and fold the left flap over.
  9. If you’ve got a double boiler, great! If not, a metal colander in a large pot will do. Arrange the tamales so they’re snug but not squashed.
  10. Boil 2 cups of water in the pot (or about 1 inch high), then reduce the heat and add the tamales. Place a towel between the colander and lid to keep the steam in. Let them steam for 30 minutes.

Cook’s Notes

Soaking the corn husks longer is better than less, so patience pays off here. When blending the chili pods, you might have to stop and scrape the sides of the blender to get a smooth sauce. And hey, don’t stress if your masa isn’t perfectly even when you spread it — it’s homemade charm we’re going for, not factory precision.

Leftovers? Store them in an airtight container in the fridge; they’ll last up to a week. Reheat them by steaming again or even in the microwave wrapped in a damp paper towel to keep them from drying out. You can also freeze them for up to three months, just make sure they’re cool before you pack them up.

Make It Your Own

  • Swap the ground beef for shredded chicken or even pulled pork for a different protein punch.
  • Try smoked gouda or Monterey Jack instead of mozzarella for a unique cheesy twist.
  • If you’re a veggie lover, add in some sautéed mushrooms or zucchini with the poblano for extra texture.
  • For a spicy kick, mix in some diced jalapeños or serrano peppers when you add the poblano.

And there you have it! If you try this, I’d love to hear how it turns out — drop a comment or tag me! These tamales are a labor of love, but trust me, they are totally worth it. Enjoy every bite!

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Moroccan Spiced Chicken Under A Brick | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Moroccan Spiced Chicken Under A Brick

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

Cook’s Notes

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

Make It Your Own

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

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

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Pumpkin gnocchi with basil and Parmesan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Pumpkin gnocchi with basil and Parmesan

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

Cook’s Notes

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

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

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

Make It Your Own

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

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

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