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Tag: Kid-friendly

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

Posted on by Meaghan Moineau

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

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What You'll Need

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

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

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

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

Cook's Notes

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

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

Make It Your Own

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

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

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Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those early spring afternoons when the sun was just starting to peek through the clouds, promising warmer days ahead. I was rifling through my pantry, craving something sweet but not overly indulgent. You know, a little treat to go with my afternoon tea. That’s when I remembered this Easter Nest Sweet Cake recipe. It’s a delightful blend of flavors and textures — a soft cake topped with a tangy sour cream-royal icing and the crunch of pistachios. Perfect for those days when you want something that feels special but comes together without too much fuss. Plus, it makes for a show-stopping centerpiece at any Easter gathering or spring brunch.

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What You’ll Need

You might find that most of these ingredients are already in your kitchen, just waiting to be transformed into something magical. Here’s what you’ll want to gather:

  • Unsalted butter – because decadent is the way to go.
  • Brown sugar – for that rich, caramel-like sweetness.
  • Eggs
  • Flour
  • Baking powder
  • Sour cream – adds a moist and tangy kick to the cake.
  • Icing sugar
  • Lemon juice – brings brightness to the icing.
  • Egg white
  • Pistachios, unshelled – for a nutty crunch.
  • Green food coloring – optional, but it gives the icing a festive touch.

How to Make Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios

  1. Preheat your oven to 190°C/375°F. Lightly grease a ring cake pan and set it aside. The anticipation starts here.
  2. In a medium bowl, use an electric mixer to beat the brown sugar, eggs, and unsalted butter until creamy — think smooth and dreamy. The sugar granules should almost disappear.
  3. Add the sour cream and flour to the mixture. Beat for a couple of minutes until everything is well combined. The batter should be thick and luscious.
  4. Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for about 20 minutes. The cake should be golden brown and a skewer inserted in the center should come out clean.
  5. Let the cake cool in the pan for a few minutes, then transfer to a wire rack. The aroma is irresistible, but patience will pay off.
  6. For the icing, beat the egg white using a standard mixer until soft peaks form. Add lemon juice, icing sugar, and a drop of green food coloring if you’re feeling festive. Beat for a few more seconds until everything is just combined.
  7. Once the cake is cool, pour the royal icing generously over the top, letting it cascade down the sides. There’s something so satisfying about this step.
  8. Sprinkle with chopped pistachios, and get creative with your decorations. The crunch and subtle saltiness of the pistachios are a game-changer.

Cook’s Notes

Here’s the thing about this cake — it’s quite forgiving. If you find yourself without a ring pan, a regular cake pan or even a loaf pan will do in a pinch. Just keep an eye on the baking time. Store leftovers (if there are any!) in an airtight container at room temperature for up to three days. The icing may lose a little of its shine, but the flavor remains on point. If you’re planning ahead, bake the cake a day before and ice it on the day of serving for maximum freshness.

Make It Your Own

With a few tweaks, you can tailor this cake to suit different tastes or occasions:

  • Swap the pistachios for toasted almonds for a different nutty flavor.
  • If you’re not a fan of sour cream, try using Greek yogurt for a similar tanginess.
  • Feeling adventurous? Add a tablespoon of shredded coconut to the batter for extra texture.
  • For a citrus twist, incorporate the zest of one lemon into the cake batter.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! And if you have any creative twists on this recipe, don’t keep it to yourself; I’m always on the lookout for new ideas. Happy baking!

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

Posted on by Meaghan Moineau

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

What You’ll Need

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

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

How to Make OREO Turkeys for Thanksgiving

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

Cook’s Notes

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

Make It Your Own

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

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

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Grandma Inez’s Pineapple Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a Tuesday evening, and the only thing standing between me and a total kitchen meltdown is the comforting prospect of pulling together Grandma Inez’s Pineapple Pie. I was staring down a pantry that looked more like a post-tornado disaster zone than the well-stocked haven I imagined. But there it was, hidden among the cans of neglected beans and a jar of something unrecognizable — a lone can of pineapple. That’s when I remembered this pie, a dessert that feels like a tropical vacation and a cozy hug all rolled into one. It’s quick, it’s a little quirky, and it’s a whole lot of delicious. A pie so luscious and breezy, it practically makes the kitchen clean itself. Well, almost.

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What You’ll Need

If you’ve got a stocked baking cupboard, you’re probably halfway there. The beauty of this pie is that it doesn’t ask for much — just a bit of finesse and a lot of love.

  • 1 pre-baked pie crust
  • 1 can crushed pineapple (keep the juice!)
  • 1 cup sugar (divided)
  • 1/4 cup butter
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup water

How to Make Grandma Inez’s Pineapple Pie

  1. Start by creaming 3/4 cup of the sugar, butter, and egg yolks in a medium saucepan. Use a hand-held mixer to make it fluffy — a workout for your good arm, just until it’s pale and dreamy.
  2. Blend in the cornstarch and vanilla until smooth. It should look like a creamy potion, sweet and inviting.
  3. Add the water and that whole can of crushed pineapple, juice and all. Mix again, until everything feels like it’s come to a tropical accord.
  4. Transfer your saucepan to the stove and set it over medium heat. Stir constantly — think of it as a zen exercise — until the mix thickens. You’ll know it’s ready when it can coat the back of a spoon.
  5. Pour this luscious filling into your pre-baked pie crust, spreading it out like you’re tucking it into bed.
  6. Now, whip the egg whites until they’re foamy, like the top of a cappuccino. Gradually add the remaining 1/4 cup sugar, cream of tartar, and salt. Keep whipping until soft peaks form and the mixture is glossy like a magazine finish.
  7. Spread the meringue over the cooled pie. Use the back of a spoon to create little peaks, like waves on an ocean.
  8. Bake in a preheated 400°F oven for just a few minutes. Stay close! You want the meringue to be golden, not torched.
  9. Let it cool completely before slicing — if you can wait that long. Store in the fridge and sneak slices whenever you need a pick-me-up.

Cook’s Notes

A few tips to keep this pie from veering off course:

– Make sure your pie crust is completely cool before adding the filling — we want a crispy base, not a soggy one.
– Meringue can be a bit temperamental. Avoid making it on a humid day, or it might weep. No one likes a sad pie.
– The pie is best eaten within a day or two, but trust me, it rarely makes it that long. If you’ve got leftovers, keep them covered in the fridge. The meringue might lose its crispness, but it’ll still taste divine.

Make It Your Own

Here’s where you get to flex your creative muscles:

  • Swap the pineapple for mango or passion fruit for a different tropical twist.
  • Add a hint of ginger or nutmeg to the filling for a warm-spiced version.
  • Use almond extract instead of vanilla for a nutty, nuanced flavor.
  • Try topping with coconut flakes post-bake for an extra layer of texture and flavor.

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 taste this slice of sunshine. Enjoy every bite!

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Candy Cane Chocolate Marshmallows | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last winter, I found myself staring down a half-eaten box of candy canes—a festive gift from my overly enthusiastic neighbor. I adore peppermint, but there’s only so much peppermint tea one can drink! Desperate to create something my friends and family would devour, it hit me: those candy canes needed a sweet partner. Enter my Candy Cane Chocolate Marshmallows. Perfect for a cozy evening in your favorite fuzzy socks, these treats are surprisingly easy to make and look infinitely more impressive than the effort they require. They’re the kind of thing you whip up to wow guests during holiday gatherings or to simply satisfy that post-dinner sweet tooth while binge-watching your favorite show. Trust me, they’re a hit! Jump to Recipe

What You’ll Need

This recipe is like a scavenger hunt in your pantry; chances are you already have most of the goodies tucked away. Here’s what you’ll need:

  • Candy canes – the stars of the show!
  • Dark chocolate – for that rich, bittersweet contrast.
  • Marshmallows – go for the big, fluffy kind.
  • Milk chocolate – adds a creamy sweetness to balance the dark chocolate.

How to Make Candy Cane Chocolate Marshmallows

  1. First, let’s get those candy canes ready. Grab a few and crush them using the bottom of a sturdy glass or a mallet. You want pieces small enough to stick but not so tiny that they turn to dust. Set them aside.
  2. Set up a double boiler by placing a heat-safe bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Add the dark and milk chocolate to the bowl, stirring occasionally until the mixture is smooth and glossy.
  3. Now for the fun part—dip each marshmallow into the melted chocolate, ensuring it’s nicely coated but not drowning. Let the excess drip off back into the bowl.
  4. Immediately roll the chocolate-dipped marshmallow into the crushed candy canes. The pieces should stick to the chocolate, creating a delightful crunchy coating.
  5. Place each finished marshmallow on a sheet of wax paper. They’ll need to chill in the fridge for at least an hour, or until the chocolate has fully hardened.

Cook’s Notes

These little delights are pretty forgiving, so don’t stress if things get a bit messy. Here are a few pointers to keep you on track:

  • If you don’t have a double boiler, don’t sweat it. Use a microwave in short bursts to melt the chocolate, stirring in between.
  • Store your marshmallows in an airtight container in a cool, dry place. They should last up to a week, but honestly, they’ll probably disappear much sooner!
  • To make ahead, prepare them up to two days in advance. They’re the perfect treat to have waiting for last-minute guests or unexpected sweet cravings.

Make It Your Own

  • Try using white chocolate for a sweeter, milder twist. It pairs beautifully with peppermint!
  • For a nutty crunch, roll the chocolate-coated marshmallows in finely chopped hazelnuts instead of candy canes.
  • If you’re feeling adventurous, add a pinch of cayenne pepper to the melted chocolate for a spicy kick.
  • Not a fan of peppermint? Substitute with crushed graham crackers and sprinkle with a touch of cinnamon for a s’mores vibe.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your marshmallow masterpiece! Happy indulging, and may your winter be as sweet as these treats!

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2 Minute Chocolate Yum | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where you stare into your pantry hoping for a miracle, and it just magically happens! I had a sweet tooth that just wouldn’t quit, but the thought of baking a whole cake felt like running a marathon in heels. Ever been there? Enter: the 2 Minute Chocolate Yum. It’s that indulgent treat that saves you from dessert FOMO when you’re short on time and ingredients. Seriously, it’s like a chocolate hug in a mug. Imagine something that’s as easy as making a cup of coffee but infinitely more rewarding. Just a quick whip and zap, and you’ve got a dessert that feels like it took way more effort than it did. Also, if you’ve got a sudden guest or a cranky kid demanding sweets, this is your lifesaver.

Jump to Recipe

What You’ll Need

This recipe is a pantry hero; chances are, you’ve got most of these on hand. Here’s what you’ll need to whip up some chocolate magic:

  • Cocoa powder
  • Egg
  • Flour
  • Milk
  • Oil
  • Salt
  • Sugar
  • Vanilla

How to Make 2 Minute Chocolate Yum

  1. In a small mixing bowl, combine the cocoa powder, egg, flour, milk, oil, salt, sugar, and vanilla. Whip them together until the mixture is smooth and glossy, much like a velvety chocolate drizzle.
  2. Divide the batter evenly between two 6-8 oz. ramekins. Fill them a little over halfway full so they have room to puff up in the microwave.
  3. Microwave one ramekin at a time for about 2 minutes. You’ll know it’s done when the cake is puffed and looks like it’s ready to burst with chocolatey goodness.
  4. Serve immediately. Top with a scoop of ice cream, a dollop of whipped cream, or just a sprinkle of powdered sugar and cocoa for that minimalist vibe.

Cook’s Notes

Let’s keep it real: microwaves vary, so you might need to adjust the cooking time based on your machine’s mood swings. Start with 90 seconds if you’re unsure and then zap it in 10-second intervals until perfect. If you want to save some batter for later, it holds up well covered in the fridge for a day. Just give it a good stir before microwaving. Stuck with leftovers? Unlikely, but if that happens, you can refrigerate and reheat gently. The texture might change a bit, but it’ll still hit the spot.

Make It Your Own

  • Black Forest Twist: Add a spoonful of cherry pie filling in the middle of the batter before cooking for a luscious surprise.
  • Nutty Buddy: Stir in a tablespoon of peanut butter for a chocolate-peanut butter dream.
  • Minty Fresh: A few drops of peppermint extract can turn this into a festive treat.
  • Spice It Up: Add a pinch of cinnamon or chili powder for a surprising kick.

If you try this, I’d love to hear how it turns out! Drop a comment or tag me on social media with your chocolatey creations. Keep those sweet moments coming!

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Lamb & Sweet Potato Pot Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was a Wednesday, smack in the middle of a busy week, when I found myself staring at a fridge full of mismatched leftovers and a craving for something hearty. A glimpse of sweet potatoes and a package of lamb sparked an idea — Lamb & Sweet Potato Pot Pie. It’s one of those meals that’s worth every step, filling the kitchen with cozy aromas and rewarding you with a golden, flaky crust. Plus, it’s a great way to transform humble ingredients into something that feels like a hug wrapped in pastry. If you’re in the mood for a little kitchen adventure with a comforting payoff, this recipe is just the ticket.

Jump to Recipe

What You’ll Need

Chances are you already have most of these ingredients in your pantry or fridge. Here’s what makes this pot pie special:

  • Lamb
  • Sweet potatoes
  • Bay leaf
  • Black pepper
  • Butter
  • Caraway seeds
  • Celery stalks
  • Cornstarch
  • Demi glace
  • Flour (used twice)
  • Fresh rosemary
  • Fresh thyme
  • Garlic
  • Ice water
  • Kosher salt
  • Lemon zest
  • Milk
  • Olive oil
  • Orange zest
  • Frozen peas
  • Crust
  • Red onion
  • Red wine
  • Shortening
  • Sugar
  • Water

How to Make Lamb & Sweet Potato Pot Pie

  1. Start with the crust. Combine the flour, sugar, fresh rosemary, fresh thyme, and salt in a large bowl. Add chilled butter and use a pastry blender to mix until it resembles coarse cornmeal.
  2. Integrate the shortening into your flour-butter mix until just combined. Gradually add ice water, mixing well after each tablespoon, until the dough begins to stick together.
  3. Divide the dough into two even balls, dust lightly with flour, and wrap in plastic. Let them chill in the fridge for at least an hour.
  4. For the lamb, toss it with salt, pepper, caraway seeds, garlic, and flour, and set aside for a bit.
  5. Swirl some olive oil in a deep, wide pan on medium heat. Add the lamb and cook it until just browned, then transfer to a plate.
  6. In the same pan, add a touch more oil if needed, and scrape up those flavorful drippings. Add the red onion and celery, cooking until they soften and turn translucent.
  7. Pour in the red wine and demi-glace, stirring well, then add the lamb back with the peas and bay leaf. Cover the pan, reduce to a simmer, and cook for about 15 minutes.
  8. Stir together water and cornstarch, pour into the lamb mixture, and mix well. Add in the sweet potatoes, cooking for another 5-7 minutes. Remove from heat and let cool completely. Remember to fish out that bay leaf!
  9. Roll the chilled dough on a floured surface for the bottom crust, place it in a 9-inch pie dish, and trim edges. Put it in the fridge to stay cool while you roll the top crust.
  10. Pour the cooled filling into the bottom crust. Top with the rolled-out dough for the top crust and trim the edges if necessary.
  11. Crimp the edges to seal, and chill the whole pie in the fridge. A quick chill in the freezer for about 2-4 minutes if the dough feels soft will also work wonders.
  12. Brush the top crust with milk just before baking. Bake in a preheated oven at 375 degrees for 45-50 minutes, until the crust is golden brown and fragrant.

Cook’s Notes

Always ensure your dough is well chilled to ensure a flaky crust. If it’s warm, it can become a soggy mess, so over-chilling is better than under-chilling. You can let the filling cool completely in the fridge before assembling to keep it manageable. This pot pie is a great candidate for make-ahead meals; assemble it in advance and bake it right before dinnertime. Leftovers stay tasty for up to 3 days when refrigerated.

Make It Your Own

  • Swap the lamb for chicken thighs for a lighter but equally delicious version.
  • Replace sweet potatoes with regular potatoes if that’s more your style.
  • Use vegetable broth instead of demi-glace for a different depth of flavor.
  • Add mushrooms to the filling for an earthier taste profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! It’s always a joy to see your spins on these recipes. Enjoy every flaky, savory bite!

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Home made coffee ice cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those afternoons when the sun was too hot, and all I could think of was something cool and creamy to beat the heat. The store-bought ice cream in my freezer just didn’t seem to cut it. I craved something more indulgent—a little scoop of homemade bliss I could savor slowly. That’s when I remembered this magic trick of a recipe for homemade coffee ice cream. It’s the kind of treat that sneaks in the backdoor of your afternoon and turns an ordinary day into something special. All you need is a few pantry staples and a bit of patience. Trust me, this coffee ice cream will make your taste buds dance and your kitchen smell like a cozy coffee shop. It’s the ultimate indulgence, perfect for a quick escape from the everyday grind or for impressing your dinner guests without breaking a sweat.

Jump to Recipe

What You’ll Need

The beauty of this recipe is its simplicity. Chances are, your kitchen already holds most of the magic beans for this spell. Here’s what you’ll need to whip up this silky delight:

  • 2 cups of cream
  • 1 cup of milk
  • 3/4 cup of sugar
  • 1 tablespoon of coffee granules
  • 5 egg yolks
  • 1 teaspoon of vanilla extract

How to Make Homemade Coffee Ice Cream

  1. In a medium, heavy saucepan, combine the cream, milk, sugar, and coffee granules. Heat gently over medium until it just begins to boil, filling your kitchen with a fragrant aroma. Remove from heat and let it sit while you move on to the eggs.
  2. In a medium bowl, beat the egg yolks until they’re smooth like sunshine. Slowly whisk in a cup of your hot coffee cream, taking care not to scramble the eggs.
  3. Add a dash of vanilla extract to this warm blend, because why not add a hint of sweetness to this love affair?
  4. Returning to your saucepan, gradually introduce the egg mixture by pouring it in a steady stream, stirring constantly. Cook over low heat until the mixture coats the back of a spoon, about 4-5 minutes. You’ll know it’s ready when it’s luxuriously thickened.
  5. Remove from heat and pour through a fine mesh strainer into a clean container. This step ensures your ice cream is as smooth as a jazz singer’s voice.
  6. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours—perfect time to catch up on your favorite show!
  7. Once chilled, pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
  8. Transfer to a plastic container and freeze for a few hours to firm up. Before serving, let it sit out for 5-10 minutes to soften to the perfect scooping texture.

Cook’s Notes

This recipe is forgiving and rewards patience. Make sure you keep the temperature low when cooking with the egg yolks to avoid unpleasant curdling. Straining the mixture is not optional—it’s essential for that ultra-smooth texture. If you’re making this ahead of time, the mixture can be left to chill overnight in the fridge. Store your ready ice cream in an airtight container to keep it fresh; it should last about a week, but I doubt it will stick around that long!

Make It Your Own

  • Want a more robust coffee flavor? Swap out regular coffee granules for an espresso version.
  • For a luscious mocha twist, add a tablespoon of cocoa powder when combining the cream, milk, sugar, and coffee.
  • Looking to impress with a boozy treat? Fold in a shot of coffee liqueur right before churning.
  • Try using coconut milk instead of cow’s milk for a tropical vibe—it adds an unexpected twist and creaminess.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re savoring this on a quiet afternoon or sharing it with friends, I hope it brings a little extra joy to your day.

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Broccoli and Cheese Phyllo Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the fridge, a little lost and a lot hungry, after a long day of work and an unexpected detour when my grocery bag tore open on the way home. There it was, my knight in shining armor: a half-eaten broccoflower and some leftover bacon from the weekend breakfast. Inspiration struck, and here we are with this Broccoli and Cheese Phyllo Pie. It’s surprisingly easy, deliciously comforting, and had the added bonus of making me feel like a culinary genius without breaking much of a sweat. Plus, who doesn’t love a dish wrapped in layers of flaky, buttery phyllo? Trust me, this is the kind of recipe that saves your night while winning you major points with anyone lucky enough to share it with you. Jump to Recipe

What You’ll Need

This pie is all about using what you likely already have mingling in your pantry and fridge. It’s unpretentious with a twist of sophistication, thanks to that golden, flaky phyllo.

  • 1 broccoflower
  • 5 large eggs
  • 4 slices of cooked bacon, chopped
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3 green onions, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 cups shredded smoked cheddar cheese
  • 1 package of phyllo dough sheets (about 20 sheets)
  • Butter, melted (for brushing)

How to Make Broccoli and Cheese Phyllo Pie

  1. Begin by preheating your oven to 350°F (175°C). This ensures it’s ready to go once your pie is assembled.
  2. Place your broccoflower in a pot, cover with water, and let it cook for about 5 minutes. Drain it well and set it aside to cool.
  3. In a large bowl, combine your chopped bacon, green onions, and shredded cheese. Give it a good mix so the flavors can start mingling.
  4. In a separate medium bowl, whisk together the eggs, salt, cayenne, black pepper, flour, mayonnaise, and milk. An immersion blender will help achieve a silky smooth texture, especially since mayo can seize up in cold mixtures.
  5. Unroll your phyllo dough and keep it covered with a damp paper towel to prevent it from drying out while you work.
  6. Prep an 8-inch springform pan by greasing it with cooking spray or melted butter, ensuring nothing sticks.
  7. Working quickly, lay two sheets of phyllo in the pan and gently brush with butter. Repeat this process, rotating the pan with each addition, until about 3/4 of your roll is used, creating a thick, pastry ‘nest.’
  8. Now that your broccoflower is cool, roughly chop it and fold it into your bacon mixture. Pour this mixture into your phyllo nest and pat it down gently.
  9. Give your egg mixture a quick remix before pouring it over the broccoli mix. You’ll want to ensure it’s evenly distributed.
  10. Layer the remaining phyllo sheets on top, two at a time, buttering in between. Roll any overhanging edges to create a neat crust. Brush the top with butter for that golden finish.
  11. Bake in the preheated oven for about 1 hour and 15 minutes. Keep an eye on it and cover with foil after an hour if the phyllo browns too quickly.
  12. Once baked, allow the pie to rest for 15 minutes before slicing. This prevents a lava flow of filling escaping. Use a serrated knife to cut through the delicate layers.

Cook’s Notes

Phyllo can be a bit of a diva, so keep it under a damp towel to avoid dryness. The immersion blender trick keeps your mixture velvety and avoids those pesky mayo clumps. If you’re making this ahead of time, the assembled pie can sit in the fridge for a few hours before baking. Leftovers? Store them in the fridge and reheat in the oven to bring back that crispiness.

Make It Your Own

  • Vegetarian Delight: Swap the bacon for sautéed mushrooms or sun-dried tomatoes for a meatless version that’s still packed with umami.
  • Cheese Swaps: If you’re out of smoked cheddar, try using a sharp cheddar or Gruyère for a different but equally mouthwatering experience.
  • Spice It Up: Add a teaspoon of smoked paprika or a pinch of red pepper flakes for a pie with a little extra kick.
  • Mix Up the Greens: No broccoflower? Broccoli, cauliflower, or even a mix of both work just as well, each bringing a unique flavor to the pie.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen victories brighten my day more than you know.

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Apple Cheddar Turkey Burgers With Chipotle Yogurt Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, after a long day at work and an unexpected downpour that left me semi-drenched on my way home, I found myself craving something warm and hearty but also a little adventurous. That’s when I remembered my go-to Apple Cheddar Turkey Burgers with Chipotle Yogurt Sauce. They’re a delicious twist on your classic burger — a little bit cozy, a little bit spicy, and deeply satisfying. Plus, they’re quick enough to whip up on a weeknight without losing any of that “special dinner” vibe. Perfect for when you need comfort food that feels like a treat. Trust me, your taste buds will thank you. Jump to Recipe

What You’ll Need

This recipe is a gem because most of these ingredients are pantry staples, with a few stars that elevate the whole dish. It’s likely you already have everything you’ll need.

  • 1 whole diced apple
  • 1 cup bread crumbs
  • 1 pound ground turkey
  • 1 tablespoon chipotle hot sauce
  • 1 small onion, finely chopped
  • 1/2 cup plain yogurt
  • Salt and pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • Diced garnish (optional, but recommended for extra crunch!)

How to Make Apple Cheddar Turkey Burgers With Chipotle Yogurt Sauce

  1. In a large bowl, mix together the diced apple, bread crumbs, ground turkey, chipotle hot sauce, chopped onion, salt, and pepper. Get in there with your hands — it’s the best way to ensure everything is evenly combined.
  2. Once everything is well mixed, shape the mixture into 4-6 patties, depending on your preferred size. You want them to be about 1 inch thick so they cook evenly.
  3. Preheat your grill or skillet over medium heat. Add the patties and cook for about 2 minutes on each side. You’ll know they’re done when the juices run clear, and the outside is golden brown and slightly crispy.
  4. While the burgers are cooking, stir together the plain yogurt and chipotle hot sauce in a small bowl. Adjust the heat level with more sauce if you like it spicier.
  5. Once the burgers are cooked, top each with a generous sprinkle of shredded cheddar cheese. Allow it to melt slightly before removing the patties from the grill or pan.
  6. Serve the burgers topped with a dollop of chipotle yogurt sauce and a sprinkle of your favorite diced garnish. Enjoy immediately while they’re warm and melty!

Cook’s Notes

These burgers are as versatile as they are tasty. If you find yourself with leftovers, they store well in the fridge for up to three days. Just reheat them in a pan over low heat to avoid drying out the turkey. To make these ahead, you can prepare the patties and sauce the night before and keep them refrigerated until you’re ready to cook.

  • Ensure your apple is diced finely to mix well with the turkey and keep the patties from falling apart.
  • Don’t rush the cooking. Medium heat is key to achieving that perfect golden crust while keeping the inside juicy.

Make It Your Own

  • Swap the turkey for beef if you’re feeling more traditional but still want that apple-cheddar flair.
  • Try using smoked gouda in place of cheddar for a deeper, smokier flavor.
  • For a vegetarian twist, use a black bean and quinoa mix instead of turkey. It pairs surprisingly well with the apple and cheddar!
  • If you’re not into chipotle, substitute with your favorite barbecue sauce for a different kind of smoky heat.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your feedback means the world and inspires my next kitchen adventure. Happy cooking! 🍔

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Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly, dreary Tuesday evenings when I found myself staring blankly into the fridge, hoping for dinner inspiration to magically appear. The kids were grumbling about homework, and my partner was running late from work—classic weeknight chaos. The answer to my dinner dilemma came in the form of a half-eaten ham from Sunday’s roast, sitting lonely on the shelf. I decided to whip up a comforting pot of Ham and Red Bean Soup, a dish I love for its ability to transform leftovers into a cozy, steaming meal. This soup not only warms you from the inside out, but it also fills your kitchen with the aroma of home-cooked goodness. Plus, it’s one of those recipes where the ingredients do most of the work for you, simmering away until dinner time.

Jump to Recipe

What You’ll Need

This ingredient list is a gentle reminder that sometimes the best meals come from what’s already in your pantry and fridge.

  • Reserved green leek top
  • Thyme sprigs
  • Bay leaf
  • Coriander seeds
  • Black peppercorns
  • Cumin seeds
  • Olive oil
  • Diced carrots
  • Diced celery
  • Garlic
  • Tomato paste
  • Red beans
  • Cooked diced smoked bone from ham
  • 3 cups cooked diced ham
  • Ground chipotle chile powder
  • Salt and pepper
  • Water

How to Make Ham and Red Bean Soup

  1. Start by taking those fragrant thyme sprigs and a bay leaf, and wrapping them securely with the reserved green leek top. Tie it tightly with butcher’s twine—it should look like a tiny herb burrito.
  2. Next, gather your coriander seeds, peppercorns, and cumin seeds. Place them in the center of a coffee filter or a small piece of cheesecloth, and make a spice bundle by tying it with butcher’s twine.
  3. In a large stockpot, heat some olive oil over medium heat. Add the leeks, carrots, and celery, and sauté for about 5 minutes until they’re softened and releasing a sweet, earthy aroma.
  4. Toss in the garlic and let it sauté for another minute, followed by the tomato paste. Stir it around for another minute; you want the paste to coat the veggies and deepen in color.
  5. Add the red beans, ham bone, the herb bundle, and the spice bundle. Pour in enough water to cover everything, and bring the pot to a gentle boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it simmer for 1 hour.
  6. After an hour, add the diced ham and the ground chipotle chile powder. Stir it all together and let the soup simmer for another 1½ to 2 hours, until the beans are soft and just beginning to break open, releasing their starchy goodness into the broth.
  7. Before serving, taste and adjust the seasoning with salt and pepper as needed. Remove the ham bone, pulling any remaining meat from it and returning it to the pot. Discard the herb bundle and spice bundle.
  8. Ladle the steaming soup into bowls and enjoy the cozy comfort of a simple, satisfying meal.

Cook’s Notes

This soup is pretty forgiving, which is a blessing on busy nights. You can prepare the herb and spice bundles in advance, making the actual cooking a breeze. The soup keeps well in the fridge for up to three days and, like most soups, tastes even better the next day as the flavors meld. If you’re thinking long-term, this soup freezes beautifully for up to three months—just omit the potatoes if you decide to add them, as they tend to get grainy after freezing.

Make It Your Own

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

  • Swap the ham for crispy tofu cubes if you’re looking for a vegetarian option. Just skip the ham bone and increase the cumin for a smoky flavor.
  • Add some diced potatoes or sweet potatoes an hour before the soup is done for an extra hearty version.
  • Throw in a handful of chopped kale or spinach in the last 10 minutes of cooking for a pop of green and a boost of nutrients.
  • If you like it spicy, increase the ground chipotle chile powder or add a diced jalapeño along with the garlic.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s truly something magical about turning a leftover ham into a bowl of comfort, and I can’t wait to hear your spin on it. Happy cooking!

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Avocado Egg Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There’s something about a Saturday morning when I’m craving something simple yet satisfying, and this avocado egg salad hits just the right spot. Last week, I found myself staring into the fridge, half-awake and in dire need of coffee, when I realized I had everything I needed for a quick, hearty brunch. This recipe is a lifesaver for lazy mornings or when you just need something nourishing but don’t want to spend an hour in the kitchen. With creamy avocado and the perfect hint of spice from the scotch bonnet pepper, it’s a fresh take on a classic. Plus, you can have it ready in under 30 minutes. Trust me, you’ll want to keep coming back to this one.

Jump to Recipe

What You’ll Need

Chances are you already have most of this in your pantry or fridge, making it a breeze to whip up without a grocery run.

  • 4 large eggs
  • 1 ripe avocado pear
  • 1 lemon
  • 1/2 teaspoon black pepper
  • 1 small seasoning cube
  • 1 small scotch bonnet pepper
  • 4 slices of whole wheat bread

How to Make Avocado Egg Salad

  1. Boil your eggs in a pot of water for about 10 minutes until they’re hard-boiled. Once cooked, immerse them in cold water to cool. This makes peeling a breeze.
  2. While the eggs cool, peel your avocado and mash it in a large bowl until smooth but with a few chunks for texture.
  3. Cut your lemon in half and squirt the juice over the mashed avocado. This keeps it from browning and adds a nice tangy kick.
  4. Once the eggs are cool, peel and chop them into bite-sized pieces, then add them to the avocado mixture.
  5. In a small bowl, mix the black pepper, crumbled seasoning cube, and finely chopped scotch bonnet pepper. Adjust pepper to taste if you’re not into too much heat.
  6. Add the spice mixture to your avocado and egg and gently combine until everything is well mixed.
  7. Toast your whole wheat bread until crisp and golden. The aroma alone will make your mouth water.
  8. Roll over the toasted bread with a rolling pin, cut the edges off for a neat presentation, and serve with a generous helping of the avocado egg salad on top.

Cook’s Notes

Here are a few nuggets of wisdom to keep in mind while making this dish:

  • If your avocados are slightly underripe, you can microwave them for 30 seconds to soften.
  • Scotch bonnet peppers pack a punch, so handle them carefully if you’re not a heat enthusiast. You can always start with half and add more to taste.
  • This salad can be made a few hours ahead of time. Just cover it tightly with plastic wrap to keep the avocado from browning.
  • Leftovers can be stored in an airtight container in the fridge for a day, although it’s best enjoyed fresh.

Make It Your Own

  • Swap the whole wheat bread for a crusty baguette or sourdough for a different texture.
  • Replace the scotch bonnet with jalapeños if you prefer a milder heat.
  • Add a handful of cherry tomatoes, halved, for a burst of freshness.
  • Mix in a spoonful of Greek yogurt for a creamier texture and a hint of tang.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your meal, and remember, the best recipes are those you make your own.

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One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where I was juggling a dozen things—work deadlines, a last-minute school project, and the usual life chaos. That’s when I stumbled upon the idea of making soup, a comforting pause in a hectic day. But I wanted something versatile enough to please everyone’s different tastes at home. Enter: One Soup, Two Ways. This recipe is like a choose-your-own-adventure book from my childhood, letting you decide between a comforting chunky vegetable soup or a smooth, creamy version. Perfect for when you want a warm hug in a bowl or to impress your family and friends without breaking a sweat. Plus, it’s one of those recipes where I bet you already have most of the ingredients lying around, so no emergency grocery runs are needed.

Jump to Recipe

What You’ll Need

You might be amazed at how these pantry staples transform into something delicious and heartwarming!

  • Olive oil
  • Garlic (because everything good starts with garlic, right?)
  • Onion
  • Carrots
  • Celery
  • Salt
  • Canned tomato puree
  • Canned corn
  • Chicken broth
  • Canned beans
  • Dried herbs like thyme
  • Whole cooking cream (for the creamy version)
  • Turmeric

How to Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

  1. Heat a drizzle of olive oil over medium-low heat in a soup pot that’s big enough to hold all the goodness you’re about to create.
  2. Sauté the garlic, onions, carrots, and celery in the pot. You want that garlic to get fragrant and the onions to turn translucent while the carrots and celery soften up, about 10 minutes.
  3. Sprinkle in the salt, give it a good stir, and cover the pot to let those veggies sweat it out.
  4. Pour in the tomato puree and canned corn, stirring them in well. Let that mixture cook for a few minutes until the tomato puree deepens in color.
  5. Add the chicken broth and turn the heat to high. Bring it all to a rolling boil, which infuses the flavors beautifully.
  6. Stir in the canned beans and dried herbs, feeling free to add a pinch more if you’re feeling adventurous. Let it simmer for a few more minutes.
  7. Here’s where you choose your path: For chunky soup, simply ladle it into bowls. For the creamy version, remove the pot from heat, stir in the whole cooking cream, and use an immersion blender to blend until smooth and velvety.
  8. Sprinkle turmeric over both versions for a pop of color and a hint of earthiness. It’s like the finishing touch that makes everything special.

Cook’s Notes

  • This soup is a great “clean out the fridge” meal. Toss in any leftover veggies you’ve got on hand.
  • Store leftovers in the fridge, in an airtight container, for up to 3 days. Reheat on the stove over low heat until warmed through.
  • If you want to make it ahead, just stop before adding the cream and blend. The chunky version freezes like a charm!

Make It Your Own

  • Swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.
  • Use crispy tofu instead of beans for a plant-based protein option.
  • Add a dash of hot sauce or chili flakes for a spicy kick.
  • Incorporate some cooked pasta or rice for a heartier meal.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re slurping the chunky version or savoring the creaminess, enjoy every spoonful. Happy cooking!

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Cinnamon Sugar Fried Apples | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesday evenings where everything felt a little upside down. My oven was on the fritz, my dinner plans had gone awry, and yet, that familiar sweet craving hit me like clockwork. As I rummaged through my pantry, the thought of something warm and comforting felt like the perfect antidote to my topsy-turvy day. Enter, cinnamon sugar fried apples. Not only are these little guys a quick fix for any sweet tooth, but they also bring a cozy vibe that feels like a warm hug on a plate. And honestly, who doesn’t love a recipe that transforms humble ingredients into something downright delicious?

Jump to Recipe

What You’ll Need

This recipe is all about simplicity — chances are you’ve got most of this in your kitchen already. Here’s what you’ll need:

  • All-purpose flour
  • Apples (crisp varieties like Granny Smith or Honeycrisp work great!)
  • Brown sugar
  • Cinnamon
  • Eggs
  • Granulated sugar
  • Lemon zest
  • Milk
  • Oil (for frying)
  • Salt
  • Unsalted butter

How to Make Cinnamon Sugar Fried Apples

  1. In a large bowl, whisk together the all-purpose flour, a pinch of salt, granulated sugar, milk, lightly beaten eggs, lemon zest, and melted unsalted butter until the batter is smooth to the touch. Cover the bowl with plastic wrap and let it rest for 30 minutes to ensure the flour fully hydrates and the flavors meld beautifully.
  2. While the batter is resting, core and slice your apples into 1 cm thick rings. Aim for even slices as this will help them cook uniformly. Set them aside and start heating the oil in your preferred frying vessel over medium heat.
  3. Once your batter has rested and your oil is shimmering and ready, dip each apple slice into the batter, allowing any excess to drip back into the bowl. Gently lay the slices into the hot oil.
  4. Fry the apple slices until they are golden and fragrant, about 2-3 minutes per side. You’ll know they’re ready when the edges turn a beautiful golden hue and your kitchen is filled with the nostalgic aroma of apples and cinnamon.
  5. As each batch finishes, transfer the fried apples to a plate lined with double-layered paper towels to drain any excess oil.
  6. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this delightful cinnamon sugar mixture generously over the warm apple slices. Serve immediately for that perfect combination of crispy, sweet, and spiced.

Cook’s Notes

Here’s the thing: frying can be a bit of a mess, but it’s so worth it. Make sure your oil is hot enough before dipping in the apples; otherwise, they’ll soak up too much oil and get soggy. A small kitchen thermometer can be handy if you’re unsure. If you’re planning to make these ahead of time, I’d recommend just prepping the batter and slicing the apples. Frying is best done right before serving to maintain that delightful crispiness. If you do end up with leftovers, a quick reheat in the oven at 350°F should do the trick.

Make It Your Own

Want to put your own spin on these cinnamon sugar fried apples? Here are some fun ideas:

  • Instead of apples, try using firm pears for a slightly different but equally delicious twist.
  • For a nutty crunch, toss in some chopped pecans or walnuts after sprinkling the cinnamon sugar.
  • Want a caramel vibe? Drizzle some homemade or store-bought caramel sauce over the fried apples for an extra indulgent treat.
  • Looking for a boozy kick? Add a splash of spiced rum to the batter for a grown-up version.

If you try this recipe, I’d love to hear how it turns out — drop a comment or tag me in your delicious creations! Whatever you do, make sure to enjoy each crispy, sweet bite. Happy cooking! 🍏✨

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Herb chicken with sweet potato mash and sautéed broccoli | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself frantically rummaging through my pantry, desperately trying to pull a quick dinner together while my kids were on the brink of a full-blown meltdown. You know, one of those evenings when time feels like it’s slipping through your fingers, and everyone is hangry? That’s when I stumbled upon my trusty mixed herb pack and had a lightbulb moment: Herb chicken with sweet potato mash and sautéed broccoli. This dish turned out to be a lifesaver — it’s comforting enough to soothe any midweek chaos but feels just fancy enough to make you proud of your culinary skills. Plus, it’s a breeze to make, with most of the ingredients likely lounging around in your kitchen already.

Jump to Recipe

What You’ll Need

This ingredient list is refreshingly simple, and chances are you already have most of this on hand. Here’s what you’ll need to whip up this delicious meal:

  • Broccoli
  • Mixed pack of Maggi So Herbs
  • Olive oil
  • Diced russet potato
  • Black pepper and salt
  • Skinless boneless chicken breasts
  • Diced sweet potatoes
  • Unsalted butter

How to Make Herb Chicken with Sweet Potato Mash and Sautéed Broccoli

  1. Preheat your oven to 350°F (180°C) or 320°F (160°C) if you’re using a convection oven. Cook the chicken following the instructions on the herb pack — it’s as simple as it sounds, and your kitchen will soon smell divine.
  2. About 15 minutes before the chicken is done, bring a pot of water to a boil. Toss in the diced russet potatoes and let them cook for 5 minutes. Then add the sweet potatoes and continue boiling until both types of potatoes are tender.
  3. Drain the potatoes and roughly mash them. Add a generous dollop of butter, a pinch of salt, and a sprinkle of black pepper. Mash until everything is smooth and creamy — taste and adjust seasoning if needed.
  4. While the potatoes are doing their thing, heat a splash of olive oil in a pan over medium heat. Add the broccoli and sauté it quickly until it’s tender and vibrant green. Cover to keep it warm and steamy.
  5. Once the chicken is done, take it out of the oven and let it rest for a minute. Carefully cut open the cooking bag and gently tip the contents into a serving dish.
  6. Slice the chicken breasts into chunky pieces, doing your best to keep their original shape. This’ll make for a pretty presentation when served on top of the mash.
  7. To serve, generously pile the mash onto a plate, top it with sliced chicken and any delicious juices from the cooking bag, and add a side of that bright sautéed broccoli. Enjoy!

Cook’s Notes

Here’s the lowdown on making this dish smoothly. First off, when you’re mashing the potatoes, don’t be shy with the butter — it’s what makes the mash indulgently creamy. If you want to make this meal ahead, you can prep the mash and broccoli earlier in the day and just reheat them when you’re ready to serve. The chicken is best cooked fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Just note that reheated chicken can dry out, so add a splash of water or broth when warming it up.

Make It Your Own

This dish is versatile, so don’t hesitate to put your own spin on it! Here are a few ideas:

  • Swap the chicken for crispy tofu to make it vegetarian. Just coat the tofu in herbs before baking.
  • Add a handful of grated cheese to the mashed potatoes for an extra creamy, cheesy flavor.
  • Throw some sliced almonds or pine nuts into the broccoli for a bit of crunch and nuttiness.
  • Use a mix of sweet and smoked paprika in the potatoes for a smoky kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media. Happy cooking, and may this recipe save your midweek dinner scramble just like it did mine!

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Simple Protein Pancakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

You know those mornings when you hit the snooze button one too many times, and suddenly you’re in a mad dash, wishing breakfast would magically appear? Yep, been there! That’s exactly how I stumbled upon these Simple Protein Pancakes. I was running late for a Saturday brunch with friends, craving something hearty yet wholesome. What I love about this recipe is how it comes together in a flash—just a quick blend, pour, and flip—but the end result feels like a treat. It’s perfect for lazy weekend mornings or even a speedy weekday breakfast when you need something filling yet fuss-free. Bonus: they’re nutritious and satisfyingly delicious, so you won’t even feel guilty drizzling on a bit of maple syrup. Jump to Recipe

What You’ll Need

This recipe is a pantry rescue mission! Chances are you already have most of these ingredients on hand, which means fewer grocery runs and more relaxed mornings.

  • 1 banana, ripe and full of natural sweetness
  • 2 eggs, because binding is key
  • 1/2 cup of oats, to keep you energized
  • 1/4 cup of greek yogurt, adds creaminess and protein
  • 1/2 cup of almond milk, or your favorite plant-based alternative
  • 1 scoop of Premier Protein powder, vanilla flavored for that extra protein punch
  • 1 teaspoon of vanilla extract, pure magic in a bottle
  • 1 teaspoon of baking powder, for a bit of lift

How to Make Simple Protein Pancakes

  1. Start by gathering all your ingredients. Toss the banana, eggs, oats, greek yogurt, almond milk, Premier Protein powder, vanilla extract, and baking powder into a blender. Blend for about a minute until you get a smooth, well-mixed batter.
  2. Let the pancake mixture sit for a couple of minutes. This allows the batter to thicken slightly, thanks to the oats soaking up some liquid.
  3. Meanwhile, heat your skillet over medium-high heat. You want it nice and hot before you pour the batter, so those pancakes get that delightful golden crust.
  4. Pour small amounts of batter onto the hot skillet. Watch for those small bubbles along the edges, your cue that it’s time to flip. This usually takes about 2 minutes.
  5. Flip the pancakes carefully and let them cook for another minute or two on the other side until they’re golden and cooked through.
  6. Stack the pancakes high, and top with your favorite fruits, nuts, or a drizzle of maple syrup for that breakfast bliss.

Cook’s Notes

These pancakes are forgiving, so don’t stress if your banana is more green than yellow. Just add a smidge of honey or maple syrup to the batter for sweetness. If you’re planning ahead, the batter can be made the night before and kept in the fridge. Just give it a good stir before using. Leftovers (if any!) keep well in the fridge for a couple of days and reheat beautifully in a toaster for a quick breakfast. Avoid over-blending to keep the batter from getting too thin.

Make It Your Own

  • Swap the almond milk for coconut milk to add a tropical twist.
  • If you’re out of oats, try using whole wheat flour for a similar hearty texture.
  • For a chocolatey version, add a tablespoon of cocoa powder and a handful of chocolate chips—your inner child will thank you!
  • Switch out the banana for half a cup of pumpkin puree and a dash of cinnamon for a fall-inspired flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! These pancakes have become a staple in my morning routine, and I hope they bring a little joy to your table, too. Happy flipping!

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Peach Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesdays when everything felt like it was going sideways. You know the type—emails piling up, a to-do list that looks like a novel, and somehow, the cord to my headphones decided to have a secret life of its own. All I wanted was to escape into a little slice of comfort, and that’s when it hit me: Peach Pie. Not just any peach pie, but a delightfully simple one that could come together faster than you can say “midweek madness.” This pie is my sweet escape—comforting and a little indulgent but totally achievable even when time isn’t your friend.

The true magic of this pie is in its simplicity. A buttery crust that you don’t have to fuss over, juicy peaches that make you wish summer could last forever, and a creamy filling that lends the whole thing an air of sophistication without needing a culinary degree. Trust me, once you’ve savored a slice, you’ll see why this recipe is a keeper.

Jump to Recipe

What You’ll Need

This recipe might just be your new pantry hero because chances are, you already have most of these ingredients.

  • Pastry crust – Store-bought or homemade, your call!
  • Cut up peaches – Fresh is fantastic, but canned works too.
  • Brown eggs
  • Almond paste – Adds a subtle, nutty depth.
  • Brown sugar
  • Heavy cream
  • Vanilla extract

How to Make Peach Pie

  1. Preheat your oven to 375°F (190°C). This is crucial for getting that crust just right.
  2. Roll out your pastry crust and gently lay it into a 9-inch pie plate. Be kind to it—no one likes a torn crust! Lightly poke the base with a fork.
  3. Pop the crust into the oven for a quick prebake, about 8 minutes. This gives it a head start so it won’t turn soggy later on. Once it’s lightly golden, remove and let it cool slightly.
  4. In a large mixing bowl, whisk together the eggs, almond paste, heavy cream, brown sugar, and vanilla extract until smooth. You’re looking for a fragrant, creamy mixture that’s just begging to be poured.
  5. Layer your cut-up peaches evenly over the prebaked crust. Feel free to sneak a few bites; it’s part of the process!
  6. Pour the creamy egg mixture over the peaches, making sure everything is nicely coated.
  7. Lower the oven temperature to 350°F (175°C) and bake the pie for about 45 minutes, or until the center is set and firm. The edges should be bubbling and the top should have a lovely golden hue.

Cook’s Notes

Alright, here’s the thing. This pie is pretty forgiving, but a few tips will make your life easier. When prebaking your crust, keep an eye on it—every oven has its quirks, and a few extra minutes can make the difference between golden and overdone. If your almond paste is a little tough to mix, try grating it first. It’ll blend like a dream. And about those peaches: if you’re using canned, just make sure to drain them well. We’re aiming for juicy, not soggy.

The pie is best enjoyed the day it’s made, but it’ll keep in the fridge for up to 3 days. Reheat it gently, or savor it cold—it’s surprisingly good that way.

Make It Your Own

This pie is a blank canvas, ready for your personal touch. Here are a few ideas to get your creativity flowing:

  • Swap the almond paste with lemon zest for a refreshing citrus twist.
  • Add a splash of bourbon to the filling for an adult version of this classic.
  • Top the finished pie with a handful of crushed walnuts for a bit of crunch.
  • Mix in a cup of fresh raspberries with the peaches for a berry-peach fusion.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Remember, pie is one of those things that brings a bit of magic to even the most mundane days, so get baking and enjoy every crumb.

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Coconut and Whole Wheat Chicken Tenders | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into my pantry, half-hungry and half-hoping for inspiration to strike. The kids were asking for chicken nuggets, and I was craving something a little more grown-up but still easy to whip up on a weeknight. That’s when I remembered these Coconut and Whole Wheat Chicken Tenders. They’re like a tropical vacation for your taste buds and so much better than any fast-food version. Crispy on the outside, juicy on the inside, and with a hint of coconut that makes you feel like you’re doing something special. Plus, they’re baked, not fried, so you can feel a bit virtuous while indulging. Seriously, these are a must-try for anyone looking to jazz up their dinner routine without spending hours in the kitchen. Jump to Recipe

What You’ll Need

The beauty of this recipe is that it’s simple yet flavorful, and chances are you already have most of these ingredients at home.

  • Chicken tenders – the star of the show
  • Egg whites – to give that perfect coating
  • Unsweetened coconut – for that tropical flair
  • Whole wheat bread crumbs – for a hearty crunch

How to Make Coconut and Whole Wheat Chicken Tenders

  1. Preheat your oven to 350 degrees Fahrenheit. There’s nothing like a warm oven ready to welcome a new creation!
  2. Dip each chicken tender into a bowl filled with egg whites, ensuring it’s fully coated. The egg whites are the glue that will hold the crunchy magic together.
  3. In another bowl, mix the whole wheat bread crumbs with the unsweetened coconut until they’re evenly distributed. This is where the magic happens, friends!
  4. Roll the egg-coated chicken tenders in the breadcrumb-coconut mixture, pressing gently so it sticks. You’ll know it’s right when they’re wearing their new coat proudly.
  5. Place the tenders on a cookie sheet, making sure they’re not touching. Bake them for 20 minutes, or until the crust is golden and fragrant. Your kitchen will smell amazing!

Cook’s Notes

These chicken tenders are the perfect blend of easy and impressive. Here are a few tips to make sure they turn out perfect every time:

  • If you find yourself without whole wheat bread crumbs, regular breadcrumbs will do, though you’ll miss a bit of that nutty flavor.
  • Make sure your coconut is unsweetened, or you’ll end up with a surprisingly sweet dish that’s not quite what we’re going for here.
  • These tenders are best eaten fresh out of the oven, but you can reheat leftovers in a 350-degree oven for about 10 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days. They’re great for a quick lunch the next day!

Make It Your Own

  • Swap the chicken for crispy tofu if you’re looking for a vegetarian option. The texture is amazing and soaks up the flavors beautifully.
  • Try adding a teaspoon of curry powder to the breadcrumb mixture for a spicy twist.
  • Use panko breadcrumbs instead of whole wheat for an extra crispy texture that crunches with every bite.
  • If you’re a garlic lover, add a teaspoon of garlic powder to the bread crumb mix for an additional layer of flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing the joy, after all. Enjoy your tropical escape from the comfort of your kitchen!

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Valentine Hearts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly February evening, and my kitchen is filled with the aroma of something sweet and promising. I had just returned from a hectic day at work, my scarf still draped haphazardly around my neck, when I realized Valentine’s Day was a mere twenty-four hours away. Inspired by the spirit of love and a bit of a sweet tooth, I decided to whip up something special yet uncomplicated — Valentine Hearts. These delightful little treats are the perfect blend of flaky, creamy, and fruity, with a touch of chocolate for good measure. They’re not just easy on the eyes, but they’re a breeze to make — perfect for those of us who don’t have hours to spend in the kitchen. Whether you’re planning a romantic dinner or just want to indulge yourself, these hearts are bound to win over anyone’s heart.

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What You’ll Need

Trust me, you probably have most of this in your pantry already. Just a quick trip to the store for a couple of fresh items, and you’re ready to go.

  • Puff pastry – store-bought is perfect for this quick recipe.
  • 1 egg – for that perfect golden glaze.
  • Castor sugar – for a touch of sweetness on the crust.
  • Canned crème fraiche – this creamy goodness holds everything together.
  • Fresh strawberries – because what’s a Valentine treat without a bit of berry love?
  • Plain chocolate – for drizzling on top. Decadent and delightful!

How to Make Valentine Hearts

  1. Preheat your oven to 220°C (425°F). Trust me, this is the sweet spot for puff pastry perfection.
  2. Thaw the puff pastry sheet according to the package instructions. You don’t want it too soft, just enough to handle.
  3. Unroll the pastry sheet gently. Use a medium-sized heart-shaped cookie cutter to cut out about 8 hearts. Go ahead, it’s okay to indulge in a little love here.
  4. Prick each heart with a fork to prevent them from puffing up too much. This step is crucial to keep them in shape.
  5. Brush each heart with beaten egg, then sprinkle lightly with castor sugar. This will give them a beautiful golden shine and a touch of sweetness.
  6. Place the hearts on a greased baking sheet and pop them in the oven for about 10 minutes, or until they’re risen and golden brown. Your kitchen will start smelling absolutely heavenly, I promise.
  7. Let them cool completely. Patience, my friend, patience.
  8. Slice the strawberries while the hearts cool. Once cooled, carefully split each heart horizontally using a sharp knife.
  9. Sandwich each heart with a generous dollop of crème fraiche and a few slices of strawberry.
  10. Finally, drizzle melted plain chocolate over the top and dust with a little more castor sugar. Voilà! Your Valentine Hearts are ready to impress.

Cook’s Notes

Here’s a little wisdom from my kitchen to yours. Keeping the pastry cold is key to achieving that flaky texture, so don’t let it sit out for too long. If you see the pastry getting sticky, pop it back in the fridge for a few minutes. When slicing the hearts, be gentle to avoid breaking them; a serrated knife usually does the trick. If you’re making these in advance, you can prepare the puff pastry hearts and store them in an airtight container for up to two days. Just assemble with strawberries and crème fraîche right before serving for the freshest taste.

Make It Your Own

Feeling adventurous? Here are some fun variations:

  • Swap the strawberries with raspberries or blueberries for a different fruity twist.
  • Use lemon curd instead of crème fraiche for a tangy surprise.
  • Try white chocolate drizzle instead of plain for a sweeter, creamier finish.
  • Add a pinch of cinnamon to the sugar before sprinkling on the pastry for a warm, spicy note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your pictures! Whether you’re sharing with a loved one or treating yourself, these Valentine Hearts are sure to bring a smile. Enjoy every flaky, creamy, chocolaty bite!

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Oreo Cake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where everything felt like a bit too much—work stress, social commitments, and a never-ending to-do list. I wanted to treat myself and my family to something indulgent but didn’t have the energy for an elaborate dessert. That’s when I remembered my Oreo Cake recipe, the ultimate no-bake comfort food that feels like a hug on a plate. It’s like having a sundae in cake form, with layers of creamy vanilla ice cream and that iconic Oreo crunch. Plus, it’s a crowd-pleaser with minimal effort. Win-win, right?

Jump to Recipe

What You’ll Need

This ingredient list is a dream come true for those last-minute dessert cravings. Chances are you already have most of this delightful ensemble in your pantry or freezer.

  • 1/2 cup butter
  • 1 can chocolate syrup
  • 1 container Cool Whip
  • 1 package Oreo cookies
  • 1 gallon vanilla bean ice cream

How to Make Oreo Cake

  1. Crumble the entire package of Oreo cookies. Keep about 1/3 of the crumbs aside for the topping.
  2. In a mixing bowl, combine the melted butter with the remaining 2/3 of the cookie crumbs. Stir until the mixture resembles wet sand.
  3. Press this buttery Oreo mixture firmly into the bottom of a long cake pan. This will be your deliciously crunchy crust.
  4. Scoop out half a gallon of vanilla bean ice cream and spread it evenly over the crust. Let it sit for a minute or two to soften a bit if needed.
  5. Pour half the can of chocolate syrup over the ice cream layer, spreading it gently with the back of a spoon.
  6. Layer on the Cool Whip, smoothing it out into an even layer that reaches all the corners.
  7. Sprinkle the reserved Oreo crumbs over the top, followed by a drizzle of the remaining chocolate syrup.
  8. Cover the cake pan with foil or plastic wrap and freeze it overnight, or for at least 12 hours, to ensure it sets beautifully.

Cook’s Notes

Here’s a little tip: this cake is best served with a bit of time out of the freezer, about 10-15 minutes, so it softens just enough to cut easily. If you’re planning to make this in advance, it can be frozen for up to a week—just make sure it’s well-covered to prevent freezer burn. As for leftovers (if there are any!), they keep nicely in the freezer for about another week.

  • Ensure the ice cream is slightly softened before spreading it, or you might end up with an uneven layer.
  • If you want stronger chocolate flavor, feel free to add more syrup according to your taste.

Make It Your Own

  • Swap the vanilla bean ice cream for chocolate or mint chocolate chip for an interesting twist.
  • Use peanut butter sandwich cookies instead of Oreos for a nutty flavor that’s simply irresistible.
  • Add a layer of sliced bananas between the ice cream and Cool Whip for a fruity surprise.
  • If you’re a coffee lover, drizzle some cooled espresso along with the chocolate syrup for a mocha kick.

If you try this Oreo Cake, I’d love to hear how it turns out! Drop a comment below or tag me in your pictures—sharing your sweet creations makes my day!

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