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White chocolate-cranberry ice cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, last Tuesday was one of those days where you open every cupboard and the fridge like five times, hoping for some magic to happen. You know what I mean, right? That weird limbo between wanting something sweet but not willing to spend hours in the kitchen. That’s when I remembered this white chocolate-cranberry ice cream recipe, and honestly, it’s a game-changer. We’re talking creamy, dreamy, with bursts of cranberry goodness — and it doesn’t demand a culinary degree. Perfect for when you need a sweet fix without the fuss. Jump to Recipe

What You’ll Need

The magic of this recipe? You probably have most of these tucked away already. Let’s check off the essentials:

  • Double cream – The base for that silky smooth texture.
  • Dried cranberries – For those tart little bursts.
  • Egg yolks – Just the yolks, no cheating!
  • Full fat milk – Because why compromise?
  • Caster sugar – For sweetness, of course.
  • Vanilla extract – A hint to bring it all together.
  • White chocolate – The star of the show.

How to Make White Chocolate-Cranberry Ice Cream

  1. Start by heating the milk in a medium saucepan just until it begins to gently bubble. Don’t let it boil over — we’re not making hot chocolate here!
  2. Take it off the heat and set it aside for a moment. Let’s get those eggs going.
  3. In a separate bowl, whisk the egg yolks and sugar together. You’ll want to go at it for about 3 minutes until they turn pale yellow and fluffy. It’s like magic!
  4. Slowly pour that warm milk over the egg mixture, stirring as you go. Then, tip it all back into the saucepan.
  5. Simmer very lightly, stirring continuously. Watch for the custard to thicken or for it to coat the back of a wooden spoon. It should feel like a silky dream.
  6. Off the heat, stir in the chopped white chocolate. The residual heat will melt it beautifully. Trust the process.
  7. Once the mixture is cool, add in the vanilla extract. Pop it in the fridge to chill completely.
  8. When it’s nicely chilled, stir in the cream until everything is perfectly combined.
  9. Pour the mixture into your ice cream machine and churn until it’s lovely and frozen.
  10. In the last 5 minutes of churning, toss in those dried cranberries, letting the machine do the work of mixing them in.
  11. Transfer your creation into a plastic container and freeze for at least 3 hours before serving.

Cook’s Notes

Ah, the little things that make life easier (and tastier):

  • If you don’t have an ice cream machine, you can still make this by freezing the mixture and stirring every 30 minutes until it sets. But, if we’re being honest, the machine really does make it creamier.
  • Store this ice cream in an airtight container to keep it fresh. It’ll last about a week, but will probably disappear much sooner.
  • Don’t rush the chilling process. The colder the mix before churning, the better the texture.

Make It Your Own

Feeling creative? Here’s how to switch things up:

  • Swap dried cranberries with chopped dark chocolate for a double chocolate vibe.
  • Try adding a pinch of sea salt when you stir in the vanilla for a salted white chocolate twist.
  • Mix in some toasted almonds with the cranberries for a nutty crunch.
  • Infuse the milk with a cinnamon stick while heating it for a spicy kick.

If you give this white chocolate-cranberry ice cream a whirl, I’d love to hear about it. Drop a comment or tag me in your posts — let’s share all this deliciousness together!

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Chicken Porridge | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday evenings where all you want is something warm and nourishing that hugs you from the inside out. I was staring into my pantry, contemplating the array of tins and boxes, when I stumbled upon a forgotten bag of rice. That was the moment Chicken Porridge became my saving grace. It’s a dish that’s comforting, easy to put together, and just sophisticated enough to impress with its humble roots. You’ll love how straightforward this recipe is, and honestly, it uses things you probably already have lying around – except maybe the fresh ginger, but trust me, it’s worth a trip to the store.

Jump to Recipe

What You’ll Need

You’re going to love how this one simple dish can use up the odds and ends in your kitchen. Let’s raid the pantry and the fridge:

  • 1 cup of rice (any kind you have will do, but jasmine is my favorite)
  • 2 cups of chicken stock (homemade if you have it; the boxed kind works too!)
  • 1 large chicken breast
  • 1 medium carrot, diced
  • 1 tablespoon of julienne young ginger
  • 1 teaspoon of white ground pepper
  • 2 tablespoons of chopped parsley
  • 2 shallots, thinly sliced
  • 1 spring onion, diced
  • 2 tablespoons of vegetable oil
  • Salt to taste

How to Make Chicken Porridge

  1. Start by deep-frying the sliced shallots in the vegetable oil until they turn a gorgeous golden brown. The aroma will be irresistible! Drain them on a paper towel and set them aside. Save that shallot-infused oil; it’s liquid gold.
  2. Wash the rice under cold water until the water runs clear. This helps keep the porridge from becoming too sticky.
  3. Mix the washed rice with a tablespoon or two of the reserved shallot oil. This gives it an extra layer of flavor that is just divine.
  4. In a large pot, combine the rice, chicken stock, chicken breast, and diced carrots. Bring everything to a gentle boil over medium heat.
  5. Once boiling, reduce the heat to low. Let it simmer for around an hour, stirring occasionally. You’ll know it’s ready when the rice breaks down and the porridge thickens to a silky consistency.
  6. Remove the chicken breast, shred it using two forks, and return the shredded meat to the pot. This ensures every bite has a bit of chicken goodness.
  7. Warm everything through, then season with salt and white ground pepper. Taste as you go; you might prefer it a bit pepperier.
  8. Serve the porridge hot, garnished with diced spring onion, chopped parsley, julienne young ginger, and the crispy fried shallots. A few drops of that shallot oil on top, and you have a bowl of bliss.

Cook’s Notes

Don’t rush the simmering process; the longer it simmers, the creamier it gets. If you find your porridge too thick, just stir in a bit more chicken stock or water. This porridge keeps well in the fridge for a couple of days. When reheating, add a splash of water to bring it back to life. The crispy shallots are best fresh, but if you need to, you can store them in an airtight container for a day or two; they may just lose a bit of their crunch.

Make It Your Own

  • Swap the chicken for crispy tofu, and you’ve got a vegetarian version that’s just as comforting.
  • Use beef stock and thinly sliced beef for a heartier alternative.
  • Add a dash of soy sauce or fish sauce for an umami boost.
  • Throw in a handful of spinach or kale right before serving for some extra greens.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Eating your way through a rainy day has never been more delightful. Enjoy every spoonful!

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Polenta Pie With Italian Toppings | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights when the fridge seemed to mock me with its emptiness, only the defiant glow of the leftover polenta catching my eye. I had no grand plans for dinner, just a craving for something that felt like a hug on a plate without the fuss. Enter Polenta Pie with Italian Toppings — a recipe that marries the comforting, hearty texture of polenta with vibrant, savory toppings. It’s the perfect dish for those evenings when you need a little culinary adventure without a complicated list of steps or ingredients. Plus, it’s a great way to transform humble pantry staples into something that feels a bit fancy.

Jump to Recipe

What You’ll Need

It’s likely that you already have most of these ingredients lingering in your kitchen, making this dish both convenient and delicious. Here’s what you need to gather:

  • Water
  • Milk
  • Olive oil
  • Salt
  • Yellow corn meal
  • Diced pancetta
  • Shallot
  • Garlic
  • Gorgonzola cheese or any blue cheese you love
  • Baby spinach
  • Sweet bright colored bell pepper
  • Pignoli (pine nuts)

How to Make Polenta Pie With Italian Toppings

  1. Start by making the polenta. In a saucepan, bring water, milk, 1/4 cup of olive oil, and a pinch of salt to a boil. Immediately reduce the heat and gradually pour in the cornmeal while stirring to prevent lumps.
  2. Keep simmering the cornmeal, stirring very frequently for about 15 minutes. You’ll know it’s ready when it’s thick and holds its shape.
  3. Line a baking sheet with foil or parchment paper and drizzle it with olive oil. Spread the polenta evenly across the sheet to about 1/2-inch thick, shaping it into a circle like a pizza crust. Let it cool until it’s firm.
  4. Preheat your oven to 425°F. Once the polenta is set, sprinkle it with freshly ground pepper and bake for 30 minutes, until the edges are beautifully browned.
  5. While your crust is baking, prepare the toppings. Heat 1 tablespoon of olive oil in a skillet and sauté the diced pancetta, shallots, and garlic for about 7-8 minutes until they are golden and fragrant. Don’t overdo it — you want them just right, not crunchy.
  6. Remove the pancetta mixture to a bowl. In the same skillet, sauté the baby spinach until it’s wilted and a deep green, about 3 minutes. Remove and set aside.
  7. Add a touch more oil if needed and sauté the bell pepper slices until they’re slightly wilted, about 3-4 minutes.
  8. Now, let’s assemble the pie! Start by spreading the gorgonzola crumbs evenly over the baked polenta crust. Then layer the pancetta mix, followed by the spinach, bell peppers, and finally a sprinkle of pine nuts.
  9. Drizzle a few more drops of olive oil over the top and pop it back in the oven for 4-5 minutes just to warm everything through.
  10. Slice your polenta pie like a pizza or into neat squares. Serve it hot and enjoy the medley of flavors!

Cook’s Notes

This dish is a great candidate for prepping ahead. You can make the polenta crust a day in advance and store it in the fridge, well-wrapped. Just bring it to room temperature before proceeding with the baking step. If you’re lucky enough to have leftovers, they hold well in the fridge for 2-3 days. Simply reheat in the oven to enjoy a second time with a nice crisp. A common pitfall is undercooking the polenta, so keep an eye on that texture — thick but not cement-like is your sweet spot.

Make It Your Own

Here are a few fun twists to try:

  • Swap the pancetta for crispy tofu to make it vegetarian-friendly.
  • Try a mix of mushrooms instead of the bell pepper for an earthy depth.
  • Use feta if you’re not a fan of blue cheese, it brings a nice tang.
  • Replace the pine nuts with toasted almonds for an unexpected crunch.

If you try this Polenta Pie with Italian Toppings, I’d love to hear how it turns out! Drop a comment below or tag me in your creation pics. Let’s share the love for this deliciously comforting dish.

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Creamy Mushrooms Over Soba Noodles (Vegan) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the abyss of my fridge after what felt like the longest day ever. You know the kind — the kind where your brain feels like mush and you just want something cozy and satisfying. That’s when I concocted this dreamy dish: Creamy Mushrooms Over Soba Noodles. It’s a lifesaver for those nights when you crave comfort without the fuss. This recipe is incredibly creamy, perfectly garlicky, and has just the right amount of freshness from the lemon and thyme. Plus, it’s all vegan! Trust me, this is one you’ll want to keep in your back pocket for any occasion.

Jump to Recipe

What You’ll Need

I bet you already have most of these on hand. It’s all about those mushrooms and the creamy sauce that makes this dish sing.

  • Earth Balance buttery spread – 2 tablespoons, divided
  • Cremini and white mushrooms – a mix, sliced
  • Garlic – 3 cloves, minced
  • All-purpose flour – 1 tablespoon
  • Unsweetened soy milk – 1 cup
  • White wine – 1/4 cup (optional, but highly recommended!)
  • Fresh thyme – a few sprigs plus more for garnish
  • Lemon juice – from half a lemon
  • Salt and pepper – to taste
  • Soba noodles – 8 ounces

How to Make Creamy Mushrooms Over Soba Noodles (Vegan)

  1. Start by melting 1 tablespoon of the Earth Balance in a large sauté pan over medium heat. Toss in the mushrooms and garlic, stirring occasionally until the mushrooms are dark, reduced, and oh-so-fragrant. This should take about 5-7 minutes.
  2. Set those lovely mushrooms aside. In the same pan, melt the remaining tablespoon of Earth Balance. Sprinkle in the flour and stir continuously for about a minute to form a roux. It should smell slightly nutty and golden.
  3. Slowly pour in the soy milk, whisking as you go to avoid any lumps. Keep stirring until the mixture is smooth and has thickened into a luscious sauce.
  4. Return the mushrooms to the pan, and add the lemon juice, thyme, salt, and pepper. Pour in the white wine and let the sauce simmer until it’s reduced and has reached a consistency that coats the back of a spoon.
  5. Meanwhile, cook your soba noodles according to the package instructions. Drain and divide them among your bowls.
  6. Ladle the creamy mushroom sauce over the noodles, garnish with extra thyme if you’re feeling fancy, and dig in!

Cook’s Notes

Here’s the deal: this dish is forgiving, so don’t stress too much. If you accidentally add too much soy milk, just let it reduce a bit longer. It might be tempting to skip the white wine, but it really adds depth to the sauce. If you’re cooking for one, the leftovers are a blessing — the flavors meld beautifully overnight. Just store them in an airtight container in the fridge, and reheat gently on the stove or microwave with a splash of soy milk to loosen the sauce.

Make It Your Own

  • Swap the soba noodles for zucchini noodles if you’re keeping it low-carb.
  • Add a handful of spinach or arugula when you add the mushrooms back to the sauce for extra greens.
  • If you’re out of white wine, a splash of vegetable broth can add that needed umami punch.
  • For a nutty twist, sprinkle toasted sesame seeds over the finished dish.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and remember that sometimes the best dishes come from those moments of pure inspiration in front of an open fridge. Enjoy!

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Pasta With Tuna | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one Tuesday night, craving something hearty yet low-key — you know, that sweet spot between weeknight ease and weekend indulgence. I scoured my pantry for inspiration and stumbled upon a can of tuna. That’s when it hit me: Pasta With Tuna. This dish is like a warm hug on a plate, combining the creamy comfort of a sauce with the lightness of seafood. It’s quick, it’s satisfying, and yes, it’s got a little kick, thanks to that dash of hot pepper sauce. Perfect when you need to whip up something scrumptious without a ton of fuss.

Jump to Recipe

What You’ll Need

The beauty of this dish is in its simplicity. Chances are you already have most of these lying around in your kitchen:

  • Olive oil
  • 1 onion, chopped
  • Flour
  • Non-fat milk
  • 1 can water-packed tuna, drained and shredded into chunks
  • 1 cup frozen peas
  • A bunch of fresh parsley, chopped
  • 2-3 green onions, sliced
  • 1 cup parmesan cheese, grated
  • A dash of pepper sauce
  • 1 pound of tubular pasta of your choice

How to Make Pasta With Tuna

  1. Start by cooking your pasta in a large pot of boiling water until it’s perfectly al dente. You want it to have a nice bite — not too soft.
  2. Once done, drain the pasta and return it to the warm pot. This keeps it cozy while you work on the sauce.
  3. Grab a saucepan and heat up a drizzle of olive oil over medium heat. Toss in the chopped onion and sauté until it’s transparent, releasing its sweet aroma.
  4. Sprinkle in the flour and give it a good stir. Cook for just a few seconds to take off that raw edge.
  5. Whisk in the non-fat milk, stirring constantly. You’ll see it start to thicken into a creamy base — that’s the magic happening!
  6. Add in the frozen peas, and let them mingle with the sauce for a couple of minutes until they’re vibrant and heated through.
  7. Introduce the tuna, breaking it into chunks as you go, followed by the parsley, green onions, and a generous amount of parmesan. Don’t forget that dash of pepper sauce for some zing!
  8. Pour this delightful sauce over the pasta and stir gently to mix everything together. You want each piece of pasta to be lovingly coated.
  9. Serve it up immediately, preferably with extra parmesan on top — because why not?

Cook’s Notes

Let’s get real — this dish is pretty forgiving. Don’t sweat the small stuff. If your onions are more golden than transparent, it’s all good. The key is stirring the sauce constantly; it keeps it smooth and prevents lumps. Make it ahead by prepping the sauce and storing it separately from the pasta. When you’re ready to eat, simply reheat them together on the stove. Leftovers? They keep well for up to two days in the fridge. Just note that the pasta will continue to absorb the sauce, so it may be less saucy but still deliciously flavorful.

Make It Your Own

Feeling adventurous? Here are some fab twists to try:

  • Swap the tuna for crispy tofu chunks for a vegetarian spin.
  • Add a squeeze of lemon juice for a citrusy pop that brightens the flavor.
  • Replace the parmesan with feta cheese for a tangy twist.
  • Throw in a handful of cherry tomatoes for a burst of sweetness and color.

If you give this pasta dish a try, I’d love to know how it turns out for you! Drop a comment below or tag me on social media with your culinary creations. Bon appétit!

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Spare Ribs | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those soggy Tuesday evenings, you know? The kind where the rain seems endless, and all you want is something warm and comforting. I was rummaging through the pantry, and there it was — a pack of spare ribs that I’d forgotten about. The thought of sticky, tender ribs with a glossy finish gave me just the kind of culinary pep talk I needed. This recipe is one of those gems that feels like a treat but is surprisingly easy to put together. It’s perfect for when you want to impress without spending hours in the kitchen. Spoiler: the magic is all in the marinade.

Jump to Recipe

What You’ll Need

Picture this: a short list of ingredients that packs a punch. Chances are you already have most of this in your kitchen:

  • Oil
  • Clear honey
  • Fresh ginger root
  • Dark soy sauce
  • Hoisin sauce
  • Five-spice powder
  • Garlic cloves
  • Spare ribs

How to Make Spare Ribs

  1. Preheat your oven to a toasty 400 degrees. This is your way to crispy, caramelized goodness!
  2. In a trusty mixing jug, combine the oil, clear honey, freshly grated ginger root, dark soy sauce, hoisin sauce, five-spice powder, and minced garlic cloves. It’s like a flavor bomb waiting to happen.
  3. Pour this rich, sticky marinade over the spare ribs. For best results, let them soak up all those flavors overnight. But if you’re short on time, a couple of hours will do the trick.
  4. Arrange the marinated ribs on a rack in a roasting pan. This allows the heat to circulate, giving you that perfect crispy edge.
  5. Cook them in your preheated oven for around 45 minutes. Halfway through, turn those ribs over so they cook evenly and develop a perfect crust.
  6. Let them cool down a bit, and serve them when they’re just warm or cold if you prefer. Either way, they’re delicious!

Cook’s Notes

The secret to these ribs lies in the marinade time — the longer, the better. If you’ve got the patience, overnight marinating is where the magic truly happens. As for leftovers, which are rare because they tend to disappear fast, you can store them in the fridge for up to three days. Just reheat them in the oven to bring back that lovely glaze. A common pitfall is skipping the turning step — don’t! It ensures that all sides are equally tantalizingly sticky.

Make It Your Own

These ribs are like a blank canvas — here are some ways to mix things up:

  • Swap the spare ribs for chicken wings for a finger-licking appetizer.
  • Add a splash of sriracha to the marinade for some heat that’ll warm you from the inside out.
  • Replace hoisin sauce with a tablespoon of barbecue sauce for a smoky twist.
  • Try adding a tablespoon of orange juice to the marinade for a sweet citrusy note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This dish is one of those treasures that makes cooking at home feel both indulgent and gratifying. Enjoy every sticky bite!

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Homemade Banana Bread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those drizzly Sundays when leaving the house was not an option, and the only thing that sounded remotely appealing was the smell of something baking in the oven. I found myself rifling through the pantry, hoping for inspiration, when I spotted a bunch of rather sad-looking bananas. You know the kind—brown, spotty, and begging to be transformed into something wonderful. That’s when it hit me: banana bread! It’s the kind of recipe that feels like a warm hug, and let’s be honest, who doesn’t need one of those every now and then? This banana bread is the perfect quick-fix comfort food—simple enough to whip up on a lazy afternoon but deliciously satisfying as if you spent hours perfecting the recipe. Jump to Recipe

What You’ll Need

Most of these ingredients are probably already lounging around in your kitchen, waiting for their moment to shine.

  • 3 ripe bananas
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts (optional, but highly recommended!)

How to Make Homemade Banana Bread

  1. Start by preheating your oven to 350°F (175°C). Trust me, nothing’s worse than a waiting oven when you’re ready to bake.
  2. In a large mixing bowl, beat together the butter, sugar, vanilla, and egg until the mixture is creamy and smooth. It should look like a pale-yellow fluffy cloud.
  3. Next, take your bananas. With a potato masher or a simple fork, mash them right into the bowl. It doesn’t have to be perfect; a few lumps are totally fine. Mix well until the bananas are fully incorporated into the creamy mixture.
  4. Time to bring in the flour, baking soda, and salt. Gently stir them into the wet ingredients. You don’t want to over-mix here; just enough to see no more streaks of flour.
  5. If you’re feeling nutty, toss in those tasty walnuts and give it another light stir.
  6. Grab your trusty loaf pan and give it a good spray with non-stick cooking spray. No one likes a sticky situation.
  7. Pour your banana-y mixture into the prepared loaf pan, smoothing the top with a spatula if needed.
  8. Place it in the oven and let it work its magic for 55-65 minutes. Your kitchen will soon smell like heaven. It’s ready when an inserted toothpick comes out clean.

Cook’s Notes

This banana bread is a dream to make, but here are a few tips to make sure yours is just as delightful:

  • If your bananas aren’t ripe enough, place them in a 300°F oven for 15-20 minutes until they are brown and sweet.
  • Store leftovers in an airtight container—it’ll stay fresh and moist for a few days, but I doubt it’ll last that long!
  • For extra indulgence, try warming a slice and spreading a little butter on top. Heaven!

Make It Your Own

  • Swap the walnuts for chocolate chips if you’re craving a chocolatey twist.
  • Replace the granulated sugar with brown sugar for a deeper, caramel-like flavor.
  • Throw in a handful of dried cranberries for a tart burst of flavor.
  • Try a mix of nuts—pecans, almonds, or hazelnuts can add a delightful crunch.

If you give this banana bread a go, I’d love to hear how it turned out for you. Drop a comment or tag me in your tasty creations on social media! Let’s spread the banana bread love.

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Chocolate and Szechuan Peppercorn Brownies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those random Tuesday nights when my sweet tooth orchestrated a full-blown coup d’état. You know the kind—no amount of Netflix snacking could quell the uprising. I needed something decadent, something with a little kick. Enter: Chocolate and Szechuan Peppercorn Brownies. These brownies aren’t just another chocolate fix; they dance on your taste buds with a spicy, aromatic surprise. Imagine the rich, fudgy goodness of classic brownies with a cheeky Szechuan twist. Intrigued? You should be.

Jump to Recipe

What You’ll Need

When I say you probably have most of this already, I mean it. The secret stars here are the **Szechuan peppercorns** and **cinnamon stick**. Trust me; they make all the difference.

  • 1 cup **brown sugar**
  • 1/2 cup **butter**
  • 1 **cinnamon stick**
  • 3 **eggs**
  • 1 tablespoon **espresso** (brewed or powder)
  • 3/4 cup **flour**
  • 1/2 cup granulated sugar
  • 1/2 cup **heavy cream**
  • 1 teaspoon **kosher salt**
  • 1/4 cup milk
  • 1 tablespoon **Szechuan peppercorns**
  • 1 cup semisweet chocolate chips
  • 4 ounces **unsweetened chocolate**
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon **vanilla extract**

How to Make Chocolate and Szechuan Peppercorn Brownies

  1. Preheat your oven to 350°F (175°C) and grease an 8×8 baking dish.
  2. In a large sauté pan over medium heat, melt the butter. Add the **Szechuan peppercorns** and **cinnamon stick**. You’ll know it’s ready when the butter stops foaming and you see those lovely browned bits at the bottom—around 5 minutes.
  3. Meanwhile, in a double boiler or microwave, melt the **unsweetened chocolate** and semisweet chocolate together. Stir in the **espresso** for that extra depth.
  4. Remove the peppercorns and cinnamon stick from the butter (straining works wonders). Return the butter to the pan and stir in the sugars, milk, vanilla, and salt. Then mix in the chocolate-espresso concoction along with the cocoa powder.
  5. Beat in the eggs one at a time, ensuring each is well incorporated. Finally, fold in the flour gently until the batter is just mixed.
  6. Pour the batter into your prepared dish and bake for 25-30 minutes. A tester should come out mostly clean—feel free to underbake for extra gooeyness.
  7. Once the brownies are cooled, it’s ganache time! Simmer the heavy cream and peppercorns in a small pot. Strain out the peppercorns and stir in the semisweet chocolate chips until you’ve got a silky ganache. Spread this over the brownies and, for pro-level firmness, refrigerate them until the ganache sets.

Cook’s Notes

These brownies are best enjoyed the day they’re made, but let’s be real—brownies never last long, do they? If they somehow do, keep them in an airtight container in the fridge for up to a week. The ganache will harden a bit, but it just adds to the chewy texture when you bite into them. If you’re a make-ahead kind of person, you can make the brownies a day in advance and ganache them right before serving.

If you find your brownies a bit too spicy or not spicy enough, play around with the amount of Szechuan peppercorns next time. Some like it hot!

Make It Your Own

  • **Nutty Variation**: Swap half the flour for almond meal for a nutty, chewy twist.
  • **Milk Chocolate Fans**: Use milk chocolate chips in the ganache instead of semisweet for a creamier topping.
  • **Coffee Lovers**: Double the espresso for an intensely rich mocha brownie.
  • **Spice It Up**: Toss a pinch of cayenne into the batter for those who crave a more pronounced kick.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! And remember, life is too short to skip dessert. Enjoy every fudgy, peppery bite!

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Simply Amazing Cinnamon Swirl Wheat Bread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one chilly autumn evening, flat out of ideas and with only a few pantry staples at my disposal. You know those evenings, right? The ones where you want something homemade and comforting, but also quick enough that you’re not chained to the kitchen all night. That’s when it hit me—why not whip up a loaf of cinnamon swirl bread? This isn’t just any bread, folks; it’s got a heartwarming swirl of cinnamon goodness and a cozy, nutty flavor from whole wheat flour. Perfect for breakfast, dessert, or, let’s be honest, snacking directly from the cooling rack.

Jump to Recipe

What You’ll Need

I bet you already have most of these goodies tucked away in your kitchen. This recipe is all about pantry staples coming together in a magical way.

  • 1 large egg
  • 1 cup non-fat milk
  • 1/4 cup warm water
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 2 1/4 teaspoons dry yeast
  • 1/4 cup brown sugar

How to Make Simply Amazing Cinnamon Swirl Wheat Bread

  1. Place the egg, non-fat milk, and warm water into the bread machine pan. These are your wet ingredients that will bind everything together.
  2. Add the softened butter, sugar, all-purpose flour, whole wheat flour, salt, nutmeg, cinnamon, and yeast to the pan. Imagine these as your bread’s backbone, each playing its part.
  3. Set your bread machine to the dough cycle. Let it do its magic while you kick back with your favorite book or start on a Netflix binge.
  4. When the cycle ends, remove the dough and roll it into a rectangle, about 10×12 inches. You’re going for “slightly wonky” rectangle, not architectural blueprint.
  5. Spread softened butter all over the surface of the dough, reaching the edges. This is where the decadence starts building.
  6. Sprinkle the surface with brown sugar and cinnamon, evenly covering the dough. This is your moment to be generous; it’s the heart of your cinnamon swirl.
  7. Roll the dough tightly, starting with the shorter side. Pinch the ends and fold them down to seal your tasty package.
  8. Place your dough seam-side down in a bread pan and cover. Let it rise in a warm, cozy spot for about an hour, or until it doubles in size. The dough should look slightly puffed and proud.
  9. Preheat your oven to 350°F (175°C). The anticipation is building!
  10. Once your dough has risen, pop the pan into the oven and bake for 35 minutes. The bread will turn a golden brown, filling your kitchen with the aroma of baked heaven.
  11. Remove from the oven and let it rest in the pan for at least 10 minutes. This is crucial for allowing the swirl to set and for not burning your eager fingers.

Cook’s Notes

One of the greatest joys of this recipe is its forgiving nature. You can store the bread in an airtight container for up to five days, although I suspect it won’t last that long. If you want to get ahead of your bread game, you can prepare the dough the day before. After rolling and placing it in the pan, cover it tightly with plastic wrap and let it hang out in your fridge overnight. Just bring it back to room temperature and allow it to rise before baking.

Make It Your Own

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

  • Swap the brown sugar for honey and add a sprinkle of cardamom for a floral twist.
  • For a nutty crunch, add a handful of chopped walnuts or pecans to the cinnamon filling.
  • Replace the butter with coconut oil for a subtle coconut flavor that pairs beautifully with cinnamon.
  • Use a teaspoon of pumpkin spice instead of nutmeg and cinnamon for an autumnal vibe.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing more fun than seeing your delicious creations ripple out into the world. Happy baking!

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Best Potato Cheese Soup in a bread bowl | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen on a chilly Wednesday evening, staring at the contents of my fridge like they might magically assemble themselves into dinner. It had been one of those days, you know? The kind where you just want something cozy and comforting, but it needs to come together fast because you’re already running low on energy. That’s when I spotted the potatoes and cheese, and it hit me—Potato Cheese Soup! But not just any soup; this one is going to be served in a bread bowl. Trust me, by the time you ladle this velvety magic into its warm carb cradle, you’ll feel like you just wrapped yourself in a fluffy blanket of culinary bliss. It’s rich, creamy, and feels like a hug in a bowl. Perfect for when life needs a pause button. And yes, it’s secretly pretty easy to make! Jump to Recipe

What You’ll Need

This ingredient list is a lifesaver because chances are, you already have most of these lurking in your pantry or fridge.

  • 2 tablespoons of olive oil
  • 1 sweet diced onion
  • 2 cloves of garlic, minced
  • 4 cups of chicken stock
  • 2 cups of water
  • 1 teaspoon of salt
  • 5 medium red potatoes, diced
  • 2 carrots, peeled and sliced
  • 1 cup of whole milk
  • 1/2 cup of heavy cream
  • 2 tablespoons of butter
  • 8 oz block of Velveeta cheese, cubed
  • 2 cups of shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Optional garnishes: bacon crumbles, chives, sour cream, shredded Parmesan cheese

How to Make Best Potato Cheese Soup in a Bread Bowl

  1. In a large heavy stock pot, heat 2 tablespoons of olive oil over medium heat. When the oil shimmers, toss in the chopped onions. Cook until they’re translucent and their sweetness wafts through the kitchen, about 2-3 minutes.
  2. Add the minced garlic and let it dance around in the pot for another minute until it’s fragrant but not brown.
  3. Pour in the chicken stock, water, and a teaspoon of salt. Stir to combine and then add in the diced potatoes and sliced carrots.
  4. Bring the pot to a boil. Let it work its magic until the potatoes are fork-tender, like a hot knife through butter.
  5. Turn off the burner and let things cool a bit. Scoop out about half of the potatoes into a food processor or blender. Blitz them until you have a smooth paste, then return them to the pot. This thickens the soup beautifully.
  6. Place the pot back on medium heat. Add the whole milk, heavy cream, butter, and Velveeta cheese. Stir gently until the butter and Velveeta have melted into a luscious pool. Make sure not to boil; adjust the heat to low as needed.
  7. Start adding the shredded sharp cheddar cheese, a handful at a time, stirring lovingly after each addition. Finish with a sprinkle of Parmesan cheese.
  8. Taste and adjust seasoning with salt and pepper. Remember, the cheeses are salty, so go slow and taste as you go.
  9. Spoon the soup into bread bowls, regular bowls, or even a mug if you’re feeling rebellious. Top with bacon crumbles, chives, a dollop of sour cream, and a sprinkle of extra cheese for good measure.

Cook’s Notes

This soup is your forgiving friend in the kitchen. If you find that it’s too thick, just splash in a bit more milk or chicken stock. It’ll hang out in the fridge for about 3 days, but I doubt it’ll last that long. When reheating, do so gently over low heat to avoid separating that creamy goodness.

If you’re planning ahead, make the soup without the cream and cheeses, cool it, and store in the fridge. When you’re ready to eat, reheat and then add the dairy components for freshest flavor.

Make It Your Own

  • Swap the Velveeta for a more natural cheese like Gruyère or Fontina for a different creamy texture.
  • Add crispy bacon directly into the soup for a smoky flavor boost that’s irresistible.
  • Go vegetarian by using vegetable stock instead of chicken stock. It’s still super flavorful!
  • Spice it up with a dash of cayenne pepper or a splash of hot sauce for those who like a bit of heat.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make my day. Here’s to warm bowls and full hearts!

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How to make the World’s Greatest Lasagna Roll Ups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights where the fridge was whispering, “Hey, you forgot to grocery shop this week.” You know the ones? I had a craving for something cozy but didn’t want to spend hours in the kitchen. Enter: the World’s Greatest Lasagna Roll Ups. These babies are not only a twist on the classic lasagna but also perfect for when you want to impress without the stress. They’re a bit like lasagna’s cool, quirky cousin – all the comfort, but with a fun twist. Plus, they make the whole place smell like a tiny Italian bistro. Who can say no to that? Grab your apron, and let’s do this!

Jump to Recipe

What You’ll Need

This is one of those glorious recipes where you probably already have most of the stuff sitting in your pantry. A few fresh ingredients and some pantry heroes, and you’re ready to roll.

  • Lean ground beef you like
  • Italian sausage
  • Extra virgin olive oil
  • Onion
  • Garlic
  • Italian seasoning
  • Dried basil
  • Fire roasted diced canned tomatoes
  • Canned tomato sauce
  • Canned tomato paste
  • Water
  • Black ground pepper
  • Lasagna noodles
  • Ricotta cheese
  • Fresh parsley
  • Egg
  • Salt
  • Parmesan Reggiano
  • Mozzarella cheese

How to Make the World’s Greatest Lasagna Roll Ups

  1. In a large saucepan over medium heat, start browning the ground beef and Italian sausage. This is where the comforting aroma begins!
  2. In a separate pan, heat a tablespoon of extra virgin olive oil over medium heat. Cook the onion, garlic, Italian seasoning, and dried basil for about 6-8 minutes, or until the onion is translucent and everything smells heavenly.
  3. Add the cooked onion and garlic mixture to the meat. Stir in the diced canned tomatoes, tomato sauce, tomato paste, water, black pepper, and 2 tablespoons of the fresh parsley. Let it simmer uncovered for an hour, filling your home with the scent of Italian goodness.
  4. Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles for 8-10 minutes, then drain and rinse with cold water. Set them aside.
  5. In a small mixing bowl, combine the remaining parsley, ricotta cheese, egg, and 1/2 teaspoon salt. Mix well until it’s creamy and spreadable.
  6. Preheat your oven to 375°F. Pour a bit of the meat sauce into the bottom of a 9 x 13 glass baking dish to set the stage for our roll ups.
  7. To assemble, lay a lasagna noodle on a flat surface. Spread a generous amount of the cheese mixture over it, sprinkle with a little Parmesan Reggiano, and roll it up snugly. Place it seam side down in the baking dish. Repeat with the remaining noodles.
  8. Cover each roll up with a spoonful of the meat sauce. Top with slices of mozzarella cheese for that melty goodness we all adore.
  9. Cover the dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes uncovered. This is when the cheese gets all bubbly and golden!
  10. Let them cool for about 10 minutes before serving. Trust me, they’re worth the wait!

Cook’s Notes

  • This dish is forgiving. If you need to make it ahead, just assemble the roll ups in the baking dish, cover, and refrigerate until you’re ready to bake. Just add a few minutes to the baking time if you’re cooking them from cold.
  • Leftovers? Absolutely. They reheat beautifully in the microwave or oven. If you want to freeze them, do so before baking.
  • Don’t overstuff the noodles. It’s tempting, but a little restraint keeps them from bursting and ensures they stay tidy and perfect.

Make It Your Own

  • Swap the ground beef for ground turkey or chicken if that’s what you have or prefer.
  • For a veggie twist, replace the meat with mushrooms and zucchini, just cook them down until tender.
  • If you’re feeling spicy, add some crushed red pepper flakes to the meat sauce for an extra kick.
  • Use fresh spinach in the cheese mixture for a pop of color and nutrition. Just make sure to sauté it first to remove excess moisture.

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

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Middle Eastern Chopped Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Oh, let me tell you about last Thursday. I was knee-deep in emails, the dog barking at god-knows-what, and all I could think about was how much I didn’t want to spend hours in the kitchen. You know those days, right? So, I opened the fridge and saw a half-empty bunch of parsley and some lonely tomatoes — the lightbulb went off. Middle Eastern Chopped Salad. Crisp, refreshing, and quick to throw together, it’s the perfect escape from the chaos. With the zesty lemon and a hint of cumin, this salad is a breath of fresh air on a hectic day. Ideal for those nights when you want something nourishing but can’t be bothered with a long recipe.

Jump to Recipe

What You’ll Need

The beauty of this salad is how simple and versatile it is. You might have most of these in your kitchen already:

  • Walnuts – for a lovely crunch.
  • Italian parsley – the star of the show, make sure it’s fresh!
  • Niçoise olives – bring a briny depth.
  • Scallion – adds a mild onion flavor.
  • Tomato – adds juiciness and color.
  • Extra virgin olive oil – for that luscious texture.
  • Fresh squeezed lemon juice – a must for that zesty punch.
  • Cumin powder – just a touch for warmth.
  • Red chili flake – for a subtle kick.
  • Black kosher salt and coarsely ground pepper – to taste.

How to Make Middle Eastern Chopped Salad

  1. Preheat your oven to 325°F and place the walnuts on a baking sheet. Toast them for about 10 minutes until you catch that delicious nutty aroma wafting through your kitchen. Let them cool completely before chopping.
  2. While the nuts are cooling, prep your parsley. Remove the stems and finely mince the leaves. If you’re using a food processor, pulse gently — we want fluffy, not mushy.
  3. Chop the niçoise olives, cooled walnuts, and scallions into a rough dice. This isn’t about perfection, it’s rustic and charming with its rough edges.
  4. Dice your tomatoes and give them a quick drain to avoid a watery salad. No soggy salads here!
  5. In a large wooden bowl (or any roomy bowl you’ve got), combine all your chopped ingredients. The colors should already be making you smile.
  6. Drizzle in olive oil and fresh lemon juice, then sprinkle with cumin and red chili flakes. Give it a gentle toss until everything’s coated and shiny.
  7. Finally, season to your liking with kosher salt and black pepper. Taste and adjust — don’t be shy!

Cook’s Notes

Okay, a few things I’ve learned making this salad a million times. First, don’t skip toasting the walnuts. It deepens their flavor and adds that wow factor. The parsley is the foundation, so fresh and finely minced is key. And, if you find your salad is a bit too lemony, balance it with a tad more olive oil. Leftovers? They hold up well for a day but are best fresh. If making ahead, keep the dressing and chopped ingredients separate until just before serving to keep it crisp.

Make It Your Own

Here’s where the fun begins. This salad is a canvas waiting for your personal touch:

  • Swap the walnuts for almonds or pistachios for a different nutty vibe.
  • If you’re not into olives, try diced cucumbers for a fresh crunch.
  • Replace red chili flakes with smoked paprika for a smoky warmth.
  • Add a sprinkle of feta cheese for a creamy, tangy finish.

So there you have it, a delightful salad that’s both a sidekick and a star on its own. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy the little escape this salad offers, even if life’s a bit chaotic.

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Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly December evening, and the house smells like winter spices and cozy warmth. My hands were still a bit sticky from wrestling with a stubborn puff pastry earlier that day. I had this sudden craving for something decadent yet comforting, something that would pair perfectly with the hot cocoa I was planning to sip by the fireplace. That’s when these Vanilla Cream Cakes came to life. They’re light, fluffy, and simply divine—a perfect blend of holiday spirit and simple elegance. Not only are they surprisingly easy to whip up, but they also look impressive enough to serve up at any festive gathering or cozy night in.

Jump to Recipe

What You’ll Need

I bet you already have most of these in your pantry. Just a few essentials and a couple of special touches to make these cakes sing.

  • Puff pastry – This is our quick and easy cake base.
  • 6 large eggs
  • 200g sugar – Sweetness is key here.
  • 50g vanilla sugar – It adds a lovely vanilla aroma.
  • 2 tablespoons of rum – For that warm, festive touch.
  • 6 liters of whole milk – It’s a lot, but trust me, it’s worth it.
  • 150g all-purpose flour
  • 200g heavy whipping cream – Fluff it up!
  • Powdered sugar – A dusting of snow on top.

How to Make Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

  1. Preheat your oven to 200°C (about 390°F). Your kitchen should feel like a warm hug in no time.
  2. Roll out the puff pastry nice and thin, just slightly larger than your baking dish (around 14×10 inches). Split the pastry in two—half for the bottom, half for the top.
  3. Bake the pastry for about 10-15 minutes until it’s gloriously golden brown. Let the top layer cool completely while the bottom one stays snug in the dish.
  4. Separate the egg yolks from the whites, setting the whites aside in a larger bowl.
  5. For the yolk mixture, combine the yolks, sugar, vanilla sugar, and rum in a smaller bowl. Mix until it’s smooth and dreamy.
  6. Add the flour and a quarter of the milk to the yolk mix. Keep mixing until it’s silky smooth.
  7. Whisk the egg whites in the large bowl until they form firm peaks. Add sugar and whisk until the peaks are super firm and glossy.
  8. Meanwhile, bring the remaining milk to a boil in a large pot. Slowly pour the yolk mixture into the boiling milk, whisking continuously. Cook for 5 minutes until it’s thick and gives your arm a workout!
  9. Now for the tricky bit. Pour the boiling yolk mix into the egg whites, starting gradually. Keep whisking until both mixtures are beautifully blended.
  10. Pour this luscious mixture into the baking dish over the bottom pastry. Give the dish a gentle shake to fill every corner. Let it cool overnight in the fridge for best results.
  11. Whip up the heavy cream with some sugar until it’s light and airy. Spread this over the cooled cake mixture.
  12. Cut the cooled top pastry into 15 squares and place them on the whipped cream. Slice the cakes into squares and give them a nice dusting of powdered sugar before serving.

Cook’s Notes

Just a little heads up: when you’re pouring the boiling mixture into the egg whites, it’s helpful to have an extra pair of hands nearby. It’s all about the smooth incorporation to make sure you get that perfect fluffiness. If you’re making these ahead, they store well in the fridge for up to three days—ideal if you want to get a jump on holiday prep! Just keep them covered to maintain their freshness.

Make It Your Own

Here’s how you can play around with these cakes:

  • Swap the rum for your favorite liqueur, like Baileys or Amaretto, for different flavor twists.
  • Add a tablespoon of cocoa powder to the yolk mixture for a chocolatey spin.
  • Switch out vanilla sugar with a teaspoon of almond extract for a nutty aroma.
  • Top with fresh berries before serving for a burst of color and tang.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! And remember, imperfections add character, especially when surrounded by good company. Happy baking!

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Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those cool, breezy evenings when the only thing I craved was a steaming bowl of something comforting yet invigorating. You know, the kind of dish that fills your kitchen with warm, aromatic spices and makes you feel like you’re wrapped in a cozy blanket. That’s when I stumbled into the delightful world of Vietnamese Beef-Noodle Soup with Asian Greens. This recipe is my go-to for those nights when you’re short on time but still want to treat yourself to something genuinely indulgent. The best part? It’s surprisingly easy to pull together, with a depth of flavor that will have everyone thinking you spent hours crafting it. Trust me, this is one for the books.

Jump to Recipe

What You’ll Need

Chances are, you already have many of these ingredients hiding in your pantry or fridge. Here’s what you’ll need to create this magical soup:

  • Sirloin steak, frozen for easier slicing
  • Wide rice stick noodles
  • Yellow onion
  • Fresh ginger
  • Garlic cloves
  • Cardamom pods
  • Star anise
  • Fat-free less-sodium beef broth
  • Water
  • Less-sodium soy sauce
  • Brown sugar
  • Fish sauce
  • Sesame oil
  • Baby bok choy leaves
  • Trimmed snow peas
  • Light miso
  • Fresh Thai chile
  • Fresh bean sprouts
  • Fresh basil leaves
  • Fresh mint leaves
  • Lime wedges for serving

How to Make Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

  1. Start by popping the sirloin steak into the freezer for about 10 minutes. This little trick makes it a breeze to slice into those thin, perfect 1/8-inch slices.
  2. While the beef is chilling, cook the wide rice stick noodles according to the package instructions. Once they’re done, drain them, rinse under cold water, and set aside.
  3. In a large saucepan, toss in the sliced onion, fresh ginger, garlic cloves, cardamom pods, and star anise. Cook over medium-high heat for about 5 minutes, stirring frequently until everything is beautifully fragrant.
  4. Add the beef broth and 2 cups of water to the saucepan. Bring it all to a boil, and then strain the broth mixture through a fine sieve over a large bowl, discarding all the solids.
  5. Pour the strained broth back into the pan, and stir in the soy sauce, brown sugar, fish sauce, and sesame oil. Bring this to a gentle boil, filling your kitchen with an enticing aroma.
  6. Add the baby bok choy leaves and trimmed snow peas to the broth. Let them simmer for about 4 minutes until the snow peas are crisp-tender and the bok choy has wilted beautifully.
  7. At the last minute, stir in the light miso until well combined.
  8. Now, divide 1/2 cup of the cooked noodles into each of 4 large serving bowls.
  9. Arrange the raw beef slices and Thai chile slices evenly among the bowls.
  10. Ladle about 1 2/3 cups of the hot soup over each serving. The heat of the broth will cook the beef to tender perfection.
  11. Top each bowl with a hearty 1/4 cup of fresh bean sprouts, 1 tablespoon of basil, and 1 tablespoon of mint.
  12. Serve with lime wedges on the side for an extra zing. Voilà, dinner is served!

Cook’s Notes

This soup is pretty forgiving, which is part of its charm. If you find yourself short on time, you can easily prepare elements in advance: chop the veggies and freeze the beef slices the night before, or even cook the noodles ahead of time. Just make sure everything’s ready to go when the broth is done, as the magic lies in the timing. Be mindful not to overcook the snow peas and bok choy; they should remain vibrant and slightly crisp. Leftovers can be stored in the fridge for up to 2 days — just keep the noodles and broth separate to avoid mushiness.

Make It Your Own

  • Swap the beef for crispy tofu if you’re aiming for a vegetarian twist. Just make sure to use veggie broth!
  • If you like it spicy, add an extra Thai chile or a dollop of sambal oelek on top.
  • Feel free to throw in additional veggies like sliced mushrooms or baby corn to bulk it up.
  • Prefer shrimp over beef? Go for it! Just add them in the last few minutes of simmering.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures always make my day, and who knows, maybe you’ll inspire a new twist on this classic recipe. Happy cooking!

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Gluten Free Dairy Free Sugar Free Chinese Chicken Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Tuesday evening, and I’m rummaging through my pantry, hoping to conjure up something light yet filling for dinner. The usual suspects—pasta, rice, potatoes—just weren’t cutting it. I craved something crunchy, vibrant, and tangy, but with one big catch: it had to fit in with my gluten-free, dairy-free, and sugar-free lifestyle. That’s when the idea struck! A Chinese Chicken Salad, but not just any salad—one packed with flavors, textures, and a zing that makes your taste buds do a happy dance. This salad is a savior for those nights when you need something quick to whip up yet impressive enough to make you feel like a gourmet chef. Plus, all you need is a handful of ingredients you probably already have lurking in your fridge and pantry. Trust me, this is not your average salad—it’s a celebration in a bowl!

Jump to Recipe

What You’ll Need

Chances are you already have most of this. Here’s what you’ll need to gather:

  • Green cabbage
  • Red cabbage
  • Romaine lettuce hearts
  • Scallions
  • Carrots
  • Fresh satsuma mandarins
  • 1 mandarin (cut crosswise then tablespoon into jar over a strainer) (juice)
  • Bone-in shredded chicken breasts, roasted
  • Sesame oil
  • Extra virgin olive oil
  • Apple cider vinegar
  • White sesame seeds
  • Black sesame seeds
  • Kosher salt
  • Black pepper
  • Xylitol

How to Make Gluten Free Dairy Free Sugar Free Chinese Chicken Salad

  1. Start by prepping the veggies. Finely slice the red and green cabbage and the romaine lettuce hearts. You want them to be thin and delicate, so they soak up all the dressing goodness.
  2. Trim the ends off the scallions, then finely slice both the white and green parts. This will add a lovely sharpness to the salad.
  3. Peel and grate the carrots. If you’ve got a mini food processor, throw them in there for a quick chop.
  4. Peel the satsuma mandarins, then carefully remove the pith from the slices. This step is key to ensure that you don’t get any bitter bites in your salad.
  5. In a large bowl, combine all your prepped veggies and the shredded chicken. Toss them together to mix it up nicely.
  6. For the dressing, whisk together the mandarin juice, sesame oil, apple cider vinegar, extra virgin olive oil, and a touch of xylitol for sweetness. Add a pinch of kosher salt and a crack of black pepper for seasoning.
  7. Drizzle the dressing over your salad and give it a thorough toss, ensuring every piece is coated beautifully.
  8. Sprinkle the white and black sesame seeds over the top for that perfect finishing touch.

Cook’s Notes

One thing I’ve learned with this salad is that the fresher your ingredients, the better it will taste. If you’re making it ahead of time, keep the dressing and the salad separate until you’re ready to serve; this will keep everything crunchy and fresh. Leftovers can be stored in an airtight container in the fridge for up to two days, but trust me, it’s so delicious it might not last that long! Common mistakes include over-dressing or not balancing the flavors, so taste as you go. If you’re not a fan of xylitol, feel free to adjust the sweetness with another sugar substitute of your choice.

Make It Your Own

  • Swap the chicken for crispy tofu to make it vegetarian and just as satisfying.
  • Use napa cabbage instead of romaine for a different take on texture.
  • Add a sprinkle of roasted almonds for a nutty crunch.
  • For a spicier kick, toss in some thinly sliced jalapeños.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! This salad is a little bowl of joy that can brighten any day, and I can’t wait for you to experience it. Enjoy!

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Roasted Strawberry Coconut Milk Ice Cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s the peak of summer, and I’m standing in my kitchen, trying to figure out a way to cool off and use up the abundance of strawberries I overzealously picked at the farm last weekend. That was the moment when the idea of roasted strawberry coconut milk ice cream popped into my head. This recipe is a savior when the sun is relentless, with its creamy texture and the lush, roasted notes of strawberries and vanilla that take me to a blissful place. Plus, it’s a dairy-free treat that doesn’t skimp on flavor. One bite, and it’s like a mini-vacation!

Jump to Recipe

What You’ll Need

Chances are you already have most of this in your pantry or fridge. We’re keeping it simple, yet the flavors are anything but.

  • 1 pound fresh strawberries
  • 1/2 cup raw cane sugar, divided
  • 1 can full-fat coconut milk
  • 1 teaspoon ground cardamom
  • 1 vanilla bean

How to Make Roasted Strawberry Coconut Milk Ice Cream

  1. Preheat your oven to 350°F (175°C). Hull and halve the strawberries, then toss them with 1/4 cup of the raw cane sugar. Spread them out on a baking sheet lined with parchment paper. Roast in the oven for about 25 minutes, until they’re soft, syrupy, and a little caramelized around the edges.
  2. In a saucepan over medium heat, combine the full can of coconut milk, the remaining 1/4 cup of raw cane sugar, and the cardamom. Using a small knife, split the vanilla bean lengthwise and scrape the seeds into the coconut milk mixture. Toss in the vanilla pod too, because why not? Let it heat gently until it’s steaming and the sugar dissolves completely.
  3. Remove the saucepan from the heat and let the mixture steep for about 10 minutes, allowing the vanilla to infuse through the coconut milk. Remove the vanilla bean pod after steeping.
  4. Once the strawberries have cooled slightly, blend them until smooth (a few chunky bits are fine if you like texture). Stir the strawberry puree into the coconut milk mixture, giving it a pretty pink hue.
  5. Transfer the mixture to a bowl and refrigerate until thoroughly chilled, at least a couple of hours. If you’re impatient like me, you can speed this up by placing the bowl in the freezer and stirring every 15 minutes.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Transfer to an airtight container and freeze for at least four hours or until firm enough to scoop.

Cook’s Notes

This ice cream is best made a day in advance to allow the flavors to meld and develop. If you find yourself without an ice cream maker, no worries! You can pour the chilled mixture into a loaf pan, freeze it, and stir every 30 minutes for a few hours until it starts to freeze evenly. Just keep in mind that the texture won’t be as creamy as churned. Store leftovers (if there are any!) in the freezer for up to two weeks, but it’s so good, I doubt it’ll last that long.

Make It Your Own

  • Swap the strawberries for raspberries or blackberries for a tangy twist.
  • Add a tablespoon of balsamic vinegar with the strawberries before roasting for a sophisticated touch.
  • Stir in some chopped dark chocolate right before the ice cream sets for a delightful crunch.
  • Boost the flavor with a tablespoon of rum or bourbon in the coconut milk mixture before chilling.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Making this ice cream is like hitting pause on summer’s heat, and I hope it brings you as much joy as it does me. Enjoy! 🍓🌴

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Crockpot “Refried” Beans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was having one of those days where everything was just a bit off. You know, the kind where you realize the night before that you’ll have zero time to cook because every second is spoken for? Yep, that was me. Between juggling work and the kids’ activities, I needed something simple yet satisfying. Enter: Crockpot “Refried” Beans. It’s the perfect blend of effort-saving and comfort-inducing — a culinary hug when you need it most. Plus, it’s a lifesaver for those impulsive taco nights or unexpected guests. There’s something magical about the way this dish makes the whole house smell like you’ve been cooking for hours, even when you haven’t. Cozy, rich, and oh-so-easy.

Jump to Recipe

What You’ll Need

Trust me, you might already have most of these goodies chilling in your pantry. And if not, they’re probably on your next grocery list.

  • Pinto beans – the star of this show, bringing that creamy, earthy flavor we crave
  • Water – keeps things from drying out
  • Canned garlic – because chopping garlic on a busy day? No, thanks
  • Onion – for that sweet, savory backdrop
  • Cumin – a must-have for that warm, smoky depth
  • Black pepper – a touch of heat
  • Salt – brings everything together

How to Make Crockpot “Refried” Beans

  1. Start by rinsing the pinto beans in a colander. Feel each bean quickly as you do this, and pick out any that feel off or look suspiciously shriveled.
  2. Combine the beans, water, canned garlic, onion, cumin, black pepper, and salt in your trusty crockpot. Give it all a gentle stir to mingle those flavors.
  3. Watch for any beans that float to the top — these are the slackers, and we don’t need them here. Skim them off and toss ’em.
  4. Cover the crockpot and let it do its magic on HIGH for 4 hours. Switch to LOW for 2 more hours. Your kitchen will smell amazing by now — the kind of aroma that makes you want to curl up with a good book.
  5. Once the time is up, uncover and assess the liquid situation. Remove any excess, leaving just enough to mash into your perfect consistency. Aim for somewhere between soupy and stiff.
  6. Grab a potato masher and mash away! The beans should be buttery soft and mash to your desired texture without much effort.
  7. Serve them warm, maybe with a sprinkle of cheese or a dollop of sour cream if you’re feeling extra.

Cook’s Notes

Let’s chat practicalities. First, make sure to store these in air-tight containers, where they’ll keep in the fridge for up to 2 weeks. Or, portion them into ziplock bags, squeeze out the air, and pop them in the freezer for those nights you just can’t. Defrost in the fridge or microwave, and they’ll taste like you just made them.

Avoid adding acidic ingredients like tomatoes or lime juice before the beans are fully cooked, or they might stay a little too firm. And one more thing — taste as you go! The right amount of salt can vary depending on your beans and personal taste.

Make It Your Own

Here are a few ideas to switch things up and keep those taste buds entertained:

  • Swap the pinto beans for black beans for a darker, richer version.
  • Add a can of diced green chilies for a hint of heat and tang.
  • Stir in some cooked crumbled bacon for a smoky, meaty twist.
  • Top with cotija cheese and fresh cilantro to make it restaurant-fancy.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than seeing your delicious creations. Enjoy those cozy vibes, my friend. 🌮❤️

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Cauliflower, Brown Rice, and Vegetable Fried Rice | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Thursday, I found myself staring at a lonely head of cauliflower in the fridge, debating if a second night of sad salad was a culinary sin. With a craving for something warm and satisfying, I decided to whip up a Cauliflower, Brown Rice, and Vegetable Fried Rice. This dish is a lifesaver when you need a quick meal that doesn’t compromise on flavor. It’s like your favorite takeout but with a healthy twist and minimal guilt. Plus, it easily adapts to whatever veggies are hanging out in your fridge. It’s perfect for those busy weeknights when you need something fast but still want to feel like you ate a real meal.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that chances are you already have most of these ingredients tucked away in your kitchen. It’s simple, straightforward, and oh-so-delicious.

  • 1 tablespoon grapeseed oil
  • 1 tablespoon coconut oil
  • 4 stalks green scallions (white and light green parts, chopped; reserve dark tops)
  • 2 cloves garlic, minced
  • 1 medium head of raw cauliflower, stem removed and florets processed into “rice”
  • 2 cups cooked brown rice
  • 1 cup cooked broccoli
  • 1 cup frozen peas
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • Toasted sesame seeds
  • Salt, to taste

How to Make Cauliflower, Brown Rice, and Vegetable Fried Rice

  1. Remove the tough stem from the cauliflower and reserve it for another use. Pulse the cauliflower florets in a food processor until they resemble rice or couscous, yielding about four cups of “cauliflower rice.”
  2. Heat 1 tablespoon each of coconut oil and grapeseed oil in a large skillet over medium heat. Add the minced garlic and chopped white and light green scallion parts. Sauté for about a minute until they’re fragrant.
  3. Add the cauliflower rice to the skillet. Stir to coat with oil, then spread it out in the pan and let it sit undisturbed for a couple of minutes. This encourages caramelization, bringing out its natural sweetness.
  4. Add the cold, cooked brown rice to the skillet along with an additional tablespoon of grapeseed oil or coconut oil. Raise the heat to medium-high. Toss everything together, spreading the mixture out over the whole pan and pressing it into the bottom. Let it sit again for about two minutes to allow the rice to toast slightly.
  5. Add the cooked broccoli and frozen peas to the pan, stirring everything to combine.
  6. Drizzle the soy sauce and sesame oil over the rice mixture. Cook for another minute, then turn off the heat. Stir in the chopped dark scallion tops.
  7. In a separate dry pan, toast some sesame seeds and sprinkle them over the fried rice along with extra raw, chopped scallion tops for an added crunch and flavor boost. Season to taste with salt and additional soy sauce if needed.

Cook’s Notes

This recipe is forgiving and flexible, perfect for those who like to improvise in the kitchen. Start by ensuring your cauliflower is well pulsed; the smaller the bits, the better they’ll absorb the flavors. Don’t rush the caramelization of the cauliflower rice—this step enhances its sweetness and adds depth to the dish.

If you’re planning to make this ahead, you can prepare the cauliflower rice and store it in an airtight container in the fridge for up to two days. The completed fried rice will keep well in the fridge for 3-4 days, making it ideal for meal prep.

Avoid over-salting. Remember that soy sauce adds its own saltiness, so it’s best to season gradually and taste as you go. If you find your fried rice is clumping together, gently break it apart with a spatula.

Make It Your Own

  • Swap the broccoli for snap peas or bell peppers for a different veggie profile.
  • Replace the brown rice with quinoa for an extra protein boost.
  • Try adding a beaten egg to the pan after the garlic for a more traditional fried rice texture.
  • Love heat? Toss in some red pepper flakes or a splash of sriracha for a fiery kick.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Let’s make sure no more lonely heads of cauliflower go to waste.

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Fresh and Simple Swai Ceviche | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those freakishly warm spring afternoons when I first craved something light but satisfying. You know, when the sun teases you into thinking it’s okay to pack away your sweaters, only for the evening chill to remind you it’s not quite summer yet. I was rummaging through my fridge, hoping for inspiration, when I stumbled upon some swai fillets tucked behind the carton of eggs. Cue lightbulb moment: ceviche. Fresh, tangy, and with a bit of a kick, this swai ceviche is the kind of dish that feels fancy but comes together with minimal effort. Perfect for those nights when you want to impress without breaking a sweat. Jump to Recipe

What You’ll Need

Most of these ingredients are things you might already have lounging around in your kitchen. The magic is in the freshness and the little kick of spice.

  • 1 pound of diced swai fillets
  • Lime juice from about 4-5 limes
  • 1 red diced shallot
  • 1 cup of diced avocado
  • 1 tomato, diced
  • 1 tablespoon of chile-garlic paste
  • 2 tablespoons of olive oil
  • 1/4 cup of cilantro, chopped
  • Salt and pepper to taste

How to Make Fresh and Simple Swai Ceviche

  1. Place the diced swai fillets in a bowl and cover them with half of the lime juice. Make sure each piece is submerged, then cover and pop it in the fridge for at least 3 hours. This allows the fish to “cook” in the acidity of the lime juice. You’re looking for it to turn opaque and tender.
  2. Once the fish is ready, strain it to remove excess lime juice. Don’t rush this step; too much moisture will make the ceviche soupy.
  3. In another bowl, combine the diced tomato, red shallot, and avocado with the remaining lime juice. Toss gently, so the avocado stays in lovely chunks.
  4. Stir in the swai and chopped cilantro. Give it all a good, gentle mix.
  5. Drizzle with olive oil and add the chile-garlic paste. The sauce gives it that spicy, garlicky punch that makes you go back for more.
  6. Season with salt and pepper to taste. Remember, a little goes a long way, so keep tasting as you go.
  7. Serve immediately with tortilla chips or over a fresh salad. Enjoy the vibrant flavors in every bite!

Cook’s Notes

Don’t skimp on the lime juice – it’s both the cooking agent and flavor base. If you’re not a fan of too much heat, start with half the amount of chile-garlic paste and adjust. This ceviche is best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to a day. The avocado might brown slightly, but the taste will still be lovely.

Make It Your Own

  • Swap the swai for shrimp or scallops if you’re feeling fancy.
  • Add some diced cucumber for extra crunch and freshness.
  • If cilantro isn’t your thing, try using fresh mint or basil for a different herbal note.
  • For a sweeter twist, toss in some diced mango or pineapple.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your creations! Happy ceviche making!

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Alouette Chicken Paprika | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen, staring down a package of chicken breasts and wondering how on earth I was going to make an exciting dinner out of them—again. It was one of those evenings where you just want something easy yet indulgent, and frankly, I felt like a culinary magician without a wand. That’s when it hit me: Alouette Chicken Paprika. This dish has saved my weeknight dinners countless times, thanks to its creamy, savory sauce and that lovely paprika kick. It feels fancy enough to impress anyone you might have over but is straightforward enough to whip up after a long day. Trust me, once you try it, you’ll be hooked.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that you probably already have most of these gems in your kitchen. It’s a pantry hero, with a few special players like Alouette Garlic & Herbs Spreadable Cheese that make it sing.

  • 2 tablespoons butter
  • 4 boneless chicken breast halves
  • 1 teaspoon garlic powder
  • 1 container Alouette Garlic & Herbs Spreadable Cheese
  • 1/2 cup milk
  • 6 teaspoons paprika

How to Make Alouette Chicken Paprika

  1. In a small bowl, blend the garlic powder with 6 teaspoons of paprika until well combined. Coat each chicken breast generously with this mixture, making sure they’re evenly covered.
  2. Melt the butter in a skillet over medium heat. Add the chicken and sauté for about 5 minutes on each side. You’ll know it’s ready to move on when the chicken is golden and slightly crisp at the edges.
  3. Cover the skillet, reduce the heat to low, and let the chicken simmer for 15 minutes. This is your chance to let the flavors mingle and intensify.
  4. Once done, remove the chicken from the skillet but keep that liquid gold in there—you’re going to need it!
  5. In another bowl, combine the milk, Alouette Garlic & Herbs Spreadable Cheese, and any remaining paprika. Mix until smooth and dreamy.
  6. Pour this cheese mixture into the skillet, stirring well with the reserved liquid. Let it simmer for a couple of minutes until the sauce is smooth and slightly thickened.
  7. To serve, generously pour this creamy, aromatic sauce over the chicken. If you’re feeling extra indulgent, use any remaining sauce over a bed of rice, pasta, or potatoes.

Cook’s Notes

When cooking the chicken, make sure not to rush the sautéing step. That golden color adds layers of flavor that are worth the wait. If the sauce seems too thick, a splash more milk can save the day. For leftovers, store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. The sauce will thicken as it chills, so warming it gently on the stovetop with a bit of extra milk will bring it back to life.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist—just coat and cook the same way.
  • Love smoky flavors? Use smoked paprika instead of regular for an extra punch.
  • Add a handful of sautéed mushrooms to the sauce for more earthiness and texture.
  • Try coconut milk in place of regular milk for a dairy-free and slightly exotic option.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback is like the perfect spice blend for my recipe collection!

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