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Apricot Clafouti With Lavender & Pecans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Apricot Clafouti With Lavender & Pecans

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

Cook’s Notes

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

Make It Your Own

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

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

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

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Banana Milo Milkshake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen, staring at an overly ripe banana, when the craving hit me. You know the type: the need for something sweet, quick, and just a little nostalgic. It was one of those almost-summer days that call for a cold treat, but I didn’t want to fuss around with anything too elaborate. Enter the Banana Milo Milkshake — a creamy, chocolatey delight that somehow feels both indulgent and a bit healthy (thanks to that banana). This recipe is a breeze to whip up, and trust me, it’s like sipping on a childhood dream.

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What You’ll Need

I bet you have most of this stuff hanging out in your kitchen already. That’s my favorite kind of recipe — no need for a last-minute grocery run.

  • Canned almond milk
  • Banana – ideally ripe and sweet
  • Milo chocolate malt powder – the star of the show
  • Vanilla ice-cream – because why not?
  • Strawberries – for a pop of color and flavor
  • Whipped cream – a fluffy finishing touch

How to Make Banana Milo Milkshake

  1. In a blender, pour in about a cup of canned almond milk. It’s the creamy base for our shake.
  2. Add a heaping spoonful of Milo chocolate malt powder. The more, the merrier — but a couple of tablespoons should do the trick.
  3. Peel your banana and break it into chunks before tossing it into the blender. The riper, the sweeter!
  4. Scoop in a generous helping of vanilla ice-cream. One or two scoops, depending on how indulgent you’re feeling.
  5. Blend everything together until it’s smooth and frothy. Listen for that perfect whirring sound and watch as it turns a delightful chocolatey hue.
  6. Pour the luscious mixture into a tall glass. The anticipation is real!
  7. Top with a cloud of whipped cream. Don’t be shy; it’s the cherry-on-top moment without the cherry.
  8. Finally, sprinkle chopped strawberries over the whipped cream. They add a splash of color and a fresh, fruity note.
  9. Serve immediately, preferably with a straw, and let the cool, creamy goodness wash over you.

Cook’s Notes

If you’re anything like me, you’ll want to make sure your banana is at peak ripeness for the best sweetness. This milkshake is versatile, but using canned almond milk brings a lovely creaminess that other milk might not. You can make the whipped cream yourself or grab some from the store — both work wonders. And if you end up with leftovers (unlikely, but it happens), just cover and pop it in the fridge. Stir it up again before drinking, as it might separate a bit. But honestly, it’s best enjoyed fresh.

Make It Your Own

  • For a nutty twist, swap canned almond milk with hazelnut milk.
  • Want more chocolate? Add a drizzle of chocolate syrup before blending.
  • For a tropical vibe, substitute the strawberries with chopped pineapple.
  • Go dairy-free by using coconut milk ice-cream instead of vanilla ice-cream.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you make it just like this or put your own spin on it, this Banana Milo Milkshake is sure to hit the spot. Stay cool, friends!

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Chouquettes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Chouquettes

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

Cook’s Notes

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

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

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

Make It Your Own

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

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

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Cauliflower and Broccoli Gratin With Camembert Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I recently found myself staring at a half-head of cauliflower and some broccoli florets, both on the brink of overstaying their welcome in my crisper drawer. It was one of those evenings, you know? When the day has been a bit too long, and you need comfort but don’t want to weigh yourself down with a heavy meal. Enter this Cauliflower and Broccoli Gratin with Camembert Cheese. It’s the kind of dish that feels a little fancy — thanks to the gooey, rich camembert — yet it’s simple enough to whip up on a busy weeknight. Plus, it transforms those neglected veggies into something fabulous and satisfying. Let’s not forget, it’s a great way to sneak in some greens under all that cheesy goodness.

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What You’ll Need

For this dish, the ingredients are delightfully simple, and you might already have most of them chilling in your kitchen. Here’s what’s going into our cozy gratin:

  • 1 head of cauliflower
  • 1 bunch of broccoli
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • Salt and pepper to taste
  • 200g camembert cheese, cut into cubes, plus extra to put on top
  • 1 cup of breadcrumbs

How to Make Cauliflower and Broccoli Gratin With Camembert Cheese

  1. First, preheat your oven to 180 degrees C (or 350 degrees F). It’s always nice to have it ready and waiting.
  2. In a large pot of boiling water, parboil the broccoli and cauliflower. You’re looking for tender-crisp veggies here — about 10-15 minutes should do the trick.
  3. Once your veggies are done, drain them well and set them aside. They’ll be ready to soak up that cheesy sauce.
  4. In a saucepan, melt the butter over medium heat. When it’s completely melted and starts to bubble, sprinkle in the flour. Stir constantly until it forms a smooth paste, which takes about a minute.
  5. Slowly whisk in the milk. Keep stirring until the mixture thickens to a nice, creamy consistency.
  6. Now, add in the camembert cubes. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to your liking.
  7. Combine your cheese sauce with the parboiled veggies, ensuring they’re well coated.
  8. Transfer everything into a baking dish. Top with extra camembert chunks and breadcrumbs for that crispy, golden finish.
  9. Pop it in the oven for about 20 minutes or until it’s golden and bubbling on top. Your kitchen will smell heavenly!

Cook’s Notes

Let’s talk about some little tips that will make this dish even better. If you’re short on time, you can parboil the veggies in advance and keep them in the fridge until you’re ready to assemble the gratin. For storage, this dish keeps well in the fridge for up to three days — just reheat it in the oven to keep the top crispy. One common mistake is overcooking the veggies during parboiling. You want them to maintain some bite since they’ll continue cooking in the oven.

Make It Your Own

Here are some fun variations to shake things up if you feel like experimenting:

  • Swap the camembert for a sharp cheddar if you prefer a stronger cheese flavor.
  • Throw in some crispy bacon bits for an extra savory kick.
  • Use panko breadcrumbs instead of regular ones for an even crunchier topping.
  • Add a pinch of nutmeg to the cheese sauce for a warm, aromatic twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s always so fun to see your creations and variations. Enjoy the cheesy goodness!

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Fall Farro Salad with Pomegranate, Walnut & Truffles | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the crisp air makes you crave something grounded yet bright—think cozy sweater vibes but on a plate. I had just returned from the farmers market, pomegranates in hand, and a desire for something different but not overly complicated. That’s how this Fall Farro Salad with Pomegranate, Walnut & Truffles was born. It’s the kind of dish that combines hearty farro with the tangy pop of pomegranate seeds, and the rich aroma of truffles—a little bit of everything deliciously fall. It’s a perfect weeknight meal that’s just as impressive for a weekend get-together, and the best part is how ridiculously easy it is to put together. I mean, we’re talking about strong flavors that do all the heavy lifting for you. Jump to Recipe

What You’ll Need

This salad’s ingredient list is refreshingly straightforward, yet it packs a punch with gourmet vibes. Chances are you already have most of these at home, except maybe the truffle mushroom, but trust me, it’s worth the small trip.

  • Extra virgin olive oil
  • Farro
  • Parmesan (shaved into ribbons)
  • Pomegranate (seeds)
  • Radicchio (thinly sliced)
  • Salt and pepper
  • Truffle mushroom
  • Vinegar
  • Walnuts

How to Make Fall Farro Salad with Pomegranate, Walnut & Truffles

  1. Begin by rinsing the farro under cold water. In a large pot, bring plenty of cold water to a boil. Add a good pinch of salt along with the farro. If you have any vegetable scraps handy, toss them in for extra flavor. Cook until al dente, about 20-35 minutes. Taste a grain—it should be tender with a slight chew.
  2. While the farro cooks, prep the other ingredients. Shave the parmesan into delicate ribbons, thinly slice the radicchio, and remove the pomegranate seeds. You know you’re doing it right when your cutting board looks like a painter’s palette.
  3. In a small skillet, toast the walnuts over medium-low heat until they’re golden and fragrant. Keep an eye on them—they can go from toasty to burnt in a blink.
  4. Once the farro is ready, drain and let it cool slightly. Toss it into a big bowl with the radicchio, pomegranate seeds, walnuts, and parmesan ribbons.
  5. Drizzle with extra virgin olive oil, a splash of good vinegar, and season with salt and pepper. Mix gently, ensuring everything is well coated but not bruised.
  6. Finally, thinly slice the truffle mushroom and gently fold it into the salad. The aroma should start to bloom, lacing through the entire dish.

Cook’s Notes

Farro can be cooked ahead of time, making this salad a great option for meal prep. Just cool it completely before storing it in an airtight container in the fridge. When ready to assemble, allow it to return to room temperature for the best texture.

Watch out for overcooking the farro—it should retain some chewiness to balance the other textures of the salad. And remember, a little truffle goes a long way. You want it to complement, not overpower.

If you have leftovers, store the salad and dressing separately for up to two days to keep everything fresh and crunchy.

Make It Your Own

  • Swap the truffle mushroom for a sprinkle of truffle oil if you’re in a pinch—it gives a similar aroma boost.
  • Use feta cheese instead of parmesan for a tangier bite.
  • Not a fan of radicchio? Substitute with baby kale or arugula.
  • For a heartier version, add roasted butternut squash or sweet potato cubes.

If you give this recipe a whirl, I’d love to hear how it turned out—or any fun twists you added! Drop a comment or tag me on your food adventures. Happy cooking!

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Enchiladas Verdes (Green Enchiladas) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Let’s talk about the time I ambitiously decided to make enchiladas on a Wednesday night after one too many hours of doom-scrolling through Instagram. You know the ones—cheesy, gooey, and utterly comforting. I could already taste the spicy tang of green chilies, imagining it would somehow transform my week. Spoiler: it did. This Enchiladas Verdes recipe is not only a delicious weeknight hero but also a dish that’s forgiving enough for any kitchen mishaps. Didn’t roll the tortillas tight enough? No worries; it’s all going to melt together in a cheesy, saucy hug anyway. And trust me, the result is so satisfying, you’ll forget about that midweek slump. Jump to Recipe

What You’ll Need

What’s fantastic about this dish is you might already have most of the ingredients lounging around in your kitchen. If not, the list is simple and straightforward.

  • Skinless boneless chicken breast or a quick swap with a store-bought rotisserie chicken.
  • Green Anaheim chili peppers – these are the stars of the show.
  • Canola oil
  • Flour
  • White diced onion
  • White corn tortillas
  • White shredded cheese
  • Queso fresco
  • Sour crema
  • Salt
  • Water
  • Suero or buttermilk (canned buttermilk works, too)

How to Make Enchiladas Verdes (Green Enchiladas)

  1. Preheat your broiler and get those green chili peppers ready for roasting. Choose firm, meaty peppers—no wrinkles, please!
  2. Rinse the peppers and lay them on a foil-lined cookie sheet. Slide them under the broiler and keep an eye on them. Within minutes, you’ll see the skin begin to blister and turn black.
  3. Flip the peppers after about 5 minutes to get all sides evenly blistered. Once done, pop them into a plastic bag and cover with a towel, letting them cool. This makes peeling off the blackened skin a breeze.
  4. For the sauce, blend those roasted peppers, flour, and half of your suero or buttermilk until smooth and creamy. Pour this mixture into a skillet over medium-low heat.
  5. As it warms, gradually stir in more suero or buttermilk. Season with salt—around 2 teaspoons usually does the trick. If it’s too spicy for your taste, add crema. Too thick? Dribble in some water.
  6. Now, the chicken. Either boil your chicken breasts in a pot until done or just shred a rotisserie chicken. The choice is yours.
  7. For stacked style enchiladas, fry your tortillas in hot oil just until they’re soft, then drain. Dip each in the sauce before layering on plates with chicken, cheese, and onion. Go for three layers per serving.
  8. If you prefer oven-baked, preheat to 350°F. Spread sauce at the bottom of your baking dish, fry and fill the tortillas, then roll them up seam down in the dish.
  9. Drench with more sauce and sprinkle with crumbled queso fresco. Bake until everything’s gloriously warm, about 15 minutes.
  10. Serve with a dollop of sour crema and get ready to conquer the rest of your week!

Cook’s Notes

Here are a few tips I’ve picked up along the way:

  • These enchiladas are flexible with make-ahead options. Prepare the sauce and chicken in advance, then just assemble when you’re ready.
  • Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
  • Don’t skip the roasting of peppers, as it’s essential for that smoky flavor. If you find peeling them tricky, let them steam longer in the plastic bag.

Make It Your Own

  • For a vegetarian spin, swap out chicken with crispy tofu or sautéed mushrooms.
  • Mix in some black beans with the chicken for added texture and protein.
  • Try using a mix of different cheeses like mozzarella for an extra gooey factor.
  • Add avocado or cilantro as a fresh topping before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Enjoy your cozy, midweek escape with these Enchiladas Verdes.

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Lemon Chickpea & Tomato Stew | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, picture this: It’s a Tuesday evening, and I’m standing in my kitchen feeling utterly uninspired. You know those days when you’ve got a fridge full of nothing and everything? Yeah, that was me. The weather hinted at the first signs of fall, and my lazy bones craved something cozy yet bright—something that would wrap me up like a warm blanket but not put me in a food coma. Enter this Lemon Chickpea & Tomato Stew. It’s the kind of dish that checks all the boxes: fast (you’ll have it on the table in under an hour), flavorful (hello, lemon zest), and so satisfying you’d think it took all day. Trust me, once you make it, your taste buds will thank you, and you might just find a new weeknight staple.

Jump to Recipe

What You’ll Need

This stew is a pantry hero—you probably have most of the ingredients hiding in your kitchen already.

  • 2 tablespoons of olive oil
  • 1 large shallot, chopped
  • 3 garlic cloves, minced
  • 2 cans of chickpeas, drained and rinsed
  • 1 jalapeno chili, sliced
  • 1 teaspoon of dried oregano
  • 2 bay leaves, broken
  • 1/2 teaspoon of crushed red pepper
  • Salt & pepper to taste
  • 4 cups of chicken broth
  • Zest and juice of 1 fresh lemon
  • 1 cup of dried oven tomatoes
  • 2 cups of fresh spinach, loosely packed

How to Make Lemon Chickpea & Tomato Stew

  1. In a large saucepan, heat the olive oil over medium heat. You’ll know it’s ready when the oil starts shimmering like a mirage.
  2. Add the shallot and garlic, stirring them into the warm oil until they soften and become fragrant, about 5 minutes.
  3. Toss in the chickpeas, jalapeno, oregano, bay leaves, and crushed red pepper. Season with salt and pepper. Stir frequently, letting those chickpeas get a little crispy and golden, about 5-7 minutes. Keep an eye out—they might try to escape the pan!
  4. Pour in the chicken broth, lemon zest, and lemon juice. Bring everything to a happy boil, then reduce the heat and let it simmer until the broth is reduced by half, around 20 minutes.
  5. Stir in the oven-dried tomatoes, garlic, and spinach. Simmer for another 5 minutes, just until the spinach wilts into the stew. Goodbye, bay leaves—you’ve done your job, so remove them.
  6. Give it one last taste for seasoning, adjust if necessary, and serve hot with warm crusty bread to soak up every last drop.

Cook’s Notes

First things first, don’t rush the browning of your chickpeas. That’s where a lot of the flavor magic happens. If you can, make sure the broth you’re using is low-sodium so you can control the salt levels. This stew is even better the next day, so feel free to make it ahead and store it in the fridge for up to 3 days. Just reheat it gently on the stovetop. If it’s a bit too thick, splash in a little extra broth or water.

Make It Your Own

  • Vegetarian version: Swap the chicken broth for vegetable broth, and you’re good to go.
  • Spicy kick: Double the jalapeno if you’re feeling bold. You can also add a dash of cayenne.
  • Protein boost: Stir in some cooked shredded chicken or crispy tofu just before serving.
  • Herbal twist: Add fresh basil or cilantro at the end for an extra layer of flavor.

And there you have it! If you try this, I’d love to hear how it turns out—drop a comment or tag me. Enjoy your cozy bowl of goodness!

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Dried Fruit and Ginger Scones | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday afternoons where the chilly wind made its way through every crack in my window, and all I could think about was something warm and cozy to fill my kitchen with delicious smells. I found myself rummaging through my pantry, pulling out half-used bags of dried fruits and a forgotten jar of candied ginger. Instantly, the idea of scones popped into my head—specifically, Dried Fruit and Ginger Scones. This recipe is perfect for those moments when you crave a little treat that’s impressively tasty but doesn’t demand hours in the kitchen. The best part? I promise you, they’re so easy to make, you’ll almost feel like you’re cheating.

Jump to Recipe

What You’ll Need

The ingredient list is delightfully simple. Chances are, you already have most of these items tucked away in your kitchen.

  • Flour
  • Cake flour
  • Baking powder
  • Butter
  • Heavy cream
  • Whole milk
  • Salt
  • Turbinado sugar
  • Dried apples
  • Dried cranberries
  • Candied ginger

How to Make Dried Fruit and Ginger Scones

  1. Position a rack in the middle of your oven and preheat to 425°F. If you’re feeling fancy and using a pizza stone, pop it in the oven to preheat too. Otherwise, line a cookie sheet with parchment paper—you’re ready to go.
  2. In a medium bowl, whisk together the flours, baking powder, 3 tablespoons of the sugar, and salt. It should look like a soft, powdery snow drift.
  3. Cut in the butter using a pastry blender, two knives, or your fingers, until you have pea-sized butter pieces that make the mixture look a bit like coarse sand with pebbles. Don’t worry if it looks a bit odd; this is what you want!
  4. Pour in the cream and milk (or go all in with just cream if you’re feeling decadent) and stir with a fork. You’re aiming for a sticky, shaggy dough that’s evenly moist.
  5. Add in the fruits and ginger. Work the mixture just enough to spread the goodies evenly, breaking up any ginger clumps. Expect your hands to get a little messy.
  6. Turn the sticky dough onto a floured surface, sprinkling a bit more flour on top. Pat it into a circle about 1-inch thick. Resist the urge to over-flour; we don’t want tough scones.
  7. Flour a pizza cutter or a sharp knife and slice the dough circle into 8 equal wedges. Flour in between cuts if things get sticky.
  8. With a bench scraper, spatula, or your brave hands, transfer the scones to your baking vessel. Leave a half-inch space between them so they can sashay their way to deliciousness.
  9. Sprinkle the tops with the remaining tablespoon of sugar. Bake for 13-15 minutes, until the tops are a lovely light golden and the scones smell irresistible.
  10. Let them cool on the baking sheet for at least 10 minutes—it’s tempting, but worth the wait. Enjoy them warm or after they’ve cooled. Both ways are pure bliss.

Cook’s Notes

These scones are pretty forgiving. The key is not to overwork the dough, which keeps them tender and fluffy. If you don’t have cake flour, all-purpose flour works too—just be a bit gentler when mixing. They’re best the day they’re made, but you can store them in an airtight container for a day or two. Reheat them in a warm oven if you want to revive that fresh-from-the-oven vibe. If you’re prepping ahead, you can freeze the unbaked scones; just add a couple of extra minutes to the baking time.

Make It Your Own

  • Nutty Twist: Swap half of the dried fruits for chopped toasted almonds or walnuts for a crunchy surprise.
  • Chocolate Indulgence: Substitute the candied ginger with dark chocolate chips for a sweet, rich variation.
  • Zesty Citrus: Add finely grated orange or lemon zest to the dough for a refreshing aromatic lift.
  • Herbal Infusion: Replace dried cranberries with dried cherries and throw in a teaspoon of dried rosemary for a sweet-herbaceous combo.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make this foodie journey so much more fun. Happy baking!

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Party Sausage Bites With Pine Nuts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

Jump to Recipe

What You’ll Need

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

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

How to Make Party Sausage Bites With Pine Nuts

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

Cook’s Notes

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

Make It Your Own

Feeling creative? Here are some fun twists:

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

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

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Chia Seed Pudding | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, rummaging through my pantry on a Sunday night, searching for something—anything—that could pass as a make-ahead breakfast for the hectic week ahead. You know how it is, right? That moment when you realize you’ve spent a little too much time on the couch binge-watching your favorite series and now the thought of meal-prepping feels like climbing Everest. Enter: chia seed pudding. Honestly, it’s like a little miracle in a bowl. Quick to put together, almost zero cleanup, and it somehow feels like a treat even though it’s packed with all the good stuff. And did I mention it requires zero effort in the morning? Just grab and go. Trust me, once you try this, you’ll wonder how you ever lived without it.

Jump to Recipe

What You’ll Need

This chia seed pudding is all about simplicity, and chances are you already have most of these in your kitchen.

  • 2 tablespoons black chia seeds
  • 1 cup almond milk
  • 1 tablespoon raw agave syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Garnish: raspberries or your favorite berries

How to Make Chia Seed Pudding

  1. Start by grabbing a small bowl or a mason jar—whatever works for you. Pour in the almond milk, then add the chia seeds, giving them a gentle stir to ensure they begin to soak up the liquid.
  2. Add the raw agave syrup to the mix. Stirring slowly, add the vanilla extract and a pinch of salt. The salt might seem odd, but trust me, it balances the sweetness perfectly.
  3. Keep stirring until everything’s combined and the chia seeds are evenly distributed. Cover the bowl or jar, and place it in the fridge overnight. This is when the magic happens—let the chia seeds work their gelling wonder.
  4. In the morning, check the consistency. If it’s too thick for your liking, stir in a bit more almond milk. Top with fresh raspberries or any berries you fancy, and voilà—breakfast is served!

Cook’s Notes

Here’s the deal: chia seeds can be a little finicky when it comes to absorbing liquid. If you find your pudding too runny, just add a bit more chia seed, stir, and let it sit for another hour. For those of us who love a thicker consistency, you might try reducing the almond milk slightly. And if mornings are as hectic for you as they are for me, make a couple of these at once—they keep well in the fridge for up to four days.

Make It Your Own

  • Coconut Dream: Swap almond milk for coconut milk and top with shredded coconut and pineapple chunks.
  • Chocolate Indulgence: Mix in a tablespoon of cocoa powder and finish with dark chocolate shavings on top.
  • Nutty Flavor: Replace almond milk with cashew milk and add a handful of chopped nuts on top.
  • Berry Bonanza: Go wild with mixed berries for a burst of color and flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Can’t wait to see your delicious creations and don’t forget to enjoy every spoonful. Happy breakfast prepping!

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Garlic & Spice Plantain Chips | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring at a pair of plantains languishing on my counter, ripe and just waiting for their moment in the culinary sun. You know those evenings when you’re craving something salty, crunchy, and just a tad spicy, but the thought of another bowl of popcorn just seems so… meh? Enter: Garlic & Spice Plantain Chips. They come together ridiculously fast, are addictive in the best way, and bring the heat without sending you running for a glass of milk. They’re perfect for those late-evening cravings or to impress your friends at a casual get-together. Trust me, once you’ve made them, you’ll be hooked.

Jump to Recipe

What You’ll Need

These ingredients are simple yet punchy. Chances are, you already have most of these sitting in your pantry, just waiting to shine.

  • 2 plantains – Look for ones that are more yellow than green for that perfect balance of sweetness and starch.
  • 2 tablespoons olive oil – A good drizzle will coat the plantains perfectly.
  • 1 teaspoon garlic powder – This adds a savory depth without being overpowering.
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper – Adjust to your heat preference, but don’t skip it entirely. It’s the kick you didn’t know you needed.
  • Salt, to taste

How to Make Garlic & Spice Plantain Chips

  1. Preheat your oven to 400°F (205°C). This is the magic temperature where the plantains get crispy but not burnt.
  2. Line a baking sheet with parchment paper or silicone mats to ensure nothing sticks and cleanup is a breeze.
  3. Take each plantain and cut off both ends. Make a slit along the entire length of the plantain, and peel off the skin. Don’t worry if it gets a little messy.
  4. Slice the plantains into thin rounds. Aim for consistency, but don’t stress if they’re not perfect. It adds character!
  5. In a medium-sized bowl, toss the plantain slices with olive oil, garlic powder, paprika, cumin, cayenne pepper, and a good pinch of salt. Stir until every slice is well-coated with this aromatic mixture.
  6. Lay the plantain slices on the baking sheets in a single layer. Overlapping leads to chewy rather than crispy chips.
  7. Bake for 15-20 minutes, flipping them at around 8 or 9 minutes. They’re done when the edges turn a nice golden brown. I like to swap the baking sheets between the top and bottom racks halfway through for even crispiness.
  8. Remove from the oven and let them cool slightly before diving in. The cooling process is where they really crisp up.

Cook’s Notes

A few things I’ve learned along the way:

  • If your plantains are too green, they’ll be tough to peel and less sweet. Too ripe (almost black), and they’ll be overly sweet and not crisp up as much.
  • If you’re making a large batch, work in batches so every slice gets proper attention in the oven. Overcrowding is the enemy of crispy chips.
  • These chips are best enjoyed fresh, but if you need to store them, let them cool completely and keep in an airtight container. They’ll last for a couple of days, but who am I kidding—they never last that long in my house.

Make It Your Own

Here are a few ways to tweak the basic recipe and make it sing for your taste buds:

  • Sweet and Spicy: Add a teaspoon of brown sugar to the spice mix for a sweet heat combo.
  • Herbaceous Twist: Swap out the cumin for dried oregano or thyme for a herby hint.
  • Citrus Zing: A little lime zest added before baking can give these chips a fresh twist.
  • Cheesy Delight: Sprinkle some nutritional yeast for a cheesy flavor without the cheese.

If you give these a try, I’d love to hear how they turn out for you! Drop a comment or tag me in your crunchy chip moments. Enjoy every spicy, crispy bite!

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Cavatappi pasta with salmon crab surimi | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a blustery Tuesday evening, and you’ve just gotten home from a day that was long enough to make watching paint dry sound thrilling. You’re craving something that’s easy enough to not require a kitchen degree, but still feels like a cozy hug in a bowl. Enter my Cavatappi pasta with salmon crab surimi. This dish is a delightful tangle of flavors that hits the sweet spot between comfort food and seafood sophistication. The pasta’s curly tubes are perfect for catching all the saucy goodness, and the combination of salmon and surimi gives you that savory, oceanic touch without the need for a second mortgage. It’s a recipe that comes together in a flash, so you can have your taste of the Mediterranean with just a little bit of kitchen magic and minimal fuss. Curious yet?

Jump to Recipe

What You’ll Need

The best part about this ingredient list is that it’s likely you’ve already got most of these at your disposal. A few pantry staples, a couple of fresh herbs, and you’re in business.

  • 8 oz Cavatappi pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can (6 oz) salmon fillets, drained
  • 4 oz surimi crab sticks, sliced
  • 2 plum tomatoes, chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon red wine
  • 1 teaspoon dried basil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

How to Make Cavatappi pasta with salmon crab surimi

  1. First, get that pasta going. Cook the Cavatappi according to the package instructions until it’s al dente. Drain it, but don’t be too hasty — reserve a bit of that starchy cooking water like the little secret weapon it is.
  2. In a large skillet, heat up the olive oil over medium heat. Add the minced garlic and sauté it for about a minute. Keep an eye out – you want it just fragrant, not the golden brown of regret.
  3. Add the canned salmon and surimi crab sticks to the pan. Stir them gently, and let them simmer together for just a couple of minutes, like a friendly neighborhood chat.
  4. Time for the juicy bits: toss in the chopped tomatoes, tomato puree, dried basil, and red wine. Mix everything so it all gets to know each other, and let it simmer gently. You should start seeing those edges bubble in about 2-3 minutes.
  5. Sprinkle in the sugar, and season with salt and pepper. Stir it all together, letting the flavors meld into a harmonious sauce.
  6. Now, bring the pasta back into the fold. Add the Cavatappi to your sauce, turning it through until everything is well coated. If things look a bit too thick, a spoonful of that reserved pasta water will smooth it out beautifully.
  7. Serve immediately, with a generous sprinkle of Parmesan cheese and a touch of fresh, chopped basil for that finishing flair.

Cook’s Notes

Don’t be tempted to rush the garlic; it can go from golden to bitter in the blink of an eye. When simmering the sauce, keep it gentle—you’re coaxing out flavors, not boiling them away. This pasta dish is best enjoyed fresh, but if you happen to have leftovers, they’ll keep well in the fridge for up to two days. Just reheat gently, adding a splash of water if needed to get the sauce back to its luscious texture.

Make It Your Own

  • Want to mix up the protein? Try swapping the salmon for some succulent shrimp or even crispy tofu for a vegetarian twist.
  • If you’re a spice lover, a pinch of red pepper flakes tossed in with the garlic can add a nice kick.
  • No wine on hand? A splash of chicken or vegetable broth works in a pinch and still adds depth.
  • For a creamier version, stir in a splash of cream or a dollop of mascarpone cheese just before serving.

So there you have it! This Cavatappi pasta with salmon crab surimi is a surefire way to elevate any evening with minimal effort. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking! 🍝

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Avocado Nests | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those lazy Sunday mornings when I found myself staring into the abyss of my fridge, hoping for some culinary inspiration to jump out and bite me. The chill of early spring was still hanging in the air, and I was craving something that felt both cozy and a bit indulgent. That’s when I noticed I had a couple of avocados sitting on the counter, at that perfect stage of ripeness where they practically beg to be eaten. A quick scan of the fridge and pantry revealed the usual suspects: eggs, bacon, and a trusty bag of frozen hash browns. And just like that, the idea for Avocado Nests was born. This dish is incredibly satisfying, combining the creamy richness of avocados with the savory crunch of bacon and hash browns. It’s a little bit of everything you love about brunch, with a fun twist.

Jump to Recipe

What You’ll Need

So, here’s the deal: you’re likely just a few steps away from a deliciously satisfying meal, because most of these ingredients are staples you probably have on hand.

  • Avocados — perfectly ripe, because isn’t that always the goal?
  • Hardboiled Eggs — get these ready before you start.
  • Frozen Hash Browns — because who has time to grate potatoes on a Sunday morning?
  • Bacon — smoky, crispy, and just the right touch of indulgence.
  • Mayonnaise — or cream cheese if you’re feeling fancy.
  • Salt and pepper — the dynamic duo of seasoning.

How to Make Avocado Nests

  1. First, cook your frozen hash browns according to the package directions. You want them golden and crispy but not too dark. The smell of them browning should fill your kitchen with that warm, inviting aroma.
  2. While those are cooking, cut your bacon into thin strips. You can either bake them in the oven or fry them up in a pan until they reach your desired crispiness. A little sizzle and a waft of that smoky scent, and you know they’re ready.
  3. Next up, time to make some deviled eggs. Pop out those egg yolks and mix them with a spoonful of mayonnaise or cream cheese until smooth. Season with a sprinkle of salt and pepper before scooping the mixture back into the egg white halves.
  4. Take your avocados and carefully cut them in half. Remove the seed and peel them gently. You’re aiming for a seamless, intact avocado half here.
  5. Layer the cooked hash browns onto a serving plate and sprinkle with the crispy bacon pieces. This is your flavorful nest bed, inviting those avocados to rest.
  6. Finally, nestle a deviled egg half into the seed cavity of each avocado half. Place the filled avocados onto the bed of hash browns and bacon. Voilà, your Avocado Nests are ready to enjoy!

Cook’s Notes

Okay, real talk: the key to nailing this dish is timing. Get those hash browns and bacon going first so you can focus on prepping the other ingredients. If you’re planning to make this ahead of time, keep the elements separate until you’re ready to serve — nobody likes soggy hash browns. Leftovers can be stored in an airtight container in the fridge for a day or two, and they make for a surprisingly good next-day lunch. Just reheat the hash browns and bacon separately for the best texture.

Make It Your Own

Here are a few fun twists to make these Avocado Nests even more personal:

  • Swap the bacon for crispy tofu if you’re aiming for a vegetarian version. Just season it well!
  • Mix in a bit of hot sauce or Sriracha into the egg yolk mixture for a spicy kick.
  • Use sweet potato hash browns instead for a slightly sweeter, more complex flavor profile.
  • Jump out of the brunch box and add a sprinkle of feta or blue cheese crumbles for an extra punch of flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! There’s nothing better than sharing a little homemade magic. Enjoy your cozy brunch adventure!

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Soft Croatian corn bread – proja | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself in one of those delightful culinary conundrums: a craving for something comforting yet uncomplicated, something that would warm the soul without demanding too much time or attention. The answer came to me as I stood in front of my pantry: Soft Croatian corn bread, or proja. This gem of a recipe is perfect for those moments when you want something special but don’t want to spend hours in the kitchen. It’s rich with the rustic flavors of corn and cheese, and the best part? You probably already have most of the ingredients on hand. Plus, it pairs wonderfully with soups and stews, making it a great choice for the changing seasons.

Jump to Recipe

What You’ll Need

In this recipe, the magic happens with just a few pantry staples and a couple of fresh items. Chances are, you already have most of this lying around:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup corn grits
  • 1 cup cornmeal
  • 1 cup cottage cheese
  • 3 large eggs
  • 1 cup natural yogurt
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 cup mineral water

How to Make Soft Croatian corn bread – proja

  1. Preheat your oven to 220°C (or about 430°F). Time to get that kitchen nice and toasty.
  2. In a large mixing bowl, crack in the eggs and sprinkle the salt. Whisk until the mixture becomes slightly frothy.
  3. Add the all-purpose flour, corn grits, cornmeal, and baking powder. Stir until everything is just combined.
  4. Pour in the olive oil and yogurt, mixing until you have a smooth batter that glistens with promise.
  5. Gradually add the mineral water, stirring consistently to achieve a thin, pourable batter. Don’t rush — let the batter tell you when it’s ready.
  6. Gently fold in the cottage cheese, ensuring it’s evenly distributed. The batter should be light and slightly lumpy.
  7. Lightly grease a baking pan with butter, then pour in the batter. Smooth the top with a spatula, giving it a little jiggle to settle.
  8. Bake in the preheated oven for about 30 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted in the center comes out clean.

Cook’s Notes

Proja is forgiving, but here are a few tips to keep in mind. Make sure your batter is on the thinner side before baking; this ensures a tender crumb. If the top is browning too quickly in the oven, cover it with foil halfway through. Leftovers can be wrapped tightly and stored in the refrigerator for up to three days. To reheat, just pop a slice in the oven or toaster, and it comes back to life like magic.

Make It Your Own

Looking to add your own twist to this lovely loaf? Here are some fun variations:

  • Swap the cottage cheese for feta for a tangier kick.
  • Add a handful of chopped olives for a Mediterranean vibe.
  • Mix in some sun-dried tomatoes for a pop of color and flavor.
  • Replace the mineral water with beer for a richer, deeper flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen stories are always my favorite part. Happy baking, and remember: the best recipes are the ones that make you smile.

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Flour-Less Peanut Butter Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was having one of those days where everything seemed to go sideways. You know the kind — you spill your morning coffee, forget your umbrella, and then it starts pouring on your way home. I needed a pick-me-up, pronto. That’s when I remembered these Flour-Less Peanut Butter Cookies. They’re everything I needed: sweet, comforting, and ridiculously easy to make. The best part? You can whip them up with just a few pantry staples, and they’re done in under 20 minutes. Perfect for those days when you need a win, no matter how small.

Jump to Recipe

What You’ll Need

The beauty of these cookies lies in their simplicity. Chances are you have these ingredients tucked away in your kitchen already. Here’s what you need:

  • Peanut butter – smooth or chunky, your call
  • Honey – adds the perfect sweetness
  • Egg – binds it all together
  • Baking soda – gives them a little lift
  • Vanilla extract – just a splash for depth

How to Make Flour-Less Peanut Butter Cookies

  1. Preheat your oven to 350°F (175°C). This is crucial to get that perfectly soft center.
  2. In a large mixing bowl, combine the peanut butter, honey, egg, baking soda, and vanilla extract. Stir until everything is smooth and well-blended.
  3. Using a spoon, drop dollops of the dough onto a lightly greased cookie sheet. Keep them about 2 inches apart since they’ll spread a little.
  4. Bake for about 12 minutes. You’ll know they’re ready when the edges are set but the centers are still soft to the touch.
  5. Let the cookies cool on the sheet for a few minutes, then transfer them to a rack to cool completely. They’ll firm up as they cool, so resist the urge to eat them straight away!

Cook’s Notes

These cookies are incredibly forgiving, but a few tips can ensure they turn out perfect every time. If your peanut butter is particularly oily, give it a good stir before measuring. When mixing, ensure everything is well-combined but don’t overdo it; overmixing can make the cookies tough. If you like your cookies on the sweeter side, you can increase the honey slightly or add a touch of sugar.

Store these cookies in an airtight container at room temperature for up to a week — if they last that long! You can also freeze the dough balls to bake later; just add a couple of minutes to the baking time.

Make It Your Own

Want to mix things up? Here are some tasty variations:

  • Chocolate Lovers: Stir in some chocolate chips or chunks before baking for a rich, decadent treat.
  • Nuts About Nuts: Swap half the peanut butter for almond butter for a nutty twist.
  • Spice It Up: Add a sprinkle of cinnamon or a pinch of cayenne for a warm, spicy note.
  • Salty Sweet: Top each cookie with a sprinkle of sea salt right before baking for that perfect salty-sweet balance.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than sharing a little cookie joy. Happy baking!

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Mini Zucchini Bites (Cuadritos De Calabacin) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One evening, after a long day of juggling work and kids’ activities, I found myself staring at a couple of lonely zucchinis in the fridge, wondering what on Earth I could make for dinner that everyone would actually eat. There was no time for anything elaborate, and I really didn’t want to resort to cereal again. That’s when it hit me: Mini Zucchini Bites, or as I affectionately call them, Cuadritos De Calabacin. These little guys are a lifesaver — quick to throw together, they make the perfect savory snack or side, and they’ve got enough bacon and cheese to keep the pickiest eaters happy. Plus, I mean, they’re bite-sized, and who doesn’t love a good two-bite treat?

Jump to Recipe

What You’ll Need

Trust me, chances are you already have most of this in your kitchen, which makes it even better for those spontaneous dinner decisions.

  • 2 slices of diced bacon
  • 1/2 cup white onion, chopped
  • 2 cups grated zucchini
  • 1 cup grated gouda cheese
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 2 eggs
  • Salt & pepper to taste
  • 1 tablespoon butter, melted
  • 1/4 cup plain bread crumbs

How to Make Mini Zucchini Bites (Cuadritos De Calabacin)

  1. Preheat your oven to 375°F, because nothing kills dinner momentum like a cold oven.
  2. In a sauté pan, cook the diced bacon until it’s perfectly crisp. The goal here is crispy, not soggy, so let it do its thing. Once done, set the bacon aside but don’t ditch the bacon fat.
  3. With about 2 tablespoons of that glorious bacon fat, sauté the white onion until it turns transparent. You’ll know it’s ready when your kitchen smells heavenly. Set aside.
  4. In a large mixing bowl, combine the grated zucchini, gouda cheese, flour, baking powder, vegetable oil, eggs, bacon, and onion. Season generously with salt and pepper and mix it until everything is just combined. The mixture will be slightly thick and that’s exactly what you want.
  5. Grab a 10 x 7-inch baking pan and brush it thoroughly with the melted butter. Then, sprinkle plain bread crumbs to coat — this will give you a nice, crispy edge.
  6. Pour the zucchini mixture evenly into the prepared pan, spreading it out as needed. Pop it in the oven and let it bake for 45-60 minutes. It’s done when it’s firm and the top is golden brown.
  7. Once baked, let it rest for about 10 minutes. This resting time is key to letting everything set before you slice them into 2-inch cubes. Serve them warm or cold, they’re delicious either way!

Cook’s Notes

For best results, make sure to squeeze out any excess moisture from your grated zucchini. You want your bites to be perfectly firm, not soggy. If you’re planning ahead, you can mix the ingredients a few hours early, cover it, and keep it in the fridge until you’re ready to bake. As for leftovers, they store well in an airtight container in the fridge for up to 3 days. Just pop them in the oven to reheat, or enjoy them cold, straight from the fridge.

Make It Your Own

  • Swap the gouda for sharp cheddar if you’re after a bolder cheese flavor.
  • Replace bacon with crispy tofu for a vegetarian twist that’s still hearty and delicious.
  • Add a handful of chopped fresh herbs like parsley or dill for an added burst of freshness.
  • For a bit of heat, toss in a finely diced jalapeño or a pinch of red pepper flakes.

If you try this, I’d love to hear how it turns out. Drop a comment or tag me in your photos — especially if you’ve made it your own with any fun variations! Enjoy!

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Thai Coconut Curry Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a rainy Tuesday evening, and my craving for something warm, spicy, and comforting kicks in. The kind of craving that hits you like a hug when you’ve had one of those long days. I glance around my kitchen and spot the usual suspects — a can of coconut milk, some soy sauce, and a lonely block of tofu that’s been waiting for its moment. It’s the perfect setup for my Thai Coconut Curry Soup. This soup is a game-changer. Quick to whip up, it’s one of those recipes that feels a touch exotic but is totally doable on a weeknight. It’s cozy, fragrant, and brings just the right amount of heat. Trust me, it’s the kind of dish you’ll be daydreaming about long after your bowl is empty.

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What You’ll Need

The beauty of this recipe is that it doesn’t require a mile-long list of specialty ingredients. Chances are you already have most of these in your pantry or fridge:

  • Canned light coconut milk
  • One can’s worth of water
  • Red curry paste
  • Fresh ginger paste
  • Fresh snow peas
  • String beans
  • Diced carrot
  • Fresh whole Thai basil leaves
  • Lime juice
  • Low sodium soy sauce
  • A few splashes of sesame oil
  • Chili powder
  • Tofu
  • Salt
  • Red bell pepper
  • Black pepper

How to Make Thai Coconut Curry Soup

  1. Start by bringing the coconut milk and a can’s worth of water just to a boil. You’ll know it’s ready when it’s steaming and about to bubble over, so keep an eye on it.
  2. Reduce the heat to a low simmer. Add in the red curry paste and fresh ginger paste. Give it a good whisk until both are well-incorporated, and your kitchen is filled with that heavenly aroma.
  3. Now, toss in the diced carrots and spices, except for the basil leaves. Cover and let them simmer until the carrots are almost soft. Keep them a bit firm — nobody likes a mushy carrot!
  4. Add the tofu. Cover your pot again and let it all simmer for a few more minutes. The tofu will soak up all those delicious flavors.
  5. Time to add the remaining ingredients — snow peas, string beans, lime juice, soy sauce, sesame oil, and chili powder. Cover again and simmer just until the beans turn bright green but stay crisp.
  6. Garnish with strips of red bell pepper and freshly ground black pepper. If you’re feeling indulgent, add a couple of tablespoons of coconut oil when you put in the tofu. That extra coconut flavor is truly amazing!

Cook’s Notes

When making this soup, remember that the texture of your vegetables matters. You want them crisp and vibrant, not overcooked. If you plan to make it ahead, stop cooking just before adding the snow peas and string beans, and finish it off when you’re ready to serve. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water if the soup thickens too much.

Make It Your Own

  • Swap the tofu for crispy baked chicken if you’re not feeling the plant-based vibes.
  • Add a handful of shrimp in the last few minutes of cooking for a pescatarian twist.
  • Stir in a spoonful of peanut butter with the curry paste and ginger for a nutty depth of flavor.
  • Throw in a cup of cooked rice noodles at the end for a heartier meal.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always excited to see your delicious creations. Happy cooking!

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Meat rolls with prosciutto and sage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Meat rolls with prosciutto and sage

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

Cook’s Notes

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

Make It Your Own

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

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

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

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Pear Salad With Walnuts and Blue Cheese

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

Cook’s Notes

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

Make It Your Own

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

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

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

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the fridge, the usual weeknight dilemma playing out: what to make that’s quick, refreshing, yet still feels like a treat? I’d been craving something that had all the comforting notes of fall but was light enough to not weigh me down. Enter the pear salad with walnuts and blue cheese, a concoction that seemed to tick every box. This salad is all about contrasts — the creaminess of the blue cheese against the crisp pears, the bitterness of endive softened by the sweet, nutty warmth of walnuts. It’s a symphony of flavors that feels like indulging without the next-day guilt. Ready to dive in? Trust me, it’s a keeper.

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What You’ll Need

This recipe doesn’t require a trip to a gourmet store. Odds are you already have most of these ingredients hanging out in your kitchen.

  • Pears – Choose ripe, but firm ones.
  • Mixed salad leaves – A blend with some curly endive adds a nice bitter touch.
  • Lemon juice – For a bright, tangy kick.
  • Blue cheese – Go for your fave, the funkier, the better.
  • Chives – Finely chopped for a fresh oniony hint.
  • Safflower oil – For a neutral base.
  • Walnut oil – Adds a toasty depth.
  • Walnuts – Toast these for that extra crunch.

How to Make Pear Salad With Walnuts and Blue Cheese

  1. Start by prepping the pears. Slice a thin piece off their bases so they can stand upright without toppling over. Trust me, this makes the plating look extra fancy.
  2. In individual bowls, artistically arrange the pears amidst the mixed salad leaves. Think of this as your blank canvas.
  3. Sprinkle the chopped chives over the leaves, letting them fall where they may — no need for precision here.
  4. In a small bowl, whisk together the lemon juice, safflower oil, and walnut oil. Aim for a smooth emulsion that coats the back of a spoon.
  5. Drizzle this dressing lovingly over your salads. You’ll want a nice, even coverage without drowning the ingredients.
  6. Finish by scattering a generous handful of blue cheese crumbles and toasted walnuts over each salad, letting them nestle into the greens.

Cook’s Notes

Okay, let’s talk about some things to keep in mind. Firstly, when choosing pears, Bartletts or Anjous are my go-to for their texture and sweet flavor. If they’re too ripe, they might collapse under the pressure of the salad fork, so aim for that sweet spot of just ripe.

Toasting the walnuts is a game-changer. Just a few minutes in a dry skillet until they’re golden and fragrant will make a world of difference. Store any leftovers in a sealed container in the fridge, but honestly, this salad is best enjoyed fresh.

If you’re prepping ahead, keep the dressing separate until you’re ready to serve. This keeps the greens from wilting and maintains that fresh, crisp bite.

Make It Your Own

  • Don’t love blue cheese? Swap it out for crumbled feta or goat cheese for a milder taste.
  • For a protein boost, add some grilled chicken or crispy tofu on top. It turns this salad into a complete meal.
  • Try swapping walnuts with pecans for a sweeter, softer crunch.
  • If you can’t find curly endive, arugula offers a peppery alternative that pairs wonderfully with the pears and cheese.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the script or put your own twist on it, I hope it becomes a staple in your kitchen like it has in mine. Happy cooking!

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