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Tag: Quick

Breaded Shrimp and Spicy Mayo Appetizer | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when you open the fridge and just sigh, you know what I mean? It had been a long day, and I wanted something delicious but low-key. There it was, a can of shrimp I had almost forgotten about. That’s when inspiration hit—breaded shrimp with a spicy mayo dip! It’s the kind of dish that feels like a cheat: super quick to make, but everyone will think you’re some kind of kitchen wizard. Perfect for when friends drop by unannounced or when you’re just craving something crispy and spicy. Trust me, this Breaded Shrimp and Spicy Mayo Appetizer is about to become your new go-to.

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What You’ll Need

You probably have most of these ingredients hanging out in your pantry already, and if not, they’re easy enough to grab at any grocery store. Here’s what you’ll need:

  • All-purpose flour
  • Bread crumbs
  • Chili powder
  • Egg
  • Garlic powder
  • Mayonnaise
  • Onion powder
  • Suya pepper
  • Salt
  • Canned shrimps
  • Sriracha sauce

How to Make Breaded Shrimp and Spicy Mayo Appetizer

  1. Start by peeling and deveining your shrimp. You can leave the tails on for a bit of extra crunch and a nicer presentation if you like.
  2. Season the shrimp with suya pepper and set them aside to let the flavors sink in.
  3. Whisk the egg in a small bowl and set it aside as your dipping station.
  4. In another bowl, combine your all-purpose flour with onion powder, garlic powder, salt, and chili powder.
  5. Take each seasoned shrimp and dredge it in the seasoned flour, making sure it’s well-coated. The spices should cling to every curve.
  6. Dunk the floured shrimp into the egg mixture, ensuring they’re nice and gooey.
  7. Coat them in the bread crumbs; press gently so the crumbs stick fully.
  8. Heat up a pan with oil for frying until it’s hot but not smoking. Fry the shrimp until golden brown on both sides, about 2-3 minutes per side.
  9. For the spicy mayo, mix 2 tablespoons of mayonnaise with 1 tablespoon of sriracha sauce until well combined. It should be a lovely salmon pink color.
  10. Serve your crispy shrimp with the spicy mayo on the side for dipping. Enjoy the crunchy, spicy goodness!

Cook’s Notes

You want to make sure your oil is hot enough before you start frying; otherwise, your shrimp will absorb too much oil and become soggy. If you’re making this for a crowd, you can fry the shrimp earlier and keep them warm in a low oven. Leftovers can be stored in an airtight container in the fridge and reheated in the oven to keep them crispy. I wouldn’t recommend microwaving them—no one likes limp shrimp!

Make It Your Own

  • Swap the shrimp for crispy tofu if you’re catering to vegetarians. Just make sure to press the tofu well before seasoning.
  • If you love extra heat, add more sriracha or even a dash of hot sauce to the spicy mayo.
  • Try using panko instead of regular bread crumbs for an extra-crunchy texture.
  • If you’re out of suya pepper, a mix of cayenne and paprika can add that smoky heat.

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 how you guys make these recipes your own. Happy cooking!

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Jumbo Blueberry Muffins | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Sunday morning, and the sun’s just lazily peeking through your kitchen window. I was in my coziest pajamas, craving something warm and sweet that didn’t involve leaving the house. Enter these Jumbo Blueberry Muffins. They’re like a giant hug in muffin form—a bit of a show-off with their size, but oh so easy to whip up. With a crunchy lemon-sugar topping and bursting with blueberries, they’re the hero of any breakfast spread or spontaneous brunch. Plus, they’re quick enough to make on a weekday morning when you’re feeling a bit extra. Ready to bake? Let’s dive in.

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What You’ll Need

You probably have most of this stuff lounging in your pantry. Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar + 1 cup separate
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of one fresh lemon
  • 1 1/2 cups fresh blueberries

How to Make Jumbo Blueberry Muffins

  1. Preheat your oven to 425°F (220°C). Give a 6-cup large-sized muffin tin a light spritz of cooking spray, and set it aside.
  2. In a small bowl, combine the lemon zest and 1/3 cup of sugar. Use a fork to mix them thoroughly, creating a fragrant lemon-sugar mixture.
  3. Grab a large bowl and whisk together the flour, baking powder, and salt. Try to distribute everything evenly—it’ll make for a fluffier muffin.
  4. In another medium bowl, whisk the remaining 1 cup of sugar with the eggs. Go at it for about 45 seconds until the mixture is thick and homogeneous.
  5. Slowly pour in the melted butter and oil, then whisk in the buttermilk and vanilla extract. The mixture should be smooth and creamy.
  6. Add the liquid ingredients and the blueberries to the dry ingredients. Gently fold everything together until just combined. Resist the urge to over-mix!
  7. Fill the muffin tins with the batter, right up to the top. Sprinkle the tops generously with the lemon-sugar mixture for a crunchy finish.
  8. Bake the muffins at 425°F for 5 minutes. Then, lower the heat to 375°F and bake for another 25 minutes. Remember to rotate the pan halfway through to ensure even baking.
  9. The muffins are done when a toothpick inserted near the center comes out with just a few crumbs attached. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Cook’s Notes

Here’s the scoop: the key to these muffins is not over-mixing the batter. Too much mixing leads to tough muffins, and nobody wants that. These muffins are best enjoyed fresh, but if you’re making them ahead, they stay good in an airtight container at room temperature for up to three days. You can also freeze them! Just wrap them tightly in plastic wrap and pop them in a freezer bag. They’ll last for about three months, and all you have to do is let them thaw at room temp or give them a quick zap in the microwave.

Make It Your Own

Feel like experimenting? Here are a few variations:

  • Mixed Berry Muffins: Swap half of the blueberries with raspberries or chopped strawberries.
  • Nutty Twist: Add a handful of chopped walnuts or almonds to the batter for some crunch.
  • Citrus Punch: Substitute the lemon zest with orange zest for a different citrusy flavor.
  • Chocolate Indulgence: Replace some of the blueberries with chocolate chips for a sweet surprise.

So, are you ready to go jumbo? If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s make your kitchen smell like a bakery, one muffin at a time. Happy baking! 💙

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Strawberry-Mango Quinoa Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The first time I made this Strawberry-Mango Quinoa Salad, it was one of those chaotic weeknights where I just wanted something fresh and easy. You know the kind—work had run late, the fridge was a bit empty, and the idea of ordering takeout was so tempting. But then I remembered the sweet mangoes I had picked up on a whim, and the lonely strawberries sitting in the fridge. That’s when the idea hit me—what if I threw together a salad that was not only refreshing but also filled with vibrant, zesty flavors? This salad is the kind of dish that makes you feel like you’ve got it all together, even when life is a little messy. Plus, it’s super quick to whip up.

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What You’ll Need

This salad’s beauty lies in its simplicity and the burst of flavors from super fresh ingredients. Chances are you already have most of these in your kitchen:

  • Quinoa – Nutty and satisfying, the base of our salad.
  • Water
  • Salt
  • Fresh strawberries – Sweet, juicy, and perfect for adding a pop of color.
  • Ripe mango – For that tropical twist.
  • Cucumber – Crunchy and refreshing.
  • Fresh mint – Bright and aromatic.
  • Lime juice and zest – To give that zesty zing.
  • Honey – For a touch of sweetness.
  • Canned sour plain cream – Adds a creamy tang.
  • Olive oil – Smooth and rich, tying it all together.
  • Bell pepper – For some extra crunch and color.

How to Make Strawberry-Mango Quinoa Salad

  1. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring it to a boil over medium-high heat. Once it starts bubbling, lower the heat and let it simmer. Cover the pan and let it cook for about 15 minutes, until the liquid is just absorbed. You’ll know it’s done when you see those little quinoa tails unfurling.
  2. Spread the cooked quinoa out on a baking sheet. Let it cool for about 20 minutes. It should be warm to the touch but not steaming hot—perfect for absorbing all the dressing goodness later.
  3. While the quinoa is cooling, grab a large bowl. Whisk together the lime juice, lime zest, honey, sour cream, and olive oil. The mixture should be smooth and slightly thick, with a lovely citrusy aroma.
  4. Add the cooled quinoa to the bowl. Then toss in the strawberries, mango, cucumber, and mint. Toss everything well to make sure each bite is balanced.
  5. Season with a pinch of salt and a grind of pepper to taste. Give it one last gentle toss, and you’re ready to serve immediately.

Cook’s Notes

This salad is as forgiving as they come. If your quinoa isn’t quite cool when you mix it with the dressing, don’t sweat it—just let it sit a little longer before adding the other ingredients. Also, always taste as you go; if your mangoes are particularly sweet, you might want to dial back a bit on the honey. Leftovers can be stored in an airtight container in the fridge for up to two days. But let’s be real, it rarely lasts that long!

Make It Your Own

Here’s where you can get playful with it:

  • Swap the mango for juicy pineapple if that’s what’s on hand or in season.
  • For a bit of nuttiness, toss in a handful of toasted almonds or cashews.
  • Add a spicy kick by mixing in some finely chopped jalapeños or a dash of chili flakes.
  • If you’re a cheese lover, crumble some feta or goat cheese on top before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the original or put your own twist on it, this salad is sure to bring a bit of sunshine to your table. Enjoy!

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Loaded Veggie Omelet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was deep in the throes of a Tuesday night quandary—hungry but not wanting to commit to a full-on kitchen escapade. You know those nights, right? The ones where takeout seems like the easy choice, but your inner voice whispers (or maybe shouts), “Use the groceries you bought!” It was on one such evening that I whipped up this Loaded Veggie Omelet. It’s the kind of recipe that feels like a mini victory; quick to make yet hearty enough to satisfy. Perfect for when you want something impressive without the fuss. Plus, who wants a mountain of dishes? Not me.

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What You’ll Need

This isn’t one of those recipes where you’ll be chasing obscure ingredients. Chances are you already have most of this:

  • Shallot
  • Garlic
  • Mushrooms
  • Cherry tomatoes
  • Fresh basil
  • Fresh spinach
  • Eggs whisked
  • White cheese
  • Drizzle of olive oil

How to Make Loaded Veggie Omelet

  1. Start by preheating your oven to warm or 170 degrees. This will keep your first omelet cozy while you prepare the second one. Trust me, it’s worth it.
  2. Heat a small sauté pan over medium. Drizzle it with just enough olive oil to give your veggies a glistening hug.
  3. Add the shallot and garlic first. Sauté them until they’re golden and fragrant—your kitchen should smell amazing by now.
  4. Toss in the mushrooms and let them soften. They’ll release their juices, which is exactly what we want.
  5. Now, add the cherry tomatoes and fresh spinach. Give everything a good stir and then remove the pan from the heat. The spinach should just start to wilt.
  6. In a small omelet or sauté pan, pour in a layer of your whisked eggs. As the egg begins to set, gently run a spatula around the edges. This keeps it from sticking and makes folding easier.
  7. When the egg is almost fully cooked—think slightly runny on top—layer half of the basil, cheese, and your sautéed veggie mix onto one side of the egg.
  8. Gently fold the other side of the egg over the filling. Use your spatula to help if needed. Slide the omelet onto a small oven-safe plate and keep it warm in the oven.
  9. Repeat the process for the second omelet, then serve both while they’re still warm.

Cook’s Notes

Cooking omelets is more of an art than a science, and a few tips can make all the difference.

  • If you’re not a fan of runny eggs, let them cook a bit longer before adding the filling. The key is to keep it soft enough to fold.
  • Store leftovers in an airtight container in the fridge. They make a delightful breakfast next day, just reheat in a pan to revive some freshness.
  • Use a non-stick pan to make your life easier, especially if you’re new to making omelets. It’s all about the slide!
  • If you want to make these ahead, prepare the veggie mix and store it separately. When you’re ready to eat, whip up those eggs and you’re set.

Make It Your Own

Here’s where you get to play chef. These variations keep things exciting:

  • Swap the mushrooms for crispy tofu for an extra protein punch.
  • If you’re a cheese enthusiast, try using feta instead of white cheese for a tangy twist.
  • Give it a spicy kick by adding a dash of red pepper flakes or a few jalapeño slices.
  • Not a fan of spinach? Substitute with arugula for a peppery note.

I hope this Loaded Veggie Omelet becomes your go-to for those nights when you need a quick, satisfying meal. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Here’s to cozy, tasty evenings in.

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Greek Yogurt Chicken Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those whirlwind Wednesday evenings where everything seemed to be happening at once. My kitchen was a mess of grocery bags, half-empty coffee cups, and a laptop precariously perched on the edge of the counter streaming my latest binge-worthy show. Between juggling work calls and taming the chaos that had taken over my living space, I needed dinner to be quick, satisfying, and ideally nutritious enough to make me feel like I was winning at adulthood. Enter the Greek Yogurt Chicken Salad. It’s a reliable hero for those nights when you need something comforting yet refreshing, and it doesn’t hurt that the cleanup is a breeze! The creamy, tangy dressing paired with the tender chicken and the occasional sweet zing from the craisins is just what you need to hit reset.

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What You’ll Need

Just a heads up, this is the kind of recipe where you might already have most of the ingredients lounging around in your kitchen. It’s simple yet flavorful.

  • 2-3 whole chicken breasts
  • 4 cups chicken broth or water
  • 1 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 cup craisins (or raisins)
  • 1/2 cup roasted cashews
  • Salt, to taste
  • Pepper, to taste

How to Make Greek Yogurt Chicken Salad

  1. Start by bringing your chicken broth or water to a boil in a medium pot. Once it’s bubbling, add in your whole chicken breasts. Let them cook until there’s no pink left in the middle; this usually takes about 15-20 minutes depending on their size.
  2. While your chicken is having its spa treatment, whisk together the Greek yogurt, Dijon mustard, and garlic powder in a bowl. You’re aiming for a smooth, well-mixed sauce here. Add a dash of salt and pepper, adjusting to your taste.
  3. Stir in the craisins and cashews. If you love a bit more crunch, hold off on the cashews until just before serving. This way, they maintain their delightful crunch!
  4. Once the chicken is done, let it rest for about 5 minutes. Trust me, this little pause keeps all those flavorful juices locked in.
  5. Dice the chicken into bite-sized chunks and toss it into your prepared sauce. Give everything a good mix so each piece of chicken is generously coated.
  6. Serve your chicken salad chilled or at room temperature. It’s perfect in a sandwich, on a bed of greens, or just straight from the bowl.

Cook’s Notes

– Boiling the chicken in broth instead of water really takes the flavor up a notch, but if you’re in a pinch, water works just fine.
– This chicken salad keeps well in the fridge for about 3 days, making it a great make-ahead lunch option. Just store it in an airtight container to keep it fresh.
– If you’re planning to eat it over a few days, consider adding the cashews just before serving each time to maintain that satisfying crunch.
– Be mindful not to overcook the chicken, as it can become a bit rubbery. You want it tender and juicy!

Make It Your Own

  • Swap the chicken for crispy tofu if you’re going for a vegetarian vibe. Just cube it and toss it in!
  • Love a bit of heat? Add a pinch of cayenne pepper or some chopped jalapeños to the sauce.
  • For an extra tangy twist, try tossing in some diced green apples. They add a delightful crunch and zing.
  • Switch the craisins for chopped dried apricots for a different kind of sweetness if you’re feeling adventurous.

If you give this Greek Yogurt Chicken Salad a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your kitchen creations. Let’s keep those weeknight dinners delicious and stress-free!

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Linguine and Clams In Garlic White Wine Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeknights when I opened the fridge and stared blankly, hoping dinner would magically appear. With only a few clams left from last weekend and some trusty linguine, I decided it was time to whip up my favorite Linguine with Clams in Garlic White Wine Sauce. It’s one of those dishes that sounds fancy—and tastes even fancier—but it’s surprisingly forgiving and quick to prepare, perfect for a midweek pick-me-up. By the time the pasta was perfectly al dente, my kitchen smelled like a cozy little Italian trattoria. My secret weapon? Loads of garlic and a splash of wine that turns simple ingredients into something special.

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What You’ll Need

I bet you have most of these ingredients hanging around already, and if not, they’re worth stocking up on for moments like this.

  • 5 cloves of garlic
  • 3 1/2 dozen little neck clams
  • 1 cup dry white wine
  • Pinch of red pepper flakes
  • 1 pound linguine
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh Italian parsley
  • 1/4 cup fresh oregano leaves
  • Parmigiano-Reggiano (optional)
  • Kosher salt

How to Make Linguine and Clams In Garlic White Wine Sauce

  1. Coat a large sauté pan with olive oil and toss in 5 garlic cloves with a pinch of red pepper flakes. Crank the heat to medium-high until the garlic is golden brown and fragrant; this is when your kitchen begins to smell divine. If you’re like me and adore garlic, flip the cloves for extra flavor. Once golden, remove and discard them.
  2. Add the clams to the pan, pour in the white wine, and cover. Allow it to come to a boil over medium heat. Let it simmer until the clams open up, around 10 minutes. Use a slotted spoon to fish out the clams, reserving the cooking liquid.
  3. Boil a large pot of water for your linguine. Normally, I’d salt the water generously, but this time I skipped it because the clam juice added enough salty goodness.
  4. Mince the remaining garlic cloves. In the same sauté pan, drizzle more olive oil, add the minced garlic and another pinch of red pepper flakes. Cook until the garlic is just releasing its aroma, careful not to brown it.
  5. Add the raw clams and reserved clam juice back to the pan, checking the liquid for any sand or grit. A paper towel-lined sieve could help here to avoid any unwanted crunchiness in your dish.
  6. Cover and let the clams cook while you drop your linguine into the boiling water, aiming for very al dente—about a minute less than the box suggests.
  7. Once the clams have opened, set aside those in their shells to keep warm. Add butter and the clams removed from their shells back to the pan. Bring the liquid to a boil, then toss in the cooked pasta and fresh herbs.
  8. Cook everything together until the sauce coats the linguine. Kill the heat, then stir in grated Parmigiano-Reggiano if you’re using. Serve up the pasta, topping each dish with the clams in their shells and a sprinkle of fresh herbs.

Cook’s Notes

A few pearls of wisdom from my kitchen to yours: make sure to buy shellfish sold in mesh bags to avoid dead shellfish—plastic suffocates them. If you’re planning in advance, all the components can be prepped a few hours ahead, but cook them right before serving for optimal freshness. Leftovers, if you have any, can be refrigerated for up to two days. Just know that reheating clams can make them chewy, so enjoy it fresh if possible.

Make It Your Own

Switch it up with a few fun variations:

  • Substitute the clams for crispy tofu for a plant-based twist.
  • Use whole wheat or gluten-free pasta to suit dietary needs.
  • Swap the white wine for vegetable broth if you’re steering clear of alcohol.
  • Add a handful of cherry tomatoes for a pop of color and sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Cooking is all about sharing, so let’s keep this delicious conversation going.

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Chimichurri | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the fridge light flickers on to reveal a collection of *almosts* — almost enough of this, almost enough of that. As I stood there contemplating the remnants of the weekend’s cooking adventures, the memory of a tangy, herby sauce came to mind, something quick yet transformative: Chimichurri. Perfect for those nights when you crave something more than just a meal — a bright, green punch of flavor to enliven whatever protein you can scrounge up. Plus, it’s one of those recipes that’s practically foolproof and endlessly adaptable. Trust me, your taste buds will thank you, and your fridge’s odds and ends might just disappear in the best way.

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What You’ll Need

I love this ingredient list because chances are, you already have most of these lying around! Here’s what you’ll need to whip up some magic:

  • Parsley – the base of our green goodness
  • Cilantro – for that citrusy zing
  • Garlic cloves – because what’s a sauce without garlic?
  • Red wine vinegar – sharp and tangy
  • Olive oil – rich and smooth
  • Salt – to balance and enhance
  • Black fresh ground pepper – for a touch of warmth
  • Red pepper flakes – a hint of heat
  • Capers – optional, but they add a lovely brininess

How to Make Chimichurri

  1. Chop the parsley and cilantro until they’re finely minced, releasing a vibrant, fresh aroma. Toss them into a medium mixing bowl.
  2. Mince the garlic cloves and add them to the bowl, stirring until these aromatic delights are evenly distributed among the greenery.
  3. Pour in the red wine vinegar, then sprinkle in the salt, black pepper, and red pepper flakes. Stir gently, letting the fragrance of the vinegar meld with the herbs.
  4. Slowly drizzle in the olive oil, stirring as you go, until everything is well-coated and glistening. The mixture should be thick, not soupy, holding together beautifully.
  5. Let the chimichurri sit for about 30 minutes. As it rests, the flavors will meld together, creating that punchy, tangy blend that’s oh-so-addictive.

Cook’s Notes

Chimichurri is all about balance and personal preference. If you find the sauce too tangy, add a bit more olive oil. Too mild? A pinch more salt might do the trick. I like to make it ahead of time and let it sit in the fridge overnight — the flavors just seem to get better. Store any leftovers in a tightly sealed jar in the refrigerator; it should stay fresh for about a week. Just give it a good stir before using it again. And remember, this isn’t just a sauce for meats; drizzle it over roasted veggies or even mix it into your scrambled eggs for a herby twist.

Make It Your Own

  • Swap the cilantro for fresh mint for a refreshing spin that’s perfect over lamb.
  • Add a teaspoon of lemon zest for a citrusy burst that pairs beautifully with grilled fish.
  • Incorporate some finely chopped shallots for a subtle sweetness and depth.
  • Replace red wine vinegar with apple cider vinegar for a slightly sweeter, fruitier undertone.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your photos! Let’s see those creative tweaks and the delicious results. Happy saucing!

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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.

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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.

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

Posted on by Meaghan Moineau

Imagine this: it’s midweek, and your brain is fried from a day full of emails and Zoom calls. You open the fridge, and there it is, an avocado teetering on the edge of overripeness and a couple of oranges sitting pretty but untouched. Suddenly, inspiration strikes—why not combine these beauties into a refreshing salad that screams “spring” without actually requiring a season change? This Avocado and Orange Salad, dressed with a zingy Orange-Ginger Dressing, is like a mini-vacation for your taste buds. It’s quick, colorful, and destined to make you fall in love with simple ingredients all over again. Jump to Recipe

What You’ll Need

The beauty of this ingredient list is how effortlessly it combines pantry staples with fresh produce to create something magical.

  • Avocados – Perfectly ripe.
  • Oranges – Sweet and juicy.
  • Green onions – For a hint of sharpness.
  • Orange juice – Freshly squeezed, for that extra punch.
  • Lemon (juice) – To add a bit of zing.
  • Fresh ginger paste – Trust me, it’s worth it.
  • Agave syrup – For a touch of sweetness.
  • Olive oil – Smooth and lush.
  • Salt and pepper – To taste.

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

  1. Begin by slicing your avocados and oranges. Let them overlap on a platter as if they’re chatting at a party.
  2. Don’t waste that orange carcass! Squeeze its juice over your arranged slices, letting it mingle and soften the edges of the avocado.
  3. Sprinkle green onions artfully over the top, like confetti, and add a pinch of salt to awaken those flavors.
  4. Cover the platter with cling film, tucking it into the fridge, so the salad chills out while you prepare the dressing.
  5. In a blender, combine orange juice, lemon juice, fresh ginger paste, agave syrup, and olive oil. Blend until the mixture is smooth and the ginger’s aroma wafts up deliciously.
  6. Season the dressing with salt and pepper, tasting it to find your perfect balance of sweet, spicy, and tangy.
  7. Just before serving, unveil your masterpiece from the fridge and drizzle the dressing generously over the salad.

Cook’s Notes

Here’s the lowdown on making this salad work like a charm:

  • Make sure your avocados are ripe but firm enough to hold their shape when sliced.
  • If you’re making this ahead, keep the dressing separate until just before serving to prevent the avocados from getting too mushy.
  • Leftovers? Unlikely. But if you do have some, store them in an airtight container and consume within a day for best results.
  • Be cautious with the salt. Remember, you can always add more, but you can’t take it out!

Make It Your Own

This salad is versatile enough to play with, so go ahead and shake things up:

  • Swap the oranges for grapefruit slices if you’re after a slightly more tart flavor.
  • Add some toasted almonds or walnuts for a crunchy contrast.
  • For a spicy kick, sprinkle in some red pepper flakes to the dressing.
  • Try a honey drizzle in place of agave if that’s more your style.

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 creations light up someone else’s table. Happy cooking!

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Curried Chicken Roll-Ups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights where dinner plans were nonexistent and I was staring at the contents of my fridge, hoping for inspiration to strike. You know the kind of night where the thought of cooking something complicated is just… ugh. Enter the hero of this tale: Curried Chicken Roll-Ups. They’re quick, they’re easy, and they have just the right amount of zing to make you feel like you’ve put in way more effort than you actually have. These roll-ups are like a little flavor vacation on a weeknight—tangy, crunchy, and creamy all in one bite. Plus, they’re perfect for using up random bits of veggies you’ve got lounging about.

Jump to Recipe

What You’ll Need

Surprisingly, you probably have most of these ingredients chilling in your fridge or pantry right now, just waiting to be turned into something fabulous.

  • 1 can of chicken breast
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery stalk
  • 2 tablespoons chopped green onion
  • 1/4 cup light mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 4 whole grain tortillas
  • 1 cup shredded lettuce

How to Make Curried Chicken Roll-Ups

  1. In a large bowl, place all the ingredients except for the tortillas and lettuce. Stir everything until it’s nicely mixed, and any large pieces of chicken have broken down into shreds.
  2. Heat a skillet over medium and lightly toast or warm your tortillas. You’re looking for them to be pliable and just a tad crispy, which makes rolling them up so much easier.
  3. Scoop out a quarter of your chicken salad mixture and spread it evenly over the top of one tortilla. It should cover the tortilla pretty much edge to edge.
  4. Sprinkle a quarter of your lettuce on top of the chicken salad. It’ll add that fresh crunch we’re all about.
  5. Gently, and I mean gently, roll up your tortilla as tightly as you can without tearing it. Think burrito, but more delicate.
  6. Take a serrated knife and carefully slice the roll into 4 or 6 pieces, depending on your desired serving size. Serve immediately or stash them in the fridge for later munching.

Cook’s Notes

These roll-ups are great for a make-ahead lunch because they hold up well without getting soggy. Just keep them wrapped in plastic wrap or a sealed container in the fridge, and they’ll be good for up to 3 days. If you’re a prep-ahead wizard, you can mix the chicken salad the night before, and it’ll be even tastier as the flavors meld overnight. One thing to watch out for: Make sure your tortillas are fresh and not too dry, or they’ll crack when you roll them. If you’re feeling fancy, you can even warm them with a dab of butter!

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist. Just give it a quick sauté to ensure it’s nice and golden before adding it to your mix.
  • Add sliced avocado right on top of the lettuce for extra creaminess and a touch of luxury.
  • Use a spicy mayo instead of plain light mayo if you’re into a bit more heat and tang.
  • Try spinach leaves instead of lettuce for a bit more nutritional punch without sacrificing crunch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your roll-up adventures! Happy rolling, friends!

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

Posted on by Meaghan Moineau

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

Jump to Recipe

What You'll Need

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

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

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

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

Cook's Notes

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

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

Make It Your Own

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

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

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Bacon Wrapped Filet Mignon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring blankly into the fridge, desperately seeking inspiration for dinner after a long day of wrangling emails and chasing after my two-border collie pups, who were determined to shred every toy they own. Suddenly, a craving for something luxurious yet simple struck me—Bacon Wrapped Filet Mignon. It’s one of those dishes that sounds super fancy but is surprisingly easy to pull off. The genius pairing of tender beef with smoky bacon just hits all the right notes for a cozy, indulgent meal that feels like a mini celebration. And let’s be honest, we all need more of those! Plus, you can grill these beauties in under 30 minutes—perfect for when you’re short on time but still want to impress.

Jump to Recipe

What You’ll Need

I bet you have most of these already lurking in your pantry, just waiting to transform into something spectacular. No need for a lengthy grocery list here!

  • 2 beef tenderloin steaks
  • 2 slices of smoked bacon (room temperature)
  • 4 cloves of garlic
  • Salt & pepper to taste

How to Make Bacon Wrapped Filet Mignon

  1. First things first, get those tenderloins out and place them on a large dish. Now, take a deep breath and wrap a slice of room-temperature bacon around each filet. Gently stretch the bacon if needed, and secure its ends with a toothpick. It’s like giving your steak a delicious porky hug.
  2. Next, grab the garlic cloves. Cut them in half and rub both sides of each filet with the cut ends of the garlic. Trust me, this step infuses the steaks with a subtle, aromatic punch that’s absolutely divine.
  3. Season generously with salt and pepper on both sides—don’t be shy here, this is where the flavor magic starts to happen.
  4. Pre-heat your grill to very hot. You want it sizzling like a summer sidewalk.
  5. Using tongs, place each steak on the grill. For that perfect medium-rare, cook them for 3-4 minutes, rotating the steaks halfway through 90 degrees to achieve those Instagram-worthy grill marks.
  6. Flip the steaks over and grill the other side for another 3-4 minutes. The anticipation is killing me at this point.
  7. Remove the steaks from the grill and let them rest, loosely covered, for about 5 minutes. This step is crucial for locking in those juicy flavors before you remove the toothpicks and dive in.

Cook’s Notes

Let’s talk steak secrets! Always let your steaks rest at room temperature for about 20 minutes before you start wrapping them in bacon. This helps them cook more evenly. If you like your steak a bit more well-done, simply add a minute or two to each side. Got leftovers? Wrap them up and store them in the fridge—they make a killer steak salad the next day. And remember, sharp toothpicks are your friend for bacon security!

Make It Your Own

Why stop at classic when you can have fun experimenting? Here are a few ideas to jazz up your mignon:

  • Swap the garlic rub for a herb butter spread before grilling for a luscious, buttery finish.
  • Try using prosciutto instead of bacon for a slightly sweeter, more delicate wrap.
  • Add a sprinkle of blue cheese crumbles on top right after grilling for a tangy twist.
  • Serve alongside a creamy peppercorn sauce for an extra layer of flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Your gourmet adventure awaits, and I can’t wait to see where it takes you! 🍽️

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Tuna and Tofu Cold Dish | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, staring into my fridge on a Wednesday night, contemplating the sad assortment of leftovers and a few random ingredients when inspiration struck. It was one of those evenings where cooking seemed more like a Herculean task than a simple pleasure, and I just needed something refreshing yet satisfying. Enter my Tuna and Tofu Cold Dish. This dish is like a cool breeze on a hot day—simple, refreshing, and oh-so-satisfying. It’s the perfect quick fix when you’re juggling work, life, and everything in between. Plus, it’s surprisingly elegant for how little effort it takes. Trust me, this one’s a keeper for those nights when you want to pretend you’re at a fancy restaurant without changing out of your pajamas.

Jump to Recipe

What You’ll Need

This is a no-fuss, ingredient-light dish. Chances are you already have most of this in your kitchen, just waiting to be transformed into something delicious.

  • A block of silken tofu
  • A can of tuna in water, drained
  • White diced cherry tomatoes
  • A dash of white pepper
  • A pinch of salt
  • A splash of extra virgin olive oil
  • A few drops of vinegar
  • Light Kikkoman soy sauce
  • A clove of garlic, minced
  • Freshly cracked black pepper

How to Make Tuna and Tofu Cold Dish

  1. Start by cutting your block of silken tofu into small, bite-sized blocks. Be gentle here—silken tofu is as fragile as my willpower at a dessert buffet!
  2. Open the can of tuna and drain it well. Once drained, place the tuna in a bowl and gently squash it with a fork. Mix in a dash of white pepper and a pinch of salt to bring out its flavor.
  3. Take your cherry tomatoes and slice them thinly. The goal is to get them to release their sweet and tangy juices.
  4. On a serving plate, carefully place the tofu blocks. Top them with your sliced cherry tomatoes and then the seasoned tuna.
  5. For the sauce, mix together a good splash of extra virgin olive oil, a few drops of vinegar, and a dash of light Kikkoman soy sauce. Add the minced garlic and freshly cracked black pepper.
  6. Drizzle this fragrant sauce over your tofu, tuna, and tomatoes.
  7. Finish by sprinkling with toasted sesame seeds and diced spring onion for that extra pop of flavor and crunch. Serve immediately and enjoy the calm in a chaotic weeknight!

Cook’s Notes

This dish is a lifesaver on busy nights. It’s all about the balance of textures and flavors—the creamy tofu, the robust tuna, and the crunchy veggies. Once assembled, it’s best eaten right away to enjoy the freshness of the ingredients. If you want to prep ahead, mix the sauce earlier in the day and keep it in the fridge. Just wait to dress the dish until you’re ready to serve, or the tofu might get over-marinated and lose its delicate texture.

Make It Your Own

  • Swap the tuna for crispy tofu if you’re going plant-based. Just pan-fry tofu cubes until golden for a delightful contrast.
  • Try adding sliced avocado for a creamy twist. It pairs beautifully with the tofu and tuna.
  • For a spicy kick, mix a bit of Sriracha into the sauce. It’ll add warmth and complexity without overpowering the dish.
  • Switch up the herbs by adding fresh cilantro or basil instead of spring onion for a different flavor profile.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback makes this kitchen adventure all the more fun. Bon appétit, my fellow food explorers!

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Grandma Inez’s Pineapple Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

Jump to Recipe

What You’ll Need

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

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

How to Make Grandma Inez’s Pineapple Pie

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

Cook’s Notes

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

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

Make It Your Own

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

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

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

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2 Minute Chocolate Yum | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

Jump to Recipe

What You’ll Need

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

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

How to Make 2 Minute Chocolate Yum

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

Cook’s Notes

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

Make It Your Own

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

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

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Gingerbread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those blustery autumn afternoons when the wind just howls around your windows, and all you want is something to make the house smell amazing and your soul feel cozy. I was rummaging through my pantry, craving something spicy and sweet, when I realized I had everything I needed for gingerbread. You know that feeling when you stumble upon a recipe that makes your kitchen feel like a warm hug? This gingerbread is exactly that. It’s quick enough for a weeknight treat but feels special with its aromatic spices and deep molasses goodness. Plus, the glaze? Pure magic. Once you make it, you’ll want to drizzle it over everything.

Jump to Recipe

What You’ll Need

This gingerbread recipe is so forgiving and made with ingredients you probably already have hanging out in your kitchen.

  • Molasses
  • Salt
  • Eggs
  • Salad oil
  • Sugar
  • Soda
  • Water
  • Flour
  • Ginger
  • Cinnamon

How to Make Gingerbread

  1. In a large bowl, mix together the molasses, salad oil, sugar, ginger, cinnamon, and salt until the sugar dissolves and everything smells like holiday cheer.
  2. Add the eggs and beat the mixture until it becomes smooth and glossy.
  3. Dissolve the soda in 1/8 cup of boiling water, then stir it into the molasses mixture. You’ll see the batter start to bubble a little.
  4. Gradually add in the flour, alternating with the remaining water, stirring gently until the batter is smooth. It will be pretty thin, almost like pancake batter, but trust the process!
  5. Pour the batter into a greased 9″x13″ pan and bake at 350 degrees until the top is firm and a toothpick comes out clean. The edges will pull away slightly from the sides of the pan.
  6. While the gingerbread bakes, make the glaze: melt the butter, then stir in the milk and brown sugar. Bring to a boil and let it bubble away for about 4 minutes, stirring occasionally. It’ll thicken a bit as it cools.
  7. Once the gingerbread is done, let it cool slightly before drizzling the glaze over the top. Serve warm or wait until it’s cold—your call!

Cook’s Notes

This gingerbread can be stored covered at room temperature for up to 3 days, though it’s usually gone by day two in my house! If you want to make it ahead, it freezes beautifully. Just wrap it tightly in plastic wrap, and when you’re ready to enjoy, let it thaw at room temperature.

Watch out for overbaking. Because the batter is thin, it might cook faster than you think, especially if your oven runs hot. Check it a bit earlier than you’d expect.

  • For extra flavor depth, consider adding a pinch of nutmeg or cloves along with the ginger and cinnamon.
  • If you want to make the glaze ahead of time, you can reheat it gently before drizzling over the gingerbread.

Make It Your Own

  • Swap the salad oil with melted butter for a richer flavor.
  • Replace half of the flour with whole wheat flour for a heartier texture.
  • Add a handful of chopped walnuts or pecans for a nutty crunch.
  • Add a teaspoon of vanilla extract to the glaze for a hint of vanilla sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! I promise this gingerbread will make your kitchen feel like the coziest place on earth.

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