Moineauworld

Tag: Summer

Avocado Chocolate Bits Frozen Yogurt | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There I was, on a Tuesday evening, staring into my fridge like it was a crystal ball, hoping it would suggest something magical to satisfy my sweet tooth. The usual suspects were there—leftover pasta, a lonely carrot, and a couple of eggs. But then, like a beacon of green hope, I spotted two ripe avocados sitting pretty right next to a carton of whole-milk yogurt. An idea struck: Avocado Chocolate Bits Frozen Yogurt. It’s one of those happy accidents in the kitchen where a craving meets culinary curiosity. This frozen treat is creamy, rich, and oh-so-decadent, but it also has a refreshing quality thanks to the avocados. Plus, it’s easier to make than you’d think—promise.

Jump to Recipe

What You’ll Need

You might already have most of these ingredients on hand, which makes this recipe even more tempting to whip up on a whim. Here’s what you’ll need:

  • Whole milk – the base of our creamy custard
  • Sugar – for that touch of sweetness we all love
  • Vanilla extract – to add a hint of fragrant warmth
  • Egg yolks – these will thicken our custard beautifully
  • Plain whole-milk yogurt – adds tanginess and body
  • Firm-ripe avocados – make sure they’re just right, not too mushy, not too firm
  • Lemon juice – keeps the avocados from turning brown and adds freshness
  • 70% bittersweet chocolate – for those irresistible little bits of chocolatey goodness
  • Sweetened condensed milk – for added creaminess and a touch of sweetness

How to Make Avocado Chocolate Bits Frozen Yogurt

  1. In a medium saucepan, gently heat the whole milk and sugar over medium heat. Stir occasionally until the mixture just comes to a boil, releasing that sweet, warm aroma. Stir in the vanilla extract.
  2. Prepare an ice bath by filling a large bowl with ice and setting a small metal bowl over it, placing a strainer on top. This will help cool the custard quickly later.
  3. In a medium bowl, lightly beat the egg yolks. Slowly ladle a bit of the hot milk into the yolks, whisking continuously to prevent curdling. This process is called tempering, and it’s crucial for a smooth custard.
  4. Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk. Cook on low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, about 4 to 8 minutes.
  5. Strain the hot mixture into the small bowl over the ice bath, then stir in the yogurt. Whisk the mixture over the ice until it’s completely cool to the touch.
  6. Scoop out the avocado flesh and blend it in a food processor with the lemon juice and some of the cooled custard. This helps to achieve a smooth, silky texture.
  7. Combine the avocado mixture with the remaining custard, blending until everything is thick, creamy, and a lovely shade of green.
  8. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Halfway through the churning, fold in the chopped bittersweet chocolate for those luscious bits in every bite.
  9. Transfer the frozen yogurt to a freezer-safe container and allow it to freeze until solid, at least 4 hours, though overnight is even better.

Cook’s Notes

A few things to keep in mind: when tempering the eggs, don’t rush it. Pour the hot milk slowly and whisk vigorously to prevent those pesky scrambled eggs! If you don’t have an ice cream maker, you can still make this—just pour the custard into a shallow dish, freeze, and stir every 30 minutes to break up ice crystals, folding in the chocolate halfway through. In terms of storage, this frozen yogurt keeps well in the freezer for about two weeks, though I doubt it’ll last that long once you taste it.

Make It Your Own

Here are a few ideas to tweak this recipe to your taste or based on what’s in your pantry:

  • Nutty Delight: Swap the bittersweet chocolate for a mix of chopped dark chocolate and toasted nuts like pecans or almonds for a crunchy twist.
  • Fruit Fusion: Add a swirl of raspberry or strawberry puree during the folding stage for a fruity burst.
  • Spice it Up: Mix in a teaspoon of cinnamon or a dash of cayenne pepper to the custard for a surprising kick.
  • Dairy-Free: Use coconut milk instead of whole milk and coconut yogurt for a tropical vibe with an avocado base.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy freezing and indulging in this creamy, dreamy dessert. 🍦🥑🍫

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Wasabi Ice Cream (Wasabi Aisu) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s the middle of summer, and the sun is blazing. You’re lounging in the backyard, armed with a fan and a lemonade, wishing for a breeze. The thought of something cool and unexpected crosses your mind, and suddenly, the idea of making Wasabi Ice Cream hits you. I know — it sounds like a wild flavor ride, but trust me, this unique treat is surprisingly refreshing with a subtle kick that’ll have you coming back for more. Plus, it’s a fun way to surprise your taste buds and impress anyone who dares to try it. So, are you ready to whip up a batch of this daring dessert?

Jump to Recipe

What You’ll Need

This ice cream is all about transforming kitchen staples into something extraordinary. Chances are, you already have most of the ingredients lounging in your pantry.

  • 4 egg yolks
  • 1/2 cup of water
  • 3/4 cup of superfine sugar
  • 1 tablespoon fresh wasabi (or more if you’re feeling bold!)
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 1/2 cup fresh milk
  • A pinch of salt

How to Make Wasabi Ice Cream (Wasabi Aisu)

  1. Set up a bain-marie by filling a stockpot with water until it’s one-third full. Place over low heat and let it come to the point where it’s hot but not quite simmering.
  2. In a metal mixing bowl, combine the egg yolks, water, and sugar. Place this bowl on top of the bain-marie. Start whisking constantly, and don’t stop for 7-9 minutes. You’re aiming for a thick, foamy mixture that feels hot to the touch. Scrape the sides and bottom often to keep things even.
  3. Once thickened, remove the bowl from the bain-marie. Keep beating for another 2 minutes until your arm burns but the mixture is nearly room temperature. This is your workout for the day!
  4. Now, it’s time to get adventurous. Beat in the wasabi and vanilla. Cover it up with plastic wrap and chill in the fridge for about 10 minutes until it’s slightly cold.
  5. In a fresh bowl, combine the whipping cream and a pinch of salt. Whip it until it’s thick and floppy, but don’t go all the way to stiff peaks — you want it to feel more like a pillow than a board.
  6. Gently fold the whipped cream into the wasabi mixture. Do this in thirds, folding just until incorporated each time. You want to keep all that lovely air in there.
  7. Pour the mixture into a metal cake tin or plastic container. Cover it, and freeze for at least 4 hours. If you’re committed to a smooth texture, whisk every 30 minutes after the first hour to break up ice crystals.
  8. If you’re using an ice cream maker, skip to mixing the whipping cream and milk into the wasabi mixture. Chill it in the fridge for two hours until it’s very cold. Pour it into your ice cream maker and churn for 30-40 minutes until you’ve got soft ice cream. Spoon it into a container and freeze for 3-4 hours before diving in.

Cook’s Notes

Making Wasabi Ice Cream is like embarking on a little culinary adventure. When whisking your egg mixture, patience is key. You’re looking for that thick, foamy consistency, which means you’ve trapped enough air to give the ice cream its creamy texture. If you rush this step, you might end up with more of a wasabi ice milk.

If you’re not feeling the arm workout, an electric mixer will save the day, especially for whipping the cream. But hey, there’s something satisfying about doing it manually, right? As for storage, keep it in an airtight container in the freezer, and it should last for up to two weeks — if it’s not devoured by then!

Make It Your Own

This recipe is a great base to start your own ice cream experiments. Here are some ideas to play around with:

  • Ginger Wasabi Twist: Swap out the vanilla for a teaspoon of ginger extract to add a spicy warmth that complements the wasabi’s heat.
  • Matcha Wasabi Fusion: Mix in a tablespoon of matcha powder for a vibrant green hue and a hint of earthy goodness.
  • Citrus Splash: Add a splash of lemon or lime juice for a zesty note that brightens the flavors.
  • Sweet and Spicy: Drizzle a bit of honey or maple syrup on top before serving to balance the wasabi’s kick with some sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick with tradition or try one of the variations, this wasabi ice cream is sure to be a conversation starter. Enjoy the chill!

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Boozy Bbq Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those sultry summer evenings when the sun just refused to set, and my friends and I were sprawled across the backyard, glasses in hand, lazily debating the merits of white versus red wine with a barbecue. Then it hit me — what if we just combined our beverages with the barbecue? Thus began the culinary experiment that led to this delightful Boozy BBQ Chicken, a dish that’s as much fun to say as it is to make. The recipe is a little bit cheeky, a tad messy, but oh-so-worth it for the juicy, flavorful chicken and those irresistible veggie kebabs. It’s perfect for impressing guests while keeping it casual.

Jump to Recipe

What You’ll Need

So here’s the deal, most of these ingredients are probably chilling in your kitchen already. The stars of this show are the bold flavors — think zesty orange, **canned fruity beer**, and a dash of **Tabasco** for a kick.

  • 1 whole chicken
  • 1 can of **fruity beer**
  • 1/2 cup **white wine**
  • 1/4 cup **low sodium soy sauce**
  • 1/4 cup **low-fat Italian Newman’s Own salad dressing**
  • 1 tablespoon **dijon mustard**
  • 1 tablespoon **molasses**
  • 1 teaspoon **Tabasco sauce**
  • 2 tablespoons **olive oil**
  • 2 cloves of **fresh garlic**, minced
  • 1 tablespoon **fresh ginger**, grated
  • 1 teaspoon **salt**
  • 1 teaspoon **fresh ground pepper**
  • 1 **orange**, halved
  • 1 **lemon**, halved
  • 1 **green bell pepper**
  • 1 **red bell pepper**
  • 1 **red onion**
  • 1 cup **bite-sized mushrooms**
  • 1 cup **cherry tomatoes**
  • 1 cup **broccoli florets**
  • 1 cup slow cook **brown rice**
  • 2 cups **water**
  • **Wooden skewers**

How to Make Boozy Bbq Chicken

  1. Chop your orange, bell peppers, onion, and broccoli into hefty, bite-sized chunks (at least 1″ thick) and toss into a large dish. Add in the mushrooms and cherry tomatoes.
  2. In a small bowl, whisk together the soy sauce, olive oil, molasses, Tabasco sauce, garlic, ginger, salt, and pepper. Pour this marinade over the veggies, stirring to coat them well. Cover and refrigerate while you prep the chicken.
  3. Fire up your outdoor grill to medium heat. Grab the chicken, rinse it well, and pat it dry with a paper towel — then toss that towel!
  4. In a separate bowl, mix the dijon mustard with a pinch of salt and pepper. Brush this mustard mix all over the chicken, getting into all those nooks and crannies.
  5. Now, for the fun part. When your beer can is half-empty (or half-full, depending on your outlook), refill it with the salad dressing and the juice from half of the lemon. It’s a boozy stand for your chicken!
  6. Set the beer can on a disposable baking sheet. Carefully lower the chicken onto the can, standing it upright. Place this masterpiece on the preheated grill.
  7. Cover and let it cook for about an hour. This is the perfect time to relax and maybe start on a second beer or that remaining white wine.
  8. Meanwhile, get the rice going. In a medium saucepan, add the rice, water, and a generous splash of your current drink (about 1/4 cup should do). Bring to a boil, then reduce to low, cover, and simmer for 25-30 minutes.
  9. Back to our veggie friends. Pull them out from the fridge and start threading them onto the skewers, distributing the veggies equally among 6-8 skewers.
  10. Check your rice: it’s ready when the liquid is absorbed but before it sticks to the pan. Turn off the heat and let it sit.
  11. By now, your chicken should be about done. Carefully check by slicing in and ensuring the meat has transformed from pink to white. Remove it from the grill and let it cool for at least 15 minutes — you don’t want to scorch your fingers!
  12. Throw those veggie skewers directly onto the grill. Flip them after about 5 minutes to ensure even grilling, and let them cook for another 5-8 minutes, until the veggies are al dente.
  13. Once everything’s cooked, turn off the grill and remove everything from heat. Serve the rice in a dish and the chicken with the skewers on a platter. Squeeze the remaining lemon juice over the chicken for a fresh zing. Let everyone serve themselves, grab a drink, and enjoy!

Cook’s Notes

This Boozy BBQ Chicken is forgivingly flexible. If you’re preparing in advance, marinate the veggies the night before to let those flavors get cozy. Leftovers (if there are any) will keep in the fridge for about 3 days, making a delightful cold lunch the next day. When grilling, remember that patience is your friend. Letting the chicken rest after grilling ensures it stays juicy and doesn’t dry out when you cut into it.

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian spin. Marinate it well to soak up all those flavors.
  • Use pineapple chunks in place of mushrooms for a sweeter, tropical twist.
  • Trade the slow cook brown rice for a quick-cooking quinoa if you’re short on time.
  • For a spicier kick, add some sliced jalapeños to the veggie skewers.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the backyard barbecue vibes going, no matter the season. Cheers to good food and great company!

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Banana Split Sundae Ice Cream Cake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a lazy summer afternoon, and I’m staring at the assortment of ice cream tubs in my freezer, wondering how I can combine my love for banana splits and ice cream cake into one glorious dessert. Enter the Banana Split Sundae Ice Cream Cake. It’s the perfect lazy-day dessert that feels like a celebration. This cake is a dream for anyone who loves the classic banana split, but with a twist that everyone will rave about. Bonus? It’s super easy to assemble, and you don’t even have to turn on the oven. Plus, you can make it ahead of time, so it’s ready to wow your friends and family anytime. Trust me, this is the kind of treat that brings smiles to faces.

Jump to Recipe

What You’ll Need

This ingredient list is like a pantry treasure hunt — chances are you already have most of it tucked away.

  • Graham cracker crumbs
  • Unsalted butter
  • Bananas
  • Strawberry ice cream
  • Walnuts
  • Chocolate chips
  • Confectioner’s sugar
  • Evaporated milk
  • Vanilla extract
  • Whipped topping

How to Make Banana Split Sundae Ice Cream Cake

  1. In a small bowl, mix the graham cracker crumbs and melted butter until they’re all cozy and blended. Hold back 1/4 cup of this mix because we’ll use it later. Press the rest firmly into the bottom of a 9 x 13 pan — this is our cake’s sturdy base.
  2. Slice those bananas and arrange them like sweet, yellow soldiers over the crust. They’ll be hiding under the ice cream, adding a burst of flavor in each bite.
  3. Spread the softened strawberry ice cream over the bananas. Be gentle and smooth it out like frosting a cake. Sprinkle the nuts on top because we’re all about that crunchy goodness.
  4. Wrap it up in plastic and let it chill in the freezer until it’s firm. This should take about 2 hours, just enough time for a Netflix binge.
  5. In a medium saucepan, melt together the chocolate chips and the remaining 1/4 cup butter. Stir until it’s smooth and glossy like a chocolate dream.
  6. Add the confectioner’s sugar and evaporated milk to the pan. Keep stirring over medium heat until it thickens slightly and becomes silky, around 8 minutes.
  7. Take it off the heat and stir in the vanilla. Let this heavenly chocolate mixture cool for about 30 minutes, giving it a gentle stir now and then.
  8. Pour the cooled chocolate sauce over the ice cream layer and pop it back in the freezer until firm, approximately 1 hour.
  9. Once firm, spread the whipped topping over the chocolate layer like a fluffy, sweet cloud.
  10. Sprinkle the reserved graham cracker crumbs on top for a little extra crunch. Freeze the whole masterpiece for at least 4 hours or overnight. When you’re ready to serve, take it out of the freezer 20 minutes beforehand to make slicing a breeze.

Cook’s Notes

Here’s the lowdown: This cake is best when made a day ahead, giving all those layers time to really chill out and set. Leftovers? Pop them back in the freezer, covered tightly, and they’ll keep for up to a week. Just know that the whipped topping might lose some of its fluffiness over time, but the taste? Still fab.

  • Make sure your ice cream is soft but not melted for easy spreading. I’ve learned this the hard way, and trust me, it’s a sticky mess otherwise.
  • When melting chocolate, stirring constantly is key to avoid any burnt bits, which no one wants.
  • If you’re in a rush, use an electric mixer to speed up the whipped topping spreading process — I swear by this trick!

Make It Your Own

  • Pecans Instead: Swap walnuts with pecans for a richer, buttery flavor.
  • Chocolate Ice Cream Twist: Want more chocolate? Substitute strawberry ice cream with chocolate ice cream for an all-out chocolate banana split.
  • Berry Nice: Add a layer of fresh strawberries between the bananas and ice cream for an extra fruity punch.
  • No-Nut Alternative: Allergic to nuts? Use crushed pretzels for a salty-sweet crunch that’s just as delightful.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s one of those desserts that’s not just tasty but a real crowd-pleaser. Enjoy making it as much as eating it!

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Quinoa, Tomato, Green Onion Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Wednesday night, and I’m staring into the abyss of my fridge, hunting for something quick yet satisfying to whip up. I’m not in the mood for anything heavy, and the thought of a greasy takeout container is just not doing it for me. Then, I spot it: a bag of quinoa hidden behind some questionable leftovers. Suddenly, I’m inspired to throw together something fresh and vibrant. Enter the Quinoa, Tomato, Green Onion Side Salad. It’s one of those effortless dishes that surprises you with how delicious it is. Light, tangy, and with just the right amount of bite from the green onions, it’s the perfect sidekick to almost any meal. Plus, chances are, you already have most of these ingredients hanging out in your pantry or fridge.

Jump to Recipe

What You’ll Need

It’s amazing how such a simple ingredient list can come together into something so flavorful. Chances are you already have most of this.

  • Quinoa – the nutty base that gives this salad heft and texture.
  • Water – to cook the quinoa perfectly fluffy.
  • Tomatoes – juicy and sweet, they bring freshness and color.
  • Green Onions – for that bit of sharpness and crunch.
  • Lemon – juice for tanginess that brightens up everything.
  • Olive Oil – adds a smooth richness that ties the salad together.
  • Salt and Pepper – to taste, because seasoning is everything!

How to Make Quinoa, Tomato, Green Onion Side Salad

  1. Start by rinsing your quinoa in a fine mesh strainer. This step is crucial to remove any bitterness from the grains.
  2. Combine the quinoa and water in a medium-sized pan. Heat over medium until it starts to bubble and simmer, then cover the pan and lower the heat to low. Let it cook for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
  3. While your quinoa is cooking, wash the green onions and tomatoes well. Give them a rough chop—you want them in bite-sized pieces. The tomatoes should be juicy, and the onions pungent.
  4. Cut a lemon in half and squeeze the juice from one half into a bowl, taking care to fish out any seeds that escape.
  5. Once the quinoa is done, let it cool a bit. It can still be a little warm, but not piping hot—you don’t want to wilt the fresh ingredients.
  6. Incorporate the olive oil and lemon juice into the quinoa, then mix in the chopped tomatoes and green onions. Stir everything together gently.
  7. Season with salt and pepper to taste. You’ll know it’s right when the flavors pop but still feel balanced.
  8. Chill the salad in the refrigerator for a bit before serving, or serve it slightly warm if you’re in a hurry. It’s delicious either way!

Cook’s Notes

Once you’ve made this salad, you’ll see how forgiving and flexible it is. You can make the quinoa a day ahead and store it in the fridge, saving some time. Just bring it to room temperature before you mix everything together. If anything, the flavors meld even more deliciously after they’ve had time to chill. Leftovers can be stored in an airtight container in the fridge for up to three days, but trust me, it won’t last that long. Do keep an eye on the tomatoes, though—they can get a bit mushy past the second day.

Make It Your Own

This salad is like a blank canvas, and there are so many delicious ways to switch it up:

  • Swap the quinoa for couscous or even farro for a different texture and flavor profile.
  • Add some crumbled feta cheese for a tangy, creamy element.
  • Mix in some chickpeas or black beans to boost the protein and make it a more filling main dish.
  • Toss in a handful of fresh herbs like parsley or basil for an extra burst of freshness.

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

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Fig, Goat Cheese and Walnut Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, the afternoon sun cast a golden glow across my kitchen, and all I craved was something fresh and vibrant. You know those days when life gets a bit too overwhelming, and you just need a food hug? That was me. I opened the fridge and there they were—beautifully ripe figs, a half-eaten log of goat cheese, and a bag of mixed greens waiting to be transformed. And just like that, a Fig, Goat Cheese, and Walnut Salad came to life. This dish is like a cozy sweater—it’s comforting yet bright, with just the right amount of flair to make you feel fancy without the fuss. Trust me, this salad is a total game-changer, especially when you need something quick yet utterly delicious.

Jump to Recipe

What You’ll Need

This salad is all about simple ingredients that pack a punch. Chances are you already have most of this stuff lying around:

  • Fresh figs – the star of the show
  • Goat cheese – creamy goodness in every bite
  • Lemon juice – for that zesty kick
  • Mixed greens – a fresh and leafy base
  • Olive oil – smooth and silky
  • Salt and pepper – gotta season!
  • Walnuts – for a crunchy contrast

How to Make Fig, Goat Cheese and Walnut Salad

  1. Start by rinsing your mixed greens. Spin them dry if you have a salad spinner or spread them out on a clean towel to air-dry. You want them crisp, not soggy.
  2. Tear the greens into bite-size pieces if they’re not already prepped. No one wants to wrestle with a giant leaf on their plate.
  3. Slice the figs delicately, savoring the sweet fragrance that fills the room. They should be tender yet firm enough to hold their shape.
  4. Roughly chop the walnuts. You’re aiming for a mix of larger chunks and smaller bits to keep things interesting.
  5. Gently scatter small spoonfuls of goat cheese over the salad. This is where the magic happens—creamy pockets of flavor await every bite.
  6. In a small bowl, mix olive oil and lemon juice to taste, or if you’re like me and love to freestyle, drizzle them directly over the salad.
  7. Season with salt and pepper to your liking. Toss everything together gently to keep all those beautiful components intact.
  8. Serve immediately and enjoy the delightful combination of flavors and textures.

Cook’s Notes

Here’s the deal: use the freshest figs you can find. Overripe ones can make the salad mushy, and underripe figs won’t give you that sweet juiciness. You can prepare the salad base and keep it in the fridge for a couple of hours, but only add the dressing and goat cheese right before serving to keep the greens vibrant and the cheese from getting lost in the mix. If you need to store leftovers, keep the dressing separate and consume within a day for best quality.

Make It Your Own

  • Swap the goat cheese for feta if you’re feeling a bit more Mediterranean.
  • Replace the walnuts with toasted almonds for an added crunch and a slightly different flavor profile.
  • Add some crispy bacon bits if you want a smoky, savory note.
  • Try arugula instead of mixed greens for a peppery punch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing like sharing the joy of a simple, delicious meal with friends. Bon appétit! 🍽️

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Roasted Beet and Radicchio Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where the sun lazily dips behind the trees, casting a golden hue over everything, and the weather’s still warm enough to eat on the porch. I was staring into my fridge, thinking that I could either order takeout or transform the lonely bunch of beets staring back at me into something fabulous. The idea of a roasted beet and radicchio salad popped into my head, and suddenly I could taste it — earthy, a bit bitter, and wonderfully fresh. This dish isn’t just a salad; it’s a celebration of textures and flavors. The kind that makes you feel like you’ve pulled off a culinary magic trick with minimal effort.

Jump to Recipe

What You’ll Need

Chances are you already have most of this, but a quick trip to the store might be necessary for a few fresh flavors.

  • Beets
  • Olive oil
  • Radicchio
  • Red onion
  • Radishes
  • Fresh mint leaves
  • Queso fresco
  • Red wine vinegar
  • Honey
  • Garlic clove
  • Salt
  • Pepper

How to Make Roasted Beet and Radicchio Salad

  1. Preheat your oven to 400°F. This is the perfect time to catch up on that podcast you’ve been meaning to listen to.
  2. Trim the beets, placing them snugly in a baking dish. Drizzle with 1 tablespoon of olive oil, making sure each beet gets a glossy coat. Cover and roast for about 30-35 minutes, until they surrender easily to a fork’s pressure.
  3. While the beets are doing their thing, cut the radicchio into quarters and remove the core. Slice it into thin strips and let it chill in a bowl of ice water for 20-30 minutes. This little spa treatment mellows out its bitterness.
  4. Channel your inner chef as you slice the red onion and radishes paper-thin. This is where a sharp knife becomes your best friend.
  5. In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, honey, a minced garlic clove, a pinch of salt, and a few cracks of pepper. It should taste lively and balanced, with a little zing.
  6. By now, the beets should be cool enough to handle. Slip their skins off as if peeling a particularly stubborn sticker, then slice into elegant wedges.
  7. Toss the radicchio, beets, onions, radishes, and fresh mint leaves with the vinaigrette. It should look like a riot of colors and smell like a garden party.
  8. Top with crumbled queso fresco and serve to a chorus of “oohs” and “aahs.” You just made something beautiful.

Cook’s Notes

So, a few things I’ve learned while dancing through this recipe:

  • Make sure to keep an eye on those beets. They can go from perfectly roasted to “oops, charcoal” pretty quickly.
  • The ice bath for the radicchio really is a game-changer. Trust me, you don’t want to skip it.
  • If you’re planning for leftovers, keep the dressing separate. The salad stays crisp and fresh for the next day.

Make It Your Own

Here are a few variations to keep things interesting:

  • Swap the queso fresco for crumbled feta or goat cheese for a tangy twist.
  • For more crunch, toss in a handful of toasted walnuts or slivered almonds.
  • Not a fan of radicchio? Arugula or spinach would be great here too.
  • Add some diced avocado for a creamy contrast.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s see those gorgeous, colorful creations. Happy cooking!

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Mini-Cherry Pies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those late-summer afternoons when the air was just starting to hint at autumn, but the sun was still holding onto its golden warmth. I found myself with a surplus of sour cherries, thanks to an overly ambitious trip to the farmer’s market. Faced with a mountain of cherries and not much time, the answer was clear: mini-cherry pies. They’re the perfect little treat that balances the tartness of the cherries with a buttery, flaky crust. Plus, they’re just the right size for a sweet pick-me-up without the commitment of a full pie. These pies come together surprisingly quickly, and their rustic charm makes them just as impressive as they are easy to put together. So, let’s dive in and make some magic with those cherries.

Jump to Recipe

What You’ll Need

Good news: chances are you already have most of this at home. These mini-cherry pies rely on simple ingredients that pack a punch.

  • Sour cherries – the star of the show, bringing that perfect tart bite
  • Cornstarch – to thicken the cherry filling
  • Flour – for that tender, flaky crust
  • Granulated sugar – just a dash to balance the cherries
  • Heavy whipping cream – for brushing that gives a beautiful golden finish
  • Fresh lemon juice – a little zing to elevate the flavors
  • Pecans – optional, for a bit of crunch if you fancy it
  • Turbinado sugar – for sprinkling on top, adding sweetness and texture
  • Unsalted butter – because butter is life
  • Vanilla extract – a splash for warmth and depth
  • Water – to bring the dough together

How to Make Mini-Cherry Pies

  1. In a food processor, add butter to the flour mixture and pulse until you see a crumbly texture, about 30 seconds. You want those bits of butter to still be visible.
  2. With the processor running, slowly add 2/3 cup of cold water through the lid opening until the dough forms a ball. Flatten dough into two disks, wrap in plastic, and refrigerate for an hour.
  3. Preheat your oven to 350°F (175°C). Roll one pastry disk on a lightly floured surface to about 1/8-inch thickness. Fit the dough into twelve 2-1/2-inch mini pie plates, trimming the edges. Freeze them until firm, around 10 minutes.
  4. Prick the bottoms and sides of the dough with a fork and bake until they’re golden, about 6 to 8 minutes. Let the aroma guide you—it should smell toasty but not burnt.
  5. In a small bowl, stir together cornstarch and the remaining 2 tablespoons of cold water until blended. In a large saucepan, combine cherries, cornstarch mixture, sugar, and a pinch of salt. Cook over medium heat until cherries soften and the mixture thickens. Stir in lemon juice and vanilla.
  6. Now, for the fun part! Roll out the remaining pastry disk to 1/8-inch thickness. Cut dough into thin strips, about 1/8 to 1/4-inch wide, and weave them into lattice tops for the pies.
  7. Carefully transfer the lattice tops onto each pie and trim the edges. Gently press to seal. Brush the tops and edges with a bit of cream, then sprinkle generously with turbinado sugar.
  8. Bake until the crusts turn a gorgeous golden brown, about 18 to 24 minutes. They should be fragrant and inviting. Serve warm with a scoop of vanilla ice cream, if you’re feeling indulgent.

Cook’s Notes

If you’re like me and tend to rush through things, resist the urge to skip chilling the dough. It’s crucial for that perfect flaky texture. Also, when making the lattice tops, it’s more about the rustic charm than perfection, so don’t worry if they’re a bit uneven. These mini pies are best enjoyed fresh, but they can be stored in an airtight container for up to two days. You can also prepare the dough a day in advance, just be sure to let it sit out for a bit to soften before rolling it out.

Make It Your Own

  • Swap the sour cherries for blueberries or raspberries for a berry twist.
  • Mix in some cinnamon or nutmeg to the cherry filling for a spiced variation.
  • Top with streusel instead of lattice for a crumbly topping.
  • For a nutty flavor, add chopped pecans to the dough or sprinkle them on top before baking.

If you whip up these mini-cherry pies, I’d love to hear how they turn out! Drop a comment below or tag me on social media. Your kitchen adventures make my day!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Rustic Grilled Peaches Pizza | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those late summer evenings when the air is still warm, but you can feel the crispness of fall sneaking up on you. I was rummaging through my fridge, craving something that would capture this seasonal transition. That’s when I stumbled on a few ripe peaches, begging to be used, and a hunk of blue cheese just waiting for its moment. This Rustic Grilled Peaches Pizza was born out of necessity and a hint of culinary curiosity. It’s a little sweet, a little savory, and just the right amount of indulgent. The combination of juicy grilled peaches and the tangy sharpness of blue cheese, all on a crispy crust, is a total game-changer. Plus, this recipe is surprisingly easy and quick to throw together, making it perfect for a weeknight dinner that doesn’t feel rushed or routine.

Jump to Recipe

What You’ll Need

I’m willing to bet you have most of these ingredients hanging around your kitchen. The few you might need to grab are totally worth it for this sweet and savory masterpiece.

  • Fresh arugula leaves
  • Balsamic vinegar
  • Blue cheese
  • Fresh sage
  • Low fat mozzarella cheese
  • Onion
  • Peach
  • Whole wheat uncooked pizza crust
  • Salt and pepper
  • Walnuts

How to Make Rustic Grilled Peaches Pizza

  1. In a large skillet over medium heat, cook the onions with a pinch of salt and pepper. You’ll want them very soft and caramelized, which will take about 20-25 minutes. Stir occasionally and add tablespoons of water to deglaze the pan, but only after the previous batch has fully evaporated.
  2. Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat and let it simmer until it transforms into about a tablespoon of syrupy goodness, roughly 15-20 minutes.
  3. Preheat your grill to medium-high heat. Roll or stretch your pizza dough into a 10-12 inch disc. Brush one side with olive oil so it’s all prepped and ready.
  4. Toss your pizza dough onto the hot grill, oil side down, and lower the heat to medium. Arrange your peach slices next to the pizza dough. Close the grill lid and let everything cook for about 2-3 minutes.
  5. Flip the pizza dough and cover it with the caramelized onions and a generous sprinkle of mozzarella cheese. Flip those peach slices, close the lid again, and cook for another 2-3 minutes, until the cheese is melty.
  6. Remove the pizza from the grill and artfully place those grilled peach slices on top. Crumble over the blue cheese, scatter toasted walnuts, and sprinkle fresh sage and arugula leaves.
  7. Finish it off with a drizzle of that balsamic reduction, slice into wedges, and savor each bite!

Cook’s Notes

Don’t rush the onions. Their sweet, caramelized nature is an absolute must for this recipe, and it’s worth every minute. If you’re prepping ahead, you can make the caramelized onions and balsamic reduction a day in advance. Just store them in the fridge and warm them slightly before using. Leftovers? They’re delicious cold or reheated. Just store the pizza in an airtight container in the fridge, and it’ll hold up for a couple of days. Keep in mind grilled pizza tends to lose its crispiness, but the flavors will still be spot on.

Make It Your Own

  • Swap the blue cheese for goat cheese if you prefer something milder.
  • Use crispy prosciutto instead of walnuts for a savory, salty touch.
  • Substitute fresh basil for sage if that’s what you have on hand — it adds a lovely fresh note.
  • Try a different stone fruit like nectarines or plums to mix it up.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This pizza is a little slice of late summer heaven, and I can’t wait for you to experience it. Enjoy every bite!

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Green Tea Fruit Medley Smoothie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a sweltering summer afternoon, the kind where even the shade feels warm, and all you can think about is finding a way to cool down. I was sprawled out on my couch, contemplating the mysteries of life and my growing need for something refreshing. That’s when the idea hit me — a Green Tea Fruit Medley Smoothie! This drink is the perfect blend of rejuvenating and hydrating, with just enough sweetness from the fruit to make you feel like you’re indulging in a treat. The best part? It’s incredibly easy to whip up, which means more time for lounging and less time in the kitchen.

Jump to Recipe

What You’ll Need

You’re in luck because the ingredient list for this smoothie is delightfully simple. Chances are, you might already have most of these in your kitchen.

  • 1 cup of boiling water
  • 3 green tea bags
  • 1 cup of fresh berries (I love using a mix of blueberries and strawberries!)
  • 1/2 cup of pineapple juice
  • 1/2 cup of vanilla yogurt
  • A handful of ice cubes

How to Make Green Tea Fruit Medley Smoothie

  1. Start by preparing your tea. Steep the 3 green tea bags in 1 cup of boiling water for about 5 minutes. You’re looking for a nice, rich golden color and that earthy, aromatic green tea scent wafting through your kitchen.
  2. After the tea has steeped, gently squeeze out the bags to get every last bit of flavor, then discard them.
  3. In a blender, combine the brewed tea, fresh berries, pineapple juice, vanilla yogurt, and ice cubes. Blend until the mixture is smooth and creamy. You’ll know it’s ready when it has a luscious, thick consistency and a vibrant color.

Cook’s Notes

When it comes to making this smoothie, the key is the balance of flavors. If you find the smoothie too tart, add a bit more vanilla yogurt for sweetness. On the flip side, if it’s too sweet, a splash more of green tea can do wonders. If you’re preparing this ahead of time, store it in the fridge for up to a day, but give it a good shake before drinking as it might separate slightly. And remember, the freshest berries will give you the best flavor, so if you’re using frozen ones, let them thaw a bit first.

Make It Your Own

  • Need a protein boost? Swap out the vanilla yogurt for Greek yogurt.
  • Looking for a tropical twist? Add a handful of mango chunks instead of or alongside the berries.
  • For a dairy-free version, use coconut yogurt — it adds a nice subtle flavor that pairs surprisingly well with the green tea.
  • If you’re a mint fan, toss in a few fresh mint leaves for an extra refreshing kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing like sharing a refreshing moment with friends, even if it’s virtually. Stay cool, my friends!

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Crawfish Cake Sliders | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, my kitchen was a whirlwind of chaos. It was one of those evenings where craving something decadent and a bit out of the ordinary hit like a freight train, and all I had was a pantry challenge waiting to happen. After digging through the freezer, I found a bag of crawfish tails, and suddenly, a memory of summer seafood boils with friends came flooding back. The tantalizing mix of spices and seafood was exactly what I needed, but in a form that was quick and easy without compromising on flavor. Enter: Crawfish Cake Sliders. These little beauties pack a punch, they’re crispy on the outside yet tender inside, and they’re kind of impressive when you serve them up — like a casual, yet gourmet, hand-held delight. Perfect for a weeknight dinner or to wow your friends at a gathering.

Jump to Recipe

What You’ll Need

Let’s be honest, if you love a good seafood dish, you’ve probably got most of this on hand already. Here’s what you’ll need to whip up these sliders:

  • 1 teaspoon oil
  • 1 cup chopped red onion
  • 1 clove garlic, minced
  • 1 teaspoon Creole spice (or to taste)
  • 1 pound crawfish tails, thawed if frozen
  • 1 large egg
  • 1/2 cup bread crumbs
  • 8 slider buns
  • 1/2 cup tartar sauce

How to Make Crawfish Cake Sliders

  1. Start by heating 1 teaspoon of oil in a sauté pan over medium heat. Toss in the chopped onion and let it sizzle away with a pop of color from some finely chopped red pepper and celery — sauté these until tender, about 2-3 minutes. The kitchen should start smelling like a savory promise.
  2. Once the veggies are tender, remove the pan from the heat and add the garlic, crawfish meat, and Creole spice. The residual heat will mellow out the garlic and awaken the spices.
  3. Transfer this aromatic mixture into a mixing bowl and let it cool just enough so that it doesn’t scramble the egg. Speaking from experience here, oops!
  4. Mix in the egg and just enough bread crumbs for the mixture to bind together — you’re looking for a consistency that holds but isn’t dry. Taste and adjust the seasonings with salt, pepper, and more Creole spice if you’re feeling bold.
  5. Form the mixture into 8 equal patties and flatten them to about 3/4-inch thick. They should feel sturdy but not densely packed.
  6. Heat the remaining oil in the same sauté pan over medium heat. Cook the patties on both sides until they’re brown and crispy, about 3-4 minutes per side. This is where the magic happens — the aroma alone is worth it.
  7. Once cooked, serve each cake nestled in a slider bun with a generous dollop of tartar sauce. It’s the final touch that brings everything together.

Cook’s Notes

As you embark on this culinary adventure, keep a few things in mind: If using frozen crawfish tails, make sure they’re fully thawed and patted dry to prevent soggy cakes. The mixture should be moist but not wet; too much moisture means your patties might fall apart during cooking. If you need to make these ahead, form the patties and store them covered in the fridge for a few hours. Cooked patties can also be reheated in a 350°F oven until warm.

Make It Your Own

Here’s where you can get creative with these sliders:

  • Spice Swap: Try using Old Bay or a Cajun spice mix if Creole isn’t your thing.
  • Herb Boost: Add chopped fresh parsley or cilantro to the mixture for a fresh twist.
  • Different Sauce: Swap out tartar sauce for a spicy remoulade or even a dollop of garlic aioli for a different flavor profile.
  • Gluten-Free Option: Use gluten-free bread crumbs and buns to make this dish suitable for your gluten-sensitive friends.

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

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Frozen Mojito Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s the first truly warm day of spring, and I’m staring at my pantry, craving something fresh and zingy. My mind drifts to the mojitos I adore sipping by the pool, and suddenly, I have an idea. Meet my Frozen Mojito Pie, where your favorite cocktail meets a no-bake dessert. It’s the perfect mix of tangy lime and refreshing mint, all wrapped up in a salty-sweet pretzel crust. It’s basically summer on a plate, and trust me, your friends are going to be asking you for the recipe after the first bite. And the best part? It’s deceptively simple to whip up. You don’t even need to turn on the oven! Let’s dive into how you can bring a little sunshine to your table.

Jump to Recipe

What You’ll Need

This recipe is a breeze, and chances are, you’ve got most of it sitting in your kitchen already. Here’s what you’ll need to make this frosty delight:

  • 2 cups of **pretzels**, crushed into crumbs
  • 1/2 cup of **butter**, melted
  • 8 oz of **cream cheese**, softened
  • 1/2 cup of sugar
  • **Zest from 2 limes**
  • **Juice from 2 limes**
  • 1/4 cup of fresh mint, chopped
  • 8 oz of whipped topping, thawed

How to Make Frozen Mojito Pie

  1. Start by mixing the pretzel crumbs and melted butter in a medium-sized bowl. You want the mixture to resemble wet sand, which will form our crust. Press this mixture firmly onto the bottom of an 8-inch springform pan or a round pan lined with plastic wrap. Pop it in the freezer for at least an hour to set.
  2. Now, let’s work on the filling. In your mixer’s bowl, combine the cream cheese, sugar, lime zest, lime juice, and fresh mint. Beat them together until the mixture is smooth and the mint is nicely distributed. It should smell like a mojito at this point!
  3. Gently fold the whipped topping into the cream cheese mixture. Resist the urge to over-mix; you want it to stay light and fluffy.
  4. Spoon the filling over the frozen pretzel crust, smoothing the top with a spatula. Cover it and return it to the freezer for at least 6 hours, but overnight is best if you can wait that long.
  5. When you’re ready to serve, carefully remove the pie from the pan. If you lined it with plastic wrap, it should lift out easily. Garnish with crushed pretzels and thin slices of lime for that extra pizzazz. Keep any leftovers frozen.

Cook’s Notes

Here’s a little secret: the longer you let this pie chill, the more pronounced the flavors become, so patience pays off. If you don’t have a springform pan, lining a regular round pan with plastic wrap works wonders. Just pull up the edges to lift the pie out when it’s time to serve. For leftovers, keep them covered tightly in the freezer to avoid that dreaded freezer burn. And a quick tip: Use a hot knife to slice through the pie cleanly. Just run it under hot water and dry it off before cutting.

Make It Your Own

Here are a few fun ways to jazz up your pie:

  • Swap the **pretzels for graham crackers** if you prefer a sweeter crust.
  • Add a **splash of rum** to the filling for an adults-only twist.
  • Top with **sliced strawberries** or **kiwi** for a fruity touch.
  • Mix some **chocolate chips** into the crust for a chocolate-lovers’ version.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s spread the joy of mojitos in pie form. Happy chilling! 🍋🌿

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Banana in brown sugar ice cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when nothing seemed to go right. I had just returned from a long day at work, craving something sweet and indulgent. With a sneaky glance at my fruit basket, I realized I had a bunch of slightly overripe bananas begging to be used. That was my eureka moment: Banana in brown sugar ice cream. It’s one of those recipes that sounds super fancy but is actually a delightful twist on your average ice cream. Plus, it’s a fantastic way to transform humble bananas into a rich, creamy treat that’s perfect for any occasion. This recipe strikes the perfect balance between indulgent and comforting, and it’s seriously worth a try.

Jump to Recipe

What You’ll Need

Trust me, you won’t need a shopping cart full of ingredients for this one. Chances are you already have most of these on hand:

  • Bananas – The riper, the better!
  • Light brown sugar
  • Sour full-fat cream or coconut milk for a lighter twist
  • Dark rum
  • Vanilla extract
  • Lemon juice
  • A pinch of sea salt

How to Make Banana in brown sugar ice cream

  1. In a wide skillet or saucepan, heat the light brown sugar with one-quarter of the sour cream. Stir it gently until the mixture becomes smooth and bubbly, filling your kitchen with a caramel-like aroma.
  2. Add the bananas and a pinch of sea salt. Let them cook for about 5 minutes, stirring occasionally. You’re looking for soft, completely cooked-through bananas with a golden touch.
  3. Once the bananas are done, remove the skillet from heat and stir in the remaining sour cream, dark rum, and vanilla extract. Give it a taste, and if it’s a tad too sweet, a few drops of lemon juice will brighten it up.
  4. Pour everything into a blender or food processor, and puree until the mixture is utterly smooth.
  5. Chill it thoroughly for at least an hour, or if patience is a virtue you possess, let it sit overnight.
  6. When you’re ready, pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions. The anticipation is worth it!
  7. Before serving, let the ice cream sit out for 5-10 minutes, or longer if needed, to reach that perfect scooping consistency.

Cook’s Notes

Making this ice cream is a breeze, but here are a few tips to ensure it turns out perfectly:

  • If you choose sour cream, the mixture might curdle a bit while cooking. Don’t panic! It will all smooth out when blended.
  • This treat is best served in chilled glass or porcelain bowls to keep it from melting too quickly.
  • For effortless scooping, soak your ice cream spoon in boiling water, then dry it before using.
  • Store any leftovers (if there are any!) in an airtight container in the freezer. It’ll stay delicious for a week or two, though I doubt it will last that long.

Make It Your Own

Here are a few ideas to tweak this dessert to suit your fancy:

  • Swap the dark rum for bourbon for a slightly different boozy kick.
  • Add a handful of toasted pecans or walnuts after churning for a nutty crunch.
  • For a chocolatey twist, toss in some chocolate chips or a swirl of chocolate syrup during the final mixing.
  • Not a fan of bananas? Substitute with ripe peaches or mangoes for a tropical spin.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s share the ice cream joy because we all need a little sweetness in our lives.

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Corn Avocado Salsa | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a balmy Tuesday evening, and after a long day at work, all you want is something fresh, quick, and a little fun to brighten up your dinner table. You’re standing in the kitchen, barefoot, with the warm breeze tickling your curtains, and that’s when you remember the bag of frozen corn tucked away in the freezer. And oh, the avocado sitting prettily on the counter, just begging to be used! That’s when the idea hits: Corn Avocado Salsa. It’s a dish that’s as vibrant as it is simple, packed with the kind of zesty flavors that say, “Hey, let’s pretend it’s summer all year round.” Plus, it’s the type of recipe that lets you feel like a pro without requiring a culinary degree. Let’s dive in!

Jump to Recipe

What You’ll Need

Here’s the beauty of this dish: It’s made with ingredients you likely already have. It’s about taking the humble and making it shine, and let’s be honest, who doesn’t love a recipe that doesn’t call for a grocery store run?

  • Avocado
  • Balsamic vinegar
  • Cumin
  • Canned frozen corn
  • Garlic
  • Red bell pepper

How to Make Corn Avocado Salsa

  1. Preheat your oven to 375 degrees. The perfect temperature to get that corn just right—golden and slightly crisp, without venturing into burnt territory.
  2. Spread the frozen corn flat on a baking sheet. Give it a light spritz of olive oil spray to help it roast up nicely.
  3. Roast the corn in the oven for about 8-10 minutes. Keep an eye on it; you’re looking for a nice golden hue, not the blackened crunch of forgotten popcorn.
  4. Once roasted, remove the corn from the heat and let it cool. It’s essential to let the corn relax a bit before mixing, or it’ll cook the avocado, turning your salsa into a mushy mess.
  5. While the corn is cooling, finely chop the red bell pepper and garlic. Mix these in a bowl, letting their flavors begin their tango.
  6. Peel and coarsely chop the avocado. Add this beauty to your bowl along with the cooled corn. Try not to mash it; we want chunks, not guac.
  7. Finally, sprinkle in cumin and drizzle in the balsamic vinegar. Blend well, but gently. You’re aiming for harmony in the bowl, not chaos.

Cook’s Notes

Let’s keep it real: Salsas are wonderfully forgiving, but there are still a few things to keep in mind. First off, make sure to give the corn enough time to cool—otherwise, your avocado may start to look more like a green smoothie. If you want to prep ahead, you can roast the corn and chop the veggies a day in advance. Just keep the avocado out until you’re ready to serve to maintain its gorgeous green color. Leftovers might be rare, but if you do have them, the salsa holds up okay for a day or two in the fridge. Just give it a good stir before serving.

Make It Your Own

Here are a few variations to keep your salsa adventures fresh:

  • Swap the red bell pepper for a jalapeño if you like a bit of heat. Just remember to deseed unless you’re feeling particularly daring.
  • Try adding some black beans for a heartier version. It makes for a great taco filler.
  • Throw in some chopped cilantro for an extra burst of freshness. It’s like a little green party in your mouth.
  • If you’re a citrus fan, squeeze in a bit of lime juice for a zesty twist. It pairs beautifully with the avocado.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes my day more than seeing your creations and hearing your thoughts. Happy cooking, friends!

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TROPICAL BANANA GREEN SMOOTHIE | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Okay, picture this: It’s a Wednesday morning, you hit snooze one too many times, and now you’re rushing around trying to make it out the door on time. You want something quick, healthy, and delicious to kick-start your day. That’s exactly how I stumbled upon this Tropical Banana Green Smoothie. I was in dire need of something refreshing and energizing, yet easy enough to throw together in less than five minutes. This smoothie checks all those boxes and more. It’s like a mini tropical vacation in a glass, and while it sounds fancy, it’s really just a few simple ingredients blended into creamy perfection. Trust me, one sip of this and you’ll forget all about your hectic morning. Jump to Recipe

What You’ll Need

This smoothie is all about using what you have on hand and embracing the refreshing flavors of the tropics. Chances are you already have most of this in your kitchen.

  • 1 ripe banana
  • 1 cup pineapple, fresh or frozen
  • 1 cup coconut water
  • 1/2 cup blueberries, fresh or frozen
  • 1 scoop protein powder (vanilla works great!)
  • 1 handful mixed spinach

How to Make TROPICAL BANANA GREEN SMOOTHIE

  1. Peel and slice the banana. If you’re using frozen pineapple, you can skip this step for now. If fresh, chop it into chunks. This will add to the creaminess.
  2. In a blender, add the banana slices and pineapple chunks. Pour in the coconut water. This will be the base of your smoothie, giving it that tropical flair.
  3. Throw in the blueberries and the scoop of protein powder. The blueberries add a pop of color and a hint of sweetness that complements the tropical vibes.
  4. Top it off with a generous handful of mixed spinach. Don’t worry; the taste is so mild, you won’t even notice it’s there (your body will, though!).
  5. Blend on high until the mixture is smooth and creamy. You’ll know it’s ready when there are no more visible chunks and the blend is a beautiful, vibrant green.
  6. Pour into your favorite glass, pop in a fun straw, and savor your mini-vacation in a cup.

Cook’s Notes

This smoothie is incredibly forgiving, so feel free to adjust the ingredient quantities to suit your taste. If you prefer a thicker smoothie, use frozen fruit or add a couple of ice cubes before blending. For those with a sweet tooth, a splash of honey or agave nectar can take it to another level.

It’s best enjoyed fresh, but if you’re in a time crunch, you can make it the night before. Just give it a quick stir or shake in the morning. As for leftovers, store in an airtight container in the fridge for up to one day; beyond that, it tends to lose its vibrancy and freshness.

Make It Your Own

  • Swap the coconut water with almond milk for a creamier texture and a nutty undertone.
  • Add a tablespoon of chia seeds before blending for an extra boost of fiber and omega-3s.
  • Replace the spinach with kale for a more robust green flavor.
  • For a tropical twist, throw in a few mint leaves during blending.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s turn those chaotic mornings into something a bit more delightful, one smoothie at a time!

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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.

Jump to Recipe

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.

Jump to Recipe

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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Crunchy Prawn Skewers With Lemony Avocado Dip | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a Wednesday evening, and you just got home, eyes baggy from the day, craving something that feels like a mini-vacation but without the suitcase hassle. Enter Crunchy Prawn Skewers With Lemony Avocado Dip. These little beauties are my go-to when I need something fresh, quick, and so delightful it erases the mundane right off your plate. I love that they’re impressive enough to make my husband think I’ve been slaving away when really, it’s just a fun little dish that comes together quicker than you can say “takeout.” Plus, that avocado dip? Oh, it’s the zingy, creamy goodness that dreams are made of.

Jump to Recipe

What You’ll Need

I bet you already have most of these staples hanging around your kitchen. You might just need to grab some prawns on your way home.

  • Prawns – The star of the show, fresh or thawed from frozen.
  • Flesh of Avocado – Creamy and ripe, please.
  • Crème Fraiche – For that lush, smooth texture in the dip.
  • Lemon (juice) – Bright, zesty, and necessary.
  • Bread crumbs – I like the panko kind for extra crunch.
  • Olive oil – Just a splash to coat those prawns.
  • Bamboo skewers – Don’t let them set your kitchen on fire.

How to Make Crunchy Prawn Skewers With Lemony Avocado Dip

  1. Start by making the dip: throw the avocado flesh, crème fraiche, and lemon juice into a food processor. Blend until silky smooth. Taste, season, and set it aside.
  2. In a separate bowl, mix your breadcrumbs with a touch of lemon zest, and season generously. It should smell like a fresh, zesty day.
  3. Now, coat your prawns in a little olive oil. Give them a gentle massage, then toss them into the breadcrumb mixture, ensuring they’re well-coated.
  4. Thread three prawns onto each skewer. Trust me, this is easier than threading a needle.
  5. Time to grill! Place the skewers on a preheated grill for about 2 minutes on each side, until they’re golden and crisp. The smell should be irresistible by now.
  6. Serve immediately with that luscious avocado dip and watch them disappear quickly.

Cook’s Notes

I can’t stress enough the importance of soaking those bamboo skewers beforehand. Give them at least an hour in cold water, and you’ll avoid any unwelcome flare-ups. If you’re planning to make this dish ahead, prep the dip and breadcrumb mixture in advance, but hold off on breading the prawns until you’re ready to cook. Leftovers? Pop them in an airtight container in the fridge — the dip stays good for a couple of days, but the prawns are best enjoyed fresh while they’re crispy.

Make It Your Own

  • Instead of prawns, try using tofu cubes for a vegetarian twist. Just press them well to remove excess moisture before coating.
  • Add a pinch of smoked paprika to the breadcrumb mix for a smoky kick.
  • Swap the crème fraiche with Greek yogurt if you prefer a tangier dip.
  • For a little heat, toss a few chili flakes into the breadcrumb mixture.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy making these skewers and watch them become a weeknight favorite in no time!

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Vegetarian Ratatouille | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Wednesday, I found myself staring into the depths of my fridge, contemplating a lonely eggplant and a couple of sad zucchinis. It was one of those evenings when inspiration was as low as my vegetable crisper’s contents. But then, a little spark hit me—why not whip up a colorful and cozy Vegetarian Ratatouille? It’s one of those dishes that feels like a warm hug after a long day. Plus, it’s a melody of summer veggies that’s simple to throw together, making it a perfect midweek hero. Loaded with fresh flavors, it’s hearty without being heavy, and best of all, it can transform fridge odds and ends into something spectacular. So, if you’re ready to turn that produce drawer into a work of art, keep reading. Or, if you’re raring to get started—Jump to Recipe

What You’ll Need

This ingredient list is refreshingly straightforward. Chances are you already have most of these in your kitchen. Here’s what you’ll need for this vibrant veggie medley:

  • Eggplant
  • Zucchini
  • Yellow squash
  • Tomato
  • Red bell pepper
  • Orange bell pepper
  • Onion
  • Garlic
  • Fresh basil
  • Thyme
  • Dried oregano
  • Extra virgin olive oil
  • Sea salt

How to Make Vegetarian Ratatouille

  1. Start by heating a good glug of extra virgin olive oil in a large saucepan over medium-low heat. Toss in the diced onion and minced garlic. Stir them around until the onions are translucent and the whole kitchen smells like a dream.
  2. Next, add in the chopped tomatoes. Give them a gentle stir and let them mingle with the onions and garlic until the flavors start to blend together.
  3. Now, it’s time to add the rest of the gang. Introduce the chopped eggplant, zucchini, yellow squash, red and orange bell peppers to the party. Sprinkle in some sea salt, a few sprigs of thyme, and a pinch of dried oregano.
  4. Lower the heat and let everything simmer gently for about 30 minutes. Stir occasionally, keeping an eye on the eggplant. You’ll know it’s done when it’s tender and the edges of the vegetables are starting to caramelize a bit.
  5. Before serving, toss in some freshly torn basil leaves for a burst of freshness. Give everything one last stir and get ready to dig in!

Cook’s Notes

Here’s the deal: Ratatouille is incredibly forgiving. If you have extra veggies on hand, like mushrooms or carrots, feel free to toss them in. Just keep an eye on the cooking time; firmer veggies might need a bit more time to tenderize.

  • Worried about mushy vegetables? Make sure your heat is low enough to allow them to cook slowly and evenly.
  • This dish can easily be made ahead of time. Store it in an airtight container in the fridge for up to three days. The flavors only deepen as it sits, making it an excellent leftover choice.
  • If you’re serving this to guests, you can prepare it in advance and simply reheat gently on the stove before serving.

Make It Your Own

  • For a protein boost, add in some chickpeas or white beans during the last 10 minutes of cooking.
  • Swap the fresh basil for a handful of chopped parsley if that’s what you have on hand.
  • Spice things up with a pinch of red pepper flakes for some heat.
  • Transform it into a heartier meal by serving it over a bed of fluffy quinoa or couscous.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your feedback means the world to me and keeps the inspiration flowing.

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Citrus Arugula Salad with Seared Scallops | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday evening. You’ve just kicked off your shoes after a whirlwind day, and all you want is something fresh, zesty, and sophisticated on your plate without spending more time in the kitchen than you did in traffic. That’s where my Citrus Arugula Salad with Seared Scallops swoops in to save the day. It’s got that crisp, peppery bite from the arugula that I absolutely crave, the juicy pop of a Cara Cara orange, and the tender, buttery goodness of perfectly seared scallops. It sounds fancy, but trust me, it’s a cinch to throw together—and it’s bound to impress whoever’s lucky enough to join you at the table.

Jump to Recipe

What You’ll Need

Chances are you already have most of this in your kitchen, aside from maybe the scallops. But it’s the simple ingredients that really let those scallops shine.

  • Arugula
  • Cara Cara orange
  • Radish
  • English or Persian cucumber
  • Green onion
  • Salt
  • Scallops

How to Make Citrus Arugula Salad with Seared Scallops

  1. First, thinly slice the radishes and cucumber. You want them delicate enough to complement the scallops, not overshadow them. Dice up the green onion, too.
  2. In a bowl, squeeze the juice and pulp from half of the Cara Cara orange. Add a pinch of salt and whisk it all together until it’s beautifully blended.
  3. Add in your radish and cucumber slices, along with a healthy handful of arugula. Toss it all together until every leaf and slice glistens with that citrusy goodness.
  4. Now, for the scallops: Heat a splash of oil in a pan over high heat. The pan needs to be hot, hot, hot—like sizzling enough that you can almost hear it pleading for the scallops.
  5. Gently place the scallops flat-side down in the pan. Space is key here, so if you have a lot of scallops, do them in batches. Crowding the pan is the enemy of that golden sear we’re aiming for.
  6. Let them sear undisturbed. The temptation to peek and prod is real, but resist! After a couple of minutes, check for that caramel-colored crust. Once you see it, flip them over.
  7. Plate your salad and place about four scallops on top. They should be served immediately to avoid any rubbery disappointments.

Cook’s Notes

Seared scallops are one of those things where less is more. Don’t overdo the seasoning; let their natural sweetness shine. Also, scallops are quick to cook and quick to turn rubbery if left too long. Watch them like a hawk, and you’ll be fine. If you want to make this ahead, prepare the salad components in advance and just sear the scallops right before serving. As for leftovers, the salad keeps well for a day, but the scallops are best enjoyed fresh out of the pan.

Make It Your Own

  • Swap the arugula for spinach if you prefer a milder green.
  • Replace the Cara Cara orange with blood orange for a deeper color and flavor.
  • Try grilling the scallops for a smoky twist.
  • For a vegetarian version, swap the scallops for crispy tofu slices.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s a quick weeknight dinner or a date night delight, I hope you find this as much of a joy to make as it is to eat. Enjoy!

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