Turbo Chicken | Made by Meaghan Moineau

Posted on March 31, 2026April 5, 2026 by Meaghan Moineau

The other night, I found myself staring into my pantry, that familiar feeling of “what on earth can I make for dinner?” creeping in. It was one of those long days where you’re just too exhausted to whip up anything too complicated. That’s when I remembered Turbo Chicken. It’s the perfect mix of comforting and impressive, with just the right amount of effort to make you feel like a kitchen hero without breaking a sweat. The best part? The crispy skin and juicy meat are practically a hug on a plate. So, let’s dive in together!

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What You’ll Need

The beauty of this dish lies in its simplicity. Chances are you already have most of these on hand, so no need for a last-minute grocery run. Here’s what you’ll gather:

Whole chicken
Soy sauce
Salt
Calamansi (or lemon/lime if you can’t find it)
Baking flour dissolved in water
Gravy from the turbo broiler drippings
Bell pepper

How to Make Turbo Chicken

Start by giving that chicken a loving rubdown with soy sauce, salt, and calamansi. Don’t be shy—massage it inside and out as if you’re making it the most relaxed chicken ever.
Let the chicken marinate for about 10-20 minutes on each side. This is the perfect time to set up your turbo broiler and perhaps sip on a glass of something refreshing.
Place a small baking pan at the bottom of the turbo broiler to catch all those wonderful drippings. Trust me, you’ll want this later for the gravy magic.
Set the chicken in the turbo broiler, crank up the heat to 250 degrees, and let it work its magic for 30 minutes.
After 30 minutes, turn the chicken over. Give it another 10 minutes to achieve the crispiest golden brown skin you’ve ever seen.
While the chicken finishes up, grab those drippings and pour them into a small pan over low heat. Stir in the flour dissolved in water until silky smooth, then add salt, pepper, and a splash of calamansi to taste.
Once your chicken is done and rested, carve it up and drizzle it with that beautiful gravy. Voilà! Dinner is served.

Cook’s Notes

Let me just say, the turbo broiler can be your best friend in the kitchen if you let it. It cooks everything evenly and gives you that crispy skin we all crave. Just be sure to watch your chicken closely after flipping it—those last 10 minutes can make all the difference between perfect and a tad too crispy.

Got leftovers? Lucky you! Store them in an airtight container in the fridge, and they’ll keep beautifully for up to three days. Reheat gently to keep all those juices locked in.

Make It Your Own

Feel like getting creative? Here are a few fun twists:

Swap the chicken for some crispy tofu for a vegetarian-friendly version. Just adjust the cooking time accordingly.
Add a hint of heat by including some chili flakes in your marinade.
Throw in some garlic cloves inside the chicken cavity for an aromatic twist.
Mix in a tablespoon of honey with your soy sauce marinade for a sweet and savory combo.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see how you make Turbo Chicken your own. Happy cooking, friends! 🐔

Related update: Turbo Chicken

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Linefish Simmered In A Spiced Coconut Gravy | Made by Meaghan Moineau

Posted on March 31, 2026April 3, 2026 by Meaghan Moineau

It was one of those evenings where the day just didn’t stop. You know the kind—I spent too long in traffic, the grocery store was packed, and let’s not even talk about the email avalanche. As I finally stepped into the kitchen, I was craving something that’s both comforting and invigorating. I remembered a recipe tucked away for a rainy day, one that combines creamy coconut with warming spices and fresh fish—Linefish Simmered In A Spiced Coconut Gravy. It’s the kind of dish that feels like a warm hug but also has a playful kick to it. The real beauty? Once you’ve got everything prepped, it practically cooks on its own, allowing you to sip a glass of your favorite white wine as the magic happens.

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What You’ll Need

I promise, most of these ingredients are pantry staples, lurking in the back of your cupboard just waiting for their time to shine. And those that aren’t, well, they’re totally worth the trip.

Garlic
Fresh thumb-sized piece of ginger
Red chilli powder
Turmeric
Salt
Tamarind pulp
Vegetable oil
Brown mustard seeds
Fenugreek seeds
Whole cloves
White whole cardamom pods
Thumb-length quill of cinnamon
Onions
Coconut milk
Powdered cumin
Black freshly milled pepper
Fresh cilantro
White fresh firm-fleshed fish fillets
White fresh kilograms (assuming this means the right quantity for your crowd!)

How to Make Linefish Simmered In A Spiced Coconut Gravy

Start by cutting the fish into large, hearty chunks. Toss them into a bowl, sneaking in half of that aromatic garlic and ginger while you’re at it. Sprinkle generously with chilli powder, turmeric, and a bit of salt. Give it all a good mix and let it chill in the fridge for a cool 30 minutes.
While your fish is taking a breather, soften that tamarind pulp in a cup of warm water. It’s like giving it a little spa treatment for 20 minutes.
Heat the vegetable oil in a large saucepan over a high flame. As soon as it’s shimmering, in go the mustard seeds, fenugreek, cloves, cardamom, and cinnamon. Let them sizzle and pop — this is when your kitchen starts to smell divine.
Add the onions along with the reserved ginger and garlic to the party. Fry them briskly for about 10 minutes until they’re golden brown and fragrant.
Mash the softened tamarind pulp into its soaking water with your fingers. Strain this tangy liquid over the onions and discard the leftover pulp.
Pour in the creamy coconut milk and sprinkle the cumin powder. Give it a good stir and let it simmer for about 15 minutes, letting the flavors meld into a fragrant gravy.
Gently tip the marinated fish cubes into the sauce. Stir them in with care and let them simmer until just cooked, about 7 minutes. You’re aiming for tender, not tough!
Finish with a flourish of fresh cilantro sprinkled on top. Serve your creation hot with a side of Basmati rice, and enjoy the bliss that follows.

Cook’s Notes

Here’s the deal: fresh ingredients are non-negotiable here. They make all the difference. Also, when cooking the spices, keep an ear out for the mustard seeds popping. It’s their way of telling you they’re ready. This dish is best enjoyed fresh, but if you need to make it ahead, do the prep steps and store the marinated fish and sauce separately in the fridge. Just combine and simmer when you’re ready to serve. Leftovers? They’re even better the next day, as the flavors deepen. Just keep them in an airtight container in the fridge for up to two days.

Make It Your Own

Not a fan of fish? Swap it out for crispy tofu chunks for a vegetarian twist. Just adjust the marinating time to let those flavors soak in.
If you’re feeling adventurous, substitute the white fish with shrimp. Just be mindful; shrimp cooks a lot faster, so adjust the simmering time accordingly.
Add a handful of baby spinach at the end for a pop of color and nutrients. It wilts beautifully into the sauce.
For a richer texture, throw in a handful of cashew nuts while simmering the sauce. They’ll soften up and add a lovely creaminess.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s your first taste or a comforting regular, this dish is a keeper. Enjoy every spoonful!

Related update: Turbo Chicken

Valentine’s Chicken Marsala | Made by Meaghan Moineau

Posted on March 28, 2026April 3, 2026 by Meaghan Moineau

It was one of those evenings where the idea of putting together a lavish meal seemed both daunting and completely out of the question. You know the kind, right? Where you’re caught between wanting something special for dinner because it’s been a long week and yet, you really don’t want to spend ages in the kitchen. That’s when Valentine’s Chicken Marsala came to the rescue. It’s the kind of dish that hits that perfect sweet spot: impressive enough that it feels like a treat, yet simple enough that you’re not sweating it out at the stove. Plus, there’s something truly comforting about the aroma of Marsala wine and garlic wafting through the house. Trust me, this is worth making whenever you need a bit of mid-week magic.

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What You’ll Need

I love that this recipe doesn’t require a trip to a specialty store. Chances are you already have most of these goodies lounging in your pantry or fridge. Here’s what you’ll need:

Fresh mushrooms
Skinless boneless chicken breast
Garlic
Butter
Olive oil
Seasoned breadcrumbs or coating mix
Marsala wine
Heavy cream
Cooked pasta (optional, but recommended for soaking up that wonderful sauce!)

How to Make Valentine’s Chicken Marsala

Start by prepping your ingredients. Slice the mushrooms nice and thin — they’ll shrink down and soak up all the flavors. For the chicken, place the breast between two sheets of wax paper and give it a good pounding with a mallet until it’s about 1/4 inch thick. This helps it cook evenly.
Next, dredge the chicken breast in seasoned breadcrumbs. Make sure it’s well-coated for that satisfying crunch.
Now, heat up a heavy stainless or cast iron pan. Trust me, this isn’t the time for non-stick. Add butter and olive oil, letting the butter melt until it’s bubbly and fragrant.
Place the chicken breast in the pan and let it brown on both sides. You’re looking for that beautiful golden color that screams “delicious.” Once browned, remove it from the pan and set aside.
In the same pan, add a touch more olive oil if needed and toss in the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and the garlic is giving off an intoxicating aroma.
Time to deglaze! Pour in the Marsala wine, using a wooden spoon to scrape up all the yummy bits stuck to the pan. This is where a lot of the flavor magic happens.
Return the browned chicken breast to the pan. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and let it do its thing for about 30 minutes, allowing the chicken to soak up all those amazing flavors.
After simmering, remove the chicken from the pan again. Increase the heat slightly and add the heavy cream. Let the sauce reduce by about half — it should be rich, creamy, and oh-so-delicious.
Serve the chicken and sauce over cooked pasta, or keep it low-carb and enjoy as is. Either way, it’s heavenly.

Cook’s Notes

Cooking can sometimes feel like a dance, and it’s all about timing and adjustments. If your sauce looks too thin after adding the cream, give it a bit more time to reduce. On the flip side, if it’s too thick, a splash of chicken stock or even a bit more wine can help. Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or stock to loosen the sauce. And yes, it’s just as tasty the next day.

Make It Your Own

You can totally switch things up with this recipe. Here are some ideas to get those creative juices flowing:

Swap the chicken for crispy tofu if you’re aiming for a vegetarian twist. Just make sure to press the tofu well before dredging it in breadcrumbs.
Try using portobello mushrooms for a meatier texture that complements the chicken beautifully.
If Marsala wine isn’t your thing, a dry white wine can work wonders as well, giving the dish a slightly different but equally delicious profile.
For a gluten-free version, use gluten-free breadcrumbs or even almond flour to coat the chicken.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a quiet dinner for two or a treat-yourself kind of night, this dish is sure to bring a touch of joy to your table. Enjoy the delicious journey!

Related update: Valentine’s Chicken Marsala

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Green Beans with Pearl Onions and Salmon | Made by Meaghan Moineau

Posted on March 28, 2026April 2, 2026 by Meaghan Moineau

Picture this: it’s a Wednesday evening, halfway through the week, and my energy is fading faster than the daylight. The fridge is a bit barren, just the usual suspects left to fend for themselves. That’s when I remember this quick and comforting recipe that feels like a mini victory every time: Green Beans with Pearl Onions and Salmon. This dish is a total lifesaver — it’s elegant enough to make me feel like a culinary genius yet simple enough for my tired brain to handle. Plus, the mix of green beans and pearl onions gives me that cozy, satisfying vibe I crave without having to spend hours in the kitchen.

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What You’ll Need

Before we dive in, let me just say that this ingredient list is as friendly as it gets — you might not even need a grocery run! Here’s what you’ll gather:

Frozen green beans
Frozen pearl onions
Olive oil
Unsalted butter
Chicken stock
Brown sugar
Salt and pepper
Skinless salmon steaks

How to Make Green Beans with Pearl Onions and Salmon

Start by grabbing a large pot and filling it with some water. Toss in those trusty frozen green beans and pearl onions, cover it up, and let them cook over medium heat until they’re tender — you’ll know they’re ready when they give a little bit under a fork. Drain away the water and set them aside for their moment to shine.
Now, heat up a large skillet with one tablespoon of butter and the olive oil over medium-high heat. When the butter is melted and the oil is shimmering, add the green beans and pearl onions. Sauté for about a minute until they start to sizzle and get that lovely sheen.
Add the chicken stock to the party and let it cook for another minute until it’s all evaporated. This step brings out a deeper flavor in the veggies.
Lower the heat to low and stir in another tablespoon of butter with the brown sugar. Mix gently until the veggies are slightly caramelized with a sweet glaze. Remove from the heat and keep them warm and cozy.
Without washing the skillet (we love saving dishes!), return it to medium-high heat and melt a teaspoon of butter right in the center. Place the salmon steaks over the melted butter, season them generously with salt and pepper, and let them cook for 3-5 minutes. You’re looking for a golden crust that’s the envy of all salmon.
Flip each salmon steak and cook for another 3 minutes until they’re cooked through but still tender. You know it’s ready when it flakes easily with a fork.
To serve, lay the green beans and pearl onions on plates, then lovingly place a salmon steak on top. Voila! Dinner is served.

Cook’s Notes

Here’s a little secret: this dish is all about timing and listening to those sweet sizzles. Make sure to keep an eye on the salmon to avoid overcooking — you want that crispy outside and tender inside. As for the green beans and onions, the key is not to rush the caramelization. Let them take their time to get that nice color.

If you’re thinking ahead, you can totally make the green beans and onions a day in advance and store them in an airtight container in the fridge. Just reheat them gently before serving. Leftovers? Sure thing! They’re a dream for lunch the next day or even a fancy brunch with a poached egg on top.

Make It Your Own

This dish is a canvas for creativity! Here are some ideas to mix things up:

Swap the salmon for crispy tofu if you’re going for a plant-based option. Just pan-fry the tofu until golden on both sides.
Use maple syrup instead of brown sugar for a different kind of sweetness that pairs beautifully with the veggies.
Add a handful of toasted almonds or pine nuts for some crunch and extra flavor.
Try a splash of balsamic vinegar at the end for a tangy twist that brightens up the dish.

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 are the best part of sharing recipes. Enjoy every bite!

Related update: Green Beans with Pearl Onions and Salmon

Related update: Valentine's Chicken Marsala

Grilled Chicken Hunter Style | Made by Meaghan Moineau

Posted on March 26, 2026April 1, 2026 by Meaghan Moineau

On a Tuesday evening, not too long ago, I found myself staring into the fridge, contemplating yet another night of uninspired dinner options. It was one of those weeks where everything felt like it was on fast-forward, and the idea of cooking anything complicated sent me straight to visions of takeout menus. But then, I spotted those lonely boneless chicken breasts tucked away in the fridge and suddenly remembered a recipe that’s delightfully simple yet tastes like you’ve been at it for hours — Grilled Chicken Hunter Style. The beauty of this dish lies in its comforting flavors, reminiscent of a cozy Italian bistro, but with the ease suited for a hectic weeknight. Trust me, this is comfort food that’s as flavorful as it is straightforward to whip up.

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What You’ll Need

If your pantry is anything like mine, you probably have most of these ingredients already. This recipe is all about using what you’ve got and letting a few key ingredients really shine.

Boneless chicken breasts
Extra virgin olive oil
Green bell pepper
Mamma Lombardi’s marinara sauce
Mushrooms
Red bell pepper
Romano cheese
Black salt and pepper

How to Make Grilled Chicken Hunter Style

First, let’s get those chicken breasts soaking up some flavor. Coat them well in 1 ounce of extra virgin olive oil and set them aside. This will keep them juicy and give them a lovely sear on the grill.
Next, grab a 2-quart sauce pot and heat up 2 ounces of extra virgin olive oil over medium heat. Toss in the green bell pepper, red bell pepper, and mushrooms. Cook these until they begin to brown slightly, releasing a sweet aroma that fills the kitchen.
Once the veggies are just right, add in the Mamma Lombardi’s marinara sauce. Sprinkle in some salt and freshly ground black pepper to taste. Let it all simmer together for about 12 minutes, stirring occasionally. The sauce should become rich and aromatic.
While the sauce is simmering, fire up your grill. Grill the chicken breasts until they’re thoroughly cooked through and juicy, with those beautiful charred grill marks — about 6-8 minutes per side depending on thickness.
To finish, arrange the grilled chicken on a serving tray. Ladle that beautiful, fragrant sauce generously over the top and sprinkle with grated Romano cheese. Serve it hot and enjoy!

Cook’s Notes

Here’s the thing about this dish: it’s forgiving. Forgot the mushrooms? No problem. Only have yellow bell peppers? They’ll work too. The essence of this meal is in the grill-marked chicken and that savory sauce. For leftovers, store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth if the sauce has thickened. This dish can also be prepped ahead; just make the sauce a day early and grill the chicken fresh.

Make It Your Own

For a vegetarian twist, swap the chicken for crispy tofu. Just press and grill it the same way, soaking it in the olive oil first.
Add a kick by stirring in some red pepper flakes or a dash of hot sauce to the marinara.
Experiment with cheese! Replace Romano with Parmesan or even a sharp cheddar for a different flavor profile.
Mix in some sautéed onions with the peppers and mushrooms for extra sweetness and depth.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a busy Tuesday or a lazy Sunday, this Grilled Chicken Hunter Style might just become your new go-to. Enjoy every delicious bite!

Related update: Grilled Chicken Hunter Style

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) | Made by Meaghan Moineau

Posted on March 26, 2026March 31, 2026 by Meaghan Moineau

One Thursday evening, I found myself staring at my pantry, hoping for culinary inspiration to jump out at me. You know how it goes — those nights when you’re craving something more exciting than a sandwich but don’t want to spend hours in the kitchen. That’s when my memory flashed back to a street food adventure in Vietnam. I remembered devouring these crispy, savory pancakes called Bánh Xèo, filled with fresh veggies and a fragrant dipping sauce that tingled the senses. It was the perfect balance of crispy, soft, and tangy. So, I decided to recreate that magic. This recipe is both comforting and impressive without demanding too much of your time. Perfect for when you want to feel like you’ve traveled the world from your kitchen!

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What You’ll Need

Ever had one of those moments when you think you have nothing to cook, but then realize you actually have the makings of a feast? This is one of those recipes. Chances are you already have most of this in your kitchen, and the rest are worth adding to your pantry!

Brown rice flour – the backbone for a gluten-free batter.
Coconut milk – for that creamy texture and subtle sweetness.
Tamari sauce – adds depth to the dipping sauce.
Egg – helps bind the batter.
Sea salt
Turmeric – for color and a hint of earthiness.
Cayenne – just a pinch for a touch of heat.
Green fresh chili – adds freshness and zing.
Carrot, daikon radish, and snow peas – for the filling, adding crunch and nutrition.
Mung bean sprouts – because they make everything better.
Fresh basil, mint, and parsley leaves – an aromatic, herbal trio.
Trimmed enoki mushrooms – delicate and perfect for texture.
Garlic and fresh ginger – because no good dish is complete without them.
Red fresh chilies – for a spicy kick in the sauce.
Lime juice – lifts everything with its citrusy zest.
Rice vinegar – for a tang in the sauce.
Sesame oil – for richness in the sauce.

How to Make Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Start by making the pancake batter: In a mixing bowl, whisk together the rice flour, egg, sea salt, turmeric, cayenne, and green chili. Gradually add the coconut milk, whisking as you go. Aim for a smooth, pourable consistency. If it’s too thick, a splash of water does wonders. Cover the bowl and set it aside to rest.
Now, onto the sauce: Combine the tamari sauce, lime juice, rice vinegar, minced garlic, grated ginger, chopped red chilies, and a drizzle of sesame oil. Whisk until all the flavors meld together and set aside. This fragrant sauce will take your pancakes to another level.
For the filling, mix the julienned carrot, daikon radish, thinly sliced green onions, chopped green chilies, and sliced snow peas in a bowl. In another bowl, gather the chopped fresh herbs and have the mung bean sprouts and enoki mushrooms ready to go.
Time to cook the pancakes! Heat a teaspoon of sesame oil in a non-stick skillet over medium heat. Once hot, pour in about 1/2 cup of batter. Use the bottom of the ladle to spread it into a 6 to 8-inch circle. Cook for 6 to 8 minutes, waiting for small bubbles to pop and the edges to turn crispy and golden brown. Flip and cook the other side for another couple of minutes. Repeat with the remaining batter, keeping the cooked pancakes warm in a 150°F oven.
To serve, layer a portion of the vegetable mixture and herbs on one half of the pancake. Drizzle with some sauce, fold the pancake over, and give it another light drizzle of sauce. Voilà, your culinary journey to Vietnam is served!

Cook’s Notes

Don’t rush the pancake batter; a little rest allows the flour to hydrate fully, giving you that perfect texture. When cooking the pancakes, medium heat is your best friend. Too high, and you’ll burn them before they’re cooked through. If making ahead, the batter can rest in the fridge for a few hours, just give it a gentle stir before using. Leftover pancakes are a treat; reheat them in a hot pan to regain the crispiness. The sauce and filling can be prepped in advance, making your cooking process even smoother.

Make It Your Own

Swap the enoki mushrooms for shiitake if you like a meatier texture.
Use crispy tofu instead of, or alongside, the veggies for a protein-packed version.
For a spicier kick, add an extra green chili or some Sriracha to the batter.
Play with the herbs: cilantro lovers, feel free to add it into the mix!

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Making Bánh Xèo is like taking a mini vacation right from your kitchen. Enjoy every crispy, savory bite.

Related update: Grilled Chicken Hunter Style

Japanese Chicken Donburi | Made by Meaghan Moineau

Posted on March 24, 2026March 31, 2026 by Meaghan Moineau

It was one of those evenings where the fridge seemed to be giving me the silent treatment—half-empty, a bunch of odds and ends staring back at me. I was craving something warm and comforting, but not the usual suspects. Enter: Japanese Chicken Donburi. It’s the kind of dish that feels luxurious but is secretly a weeknight warrior, ready in under 30 minutes. Plus, it’s a one-pan wonder, which means less time scrubbing pots and more time enjoying a cozy meal. The mix of tender chicken, silky eggs, and a touch of soy sauce can turn any ordinary evening into a mini celebration. Spoiler: It’s about to become your new dinner staple.

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What You’ll Need

Here’s the kicker—chances are, you’ll find most of these ingredients in your kitchen already. This recipe is all about bringing simple items together for a meal that’s anything but ordinary.

2 tablespoons salad oil
1 small onion, chopped
1 tablespoon fresh ginger, minced
2 cups **fat-skimmed chicken broth**
2 tablespoons **soy sauce**
1 tablespoon sugar
1 pound **boned, skinned chicken breast**, cut into bite-size pieces
4 cups baby spinach leaves
4 large eggs
2 cups **cooked rice**
1 **diced roma tomato**

How to Make Japanese Chicken Donburi

In a deep 10-inch or 12-inch frying pan over high heat, stir the salad oil, onion, and ginger until the onion is lightly browned and fragrant, about 2 minutes.
Add the chicken broth, soy sauce, and sugar to the pan. Stir until the sugar dissolves.
Gently introduce the chicken pieces to the pan. Bring the mixture to a boil, ensuring the chicken is cooked through yet tender.
Add the baby spinach on top, cover the pan, and cook until wilted, about 1 minute.
While waiting, beat the eggs in a small bowl until blended.
Reduce the heat to low. Evenly distribute the mixture in the pan and pour in the eggs. Use a spatula to nudge the vegetables and chicken slightly so the egg can seep through the sauce.
Cover and cook until the eggs are softly set, about 2 to 2 1/2 minutes.
Spoon the cooked rice into bowls, creating a cozy bed.
Top each bowl with the egg-spinach mixture, making sure to include some of that savory sauce.
For a fresh finish, sprinkle the diced roma tomato over each serving.

Cook’s Notes

This dish is a dance of flavors and textures, and it’s pretty forgiving. If you like your eggs a little firmer, let them cook just a bit longer under the lid. And if you’re making this ahead, store the components separately; the rice, chicken, and egg mixture will keep well in the fridge for up to two days. When you’re ready to enjoy, just heat them up and assemble. A quick note: If your chicken pieces are on the thicker side, make sure they’re cooked through by cutting into the largest piece to check.

Make It Your Own

Consider these variations to fit your mood or what you have on hand:

Swap the **chicken** for crispy tofu to keep it vegetarian but still satisfying.
Use **quinoa** instead of rice for a protein-packed twist.
For a spicier kick, mix a bit of **sriracha** into the broth before adding the chicken.
Replace **baby spinach** with bok choy for a more traditional touch.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is about creativity and connection, and I’m excited to see how Japanese Chicken Donburi finds a spot at your table. 🍚🥢

Related update: Japanese Chicken Donburi

Related update: Oxtail Ragout

Stir Fried Quinoa, Brown Rice and Chicken Breast | Made by Meaghan Moineau

Posted on March 23, 2026March 28, 2026 by Meaghan Moineau

It was one of those Tuesday evenings when the fridge was looking pretty sparse, and my energy levels were even lower. You know the kind — a long day at work, the sun setting a bit too early, and a craving for something warm and satisfying but not a culinary marathon. That’s when my Stir Fried Quinoa, Brown Rice, and Chicken Breast came to the rescue. It’s a dish that seems fancy enough to impress anyone joining you at the table, but quick and easy enough that you won’t dread making it even after the most exhausting day. Plus, those spicy and savory flavors always hit the spot!

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What You’ll Need

This recipe is all about simplicity without sacrificing flavor. Chances are, you might already have most of these ingredients lying around, waiting to be transformed into something magical.

Suya spice
Quinoa and brown rice mix
Butter
Carrots
Whole cherry tomatoes
Chicken breast
Garlic
Seasoning cubes
Green bell pepper
Roma tomato
Scotch bonnet pepper
Spring onion
Vegetable oil
Water

How to Make Stir Fried Quinoa, Brown Rice and Chicken Breast

Start by seasoning the chicken breast with the seasoning cubes and suya spice. Ideally, let it marinate for 2 hours, but if hunger strikes hard, go ahead and use it right away.
In a pot, bring 1 cup of water to a boil. Add the quinoa and brown rice mix along with a teaspoon of oil. Cook until the grains are soft, approximately 5-7 minutes. Once cooked, transfer to a bowl and set aside.
Melt the butter in a pan over medium heat, then add the marinated chicken breast. Pan fry, turning constantly, until it’s golden brown and fragrant on both sides. If the pan gets too dry, add 2 tablespoons of water to keep things juicy. Cover the pan and let the chicken cook through.
While the chicken is cooking, chop up your veggies: carrots, green bell pepper, scotch bonnet pepper, spring onion, and the roma tomato.
Once the chicken is nearly done, stir in the chopped vegetables. Let them cook until they’re vibrant and just tender, releasing a melody of aromas.
Finally, fold in the cooked quinoa and brown rice mix. Stir everything together, ensuring that every grain is coated in flavor. Serve hot and enjoy the delicious medley!

Cook’s Notes

Cooking isn’t just about following steps; it’s about feeling the process. Here are a few tips to make this dish even better:

If you’re short on time, skip the marination, but if you can spare those 2 hours, it makes the chicken extra flavorful.
Leftover potential? Oh yes! Store in an airtight container and it’ll be good for up to 3 days in the fridge. Just reheat gently on the stove or in the microwave.
If you’re new to using suya spice, start with a smaller amount and adjust to your heat preference.
Don’t stress if you don’t have scotch bonnet peppers. They add a nice kick, but you can tone it down or swap with a milder pepper.

Make It Your Own

Cooking is all about personal touches. Here are some fun variations:

Swap the chicken for crispy tofu for a vegetarian twist.
Add a handful of spinach with the veggies for a burst of green goodness.
Use coconut oil instead of butter for a slight tropical vibe.
Mix in a spoonful of peanut butter with the suya spice for a creamy, nutty flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy every bite of this simple yet satisfying dish, and remember, the best recipes are the ones that work for you. Happy cooking!

Related update: Lebanese Kibbeh

Curry-Braised Chicken | Made by Meaghan Moineau

Posted on March 23, 2026March 27, 2026 by Meaghan Moineau

Last Tuesday, I found myself staring at an array of mismatched jars and half-opened cans in my pantry, curiously wondering, “What can I whip up for dinner that’s both comforting and easy?” The answer came in the form of this delightful Curry-Braised Chicken. It’s one of those glorious dishes where the simplicity of ingredients belies its depth of flavor. I’m all about recipes that make you look like a kitchen wizard without breaking a sweat, and this one’s a total weeknight win. The chicken turns out tender and juicy, and the creamy coconut curry sauce is pure magic over a bed of fluffy basmati rice. It’s the kind of dinner that makes you want to sit down, take a deep breath, and savor every bite. Plus, your home will smell incredible.

Jump to Recipe

What You’ll Need

This recipe is a pleasant surprise because chances are you already have most of these ingredients chilling in your kitchen.

Skinless boneless chicken breasts – these soak up the curry flavors like a dream.
Vegetable oil – just enough to get the party started in your Dutch oven.
Salt – essential for seasoning the chicken.
Yellow, red, or green curry paste – your choice here will define the dish’s character.
Canned unsweetened coconut milk – the creamy backbone of our sauce.
Fish sauce – brings a subtle umami depth.
Brown sugar – a pinch of sweetness to balance the spice.
Fresh lime juice – adds freshness and zing at the end.
Basmati rice – perfect to soak up all that curry goodness.
Bell pepper – optional, but adds a pop of color and texture.

How to Make Curry-Braised Chicken

Preheat your oven to 325 degrees Fahrenheit. This ensures the magic happens slowly, making everything tender.
Cut your chicken breasts in half. Season them with salt and a dash of pepper, massaging it in like you’re giving the chicken a spa day.
Heat some vegetable oil over medium-high heat in a trusty Dutch oven. You want it hot enough that the chicken sizzles on contact.
Brown the chicken on both sides for 1-2 minutes per side. You’re not cooking it through here; just giving it a lovely golden crust. Work in batches if needed.
Remove the chicken and add your chosen curry paste to the same pot. Use a wooden spoon to break it up, getting the paste to meld beautifully with the leftover oil.
Once the curry paste is fragrant and slightly darker, pour in the coconut milk. Stir with your spoon to scrape up any golden bits stuck to the bottom of the pot.
Add the fish sauce and brown sugar, stirring until everything’s a harmonious blend.
Return the chicken to the pot, snuggling it into the sauce. Cover with a lid and place the Dutch oven in the preheated oven.
Bake for 45-55 minutes or until the chicken is cooked through and no longer pink. The sauce should be bubbling enticingly around the edges.
Right before serving, stir in the fresh lime juice. Trust me, this is the zingy magic touch.
Serve the curry-braised chicken over steaming basmati rice and, if using, sprinkle with sliced bell peppers for a crisp contrast.

Cook’s Notes

A few things I’ve learned along the way: don’t rush the browning step. That lovely golden crust adds layers of flavor. If you plan on making this ahead, you can pop it into the fridge after step 8 and finish baking when you’re ready to eat. Leftovers taste even better the next day, as the flavors have more time to mingle. Reheat gently on the stove, and add a splash of water if the sauce has thickened too much.

Make It Your Own

Looking to switch things up? Here are a few ideas:

Swap the chicken for crispy tofu for a vegetarian version. Just brown the tofu pieces before adding them to the curry.
Use shrimp instead of chicken. Adjust the cooking time – shrimp cooks much faster!
Throw in some diced sweet potatoes along with the chicken. They’ll soak up the curry flavor wonderfully.
Add a handful of spinach or kale at the end for a dose of greens.

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 swap stories and tips. Happy cooking, friends!

Related update: Curry-Braised Chicken

Broccoli Rabe and Breaded Veal Scallopini | Made by Meaghan Moineau

Posted on March 20, 2026March 23, 2026 by Meaghan Moineau

It was one of those Wednesday nights. You know the kind where the clock seems to race faster than your energy levels? I glanced into the fridge, feeling the kind of lazy where takeout menus begin to call your name. But I wasn’t ready to give in. Instead, I decided to whip up something that felt indulgent but wouldn’t have me stuck in the kitchen all night. Enter: Broccoli Rabe and Breaded Veal Scallopini. This dish is the perfect balance of earthy greens and crispy, golden veal. It’s a little fancy, but still approachable enough for a hectic midweek dinner. Plus, it makes your kitchen smell like an Italian bistro, which is never a bad thing.

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What You’ll Need

The best part? You might already have most of these ingredients lounging around in your kitchen! Here’s what you’ll need to create this lovely dish:

Broccoli rabe – our powerhouse green
Butter – for that rich, golden crust
Egg – helps breadcrumbs stick like a culinary glue
Olive oil – gives a subtle fruitiness to our sauté
Salt and pepper – because seasoning is everything!
Yellow onion – for a sweet, smooth base
Garlic clove
Tomatoes
Veal scallopini – the star attraction
Bread crumbs – for that irresistible crunch

How to Make Broccoli Rabe and Breaded Veal Scallopini

First, wash and steam the broccoli rabe for about 3 minutes, or until it becomes a vibrant green. If you’re in a rush, a pressure cooker works wonders in no time.
Thinly slice the onion. Grab a garlic clove, peel it, cut it in half and remove the stem. This will mellow out its strong bite.
In a deep pan, heat 1 or 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until they’re soft and the kitchen is filled with a mouth-watering aroma.
Add the steamed broccoli rabe to the pan, cover with a lid, and let it cook for a few more minutes until tender but still crisp.
Quarter your tomatoes into wedges, depending on their size, and toss them into the pan. Cook for a few more minutes, mixing them gently with the greens until everything melds beautifully.
Season with salt and pepper to your liking. Trust your taste buds here!
For the veal scallopini, start by seasoning each piece with a sprinkle of salt and pepper.
Dip each piece into a beaten egg, then coat it thoroughly with breadcrumbs. Make sure every inch is covered for maximum crunch.
Heat a generous pat of butter in a pan over high heat. Once it’s sizzling, add the veal. Fry each side for 1 to 2 minutes until the scallopini is crisp and golden. Don’t skimp on the butter when flipping – those breadcrumbs are thirsty and need their drink!

Cook’s Notes

When buying broccoli rabe, look for bunches with deep green leaves and firm stalks. If you can’t find veal scallopini, thinly sliced chicken or turkey works just as well. If you make a bit extra, both the broccoli rabe and veal can be stored in an airtight container in the fridge for up to two days. Reheat the veal in a hot pan to keep that crispy goodness alive. For the greens, a quick zap in the microwave does the trick.

Make It Your Own

If veal isn’t your thing, swap it out for chicken breast or even crispy tofu for a vegetarian twist.
Boost the flavor by adding a sprinkle of parmesan cheese to your breadcrumbs before coating the veal.
For a little heat, toss in some red pepper flakes when cooking the onions and garlic.
Swap the broccoli rabe for spinach or kale if you’re in a pinch. They’ll give a slightly different texture but still work well.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it becomes your midweek savior or a special weekend treat, I hope it brings a little joy to your table. Happy cooking!

Related update: Broccoli Rabe and Breaded Veal Scallopini

Baked Indian Samosas | Made by Meaghan Moineau

Posted on March 20, 2026March 27, 2026 by Meaghan Moineau

Picture this: It’s a blustery Tuesday evening, and I’ve just come home from work, craving something warm and savory to take the chill off. The kind of dish that fills the house with tantalizing aromas and makes you feel like you’re getting a hug from the inside. Enter my baked Indian samosas — golden, flaky, and just spicy enough to keep things interesting. These little parcels of joy are surprisingly easy to whip up, even on a weeknight, thanks to the magic of puff pastry. And trust me, your taste buds won’t know what hit them. Plus, they’re baked, not fried, so we can feel a little virtuous, right? These samosas have become my go-to comfort food, especially when I want to impress without too much hassle. Jump to Recipe

What You’ll Need

The ingredient list is refreshingly straightforward, and chances are you already have most of this in your pantry.

Puff pastry
1 egg
Water
1 russet potato, peeled and diced
Salt
2 bay leaves
1 teaspoon coriander seeds, divided
1 teaspoon black peppercorns
1 teaspoon red chili flakes
1 skinless boneless chicken breast
1/2 cup diced mango
1/4 cup peas
Juice of 1 lime
2 tablespoons chipotle sauce
1 teaspoon cumin seeds
1/4 cup chopped cilantro leaves
Black salt and pepper, to taste

How to Make Baked Indian Samosas

Preheat your oven to 425 degrees F. This is your golden ticket to perfectly baked samosas.
In a small saucepan, combine the diced potato and enough cold water to cover. Add a generous pinch of salt. Bring it to a boil over medium heat, then reduce to a simmer until the potato is tender, about 12 to 15 minutes.
In another pot, bring 4 cups of water to a simmer. Toss in a pinch of salt, the bay leaves, 1 teaspoon of coriander seeds, peppercorns, chili flakes, and the chicken breast. Let it simmer until the chicken is cooked through, about 8 to 10 minutes.
Drain the cooked potato and mash it until smooth. Shred the chicken finely. Combine both in a large mixing bowl.
Add the peas, diced mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper to the bowl. Mix everything together until well incorporated, using a spoon or your hands. Taste and adjust the seasoning as needed.
Roll out the puff pastry slightly to flatten the seams. Use a paring knife to cut the dough into 8 (7-inch wide) rounds. Cut each round into 2 semicircles.
Place a tablespoon of filling in the center of each semicircle. Keep a small bowl of water nearby. Dip your finger in the water and run it along the edges of the dough.
Fold the left corner over the filling in a triangular motion, landing the corner on the bottom right. Repeat with the other corner, then squeeze the bottom shut. Seal with water and press with a fork for good measure.
Arrange the samosas on a lightly greased baking sheet. In a small bowl, whisk together the egg with 1 teaspoon of water. Brush the tops of the samosas with this egg wash.
Bake for 15 minutes at 425 degrees F, then lower the heat to 375 degrees F and bake for another 10 minutes. If you’re feeling adventurous, flip them just before turning the heat down.
Serve warm with your favorite chutney and bask in the deliciousness.

Cook’s Notes

The magic of these samosas is in their versatility. You can make the filling a day in advance, which makes assembly a breeze on a busy day. Just keep it chilled in an airtight container. As for leftovers, if there are any, you can store them in the fridge for up to three days. Reheat them in the oven to restore their crispness — microwaving makes them soggy, and nobody wants that. One common mistake is overfilling the samosas, which can lead to leaks. Less is more here, trust me.

Make It Your Own

Swap the chicken breast for crispy tofu for a vegetarian version that’s equally satisfying.
Replace the mango with diced apples for a subtly sweet twist.
Add a handful of chopped spinach to sneak in some greens.
For a spicier kick, mix in some diced jalapeños with the filling.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Nothing makes my day like seeing your kitchen adventures. Enjoy your samosa-making journey!

Related update: Baked Indian Samosas

Authentic Jamaican Curry Chicken | Made by Meaghan Moineau

Posted on March 19, 2026March 23, 2026 by Meaghan Moineau

It was a dreary Tuesday evening, and I had just returned from a long day at work. I found myself staring blankly at my pantry, half-open bags of this and that strewn about, when I remembered the pack of chicken thighs in the fridge. But not just any chicken thighs — these were destined for something special. The craving hit me like a gentle nudge: Jamaican Curry Chicken. It’s the dish that wraps you up in warmth, filling the air with spices and familiarity. Perfect for a weeknight when you crave something that tastes like a sunny island vacation, yet is simple enough to pull together without a culinary degree. By the time the onions were sizzling, I already felt the day’s stress melting away. You’ve got to try this — it’s comforting yet vibrant, like a hug in a bowl.

Jump to Recipe

What You’ll Need

I bet you already have half of these tucked away in your pantry! The magic here lies in a blend of spices and fresh ingredients that create an unmistakable aroma and flavor.

Skinless chicken thighs
Curry powder
Allspice
Coconut oil
Garlic cloves
Green bell pepper
Onion
Black pepper
Salt
Scallions
Scotch bonnet pepper (or a substitute if you’re not a spice warrior)
Sweet potatoes
Thyme
Water

How to Make Authentic Jamaican Curry Chicken

In a large bowl, season your chicken thighs with curry powder, allspice, minced garlic, chopped green bell pepper, diced onion, black pepper, salt, chopped scallions, and thyme. Toss everything together, ensuring each piece is coated. Let this marinate in the fridge for up to 2 hours — or if you’re a planner, overnight.
Heat up the coconut oil in a Dutch oven over high heat. Remove the chicken from the marinade (but keep that marinade handy) and add the chicken pieces to the pot. Sear them until they are browned and beautiful on each side, about 10 minutes. Listen for that lovely sizzle and watch them turn a glorious golden brown.
Once the chicken is seared, add in the remaining marinade, the whole scotch bonnet pepper, and the water. Cover the pot and bring it all to a fierce boil.
Now, add the diced sweet potatoes. Reduce the heat to a gentle simmer and let it all stew for about an hour. Stir occasionally until the sauce thickens up nicely, coating the chicken and potatoes with its rich, spicy goodness.

Cook’s Notes

Okay, here’s the deal: this dish is forgiving, but there are a few things to keep in mind. Don’t skip the marination; it’s where the magic really begins. If you’re short on time, even 30 minutes can make a difference. Watch the heat when you’re frying the chicken; too hot, and you’ll lose those wonderful juices. For leftovers (if there are any!), store in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave to preserve that tender, juicy texture.

Make It Your Own

Here are a few swaps and twists to consider:

Swap the chicken for crispy tofu if you’re going plant-based. Just make sure you press the tofu first to get rid of excess moisture.
If sweet potatoes aren’t your style, try regular potatoes or even carrots for a different kind of sweetness and texture.
Substitute the scotch bonnet pepper with a milder pepper if you’re not into too much heat, like a jalapeño or even a bit of cayenne pepper.
Add a can of drained chickpeas for extra protein and fiber, making this dish even heartier.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s a dish that’s close to my heart, and I hope you’ll find it as joyful as I do.

Related update: Authentic Jamaican Curry Chicken

Related update: Neoguri (Spicy Seafood Ramen)

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

Posted on March 18, 2026March 22, 2026 by Meaghan Moineau

So there I was, standing in the kitchen on a Tuesday night, staring at my pantry like it was a black hole of culinary despair. You know those nights when you crave something satisfying but don’t want to spend an eternity making it? Enter this Cauliflower, Brown Rice, and Vegetable Fried Rice. It’s my go-to when I’m in the mood for something cozy yet packed with veggies. I promise, even if you’re a notorious takeout lover, you’ll want to make this at home. It’s got that perfect balance of taste and texture, and let’s be real, sneaking cauliflower into anything is a win in my book. Plus, it’s a great way to use up leftover rice and that stubborn head of cauliflower that’s been giving you the side-eye from the fridge. Jump to Recipe

What You’ll Need

This ingredient list is your best friend on a busy night. Chances are you already have most of this hanging out in your kitchen.

1 tablespoon grapeseed oil
1 tablespoon coconut oil
4 green dark scallions, sliced (white and green parts separated)
3 cloves garlic, minced
1 medium head of raw cauliflower, cut into florets
2 cups cooked brown rice
1 cup cooked broccoli
1 cup frozen peas
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
Additional scallion tops for garnish
Salt, to taste

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

Start by removing the cauliflower’s tough stem and save it for another day (hello, veggie broth!). Pulse the florets in a food processor until they look like rice or couscous. You’ll end up with about four cups of this magic “cauliflower rice.”
Heat 1 tablespoon of butter and 1 tablespoon of grapeseed oil in a large skillet over medium heat. Add the garlic and the white and light green parts of the scallions. Sauté until they start smelling amazing, about a minute.
Toss the cauliflower rice into the pan. Stir it to coat with oil, then spread it out in the pan. Let it sit so it can caramelize a bit—this is where the sweetness comes out. After a couple of minutes, give it a stir and spread it out again.
Add the cold brown rice to the skillet along with the remaining grapeseed and coconut oil. Crank up the heat to medium-high. Mix everything together and spread it out over the whole pan, pressing it down slightly. This helps it toast up and get a little crispy, which is what we’re going for.
Next, add the peas and broccoli. Mix them in with the rice. Drizzle the soy sauce and sesame oil on top and give it all a good stir. Cook for another minute or so, then turn off the heat.
Top everything with the chopped scallion tops. Toast some sesame seeds in a dry pan until they’re golden, then sprinkle them along with some raw, chopped scallion over the rice. Give it a taste and season with salt if needed. If you’re pairing this with something salty, like teriyaki chicken, keep the salt in check.

Cook’s Notes

For the best results, use day-old rice. Freshly cooked rice tends to be too moist and can turn your dish into a mushy mess. If you make rice specifically for this, spread it out on a baking sheet and pop it in the fridge for an hour to dry it out a bit. You can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat in a pan over medium heat — adding a splash of water helps bring it back to life.

If you’re a meal prepper (is that even a word?), this dish is your friend. The cauliflower ‘rice’ can be made ahead and stored in the fridge for a couple of days. Just keep it in an airtight container, and you’re good to go.

Make It Your Own

Swap the broccoli for any other veggie you love — bell peppers and snap peas are excellent choices.
If you’re in the mood for protein, add some crispy tofu or a scrambled egg for extra goodies.
For a spicy kick, throw in a pinch of red pepper flakes or a drizzle of sriracha.
Make it nutty by tossing in a handful of cashews or almonds before serving.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always here for your kitchen adventures. Happy cooking!

Osso Buco | Made by Meaghan Moineau

Posted on March 17, 2026March 22, 2026 by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and I’m half buried under a mountain of to-do lists, emails, and the occasional existential question. Suddenly, the craving for something soul-warming hits me like a hug from the inside. Enter Osso Buco, the culinary equivalent of fuzzy socks and a roaring fireplace. It’s one of those dishes that sounds terribly fancy but is delightfully uncomplicated. Imagine tender veal shanks simmering in a rich, aromatic broth until they practically fall off the bone. And the best part? It’s mostly hands-off, making it perfect for those evenings when you’re juggling too many things but still want to treat yourself to something special. Let’s dive in, shall we?

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What You’ll Need

What makes this dish a winner? Chances are you already have most of these ingredients lounging in your pantry, waiting to be transformed into magic. Here’s what you’ll need:

Veal shanks – the star of the show
Flour – for dredging
Olive oil – to get that lovely golden crust
Garlic – because life is too short for bland food
Onion – for that aromatic base
Chicken stock – adds depth to the broth
Dry white wine – for a touch of acidity
Tomato sauce – for richness
Parsley – chopped, for freshness
Rind of lemon – adds a zesty finish
Bell pepper – optional, for a pop of color and sweetness

How to Make Osso Buco

Start by patting your veal shanks dry with a paper towel. Dredge them in seasoned flour, shaking off the excess. Get your large pan heating with some olive oil.
Once the oil is shimmering, sear the shanks until they’re golden and fragrant. You’re not cooking them through here, just giving them a beautiful crust.
Add the chopped garlic and onion to the pan and let them mingle with the shanks for a minute, until the onion is translucent and fragrant.
Now, pour in the boiling chicken stock, dry white wine, and tomato sauce. Watch as the liquid fizzes up and settles into a simmer.
Cover the pan and let everything simmer for about 1 1/2 hours. This is where patience becomes a virtue, letting the meat become tender and the flavors meld into harmony.
Just before serving, stir in the chopped parsley and grate the lemon rind over the top. The aroma will have you salivating in seconds.
Serve your Osso Buco over a bed of saffron rice and savor the fruits of your minimal labor.

Cook’s Notes

Here’s the scoop on making this dish foolproof. Don’t skimp on the simmering time; it’s the secret to that melt-in-your-mouth texture. If your sauce isn’t thick enough towards the end, let it reduce uncovered for a few minutes. Leftovers? Lucky you! This dish tastes even better the next day. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of stock or water if needed.

Make It Your Own

Chicken Osso Buco: Swap out the veal for chicken thighs if you’re looking for a more budget-friendly option. Adjust cooking time to ensure the chicken is tender.
Vegetarian Delight: Use thick slices of eggplant instead of veal and vegetable stock instead of chicken stock for a hearty vegetarian version.
Spice It Up: Add a pinch of red pepper flakes along with the garlic and onion for a little kick of heat.
Citrus Twist: Substitute the lemon rind with orange rind for a slightly sweeter, citrusy note.

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

Related update: Osso Buco

Pan Seared Salmon | Made by Meaghan Moineau

Posted on March 17, 2026March 21, 2026 by Meaghan Moineau

Tuesday evenings are always a bit of a blur in my house. It’s that mid-week slump where I’m balancing work emails, an errant grocery list, and the perpetual mystery of missing socks. Last week, amidst the chaos, I found myself staring at a couple of salmon fillets I’d picked up on a whim. A lightbulb moment hit—pan seared salmon! It’s the kind of dish that feels fancy enough to celebrate surviving half the week but is effortless enough not to add to the stress. With its crispy skin and tender, flaky interior, it’s comforting yet impressive. Trust me, once you try it, you’ll want it on repeat. Jump to Recipe

What You’ll Need

This recipe is delightfully simple, and chances are you already have most of the ingredients waiting for you in your pantry and fridge.

2 tbsp olive oil
Salmon fillets (about 4, skin-on)
1 clove garlic, minced
1 tbsp lemon juice, plus lemon wedges for serving
1 tbsp fresh dill, chopped
Salt, to taste
Freshly cracked black pepper, to taste

How to Make Pan Seared Salmon

In a medium bowl, whisk together 1 tablespoon of olive oil, salt, black pepper, garlic, lemon juice, and dill. The mixture will smell bright and fresh.
Add the salmon fillets to the bowl, ensuring they’re well coated. Let them marinate for 15 minutes at room temperature. This is your chance to breathe and maybe sip your favorite drink.
Preheat a large skillet over medium heat for about 2 minutes. You want it hot, but not smoking, to get that perfect sear.
Add 1 teaspoon of olive oil to the skillet. Swirl it around to coat the bottom evenly.
Place the salmon fillets skin-side down in the skillet. You should hear a satisfying sizzle. Let them cook undisturbed for about 5 minutes, until the edges start to turn golden and crispy.
Flip the fillets carefully and cook for another 5 minutes. They should flake easily with a fork when done.
Transfer the salmon to plates and serve immediately with lemon wedges. The citrusy burst at the end is a game-changer.

Cook’s Notes

One of the keys to perfect pan-seared salmon is ensuring the fillets are dry before marinating. Pat them with a paper towel—moisture is the enemy of crispiness. Also, don’t rush the marinating process; those 15 minutes make a world of difference in flavor.

If you’re planning ahead, you can marinate the salmon in the fridge for up to 2 hours. Just remember to bring them back to room temperature before you start cooking for even cooking.

Leftovers? Store them in an airtight container in the fridge for up to two days. They’re great flaked over a salad or turned into a salmon sandwich.

Make It Your Own

Spicy Twist: Add a pinch of red pepper flakes to the marinade for a subtle kick.
Herb Swap: If dill isn’t your favorite, try fresh thyme or basil for a different aromatic profile.
Citrus Switch: Substitute lime juice for lemon juice for a tangier twist.
Protein Swap: Not in the mood for salmon? This marinade works wonders on chicken breast or crispy tofu, too!

If you try this, I’d love to hear how it turns out—drop a comment or tag me on your socials! Here’s to making mid-week meals a little more delicious.

Related update: Pan Seared Salmon

Related update: Osso Buco

Slow Cooker Chicken Taco Soup | Made by Meaghan Moineau

Posted on March 16, 2026April 15, 2026 by Meaghan Moineau

Late Tuesday evening, I found myself staring at a practically empty fridge, wondering how I could possibly conjure dinner without running to the store. You know those days when you’re mentally exhausted, and the idea of chopping, sautéing, and stirring feels like climbing Everest? That’s when I remembered my trusty slow cooker chicken taco soup, a lifesaver when I need something comforting without the fuss. This dish is the perfect blend of hearty and healthy, and the best part? You probably have most of the ingredients sitting in your pantry right now. With a little prep and a warm bowl of this soup, my chaotic day began to melt away.

Jump to Recipe

What You’ll Need

This recipe keeps things simple with ingredients you can always rely on. Chances are you already have most of this stashed away.

Canned black beans, drained and rinsed
Canned diced tomatoes (or fire-roasted for extra flavor)
Canned chili beans in sauce
Canned whole kernel corn, drained
Red onion, diced
Skinless boneless chicken breasts
Optional toppings: crushed tortilla shells, shredded cheddar cheese, sour cream

How to Make Slow Cooker Chicken Taco Soup

Start by adding the canned black beans, diced tomatoes, chili beans, and whole kernel corn to your slow cooker. Give it a gentle stir to combine all those colorful ingredients.
Next, add the diced red onion. It will soften and sweeten as it cooks, adding a subtle depth to your soup.
Place the skinless boneless chicken breasts right on top of the bean and vegetable mixture. No need to cut them up; they’ll be tender and easy to shred once cooked.
Cover your slow cooker and set it on low for 8 hours. If you’re in a hurry, you can crank it up to high and shave the cooking time down to 4 hours.
Once the cooking is done, carefully remove the chicken breasts, shred them using two forks, and return them to the pot. Stir everything together until it’s all well-mixed and piping hot.
Serve steaming bowls of this inviting soup with a sprinkle of crushed tortilla shells, a sprinkling of shredded cheddar cheese, and a dollop of sour cream for extra deliciousness.

Cook’s Notes

This soup is pretty forgiving, meaning it’s hard to mess up, but here are a few tips to ensure it turns out perfect every time. Rinsing the black beans is key to reducing excess salt. If you’re using fire-roasted tomatoes, consider skipping the added chili powder, as they bring their own smokiness. This soup stores wonderfully, so make a big batch! It’ll last in the fridge for up to three days, or you can freeze it for up to three months. Simply reheat on the stovetop or in the microwave when you need a quick, soothing dinner.

Make It Your Own

Vegetarian Version: Swap the chicken for crispy tofu. Cook the tofu separately and stir it in just before serving.
Spicy Kick: Amp up the heat by adding a diced jalapeño or a teaspoon of cayenne pepper when you add the red onion.
Cheesy Delight: Stir in a cup of shredded Monterey Jack cheese just before serving for an extra creamy finish.
Fresh Finish: Add a squeeze of lime and a handful of fresh cilantro right before serving for a zesty, fresh lift.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your warm bowl of comfort, knowing that you’ve nailed dinner with minimal effort. Happy cooking!

Related update: Slow Cooker Chicken Taco Soup

Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau

Posted on March 15, 2026April 14, 2026 by Meaghan Moineau

It was one of those chilly Tuesday evenings when the weather outside felt like soup, but my pantry felt like a question mark. You know those nights, right? I stood there juggling the idea of ordering takeout, but something about my half-full fridge whispered potential. A couple of sweet potatoes and a bundle of kale caught my eye, and suddenly the idea of a warm, hearty soup started bubbling up in my mind. Enter this Kale and Roasted Sweet Potato Soup with Chicken Sausage — the ultimate weeknight comfort food. It’s got the coziness factor cranked up to eleven and requires nothing fancy, just real, wholesome ingredients that bring all the comfort without complicating your life.

Jump to Recipe

What You’ll Need

It’s one of those recipes where you might already have most things on hand, and if not, everything is effortlessly sourced. You’ll love how these simple ingredients come together into something so soul-satisfying.

2 medium sweet potatoes, peeled and cubed
1 large yellow onion, diced
1 bunch of kale, roughly chopped
8 oz mushrooms, sliced
12 oz chicken sausage, sliced
4 cups chicken stock
3 cloves garlic, minced
1 tsp dried thyme
1 tsp ground coriander
1/2 tsp chili flakes (adjust to taste)
Sea salt and freshly cracked black pepper to taste
3 tbsp olive oil

How to Make Kale and Roasted Sweet Potato Soup with Chicken Sausage

Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes in a baking pan and toss them with a sprinkle of salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until they’re soft and starting to caramelize. The edges should be just turning golden.
While the sweet potatoes are roasting, heat a generous splash of olive oil in a dutch oven over medium heat. Add the chicken sausage slices and cook them until they’re just starting to brown and the kitchen smells like heaven.
Toss in the diced onion and sliced mushrooms. Cook for about 3-5 minutes until the onion is translucent and the mushrooms are soft and juicy.
Stir in the minced garlic, thyme, coriander, a pinch of sea salt, and black pepper. Let it all mingle and meld for about a minute – the aroma should be irresistible by now.
Pour in the chicken stock and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5-10 minutes. This is where the flavors start to truly develop.
Add the roasted sweet potatoes and chopped kale to the pot. Press the kale down with your spoon so it’s submerged in the broth. Cook for another 3-5 minutes until the kale is tender and vibrantly green.

Cook’s Notes

So, let’s talk about those sweet potatoes. Roasting them until they’re golden gives the soup a deeper, more robust flavor that’s totally worth the extra step. Plus, they hold their shape better than if you were to just boil them.

This soup keeps well in the fridge for about 3 days, which makes it perfect for meal prep. Just be aware that the kale might lose a bit of its texture, but it’ll still be tasty. For leftovers, gently reheat on the stove or in the microwave.

If you’re in a rush, you can skip the roasting and just simmer the sweet potatoes with the broth, but seriously, when you’ve got the time, roast them. Your taste buds will thank you.

Make It Your Own

Swap the chicken sausage with crispy tofu for a vegetarian version that’s every bit as delicious and hearty.
Replace kale with spinach if that’s what you’ve got, but add it closer to the end as it wilts much faster.
Add a cup of cooked quinoa or farro to make the soup even more filling – perfect for those extra chilly nights.
Spike the broth with a tablespoon of soy sauce for an umami boost that’ll have everyone asking for seconds.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing these kitchen adventures with you means the world to me. Happy cooking, and may your soup be ever comforting!

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Glazed pork chops | Made by Meaghan Moineau

Posted on February 9, 2026March 11, 2026 by Meaghan Moineau

Glazed Pork Chops

Intro

There’s something inherently comforting about a well-cooked pork chop. It takes me back to my childhood, where weekends meant family gatherings and the aroma of sizzling pork filling the air. My grandmother had a way with pork chops that was legendary in our family. Her secret? A perfectly balanced glaze that complemented the savory richness of the meat. Today, I’m excited to share a recipe inspired by those cherished memories, with a modern twist that brings out the best in each ingredient. These glazed pork chops are sure to become a favorite in your household, just as they were in mine.

Why You’ll Love It

This recipe for glazed pork chops is a delightful combination of sweet and savory flavors that will leave your taste buds singing. The succulent pork, paired with a rich glaze of honey, soy sauce, and balsamic vinegar, creates a dish that’s both satisfying and elegant. It’s a perfect choice for a weeknight dinner yet impressive enough to serve to guests. The simplicity of the preparation ensures that you can enjoy all the deliciousness without spending hours in the kitchen. Plus, the combination of tender meat and a luscious glaze is simply irresistible.

Ingredients

Balsamic vinegar
Black pepper
Butter
Cornstarch
Garlic cloves
Fresh green onions
Honey
Lean boneless pork chops
Soy sauce

Instructions

Press one side of each chop into the black pepper.
Heat a nonstick grill skillet until hot. Add pork chops, pepper side down, and cook about 4 minutes or until browned.
Reduce heat to medium, turn pork chops, and cook for 6-8 minutes longer.
When done, take the skillet from the heat, cover the pork chops, and set aside.
Meanwhile, mix honey, soy sauce, balsamic vinegar, and cornstarch until smooth. Add the cracked pepper and stir.
Melt the butter in a small pan, add garlic, and cook for 30 seconds, stirring constantly.
Stir the honey mixture into the pan, let it boil, and cook for 1 minute, stirring.
Spoon the sauce over the pork chops, sprinkle with fresh chives or green onions, and serve with polenta and a green salad.

Tips

For the best results, make sure your pork chops are of even thickness. This ensures they cook evenly and stay juicy. If you have thicker chops, you may need to adjust the cooking time slightly. Also, when making the glaze, keep stirring to prevent the cornstarch from clumping. Fresh garlic will provide the best flavor, so try to avoid using pre-minced varieties.

Variations & Substitutions

If you’re looking to switch up the flavors, consider using maple syrup in place of honey for a deeper, more caramel-like flavor profile. For those who prefer a bit of heat, a pinch of red pepper flakes in the glaze can add a delightful kick. Soy sauce can be substituted with tamari for a gluten-free option, and if you’re out of balsamic vinegar, apple cider vinegar makes a tangy alternative.

Storage

Leftover glazed pork chops can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium-low heat until warmed through. You can also freeze the cooked chops for up to three months; just be sure to thaw them in the refrigerator overnight before reheating.

FAQ

Can I use bone-in pork chops for this recipe?

Yes, you can certainly use bone-in pork chops. Keep in mind that they may require a bit more cooking time to ensure they are cooked through. The bone can also add extra flavor to the meat.

What side dishes go well with glazed pork chops?

These glazed pork chops pair beautifully with polenta and a fresh green salad, as mentioned in the recipe. Other excellent side options include roasted vegetables, mashed potatoes, or a simple rice pilaf to soak up the delicious glaze.

Nutrition

This recipe is not only delicious but can be part of a balanced meal. Pork is a great source of lean protein, and the glaze, while indulgent, uses natural sweeteners like honey. Just be mindful of portion sizes, especially if you’re watching your sugar intake.

Conclusion

These glazed pork chops are a delightful homage to a classic comfort food, with a modern twist that elevates them to something truly special. Whether you’re cooking for family, friends, or just treating yourself to a night in, this recipe is sure to deliver on flavor and satisfaction. I hope these pork chops bring warmth and joy to your table, just as they have to mine. Enjoy!

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Chicken Piccata With Angel Hair Pasta | Made by Meaghan Moineau

Posted on January 6, 2026March 11, 2026 by Meaghan Moineau

Chicken Piccata With Angel Hair Pasta

Intro

There’s a magic that happens in the kitchen when the tangy zest of lemon meets the briny burst of capers, all wrapped around a perfectly sautéed chicken breast. Chicken Piccata has been a beloved classic in my family for years. I remember my grandmother preparing this dish on Sunday afternoons, her kitchen filled with laughter and the intoxicating aroma of fresh herbs and citrus. The simplicity of the ingredients is what makes this dish shine, creating a harmony of flavors that dance on your taste buds.

Why You’ll Love It

This Chicken Piccata with Angel Hair Pasta is more than just a meal; it’s an experience. The combination of tender chicken, silky pasta, and a rich, lemony sauce is pure comfort food at its best. It’s a dish that feels both indulgent and light, perfect for a cozy family dinner or a special occasion. Plus, it’s quick to prepare, making it ideal for weeknight dinners without sacrificing flavor or elegance.

Ingredients

All-purpose flour
Angel hair pasta
Boneless chicken breast
Capers
Chicken broth
Fresh basil
Diced garlic cloves
Black kosher salt and pepper
Lemon zest
Lemons
Olive oil
Red chili flakes
Diced roma tomatoes
Unsalted butter

Instructions

Place 1/2 cup of flour in a shallow dish. Using a sharp knife, slice the chicken breast in half. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about 1/4 inch thin. Season the chicken well with salt and pepper.
Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with the second piece of chicken.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Slide chicken into the skillet and sauté on each side until it becomes golden brown, about 3-4 minutes each side. Once the chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.
Begin boiling the pasta.
Using the same skillet, add remaining olive oil and sauté garlic until it becomes aromatic but not browned. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth.
Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium-high heat and allow the liquid to reduce by almost half.
While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
Drain the cooked pasta. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly.
Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.

Tips

For the best results, use fresh lemons and freshly ground pepper. The quality of these ingredients can greatly enhance the flavor of the final dish. Also, be sure to pound the chicken evenly to ensure even cooking. If you don’t have a kitchen mallet, a rolling pin will work in a pinch. Finally, don’t skip the step of tenting the chicken with foil; it helps keep the chicken moist and warm while you prepare the sauce.

Variations & Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free alternative. If you’re not a fan of capers, you can replace them with sliced green olives for a different kind of briny kick. For a vegetarian twist, replace the chicken with thick slices of portobello mushrooms, and use vegetable broth instead of chicken broth.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or water to keep the pasta from drying out. Avoid reheating in the microwave, as it can make the chicken tough.

FAQ

Can I use a different type of pasta?

Absolutely! While angel hair pasta pairs beautifully with the sauce, feel free to use spaghetti, linguine, or any pasta of your choice. Just keep in mind that thicker pastas may need a little more sauce to coat them well.

What can I serve with Chicken Piccata?

This dish pairs wonderfully with a simple green salad or roasted vegetables. A slice of crusty bread is also perfect for soaking up any extra sauce. If you want to add a touch of indulgence, a glass of crisp white wine complements the lemony flavors elegantly.

Is Chicken Piccata spicy?

The red chili flakes add a subtle heat to the dish, but it’s not overwhelmingly spicy. If you prefer a milder dish, simply reduce or omit the chili flakes. Conversely, if you love a bit of heat, feel free to increase the amount to taste.

Conclusion

Chicken Piccata with Angel Hair Pasta is a delightful blend of flavors that brings a touch of gourmet to any meal. It’s a dish that not only satisfies the palate but also brings back cherished memories of family gatherings and home-cooked meals. Whether you’re a seasoned home cook or just starting out, this recipe is a keeper. I hope this becomes a cherished recipe in your home, as it has in mine. Enjoy every bite!

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Pork Carnitas Tacos | Made by Meaghan Moineau

Posted on January 5, 2026March 11, 2026 by Meaghan Moineau

Pork Carnitas Tacos: A Deliciously Savory Mexican Delight

Intro

There’s something uniquely comforting about a warm, freshly made taco filled with tender, flavorful pork carnitas. It takes me back to my childhood, where every Sunday, my family would gather at my grandmother’s house. The aroma of sizzling pork and freshly made tortillas would fill the air, creating an atmosphere of warmth and togetherness. These pork carnitas tacos are a tribute to those cherished family gatherings, and I’m excited to share this recipe with you.

Why You’ll Love It

This pork carnitas taco recipe is a game-changer for your weeknight dinners or festive gatherings. Here are a few reasons why you’ll fall in love with it:

Flavorful and Tender: The combination of citrusy notes from the orange juice and the creamy richness of the milk ensures that the pork is both tender and bursting with flavor.
Simple Ingredients: You probably already have most of these ingredients in your pantry or fridge, making it a convenient dish to prepare.
Versatile: These tacos are perfect for any occasion, whether it’s a quick family dinner or a lively fiesta with friends.
Customizable: You can easily adjust the toppings to suit your taste, making it a dish everyone will enjoy.

Ingredients

Water
Lean pork butt
Garlic
Sea salt and ground pepper
Olive oil
Orange juice
Milk
Corn tortillas
Salsa fresca
Avocado
Cilantro
Onion
Limes

Instructions

In a large Dutch oven, add the pork, garlic, salt, pepper, and water. Bring to a boil, then reduce heat, cover, and simmer over medium-low for 45 minutes to one hour.
Drain the pork well. When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat.
Transfer the shredded pork back to the Dutch oven and heat the olive oil.
Add the orange juice and milk and cook until the liquid has evaporated and the pork has browned, stirring occasionally. Season with salt and pepper to taste.
Chop the onions and cilantro, and slice the avocado and limes. Place each in small individual bowls for serving.
Heat the tortillas in a dry frying pan and keep them warm.
For each taco, stack two tortillas and layer with warm carnitas, chopped cilantro, onion, and avocado slices. Give it a good squeeze of lime juice.

Tips

Choose Quality Pork: Opt for a lean pork butt to ensure your carnitas are tender and juicy.
Shredding: Shredding the pork while it’s still warm makes the process much easier.
Heating Tortillas: Heating the tortillas on a dry pan gives them the perfect texture and flavor.

Variations & Substitutions

This recipe is versatile, so feel free to experiment:

Spicy Kick: Add jalapeños or chili powder to the carnitas for some heat.
Different Protein: Try using chicken or beef as an alternative to pork.
Vegetarian Option: Substitute the pork with jackfruit for a plant-based version.

Storage

Store any leftover carnitas in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet with a little olive oil. You can also freeze the carnitas for up to 2 months; just thaw them in the refrigerator overnight before reheating.

FAQ

Can I use flour tortillas instead of corn tortillas?

Absolutely! While corn tortillas are traditional for carnitas, flour tortillas work just as well if you prefer their softer texture.

Is there a way to make this recipe more budget-friendly?

You can make this recipe more budget-friendly by purchasing pork in bulk or on sale and freezing portions for future use. Additionally, using canned salsa instead of fresh salsa fresca can reduce costs.

Nutrition

While this dish is rich and savory, you can control portion sizes and toppings to fit your dietary needs. The key ingredients—pork, avocado, and tortillas—provide a good balance of protein, healthy fats, and carbohydrates.

Conclusion

These pork carnitas tacos are more than just a meal; they’re an experience. From the tantalizing aroma to the burst of flavors in every bite, they bring a taste of Mexico to your home. Whether you’re enjoying them with family or sharing them with friends, these tacos are sure to become a beloved staple in your culinary repertoire. So gather your ingredients and get ready to create some delicious memories!

Related update: Pork Carnitas Tacos

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