Moineauworld

Tag: Weeknight Dinner

Loaded Veggie Omelet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Loaded Veggie Omelet

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

Cook’s Notes

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

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

Make It Your Own

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

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

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

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Beans With Smoked Pork Hock | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and the last thing you want to do is spend hours in the kitchen after a long day. But you’re craving something warm and fulfilling, something that feels like a hug in a bowl. Enter my Beans With Smoked Pork Hock — a dish I stumbled upon during a desperate weeknight scramble when all I had were pantry basics and a lonely smoked pork hock languishing in the freezer. This recipe is the hero of cozy weeknight dinners, rich with smoky depth and packed full of comforting flavors. The beauty of it lies in its simplicity; it’s the kind of meal that lets you put in minimal effort yet rewards you with a nourishing, soul-warming bowl of happiness.

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What You’ll Need

It’s likely you’ve got most of these hanging around your kitchen already. This shopping list is delightfully short and sweet, focusing on a few key ingredients that pack a punch.

  • Smoked pork hock
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • 2 cups dried beans, soaked overnight
  • 1 vegetable cube
  • 2 carrots
  • Celery root
  • Salt and pepper to taste
  • A nice loaf of black bread

How to Make Beans With Smoked Pork Hock

  1. Start by soaking your beans the night before. Trust me, you’ll thank yourself tomorrow when the beans are perfectly plump and ready to soak up all that deliciousness.
  2. Rinse the smoked pork hock under cold water and remove the skin. This is where the magic begins — the smokiness of the pork hock will infuse everything with flavor.
  3. In a large pan, combine the onion, pork hock, beans, bay leaf, and garlic. Your kitchen should start smelling like the warm-up to a grand meal.
  4. Pour enough water to cover the beans and meat, then crumble in the vegetable cube. Bring everything to a gentle simmer.
  5. Let it all cook for a good 60 minutes on low heat, with the lid on. This is when you can kick back and relax, maybe with a glass of wine in hand.
  6. Fifteen minutes before the end, chop the carrots and celery root in a blender or roughly by hand if you like it chunkier. Add them to the pot and give everything a good stir.
  7. Once the beans are tender and the flavors have melded, fish out the pork hock. Tear it into smaller, bite-sized pieces — perfect for mingling with the beans.
  8. Don’t forget to remove the bay leaf. This little soldier has done its job.
  9. Season with salt and pepper to your liking. Serve the beans with those deliciously shredded pieces of pork and a hearty slice of black bread.

Cook’s Notes

Let’s chat about some practical tips. First, if you forget to soak the beans overnight (we’ve all been there), a quick soak method works too: boil them for 1-2 minutes, then let them sit off the heat for an hour. For storage, leftovers can be kept in the fridge for up to three days and they freeze beautifully. Just be sure to store the beans and meat separately for best results. When reheating, add a splash of water to loosen things up.

Make It Your Own

Here’s where you can play around and make this recipe truly yours:

  • Swap the smoked pork hock for a smoked turkey leg if you’re feeling adventurous or simply want to switch up the protein.
  • Try using kidney or black beans instead of your regular go-to beans for a different texture and color.
  • Add a pinch of red pepper flakes for a bit of warmth and spice if you like a little kick.
  • If you’re feeling extra, throw in some diced potatoes along with the carrots and celery for added heartiness.

If you give this recipe a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your culinary creations. Happy cooking, friends!

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

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Linguine and Clams In Garlic White Wine Sauce

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

Cook’s Notes

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

Make It Your Own

Switch it up with a few fun variations:

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

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

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Chicken Porridge | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Chicken Porridge

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

Cook’s Notes

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

Make It Your Own

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

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

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

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Creamy Mushrooms Over Soba Noodles (Vegan)

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

Cook’s Notes

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

Make It Your Own

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

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

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Pasta With Tuna | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Pasta With Tuna

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

Cook’s Notes

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

Make It Your Own

Feeling adventurous? Here are some fab twists to try:

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

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

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

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

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

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

Cook’s Notes

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

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

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

Make It Your Own

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

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

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Alouette Chicken Paprika | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Alouette Chicken Paprika

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

Cook’s Notes

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

Make It Your Own

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

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

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Easy Baked Parmesan Chicken | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the fridge, contemplating my dinner choices. It was one of those days when the work seemed endless, and my energy level was as flat as a pancake. You know what I mean, right? When the day is long, but your patience is short? In times like these, I crave something that’s both comforting and ridiculously easy to make. Enter: Easy Baked Parmesan Chicken. The result? A dish that’s cozy enough for a solo dinner yet impressive enough for unexpected guests. Plus, the oven does most of the heavy lifting while you unwind with a glass of wine. Let’s dive in!

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What You’ll Need

This recipe is all about simplicity, and chances are you already have most of the ingredients chillin’ in your pantry or fridge.

  • 4 skinless, boneless chicken breast halves
  • 1 egg
  • 1 cup Italian bread crumbs
  • 2 cups pasta sauce (your favorite brand or homemade!)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

How to Make Easy Baked Parmesan Chicken

  1. Preheat your oven to 400°F (200°C). The warm-up is key for that golden finish.
  2. Crack the egg into a shallow bowl and whisk it up like you’re making a mini omelet.
  3. Coat each chicken breast in the egg, letting the excess drip off, then roll it in breadcrumbs until it’s snugly coated.
  4. In a 13×9-inch baking dish, arrange the chicken breasts in a single layer. Make sure they’re not too cozy — social distancing for the chicken is important for even cooking!
  5. Bake the chicken uncovered for 20 minutes. The edges will start to brown and the kitchen will smell divine.
  6. Pour the pasta sauce over the chicken, covering each piece generously. Think of it as giving the chicken a warm tomato blanket.
  7. Sprinkle the mozzarella and parmesan cheese over the top. This is where the magic happens — golden, bubbly goodness incoming.
  8. Return the dish to the oven and bake for an additional 10 minutes. The cheese should be melted, bubbly, and just beginning to brown. Check that the chicken reaches 170°F and is no longer pink inside.
  9. Serve immediately, either on its own or over your favorite pasta. Enjoy the cheesy, saucy goodness!

Cook’s Notes

If you’re planning ahead or happen to have leftovers (lucky you!), this dish stores well in an airtight container in the fridge for up to three days. For reheating, skip the microwave unless you like rubbery chicken — instead, pop it back in the oven until warmed through.

A common pitfall is not letting the excess egg drip off the chicken before coating with breadcrumbs. Trust me, a thin coat is all you need for that perfect crisp. Another tip? Let the chicken rest a minute before serving — just enough time to pour yourself another glass of wine.

Make It Your Own

  • Swap the chicken for crispy tofu slices if you’re feeling a vegetarian vibe. Just press the tofu well to get rid of excess moisture.
  • Use panko breadcrumbs instead of Italian for an extra crunch factor.
  • Going gluten-free? Opt for gluten-free breadcrumbs and gluten-free pasta sauce.
  • Add sliced fresh basil or a sprinkle of red pepper flakes just before serving for an aromatic kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the deliciousness going. 🍽️

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Curried Chicken Roll-Ups | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

Jump to Recipe

What You’ll Need

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

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

How to Make Curried Chicken Roll-Ups

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

Cook’s Notes

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

Make It Your Own

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

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

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Roast Chicken with Apples and Rosemary | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those fall evenings when the air felt crisp enough to warrant something warm and homely. I was rummaging through my pantry, looking for inspiration, when I spotted a basket of apples I’d forgotten about. That’s when it hit me: roast chicken with apples and rosemary. It’s a dish that sounds grand but is deceptively simple. Perfect for those days when you want the aroma of something wonderful wafting through your home, without spending hours in the kitchen. Trust me, the combination of sweet apples, aromatic rosemary, and the tangy kick from lemon balsamic vinegar makes this a dish you’ll want to repeat. It’s like autumn on a plate.

Jump to Recipe

What You’ll Need

I adore this recipe because you likely have most of these ingredients lounging in your kitchen already. Here’s what you’ll need to gather:

  • Fresh apples
  • Onions
  • Garlic
  • Fresh rosemary
  • Lemons
  • Raimondo Sicilian lemon balsamic vinegar
  • Seasoning for a rub (salt, pepper, maybe your secret mix?)
  • Roasting chickens
  • Canned stock

How to Make Roast Chicken with Apples and Rosemary

  1. Preheat your oven to 400°F. Set a rack in the lower third of the oven to allow for even heat distribution.
  2. Rinse the chicken under cold water, then pat it completely dry with paper towels. This step is crucial for crispy skin.
  3. In a shallow roasting pan, arrange the apples, rosemary, three lemons (halved), onions, and garlic in a single layer. Season generously with salt and pepper. Toss everything together, then drizzle with the lemon balsamic vinegar.
  4. Rub the chicken with your seasoning mix until well coated. Place it breast-side-up on top of the apple and rosemary mixture. For added flavor, stuff some of the apple and onion mix inside the chicken cavity.
  5. Roast the chicken for about 30 minutes until the breast feels firm and starts to brown slightly. The aroma will start making its way into every nook of your home.
  6. Using tongs, flip the chicken over, breast-side-down, and let it roast for another 20 minutes. This helps the chicken cook evenly and the skin to attain a beautiful golden color.
  7. The chicken is done when a thermometer inserted into the thickest part reads 175°F. Tilt the chicken to let the cavity juices drain into the pan, then transfer it to a cutting board to rest.
  8. Spoon off any fat from the roasting pan, then place it over high heat. Add the canned stock, scraping up all those tasty browned bits. Squeeze in the juice of the last lemon to brighten up the sauce.
  9. Carve the chicken and serve it with the apples and onions, passing the chunky jus at the table. Enjoy the applause from your dinner guests!

Cook’s Notes

Let’s chat about making this dish your best friend in the kitchen. First off, drying the chicken well is key; moisture on the skin is the enemy of crispiness. When flipping the chicken, be gentle to keep the skin intact. If you’re in a hurry, you can prepare the apple and rosemary mix ahead of time and store it in the fridge until you’re ready to roast. Leftovers make fantastic sandwiches or can be tossed with some greens for a vibrant salad. Store any extras in an airtight container in the fridge for up to three days. Reheat gently to avoid drying out the meat.

Make It Your Own

Here are a few ideas to tweak this dish to your liking:

  • Swap in pears instead of apples for a slightly different fruity twist.
  • Use thyme or sage in place of rosemary if that’s what you’ve got on hand.
  • Try a white wine vinegar instead of lemon balsamic for a milder acidity.
  • For a vegetarian version, use crispy tofu in place of chicken and adjust cooking time accordingly.

If you give this roast chicken a whirl, I’d love to see your masterpiece! Drop a comment below or tag me on social media. Cooking is always more fun when shared, don’t you think? Happy roasting!

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Smokey Rainbow Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the abyss that is my refrigerator, wondering what on earth I could whip up for dinner. You know those nights when you just can’t muster the energy to make anything extravagant but still crave something warm and satisfying? That’s when Smokey Rainbow Chili came to the rescue. Packed with colorful veggies and a kick of spice, this dish not only brightens up your plate but also your soul. Perfect for a chilly evening or when you need a bit of comfort without the fuss. It’s like a cozy blanket in a bowl, making it totally worth the little effort it takes to make.

Jump to Recipe

What You’ll Need

I bet you already have most of these tucked away in your pantry, just waiting to be transformed into something magical. Here’s what you’ll need:

  • 2 tablespoons of olive oil
  • 1 medium zucchini, diced
  • 1 large red bell pepper, diced
  • 1 large orange bell pepper, diced
  • 1 diced fresh jalapeno pepper
  • 4 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 can (14.5 ounces) of stewed tomatoes with liquid
  • 1 can (6 ounces) of tomato paste
  • 1 can (15 ounces) of black beans, drained and rinsed
  • 1 can (15 ounces) of whole kernel corn, drained
  • 1 can (15 ounces) of red kidney beans, drained and rinsed
  • 1 tablespoon of smoked paprika
  • 2 tablespoons of chili powder
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of black ground pepper
  • 1/4 teaspoon of cayenne pepper (or more if you’re feeling brave!)

How to Make Smokey Rainbow Chili

  1. In a large pot, heat the olive oil over medium-high heat. You want it shimmering, not smoking.
  2. Add the zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook them for about 5 minutes or until they’re just tender and the kitchen smells like heaven.
  3. Pour in the stewed tomatoes with their liquid and stir in the tomato paste until it dissolves evenly, giving you a beautiful, rich base.
  4. Add the black beans, corn, and kidney beans, mixing them well into the tomatoey goodness.
  5. Sprinkle in the smoked paprika, chili powder, oregano, black pepper, and cayenne. Each stir should reveal a little rainbow of color and promise of flavor.
  6. Bring the pot to a boil. Keep an eye out for those bubbling edges that signal it’s time to turn the heat down.
  7. Reduce the heat to low and let it simmer for about an hour, stirring occasionally. If your veggie chunks are on the larger side, you might want to let it simmer a bit longer until they’re perfectly tender.

Cook’s Notes

Here’s the deal: the longer you let this chili simmer, the deeper the flavors get, so if you’ve got the time, let it do its thing. But if you’re in a rush, 30 minutes of simmering can still do wonders. Just taste as you go and adjust the seasoning to your liking. If you like your chili super thick, reduce the simmering time or add a bit less liquid from the tomatoes.

Got leftovers? This chili tastes even better the next day. Just pop it in the fridge for up to 3 days, or freeze it for a rainy day. When reheating, you might need to add a splash of water or broth to get it back to the perfect consistency.

Make It Your Own

  • Want some meat in there? Brown a pound of ground beef or turkey, and add it in after sauteing the veggies.
  • For a vegan protein boost, throw in some crispy tofu cubes once the chili is done simmering.
  • Craving more heat? Add an extra jalapeno or a splash of hot sauce to dial up the fire.
  • If you’re a fan of smoky flavors, double up on the smoked paprika or add a drop of liquid smoke.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! My DMs are open for all your kitchen triumphs and tribulations. Happy cooking, friends!

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Azteca Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau
The other day, I found myself staring aimlessly into my pantry, contemplating the eternal question: "What's for dinner?" It was one of those never-ending Tuesdays, and I needed a dinner that was like a warm hug — something quick, cozy, and just a bit zesty to shake off the day's blues. That's when Azteca Soup became my savior. With a refrigerator already stocked with fresh vegetables and a trusty can of tomatoes, it felt like the universe was nudging me toward this comforting bowl of delight. This soup is like a fiesta in a bowl; it’s rich, tangy, and just spicy enough to dance on your taste buds without setting off fire alarms. It’s easy enough to whip up on a weeknight, but impressive enough to make you feel like a kitchen goddess (or god, no discrimination here).

Jump to Recipe

What You'll Need

You might be surprised at how many of these ingredients are already in your kitchen. This list is all about bold flavors and easy pantry staples.
  • Olive oil – for that luscious sauté start.
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 celery stalks, chopped
  • 1 can tomatoes, with juice reserved
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup fresh corn kernels
  • 2 tablespoons basil in ribbons
  • 3 cups vegetable stock
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • Nacho chips
  • Sour cream, for serving
  • Basil shreds, for garnish

How to Make Azteca Soup

  1. In a medium saucepan, heat a splash of olive oil over medium heat. Toss in the garlic, onions, jalapeno pepper, and celery. Sauté until everything softens and becomes fragrant, about 5 minutes.
  2. Add the canned tomatoes, including the reserved juice, along with the chili powder and cumin. Cook this mixture down for about 10 minutes, stirring often. You'll know it's right when the tomatoes start breaking down, and the kitchen smells irresistible.
  3. Stir in the fresh corn and basil ribbons, followed by the vegetable stock. Bring it all to a gentle boil, then reduce the heat to a simmer. Let it bubble away for 15 minutes, letting all those flavors meld.
  4. Once done, remove the soup from heat. Stir in the fresh lime juice and diced avocado. The lime adds a bright kick, while the avocado brings a creamy contrast.
  5. Break a handful of nacho chips into each serving bowl. Ladle the hot soup on top, then add a generous dollop of sour cream. Scatter a few basil shreds and perch a nacho chip on top for good measure.
  6. Serve immediately to enjoy the full spectrum of flavors and textures. This makes enough for six people, whether it’s for a full lunch or a hearty starter.

Cook's Notes

Let's talk about a couple of things to keep in mind. First, sautéing your veggies just right is key — don't rush this step; it builds the flavor base. If you're making this ahead, the soup itself stores well in the fridge for a couple of days; just hold off on adding the avocado and chips until you're ready to serve. The avocado tends to go brown, and nobody wants soggy chips. Reheat gently, and add the fresh ingredients and garnishes once it's hot and ready to serve.

Make It Your Own

Here are some fun ways to tweak this soup to match your mood or pantry:
  • Swap the chicken for crispy tofu: If you're in the mood for some protein, toss in some tofu cubes, pan-fried to crisp perfection.
  • Heat lovers' edition: Throw in an extra jalapeno or a dash of hot sauce for an extra spicy kick.
  • Cheese, please: Mix in a handful of shredded cheddar or jack cheese right before serving for a gooey, melty twist.
  • Herbal touch: Substitute the basil with cilantro for a different but equally vibrant herbal note.
If you try this, I'd love to hear how it turns out — drop a comment or tag me! Sharing your kitchen adventures makes my day. I hope this Azteca Soup brings as much joy to your table as it does to mine. Happy cooking!

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Roasted Brussels Sprouts With Red Onions and Pancetta | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Thursday evenings when the world felt like it was spinning a bit faster than usual. I had finally wrangled the kids to bed, and there I was staring at a fridge that seemed emptier by the minute. But from somewhere in the depths of that fridge, a bag of Brussels sprouts peeked back at me. Paired with some pancetta I had tucked away (a gift from my last “I’m going to learn charcuterie” phase), I realized a deliciously satisfying dinner was just a roast away. These Roasted Brussels Sprouts with Red Onions and Pancetta are the perfect way to coax out the caramelized sweetness of Brussels sprouts, make your kitchen smell heavenly, and use up those random pantry ingredients. Honestly, it’s a little bit of magic in under an hour.

Jump to Recipe

What You’ll Need

This dish is as much about what’s not in it as what is. Simple, fresh ingredients that you probably have hiding in your kitchen already.

  • 1 lb of **Brussels sprouts**, halved
  • 3-5 cloves of **garlic**, pressed
  • 1/4 cup and 2 tablespoons of **olive oil**, divided
  • 1 slice of **bread**
  • 1/2 cup of **red onions**, sliced
  • 1/4 cup of **pancetta**, diced
  • Salt and pepper to taste

How to Make Roasted Brussels Sprouts With Red Onions and Pancetta

  1. Preheat your oven to 350°F (175°C). While it warms up, grab a large plastic zippered bag. Toss in the halved Brussels sprouts, 3 cloves of pressed garlic, and 2 tablespoons of olive oil. Give it a good shake until everything’s nicely coated.
  2. Spread the Brussels sprouts out in an ovenproof dish. Pop it in the oven and roast for about 40 minutes. They should come out tender with a golden brown hue and a heavenly aroma.
  3. Meanwhile, take a pan and heat up 1/4 cup of olive oil over medium heat. Once it’s warm, fry the slice of bread until it’s golden on both sides. Trust me, this will be our crispy topping magic in just a bit.
  4. Set that bread aside. In the still-warm pan, add the sliced red onions. Give them a quick sauté for about 3 minutes until they slightly soften but still have a bite. You’re aiming for them to be fragrant but not mushy.
  5. Toss in the diced pancetta with the onions and let them mingle for another minute. The pancetta should release its flavors but not get overly crispy.
  6. When the Brussels sprouts have roasted to perfection, add them to the pan. Heat everything together for about 3 minutes, stirring gently so the flavors blend without turning into a mushy mess.
  7. In a food processor, blitz the fried bread with 1-2 cloves of garlic until you have a coarse crumb. Sprinkle this over your Brussels sprouts and finish with a final drizzle of olive oil for good measure.

Cook’s Notes

Roasting Brussels sprouts is all about the timing. Make sure they’re cut evenly so they cook at the same rate. You want them tender but not mushy, with just enough caramelization to bring out their natural sweetness. This dish is fantastic fresh out of the oven, but if you have leftovers (and that’s a big if), they keep well in the fridge for about two days. Just reheat them gently so you don’t lose that delightful texture. And if you’re a planner, you can prep the Brussels sprouts and onions in advance—store them separately and combine everything just before serving for peak freshness.

Make It Your Own

  • Substitute the pancetta with **crispy tofu** for a vegetarian version that’s just as satisfying.
  • Swap the red onions for **shallots** if you want a milder, slightly sweeter flavor.
  • Add a handful of **parmesan cheese** just before serving for a cheesy twist.
  • Mix in some **dried cranberries** after roasting for a pop of sweetness that pairs wonderfully with the savory elements.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes me happier than seeing your versions of these dishes come to life. Till next time, happy cooking!

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Philly Cheesesteak Grilled Wraps | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those early fall evenings when the chill starts to creep through the windows, and you find yourself craving something warm and comforting but don’t want to spend hours in the kitchen. The kind of night where you’re too lazy to do anything complicated but still want something that feels like a hug on a plate. That’s when I first made these Philly Cheesesteak Grilled Wraps. They’re a perfect blend of flavors with juicy steak, melty cheese, and a little kick of hot sauce, all rolled up into a crispy tortilla. They’re quick to assemble and hit all the right notes for a cozy meal. Plus, there’s something so satisfying about getting a little char on that wrap. Trust me, this recipe is going to be your new weeknight hero.

Jump to Recipe

What You’ll Need

I love how simple this ingredient list is. Chances are you already have most of this hanging out in your fridge or pantry:

  • Steaks – Choose your favorite cut; just slice it thin!
  • Vegetable oil – For those beautiful caramelized onions.
  • Onions – The backbone of flavor here!
  • Better Than Bouillon Beef Base – My little secret for that extra punch.
  • Portobello mushrooms – Meaty and delicious.
  • Bell peppers – Adds color and sweetness.
  • Mayonnaise – Trust me on this one, it’s the glue.
  • Hot sauce – For that essential kick.
  • Tortillas – The wrap that holds it all together.

How to Make Philly Cheesesteak Grilled Wraps

  1. In a frying pan over medium-low heat, add your onions and give them their time to shine. Let them caramelize slowly, stirring occasionally, until they transform into sweet, golden ribbons. This should take about 30 minutes.
  2. Once the onions are just right, stir in the Better Than Bouillon Beef Base with a tablespoon of water. This creates a faint gravy that coats everything beautifully.
  3. Next, introduce the mushrooms and bell peppers. Cook until they’ve softened and their flavors have melded, about 5 minutes. You’ll know they’re ready when the mushrooms are tender and the peppers are vibrant.
  4. Lay out a tortilla and spread a thin layer of mayonnaise over it. Add a few squirts of hot sauce for that necessary zing.
  5. Pile on the steak slices and the savory vegetable mix. Roll it up tightly, ensuring the ends are sealed so nothing escapes.
  6. Heat a griddle or large frying pan over medium heat and give it a light spray of cooking oil. Place your wraps seam side down, and press them with something heavy—think a smaller frying pan weighted down. Grill until the tortilla is toasty and golden.
  7. Flip the wraps and repeat the process on the other side. If you have a panini press or a George Foreman grill, these work wonders too.
  8. Once they’re grilled to perfection, pull them off and let them sit for a minute before slicing them in half. Enjoy watching happy faces around the table!

Cook’s Notes

Slow and steady wins the race with those onions. Rushing them will lose all that sweet, caramelized goodness. If you’re planning ahead, you can make the steak and veggie mix earlier in the day and just assemble and grill the wraps when you’re ready to eat. Leftovers? Pop them in the fridge and when you’re ready to reheat, a few minutes in a toaster oven will bring back that lovely crunch.

Make It Your Own

  • Swap the steak for crispy tofu to make it vegetarian-friendly. Just make sure to season the tofu well!
  • Try adding some provolone cheese or your favorite melty cheese for an extra layer of richness.
  • Incorporate some jalapeños if you want to amp up the heat—just slice them thinly and add them alongside the peppers.
  • Use whole wheat or spinach tortillas for a heartier, healthier twist.

If you try this, I’d love to hear how it turns out—drop a comment below or tag me on social media. Can’t wait to see your delicious creations!

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Escarole & Beans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a dreary Tuesday evening, and the rain won’t let up. You’re standing in the kitchen, craving something warm and comforting but also something that won’t require an entire evening of chopping, stirring, and watching the pot. That’s when this Escarole & Beans recipe becomes your best friend. This dish is like a cozy blanket in a bowl—hearty, savory, and surprisingly simple to whip up. A few pantry staples, a quick simmer, and voila: you’re transported to a place where the rain feels less dreary and dinner feels a little more special. And trust me, the addition of escarole gives it just the right touch of freshness and bite.

Jump to Recipe

What You’ll Need

This dish thrives on simplicity, using ingredients you probably already have, with a couple of stars that elevate it from your typical pantry meal.

  • 8 oz of ditilini pasta
  • 3 diced garlic cloves
  • 3 tablespoons of olive oil
  • 1 can of cannellini beans, with its juice
  • 1 cup of vegetable broth
  • Salt & pepper to taste
  • 1 head of escarole, washed and chopped
  • 1 teaspoon of crushed red pepper flakes
  • Freshly grated parmesan cheese for garnish

How to Make Escarole & Beans

  1. Start by cooking the ditilini pasta according to the package directions. You want it al dente, so it holds up in the broth later.
  2. In a large pot, heat the olive oil over medium heat. Add the diced garlic and sauté just until it starts to turn golden and fragrant—don’t let it burn!
  3. Pour in the cannellini beans, juice and all. Add a sprinkle of salt, a crack of black pepper, and the crushed red pepper flakes. Stir it all together and let it heat through for a few minutes.
  4. Stir in the vegetable broth. Let the mixture simmer gently for about 10 minutes. You’ll notice the edges start to bubble, and it smells heavenly.
  5. Toss in the chopped escarole and cover the pot with a lid. You’re aiming to wilt the escarole, not stew it, so check every couple of minutes and give it a stir until it’s just wilted.
  6. Once the escarole is tender but still vibrant, turn off the heat. Taste and adjust the seasoning if needed—sometimes it just needs that little extra pinch of salt.
  7. To serve, spoon some pasta into each bowl and ladle the escarole and bean mixture over top. Don’t skimp on the broth—it’s the best part! Finish with a generous sprinkle of parmesan cheese.

Cook’s Notes

This dish is all about balance. The escarole should be wilted but not mushy, and the pasta al dente. If you’re making it ahead, you might want to store the pasta and the bean mixture separately, so the pasta doesn’t soak up all the broth and get soggy. Just combine them when you’re ready to eat.

  • If you’re not a fan of spicy, you can reduce or even omit the crushed red pepper flakes. It’s still delicious without the heat!
  • Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or broth if it’s too thick.

Make It Your Own

  • Swap out the escarole for kale or spinach if that’s what you have on hand or prefer. Both hold up beautifully in the broth.
  • If you’re looking for a heartier meal, add some Italian sausage to the pot when you sauté the garlic. Cook it through before proceeding with the recipe.
  • For a vegetarian twist with a protein kick, throw in some crispy tofu cubes just before serving.
  • Fancy a change from pasta? Try serving the beans and escarole over a slice of crusty, toasted sourdough bread for a rustic feel.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Cooking is all about sharing the love, after all. Bon appétit!

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Hyderabadi baghara Baingan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a bustling Tuesday evening and I’m standing in my kitchen, rifling through the pantry for dinner inspiration when I stumble upon a bunch of cute, little eggplants. A light bulb moment hits—Hyderabadi baghara Baingan! This dish is like a warm hug, perfect for when you’re craving something rich and tangy yet surprisingly easy to whip up. The eggplants soak up the spiced, nutty goodness, leaving you with a delicious meal that feels like it took hours, but really didn’t. Trust me, even on the busiest days, this is a dish that delivers on flavor with every bite.

Jump to Recipe

What You’ll Need

This isn’t one of those crazy ingredient lists that sends you to five different stores. Chances are you already have most of these at home.

  • 10-12 baby eggplants
  • 3-4 red Kashmiri chilies
  • Coconut
  • Coriander seeds
  • Cumin seeds
  • 8-10 curry leaves
  • Garlic
  • 1 piece of ginger
  • Tamarind, about a lime-sized ball
  • Oil
  • Onion
  • Salt
  • Nigella seeds
  • Sesame seeds
  • Turmeric
  • Jaggery
  • Peanuts
  • Cashews

How to Make Hyderabadi baghara Baingan

  1. First things first—wash those baby eggplants and pat them dry. You’re going to slit them lengthwise into fours, but keep the stems intact. This way, they hold together nicely in the dish.
  2. In a separate pan, heat a teaspoon of oil. Toss in the cumin seeds, peanuts, and cashews and fry them for a few seconds until fragrant.
  3. Add in the ginger, garlic, and chopped onion. Cook this down for about a minute until everything turns soft and golden.
  4. Sprinkle in the turmeric, coriander seeds, coconut, and Kashmiri red chilies. Keep frying till the mixture turns a lovely brown. Let this cool completely and then blend it into a fine paste with a little water.
  5. Now, in a thick-bottomed pan, heat some oil and fry the eggplants until they’re brown and tender. This is where they get all soft and lovely. Remove them and set aside.
  6. In the same oil, add the nigella seeds and let them crackle before stirring in those aromatic curry leaves. Fry for a few seconds to release their flavors.
  7. Add the ground paste you prepared, along with the tamarind pulp, salt, and jaggery. Mix it all up until it becomes a fragrant, bubbling sauce.
  8. Gently add the sautéed eggplants and about half a cup of water. Cover the pan and let everything simmer over low heat until the eggplants are cooked through and super soft.
  9. Serve this hot with rice or rotis, and savor each mouthful of that rich, tangy curry.

Cook’s Notes

Cooking Hyderabadi baghara Baingan is a breeze if you keep a few things in mind. First, ensure the eggplants are fresh and firm for the best taste. If you don’t have Kashmiri red chilies, substitute with any mild red chili for that vibrant color, but be mindful of the spice level. This dish is great the next day too as the flavors deepen overnight, so don’t hesitate to make it ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed to loosen the sauce.

Make It Your Own

Looking to shake things up a bit? Here are a few ways to switch up this recipe:

  • Swap the eggplants for zucchini or baby bell peppers for a different twist.
  • For a nut-free version, omit the peanuts and cashews and add a tablespoon of almond butter to the paste for richness.
  • Dial up the heat by adding a green chili or two to the paste if you’re in the mood for something spicier.
  • For a heartier meal, toss in some boiled potatoes along with the eggplants.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback makes my day and helps fellow food lovers. Enjoy the cooking adventure!

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Crawfish Cake Sliders | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where everything felt just a bit off. You know the kind — when you drop your phone in the sink, forget your keys, and somehow leave a trail of bread crumbs throughout the entire house. I needed some comfort food, but not the kind that takes hours to prepare. Enter: Crawfish Cake Sliders. These little gems are a weeknight savior — quick to whip up, yet bold and satisfying. Perfect for when you need a little culinary escape without the fuss. Plus, they pack that southern charm that makes you feel like you’re right at home, sitting by a bayou.

Jump to Recipe

What You’ll Need

Here’s the best part: you likely have most of these ingredients hanging out in your pantry. Just a few fresh items and you’re golden.

  • 1 teaspoon oil (plus more for frying)
  • 1 pound crawfish tails, chopped
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon Creole spice (or more to taste)
  • 1 large egg
  • 1/2 cup bread crumbs
  • 8 slider buns
  • Tartar sauce for serving

How to Make Crawfish Cake Sliders

  1. In a sauté pan, heat 1 teaspoon of oil over medium heat. Add the chopped red onion and cook until tender, about 2-3 minutes. The kitchen will start to smell amazing, like the beginning of a great meal.
  2. Once the onion is tender, remove the pan from the heat and add the minced garlic, chopped crawfish tails, and 1 teaspoon of Creole spice. Give it a quick toss to awaken those flavors.
  3. Transfer the mixture to a mixing bowl and let it cool for a bit. This is the perfect time to take a breather and maybe sip some iced tea.
  4. Once cooled, mix in the egg and just enough bread crumbs to bind everything together. You want the mixture to hold its shape, so feel free to adjust with more crumbs if needed. Season 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 firm but not too dense.
  6. Heat more oil in the sauté pan over medium heat. Fry the patties on each side until they’re brown and crispy — about 3-4 minutes per side. You’ll know they’re ready when they smell irresistible.
  7. Serve these beauties on slider buns with a generous dollop of tartar sauce, and watch them disappear as quickly as you made them.

Cook’s Notes

A few things to keep in mind:

  • If your mixture feels too wet, sprinkle in more bread crumbs until it binds correctly.
  • Worried about the patties falling apart? Let them chill in the fridge for 15 minutes before frying. It makes them easier to handle.
  • These sliders can be made ahead of time. Just prepare the patties and store them in the fridge. Cook them when you’re ready to serve.
  • Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat them in a skillet to bring back that lovely crispiness.

Make It Your Own

Want to put your spin on these sliders? Here are a few ideas:

  • Add some heat: Chop up a jalapeño and add it to the mix for a spicy kick.
  • Go green: Mix in some chopped fresh parsley or cilantro for a burst of freshness.
  • Cheesy delight: Add a slice of your favorite cheese on top of each patty just before they’re done frying.
  • Gluten-free option: Swap the bread crumbs for gluten-free crumbs and use gluten-free buns.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your delicious creations! Let’s make sure those off weeks are few and far between, my fellow food adventurers. Happy cooking!

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Vegetarian Mushroom Shepherd’s Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those crisp autumn evenings when the wind manages to sneak its way through every little crack in the window, and the leaves rustle just a bit too loudly. I was in my kitchen, fervently searching for something comforting yet uncomplicated enough to soothe the chill that had settled in my bones. And there it was—my answer in the form of a hearty, soul-warming Vegetarian Mushroom Shepherd’s Pie. It’s the kind of dish that’s a hug on a plate, warmly satisfying yet light enough that you won’t be falling asleep on the couch afterward. Trust me, this is a dish you’ll want to keep in your back pocket for those moments when you’re craving something cozy without all the fuss.

Jump to Recipe

What You’ll Need

It’s likely that you’ve got most of these ingredients chilling in your pantry or fridge right now. It’s a simple list, but when combined, the flavors really come alive.

  • Red skin potatoes
  • Soy granules
  • Mushrooms
  • Carrot
  • Red bell pepper
  • Diced onions
  • Dill
  • Parsley
  • Dry eggs (or your favorite egg substitute)
  • Sea salt
  • Ground pepper
  • Sweet paprika
  • Dry thyme
  • Unrefined sunflower oil

How to Make Vegetarian Mushroom Shepherd’s Pie

  1. Peel the red skin potatoes and place them into a large pot filled with water. Bring to a boil and let them bubble away until they’re tender and ready to be mashed.
  2. Once the potatoes are perfectly soft, drain and mash them. Let the mash cool while you get everything else ready—it should be smooth and slightly fluffy.
  3. Chop the mushrooms, carrot, and red bell pepper into manageable pieces, then add them into your food processor. Pulse until everything’s finely chopped and well mixed, creating a delightful, aromatic medley.
  4. In a large skillet, heat a splash of sunflower oil over medium heat until shimmering. Add the vegetable mixture, along with diced onions, chopped dill, parsley, soy granules, dry eggs, sea salt, ground pepper, sweet paprika, and dry thyme. Sauté for about 10 minutes until the mixture is fragrant, and the kitchen smells like comfort personified.
  5. Prepare a casserole dish by lining it with parchment paper. Divide the mashed potatoes into two portions, spreading the first half evenly as a base layer in the dish.
  6. Spoon the savory mushroom filling over the potato layer, ensuring it’s even and packed full of flavor.
  7. Spread the remaining mashed potatoes over the top of the filling, smoothing it out with a spatula like you’re icing a cake.
  8. Preheat your oven to 390°F (200°C). Slide your casserole into the oven and let it bake for 40 minutes until the top is golden and slightly crisp.
  9. Resist the urge to dive in immediately! Let it cool for at least half an hour to allow the flavors to settle and intensify.

Cook’s Notes

While this dish is pretty forgiving, a few tips can make it even better. If you’re tight on time, peel and chop the potatoes the night before and store them in water in the fridge. This way, they’ll be ready to go when you are. When mashing the potatoes, aim for smoothness, but a few lumps add a lovely rustic touch. Also, this pie is at its best when cooled slightly, so patience is key. Leftovers can be stored in an airtight container in the fridge for up to three days, and they reheat beautifully—just pop them back in the oven until they’re warmed through.

Make It Your Own

Feel free to tweak this recipe according to what’s in your fridge or what you’re craving:

  • Swap the soy granules with cooked lentils for a different texture and earthy flavor.
  • Use sweet potatoes instead of red skin potatoes for a sweeter topping that pairs beautifully with the savory filling.
  • Add a sprinkle of cheese on top for a golden, melty finish—vegan cheese works just as well!
  • Incorporate some corn or peas into the filling for an extra pop of color and sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social! I’m always excited to see your unique spins on this cozy classic.

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Apple Cheddar Turkey Burgers With Chipotle Yogurt Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, after a long day at work and an unexpected downpour that left me semi-drenched on my way home, I found myself craving something warm and hearty but also a little adventurous. That’s when I remembered my go-to Apple Cheddar Turkey Burgers with Chipotle Yogurt Sauce. They’re a delicious twist on your classic burger — a little bit cozy, a little bit spicy, and deeply satisfying. Plus, they’re quick enough to whip up on a weeknight without losing any of that “special dinner” vibe. Perfect for when you need comfort food that feels like a treat. Trust me, your taste buds will thank you. Jump to Recipe

What You’ll Need

This recipe is a gem because most of these ingredients are pantry staples, with a few stars that elevate the whole dish. It’s likely you already have everything you’ll need.

  • 1 whole diced apple
  • 1 cup bread crumbs
  • 1 pound ground turkey
  • 1 tablespoon chipotle hot sauce
  • 1 small onion, finely chopped
  • 1/2 cup plain yogurt
  • Salt and pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • Diced garnish (optional, but recommended for extra crunch!)

How to Make Apple Cheddar Turkey Burgers With Chipotle Yogurt Sauce

  1. In a large bowl, mix together the diced apple, bread crumbs, ground turkey, chipotle hot sauce, chopped onion, salt, and pepper. Get in there with your hands — it’s the best way to ensure everything is evenly combined.
  2. Once everything is well mixed, shape the mixture into 4-6 patties, depending on your preferred size. You want them to be about 1 inch thick so they cook evenly.
  3. Preheat your grill or skillet over medium heat. Add the patties and cook for about 2 minutes on each side. You’ll know they’re done when the juices run clear, and the outside is golden brown and slightly crispy.
  4. While the burgers are cooking, stir together the plain yogurt and chipotle hot sauce in a small bowl. Adjust the heat level with more sauce if you like it spicier.
  5. Once the burgers are cooked, top each with a generous sprinkle of shredded cheddar cheese. Allow it to melt slightly before removing the patties from the grill or pan.
  6. Serve the burgers topped with a dollop of chipotle yogurt sauce and a sprinkle of your favorite diced garnish. Enjoy immediately while they’re warm and melty!

Cook’s Notes

These burgers are as versatile as they are tasty. If you find yourself with leftovers, they store well in the fridge for up to three days. Just reheat them in a pan over low heat to avoid drying out the turkey. To make these ahead, you can prepare the patties and sauce the night before and keep them refrigerated until you’re ready to cook.

  • Ensure your apple is diced finely to mix well with the turkey and keep the patties from falling apart.
  • Don’t rush the cooking. Medium heat is key to achieving that perfect golden crust while keeping the inside juicy.

Make It Your Own

  • Swap the turkey for beef if you’re feeling more traditional but still want that apple-cheddar flair.
  • Try using smoked gouda in place of cheddar for a deeper, smokier flavor.
  • For a vegetarian twist, use a black bean and quinoa mix instead of turkey. It pairs surprisingly well with the apple and cheddar!
  • If you’re not into chipotle, substitute with your favorite barbecue sauce for a different kind of smoky heat.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your feedback means the world and inspires my next kitchen adventure. Happy cooking! 🍔

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