category North American

Breakfast Sandwiches

Breakfast Sandwiches

Ingredients:

  • 8 Cinamon Raisin English Muffings
  • 10 large eggs
  • 1 red bell pepper, sliced into small pieces
  • 1 bunch of spinach, sliced into small pieces
  • 8 frozen hashbrowns
  • 4 slices of Canadian bacon
  • 4 premade breakfast sausage patties
  • Parchment paper cut for 8 sandwiches for freezer
  • 2-gallon sized freezer bags
  • Optional: cheese slices

Instructions:

Step One: Air fry the hashbrowns for 20 minutes. Heat the oven to 350 degrees. Toast the sliced English muffins

Step Two: Cook the eggs in a large pan, adding the sliced red bell pepper and spinach

Step Three: Assemble the sandwiches. Lay the parchment paper down. Add the sliced English muffins. Add a scoop of the egg mixture. Add Canadian bacon to four sandwiches. Add premade frozen sausages to the other four sandwiches. Add a hashbrown. Add sliced cheese

Step Four: Wrap the sandwiches up in the parchment paper. Add the four Canadian bacon sandwiches to a gallon sized freezer bag. Add the four sausage sandwiches to another gallon sized bag. Throw in the freezer and enjoy with six months

Story: I am 7 months pregnant and the hunger pains hit early in the morning. This recipe is so easy, healthy, and freezes great. It will be the best frozen breakfast to have once baby gets here!

Notes:

Nov 19, 2025

Shepherd’s Pie

Slow Cooker Brisket

Ingredients:

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef or lamb
  • 1 bag of frozen peas
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 2 tablespoon Worcestershire sauce
  • ¾ cup beef broth

Instructions:

Step One: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside

Step Two: Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

Step Three: Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes

Step Four: Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Spread a thin layer of frozen peas on top. Next, spread a layer of mashed carrots. Top with the mashed potato mixture

Story: I made a double batch of this for the freezer as I hit 6 months pregnant! I am freezing a couple servings for when the baby comes. Can’t wait!

Notes: I didn’t want to use any alcohol, so I doubled the amount of balsamic vinegar and added a half cup more of beef broth. This came a little bit more soupy, but it was great to eat with a big tear of French bread.

Nov 19, 2025

Slow Cooker Brisket

Slow Cooker Brisket

Ingredients:

  • One 4-pound first cut brisket, excess fat trimmed
  • Salt and freshly ground black pepper 
  • 2 tablespoons olive oil 
  • One 6-ounce can tomato paste 
  • 2 cups vegetable broth 
  • 1 tablespoon Dijon mustard 
  • 3 red onions, quartered 
  • 3 carrots, peeled and cut into thirds 
  • 6 cloves garlic, smashed 
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brown sugar
  • 2 bay leaves

Instructions:

Step One: Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside

Step Two: Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, brown sugar, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours

Step Three: Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm

Step Four: Slice the brisket against the grain and serve it with the sauce

Story:

Notes:

Nov 19, 2025

One-Pot French Onion Pasta

One-Pot French Onion Pasta

Ingredients:

  • 3 Tbsp. extra-virgin olive oil
  • 4 large yellow onions, thinly sliced
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 1 tsp. freshly ground black pepper, plus more
  • 6 garlic cloves, finely chopped
  • 4 tsp. chopped thyme
  • ¾ cup dry white wine
  • 1 lb. lumache (snail shells) or other medium shell pasta
  • 1 oz. Parmesan, finely grated (about ½ cup)
  • 5 Tbsp. unsalted butter
  • 2 Tbsp. Dijon mustard
  • 2 tsp. sugar
  • 4 tsp. Worcestershire sauce
  • 8 oz. Gruyère, coarsely grated (about 2 cups)
  • Thinly sliced chives (for serving; optional)

Instructions:

Step One: Heat 3 Tbsp. extra-virgin olive oil in a large (3½-qt. capacity or more) high-sided ovenproof skillet, rondeau, or other short-sided pot over medium-high heat. Add 4 large yellow onions, thinly sliced, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–35 minutes. Add 6 garlic cloves, finely chopped, and 4 tsp. chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add ¾ cup dry white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes.

Step Two: Add 4 cups water to a pot and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to bottom of pan. Cook until the pasta is al dente, 8-10 minutes. Save 2 cups of the starchy pasta water when complete

Step Two: Strain pasta (reserve pasta water) and add to the pot with the caramelized onions, then and add 1 oz. Parmesan, finely grated (about ½ cup), 5 Tbsp. unsalted butter, 1 Tbsp. Dijon mustard, 2 tsp. sugar, 2 tsp. Worcestershire sauce, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground black pepper and stir until cheese is melted

Step Three: Place a rack in upper third of oven; heat broiler. Scatter 8 oz. Gruyère, coarsely grated (about 2 cups), over pasta and broil until melted and golden brown in spots, 2–5 minutes depending on your broiler

Step Four: Top with thinly sliced chives if using just before serving

Story:

Notes: Add seared mushrooms or ground turkey to make this a complete meal. This recipe is a labor of love and will take over 90 minutes to make. If you can, caramelize the onions the night before to shorten the cooking time.

Oct 15, 2025

Shrimp Creole

Shrimp Creole

Ingredients:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water, about half the can to rinse it out
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions:

Step One: Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery

Step Two: Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn

Step Three: Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly

Step Four: Add the tomato sauce, water and Worcestershire

Step Five: Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens

Step Six: Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly

Step Seven: Add hot sauce, salt and black pepper to taste

Step Eight: Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges

Story:

Notes: Instead of cooking the shrimp in the sauce, try grilling the shrimp. Be careful to not over cook. This will give the dish a smokier flavor.

Oct 07, 2025

Slow Cooker Pepperoncini Pot Roast

Slow Cooker Pepperoncini Pot Roast

Ingredients:

  • 3 to 5 pounds beef roast
  • 16 ounces jar pepperoncini peppers with liquid
  • 1 stick of butter (use vegan butter for DF)

Optional (to serve):

  • Hoagie buns
  • Sliced cheddar cheese

Instructions:

Step One: Combine beef roast, pepperoncini peppers with liquid, and butter in the slow cooker

Step Two: Cook on low heat 6 to 8 hours or until meat is falling apart

Step Three: Rest 5 or more minutes then serve shredded meat on hoagie buns with sliced cheese on top

Story: Mandi and Sean made this recipe for me last weekend! This is a family recipe that Mandi’s mom makes with King Hawaiian buns for football games.

Feb 17, 2025

Homemade Chili

Homemade Chili

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans (and or white beans)
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 can or half a frozen bag of corn
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 1/2 cup water, or as needed depending on preferred consistency
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder, or more to taste
  • 1 pinch garlic powder or fresh garlic cloves
  • Salt and pepper to taste
  • Optional toppings: jalapeno, diced fresh tomato, cilantro, avocado, sour cream, shredded cheese, Fritos, raw diced onion, bread, mini quesadillas

Instructions:

Step One: Place ground beef and onion in a large Dutch oven over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes

Step Two: Stir in tomato sauce, beans, and stewed tomatoes with juice. If you prefer a thinner consistency, add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes

Step Three: Turn off heat and let the meat rest for 5 minutes before serving. Add toppings

Notes: Swap out beef for turkey or ground chicken for a leaner option.

Story: Drew and I recently decided to try and eat more beans. Extra protein, anti-oxidant properties, and reduced cancer risk are all great reasons to eat more beans! This is an approachable recipe, and the bean flavor is not over the top. Hopefully, I can find more recipes with beans that we both like.

Nov 14, 2024

Instant Pot Pork Carnitas

Instant Pot Pork Carnitas

Ingredients:

  • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
  • 2 jalapeños, cut in half lengthwise, stems removed
  • 4 large garlic cloves
  • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

Instructions:

Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

Story:

Jul 08, 2024

Cajun Chicken with Peach Salsa

Cajun Chicken with Peach Salsa

Ingredients:

  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 2 Tbsp. Cajun seasoning
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 ripe peaches, peeled, cut into ½” pieces
  • Zest and juice of 1 lime
  • 1 cup cilantro leaves with tender stems

Instructions:

Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

Story:

Jul 08, 2024

Brussel Sprouts and Sausage Stir Fry

Brussel Sprouts and Sausage Stir Fry

Ingredients:

  • 1 Tbsp. (or more) vegetable oil
  • 1 lb. hot Italian sausage, casings removed
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 1 lb. brussels sprouts, halved
  • Kosher salt
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 2½ tsp. five-spice powder

Instructions:

Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Story: Story: Drew and my work schedules are so crazy right now. He is working 60 hours weekends, and I had to find a recipe that comes together in under 30 mintes, tastes delicious, and is good for Drew’s lunches.

Jul 08, 2024