I am not well around deviled eggs you guys. As soon as I see them, I'm ready to tear that plate up. Why is it when you're making like, fried eggs, 2 is always enough, but when it comes to deviled eggs, my stomach suddenly does not know any restraint. They're just so addictively delicious.

I boiled off the eggs and then removed them from the heat and left them covered to finish cooking. Once strained & cooled, I peeled & scooped out the yolks into a mixing bowl with jalapeno ranch dressing, mayo, finely shredded aged marble cheddar, and other goodies. I used a hand mixer to get that combined and then piped it into the eggs.

Garnished with Kashmiri, thinly sliced green onions, and a slice of spicy jalapeno. Man these were addictive. Head to the RECIPES page.

When I had sopes in Mexico, I was reminded that the tostadas you can buy at the grocery store are basically just large, circular tortilla chips. Not the same as a home made fried corn dough, but, they can still be magical like my new Cheesy Lentil Tostadas.

For the filling, I fried up some garlic, onions & peppers until soft and then added lentils, cheesy taco seasoning mix, and broth. Simmered until reduced and finished with Monterey Jack until gooey and cheesy. While I was doing that, I had some refried beans warming up as well. I also heated up some Drippy Dip White Queso, one of the products I received from Food Social that I'm quite obsessed with.

Crispy tostadas, creamy beans, cheesy lentils, queso, salsa, and all the gorgeous, colourful garnishes. They're addictively delish y'all and available under the RECIPES tab.

When I received my goodies from Food Social, one of the items I received was Pitmaster BBQ sauce from True Made Foods. No added sugars and ingredients I could pronounce. I was super excited because I don't typically buy BBQ sauce, so I figured I'd test it out on some cheesy bbq chik'n burgers.

I baked off my favourite Gardein Supreme filets until golden and crisp. Then, I topped them off with a few spoons of the BBQ sauce and two pieces of spicy Monterey jack. Back into the oven until melty and glorious.

I grilled some brioche buns and slathered them in spicy mayo, fresh lettuce, juicy Roma tomatoes, the cheesy bbq patty, and some thinly sliced red onions. The sauce was so tasty and tangy and really popped on the sandwich. LOVE! Head to the RECIPES page.

A good grilled cheese always hits the spot. Crispy, golden bread and gooey, melty cheese. Quite literally, the perfect snack if you ask me. I happened to have some leftover spinach dip from another recipe and decided to slap it inside a grilled cheese because why not?

I slathered creamy spinach dip on the top and bottom slices followed by some thinly sliced red onion and shredded aged white cheddar. Then, I closed it up and slathered both pieces of bread in unsalted butter.

Fried until golden and crispy on both sides with gloriously gooey, melty cheese vibes. I will definitely be craving this until we meet again. Head to the RECIPES page and snack away on this delightfully golden sammie.

When I received my goodies from Food Social, I think I was most excited about the Drippy Dip White Queso. Made with real cheese, no artificial flavours, and also free of seed oils, I started jotting down what I wanted to do with it and that's when I decided on queso cobs. 

I got the corn wrapped in tinfoil with butter, salt & pepper, and baked that off until bright and buttery. In the meantime, i heated up some of the Drippy Dip white queso until silky and warm. I loved the flavour. It tasted like real cheese and had a tiny bit of underlying heat which I always appreciate.

Once the corn was done, I smothered the cobs in queso, guacamole salsa, Tajin, and some red & green onions. Messy in all the best ways and so delicious. Head to the RECIPES page.

I've been on a bit of a Boursin kick lately if y'all haven't noticed. How did I go so many years on this planet without ever trying it? What a shame, it's like, my new favourite thing. Creamy, so flavourful, and easy to fold in to so many delicious recipes.

It all starts with some garlic, onion, and simmering in butter & oil. Then, toasting the arborio rice and bathing in wine. Then, we add broth and wait until the broth has been absorbed, adding more and continuing until our rice is al dente and our sauce is rich and creamy. I folded in some shallot and chive Boursin, some pecorino, and lemon to finish.

I topped the creamy, dreamy risotto with pecorino dusted roasted broccoli and y'all, it was so delish. Head to the RECIPES page and get on this gorgeous risotto.

Snap peas are one of my fave raw veggies to nosh on. Grassy, crispy green goodness. I also love them when they're just barely cooked. Still super crisp, but lightly cooked as the perfect spring / summer side dish. Quick and delish.

I heated up some butter, chili oil & pepper flakes before adding onion and cooking that until softened. Some garlic, the snap peas, and a finishing squeeze of lemon & dusting of finely shredded pecorino.

What you get is addictively delicious and crisp snap peas with a hint of welcome heat and delicious garlicky flavour. They're buttery, crispy, and so delish you guys. Make these with your next dinner and watch them disappear. Head to the RECIPES page.

I absolutely LOVE whipped cheese. I've done whipped ricotta, whipped feta, and also, whipped cottage cheese, all of which were divine. Whipped cheese is the perfect creamy base for whatever gorgeous toppings you'd like to pile on.

I whipped up some ricotta with creamy Boursin, lemon, salt, & EVOO, until creamy and gorgeous. In the meantime, I had some seasoned red potatoes baking off in the oven until creamy inside and golden outside. Once roasted, assembly was super simple & quick.

Once the whipped cheese is set up on a serving plate, it's all about the toppings to give it some pizazz. Chili oil, lemon zest, roasted taters, toasted pine nuts, pep flakes, herbs, green onions, and loads of pecorino. Absolutely delicious with the cooler cheese against the hot taters. All of the toppings really bring it to life and make it extra delicious. Head to the RECIPES page.

Gravy and mashed taters is total comfort vibes for me. Rich, cozy, stick to your ribs goodness. I had a hankering recently, so I decided to whip up my broccoli mashed taters minus the cheddar. They were honestly my fave recipe for mashed taters I created last year out of the 4 varieties I prepared.

As my taters boiled, I baked off some Gardein Supreme Chik'n bites until they were crispy and gorgeously golden. I used Clubhouse Chicken gravy which does not contain any actual meat, it is however a processed product, but we don't mind from time to time.

​Big old piles of creamy mash topped with butter, shredded jalapeno cheddar, a drizzle of hot gravy, crispy chik'n bites, more hot gravy, and a finishing sprinkle of green onions. Cheesy, melty, savoury goodness. So delish you guys. Head to the RECIPES page.

I was really in the mood for a good baguette sandwich, so I rifled through my fridge & freezer to see if I could come up with something with what I had on hand. I already had the fresh baguette in mind, so it grew from there.

While my baguette warmed up in the oven, I fried up some Mother's Magic Aloo Masala Tikki burger patties until crispy & golden on both sides. Then, I melted some jalapeno havarti on top and got to assembling the sammies.

Once the baguette was toasty outside & fluffy inside, I split them open and slathered them in butter and spicy mayo. Lettuce, tomatoes, red onions, and our cheesy patties. Finished with pickled hot peppers and crispy Lay's original for that welcome crunch vibe. Team chips on your sandwiches? Head to the RECIPES page.