We all know broccoli & cheese are the best of friends, and honestly, taters are welcome at any gathering I'm having lol. Is this a side dish, or, is this a tray of cheesy veg you can literally snack on straight from the tray? I'll let you decide!

I tossed the broccoli & taters together with pepper flakes, EVOO, pepper, and some Clubhouse Roasted Garlic & Pepper seasoning. I baked the taters first, added the broccoli, and continued until both were tender. Then, a blanket of melty cheddar, along with some grana padano, parsley, and pep flakes to finish.

You really can't beat cheesy broccoli & potatoes. Easy, quick, and so addictively good. Grab the recipe by visiting the RECIPES page. 

So, it's burger night. Where do we start? What kind of patty / experience are we craving? What toppings / condiments will help us achieve that craving crushing experience?

I'm breaking down what makes a good burger for me. I tagged some of my favourite "beef" burger substitutes, along with some of my fave alternative patties for you guys to give a try. I just love a good burger from time to time so it has to fit the bill.

​Let's talk burgers! Head to the RECIPES page <3

A lot of the time, you'll see bucatini served up with chunky meat sauces. There's this idea that creamy sauces won't stick the same way. News flash you guys, as long as you don't make the mistake of adding oil to your pasta cooking water, your starchy pasta will let any sauce cling perfectly.

I made a pretty standard tomato vegetable sauce and blended it up with heavy cream. Then, I finished the bucatini in the sauce until perfectly al dente. I folded in some green pesto, parsley, and grana padano, along with a ladle of pasta water to let everything come together.

​Creamy, dreamy bucatini vibes here you guys. Head to the RECIPES page for the recipe <3 

Sometimes, easy and quick are on the menu. I had a busy weekend but knew I needed to whip up something for the blog, so I scoured my pantry until I came up with these easy, Old El Paso tacos. Luckily, I had a ton of available garnishes in my fridge, so these really couldn't have been easier.

Crispy hard tacos, Old El paso Mexican rice, seasoned Mexican Pinto beans, shredduce, shredded red cabbage, onions, spicy mayo, salsa verde, hot sauce, shredded Monterey Jack, jalapenos, and pea shoots.

You can easily swap in / out toppings depending on what's available in your fridge. These are so customizable and frankly, so bloody simple, but so nostalgic and tasty. Head to the RECIPES page.

Can't beat this classic you guys! Deviled Eggs are quick & easy to make a bunch of to feed a group, which makes them the perfect appetizer / snack. Minimal ingredients, time, and effort, and they're just so addictively delish.

After boiling the eggs, they take a cool dip in an ice bath until being peeled and having the yolks scooped out. I mashed up the yolks with mayo, Dijon, Apple Cider Vinegar, salt, pepper, and pepper flakes and then piped this back in to the egg bowls.

Topped off with some paprika and green onions, these snackable delights are perfect for a get together or a make ahead snack for a few days at work! Head to the RECIPES page, they couldn't be easier <3

I wasn't originally planning to do another tostada recipe you guys, but the package came with like, 50 of them, and I only used 8 the first time around lol. So, a new and delicious tostada recipe was born.

I made a pinto bean sauté with some veg, Tex-Mex, and my pintos. Then, I simply folded in a can of pre-made red enchilada sauce & let that simmer down until the sauce was deeply red and thick. I folded in a heap of old cheddar until the beans were gooey and cheesy.

Assembly is super simple and super colourful! Shredded cabbage, spicy green jalapenos, salsa, hot sauce, diced onions, and additional cheddar. Admittedly, I could've used sour cream but I didn't have it. They were still super delicious though. Head to the RECIPES page <3

I'm not going to lie to you guys, the lines are blurred for me between Ragu & Bolognese. Bolognese is a style of Ragu, but the differences between them come down to the usage of milk, tomatoes, red versus white wine, and the size of your veggies. Often times, I mix the two methods and use one name or another. I'm not Italian, what can I say?

When I spotted these Maccheroni noods at the grocery store, I immediately knew I wanted a meaty sauce. The texture of the noods were so hearty and dense, such a good chew to them. The sauce featured loads of veggies including mushrooms, zucchini, roasted peps, and mirepoix, along with Impossible Beef, cooked down in wine, broth, and milk until rich, thick, and perfect. Then, I simply folded everything together with some grana and parsley, and that's it.

I'd like to start by giving myself a giant pat on the back here you guys, I wrote this recipe in 5 minutes and it actually worked out. I had to tweak a couple minor things, but look at this golden brown beauty!

I made a Bechamel using a combination of milk & heavy cream, onion, garlic, and s & p. Once it was nice and thick, I folded in a combination of mozz, old ched, and grana padano until cheesy and fab. Then, you simply fold in some sliced taters, transfer to a baking dish, and bake for over an hour covered. Top with more cheese and finish until bubbly, golden brown deliciousness.

These taters are rich AF. I had two servings and I'll tell you, I was feeling like I needed a nap afterwards lol. So dreamy, creamy, and lush. Head to the RECIPES page.

Coming at you with another soup to add to your soup season rotation y'all! After I made my Creamy Broccoli, Potato & Cheddar soup, I wanted to recreate it using some different ingredients I had on hand. Mostly because the soup was just so creamy, dreamy & delicious!

This time, I swapped out the broccoli for a collection of green veggies that included zucchini, snap peas, green onions, and spinach. You get that same creamy, rich and delicious broth, full of extra old cheddar & grana padano, and you get loads of gorgeous, green veggies.

The soup is so easy to make, so creamy, so cheesy, and just plain delish. Y'all will want to head to the RECIPES page and get this one going <3