There I was with leftover chili and no plan. That's when I remembered I had just purchased some pretty good sized russets that were begging to be stuffed. Tater skins are so versatile, you can stuff them with just about anything and you're guaranteed to enjoy. I mean, potatoes, am I right?

I baked the russets until golden and tender, scooped out the flesh, and returned the skins to the oven until crisp. Then, stuffed them with chili and topped them with shredded old cheddar, and sliced jalapeno. Finished in the oven until melty and topped off with a healthy dollop of sour cream and some green onions.

This recipe is easy to double / triple depending on how much chili you have leftover. Now get on over to the RECIPES page.

Chili is one of my favourite things to eat when it's colder outside and believe it or not, this is the first batch of chili I made this entire season. Not only do I absolutely love chili for all of the heat and seasonings, it's a dish that reminds me of my mother so much. She loved chili and we ate it often. <3

My chili features heat on top of heat from jalapeno, pepper flakes, chipotle, and two different chili powders. Along with some Beyond Meat, Kidney Beans & Pinto Beans, it cooks for an hour and a half to thicken and intensify all of those delicious spices and flavours. 

I served it up with some buttery, creamy, cheesy mash and went to town. So freaking good you guys and worth the time it takes to cook. Head to the RECIPES page <3

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.