Although I enjoy soup throughout most of the year, soup season is ideally when I try to cram as much soup as I can into my face. With that being said, the temps are finally starting to rise and it's almost time to shift to fresh and fab. However, there's still time for a dreamy, creamy bowl of tater soup you guys, you can't go wrong.

It starts with garlic, pepper flakes, & butter, the trinity if you will. Then, a combination of red, yellow, and green onion followed by chunks of taters, some flour for thickening, broth & water. Once boiled, a cheese rind for flavour and about 25 ish minutes of simmering until taters are fork tender. 

The croutons were simple; sourdough, EVOO, seasonings, and bake until crispy and golden. The soup is finished with cream, cream cheese, and grana padano, and topped with our gorgeous croutons. Comfort vibes and so easy to make. Head to the RECIPES page.

Our temperatures went from snow to summer, seemingly overnight lol. It was the fastest goodbye to soup season and hello to salad season I've ever endured. On the menu, a loaded salad full of all of the goodies that make a salad worth craving.

I baked off some of my favourite Chik'n Bites from Gardein and once they were nice and crispy, it was time to assemble. I start by tossing some romaine, onions & loads of grana padano in a creamy Jalapeno Ranch dressing until combined and getting that onto my serving plate. Then, all of the toppings. This keeps everything from getting soggy because you get your creamy base of romaine, and all of your goodies on top.

Spicy jalapenos, cubed Monterey Jack, red and green onions, hard boiled egg, crispy chik'n, and fresh chives. Fresh, loaded, and delish. Peep the RECIPES page.

Nothing like a happy belly full of gorgeous pasta you guys, am I right? I don't eat tagliatelle a lot to be honest, I typically go for Bucatini when it comes to long pasta, but this time I decided on tagliatelle for my Bolognese. It's a fabulous choice for a meaty sauce like this one.

The Bolognese features a variety of vegetables, heat from pepper flakes & chili oil, nutty vibes from a cheese rind, and intensified flavours from simmering over low heat for an hour and a half. That's the most important part of a good Bolognese, time. The time it cooks down, those flavours really intensify.

I tossed my tag into the sauce along with some grana padano I thinned out with pasta water to disperse better throughout the dish. Some grana padano & basil to finish & voila. A delicious, hearty pasta ready to go. Head to the RECIPES page.

Happy Sunday everyone! We're in for a rainy one on my end, and that's why my new Golden Scram Toastie is here to bring the sunshiney goodness. Golden, fluffy, and absolutely delicious.

I used the same method as my recent green eggs, but blended up cream, shredded carrot and garlic. I folded this into my eggs with some turmeric and whisked until combined. A quick cook in a non-stick skillet until fluffy and firm, I don't do loose scrams, I just can't lol.

A good old piece of sourdough is the vessel of choice, slathered in butter and creamy Boursin cheese. Topped with our gorgeously golden scram, some pep flakes, tangy feta cheese, and some parsley & pea shoot action. Loaded, quick, gorgeously golden, and ready to make over at the RECIPES page.

Taco bowls are kind of my favourite weeknight meal. They're quick, hearty, and always so delicious. You can do all of your prep while your veggies roast and assembly is easy peasy.

I started by seasoning and baking some potatoes followed by seasoning and adding some cauliflower florets to the same tray. In the meantime, I prepped my fresh ingredients and warmed up my queso. Then, it was time to put together the bowls.

I used my fave rimmed bowls from Wayfair Canada and added some cooked Mexican rice and the roasted cauli & potatoes. Then, some shredduce and aged cheddar. I then added some avocado, sliced jalapeno, spicy Taqueria salsa, and green onion. A finishing drizzle of hot queso and these bowls delivered. Head to the RECIPES page and make sure to check out the products I linked for Wayfair's Spring sale!

I'm quite obsessed with the McCain Jumbo Crinkles y'all. They're double the size of a regular crinkle, seasoned better, and perfect for smothering in all of these fabulous Mexican inspired ingredients.

Once the fries were baked and golden, I topped them with a little aged cheddar and melted that in the oven. Then, assembly was all about them garnishes.

I drizzled hot white queso all over my servings followed by some spicy red salsa, sliced jalapenos, red & green onions, pea shoots, cilantro, and a squeeze of lime to round things out. That hot queso against all of the fresh toppings was divine. Easy, delish, and available under the RECIPES page.

Why didn't I come up with this for St. Patrick's Day? Wouldn't that have been so perfect you guys? Either way, what a fun idea and so delicious too.

I blended baby spinach, green onion, and cream until combined & whisked that together with a couple eggs and some simple seasonings. I scrambled the eggs until they were cooked to my liking and in the meantime, toasted up a piece of gorgeous sourdough. Once my bread was golden, I slathered it in butter & Boursin, topped with my green eggs, some feta, pep flakes, and fresh pea shoots.

This colour is totally giving spring vibes if you ask me, although our spring and winter are currently in a violent back and forth in terms of our current weather. 70 degrees one day and 39 the next. We're so ready for the warmth y'all lol. Head to the RECIPES page.

Bubbly golden, baked to melty perfection, and absolutely rich & delicious. That's how I'd describe my new Baked Jalapeno 4 Cheese Dip. 

I spent the day with my sister cooking and then we planned our Mexico trip in June which I actually can not wait for. We are truly going to have a blast. My sister whipped up these easy pan fried dumplings that I'll share with you guys soon, and I went with a creamy jalapeno dip.

A combination of cream cheese, Boursin, aged cheddar, and spicy Monterey jack bring the cheesy goodness. Roasted & raw jalapeno, onion, garlic, a packet of Ranch seasoning, and additional jalapenos & cheese on top. Baked to golden and served up with crispy baguettes. Literally, so rich and heavenly & so easy to make. Head to the RECIPES page.

My dad and I were having a conversation when he suddenly mentioned dumpling soup and it was like, ok, I need to make that now lol. My dad used to make chicken and dumplings for us growing up and it was such a cozy and comforting dish. I snatched my Mimi's recipe for drop dumpling's from my mom's old recipe box and got to work.

The soup is very veggie forward. I wanted it to be hearty, much like if it had been filled with meat. Loads of veggies, heaps of green kale, and a delicious broth infused with heat, seasonings, and grana padano for nuttiness. After the kale is cooked down, the drop dumplings go in until tender and puffed up. They're so hearty and fabulous you guys.

Served up with additional grana padano, some zippy fresh dill, pep flakes, and green onion. A big old hug in a bowl is waiting for you under the RECIPES tab.