Think nachos, but with tater tots instead. Revolutionary? Not really. Delicious, yaaas! 

Crispy tater tots topped with a Mexican inspired lentil mix, creamy, fresh esquites salad, and loads of Monterey jack. Then, it's all about the garnishes to make these Totchos extra special.

Go crazy with the toppings! I used pickled jalapenos, feta, cilantro, green onions, hot sauce, and salsa verde. You could add pickled onions, red salsa, chipotle mayo, ugh, the options are actually endless.

Want to spice up a regular Taco Tuesday with something different? Head to the RECIPES page and get to makin' my Totchos!

This was such a fun day y'all! I visited one of my oldest friends a few weeks back and when we get together, we usually cook up something fabulous. There's often some shenanagins mixed in which makes it extra fun.

We whipped up two dishes this day actually but I forgot my lighting equipment when I visited and I simply couldn't get good pictures. The other dish was a cheesiest baked mac ever sort of sitch. 5 cheeses bubbling away, literal heaven. I'll retest it again soon for pics. 

That brings us to these super adorbs and super delicious Mexican inspired sliders. We made a Mexican inspired Beyond beef filling that cooks with spices like Mexican chili, cumin, and oregano.

I love all Mexican food. Tacos, burritos, flautas, enchiladas, all of it. I love the flavours, the fresh garnishes, and the cheese. Everything about Mexican food is literal perfection to me and my Cheesy Potato Enchiladas hit all the right notes.

The filling is quite simple; it's a big old skillet of seasoned taters and fresh sweet corn, cooked until tender and folded together with Monterey Jack. We're making our enchilada sauce from scratch which is delicious but don't be afraid to crack open a can to save some time.

Everything is baked under a cheesy layer of Monterey Jack until bubbly and glorious and garnished with sour cream, salty, tangy feta cheese, and fresh cilantro.

​Head to the RECIPES page <3

We're switching things up for this week's Taco Tuesday with my Loaded Mexican Rice Bowls. I love meals like this because it's not about presentation so much as it is about piling all of these delicious components on top of one another and just tearing into it.

It starts with a base of brown rice & a can of Mexican Pinto beans. Then, we're whipping up a quick lentil "meat', fresh pico & salsa verde, and some crispy tajin dusted tortilla strips. Then, it's all about the fresh garnishes. I used feta, cilantro, and lots of hot sauce, but you could top it off with whatever fresh components you desired.

These bowls are so hearty and filling, with so many delicious but simple to prepare components. Head to the RECIPES page!

This recipe actually came about because of my friend's obsession with polenta. The first time I made it at her house, she was hooked! Now, every time I go over and we plan to do some cooking, polenta is involved. I'm not complaining, I love it too!

I wanted to do something a bit different and for some reason, I thought meatballs would be the perfect protein packed accompaniment to a creamy polenta. We made my Impossible Meatballs recipe, a blended tomato sauce,  and garnished with pesto, grana padano, and fresh herbs.

The savoury meatballs with the rich and creamy polenta were delicious. The tomato sauce helped curb the richness and the pesto offered pops of welcome flavour and freshness.

If y'all have tried my fondant potatoes before, then you're in for a serious treat. Fondant potatoes are so rich, creamy, and buttery, with the most decadently smooth interior. They're easily in my top 3 favourite ways to eat potatoes.

So, I decided to make potato parmesan with fondant potatoes. We've got a blended tomato sauce to nestle our steaks in, perfectly cooked, smooth and buttery potatoes, melty pizza mozzarella, and garnishes that include basil and grana padano.

When I originally tested this recipe, it was lunch so I skipped the side of pasta, but don't hesitate to serve up your tater steaks with a side of pasta. There's no such thing as too much carbs in my opinion and potatoes pair perfectly with EVERYTHING.

Head to the RECIPES page.

Where my curry lovers at?!?!?! Well y'all, I did a little Indian / Thai inspired mashup here with my Paneer Red Curry and I couldn't be happier with how it turned out.

My red curry features loads of ginger and garlic, fresh herbs like cilantro & basil, lemon grass, and plenty of heat from Thai chilis. Along with the paneer, I threw in some broccoli florets which provide additional veggies of course, but also another texture for the curry.

Once it's simmered and reduced to a thick and delicious curry, it's garnished with more herbs, lime, additional chilis, and green onions. It's absolutely delicious, spicy in the best way possible, and available now under the RECIPES tab!