You really can't go wrong with a batch of gorgeous pesto. Creamy, dreamy, gorgeously green, and full of flavour. I had a hankering, so I whipped up a batch and got to work on a creamy wine sauce as my base.

Garlic, heat, shallots & green onions start things off. Some good Sauvignon Blanc, simmered until reduced, followed by some heavy cream & spinach, and more simmering until my casarecce pasta was perfectly al dente. Then, everything is combined and simmered until rich and perfect.

Finished with a full batch of pesto, parsley, grana padano, and a ladle of pasta water to emulsify and get everything creamy and gorgeous. So creamy, so full of flavour, and honestly, quick and easy. Can't go wrong with this recipe. Head to the RECIPES page y'all.

Meatless Monday vibes with my new Meatballs and Mash. Not necessarily revolutionary, but it delivers on that cozy comfort vibe.

I made my dreamy mashed taters featuring yellow potatoes, hot cream & butter, and simple seasonings. I also whipped up a batch of Beyond Meat Meatballs that I baked off until golden and juicy. As that finished up, I decided to use packaged gravy and just give it a little extra oomph with some fried onions. Super simple.

I served up the mash with additional butter before nestling in my meatballs, smothering in glossy gravy, and finishing with green onions & parsley. So delish you guys.

​Also, today is the last day for Wayfair's Epic Spring Sale. Don't miss out on the products I linked. Save Save Save!

Sunny side up eggs are probably my fave way to eat eggs, followed by a good egg salad I think. A good sunny side up egg with its golden, runny yolk is such a vibe and there's no easier breakfast post workout than a quick egg toastie.

It's so easy to play around with your seasonings / toppings when it comes to a toastie because eggs are pretty neutral in flavour and can easily take on a variety of different flavours and combos. This toastie was quick and delicious you guys.

A quick fried egg seasoned with salt, pepper, and pepper flakes, toasty sourdough slathered in butter and Boursin, everything bagel seasoning, and freshly chopped chives. Easy, delicious, and that golden, lush yolk is where it's at. Peep the RECIPES page.

As you all know, I'm a bit of a spice addict. I'm always down for the spicy option on the menu or the spiciest sauce you have to pair with whatever I'm eating. Spicy food takes you on such a ride you know? From the fire in various spots in your mouth to the tingling or sweating, it's a vibe.

I whipped up a batch of fiery cheddar smashed taters and let me tell y'all, they were HOT HOT. I started by boiling some mini goldens until fork tender. Then, I smashed them and nestled them into piles of funky aged English cheddar along with sliced green onions & Thai chilis. I brushed them with EVOO and seasoned them  before baking them off.

Crispy, golden cheesy crust that packs a ferociously fiery bite. I ate half the tray against my mouth's advice lol Man they were hot. I also linked some amazing products from Wayfair to take advantage of while their Epic Spring Sale is active. Head to the RECIPES page.

After the amount of take-risottos I've tried and despised, you'd think I'd just give up at this point. I've tried a couple different frozen varieties and some shelf stable, all of which left me wishing I had not spent the money in the first place. Either they lacked that dreamy, starchy creaminess, had no flavour, or in the case of one Uncle Ben's variety, tasted like musty cupboard lol

I had spotted the PC brand risotto a few times but never actually gave it a try until recently. Yes, I LOVE making risotto from scratch, but it's fun trying these products and comparing them. Wouldn't it be magical to find a GOOD take home risotto that we could use in a pinch? Head to the BYPASS or BUY page.

Fiorelli is quickly becoming one of my fave noods. So much texture, and the shape plus those ridges allow for maximum sauce retention. They're honestly so yummy and texturally pleasing. They also happened to be the perfect nood for my new Spicy Bolognese.

Aromatics, all the veggies, a heap of pepper flakes and spicy cherry peppers, beyond beef, wine, broth & milk. Seasoned and simmered for an hour and a half until rich and flavourful. Then, I simply folded in the pasta and finished with grana padano & hot pasta water. So flavourful & hearty. Definitely worth the wait as your house fills with that incredible smell.

Get on over to the RECIPES page. I also linked a variety of fab products that are on sale from Wayfair Canada for their EPIC SPRING SALE. Don't miss out on those wonderful deals y'all.

Meet the newest meatball sub on the block everyone. It was such a baddie, I'm already craving another one lol

I whipped up a batch of gorgeously green pesto and then a batch of meatballs that I fried until golden and juicy. I found these fabulous Parmesan Herb sub rolls that I split open and slathered with pesto and hot vodka sauce. Then, my meatballs, shredded cheese, and more vodka sauce, baked until golden and melty.

I finished the subs with a few more dollops of pesto, some finely shredded grana padano, and fresh basil leaves. Juicy, saucy, flavourful, and absolutely fabulous. Get on over to the RECIPES page and make these ASAP, you won't regret it!

I think it's safe to say that I'll broccoli cheddar anything I possibly can. The combination of broccoli and cheddar just works. They are the perfect pairing, even more so when paired with my favourite friend, potatoes.

If you guys remember, I whipped up these Au Gratin bites a while back and they were a total success. Silky, tender, cheesy, and so delicious. I decided to give them another go with a broccoli cheddar theme and they were even better if you ask me.

Layers of thinly sliced russets, tender broccoli, creamy garlic & shallot sauce, and a combination of aged Scottish cheddar and Marble. Once layered to perfection, they're baked until tender and finished under more cheddar until bubbly and gloriously golden. My gosh, these were addictive. Get on over to the RECIPES page.

I'm telling you guys, there's nothing like a good mashed tater, am I right? Whether you're a keep it simple type, or a loaded mash person, mashed taters are total comfort vibes. They pair so well with just about anything and can be customized with so many different flavour combos.

This time, I made my creamy yellow potato mash with hot cream & butter, and folded in creamy Cracked Pepper Boursin, loads of black pepper, and a bunch of scallions. I like my mash with some chunks as opposed to smooth and creamy, so this mash hits the spot. 

You get rich and creamy, you get a little cheesy tang from the Boursin, bites of crisp scallion, and loads of lush butter. Head to the RECIPES page.