As much as I absolutely love soft tacos, sometimes I just crave a crispy hard shell. They're nostalgic to me and always hit the spot. I spotted the Ranch blasted ones on one of my last shops and just had to snatch a box.

These tacos are super easy, quick, and oh so delish. I tossed some taters in seasonings & EVOO and baked them off until tender with some crisp spots. In the meantime, I warmed up some refried beans and got all of my toppings prepared.

Assembly was super simple too. Beans, roasted taters, salsa, shredded cheese, shredduce, green onions, a dollop of sour cream, and fresh cilantro. There's nothing like crunching your way through a crispy taco shell sometimes, they're just so yummy. This recipe is super quick for weeknights and so tasty. head to the RECIPES page.

My time in Ireland was some of the best times of my life. So much fun, and so much good eats. I especially loved the Veggie Full Irish Breakfasts I would treat myself to when the feeling struck. Baked beans, fried mushrooms, grilled tomatoes, potatoes of some sort, the whole shebang. Loaded, cheap, and so hearty & delish.

This toastie is inspired by those big, hearty brekkies. Toasted sourdough, aged cheddar, egg scramble, caramelized cremini mushrooms, more cheddar, & Fresno chilis, broiled until melty and finished with a scoop of yummy baked beans and some green onions.

The toast stays nice and crisp and you get all of that delicious goodness in every bite. The perfect Sunday toastie. Head to the RECIPES page.

This recipe goes out to all of those people who "hate brussel sprouts". Chances are, they hate the ones they've had, but couldn't possibly resist these ones. I feel like people who dislike brussels either had them completely overcooked or boiled perhaps, or, the bitter cabbaginess was not balanced out. Such is NOT the case with these beauties.

Quite simply, brussels are halved and placed on an oiled tray cut side down to caramelize. Baked with shallot, garlic, and simple seasonings until charred and tender. Then, nutty grana padano, zippy fresh lemon, and sweet balsamic to round everything out.

They're so easy, so addictively delicious, and they hit all those flavour notes with every bite. You can't resist them, trust me. Head to the RECIPES page.

As soon as I had laid eyes on these cheesy jalapeno mini croissants at the grocery store, I knew I wanted to stuff them with some yummy egg salad. There's just something delish about buttery croissants and creamy egg salad together.

My egg salad is super simple you guys. Herbs, crisp veggies, a little jalapeno kick, mayo, mustard, and pickle juice. Then, it's imperative that the egg salad chills int he fridge for a minimum of 30 minutes to come together/ This firms it up and allows the salt to settle. I always under salt my egg salad and then tweak it after it has chilled. 

Then, I simply cut out a chunk of the croissants to make bowls, stuffed them, and finished with a sprinkle of green onions. Easy, tasty, and available under the RECIPES tab.

Soup season is quickly coming to a close in my part of the world. We had a little tasty taste of spring this past week and it was bloody glorious. With that being said, it is once again freezing and the perfect time to cozy up to a spicy, brothy bowl of my new Potato, Leek & vegetable Soup.

After frying up some garlic & pepper flakes, a ton of leeks and some fresno chilis and bell peppers are cooked down. Then, some good Sauvignon Blanc that reduces down before adding broth & water, some seasonings, our taters, and some snap peas. Once that simmers to tender perfection, I folded in fresh parsley & grana padano.

This soup pairs well with some crusty bread to dunk in that spicy, delicious broth. Love me a good broth moment and if you do too, head to the RECIPES page. <3

At the first sign of warmer weather, I immediately shift to salad mode. This past week, we had some spring weather teasing us as to what's to come. It inevitably dipped back down again and is basically freezing cold, but I thoroughly enjoyed those few days of warmth and this salad as well.

I wanted a meal sized salad and started rummaging through my fridge to see what I could toss on top. A good loaded salad is an opportunity to use up whatever you can find in the fridge. I baked off some crispy Gardein Supreme chik'n bites and in the meantime, tossed togetehr romaine, onions, & grana padano in ranch dressing. 

Once my bites were done, assembly. Tossed romaine topped with crispy chik'n, cubed Monterey jack, Fresno chilis, green onions, parsley, tomatoes, and a finishing dusting of grana padano. Loaded, hearty, fresh, and so delish. Peep the RECIPES page.

I have to say, I gave myself a bit of a pat on the back after this one y'all. I literally created this idea as I sauntered through the grocery store with absolutely no plan in place, and built upon the idea as I continued through the store.

Most creamy dips are sour cream / cream cheese based which let's be honest, is rich and freaking delicious, but I thought a whipped cottage cheese would give us the same vibe with more protein. After whipping, I toasted some pine nuts and fried up some shallots & garlic. Then, assembly.

Creamy whipped cheese on the plate followed by some spicy chili oil, fried onions & garlic, toasted pine nuts, herbs, lemon zest, and pepper flakes. Served up with gorgeously golden, grilled baguette for an addictively dippable snack that's absolutely delish. Peep the RECIPES page.

As you all know by now, Acini Di Pepe has quickly become one of my favourite pasta shapes. After I used it in my Pastina recipe, I was obsessed with the texture. It has the most fabulous texture and chew and I honestly love it.

I had the idea of making a one pot dish, much like I would with an orzo, but with Acini Di Pepe instead. I was convinced it would work the same way, and I'm happy to announce it most certainly did. After cooking up some onion, garlic, and broccoli, I folded in the pasta to toast a couple mins before adding my broth and seasonings.

After 15 + minutes, the pasta was perfectly cooked. I folded in creamy Boursin, funky aged English cheddar, and melty aged marble until creamy. This dish is RICH RICH and makes the perfect addition to a dinner plate paired with your main and a nice, fresh salad to cut through the cheesy richness. Honestly, obsessed. Head to the RECIPES page.

I remember having about half the batch of my Fiery Cheddar Smashed Potatoes leftover and wasn't 100% sure how I was going to utilize them. They were honestly delicious, but man, they packed a fiery whallop. I wanted to use them up, and thought a quiche would be the perfect way to tamper the heat but also let those taters shine.

I just so happened to have one crust left in the freezer so it was meant to be. Thinly sliced onions, fiery taters, and aged cheddar, smothered in a creamy egg mixture and topped with additional onion, cheddar, and chopped smashed taters.

Baked to gorgeously golden perfection, my plan worked out flawlessly. The heat was tampered, but very much present lol, and the quiche was cheesy and delish. Defs worked out! Head to the RECIPES page.

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.