This Cilantro Lime Marinade is one of my go-to favorites for chicken. It’s super simple, full of fresh flavor, and has just the right kick of heat. What makes it even better is how versatile it is—it works with pretty much any cut: thighs, drumsticks, wings, or breasts. However you cook it, this marinade brings a ton of flavor with very little effort.
A Cilantro Lime Chicken Marinade is a staple in my kitchen. Living in the sunshine state has many benefits and one of them is having beautiful grilling weather most of the year. We love our backyard grill and put it to good use. This Cilantro Lime Chicken Marinade is one we use over and over again.
The marinade is really easy to make and very easy to adjust. You can make it more or less spicy, add different flavors by using different combinations of spices. I used both the lime zest and the juice to really amp up the lime flavor. The fresh cilantro adds so much freshness and the roasted poblano adds the great taste of peppers to the chicken. You can use jalapeno peppers instead of the poblano pepper if you want more heat.
You can grill the chicken right away if you want a really simple, quick dinner, or let it marinate overnight for maximum flavor. That's why it's perfect for meal prepping. I even freeze the chicken in the marinade when I do Freezer Meal Prepping. We use this marinade on chicken drumsticks and chicken breast too and use the meat for burritos, tacos, or alongside rice or Roasted Potatoes. It's a perfect meal any time of the year.
Pasta Primavera is packed with lots of different vegetables and a light creamy sauce that coats the pasta. It's so easy to make, so colorful and delicious.
I love the simplicity of Pasta Primavera but it certainly isn't boring. When farmer's markets and supermarket shelves are stocked with glorious vegetables,this is the perfect recipe to make. With a variety of vegetables - zucchini, yellow squash, asparagus and peas, it's so pretty and vibrant.
While the pasta water is coming to a boil and the pasta cooks, the vegetables roast in the oven. Roasting vegetables is my favorite! It's so easy, hands off, the vegetables retain their shape pretty well. Best of all, their naturals sugars are drawn out as caramelize a bit and get golden making them extra delicious.
I also make a simple sauce with sauteed onions, garlic, cream and parmesan. It's lightly coats the pasta and veggies without making everything heavy and clumped together. This would be amazing with homemade pasta, but it works just as well with store bought pasta too.
If you're looking for the best cookware, I have some recommendations to share. My favorite pots and pans are very durable and perform really well too. I've had most of them for close to a decadeso I'm confident in promoting them.
Using the best cookware makes a big difference in how your food turns out and your experience of cooking too. When I got married almost 17 years ago, I went through a lot of trial and error finding cookware that would work well. I had no idea what to look for and went through a lot of different pots and pans until I figured out which ones were good.
I'm happy to share my favorites with you. When I was starting out as a new homemaker, we didn't have as many extensive reviews available. I wish I could have read more information or watched some videos before making these purchases, but I'm glad that's not the case today.
In this blog post, you can find all my favorite pots and pans that I have owned for many years, most for close to a decade. I'll share what to look for when looking for good quality cookware too.
*Although this post is NOT sponsored and I am not affiliated with any of the brands that I will be mentioning, some of the links may be affiliate links.
Use your sourdough discard to make these thin and airy sourdough crepes. They are such a treat for breakfast or dessert.
Sourdough crepes are so thin, tender and good for you too. This is a great way to use your sourdough starter. Instead of throwing away your sourdough discard, you can use it to make these crepes. If you're just starting to experiment with sourdough, this is a perfect recipe for beginners.
I usually batch cook with sourdough; I'll activate my sourdough starter and then make multiple things with it, usually 2 loaves of bread and something more fun too. That's why I like to make a big batch or sourdough starter and then I can use it to make sourdough waffles or these sourdough crepes.
The recipe for the batter is SO EASY! I can whisk all the ingredients together in a large bowl or just use my blender. A blender is my favorite way to make crepe batter. Then I pour it into a mason jar and put it in my refrigerator overnight and it's ready to be cooked into crepes the next day. The crepes are really airy, stretchy and delicious too. We love using them for both sweet and savory recipes, such as sweet Cheese Blintzes or Chicken and Mushroom Crepes. My children's absolute favorite way to enjoy them is on their own - with honey, jam or fresh berries.
Syracuse Salt Potatoes are new or small potatoes cooked in salty water and then served with butter and fresh herbs. They're delightfully salty on the outside and really creamy on the inside. They are a wonderful side dish to so many things.
Salt potatoes are a classic in Upstate New York, and are especially loved during the summer months. As the gardens start to grow and the little baby potatoes are harvested, it's the perfect time to bring out the salt, cook these potatoes and serve them with fresh garden herbs.
Water that is heavily salted boils a lot faster, which means the potatoes are extra creamy on the inside. They cook through fairly quickly because the water boils so fast and because the potatoes are small. With the astonishing amount of salt, you would expect the potatoes to be uber salty, but they actually aren't. The outside of the potatoes have a salty exterior, but as you bite into the potatoes, they're not salty in the least. The cooked potatoes have an ashy white coating from the abundance of salt that they cooked in, and give these potatoes their signature look. Served with melted butter and a sprinkling of fresh herbs, you won't be disappointed in the delicious favorite of Central New Yorkers.
I grew up in about an hour from Syracuse, and there are so many wonderful recipes from this great part of this country that are my favorites to this day. These Salt Potatoes are at the top of the list. Another regional favorite from Central NY is the delicious pasta dish Chicken Riggies, it's flavorful, creamy and spicy.
It's so convenient to have ready to use fresh minced garlic on hand. Here's how to store minced garlic in a jar in your refrigerator or your freezer for longer storage.
This post is all about how to store minced garlic, so you can have it on hand any time you need. Garlic makes everything taste better, but so many people hate peeling and chopping it. That's why jarred minced garlic is such a popular option with many home cooks.
I'm always looking for meal prepping hacks to make cooking more efficient. Cooking from scratch is so much easier and faster when you can do some of the meal prepping in advance. That's why I love when I take the time to do some weekly meal prepping or even freezer meal prepping.
Peel and mince your garlic and store it in your refrigerator and then all you have to do is scoop out however much you need to add to your meals throughout the week. You can also freeze little portions of minced garlic to store in your freezer for longer storage.
Find out how easy it is to clean the Instant Pot, starting with the lid, sealing ring and the pot itself.I'll even show you how to clean a burnt Instant Pot and get it sparkling clean again.
Have you ever wondered how to clean the Instant Pot? Ever since I got my Instant Pot years ago, I have been using it regularly ever since. You can imagine that it gets quite a workout since it's so heavily used.
In this post and video, I'll show you how to clean it from top to bottom, get into all the nook and crannies, and we'll get to the sealing rings, valves and more. We'll even clean it when it gets really scorched after using the "Saute" function for multiple batches of searing. Whether you want to clean it on a regular basis or want to find out how to clean a burnt Instant Pot, we'll get is sparkling clean again. It's so great when you can get the best use out of your appliances and sometimes the easiest thing you can do it so clean them. Check out how to clean your electric kettle too!
Make homemade macaroni and cheese in your Instant Pot. This kid favorite comfort food is really easyto put together and is so delicious.
Creamy, cheesy and comforting, Instant Pot macaroni and cheese is a breeze to make. It's almost as convenient and quick as the boxed variety, but so much tastier and made from better ingredients. All you have to do is add all the ingredients to the pot, cook for a few minutes, then add the cheese at the end. It's so rich and saucy, just like home mac and cheese should be.
Using chicken broth instead of water to cook the pasta adds so much more flavor and dimension. The half n half is just creamy enough without being too greasy. You can also adjust the flavor in lots of different ways. I like to add some garlic powder, nutmeg and use different combinations and varieties of cheeses. It's very delicious, but not too funky for picky eaters, which is very important for a recipe like this.
These salmon patties made with fresh salmon, which makes them really juicy. With a crisp breaded exterior, they are crunchy on the outside and really delicious on the inside, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.
Salmon Patties, aka as Salmon Cakes, are a wonderful option to enjoy more seafood and serve it in a way that the whole family will love. These are usually a big hit with both children and adults.
In our family, patties, kotleti, fritters, meatballs and anything else similar are very popular and well loved. I had a burst of inspiration to create this recipe after having crab cakes for my 25th birthday dinner at a fancy restaurant. Crab cakes are one of our favorite appetizers, so I knew that Salmon Cakes/patties would be a great idea too. It turned out even better than I expected.
Tender flakes of salmon are seasoned with lemon juice, capers, parsley and onions. All these flavors are mild enough not to overwhelm the salmon but also give it such depth and character.
I didn't want to use too much mayonnaise and breadcrumbs for a binding, as most recipes that I ran across did, so I used just a little bit. The result was spectacular and fairly simple to prepare. It's also another dish that can be made ahead of time, so that makes it really convenient.
These easy, homemade scalloped potatoes are the ultimate side dish for special occasions—rich, comforting, and impossible to resist.
Scalloped potatoes are the kind of cozy, creamy side dish that steals the show at any holiday table. Elegant enough for special occasions, yet easy enough for weeknight comfort food, this recipe is always a crowd-pleaser and earns glowing reviews every time.
While traditional scalloped potatoes are baked in a classic béchamel sauce, this simplified version skips the roux and lets the natural starch from the potatoes thicken a luscious blend of milk and cream. The result? A velvety, melt-in-your-mouth texture that feels indulgent without being heavy. A crunchy topping of crushed potato chips and melted cheese adds the perfect crispy finish. Pair this with a Fig Glazed Baked Ham and it will be an incredible combination.
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Why You'll Love This Recipe
Skip the Roux – No need for flour or a separate white sauce—this recipe lets the natural starch in the potatoes thicken the cream and milk for a rich, silky finish.
Faster Cook Time – Pre-cooking the potato slices in the cream mixture before baking cuts down the oven time significantly. That means less waiting and more eating.
Make-Ahead Friendly – This dish can be assembled in advance, making holiday prep that much easier.
Pairs With Everything – From glazed ham to roast chicken or even a crisp green salad, this dish is the ultimate versatile side.
Ingredients
Potatoes: Of course, you can use any type of potato for this recipe, but I highly recommend using gold potatoes. They have a medium starch content, so they keep their shape really well and have a delicious buttery flavor. Russet/baking potatoes tend to get mushy and fall apart a lot more.
Onion& garlic: The addition of sauteed onion and garlic in this recipe really elevates the flavor of this dish. The sauce has so much savory, rich flavor that you just can't achieve with onion powder and garlic powder alone.
Milk & heavy cream: This combo creates the perfect creamy base without needing a flour-based sauce.
Grated cheese: Use any cheese that melts well, such as mozzarella, cheddar, Monterey Jack, Colby, Muenster, Swiss, Gruyere, etc.
Crushed potato chips: This is the secret ingredient that takes the dish to the next level. Sprinkling crushed chips on top adds a salty crunch that contrasts beautifully with the creamy layers underneath—and it ties in the potato flavor in a fun, unexpected way.
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make Scalloped Potatoes
Prep all the ingredients: Peel and slice the potatoes into thin slices. Finely chop the onion, mince the garlic. Grate the cheese.
Saute the onions and garlic: In a large heavy bottomed pot, melt the butter and saute the onions and garlic on medium heat, seasoning with salt and pepper, until tender and slightly golden.
Cook the potatoes: Add the potatoes, milk, heavy cream, dry herbs and bay leaf. Season with salt and ground black pepper. Bring to a boil and then reduce to a simmer. Cover the pot and cook on medium-low heat until the potatoes are about ¾ way cooked through, 10-15 minutes. Make sure to stir frequently, so nothing burns or sticks to the bottom of the pot.
Transfer the potatoes to a 13 X 9 inch baking pan: Discard the bay leaves. Spread everything out evenly, then sprinkle with the grated cheese and crushed potato chips on top.
Bake for 15-20 minutes, in a preheated oven (350 degrees Fahrenheit) until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-8 minutes, so the cheese gets more color.
Serve: Cool for about 10-15 minutes before serving. Store leftovers in the refrigerator, covered, for up to 5 days.
One of my favorite things about this recipe—especially around the holidays—is how easy it is to make ahead. When you’re juggling multiple dishes (and guests!), having one less thing to worry about is a total game-changer.
Here’s how to prep it in advance:
Cook the potatoes on the stovetop in the cream mixture as directed.
Transfer to a baking dish, then top with shredded cheese and crushed potato chips.
Cover tightly with foil and refrigerate for up to 2 days.
When you’re ready to bake, let the dish sit at room temperature for at least 15–20 minutes before putting it in the oven. Since it’s starting out colder, you’ll want to add an extra 5–10 minutes to the bake time to ensure everything is heated through and bubbly.
Scalloped potatoes are thinly sliced potatoes cooked in a creamy sauce, topped with cheese.
What is the difference between au gratin and scalloped potatoes?
These two recipes are very similar. Both are really rich and creamy, with thin slices of potato that gets baked in the oven until bubbly and tender, with a golden crisp topping. Au gratin potatoes often have cheese insterpered among the layers of potatoes while scalloped potatoes usually have the cheese only on top. Sometimes au gratin potatoes also have a breadcrumb topping. I made my crunchy topping be potato chips instead, which I tried in a restaurant many years ago and loved.
Make scalloped potatoes into an entree.
Add some chopped ham, or cooked bacon to the potatoes to add some additional protein and make it even more hearty and satisfying. You can also add some sauteed mushrooms, peppers, broccoli for more flavor variations.
How can I make scalloped potatoes healthier?
Substitute some of the heavy cream for chicken broth. I have made it with 1 ½ cups chicken broth, 1 ½ cups cream, 1 cup milk and it was really delicious too. It won't be as creamy and rich, but will still taste amazing. Add less cheese, or a cheese that has less calories.
What are the best potatoes for scalloped potatoes?
You can use any type of potato for this recipe, but I highly recommend using gold/yellow potatoes. They have a medium starch content, so they keep their shape really well and have a delicious buttery flavor. Russet/baking potatoes tend to get mushy and fall apart a lot more.
If you tried this Easy Scalloped Potatoes recipe or any other recipe on my blog, please leave a 🌟 star rating or a comment below. I love hearing from you!
Easy Scalloped Potatoes
Olga Klyuchits
These easy scalloped potatoes made with cream and topped with cheese and crushed chips. Perfect holiday side dish—no béchamel needed!
1Tablespoondry herbs & spicesgranulated onion/garlic, dry chives, green onions, parsley, thyme, etc.
1-2dry bay leaves
1cupmilk
3cupsheavy cream
salt, ground black pepperto taste
1cupgrated cheeseMozzarella, Cheddar, Monterey Jack, Gruyere, Parmesan, Provolone, etc.
1cuppotato chipscrushed
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Prep the ingredients. Peel and slice the potatoes into ⅛ inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it, or just use a knife. Finely chop the onion and mince the garlic. Grate the cheese.
Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden, seasoning with salt and pepper, to taste. Add the garlic and cook for about 30 seconds.
Add the potatoes, milk, heavy cream, dry herbs & spices, bay leaf and season with salt and pepper, about 2-2 ½ teaspoons salt, ½ teaspoon pepper. Bring to a boil and then reduce to a simmer.
Cover the pot and cook on medium-low heat until the potatoes are about ¾ way cooked through, 10-15 minutes. Make sure to stir the potatoes frequently, so nothing sticks to the bottom of the pot.
Discard the bay leaves. Pour everything into a 13 X 9 inch baking dish and spread it out evenly. Top with crushed grated cheese and crushed potato chips.
Bake for 15-20 minutes, in the preheated oven, until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the heat to 425 F and continue baking for an additional 5-8 minutes so the cheese gets more golden and crisp.
Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
Notes
Potato Type: Gold (Yukon Gold) potatoes work best—they hold their shape and have a naturally buttery flavor. Russets are softer and can break down more during baking.How to Prevent Scorching: When pre-cooking the potatoes in milk and cream, use a heavy-bottomed pot and stir often. This helps keep the dairy from sticking or burning as it heats—medium low heat is best. A thin, flimsy pot will scorch the dairy and cause the potatoes to stick.Make-Ahead Tips: You can assemble this dish ahead of time and store it in the refrigerator (covered) until ready to bake, up to 2 days in advance. Let it sit at room temperature for 15–20 minutes before baking, while the oven is preheating. You may need to add 5–10 minutes to the bake time if it’s still cold.Turn It Into a Meal: Add chopped ham, cooked bacon, sautéed mushrooms, or veggies like peppers or broccoli to make this a hearty one-dish dinner.
This is an updated version of the Scalloped Potatoes recipe that was published originally on April 30, 2012. The recipe is the same; I updated the photos, added a video and clarified the instructions.
Bacon and chive deviled eggs are such a satisfying appetizer, with a creamy and flavorful egg yolk filling and crunchy bacon with fresh chives. Perfect for any party, picnic or lunchbox.
Bacon deviled eggs are one of my favorites to make for a party, potluck or get together. Bacon and eggs is a winning combination, of course, and the addition of the fresh chives makes them just right. The egg yolk filling is so smooth, creamy and really flavorful. The crunchy bacon adds some great texture to each bite.
They are also really convenient, because you can make them in advance and just store them in your refrigerator until you're ready to serve. Make some extra, because if you have any left over, they are such a treat to pack in a lunch box too. If you want to try some other deviled egg variations, try my Tuna Deviled Eggs - they are so good too.
It's so easy to make homemade ricotta cheese with just 2 ingredients, milk and lemon juice. You can use the stove or the Instant Pot and get creamy, tender ricotta cheese with just a few simple steps.
Homemade ricotta cheese is the easiest cheese to make in your own kitchen. Ricotta cheese is a soft cheese that is made by curdling milk with something acidic. I like using lemon juice, but vinegar works just as well. Then, simply drain out the whey and you have soft, delicate and creamy ricotta cheese. It beats store-bought by a mile and is so much more economical too.
Not only is it a fantastic snack - my boys love it with fresh berries or jam, but there are so many ways other ways to enjoy it - cheese blintzes, as fillings in chocolate shortbread bars, yeast breads, pastries,vareniki (Russian ravioli, both sweet and savory), lasagna. I also use it interchangeably with farmer's cheese, which is really popular in the Slavic cuisine.
For years, I made ricotta on the stovetop, but since getting my Instant Pot, I have started making it there. The "Yogurt" setting makes it even easier, because you don't have to worry about the milk scorching or boiling over. I will include both methods in this recipe.
Instant Pot Braised Chicken and Potatoes is one of the easiest one dish dinners that is budget friendly and really comforting too. Juicy chicken, potatoes, carrots and onions cook together in a delicious braising liquid. Serve it with a simple salad and that's all you need for a satisfying meal.
The Instant Pot is one of my favorite kitchen appliances and one of the recipes that I always recommend for everyone to try is this one - Braised Chicken and Potatoes. I think this is one the dinners that my Mom made most often when we were growing up. We always made it on the stove, so I shared that Stovetop Recipe For Braised Potatoes, and it was one of the first that I converted to the Instant Pot method.
The chicken and the aromatics - onion, carrots, and garlic get sauteed until they are golden brown and all the brown bits on the bottom of the pot are deglazed with broth (I often just use water and it worked great too). Sauteing elevates the overall flavor immensely. Then using all the fond to braise all the ingredients in is genius for clean up and taste. I leave the potatoes on the very top, so they essentially steam. Even though they are cooked through and tender, leaving them on top keeps them from falling apart into mush too much. Serve it with a salad, like the Broccoli Cauliflower Salad and dinner is served!
Apple bulochki are a popular Slavic dessert made with a sweet yeast dough. They are tender, fluffy and not too sweet.
Apple Bulochki are one of my favorite desserts to make with a yeast dough. They are so comforting and can be made with so many different fillings. This is my Mama's recipe. I always think of her when I have these. The rolls bake up really light, fluffy and golden brown.
They are a perfect snack to enjoy with some cold milk or warm coffee/tea, whichever you prefer. We made these Bulochki with an Apple Filling most of the time. Growing up in upstate NY, apples were always plentiful in the autumn and winter months.
You can use all kinds of fillings in these little yeast rolls - jam, poppy seed filling, farmer's cheese and raisins, cream cheese, peaches, cherries, etc. They fit perfectly in the palm of your hand and are great to enjoy as a handheld treat or pack into a lunchbox.
Freezer meal prep can be a game changer, especially during really busy seasons. Stock up your freezer with meals that are either partially prepared or cooked all the way to enjoy later on. The time you can save is amazing.
Freezer meal prep has been so helpful for me ever since we started school again in the fall. It saves so much time and we get to enjoy delicious homemade meals with a lot of the prep done ahead of time. I am such a big fan of meal prep in general, and freezer meal prep is even better, since it lasts much longer than prepping fresh ingredients for weekly meal prep.
When you have a really busy day, you can take out some marinated chicken and at dinner time, all you have to do is put it on the grill or in the oven and make some easy sides to go along with it. Or cook some meals that are already cooked, you just need to reheat them, like Beef Meatballs or Chicken Kotleti.
Freezer meal prep is incredible for postpartum. I stocked up my freezer with meals before I had both my babies and it was so helpful. If you're having a baby or know any expectant mamas, I highly recommend making some freezer meals to enjoy later.
This easy recipe for honey garlic chicken thighs produces an incredibly juicy and flavorful entree that pairs so well with many things. The marinade is so convenient because it comes together in minutes and is perfect for meal prep.
Everyone needs some easy, winning chicken marinade recipes and this Honey Garlic Chicken Thighs is such a versatile option. It's really simple to prepare - just whisk all the marinade ingredients together, pour it over the chicken and let it all come together until you're ready to cook it. The beauty of this recipe is that you can prepare this chicken on the grill (what we do most often), in the oven or on the stove. (I especially like using this recipe to roast bone-in, skin on chicken thighs.)
This easy tomato onion sauce is made with just 3 ingredients - onions, tomatoes and olive oil. The onions are cooked until they are tender and sweet, then simmered in the tomatoes. It's delicious as a pasta sauce, but I also love adding it to many other recipes.
Made with fresh tomatoes and plenty of sweet onions, this easy tomato sauce is absolutely delicious. There is such a depth of flavor when you simmer the tomatoes for a few hours. Cooking the onions first in olive oil until they are sweet and tender gives the tomato sauce a natural sweetness. This tomato sauce has a lovely clean flavor but it gets really concentrated and has a rich and deep flavor after it bubbles away on the stove.
Use this as a pasta sauce, served simply with some fresh herbs and grated cheese, or add some meatballs or sausage to make it more hearty. I also love to use it in many other recipes, like stuffed peppers, lasagna, cabbage rolls or Borsch.
In this video, come along with me as I share some menu ideas for a dinner party, as well as some practical tips for cooking for company.
Do you need some menu ideas for a dinner party you're hosting? Today I am sharing a menu that is great for company. So many of the recipes can be make ahead of time, so you're not frazzled at the last minute trying to get everything to be cooked, hot and ready to enjoy at the same time.
One of my favorite features of the Instant Pot is the Yogurt function, allowing you to make homemade yogurt. In this video recipe, I share the traditional method of making yogurt, where you boil the milk first, then add the culture to make creamy, tangy yogurt.
Homemade yogurt is fairly simple to make and has so many health benefits. I have already shared the Cold Start Instant Pot Yogurt recipe and video, but I also wanted to share this traditional method as well. We love yogurt in our family and it's one of those things that I make regularly. Every 1-2 weeks, I make a big batch and we enjoy it in so many ways.
The Cold Start Method is by far the easiest possible way to make yogurt, but it requires ultra filtered and/or ultra pasteurized milk. If you aren't able to buy this milk or would prefer to use regular milk (any milk that you buy at the grocery store), you need to use the traditional method to make yogurt, which I will walk you through in this post.
I will also answer many frequently asked questions about making yogurt that I get asked regularly, as well as how to make yogurt without an Instant Pot. (If you're new to the Instant Pot, I also have a video and blog post for beginners that I think will be very helpful.)
The kitchen is truly the heart of our home and this year we made some updates to it that made it even more functional and beautiful. The white and light gray cabinets tie in with the marble countertops, blue tile backsplash and champagne bronze hardware. Come take a look at this video tour!
In 2014 when we bought our home, remodeling the kitchen was one of our first projects. We loved it and have been enjoying it all these years. You can see more of that initial remodel in this post as well as this one, where I shared a Kitchen Tour. I am so excited to share our kitchen remodel 2022!
This year, in the beginning of the summer, our dishwasher started leaking and caused a lot of damage to the floors, which started this second round of remodeling. I shared a lot of that experience in this video on my Youtube channel. (Consider subscribing to my Youtube channel if you want to see all the new videos as soon as I upload them.) We had to replace all the floors in the house and, since we were already doing so much construction, we decided to make a few updates to the kitchen while we were at it.
Make your entire meal in one dish with this skillet chicken broccoli pasta. I also added some bell pepper to add more flavor and a pop of color. The sauce made with onion, garlic, chicken broth and cream brings it all together.
I have so much love for one dish dinners! This chicken broccoli pasta is made all in one skillet. Since it's a pasta recipe, it cooks really fast too, so this is perfect for a busy weeknight. It's also really versatile, so you can use different cuts of chicken, either chicken breast or chicken thighs and use many different combinations of vegetables.
Instead of cooking the pasta separately, we add it right into the skillet along with everything else. The cooking method is perfect to have a delicious pasta dish. Even though cooking the pasta in such a small amount of water produces lots of starch, that's actually a good thing in this case, since it creates the base for a beautiful, light sauce. I use broccoli, peppers, onion and garlic in here, and it's such a colorful combination and so beautiful too.
You can use many different types of pasta and a variety of vegetables. How fun is that? You'll have only one skillet to wash and if you do the prep ahead of time, it's a 30 minute meal, and you don't have to be Rachel Ray to appreciate it.
This recipe transforms a baked pork tenderloin into something really incredible. Juicy and tender pork tenderloin with an unforgettable maple glaze. The glaze has so many levels of flavor and it coats the pork in a beautiful glossy finish.
Baked pork tenderloin can be the star of the show when it's baked with an amazing maple glaze. The glaze is both sweet and savory, it has some heat and aromatic flavors from onions and garlic. The meat is juicy on the inside and crispy and golden on the outside.
Grating the onions on the finest holes of a box grater gives the perfect texture to the glaze. Caramelizing the onions and garlic and then cooking them along with the rest of the ingredients draws out the natural sweetness from the vegetables. You will love this glaze.
To finish off the meal, I serve it with fluffy white rice and a refreshing pineapple salsa. The sweet and refreshing flavors of the pineapple salsa complements the pork perfectly. Plus, it's just absolutely beautiful. Pork can often be a heavy meal, but this one isn't at all.
Perfectly poached eggs in silicone cups makes the intimidating process of poaching eggs super easy and foolproof. You'll have just the right shape, with tender whites and yolks exactly how you like them.
Poaching eggs can be quite a challenge, but if you use silicone cups, it takes all the mystery out of it and gives you absolutely perfect results every time. You don't need to create a "vortex" in the water, don't have to sweat trying to get it to set up in the correct shape, worry about the yolk breaking or watch it send out weird streaks.
The silicone cups hold the egg in place and gently cook them just the way you like them - runny yolk, soft poached or more hard cooked. The eggs slide right out of the mold and onto your plate.
Homemade Vegetable Soup is incredibly flavorful and brimming with vegetables. Leeks, carrots, celery and garlic are sauteed and then simmered in broth with potatoes, green beans, zucchini, corn and tomatoes.
When there's an abundance of garden vegetables in season, this vegetable soup is just the right recipe to make. I absolutely LOVE vegetables and this soup is chock full of them.
All the vegetables are cooked precisely to the correct texture, so the potatoes and zucchini are tender, the carrots, celery, beans and corn are still crunchy and the broth is light and SO full of the wealth of flavors of nature's best. Tomatoes, lemon juice and fresh herbs bring such a freshness to the soup as well. Savor every bite and feel satisfied that your family is not only being nourished with an abundance of vitamins but will also slurp it down with pleasure.
Soup is the best for leftovers since all you have to do is reheat it. That's why I always make a big batch so we can enjoy it more than once and I can get some time off from cooking. You can definitely make a smaller batch too.
This banana ice cream is made with just 1 ingredient - frozen bananas. It's a guilt-free and a healthy treat to enjoy. Plus, it's super easy to make and so creamy and satisfying.
This banana ice cream is a dream come true for anyone who wants a healthy treat. As a mom, I am so happy to give this to my children. It's a completely healthy, sugar free, dairy free treat that I can make in minutes.
The frozen bananas pureed in the food processor are transformed into an incredibly creamy, luscious texture that resembles soft serve ice cream. It takes just a few minutes to slice up some bananas, right? If you have them frozen, it's very convenient to have them to have on hand for this recipe. My boys absolutely love it and so do I. I also share some other flavor options, which are awesome. If you want some other delicious options, I have them for you too.
This is a favorite dessert at our house, especially since we live in Florida, the sunshine state, where we get more than our fair share of hot weather:). You are going to love it!
This is a staple recipe to have in your recipe collection - a quick and simple meat sauce for pasta. While the pasta is cooking, the ground beef, onion, carrots, celery and garlic simmer in a tomato sauce to make a quick and satisfying dinner.
We all need quick and easy dinner options that are satisfying and delicious. What can be more classic and wonderful than a meat sauce pasta? It's hearty, rich and flavorful and this version doesn't take hours to make. In the amount of time that it takes to bring a pot of water to a boil and cook the pasta, your sauce will be ready.
This recipe is based on Bolognese sauce, where the meat sauce simmers on the stove for hours and hours, getting all the flavors to marry together, get concentrated and incredible. I love it, but I don't always have the time (or the desire, to be honest) to spend that much time developing all those flavors.
I truly think that this quick version of meat sauce is just as great because of a few things that make a big difference. #1 Use lots of caramelized vegetables in the sauce. They really give the sauce so much deep flavor. Cooking them until they are soft, tender and golden is the trick. It will start that caramelization process, adding a natural sweetness and lots of flavor. #2 Season the sauce liberally, during every stage of the cooking process, with both dry and fresh herbs.
Not only is it wonderful the first day, but it reheats really well as a leftover and can be frozen too. It can also be used in tons of other recipes, like an elaborate Lasagna, Lazy Lasagna, stuffed shells and more.
Orzo with roasted vegetables is a side dish that is so easy to prepare, packed with flavor and beautiful too. It's great to meal prep and enjoy for several meals since it reheats well.
Orzo with roasted vegetables is just the thing to enjoy when fresh vegetables are in abundance. The pasta is so pretty and dainty and when you add in a whole bunch of vibrant and colorful roasted vegetables, it just becomes a star.
Roasting vegetables intensifies their flavor, since they caramelize in the oven. All that great flavor is packed into the vegetables and isn't washed away as it would if you had cooked it on the stove. There is so much more flavor than steaming too.
Roasting vegetables is so simple - it's as easy as tossing them on a baking sheet with some olive oil, salt, pepper and herbs. Choose whichever vegetables you like, slide them into the oven and you'll have dinner on the table in the amount of time that it takes to cook a pot of orzo. Serve this with some grilled chicken or shrimp kabobs and it becomes an easy main course.
The most tender and flaky blueberry scones with lemon zest giving it a lovely aromatic flavor. They are the best treat to enjoy with coffee.
Blueberry Lemon Scones are one of my favorite treats to make all year long. They are also what I get asked the most to bake for my family and friends. In America, scones are flaky, tender and have a biscuit-like texture. They are so soft in the center and golden on the outside. I also like that this dessert isn't too sweet.
The fresh blueberries give the scone a sweet and juicy burst of flavor. The lemon zest gives them such a nice citrus aroma that pairs together so well with the berries. Whenever we go to visit my family in New York in the summers, we go pick blueberries all together and then we make Blueberry Scones and Blueberry Vareniki. It's become a tradition by now:). Fresh blueberries are the absolute best, but I also make scones with frozen blueberries whenever they aren't in season.
I got this recipe from America's Test Kitchen, they are my absolute favorite source for recipes. They had baked over 800 scones to come up with the perfect combination. That's right, 800 SCONES. I am here to tell you that after almost a decade of making this recipe for my family, this is the best one. If you like scones, try my Orange Glazed Scones as well.
Garlic Dill Cucumbers are perfect to enjoy all summer long. The cucumbers are crisp, flavored with lots of fresh dill and garlic. Serve these as a side with any grilled meat or seafood, any sandwich, as well as roasted potatoes.
These Garlic Dill Cucumbers are on my menu as long as fresh cucumbers are in season. Crisp, cool and crunchy, they are a great side dish to just about any meal and have just the right amount of dill and garlic to make them taste amazing. Plus, they are a cinch to make.
If you have even a smidge of Slavic heritage, you don't need an introduction to this classic garden favorite. I'll bet every Slavic family makes these cucumbers in the summertime. The combination of the dill and garlic give it that iconic flavor.
I personally don't love using lots of fresh garlic, where it is completely overpowering. The method I use in this recipe is the perfect solution - instead of assaulting the cucumbers with lots of minced raw garlic, I instead add the cloves of garlic that I first gently crush with my knife. The garlic gives a very mild kiss to the cucumbers, with just the right touch of aromatic flavor. With the addition of fresh dill, the cucumbers are SO, SO good.
The most incredibly soft ricotta cheesecake bars baked with juicy, sweet peaches and a crumb topping. Use other seasonal fruit to enjoy it all year long.
These Ricotta Cheesecake Bars with peaches were a happy accident. Made with a crumbly, sandy crust that is also used as the topping, the center is a really tender ricotta filling. I was making one of my favorite desserts, the Ricotta Crumb Bars and decided to make them with double the amount of ricotta cheese. I also had some peaches that needed to be used up, so I to nestle them into the sweet cheese.
The pairing of the soft ricotta cheese and the juicy peaches is just perfect. If you want a dessert that is really easy to make but looks amazing and tastes even better, give these a try. Instead of the peaches, you can use other seasonal fruit or berries, such as nectarines, plums, raspberries, blueberries or strawberries. So many delicious options!
These juicy chicken meatballs are baked in the oven and have a golden cheesy topping. They're small, cute and so tasty.It's so convenient to bake them all at once.
Baked chicken meatballs may not seem very exciting, but with golden, crisply melted cheese on top they are so much more special. The meatballs are really moist, flavorful and don't taste heavy at all. I love how cute they look since I make them small. The cheese gives them such a pretty golden color and makes them so much yummier too.
Baking meatballs is awesome. It just makes so much sense. There's no standing at the stove cooking multiple batches of meatballs, they all bake at the same time in the oven. There's no oil splatters either, which is another big plus.
They are also great for meal prepping. You can easily prep them ahead of time, store in the refrigerator, and then bake when you're ready. My favorite times to make prep them is Sundays before church or when we have company for dinner. Put them in the oven, and by the time you make a side dish and salad, the meatballs are bubbling merrily and ready to be served.
They reheat really well too, so feel free to make an extra batch and then all you have to do is warm them up.
When fresh strawberries are in season, add these Strawberry Muffins to your menu plan. The muffins are so tender, they almost taste like cupcakes. They are full of juicy strawberries and are flavored with vanilla and orange to make them extra tasty.
Strawberry muffins are such an easy dessert and are a delicious treat to enjoy with a cup of coffee in the mornings, to pack in lunch boxes, or have as a dessert after dinner. Muffins are one of my favorite simple treats to make for my family. Most of the time, I make Blueberry Lemon Muffins, since I can make them all year long with fresh or frozen blueberries. Whenever fresh strawberries are in season, I make these muffins instead. The addition of the orange zest is awesome! Strawberries and orange are a wonderful pairing.
I really wanted these muffins to be really soft and tender, so I used a cake method to prepare them. With lots of chopped strawberries inside the muffins, I added some vanilla extract and super flavorful orange zest to give them even more flavor. To top it off, I added a crumb topping.
Make a big batch and enjoy these muffins any time of day. Muffins freeze really well too, so you can save some to be enjoyed later too.
Creamy Instant Pot Rice Pudding is an easy breakfast or dessert. It's slightly sweet, flavored with vanilla and cinnamon and has plump and juicy raisins.
Making a recipe for Instant Pot Rice pudding was on my list for a long time. My mom made lots of breakfast porridges when we were kids and my boys have loved them since they were babies too. I have made this recipe on the stove many times, so if you don't have an Instant Pot, check out my stovetop version of Vanilla and Raisin Rice Pudding.
It's a simple and appreciated blessing in the mornings when you can just mix up the ingredients and that's all the hands-on work involved. The rice is really silky and creamy and it does have a pleasant pudding texture. There's lots of delicious flavor options - I made it with raisins, vanilla and cinnamon, but there are so many other wonderful options that I'll be sure to share below.
In this post, we'll talk about the best cutting boards to use when cooking, how to maintain and clean them and what tasks they are best used for. Wooden, plastic, bamboo, glass - which material is best for cutting?
Most of us don't put a lot of thought into what are the best cutting boards to use in our kitchens. They are the tools that aren't glamorous and flashy, but they get used almost every day. Cutting boards are the backbone of our cooking, in their own very humble, unassuming way.
In this blog post and video, I share the cutting boards that I have, what are the best tasks for each one and also how I keep them clean. None of the cutting boards that I own are expensive. It's my opinion that you don't need to invest in expensive cutting boards unless you really want to. There are so many great options that are budget friendly and good quality too.
Chicken and Potato Fritters are loved by kids and adults alike. They are made with chopped chicken, grated potato, minced onion and it's all mixed together in a batter. Crisp and golden on the outside, they are pretty and so delicious too.
In our family, chicken fritters always get a big thumbs up. I decided to add some potatoes and onion to the mix to create this new variation, Chicken and Potato Fritters. The addition of the potatoes and onion adds more flavor and texture to the fritters.
Grating the potatoes finely allows them to cook through quickly enough while the chicken is cooking. It's an easy way to stretch your grocery budget just a bit, since adding a potato will give you more fritters. I always make a big batch so we can enjoy them for more than one dinner. They reheat really well and most of the work can be done in advance, so it's wonderful for meal prepping too.
Crusty, no-knead bread is such an easy method of making bread with results that will rival a bakery. It's golden and crunchy on the outside, soft and chewy on the inside.
Homemade bread is magical. With a handful of very simple ingredients, and just a large mixing bowl, a wooden spoon and some muscles, you can mix up the dough, set it aside to rise and go about your business. There is no kneading involved and shaping the dough into a loaf takes just a minute or two.
The bread has a crusty and golden exterior and is so soft and just a bit chewy. It is perfect to serve with a warm bowl of soup, as the base of a sandwich and fresh out of the oven is the best of all. There are so many versions of this recipe and this is the one I have loved using for the past few years. I use a bit more flour than most recipes call for which helps the loaf rise more instead of spreading out, resulting in a softer inside texture and most importantly, a taller, rounder loaf.
Chicken and dumpling soup combines two incredible things - chicken and dumplings with the best chicken soup to make this incredibly satisfying meal. The dumplings are the best part - so airy and cloudlike with tons of flavor. You'll want a dumpling in each bite!
Chicken and dumplings are so comforting and there are thousands of recipes with many variations out there. In this recipe, I combine the chicken and dumplings into a soup, making it really "brothy" and very satisfying.
I am absolutely in love with these dumplings. They are tender, airy and not doughy or leaden. Chicken broth and butter give them so much flavor. I saw Alton Brown making dumplings using a pate a choux pastry dough and I had to try it for myself. They were phenomenal! I added them to my usual chicken noodle soup recipe and it was the perfect combination.
It's a family favorite - my two boys regularly request me to make it. They call the dumplings "pillows" and expect to get one in each spoonful:). The aromatic onion, carrots, celery and garlic give it the iconic chicken soup flavor. Most chicken and dumplings don't use potatoes, but I really enjoy the addition of them in this soup.
Sourdough waffles are the most airy and fluffy waffles but still super crisp on the outside. Make the batter for the waffles in the evening and the next morning you'll get to enjoy such a treat.
Sourdough waffles are my absolute favorite way to use my sourdough starter. Besides baking all sorts of sourdough breads, I have experimented the most with waffle recipes.
Even though I love Belgian waffles too, sourdough waffles are far superior. As the batter stands overnight, it becomes so bubbly and active. That translates to lots of bubbles on the inside as the waffles cook. The sourdough also gives the waffles are mildly tart flavor. It's the perfect recipe to put your sourdough discard to good use.
I always make a big batch because waffles reheat really well and can even be frozen, which is so convenient for easy breakfasts in the future.
Come along as I meal prep for a week for my family. In this video, I share lots of useful meal prep tips and recipes that work well for prepping in advance.
Weekly meal prep is a huge help to make my life easier in the kitchen. Not only does it save time and money, but we eat healthier and throw out a lot less food.
How I Meal Prep:
Meal prepping look different for me every week depending on what's going on in our home, our family and my own health.The busier our schedule is, the more helpful it is to plan what we're going to eat and help myself out by prepping some ingredients and shortcuts.
Meal planning is the #1 most helpful aspect of meal prepping because it makes me make a decision of what we'll be eating. Yay for not having to wonder what to cook multiple times a day every single day of the week! Then, based on the meal plan, I can store our groceries so they will stay fresh longer and are ready to be used.
Lastly, I become my own sous chef and cook some things, for example, chicken broth, bread, muffins, breakfast burritos, yogurt and prep others, like washing and storing fresh herbs, peeling and chopping fruits and vegetables that will stay fresh well.
Some weeks, I am able to do a lot and other weeks I just do a few things. You also don't have to do it all in one day - make it fit your schedule. I almost always meal prep when we have company over - that's what got me meal prepping in the first place. I saw what a big difference it made to do part of the work ahead of time and then bring it all together for a fresh and delicious meal with the work spaced out.
Chicken Parmesan (I don't have a recipe for Chicken Parmesan, but here's the breaded chicken recipe - just use chicken breast and then top it with Tomato Sauce and grated cheese.
Chicken and Mushroom Crepes ( I often use the cooked chicken from making the chicken broth to make these delicious crepes. They are always a big hit in my family.
Check out my ebook, The Home Cook's Handbook, for more meal prepping tips, as well as meal planning, and much more. If you want to know the best way to store fresh produce so it stays fresh longer, you'll find that information there too.
This easy tuna salad is something you can whip up any time, since it's made with staple ingredients and is so simple to prepare. Serve it as a salad or make it into a sandwich or a wrap.
Tuna salad is a classic. It's so easy to prepare, made with pantry ingredients and is budget friendly. It's also very versatile. You can prepare it very very simply or add lots or different flavors and the way you serve it.
Canned tuna is so so great to have on hand, so you can mix this up anytime. My favorite tuna is the one packed in olive oil - it's so juicy! Hard boiled eggs , crunchy celery and fresh herbs - green onion and dill are awesome, and it's all mixed together and dressed with creamy mayonnaise and tangy dijon mustard.
Tuna salad is so wonderful to meal prep. You can mix it all up and enjoy it for lunch or even bring it along to the park or the beach for an effortless dinner. Have you tried it served with sliced tomatoes and avocados? That is me personal favorite way to enjoy tuna salad.
Ingredients
canned tuna - any canned tuna will work in this recipe. I highly recommend getting the tuna salad packed in olive oil.
celery - not only does it add a great flavor to the tuna salad, but it will also add some crunch.
fresh herbs - green onion and dill
mayonnaise
use your favorite mayonnaise, either store bought or homemade
mustard
dijon mustard is what I usually have on hand, but yellow mustard, whole grain mustard or any mustard that you enjoy will be great here too.
salt, pepper (I don't usually add any salt, because the mayo is salted, but you can feel it out and decide for yourself.)
How To Make Easy Tuna Salad
Drain the tuna, transfer to a medium bowl and mash with a fork. (It's much easier to mix up the tuna by itself than after adding the rest of the ingredients.)
Grate the hard boiled egg on the fine holes of a box grater.
Add all the ingredients to the tuna: grated egg, celery, green onion, dill, mayo and mustard. Season with salt and pepper, if needed. Mix to combine.
Store the tuna salad in the refrigerator for up to 5 days.
Serve as a salad, sandwich, wrap or even make some Tuna Melts.
How To Store Tuna Salad
Tuna salad is awesome for meal prepping. Make a batch at the beginning of the week and store it in the refrigerator for up to 5 days. Give it a mix before serving.
