This easy chicken and broccoli casserole uses rotisserie chicken and is full of delicious egg noodles. It’s a perfect comfort food, easy weeknight dinner, as well as a make-ahead. You can freeze it too! It’s as versatile as it is delicious. Leftovers reheat really well, too. Just pop a piece in the microwave and it tastes as fresh as it did when it came out of the oven.
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This oven roasted pork shoulder recipe makes the most flavorful, melt in your mouth pork roast. Take the time to make the simple rosemary, garlic, and anchovy paste and let the roast absorb the flavors in advance of cooking. Then simply sear the roast at 450 degrees for 30 minutes, then let it slow cook at 250 degrees for 6-8 hours, depending on the size of the roast. Your house will smell amazing and you will be rewarded with the juiciest, most flavorful meat you can imagine.
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Instant pot chicken stock is a game changer. I love those rotisserie chickens from Coscto and they make the BEST chicken stock! Save the carcass! Make stock! It’s sooooo good. I promise you won’t be disappointed and it’s so, so easy to do. Back in the day it took all day to boil a carcass to get some good stock. Now you can make instant pot chicken stock with just one hour of cooking time!
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This blueberry lemon loaf cake is light and moist, and chock full of blueberries. The lemon glaze is made with confectioner’s sugar, freshly squeezed lemon juice, and a bit of lemon zest. The glaze is sweet yet tart and compliments the cake so well. It’s also super easy to make and goes perfectly at breakfast, brunch, afternoon snack, or dessert.
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Slow cooker sesame garlic chicken that tastes like take-out? Yes, please. The chicken breast slow cooks all day and absorbs all the flavors of mirin, sesame, soy sauce, brown sugar, and garlic. The chicken is pull-apart tender when finished and the sauce tastes amazing. I love to put the slow cooker sesame garlic chicken over rice and serve it with some steamed broccoli but you can eat it on its own or even over some noodles.
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What’s better than chewy chocolate chip cookies? Giant, chewy chocolate chip cookies! These cookies are really easy to make and pair well with a tall glass of ice cold milk. The secret to getting them so round is to use a giant cookie scoop.
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A Buddha bowl is a vegetarian meal served in a bowl or dish with a high rim. It mixes and matches grains, vegetables, and plant proteins for a healthy, balanced meal. This edamame and sweet potato Buddha bowl uses a base of brown basmati rice, roasted sweet potatoes, and edamame. The dressing has a tahini base with maple syrup added in to compliment the sweet potatoes.
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Oven roasted sweet potatoes are a healthy, simple to make side dish and are also great for meal prep. Simply toss the sweet potatoes with a bit of coconut oil, salt, and pepper and bake for about 20-25 minutes. Super easy and super tasty!
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The Instant Pot is a game changer in my house. It’s not just great for meals, it’s great for meal prep and it makes ah-mazing rice. Here’s an easy, foolproof way to make Instant Pot brown basmati rice. The real key to this recipe is adding just a touch of olive oil and salt to the water before cooking.
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Fresh blueberries are everywhere! I love it! I love cooking with fresh, seasonal ingredients and what better way to use up a boatload of blueberries that with a blueberry buckle. Simple to make and it’s so good as a breakfast, snack, or dessert.
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