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01/10/2026

Lemon Butter Parmesan Chicken / Chicken Spiedini Recipe with Creamy Parmesan Mashed Potatoes- the PERFECT Fall comfort food dinner!!

What’s your preferred side? Caesar or Parmesan Mashed Potatoes?!

Ingredients (mashed potato recipe on website)
Chicken & Marinade
* 3-4 lbs Boneless Chicken Thighs, cut into 1 inch cubes (You can sub chicken breast)
* 1/2 cup Olive Oil
* 1/2 cup white w**e
* 1 teaspoon chicken bouillon- use “Better Than Bouillon” Chicken Bouillon- it’s a paste consistency. If you don’t have that brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade
* 2 tablespoons fresh lemon juice
* 1/2 teaspoon black pepper
* 1 teaspoon kosher salt
Breading
* 1 cup grated parmesan cheese
* 1 cup panko crumbs
1/2 cup bread crumbs
* 2 teaspoons red pepper flakes- you can adjust based on preference
* 1 tablespoon oregano
* 1 1/2 tablespoons garlic powder
* 1 teaspoon black pepper
* 1 teaspoon kosher salt
Lemon Butter Sauce
* 1 stick salted butter (8 tablespoons), sliced
* 3 tablespoons fresh lemon juice

1. Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white w**e, chicken bouillon, 1/2 teaspoon black pepper, 1 teaspoon salt. Refrigerate for at least 1 hour.
2. In another bowl mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, remaining salt & pepper.
3. Preheat grill to medium high- CLEAN WELL & OIL
4. Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers.
5. Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F. Keep your eye on grill for flame flare-ups
6. While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.
7. Remove skewers from grill and brush with lemon butter sauce.

28/09/2026

Chicken Pot Pie Recipe- the perfect fall dinner recipe! 🥧

Are you team pie crust or puff pastry when it comes to Chicken Pot Pie?

INGREDIENTS
* 12 oz bacon, sliced
* 2–3 tablespoons reserved bacon grease
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 4 medium carrots, diced
* ¼ cup all-purpose flour
* 3 teaspoons Better Than Bouillon Roasted Chicken Base
* 2 cups hot water
* 2 cups heavy cream
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary
* ½ teaspoon black pepper, plus more to taste
* Salt, to taste
* 3 cups shredded rotisserie chicken
* 1 cup frozen peas
* 1–2 sheets frozen puff pastry, thawed (1 sheet for the top; use a second whole sheet if adding a bottom crust)
* 1 large egg, beaten, for egg wash

INSTRUCTIONS:
Preheat oven to 400°F.
Cook bacon until crispy. Remove and reserve 2–3 tbsp bacon grease in the pan.
Add onion and cook 5 minutes. Add garlic and cook 1 minute, then add carrots and cook 5–7 minutes.
Stir in flour and cook for 1–2 minutes.
Dissolve Better Than Bouillon in 2 cups hot water. Slowly whisk into the pan, followed by heavy cream. Simmer 3–5 minutes until slightly thickened.
Stir in thyme, rosemary, pepper, bacon, chicken, and peas. Simmer 2–3 minutes. Taste and add salt as needed.
Pour filling into a 9x13-inch baking dish.
Cut puff pastry into squares and arrange over the filling, slightly overlapping. Brush with beaten egg.
Place dish on a rimmed sheet pan and bake for 30–35 minutes, until the pastry is puffed and deep golden brown.
Rest for 10 minutes before serving.

27/09/2026

Chicken Pot Pie Recipe- the perfect fall dinner recipe! 🥧

Are you team pie crust or puff pastry when it comes to Chicken Pot Pie?

INGREDIENTS
* 12 oz bacon, sliced
* 2–3 tablespoons reserved bacon grease
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 4 medium carrots, diced
* ¼ cup all-purpose flour
* 3 teaspoons Better Than Bouillon Roasted Chicken Base
* 2 cups hot water
* 2 cups heavy cream
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary
* ½ teaspoon black pepper, plus more to taste
* Salt, to taste
* 3 cups shredded rotisserie chicken
* 1 cup frozen peas
* 1–2 sheets frozen puff pastry, thawed (1 sheet for the top; use a second whole sheet if adding a bottom crust)
* 1 large egg, beaten, for egg wash

INSTRUCTIONS:
Preheat oven to 400°F.
Cook bacon until crispy. Remove and reserve 2–3 tbsp bacon grease in the pan.
Add onion and cook 5 minutes. Add garlic and cook 1 minute, then add carrots and cook 5–7 minutes.
Stir in flour and cook for 1–2 minutes.
Dissolve Better Than Bouillon in 2 cups hot water. Slowly whisk into the pan, followed by heavy cream. Simmer 3–5 minutes until slightly thickened.
Stir in thyme, rosemary, pepper, bacon, chicken, and peas. Simmer 2–3 minutes. Taste and add salt as needed.
Pour filling into a 9x13-inch baking dish.
Cut puff pastry into squares and arrange over the filling, slightly overlapping. Brush with beaten egg.
Place dish on a rimmed sheet pan and bake for 30–35 minutes, until the pastry is puffed and deep golden brown.
Rest for 10 minutes before serving.

26/09/2026

Cinnamon Crumb Coffee Cake Recipe

INGREDIENTS
Cinnamon Crumb Topping
* 2 cups all-purpose flour
* 1 cup packed brown sugar
* ½ cup granulated sugar
* 1 tablespoon ground cinnamon
* ½ teaspoon kosher salt
* 16 tablespoons (2 sticks) salted butter, melted
Cinnamon Goo Layer
* ½ cup packed brown sugar
* 4 tablespoons melted butter (I prefer salted)
* 2½ teaspoons cinnamon
* 2 tablespoons heavy cream or milk
* Pinch salt
Cake Batter
* 3 cups all-purpose flour
* 2½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 cup salted butter, very soft
* 1½ cups granulated sugar
* 3 large eggs + 1 egg yolk
* 1½ cups full-fat sour cream, room temperature
* 1 tablespoon vanilla extract
* ¼ cup neutral oil

Instructions
Crumb Topping
Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment if desired.In a large bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt.Stir in melted butter until large crumbs form. Set aside.

Cinnamon Swirl
In a small bowl, mix brown sugar, melted butter, cinnamon, heavy cream, and salt until smooth. Set aside.

Coffee Cake
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes.Beat in eggs one at a time, then add the yolk.Mix in sour cream, oil, and vanilla until smooth.
Add dry ingredients and mix just until combined. Do not overmix.
Spread half the batter into the pan.Drizzle and spread the cinnamon swirl evenly.Add remaining batter and gently spread.Top with crumb topping and lightly press.

Bake
Bake 40–60 minutes, until golden and set and a toothpick comes out with moist crumbs.Mine was done at 49 minutes.

Cool
Cool in the pan for 45–60 minutes before slicing.

25/09/2026

Sweet Corn Messy Lasagna Recipe- a delicious comfort food recipe for Fall! 🌽

Have you had corn lasagna before?

INGREDIENTS
Sweet Corn Pesto
* 4 cups fresh sweet corn kernels
* 4 tablespoons extra-virgin olive oil, divided
* 3 garlic cloves, smashed
* 2 teaspoons kosher salt, divided
* ½ teaspoon freshly ground black pepper
* ⅔ cup freshly grated Parmesan cheese
Parmesan Béchamel
* 6 tablespoons salted butter
* 6 tablespoons all-purpose flour
* 4½ cups whole milk
* 1 cup heavy cream
* ¾ cup freshly grated Parmesan
* 1 teaspoon kosher salt, plus more to taste
* ½ teaspoon freshly ground black pepper
* Pinch freshly grated nutmeg
Lasagna
* 14–16 lasagna noodles, broken into 3 inch(ish) pieces
* Sweet Corn Pesto
* Parmesan Béchamel
* Reserved whole corn kernels
* 12 ounces low-moisture whole-milk mozzarella, shredded
* 6 ounces fresh mozzarella, well drained and torn into pieces
* ¾–1 cup freshly grated Parmesan, plus more for serving
* Fresh basil, for serving
* Freshly ground black pepper

INSTRUCTIONS (shortened)
1. Preheat oven to 375°F. Break noodles into 3-inch pieces and cook just shy of al dente. Drain.
2. Cook corn and garlic in 2 Tbsp olive oil with ½ tsp salt for 8–10 minutes. Cool slightly and reserve 1 cup corn.
3. Blend remaining corn and garlic with salt, pepper, and remaining 2 Tbsp olive oil. Add Parmesan and pulse to combine.
4. Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk and cream and cook until slightly thickened but still pourable.
5. Remove from heat. Stir in Parmesan, salt, pepper, nutmeg, and corn pesto.
6. Fold in noodles, ¾ cup reserved corn, and shredded mozzarella. Transfer to a 9×13-inch baking dish.
7. Top with fresh mozzarella, remaining corn, Parmesan, and black pepper. Bake 20–25 minutes until bubbly and golden.
8. Rest 10 minutes and finish with fresh basil and Parmesan.

24/09/2026

Millionaire’s Shortbread Recipe

What’s your favorite candy?

INGREDIENTS
Shortbread
* 1 cup (226 g) salted butter, very soft
* ½ cup (100 g) granulated sugar
* 2 cups (240 g) all-purpose flour
* ¼ teaspoon kosher salt
* 1 teaspoon vanilla extract
Caramel Layer
* 1 cup (226 g) salted butter
* 1 cup (200 g) light brown sugar, packed
* 1 (14-oz) can sweetened condensed milk
* 3 tablespoons heavy cream
* 1 teaspoon vanilla extract
* ½ teaspoon kosher salt
Chocolate Layer
* 1½ cups chopped chocolate (about 9 oz / 255 g)
* ¼ cup heavy cream
* 1 tablespoon salted butter
* Maldon salt for topping

INSTRUCTIONS
Heat oven to 350°F (175°C) and line an 8×8 pan with parchment.
Cream butter and sugar just until combined, then mix in vanilla.
Add flour and salt; mix until crumbly. Press firmly and evenly into the pan (smooth with parchment + a flat-bottomed cup if needed).
Chill 10 minutes, then bake 18–22 minutes until set and pale. Cool.
In a saucepan over medium heat, cook butter, brown sugar, condensed milk, and cream, stirring constantly, until thick and glossy (231–233°F)- about 8-10 minutes.
Remove from heat, stir in vanilla and salt, pour over shortbread, and chill 30–45 minutes.
Microwave chocolate, cream, and butter in short bursts, stirring each time, until smooth. Rest 2–3 minutes, then pour over caramel.
After ~5 minutes, sprinkle with flaky salt. Chill 45–60 minutes or overnight.
Slice with a warm knife and enjoy

22/09/2026

Moist Pumpkin Coffee Cake with Crumb Topping- the perfect fall breakfast/dessert! 🍁

What’s your favorite pumpkin dessert?

INGREDIENTS
Crumb Topping
* 2 cups all-purpose flour
* 1 cup packed light brown sugar
* 1 cup granulated sugar
* 1 tablespoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* ½ teaspoon kosher salt
* 16 tablespoons (2 sticks) salted butter, melted
Pumpkin Coffee Cake
* 3 cups all-purpose flour, fluffed, spooned, and leveled
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* 1 teaspoon kosher salt
* 1 tablespoon ground cinnamon
* 2 teaspoons pumpkin pie spice
* 1½ cups granulated sugar
* 2 large eggs
* 2 large egg yolks
* 2 cups pumpkin purée
* 1 cup neutral oil
* 1 tablespoon vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper if desired.
2. Make the crumb topping: Combine the flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Pour in the melted butter and stir just until large, chunky crumbs form. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
4. In a large bowl, whisk together the sugar, eggs, egg yolks, pumpkin purée, oil, and vanilla until smooth and thoroughly combined.
5. Add the dry ingredients to the wet ingredients and fold just until combined. DO NOT OVER-MIX — this can lead to a tougher, denser cake instead of a soft, tender crumb.
6. Spread the batter evenly into the prepared pan.
7. Scatter the crumb topping evenly over the cake, keeping a good mixture of medium and large chunks. Gently press the crumbs into the surface.
8. Bake for approximately 45-55 minutes, or until the center is fully set and a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter. Mine was done around 50 minutes.
9. Cool for at least 1 hour before slicing. I prefer it the next day!

19/09/2026

Gooey Monkey Bread Recipe with Vanilla Glaze

Are you team Cinnamon Rolls or Gooey Monkey Bread?!

INGREDIENTS
Soft Monkey Bread Dough
* 1 cup warm milk (105–110°F)
* 2¼ tsp instant yeast (1 packet)
* 2 tablespoons granulated sugar
* 2 teaspoons salt
* 1 large egg
* 1 large egg yolk
* 4 tablespoons butter, melted
* 3½ cups all-purpose flour
Cinnamon Sugar Coating
* 1 cup granulated sugar
* 2 tablespoons cinnamon
* Pinch of salt
* 6 tablespoons butter, melted (for dipping)
Gooey Sauce
* 1 cup packed light brown sugar
* 12 tablespoons salted butter (1½ sticks) *you can use unsalted- I just prefer salted
* ⅓ cup heavy cream
* 2 teaspoons vanilla extract
* Pinch of salt
Vanilla Glaze
* 1 cup powdered sugar
* 4 tablespoons heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt

INSTRUCTIONS
Soft Monkey Bread (Short Instructions)
1. Mix flour, sugar, instant yeast, and salt. Add warm milk, egg, yolk, and melted butter.
2. Mix until shaggy, then knead 8–10 minutes until smooth and slightly tacky. Cover and rise 60–90 minutes, until doubled.
Cinnamon Sugar: Mix sugar, cinnamon, and salt.
Gooey Sauce: Melt butter. Stir in brown sugar and cream. Simmer 1–2 minutes until glossy. Remove from heat and stir in vanilla + salt.
Assemble:Grease bundt pan well. Roll out dough and cut into 1-inch pieces (about 45-55). Dip in butter, roll in cinnamon sugar, and layer in pan with sauce:⅓ sauce → half dough → ⅓ sauce → remaining dough → final ⅓ sauce.Cover and rise 30–45 minutes until puffy.
Bake:Bake at 350°F for 35–40 minutes until golden and bubbling- tent with foil if browning too quickly. Cool 10 minutes, then flip.
Glaze:Whisk glaze ingredients. Drizzle over warm monkey bread so it melts into the cracks.
Serve warm 🤍

17/09/2026

Brandy Fondant Potatoes Recipe (aka Melting Potatoes)- the most flavorful and creamy potato recipe you will ever experience! 🥔🥃

Have you had Fondant/Melting Potatoes?

INGREDIENTS
* 3 large Yukon Gold potatoes
* 2 tablespoons neutral oil
* 4 tablespoons salted butter
* 5 large garlic cloves, lightly smashed
* 6–8 sprigs fresh thyme
* ⅓ cup brandy
* 1½ cups chicken stock
* 1 teaspoon kosher salt
* ½ teaspoon freshly ground black pepper
* Flaky salt, for finishing, optional

Instructions
1. Peel potatoes and cut into 1-inch-thick slices. Use a 2-inch round cutter for circles, or cut into squares. Pat dry and season with salt and pepper.
2. Heat oil in an oven-safe skillet over medium-high. Add potatoes in a single layer and sear 5–7 minutes per side, until deeply golden.
3. Reduce heat to medium. Add butter, garlic, and thyme and baste for about 1 minute.
4. Add brandy and simmer 1–2 minutes, until reduced by about half.
5. Add chicken stock around the potatoes, coming about ¾ of the way up the sides while keeping the tops exposed.
6. Roast uncovered at 425°F for 15–25 minutes, until completely tender. Mine took 25 minutes.
7. Spoon the buttery brandy pan juices over the potatoes and finish with flaky salt, if you're into it ;)

15/09/2026

My FAVORITE Ina Garten Chicken Recipe- Chicken Thighs with a Creamy Mustard Sauce. Easy & Delicious!

Have you made this recipe before?

INGREDIENTS
* 8 medium bone-in, skin-on, chicken thighs
* Kosher salt and fresh ground pepper
* Olive oil
* 2 large onions, thinly sliced
* 1/2 cup dry white w**e
* 7 ounces crème fraîche
* 1 tablespoon Dijon mustard
* 2 teaspoons whole-grain mustard
* Chives, finely chopped for garnish
INSTRUCTIONS
1. Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
2. Heat 1 tablespoon olive oil in a large (11–12-inch) skillet over medium heat. Once the oil is hot, add the chicken skin-side down. If your chicken thighs are large and don’t fit comfortably in a single layer without crowding, brown them in batches. Crowding the pan can make it harder for the skin to brown and crisp evenly (I had this issue in the video!). Cook without moving for about 15 minutes, until the skin is golden brown and releases easily from the pan. Flip and cook for another 15–20 minutes, or until the chicken reaches 165°F internally. Transfer to a plate and set aside.
3. Add onions to the pan and cook until caramelized and jammy, I let them cook for about 20-30 minutes.
4. Add w**e and cook until it’s almost all evaporated. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
5. Add chicken thighs back in (along with juices if you're into it). Sprinkle with chives and serve hot! Mashed potatoes & polenta/grits are a great addition to this recipe.

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