Category: Everything

Simple Pancakes

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There’s something undeniably magical about a stack of homemade pancakes—golden at the edges, fluffy at the center, and warm enough to melt a little butter into pure bliss. In my kitchen, pancakes aren’t just a breakfast staple; they’re a weekend ritual, a reason to slow down, and a cozy reminder that the simplest ingredients can create the most comforting moments.


Ingredients:

2 Cups Self-Rising Flour
1 ½ Cups Milk
1-2 Tsp. Vanilla extract
1 Egg
Mindful serving of chocolate chips (optional), but I added these for mine

Instructions:

1. Mix all ingredients together.
2. Heat your favorite pan on low/medium heat (spray with oil if needed)
3. Pour as much or as little batter as you want to make the perfect-sized pancake for you.
4. Wait until it bubbles on the top before flipping. 2-3 minutes per side (roughly)

And that’s it—your guide to making pancakes that feel like a warm hug on a plate. I hope this recipe inspires you to linger a little longer over breakfast, experiment with new flavors, and create moments worth savoring. Whether you’re cooking for family, friends, or just treating yourself, homemade pancakes have a way of turning simple mornings into something memorable. It really doesn’t have to be that complicated!

Homemade butter – Sign me up!

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There’s a certain kind of comfort in making butter from scratch. It’s the simple act of turning fresh cream into something that feels like a hug in every bite. The creamy texture, the subtle sweetness—it’s a little homemade magic that transforms your kitchen into a cozy haven. With just two ingredients and a bit of love, you’ll have soft, velvety butter to spread on warm bread, freshly baked muffins, or anything your heart desires. Trust me, once you’ve tasted homemade butter, you’ll never look at the store-bought stuff the same way again.

Ingredients:

  • 2 cups heavy cream (preferably not ultra-pasteurized)
  • A pinch of salt (optional)

Equipment:

  • A stand mixer or hand mixer
  • A bowl to collect the buttermilk
  • A spoon for stirring

Instructions:

  1. Whipping the Cream:
    • Pour the heavy cream into your mixer bowl.
    • Start on a low speed to avoid splashing, and then gradually increase the speed to medium-high.
    • Continue mixing for about 5-10 minutes, and you’ll notice the cream first turning into whipped cream. Keep mixing, and soon the whipped cream will begin to separate into butter and buttermilk.
  2. Separate the Buttermilk:
    • Once the butter forms (you’ll see clumps of solid butter and liquid buttermilk), stop the mixer.
    • Pour off the buttermilk into a separate bowl. You can save it for baking or other recipes if you’d like! The remaining solids are your fresh butter.
  3. Wash the Butter:
    • To remove excess buttermilk (which can cause the butter to spoil faster), rinse the butter under cold water, gently kneading it with a spatula or your hands. Continue until the water runs clear.
  4. Optional: Add Salt
    • If you want salted butter, add a pinch of salt and mix it in evenly.
  5. Shape & Store:
    • You can shape your butter into a block or store it in a jar or an airtight container.
    • Homemade butter will last about 3 weeks in the refrigerator.

And just like that, you’ve got butter that’s better than anything you’ll find at the store! It’s creamy, it’s homemade, and it’s bound to make your toast feel like royalty. Now go ahead—spread the love (and the butter)!

Roasted Cauliflower

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Some vegetables just beg for a little spotlight, and cauliflower is one of them. With a quick roast in the oven, it transforms from modest to magical—golden, crispy, and full of warm, nutty flavor. It’s the kind of dish that feels both effortlessly elegant and deeply comforting, perfect for cozy dinners or casual gatherings. If you’ve never fallen in love with cauliflower before, this simple roasted version might just steal your heart.

Ingredients:
1 large head of cauliflower
2–3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika or cumin (optional, for flavor)
Fresh parsley or lemon juice (for garnish, optional)
Honestly, use what YOU like!

Instructions:

  1. Preheat oven to 425°F 
  2. Prepare the cauliflower:
    • Remove the green leaves and core.
    • Cut the cauliflower into bite-sized florets.
  3. Season:
    • Place florets in a large bowl or directly on a baking sheet.
    • Drizzle with olive oil and toss to coat.
    • Sprinkle with salt, pepper, and any optional spices.
    • Spread out on the baking sheet in a single layer (not crowded).
  4. Roast:
    • Bake for 25–30 minutes, flipping halfway through.
    • Roast until golden brown and crispy on the edges.
  5. Serve

Whether you’re serving it alongside your favorite main dish or letting it shine on its own, roasted cauliflower has a way of winning hearts with its golden charm and savory depth. It’s proof that simple ingredients, treated with a little care, can become something truly special. So go ahead—pull that tray out of the oven, listen to the sizzle, and savor every crispy, caramelized bite. Your table (and your taste buds) will thank you.

Homemade Salsa

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Some people chase adventure by skydiving. Me? I make salsa from scratch and see how many chips I can eat before someone notices I’m not sharing. There’s just something magical about a bowl of fresh, zesty salsa — the kind that tastes like summer, parties, and just a hint of danger (thanks, jalapeños). It’s bright, bold, and way too easy to devour in one sitting. Don’t say I didn’t warn you — this homemade salsa might just become your newest obsession.



Ingredients:
● 4–5 medium ripe tomatoes, chopped (Roma or vine-ripened work best)
● 1 small onion, roughly chopped (white or red onion)
● 1–2 cloves garlic, peeled
● 1–2 jalapeños or serrano chiles, chopped (remove seeds for less heat)
● 1/8 cup fresh cilantro leaves
● Juice of 1 lime
● Salt to taste (start with about 1/2 tsp)

Optional Step (For Roasted Flavor):
Roast the tomatoes, onion, garlic, and peppers in a skillet or under the broiler until slightly charred for a smoky depth.

Instructions:
1. Chop tomatoes and drain off excess juice (optional, for less watery salsa).
2. Add tomatoes, onion, garlic, jalapeños, cilantro, lime juice, and spices to a blender or food processor.
3. Pulse to desired consistency — just a few pulses for chunky, more for smooth.
4. Taste and adjust: Add more lime, salt, or spice as needed.
5. Let it sit 15–30 minutes before serving for the best flavor.


And that’s it — easy, fresh, and full of flavor. Whether you're making it for a party, a cozy night in, or just because you feel like having something a little better than store-bought, this salsa’s got your back. So grab some chips, maybe a cold drink, and enjoy. You’ve earned it. And hey, when you see how simple it is, you’ll probably never go back to the jarred stuff again.

Salmon cakes (With a homemade lemon aioli)

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There’s something magical about turning a simple piece of fresh salmon into these crispy, golden cakes. With each bite, you get the perfect balance of tender, flaky fish and bright, zesty flavors that feel like a celebration of summer on your plate. Whether you’re cooking for yourself or sharing with friends, these salmon cakes are the kind of dish that makes you feel like you’ve pulled off something impressive, without any fuss. Crispy, flavorful, and utterly satisfying, they’re sure to be a new favorite!

Ingredients:

  • 1/2 pound fresh salmon fillet (skinless, bones removed)
  • 1/2 small onion
  • 1 small red bell pepper (I used a small red and orange)
  • 1 small clove of garlic (pressed)
  • 1/2 cup breadcrumbs (you can use panko)
  • 2 tbs. mayonnaise
  • 1 large egg
  • 1 tablespoon fresh parsley (finely chopped)
  • 1/2 teaspoon garlic powder
  • Salt and pepper (to taste)
  • 1-2 tablespoons olive oil (for frying)

Aioli Ingredients: Mix all together (SIMPLE!)

  • 1/2 cup mayonnaise
  • 2 tbs. lemon juice (I used a real lemon)
  • 2 tsps. Lemon zest (Or more if you love lemon like me)
  • Salt & Pepper (to taste)

Instructions:

  1. Cook the salmon & onion mixture:
    • Heat a non-stick skillet over medium heat with a little olive oil.
    • Season the salmon with a pinch of salt and pepper, and cook for 3-4 minutes per side until the salmon is opaque and easily flakes with a fork. Alternatively, you can bake the salmon at 375°F (190°C) for 10-12 minutes.
    • Let the salmon cool for a few minutes, then flake it with a fork into small pieces. Make sure to remove any remaining bones or skin.
    • Once the salmon is done (using the same pan) sauté the onions, pepper, and garlic until soft, let cool.
  2. Prepare the mixture: (Once everything is cooled down a bit)
    • In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, egg, onion mixture, salt, pepper, and any seasonings you’re using.
    • Stir everything together until well mixed. The mixture should be firm but slightly sticky. If it feels too wet, add a little more breadcrumbs.
  3. Form the cakes:
    • Shape the salmon mixture into 4 even patties, pressing gently so they hold together.
  4. Cook the cakes:
    • Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
    • Once the oil is hot, add the salmon cakes and cook for about 3-4 minutes per side, or until they are golden brown and crispy on the outside. Don’t crowd the pan—cook them in batches if necessary.

These salmon cakes are a perfect mix of crispy and tender, bringing a little sunshine to any meal. Simple to make but full of flavor, they’re the kind of dish that leaves everyone asking for seconds. Serve them up, sit back, and enjoy the smiles they bring!

Creamy Tuscan Salmon

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If you’re looking for a restaurant-quality dinner that’s quick, comforting, and packed with flavor, this Creamy Tuscan Salmon is just the dish. Pan-seared salmon fillets are nestled in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan—bringing bold Tuscan-inspired flavors to your table in under 30 minutes. It’s perfect for a cozy night in, but elegant enough to impress guests.

Ingredients

  • 4 salmon fillets (skinless or skin-on, about 6 oz each)
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 cup sun-dried tomatoes, chopped (with oil) Or cherry tomatoes (I used both)
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach
  • 1 tsp Italian seasoning
  • 2 tsp fresh basil
  • Red pepper flakes (optional, to taste)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving (optional)

Instructions

  1. Season the Salmon:
    • Pat salmon dry and season both sides with salt and pepper.
  2. Sear the Salmon:
    • Heat olive oil in a large skillet over medium-high heat.
    • Sear salmon fillets for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. Make the Sauce Base:
    • In the same skillet, reduce heat to medium. Add butter and sauté onion until soft (about 3 minutes).
    • Add garlic and cook until fragrant (30 seconds).
  4. Build the Sauce:
    • Stir in sun-dried tomatoes / tomatoes, Italian seasoning and basil. Cook 1 minute.
    • Pour in the broth and simmer for 2–3 minutes to reduce slightly.
    • Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens (about 3–4 minutes).
  5. Add Spinach:
    • Add spinach and let it wilt into the sauce.
  6. Serve:
    • Garnish with fresh parsley and a squeeze of lemon if desired.
    • Serve over mashed potatoes, rice, or pasta. I used pasta.

Optional Add-ins:

  • Mushrooms or chopped zucchini for extra veggies
  • A splash of white wine in place of part of the broth
  • Fresh thyme for extra herb flavor

This Creamy Tuscan Salmon is an easy, flavorful dish that comes together quickly and feels a little extra special. Whether you’re cooking for family, friends, or just yourself, it’s a satisfying meal that’s sure to please. Enjoy!

Zucchini Fries (Air-fryer)

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Let’s be honest—zucchini isn’t exactly the Beyoncé of the vegetable world. It’s that quiet overachiever in the fridge, just waiting for its moment. Well, friends, this is it. These zucchini fries are crispy, golden, and so delicious they’ll have you questioning every life decision that led you to regular French fries (though I’m not giving those up either). Whether you’re trying to impress your taste buds or just sneak veggies past your family (or yourself), this recipe is here to save the day—one crunchy bite at a time. I went for the air-fryer option (my oven has that setting)

Ingredients:
2 medium zucchini
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs (or panko)
1/2 cup grated Parmesan cheese (optional, but adds flavor)
1 tsp garlic powder
1/2 tsp paprika
Salt & black pepper to taste
Cooking spray or oil (for air fryer or baking)

Instructions:

  1. Prep Zucchini
    • Wash and dry the zucchini.
    • Cut into fry-sized sticks (around 3 inches long and 1/2 inch thick).
  2. Set Up Dredging Station
    • Bowl 1: Flour, seasoned with a pinch of salt and pepper.
    • Bowl 2: Whisk eggs with 1 tbsp water.
    • Bowl 3: Mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
  3. Coat the Fries
    • Dredge each zucchini stick in flour, then egg, then breadcrumb mixture.
    • Press crumbs on firmly so they stick.

Cooking Options:

Option 1: Baked

  • Preheat oven to 425°F (220°C).
  • Place fries on a parchment-lined baking sheet. Spray lightly with oil.
  • Bake 18–22 minutes, flipping halfway, until golden and crisp.

Option 2: Air Fryer

  • Preheat air fryer to 400°F (200°C).
  • Place fries in a single layer (work in batches if needed).
  • Air fry for 8–10 minutes, flipping halfway.

Option 3: Fried

  • Heat 1–2 inches of oil in a pan to 350°F (175°C).
  • Fry in small batches for 2–3 minutes until golden.

Drain on paper towels and season with salt.

These crunchy, golden sticks are everything you never knew zucchini could be. Snack, side, or star of the show—they’re here to steal the plate. Serve with ranch or your favorite dipping sauce. Enjoy!

Behind the apron

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Hey foodies! 👩‍🍳✨

Today was one of those wonderfully chaotic days — timers beeping, mixers humming, flour floating through the air (not to mention the mishap with my Instapot, but that’s a story for another time), and yes, coffee very much in hand. ☕️ Ya’ll know I have to have my coffee!

Between stacks of mixing bowls and a slightly insane kitchen, I’ve been working on some truly delicious things: think fluffy chocolate chip pancakes, summery strawberry, blueberry & peach jam, and soft, golden loaves of white sandwich bread fresh from the oven. 🍫🥞🍓🍑🍞

It’s a little messy behind the scenes, but that’s where the magic happens — and I can’t wait to share it all with you soon ❤️ PS – I added some pictures of what is on the way!

Flour-dusted and happy,

Jenn

Bruschetta Bliss

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Let’s be honest — bruschetta is a bit of a flirt. It shows up looking all golden and crisp, dressed in ripe tomatoes and fresh basil, and before you know it, you’re completely smitten. One bite and it’s game over — the garlic hits just right, the olive oil glistens, and suddenly you’re wondering why you ever bothered with complicated appetizers. This recipe is all about effortless charm and bold flavor, the kind that leaves you wanting just one more bite (or five). Ready to fall in love? Let’s toast some bread and make some magic.

Ingredients:

  • 1 baguette or rustic Italian bread, sliced into ½-inch thick slices
  • 4–5 ripe tomatoes, diced (Roma or cherry tomatoes work well)
  • 2 cloves garlic, minced (plus 1 extra clove, whole, for rubbing bread)
  • ¼ cup fresh basil leaves, chopped
  • 2–3 tbsp extra virgin olive oil, plus more for brushing
  • 1 tbsp balsamic vinegar (optional, for extra depth)
  • Salt and freshly ground black pepper, to taste

For the Bread:

  1. Preheat oven to 400°F (200°C).
  2. Place bread slices on a baking sheet and brush lightly with olive oil on both sides.
  3. Bake for about 8–10 minutes, flipping once, until golden and crisp.
  4. While still warm, rub the top of each toast with the whole garlic clove. This adds great flavor.

For the Topping:

  1. In a bowl, combine:
    • Diced tomatoes
    • Minced garlic
    • Chopped basil
    • Olive oil
    • (Optional) Balsamic vinegar
  2. Season with salt and pepper to taste and set aside.

To Assemble:

  • Spoon the tomato mixture onto each slice of toasted bread just before serving.
  • Drizzle with a little more olive oil or a splash of balsamic glaze if desired.
  • Garnish with extra basil if you like.

Simple, fresh, and full of flavor — this bruschetta is proof that a few good ingredients can go a long way. Serve it up, share it around, and enjoy every bite. Buon appetito!

Lost for words

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There are moments when news hits so hard, it leaves you breathless—grasping for words that simply don’t come. That’s exactly how I felt hearing about the passing of Anne Burrell.

It doesn’t seem real.

Anne wasn’t just a chef. She was a spark. A force of energy. With her signature platinum blonde hair and unmistakable voice, she filled every room—every kitchen, every screen—with unfiltered joy, fierce talent, and infectious enthusiasm.

She made you believe that cooking could be bold, loud, and full of personality. She taught us how to handle a knife, how to sear a steak, how to season with soul. But more than that, she showed us how to live with passion. With purpose. With flavor.

To say her death is shocking feels like an understatement. Just days ago, she was performing improv comedy—laughing, living, and radiating energy. And now, that light is gone. Just like that. No warning. No time to prepare. Just silence where once there was so much life.

Anne taught us how to be brave in the kitchen, but I think she also taught us how to be brave in life. She wasn’t afraid to be herself—loud, quirky, full of flavor. We need more people like that. We need to be more like that.

So tonight, maybe you cook something messy and delicious. Maybe you crank up the music, pour a glass of wine, and remember her not with tears—but with a little fire in your soul.

Rest easy, Anne. You were one of a kind.