Meal prepping—it’s a trend that’s taken the world by storm, but is it for you? For some, it’s a lifesaver, making the week smoother with ready-to-go meals and fewer last-minute decisions. For others, the thought of spending hours on a Sunday cooking for the whole week sounds like a chore.
So, do you meal prep or not?
If you do, how has it changed your routine? Does it help you eat healthier, save time, or maybe even reduce food waste? Or do you prefer the spontaneity of cooking as you go, embracing the joy of trying new recipes whenever the mood strikes?
Whatever your answer, meal prepping is all about what works for you. I’d love to hear your take—does the convenience of prepping meals ahead appeal to you, or do you prefer to go with the flow?
Here is what I prepped for breakfast this week. Egg bites (bacon, mushroom, and cheese) Strawberries, and Greek yogurt.
As we turn the page on a brand new year, I want to take a moment to send my warmest wishes to all my friends—thank you for the support that made last year so special to me. Here’s to a year filled with new adventures, unexpected joys, and, of course, lots of love and good food!
Speaking of food, I’m setting a delicious intention for the year ahead—trying more recipes! Whether it’s experimenting with ingredients I’ve never worked with, exploring new cuisines, or just perfecting those comfort food classics, I’m excited to dive deeper into the kitchen this year. I’d love to challenge myself to cook more, bake more, and share the process with all of you.
If you’ve been thinking about trying something new in the kitchen, I encourage you to join me! The new year is the perfect time to explore, whether it’s making a fancy dinner for yourself, testing out homemade bread, or attempting your first soufflé. Don’t worry if it doesn’t come out perfect; it’s all part of the fun and learning. Plus, the best memories are often made around a table with friends, sharing the food you’ve made with your own hands.
Here’s to a year of bold flavors, delicious experiments, and plenty of happy meals shared with those we love. Let’s make 2025 a year to savor, one recipe at a time. Happy New Year to all of you! 🎉✨
What recipes are you looking forward to trying this year? Let’s inspire each other in the kitchen!
I’m sure some of you remember my post yesterday about the epic-fail bread in my new ceramic pan. Well, after starting my dough this morning and letting it sit all day, it was ready to be made!
Well guys, here it is! Round 2 using this new ceramic pan. I must say, I made an ever so slight adjustment and wala perfection! See for yourself! I couldn’t be more happy with the outcome!
So, there I was, feeling like an absolute kitchen wizard. My new ceramic bread pan had arrived in all its pristine, glossy glory, and I was ready to bake the perfect loaf of bread. I had visions of golden-brown perfection, soft interiors, and an Instagram-worthy slice that would make my friends ask, “Who’s the baker behind this masterpiece?”
Spoiler alert: It wasn’t me, not today!
My excitement was palpable. I gathered my ingredients—flour, yeast, water, and the most important secret ingredient of all: optimism.
But here’s where the story takes a tragic turn: The ceramic bread pan.
I did everything the instructions said to do, to the T and I mean to the T! Because I had learned the hard way that bread and pans don’t always get along unless they’re properly prepared. I was sure I had done everything right. As I slid the dough into the pan, I thought to myself, “Look at this beautiful loaf. It’s going to be my best one yet!
I placed the pan in the oven, set the timer, and awaited my destiny. The smell of freshly baked bread filled the house, and I started to picture myself slicing through the crispy crust, butter slowly melting on each piece.
But, as all great kitchen disasters go, reality doesn’t always match the dream.
The timer beeped, and I pulled the bread out. The moment I tried to remove the loaf from the pan, I discovered the truth. The bread wasn’t coming out. It was stuck. Stuck like a bad first date. I tried gently coaxing it with a spatula, but it was like the dough had bonded with the ceramic in a way that was… permanent.
I tried running a knife around the edges, thinking I could free it, but no luck. At that moment, I realized I was staring at a loaf of bread that had officially become one with its ceramic home. It had decided to make this pan its permanent residence. I was the outsider here, trying to evict it. The dough had staged a full-on coup.
I resorted to using a spatula to literally scrape the loaf out. When I finally freed the bread (or what was left of it), it had a slightly tragic shape—more “abstract loaf” than “artisan bread.”
As I stood there, holding my sad, misshapen, slightly scorched loaf of bread, I realized one thing:
Ceramic bread pans are great… until they’re not.
Lesson learned: bread may rise, but sometimes it rises in the wrong places… like inside the ceramic pan you can never get it out of.
There’s something truly magical about the combination of peanut butter and chocolate, and Peanut Butter Blossom Cookies capture that perfect balance in every bite. With a soft, chewy peanut butter cookie base coated in sugar and topped with a Hershey’s Kiss, these cookies are an irresistible treat that’s both sweet and salty. Whether you’re baking for the holidays, a special occasion, or just because, these classic cookies are sure to please everyone around the table. Simple to make, yet full of flavor, Peanut Butter Blossom Cookies are the ultimate comfort dessert for any time of year!
Here are the ingredients you’ll need:
Nonstick cooking spray 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon fine salt 1 cup smooth peanut butter 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup vegetable shortening 1 3/4 cups packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 48 to 60 chocolate kiss candies (depending on the size you make)
Directions
1. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray (I used my silicone baking mats)
2. Combine the flour, baking soda, and salt in a medium bowl. Set aside.
3. Beat the peanut butter, butter, and shortening in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated.
4. Scoop out level tablespoons of dough, roll them into balls, and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool between batches.)
5. Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with a chocolate kiss candy.
6. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
Chicken and wild rice soup is a hearty and comforting dish that combines tender pieces of chicken with the earthy flavors of wild rice, vegetables, and savory broth. This wholesome soup offers a perfect balance of textures and tastes, with the nuttiness of wild rice complementing the rich and flavorful broth. Packed with protein and healthy ingredients, it’s a satisfying and nourishing bowl of warmth, ideal for chilly days or whenever you crave a delicious, homemade soup.
Here are the Ingredients that you’ll need:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup wild rice blend
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cups mushrooms, sliced
3 cloves garlic, minced
5 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
3 bay leafs
Salt and pepper to taste
1 cup heavy cream (for the thickener)
2 tablespoons Flour (for the thickener)
Instructions:
1. Add all ingredients (EXCEPT THE FLOUR & HEAVY CREAM) to the instant pot.
2. Pour in Broth
3. Stir to combine
4. Pressure Cook: Close the Instant Pot lid and set it to manual/pressure cook mode. Cook on high pressure for 15 minutes.
5. Natural Release: Allow the Instant Pot to release pressure naturally for about 10 minutes, then carefully perform a quick pressure release.
6. Mix the flour and the heavy cream in a bowl until well mixed.
7. Add 1/3rd at a time to the soup until the desired thickness.
SIDENOTE: This works just as well in the crockpot! Add all ingredients and cook on LOW for 7 hours! Perfect!
Indulge in a harmony of flavors with every bite of our tantalizing shrimp and grits.
Picture this: plump, succulent shrimp delicately nestled atop a bed of creamy, velvety grits, infused with just the right amount of savory spices to awaken your taste buds. Each mouthful is a harmonious blend of rich, buttery goodness and the subtle sweetness of fresh seafood, creating a culinary experience that dances on the palate. Welcome to a world where comfort meets sophistication, where every spoonful tells a story of Southern charm.
½ Cup diced spicy sausage (optional) This is something I had around, so I decided why not!
1 small filet of fish (optional) This is my spin on this dish!
Instructions:
Start by preparing the grits. In a medium saucepan, bring the chicken stock and milk to a boil over medium heat. Slowly whisk in the grits, reduce the heat to low, and cover. Let the grits simmer, stirring occasionally, for about 20-25 minutes or until thickened and creamy. Season with salt and pepper to taste, then stir in the butter until melted. Remove from heat and keep warm. Or to save time, mix everything in a microwavable bowl and cook for about 10-15 minutes, depending on your microwave.
While the grits are cooking, prepare the shrimp. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped onion, and cook until softened, about 3-4 minutes.
Add the diced tomatoes to the skillet and cook for another 2 minutes.
Add the spicy sausage if using.
Season the shrimp with Cajun seasoning, salt, and pepper. Push the vegetables to the side of the skillet and add the seasoned shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Mix them in with the vegetable mixture.
Season your fish with the same seasoning. In the same pan, add the fish and cook for 2-3 minutes per side. Take out and set aside.
To serve, spoon the creamy grits into bowls and top with the cooked shrimp and vegetable mixture. Garnish with chopped parsley.
Add the fish perfectly right on top.
Can you say yum? Yes, please! And, when you get comments like “That’s mind-blowingly yummy” it makes you want to make this often!
Oh, and this will pair well with my homemade bread recipe, you can find that here
Add The Salt 