There’s something so comforting about a simple lunch of eggs over easy on toast. The golden yolk, just runny enough to spill over the warm, crispy bread, creates the perfect balance of richness and crunch. It’s a humble meal, yet it feels like a little moment of luxury in the middle of the day—quick to make, deeply satisfying, and always cozy. I even added some tomatoes from my garden!
What are you eating today? Let me know!
There’s something deeply satisfying about stepping into your backyard, brushing your fingers through a tangle of basil leaves, and harvesting the ingredients for your next meal. Homemade pesto is one of those simple pleasures that turns fresh, everyday ingredients into something extraordinary. With just a handful of garden-fresh basil, a clove or two of garlic, toasted pine nuts, a good amount of olive oil, and a sprinkle of Parmesan, you can create a vibrant, aromatic sauce that elevates everything from pasta and sandwiches to grilled veggies and even some nice bread. You can find my recipe for that here.
This is my favorite way to make pesto—simple, fresh, and bursting with flavor. Whether you’re swimming in basil from a thriving garden or just picked up a bunch from the farmers market, this recipe is a delicious way to put it to good use. It’s quick to make, easy to tweak, and endlessly versatile.
Ingredients:
2 cups fresh basil leaves (packed) (Or more if you love Basil, like me!)
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 cup pine nuts (toasted)
3 garlic cloves
Salt and freshly ground black pepper, to taste
A squeeze of fresh lemon juice for brightness
Instructions:
Toast the nuts (optional but recommended):
In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until golden and fragrant. Let them cool slightly.
Blend the base:
In a food processor or high-powered blender, combine the basil leaves, garlic, and toasted nuts. Pulse until the mixture is coarsely chopped.
Add cheese:
Add the grated Parmesan and pulse a few more times to combine.
Stream in the oil:
With the processor running on low, slowly pour in the olive oil until the pesto reaches your desired consistency—smooth but still a bit textured. You may need to scrape down the sides once or twice.
Season to taste:
Add salt, pepper, and lemon juice (if using) to taste. Give it one final blend.
Use or store:
Use immediately, or transfer to a jar. To store, cover the surface with a thin layer of olive oil to prevent browning and refrigerate for up to 5 days. You can also freeze pesto in ice cube trays for easy, single-serving portions.
Mmmmm.....Finally.... Enjoy!
These chicken burgers are the kind of food that makes you wanna do a happy dance mid-bite. Picture this: a juicy, perfectly seasoned chicken patty, topped with slices of fresh tomato (these are actually from my garden!) and any other toppings that are so good, you’ll start questioning if you’ve been living under a rock your whole life. Pile on your favorite toppings, slap that burger on a soft bun, and suddenly you’re a gourmet chef without even trying. It’s the burger that makes everyone at the table jealous, even if they’re not admitting it. They’re so good, you’ll be looking for excuses to make them again — “Oh, it’s Tuesday? Guess it’s chicken burger night!”
Ingredients:
Optional Toppings:
Instructions:
And there you have it — the ultimate chicken burger that’s not only a crowd-pleaser but also ridiculously easy to whip up. Whether you’re grilling for friends, meal prepping for the week, or just craving something delicious, these burgers are sure to hit the spot. So, grab those ingredients, fire up the skillet or grill, and get ready to enjoy a burger that’s anything but basic. Trust me, once you taste these, you’ll never look at a boring old patty the same way again. Happy cooking, and your taste buds will thank you!
Who needs an oven when you’ve got these No-Bake Mini Cheesecakes? They’re the perfect solution for those days when you want something sweet but can’t be bothered to turn on the oven or even leave the couch. With a buttery graham cracker crust and a smooth, dreamy filling, these cheesecakes are so easy, you’ll wonder why you’ve been making the big, complicated ones all these years. Just whip, chill, and eat—no baking, no stress, just pure, mini cheesecake magic!
For the Graham Cracker Crust
1 ½ cups graham crackers (about 10 to 12 whole crackers)
8 Tbsp unsalted butter
2 Tbsp sugar
Ingredients for No-Bake Cheesecake
16 oz cream cheese (2) 8 oz Blocks, room temperature
⅔ cup sugar
2 Tbsp sour cream
2 Tbsp lemon juice
1 cup heavy whipping cream
Instructions:
Delicious fried green tomatoes are a crispy, mouthwatering treat that brings out the best of both texture and flavor. The tartness of the green tomatoes pairs perfectly with a seasoned coating, creating a golden, crunchy exterior that gives way to a soft, juicy interior. Whether served as a side dish, topped with a creamy dipping sauce, or layered on a sandwich, each bite offers a satisfying combination of savory, tangy, and slightly sweet flavors. Crispy on the outside, tender on the inside, these fried green tomatoes are the ultimate comfort food that will leave you craving more with every bite.
4 medium green tomatoes
1 cup buttermilk (or 2 eggs, beaten)
1 cup all-purpose flour
1 cup cornmeal (or breadcrumbs)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon cayenne pepper (optional, for spice)
Vegetable oil (for frying)
Wash and slice the green tomatoes into ¼-inch thick rounds, then pat them dry with a paper towel. Set up a breading station by placing the flour in one shallow bowl, the buttermilk (or beaten eggs) in a second bowl, and the cornmeal (or breadcrumbs) mixed with salt, pepper, paprika, and cayenne in a third bowl.
To bread the tomatoes, dredge each slice in the flour, coating both sides, then dip into the buttermilk (or eggs), making sure it’s fully covered. Finally, coat with the cornmeal mixture, pressing lightly to help it adhere.
Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F. Fry the tomato slices in batches for 2 to 3 minutes per side, or until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain.
Serve hot with your favorite dipping sauce, such as remoulade, ranch, or hot sauce. Enjoy!
If you’re looking for a quick, vibrant, and refreshing side dish, look no further than this Corn, Avocado, and Tomato Salad! Bursting with the sweetness of corn, the creaminess of ripe avocados, and the juicy freshness of cherry tomatoes, this salad is the perfect balance of textures and flavors. Tossed in a light olive oil and lime dressing with a touch of salt and pepper, it’s a simple yet satisfying dish that pairs wonderfully with almost every main dish. I made this with a delicious chicken burger (recipe coming soon). So, whether you’re hosting a summer barbecue or just craving something light and healthy, this salad comes together in no time and is sure to be a hit with everyone at the table.
Ingredients (Salad):
1 can of corn (drained and rinsed)
2 ripe avocados
1 cup cherry tomatoes (halved)
Salt & Pepper to taste
Ingredients (Simple Dressing):
1 tablespoon police oil
1 tablespoon lime juice (or more to taste)
Fresh cilantro (optional, chopped)
Instructions:
1. Prepare the ingredients:
Drain and rinse the can of corn, then set it aside.
Cut the avocados in half, remove the pit, and scoop the flesh into cubes.
Halve the cherry tomatoes.
2. Mix the salad:
In a large mixing bowl, combine the corn, avocado cubes, halved cherry tomatoes, and red onion (if using).
3. Dress the salad:
Drizzle olive oil and lime juice over the salad.
Toss everything gently to combine, being careful not to mash the avocado.
4 Season:
Add salt and pepper to taste.
Garnish with fresh cilantro, if desired.
5. Serve:
Serve immediately as a fresh side dish, or refrigerate for up to an hour before serving.
Imagine sinking your fork into a tender, melt-in-your-mouth Mississippi pot roast, the rich, savory aroma filling the air as the juices soak into every fiber of the beef. The roast, slow-cooked to perfection, is bathed in a flavorful gravy made from a magical combination of ranch seasoning, au jus, vegetables, and pepperoncini, giving it a tangy yet hearty bite that’ll make your taste buds sing. And the best part? You’ve got a warm, fluffy loaf of homemade bread (recipe here) to sop up every last drop of that luscious sauce. Each bite is a symphony of comfort, with the pillowy bread acting as the perfect companion to the succulent roast. This meal isn’t just food; it’s a hug for your soul.
If you’re craving a dish that’s simple to prepare and bursting with flavor, look no further than this Delish Honey Glazed Salmon. With its perfect balance of sweet and savory, this easy-to-make recipe transforms salmon into a mouthwatering meal that will impress. The honey glaze caramelizes beautifully, adding a rich, golden coating to the tender fish while infusing it with a delightful burst of flavor. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this honey-glazed salmon is the perfect way to elevate your seafood game. Let’s dive into how to make this dish a new family favorite!
Ingredients
Salmon
Sauce
Instructions
1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
2. IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
3. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey, and lemon juice and cook 30 seconds or so, until sauce is heated through.
4. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
5. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
6. Garnish with minced parsley if desired.
Easy and foolproof 2-ingredient bagel recipe made with Greek yogurt and flour – That is it!
Imagine biting into a warm, freshly baked bagel that’s perfectly golden on the outside and delightfully chewy on the inside – all made with just two simple ingredients! It sounds too good to be true, right? But with this easy, no-fuss recipe, you can create homemade bagels in a fraction of the time it takes to go to the bakery. No yeast, no fancy equipment, and no long hours of kneading—just two basic ingredients that come together to form a dough so simple, yet so satisfying. If you’ve ever wanted to enjoy the magic of homemade bagels without the hassle, this is the recipe for you!
Bagel ingredients:
1 ¼ Cups of Self Rising Flour
1 Cup Plain Greek Yogurt
Instructions:
1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
2. In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough remains.
3. Lightly grease a kitchen surface with extra flour. Place the ball of dough on top, and top with a little extra flour.
4. Slice into 4 even pieces.
5. Use your hands to roll the dough into a thin, sausage shape. Join both ends of the dough to form a bagel shape. Place on the lined tray and repeat until 4 bagels are formed. Lightly brush the tops of each bagel with either butter, egg, milk or water. Sprinkle the seeds on top. (Optional)
6. Bake the bagels for 22-25 minutes, or until golden brown. Remove from the oven and allow to cool completely.
Whether you enjoy them plain, with your favorite spread, or piled high with toppings, these bagels are a perfect reminder that sometimes the simplest recipes are the most rewarding. So the next time you’re craving a fresh, warm bagel but don’t have the time or patience for a complicated recipe, remember this easy two-ingredient trick—because homemade bagels have never been easier or more satisfying!
NOTES:
To store: Place cooked and cooled bagels in a ziplock bag. Bagels generally keep fresh for at least 5 days. You CAN keep them at room temperature, provided you eat them within 3 days.
To freeze: Either place bagels in ziplock bags individually or all of them together in one bigger bag. Frozen bagels will keep for 6 months.
Imagine the perfect balance of sweet and tangy in every bite—a luscious spread that brightens your morning with its zesty citrus punch. Orange marmalade isn’t just a preserve; it’s a burst of sunshine in a jar, with its vibrant color and bold, refreshing flavor. Whether slathered on toast, swirled into yogurt, or used in cooking, this timeless preserve is a taste of nostalgia with a modern twist. Ready to awaken your taste buds?
Ingredients: (Yeah, it’s that simple)
Instructions:
Add The Salt 