Recipe Index
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Welcome to My Recipe Page
Quick Tips/Warnings:
- i am American, so are my measurements and temperatures
- i generally cook for myself and my partner so it's about 2-4 servings, so we have leftovers
- i premake a lot of my spice combinations so there's also a lot of "measure with your heart" when it comes to the spices these are just a guestimations so follow at your own risk i suppose. i promise to come back and update.
- i use specific Meat Scissors when deboning or cutting various meats. it's easier on my hands and i can get very specific sizes.
- i do the majority of my shopping at Aldi
- i have drilled the habit of washing dishes as i cook into my routine, but i still like to limit how many dishes i actually make in general
- i will not make any claims like "this is the HEALTHY version" or silly things like that, as long as you eat it's important.
- i've tried to move away from a lot of processed foods myself, that i know i can easily make, but i'm absolutely not going to judge anyone for using jarred sauce or whatever.
- Jarlic isn't horrible, it's time saving and it's FIIIIINE. I use it, garlic paste, and ginger paste all the time
Food is a personal journey for everyone to explore. I'm happy that I have the privilege to enjoy food without serious allergy or medical restrictions, but I do suffer from:
- Cilantro soapy gene
- Too much yellow/red onion (especially raw) gives me acid reflux
- After turning 30 I can only drink organic whole milk and eat full-fat yogurts/sour creams
- I don't eat "spicy" foods to hurt myself. So no habenaro butthole blaster sauces from me.
- possible slight allergy to cinnamon in large quanities
Favorite Sites & Social Media
- Budget Bytes
- Pick Up Limes
- Mind Over Munch
- AllRecipes (though their clickbaity Instagram is getting on my nerves)
- Taste of Home(me mum had a subscirption in the late 90's early 00's )
This is still a Work in Progress
Sheet Pan Chicken Thighs and Veggies
Temp: 375°F Time: 35 min
Ingredients
- 2 Chicken Thighs (bones removed)
- 2 TBS olive oil
- Kosher Salt
- Black Pepper
- Garlic Powder
- Paprika
- Oregano
- Parsley
- 2 Peeled and 1in cubed Sweet Potatoes
- 1 pkg (12oz) Frozen Broccoli
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with foil.
- Spread broccoli on one side, sweet potatoes on the other. Leave space in the center for chicken.
- Drizzle olive oil over veggies. Season broccoli with salt + pepper, potatoes with chicken seasoning.
- Separate skin from thighs (do not remove). Coat with oil and herbs. Add extra salt for crispy skin.
- Place chicken skin-side up between veggies. Bake 30–35 min.
- At 15 min, stir veggies to coat with chicken juices.
- When sweet potatoes pierce easily with a fork, it's done.
Notes
- This is my go-to chicken seasoning blend.
- Kitchen scissors are great for deboning.
- No skin? No problem.
- Prefer breasts? Swap them in.
- Broccoli can be subbed with green beans or California medley.
Tuna Noodle
Temp: 350°F Time: 25-30mins
classic comfort casserole recipe from childhood
Ingredients
- 2 cans 5oz Tuna (drained)
- 8 oz wide egg noodles
- 1 can Cream of Mushroom soup 10.5oz
- 1 can of milk
- 6 oz frozen mixed veggies (or peas)
- 1/2 TBS soy sauce
- black pepper
- white pepper
- garlic powder
- optional: crushed potato chips
Instructions
- Boil your egg noodles (and veggies) in salted water as directed on package
- in your casserole dish combine drained tuna, soup, soy sauce, and spices(to your liking)
- add milk into your empty soup can and mix with your tuna mixture
- Drain and fold your egg noodles and veggies to tuna mixture
- top with crushed potato chips+extra black pepper
- bake uncovered for 20-30mins
Notes
- if you don't want to bake or don't like crispy noodles, you can on the stovetop heat up soup, milk, spices and soysauce until heated through and pour over your drained veggies and noodles.
- you can always throw shredded cheese ontop instead of chips
- I like kettle cooked chips
Peas & Shells
Time: 30mins
this recipe comes from my grandfather, who use to just call this "Ditalini", because he'd make it with ditalini pasta. growing up we changed it to shells, because i think the shells absorb more flavour.
Ingredients
- 1 lbs ground Beef
- 1/2 yellow onion diced
- 1 TBS galric paste/minced garlic
- 16 oz Conchiglie (med Shells)
- 8 oz frozen peas
- 1 32oz Chicken Broth
- 1-2cups water
- 1 chicken bouillon cube
- black pepper
- garlic powder
- onion powder
- shredded parmesan cheese
Instructions
- Brown ground beef, onion, garlic in a dutch oven or 5qt soup pot. DO NOT DRAIN the fat.
- add spices and bouillon cube
- Slowly add chicken broth (and water) and peas, stir occasionally so as the beef doesn't stick to the bottom of the pan.
- Bring to a boil and add shells (if the shells aren't covered by the broth add a little more water/broth)
- turn the heat down to low and simmer the shells until they are tender and have absorbed the broth
- turn off the heat and fold in shredded parmesan cheese until melted
Notes
- elbow macaroni and rotini are other options.
- you can make this without diced onion and it's still good
- should your noodles absorb the broth before their done, add about 1/4cup-1/2cup of water, careful not to add too much or it will get watered down.
- you don't have to fold in the parmesan and can just top the noodles
- i don't know what this would taste like using "shaky" parmesan cheese
Hamburger Green Bean Casserole
Temp: 350°F Time: 45mins
i'm a thanksgiving green bean casserole defender, so this is if green bean casserole and shepherds pie
had a child together.
this is my childhood comfort meal, especially in the winter and one of the first recipes i was allowed to make on my own as kid
Ingredients
- 1 lbs Ground Beef
- 1/2 Yellow Onion Diced
- 1 TBS minced garlic
- 1-2 Tsps worcestershire sauce (optional)
- pepper
- galric powder
- 1 can Cream of Mushroom soup 10.5oz
- 1 can of milk
- 2 12oz Cut Green Beans frozen
- 5-6 Red Potatoes washed and cubed
- butter
- milk
- salt+pepper+parsley
Instructions
- Boil your potatoes in salted water, until fork tender.
- Brown your beef, drain.
- Add onion, garlic and cook until onions are tender. season with worcestershire sauce, pepper and garlic
- In a 9x13 pan add frozen green beans, ground beef, soup and equal can of milk. mix together and spread evenly
- Drain potatoes and add butter, milk and spices to your liking and mash.
- Dollop potatoes around the pan and spread evenly over top the beef and greenbean mixture
- With a butter knife add "Vent" slices/stabs in the potatoes going straight down. (i do about 3 down the middle of the pan)
- bake uncovered for 30-35mins or until it's bubbling around the edges and the top of the potatoes are crispy
Notes
- peeled russets or yellow potatoes work too. i just like red, because i don't mind the texture and i don't feel like peeling
- i like to keep my potatoes a little lumpy so i don't add a lot of milk or butter a smoooth consistency
- you can add any shredded cheese to your potatoes.
- you caaaan make instant potatoes...buuuuuuut i wouldn't
- NEVER USE CANNED GREENBEANS. Frozen is best, fresh is good too.
- i liked using the chopped greenbeans over the extra fine
Sloppy Joes
Time: 20mins
once i realized how easy it was to make homemade sloppy joes instead of opening a can/jar i haven't gone back. WARNING: this is a "measure with your heart" when it comes to the spices so i may come back and change the measurements next time i make this....this is just a guestimation.
Ingredients
- 1 lbs Ground Beef
- 1/2 yellow onion diced
- 1 bell pepper diced (green or red)
- 1-2 TBS minced garlic
- 1 can 8oz Tomato SAUCE
- 1/2 TBS Apple Cider Vinegar
- 1-2TBS yellow mustard
- 1-2 Tsps worcestershire sauce
- 1-2 TBS brown sugar
- 1 TBS Chili Powder
- 1/2 TBS Thyme
- 1/2 TBS Smoked Paprika
- 1/2 TBS black pepper
- 2 tsp garlic powder
- 1/4 tsp cayenne powder OR couple splashes of hot sauce
Instructions
- Brown you beef, onion and garlic.
- add diced bell pepper and DRIED spices
- When the pepper is tender and most of the fat absored, add worcestershire sauce, vinegar and slowly add tomato sauce.
- Bring to a simmer, stirring so nothing sticks and add brown sugar and mustard, stir make sure the brown sugar breaks down.
- Simmer on med-low heat for 20 mins, stirring occasionaly until nice and thick.
- Serve over bun of choice
Notes
- i tend to use a leaner beef so there isn't much fat, so i don't drain often. i use the beef fat to cook down my onion, garlic and pepper
- if you don't have tomato sauce, Ketchup is a decent substitute, but it will make it saltier, you can omit the apple cider vinegar and use less worcestershire
- i always add my spices before adding any liquids, because i like the meat to be reallly seasoned.
- You can use honey instead of brown sugar
- Really it's up to you on how tomatoey-mustardy or sweet you like your sloppy joes so play around. start off with small increments and add to it to see where you like your flavors.
- i like to add a slice of american or sharp cheddar cheese on my sandwich...
- if you serve these and don't vocally quote the Lunch Lady from Billy Madison they won't taste good.
- not feeling the bun? this also makes for a great One Pot recipe with noodles
Sloppy Joe Pasta
Time: 30mins
i was feeling sloppy joe's but we didn't have bread/buns and i had half a box of farfalle in the
pantry. so why the hell not.
WARNING: this is a "measure with your heart" when it comes to the spices so i may come
back and change the measurements next time i make this....this is just a guestimation.
Ingredients
- 1 lbs Ground Beef
- 1/2 yellow onion diced
- 1 bell pepper diced (green or red)
- 1-2 TBS minced garlic
- 1 can 8oz Tomato SAUCE
- 1/2 TBS Apple Cider Vinegar
- 1-2TBS yellow mustard
- 1-2 Tsps worcestershire sauce
- 1-2 TBS brown sugar
- 1 TBS Chili Powder
- 1/2 TBS Thyme
- 1/2 TBS Smoked Paprika
- 1/2 TBS black pepper
- 2 tsp garlic powder
- 1/4 tsp cayenne powder OR couple splashes of hot sauce
- 1 32oz Beef Broth
- 8 oz of Farfalle noodles
- 4oz of sharp cheddar cheese (hand shredded)
Instructions
- Brown you beef, onion and garlic.
- add diced bell pepper and DRIED spices
- When the pepper is tender and most of the fat absored, add worcestershire sauce, vinegar and slowly add tomato sauce.
- Bring to a simmer, stirring so nothing sticks and add brown sugar and mustard, stir make sure the brown sugar breaks down.
- Simmer on med-low heat for 5-10 mins, add the beef broth
- turn the heat up and bring to a boil, add your farfalle pasta and turn the heat back down to med-low to simmer.
- Stir frequently so nothing sticks until the pasta is tender.
- turn the heat off and fold in half of your cheese. when it's all melted add the other half.
Notes
- see my other Notes in the Sloppy Joes recipe
- Farfalle is just what i had, you can use elbow, shells or rotini.
- Hand shred a block of cheese, trust me, the pre-shredded cheese tends to have an edible waxy coating so it doesnt stick itself in the bag.
- add more cheese or don't add it at all
- if you serve this and don't vocally quote the Lunch Lady from Billy Madison they won't taste good.
Sheet Pan Chicken Fajitas
Temp: 425°F Time: 25-30mins
WARNING: this is a "measure with your heart" when it comes to the spices so i may come back and change the measurements next time i make this....this is just a guestimation.
Ingredients
- 1 green bell pepper sliced
- 1 yellow pepper sliced
- 1 red pepper sliced
- 1/2 yellow onion sliced
- 2 chicken thighs sliced thinly
- 2 TBS olive oil
- 1 TBS minced garlic
- Chili powder
- Cumin powder
- Garlic Powder
- Paprika
- Black Pepper
- Cayenne or Hot Sauce
- salt
- zest from 1 lime
- juice from 1 lime
Instructions
- line a baking sheet with foil and arrange veggies evenly
- in a bowl combine olive oil, spices, zest and juice
- pour half of the mixture onto veggies and evenly coat with your hands or a spatula
- add your chicken slices into what's left of the spice mixture, coating the pieces evenly
- layer them ontop of the veggies and drizzles what's left of the olive oil and spices on everything
- Bake for 15mins, pull it out and move everything around with a spatula. contunie baking for another 10-15minutes.
- Serve on warmed tortillas with toppings of choice (we do mexican style shredded cheese, taco sauce, sour cream)
Notes
- want more fiber? Drain and rinse a can of black beans and add half to the sheetpan with the veggies. Freeze the other half in a freezer safe container for later use.
- i use specific meat cutting scissors to get extra thin slices of chicken.
- i haven't tried with steak (it's $$$), but i have with shrimp. just bake your vegtables first for 15minutes, move them around and add your seasoned shrimp (like the chicken) and bake another 10-15mins
- [Note 2]
- [Note 1]
- [Note 2]
Sheet Pan Jambalaya
Temp: 425°F Time: 25-30mins
WARNING: this is a "measure with your heart" when it comes to the spices so i may come back and change the measurements next time i make this....this is just a guestimation.
Ingredients
- 1 green bell pepper chopped
- 1 yellow pepper chopped
- 1 red pepper chopped
- 1/2 yellow onion chopped
- 6 oz of Turkey Kielbasa half moon sliced
- 8oz raw cleaned Shrimp, tails removed
- 10 oz grape tomatoes sliced
- 2 TBS olive oil
- 2 TBS minced garlic
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Oregano
- Basil
- Black Pepper
- White Pepper
- Salt
- Cayenne
- 2 cups prepared Brown Rice
Instructions
- Prepare your brown rice
- Line a baking sheet with foil and arrange veggies (not the tomatoes) and kielbasa
- in a bowl combine olive oil, garlic and dried spices, drizzle 2/3rd over the veggies+kielbasa, coating evenly
- Bake for 15 minutes. Move everything around.
- Season the Shrimp and tomatoes with the remaining olive oil mixture and add ontop of veggies
- Bake another 10-15minutes
- In a large bowl combine rice and sheet pan mixture and enjoy
Notes
- You can use whatever Protiens you want, but you will need adjust your bake time
- White Rice is fine if you find brown rice takes too long
- cornbread muffins on the side~
Black Bean Burgers
Temp: 400°F Time: 30mins
i forget where i found the recipe for this one, but it's been a family favourite that i've made this and the Sweet Potato Burgers for various cookouts. This isn't meant to try and trick you into thinking it's "meat" it's just a different option.
Ingredients
- 2 15oz Black Bean cans, drained and rinsed
- 1/2 yellow onion finely diced
- 2 med Carrots, peeled and shredded
- 1 TBS minced garlic
- 1/2cup Quick Oats
- opotional: 1/4cup Corn (frozen or drained and rinsed)
- 1 TBS olive oil
- Soy Sauce
- Chili Powder
- Black Pepper
- Cumin
- Garlic Powder
Instructions
- Heat oil in a skillet, add Onion and Garlic
- When the onions become more translucent add shredded carrot and cookdown until tender
- When most of the liquid of the carrot has cooked off, add soysauce, spices and corn
- When that's all well combined and heated through, remove from heat and set aside
- In a large mixing bowl mash your blackbeans. Add the oats and veggie mixuture. Mash some more until well combined.
- Line a baking sheet with parchment paper
- Using a well greased 1/2c measuring cup, scoop your black mean mixture into yout hand and form into a patty to your desired thickness. they are gonna be sticky~ set them about 2 inches apart (incase they spread)
- Optional: freeze them for about 15minutes
- Bake for 15minutes flip and bake for another 15 minutes
- add your favourite burger fixin's and enjoy
Notes
- It is possible to grill these on a skillet or flatop, BUT they need to be frozen before had so they don't fall apart.
- You can freeze these "raw", just place waxpaper between them (or more parchment paper) and store for up to 2 weeks.
- i've used old fashioned oats, but i had to food process them so they were finer
- i haven't figured out a gluten free option yet
- if you ever have like half a bell pepper laying around dice it up and cook it with the other veggies or us it in place of corn
Sweet Potato Burgers
Temp: 400°F Time: 30-35mins
i forget where i found the recipe for this one, but it's been a family favourite that i've made this and the Black Bean Burgers for various cookouts. This isn't meant to try and trick you into thinking it's "meat" it's just a different option.
Ingredients
- 1 15oz Chickpea can, drained and rinsed
- 2 large Sweet Potatos; cooked
- 1 TBS minced garlic
- 1/4c green onions sliced
- 1/4cup Cornmeal (Jiffy) Mix
- 1 egg
- 1/4cup BBQ sauce
- Chili Powder
- Garlic Powder
- Black Pepper
Instructions
- In a microwave safe mixing bowl, microwave the chickpeas until they are softened. (do a couple 30 second intervals)
- Add your cooked sweet potatoes to chickpeas, mash together.
- Add garlic, onions, cornmeal, egg, seasonings and BBQ sauce. Mix well together.
- Line a baking sheet with parchment paper
- Using a well greased 1/2c measuring cup, scoop your sweet potato mixture into yout hand and form into a patty to your desired thickness. they are gonna be sticky~ set them about 2 inches apart (incase they spread)
- Optional: freeze them for about 15minutes
- Bake for 15minutes flip and bake for another 15 minutes
- add your favourite burger fixin's and enjoy
Notes
- For COOKED sweet potato, you can either bake them ahead of time for 45-50mins
i peel and boil them in unsalted water for 10-15minutes, drain and mash them - These shouldn't be frozen "Raw" for storage purposes, unless you remove the egg
- Just replace egg with either 1 more smaller cooked sweet potato or just not adding it at all
- i've done just plain cornmeal, but i like the texture that the Jiffy Mix gives. To keep it Vegetarian/Vegan use the specific Jiffy Vegetarian mix
- you can always lightle sautee the green onions before adding it to the mix
- You can freeze these fully cooked, just place waxpaper between them (or more parchment paper) and store for up to 2 weeks.
- These do better baked in the Oven, than on a flat top or skillet, BUT they do reheat nicely on a skillet, 10 minutes each side.
[Recipe Title]
Temp: [°F] Time: [duration]
Ingredients
- [Ingredient 1]
- [Ingredient 2]
- [Ingredient 3]
Instructions
- [Step 1]
- [Step 2]
- [Step 3]
Notes
- [Note 1]
- [Note 2]