Ever make an authentic shepherd’s pie? Nope. Me either.
What I DO know, however, is what the basics of a shepherd’s pie are. It typically includes:
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recipe
Pomegranate Dill Chicken Salad
Whether served in lettuce cups or dipped in with plantain chips, this pomegranate dill chicken salad recipe is a work-week STAPLE.
But, 9 times out of 10, I chose the plantain dipping method.
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Chunky Monkey Double Chocolate [Banana] Bread
Next to making soup, I think the coziest thing you can do in the kitchen during the winter is bake. Whelp, do I have a treat for you with this chunky monkey double chocolate banana bread.
The chocolate is melty. The sea salt flakes are, well, salty. And the walnuts are crunchy. THE perfect combo for banana bread. Right?
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Simple Pan Seared Pork Chops and Sauteed Apples
Does cooking during the week intimidate you? Do you end up having the same thing over and over because you stick to what you know (and feel like otherwise, you’d be spending hours in the kitchen)? Well, I got a solution for you with this QUICK pork chop and sauteed apple dinner.
And not gonna lie – I can’t NOT think of my Dad and Peter Brady every time I make it.
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The Only Cheesesteak Egg Roll Recipe You’ll Ever Need
Yup. You read that correctly. This is the ONLY cheesesteak egg roll recipe you will ever need. Ever.
So there are two secrets to this recipe.
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Zesty Orange Gingerbread Bliss Balls
Alright you guys. We all know I’m a huge fan of bliss balls, protein bites, energy balls, and/or collagen bites – whatever you want to call them. This zesty orange gingerbread flavor is perfect for the holidays, and inspired by my favorite thing to do this time of year. If you’ve been following me in Instagram stories recently, you might have a clue as to what that is…
Simmering orange and cinnamon sticks over the stove might be my favorite thing about this time of year. There’s just something so cozy and comforting about the smell that I love.
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Basic Arugula Pesto Recipe
Arugula pesto? But Blaire, isn’t pesto typically made with basil? Well, yes. But to be honest, this recipe came about when I had a bag of arugula that was going to go back in about 5 minutes if I didn’t use it, and you know what? Sometimes when you just roll with the punches in the kitchen, you end up with something pretty damn tasty.
I’m sure you have all been there. Buying multiple bags of salad mix on your grocery store trip(s) to “get ready for the week” because you’ll “want to be good and make salads all week”. Flash forward to two weeks after that trip, and your salad bags are soggy and gross. And you just toss them.
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