Sausage, Bean and Kale Soup

Rating: 5 out of 5.
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A super hearty and chunky sausage, bean and kale soup

Soup season is upon us and I couldn’t be more excited! This sort of cassoulet inspired soup is one of my absolute favourites. A sausage, bean and kale soup is the perfect step towards fall and I hope you enjoy this quick and flavourful soup this season.

Sausage, bean and kale soup

If you don’t have white beans, why not try black-eyed peas or whatever you have on hand? Also, play around with different kinds of sausages, although I personally like a spicy Italian the best. If you don’t have your own vegetable stock then use a boxed kind or water and bouillon. Last thing, don’t be afraid to add more salt or pepper depending on your taste buds!

Sausage, Bean and Kale Soup

Sausage, Bean and Kale Soup

A sausage, bean and kale coup, really just the quick version of a Cassoulet
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot

Ingredients
  

  • 3-4 Italian sausages I prefer to use a spicy kind
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 4 tbsp tomato paste
  • 3 tomatoes diced
  • tsp salt
  • tsp pepper
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1 tsp chili flakes
  • 1 tsp basil
  • 540 mL white beans canned, drained and rinsed
  • 3 cups vegetable broth
  • 1 bunch kale destemmed and cut into small bite sized pieces.
  • 1 tbsp olive oil

Instructions
 

  • In a large pot, boil the sausages for 8 minutes. Once done, cut the sausages into bite sized pieces and set aside. Clean the pot to reuse for the soup.
  • On medium heat, add olive oil, and onion. Sauté for 2 minutes. Next, add the garlic, salt, pepper and chili flakes and cook for an additional minute. Then, add the thyme, oregano, basil, tomatoes and tomato paste and cook for another minute. Add the sausages, vegetable stock, and beans. Bring to a boil and then simmer for 5 minutes. Add the kale and simmer for another 5 minutes and it’s ready to serve!
Keyword sausage, bean and kale soup, soup

Creamy Broccoli Salad

Rating: 5 out of 5.
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A simple cold creamy broccoli salad…

Perfect for your BBQ this labour day long weekend! I’m a really big fan of cold and raw vegetable salads and this creamy broccoli salad really hits the spot. It’s a little sweet and tangy and is such a great side to almost any meal. I decided to keep it quite simple and limit the number of ingredients, but you can definitely add some cheddar cheese or bacon to this as well. You can also substitute the sunflower seeds for another type of seed or nut, like pumpkin seeds or cashews. Don’t like craisins? Substitute those for some raisins or other dried fruit. All in all you can definitely play around with this recipe, but to keep it simply, follow the directions below!

Creamy Broccoli Salad
Creamy Broccoli Salad

Creamy Broccoli Salad

A deliciously simple, cold creamy broccoli salad
Prep Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8

Equipment

  • Bowl

Ingredients
  

  • 2 heads broccoli cut into small florets
  • ¼ cup sunflower seeds
  • ¼ cup craisins aka dried cranberries
  • ¼ cup red onion finely diced

Dressing

  • 1 cup mayonnaise
  • tbsp sugar
  • tbsp apple cider vinegar

Instructions
 

  • Combine all the dressing ingredients and whisk together until well combined. Set aside.
  • Combine all the salad ingredients in a bowl and coat with the dressing. Stir until coated evenly. Refrigerate for at least 1 hour before serving.
Keyword broccoli, cold creamy broccoli salad, creamy broccoli salad

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Rating: 4.5 out of 5.
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A quick and easy chicken pot pie recipe

Chicken pot pie made from scratch can take hours to make, but not my easy chicken pot pie recipe! Of course some shortcuts had to be taken and in this case it’s using Pillsbury biscuits. Instead of making your own crust from scratch, this is a really quick and easy alternative, particularly handy for busy weekday nights. I also love the fact that using the individual biscuits easily outline a single serving. Pair this dish with your preferred side and enjoy!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Using Pillsbury biscuits, this easy chicken pot pie comes together in less than an hour.
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • 9 x 5 glass baking pan
  • Baking sheet
  • Saucepan
  • Medium-large pot
  • Whisk

Ingredients
  

  • 3-4 chicken breasts cubed
  • 398 ml peas and carrots canned
  • 1 small yellow onion diced
  • 2 cups chicken broth
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • salt & pepper to taste, approximately 1 tsp of each
  • ¼ tsp herbs de provence
  • 8 Pillsbury biscuits

Instructions
 

  • Cube the chicken breasts and boil them in a pot of water on medium-high heat for 5 minutes. Remove and set aside.
  • In a saucepan, melt 1 tbsp of butter on medium-high heat. Add the onion and sauté for 3 minutes. Add the salt, pepper and herbs de provence.
  • Turn down to medium-low heat and add in remaining butter. Once melted, add in the flour and whisk continuously for 30 seconds. Slowly add in the milk while whisking continuously to form a rue. Once the rue is formed, turn up to medium heat and slowly add in the chicken broth, stirring continuously until the mixture thickens, approximately 5 minutes.
  • Preheat oven to 375°F. Fill the baking pan with the chicken, carrots and peas and cover with the sauce. Be sure to mix it all together so that everything is evenly coated. Bake at the same time as the Pillsbury biscuits. The biscuits must be baked separately on a baking sheet and cooked as per the instructions. Once the biscuits are golden brown, remove from the oven along with the base of the chicken pot pie. Let cool for a couple of minutes and then place the biscuits on top of the chicken pot pie and viola! Enjoy with your preferred sides.
Keyword chicken pot pie, easy chicken pot pie

Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers

Rating: 5 out of 5.
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Have some leftovers? Why not stuff them into some peppers to make Meatloaf Stuffed Peppers!

I hate letting leftovers go to waste! This week, since I had an abundance of bell peppers in my fridge and leftover meatloaf, I decided to combine the two to make a brand new dish . Even though leftovers were used, I have to say that out of all the stuffed peppers I’ve ever made before these meatloaf stuffed peppers were the absolute BEST. Just goes to show that leftovers don’t have to be boring and can be reborn into a brand new dish.

All I did was combine some rice into my leftover meatloaf mixture and stuff that into some peppers. This super simple main dish and can be paired with any of your favourite sides. A really quick and easy way to make your leftovers into an exciting new dish.

Meatloaf Stuffed Peppers
Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers

Never let your leftovers go to waste when you can just stuff them into some bell peppers.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • cup leftover meatloaf find the recipe on the blog!
  • 4 medium bell peppers
  • ½ cup cooked rice adding 1 tsp of vegetable bouillon into the water you cook your rice in

Topping

  • cup ketchup
  • ½ tbsp apple cider vinegar
  • 1 tbsp brown sugar

Instructions
 

  • Preheat your oven to 415°F.
  • Cook your rice in water with 1 tsp of vegetable bouillon to add extra flavour. Once done, set aside.
  • In a large pot, bring water to a boil. Prepare your bell peppers but cutting off the tops and removing all the seeds. Boil the peppers for 5 minutes. Remove, set aside and cool for 5 minutes.
  • Mix the leftover meatloaf and rice together. Stuff the mixture in your peppers and top with the topping sauce. Bake for 12 minutes and enjoy!
Keyword meatloaf, meatloaf stuffed peppers, stuffed peppers

Meatloaf

Meatloaf

Rating: 4.5 out of 5.
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A classic meatloaf that really hits the spot

I’m a huge fan of nostalgic foods and meatloaf is definitely one of them. Although, it’s funny because I personally never ate it as a kid (it’s just not Polish enough), but making this recipe still reminds me of childhood. I guess it’s from all the American references in most movies that does it for me.

This recipe tastes just like nostalgia and is such a great comforting Sunday meal. Pair it with whatever sides you like and you have yourself a delicious meal to share with friends and/or family.

Meatloaf
Meatloaf

Meatloaf

It doesn’t get more nostalgic than this classic meatloaf.
Prep Time 8 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • Loaf pan
  • Big and small bowl
  • Handheld food processor

Ingredients
  

  • 1 lb ground beef extra lean
  • 2 cloves garlic
  • 1 medium yellow onion
  • 2 medium eggs
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • ¾ cup milk any kind, I used almond
  • ½ cup bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning

Topping

  • ¼ cup ketchup
  • 1 tbsp apple cider vinegar
  • 2 tbsp brown sugar

Instructions
 

  • Preheat oven to 375°F.
  • In your handheld food processor, chop the onion and garlic until you reach an almost purée-like consistency.
  • In a bowl, add all your meatloaf ingredients and mix until well combined. Put mixture in a loaf pan.
  • In a small bowl, combine the topping ingredients and mix until smooth. Cover the meat mixture with the topping and bake for 60 minutes. Let cool for at least 10 minutes and then serve.
Keyword meatloaf

Pico de Gallo

Rating: 5 out of 5.
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Pico de Gallo, the perfect topping to your Mexican dishes

This deliciously fresh Pico de Gallo is so quick and easy to make, why would you spend money on the store-bought version? The perfect topping for all your Mexican dishes, but especially good on tacos and a must on my taco puffs.

Pico de Gallo

Pico de Gallo

A delicious and fresh Pico de Gallo that’s ready in 5 minutes!
Prep Time 5 mins
Cuisine Mexican

Equipment

  • Small bowl

Ingredients
  

  • 1-2 large ripe tomatoes chopped
  • 1 small jalapeno finely diced
  • ¼ cup cilantro chopped
  • salt to taste
  • splash fresh lime juice

Instructions
 

  • Combine all the ingredients in a bowl and enjoy!
Keyword Mexican, pico, Pico de Gallo, salsa

Taco puffs

Taco Puffs

Rating: 3.5 out of 5.
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Another way to celebrate taco Tuesday, with taco puffs!

We absolutely LOVE taco Tuesday in our house. In fact, we celebrate it pretty much on a weekly basis because there are just so many options when it comes to tacos. So here’s my take on a taco appetizer, taco puffs! A great two-bite mouthful of taco meat in crunchy puff pastry. The perfect appetizer for your next event.

Now, if you’ve been following my blog you know that I love to come up with recipes from the ingredients I have in my kitchen. Well, these taco puffs are no exception. We had some Mexican flavoured sausages that I needed to use, so this is what I came up with! If it weren’t for the sausages, I would have probably stuck with ground beef or an imitation ground beef as my taco filling. All in all these tasty little taco cups were a great little treat, especially when topped with some homemade pico de gallo!

Taco puffs
Taco Puffs

Taco Puffs

Instead of a taco shell, enjoy this puff pastry filled with taco meat
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Snack
Servings 12 pieces

Equipment

  • Muffin baking pan
  • Medium pan

Ingredients
  

  • 4 Mexican sausages taken out of the sausage skin; or 1 lb of ground beef/imitation ground beef
  • 24 g Old El Paso Taco Seasoning or 1 packet
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • salt & pepper to taste
  • 1 tbsp olive oil
  • 8 sheets puff pastry
  • 1 egg beaten

Instructions
 

  • In a pan, heat olive oil on medium-high heat until hot. Add onion and sauté for 2 minutes. Add garlic, salt and pepper and sauté for another minute. Next, add the sausage meat (or alternative) and cook for 7 minutes. Then, turn down to a simmer and add the taco seasoning (following the packet instructions) and simmer for 3-5 minutes or until sauce reduces. Set aside and let cool.
  • Preheat oven to 375°F. Stack 4 sheets of puff pastry and cut into 6 rectangles. You’ll be putting one of those rectangles (4 sheets) into a muffin cup. Fill each cup with 1 tbsp of the taco meat filling. Cut some additional rectangles of puff pasty, using 1 rectangle sheet to cover the meat filling in each taco puff. Lightly coat the tops of each taco puff with the beaten egg. Bake for 15 minutes or until golden brown. Once done, let cool for at least 5-10 minutes before serving. Top the taco puff with some pico de gallo and enjoy!
Keyword puff pastry, taco, taco puffs

Roasted Potatoes

Roasted Potatoes

Rating: 5 out of 5.
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My go-to potatoes are roasted

Happy National Potato day! What better way than to celebrate with my favourite way to eat potatoes, by roasting them! Roasted potatoes are always my go-to. You throw them in the oven, flip them half way through and end up with the tastiest result. The best part? You can season them any which way you want so they’ll be the perfect side to any meal.

Roasted Potatoes

Roasted Potatoes

Delicious roasted potatoes; the perfect pairing to any meal.
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish

Equipment

  • Baking sheet
  • Bowl

Ingredients
  

  • 1.5 lbs small potatoes white, red or assorted; quartered
  • tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp herbs de provence

Instructions
 

  • Preheat oven to 415°F. In a bowl, add the quartered potatoes, olive oil, and the spices. Mix until potatoes are evenly coated. Place on a baking sheet and bake for 45 minutes, ensuring to flip half way through.

Notes

Honestly, season your potatoes with whatever you want, to match your meal perfectly. This is my go to classic flavour, so I hope you enjoy!
Keyword potato, Roasted Potatoes

Healthy Broccoli Soup

Healthy Broccoli Soup

Rating: 5 out of 5.
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A healthy broccoli soup for Sunday afternoon

Or really any afternoon… I just love eating soup on Sundays, although it’s usually Rosół (Polish Chicken Noodle Soup), the tradition has been ingrained in me since childhood. This time however, I decided to make a deliciously light and healthy broccoli soup. It was so quick and easy to make and really hit the spot! My partner and I are such lovers of the soup and sandwich combo, so I paired this with a light wrap.

Healthy Broccoli Soup

Healthy Broccoli Soup

A deliciously light and healthy broccoli soup
Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Servings 4 servings

Equipment

  • Large pot
  • Emulsifier

Ingredients
  

  • 1 head broccoli chopped, stem included
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • ½ small yellow pepper diced (optional)
  • 2 cloves garlic minced
  • salt & pepper to taste
  • 2 tbsp vegetable bouillon or chicken bouillon
  • 2 cups water
  • 1 tbsp olive oil

Instructions
 

  • Heat your pot on medium heat. Add olive oil and sauté onions for 2 minutes. Add garlic, carrot, broccoli, (yellow pepper), salt and pepper. Sauté for an additional 3 minutes.
  • Add water and vegetable bouillon and bring to a boil. Once boiling, turn down to medium-low heat and cook for 10 minutes or until broccoli is soft. Remove from heat and emulsify the soup until you reach your desired consistency, depending if you want chunks or not. Serve and enjoy!

Notes

Adding the yellow pepper is totally optional. I just used it because it was in my fridge and needed to be used. 
Keyword broccoli soup, healthy broccoli soup, healthy soup, soup

Spaghetti and Meatballs

Spaghetti and Meatballs

Rating: 4.5 out of 5.
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A little bit of homemade spaghetti and meatballs

I honestly surprised myself with how quick and easily these spaghetti and meatballs came together! It took about half an hour and was such a comforting and tasty dish. I’m not the biggest pasta eater (and I say eater because I definitely am a fan) because pasta = lots of carbs. Now, don’t get me wrong, I absolutely love carbs, but the issue is I love them TOO much. I eat a lot of bread so that’s why I usually stay away from pasta. But, every once and a while I switch things up and soak in all the carbs with a beautiful pasta dish.

Spaghetti and Meatballs

I’ve posted a meatball recipe before, but trust me, these are even easier to make!

Learning from the best…

Throughout my travels and life experiences, I’ve definitely learned that the beauty of Italians cuisine and a delicious pasta in particular is simplicity. Being able to highlight the few ingredients used is so much more powerful than dumping a bunch of flavours together. This spaghetti and meatball dish was definitely inspired with that thought of keeping it simple. I hope you love how easy and delicious this recipe really is!

Spaghetti and Meatballs

Spaghetti and Meatballs

Keeping it simple and classic, this spaghetti and meatballs recipe uses few ingredients but is a punch of comfort and flavour.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • Medium pot
  • Baking sheet

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • ½ tsp oregano dried
  • 1 tbsp Parmesan cheese grated
  • 1 medium egg beaten

Sauce

  • 720 ml tomato sauce I used Divella Strained Tomato Sauce
  • 4 cloves garlic minced
  • 12 cherry tomatoes quartered
  • ½ tsp oregano dried
  • salt & pepper to taste

Other

  • ½ box spaghetti noodles cooked as per box instructions or until al dente
  • 2 tbsp olive oil

Instructions
 

  • In a medium pot, cook spaghetti noodles in salted water according to the instructions or until al dente. Set aside once done.
  • In a medium bowl, combine all the meatball ingredients and form about golf ball sized meatballs.
  • Preheat the oven to 375°F. In a large pan, over medium-high heat, add 1½ tbsp of olive oil and wait til hot. Lightly brown the meatballs on each side, approximately 2 minutes each side. Once lightly browned, place the meatballs on baking sheet and bake for 15 minutes.
  • In the meantime, using the same pan, add the remaining olive oil and turn heat down to medium. Sauté the garlic and cherry tomatoes for 5 minutes. Then, season with salt, pepper and oregano. Next, add the tomato sauce and simmer for 5 minutes. Add the meatballs and pasta to the pan and mix until well combined. Serve with some Parmesan cheese and enjoy!
Keyword italian, meatballs, spaghetti, spaghetti and meatballs