Paisley Girl At Home

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Paisley Girl At Home

F/T Working Mom who loves to cook, bake and share. Food Blogger. Recipe Creator. All photos on iPhone 📱
🇨🇦 🍽
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04/15/2026

One Pan Chicken Thighs with Mushrooms and Orzo

3 TSP each – divided, 2 TSP + 1 TSP each Kosher salt and cracked black pepper
1-1/2 TBS each of extra virgin olive oil and unsalted butter
3 cups + 2 TBS chicken stock
6 boneless skinless chicken thighs
1 lb sliced cremini mushrooms
1 medium yellow onion diced
4 garlic cloves, minced
1 TBS dried thyme
1 TSP each paprika and dried parsley
2 TBS all purpose flour
2 TBS Dijon mustard
1 cup orzo
1/3 cup sour cream
¾ cup divided (1/2 cup + ¼ cup) freshly grated parmesan cheese
2 TBS freshly squeezed lemon juice
Handful fresh parsley, roughly chopped

Season the chicken thighs on both sides with 2 TSP each of S+P. Place a large skillet over medium heat and add the oil and butter, allow to melt. Place the seasoned chicken thighs in the skillet. Cook on each side for approximately 6 minutes, until golden brown. Remove from skillet and let rest on a plate. Deglaze the pan with 2 TBS of the chicken stock. Add the mushrooms and onions. Cook for approximately 10 minutes, stirring frequently, until the mushrooms are dark brown and the onion translucent. Add the garlic, the remaining 1 tsp each of salt and pepper, the thyme, paprika and dried parsley, combine well and cook for another 2 minutes. Add the flour and whisk well for one minute. Pour 3 cups of the chicken stock and the Dijon into the skillet, combine well, and add the orzo. Increase heat to high and bring to a boil, stirring frequently. Once at boil, reduce heat to low and cover. Cook for 10-12 minutes, or until orzo is cooked, stirring occasionally. Add the sour cream, ½ cup cheese and lemon juice, combine well. Add the chicken back to the skillet and spoon sauce over top. Cover and cook for 5 minutes. Sprinkle with fresh parsley and remaining parmesan and serve.

03/29/2026

Brown Butter Chocolate Chip Cookies – Makes 36

RECIPE BELOW!
I shared this recipe back in January 2022, it’s too good not to share again, this time in a Reel! The magic is the brown butter. If you want to make decadent, delicious, bakery style cookies, these are for you! Grab a big glass of cold milk and enjoy!

1-1/4 cups unsalted butter
2-3/4 cups all purpose flour
2 TSP baking soda
1-1/4 TSP salt
1 cup brown sugar
¾ cup white sugar
2 eggs
1-1/2 TSP vanilla
2-1/2 cups chocolate chips

Heat butter over medium in a small saucepan, stirring frequently. Cook until colour becomes toasty brown, around 8 minutes. Pour into a large mixing bowl and place in fridge for 1hr-15mins. I use a stand-up mixer, so poured directly into that bowl. Remove from fridge, the texture should be that of softened butter, no liquid. Rest on counter for a few minutes, give it a stir, using back of spoon to create a smooth texture.
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
Add flour, baking soda and salt to a medium bowl and whisk together, set aside.
Add the sugars to the bowl with softened brown butter and mix for 1 minute. Add the eggs and vanilla and mix for 30 seconds. Slowly add in the flour mixture, combining well. Remove bowl from mixer (if using) and add the chocolate chips. Using a spatula, fold in well.
Using an ice cream scoop or tablespoon, scoop up dough. Drop in hands and quickly form into a ball, place on the cookie sheet and then gently flatten (not too much!). Bake for 10-11 minutes, or until golden on edges. Remove from oven and allow to cool for a few minutes. Move to a wire rack and cool for 5 more minutes.

03/20/2026

Orzo with Spicy Sausage, Extra Mushrooms and Spinach

2 tbs extra virgin olive oil
1 lb of sliced mushrooms
1 tsp each Kosher salt + cracked black pepper
1 lb (1pkg – 5) Italian spicy sausages, removed from casings and roughly chopped
1-1/2 cups orzo
3 cups chicken stock
5 cups fresh spinach
1/3 cup cream
2 tbs freshly squeezed lemon juice
1/3 cup Pecorino or Parmesan cheese
Heat a large skillet over medium heat, add the oil and warm up. Add the mushrooms, salt and pepper and cook for 6-8 minutes, stirring frequently. Move the mushrooms to edges of skillet and add the sausage to the centre. Continue to cook until sausage is cooked through, 6-8 minutes, stirring occasionally and breaking down sausage with utensil.
Add the orzo, mix well and continue to cook for 3 minutes. Add the chicken stock, combine well, reduce to low heat and cover with lid. Continue to cook for 10 minutes, or until liquid is absorbed and orzo is cooked – stir occasionally. Remove lid and add the spinach, cream and lemon juice – combine well and continue to cook for 3 minutes, until spinach is wilted.
Remove from heat, spoon into bowls and sprinkle with cheese.

03/17/2026

Guinness Cupcakes with Bailey’s Frosting

My oldest son Hayden’s favourite beer is Guinness and he has a sweet tooth, so I made these for him last night. Happy St Paddy’s Day! 🍀

For the recipe go to food.com and search Guinness Cupcakes

10/12/2025

A cocktail is always a must to start Thanksgiving dinner! 🍁 🇨🇦

Sweater Weather Sour

1-1/2 oz whiskey or bourbon
1 oz apple cider
2 tsp honey
1-1/2 tsp freshly squeezed lemon juice
Few dashes of bitters
1 cinnamon stick, broken in half
Garnish: apple slice and cinnamon stick

Add ice to shaker. Add the whiskey, cider, honey, bitters and cinnamon. Shake for 30 seconds. Using a strainer (to catch the cinnamon bark) pour into a coup glass and garnish with a thin apple slice and a cinnamon stick.

10/08/2025

Cheese, Potato and Hamburger Soup

Inspired by: Allrecipes Test Kitchen

4 TBS unsalted butter, divided: 1 + 3
2 TBS extra virgin olive oil
2 cups white onion diced (1 large onion)
1 cup diced carrot
1 cup diced celery
2 TSP each: onion powder, garlic powder, parsley, kosher salt and cracked black pepper
1 TSP paprika
½ TSP each cayenne pepper and chilli flakes (plus more for serving)
¼ cup dry white wine (you can substitute chicken stock)
1lb lean ground beef
5 cups diced white potatoes
4 garlic cloves minced
4 cups chicken stock
2-1/2 cups old cheddar, diced
1/3 cup AP flour
1-1/2 cups milk
3 TBS sour cream
Topping: fresh parsley, sliced green onion and chili flakes

Heat a Dutch Oven (or large pot) over medium heat and add 1 TBS butter and 2 TBS olive oil. Add the onion, carrot and celery – combine well. Cook for 3 minutes, stirring frequently. Add the onion powder, garlic powder, dried parsley, salt, pepper, paprika and cayenne, combine well and cook for 5 minutes, stirring frequently. Add the white wine to deglaze bottom of pot, stir well. Add the ground beef, break apart with spoon and cook for 8 minutes or until cooked through, stirring frequently. Add the potatoes and garlic, combine well and cook for 5 minutes. Add the chicken stock and increase heat to high, bring to a boil, then reduce to low, cover and cook for 10 minutes.
While soup is cooking, add the remaining 3 TBS of butter to a small pot over medium heat, allow to melt, then add the flour and whisk. Add the milk and whisk well.
Remove lid from soup, add the butter and milk sauce and combine well. Slowing add the cubed cheese and allow to melt, stirring frequently. Add the sour cream and stir well. Remove from heat. Ladle into bowls and top with the parsley, green onions and sprinkle with chili flakes and more cheese if you wish!

09/20/2025

Thai Steamed Mussels in Spicy Coconut Milk

John, Hayden and I so enjoyed this big pot of mussels tonight! I posted this way back in June 2021! Serve with a sliced baguette and a chilled bottle of Pinot Grigio!! If you’re a fan of mussels, you have to try this!! 🥰

1-1/2 cup cilantro, roughly chopped + more for sprinkling
6 garlic cloves, roughly chopped
3 TBS fresh ginger, roughly chopped
Zest of one lime
3 red Thai chilies, sliced thinly
3 TBS sweet Thai chili sauce
¼ cup extra virgin olive oil
2 cans unsweetened coconut milk
Juice of 2 limes
3 TBS fish sauce
1 bottle of beer, lager (I used Tiger from Singapore)
5lbs mussels (rinsed well in cold water, scrubbed and opened discarded)
4-5 spring onions (scallions) chopped (white & green)
1 large handful fresh basil chopped
1-2 limes quartered

Add the cilantro, garlic, ginger, lime zest, chilies, chili sauce and oil to a food processor. Blitz for around 15 seconds, set aside. Add the coconut milk, lime juice and fish sauce to a large bowl and whisk. Then add the cilantro mixture from the food processor. Whisk well.
Heat a Dutch oven over high heat and add the beer. Boil until reduced to around ½ to ¾ of a cup. Add the mussels and cover. Cook for 5 minutes, shaking occasionally. Remove lid, mussels should just start opening. Pour over the coconut milk mixture and give a good stir. Put lid back on and cook for another 8 minutes (until all mussels are opened). Sprinkle with the spring onions, basil, cilantro and lime wedges. Ladle into bowls.

08/02/2025

John’s daughter Brynn is in Costa Rica for a month. She creates amazing breakfast bowls daily as part of her morning routine, they’re wonderful and thought I’d share!

Brynn is a seasoned world traveller, always seeking adventure! Check out her IG and TikTok and follow her, fabulous content!

Tagged here, TikTok same!

07/18/2025

When you ask your sons what they want for dinner and they send a screenshot from your food account, you make it! Serve this hearty, flavourful side dish with some grilled chicken or shrimp! RECIPE BELOW!

Orzo with Asparagus, Tomatoes and Lemon

2 TBS extra virgin olive oil
1 medium red onion, diced
1 bunch asparagus, chopped into 1-1/2” pieces
2-1/2 cups grape tomatoes
3 garlic cloves, minced
2 lemons: 1 zested and juiced and one quartered for garnish / plating
1 TSP EACH: dried basil, dried oregano, onion powder, garlic powder, salt and pepper
½ TSP dried chili flakes
1-1/2 cups orzo
2-1/2 + ¼ cup vegetable stock
2-1/2 cups shredded mozzarella
Large handful of fresh basil, chopped

Heat a large skillet over medium heat and add the oil. Heat and then add the red onion, cook for 5-6 minutes until starting to soften, stirring frequently. Add the asparagus and tomatoes, give and good stir. Continue to cook for 10 minutes, stirring frequently. Add the garlic, combine well. Cook for 2 minutes. Add the seasonings and the lemon juice, combine well. Add the orzo and 2-1/2 cups of the vegetable stock. Increase heat to high. Continue to stir until liquid comes to a boil. Reduce heat to low and cover. Cook for another 15 minutes, remove lid and give a good stir scraping anything stuck on bottom of skillet up with, if needed use the reserve ¼ cup of vegetable stock. Add the lemon zest and mozzarella cheese, combine well, remove from heat and let set for 5 minutes as sauce thickens. Give another stir and sprinkle with fresh basil and the lemon wedges.

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