Cassie Recipes

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Ribeye dinner with Cajun corn on the cob, green beans and mashed potatoes
08/20/2026

Ribeye dinner with Cajun corn on the cob, green beans and mashed potatoes

Pineapple Coconut Dream CakeIngredients:3 cups all-purpose flour2½ teaspoons baking powder½ teaspoon salt1 cup unsalted ...
08/19/2026

Pineapple Coconut Dream Cake

Ingredients:
3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
½ cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
1 cup crushed pineapple, drained
1 cup shredded coconut
3 cups cream cheese frosting
½ cup pineapple chunks, for garnish
½ cup toasted coconut flakes, for garnish
Instructions:
Prepare the cake pans.
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt.
Make the batter.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Gradually add the flour mixture, alternating with the coconut milk. Begin and finish with the flour. Mix just until combined.
Add the good stuff.
Gently fold in the crushed pineapple and shredded coconut. You want all that lovely tropical flavor evenly distributed without overmixing the batter.
Bake.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
Build the cake.
Place one cake layer on a serving plate and spread with a generous layer of cream cheese frosting. Add the second layer and repeat. Finish with the third layer, then frost the top and sides of the entire cake.
Make it beautiful.
Scatter the pineapple chunks and toasted coconut flakes over the top. A little extra coconut around the sides is always welcome!

Mango Coconut Chicken CurryIngredients:For the Chicken1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-siz...
08/18/2026

Mango Coconut Chicken Curry

Ingredients:

For the Chicken

1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp neutral oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
½ tsp ground turmeric
1 can (13.5 oz / 400 ml) full-fat coconut milk
½ cup (120 ml) chicken broth
1 tbsp soy sauce
1 tsp brown sugar or honey
½ tsp salt, plus more to taste
1 large ripe but firm mango, cut into chunks
1 small red chili, thinly sliced, optional
1 tbsp fresh lime juice
Fresh cilantro, chopped, for garnish
Cooked jasmine rice, for serving
Instructions:
Brown the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning occasionally, until lightly golden. Transfer to a plate.
Build the curry.
Lower the heat to medium. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and ginger and cook for about 30 seconds. Add the curry powder and turmeric, and stir until fragrant.
Make it creamy.
Pour in the coconut milk and chicken broth. Add the soy sauce, brown sugar, and salt. Stir well and bring to a gentle simmer.
Finish the chicken.
Return the chicken to the skillet. Simmer uncovered for 8–10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Add the mango.
Gently fold in about two-thirds of the mango and the sliced chili, if using. Cook for just 1–2 minutes. You want the mango warm and juicy, not falling apart.
Brighten and serve.
Remove from the heat and stir in the lime juice. Taste and adjust the seasoning. Serve over warm jasmine rice, then spoon the remaining fresh mango on top. Finish with a little chopped cilantro.

Smothered Shrimp & RiceIngredients:For the Shrimp:1½ lbs (680 g) large shrimp, peeled and deveined1 tbsp Cajun seasoning...
08/17/2026

Smothered Shrimp & Rice
Ingredients:

For the Shrimp:

1½ lbs (680 g) large shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter

For the Smothered Sauce:

3 tbsp butter
4 cloves garlic, minced
½ small onion, finely diced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken or seafood broth
½ cup grated Parmesan cheese
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp dried parsley
¼ tsp red pepper flakes, optional
1 tbsp fresh lemon juice
Salt and black pepper, to taste

For Serving:

3–4 cups cooked white rice
Fresh parsley, chopped, for garnish
Instructions:
Season the shrimp. Pat the shrimp dry. Toss them with the Cajun seasoning, garlic powder, smoked paprika, onion powder, and black pepper. A good seasoning is everything here.
Give them a quick sear. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for just 1–2 minutes per side, until lightly golden. Transfer them to a plate. They’ll finish cooking later, so don’t worry about cooking them all the way through yet.
Start the sauce. Reduce the heat to medium and melt the remaining butter in the same skillet. Add the onion and cook for 2–3 minutes, until softened. Stir in the garlic and cook for about 30 seconds. Now the kitchen should smell absolutely wonderful.
Make it creamy. Pour in the broth and scrape up all those delicious browned bits from the bottom of the pan. Add the heavy cream, Cajun seasoning, smoked paprika, dried parsley, and red pepper flakes. Bring everything to a gentle simmer and cook for 3–5 minutes, until slightly thickened.
Add the Parmesan. Stir in the Parmesan until it melts into a smooth, silky sauce. This is the moment when the skillet really starts to look irresistible.
Bring back the shrimp. Return the shrimp to the skillet and gently toss them in the sauce. Simmer for another 1–2 minutes, just until they’re cooked through and beautifully coated.
Finish with lemon. Stir in the fresh lemon juice. Taste and adjust the salt and black pepper. The little splash of lemon brightens the rich sauce perfectly.
Serve it up. Spoon hot white rice onto each plate and generously ladle the creamy shrimp and sauce over the top. Finish with plenty of fresh parsley.

Classic Ham & Bean Soup 🥣Ingredients:2 tbsp butter or olive oil1 medium onion, diced2 carrots, diced2 celery stalks, dic...
08/16/2026

Classic Ham & Bean Soup 🥣

Ingredients:
2 tbsp butter or olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked ham, cubed
2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
1 bay leaf
1 tsp dried thyme
½ tsp black pepper
Salt, to taste
2 tbsp fresh parsley, chopped
Instructions:
Start with the vegetables. Heat the butter or olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until everything is tender and fragrant.
Add the garlic. Stir in the minced garlic and cook for about 30 seconds. Just long enough to make the kitchen smell wonderful.
Build the soup. Pour in the chicken broth. Add the ham, beans, bay leaf, thyme, and black pepper. Bring everything to a gentle boil.
Let it simmer. Reduce the heat and simmer for 25–30 minutes. This is where all those simple flavors come together.
Make it creamy. Lightly mash about 1 cup of the beans with the back of a spoon. Stir them back into the soup. It gives the broth a naturally rich, creamy texture without making it heavy.
Finish and serve. Remove the bay leaf. Taste and add salt if needed. Stir in the fresh parsley and ladle the soup into warm bowls.

Serve with plenty of crusty bread for dipping, or spoon it over steamed rice for an even heartier meal.

Ribeye with creamy Parmesan pappardelle and garlic knots
08/14/2026

Ribeye with creamy Parmesan pappardelle and garlic knots

Fiery Chicken Ramen with Creamy Garlic SauceIngredients:For the Chicken2 chicken breasts, diced2 tablespoons soy sauce1 ...
08/14/2026

Fiery Chicken Ramen with Creamy Garlic Sauce

Ingredients:
For the Chicken
2 chicken breasts, diced
2 tablespoons soy sauce
1 tablespoon chili sauce, such as Sriracha or sambal
1 tablespoon honey
For the Ramen
2 packs instant ramen, seasoning packets discarded
4 cups chicken broth
1 cup heavy cream
2 tablespoons minced garlic
1 teaspoon paprika
2 tablespoons olive oil
4 green onions, thinly sliced
Salt and freshly ground black pepper, to taste
Instructions:

1. Start with the chicken. Whisk together the soy sauce, chili sauce, and honey in a bowl. Add the diced chicken and toss until beautifully coated. If you have 30 minutes, let it marinate. It’s a small step, but it gives the chicken so much more flavor.

2. Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 6–7 minutes, stirring occasionally, until golden and lightly caramelized. Stir in the garlic and paprika and cook for just 30 seconds. The aroma is wonderful, you’ll know you’re on the right track.

3. Pour in the chicken broth and bring it to a gentle boil. Add the ramen noodles and cook for about 3 minutes, until tender. Discard those seasoning packets; we’re creating our own delicious broth here.

4. Lower the heat and stir in the heavy cream. Let it gently simmer for about 5 minutes, until the broth is rich, silky, and wonderfully garlicky. Taste and add a little salt and pepper if needed.

5. Ladle the ramen into warm bowls, making sure everyone gets plenty of chicken and that luscious creamy broth. Finish with sliced green onions and serve immediately. It’s warm, a little fiery, completely comforting, and exactly the kind of meal that makes everyone linger at the table just a little longer.

Crispy Orange BeefIngredients:For the Beef1 lb (450 g) beef sirloin or flank steak, thinly sliced½ cup (65 g) cornstarch...
08/13/2026

Crispy Orange Beef

Ingredients:

For the Beef

1 lb (450 g) beef sirloin or flank steak, thinly sliced
½ cup (65 g) cornstarch
½ tsp salt
Oil, for frying
2 green onions, sliced
Fresh orange zest, for garnish
Sesame seeds, optional

For the Orange Sauce

½ cup (120 ml) fresh orange juice
1 tbsp finely grated orange zest
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water
Instructions:
Crisp the beef. Pat the beef dry. This little step makes such a difference. Toss it with the cornstarch and salt until every piece is lightly coated.
Fry until golden. Heat about 1 inch of oil in a skillet over medium-high heat. Fry the beef in batches for 2–3 minutes, turning as needed, until beautifully crisp and browned. Transfer to a paper towel-lined plate.
Make the sauce. In a clean skillet, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Let it simmer for 2–3 minutes. The kitchen will smell wonderful.
Thicken it up. Stir in the cornstarch slurry and cook for another minute or so, just until the sauce is glossy and lightly thickened.
Bring it together. Add the crispy beef and toss quickly to coat. Don’t let it sit in the sauce too long, we want that gorgeous crunch to stay intact.
Finish and serve. Scatter over the green onions, a little extra orange zest, and sesame seeds if you like. Serve immediately with steamed rice or noodles.

Chicken Avocado Ranch BurritosIngredients:2 cups cooked shredded chicken1 avocado, diced¼ cup ranch dressing¼ cup diced ...
08/12/2026

Chicken Avocado Ranch Burritos

Ingredients:
2 cups cooked shredded chicken
1 avocado, diced
¼ cup ranch dressing
¼ cup diced tomatoes
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
Salt and freshly ground black pepper, to taste
4 large flour tortillas
1 cup shredded lettuce
½ cup shredded cheddar cheese
Sour cream, for serving
Salsa, for serving
Instructions:
Make the filling.
In a large bowl, combine the shredded chicken, avocado, ranch dressing, tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper. Give everything a gentle toss—you want the avocado to stay in lovely little pieces.
Warm the tortillas.
Heat the tortillas for a few seconds in the microwave or in a dry skillet. They should be soft and flexible. This little step makes rolling them so much easier.
Build the burritos.
Spoon the chicken and avocado mixture down the center of each tortilla. Add a handful of shredded lettuce and a generous sprinkle of cheddar cheese.
Roll them up.
Fold the sides toward the center, then roll each tortilla tightly from the bottom up. Don’t overfill them, it’s much easier to make a beautiful burrito when you leave a little room to tuck everything in.
Serve and enjoy.
Serve the burritos warm with sour cream and salsa on the side. A little extra lime over the top is wonderful

Stuffed Bell Peppers — No RiceIngredients:4 large bell peppers, any color450 g ground beef1 small onion, finely chopped3...
08/11/2026

Stuffed Bell Peppers — No Rice

Ingredients:

4 large bell peppers, any color
450 g ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1 cup diced tomatoes
1 tbsp tomato paste
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp freshly ground black pepper
1 cup shredded mozzarella or cheddar
1 tbsp olive oil

For the Tomato Sauce:

1 cup tomato sauce
½ tsp Italian seasoning
A pinch of salt and black pepper

Instructions:

Prepare the peppers. Preheat the oven to 190°C. Cut the peppers in half lengthwise and remove the seeds. I love using a mix of colors here, it makes the finished dish look especially inviting.
Make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened. Add the garlic and cook for another 30 seconds. Add the ground beef and cook until nicely browned, breaking it up as it cooks. Drain any excess fat.
Build the flavor. Stir in the diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for another 2–3 minutes. The mixture should be rich, savory, and wonderfully fragrant.
Set up the baking dish. Stir the tomato sauce with the Italian seasoning, salt, and pepper. Spread it over the bottom of a baking dish. Nestle the pepper halves on top.
Fill and bake. Spoon the beef mixture generously into each pepper. Cover the dish with foil and bake for 25 minutes. This little bit of covered time helps the peppers become tender without drying out the filling.
Add the cheese. Remove the foil and sprinkle each pepper with plenty of mozzarella or cheddar. Return to the oven, uncovered, for 10–15 minutes, until the peppers are tender and the cheese is melted and lightly golden.
Serve. Spoon some of that delicious tomato sauce around the peppers and finish with a little freshly cracked black pepper if you like.

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