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Here we share easy homemade recipes with real flavors
Simple, comforting dishes made with love every day ❤️

09/16/2026

Three Bean Orzo Soup (Mediterranean One-Pot)

09/16/2026

This is your sign to make a big pot of cozy, budget-friendly bean and barley soup for the week. 🫘🥣 let me know if you want the recipe!

✨One Pan Garlic and Herb Mini Ravioli✨1. To a large skillet cook one pound of Italian sausage. Once half way cooked add ...
09/15/2026

✨One Pan Garlic and Herb Mini Ravioli✨

1. To a large skillet cook one pound of Italian sausage. Once half way cooked add 1/2 a diced yellow onion or some easy onion like I used. Also add a drizzle of sun dried tomato oil and around 1/4 cup of those tomatoes chopped. Once cooked through add 1 tablespoon of minced garlic. Cook until fragrant. Season however you’d like. I used garlic and herb and onion and herb seasoning.
2. Now to the same pan add 2 cups chicken broth and let boil. I seasoned again with the same seasonings.
3. Once boiling add 1 pound of mini ravioli(I found them at Walmart) cook 3-4 minutes in your pan. Toss around occasionally.
4. Now add 1/2 a cup of heavy cream. Turn down heat. Then add 1 package of Boursin cheese(garlic fine herbs). Stir until melted.
5. Optional Top with freshly shredded Parmesan and red pepper flakes.
6. Enjoy!!

🌯🧀 Chicken Enchiladas with Sour Cream White SauceTender shredded chicken and melted cheese wrapped in soft flour tortill...
09/15/2026

🌯🧀 Chicken Enchiladas with Sour Cream White Sauce

Tender shredded chicken and melted cheese wrapped in soft flour tortillas, then covered in a rich, creamy sour cream white sauce with green chiles. Baked until bubbly and golden, these easy chicken enchiladas are perfect for a cozy family dinner!

🛒 Ingredients

For the Enchiladas:
2 cups cooked chicken, shredded
8 medium flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
1 can (4 oz) diced green chiles, drained
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp black pepper

For the Sour Cream White Sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For Garnish:
2 tbsp chopped fresh cilantro or parsley
Sliced green onions, optional

👩‍🍳 Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

2. In a large bowl, combine the shredded chicken, 1/2 cup Monterey Jack, 1/2 cup cheddar, green chiles, cumin, garlic powder, and black pepper.

3. Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.

4. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.

5. Slowly pour in the chicken broth while whisking. Continue cooking for 3–5 minutes, until the sauce is smooth and slightly thickened.

6. Remove the saucepan from the heat and let it cool for 1–2 minutes. Stir in the sour cream, green chiles, garlic powder, cumin, salt, and black pepper. Do not boil the sauce after adding the sour cream.

7. Pour the creamy white sauce evenly over the rolled enchiladas, making sure they are generously covered.

8. Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the top.

9. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is completely melted.

10. Broil for 1–2 minutes if desired, watching carefully, until the cheese develops golden-brown spots.

11. Let the enchiladas rest for 5 minutes, then finish with chopped cilantro or parsley.

12. Serve hot with Mexican rice, black beans, avocado, or your favorite taco-style toppings.

⏱️ Prep Time: 20 minutes
🔥 Bake Time: 25 minutes
🍽️ Servings: 4–6

08/29/2026

Eggplant Creole
We love all things eggplant so we’re always looking for new recipes to try. This eggplant creole is basically a southern version of eggplant parm. We got this recipe from our favorite Mrs Wilkes cookbook and it’s so so good. If you’re looking for a new eggplant recipe for your dinner rotation give this creole version a try and don’t forget some crusty bread to go alongside!

08/28/2026

Creamy Sausage Gnocchi Soup
Since it’s getting closer to that cozy soup season, we’re sharing one of our absolute favorites. This creamy hearty soup is a one pot meal that everyone can be on board with. Especially with it being back to school season, a 30 minute meal that everyone will love is going to be welcomed on a busy weeknight. This one is so good you can serve to guests as well so be sure to save this recipe it’s a keeper!

🍅🥒 Tomato and Zucchini PastaFresh, colorful, and incredibly easy! Tender zucchini and juicy cherry tomatoes are sautéed ...
08/25/2026

🍅🥒 Tomato and Zucchini Pasta

Fresh, colorful, and incredibly easy! Tender zucchini and juicy cherry tomatoes are sautéed with garlic and tossed with pasta, Parmesan, herbs, and a touch of red pepper flakes. A simple weeknight dinner that makes the most of fresh summer vegetables.

🛒 Ingredients

12 oz spaghetti, linguine, or your favorite pasta
2 medium zucchini, sliced into half-moons
2 cups cherry tomatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, optional
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
1/3 cup reserved pasta water, as needed
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

👩‍🍳 Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain.

2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.

3. Add the sliced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden but still tender-crisp.

4. Add the remaining tablespoon of olive oil, cherry tomatoes, garlic, red pepper flakes, Italian seasoning, salt, and black pepper.

5. Cook for another 3–4 minutes, just until the tomatoes soften and begin releasing their juices. Keep some of the tomatoes intact for a fresh, chunky texture.

6. Add the drained pasta directly to the skillet. Toss everything together, adding a splash of reserved pasta water as needed to create a light, glossy sauce that coats the noodles.

7. Remove from the heat and toss with Parmesan, fresh basil, parsley, and lemon juice.

8. Taste and adjust the salt, pepper, or red pepper flakes as desired.

9. Serve immediately with extra Parmesan and fresh herbs sprinkled over the top.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

🫑 Stuffed Pepper CasseroleAll the cozy flavors of classic stuffed peppers without the extra work! This easy casserole is...
08/24/2026

🫑 Stuffed Pepper Casserole

All the cozy flavors of classic stuffed peppers without the extra work! This easy casserole is loaded with seasoned ground beef, colorful bell peppers, tender rice, tomatoes, and plenty of melted cheese. It’s a hearty one-dish dinner that’s perfect for busy weeknights.

🛒 Ingredients

1 lb ground beef
1 tablespoon olive oil
1 small yellow onion, diced
3 bell peppers, chopped (red, green, and yellow)
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley

👩‍🍳 Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 5–6 minutes, breaking the beef into crumbles, until browned. Drain excess grease if necessary.

3. Add the chopped bell peppers and cook for another 4–5 minutes, until they begin to soften.

4. Stir in the garlic and cook for 30 seconds.

5. Add the diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper. Stir well and simmer for 5 minutes.

6. Fold in the cooked rice and 1 cup of the mozzarella until evenly combined.

7. Transfer the mixture to the prepared baking dish and spread it into an even layer.

8. Sprinkle the remaining mozzarella and all of the cheddar evenly over the top.

9. Bake uncovered for 20–25 minutes, until the casserole is bubbling and the cheese is completely melted and lightly golden.

10. Let rest for 5 minutes, then sprinkle with fresh parsley and serve warm.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

08/23/2026

🥒 Easy Meaty Zucchini Bake

This Easy Meaty Zucchini Bake is a hearty, cheesy dinner loaded with seasoned ground beef, tender zucchini, tomatoes, and plenty of melted cheese. It’s an easy way to turn fresh zucchini into a satisfying family meal with simple ingredients and minimal prep!

🛒 Ingredients

1 lb ground beef
2 medium zucchini, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1/2 cup tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

👩‍🍳 Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking the beef into crumbles, until browned and the onion is tender. Drain excess grease.

3. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, tomato sauce, Italian seasoning, oregano, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes.

4. Add the sliced zucchini and gently toss with the beef mixture. Cook for just 2–3 minutes—the zucchini should still be firm because it will continue cooking in the oven.

5. Transfer everything to the prepared baking dish and spread into an even layer.

6. Sprinkle the mozzarella, cheddar, and Parmesan evenly over the top.

7. Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and bubbling.

8. For a deeply golden cheesy top, broil for 1–2 minutes at the end, watching carefully.

9. Let the casserole rest for 5 minutes before serving. Finish with fresh parsley and extra black pepper if desired.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

08/23/2026

This creamy chipotle chicken soup brings a smoky twist to a classic comfort food! It’s rich, hearty, full of flavor, and ready in just 30 minutes.

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