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18/06/2026

What is this?!

18/06/2026

What do you think is going on?

17/06/2026

Easy Cheater Carbonara

If an Italian grandma sees this, I’m probably grounded. But if you want something fast, easy, and surprisingly good, this Palmini version gets the job done.

Recipe:

* 1 package Palmini Linguine, rinsed and well-drained
* 1 egg
* About 1/3 cup grated Parmesan cheese, plus more for topping
* Salt and pepper, to taste
* 1 teaspoon garlic paste (or a small squeeze)
* 3 slices bacon, chopped, or a handful of bacon bits
* Fresh parsley, for garnish

In a shallow bowl or plate, whisk together the egg, Parmesan cheese, salt, pepper, and garlic paste. Set aside.

Cook the bacon in a skillet over medium-high heat until crispy. If using bacon bits, just toss them into the hot pan for a minute.

Add the rinsed and drained Palmini and cook until most of the moisture is gone and the ends start to get a little browned and charred.

Remove the pan from the heat and let it sit for about a minute so the egg doesn’t scramble. Toss the Palmini with the egg and Parmesan mixture until everything is coated and creamy.

Top with extra Parmesan cheese, fresh parsley, and more black pepper if you’re feeling fancy.

That’s it. Fast, easy, and enough to make you forget you’re eating Palmini. 😏

16/06/2026

Garden Garbage Pickles 🥒🥕🫛

This is what happens when I refuse to let random vegetables die a slow death in my fridge.

I threw whole carrots, cauliflower, French beans, garlic, mustard seed, black peppercorns, and red pepper flakes into a jar and called it a day. No boiling water. No canning. No drama.

For the brine, I do about 40% vinegar and 60% water. Add plenty of salt, shake it up, and stick it in the fridge. The salt will dissolve on its own, so don’t overthink it. Give it a taste the next day and adjust the vinegar or salt if needed.

Honestly, this recipe changes every time I make it. If it’s growing in the garden, hiding in the produce drawer, or on sale at the store, it’s fair game.

Refrigerator Pickled Veggies

• Whole carrots
• Cauliflower florets
• French beans
• Lots of garlic
• Mustard seed
• Black peppercorns
• Red pepper flakes
• 40% vinegar
• 60% water
• Salt to taste

Pack everything into a large jar, add the vinegar, water, and salt, shake well, and refrigerate. Let them sit at least overnight, but they’re even better after a few days.

15/06/2026

Sheet Pan Chicken Taco Lettuce Boats

I’ve been making this almost weekly ever since I first posted it, and every single time I’m reminded why.

It’s fresh, packed with flavor, loaded with protein, and somehow leaves you feeling good afterward instead of needing a nap and a pep talk.

Crispy taco chicken, chili-lime street corn, all the cold toppings, and plenty of queso fresco. This one isn’t new around here, but it’s definitely staying.

Ingredients

For the chicken:

* 4 lbs boneless, skinless chicken thighs, chopped small
* 4 packets taco seasoning
* 1½ teaspoons garlic powder
* 1½ teaspoons smoked paprika or chili powder (I used chili powder)
* Juice of 1 lime

For the chili-lime corn:

* 4 fresh ears of corn, kernels shaved off
* ½ purple onion, diced
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* Salt to taste
* Juice of ½–1 lime
* ½ cup queso fresco
* Fresh cilantro, chopped

For serving:

* Green leaf lettuce
* Diced avocado
* Pico de gallo
* Jalapeño slices
* Crema or Greek yogurt
* Extra cilantro

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Toss chopped chicken with taco seasoning, garlic powder, chili powder (or smoked paprika), and lime juice.
3. Spread chicken onto one side of the sheet pan in an even layer. No oil needed.
4. Bake for 10 minutes.
5. Toss corn and purple onion with olive oil, chili powder, and salt.
6. Remove the pan, push chicken to one side, and add the corn mixture to the empty side.
7. Return to oven for another 10 minutes, then broil for the last 3 minutes for crispy edges and charred corn.
8. Remove from oven. Squeeze lime juice over the corn and top with queso fresco and cilantro.
9. Load up your lettuce boats with chicken, corn, avocado, pico de gallo, jalapeños, crema or Greek yogurt, and extra cilantro.

Serve immediately and pile them high.

13/06/2026

Heirloom Tomato Puff Pastry Tart

I spotted the last three heirloom tomatoes at the store and grabbed them with zero guilt. I’ve been hunting for green tomatoes for fried green tomatoes and apparently they’re hiding from me. So this happened instead, and honestly, I’m not mad about it.

Recipe:

1 sheet puff pastry, partially thawed

3 heirloom tomatoes, sliced

1 container Alouette Garlic & Herb cheese

Fresh Parmesan cheese

Fresh basil

Spray a baking sheet and lay out the puff pastry. Let it thaw just enough that you can unfold it without cracking.

Slice the tomatoes and arrange them however you like. Add generous globs of Alouette Garlic & Herb cheese all over the top.

Bake at 400°F for about 20 minutes, or until the pastry is golden brown and the edges are crispy.

Remove from the oven and immediately top with fresh Parmesan and fresh basil.

That’s it. Easy, pretty, and tastes like something you’d pay way too much for at a little café.

12/06/2026

Easy Focaccia Pizza I wanted pizza, but I didn’t want to mess with pizza dough. So I made focaccia and turned it into pizza instead. Honestly, I might like it better. Crispy edges, fluffy inside, and enough pepperoni and jalapeños to make life worth living.

Easy Focaccia Pizza

Dough:

* 3 cups all-purpose flour (about 360g)
* 1½ tsp salt
* 2 tsp instant yeast
* 1 tsp sugar
* 1½ cups warm water
* 1/3 cup olive oil, divided

Toppings:

* Pizza sauce
* Garlic salt
* Parmesan cheese
* Mozzarella cheese
* Pepperoni
* Jalapeños

Directions:

1. Add warm water and yeast to a bowl. Once you see the first little bubble, add flour, salt, sugar, and a couple tablespoons of the olive oil.
2. Mix until a shaggy, sticky dough forms. It won’t look pretty. That’s normal.
3. Cover and let rest for 1 hour.
4. Perform 4 stretch-and-folds around the bowl.
5. Cover and let rest another hour.
6. Pour most of the remaining olive oil into a well-oiled 9x13 pan.
7. Dump the dough into the pan and leave it alone.
8. Cover with plastic wrap and a towel and let rise until doubled and filling the pan.
9. Drizzle with more olive oil and dimple the dough with your fingertips.

Bake:

1. Bake the plain focaccia at 425°F for 15 minutes.
2. Remove from the oven and top with pizza sauce, garlic salt, Parmesan, mozzarella, pepperoni, and jalapeños.
3. Return to the oven for 10 minutes.
4. Broil for 5 minutes, or until the cheese is bubbly and the pepperoni gets crispy around the edges.

If the dough isn’t sticking to everything in sight, it’s probably not wet enough. Trust the process.

11/06/2026

Today’s round of Egg Man goodies was… interesting. 😂

The dill pickle pickled eggs? Freaking amazing. Those are right up there with the jalapeño eggs, and honestly, I think I like them even better.

He also sent me some buffalo-style pickled eggs, and I really thought those were gonna be my favorite. Unfortunately, they gave me the egg ick. I’m sorry. I don’t want to hurt anybody’s feelings, but if you’ve followed me for more than five minutes, you know I’m gonna be honest. It was a hard no for me. I don’t know what was going on, but yolks should not be white. That’s all I’m gonna say. 😂

He also sent over some nacho toppers, which are pickled jalapeños. If you know me, you know I go through pickled jalapeños like they’re a food group. These were excellent. There was a little something different about them, and I really liked them. Super good.

Thank you, Egg Man! I’ll have his info linked in my stories if you want to check him out.

10/06/2026

Easy Copycat Taco Bell Mexican Pizzas

My husband requested Mexican pizzas, and instead of hitting the drive-thru, I made them at home. Crispy tortillas, seasoned beef, melty cheese, and all the toppings. Not gonna lie… these might be better than Taco Bell.

Recipe

For the Beef

* 3 lbs ground beef
* 1 onion, diced
* 1 tbsp minced garlic
* 3 packets Taco Bell Mild Taco Seasoning
* 1-2 tsp chipotle pepper powder (or to taste)
* 1 cup beef broth or bone broth

Brown the beef with the onion. Add garlic and cook for another minute. Stir in the taco seasoning, chipotle powder, and broth. Simmer until thickened.

For the Bean Layer

* 2 cans refried beans
* 1 can diced green chiles
* Splash of water

Mix together and heat until smooth and spreadable.

For the Pizzas

* 8 flour tortillas (or low-carb tortillas)
* 3-4 cups shredded Mexican blend cheese
* Mateo’s Salsa Con Queso
* Cholula Chili Garlic Hot Sauce
* Pico de gallo (or your favorite fresh salsa)
* Sliced black olives
* Mexican crema

Air fry the tortillas at 400°F for about 3 minutes, or until crispy.

Spread a layer of the bean mixture on one tortilla. Top with seasoned beef and cheese. Place a second crispy tortilla on top.

Spread a thin layer of Salsa Con Queso over the top tortilla and drizzle with Cholula Chili Garlic Hot Sauce. Add more cheese and bake at 400°F for 5-7 minutes, or until the cheese is melted and bubbly.

Top with pico de gallo, black olives, and a drizzle of crema.

Serve immediately while they’re hot and crispy.

10/06/2026

Aguas Frescas with the SUSTEAS Cold Press Juicer 🍉🍍

Listen, I’ve owned a juicer before and I hated that thing. It was messy, annoying to clean, and honestly a little scary to use. 😂

But this SUSTEAS Cold Press Juicer is a completely different experience. You can toss whole fruits and veggies right in without spending forever chopping everything up first.

And before somebody asks… yes, I washed my produce. Y’all are exhausting. 🤣

Today I made the easiest agua fresca. I juiced a yellow watermelon, filled my cup about halfway with the juice, topped it with water, and added a squeeze of lemon. That’s it. No extra sweetener because the watermelon was already sweet enough. Don’t fight me.

Then I juiced a whole pineapple. Didn’t peel it. Didn’t baby it. Just tossed it in and let the juicer do its thing.

The pulp came out dry as hell, which means it’s squeezing every drop it can out of your produce. The amount of juice this thing gets is honestly impressive.

Easy to use, easy to clean, and it doesn’t make me regret my life choices halfway through making a drink.

If you’re watching on TikTok, click the little orange button below to grab one. 🍊

If you’re on Instagram or Facebook, I’ll drop the link in the comments or my story. ❤️

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