Mushroom Pesto Salmon

This salmon is so crazy good! I love cooking salmon. The way it cooks with my awesome sauces and toppings makes me so happy.


  • 3 Salmon fillets
  • 3 Tbsp mayo
  • 2 Tbsp mushroom soup mix
  • 1 Tbsp pesto
  • 1 Tbsp honey
  • Breadcrumbs or cornflake crumbs

Mix all the ingredients besides the salmon together and add water to get the right consistency. You want it drippy enough to coat the salmon. Coat the salmon in the sauce and some breadcrumbs on top. Bake on 350°F for around 25 minutes. By the way, if you want the pasta or salad recipe they are posted over here on my instagram account:


Cheesy Stuffed Potato

Perfect fancy food for holiday season! I love just looking at this.


  • Red potatoes
  • Shredded cheese (I used mozzarella and cheddar combo)
  • Bacon
  • Milk
  • Parmesan cheese
  • Salt
  • Pepper
  • Garlic powder
  • Sour cream

Cook potatoes in water until cooked through. Drain and let cool. Once you can actually touch them without burning yourself, cut a hole on the top and scoop out the insides with a spoon. If they aren’t standing alone, press the potato down firmly on the side u want it to sit on and, eventually, it will stay that way. Don’t scoop too close to the skin. Mash the potatoes and add milk, salt, pepper, garlic powder and parmesan cheese to taste. Mix it up and add it back into the potato skins. I also added cheese in the center of the mashed potatoes. Add shredded cheese and Morning Star bacon pieces to the top and bake on 350°F until the cheese melts. Serve with sour cream and enjoy!



Pretzel Bites

This is an extremely easy recipe, but most of my recipes are simple and this idea is too cute not to share!!


  • 2 Cup boneless chicken, cut into chunks
  • 2 Eggs
  • 2 Tbsp mustard
  • 2 Tbsp honey
  • 1 1/2 Cup cornflake crumbs, flavored
  • Pam
  • Mini pretzel buns

Mix the eggs, mustard and honey together and coat the chicken with it. Then coat the chicken in cornflake crumbs and dip it again in eggs and crumbs for extra crispiness. Spray the baking sheet with pam and, after putting the chicken nuggets down, spray the chicken, thoroughly. Since we are baking them you don’t want the chicken to be too dry. Bake on 350 for around 25 minutes. They are small pieces so they don’t need long so make sure they do not burn! Place the nugget inside a pretzel bun and you can add ketchup or mustard or even a slice of a pickle! These are delicious and adorable!


Mini Meat Pies

I know what you’re thinking. Pies? Is this going to be complicated? NO. This recipe is super easy, fancy and delicious!


  • 1 Medium chopped onion
  • 1 chopped Red pepper
  • 1 Pound of ground meat
  • 2/3 Bottle of marinara sauce 
  • 3 Tablespoons of sugar
  • Garlic powder
  • Salt and pepper
  • Parsley flakes
  • Dash of cinnamon

Sauté the chopped onion until translucent, then add the chopped peppers and mix frequently. Add the ground meat and make sure to mix and mash until it is all in small pieces. When the meat is basically cooked through, add the marinara sauce of your choice and spices. I know you think the cinnamon is a weird thing to add, but this meat will be sweet and awesome and that tiny bit of festive spice really adds a lot and it’s totally optional, too. Mix everything up and cook on medium low for a half hour. After it has cooked for a bit, slightly remove the cover and mix frequently so that the liquid can disappear and then you’ll be left with this sticky, moist, delicious meat that your guests won’t be able to stop eating. I fill mini puff pastry shells with the meat mixture and tada! Done. Perfection. You’re welcome.




BBQ Pastrami String Beans

This whole combo is pretty pleasing to the eye!


  • Red onion
  • Pastrami
  • Sweet BBQ sauce
  • String beans
  • Spices: Salt, garlic powder, paprika, and red pepper flakes (optional)

Sauté a thinly sliced red onion until translucent and add a few squirts of your favorite BBQ sauce. I used Hunt’s Hickory and Brown Sugar BBQ Sauce because the sweetness is perfect, especially for BBQ pulled beef, by the way! Cook for around ten minutes on low stirring frequently. Add strips of pastrami and more BBQ sauce and cook for another ten minutes while you wash and clean the string beans. Dry the string beans and coat them in the spices with a bit of olive oil. Place neatly in a pan and add the pastrami mixture on top with some more BBQ sauce. Bake on 350 for 10 minutes and do not overcook because crunchy string beans are better than mushy string beans. Super yummy greens over here so enjoy it!!




Chicken Pot Pie

This recipe is a perfect way to get rid of leftover chicken and most of these ingredients you have on hand. Win win all around!



  • 1 Cup flour
  • 1/3 Cup oil
  • 2 Tbsp sugar
  • 1 Tsp baking soda
  • Salt
  • Water
  • 1 Medium onion
  • 1 Large potato
  • 3 Chicken cutlets
  • 1 Can peas and carrots
  • 2-3 Tbsp consume
  • 2 Tsp garlic powder
  • Salt and pep
  • Water
  • Flour
  • Frozen puff pastry dough

I created my own crust, but you can easily use a graham cracker pie crust or frozen quiche crust. Mix all the ingredients together and add water until it’s the right doughy consistency. Spread the dough out on an oiled circular pan and bake on 350 for about 10 minutes just to make sure the dough gets cooked through. Now set that aside and let’s focus on the main part, the filling!


Saute a chopped onion and once its translucent, add in chopped potatoes. Cook for a few minutes until potatoes look mostly cooked through and add in chunks of chicken. Once the chicken is cooked, add peas and carrots and spices. You can also add other veggies, like sweet potato and zucchini. Add water to cover the mixture and then add flour to thicken it up. Don’t add too much flour because we don’t want it to be cakey, more like a gooey consistency. Fill the pie crust and shake slightly to get it to fall evenly. (If you have extra filling, which can happen, just crush up graham crackers and use muffin tins for the excess.) Add some rolled out pastry dough on top and bake on 350 until the dough is brown. Everything is cooked inside so no need to worry about under cooking. And that’s all folks! Just a delicious, fun, all american fav dinner!



Grilled Chicken Salad

This is an awesome, healthy alternative to shnitzel salad which is one of my favorite dinners. Pretty simple and uber incredible!

Coat strips of chicken in the following spices, plus a touch of olive oil.


Let the chicken sit for about ten minutes or so and grill on a grill pan with any veggies, onion, peppers and mushrooms are perfect. You don’t need to add any spices to the vegetables because the leftover chicken spices will flavor it up. Layer it all on top of some romaine lettuce with garlic mayo and sweet chili sauce and you have the best. salad. ever.