A Place for Everyone Cooking

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Maple Grove, MN
A Place for Everyone Cooking

A working mom, and an at home cook who makes healthy, easy and attainable meals with a gourmet twist.

11/02/2026

A big congratulations to Tiffany Incardona for winning our incredible Fall giveaway! (DM us so we can get it to you!) Thanks to all for your excitement and for entering. Keep your eyes peeled for more fun things coming towards the holidays.

11/02/2026

Pumpkin Spice Chia Pudding • A delicious, healthy and protein rich snack or breakfast that can be made ahead for a busy week. The pumpkin brings natural sweetness and fall flavors. 20g of protein per serving and naturally gluten free!⁣

Serves 1

Ingredients:
1/2 scoop vanilla protein powder
1 cup Fairlife fat free milk
1/2 cup 2% greek yogurt
1 Tbsp chia seeds
2 Tbsp pumpkin purée
1 tsp pumpkin pie spice

To Serve:
Raw coconut, toasted
Cool whip or pumpkin cold foam

⁣Instructions:⁣
Combine all ingredients in a mason jar. Stir well and cover with lid. Let sit overnight in refrigerator.⁣
⁣⁣
Top with toasted coconut and whipped cream or cold foam.

11/01/2026

October Recap • All things Fall, football, food, kids and family. One of my favorite months of the year!

11/01/2026

Pigs in a Blanket (but bougie) • Let’s make an easy and slightly elevated appetizer for the games today. Just like your traditional Pigs in a Blanket but with puff pastry and andouille sausage. The honey mustard adds the perfect balance to the flavors. Simple, quick and delish!

Ingredients:
4 links cooked andouille sausage
1 sheet puff pastry, thawed
1/2 cup honey mustard
2 eggs
Sesame seeds or everything bagel seasoning

To Serve:
Honey or hot honey
Fresh thyme

Instructions:
Preheat oven to 350 degrees.

Flour your surface and roll out puff pastry to a square. Brush honey mustard in a thin layer to cover puff pastry. Cut into 4 squares.

Lay one sausage in each puff pastry square and roll to cover. Repeat with all 4 squares. If excess dough exists on the ends, trim off.

Cut rolled dough and sausages into 1/2” slices.

Lay slices on a baking sheet covered with nonstick spray. Lay flat so the sausage lies flat on the pan, allowing the dough to puff up while cooking.

Whisk egg and use a pastry brush to brush egg over the sides of the dough.

Sprinkle with sesame seeds or everything bagel seasoning.

Bake for 20 minutes or until the dough is golden brown. Remove from oven and let cool slightly.

Drizzle with honey and garnish with fresh thyme.

10/31/2026

White Chicken Chili • The perfect soup for warm bellies on Halloween night. Have it simmering in the crockpot all evening! An absolute staple on our house and so many followers here. A guaranteed winner every time.⁣
⁣
Serves 6-8⁣
⁣
Ingredients: ⁣
1 1/2 lb. boneless skinless chicken breasts⁣
1 medium yellow onion, diced ⁣
4 cloves garlic, minced⁣
1 quart chicken broth⁣
10-12 oz frozen whole kernel corn (choose fire roasted, if you can find it) or one 15 oz can of corn⁣
2 (15 oz) cans great Northern or favorite white beans, drained and rinsed⁣
2 (4 oz) cans diced green chiles⁣
3 tsp cumin⁣
1 1/2 tsp oregano⁣
1 1/2 tsp smoked paprika ⁣
1 tsp chili powder⁣
1/4 tsp cayenne pepper⁣
3 tsp kosher salt⁣
1/2 tsp black pepper⁣
Olive oil⁣
8 oz cream cheese, cubed⁣
Zest and juice of one lime⁣
⁣
To serve:⁣
Spicy Avocado Crema
Sliced avocados⁣
Cilantro⁣
Tortilla strips⁣
Hot sauce ⁣
Corn bread⁣
⁣
Directions:⁣
Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat a large skillet over medium high heat and coat bottom of skillet with olive oil. When skillet is hot, add chicken in a single layer and let brown for 3-5 minutes, lowering heat if necessary so chicken doesn’t burn. Flip once and cook until both sides are golden brown. Transfer to a slow cooker and add remaining ingredients except cream cheese, lime juice and zest. Cover and cook on low for 8 hours, or high for 3-4 hours. ⁣
⁣
Using tongs, move the chicken breasts to a cutting board and shred with two forks. Alternatively, transfer chicken to a stand mixer with paddle attachment and mix on medium speed until shredded. ⁣
⁣
Return chicken to crockpot, add cubed cream cheese and continue to cook for 10-15 minutes, or until cream cheese is fully melted. Stir to fully incorporate, then add in lime juice and zest. Check soup for seasoning and adjust to taste. Serve in bowls with desired toppings and cornbread alongside (kids love cornbread in the bottom of the bowl!)⁣

10/29/2026

Roasted Delicata Squash Au Gratin • An easy and delicious way to prepare one of my favorite vegetables of the season! Delicata squash is tender and delicious! Add some crunch and flavor for the perfect side dish.

Serves 4

Ingredients:
2 delicata squash, halved and seeds removed, sliced into 1/2” half moons
1/3 cup olive oil
1 1/2 Tbsp maple syrup
6 cloves garlic, minced
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper

Topping:
1/3 cup panko breadcrumbs
1 Tbsp unsalted butter
3/4 cup grated Parmesan cheese, divided
Fresh rosemary

Instructions:
Preheat oven to 375 degrees.

Combine olive oil through black pepper in a medium bowl. Whisk well. Add Delicata squash and toss to coat.

Spray a baking sheet with nonstick spray. Pour coated squash out on baking sheet, ensuring they are well spaced to evenly roast. Bake for 30 minutes, flipping halfway through.

While squash is cooking, prepare breadcrumbs.

Melt butter in a medium saucepan over medium heat. Add breadcrumbs and mix well. Toast until lightly golden brown. Mix often so they don’t burn. Remove from heat and set aside.

When squash is done roasting, remove it from the oven.

Sprinkle 1/2 cup grated Parmesan over top of squash. Turn off oven. Return squash to the oven and leave in the warm oven to bake for an additional 7-8 minutes so the cheese melts.

Remove from oven. Top with remaining grated Parmesan, toasted breadcrumbs and fresh rosemary.

Serve warm.

10/29/2026

What I’d Serve If I Was Hosting Halloween • Whether you are hosting adults or filling kids’ bellies after Trick-or-Treating, we’ve got the perfect menu for you! Comment “Kids” or “Adults” and we’ll send you the recipes!

For the kids:
Parmesan Ranch Popcorn
Pumpkin Cornbread
Pumpkin Turkey Chili
Ghost Brownies or
Sea Salt Chocolate Pumpkin Brownies with Nutella Swirls

For the adults:
Brussels Sprouts Salad
Pumpkin Mushroom Risotto or
Fall Fusilli with Italian Sausage
Autumn Sangria
Pumpkin Olive Oil Cake

10/27/2026

One Pan Chicken Parmesan Meatballs • Always a hit in our house. The perfect weeknight meal that fits everyone’s needs and great for leftovers!

Serves 4

Ingredients:
1 1/2 pounds ground chicken⁣ or turkey
1/2 cup panko breadcrumbs⁣
1/3 cup finely diced onion⁣
1 tablespoon chopped fresh parsley⁣
1/3 cup sundried tomatoes in oil drained and diced ⁣
2 cups shredded mozzarella cheese
1/2 cup Pecorino or Parmesan⁣
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic minced⁣
1 teaspoon fennel seeds⁣
1 egg whisked⁣
zest of 1 lemon⁣
1 jar favorite marinara sauce
2/3 cup whole milk ricotta cheese

To Serve:
Freshly grated Parmesan cheese
Fresh basil

Instructions:
Preheat oven to 375°F, setting rack to the upper third part of the oven.

In a large bowl, using your hands, gently mix together the first 13 ingredients. Shape into meatballs roughly 1 1/2” in diameter (slightly larger than a golf ball). Place on a plate or baking sheet as formed. Set aside when complete.

Pour a jar of marinara sauce on the bottom of a large baking dish (at least 13 x 9” in size). Add dollops of ricotta over top of the marinara. Use a spoon and gently mix together marinara and ricotta.

Place formed meatballs directly on top of sauce. Try to leave space between each meatball so they can evenly cook.

Bake for 25 minutes. If desired, sprinkle extra Parmesan cheese over top of meatballs once fully cooked and broil for last 30-45 seconds.

Garnish with fresh basil.

Serve over pasta, with risotto or even on a hoagie bun for a sandwich!

10/26/2026

Pumpkin Turkey Chili • The MOST delicious and flavorful chili of the season. The pumpkin gives it fantastic flavor and texture without being overpowering. In addition to being tasty, it’s also high in protein and quick to prep. What more could you ask for? A perfect chili to simmer during trick or treating to warm up those bellies afterwards!

Serves 4-6

Ingredients:
4 Tbsp unsalted butter
1 yellow onion, diced
1 small shallot, diced
4 cloves garlic, minced
3 stalks celery, diced
4 large carrots, peeled and diced
2 lb lean ground turkey
2 tsp cumin
2 tsp paprika
1 tsp chili powder
1 tsp pumpkin pie spice
1 1/2 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
2 - 15 oz cans white kidney or cannelini beans, drained
15 oz can pumpkin purée
1 quart chicken stock

To Serve:
Sour cream
Green onions, diced
Fresh herbs

Directions:
In a large stockpot, heat butter over medium high heat to melt. Add onion and shallot to the pot and cook until they start to lightly brown and become translucent, approximately 4-5 minutes. Add garlic and cook another 2-3 minutes. Add celery and carrots. Cook another 4-5 minutes or until celery and carrots begin to soften.

To the stockpot, add ground turkey, spices, salt and pepper. Stir well to mix flavors and cook until turkey is lightly browned, using a spatula or the back of a wooden spoon to break up the turkey as you go.

Add drained beans and pumpkin purée. Mix gently to combine. Add chicken broth to the pot and bring to a boil. Cover pot, turn heat down to a simmer and cook for 15 minutes. Remove from heat. Taste and adjust salt and pepper if needed.

Serve chili with sour cream and toppings of choice.

Address

18600 75th Avenue N
Maple Grove, MN

Website

http://www.aplaceforeveryonecooking.com/

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