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Passionate about all things burrata & beyond! Sharing delicious recipes & food adventures.🧀✨

11/01/2026

🍛 Steph’s Chickpea Curry with Spinach and Rice

Ingredients:

For the Chickpea Curry:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 3 cups fresh spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1/4 teaspoon salt
Directions:
1. Rinse the basmati rice under cold water until the water runs mostly clear.
2. Add the rice, water, and salt to a saucepan. Bring to a boil, then cover and reduce the heat to low.
3. Cook for 12–15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes.
4. Meanwhile, heat the olive oil in a large skillet or pot over medium heat.
5. Add the diced onion and cook for 4–5 minutes until softened.
6. Stir in the garlic and ginger. Cook for 30 seconds until fragrant.
7. Add the curry powder, cumin, turmeric, and paprika. Stir for another 30 seconds to release their aromas.
8. Add the diced tomatoes and chickpeas. Stir well to coat everything in the spices.
9. Pour in the coconut milk and bring the mixture to a gentle simmer.
10. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas become tender.
11. Stir in the fresh spinach and cook for 2–3 minutes until wilted.
12. Add the lemon juice, salt, and black pepper. Taste and adjust the seasoning.
13. Fluff the rice with a fork and serve the chickpea curry over it.
14. Garnish with fresh cilantro and enjoy warm.

11/01/2026

🍽️ 5 Quick and Easy Recipes for Busy Days

1. Garlic Butter Chicken Bites

Ingredients:
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Directions:
1. Season the chicken with paprika, Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through to 165°F (74°C).
4. Add butter and minced garlic. Stir for 30–60 seconds until fragrant.
5. Finish with lemon juice and fresh parsley.
6. Serve warm with rice, roasted vegetables, or mashed potatoes.
2. Creamy Tomato Spinach Pasta

Ingredients:
- 8 ounces pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
Directions:
1. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a skillet and sauté the garlic for 30 seconds.
3. Add cherry tomatoes and cook for 3–4 minutes until softened.
4. Stir in the heavy cream, Italian seasoning, salt, and pepper.
5. Add spinach and cook until wilted.
6. Stir in Parmesan cheese and cooked pasta.
7. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Serve immediately with extra Parmesan.
3. Honey Garlic Shrimp

Ingredients:
- 1 pound peeled and deveined shrimp
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1 tablespoon chopped green onions
- Sesame seeds for garnish (optional)
Directions:
1. Whisk together honey, soy sauce, garlic, and lemon juice.
2. Heat olive oil in a skillet over medium-high heat.
3. Add shrimp and sprinkle with paprika.
4. Cook for 1–2 minutes per side until pink and opaque.
5. Pour in the honey garlic sauce and simmer for 1–2 minutes until slightly thickened.
6. Garnish with green onions and sesame seeds.
7. Serve over rice or noodles.
4. Cheesy Chicken Quesadillas

Ingredients:
- 2 cups cooked shredded chicken
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1 teaspoon taco seasoning
- 1 tablespoon olive oil
- Salsa or sour cream for serving
Directions:
1. Combine the shredded chicken, taco seasoning, bell pepper, and red onion.
2. Heat a large skillet over medium heat and lightly brush with olive oil.
3. Place one tortilla in the skillet and sprinkle half with cheese.
4. Add a portion of the chicken mixture, then top with more cheese.
5. Fold the tortilla in half and cook for 2–3 minutes per side until golden and crispy.
6. Repeat with the remaining tortillas and filling.
7. Slice into wedges and serve with salsa or sour cream.
5. Easy Banana Pancakes

Ingredients:
- 2 ripe bananas
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Butter or oil for cooking
Directions:
1. Mash the bananas in a bowl until smooth.
2. Whisk in the eggs, milk, and vanilla extract.
3. Add flour, baking powder, and cinnamon. Stir until just combined.
4. Heat a lightly greased nonstick skillet over medium-low heat.
5. Pour small portions of batter into the skillet.
6. Cook for 2–3 minutes until bubbles appear, then flip and cook for another 1–2 minutes.
7. Serve warm with fresh fruit, yogurt, or maple syrup.

11/01/2026

🎃 Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)

Ingredients:

For the Muffins:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 3 large eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
For the Dairy-Free Cream Cheese Frosting:
- 4 ounces dairy-free cream cheese, softened
- 2 tablespoons coconut butter or dairy-free butter, softened
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons unsweetened almond milk, as needed

Directions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
3. In another bowl, combine the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms.
5. Gently fold in the dairy-free chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. To make the frosting, beat the dairy-free cream cheese and coconut butter until smooth and creamy.
10. Add the maple syrup and vanilla extract. Mix well, adding almond milk a little at a time until the frosting reaches your desired consistency.
11. Spread or pipe the frosting over the completely cooled muffins.
12. Store frosted muffins in an airtight container in the refrigerator for up to 4 days.

11/01/2026

Cheesy Velveeta Bowtie Pasta with Italian Beef Marinara

Ingredients:

- 1 lb ground beef
- 12 oz bowtie pasta
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 2 cups marinara sauce
- 1 cup Velveeta cheese, cubed
- Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~450 kcal
Directions:
1. Start by cooking the bowtie pasta according to the package instructions. Once done, drain it and set it aside.
2. In a large skillet over medium heat, brown the ground beef until it’s fully cooked. Don’t forget to drain any excess fat!
3. Sprinkle in the Italian seasoning, pour in the marinara sauce, and toss in the cubed Velveeta cheese. Stir everything together until the cheese melts and the mixture is nicely combined.
4. Add the cooked bowtie pasta to the skillet and mix thoroughly until all the pasta is coated.
5. Top with the shredded mozzarella cheese and, if you're feeling fancy, the optional Parmesan cheese.
6. Let it cook for an additional 5 minutes until everything is heated through and the cheeses are wonderfully melted.
7. Serve hot and enjoy!
Notes & Variations 📝
- Swap ground beef for ground turkey or chicken for a lighter option.
- Add some veggies like spinach or bell peppers to sneak in extra nutrients.
- For a spicy kick, toss in some red pepper flakes when simmering the marinara.
- Want a crispy topping? Pop it under the broiler for a couple of minutes before serving!

11/01/2026

🍗 Everything Bagel Chicken with Scallion Cream Cheese Sauce

Ingredients:

For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons everything bagel seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard (optional)
For the Scallion Cream Cheese Sauce:
- 4 ounces cream cheese, softened
- 1/3 cup milk
- 2 tablespoons sour cream
- 3 scallions, thinly sliced
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to an even thickness for more consistent cooking.
3. Rub the chicken with olive oil and Dijon mustard, if using.
4. In a small bowl, combine the everything bagel seasoning, garlic powder, paprika, and black pepper.
5. Sprinkle the seasoning mixture generously over both sides of the chicken, pressing gently so it sticks.
6. Arrange the chicken in the prepared baking dish and bake for 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
7. Meanwhile, add the cream cheese, milk, sour cream, and garlic powder to a small saucepan over low heat.
8. Whisk gently until smooth and creamy. Add a little extra milk if needed to reach your preferred consistency.
9. Stir in the scallions, lemon juice, salt, and black pepper. Warm gently without boiling.
10. Remove the chicken from the oven and let it rest for 5 minutes.
11. Spoon the scallion cream cheese sauce over the chicken and garnish with extra sliced scallions.
12. Serve warm with roasted vegetables, rice, or a fresh green salad.

10/31/2026

🥗 Healthy High Protein Chicken Salad

Ingredients:

- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup diced celery
- 1/4 cup finely diced red onion
- 1/4 cup halved red grapes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped almonds (optional)

Directions:

1. Cook the chicken breast until its internal temperature reaches 165°F (74°C). Let it cool completely, then shred or dice it.
2. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice.
3. Add the garlic powder, salt, and black pepper. Stir until smooth and creamy.
4. Add the cooked chicken, celery, red onion, grapes, parsley, and dill.
5. Gently mix until everything is evenly coated with the creamy dressing.
6. Fold in the chopped almonds for extra crunch, if desired.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
8. Serve chilled over lettuce, in whole-wheat sandwiches, wrapped in tortillas, or with whole-grain crackers.

10/31/2026

🍹 Raspberry Cocktails with Rosemary

Ingredients:

- 1 cup fresh raspberries
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey or simple syrup
- 4 fresh rosemary sprigs
- 2 cups sparkling water or club soda
- 1 cup white grape juice
- 1 cup ice cubes
- Extra raspberries and rosemary for garnish
- Lemon slices for serving

Directions:

1. Add the fresh raspberries, lemon juice, and honey to a cocktail shaker or small bowl.
2. Gently muddle the raspberries until they release their juices.
3. Add 2 rosemary sprigs and lightly press them to release their aroma without crushing them completely.
4. Stir in the white grape juice.
5. Divide the ice cubes between two serving glasses.
6. Strain the raspberry mixture into the glasses, or leave the raspberry pulp for extra flavor and texture.
7. Top each glass with sparkling water and gently stir.
8. Garnish with fresh raspberries, lemon slices, and rosemary sprigs.
9. Serve immediately while chilled and bubbly.

10/31/2026

🥣 Make-Ahead Yogurt Parfaits (PB&J and Dirt Worms)

Ingredients:

For the PB&J Yogurt Parfaits:

- 2 cups plain or vanilla Greek yogurt
- 2 tablespoons creamy peanut butter
- 2 tablespoons strawberry jam or grape jelly
- 1 tablespoon honey or maple syrup (optional)
- 1/4 cup granola
- 2 tablespoons chopped peanuts (optional)

For the Dirt Worms Yogurt Parfaits:

- 2 cups chocolate Greek yogurt or vanilla yogurt mixed with 2 tablespoons cocoa powder
- 1/4 cup crushed chocolate sandwich cookies
- 1/2 cup chocolate granola
- 8–10 gummy worms
- 1 tablespoon mini chocolate chips (optional)

Directions:

1. Prepare four small jars or airtight containers with lids.
2. For the PB&J parfaits, divide the Greek yogurt between two jars.
3. Swirl the peanut butter into the yogurt, then add a layer of strawberry jam or grape jelly.
4. Top with granola and chopped peanuts, if desired.
5. For the dirt worms parfaits, divide the chocolate yogurt between two separate jars.
6. Add a layer of chocolate granola and crushed chocolate sandwich cookies.
7. Finish with gummy worms and mini chocolate chips.
8. Cover the jars tightly and refrigerate for up to 3 days.
9. For the best texture, keep granola, crushed cookies, and gummy worms in separate containers and add them just before serving.
10. Enjoy chilled for an easy breakfast, snack, or fun make-ahead treat.

10/31/2026

🧀 Creamy Boursin Dip

Ingredients:

- 1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Olive oil for drizzling (optional)

Directions:

1. Allow the cream cheese to soften at room temperature for about 20 minutes.
2. Add the Boursin cheese, cream cheese, sour cream, and mayonnaise to a medium mixing bowl.
3. Beat with a hand mixer until smooth, creamy, and fluffy.
4. Add the lemon juice, parsley, chives, garlic powder, and black pepper.
5. Mix until all the ingredients are evenly combined.
6. Fold in the Parmesan cheese, if using.
7. Transfer the dip to a serving bowl and smooth the top.
8. Drizzle with a little olive oil and garnish with extra fresh herbs.
9. Refrigerate for 20–30 minutes to allow the flavors to develop.
10. Serve chilled or slightly softened with crackers, toasted baguette slices, pita chips, or fresh vegetables.

10/30/2026

🥣 Healthy Zuppa Toscana

Ingredients:

- 1 pound lean Italian turkey sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, thinly sliced
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 3 cups chopped kale
- 1 cup unsweetened evaporated milk or half-and-half
- 2 tablespoons grated Parmesan cheese (optional)

Directions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the turkey sausage and cook for 6–8 minutes, breaking it into small pieces until browned and cooked through.
3. Add the diced onion and cook for 3–4 minutes until softened.
4. Stir in the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
5. Pour in the chicken broth and add the sliced potatoes. Season with salt and black pepper.
6. Bring the soup to a boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.
7. Stir in the chopped kale and cook for another 3–4 minutes until wilted.
8. Lower the heat and slowly stir in the evaporated milk or half-and-half. Warm gently without boiling.
9. Taste and adjust the seasoning as needed.
10. Ladle into bowls and finish with grated Parmesan cheese, if desired. Serve warm with crusty bread.

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3954 Woodside Circle
Tallahassee, GA
32301

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+33254635241

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