Author Archives: Laura Youngquist

Chicken Parmesan Wings are a bite-sized version of the classic Italian dish.  The wings are breaded and baked and are perfectly juicy and tender.  They are then topped with marinara sauce and mozzarella cheese before serving.  They make a great appetizer or finger food to serve at a party.  For us, they make a wonderful dinner for 2.  I tend to serve the wings with additional marinara sauce on the side for dipping but a side of spaghetti noodles or some mashed potatoes would also pair well! The recipe can be found here. Start by preheating the oven to 425 degrees F and lining a baking sheet with parchment paper. Add the chicken wings to a large bowl (pat dry first if they are wet).  Add the flour and toss to evenly coat.  Then, season with salt.  I like to use about ½-1 Tsp of salt.  I don’t want the wings to be too salty and often the marinara … Continue reading

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Loaded Cauliflower Soup is a perfect for a cold winter’s night!  It’s rich, creamy, low carb, and packed with flavor.  Let me walk you through the steps to make it. The recipe can be found here. Start by preheating the oven to 425 degrees F.  Line a baking sheet with parchment paper. Cut the cauliflower into florets and place the florets in a large mixing bowl.  Drizzle olive oil over the top and toss to coat.  Then, spread the florets into an even layer (single layer) on the baking sheet and season with salt and pepper.  Place 4-5 sprigs of thyme on top (place randomly over the top, not in a pile). Bake for 20-25 minutes or until the florets are tender and start to turn golden brown. While the cauliflower roasts, prepare the bacon.  Use a large pot or Dutch oven – something large enough to make the entire batch of soup in.  Heat the pot or … Continue reading

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Instant Pot Chicken Tortilla Soup is a wonderful meal that is made from scratch and is ready in a fraction of the time you would spend making this soup on the stove.  It’s hearty, spicy, and something the whole family will love.  You can even customize your toppings!  Add shredded cheese, cilantro, lemon wedges, tortilla chips – you name it! The recipe can be found here. Start by prepping your ingredients.  Mince the garlic, mince the onion, drain and rinse the black beans, drain the corn, slice the cilantro, and slice the lime.  Set everything aside and get your Instant Pot ready. Turn the Instant Pot on to the sauté setting and add the olive oil.  Once hot, add the onion and garlic.  It should start sizzling as soon as it hits the oil!  Sauté for 1-2 minutes or until translucent and fragrant.  Turn the Instant Pot off. Add the chicken stock and stir to combine.  Use a rubber spatula … Continue reading

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If you aren’t familiar with Beyond Meat, it’s a plant-based “meat” that is quite tasty and gives you the texture and juiciness of ground beef.  I use it in a lot of recipes but recently tried it in a taco salad.  It was colorful, zesty, and packed full of flavor.  I didn’t miss the meat and don’t think you will either!  So, I recommend adding Beyond Meat to your next salad to give it that high quality, premium, restaurant feel. If you keep reading, you will learn about my recipe for a Vegan Beyond Meat Taco Salad.  The recipe is for a vegan meal.  All ingredients in the recipe are vegan conscious.  If you are not vegan, are working your way towards becoming vegan, or are simply intrigued, please give this recipe a shot!  You can substitute virtually any ingredient and make it your own to suit your taste.  There is a high chance you will eliminate the vegan … Continue reading

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It’s getting to be the time of year when grills get covered and ignored for a few months while we all hunker down and brave the cold temperatures from the warmth of our house.  If you are a die-hard griller that uses their grill year-round – kudos to you!  If you are like me and want to sneak in one last grilled meal before you stick to indoor cooking, keep reading 😊 Chicken Sausage Kabobs with Honey Balsamic Glaze are a quick and easy weeknight meal that is ready in about 30 minutes.  The chicken is moist, the vegetables are tender, and the pineapple adds a lovely citrus flavor to every bite.  My favorite part is the honey balsamic glaze.  It’s sweet and salty and creates this lovely coating on the kabobs.  I prefer to use bell peppers on the kabobs, but you can use zucchini, squash, mushrooms, cherry tomatoes, onions, etc.  Feel free to really make the … Continue reading

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‘Tis the season for some festive food and what better way to celebrate the holidays than with pancakes!  Kidding…kind of 😊 Pancakes are one of those items we have once or twice a year but when we do have them, we remember how much we enjoy them.  They are filling, a hearty meal for cold weather, can be enjoyed any time of day (raise your hand if you’re a fan of brinner…breakfast for dinner), and can be prepared in a variety of flavors.  Since it is holiday season, what better way to enjoy pancakes than in some traditional holiday flavors?  That is my goal with this blog post; to provide you with some yummy new recipes and hopefully give you recipe ideas for Christmas morning or another meal around the holidays. I present to you (drum roll please)… Grinch Pancakes with a Cream Cheese Icing and Whipped Cream Eggnog Pancakes with Vanilla Syrup Cinnamon Roll Pancakes with … Continue reading

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It doesn’t matter what time of year it is…ice cream is always an acceptable dessert.  Granted, I do tend to enjoy it more frequently during the summer months but every now and then a bowl of ice cream (better yet, homemade ice cream) satisfies my craving during the colder months of the year.  I like to make homemade ice cream.  Sure, store-bought ice cream is wonderful and super convenient but homemade ice cream tastes a bit like soft serve and is creamer in my opinion.  I have 3 recipes to share with you today for homemade ice cream: Birthday Cake Blueberry Butterfinger   The Birthday Cake Ice Cream is BY FAR my favorite ice cream I have ever made.  It tastes like cake batter…the pre-cooked batter you scrape out of the bowl and lick any excess off the spoon…that cake batter.  It’s sweet, creamy and is packed full of sprinkles.  It’s amazing. The recipe can be found … Continue reading

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Who doesn’t love a good Christmas cookie?  Christmas cookies are something I look forward to every year and probably eat more than my fair share.  There are quite a few kinds of cookies my family makes every year, the “tradition cookies” if you will, but I like to make a few new recipes each year too.  It’s fun to try something different and I often share these cookies with others to spread some holiday joy 🙂 Today I am going to share with you the new recipes I created for this year.  Not every recipe is for an actual cookie, because I like variety in my treats, but all are festive and will be a hit at your holiday gatherings. Salted Caramel Fudge Grinch Sugar Cookies Hot Chocolate Cookies Hot Chocolate Bombs   Let’s start with the Salted Caramel Fudge.  This fudge is easy to make and the perfect combination … Continue reading

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Instant Pot Chicken Pad Thai is better than takeout!  I never thought I would say that about a home cooked meal, but it really is.  It’s a one-pot dish that’s packed with chicken, veggies, noodles, and pad thai sauce.  It’s salty and nutty with just a hint of sweetness.  So, skip the takeout and give this a try! The recipe can be found here. As mentioned previously, this is a one-pot dish, so all you need is your Instant Pot, a cutting board, knife, and spoon. Start by slicing the chicken, bell peppers, and green onions.  I like to buy matchstick carrots because the work is already done for me.  If you can’t find matchstick carrots at the grocery store, you can slice your own.  You want them to be very thin…. julienne style.  Then, mince the garlic and chop the cilantro.  Set the prepared ingredients aside. Add olive oil to the bottom of the Instant Pot.  Add the … Continue reading

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Chicken Fajita Pasta is a yummy one-pot recipe you will be sure to enjoy!  It’s creamy and packed with peppers, onions, and tender chicken in each bite.  The main selling point for me on this recipe is that you cook the entire meal in one-pot which means less dishes and easier clean up. The recipe can be found here. Start by slicing the chicken, onion, and bell peppers, and mince the garlic. Heat oil in a large skillet or Dutch oven over medium-high heat.  You want the skillet to be large enough to cook all the ingredients so make sure you are using a large enough vessel.  Add the chicken and cook for 3-4 minutes.  Then, add ½ of the fajita seasoning and stir to coat.  Continue to cook for another 3-4 minutes or until the chicken is cooked through.  It will absorb the fajita flavor and be perfectly seasoned.  Remove the chicken from the pan and set … Continue reading

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