Creamy Mashed Potatoes

This is another simple, affordable, and delicious recipe. Not the healthiest but I’m of the opinion, if you are starting out cooking from scratch, coming from an unhealthy diet, anything you make yourself with minimal ingredients is better than before. Plus it is super yummy and makes a great side to main dishes. My favorite pairing is with roasts and steak.

Now onto the recipe!

Creamy Mashed Potatoes

  • Servings: 12-16
  • Difficulty: Easy

An easy and delicious mashed potato recipe. Perfect as a side dish to roasts and meat dishes!


  • A little over 2 LBS potatoes
  • 6 TBSP butter
  • 2 tsp garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1/4-1/2 C. milk of choice (I use unsweetened almond milk)


  1. Peel and cut the potatoes into large chunks, about 1 inch.
  2. Boil some water with 2-3 tsp of salt.
  3. Add in the potatoes and cook until a fork pierces through them easily.
  4. Drain and transfer back into the pot and add in the butter, mash and add in the rest of the ingredients, adding more seasoning according to preference. Add in milk until texture preference is reached, more for a smoother mash, less for a thicker mash.
  5. Enjoy!

Note. I used about 2 1/2 lbs potatoes for this recipe. Feel free to use less and adjust accordingly. Also I left a little skin on my potatoes as I like it this way, feel free to peel completely!

Tahini Free Hummus

A super simple and healthy tahini free hummus! Made in your blender or food processor, you’ll easily please a crowd with this easy recipe.

So I’ve never been a huge fan of tahini, and I know a lot of people who don’t like hummus until they’ve tried one without tahini. This is a super simple and quick hummus recipe that is pretty healthy and will make everyone happy!

If you prefer a hummus with tahini though, replace the olive oil in the recipe (Except for 1-2 TBSP). Also be sure to read the tip at the bottom of the directions for a smooth and creamy hummus, if you buy a cheaper can of garbanzo beans they are most likely not soft enough for this recipe. (I buy the ones at Aldi so no judgement here!)

Also another tip is to put your lemon in the microwave for 10-15 seconds to loosen up all those juices, if you keep your lemons in the fridge, then about 25-30 seconds. It’s a game changer!

See this super easy and delicious recipe below!

Tahini Free Hummus

  • Servings: 8-10
  • Difficulty: Easy

A simple and delicious tahini free hummus! Follow tip at the bottom of the directions for a smooth and creamy hummus.


  • 1 15oz can of chickpeas
  • 1-2 garlic cloves (depending on preference)
  • Juice of half a lemon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup of olive oil
  • 2 TBSP cold water


  1. Put all of your ingredient into a blender and blend until smooth and creamy, add water to preferred consistency. Scrape down the sides of your blender every so often to achieve a smooth and uniform consistency.
  2. Enjoy!
  3. Tip: For creamy hummus, make sure your chickpeas are super soft. Boil in a small pot water with a tablespoon of baking soda after draining and rinsing from the can for about 10-15 minutes until soft. Rinse well and use!

Honey Teriyaki Chicken

Super easy weeknight meal with only 4 ingredients! Try it out!

So I got a great quick and easy weeknight meal. I usually make the marinade, which is super simple by the way, and just leave it in the fridge throughout the day. It is ready to go and bake right when I am ready to cook, and dinner is ready in about half an hour.

It really is simple, chicken, you can use thighs, legs, breasts, quarters, it all works. Then just teriyaki and honey, that is the marinade. I like to season with pepper and then pop in my cast iron.

Now onto the recipe.

Honey Teriyaki Chicken

  • Servings: 3-4
  • Difficulty: Easy

Super simple honey teriyaki chicken recipe that is sure to please. 3 hours to marinade then 30 minutes in the oven, that easy!


  • 2 pounds of chicken.
  • 1 C. Teriyaki marinade
  • 1/4 C. Honey
  • 1 tsp Black pepper


  1. Preheat the oven to 425, if using a cast iron leave in oven to preheat.
  2. Put chicken into a ziploc bag and pour in teriyaki and honey, also add in the pepper.
  3. Mix in bag and let sit for at least 3 hours.

4. Oil pan or cast iron well and place in the pan.

5. Bake in oven for 30-35 minutes or until juices run clear (This also depends on thickness of chicken) (Internal temp should be 165 in thickest part if using thermometer. I’ll be honest, I usually just cut it and look.)

6. Cool and enjoy! Serve over rice or with veggies for a complete meal.

Easy Instant Pot Rice

Easy Instant Pot Rice!

Today we have another quick and easy recipe that everyone with an Instant Pot should have in their reservoir. Easy Instant Pot Rice.

Now I have tried this with jasmine, brown rice, and white rice. So I cannot guarantee that it will be the same for all other kinds. But the ratio I find works the best is a 1/1. Equal amount of water and rice.

Also before you cook the rice, be sure to rinse it multiple times, until the cloudiness you can see is gone, I usually rinse my 4-5 times, straining it through a strainer each time, it help prevent the rice from getting sticky and mushy.

What we must remember is that liquid measuring cup and dry measuring cups are not exactly the same measurement. A reasoning why people tend to like weighing their ingredients more, accuracy. So the trick I learned here is to measure the rice with the dry measure, then use the same measuring tool for the liquid, then add a little more, about a “splash.”

Now I also like my rice a bit less firm, so I add probably about a tablespoon or two more of water, but it is personal preference. The one to one ratio makes perfect rice every time as well. You just have to experiment with your preference.

Cooking Time

So you will put the Instant Pot on HIGH pressure for 3 minutes, let it natural release for 10, then finish releasing the rest of the pressure. Let it cool just a few minutes before serving.

I also tend to store my rice while still warm, I find the condensation it creates helps to keep the rice from drying out too much in the fridge.

Fudgy Dark Chocolate Brownies

Easy Fudgy Brownies for your Valentine!

Now there is not much more I like than a super fudgy brownie, add in dark chocolate, and you got me hooked. I made these for valentines day, my little gift for this first year of being married. He says he’s not a sweets person, but he could eat a whole batch of these. So definitely husband approved.

Now there is team fudgy and cakey with brownies. My mom is team cakey, a misconception with fudgy brownies is that they are under cooked, false. it is a combination of using a little bit of oil and brown sugar, and also to not over mix the batter when you add in the dry ingredients.

The ingredients are very simple, you probably have all you need in your kitchen right now. Brown and white sugar, butter, vanilla, cocoa powder, flour, eggs, and a mild oil. That’s it.

Now onto the recipe.

Fudgy Dark Chocolate Brownie

  • Difficulty: Easy

A fudgy delicious brownie that is super easy to make and is sure to cure that sweet tooth.


  • 1/2 C. butter (Melted)
  • 1 TBSP mild oil (I used coconut, but feel free to use vegetable or canola.)
  • 1/2 C. dark brown sugar
  • 1/2 C. white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 AP flour
  • 1/2 C. cocoa powder (Preferably dutched)


  1. Preheat oven to 350°
  2. Mix the sugars, butter, and oil together very well, for about a minute.

3. Add in vanilla and eggs, one egg at a time, whipping it until it is light in color and “fluffier.”

4. Sift the flour and cocoa powder in (also if you have any additional mix-ins put them in now) Mix until just combined, you should have a very thick batter.

5. Grease a pan, you can use really any, I used an 8×8, use a larger dish for thinner brownies. Also cast iron skillets are good to use.

6. Bake until the center is just barely jiggling, about 25 minutes, about 20 for thinner brownies.

7. Let cool for about an hour then cut and enjoy!

Perfect Instant Pot Boiled Eggs

Easiest Boiled Eggs Ever!

So this is a simple blog post I wanted to share with you all. Ever since I started cooking eggs in the Instant Pot I have never done it any other way. They always peel easily, and cook perfectly every time.

All you need are eggs and water and a splash of vinegar. Put the steam rack in the instant pot and put your eggs on it. Then pour in about a cup and a half of water and a splash of vinegar. Set the timer to 5 minutes for hard boiled, 4 for medium boiled, and 3 for soft boiled. When they are done just put them in an ice bath and let them cool completely before peeling. That’s it!


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