This Easy Gratin Parmentier Recipe Will Be Your New Favorite

So much of modern American cuisine comes out of French cooking that it’s hard to overstate its influence. Although we may think of the legendary chef and TV host Julia Child as an All-American chef, Child’s signature influences were from French cuisine and how it could be translated to fit the American home. On the other hand, we may have the impression that French cooking is only for the high-minded chef or that it’s too complicated to pull off regularly. Fortunately, we’ve got a recipe for you today that proves that this is simply not true.

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Coquilles Saint Jacques

Coquilles Saint Jacques is the French word for scallops. Classic French dish that has been gracing tables all over the world.

It always held a bit of mystery to me and it took a try to make it and quite the opposite happened: Super easy to make.

Nothing more delightful than tender scallops nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. The individual gratin dish makes for a dramatic table presentation.

When shopping for fresh scallops they should be of a pale pink or bluish tint. Ensure that they all are the same size so they all will evenly cook too. Continue Reading


This scrumptious New Orleans jambalaya recipe has been on my mind all month long! This weekend I’m packing my bags. On Monday morning I’m flying out to New Orleans!!! I feel so blessed to have been invited to mastermind with a wonderful group of creative women in one of the most festive cities in the USA. While I’m there I look forward to enjoying some authentic New Orleans jambalaya for dinner followed by a little bag of beautiful puffy beignets for dessert. I am so darn excited!

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Mexican layer dip

I love a delicious layered dip and this one is as low synned as you get, with a layer of refried beans, topped with homemade salsa, a soured yoghurt and cheddar. Serve up some thin slices of crispy sweet potato or regular potatoes for dipping, you could even be super healthy and put out some speed veggie sticks too, like carrots, celery, peppers and sugar snap peas.

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Pepperoni Meatza

For people that are gluten-intolerant, low-carb, paleo, or whatever, it can be hard to go without pizza. This dish makes it a lot easier. It is made pretty much exactly the same as pizza, but with ground beef as the crust. Sounds weird at first, but it is absolutely delicious and very filling. This is something great to make ahead of time and then eat as leftovers later on. It’s great hot or cold, just like pizza! I find that if you make 6 square slices, each slice is usually more than enough to fill you up. Feel free to add whatever toppings you normally eat on pizza. It will taste just as good!

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