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Ingredients

• 6 onions, thinly sliced

• 4 tbsp butter

• Salt & pepper

• 4 cloves garlic, minced

• 1/4 cup flour

• 8 cups beef broth

• 1 tbsp Worcestershire sauce

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 baguette

• 1–2 tbsp butter, for the baguette

• 8 slices provolone cheese

Instructions

1. Melt 4 tbsp butter in a Dutch oven or large pot over medium heat. Add the sliced onions and season with salt and pepper. Increase the heat to medium-high and cook for about 15 minutes, stirring frequently. Reduce the heat to medium-low and continue cooking for another 30–45 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are caramelized.

2. Once the onions are caramelized, add the minced garlic and cook for about 1 minute, until fragrant. Stir in the flour and cook for another 2 minutes, stirring until well combined.

3. Add the beef broth, Worcestershire sauce, bay leaves, thyme sprigs, and 1 tsp salt. Stir to combine and bring to a low boil. Reduce the heat to low, cover, and simmer for 30 minutes. Remove the bay leaves and thyme sprigs before serving. Taste and adjust the salt and pepper if needed.

4. Meanwhile, preheat the oven to 400°F. Cut the baguette into slices and lightly butter each piece. Arrange on a baking sheet and bake for about 5–7 minutes, or until lightly golden and toasted.

5. Turn the oven to broil. Divide the soup between 4 oven-safe soup bowls. Top each bowl with about 3 slices of toasted baguette and 2 slices of provolone cheese. Place the bowls on a baking sheet and broil for 2–3 minutes, watching closely, until the cheese is melted and bubbly. Top with fresh thyme leaves if desired and serve.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• 3/4 cup Italian Panko breadcrumbs

• 3/4 cup grated parmesan

• 1/4 cup chopped parsley

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp olive oil

For the marinara sauce:

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1 tbsp Italian seasoning

• 1/4 tsp red pepper flakes

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp tomato paste

• 1 (28oz) can crushed tomatoes

• 1/4 cup beef broth

• 1/2 cup grated parmesan cheese

• 1/4 cup chopped basil

Other Ingredients:

• 1 lb spaghetti noodles

• Grated parmesan, for serving

• Chopped basil, for serving

Instructions

1. Bring a pot of salted water to a boil and cook your spaghetti noodles according to the package. Set aside.

2. In a large bowl add the ground beef, egg, Panko breadcrumbs, grated parmesan, parsley, salt, and pepper. Mix with your hands until just combined, then roll into meatballs (should make about 10).

3. Heat about 2 tbsp of olive oil in a large saucepan over medium heat. Once hot, add the meatballs to the pan and brown for about 3 minutes per side (we will finish cooking them later). Remove from the pan and set aside.

4. Add the chopped onion to the pan and cook for 4-5 minutes, until translucent. Next, add the minced garlic and cook an additional minute or until fragrant. Add the tomato paste and seasonings, stirring to combine everything, cooking for about 2-3 minutes. Stir in the crushed tomatoes and beef broth.

5. Return the meatballs to the sauce, cover, and simmer on low for 25-30 minutes until cooked through. Stir in the grated parmesan and chopped basil and keep on low until ready to serve.

6. Serve hot over the cooked spaghetti and serve with extra grated parm and chopped basil!

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the “vodka-less” sauce

• 1 tbsp olive oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 4.5 oz tomato paste

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp red pepper flakes

• 1 cup heavy cream

• 1/4 cup beef broth (or broth of choice)

• 1 tbsp butter

• 1/4 cup grated parmesan cheese

For the chicken:

• 4 chicken breasts, pounded thin

• Salt

• Pepper

• Garlic Powder

• 2 eggs

• 1 cup seasoned Panko breadcrumbs

• ¼ cup olive oil, for frying (use as needed)

For assembly:

• 2 French baguettes, each cut in half crosswise, then halved lengthwise (makes 4 sandwiches, 8 pieces total)

• Basil pesto

• 1 cup mozzarella pearls (or shredded mozzarella)

• Butter

• Chopped parsley

  ---

Instructions

1. Preheat the oven to 400°F.

2. Begin making the sauce by drizzling 1 tbsp olive oil in a saucepan over medium-high heat. Add your onions and sauté for about 4 minutes. Add the garlic and cook an additional minute until fragrant.

3. Add the tomato paste and seasonings. Stir together and cook the tomato paste for about 1 minute. Stir in the heavy cream and broth, reduce the heat and simmer for 2-3 minutes until thickened. Add the butter and parmesan cheese and simmer another minute until smooth. Keep on low, stirring occasionally, until you’re ready to assemble the sandwiches.

4. Season the chicken with salt, pepper, and garlic powder on both sides. Set out two plates for breading. On one plate, crack the eggs, add a pinch of salt, and beat with a fork. On the other, add the Panko breadcrumbs. Dip each chicken cutlet in the egg, then in the Panko mixture, coating evenly. Set aside.

5. Heat the olive oil in a large frying pan over medium-high heat until very hot but not smoking. Fry the chicken for about 3 minutes per side, until golden brown and the internal temperature reaches 165°F. I like to cook two chicken cutlets at a time, replacing the oil between batches if needed so they don’t burn. Transfer to a wire rack to keep the chicken crispy and sprinkle with sea salt.

6. Line a baking sheet with parchment paper and arrange all 8 baguette slices cut-side up. Spread pesto over 4 of the slices, then top each with a chicken cutlet. Spoon a layer of the vodka-less sauce over each chicken cutlet and top with mozzarella cheese. Spread butter over the remaining 4 baguette slices.

7. Bake at 400°F for 5–7 minutes, or until the cheese is melted and the bread is lightly toasted. Sprinkle chopped parsley over the cheese and add more vodka-less sauce if desired. Place the buttered baguette slices on top of the chicken to close each sandwich and serve.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the chicken:

• 1 lb chicken breast

• Cajun seasoning

• Salt

• Pepper

• Garlic Powder

• Onion Powder

• Paprika

• 1 tbsp olive oil

For the pasta:

• 1 lb penne pasta

• 2 tbsp butter

• 1 yellow onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 tsp salt

• 1/4 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp cayenne pepper

• 2 tsp cajun seasoning

• 1 cup heavy cream

• 1 cup grated parmesan cheese

• 1/4 cup chicken broth

• 2 tbsp room temp cream cheese

• 1/4 cup reserved pasta water

For serving:

• chopped parsley

• grated parmesan

Garlic Bread (optional)

Ingredients:

• 2 baguettes, sliced in half

• 10 cloves of garlic

• 1/3 cup butter

• 1/2 cup grated parmesan

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes

Instructions:

1. Preheat the oven to 450°F.

2. In a small saucepan, melt the butter over low heat. Add the garlic cloves and let them gently simmer for about 15 minutes, or until soft and fragrant.

3. Transfer the garlic and butter to a small bowl. Mash the garlic with a fork, then stir in the Parmesan, Italian seasoning, and red pepper flakes until combined.

4. Spread the garlic butter evenly over the cut sides of the baguettes.

5. Bake for 5-7 minutes, or until golden around the edges.

6. Slice and serve warm.

Instructions

1. Preheat the oven to 400°F.

2. Season the chicken with cajun seasoning, salt, pepper, garlic powder, onion powder, and paprika (measure with your heart) on both sides and rub in the seasonings with your hands.

3. Drizzle olive oil in a large sauté pan or dutch oven over medium-high heat. Sear the chicken for about 6 minutes per side. Transfer to the oven and bake for 8–10 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for 5–10 minutes, then slice and set aside.

4. Cook the pasta according to the package directions until al dente. Reserve 1/4 cup of the pasta water before draining. Drain and set aside, tossing with a drizzle of olive oil if needed to prevent sticking.

5. In the same pan as you cooked the chicken, melt the butter and add the onions. Cook for about 3-5 minutes until softened. Add the bell peppers and cook an additional 5 minutes. Add the garlic and seasonings and mix until well combined.

6. Pour in the heavy cream and chicken broth, then stir in the Parmesan cheese. Reduce the heat to low and simmer for about 8 minutes, or until the sauce begins to thicken. Stir in the cream cheese until melted, then simmer for another 3 minutes.

7. Add the cooked pasta and reserved pasta water to the sauce. Toss until the noodles are evenly coated, then simmer over low heat for 2–3 minutes until the sauce thickens and clings to the pasta.

8. For serving, I like to top the pasta with sliced chicken, fresh parsley, and Parmesan. Serve with garlic bread on the side. (I prefer serving the sliced chicken over the pasta, but you can also toss it into the sauce if you'd like.)

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the chicken

• 1 lb chicken breast

• Salt

• Pepper

• Garlic Powder

• Paprika

• Olive Oil

For the soup:

• 4 tbsp butter

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 1/3 cup flour

• 4 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• 1 tsp salt

• 1/4 tsp pepper

• 1/4 tsp paprika

• 1/4 tsp nutmeg

• 3 cups broccoli florets, chopped into smaller pieces if desired

• 1 cup carrots, shredded

• 8 oz sharp cheddar cheese, shredded

For serving:

• Shredded cheese

• Chopped Parsley

Instructions

1. Season the chicken breasts on both sides with salt, pepper, paprika, and garlic powder (I like to measure with my heart).

2. Heat 1 tbsp olive oil over medium-high heat in a large Dutch oven. Once hot add the chicken breasts and sear on both sides, about 4 minutes each. Remove from the pot and set aside.

3. Add the butter to the pot. Once melted, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant. Add the flour and stir until a thick paste forms.

4. Pour in the chicken broth and return the chicken to the pot. Bring to a gentle simmer. Cook until the chicken reaches 165°F internally, about 15–20 minutes depending on thickness. Remove the chicken, shred it, and set aside.

5. Reduce the heat to medium-low and add the milk, heavy cream, salt, pepper, paprika, and nutmeg. Stir in the broccoli and carrots and simmer for 15 minutes.

6. Slowly stir in the shredded cheddar, a handful at a time, until completely melted. Return the shredded chicken to the soup and simmer for another 5 minutes.

7. Serve with shredded cheese and parsley on top.

Hope you enjoy ❤️

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Ingredients

For the meat sauce:

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 lb ground beef

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 1/4 cup beef broth

• 1 tbsp Italian seasoning

• 1/4 tsp red pepper flakes

• Salt & pepper

• 1/2 cup grated parmesan cheese

• 1/4 cup fresh basil, chopped

For the ricotta filling:

• 1 cup chopped spinach

• 2 tbsp chopped parsley

• 15 oz ricotta cheese

• 1 cup grated parmesan cheese

• 2 eggs

• 1/2 tsp salt

• 1/2 tsp pepper

Other ingredients:

• 9-11 lasagna noodles

• 2 cups shredded mozzarella cheese

• Fresh basil for serving

• Grated parmesan for serving

Instructions

1. Preheat the oven to 350°F.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes. Next, add the garlic and cook for an additional minute until fragrant.

3. Add the ground beef, breaking it up with a spoon. Season with 1/2 tsp salt and 1/4 tsp pepper. Stir occasionally until browned and drain if desired. Stir in the tomato paste and cook for 1 minute until combined.

4. Add the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper and stir to combine. Bring to a simmer and cook for 10 minutes.

5. After 10 minutes, stir in the basil and parmesan cheese. Simmer for another 8-10 minutes. Adjust seasoning to taste and keep on low heat to stay warm while you prepare the rest.

6. Boil the lasagna noodles according to the package directions (I only boil mine for 3 minutes). Once cooked and drained, lay them on a clean surface. I suggest lightly brushing them with olive oil to prevent sticking.

7. Prepare the ricotta filling. In a large bowl, combine the chopped spinach, parsley, ricotta, parmesan cheese, 2 eggs, salt, and pepper. Set aside.

8. Spread a thin layer of the meat sauce over the bottom of a large casserole dish.

9. It’s time to make your roll-ups! Spread a layer of the ricotta filling over each lasagna noodle, then spoon a layer of the meat sauce on top. Starting from one end, carefully roll up the noodle and place it seam-side down in the prepared casserole dish.

10. Once all of the roll-ups are in the dish, spoon the remaining meat sauce over the top, followed by any leftover ricotta filling. Sprinkle evenly with the mozzarella cheese. Bake for 25–30 minutes, or until the cheese is melted and bubbly. I like to broil mine for the last 2–3 minutes to create a golden brown crust.

11. Serve with fresh basil and parmesan cheese if desired.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the shrimp:

• 1 lb shrimp, peeled, deveined, tails removed, and chopped into ½-inch pieces

• Olive oil

• 1 tbsp cajun seasoning

• 1 tsp garlic powder

• 3 roma tomatoes, diced

• 3/4 cup chopped white onion

• 1/4 cup chopped cilantro

• Juice of 1/2 lime

• 8-10 corn tortillas

For the guacamole:

• 2 avocados

• 1/4 cup diced roma tomato

• 1 jalapeño, diced

• 1/4 cup chopped white onion

• 2 tbsp chopped cilantro

• Juice of 1/2 lime

• Salt

• Pepper

• Garlic Powder

Instructions

1. In a large bowl, season the shrimp with cajun seasoning and garlic powder. Toss to combine.

2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the tomatoes, onion, and cilantro and cook until the onion begins to soften, about 5 minutes. Add the shrimp and lime juice to the skillet. Cook, stirring occasionally, until the shrimp is opaque and cooked through, about 5-7 minutes.

3. In the meantime, make the guacamole by combining the avocados, tomato, jalapeño, onion, cilantro, and lime juice in a medium bowl. Mash with a fork until combined. Add the salt, pepper, and garlic powder to taste (measure with your heart).

4. If you'd like to make your own taco shells, heat about ¼ cup olive oil in a skillet over medium-low heat. Once the oil is hot, fry one tortilla at a time for about 30 seconds per side. Then, using tongs, gently fold the tortilla in half to form a taco shape. Continue frying until it holds its shape and is lightly golden. Transfer to a wire rack to cool.

5. Assemble the tacos with the shrimp mixture and a dollop of guacamole on top. Garnish with fresh cilantro and lime wedges if desired.

Hope you enjoy ❤️

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Ingredients

For the chicken pot pie filling:

• 1/3 cup butter

• 2 carrots, chopped

• 3 celery ribs, chopped

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 1 tsp salt

• 1/2 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp pepper

• 1/3 cup flour

• 1 cup heavy cream

• 1 cup whole milk

• 1 1/2 cups chicken broth

• 1 cup frozen peas

• 3-4 cups shredded chicken

For the cornbread topping:

• 1 cup flour

• 1 cup cornmeal

• 1 tbsp baking powder

• 1 tsp salt

• 2 tbsp honey, plus more for brushing the cornbread after baking

• 1/4 cup melted butter

• 1 cup shredded cheddar cheese

• 1 cup milk

• 2 eggs

• 2 jalapeños (1 finely diced for the cornbread batter and 1 thinly sliced for topping the cornbread before baking)

Instructions

1. Preheat the oven to 400°F.

2. In an oven-safe skillet (I prefer cast iron), heat the butter over medium heat. Once the butter is melted, add the carrots, celery, and onion. Cook for about 5 minutes until they start to soften.

3. Add the garlic, salt, thyme, sage, garlic powder, onion powder, pepper, and flour to the skillet and stir to combine, cooking for about 2 minutes until a thick paste forms.

4. Slowly pour in the heavy cream, stirring until combined. Then gradually whisk in the milk and chicken broth. Simmer for 5 minutes until thickened.

5. Fold in the peas and shredded chicken. Continue simmering, stirring occasionally, until the sauce has visibly thickened and coats the back of a spoon. Taste and adjust the seasonings if needed. Remove from the heat and let cool for 10 minutes before topping with the cornbread batter.

6. In a large bowl, combine the flour, cornmeal, baking powder, salt, honey, butter, cheese, milk, eggs, and diced jalapeños. Stir until well combined.

7. Pour the cornbread batter over the sauce in an even layer and spread. Top with the jalapeño slices.

8. Bake in the oven for 25-30 minutes or until golden and bubbly. Brush with honey and butter if desired. Let cool for 10 minutes before scooping and serving

Hope you enjoy ❤️

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Ingredients

For the sweet potatoes:

• 2 sweet potatoes, diced

• Olive oil

• Salt & pepper

• Garlic powder

• Paprika

For the steak:

• 2 NY strip steaks, about 1 inch thick

• Salt

• 1-2 tbsp beef tallow, or a high-smoke oil

• 2 tbsp butter

• 4 garlic cloves

For the chimichurri sauce:

• 1/4 cup chopped Italian parsley

• 1/4 cup chopped cilantro

• 4 garlic cloves, minced

• 1/2 cup olive oil

• 2 tbsp red wine vinegar

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp red pepper flakes

For the broccolini:

• 1 bunch broccolini, trimmed

• 1 tbsp butter

• 1 garlic clove, minced

• Salt & pepper

For serving:

• 1 avocado, cubed

Instructions

1. Preheat oven to 425°F.

2. Line a sheet pan with parchment paper and add the diced sweet potatoes. Drizzle with 2 tbsp olive oil and season with salt, pepper, garlic powder, and paprika (measure with your heart). Toss to coat, then roast for 30–35 minutes, or until fork-tender.

3. Pat the steaks dry and generously season with salt. Let your steaks come to room temperature, about 30 minutes.

4. While you wait for the steaks to come to room temperature, you can make the chimichurri sauce by adding the parsley, cilantro, garlic, olive oil, red wine vinegar, salt, pepper, and red pepper flakes together in a small bowl. Mix until combined and set aside.

5. Preheat a skillet over medium-high heat until very hot. Add the beef tallow and let it melt, coating the bottom of the pan. Before searing, pat the steaks dry one more time to remove any moisture the salt has drawn out. Sear the steaks for about 2 minutes per side for medium-rare or 3 minutes per side for medium. I like to gently press on the steaks with a spatula to ensure an even sear. Flip once, then briefly sear the fat cap on each edge until browned, about 20-30 seconds.

6. Turn the heat down to low, then add the butter and garlic cloves. Baste the steaks for an additional minute. Remove from the pan and let rest for 10 minutes before slicing.

7. After removing the steaks from the pan, increase the heat to medium and add the broccolini. Cook for 4-5 minutes in the steak drippings, then add 1 tablespoon of butter and the minced garlic. Continue cooking for another 2-3 minutes, or until the broccolini is tender and lightly charred. Season with salt and pepper to taste.

8. Assemble your plates with the roasted sweet potatoes, sliced steak, broccolini, and avocado. Spoon the chimichurri over the steak and serve.

   Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the mini meatballs:

• 1 lb ground beef (preferably 80/20)

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder

• 1 egg

• 3/4 cup Italian Panko breadcrumbs

• 3/4 cup grated Parmesan cheese

• 1/4 cup fresh parsley, finely chopped

For the pasta:

• Olive oil

• 4 cloves garlic, minced

• 2 cups (about half a bag) Lumache pasta

• 2 cups chicken broth

• 1/3 cup heavy cream

• 3 tbsp butter

• 1/2 cup grated Parmesan cheese

• 1 cup marinara sauce

For serving (optional):

• Fresh basil

• Parmesan cheese

Instructions

1. In a large bowl, combine the ground beef, salt, pepper, garlic powder, egg, panko breadcrumbs, Parmesan cheese, and parsley. Mix with your hands until just combined, then roll into mini meatballs (about 1 inch).

2. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mini meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Transfer them to a plate and set aside.

3. Add 1 tablespoon of olive oil to the same pan, then add the garlic. Cook for about 1 minute, or until fragrant. Add in the dry pasta and toast for 1–2 minutes, stirring frequently.

4. Pour in 2 cups of chicken broth, or enough to fully cover the pasta. Bring to a boil, then cover the pan, reduce the heat to a simmer, and cook for about 10 minutes, or until the pasta is tender and most of the liquid has been absorbed.

5. Stir in the heavy cream, butter, Parmesan cheese, and marinara sauce. Return the meatballs to the pan and toss to coat them in the sauce. Simmer over low heat for 2–3 minutes, or until the sauce has thickened. Season with salt and pepper to taste and top with fresh basil and grated Parmesan, if desired.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the rice:

• 1 cup jasmine rice

For the beef:

• 1 lb ground beef

• 1/4 cup soy sauce

• 1/4 cup honey +1 tbsp more to taste

• 1 tbsp rice vinegar

• 4 cloves garlic, minced

• 1/2 tsp ground ginger

• 1/4 tsp red pepper flakes

• 1 tsp arrowroot starch (optional, but helps thicken)

For the cucumber salad:

• 2 Persian cucumbers, diced

• 1 avocado, diced

• 2 green onions, chopped

• 1/2 cup shelled edamame

• 1/4 cup mayo

• 1/4 cup sweet chili sauce

For assembly:

• Kimchi (about 1/2 cup), for serving

• Chopped green onions, for serving

• Sesame seeds, for serving

  ---

  Instructions

1. Cook your rice according to the instructions and set aside.

2. In a medium bowl, whisk together the soy sauce, 1/4 cup honey, rice vinegar, garlic, ginger, red pepper flakes, and arrowroot starch until smooth. Taste and add the remaining tablespoon of honey if you'd like the sauce a little sweeter.

3. Brown the ground beef in a large skillet over medium-high heat until cooked through. Drain any excess grease if needed, then pour in the sauce and cook for 2–3 minutes, or until thickened. Reduce the heat to low until ready to serve.

4. Meanwhile, make the cucumber salad by combining the cucumbers, avocado, green onions, and edamame in a medium bowl. In a small bowl, whisk together the mayo and sweet chili sauce. Pour about three-quarters of the sauce over the vegetables and toss to combine. Reserve the remaining sauce for drizzling over the bowls before serving.

5. Assemble by adding a serving of rice, beef, and cucumber salad to your bowl. Top with kimchi, chopped green onions, sesame seeds, and a drizzle of the reserved sweet chili mayo sauce.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

• 1.5 lb chicken breast, cooked and shredded

• 1/4-1/2 cup buffalo sauce

• 1/4 cup ranch dressing (see my homemade ranch recipe below)

• 8-10 corn tortillas (flour works as well)

• 1 1/2 cups shredded cheddar cheese (or cheese of choice)

• 2 tbsp olive oil

• 1/2 tsp paprika

• Chopped green onions for serving (optional)

  ---

  Homemade Buttermilk Ranch Dressing

  (this recipe makes about 1½ cups of ranch dressing, you'll have plenty left over for salads, wraps, veggies, or dipping)

• 1/2 cup mayo

• 1/2 cup sour cream

• 1/2 cup buttermilk

• 1/2 tsp dried parsley

• 1/2 tsp dried dill

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tsp lemon juice

Whisk the mayo, sour cream, and buttermilk together in a medium bowl until smooth. Stir in the seasonings and lemon juice until well combined. Cover and refrigerate.

Instructions

1. Preheat the oven to 400°F.

2. Add 1/4 cup buffalo sauce (add more to taste) and ranch dressing to your shredded chicken and toss to combine.

3. Warm the tortillas on the stovetop for about 30 seconds per side, or until soft and pliable. Arrange them on a parchment-lined sheet pan.

4. Fill one half of each tortilla with the buffalo chicken mixture and top with shredded cheese. Fold the tortillas in half. In a small bowl, combine the olive oil and paprika, then brush the tops of the tacos with the mixture. Sprinkle a little extra cheese over the tops of each taco.

5. Bake for 12-15 minutes until the tacos are crisp and the cheese is golden and bubbly. Serve with a sprinkle of green onions and more ranch for dipping.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

For the potatoes:

• 2 lbs Yukon gold potatoes, diced into 1 inch pieces

• 8 whole garlic cloves, peeled and smashed

• 2 sprigs fresh rosemary

• 1/2 large lemon cut in half through the stem and thinly sliced crosswise

• 2 tbsp olive oil

• Salt and pepper

For the chicken:

• 2 chicken breasts, lightly pounded to an even thickness

• Olive oil

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp dried dill

For the tomato cucumber salad:

• 1 cup baby tomatoes, cut into quarters

• 2 Persian cucumbers, chopped

• 1/4 of a red onion, thinly sliced

• 1/2 tbsp olive oil

• 1/2 tbsp lemon juice

• Salt and pepper to taste

For the tzatziki sauce:

• 2 Persian cucumbers, grated and squeezed dry (you can use a paper towel or cheesecloth to drain the juice)

• 1 cup Greek yogurt

• 2 garlic cloves, minced

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp dried dill

• 1/2 tsp salt

• A few dashes of pepper

For serving:

• Crumbled feta cheese

• Chopped parsley (optional)

Instructions:

1. Preheat the oven to 400°F.

2. Place the potatoes, garlic, rosemary, lemon slices, olive oil, salt, and pepper on a large sheet pan and toss until evenly coated. Roast for 40–45 minutes, tossing halfway through, until golden brown and fork tender.

3. Drizzle your chicken breasts with olive oil and season both sides with salt, pepper, garlic powder, paprika, and dried dill. I like to rub the seasonings in with my hands.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear your chicken for 5-6 minutes per side, until a golden brown crust forms. Transfer the skillet to the oven and bake for 8–10 minutes, or until the chicken is cooked through. Once cooked, cut your chicken into 1 inch pieces and set aside.

5. While the potatoes and chicken cook, prepare the tzatziki sauce and tomato cucumber salad. Prepare the tzatziki sauce by combining the grated cucumbers, Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper in a small bowl. Stir until well combined and adjust seasonings to taste. Set aside.

   Next, make the tomato cucumber salad by combining the tomatoes, cucumbers, red onion, olive oil, lemon juice, salt, and pepper in a medium-sized bowl. Toss until well combined and adjust seasonings to taste. Set aside.

6. Assemble your bowls by layering the roasted potatoes, chopped chicken, tomato cucumber salad, and tzatziki sauce. Top with crumbled feta and chopped parsley.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients:

For the sweet potatoes:

• 2 large sweet potatoes, diced

• Olive oil

• Salt & pepper

• Garlic powder

• Paprika

For the beef:

• 1 lb ground beef

• Your favorite taco seasoning (I used Siete)

For the street corn:

• 1 (15oz) can sweet corn, drained

• 1 jalapeño, diced and seeds removed

• 2 tbsp cilantro, chopped

• 2 tbsp sour cream (or greek yogurt)

• 2 tbsp mayo

• Juice of 1/2 lime

• 2 tbsp grated parmesan cheese (or Cotija)

• Chile lime seasoning

For serving:

• 1 avocado, sliced

• Chile lime seasoning

Instructions

1. Preheat oven to 425°F.

2. Line a sheet pan with parchment paper and add the diced sweet potatoes. Drizzle with 1 tbsp olive oil and season with salt, pepper, garlic powder, and paprika (measure with your heart). Toss to coat, then roast for 30–35 minutes, or until fork-tender.

3. Meanwhile, brown the ground beef in a skillet and season with taco seasoning.

4. In a small bowl, combine the corn, jalapeño, cilantro, sour cream, mayo, lime juice, Cotija cheese, and Chile lime seasoning to taste.

5. Assemble your bowls with the roasted sweet potatoes, ground beef, and street corn mixture. Top with sliced avocado and an extra sprinkle of Chile lime seasoning, if desired.

Hope you enjoy ❤️

xx,

Olivia

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Ingredients

• 1.5 lb chicken breast, thinly sliced

• Olive oil

• Salt

• Pepper

• 1 tsp garlic powder

• 1 tsp Italian Seasoning

• 2 Roma tomatoes, diced

• 2 garlic cloves, minced

• 8 basil leaves, chopped into thin ribbons

• Balsamic glaze

• 1/4 cup pesto sauce

• ½ cup mozzarella pearls

Instructions

1. Add a drizzle of olive oil to the chicken breasts and season both sides with 1 tsp salt, ½ tsp pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning.

2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 3–4 minutes per side, until cooked through. Remove the skillet from the heat.

3. While the chicken cooks, prepare the bruschetta topping by combining the Roma tomatoes, minced garlic, basil, 2 tbsp olive oil, and 1 tbsp balsamic glaze in a small bowl. Stir to combine and season with salt and pepper to taste.

4. Spread about 1 tbsp of pesto on each chicken breast, then top with the mozzarella pearls. Pop in the oven and broil on low until the mozzarella is melted.

5. Top each chicken breast with a spoonful of the bruschetta mixture and finish with an extra drizzle of balsamic glaze. Serve with your favorite veggie or salad!

Let me know if you try this one ❤️

xx,

Olivia

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Ingredients

For the beef kebabs:

• 1 lb lean ground beef

• 1/2 yellow onion, minced

• 3 garlic cloves, minced

• 2 tbsp fresh dill, chopped

• 2 tbsp parsley, chopped

• 1/2 tbsp cumin

• 1/2 tbsp paprika

• 1/2 tsp salt

• 1/2 tsp coriander

• 1/8 tsp cinnamon

• 1/4 tsp pepper

For the tzatziki sauce:

• 2 Persian cucumbers, grated and squeezed dry

• 1 cup Greek yogurt

• 2 garlic cloves, minced

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp dried dill

• 1/2 tsp salt

• A few dashes of pepper

For the tomato cucumber salad:

• 1 cup baby tomatoes, cut into quarters

• 1 cup Persian cucumbers, chopped

• 1/2 tbsp olive oil

• 1/2 tbsp lemon juice

• Salt & pepper to taste

For serving:

• 4 naan or pita bread (see my homemade recipe below)

• Fresh parsley, chopped

  ---

  Homemade Naan Bread (optional):

• 1 cup all-purpose or bread flour, plus more for shaping

• 2 tsp baking powder

• 1 tsp salt

• 3/4 cup Greek Yogurt

In a medium-sized bowl, combine the flour, baking powder, and salt. Add the Greek yogurt and mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until smooth. Divide into 4 equal pieces. Dust each piece with a little flour and continue kneading until the dough is no longer sticky.

Roll each dough ball into a thin circle, adding more flour as needed.

Grease a skillet or cast iron pan with a drizzle of olive oil and heat over medium-high heat. Cook each naan for 1–2 minutes per side, until puffy and golden brown.

Instructions

1. Preheat the oven to 425°F.

2. In a large bowl, combine the ground beef, onion, garlic, dill, parsley, cumin, paprika, salt, coriander, cinnamon, and pepper. Mix with your hands until just combined.

3. Add the meat mixture to a greased baking sheet and spread it into an even layer about ½ inch thick using your hands. Using a knife or spatula, score long vertical lines across the mixture, cutting almost to the bottom but not all the way through. Repeat horizontally to create a grid pattern.

4. Bake in the oven for 15-18 minutes, or until the meat is cooked through. Then broil for an additional minute or so to get a nice char on the meat. Be sure to keep a close eye on it while broiling to prevent burning. Note: If there is excess liquid on the sheet pan after cooking, carefully drain it before slicing and serving.

5. While the beef cooks, prepare the tzatziki sauce by combining the grated cucumbers, Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until well combined and adjust seasonings to taste. Set aside.

   Next, make the tomato cucumber salad by combining the tomatoes, cucumbers, olive oil, lemon juice, dill, salt, and pepper in a small bowl. Toss until well combined and adjust seasonings to taste. Set aside.

6. Once the beef is finished cooking, use the scored lines as a guide to cut it into individual kebab pieces.

7. I like to serve these as wraps. Add a few pieces of the beef to a naan, followed by a generous spoonful of tzatziki sauce and a spoonful of the tomato cucumber salad. Finish with a sprinkle of fresh parsley.

Enjoy!

xx,

Olivia

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Ingredients

• 2 chicken breasts

• Olive oil

• Salt

• Pepper

• Garlic powder

• Paprika

• Dried dill weed

• 1 heart of romaine lettuce, chopped

• Caesar dressing (see my homemade recipe below)

• 6-8 large tortillas

• Grated Parmesan cheese for assembling the wraps

• 1-2 tbsp butter

  ---

  Homemade Caesar dressing:

• 1 cup mayo

• Juice of 1 lemon

• 2 garlic cloves

• 1/2 cup grated Parmesan cheese

• 1 tsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2-3 tbsp olive oil (start with 2, add more if needed)

• Salt and black pepper, to taste

Blend everything together until smooth and creamy. Taste and adjust seasoning as needed.

Instructions

1. Preheat the oven to 400°F.

2. Place the chicken breasts between 2 sheets of parchment paper and pound to an even thickness.

3. Drizzle each chicken breast with olive oil and season with salt, pepper, garlic powder, paprika, and dried dill on each side (I measure with my heart.) Make sure to rub the seasonings in with your hands.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for about 6 minutes per side. Finish cooking your chicken in the oven for about 8-10 minutes or until cooked through.

5. Once the chicken is done cooking and has cooled down a bit, chop into bite-sized pieces. Add the chopped lettuce, chicken, and Caesar dressing to a large bowl and toss until combined (add as much caesar dressing as you like, but save some for assembling the tortillas.)

6. Heat the tortillas on a skillet over medium heat until warm and pliable, then you can start assembling the wraps. Add 1 tbsp of Caesar dressing to the tortilla, then add the chicken Caesar mixture and a sprinkle of grated Parmesan cheese. Move the filling slightly towards one side of the tortilla, leaving space around the edges. Fold in the left and right sides, then tuck the bottom edge of the tortilla over the filling and roll tightly to form a burrito.

7. Heat a skillet with 1 tbsp of butter over medium-high heat and place the wrap seam side down. Cook on both sides until a golden brown crust forms. Add more butter between batches as needed.

8. Cut your wrap in half and serve with sweet potato fries and a crispy Diet Coke.

Enjoy!

xx,

Olivia

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Ingredients:

For the chicken:

• 1.5 lb chicken breast, cut into 1 inch pieces

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

• ½ tsp garlic powder

• 3/4 cup of your favorite BBQ sauce (I used Primal Kitchen Korean BBQ sauce)

For the sweet potatoes:

• 2 large sweet potatoes, diced

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

• ½ tsp garlic powder

• ½ tsp paprika

For the slaw:

• 1 bag coleslaw mix

• 2 tbsp mayo (I use Primal Kitchen avocado mayo)

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 tbsp white wine vinegar (can sub for lemon juice)

• Salt & pepper to taste

For serving:

• Pickle chips

• Chopped flat leaf parsley

• BBQ sauce

Instructions:

For the chicken:

1. Add the chicken to a large bowl along with the olive oil, salt, pepper, and garlic powder. Toss until evenly coated. Add ½ cup of the BBQ sauce and mix until combined. Transfer to the refrigerator and marinate for 1 hour (or 15–30 minutes if you’re short on time).

2. Preheat the air fryer or oven to 400°F*. I used an air fryer, but the oven works too.

3. Transfer the chicken to a parchment-lined baking sheet, leaving any excess sauce behind. Spread the chicken into a single layer, making sure the pieces aren’t touching.

4. Cook for 8–10 minutes, tossing halfway through, until the chicken is cooked through. If baking in the oven, the chicken may take closer to 10–15 minutes.

5. Remove the chicken and brush with the remaining BBQ sauce.

6. Return to the air fryer or oven and broil for a few minutes, until the edges are caramelized and slightly crispy.

For the potatoes:

1. Preheat the oven to 425°F.

2. Line a sheet pan with parchment paper and add the diced sweet potatoes. Drizzle with 1 tbsp olive oil and season with salt, pepper, garlic powder, and paprika (I like to measure with my heart, but about ½ tsp of each seasoning). Toss until evenly coated.

3. Roast in the oven 30-35 minutes, until the potatoes are fork tender.

For the slaw:

1. In a small bowl, whisk together the mayo, Dijon mustard, honey, white wine vinegar, salt, and pepper.

2. Add the slaw to medium-sized bowl and pour the dressing on top. Toss until evenly coated. Set aside.

Once everything is ready, assemble your bowls with the sweet potatoes, slaw, and BBQ chicken. Add the pickle chips and top with a sprinkle of parsley and extra BBQ sauce if desired.

Enjoy!

* Note: If you're baking both the chicken and sweet potatoes in the oven, you can cook everything at 425°F.

xx,

Olivia

This dinner has been on repeat in our house lately. The honey and feta combo is just so good and it all comes together so easily! Let me know if you try it 💛

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Ingredients

For the chicken

• 1.5 lb chicken breast, thinly sliced

• Salt & pepper

• Garlic powder

• Paprika

• 1 cup crumbled feta

• Hot honey, for serving

• Red pepper flakes, for serving

For the orzo

• 1 cup orzo

• 2 tsp lemon zest

• Juice of 1/2 lemon

• 2 tbsp olive oil

• 1 tbsp dill, finely chopped

• 1 cup crumbled feta

Instructions

1. Preheat the oven to 375°F.

1. Season the chicken with salt, pepper, garlic powder, and paprika (measure with your heart). Place the chicken in a greased 9x13 baking dish and top the chicken breast with the crumbled feta.

2. Bake for 20–25 minutes, or until the chicken is cooked through. Broil for 1–2 minutes at the end, until the feta is lightly golden.

3. While the chicken cooks, prepare the lemon orzo. Cook the orzo according to the package instructions, then transfer it to a large bowl. Stir in the lemon zest, lemon juice, olive oil, dill, feta, 1 tsp salt, and 1 tsp pepper.

4. Serve the chicken with a drizzle of hot honey and a sprinkle of red pepper flakes. Serve with the lemon orzo on the side.

Enjoy!

xx,

Olivia

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Ingredients:

• 1 lb ground chicken

• ½ cup panko breadcrumbs

• ¼ cup grated Parmesan

• 2 garlic cloves, minced

• 1 tbsp fresh basil, chopped

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp Italian seasoning

• 1 tbsp olive oil

• 1 (32 oz) jar marinara sauce (I use Rao’s)

• 2 cups shredded mozzarella cheese

• Fresh basil, for serving

Instructions:

1. Preheat oven to 400°F.

2. In a large bowl, combine the ground chicken, panko breadcrumbs, grated Parmesan, garlic, basil, egg, salt, pepper, garlic powder, onion powder, and Italian seasoning. Mix with your hands until just combined. Use your hands or a cookie scoop to form meatballs. You should get about 10.

3. Heat the olive oil in a large cast iron skillet over medium-high heat. Once hot, add the meatballs and sear for 1–2 minutes per side, until a deep golden crust forms.

4. Pour the marinara sauce over the meatballs, then transfer to the oven and bake for 22–25 minutes, or until the meatballs reach an internal temperature of 165°F.

5. Remove from the oven and top with the shredded mozzarella cheese. Broil in the oven for a few minutes, until the cheese is bubbly and golden.

6. Serve the meatballs over spaghetti noodles (I like to toss the extra sauce from the meatballs into the noodles) or with your favorite side. Top with chopped basil.

   Enjoy!

xx,

Olivia