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This episode features a recipe developed by Prajakta Sukhatme of Profusion Curry.
Anne talks through making this easy and delicious pasta fresca- a vegetarian pasta dish with a balsamic cream sauce that's perfect for summer.
The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 1 lb dry pasta, 1/2 cup balsamic vinegar, 2 tbsp olive oil, 2 tsp italian seasoning, salt & pepper to taste
Produce: 1 red onion, 8 oz mushrooms, 3-4 roma tomatoes, 2 cups spinach, 4 cloves garlic, and optionally fresh basil to garnish
Dairy: 1/4 cup heavy cream, and optionally parmesan cheese to garnish
Loved this recipe? Get to know Prajakta better on her Instagram.
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It's getting too hot to turn on the oven, and come Thanksgiving freeing up some space in there is handy too. Anne talks through making a bone-in turkey breast in the crockpot with a honey maple glaze that you can get ready fast and then walk away from.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Turkey Breast (bone-in and about 6 pounds, defrost before cooking)
Glaze: 1/2 cup Maple syrup, 1/4 cup honey, 1 tbsp dijon mustard, 1 tsp balsamic vinegar, salt and pepper to taste
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Anne talks through making a batch of homemade taco seasoning so you don't have to worry about running out of seasoning packets, and can customize it to your family's tastes.
The printable version is linked above, but if you're making your grocery list here's what Anne's base uses:
1/3 cup chili powder blend, 2.5 tbsp paprika, 2 tbsp sugar, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp garlic powder, 1.5 tsp corn starch, 1 tsp salt
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We're almost at Mother's Day, so today Anne is talking through an extra easy meal. One that you prep by just discarding the cardboard and plastic packaging! We're going over how to properly heat- and reheat- the La Terra Fina Quiche. You'll find it in a two pack at Costco and single pack at other grocery stores.
If you want printable detailed instructions those are linked above, but if you're making your grocery list all you'll need is the quiche itself. For kitchen goods we'll use some aluminum foil if heating it in an air fryer or convection oven.
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Anne talks through these super simple asian steak bites. You quickly marinate the steak with mushrooms in your favorite store bought asian inspired sauce. Then just cook on a sheet pan for a quick and easy dinner.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 lb steak bites
Produce: 8 oz mushrooms
Inside Aisles: 1/2 cup Gyoza sauce (look for soy sauce, rice vinegar, and sugar in the top 5 ingredients), 1 tbsp oil (if not in the top 3 ingredients of your chosen sauce)
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Anne talks through this quick to prep garlic parmesan chicken legs, which are great for nights where you're busy but home since bone-in chicken does take some time to cook through.
The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:
Meat: 2 lbs drumsticks
Dairy: 2 tbsp plain greek yogurt, 2 oz parmesan cheese
Produce: 4 cloves garlic
Inside aisles: 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper
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Anne talks through this super fast air fryer tilapia with a parmesan breadcrumb coating. Between a quick prep and quick cooking fish, this is a busy night meal for when you need to be eating in a hurry.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Seafood: 1 lb tilapia filets (or other white fish, but keep in mind thicker fish will take longer to cook)
Produce: Lemon (for 1 tbsp juice, bottled works too)
Dairy: 1/4 cup Parmesan cheese
Inside Aisles: 1/4 cup Breadcrumbs, 1/2 tsp Italian seasoning, 1/4 tsp each salt and pepper
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Anne talks through making these Petco park-inspired nachos with tri tip, along with a simple 2 ingredient cheese sauce, sour cream, bbq sauce, and of course, nacho chips.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: green onions, any other toppings you like such as avocado
Dairy: 4 oz cheddar cheese, 1/4 cup milk (or swap both of these for premade cheese sauce), 1/4 cup sour cream
Meat: 6 oz leftover tri tip
Inside aisles: 6 oz tortilla chips, 1/4 cup bbq sauce
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For Easter Monday, Anne talks through how to make these traditional Greek Easter cookies, that are perfect paired with tea or coffee. Fair warning, while the recipe isn't particularly challenging, rolling out and shaping the cookies by hand does take some time, so this recipe is more fun to make with family and friends.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside Aisles: 7 cups All purpose flour, 1+1/8 cup sugar, 3 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp vanilla, 1/4 cup Vegetable Oil, 1 tbsp Crisco (crisco can be substituted if need be)
Refrigerated: 2 sticks (8 oz) salted butter, 4 eggs
Produce: 1 Large Orange (zest, and 1/2 cup juice- you may need 2 oranges)
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This episode features a recipe developed by pastry chef and cookbook author Kimberly Houston of Coach Chef Kim.
Anne talks through making these fun and easy bunny cinnamon rolls with just a can of refrigerator section dough and some fun decorations like sprinkles.
The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:
Refrigerated: Grands-style (5/roll) package of cinnamon rolls
Inside aisles: decorations like spring sprinkles, mini m&ms, or candy eyes- whatever your family likes
Love this recipe? Get to know Coach Chef Kim better on her Tiktok or Instagram. Listening more your style? Check out her mindset podcast.
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Anne talks through using up leftovers in these simple salmon spring rolls, along with cooking the salmon if you need to.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Inside aisles: Spring Roll Wrappers (rice paper), Sweet Chili Sauce (or other favorite sauce)
Produce: Carrots, Cucumber, Spinach, Avocado
Meat: Leftover salmon (or bake fresh with sweet chili sauce and let cool)
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Anne talks through assembling this fun fruit rainbow with a few cloud options including a simple 3-ingredient yogurt dip, plus how to make those berries last longer.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Fruits:
Approximately 1 cup Strawberries, 2 Clementines, 1 Banana, 1/2 cup Green Grapes, 1/3 cup Blueberries, 1/4 cup Blackberries
Yogurt Dip "clouds":
5 oz greek yogurt, 1 tbsp honey, splash vanilla
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Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1 pork tenderloin (about 1 lb)
Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves)
Searing: 1 tbsp neutral oil
Single use items: Gallon ziplock, paper towels, aluminum foil
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This episode features a recipe developed by cookbook author Marlynn Schotland of Urban Bliss Life.
Anne talks through making this easy shrimp lo mein with a simple 4 ingredient sauce that comes together faster than you can call in and pick up takeout.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 1/2-3/4 lb shrimp
Produce: 1 clove garlic, 1-2 green onions (optional), and 2 cups of your favorite vegetables, sliced thin (good options include baby corn, mushrooms, carrots, bell pepper, broccoli)
Inside aisles: Vegetable oil, hoisin sauce, soy sauce, sesame oil, ground ginger, and 2 ramen noodle packages (discard the seasoning packet)
Love this recipe? Get to know Marlynn better on her Instagram.
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Anne talks through this dump and go slow cooker balsamic chicken that is fast to prep (no, we're not browning anything) and then ready at dinnertime.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Chicken thighs, bone-in and skin-on
Produce: 1 onion, 8 oz white mushrooms (whole)
Inside Aisles: Balsamic vinegar, brown sugar, chicken broth (or water + concentrate)
Spices: Garlic powder, Italian seasoning, Salt & Pepper
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Anne talks through this air fryer pork tenderloin, along with how to make it in the oven instead. With a 3 ingredient marinade (plus salt and pepper), this is fast to get marinating, and slicing before cooking makes it fast to cook too.
The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Pork tenderloin
Inside aisles: Olive oil, Dijon mustard, Worcestershire sauce
Spices: Salt and Pepper
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Anne talks through these easy Hasselback style potatoes that cook right in your slow cooker. Keep them on warm and serve with toppings for an easy baked potato bar at the Super Bowl, or eat them with almost any main entree for an easy side dish.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Produce: 6 small-medium russet potatoes (about 2 lbs)
Dairy: 1 stick (8 tbsp) butter
Spices: Garlic powder, salt, and pepper
For a baked potato bar you'll also want toppings to put out. Some favorites are bacon bits, cheddar cheese, sour cream, and chives. If you're serving other meats like chili or pulled pork those are great to place near the potato bar as well.
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This episode features a recipe developed by personal and pastry Chef Molly Pisula at Vanilla Bean Cuisine.
Anne talks through making these light but satisfying tilapia foil packets with vegetables. If you're a fan of fish, easy prep, and minimal clean up, this dish is for you.
The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need for 4 servings:
Meat: 4 tilapia fillets
Dairy: 4 tbsp butter
Produce: 1 large zucchini, 1 ear or 1 cup of corn, 2 lemons, 2 tbsp fresh basil
Inside Aisles: 1/4 cup white wine, salt and pepper to taste
Love this recipe? Get to know Molly better on her Instagram.
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Anne talks through making this warm and cozy sausage potato casserole in the slow cooker, along with some common ingredient swaps you might want to make.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: 14 oz Keilbasa (or other smoked sausage)
Frozen: 32 oz bag hash brown potatoes (diced not shredded)
Produce: 1 small onion
Dairy: 8 oz cheddar cheese, 2/3 cup sour cream
Pantry & Spices: 1 can chicken broth, 3 tbsp corn starch, 1 tbsp garlic powder, 1 tsp each salt & pepper
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Leftover steak is great in a lot of dishes, but tacos might be the easiest. Anne talks through how to add seasoning and reheat it to get some tri tip tacos on the table fast.
The printable recipe is linked above, but if you're making your grocery list here's what you'll need:
Meat: Tri Tip
Seasonings: Chili powder, cumin, and salt
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