Pull up a chair and get comfy — this is where hearty meals meet homemade charm. Whether you’re craving slow-simmered Italian meatballs, tender BBQ chicken thighs, or a classic shepherd’s pie with golden mashed potatoes, you’ll find recipes here that are full of flavor and soul.
I believe in cooking with care, using simple ingredients that bring people together. These meat dishes are the kind you serve to loved ones — the kind that make your kitchen smell like home.
Tender Italian Meatballs with Parmesa and & Herbs
Simple, nourishing, and just sweet enough—these muffins are a celebration of fall flavors with a wholesome twist. Made with einkorn and coconut flour, gently sweetened with dried honey, and studded with creamy white chocolate chips, they’re the kind of treat that feels indulgent but grounded. Perfect for crisp mornings, lunchbox surprises, or sharing with someone you love.
🧺 Ingredients
Dry
- 1⅔ cups einkorn flour (here’s the kind I use (https://amzn.to/46TKeQw )
- ⅔ cup coconut flour
- 1½ cups dried honey (here’s the kind I use https://amzn.to/46TKeQw )
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
Wet
- ½ cup milk, warmed
- ⅔ cup coconut oil
- 3 eggs
- 1 can (15 oz) pumpkin purée
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
🔪 Instructions
- Preheat your oven to 350°F and line a muffin tin with parchment cups or lightly grease.
- In a large bowl, whisk together all dry ingredients until evenly combined.
- In a separate bowl, mix the wet ingredients until smooth.
- Pour the wet mixture into the dry and stir gently until just combined—don’t overmix.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick comes out clean and tops are lightly golden.
- Let cool slightly before serving. Best enjoyed warm with a cup of tea or coffee.
🍂 Notes & Variations
- Make it dairy-free: Swap milk for almond or oat milk.
- Add crunch: Top with chopped pecans or pumpkin seeds before baking.
- Storage: Keeps well in an airtight container for 3–4 days, or freeze for up to a month.
💬 From My Kitchen to Yours
These muffins are a staple in my fall baking rotation—simple, nourishing, and just a little indulgent. I hope they bring warmth to your table the way they do to mine. Let me know how yours turn out, and feel free to share your own twist!
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🍽 Beef Wellington with Golden Puff Pastry
If you’ve ever wanted to make a dish that impresses both the eyes and the taste buds, beef Wellington is the way to go. With tender, flavorful steak wrapped in flaky golden pastry, this recipe is a showstopper that’s easier than you might think. I cooked my steak first for perfect doneness, then wrapped it in buttery puff pastry for a crisp, golden crust. Served with creamy mashed potatoes and glazed carrots, it’s the perfect comfort meal with a touch of elegance.
Ingredients
For the Beef Wellington
- 2 beef steaks (filet mignon or sirloin work well)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Optional Sides
- Mashed potatoes
- Roasted or glazed carrots
Instructions
1. Sear the Steaks
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for about 2 minutes per side, just to get a golden crust (they’ll finish cooking in the oven).
- Remove from heat and brush all sides with Dijon mustard. Let cool completely.
2. Prepare the Pastry
- Roll out puff pastry slightly on a floured surface.
- Place each steak in the center of the pastry sheet.
- Fold pastry over the steak, sealing edges well. Trim excess pastry if needed.
3. Egg Wash & Bake
- Place wrapped steaks seam-side down on a parchment-lined baking sheet.
- Brush with beaten egg for that golden finish.
- Bake at 400°F (200°C) for 20–25 minutes, or until pastry is puffed and golden.
4. Serve & Enjoy
- Let rest 5 minutes before slicing.
- Serve with mashed potatoes and roasted carrots for a complete, beautiful plate.
✨ Cooking Tip:
If you want to keep your pastry extra crisp, wrap your steak in a thin layer of prosciutto and mushroom duxelles before enclosing it in pastry—this adds rich flavor and prevents sogginess.
Home Cooked Recipes 