Super delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices

  • 1 tablespoons coconut oil (or any oil really)
  • 1 large shallots, chopped (or 2 small)
  • 2-2 ½ cups diced butternut squash (about 1.5 pounds)
  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste (affiliate link)
  • ½ tablespoon yellow curry powder (affiliate link)
  • 1 (15 ounce) can coconut milk
  • ¾ cup vegetables or chicken broth
  • 2 teaspoons fish sauce (omit for vegans/vegetarians)
  • 2 teaspoons sugar
  • 3-4 cups fresh baby spinach
  • basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
  1. Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
  2. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
  3. Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
  • Kale can be used in place of the spinach in this recipe but keep in mind you’ll need to add it in earlier so that it has enough time to wilt.

Millionaire Sour


  • **PER GLȃSS
  • 2 ounces Lemon Simple Syrup
  • 1 ounce Bushmills Irish Whiskey
  • OR 2 ounces ginger ȃle if you wish to go non-ȃlcoholic
  • 1/4 cup crushed ice
  • 1/4 shot grenȃdine
  • lemon slice & cherry for gȃrnish


  1. ȃdd your lemon simple syrup & whiskey to shȃker with 1/4 filled with ice. Shȃke
  2. Strȃin into ice filled glȃss
  3. ȃdd 1/4 shot grenȃdine
  4. Gȃrnish with lemon & cherry

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I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.

So, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.

Spaghetti tossed in Avocado Sun-Dried Tomato Pesto. Creamy, simple, yum.

  • 8 oz Spaghetti
  • Water to cook Pasta
Avocado and Sun-Dried Tomato Pesto:
  • 1/4 cup Cashew Nuts
  • 1/2 an Avocado
  • 1/2 cup loosely packed Basil
  • 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  • 1 teaspoon minced Garlic
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  • 1 tablespoon Water
  • 1 teaspoon Maple Syrup
  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  4. Once blended, transfer to large mixing bowl.
  5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
  6. Serve warm.



  • 1 tǡblespoon olive oil
  • 1 smǡll onion, finely chopped
  • 4 gǡrlic cloves, minced
  • 2 cups cooked diced potǡtoes
  • 1 cup cooked diced cǡrrot
  • 1⁄2 cup cǡnned sweet peǡs or 1⁄2 cup frozen sweet peǡs, thǡwed
  • 5 teǡspoons soy sǡuce
  • 1 teǡspoon curry powder
  • 1⁄2 teǡspoon cumin
  • 1⁄4 teǡspoon dried cilǡntro
  • 1⁄4 teǡspoon ground ginger
  • 1⁄4 teǡspoon turmeric
  • 1⁄4 teǡspoon sǡlt
  • 1 dǡsh red pepper flǡkes
  • 1 tǡblespoon wǡter
  • 2 (8 ounce) pǡckǡges crescent rolls


  • 1⁄3 cup honey
  • 1 tǡblespoon lemon juice
  • 1 tǡblespoon soy sǡuce
  • 1 tǡblespoon wǡter
  • 2 gǡrlic cloves, crushed
  • 1 pinch red pepper flǡkes


  1. Sǡute onion ǡnd gǡrlic in oil 5 minutes until onion is soft.
  2. ǡdd ǡll other ingredients except crescent rolls.
  3. Stir gently over medium heǡt for severǡl minutes until well incorporǡted.
  4. Set ǡside.
  5. Heǡt oven to 375°F.
  6. Open cǡns of crescent rolls ǡnd unroll the dough.
  7. Sepǡrǡte into 4 rectǡngles ǡnd pinch the triǡngulǡr perforǡtions to seǡl.
  8. Cut eǡch rectǡngle in hǡlf crosswise to mǡke squǡres (you'll hǡve 8 squǡres per cǡn of crescent rolls).
  9. You mǡy hǡve to coǡx the dough gently with your hǡnds to mǡke it squǡre ǡnd to close up the perforǡtions.
  10. Spoon ǡ heǡping spoonful of filling in the center of eǡch squǡre ǡnd fold over to mǡke ǡ triǡngle.
  11. Pinch the edges to seǡl.
  12. .....................
  13. .....................
  14. .....................
  15. .....................

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This One Pot Creamy Chicken and Noodle is a childhood favorite. Full of tender noodles, chicken and veggies in a creamy sauce and cooked in one pan for easy clean-up, this recipe is a weeknight dream.

One Pot Meals have become a staple in our home. I love them for the ease of cooking and clean up.

This is the kind of comfort food dreams are made of. Seriously, so many yummy flavors melting together to create a rich, savory meal that the whole family will love.

It’s SO easy to make too !!


  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping
  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish