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These festive pancakes will be a hit at your holiday brunch table! Hints of vanilla & orange will give you all the warm & fuzzy feels. Cranberry and orange are a match made in heaven! This recipe is the perfect balance between sweet & tart. I highly suggest making my Red or White Holiday Sangria to go along with these flapjacks! Pancakes with Cranberry Orange Compote What you'll need: Pancakes 2 cups AP flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 3/4 cup milk 1 large egg 1 tbsp vanilla extract 1/4 cup butter, melted Cranberry-Orange Compote 2 cups cranberries, fresh or frozen 2 oranges, zested & juiced 1/2 cup sugar 1/4 cup water Steps: In a medium saucepan over high heat combine 2 cups cranberries, the zest & juice of 2 oranges 1/2 cup sugar & 1/4 cup water. Bring to a boil. Reduce heat to medium low. Simmer for 15-20 minutes or until cranberries have broken down, stirring occasionally. Remove from heat & stir in orange zest. Mixture will thicken as it cools. In a large bowl whisk together 2 cups AP flour, 1/4 cup sugar, 1 tbsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. In a medium bowl whisk together 1 3/4 cup milk, 1 large egg, 1 tbsp vanilla extract & 1/4 cup melted butter. Create a well in the centre of the dry ingredients and pour the wet ingredients into the well. Fold the wet ingredients into the dry until almost smooth. You can still have some small lumps. Place a large skillet or griddle over medium-low heat, lightly grease with butter. Using a 1/4 cup measuring cup, scoop batter and pour into the skillet. Cook for 3-4 minutes or until there are lots of bubbles. Flip and cook on the other side for another 2-3 minutes. Repeat with remaining batter. Serve pancakes warm with warm compote on top & maple syrup! Fare Thee Well, my friends!

If you've never brined a turkey before you're about to have the most flavourful, juicy & tender bird of your freaking LIFE! I prefer a dry brine over a wet brine for 3 reasons: It's less messy Takes less time to prepare Less space/equipment required You want to brine at least 24 hours before you plan to cook the bird. Personally I prefer a 48-72 hour brine time. This means if I'm starting with a 15lb frozen turkey I'm starting to thaw that sucker at least 3-4 days PRIOR TO BRINING. If you're turkey is still a bit frozen when you brine that is okay, just make sure to remove the neck & giblets from inside. Dry Brine Turkey What you'll need: 1 turkey, thawed, neck & giblets removed 1/2 cup kosher salt (not table or iodized salt) 1/4 cup fresh cracked peppercorns (I used my smoothie blender to crack these) 1/4 cup dried parsley 1/4 cup garlic powder 3 tbsp dried sage 2 tbsp dried thyme Steps: Set the turkey on a wire rack inside a roasting pan and pat it dry with paper towel. In a medium bowl combine 1/2 cup kosher salt, 1/4 cup cracked black peppercorns, 1/4 dried parsley, 1/4 cup garlic powder, 3 tbsp dried sage and 2 tbsp dried thyme. Starting with the back of the turkey facing up, rub the dry brine mixture all over the back of the turkey, followed by the wings, then legs and finally the breasts. Make sure you get the brine in all the nooks and crannies! Be sure to use all of the brine mixture. Place the turkey uncovered in the fridge for 24-48 hours. When you're ready to cook remove the turkey from the fridge and pat any wet areas of the turkey try with paper towel, but try not to remove the brining mixture. Remove any dry brine mixture from the bottom of the roasting pan. Then follow my Best Roasted Turkey recipe! Happy brining!

Hints of ginger, rosemary and cranberry, this sangria recipe will have your taste buds fluttering with joy this festive season! Choose red or white, whatever your preference is for wine I've got a recipe for both! This sangria will help you get through the holidays with your in-laws, your kids or anyone else that drives you crazy so, you're welcome! Red or White Holiday Sangria What you'll need: Ginger Rosemary Simple Syrup 1/2 cup sugar 1/2 cup water 2 inch piece of ginger, sliced 1 sprig rosemary Sangria 1L orange or apple juice (I suggest orange juice for red wine sangria, apple for white wine) 1 bottle red or white wine 1 sprig fresh rosemary 1 cinnamon stick 1 orange, sliced into rounds 1 apple, large dice 1/2 cup fresh cranberries Optional Additions Sparkling water (if you like a little sparkle in your sangria) Rosemary sprigs (to garnish glasses) Frozen cranberries (use as ice cubes & a pretty garnish) Steps: In a small saucepan bring 1/2 cup sugar, 1/2 cup water, 2 inch piece of ginger, sliced & 1 rosemary sprig to a boil. Turn down to a low simmer. Simmer for about 5 mins. Remove from heat, strain out rosemary & ginger. Refrigerate syrup until chilled. At least 1 hour (I prefer 3 hrs) before you want to serve, combine the rosemary ginger simple syrup, 1L juice of choice, 1 bottle of wine of choice, 1 cinnamon stick, 1 rosemary sprig, 1 sliced orange & 1 diced apple. Stir to combine & refrigerate until ready to drink. Pour sangria into glasses and garnish with rosemary & cranberries if using. Top with sparkling water if you choose. Bottoms up!

🤯🤯🤯 My mind is still blown after this one. This creamy, cheesy brussels sprout casserole will convert ANY brussels sprout hater into a lover. TRUST. If you or your guests don't eat pork you can axe the prosciutto and it will still be freaking DELISH! Want to make this recipe ahead of time? 👇👇👇 Follow recipe through step 5. Allow to cool, then cover & refrigerate pan until ready to cook. Remove pan from the fridge 1 hr prior to cooking then follow steps 6 & 7. Put the prosciutto on a baking tray in the oven at 400F for 5 mins to re-crisp. Brussels Sprout Casserole with Crispy Prosciutto Serves 6 What you'll need: 2 lbs brussels sprouts, halved 2 tbsp olive oil Salt & pepper, to taste 5 slices of prosciutto Cream Sauce 1 yellow onion, minced 2 cloves garlic, minced 3/4 cup heavy cream 2 tbsp dijon mustard 3/4 cup grated gruyere cheese Breadcrumb Topping 2 tsp olive oil Zest of 1 lemon 1/2 cup panko bread crumbs Steps: 1. Preheat oven to 400F 2. On a large baking sheet lined with parchment toss 2 lbs halved brussels sprouts with 2 tbsp olive oil & season with salt and pepper. Weave the pieces or prosciutto between the brussels sprouts. Roast for 15 minutes. 3. Meanwhile prepare the cream sauce. Melt 2 tbsp butter to a large oven-proof skillet. Add the minced onion & garlic and sweat it down for 3-4 minutes over medium heat. Add 3/4 cup heavy cream to the skillet along with 2 tbsp of dijon mustard and stir to combine. Bring to a slight simmer and cook for 2-3 minutes. Mix in 3/4 cup grated gruyere cheese and stir until cheese is completely melted. Season to taste & turn off heat. 4. After 15 minutes remove the brussels and prosciutto from the oven. Transfer the crispy prosciutto to a plate and set aside. 5. Add brussels to the pan with the cream sauce and gently fold together until the cream sauce has coated the brussels. 6. Combine 1/2 cup panko bread crumbs, lemon zest and 2 tbsp olive oil in a bowl. Sprinkle the panko bread crumb mixture evenly over top of the brussels. Transfer the skillet to the oven and bake uncovered, for 10-15 mins or until golden brown on top. NOTE: if making this ahead of time reheat for 25-30 minutes. 7. Crumble the crispy prosciutto on top & serve! Enjoy!

Just when you thought crème brûlée couldn't get any better, I infuse it with President's Choice Chocolatey Chai Herbal Tea 😍. This decadent dessert is the perfect way to round out any special occasion meal. I'm obsessed with custard desserts, flan, pudding, mousse & most of all, crème brûlée. It's literally my freaking FAV! I know it's cliche but the snap from the caramelized sugar is definitely the best part! If you've got a blowtorch kicking around somewhere I highly suggest busting it out for this dish, it's definitely a pretty cool party trick. No torch? No problem! You can fire up the broiler to get that brûlée top no problem! Crème brûlée does take a bit of time to cook however it's pretty easy to throw together and the ingredients are pretty basic. So let's get into it! Chocolatey Chai Crème Brûlée What you'll need: 2 cups (473ml) heavy cream 3 bags President's Choice Chocolatey Chai Herbal Tea 1/4 tsp salt 5 egg yolks 1/3-1/2 cup white sugar (depending how sweet you like it) + more for topping 1 tsp President's Choice Madagascar Vanilla Bean Paste Boiling water Steps: Preheat oven to 325F Combine 2 cups heavy cream & 1/4 tsp salt in a medium pot over medium heat. Heat just until starting to steam. Turn off the heat but leave it on the burner and submerge 3 bags of President's Choice Chocolatey Chai Herbal Tea into the hot cream. Cover and allow to steep for 20 minutes. Meanwhile, whisk together 5 egg yolks & 1/3-1/2 cups white sugar (dependant on your sweet tooth) in a large bowl until very pale. When the tea bags are done steeping gently squeeze the tea bags against the side of the pot using a spoon, this will infuse a little more flavour into the cream. Pour about 1/4 cup of the steeped cream into the egg mixture and whisk well. Whisk in 1 tsp President's Choice Madagascar Vanilla Bean Paste and the remaining steeped cream into the egg mixture. Pour the mixture evenly into 4 small oven-proof bowls or ramekins. Place the ramekins into a baking dish. Fill the baking dish with boiling water until it reaches half way up the ramekins. Bake for 35-40 minutes or until the centres are barely set. Remove from the oven, take the ramekins out of the baking dish and refrigerate for at least 4 hours. Torch method: Sprinkle 1 tsp of white sugar on top of the custard in an even layer. Light the blow torch and begin torching the sugar until it's caramelized and blackened in spots. Allow to sit for 5 minutes before serving. Broiler method: Preheat the broiler and place oven rack on the very top. Sprinkle 1 tsp white sugar on top of the custard in an even layer . Place ramekins on the top oven rack and broil for 2-5 minutes until the sugar is caramelized and blackened in spots. Carefully remove from oven & allow to sit for 5 minutes before serving. Enjoy!

Skip the lineup at Chipotle & whip up this super delish vegetarian burrito bowl in under 30 minutes. This burrito bowl encompasses 2 of my favourite things: No. 1 Mexican flavours & No. 2 dinner on the table in under 30 minutes & doesn't scrimp on flavour! If you hate cilantro, instead of the avocado crema just smash up some guac for your sauce! You'll notice that not all the ingredients listed have specific measurements, in these cases you can use your discretion and alter to your own taste! I encourage you to do this with most recipes, (unless it's baked goods, I don't recommend messing with science! haha) let your inner chef sing! Sweet Potato Burrito Bowl Makes 1 bowl What you'll need: Roasted Sweet Potatoes 1 small sweet potato, peeled & cut into 1 inch cubes Drizzle of olive oil 1/4 tsp ground cumin 1/2 tsp chili powder salt & pepper to taste Avocado Crema 1/2 avocado 1/4 cup greek yogurt or sour cream Juice of 1 lime Couple handfuls of cilantro Good pinch of salt Water to thin if necessary Bowl Additions Cooked cauliflower rice or regular rice Salsa Cheese Greens of choice (I used spinach) Sauteed peppers & onion Scallions Cooked black or pinto beans, for extra protein (I didn't have any on hand) Steps: Preheat the oven to 400F Cube 1 small sweet potato into 1 1/2 inch pieces and scatter the cubes onto a parchment lined baking sheet. Drizzle the sweet potato with olive oil & season with 1/4 tsp ground cumin, 1/2 tsp chili powder and salt & pepper to taste. Bake for 20 minutes. While the sweet potato is roasting make the avocado crema by blending 1/2 an avocado, 1/4 cup greek yogurt, juice of 1 lime, couple handfuls of cilantro and a good pinch of salt in a small blender or food processor (I used the smoothie cup & blade from my Ninja Blender). If it's too thick you can add a little bit of water to thin it out. Now all that's left is to build your bowl! Use rice or cauliflower rice as your base, top with roasted sweet potatoes, other additions of your choosing & finish it off with the avocado crema! Enjoy, my friends!

These cookbooks are sure to excite the taste buds of the home cooks on your list this year! From the seasoned '5-star home cook' to the 'occasional cooker' I've got you covered with all my FAVS! As an Amazon Associate I earn from qualifying purchases such as the links below. The small commissions that I receive from these sales supports the maintenance of this blog & me as a creator, to continuing to provide you with all the delicious content! I appreciate your support ❤️. I'm here to help you make gift giving a little easier this season. If you're looking for something a little more specific, don't hesitate to shoot me a message in the recipe suggestion/question box on the side of this page! I got you boo! I dunno about you but I LOVE flipping through beautiful cookbooks to find meal inspo! Not to mention, on nights when I don't feel like creating a new dish I grab an ol' faithful cookbook & whip up a recipe that has been tested by someone other than me! haha My Top 5 Cookbook Picks by Avatar: For the 'The Home Sous Chef with Refined Taste' 'Ottolenghi Simple' by Yotam Ottolenghi This book is perfect for someone that knows their way around the kitchen, doesn't have hours to spend cooking but has a more refined pallet then most. Perhaps this person travels frequently and loves visiting the newest hot-spots for dining. My recipe picks from this one: Soba Noodles w Lime, Cardamom & Avocado, Pan-fried Salmon w Pine Nut Salsa, Braised Egg w Leek & Za'atar and Spinach & Gorgonzola Stuffed Jacket Potatoes. For the 'Meal Prepping Extraordinaire' 'Cook Once Dinner Fix' by Cassy Joy Garcia Cook Once Dinner Fix is perfect for the on-the-go type who loves a home cooked meal. Perhaps they have a busy family, participate in all the extracurricular activities or they work long hours & like to spend a bit of time in the kitchen on the weekends getting prepped for the long week ahead! The concept is simple: Cook 'Meal 1' (from the dinner series of your choosing) the book has instructions for how to transform the purposefully made "leftovers" into a completely different 'Meal 2'! Recipes are divided into: Poultry, Beef, Pork, Seafood & Vegetarian. Notable Dinner Series Favs: Blackened Shrimp Taco Bowls & Seafood Jambalaya, Loaded Avocado Bacon Burgers w Sweet Potato Fries & Chipolte Lime Mayo & Crispy Beef Hash w Tzatziki If you love this concept but want to prepare meals for the entire week, Cassy's other book Cook Once Eat All Week might be more up your alley! For the slightly more 'Adventurous Cook & Eaters' 'Eating Out Loud' by Eden Grinshpan Out of all the books on this list I would say this one is my 'most used'. This book is for the lover of middle eastern food with a flare. These recipes are playful, accessible & of course DELISH! Think: Sesame Challah Monkey Bread, Very Green Shakshuka, Sticky Lamb Tagine w Apricots, Fennel & Honey, Harissa Lemon, Whole-Roasted Branzino w Harissa, Garlic & Lemon and Salted Halva Chocolate Chip Cookies. For the 'Classic with a Twist, Cook' 'Well Seasoned' by Mary Berg Pickering, Ontario born 'Mary Berg' won MasterChef Canada in 2016. Her recently released cookbook is my newest fav! I love that the recipes are organized by season! Spring: Green Risotto, White Wine White Coq au Vin Summer: Grilled Summer Squash Pizza, Neapolitan Ice Cream Cake Fall: Baked Meatballs w Pesto & Ricotta, Curried Shrimp Orzo Winter: Everything Bagel Biscuits, Eggnog Basque Cheesecake For the 'Veggie Loving Host with the Most' 'The Long Table Cookbook' by Amy Symington Whether you are already a plant-forward eater or you are starting to dabble in the plant-based lifestyle this book will have you (& your loved ones) asking for seconds. The recipes in this book were created for communal dining and to support optimal health. Disclaimer: Amy, the author & chef behind this cookbook holds a special place in my heart. I consider her my mentor, friend & Supermom! My go-to recipes from this book: Waldorf Salad w Pomegranate & Pistachios, Turmeric Ginger Latte, Raspberry Key Lime Pie, Warm Farro Salad w Spicy Citrus Dressing, Pho Noodle Wrap, Creamy Dill & Cannellini Bean Dip and Lentil & Walnut Tacos w Mango Avocado Salsa I hope that you found this helpful! If any of these titles caught your eye, send this blog post to your loved ones to give them a hint! Happy gifting, my friends!

This one is for all the savoury snack lovers! This stuff is seriously addictive.. Let's get into shall we? I need to shake the hand of whoever thought up to market everything bagel topper as a seasoning blend. Because quite honestly I put that sh*t on everything! My fav though, other then this snack mix, is sprinking it on eggs. It's soooooo good! I ran down to my local Bulk Barn store to pick up all of the ingredients I needed for this recipe (apart from the butter, they don't carry that) Did you know that Bulk Barn has a bring-your-own reusable container program? Just bring your clean containers or jars into the store and upon arrival ask a cashier to weigh them for you (so you aren't paying for the weight of the container once you fill it). It's a great way to reduce the amount of plastic in the world! Everything Snack Mix What you'll need: 3 tbsp everything seasoning 2 tbsp nutritional yeast 2 tbsp unsalted butter, melted 2 tbsp neutral oil such as grapeseed, avocado, canola etc. 2 cups mini pretzels 2 cups rice chex cereal 1 cup ranch flavoured corn nuts 1 cup raw cashews Steps: Preheat oven to 250F In a spice grinder or mini blender, blend 3 tbsp of everything seasoning & 2 tbsp nutritional yeast until it's a fine powder. Melt 2 tbsp of butter and add it to a large bowl along with 2 tbsp neutral oil & the everything seasoning/nutritional yeast powder, Mix together. Add 2 cups mini pretzels, 2 cups rice chex cereal, 1 cup ranch corn nuts & 1 cup of cashews & mix thoroughly ensuring to coat all the dry ingredients with the butter mixture. If the snack mix looks a little dry drizzle in 1-2 more tbsp of oil. Transfer mixture to 2 parchment lined baking sheets and spread out evenly. Bake for 1 hour, tossing every 15 minutes. Allow to cool completely and store in an airtight container for up to 1 week (if it will last that long!). Happy snacking!

Have you ever met a single person that doesn't like brie? I know I haven't. This appetizer is sure to be a crowd pleaser on your holiday menu this season! Sit back and watch it get devoured. Make sure you get some before it's gone! This recipe is the perfect combo of savoury, sweet & creamy all wrapped into a buttery & flaky puff pastry. It's really everything you want from an appetizer. Cranberry Maple Bourbon Baked Brie What you'll need: 1 1/2 cup fresh or frozen cranberries 1/2 cup maple syrup 3 tbsp bourbon 1 fresh rosemary sprig 1/2 cup pecans 200g brie cheese wheel 10 x 10 puff pastry sheet (I used President's Choice Butter Puff Pastry) 1 egg, beaten Steps: Preheat the oven to 375F In a small pot combine 1 1/2 cup cranberries, 1/2 cup maple syrup, 3 tbsp bourbon and 1 sprig of fresh rosemary over medium high heat. Cook for 15-20 minutes until thick & jammy. Remove & discard the rosemary sprig. In a small dry frying pan toast 1/2 cup pecans over medium heat for 2-3 minutes. Keep and eye on them so they don't burn! Immediately remove the pecans from the pan and transfer to a cutting board. Roughly chop. Lay the sheet of puff pastry on a parchment lined baking sheet. Using a sharp knife, shave the top rind off the wheel of brie & discard the rind. Place the wheel of brie in the centre of the puff pastry, shaved top facing up. Spoon the cranberry sauce on top of the brie followed by the chopped pecans. Fold the corners of the puff pastry over the brie. Brush the top of the pastry with the beaten egg. Bake for 20-25 minutes or until nicely golden brown. Transfer baked brie to a serving patter, surrounded by sliced baguette, crostini and/or your favourite crackers & serve. More cheese please!

Chocolatey, perfectly chewy, yet crispy where it counts.. the perfect combination for the perfect cookie. Have I mentioned that these cooking are utterly perfect?! 😜 The key to these cookie's perfection is the addition of Parallel Brothers Chocolate Sesame Spread in the dough + in the centre. This spread is the balance between savoury & sweet that you didn't even know you needed, until you take the first bite. Next thing you know, you've eaten half the batch. This chocolate sesame spread is also AMAZING on toast, the perfect dip for pretzels or you can eat it like I do, with a spoon.. Refer to the Instagram reel below 😉 Parallel Brothers is a local Toronto company that sells exceptional sesame products + serves up delicious modern middle eastern cuisine in their on-site restaurant. Chocolate Tahini Pretzel Cookies What you'll need: 1 1/3 cup AP Flour 1/2 tsp kosher salt 1 tsp baking soda 1/2 cup unsalted butter, softened 1/3 cup + 12 tsp (1/4 cup) Parallel Bros Chocolate Sesame Spread, divided 1/4 cup white sugar 3/4 cup packed light brown sugar 1 large egg 1 tsp pure vanilla extract 1 cup semi sweet chocolate chips 24 mini pretzels or 12 large pretzels Flaky sea salt, optional Steps: Preheat oven to 350F In a medium bowl whisk together 1 1/3 cup AP flour, 1/2 tsp kosher salt, 1 tsp baking soda then set aside. In a large bowl cream together 1/2 cup soften butter, 1/3 cup chocolate sesame spread, 1/4 cup white sugar & 3/4 cup packed light brown sugar with a hand mixer or in a stand mixer until fluffy about 2 minutes. Add 1 large egg & 1 tsp pure vanilla extract and mix until combined. Add the dry ingredients you whisked together earlier and mix to combine scraping down the side of the bowl as needed. Lately add 1 cup semi sweet chocolate chips to the bowl and mix just to combine. Scoop dough into 12 equal balls onto parchment line baking sheets. You will want them to be at least 2 inches apart to allow for spreading when they bake. Use a teaspoon to create a divot in the top of each dough ball. Spoon 1 tsp of the remaining Parallel Bros Chocolate Sesame Spread into each divot. Bake for 12-14 minutes. Remove cookies from oven and immediately bang the edge of the tray on a flat surface, this will help to flatten the cookies a bit more. While the chocolate sesame spread is still warm, gently press 2 mini pretzels (or 1 large pretzel) into the top of each cookie. Finish with flaky sea salt, if desired. Allow cookies to cool for 10 minutes on baking trays and then transfer to a cooling rack and cool completely Enjoy!

I am obsessed with everything sesame. If it says "sesame" I am down! It doesn't matter the application. We are talking anything from Asian or Middle Eastern cuisines to sesame crackers or a packet of sesame snaps. If you're new around here, it is going to come mighty apparent soon that I am a big 'noods' (noodle) fan. Just like sesame, I will eat noodles any way, shape or form! There is a difference between 'TOASTED sesame oil' & 'sesame oil'. So when you are purchasing, make sure you know what you need. Toasted sesame oil has a much stronger flavour & should be added as a finishing touch on a dish. You don't want to use 'toasted sesame oil' to cook with, that is where 'sesame oil' comes in. Spicy Sesame Lamb & Soba Noodle Bowls Serves 2 What you'll need: 1/2 lb ground lamb (ground beef, poultry or pork would be great too!) Spicy Sesame Sauce 1/3 cup low sodium soy sauce 1 tbsp toasted sesame oil 1 tbsp honey Sriracha, to taste 2 tbsp rice vinegar 1/2 tsp chili flakes (or to taste) 1 tsp white sesame seeds 1 large garlic clove, grated 2 inch piece of ginger, grated Cucumber Salad 1 tsp white sugar 3 tbsp rice vinegar 1 tsp toasted sesame oil 1 tsp soy sauce Chili flakes, to taste 1/2 small red onion, thinly sliced 1/2 English cucumber, sliced into half moons Bowls Cooked soba noodles Carrot, julienne Edamame Sesame seeds, for garnish Fresh cilantro leaves, optional Sliced scallion, optional Steps: Cook soba noodles according to package directions. Brown 1/2 lb. of ground lamb in a frying pan over medium high heat, breaking it up into small pieces as it cooks. Meanwhile mix together 1/3 cup soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, sriracha, to taste, 2 tbsp rice vinegar, 1/2 tsp chili flakes, 1 tsp white sesame seeds, 1 large clove of grated garlic & a 2 inch piece of ginger, grated in a bowl. When the lamb is almost done pour in 1/4 cup of the sauce you just made. Allow to cook for an addition 3-4 minutes. When the noodles are cooked, drain and then toss with remaining spicy sesame sauce. For the cucumber salad whisk together 1 tsp white sugar, 3 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp soy sauce and chili flakes to taste in a bowl. Once combined, add 1/2 sliced English cucumber and 1/2 small sliced red onion, toss to coat in dressing. Now all you need to do is assemble your bowls! Enjoy, my friends!

This recipe is 'Doug's Tuna Casserole' REVAMPED. Doug was my grandpa, btw. Grandpa, don't get me wrong this recipe was already DELISH but I just felt like it could use a few more veggies, that's all. I think you would have loved this version too 🥰. Grandpa's recipe called for a can of condensed soup & well that just ain't my style. So along with pumping up the veggies, I swapped the canned soup for heavy cream, vegetable stock & dried thyme . Don't have the veggies listed? No problem! Swap them out for whatever you have on hand. Doug's Tuna & Veggie Casserole Serves 6 What you'll need: 3 tbsp + 2 tbsp olive oil , divided 227g package white mushrooms, thinly sliced 4 celery ribs, small dice 3 medium carrots, small dice 1 large onion, small dice 1 head broccoli, chopped into small florets (you want the broccoli to cook quickly, so make sure the stems aren't too thick) 1/4 cup butter 1/4 cup all purpose flour 1 1/2 cups heavy cream 1 1/2 cups vegetable stock (water also works) 2 170g cans of flaked tuna in water, drained well 1 tsp dried thyme 2 tsp salt 1 tsp black pepper 2 cups small shell pasta (Conchiglie) 1/2 cup panko bread crumbs Steps: Preheat oven to 400F Bring a large pot of water to boil & cook pasta shells according to package directions. Heat 3 tbsp of olive oil in a large, deep frying pan over medium heat. Add 227g of sliced mushrooms & cook until water has been released and they are almost completely caramelized, this could take 15-20 minutes. Once the mushrooms are caramelized, add 1 head of small broccoli florets & 3 diced carrots to the pan and cook until starting to soften. Once the carrots & broccoli are slightly soft add 1 diced onion and 4 dice celery ribs to the pan and cook for 5 minutes. Add 1/4 cup butter to the pan & cook for 2 minutes, stirring to coat the vegetables with butter. Add 1/4 cup flour to the pan, cook for 2-3 minutes or until the flour has coated all the vegetables & starts to turn slightly golden. Slowly pour in 1 1/2 cups of heavy cream & 1 1/2 cups of vegetable stock, stirring constantly to prevent lumping. Stir 2 cans of well drained flaked tuna, 1 tsp dried thyme, 2 tsp salt & 1 tsp black pepper into the pan. Cook for 5 minutes stirring often. The sauce will thicken as it cooks. Combine 1/2 cup panko bread crumbs and 2 tbsp olive oil in a bowl & set aside. Once the pasta shells are cooked, drain and mix into the thickened vegetable sauce. Spoon mixture into a 9 x 13 glass baking dish or large casserole dish. Sprinkle panko mixture on top of the casserole. Bake for 20-25 or until golden brown on top & bubbling. Serve it up & enjoy! Cheers!