This skillet steak and potatoes is a gourmet meal yet simple for every day. It’s a one-pan family style, quick and easy recipe that just doesn’t get any better. Juicy and tender ribeye steak, pan seared potato wedges with a side of bread and salad gives you a complete meal in no time! My kids absolutely love having steak like this.

Why should you try this skillet Steak Bites & Potatoes?

  • Build confidence making steak at home
  • Cheaper steak night at home
  • Great way to get more servings out of few steaks
  • No special prep, literally cooks under 30 minutes
  • Fulfilling home cooked meal


It’s best to use tender cuts of meat for this type of recipe, because the steak is meant to cook quickly. Cuts of meat like sirloin, tenderloin, New York strip or stir fry cuts will work great. I used ribeye steaks because this cut of meat has the perfect amount of fat for flavor. For this cut, fast cooking methods using high heat produce the most delectable results. Try to avoid using flank and skirt steak for this recipe.


I let the steak marinade with the seasoning but it’s not a requirement. Once you are ready to cook the steak make sure it’s not cold.  Cold cuts of meat that are added to a hot pan will get tough. Keep it covered on the counter to take the chill off. Keep the heat high to get a good sear on the meat.


For this dish I used my cast iron skillet. This is a heavy bottom pan and it doesn’t get ruined on high heat. If seasoned properly it’s a great non-stick, allowing the steak to sear and release easily. You can also use a heavy-bottom stainless-steel. Keep in mind stainless-steel pans are more prone to sticking, additional oil may be needed. These types of pans will give the steak a great sear. 

turkey and cheese sliders


These warm baked turkey and cheese sliders on sweetened Hawaiian rolls are so easy to make. Ingredients are pantry staple and simple, but the flavor is amazing.  Layers of country Dijon mustard, smoked turkey, mozzarella cheese and mayonnaise. Spread butter sauce on top and baked until cheesy and warm. 

These sliders are the ultimate crowd pleaser, everyone’s favorite when I am hosting. I literally have to make two batches so it’s enough for kids and adults. My sister made these awhile back for my nephew’s birthday and these have become our family favorite.  


Sliders are a very versatile type of mini sandwiches. Any of your favorite flavors can be made into sliders.  This recipe is very straightforward, and I want you to just use it as a guidance. Work with what you have in your pantry. 


HAWAIIAN ROLLS: These rolls are found in the bread aisle. Flavors are usually sweet or buttery rolls. These rolls are perfect for this recipe because they are pillowy soft. 

MAYONNAISE & MUSTARD: I really like the flavor of country Dijon mustard; I think the flavor is much milder than yellow mustard. Brown and spicy brown mustard will also work. Any plain mayonnaise is fine. 

TURKEY & CHEESE: Use the deli meat and cheese that your family enjoys. You can also do a combination of deli meats. I have made this recipe with mozzarella, provolone and Swiss cheese. 

BUTTERY SAUCE: This is what really elevates these basic turkey and cheese sliders. I used onion, garlic and oregano. But you can also just do melted butter, salt and pepper. You just need the spread of butter for baking the sliders, so the top gets nice and brown and slightly crispy. 


You can easily prep these sliders ahead. But I wouldn’t prep them too much in advance to prevent soggy bread. Spread mustard and mayo, layer the rolls with turkey and cheese. Place on the baking tray and keep covered. Melt the butter and seasonings in a small bowl and keep covered, you can reheat this later. When you are ready, all you have to do is brush the butter on the rolls and bake.


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
These warm baked turkey and cheese sliders on sweetened Hawaiian rolls are so easy to make. Ingredients are pantry staple and simple, but the flavor is amazing.  Layers of country Dijon mustard, smoked turkey, mozzarella cheese and mayonnaise. Spread butter sauce on top and bake until cheesy and warm.


  • 1 12-count package Hawaiian rolls
  • Mayonnaise
  • Country Dijon mustard
  • 19 oz package of smoked deli Turkey
  • 1 small packet sliced mozzarella cheese
  • 4 tbsp. butter
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. oregano
  • pinch of salt and black pepper


  • preheat oven to 350 degrees F.
  • In a small saucepan melt butter on low and add all the spices. Let it cool and set aside. You can also melt the butter with spices in microwave.
  • Using a large, serrated knife, slice the rolls in half so you have a slab of the top and bottom. Try to keep them connected.
  • Place the bottom slab on foil. Evenly spread layer Mayonnaise on bottom, turkey and cheese. On the other half evenly spread layer mustard.
  • Carefully place the top slab of rolls. Brush the melted butter all over the top and sides of the rolls.
  • Place in oven on middle rack. Baked covered for about 10 minutes till cheese melts. Then uncover and bake till tops brown about 5 minutes. Time and vary so keep a close eye on the rolls, because the top of rolls can easily burn.
  • Using a serrated knife or pizza cutter Slice into individual sliders and serve warm.
Author: Shazia
Cuisine: American

cupcakes with frosting


I am excited to share one of my favorite combinations of cupcake and frosting.  Homemade lemon cupcakes are soft and moist, with fresh lemon flavor and a burst of raspberries in each bite.  Citrus flavors are perfect for this Spring weather and will make a great dessert for any celebration. 


When a recipe mentions to have ingredients at room temperature. This means keep these ingredients out on the counter till they reach room temperature. The batter will mix well if all ingredients mentioned are the same temperature. Make sure to use cupcake liners in the cupcake pan.

I used a handheld electric mixer for the batter & frosting.

This recipe makes 12 regular size cupcakes.


Baked cupcakes that have been cooled can be stored in an airtight container at room temperature for 1-2 days. Generally you want to avoid the urge to refrigerate cupcakes, they can dry out quickly.  Cupcakes that have a filling made with eggs or custard should be refrigerated.

Frosting can also be made ahead and kept refrigerated. Keep in mind refrigerated frosting may not be as fluffy as fresh. Let it come to room temperature and then whip it again before frosting the cupcakes. Cheese frostings should be kept refrigerated.

BUTTER: Make sure your butter is not melted for this recipe, just at room temperature. It can take about an hour or little longer for the butter to come to room temperature. Microwaving it can melt it and will not cream well with the sugar.

LEMON: I used the zest and juice of 1 lemon, and it had a perfect lemon flavor. If you like more lemon flavor adjust to your preference or just add less.

BUTTERMILK: I used buttermilk for the batter.  Buttermilk gives baked goods a soft texture. If you don’t have it just use whole milk instead.

RASPBERRIES: Cut the raspberries into chunks so they don’t sink to the bottom of the batter once baked. You can also lightly dust the cut raspberries in all-purpose flour before folding them in the batter.


CREAM CHEESE: Let cream cheese come to room temperature.  This recipe needs the block cream cheese. 

MASCARPONE CHEESE: This is an Italian cream cheese. It has a lighter texture and the taste is buttery, not as tangy as cream cheese. If you can’t find this you can omit it and just use the full 8 oz. block of cream cheese instead.

HEAVY CREAM: It’s important that the heavy cream is very chilled. If it’s not cold enough it may not whip up well.

POWDERED SUGAR: This is also called confectioners or icing sugar. 

Keep in mind that frosting with whipped cream is not that stable to withhold any decorations like flowers, etc.

I used the Wilton 1M or 2D decorating tips to frost the cupcakes. 



Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup 170 grams unsalted butter at room temperature (NOT MELTED)
  • 1 cup 200 grams granulated sugar
  • 1 medium lemon, zested and juiced
  • 1 egg (at room temperature)
  • 1/2 cup 120 ml milk or buttermilk (at room temperature )
  • 6 oz. pack 170 grams fresh raspberries


  • 4 oz. 113 grams cream cheese (at room temperature)
  • 8 oz. 226 grams mascarpone cheese (at room temperature)
  • 1/2 cup 60 grams powdered sugar
  • 1 cup 250 ml heavy whipping cream, chilled



  • Preheat oven to 350 degrees F (177 C). Line a 12 count cupcake pan & set aside.
  • In a large bowl, add butter and sugar. Using a handheld mixer or stand mixer beat the butter and sugar until creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed. Add lemon zest, juice & egg and mix well. Set aside.
  • In another medium bowl add flour, baking soda and salt, whisk well. Now add dry ingredients & the buttermilk or if using milk in increments to the butter and sugar. Mix slowly after each addition.
  • Take half of the raspberries and cut them into chunks, put few tbsp. flour in a bowl and gently toss the raspberries in the flour. Now add the raspberries to the batter and using a spatula gently fold into the batter.
  • Spoon the batter evenly into each liner, don't overfill, about 1/2 to 2/3 full. Bake for about 24-30 minutes. Always check cupcakes for doneness at the minimum baking time because each oven temperature is a little different. Check by inserting a toothpick in the center of the cupcake. If it comes out clean or with few crumbs they are done.
  • Once done take cupcakes out the pan and let them completely cool. If you try to frost warm cupcakes the frosting will melt. Store cooled cupcakes in airtight container for 1-2 days or till ready to frost.


  • In a medium bowl, using a handheld mixer or stand mixer with the whip attachment, whip the cream cheese, mascarpone cheese until mixed well. Set aside.
  • In a separate bowl add chilled heavy cream and powdered sugar & whip on high till stiff peaks form. Don't over whip or it can curdle.
  • Using a spatula fold the whipped cream into the cream cheese and mascarpone.
  • Fill a pastry bag with frosting with your favorite pipping tip. Frost the cupcakes. You can also just use a small spatula or butter knife to frost the cupcakes.
  • Garnish each cupcake with a fresh raspberry.


Author: Shazia
Course: Dessert
Cuisine: American


berry pie


This gorgeous summer dessert is perfect for any occasion. Using seasonal sweet strawberries, raspberries, blueberries & blackberries, baked using a premade pie crust, so it’s simple and fancy.  

This dessert is similar to cobblers, crumbles, crisps & galette. They all are similar to a pie; all have some sort of fruit fillings. Cobblers have a biscuit topping; crisps have oat streusel topping and a crumble is similar to a crisp just without the oats in the topping. Galette is a rustic looking pie, has the pie pastry bottom with fruit piled in the middle and the sides of the pastry folded or wrapped over the fruit, it can be made sweet or savory.


This recipe is perfect if you are looking for something easy and delicious. This is a great make ahead dessert, because as it sets the juices thicken more. This dessert is delicious served cold or warm with a scoop of vanilla ice cream. 

PIE CRUST: I used the premade Pillsbury brand pie crust to save time.  It was not frozen; you get 2 pie crusts in 1 pack.  For the top I only used 1 pie crust. If you want thin cut strips for a more detailed design, go ahead and use the 2nd pie crust. Or just use 1 pie and cut strips very thin.

BERRIES: Use different varieties of berries, just make sure the total number of berries is 6 cups. You can definitely use some more berries if you are using a larger baking dish. I have also used frozen berries with this recipe. If the berries are very sweet, cut down on the amount of sugar. 

LEMON JUICE: The lemon juice will soften the berries and also enhance the flavor. 

CORNSTARCH: If you don’t have cornstarch use all-purpose flour. The cornstarch will help thicken all the juices from the berries. 

EGG WASH: This will help caramelize the crust and prevent the pie crust from becoming soggy. 

LATTICE PATTERN: You don’t have to make any pattern. Keep it simple by just cutting the pie crust into strips and any easy pattern. For the lattice pattern please see the recipe box for the details. 



Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10


  • 3 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • zest & juice of 1 lemon
  • 1/3 cup sugar (if your berries are not that sweet adjust the sugar. I also like some tartness of the fruit.)
  • 4 tbsp. cornstarch
  • 2 tsp. vanilla extract
  • 1 tbsp. any raw coarse sugar for sprinkling

Egg wash

  • 1 egg whisked with 1 tbsp. water to brush pastry


  • Preheat oven to 400 degrees F
  • In a large bowl. Mix the berries with cornstarch, sugar, lemon zest, lemon juice and vanilla. Gently mix the berries.
  • Spread this mixture into a lightly greased baking dish close to 11x7 size.
  • Unroll the premade pastry dough. If it's sticking to your surface use some flour.
  • Using a pastry cutter or knife cut into 1/2 inch-1-inch-wide stripes. (Depending on how detailed you want the pattern to be. You don't have to do the (weave) pattern, you could just lay the strips down)
  • Brush with egg wash, sprinkle with sugar.
  • Bake for 40-45 minutes. Mixture will be bubbly and berry juices will be thick.
  • Serve warm or cold with scoop of vanilla ice cream.


  • I kept my rectangle dish in a vertical position.
  • lay the strips diagonally across the berries. Keep some gap in between depending on if you are using 1 or 2 pie crusts. Line the short strips towards the edges and longer strips in the middle.
  • I first made the top half pattern than the bottom.
  • To weave the lattice pattern. Pull back halfway every other strip that you just laid and place a new strip perpendicular to the strips you have down already. Then lay back the strips you first pulled back.
  • Than do the same with the next set of strips, pull back every other strip. Entire surface will be covered in this weave pattern. Trim any edges of the long strips.
  • Make a border using any scrapes with cookie cutter.
Author: Shazia
Course: Dessert
Cuisine: American



Summer is not complete unless you have had funnel cakes at least once.  Funnel cakes may seem like it’s a treat only to be enjoyed at fairs/carnivals,  theme parks or board walks at the beach.  But they are actually so easy to make that you can enjoy these fluffy, sugar dusted fried cakes anytime you please.

It may seem a little intimidating to bake an entire fillet of salmon. I don’t think you can actually go wrong with making fish. It cooks/bakes very fast, so it does make an easy meal to put together. I like baking the whole fillet because you can have it with different meals. My kids love baked fish with rice with a lot of lemon. My husband is usually always on a diet so he enjoys it with brown rice. So it’s very nice to make some main meal components with some sides. This way you won’t feel like you are eating the same thing after meal prepping, it will give you some options.

Salmon turns a beautiful opaque color as it cooks. It also will flake easily when it’s done baking. You don’t want to bake it longer or else it will loose moisture and will be tough. You can definitely use smaller fillets as well. I just happen to pick up this large one.

You can enjoy this with a side of white/brown rice and roasted veggies. Salmon also works great in tacos and in salads.