easy recipe

Shephard’s Pie: a Hardy Favorite


  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 2 cups mashed potatoes
  • Salt and pepper to taste


  1. Preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until softened.
  3. Add ground beef or lamb and cook until browned.
  4. Stir in tomato paste, rosemary, thyme, oregano, and mixed vegetables. Cook for 5-7 minutes until vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Pour the mixture into a baking dish and spread the mashed potatoes evenly on top.
  7. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the filling is bubbling.

A hardy meal for while you tend your flocks

Shepherd’s pie is a classic dish that I really enjoy making. I like to mix it up by using different herbs and spices. One of my favorite herbs to use in my shepherd’s pie recipe is rosemary. It adds a delicious earthy flavor that really compliments the meat and vegetables.

Sometimes I also like to experiment with other herbs and spices, like thyme, oregano, or even a little bit of paprika for some extra kick. This is the beauty of shepherd’s pie, it’s a traditional meal, but allows for a lot of variations on the recipe.

One of the things I love about this dish is that it’s perfect for meal prep. I make a big batch on Sunday and then have it for breakfast or lunch throughout the week. It’s filling, nutritious, and delicious. Plus, it’s a great way to get in some extra veggies.

Overall, this shepherd’s pie recipe is a staple in my kitchen. The combination of meat, vegetables, and mashed potatoes makes for the ultimate comfort food. Plus, it’s easy to make and can be customized to your liking.


Further reading on Shephard’s Pie

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Classic Quiche: Easy and Delicious


  • 1 pre-made pie crust
  • 6 large eggs
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup diced ham
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced onions
  • 2 cloves minced garlic
  • Salt and pepper to taste
  • 1 tablespoon butter


  1. Preheat the oven to 375°F for conventional ovens or 350°F for convection ovens.
  2. In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Add salt and pepper to taste.
  3. In a skillet over medium heat, melt the butter and sauté the onions, mushrooms, and garlic until tender.
  4. Add the diced ham and continue cooking for another 2-3 minutes, or until the ham is slightly browned.
  5. Add the ham and vegetable mixture to the egg mixture, along with the shredded cheddar cheese. Stir to combine.
  6. Pour the mixture into the pre-made pie crust.
  7. Bake for 45-50 minutes in a conventional oven or 35-40 minutes in a convection oven, or until the quiche is set and the top is golden brown.
  8. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Quiche: A classic for the ages

Quiche is one of my favorite recipes to make, especially for brunch or breakfast. It’s easy to prepare and can be made with a variety of ingredients, making it a versatile dish. I usually make a large quiche and eat it for breakfast for the next few days. This way, I can save time and still have a healthy and filling breakfast.

One of the great things about quiche is that you can put pretty much anything in it. My personal favorite is spinach and mushroom, but I have also made quiches with bacon, sausage, and various vegetables. I like to experiment with different ingredients to keep things interesting. No matter what you put in it, the quiche always turns out delicious.

I also love how quiche can be served hot or cold, making it a perfect dish for any time of day. It’s great to have in the fridge for a quick breakfast or snack, and it’s easy to heat up if you want it warm. Overall, quiche is a recipe that I will always keep in my repertoire. It’s a classic dish that’s simple to make but always impresses.


Some different angles of Quiche:


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Baked Red Snapper – Savory and Light!


  • 4 red snapper fillets
  • 2 tablespoons olive oi
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh herbs (such as parsley or thyme) for garnish


  1. Preheat your oven to 375°F for a conventional oven or 350°F for a convection oven.
  2. Rinse the red snapper fillets under cold water and pat them dry with paper towels.
  3. Brush the fillets with olive oil and season them evenly with salt, black pepper, paprika, garlic powder, and onion powder on both sides.
  4. Place the fillets on a baking sheet lined with parchment paper or a greased baking dish.
  5. Arrange the lemon slices on top of the fillets.
  6. Bake the red snapper in the oven for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
  7. If using a convection oven, reduce the temperature to 325°F and bake for 12-15 minutes.
  8. Once done, remove the baking sheet from the oven and let the fillets rest for 2-3 minutes before serving.
  9. Garnish the baked red snapper with fresh herbs and additional lemon wedges, if desired.

My thoughts on red snapper

I love this recipe for oven baked red snapper because it’s so easy to make yet tastes incredibly delicious. The combination of herbs and lemon juice really brings out the natural flavors of the fish.

When preparing the dish, I go and buy unfrozen red snapper fillets from the local grocery store. The fish is then seasoned with salt, black pepper, garlic powder, and paprika, giving it a nice kick of flavor. If you want to be extra snazzy about it, I also like to use rosemary (a regular favorite of mine) and will let it marinade in the refrigerator for about 30 minutes. This is strictly optional, however.

For cooking, I recommend preheating the oven to 375°F for a conventional oven or 350°F for a convection oven. The fish should be baked for about 20-25 minutes or until the internal temperature reaches 145°F. This ensures that the fish is cooked through but still moist and tender.

Overall, this dish is a great option for a quick and healthy dinner. The red snapper provides a good source of protein and omega-3 fatty acids, while the herbs and lemon add plenty of flavor without adding extra calories.


What other people say about red snapper

  1. “Red Snapper: An Overview of the Fish, Its Habitat, and Culinary Uses” by The Spruce Eats – https://www.thespruceeats.com/red-snapper-an-overview-1300703
  2. “What Wine Goes With Red Snapper?” by VinePair – https://vinepair.com/articles/what-wine-goes-with-red-snapper/
  3. “Grilled Red Snapper Recipe” by Bon Appétit – https://www.bonappetit.com/recipe/grilled-red-snapper
  4. “Red Snapper Ceviche” by Food & Wine – https://www.foodandwine.com/recipes/red-snapper-ceviche

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Potato Wedges made in the Air Fryer!

  • 4 medium potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • 1/4 cup mayonnaise
  • 1/4 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. Preheat the air fryer to 375°F (190°C).
  2. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, black pepper, and paprika.
  3. Mix all ingredients until well combined.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
  5. Wash the potatoes and cut them into wedges.
  6. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  7. Arrange the potato wedges in a single layer in the air fryer basket.
  8. Air fry for 15-20 minutes or until the potato wedges are golden brown and crispy, flipping them halfway through the cooking time.
  9. Once the potato wedges are done, remove them from the air fryer and transfer them to a serving dish.
  10. Remove the aioli sauce from the refrigerator and give it a good stir.
  11. Garnish with chopped parsley (optional) and serve with the aioli sauce on the side.

I do LOVE Potato Wedges

Potato wedges are my absolute favorite kind of fries. There’s just something about their crispy exterior and soft, fluffy interior that I can’t resist. And when they’re coated in garlic and served with a creamy aioli sauce? It’s a match made in heaven.

To make my garlic potato wedges, I start by slicing my potatoes into thick wedges. Then, I toss them with olive oil, minced garlic, salt, and pepper. Once they’re coated evenly, I place them in my air fryer and cook them until they’re golden brown and crispy.

While the wedges cook, I whip up a quick aioli sauce to serve on the side. I combine mayonnaise, minced garlic, lemon juice, and a pinch of salt, stirring until everything is well combined. The result is a creamy, garlicky sauce that perfectly complements the crispy potato wedges.

Whenever I make these garlic potato wedges with aioli sauce, they’re always a hit. They’re the perfect side dish for burgers, hot dogs, or anything else you might be grilling up. Plus, they’re a healthier alternative to traditional fried potatoes, since they’re made in the air fryer with minimal oil.


Some homework for anyone who loves potato wedges as much as I do (or their air fryer):

  1. How to make crispy diner-style potato wedges at home – https://www.bonappetit.com/story/crispy-potato-wedges
  2. Classic diner-style potato wedges recipe – https://www.food.com/recipe/classic-diner-style-potato-wedges-116085
  3. Diner-style potato wedges with garlic and herbs – https://www.simplyscratch.com/2015/10/diner-style-potato-wedges-with-garlic-and-herbs.html
  4. Air fryer tips and tricks for beginners – https://www.goodhousekeeping.com/appliances/a30412901/air-fryer-tips/

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Oven Roasted Asparagus: A great Easter side!


  • 1 bunch of asparagus, trimmed
  • 4-5 slices of bacon, chopped into small pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste


  1. Preheat your oven to 400°F (conventional) or 375°F (convection).
  2. Arrange the trimmed asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
  3. Toss the asparagus gently to coat them evenly with the seasoning.
  4. Add the chopped bacon to the baking sheet, scattering it over the asparagus.
  5. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender and the bacon is crispy.
  6. Remove the baking sheet from the oven and transfer the asparagus and bacon to a serving dish.
  7. Serve hot as a side dish or as a tasty appetizer.

Cooking time and temperature for conventional oven: Preheat the oven to 400°F and bake for 12-15 minutes.

Cooking time and temperature for convection oven: Preheat the oven to 375°F and bake for 12-15 minutes.

A little Easter Treat!

I love asparagus and always look forward to the spring when it’s in season. One of my favorite recipes is oven roasted asparagus with crispy bacon bits. This dish is perfect for any occasion, especially Easter. As a child, my mom used to make this dish as a side for our Easter dinner, and it quickly became my favorite. I continue to make this dish every year as a tribute to my mom’s cooking and the memories we shared.

To make this dish, I start by preheating the oven to 400°F (200°C) for a conventional oven or 375°F (190°C) for a convection oven. I then toss the asparagus in olive oil, salt, and pepper, and roast them in the oven for 10-15 minutes until they are tender and slightly browned. Meanwhile, I fry bacon until it’s crispy and chop it into small pieces.

Once the asparagus is done, I sprinkle the bacon bits over the top and gently toss them. The salty and smoky flavors of the bacon perfectly complement the natural sweetness of the asparagus, making it a crowd-pleasing side dish for any occasion.

This recipe is not only delicious but also very easy to make. It’s a great way to incorporate asparagus into your menu and is perfect for Easter dinner or any springtime gathering. So, if you’re looking for a simple and tasty side dish to add to your menu, I highly recommend trying this recipe.


Here’s some reading homework for other asparagus lovers:

  1. “Traditional Easter Foods From Around the World” by Reader’s Digest: https://www.readersdigest.ca/food/cooking-tips/traditional-easter-foods-around-the-world/
  2. “5 Health Benefits of Asparagus” by Healthline: https://www.healthline.com/nutrition/asparagus-benefits
  3. “Easter Recipes From Around the World” by Food & Wine: https://www.foodandwine.com/holidays-events/easter/easter-recipes-around-world
  4. “All About Asparagus: Health Benefits, Risks, Nutrition Facts, and More” by Everyday Health: https://www.everydayhealth.com/diet-nutrition/diet/asparagus-health-benefits-nutrition-facts-recipes-more/
  5. “Asparagus Plant: A Growing Guide” by The Old Farmer’s Almanac: https://www.almanac.com/plant/asparagus

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