This is so yummy to go along side your favorite Indian dish. This is just plain Naan (Indian Flatbread) but I have seen people incorporate fresh Cilantro into the dough or I like to sprinkle with garlic powder before I bake it to give it more flavor. Either way you will love it!


2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast, or active dry yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk


In the bowl of a stand mixer, mix together the flour, salt, baking powder, sugar, and yeast.( If you using dry active yeast, let it proof in warm water for about 5 minutes before adding the rest of the ingredients) In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and mix for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into an oval shape with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone or baking sheet and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Serve warm with a yummy curry dish.



Recipe slightly adapted from: Mel’s Kitchen Cafe


{Fresh Guacamole}

We are big Guac fans over here! This is better than any guacamole I have ever had, my husband and kids couldn’t stop eating it. We have been making this recipe for a couple years, and never will we go back to store bought or package mixes again.


3 Avocados, pitted and diced
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced
1 tsp Sea Salt

In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving.

{Honey Balsamic Roasted Brussels Sprouts}

This is my very first time trying Brussels Sprouts and I’m obsessed. These turned out to be so yummy, and I’ve been making them a lot because they are so simple. I’m excited to make these delicious veggies with different flavor combinations!

1 1/2 lbs brussels sprouts
3 Tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp black pepper
2 Tbsp balsamic vinegar
2 tsp honey

Preheat your oven to 425 degrees.
Line a baking sheet with aluminum foil or use a baking mat.
Trim off the outer, dry leaves and cut the bottom off and slice the sprouts lengthwise.
In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt and pepper to coat thoroughly.
Transfer the sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes. Place the sprouts back in the bowl, add remaining Tbs olive oil, balsamic vinegar and honey and toss to coat evenly. Taste to season with salt and pepper.


Recipe Source: Kevin is Cooking

{Brown Rice Pilaf} InstantPot

Brown rice has always been a struggle for me, it takes forever to make in a regular sauce pan, and then after all that cooking time, it still tasted crunchy.

I heard about the new pressure cooker method, and as soon as I got one of those magical pots, I tested brown rice first thing. It was AMAZING! Perfectly fluffy and delicious. This pilaf version is so good, because of the added flavor from the onions and garlic. I make a big batch often and serve it as the side to whatever we are having for dinner. So good.


2 tablespoons butter
1/2 cup finely diced onion
1/2 teaspoon salt
1 1/2 cups long grain  brown rice
3 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth

Add the butter to the insert of the InstantPot and select the saute function. When the butter melts, add the onion and salt. Cook, and stir often, until the onions is starting to turn translucent, 2-3 minutes.

Add the rice and garlic and cook for 30-45 seconds, stirring constantly.

Stir in the chicken broth.

Secure the lid. Select Manual and decrease the time to 23 minutes.

After the cook time is over, let the pressure naturally release. Fluff the rice with a fork. Serve immediately.

Adapted from: Mel’s Kitchen Cafe

{Buttermilk Syrup}

This is the only syrup we use for THESE and waffles and traditional pancakes. It is amazing, there really is nothing like it. I haven’t bought regular maple syrup from the store in a looong time thanks to this. Its easy to make and refrigerate afterwards to use again and again, if it lasts that long.


1/2 cup butter
1 cup sugar
1 cup buttermilk
2 tsp vanilla
1 Tbs light karo syrup
1/2 tsp baking soda


In a large saucepan (it needs to be larger, because this will foam up quite a bit) over medium heat, melt the butter, add the sugar, buttermilk, vanilla and karo syrup, mix all together and bring to a boil for about 1-2 minutes. Turn off the heat and stir in the baking soda (this is where the foam comes in) let sit for about 5 minutes or so to thicken up a bit before serving.

Adapted from: Oh Sweet Basil

[Herb Roasted Potatoes}

These are amazing and so simple. I put mine in a big zip lock bag and shake them up until they are well coated. (Sometimes adding in other veggies, like Carrots)  They turned out perfect with great flavor. I Made these over the weekend to go along with a Roast.

¼ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes, leave the skin on

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or Ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.


Recipe Source: Mel’s Kitchen Cafe

{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious!

2 Tbs butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 Tbs flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper
Biscuit Topping:
1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbs cold butter
1/4 cup shredded parmesan cheese
3 Tbs fresh basil, minced
2/3 cups milk


  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
  • In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in.-square baking dish.
  • For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. 
Recipe Source: Taste of Home

{Restaurant Style Salsa}

I love salsa, if I had my choice I would eat it for dinner. My favorite is fresh salsa from veggies in my garden. Since it hasn’t yet produced veggies quite yet I made this, and it was awesome and addicting. It makes a lot so you can eat it for a few days too.

1 can (28oz) diced tomatoes
2 cans (10oz) rotel. I use the mild
1/4 cup chopped onion
2 cloves garlic, smashed
1 whole jalapeño, halved (I take the seeds out because I don’t like it too spicy)
1/4 tsp sugar
1/2 tsp salt
1/4 tsp ground cumin
1/2 cup fresh cilantro
1/2 whole lime, juiced

In a large food processor or blender, combine all the ingredients together and blend until well combined.

Recipe adapted from: Two Peas & their Pod

{Buttermilk Biscuits}

I don’t make biscuits very often but these went great with our Sunday dinner and didn’t take long to prepare at all.

3 cups flour
1 1/2 tsp salt
1 Tbs sugar
1 1/2tsp baking Powder
1 stick butter
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder, and butter until crumbly. Mix in the buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don’t over mix) Roll the dough onto a floured cutting board about 1 inch thick.  Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet and bake for 12-15 minutes.