Weekly Recipes

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Oct 28, 2025

Roasted Garlic Bulb

Oct 28, 2025

Tomato Basil Ravioli Skillet

Oct 28, 2025

Apple Basil Honey Mozzarella Pizza

Oct 28, 2025

Oct 3, 2025

Velveeta Tomato Gnocchi

Oct 3, 2025

Baked Eggs in Sweet Potato Boats with Herb Relish

Oct 3, 2025

Pork Chops in a Light Garlic Tomato Butter Sauce

Oct 3, 2025

I’m Sarah…definitely not a chef, definitely not a food snob, and definitely not the person who’s going to argue with you about the right way to sauté garlic. I just really, really love food. Like, “planning dinner before I’ve even had coffee” love. And if it involves pasta? Forget it. That’s my love language.

As Ratatouille reminds us, “anyone can cook.” My daughter and I love that movie, and I share recipes here with the same spirit; simple, flavorful, and definitely not the kind that send you on a scavenger hunt across the country for ingredients. ;)

FIND YOUR PERFECT RECIPE

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More laughs. More everyday chaos. Dinner wins and fails. Life with my daughter. Single mom moments. Behind the scenes of recipes and everything in between.

@sippinfoodie

Pork Chops in a Light Garlic Tomato Butter Sauce Juicy pork chops, buttery skillet sauce, and tomatoes that literally burst with flavor. Pile it all on top of warm rice and let every drop of that sauce soak in. It’s cozy, it’s flavorful, and it’s definitely a keeper. Prep time: 10 minutes Cook time: 25 minutes Servings: 2 You’ll need: 2 bone-in pork chops 1 tsp garlic powder 1 tsp salt, divided 2 tbsp butter 2 cups grape tomatoes, whole 1 tsp onion powder 3/4 cup water 1 tsp oregano 1 tsp dried basil 2 cups rice Parsley, chopped, for garnish How I made it: - Preheat oven to broil on high. - Season both sides of the pork chops with garlic powder and 1/2 tsp salt. - Heat butter in a large cast-iron skillet over medium heat. Add pork chops and sear 2–3 minutes per side until golden. Remove and set aside. - Add tomatoes to skillet drippings and increase heat to medium-high. Cook a few minutes until skins start to split, then press gently with a spatula to burst. - Stir in onion powder, remaining 1/2 tsp salt, water, oregano, and basil. Let bubble 2 minutes. - Nestle pork chops back into skillet, moving tomatoes to the sides. Add a little extra oregano & basil on top. Transfer skillet to oven and broil 4 minutes, or until tomatoes are browned. - While pork finishes, cook rice according to package directions. - To serve, spoon rice onto plates, top with pork chops, and scatter tomatoes with pan sauce over everything. - Garnish with parsley and eat immediately. #porkchoprecipes #skilletdinner #easyweeknightmeals #tomatorecipes #castironcooking #ricerecipes #easyrecipes #sippinfoodie

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If you’re still chewing your pork chop 10 seconds later, you did it wrong. Here’s how I make them juicy & tender: ✔️ Go bone-in for flavor ✔️ Pull at 140–145°F, then rest ✔️ Let them sit out a bit before cooking ✔️ Pat dry for that golden sear ✔️ Season like you mean it (fresh pork isn’t salty bacon) ✔️ Sear hot, finish lower if thick ✔️ Flip a few times…it’s not a pancake ✔️ Bonus move: butter baste with garlic + herbs Save this for your next pork chop night, and thank me when nobody needs a steak knife. 😉 #porkchoprecipe #juicyporkchops #dinnerideas #easyrecipes #comfortfood #weeknightdinner #castironrecipes #meatlover #homecooking #sippinfoodie

Cheesy Cream of Mushroom Chicken stuffed with Asparagus A family favorite kind of comfort meal. Juicy chicken stuffed with cheese and asparagus, baked in a creamy mushroom wine sauce until it’s bubbly, golden, and impossible not to love. Prep time: 15 minutes Cook time: 45 minutes Servings: 2 You’ll need: 2 chicken breasts, pounded thin 4 slices provolone cheese 4 slices cheddar (or American) cheese 1 can (15 oz) asparagus spears, drained 1 can (22.6 oz) condensed cream of mushroom soup 1/2 cup dry white wine Splash of water 1 tsp garlic powder 1 tsp garlic salt 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes Salt and pepper, to taste Fresh parsley, chopped, for garnish How I made it: - Preheat oven to 400°F. - Place one slice of provolone and one slice of cheddar inside each chicken breast. Lay half of the asparagus in the center of each (using up the entire can). Sprinkle with garlic powder. - Roll chicken tightly around filling and set seam-side down in a casserole dish. - Lay remaining provolone and cheddar slices over the top of each chicken. - In a mixing bowl, whisk cream of mushroom soup, wine, and splash of water until smooth. Pour evenly over chicken. It may appear thick at first, but it will thin out while it bakes. - Sprinkle with paprika, oregano, crushed red pepper flakes, and garlic salt. - Bake uncovered for 45 minutes, or until chicken is cooked through and cheese is golden. - Let rest a few minutes, then sprinkle with parsley & paprika. You’ll have plenty of extra sauce, so be sure to spoon some over the tops of your chicken (or on the side) before serving. #chickenrecipes #comfortfood #easychickenrecipes #weeknightdinner #familydinnerideas #mushroomrecipes #ovenbakedchicken #easyrecipes #sippinfoodie

Every. Night. #parenting #singlemomlife #kids

Creamy Tomato & Kalamata Pasta Think of this as Mediterranean mac and cheese meets alla vodka. Creamy, cheesy, and a little briny from the olives. I really love this. I hope you do too. Prep time: 10 minutes Cook time: 15 minutes Servings: 3–4 You’ll need: 8 oz elbow macaroni 2 tbsp butter 1 tsp minced garlic 2 tbsp tomato paste 1/2 cup chicken broth 3/4 cup heavy cream 1/2 tsp garlic salt 1/2 tsp onion powder 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes, or to taste 8 oz kalamata olives, halved 1/2 cup grated parmesan cheese, divided Parsley, chopped, for garnish How I made it: - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. - Heat butter in a large skillet over medium heat. Add garlic and cook for 1 minute. - Whisk in tomato paste and chicken broth until smooth. Stir in heavy cream. - Lower heat, add olives, and season with garlic salt, onion powder, oregano, and red pepper flakes. Taste and adjust seasoning. - Add pasta, and half the parmesan. Toss until coated and creamy. - Remove from heat, transfer to a serving dish, and top with remaining parmesan, parsley, and extra red pepper flakes if you want more heat. #pasta #pastarecipe #quickdinner #comfortfood #weeknightdinner #olivepasta #easyrecipes #sippinfoodie

Tuna Macaroni Salad This is the kind of salad that lives rent-free at every summer or fall cookout. It’s creamy, salty & sweet, and the definition of comfort food. Honestly, it’s impossible not to keep sneaking forkfuls straight out of the bowl. Pro tip: let it chill for a bit before serving, then toss in a spoonful more mayo to bring it back to life. Prep time: 10 minutes Cook time: 10 minutes Servings: 8 You’ll need: 16 oz large elbow pasta 24 oz canned white tuna in water, drained 1 small yellow onion, diced 15 oz canned sweet peas, drained 3/4 cup mayonnaise, plus more if needed 1 1/2 tsp celery salt 1 tsp garlic powder 1/4 tsp salt, or to taste How I made it: - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain, transfer to a large mixing bowl, and let cool in the refrigerator for about 45 minutes. - Flake tuna with a fork in a medium bowl. - Add tuna, onion, peas, and mayonnaise to the cooled pasta. Stir until everything is well combined. - Season with celery salt, garlic powder, and salt. Mix again and adjust seasoning to taste. - Cover and chill for at least 30 minutes before serving. Stir in a little extra mayo if it looks dry. #tunamacaronisalad #pastasalad #summerrecipes #easyfamilymeals #weeknightdinners #comfortfood #easyrecipes #sippinfoodie

I filmed this on a walk last fall, and I’m reminded how lucky I am to live in Vermont. Fall here never gets old. It’s quiet, it’s magical, and it slows you down in all the best ways. Even if the leaves don’t change where you are, take a walk in the woods. It’s the best reset there is. #fall #foaliage #nature #peaceful #getoutside #vermont #vermontfoliage

I truly believe this. 🫶🏻

Buffalo Veggie Scramble (it’s cheesy too, don’t worry) Not gonna lie, this plate won’t win any beauty contests, but it makes up for it in flavor. It’s buffalo sauce + eggs + cheese + veggies, and that combo will never steer you wrong…. Plus, a little blue cheese drizzle if you’re a freak like me. And yes, blue cheese > ranch. I said what I said.  Prep time: 5 min Cook time: 10 min Serves: 1 You’ll need: 1 tbsp butter 1/2 yellow onion, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 1 tsp garlic powder 1 tsp oregano 2 tbsp buffalo sauce 2–3 eggs, beaten 1/4 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese (optional) Salt, to taste 1 tbsp blue cheese dressing (optional) How I made it: - Heat butter in a large non-stick pan over medium high heat. - Add onion and peppers. Sprinkle with garlic powder and oregano. Cook about 4 minutes, stirring, until veggies start to soften. - Stir in buffalo sauce and cook 1–2 minutes. - Pour in eggs and gently stir with a spatula until coated and just set. - Add cheddar and mozzarella, stir until melted. Season with salt. - Scoop onto a plate, sprinkle the top with parmesan cheese and, if you’re on team blue cheese, drizzle some over the top. #buffaloeggs #breakfastideas #scrambledeggs #quickmeals #easyrecipes #sippinfoodie

Pizza night PSA: If your dough keeps coming out like cardboard or a pillow, you’re probably using the wrong size. My personal cheat sheet: - 12” round → 14–16 oz - 14–16” round → 18–20 oz - Half sheet pan (13x18) → 18–20 oz (19 oz is the sweet spot, it stretches thin, doesn’t rip, bakes like a champ). Pro move: Par-bake 10-12 min at 400°F, then load it up and finish baking. Crispy bottom, no soggy middle. Save this for your next pizza night. 🫶🏻 #homemadepizza #pizzanight #pizzalover #pizzatime #pizzadough #sheetpanpizza #saveforlater #savetoshare #kitchenhacks #foodietips #instafoodie #cookingtips #kitchentricks #homecooking #easyrecipes #cookingathome #savethistip #sippinfoodie

Caper & Tomato Pizza Salty little capers, sweet roasted tomatoes, and way too much garlicky cheese. Kidding, there’s no such thing as too much cheese. If you’re into bold flavors (basically, if you like capers), this one’s for you. It’s so good. Prep time: 10 minutes Cook time: 30 minutes Serves: 4 You’ll need: 2 tbsp flour 19 oz pizza dough EVOO, drizzle 1 tsp garlic powder 1 mozzarella ball, sliced thin 15 grape tomatoes, cut in half 4 oz capers 5 oz shredded parmesan 1 tsp garlic salt 1 tsp oregano 1 tsp fresh thyme How I made it: - Preheat oven to 400 degrees. - Sprinkle flour on surface and roll dough out. - Drizzle EVOO on baking sheet, then place dough on top to cover sheet. - Drizzle a little more EVOO over dough and spread evenly with fingers or brush. - Sprinkle garlic powder over dough and bake for 10 minutes. - Remove from oven, scatter mozzarella slices evenly, then add tomatoes and capers. - Top with parmesan, garlic salt, garlic powder, and oregano. Drizzle a little more EVOO on top. - Bake 20 minutes, until cheese and crust turn golden brown. - Remove from oven, sprinkle with fresh thyme, and let cool a few minutes before slicing. #homemadepizza #pizzarecipe #easymeals #weeknightdinner #comfortfood #foodie #easyrecipes #sippinfoodie

Losing things sucks. Whether it’s a relationship, a job, or something you thought you really wanted. But honestly, if it slips away, it probably wasn’t meant to stay in the first place. You don’t always get the ‘why’ right away. Sometimes it takes months, even years, before it clicks and you’re like oh… that’s why it didn’t work out. In the meantime, just keep moving. Follow the stuff that actually makes you happy. Take the risk, even when it feels scary. Eventually, the things that are meant for you show up…and they stick. 🫶🏻

A majority of our stress, worry, and anxiety comes from trying to figure it all out. It comes from trying to take control of how our life unfolds, and what happens to and around us. It comes from trying to prevent uncertainty in our lives. We’re trying to do the impossible, and we will never get there. This feels so unsettling, and can drive you mad. But, if we just stopped trying to do all of that, what happens? Life continues, the world keeps spinning, and we end up shifting our focus and energy to the things we can control, and letting go of everything else, everything. What we can control, is how we respond to life. We can control the decisions we make. We can control how much love or hate we put into this world. We can control how we treat others, including ourselves. This is all we need to have control of. When you let go of the rest, you gain peace, clarity, and the freedom to shape your life and your impact. Learn to live with uncertainty, and let go. 🫶🏻

I’ve got something to say about local beef for a minute. If you think buying local is just about taste or price, you’re missing half the story… *recipe for this ‘Ribeye Steak with Garlic & Portobello Mushrooms’ is pinned in the comments section below* so. good. Growing up in Vermont, we’ve got farms on every corner, kinda like how there’s a Starbucks on every corner in NYC. Bad comparison? Whatever, you get it. Supporting local businesses (especially farms) has always been part of our small town life. BUT…a lot of people forget the less obvious perks of buying your meat local. So I wanted to share this reminder: - Shorter food chain. Less travel, less risk, less “mystery meat” factor. - Seasonal variety. Just like veggies…different seasons, different flavor. - Transparency. You can literally ask the farmer what’s up. - Fresher cuts. Less frozen, more “yep, that’s real beef.” - Land + environment. Buying local helps keep farmland farmland. - Community resilience. If the big food chains ever wobble, locals keep us fed (remember COVID?). - Better cuts + service. Your butcher might even give you cooking tips. Try asking that to the plastic wrap aisle. At the end of the day, local tastes better, it’s better for you, and supports people right where you live. Worth every extra buck in my book. Eat Local 🫶🏻 #eatlocal #localbeeffarms #eatlocalvt #supportourfarms #localmeat

I prefer being outside in nature alone….. No one talking, no distractions, just you and whatever’s around you. When it’s quiet like that, you notice everything, the little details you’d usually miss. Honestly, it can hit you with all kinds of emotions when you give yourself the space to just be. For me, this is meditation. Sitting cross legged in silence is not my thing. But being outside by myself has the same results (in my opinion). I snapped this during an after dinner walk on a local farm. It was even more beautiful in person. But, I thought I’d share a piece of this with you, just in case it inspires someone else to step outside, solo. You don’t have to search for the most beautiful, peaceful spots. Most of the time, these moments are everywhere, you just have to take the time to notice, without distraction.