If there’s a club sandwich on the menu, I will never not order it…or at the very least, never not consider ordering it. I’ll usually try to convince myself that getting the club is the best option. There’s just something so amazing about a sandwich with three slices of bread, just loaded with bacon, roasted turkey, ham, mayo and of course finished with lettuce and tomato because we do make healthy choices in life. Turkey clubs remind me of being a child and going to the local diner and feeling like an adult when the massive sandwich with a big mountain of fries was placed in front of me. Don’t even get me started with the sword toothpicks because let’s be honest, that was one of the main reasons why I loved ordering them. What kid (or certain adults) wouldn’t love a tiny plastic sword holding your food in place?! It’s a dream come true. These Turkey Club Sandwiches are also a dream come true, and now there’s no need to venture out to your local diner to get subpar food. I know it might seem like a turkey club is so simple to make and how could you really mess it up? I’m here to tell you that you can most definitely take some wrong turns, but luckily you’ll be good to go from now on.
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One of my favorite things to do is to take a classic dish and turn it upside-down, so to speak. Convert it into something that we haven’t really thought about before, but once we do we’re like “why didn’t I think of that?” Or “why didn’t I think of that sooner!” Mashing together two recipes and creating one mega super awesome dish is one of the things I live for. They’re my favorite types of recipes on this blog, and they’re the ones I look forward to the most. These Shepherd’s Pie Twice Baked Potatoes are no exception. They’re basically portable shepherd’s pie and I’m very into it and something tells me that you will be too. If you’re in need of more twice baked potato inspiration, why not give these a try with a 
A while back I made these 
I, just like everyone else out there in the universe, am obsessed with sheet pan dinners. They’re so easy to make and require practically no cooking (from you) at all. Just dump it all onto a 
I have two stories to share with you today. Two stories that have pretty much inspired this particular recipe I’m sharing with you all today. The first is that my mom doesn’t really like to cook. She’ll be the first to admit this. When we were growing up—and before I started cooking at 13 and took over making dinner to help her out—she really just cooked for my sisters and I because she had to. With that being said, she had a certain amount of dishes that she makes very well. They are dishes she grew up eating because her mother made them for her, and then my mother made them for us. One of these dishes that really just brings me back to my childhood days is stuffed cabbage rolls. Even though it was a dish on a short rotation, I always looked forward to them. I remember her standing over the stove dipping large cabbage leaves into boiling water to soften them, and then filling them with a mixture of ground beef and rice and rolling them into small packages. She’d then line them up in a large pot and pour a rich tomato sauce over the cabbage rolls. She’d steam and simmer them for a while, until the rice was tender and the beef cooked through. I took those memories of my mom making that dish and turned it into a delicious stew. This Stuffed Cabbage Roll Stew is right up my alley because it’s quick and so much easier to make than the traditional rolls my mamma used to make. 
I love me some lasagna but the truth is that I hate going through the entire process of actually making it at home. You have to make the meat filling, then the ricotta filling, then the sauce and then shred a bunch of cheese and then boil the noodles and THEN go about layering the thing and it’s not even cooked yet. Then it finally goes into the oven and you still have to wait for it to cool down after it’s cooked, before you slice and serve it. It’s a whole ordeal, and I’m tired just typing and thinking about it. Needless to say, because of all these excess steps I never make lasagna…the traditional way that is. I’ve really been into making skillet lasagnas with no-boil noodles (which has to be the best invention ever created) and ever since I have, my entire lasagna laziness has gone out the window. I’ve teamed up with my friends at 
