I’m normally not the biggest fan of sweet and savory mixing together in the same dish. To the point where if I’m eating breakfast, my pancakes have to be on a separate plate and I’ll need a new fork thank you very much. There are a few instances however, where I’m willing to break that rule. These Blueberry Cornbread Madeleines are such an instance and I currently can’t get enough of them. I can’t get them in my mouth fast enough. They’re like a cornbread that’s slightly sweet with pops of fresh blueberries that burst during baking, giving them the coolest look. As if a blueberry muffin met and fell in love with a savory cornbread and they had kids. Those kids are these madeleines. They’ll be the easiest thing you make all weekend long and I do hope you’ll give them a try!
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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’m a big fan of shrimp scampi, but often times angel hair pasta is just a bit too tedious for me. You have to be careful to not overcook it or else it’ll turn to mush, very quickly. I feel like it’s too thin of a pasta for the heartiness of the shrimp and butter sauce. It’s because of this that I tend to not make it for dinner or order it when at a restaurant. If you’re like me and face the same dilemma, then you’re going to love this Shrimp Scampi Gnocchi. It takes all of the flavors we know and love from the classic dish, and gives it a bit of a twist with heartier gnocchi. The best part is that because we’re using store-bought gnocchi, this dish literally takes no time or effort at all. You can have it on the table in 30 minutes. Which makes it perfect for those weekdays when you’ve worked too much and the last thing you want to do is go home and slave away in the kitchen all night. This is a delicious quick and easy meal that you can whip up without having to turn to ordering in or the drive-through menu. It’s simple, yet loaded with flavor and I bet you, it’ll be a big hit in your house. 
I have this ridiculously popular post on the site that still shocks me to think that’s the post that people love the most on here and make all the time. It’s this 
There are a few very important things for us to discuss in regards to this post. The first thing is that THE CLASSICS are back!!! Just in case you’ve been living under a rock, or you’re new here, I have two ongoing segments on the blog that I like to alternate between, and that’s my 
I have a confession to make: I’ve actually never eaten original, authentic, store-bought Hamburger Helper from a box. Don’t get me wrong, I’ve always wanted to, and I would beg my mom to buy it from the store and make it for dinner, but she always said no. Yes my friends, I was deprived as a child. Food deprived, and that’s the worse kind. We ate a lot of ground beef recipes growing up, because it was so economical, so I don’t really know why she never wanted to make it for me. Probably because one of my sisters hates mac and cheese and it’s essentially a beefy mac and cheese. I guess I really have my sister to blame for it. Anyhow, now as an adult, I’m still drawn to it for some reason, but have yet to actually buy a box of the stuff. I was recently sent Valerie Bertinelli’s new cookbook, 
