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Here we share easy homemade recipes with real flavors
Simple, comforting dishes made with love every day ❤️

07/19/2026

Skip the Heavy Cream, try Italian Lemon Pasta 🍋

07/18/2026

It was time for this one to get an upgrade…Marry Me Shrimp Pasta in less than 30 minutes….and I promise you, this one will have everyone praising u at the dinner table! There’s a reason it’s number one on Google and has over 300 5 ⭐️ reviews!!! This recipe is just too good. Not only is the pasta seasoned but the shrimp is also separately seasoned!

You can find the full recipe on my website Golden Grace Kitchen and search Marry Me Shrimp Pasta or you can simply google: Golden Grace Kitchen Marry me shrimp pasta

07/17/2026

Golden, bubbly, and packed with juicy blueberries 🫐
This easy cobbler melts in your mouth—especially with that scoop of vanilla ice cream 🤤

Ingredients:
Blueberry Filling:
• 4 cups fresh or frozen blueberries
• ¾ cup sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest (freshly grated)
• 1 tbsp cornstarch (for thickening)
• ½ tsp vanilla extract

Cobbler Topping:
• 1 cup all-purpose flour
• ⅓ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ½ cup butter, melted

Instructions:
1. Preheat oven
Set oven to 375°F (190°C). Lightly grease an 8×8 or 9×6 baking dish.
2. Make the filling
In a bowl, mix blueberries, sugar, lemon juice, lemon zest, cornstarch, and vanilla.
Pour into the baking dish and spread evenly.
3. Make the batter
In another bowl, whisk flour, sugar, baking powder, and salt.
Stir in milk and melted butter until smooth.
4. Assemble
Pour the batter over the blueberries. Do not mix—it will form a cobbler crust as it bakes.
5. Bake
Bake for 40–45 minutes until the top is golden and the filling is bubbling.
6. Cool slightly & serve
Let sit 10 minutes. Serve warm with vanilla ice cream 🤤

Tips
Use fresh blueberries for best flavor, but frozen works great too
Add lemon zest for extra brightness
Sprinkle a little sugar on top before baking for a crisp finish
Best served warm + ice cream

07/11/2026

Zucchini and Cheese Bake 🥒🧀

Ingredients

3 medium zucchinis, sliced
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, softened
2 eggs
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon chopped green onions (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the zucchini and lightly season with salt. Let sit for 10 minutes, then pat dry.

3. Mix the cream cheese, eggs, garlic, Italian seasoning, onion powder, salt, pepper, Parmesan, and half of the cheddar and mozzarella.

4. Fold in the zucchini until evenly coated.

5. Transfer to a greased baking dish.

6. Top with the remaining cheddar and mozzarella.

7. Bake for 30–35 minutes until bubbly and golden.

8. Broil for 2–3 minutes for a browned cheesy top if desired.

9. Garnish with chopped green onions and serve hot.

07/10/2026

Lemon White Bean Soup 🍋🥣

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
4 cups vegetable broth
2 (15 oz) cans white beans, drained and rinsed
1 cup broccoli florets, chopped small
1 cup heavy cream
Juice of 1 lemond
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped

Instructions

1. Heat the olive oil and sauté the onion, carrots, and celery until softened.

2. Add the garlic, Italian seasoning, and smoked paprika. Cook for 1 minute.

3. Pour in the broth and add the white beans. Simmer for 15 minutes.

4. Stir in the broccoli and cook until tender.

5. Blend about one-third of the soup, then return it to the pot for a creamy texture.

6. Stir in the heavy cream, Parmesan, and lemon juice.

7. Season with salt and black pepper.

8. Garnish with fresh parsley and serve hot.

07/08/2026

Summer Zucchini Lemon Orzo Soup
This zucchini soup is just what we’re craving for summer. It’s creamy lemony broth pairs perfectly with the zucchini and uses just a touch of cream. We blend the zucchini in the soup first so it’s already a bit creamy so just a little is needed. If you’re looking for a good summer recipe that utilizes zucchini, this one’s a must try.

4 tablespoons olive oil plus more for drizzling
1 onion diced
2-3 garlic cloves chopped
3 medium zucchini chopped
4-6 cups chicken or vegetable broth
Salt and pepper
3/4 c orzo
1/4 c fresh parsley
1/3 cup heavy cream
1 lemon juiced
Heat the olive oil in a soup pot and add the onion and garlic. Let it sweat for a few minutes do not brown. Add the zucchini and let it cook until starting to caramelize stirring occasionally. Season with salt and pepper and stir in four cups of broth and 1/2 of the parsley. Bring to a boil and reduce heat and cover for 10 minutes. Using an immersion blender blend a few times until it starts getting creamy but leave some zucchini chunks. Return to heat and add the orzo. Again bring to a boil then reduce heat stirring frequently do the orzo doesn’t stick to the bottom of the pan. If if gets too dry add more broth as needed, depending on how thick/thin you prefer the soup. When the orzo is tender add the cream and lemon and cook another minute or two. Season again if needed and serve topped with a drizzle of olive oil and remaining parsley.

07/07/2026

Chicken Tetrazzini 🍗🧀🍝

A creamy, cheesy baked pasta casserole loaded with tender chicken, spaghetti, and a rich blend of mozzarella, cheddar, and Parmesan. Perfect for a cozy family dinner.

Ingredients

12 ounces spaghetti
3 cups cooked shredded chicken
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
½ cup chicken broth
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon Italian seasoning
1½ cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Cook the spaghetti until just al dente. Drain well.

3. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic, onion powder, salt, pepper, and Italian seasoning.

4. Stir in the cooked chicken, spaghetti, half of the mozzarella, half of the cheddar, and half of the Parmesan.

5. Spread the mixture evenly into the prepared baking dish.

6. Sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top.

7. Bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.

8. Garnish with chopped parsley and let rest for 5–10 minutes before serving.

Prep Time: 15 minutes
Bake Time: 30 minutes
Servings: 6–8

07/06/2026

Garlic Butter Shrimp Linguine in Three-Cheese Parmesan Sauce 🍤🧄🧀🍝

Juicy garlic butter shrimp served over creamy linguine coated in a rich three-cheese Parmesan sauce. A restaurant-quality meal that's surprisingly easy to make at home.

Ingredients

For the Shrimp

1½ pounds large shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

For the Pasta

12 ounces linguine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
½ teaspoon black pepper
½ teaspoon salt (or to taste)
1 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley

Instructions

1. Cook the linguine in salted boiling water until al dente. Drain and set aside.

2. Season the shrimp with paprika, Italian seasoning, salt, and pepper.

3. Heat the butter and olive oil in a large skillet over medium-high heat.

4. Add the garlic and cook for 30 seconds.

5. Cook the shrimp for 1–2 minutes per side until pink and lightly golden. Remove and keep warm.

6. In the same skillet, melt the butter and whisk in the flour. Cook for 1 minute.

7. Slowly whisk in the milk and heavy cream until smooth.

8. Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper.

9. Add the Parmesan, mozzarella, and provolone. Stir until completely melted and creamy.

10. Toss the cooked linguine into the cheese sauce until evenly coated.

11. Plate the creamy linguine and arrange the garlic butter shrimp around the pasta.

12. Spoon any remaining garlic butter from the skillet over the shrimp.

13. Garnish with fresh parsley and serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6

07/05/2026

Chili Cornbread Salad 🌽🥗

Ingredients

Cornbread

2 boxes (8.5 oz each) cornbread mix
Eggs and milk (as directed)

Salad

1 head romaine lettuce, chopped
1 can (15 oz) pinto beans, drained
1 can (15 oz) whole-kernel corn, drained
2 tomatoes, diced
1 green bell pepper, diced
4 green onions, sliced
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese

Dressing

1 cup mayonnaise
1 cup sour cream
1 packet (1 oz) ranch seasoning mix

Instructions

1. Bake the cornbread according to the package directions and let it cool completely. Cut into 1-inch cubes.

2. Mix the mayonnaise, sour cream, and ranch seasoning until smooth.

3. In a large glass dish, layer:

Cornbread cubes
Lettuce
Pinto beans
Corn
Tomatoes
Bell pepper
Green onions
Half of the bacon

4. Spread the dressing evenly over the top.

5. Sprinkle with cheddar cheese and the remaining bacon.

6. Cover and refrigerate for at least 2 hours before serving.

07/04/2026

Stovetop Creamy Macaroni and Cheese 🧀🥣

Rich, creamy, and incredibly cheesy homemade macaroni and cheese made entirely on the stovetop. A comforting side dish or easy main meal that's ready in about 30 minutes.

Ingredients

½ pound uncooked shell pasta (or other short pasta)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional)
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh thyme or parsley, for garnish

Instructions

1. Cook the pasta in salted boiling water until just al dente. Drain and set aside.

2. Melt the butter in a large saucepan over medium heat.

3. Whisk in the flour and cook for 1 minute, stirring constantly.

4. Gradually whisk in the milk and heavy cream until smooth.

5. Cook for 3–5 minutes, stirring often, until the sauce thickens.

6. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.

7. Reduce the heat to low and gradually add the cheddar, mozzarella, and Parmesan, stirring until fully melted and smooth.

8. Fold the cooked pasta into the cheese sauce until evenly coated.

9. Let stand for 2 minutes to thicken slightly.

10. Garnish with fresh thyme or parsley and serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4–6

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