# Mise It > Import any recipe and Mise It turns it into a shopping list, a prep plan and step-by-step cooking guidance. Shop it. Mise it. Make it. Mise It is a recipe and meal-prep app for iPhone, iPad, and Android. For a concise overview see [https://www.shopitmiseitmakeit.com/llms.txt](https://www.shopitmiseitmakeit.com/llms.txt). --- # Mise It Source: https://www.shopitmiseitmakeit.com/ > Import any recipe and Mise It turns it into a shopping list, a prep plan and step-by-step cooking guidance. Shop it. Mise it. Make it. Mise It is a recipe and meal-prep app for iPhone, iPad, and Android. See the FAQ and blog for details. ## Download - [iOS App](https://apps.apple.com/app/id6758109416): Download on the App Store - [Android App](https://play.google.com/store/apps/details?id=com.bcp.miseit): Get it on Google Play --- # FAQ Source: https://www.shopitmiseitmakeit.com/faq Frequently Asked Questions ## Getting started ### What is Mise It? Mise It is a recipe and meal-prep app for iPhone, iPad and Android. It imports recipes from websites or pasted text and organizes each one into three stages, Shop It, Mise It and Make It, so you know what to buy, what to prepare and how to cook. With Make-A-Meal you can combine several recipes into one grocery list, one prep workflow and one coordinated cooking plan. ### What do Shop It, Mise It and Make It mean? Every recipe is split into three stages. Shop It is a cleaner grocery list of what you need to buy. Mise It pulls the preparation work, like dicing onions, mincing garlic or grating cheese, out of the ingredient list so you can do it before you start. Make It walks you through the actual cooking step by step once everything is ready. ### How do you pronounce "Mise"? Mise is pronounced "meez," like the end of the word "cheese." It comes from the French phrase mise en place, meaning "everything in its place," which is how professional chefs describe preparing and organizing ingredients before cooking. ### Can I choose metric or imperial measurements? Yes. You can choose Metric, Imperial or Canadian Hybrid, which uses grams and kilograms where Canadians usually expect them while keeping cups, tablespoons and teaspoons for everyday cooking. Set your default in Profile, then Preferences, and you can still pick a different option on the import screen for any individual recipe. Mise It converts measurements whenever possible but leaves some specialty ingredients or package sizes as written for accuracy. ## Importing recipes ### How do I import a recipe from a website? Open the recipe in your browser and copy the full URL from the address bar, then paste it into the Recipe URL field in Mise It, choose your measurement preference and tap Import URL. Mise It brings in the title, source, cuisine, ingredients, instructions, servings, prep and cook times, and notes and images when available, and organizes everything into Shop It, Mise It and Make It. ### Can I paste a recipe instead of using a link? Yes. Copy the recipe text, tap inside the recipe box in Mise It, paste it and tap Generate Recipe. You can paste from recipe websites and blogs, emails and newsletters, digital cookbooks, PDFs with selectable text, notes apps, Word or Google Docs, and AI tools such as ChatGPT, Claude or Gemini. The formatting does not need to be perfect, but include the title, the full ingredient list and the instructions for the best results. ### Which recipes may not import from a URL? Paywalled or login-only websites, social media posts, YouTube videos, Pinterest pins, and PDFs or scanned recipes may not import from a link. Homepages, search pages, category pages and general blog articles also usually will not work, so open the individual recipe page and copy that URL. If a link still fails, copy the recipe text and use Paste Recipe instead. ### Can I edit a recipe after importing it? Yes, and it is a good idea to review every import. The Edit screen has four tabs. Overview lets you change the title, servings, time, cuisine, Collection, notes and photo. Shop It lets you fix ingredient quantities, units and names. Mise It and Make It let you add, move, reorder or delete prep and cooking steps. A simple rule is that prep belongs in Mise It and cooking belongs in Make It. ### How do I add a photo to my recipe? Pasted recipes do not import images, but you can add your own. Open the saved recipe, tap Edit, select Upload Photo (or tap the camera icon on the Overview tab), choose an image from your device and save your changes. A photo of the finished dish, a cookbook page or a handwritten family recipe card all work. ### Can I delete a recipe? Yes. If an import did not turn out the way you expected, you can delete the recipe from your Kitchen. Deleting permanently removes it and cannot be undone, so only delete a recipe when you are sure you no longer need it. ## Make-A-Meal & shopping ### What is Make-A-Meal? Make-A-Meal is the core of Mise It. It combines multiple recipes, such as a main, sides, a sauce and dessert, into one grocery list, one prep workflow and one coordinated cooking flow that ends with a single final Serve. Duplicate ingredients are merged where possible, so 2 cloves of garlic in one recipe and 3 in another become 5 cloves on your list. ### How do I build a Make-A-Meal? Either paste two or more recipe links and tap Import & Combine, or tap Select Saved Recipes to combine recipes already in Your Kitchen. Tap Add another recipe to include more dishes. When the recipes are combined, give the meal a name you will recognize and optionally add it to one or more Collections. The saved meal appears in Your Kitchen so you can open and cook it again. ### Does Make-A-Meal change my original recipes? No. Each recipe keeps its own ingredients, prep, cooking steps and notes. Think of a Make-A-Meal like a playlist, where the songs stay in your library and the playlist is just a new way to organize them, so you can reuse the same recipe in many different meals. ### How does Mise It combine ingredients on the grocery list? Mise It recognizes ingredients that belong together, for example "1 onion," "1 yellow onion" and "½ onion," and combines them into a cleaner list while keeping shopping categories, useful notes and ingredient alternatives. If two ingredients look similar but should not be combined, they stay separate, because accuracy matters more than forcing a merge. ### Why can't my Make-A-Meal be built yet? A meal may not be created if one recipe is still processing, could not be fully imported, is missing a needed section, uses an incompatible cost currency, or comes from a paywalled or login-only site, or if there was a temporary connection issue. For paywalled recipes, sign in on the website, copy and paste the recipe into Mise It, save it to Your Kitchen, then build the meal from your saved recipes. ### Should I save recipe components like sauces separately? It often helps. If you love one part of a recipe, such as a tomato sauce, marinade, dressing or breaded chicken cutlets, save it as its own recipe so you can reuse it in future Make-A-Meal combinations without importing it again. Dishes that are naturally cooked as one, like lasagna, chili, soups or stir fries, usually do not need to be split. ## Account & subscription ### How do I delete my Mise It account? Open the app and tap Profile, where the Delete Account option is available. Deleting your account removes your profile, saved recipes, grocery lists, preferences and other account content, and disconnects any sign-in provider such as Google Sign-In. Limited information may be kept where required by law or for security, fraud prevention or financial recordkeeping. For questions about account deletion or privacy, email support@shopitmiseitmakeit.ca. ### How do I sign in? Tap Continue with Google, or on Apple devices tap Continue with Apple. With Apple you can share your email or use Apple's private email relay. Your saved recipes, Collections, Make-A-Meals, measurement preferences and subscription are linked to your account rather than your phone, so signing in on a new device with the same account brings your Kitchen with you. ### Why does my Kitchen look empty after signing in? You are probably signed in with a different Google or Apple account than the one you originally used. Sign out and log back in with the correct account and your recipes, Collections and Make-A-Meals will be restored. ### How do I upgrade, change or cancel my subscription? Mise It offers a Free plan and a Pro plan, and your current plan is shown in Profile. Subscriptions are managed through the store you subscribed with, the Apple App Store for iPhone and iPad or Google Play for Android, so use your Apple or Google subscription settings to upgrade, downgrade, renew or cancel. Changes there are reflected in Mise It automatically. ### My subscription is not showing in the app. What should I do? Make sure you are signed in with the same Apple ID or Google account you used to purchase the subscription and the same Mise It account, and check that your device has an internet connection. If it still does not appear, contact us from Profile, then Contact Us. ### Does logging out delete my recipes? No. Logging out only ends your session on that device. Your account, recipes, Collections, Make-A-Meals and preferences stay safely stored and will be there the next time you sign in. ## Troubleshooting ### My recipe will not import from a link. What can I try? Try once more, since some websites fail temporarily, and make sure you are using the original recipe page and that the URL starts with https:// or http:// with no extra spaces. Some websites block automated importing or use layouts that cannot be read, so if the import still fails, open the recipe in your browser, copy the recipe text and use Paste Recipe. That is the best backup method for almost any recipe. ### Why are the Import URL or Generate Recipe buttons greyed out? Import URL only becomes available after a valid web address has been entered, so copy the full URL from your browser's address bar. Generate Recipe stays disabled until recipe text has been pasted into the recipe box, so tap inside the box and paste the recipe again. ### Can I import a recipe that is not in English? Mise It currently supports English-language recipes, and support for more languages is planned for a future release. In the meantime, copy the recipe, ask an AI assistant or translation service to translate it into English, then paste the translated text into Mise It using Paste Recipe. ### How do I import a scanned recipe, PDF or photo? PDFs need selectable text for Mise It to read them. If the recipe is a scan or image, use Live Text on iPhone or iPad, or Google Lens on Android, to copy the text first, then paste it into Mise It with Paste Recipe. ### What does "Imported with quality warnings" mean? Your recipe imported successfully, but some details may be incomplete or need a quick edit. After saving, open the recipe and edit the title, ingredients, instructions, servings, prep or cook time, notes or photo as needed. ### Something in my combined meal looks off. Is that a known issue? In the first release, a combined meal may occasionally need a small adjustment, for example a Make It step may be missed when two prep groups come together, or recipes with different serving sizes may not be flagged. Review your meal before you start, move steps where you are comfortable with them, and add any missing step from the original recipe. For a different serving size, adjust it on the recipe's website and re-import it with Paste Recipe before building the meal. ## Support ### How do I contact Mise It support? Email support@shopitmiseitmakeit.ca, or in the app go to Profile and tap Contact Us. Every request is read and reviewed, and we aim to respond as quickly as possible, although response times may vary with support volume. Feature requests and feedback are welcome too. ### What should I include when reporting a problem? Describe what happened, what you expected and the steps you took, and include the recipe or Make-A-Meal involved, the website URL you were importing from, any error message, and screenshots or screen recordings if possible. For technical issues, also include your device, operating system version, Mise It app version and the Installation ID shown under Debug Information at the bottom of the Profile screen. --- # The Creator Kitchen Table | Mise It Source: https://www.shopitmiseitmakeit.com/partners > A creator partnership with Mise It: earn commission, get credit for your recipes, and a personal review of every application. No minimum follower count. ## Your hard work and creativity deserve to be rewarded. Behind every recipe are hours of testing, filming, writing, and sharing. At the Creator Kitchen Table, we want to celebrate that work, with opportunities to earn, recognition for your recipes, and a partnership that values what you bring. [Join the Creator Kitchen Table](https://mise-it.wwk.link/apply/default) No minimum follower count. Every application gets a personal review. ## A place for the person behind the recipes. We're building relationships with creators who make people excited to cook. Here's what a partnership can look like. - **Get discovered: Your own creator spotlight.** Selected partners receive a Featured Creator profile in Mise It, with their bio, social links, and a collection of recipes, so home cooks can discover the person behind the food. - **Keep them cooking: Recipes worth coming back to.** We'll agree on a recipe feature schedule together. Share existing favourites you're proud of, with clear credit and your permission. Your recipes remain yours. - **Earn together: Your creativity has value.** Earn commissions on qualifying subscriptions through your personal creator code and referral link. Your rate, earning period, audience offer, and payout details are shared before you join. ## A good partnership starts with a hello. 1. **Tell us about your kitchen.** Share what you create, where you share it, and a little about the people who follow along. 2. **Find the right fit together.** We'll review your application and outline the partnership, including commission terms and any recipe features, before you decide. 3. **Share something worth cooking.** Once approved and set up, share your personal link and code. Track referrals and earnings through your creator dashboard. [Apply to join](https://mise-it.wwk.link/apply/default) Applications are reviewed individually. Joining is subject to approval and agreed terms. ## Before you take a seat. ### Do I need a large following? No minimum follower count is required. We're interested in your cooking, your voice, and how you connect with your audience. ### How much will I earn? Partnerships can have different commission rates and earning periods. You'll receive your specific terms, including qualifying subscriptions and payout conditions, before you accept. ### Does everyone get a Featured Creator profile? In-app profiles and recipe features are available to selected partners. We'll confirm what's included in your partnership and agree on a feature schedule together. ### Do I need to create exclusive recipes? No. A recipe partnership can feature existing recipes you choose and have the rights to share. We'll agree on permission, credit, and how they appear in Mise It. ### Is this a paid campaign? This application is for commission-based creator partnerships. Any separate fixed-fee content campaign would be discussed and agreed individually. --- # The Mise It Blog Source: https://www.shopitmiseitmakeit.com/blog Product updates, tutorials, and notes from the team. - [Superbowl Chili](https://www.shopitmiseitmakeit.com/blog/superbowl-chili/article.md): Superbowl Chili (ready in about 1 hr 20 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Swedish Meatballs](https://www.shopitmiseitmakeit.com/blog/swedish-meatballs/article.md): Swedish Meatballs (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan/article.md): Chicken Parmesan (makes 4 servings): the ingredient list and step-by-step instructions. - [Classic Caesar Salad](https://www.shopitmiseitmakeit.com/blog/classic-caesar-salad/article.md): Classic Caesar Salad (ready in 1¼ hours, makes Serves 6 to 8): the ingredient list and step-by-step instructions. - [Simple Tomato Sauce](https://www.shopitmiseitmakeit.com/blog/simple-tomato-sauce/article.md): Simple Tomato Sauce (makes about 1 cup): the ingredient list and step-by-step instructions. - [Chicken Piccata Meatballs with Cacio e Pepe](https://www.shopitmiseitmakeit.com/blog/chicken-piccata-meatballs-with-cacio-e-pepe/article.md): Chicken Piccata Meatballs with Cacio e Pepe (ready in about 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Focaccia, Creamy Tuscan Chicken and Apple Crisp](https://www.shopitmiseitmakeit.com/blog/focaccia-creamy-tuscan-chicken-and-apple-crisp/article.md): Focaccia, Creamy Tuscan Chicken and Apple Crisp (ready in Same-day with rise time, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake](https://www.shopitmiseitmakeit.com/blog/filet-mignons-with-turned-potatoes-maple-butter-carrots-and-lava-cake/article.md): Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake (ready in about 50 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-with-a-side-of-brown-butter-sage-gnocchi/article.md): Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Cheddar Potato Soup](https://www.shopitmiseitmakeit.com/blog/cheddar-potato-soup/article.md): Cheddar Potato Soup (ready in about 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Jacques Pot Roast](https://www.shopitmiseitmakeit.com/blog/jacques-pot-roast/article.md): Jacques Pot Roast (ready in about 4 hr 30 min–5 hr, makes 8–10 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Enchiladas with Red Chili Sauce](https://www.shopitmiseitmakeit.com/blog/chicken-enchiladas-with-red-chili-sauce/article.md): Chicken Enchiladas with Red Chili Sauce (ready in about 1 hr 45 min, makes 10 enchiladas (serves 4–5)), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Brown Mustard Sauce (Robert Sauce)](https://www.shopitmiseitmakeit.com/blog/brown-mustard-sauce-robert-sauce/article.md): Brown Mustard Sauce (Robert Sauce) (ready in about 25 minutes, makes 3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Pot Pie](https://www.shopitmiseitmakeit.com/blog/chicken-pot-pie/article.md): Chicken Pot Pie (ready in about 2 hr 20 min, makes 2 pies), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chilli Chicken](https://www.shopitmiseitmakeit.com/blog/chilli-chicken/article.md): Chilli Chicken (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Mexican Salsa and Homemade Taco Chips](https://www.shopitmiseitmakeit.com/blog/fresh-mexican-salsa-and-homemade-taco-chips/article.md): Fresh Mexican Salsa and Homemade Taco Chips (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Homemade Mexican Chorizo for Tacos, Nachos and Tostadas](https://www.shopitmiseitmakeit.com/blog/homemade-mexican-chorizo-for-tacos-nachos-and-tostadas/article.md): Homemade Mexican Chorizo for Tacos, Nachos and Tostadas (ready in 12 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Julia’s Brown Sauce](https://www.shopitmiseitmakeit.com/blog/julias-brown-sauce/article.md): Julia’s Brown Sauce (ready in 2 hours 25 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Kettle Corn Popcorn](https://www.shopitmiseitmakeit.com/blog/kettle-corn-popcorn/article.md): Kettle Corn Popcorn (ready in 10 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pasta Bake with Sausage](https://www.shopitmiseitmakeit.com/blog/pasta-bake-with-sausage/article.md): Pasta Bake with Sausage (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Francese with Lemon Caper Sauce](https://www.shopitmiseitmakeit.com/blog/chicken-francese-with-lemon-caper-sauce/article.md): Chicken Francese with Lemon Caper Sauce (ready in 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Arepas](https://www.shopitmiseitmakeit.com/blog/arepas/article.md): Arepas (ready in 25 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Blueberry Biscuits](https://www.shopitmiseitmakeit.com/blog/blueberry-biscuits/article.md): Blueberry Biscuits (ready in 1 hr 10 min, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caesar Salad Dressing](https://www.shopitmiseitmakeit.com/blog/caesar-salad-dressing/article.md): Caesar Salad Dressing (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Curried Chicken and Rice](https://www.shopitmiseitmakeit.com/blog/curried-chicken-and-rice/article.md): Curried Chicken and Rice (ready in 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fish & Chips with Tartar Sauce](https://www.shopitmiseitmakeit.com/blog/fish-and-chips-with-tartar-sauce/article.md): Fish & Chips with Tartar Sauce (ready in 1 hr 20 min, makes 5 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Guacamole](https://www.shopitmiseitmakeit.com/blog/fresh-guacamole/article.md): Fresh Guacamole (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Magic Squares](https://www.shopitmiseitmakeit.com/blog/magic-squares/article.md): Magic Squares (ready in 35 minutes + cooling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Skillet Roasted Chicken in Lemon Sauce](https://www.shopitmiseitmakeit.com/blog/skillet-roasted-chicken-in-lemon-sauce/article.md): Skillet Roasted Chicken in Lemon Sauce (ready in 1 hr 10 min to 1 hr 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Apple Crisp](https://www.shopitmiseitmakeit.com/blog/apple-crisp/article.md): Apple Crisp (ready in about 45 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Asian Pork Meatball Soup](https://www.shopitmiseitmakeit.com/blog/asian-pork-meatball-soup/article.md): Asian Pork Meatball Soup (ready in about 35 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Bruschetta with Balsamic Glaze](https://www.shopitmiseitmakeit.com/blog/bruschetta-with-balsamic-glaze/article.md): Bruschetta with Balsamic Glaze (ready in about 20 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Cheese Fondue](https://www.shopitmiseitmakeit.com/blog/cheese-fondue/article.md): Cheese Fondue (ready in about 15 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan Salad](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-salad/article.md): Chicken Parmesan Salad (ready in 25 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [French Canadian Sugar Pie (Tarte au Sucre)](https://www.shopitmiseitmakeit.com/blog/french-canadian-sugar-pie-tarte-au-sucre/article.md): French Canadian Sugar Pie (Tarte au Sucre) (ready in about 1 hr 5 mins + chilling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [General Tso’s Chicken](https://www.shopitmiseitmakeit.com/blog/general-tsos-chicken/article.md): General Tso’s Chicken (ready in about 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Julia Child’s Vinaigrette](https://www.shopitmiseitmakeit.com/blog/julia-childs-vinaigrette/article.md): Julia Child’s Vinaigrette (ready in about 10 mins, makes About 3/4 cup vinaigrette), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pouding Chômeur](https://www.shopitmiseitmakeit.com/blog/pouding-chomeur/article.md): Pouding Chômeur (ready in about 50 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Prosciutto Wrapped Salmon](https://www.shopitmiseitmakeit.com/blog/prosciutto-wrapped-salmon/article.md): Prosciutto Wrapped Salmon (ready in 20 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roasted Carrots with Honey Mustard](https://www.shopitmiseitmakeit.com/blog/roasted-carrots-with-honey-mustard/article.md): Roasted Carrots with Honey Mustard (ready in about 35 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish](https://www.shopitmiseitmakeit.com/blog/roasted-chicken-breasts-and-fingerling-potatoes-with-sun-dried-tomato-relish/article.md): Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish (ready in about 35 mins, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Teriyaki Beef and Vegetable Stir Fry](https://www.shopitmiseitmakeit.com/blog/teriyaki-beef-and-vegetable-stir-fry/article.md): Teriyaki Beef and Vegetable Stir Fry (ready in 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Tuscan-Style Beef Stew](https://www.shopitmiseitmakeit.com/blog/tuscan-style-beef-stew/article.md): Tuscan-Style Beef Stew (ready in 3 hr 10 min to 3 hr 35 min, makes 6 to 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Beef Bourguignon](https://www.shopitmiseitmakeit.com/blog/beef-bourguignon/article.md): Beef Bourguignon (ready in about 4 hours 30 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Butter Chicken](https://www.shopitmiseitmakeit.com/blog/butter-chicken/article.md): Butter Chicken (ready in about 1 hour, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caprese Brie](https://www.shopitmiseitmakeit.com/blog/caprese-brie/article.md): Caprese Brie (ready in 25 mins, makes 12 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caramelized Ginger Chicken with Roasted Apples](https://www.shopitmiseitmakeit.com/blog/caramelized-ginger-chicken-with-roasted-apples/article.md): Caramelized Ginger Chicken with Roasted Apples (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken or Turkey Stuffing](https://www.shopitmiseitmakeit.com/blog/chicken-or-turkey-stuffing/article.md): Chicken or Turkey Stuffing (ready in 25 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Dorothy’s Chicken and Dumplings](https://www.shopitmiseitmakeit.com/blog/dorothys-chicken-and-dumplings/article.md): Dorothy’s Chicken and Dumplings (ready in about 40 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Grinders (Italian Sloppy Joes)](https://www.shopitmiseitmakeit.com/blog/grinders-italian-sloppy-joes/article.md): Grinders (Italian Sloppy Joes) (ready in about 30 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pancakes](https://www.shopitmiseitmakeit.com/blog/pancakes/article.md): Pancakes (ready in about 20 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roast Chicken Gravy](https://www.shopitmiseitmakeit.com/blog/roast-chicken-gravy/article.md): Roast Chicken Gravy (ready in 55 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Shepherd's Pie](https://www.shopitmiseitmakeit.com/blog/shepherds-pie/article.md): Shepherd's Pie (ready in 1 hr 10 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Sweet Potatoes](https://www.shopitmiseitmakeit.com/blog/sweet-potatoes/article.md): Sweet Potatoes (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Tiramisu Yule Log](https://www.shopitmiseitmakeit.com/blog/tiramisu-yule-log/article.md): Tiramisu Yule Log (ready in about 14 hours, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Gordon's Brussels Sprouts](https://www.shopitmiseitmakeit.com/blog/brussels-sprouts/article.md): Gordon's Brussels Sprouts (ready in about 15 minutes, makes 2–3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Rosemary Focaccia](https://www.shopitmiseitmakeit.com/blog/rosemary-focaccia/article.md): Rosemary Focaccia (ready in about 2 hours (plus rise), makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Creamy Chicken Alfredo](https://www.shopitmiseitmakeit.com/blog/creamy-chicken-alfredo/article.md): Creamy Chicken Alfredo (ready in about 25 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [The Denver Omelette](https://www.shopitmiseitmakeit.com/blog/the-denver-omelette/article.md): The Denver Omelette (ready in 15 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Tomato Soup with Pasta](https://www.shopitmiseitmakeit.com/blog/fresh-tomato-soup-with-pasta/article.md): Fresh Tomato Soup with Pasta (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Cordon Bleu](https://www.shopitmiseitmakeit.com/blog/chicken-cordon-bleu/article.md): Chicken Cordon Bleu (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pasta Alla Bolognese](https://www.shopitmiseitmakeit.com/blog/pasta-alla-bolognese/article.md): Pasta Alla Bolognese (makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema](https://www.shopitmiseitmakeit.com/blog/skillet-chipotle-beef-chili-bowls/article.md): Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Thanksgiving Dinner Plan](https://www.shopitmiseitmakeit.com/blog/stressfree-thanksgiving-plan/article.md): This plan and menu will make your Thanksgiving Dinner a success and let you have time to relax with family and friends. - [New Online Feature for Shop It! Coming Soon](https://www.shopitmiseitmakeit.com/blog/cost-to-shop-it/article.md): After her son's sticker shock cooking Chicken Cordon Bleu at university, Suzanne announces ingredient costs, cost per serving and pantry-investment tracking for Shop It! - [Mystery of the Bland Stock Solved](https://www.shopitmiseitmakeit.com/blog/mystery-of-the-bland-stock-solved/article.md): Why homemade and boxed stock so often taste bland, what Julia Child teaches about reduction and evaporation, and the store-bought shortcuts Suzanne now relies on. - [Not just for Buzzing](https://www.shopitmiseitmakeit.com/blog/not-just-for-buzzing/article.md): Your mini food processor can do more than mince and chop. Use the little hole in its lid to slowly drizzle in oil and make a perfectly emulsified salad dressing. - [Square Off?](https://www.shopitmiseitmakeit.com/blog/square-off/article.md): What it means to "square" a potato for perfect french fries, with a video walkthrough and America's Test Kitchen's demonstration of the technique. - [Cacio e Pepe (Cheese and Pepper Pasta)](https://www.shopitmiseitmakeit.com/blog/cacio-e-pepe-cheese-and-pepper-pasta/article.md): Cacio e Pepe (Cheese and Pepper Pasta) (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caramel Croissant Pudding](https://www.shopitmiseitmakeit.com/blog/caramel-croissant-pudding/article.md): Caramel Croissant Pudding (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Parsley, Sage, Rosemary and Thyme Chicken with Potatoes](https://www.shopitmiseitmakeit.com/blog/parsley-sage-rosemary-and-thyme-chicken-with-potatoes/article.md): Parsley, Sage, Rosemary and Thyme Chicken with Potatoes (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Buzzed = Chopped](https://www.shopitmiseitmakeit.com/blog/buzzedchopped/article.md): Why Suzanne "buzzes" her vegetables in a food processor instead of chopping by hand, and what to look for when buying one. - [How to Create a Pocket in a Chicken Breast](https://www.shopitmiseitmakeit.com/blog/how-to-create-a-pocket-in-a-chicken-breast/article.md): A step-by-step guide to cutting a pocket in a chicken breast, stuffing it neatly, and cooking it safely, with no toothpicks and no runaway cheese. - [Launch of Shop It! Mise It! Make It!](https://www.shopitmiseitmakeit.com/blog/shop-it-mise-it-make-it-change-the-way-you-cook/article.md): Suzanne Lejeune introduces Shop It! Mise It! Make It!, a recipe and cooking system built to take the stress, frustration and chaos out of making a good meal. ## Blog categories - [Cooking Tips and Techniques](https://www.shopitmiseitmakeit.com/blog/category/cooking-tips/category.md): Practical kitchen techniques and shortcuts that make recipes easier to follow and more reliable to cook. - [Mise It News](https://www.shopitmiseitmakeit.com/blog/category/mise-it-news/category.md): Updates on the Shop It! Mise It! Make It! recipe system, the website and new features. - [Meal Planning](https://www.shopitmiseitmakeit.com/blog/category/planning/category.md): Plans, menus and budgeting help for getting a meal on the table without the stress. - [Recipes](https://www.shopitmiseitmakeit.com/blog/category/recipes/category.md): Suzanne's recipes, each laid out as Shop It, Mise It and Make It so you shop once, prep everything, then cook. --- # Cooking Tips and Techniques Source: https://www.shopitmiseitmakeit.com/blog/category/cooking-tips > Practical kitchen techniques and shortcuts that make recipes easier to follow and more reliable to cook. - [Thanksgiving Dinner Plan](https://www.shopitmiseitmakeit.com/blog/stressfree-thanksgiving-plan/article.md): This plan and menu will make your Thanksgiving Dinner a success and let you have time to relax with family and friends. - [Mystery of the Bland Stock Solved](https://www.shopitmiseitmakeit.com/blog/mystery-of-the-bland-stock-solved/article.md): Why homemade and boxed stock so often taste bland, what Julia Child teaches about reduction and evaporation, and the store-bought shortcuts Suzanne now relies on. - [Not just for Buzzing](https://www.shopitmiseitmakeit.com/blog/not-just-for-buzzing/article.md): Your mini food processor can do more than mince and chop. Use the little hole in its lid to slowly drizzle in oil and make a perfectly emulsified salad dressing. - [Square Off?](https://www.shopitmiseitmakeit.com/blog/square-off/article.md): What it means to "square" a potato for perfect french fries, with a video walkthrough and America's Test Kitchen's demonstration of the technique. - [Buzzed = Chopped](https://www.shopitmiseitmakeit.com/blog/buzzedchopped/article.md): Why Suzanne "buzzes" her vegetables in a food processor instead of chopping by hand, and what to look for when buying one. - [How to Create a Pocket in a Chicken Breast](https://www.shopitmiseitmakeit.com/blog/how-to-create-a-pocket-in-a-chicken-breast/article.md): A step-by-step guide to cutting a pocket in a chicken breast, stuffing it neatly, and cooking it safely, with no toothpicks and no runaway cheese. --- # Mise It News Source: https://www.shopitmiseitmakeit.com/blog/category/mise-it-news > Updates on the Shop It! Mise It! Make It! recipe system, the website and new features. - [New Online Feature for Shop It! Coming Soon](https://www.shopitmiseitmakeit.com/blog/cost-to-shop-it/article.md): After her son's sticker shock cooking Chicken Cordon Bleu at university, Suzanne announces ingredient costs, cost per serving and pantry-investment tracking for Shop It! - [Launch of Shop It! Mise It! Make It!](https://www.shopitmiseitmakeit.com/blog/shop-it-mise-it-make-it-change-the-way-you-cook/article.md): Suzanne Lejeune introduces Shop It! Mise It! Make It!, a recipe and cooking system built to take the stress, frustration and chaos out of making a good meal. --- # Meal Planning Source: https://www.shopitmiseitmakeit.com/blog/category/planning > Plans, menus and budgeting help for getting a meal on the table without the stress. - [Thanksgiving Dinner Plan](https://www.shopitmiseitmakeit.com/blog/stressfree-thanksgiving-plan/article.md): This plan and menu will make your Thanksgiving Dinner a success and let you have time to relax with family and friends. - [New Online Feature for Shop It! Coming Soon](https://www.shopitmiseitmakeit.com/blog/cost-to-shop-it/article.md): After her son's sticker shock cooking Chicken Cordon Bleu at university, Suzanne announces ingredient costs, cost per serving and pantry-investment tracking for Shop It! --- # Recipes Source: https://www.shopitmiseitmakeit.com/blog/category/recipes > Suzanne's recipes, each laid out as Shop It, Mise It and Make It so you shop once, prep everything, then cook. - [Superbowl Chili](https://www.shopitmiseitmakeit.com/blog/superbowl-chili/article.md): Superbowl Chili (ready in about 1 hr 20 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Swedish Meatballs](https://www.shopitmiseitmakeit.com/blog/swedish-meatballs/article.md): Swedish Meatballs (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan/article.md): Chicken Parmesan (makes 4 servings): the ingredient list and step-by-step instructions. - [Classic Caesar Salad](https://www.shopitmiseitmakeit.com/blog/classic-caesar-salad/article.md): Classic Caesar Salad (ready in 1¼ hours, makes Serves 6 to 8): the ingredient list and step-by-step instructions. - [Simple Tomato Sauce](https://www.shopitmiseitmakeit.com/blog/simple-tomato-sauce/article.md): Simple Tomato Sauce (makes about 1 cup): the ingredient list and step-by-step instructions. - [Chicken Piccata Meatballs with Cacio e Pepe](https://www.shopitmiseitmakeit.com/blog/chicken-piccata-meatballs-with-cacio-e-pepe/article.md): Chicken Piccata Meatballs with Cacio e Pepe (ready in about 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Focaccia, Creamy Tuscan Chicken and Apple Crisp](https://www.shopitmiseitmakeit.com/blog/focaccia-creamy-tuscan-chicken-and-apple-crisp/article.md): Focaccia, Creamy Tuscan Chicken and Apple Crisp (ready in Same-day with rise time, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake](https://www.shopitmiseitmakeit.com/blog/filet-mignons-with-turned-potatoes-maple-butter-carrots-and-lava-cake/article.md): Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake (ready in about 50 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-with-a-side-of-brown-butter-sage-gnocchi/article.md): Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Cheddar Potato Soup](https://www.shopitmiseitmakeit.com/blog/cheddar-potato-soup/article.md): Cheddar Potato Soup (ready in about 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Jacques Pot Roast](https://www.shopitmiseitmakeit.com/blog/jacques-pot-roast/article.md): Jacques Pot Roast (ready in about 4 hr 30 min–5 hr, makes 8–10 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Enchiladas with Red Chili Sauce](https://www.shopitmiseitmakeit.com/blog/chicken-enchiladas-with-red-chili-sauce/article.md): Chicken Enchiladas with Red Chili Sauce (ready in about 1 hr 45 min, makes 10 enchiladas (serves 4–5)), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Brown Mustard Sauce (Robert Sauce)](https://www.shopitmiseitmakeit.com/blog/brown-mustard-sauce-robert-sauce/article.md): Brown Mustard Sauce (Robert Sauce) (ready in about 25 minutes, makes 3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Pot Pie](https://www.shopitmiseitmakeit.com/blog/chicken-pot-pie/article.md): Chicken Pot Pie (ready in about 2 hr 20 min, makes 2 pies), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chilli Chicken](https://www.shopitmiseitmakeit.com/blog/chilli-chicken/article.md): Chilli Chicken (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Mexican Salsa and Homemade Taco Chips](https://www.shopitmiseitmakeit.com/blog/fresh-mexican-salsa-and-homemade-taco-chips/article.md): Fresh Mexican Salsa and Homemade Taco Chips (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Homemade Mexican Chorizo for Tacos, Nachos and Tostadas](https://www.shopitmiseitmakeit.com/blog/homemade-mexican-chorizo-for-tacos-nachos-and-tostadas/article.md): Homemade Mexican Chorizo for Tacos, Nachos and Tostadas (ready in 12 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Julia’s Brown Sauce](https://www.shopitmiseitmakeit.com/blog/julias-brown-sauce/article.md): Julia’s Brown Sauce (ready in 2 hours 25 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Kettle Corn Popcorn](https://www.shopitmiseitmakeit.com/blog/kettle-corn-popcorn/article.md): Kettle Corn Popcorn (ready in 10 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pasta Bake with Sausage](https://www.shopitmiseitmakeit.com/blog/pasta-bake-with-sausage/article.md): Pasta Bake with Sausage (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Francese with Lemon Caper Sauce](https://www.shopitmiseitmakeit.com/blog/chicken-francese-with-lemon-caper-sauce/article.md): Chicken Francese with Lemon Caper Sauce (ready in 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Arepas](https://www.shopitmiseitmakeit.com/blog/arepas/article.md): Arepas (ready in 25 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Blueberry Biscuits](https://www.shopitmiseitmakeit.com/blog/blueberry-biscuits/article.md): Blueberry Biscuits (ready in 1 hr 10 min, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caesar Salad Dressing](https://www.shopitmiseitmakeit.com/blog/caesar-salad-dressing/article.md): Caesar Salad Dressing (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Curried Chicken and Rice](https://www.shopitmiseitmakeit.com/blog/curried-chicken-and-rice/article.md): Curried Chicken and Rice (ready in 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fish & Chips with Tartar Sauce](https://www.shopitmiseitmakeit.com/blog/fish-and-chips-with-tartar-sauce/article.md): Fish & Chips with Tartar Sauce (ready in 1 hr 20 min, makes 5 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Guacamole](https://www.shopitmiseitmakeit.com/blog/fresh-guacamole/article.md): Fresh Guacamole (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Magic Squares](https://www.shopitmiseitmakeit.com/blog/magic-squares/article.md): Magic Squares (ready in 35 minutes + cooling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Skillet Roasted Chicken in Lemon Sauce](https://www.shopitmiseitmakeit.com/blog/skillet-roasted-chicken-in-lemon-sauce/article.md): Skillet Roasted Chicken in Lemon Sauce (ready in 1 hr 10 min to 1 hr 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Apple Crisp](https://www.shopitmiseitmakeit.com/blog/apple-crisp/article.md): Apple Crisp (ready in about 45 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Asian Pork Meatball Soup](https://www.shopitmiseitmakeit.com/blog/asian-pork-meatball-soup/article.md): Asian Pork Meatball Soup (ready in about 35 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Bruschetta with Balsamic Glaze](https://www.shopitmiseitmakeit.com/blog/bruschetta-with-balsamic-glaze/article.md): Bruschetta with Balsamic Glaze (ready in about 20 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Cheese Fondue](https://www.shopitmiseitmakeit.com/blog/cheese-fondue/article.md): Cheese Fondue (ready in about 15 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Parmesan Salad](https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-salad/article.md): Chicken Parmesan Salad (ready in 25 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [French Canadian Sugar Pie (Tarte au Sucre)](https://www.shopitmiseitmakeit.com/blog/french-canadian-sugar-pie-tarte-au-sucre/article.md): French Canadian Sugar Pie (Tarte au Sucre) (ready in about 1 hr 5 mins + chilling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [General Tso’s Chicken](https://www.shopitmiseitmakeit.com/blog/general-tsos-chicken/article.md): General Tso’s Chicken (ready in about 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Julia Child’s Vinaigrette](https://www.shopitmiseitmakeit.com/blog/julia-childs-vinaigrette/article.md): Julia Child’s Vinaigrette (ready in about 10 mins, makes About 3/4 cup vinaigrette), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pouding Chômeur](https://www.shopitmiseitmakeit.com/blog/pouding-chomeur/article.md): Pouding Chômeur (ready in about 50 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Prosciutto Wrapped Salmon](https://www.shopitmiseitmakeit.com/blog/prosciutto-wrapped-salmon/article.md): Prosciutto Wrapped Salmon (ready in 20 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roasted Carrots with Honey Mustard](https://www.shopitmiseitmakeit.com/blog/roasted-carrots-with-honey-mustard/article.md): Roasted Carrots with Honey Mustard (ready in about 35 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish](https://www.shopitmiseitmakeit.com/blog/roasted-chicken-breasts-and-fingerling-potatoes-with-sun-dried-tomato-relish/article.md): Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish (ready in about 35 mins, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Teriyaki Beef and Vegetable Stir Fry](https://www.shopitmiseitmakeit.com/blog/teriyaki-beef-and-vegetable-stir-fry/article.md): Teriyaki Beef and Vegetable Stir Fry (ready in 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Tuscan-Style Beef Stew](https://www.shopitmiseitmakeit.com/blog/tuscan-style-beef-stew/article.md): Tuscan-Style Beef Stew (ready in 3 hr 10 min to 3 hr 35 min, makes 6 to 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Beef Bourguignon](https://www.shopitmiseitmakeit.com/blog/beef-bourguignon/article.md): Beef Bourguignon (ready in about 4 hours 30 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Butter Chicken](https://www.shopitmiseitmakeit.com/blog/butter-chicken/article.md): Butter Chicken (ready in about 1 hour, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caprese Brie](https://www.shopitmiseitmakeit.com/blog/caprese-brie/article.md): Caprese Brie (ready in 25 mins, makes 12 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caramelized Ginger Chicken with Roasted Apples](https://www.shopitmiseitmakeit.com/blog/caramelized-ginger-chicken-with-roasted-apples/article.md): Caramelized Ginger Chicken with Roasted Apples (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken or Turkey Stuffing](https://www.shopitmiseitmakeit.com/blog/chicken-or-turkey-stuffing/article.md): Chicken or Turkey Stuffing (ready in 25 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Dorothy’s Chicken and Dumplings](https://www.shopitmiseitmakeit.com/blog/dorothys-chicken-and-dumplings/article.md): Dorothy’s Chicken and Dumplings (ready in about 40 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Grinders (Italian Sloppy Joes)](https://www.shopitmiseitmakeit.com/blog/grinders-italian-sloppy-joes/article.md): Grinders (Italian Sloppy Joes) (ready in about 30 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pancakes](https://www.shopitmiseitmakeit.com/blog/pancakes/article.md): Pancakes (ready in about 20 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Roast Chicken Gravy](https://www.shopitmiseitmakeit.com/blog/roast-chicken-gravy/article.md): Roast Chicken Gravy (ready in 55 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Shepherd's Pie](https://www.shopitmiseitmakeit.com/blog/shepherds-pie/article.md): Shepherd's Pie (ready in 1 hr 10 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Sweet Potatoes](https://www.shopitmiseitmakeit.com/blog/sweet-potatoes/article.md): Sweet Potatoes (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Tiramisu Yule Log](https://www.shopitmiseitmakeit.com/blog/tiramisu-yule-log/article.md): Tiramisu Yule Log (ready in about 14 hours, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Gordon's Brussels Sprouts](https://www.shopitmiseitmakeit.com/blog/brussels-sprouts/article.md): Gordon's Brussels Sprouts (ready in about 15 minutes, makes 2–3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Rosemary Focaccia](https://www.shopitmiseitmakeit.com/blog/rosemary-focaccia/article.md): Rosemary Focaccia (ready in about 2 hours (plus rise), makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Creamy Chicken Alfredo](https://www.shopitmiseitmakeit.com/blog/creamy-chicken-alfredo/article.md): Creamy Chicken Alfredo (ready in about 25 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [The Denver Omelette](https://www.shopitmiseitmakeit.com/blog/the-denver-omelette/article.md): The Denver Omelette (ready in 15 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Fresh Tomato Soup with Pasta](https://www.shopitmiseitmakeit.com/blog/fresh-tomato-soup-with-pasta/article.md): Fresh Tomato Soup with Pasta (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Chicken Cordon Bleu](https://www.shopitmiseitmakeit.com/blog/chicken-cordon-bleu/article.md): Chicken Cordon Bleu (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Pasta Alla Bolognese](https://www.shopitmiseitmakeit.com/blog/pasta-alla-bolognese/article.md): Pasta Alla Bolognese (makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema](https://www.shopitmiseitmakeit.com/blog/skillet-chipotle-beef-chili-bowls/article.md): Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Cacio e Pepe (Cheese and Pepper Pasta)](https://www.shopitmiseitmakeit.com/blog/cacio-e-pepe-cheese-and-pepper-pasta/article.md): Cacio e Pepe (Cheese and Pepper Pasta) (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Caramel Croissant Pudding](https://www.shopitmiseitmakeit.com/blog/caramel-croissant-pudding/article.md): Caramel Croissant Pudding (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. - [Parsley, Sage, Rosemary and Thyme Chicken with Potatoes](https://www.shopitmiseitmakeit.com/blog/parsley-sage-rosemary-and-thyme-chicken-with-potatoes/article.md): Parsley, Sage, Rosemary and Thyme Chicken with Potatoes (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. --- # Apple Crisp Source: https://www.shopitmiseitmakeit.com/blog/apple-crisp > Apple Crisp (ready in about 45 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** ~45 mins - **Cuisine:** American - **Course:** Dessert SIMM Recipe ## Shop It ### Produce - [ ] 4 medium tart apples ### Dairy - [ ] 1/3 cup unsalted butter, softened ### Pantry - [ ] 2 tbsp shortening - [ ] 3/4 cup brown sugar, packed - [ ] 1/2 cup all-purpose flour - [ ] 1/2 cup quick cooking oats - [ ] 3/4 tsp ground cinnamon - [ ] 3/4 tsp ground nutmeg ## Mise It ### Baking Dish (8-Inch Square Baking Dish) - 2 tbsp shortening ### Apples (Medium Bowl) - 4 medium tart apples, peeled, cored, and sliced ### Crisp Topping (Medium Bowl) - 3/4 cup brown sugar, packed - 1/2 cup all-purpose flour - 1/2 cup quick cooking oats - 1/3 cup unsalted butter, softened - 3/4 tsp ground cinnamon - 3/4 tsp ground nutmeg ## Make It **🛠️ Tools:** 8-inch square baking dish, spatula, oven 1. **Heat** the oven to 375°F. 2. **Grease** the bottom and sides of the baking dish with the shortening. 3. **Spread** the sliced apples evenly in the baking dish. 4. **Stir** the brown sugar, flour, quick cooking oats, softened butter, cinnamon, and nutmeg until well mixed. 5. **Sprinkle** the oat mixture evenly over the apples. 6. **Bake** until the topping is golden brown and the apples are tender when pierced with a fork, about 30 minutes. 7. **Serve** with ice cream or whipped cream, if desired. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Arepas Source: https://www.shopitmiseitmakeit.com/blog/arepas > Arepas (ready in 25 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 25 min - **Cuisine:** Columbian - **Course:** Appetizer, Full Meal, Lunch and Snack, Main Dish, Side Dish Arepas ## Shop It ### Pantry – Baking Ingredients - Masa corn flour or PAN (not cornmeal) ### Oils, Vinegars & Spices - Sea salt - Vegetable oil ## Mise It ### Salt Water (Medium Bowl) - 2 cups warm water, warm to the touch - 1 1/2 tsp salt ### Masa Flour (Small Bowl) - 2 cups masa corn flour or PAN, not cornmeal ### Fry Base (12-inch Skillet) - 2 tbsp vegetable oil ## Make It ### Get Started 1. Preheat the oven to 350°F, if baking after frying. ### Make the Dough 1. Whisk the warm water and salt in the medium bowl until the salt has dissolved. 2. Add the masa corn flour slowly, about 2 tbsp at a time, whisking as you go until no lumps appear. 3. Continue adding the remaining flour until a dough forms and the whisk gets stuck. 4. Switch to your hands and work the dough until it feels like play dough. 5. Cover the dough with a towel and set it aside for about 5 minutes. ### Shape and Cook the Arepas 1. Form the dough into 6 balls using your hands. 2. Flatten each ball until it is about 1 inch thick. 3. Heat the vegetable oil in the 12-inch skillet over medium-high heat until shimmering. 4. Fry the 6 arepas until brown spots appear. 5. Transfer the arepas to the small baking sheet. 6. Bake the arepas for 15 minutes, if using the oven. 7. Cool the arepas for 5 minutes. ### Finish and Serve 1. Split each arepa in half to make a pouch. 2. SERVE! Stuff with your favorite filling. ### Tools Whisk, skillet, your hands, small baking sheet, oven (optional). --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Asian Pork Meatball Soup Source: https://www.shopitmiseitmakeit.com/blog/asian-pork-meatball-soup > Asian Pork Meatball Soup (ready in about 35 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~35 mins - **Cuisine:** Chinese - **Course:** Appetizer, Full Meal, Lunch and Snack, Main Dish, Side Dish SIMM Recipe ## Shop It ### Meat & Seafood - [ ] 1 lb ground pork ### Produce - [ ] 1 bunch green onions or scallions - [ ] 6 heads baby bok choy - [ ] 1 small piece fresh ginger ### Dairy - [ ] 1 large egg ### Deli / Refrigerated - [ ] 25–30 wonton wrappers ### Pantry - [ ] 8 cups chicken broth - [ ] 1 1/4 tsp table salt, plus more to taste - [ ] 1 tbsp soya sauce - [ ] 1 tbsp chili garlic sauce, plus extra for serving - [ ] 1 tbsp toasted sesame oil ## Mise It ### Meatball Mix (Large Bowl) - 1 lb ground pork - White parts from 4 green onions or scallions, minced - 1 large egg, lightly beaten - 1 1/2 tsp fresh ginger, grated - 1 tbsp soya sauce - 1 tbsp toasted sesame oil - 1 tbsp chili garlic sauce - 1/2 tsp table salt ### Soup Base (Large Dutch Oven) - 8 cups chicken broth - 2 tsp fresh ginger, grated - 3/4 tsp table salt ### Vegetables (Large Cutting Board) - 6 heads baby bok choy, halved and cut into 1-inch pieces ### Wonton Strips (Small Cutting Board) - 25–30 wonton wrappers, cut into 3/4-inch-wide strips ### Finish (Mini Bowl) - Green parts from 4 green onions or scallions, thinly sliced - Salt, to taste ## Make It **🛠️ Tools:** rimmed baking sheet, plastic wrap, large Dutch oven 1. **Combine** the ground pork, minced white parts of the green onions, egg, grated ginger, soya sauce, toasted sesame oil, chili garlic sauce, and 1/2 tsp salt in a large bowl until evenly mixed. 2. **Form** the mixture into 1-inch meatballs, making 30 to 35 meatballs total, and **place** them on a rimmed baking sheet. 3. **Cover** the baking sheet with plastic wrap and **refrigerate** the meatballs until ready to use, up to 24 hours. 4. **Bring** the chicken broth, grated ginger, and 3/4 tsp salt to a boil in a large Dutch oven over medium-high heat. 5. **Add** the baby bok choy and **return** the soup to a boil. 6. **Stir in** the wonton wrapper strips, 1 handful at a time, so they do not clump together. 7. **Add** the meatballs carefully to the soup, **cover** the pot, and **cook** until the meatballs are cooked through, 3 to 5 minutes. 8. **Stir in** the sliced green parts of the green onions. 9. **Season** with salt to taste. 10. **Serve** with extra chili garlic sauce. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Beef Bourguignon Source: https://www.shopitmiseitmakeit.com/blog/beef-bourguignon > Beef Bourguignon (ready in about 4 hours 30 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Total time:** ~4 hours 30 minutes - **Cuisine:** French - **Course:** Main Dish - **Est. cost:** ~$55–$70 CAD (at time of writing) ## Shop It ### Produce - Carrots - 1 Head Garlic - 1 Large Yellow Onion - Bunch Parsley - 1 Large White Mushrooms - 2 Small bags Pearl Onions ### Meats - 1 Lg Stewing Beef (3 lbs) ### Deli - Small Piece Bacon/Pancetta (6 oz) ### Dairy - 1 Unsalted Butter ### Pantry – Oils & Vinegars - Vegetable Oil ### Pantry – Baking Ingredients - Small All Purpose Flour ### Pantry – Spices & Seasonings - Thyme - Bay Leaves - Salt/Pepper ### Pantry – Soups & Bouillons - 1 Large Beef Stock ### Pantry – Canned Food - 1 Small Tomato Paste ### Wines & Spirits - 1 Small Bottle Chianti ## Mise It ### Chunk of Bacon - 6 oz. bacon or pancetta ### Mini Bowl - 1 tbs vegetable oil ### Plate - 3 lbs stewing beef cut into 2-inch cubes ### Small Bowl - 1 Large Carrot peeled and sliced - 1 Large Yellow Onion peeled and sliced ### Mini Bowl - 1 tsp salt - 1/4 tsp black pepper ### Mini Bowl - 2 tbs all purpose flour ### Measuring Cup - 3 c. chianti red wine ### Measuring Cup - 2 to 3 c. beef stock ### Mini Bowl - 1 tbs tomato paste - 2 garlic cloves mashed - 1/2 tsp thyme - 1 bay leaf crumbled ### Mini Bowl - 1 1/2 tbs unsalted butter - 1 1/2 tbs vegetable oil ### Medium Bowl - 18-24 white pearl onions peeled (follow blanching instructions) ### Small Bowl - 1/2 c. beef stock or red wine - 1 1/2 tbs vegetable oil ### Herb Bouquet (cheesecloth) - 4 sprigs parsley - 1/2 bay leaf - 1/4 tsp thyme ### Mini Bowl - 4 tbs butter - 2 tbs vegetable oil ### Medium Bowl - 1 lbs white mushroom washed, well dried, quartered ## Make It ### For the Bacon 1. **Remove/Cut** rind from the bacon. **Cut** the bacon into strips 1/4 inch thick and 1 1/2 inches long. 2. **Simmer** the bacon and rind in 1 1/2 quart of water in a small pot for 10 mins. 3. **Drain/Dry** the bacon and rind. 4. **Preheat** oven to 450 F degrees. ### For the Beef Stew 1. **Saute/Brown** the bacon and vegetable oil in the casserole until lightly browned over moderate heat, 2 to 3 mins. 2. **Remove** the browned bacon to a medium bowl with a slotted spoon. 3. **Reheat** the casserole with bacon fat until the fat is almost smoking. 4. **Dry** the beef using paper towels. It will not brown if damp. 5. **Saute** the beef a few pieces at a time until nicely browned on all sides. 6. **Add** the sauteed beef to the bacon. 7. **Brown** the carrot and onion in the casserole. 8. **Pour Out** the sauteing fat from the casserole. 9. **Return/Toss** the beef, bacon, salt, and pepper into the casserole. 10. **Sprinkle/Toss/Coat** with the flour to coat the beef lightly. 11. **Set** the casserole with the beef uncovered in the middle position of the oven for 4 mins. 12. **Toss/Return** the meat to the oven for 4 mins. This browns the flour and covers the meat with a light crust. 13. **Remove/Turn Down** the casserole from the oven to 325 F degrees. 14. **Stir/Add** the red wine and beef stock so the meat is barely covered. 15. **Add** the tomato paste, mashed garlic, thyme, and bay leaf. 16. **Bring** the casserole to a simmer on top of the stove. 17. **Cover/Set** the casserole in the lower third of the oven. 18. **Regulate** the heat so the liquid simmers slowly for 2 1/2 to 3 hours. 19. **Prepare** the onions and mushrooms. ### For the Onions 1. **Add** the butter and vegetable oil to the skillet. 2. **Add/Saute** the pearl onions when the butter and oil are bubbling, rolling the onions about so they brown evenly over moderate heat, about 10 mins. 3. **Pour/Season/Add** the stock or wine mixture and herb bouquet. 4. **Cover/Simmer** the onions in the skillet slowly until the onions are perfectly tender but retain their shape and the liquid has evaporated, 40 to 50 mins. 5. **Remove** the herb bouquet. 6. **SERVE or USE.** ### For the Mushrooms 1. **Place** the skillet with the butter and oil over high heat until the butter foam has begun to subside. 2. **Add** the mushrooms. 3. **Toss/Shake** the mushrooms for 4 to 5 mins. 4. **Saute** the mushrooms to absorb the fat for 2 to 3 mins. 5. **Brown** the mushrooms until they begin to brown. 6. **Remove** the mushrooms. 7. **SERVE or USE.** ### Finish the Beef Bourguignon 1. **Pour** the contents of the casserole through a sieve over a saucepan. 2. **Wash/Return** the casserole and the beef/bacon to the casserole. 3. **Distribute** the cooked onions and mushrooms over the meat. 4. **Skim** fat from the sauce. 5. **Simmer** the sauce, skimming off additional fat as it rises, for 1 to 2 mins. 6. **Boil or Mix** the sauce: if thin, boil it down; if thick, add stock. The sauce should coat the back of a spoon; you need 2 1/2 c. sauce. 7. **Taste/Season** with salt and pepper. 8. **Pour** the sauce into the casserole. 9. **Cover/Simmer** the beef bourguignon, basting the meat and vegetables with the sauce several times, for 2 to 3 mins. 🍽 SERVE baguette garnish with parsley sprigs. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Blueberry Biscuits Source: https://www.shopitmiseitmakeit.com/blog/blueberry-biscuits > Blueberry Biscuits (ready in 1 hr 10 min, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 1 hr 10 min - **Cuisine:** American - **Course:** Breakfast and Brunch, Dessert Blueberry Biscuits ## Shop It ### Produce & Fruits - 1 pint blueberries ### Pantry – Baking Ingredients - 3 cups all-purpose flour - 1/2 cup granulated sugar - 2 tsp baking powder - 1/2 tsp baking soda ### Dairy - 13 tbsp butter - 1 2/3 cups buttermilk, chilled ### Pantry – Honeys, Syrups & Nectars - 1 tbsp honey ### Oils, Vinegars & Spices - Pinch table salt ## Mise It ### Prepare the Pan (8-inch Square Baking Pan) - 1 tbsp butter ### Mix Dry Ingredients (Large Bowl) - 1/2 tsp baking soda - 2 tsp baking powder - 1/2 cup sugar - 3 cups all-purpose flour ### Cut in Butter (Small Bowl) - 10 tbsp butter, chilled, cut into 1/2-inch pieces ### Fruit (Pint Container) - 1 pint blueberries, rinsed ### Wet Ingredient (Measuring Cup) - 1 2/3 cups buttermilk, chilled in fridge ### Honey Butter Finish (Small Bowl) - Pinch table salt - 1 tbsp honey - 2 tbsp butter ## Make It ### Get Started 1. Adjust the oven rack to the middle position. 2. Preheat the oven to 425°F. 3. Brush the bottom and sides of the 8-inch square baking pan with the 1 tbsp butter until fully coated. ### Make the Biscuit Dough 1. Whisk the baking soda, baking powder, sugar, and flour in the large bowl until thoroughly combined. 2. Add the chilled butter pieces to the flour mixture. 3. Smash the butter between your fingers until you have flat, irregular pieces coated with flour. 4. Add the rinsed blueberries and toss them with the flour-butter mixture using a rubber spatula. 5. Pour in the chilled buttermilk. 6. Gently stir with the rubber spatula until no pockets of flour remain. ### Pan and Bake 1. Transfer the biscuit dough to the prepared baking pan. 2. Spread the dough evenly with the rubber spatula. 3. Cut the dough into 9 equal squares by making 2 cuts in one direction and 2 cuts in the other direction. Do not separate the squares. 4. Bake until browned on top and a knife inserted comes out clean, about 40 minutes. ### Finish and Serve 1. Microwave the pinch of table salt, honey, and 2 tbsp butter for about 30 seconds. 2. Whisk until smooth. 3. Remove the biscuits from the oven and let them cool in the pan for about 5 minutes. 4. Lift the biscuits out of the baking pan and place them on the wire rack, top side up. 5. Brush all of the honey butter over the tops of the biscuits with the silicone brush. 6. Let cool for about 10 minutes. 7. Cut along the scored lines and SERVE! ### Tools Silicone brush, 8-inch square baking pan, knife or bench scraper, wire rack, rubber spatula. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Brown Mustard Sauce (Robert Sauce) Source: https://www.shopitmiseitmakeit.com/blog/brown-mustard-sauce-robert-sauce > Brown Mustard Sauce (Robert Sauce) (ready in about 25 minutes, makes 3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 3 servings - **Total time:** ~25 minutes - **Cuisine:** French - **Course:** Sauces and Dressings - **Est. cost:** ~$10–$16 CAD (at time of writing) Robert Sauce (Brown Mustard Sauce) | SIMM Recipe Warnings - Depends on pre-made Julia’s Brown Sauce — not recreated here. ## Shop It ### Produce - 1/4 cup yellow onion (finely chopped) - 3 Tbsp parsley ### Dairy - 4 Tbsp butter ### Oils, Vinegars & Spices - 1 tsp olive oil - Salt & pepper ### Pantry - 4 Tbsp Dijon mustard - 1/8 tsp sugar ### Liquids - 1 cup white wine - 2 cups brown sauce ## Mise It ### Sauce base - Chop onion finely - Chop parsley ### Liquids - Measure wine - Measure brown sauce ### Finish mix - Soften butter - Add mustard - Add sugar ## Make It 1. **COOK** onion in oil and butter until soft. 2. **ADD** wine and reduce. 3. **ADD** brown sauce and simmer. 4. **SEASON** with salt and pepper. 5. **REMOVE** from heat and whisk in butter, mustard, sugar, and parsley. 6. **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Bruschetta with Balsamic Glaze Source: https://www.shopitmiseitmakeit.com/blog/bruschetta-with-balsamic-glaze > Bruschetta with Balsamic Glaze (ready in about 20 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** ~20 mins - **Cuisine:** Italian - **Course:** Appetizer, Lunch and Snack, Side Dish SIMM Recipe ## Shop It ### Produce - [ ] 6 ripe tomatoes - [ ] 1 head garlic - [ ] 4–5 branches fresh basil ### Pantry - [ ] 1/4 cup olive oil, plus 1 tbsp - [ ] 3/4 tsp sea salt - [ ] 1/2 tsp ground black pepper - [ ] Balsamic glaze, to taste (about 2–3 tbsp) ### Bakery - [ ] 1 French loaf ## Mise It ### Tomato Mixture (Medium Bowl) - 1 tbsp olive oil - 1/2 tsp ground black pepper - 3/4 tsp sea salt - 2 cloves garlic, pressed - 4–5 basil branches, leaves only, thinly sliced - 6 ripe tomatoes, quartered, seeded, and briefly buzzed ### Bread (Large Baking Sheet) - 1 French loaf, cut into 1/4-inch slices ### Garlic Rub (Mini Bowl) - 2 garlic cloves, cut in half lengthwise ### Oil for Bread (Mini Bowl) - 1/4 cup olive oil ### Finish (Bottle) - Balsamic glaze, to taste, about 2–3 tbsp ## Make It **🛠️ Tools:** large baking sheet, small food processor, silicone brush, oven 1. **Adjust** the top rack to the top position and **preheat** the oven. 2. **Combine** the 1 tbsp olive oil, black pepper, sea salt, pressed garlic, sliced basil, and buzzed tomatoes in a medium bowl, then **set aside**. 3. **Brush** both sides of all bread slices with the 1/4 cup olive oil until coated. 4. **Bake** the bread slices until lightly browned, working in batches if needed. 5. **Remove** the toasted bread from the oven. 6. **Rub** the tops of the toasted bread slices with the cut garlic cloves, then **set aside**. 7. **Spoon** the tomato mixture evenly onto the toasted bread just before serving so the bread does not get mushy. 8. **Drizzle** with balsamic glaze to taste. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Gordon's Brussels Sprouts Source: https://www.shopitmiseitmakeit.com/blog/brussels-sprouts > Gordon's Brussels Sprouts (ready in about 15 minutes, makes 2–3 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-10 Posted by Suzanne Lejeune - **Yield:** 2–3 servings - **Total time:** ~15 minutes - **Cuisine:** British, Vegetarian - **Course:** Side Dish - **Est. cost:** ~$8–$12 CAD (at time of writing) ## Shop It ### Produce - [ ] 2 cups Brussels sprouts ### Meat & Seafood - [ ] 1 package bacon or pancetta (≈5 slices used) ### Pantry - [ ] Salt - [ ] Black pepper ### Refrigerated / Juices - [ ] 1 small container pulp-free orange juice ## Mise It ### Bacon Prep (cutting board) - Dice **5 slices bacon or pancetta** ### Sprout Prep (medium bowl + knife) - Trim ends from **2 cups Brussels sprouts** - Cut sprouts in half through the core - Discard loose outer leaves ### Juice Measure (measuring cup) - Measure **1 cup pulp-free orange juice** ## Make It 1. **Heat** a non-stick frying pan over medium heat.**Add** the diced bacon or pancetta and **cook** until browned and crispy. 2. **Remove** the cooked bacon from the pan and **set aside**, leaving the rendered fat in the pan. 3. **Add** the halved Brussels sprouts to the pan with the bacon fat and **cook cut-side down** until lightly browned. 4. **Return** the bacon to the pan.**Add** the **1 cup orange juice**, cover with a lid, and **cook** until the juice evaporates and the sprouts are fork-tender (about 5 minutes). Do not overcook. 5. **Remove** the lid and **toss** the sprouts until evenly coated in any remaining juices. 6. **Season** with salt and black pepper to taste and SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Butter Chicken Source: https://www.shopitmiseitmakeit.com/blog/butter-chicken > Butter Chicken (ready in about 1 hour, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** ~1 hour - **Cuisine:** Indian - **Course:** Main Dish - **Est. cost:** ~$20–$30 CAD (at time of writing) ## Shop It - 1 head garlic - 1 small piece fresh ginger - 1 large yellow onion - 8 boneless skinless chicken thighs - heavy cream (small container) - plain yogurt (small container) - garam masala - turmeric (ground) - ground coriander - red chili powder - salt - 14 oz crushed tomatoes - granulated sugar - olive oil ## Mise It ### Chicken Marinade (Large Bowl) - 8 chicken thighs cut into 1-inch pieces - ½ cup plain yogurt - 3 cloves garlic, buzzed - 1 inch ginger, peeled and buzzed - 2 tsp garam masala - 1 tsp turmeric - 1 tsp cumin - 1 tsp red chili powder - 1 tsp salt ### Chicken Fry Oil (Mini Bowl) - 2 Tbsp olive oil ### Sauce Base (Prep Bowls) - 1 Tbsp butter - 1 Tbsp olive oil - 1 large yellow onion, buzzed - 3 cloves garlic, buzzed - 1 inch ginger, peeled and buzzed - 1 tsp ground coriander ### Tomato Sauce (Medium Bowl) - 14 oz crushed tomatoes - red chili powder - salt ### Cream Finish (Measuring Cup) - heavy cream - granulated sugar ## Make It 1. Mix chicken marinade ingredients in a bowl and marinate at least 30 minutes. 2. Heat olive oil in a heavy pot over medium-high heat. 3. Brown chicken in batches until lightly golden. 4. Remove chicken and set aside. 5. Add olive oil and butter to the same pot. 6. Cook onion until softened, scraping up browned bits. 7. Add garlic and ginger and cook until fragrant. 8. Add coriander and spices and cook briefly. 9. Add crushed tomatoes and simmer until sauce thickens. 10. Blend sauce smooth using a hand blender or blender. 11. Return sauce to pot and stir in cream and sugar. 12. Add chicken and simmer until fully cooked. 13. Adjust seasoning if needed. 14. 14 SERVE with basmati rice or naan. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Buzzed = Chopped Source: https://www.shopitmiseitmakeit.com/blog/buzzedchopped > Why Suzanne "buzzes" her vegetables in a food processor instead of chopping by hand, and what to look for when buying one. Published: 2022-01-07 Posted by Suzanne Lejeune ## Bad Cutting Skills I have been cooking for a long time. Even after all these years of practice, I still can't cut up a clove of garlic and have it minced in under 5 mins. My cutting and chopping skills have never improved. This is why I always looked for alternatives. I bought minced garlic in a jar. It was not good. Another case where sometimes a shortcut is not the greatest idea. You will see in most of my recipes that as part of the Mise It!, I will often say "buzzed". I am in no way referring to any state of mind based on using some herbal "medicine". While I am sure that would alleviate some stress relating to cooking, I do not need the onions or carrots to be in a chill state of mind. The carrots and onions to be chopped, minced or diced. I very rarely chop vegetables. I invested in a small food chopper/processor a few years ago and it sits on my countertop, ready to be used. This machine is the hardest working machine in my kitchen! ## I love my Buzzer Any recipe that says you need to chop something, I throw it in my Buzzer. Don't ask me why I started calling it that, it just made sense and it has stuck ever since. Chefs and recipe developers may cringe at this since I am not following the exact size called for in a recipe. I really don't have the time to put into chopping. I do make some exceptions and sometimes do the chopping in a 2-step approach. If they call for garlic to be minced, and it's quite a few cloves, I buzz them first, then put that on the cutting board and make another pass at it with a sharp knife. This should count as "minced" right? If a recipe called for minced carrots and celery, I confess, I buzz them all together, and that's it. If the recipe called for roughly chopped, I still *pulse* them in my buzzer. A couple of taps and I'm good to go. I would rather focus on the Make It! and make sure I do that part right than worry about the size of my buzzed carrot. I highly recommend going with a mid-size food processor and one where the container is fully sealed. Many older versions had an opening down the middle for the blade. This means that if you put in too much liquid, you have the risk that it will overflow. The one below is the one that I have and includes the grate and slice blades, which also come in handy From making [salsa](/blog/fresh-mexican-salsa-and-homemade-taco-chips), to grating cheese, to scallop potatoes and flaky pie crust ([Chicken Pot Pie](/blog/chicken-pot-pie))! This workhouse in the kitchen will save you time and back pain. It's worth the investment. [KitchenAid KFP0718CU Food Processor, 7 Cup, Contour Silver](https://www.amazon.ca/dp/B07BVYPDJ4) --- # Cacio e Pepe (Cheese and Pepper Pasta) Source: https://www.shopitmiseitmakeit.com/blog/cacio-e-pepe-cheese-and-pepper-pasta > Cacio e Pepe (Cheese and Pepper Pasta) (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-01-11 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** Italian - **Course:** Full Meal, Main Dish, Side Dish ## Shop It ### Dairy - Block Pecorino Romano or Parmesan - Unsalted Butter ### Pantry - Pack Spaghetti - Olive Oil - Black Peppercorns ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Plate - 12 oz./375g spaghetti ### Bowl 2 · Large Pot - Salted water ### Bowl 3 · Mini Bowl - 2 tbs olive oil ### Bowl 4 · Mini Bowl - 2 tsp coarsely cracked black pepper ### Bowl 5 · Mini Bowl - 2 tbs unsalted butter ### Bowl 6 · Small Bowl - 3/4 c.96g Pecorino Romano — finely grated ### Bowl 7 · Mini Bowl - 1/4 c./32g Pecorino Romano — finely grated ## Make It ### For the pasta 1. **Cook** (bowl 1 in bowl 2): As per package directions *Pasta al dente* ### For the sauce 1. (while the pasta is cooking) 2. **Heat** (bowl 3): In saute pan until nearly shimmering *Medium Heat* 3. **Add/Cook** (bowl 4): UNTIL lightly toasted and fragrant *About 3 mins.* 4. **Add** (1/4 c./59ml Pasta Water): Using the 1/4 c. scoop from pasta pot to the saute pan 5. **Off heat/Stir** (bowl 5): UNTIL melted 6. **Transfer** (Spaghetti): From pot to saute pan using tongs *Do not drain pasta pot* 7. **Toss** (Spaghetti with Pepper mixture): UNTIL fully coated 8. **Reserve** (1 1/2 c./354ml): Pasta water 9. **Off Heat/Sprinkle/Toss** (bowl 6): With spaghetti UNTIL cheese is melted 10. **Add** (Pasta water): 1/4c./59ml pasta water at a time UNTIL it reaches a creamy consistency. ### Serve 1. Immediately with some pepper and pass around ### Tools - Large Pot - 1/4 c. heatproof scoop - Large Saute pan - Tongs - Glass Measuring Cup --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Caesar Salad Dressing Source: https://www.shopitmiseitmakeit.com/blog/caesar-salad-dressing > Caesar Salad Dressing (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 10 min - **Cuisine:** Italian - **Course:** Sauces and Dressings Caesar Salad Dressing ## Shop It ### Produce - 1 head garlic - 1 lemon ### Oils, Vinegars & Spices - Olive oil - White wine vinegar - Salt - Ground black pepper ### Pantry – Condiments - Dijon mustard - Real mayonnaise ### Dairy - Parmesan cheese, grated or shredded ### Pantry – Marinades - Worcestershire sauce ### Meat & Seafood - Anchovy fillets, optional ## Mise It ### Dressing Base (Small Food Processor) - 1 garlic clove - 1/2 cup mayonnaise - 1/4 cup parmesan, grated or shredded - 2 anchovy fillets, optional - 1 tbsp lemon juice - 1 tbsp Worcestershire sauce - 1 tbsp white wine vinegar - 1/2 tsp salt - 1/2 tsp ground black pepper - 1 tbsp dijon mustard ### Oil Finish (1/4 Cup Scoop) - 1/4 cup olive oil ## Make It ### Make the Dressing 1. Add the garlic clove, mayonnaise, parmesan, optional anchovy fillets, lemon juice, Worcestershire sauce, white wine vinegar, salt, ground black pepper, and dijon mustard to the small food processor. 2. Puree until smooth using the puree setting. 3. Slowly drip in the olive oil through the hole in the top of the food processor while the machine is running. 4. Process until all of the oil has been fully combined and the dressing is smooth. 5. SERVE! ### Tools Small food processor. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Caprese Brie Source: https://www.shopitmiseitmakeit.com/blog/caprese-brie > Caprese Brie (ready in 25 mins, makes 12 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 12 servings - **Total time:** 25 mins - **Cuisine:** Italian - **Course:** Lunch and Snack, Side Dish, Snacks - **Est. cost:** ~$18–$28 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Produce - 1 pint cherry tomatoes - 1 head garlic - 1 bunch fresh basil ### Oils & Vinegars - 1/3 cup extra virgin olive oil, plus more for drizzling baguette slices ### Pantry - Kosher salt, to taste - Black pepper, to taste - Red pepper flakes, pinch - Balsamic glaze, for drizzling ### Deli / Cheese - 1 brie wheel ### Bakery - 1 baguette ## Mise It ### Tomato Topping (Large Bowl) - 1 1/2 cups cherry tomatoes, cut in halves - 3 cloves garlic, buzzed or minced - 1/3 cup extra virgin olive oil - Salt, to taste - Black pepper, to taste - Pinch of red pepper flakes ### Brie (Cast Iron Skillet) - 1 brie wheel ### Basil Finish (Mini Bowl) - 1/2 cup fresh basil, rolled and thinly sliced ### Balsamic Glaze (Bottle or Small Bowl) - Balsamic glaze ### Baguette Slices (Cookie Sheet) - 1 baguette, cut into 1-inch slices - Extra virgin olive oil, drizzled onto both sides of baguette slices ## Make It 🍳 Cast iron skillet 🍪 Cookie sheet 🔥 Oven or BBQ 🥣 Large bowl 1. Heat the oven or BBQ to 350°F. 2. Combine the **Tomato Topping** and toss until evenly mixed. 3. Place the **Brie** in the cast iron skillet. 4. Top the brie evenly with the **Tomato Topping**. 5. Arrange the **Baguette Slices** on the cookie sheet. 6. Place the skillet and cookie sheet in the hot oven or BBQ. 7. Bake until the cheese is melted and soft when checked with a small slit in the side, and the baguette slices are toasted, about 20 minutes. 8. Remove the brie and baguette slices from the oven or BBQ. 9. Top the baked brie evenly with the **Basil Finish**. 10. Drizzle the **Balsamic Glaze** evenly over the cheese. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Caramel Croissant Pudding Source: https://www.shopitmiseitmakeit.com/blog/caramel-croissant-pudding > Caramel Croissant Pudding (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-01-11 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** British - **Course:** Bread, Breakfast and Brunch, Dessert ## Shop It ### Dairy - Small Heavy Cream - Milk - Dozen Eggs ### Pantry - Bag Sugar ### Bakery - 2 Croissants ### Liquids - Small Bottle Bourbon or Maple Crown Royal ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Mini Bowl - 1 tbs butter ### Bowl 2 · Medium Bowl - 2 stale croissants — torn in pieces ### Bowl 3 · Small Saucepan - 2 tbs water - 1/2 c./100gr granulated sugar ### Bowl 4 · Small Bowl - 2 tbs bourbon or Maple Crown Royal - 1/2 c./120ml milk - 1/2 c./120ml heavy cream ### Bowl 5 · Medium Bowl - 2 lg eggs — beaten ## Make It 1. **Preheat** (Oven) *350 F Degrees* ### For the croissants 1. **Butter** (Baking Dish with bowl 1): Lightly; spread evenly 2. **Arrange** (bowl 2): In the baking dish ### For the caramel 1. **Stir** (bowl 3 in saucepan): UNTIL sugar dissolves *High Heat* 2. **Wash**: Any crystals on the sides with a wet silicone brush. 3. **Cook** (bowl 3): Without stirring UNTIL a medium amber caramel forms *About 5 mins.* 4. **Remove** (bowl 3): From the heat 5. **Stir** (bowl 4) 6. **Cook** (Caramel): UNTIL any hardened caramel dissolves *Low Heat* 7. **Whisk** (Caramel in bowl 5): Gradually 8. **Pour**: Over the croissants 9. **Stand**: Submerging the croissants into the caramel *10 mins.* 10. **Bake** (Pudding): UNTIL puffed and golden *20 mins.* 11. **Cool** *About 10 mins.* ### Tools - 1 Qt Shallow Baking Dish - Whisk - Oven - Silicon Brush - Small Piece of Foil --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Caramelized Ginger Chicken with Roasted Apples Source: https://www.shopitmiseitmakeit.com/blog/caramelized-ginger-chicken-with-roasted-apples > Caramelized Ginger Chicken with Roasted Apples (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~40 minutes - **Cuisine:** Asian, Thai - **Course:** Main Dish - **Est. cost:** ~$28–$40 CAD (at time of writing) Recipe Recipe Warnings **Source Integrity Warning:** The source says to serve the dish with rice, but rice is not included in the source ingredient list or Mise It. **Source Integrity Warning:** The source uses all cilantro in the prep list, then also says to garnish with cilantro at the end. The garnish quantity is not clearly separated in the source. **Consumer Note:** “Sweet soya sauce” is listed in the source. Keep the source wording unless you want to standardize it to a specific product type later. ## Shop It ### Produce - 4 cloves garlic - 50 g fresh ginger - 12 sprigs cilantro - 4 apples - 1 lime ### Meat & Seafood - 3 chicken breasts (about 1 1/2 lb / 680 g, ≈ 3 breasts) ### Dairy - 3 Tbsp butter ### Pantry - 45 g dry roasted peanuts - 2 Tbsp brown sugar - Salt, to taste - Black pepper, to taste ### Oils & Vinegars - 2 Tbsp olive oil ### Sauces & Condiments - 2 Tbsp sweet soya sauce - 1 Tbsp sweet chili sauce - 200 ml veal or chicken stock ### Liquids / Alcohol - 200 ml white wine ## Mise It ### Chicken Prep (Cutting Board) - Dice 3 chicken breasts into bite-size pieces. ### Aromatics & Garnish Base (Small Food Processor or Chopper) - Peel and buzz 50 g ginger. - Peel and buzz 4 cloves garlic. - Buzz 45 g roasted peanuts. - Buzz 12 sprigs cilantro. ### Chicken Oil (Mini Bowl) - Measure 2 Tbsp olive oil. ### Sauce Base (Small Bowl) - Squeeze the juice from 1 lime. - Measure 2 Tbsp sweet soya sauce. - Measure 1 Tbsp sweet chili sauce. - Measure 200 ml veal or chicken stock. - Measure 200 ml white wine. ### Apple Prep (Cutting Board) - Peel, core, and cut 4 apples into 8 slices each. ### Apple Butter (Mini Bowl) - Measure 3 Tbsp butter. ### Sugar Finish (Mini Bowl) - Measure 2 Tbsp brown sugar. ## Make It 1. 1🔥 Heat 2 Tbsp olive oil in a heavy-bottom casserole over medium-high heat. 2. 2🍗 Add the diced chicken and cook until golden brown. 3. 3🫚 Add the buzzed ginger and garlic and cook, stirring, until fragrant, about 30 seconds. 4. 4🥣 Add the lime juice, sweet soya sauce, sweet chili sauce, stock, and white wine, scraping up any browned bits. 5. 5🧂 Season with salt and black pepper to taste. 6. 6🍲 Cover and cook over medium heat for 20 minutes. 7. 7🍳 While the chicken cooks, heat 3 Tbsp butter in a frying pan over medium-high heat. 8. 8🍏 Add the apple slices and fry, turning often, until golden brown, about 10 minutes. 9. 9🧂 Season the apples with salt and black pepper to taste. 10. 10🍬 Remove the lid from the casserole, add the brown sugar, and simmer over medium-high heat until the sauce is slightly thickened and reduced. 11. 11🥜 Stir in or spoon over the buzzed peanuts as desired when serving. 12. 12🍽️ Serve the chicken with the roasted apples. Finish with cilantro as desired. The source also suggests serving with rice. ### Tools - Small food processor or chopper - 2 cutting boards - Heavy-bottom casserole or Dutch oven - Frying pan - Small bowl - 2 mini bowls --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Cheddar Potato Soup Source: https://www.shopitmiseitmakeit.com/blog/cheddar-potato-soup > Cheddar Potato Soup (ready in about 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-13 Posted by Suzanne Lejeune Original recipe by Suzanne Lejeune. - **Yield:** 4 servings - **Total time:** ~35 min - **Cuisine:** American - **Course:** Full Meal, Lunch and Snack, Main Dish, Side Dish, Snacks - **Est. cost:** ~$12–$18 CAD (at time of writing) Cheddar Potato Soup | SIMM ## Shop It ### Produce - Yukon gold potatoes — 3 medium - Yellow onion — 1 small - Celery — 1 stalk - Garlic — 1 head - Fresh thyme — 2 sprigs ### Dairy & Eggs - Old cheddar, shredded — 1 bag ### Pantry - Chicken broth — 1 large container - Chicken bouillon cubes or base ### Meat & Seafood - Bacon — 1 pack ## Mise It ### Soup Base (soup machine) - Dice 3 medium Yukon gold potatoes. - Buzz 1 small yellow onion. - Buzz 1 celery stalk. - Quarter 1 garlic clove. - Strip the leaves from 2 sprigs fresh thyme. - Measure 3 to 4 cups chicken broth to the Max Fill line. ### Cheddar Finish (small bowl) - Measure 1 cup shredded old cheddar at room temperature. - Measure 2 tsp chicken bouillon base. ### Bacon Topping (plate + paper towel) - Place 4 slices bacon on a plate and cover with paper towel. ## Make It 1. **ADD** the potatoes, onion, celery, garlic, thyme, and chicken broth to the soup machine. 2. **SET** the soup machine to the Puree Soup setting. 3. **START** the soup machine. 4. **MICROWAVE** the bacon until cooked but not too crispy, about 5 to 6 minutes. 5. **CRUMBLE** the cooked bacon. 6. **ADD** the cheddar and chicken bouillon base once the soup machine has finished its cycle. 7. **WHISK** the soup until thoroughly combined and the cheese is fully melted. 8. **TASTE** and **SEASON** with salt and pepper to taste. 9. **SERVE!** Top the soup with the crumbled bacon. **Tools:** Soup machine, microwave, whisk, paper towels, plate. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Cheese Fondue Source: https://www.shopitmiseitmakeit.com/blog/cheese-fondue > Cheese Fondue (ready in about 15 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~15 mins - **Cuisine:** French, Quebecois - **Course:** Appetizer, Side Dish, Snacks SIMM Recipe ## Shop It ### Produce - [ ] 1 head garlic ### Dairy - [ ] 3 cups old cheddar, shredded ### Pantry - [ ] 3/4 cup lager, such as Stella or Heineken - [ ] 1 tbsp all-purpose flour - [ ] 1 tbsp Dijon mustard - [ ] 1 dash Tabasco, or to taste - [ ] Salt and pepper, to taste ### Bakery - [ ] Baguette, warm soft pretzel, or French loaf, for serving ## Mise It ### Fondue Pot Base (Fondue Pot or Medium Pot) - 1 garlic clove, cut in half - 3/4 cup lager, measured ### Cheese Mixture (Medium Bowl) - 3 cups old cheddar, shredded - 1 tbsp all-purpose flour - 1 tbsp Dijon mustard ### Finish (Bottle) - 1 dash Tabasco ### Serve With (Board or Bowl) - Cut baguette, warm soft pretzel, or cubed French loaf - Salt and pepper, to taste ## Make It **🛠️ Tools:** fondue pot or medium pot, whisk 1. **Rub** the inside of the fondue pot or medium pot with the cut side of the garlic clove to coat the pot. 2. **Pour** the lager into the pot and **warm** it over medium-high heat until hot. 3. **Add** the shredded cheddar, flour, and Dijon mustard mixture gradually to the hot beer, whisking as you add it. 4. **Stir** the cheese and beer mixture until thickened and smooth. 5. **Add** the Tabasco, 1 dash or to taste. 6. **Adjust** the seasoning with salt and pepper, to taste. 7. **Serve** with cut baguette, warm soft pretzel, or cubed French loaf. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Cordon Bleu Source: https://www.shopitmiseitmakeit.com/blog/chicken-cordon-bleu > Chicken Cordon Bleu (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-12-05 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** French - **Course:** Full Meal ## Shop It ### Meat - 4 Chicken Breasts ### Deli - 4 slices Black Forest Ham, thinly sliced - 4 slices Swiss Cheese ### Dairy - Butter - Small Whipping Cream ### Pantry - Chicken Bouillon Base (powder or cubes) - Box Cornstarch - Bag All Purpose Flour - Paprika ### Liquor Store - Bottle White Wine ### Pantry - Rice & Grains - Small Basmati Rice ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Packages - 4 slices black forest ham - 4 slices swiss cheese ### Bowl 2 · Cutting Board - 4 chicken breasts — trimmed, fillets removed ### Bowl 3 · Shallow Dish - 1/4 tsp salt - 1/4 tsp black pepper - 3 tbs all-purpose flour - 1 tsp paprika ### Bowl 4 · Small Bowl - 6 tbs butter ### Bowl 5 · Measuring Cup - 1/2 c./125 ml white wine - 2 tsp chicken bouillon base or 1 cube ### Bowl 6 · Small Bowl - 1 c./250 ml whipping cream OR half and half - 1 tbs cornstarch ### Bowl 7 · Small Pot - 1 c./210g Basmati rice - 2 c./500 ml water - pinch salt ## Make It ### For the chicken and rice 1. **Insert/Cut** (bowl 2): Knife into the thickest part of chicken breast to make a long hole in the chicken for the rolled-up ham and cheese. Go a little wider than the width of your knife. *Go as deep and wide to fit the rolled up ham and cheese* 2. **Roll/Insert** (bowl 1 inside chicken breast): Up the ham and cheese tightly and insert into the chicken. Ham and cheese should be fully inside the chicken breast. 3. **Mix** (bowl 3): UNTIL thoroughly combined 4. **Coat/Set Aside** (Stuffed Chicken in bowl 3): Each stuffed chicken breast 5. **Heat** (bowl 4): In deep non-stick frying pan *Medium Heat* 6. **Fry** (Stuffed Chicken): UNTIL brown on all sides turning occasionally *About 15 mins.* 7. **Add/Reduce/Cover** (bowl 5): With lid *Low Heat* 8. **Heat/Bring** (bowl 7): To a boil *High Heat* 9. **Simmer** (Chicken + Wine/Bouillon): UNTIL instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. *About 25 mins* ### Finish the rice 1. **Reduce/Cover** (Rice): With lid UNTIL all liquid absorbed *Sim or Low Heat; About 15 mins.* 2. **Set Aside** (Rice): UNTIL ready to serve ### For the sauce 1. **Whisk/Add** (bowl 6 with chicken): Gradually to the skillet with the chicken 2. **Increase**: Heat *Medium Heat* 3. **Cook** (Chicken + Sauce): Stirring constantly until thickened ### Serve 1. Chicken and sauce with the rice! ### Tools - Deep Non-Stick frying pan with a lid - Sharp small knife - Wooden spoon - Whisk - Cutting Board - Small pot with lid - Instant Read Thermometer (optional but recommended) - Technique: [How to create a pocket in a chicken breast](/blog/how-to-create-a-pocket-in-a-chicken-breast) **Note:** Taste your sauce! If it’s too salty add a bit more cream to even that out! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Enchiladas with Red Chili Sauce Source: https://www.shopitmiseitmakeit.com/blog/chicken-enchiladas-with-red-chili-sauce > Chicken Enchiladas with Red Chili Sauce (ready in about 1 hr 45 min, makes 10 enchiladas (serves 4–5)), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-12 Posted by Suzanne Lejeune Recipe adapted from [America’s Test Kitchen](https://www.americastestkitchen.com/recipes/67-chicken-enchiladas-with-red-chile-sauce). - **Yield:** 10 enchiladas (serves 4–5) - **Total time:** ~1 hr 45 min - **Cuisine:** Mexican - **Course:** Full Meal, Main Dish - **Est. cost:** ~$18–$25 CAD (at time of writing) Chicken Enchiladas with Red Chile Sauce | SIMM ## Shop It ### Meat & Seafood - Boneless, skinless chicken thighs — 12 oz (≈ 4 thighs) ### Produce - Onion — 1 medium (about 1 cup chopped) - Garlic — 3 medium cloves - Fresh cilantro leaves — ½ cup chopped - Avocado — 1 - Romaine lettuce leaves — 5 - Limes — 2 ### Dairy & Eggs - Sharp cheddar cheese — 11 oz total (about 2¾ cups grated) - Sour cream — ¾ cup ### Bakery & Bread - Corn tortillas (6-inch) — 10 ### Pantry - Tomato sauce — 16 oz (2 × 8 oz cans) - Pickled jalapeños — 1 can (4 oz), drained and chopped (about ¼ cup) - Chili powder — 3 Tbsp - Ground coriander — 2 tsp - Ground cumin — 2 tsp - Table salt — ½ tsp - Granulated sugar — 2 tsp ### Oils & Fats - Vegetable oil or corn oil — 1½ Tbsp - Vegetable cooking spray ## Mise It ### Sauce Base (medium saucepan + measuring spoon) - Measure 1½ Tbsp vegetable oil or corn oil. ### Aromatics + Spice Mix (cutting board + knife + small bowl) - Chop 1 medium onion fine (about 1 cup). - Mince 3 medium garlic cloves (about 1 Tbsp). - Measure 3 Tbsp chili powder, 2 tsp ground coriander, 2 tsp ground cumin, ½ tsp table salt, and 2 tsp granulated sugar into a small bowl. ### Chicken Prep (cutting board + knife) - Trim excess fat from 12 oz chicken thighs. - Cut chicken into ¼-inch-wide strips. ### Sauce Liquid (measuring cup) - Open 2 cans tomato sauce (16 oz total). - Measure ¾ cup water. ### Filling Mix-Ins (medium bowl + grater) - Chop ½ cup fresh cilantro leaves. - Drain and chop 1 can pickled jalapeños (about ¼ cup). - Grate 8 oz sharp cheddar (about 2 cups). ### Tortilla Setup (2 baking sheets) - Place 10 corn tortillas on 2 baking sheets. ### Topping Cheese (small bowl + grater) - Grate 3 oz sharp cheddar (about ¾ cup). ### Fresh Toppings (cutting board + knife + prep bowl) - Measure ¾ cup sour cream. - Dice 1 avocado medium. - Wash, dry, and shred 5 romaine lettuce leaves. - Quarter 2 limes. ## Make It 1. **HEAT** 1½ Tbsp vegetable or corn oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes. 2. **ADD** the onion and **COOK**, stirring occasionally, until softened and beginning to brown, about 5 minutes. 3. **ADD** the garlic, chili powder, coriander, cumin, salt, and sugar. **COOK**, stirring constantly, until fragrant, about 30 seconds. 4. **ADD** the chicken and **COOK**, stirring constantly, until coated with the spices, about 30 seconds. 5. **ADD** the tomato sauce and ¾ cup water. **STIR** to separate the chicken pieces. **BRING** to a simmer, then **REDUCE** heat to medium-low and **SIMMER** uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes. 6. **POUR** the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible. **SET** the sauce aside. 7. **TRANSFER** the chicken mixture to a large plate and **FREEZE** for 10 minutes to cool. 8. **COMBINE** the cooled chicken mixture with the cilantro, jalapeños, and 8 oz grated cheddar in a medium bowl. 9. **ADJUST** oven racks to upper and lower-middle positions and **HEAT** oven to 300°F. 10. **SMEAR** the entire bottom of a 13 by 9-inch baking dish with ¾ cup chile sauce. 11. **SPRAY** both sides of the tortillas lightly with cooking spray and **BAKE** on the baking sheets until soft and pliable, about 4 minutes. 12. **PLACE** the warm tortillas on the countertop. **INCREASE** oven temperature to 400°F. 13. **ADD** ⅓ cup filling down the center of each tortilla. **ROLL** each tortilla tightly by hand and **PLACE** them side by side, seam-side down, in the baking dish. 14. **POUR** the remaining chile sauce over the top of the enchiladas. **SPREAD** the sauce with the back of a spoon so it coats the top of each tortilla. 15. **SPRINKLE** ¾ cup grated cheddar down the center of the enchiladas. 16. **COVER** the baking dish with foil and **BAKE** on the lower-middle rack until heated through and the cheese is melted, 20 to 25 minutes. 17. **UNCOVER** and **SERVE** immediately, passing the sour cream, avocado, lettuce, and lime wedges separately. **Tools:** Medium saucepan, medium-mesh strainer, medium bowl, large plate, 13 × 9-inch baking dish, 2 baking sheets, knife, cutting board, spoon, grater, foil. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Francese with Lemon Caper Sauce Source: https://www.shopitmiseitmakeit.com/blog/chicken-francese-with-lemon-caper-sauce > Chicken Francese with Lemon Caper Sauce (ready in 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-23 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 45 minutes - **Cuisine:** American - **Course:** Main Dish - **Est. cost:** ~$20–$30 CAD (at time of writing) ## Shop It ### Produce - [ ] 1 clove garlic - [ ] 1 lemon - [ ] 1 tbsp parsley ### Meat & Seafood - [ ] 4 boneless skinless chicken breasts ### Dairy & Eggs - [ ] 2 eggs - [ ] 2 tbsp milk - [ ] 6 tbsp butter ### Pantry - [ ] 1/2 cup + 1 tsp cornstarch - [ ] 2 tbsp capers - [ ] 1/2 cup white wine - [ ] 1 cup chicken broth - [ ] Salt - [ ] Black pepper ## Mise It ### Cutting board (chicken prep) - 4 boneless skinless chicken breasts, cut horizontally into 8 cutlets and pounded 1/4 inch thick - Salt - Black pepper ### Shallow dish (dredging station) - 1/2 cup cornstarch ### Shallow dish (egg wash) - 2 eggs, beaten - 2 tbsp milk, whisked into eggs ### Large plate (holding plate) - Empty plate for coated chicken cutlets ### Skillet start (first cook) - 2 tbsp butter ### Mini bowl (second cook) - 2 tbsp butter ### Mini bowl (sauce aromatics) - 1 clove garlic, minced - 2 tbsp capers, rinsed ### Small bowl (sauce base) - 1 tsp cornstarch - 1/4 tsp salt - 1/2 cup white wine - 1 cup chicken broth ### Mini bowl (lemon butter finish) - 2 tbsp butter - 2 tbsp lemon juice ### Mini bowl (herb finish) - 1 tbsp parsley, minced ## Make It 1. Preheat the oven to 200°F. 2. Cut each chicken breast horizontally to make 8 cutlets total. Pound each cutlet to 1/4 inch thick. Pat dry and season with salt and black pepper. 3. Dredge each cutlet in cornstarch, shaking off the excess. 4. Dip each cutlet in the egg wash and place on the holding plate. 5. Melt 2 tbsp butter in a 12-inch non-stick skillet over medium-high heat. 6. Cook 4 cutlets for 2 to 3 minutes per side until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. 7. Add the remaining 2 tbsp butter to the skillet and cook the remaining 4 cutlets the same way. Transfer to the oven. 8. Add the garlic and capers to the skillet and cook for about 30 seconds until fragrant. 9. Whisk in the sauce base and bring to a boil. Cook until reduced by about half, about 5 minutes. 10. Remove from the heat and stir in the lemon juice and remaining 2 tbsp butter. 11. Transfer the chicken to a serving platter, spoon the sauce over top, and finish with parsley. 12. **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken or Turkey Stuffing Source: https://www.shopitmiseitmakeit.com/blog/chicken-or-turkey-stuffing > Chicken or Turkey Stuffing (ready in 25 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 25 mins - **Cuisine:** American - **Course:** Side Dish - **Est. cost:** ~$12–$20 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Produce - 1 large yellow onion - 2 celery stalks, leaves on if available - 1/2 cup fresh parsley ### Meat & Seafood - 1 pack bacon ### Dairy & Eggs - 1/2 cup unsalted butter ### Pantry - 3 tsp poultry seasoning - 1 tsp salt - 1/2 tsp ground black pepper - 4 sleeves unsalted soda crackers - 2 cups chicken broth ## Mise It ### Bacon (Large Nonstick Skillet) - 1 pack bacon, cut into small strips ### Buzzed Vegetables (Medium Food Processor) - 1 large yellow onion, buzzed - 2 celery stalks, rinsed and buzzed, keep leaves on if available - 1/2 cup parsley, buzzed ### Butter (Small Bowl) - 1 stick unsalted butter ### Seasoning Mix (Mini Bowl) - 1 tsp salt - 1/2 tsp ground black pepper - 1 tsp poultry seasoning ### Cracker Base (Large Bowl) - 4 sleeves unsalted soda crackers, crushed into small pieces with some visible cracker pieces remaining - 2 tsp poultry seasoning ### Broth (Measuring Cup) - 2 cups chicken broth ## Make It 🍳 Large nonstick skillet 🥄 Large wooden spoon ⚡ Food processor 🥣 Large bowl 🥄 Measuring cup 1. Heat the large nonstick skillet over medium heat. 2. Add the **Bacon** and cook until the bacon has released its fat and is cooked but not crispy. 3. Transfer the cooked bacon to a small bowl and leave the bacon fat in the skillet. 4. Add the **Buzzed Vegetables** to the skillet and cook until the onion and celery are very soft. 5. Add the **Butter** and **Seasoning Mix** and cook until fully combined with the onion-celery mixture. 6. Add the onion mixture and the cooked bacon to the **Cracker Base**. 7. Use the wooden spoon to combine until the onion mixture and bacon are evenly distributed through the crackers. 8. Add the **Broth** slowly, mixing and moistening the cracker mixture about 1/4 cup at a time. 9. Continue moistening until you can grab the stuffing mixture and it holds together. 10. Taste the stuffing and adjust with more salt, pepper, broth, or poultry seasoning until you are happy with the flavor. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Parmesan Salad Source: https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-salad > Chicken Parmesan Salad (ready in 25 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 25 mins - **Cuisine:** Italian - **Course:** Appetizer, Lunch and Snack, Main Dish, Side Dish, Snacks - **Est. cost:** ~$18–$28 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Dairy & Eggs - 1 large egg - 1 container bocconcini cheese or fresh mozzarella (1 cup) ### Pantry - 1 cup panko bread crumbs - 1/4 cup basil pesto - Salt - Ground black pepper ### Produce - 1 lemon - 1 pint cherry tomatoes - 1 small package baby arugula (5 cups) ### Meat & Seafood - 2 chicken breasts ### Oils & Vinegars - 6 tbsp vegetable oil ## Mise It ### Egg Wash (Shallow Dish) - 1 large egg, beaten ### Breadcrumb Coating (Shallow Dish) - 1 cup panko bread crumbs - 1/4 tsp salt - 1/4 tsp ground black pepper ### Chicken Cutlets (Cutting Board) - 2 chicken breasts, cut down the middle to create 4 cutlets about 1/2 inch thick - Salt and ground black pepper, for seasoning both sides ### Skillet Oil Round 1 (12-Inch Nonstick Skillet) - 3 tbsp vegetable oil ### Skillet Oil Round 2 (Mini Bowl) - 3 tbsp vegetable oil ### Pesto Dressing (Large Bowl) - 1/4 cup basil pesto - 1 tsp lemon zest - 1 tbsp lemon juice ### Salad Mix (Medium Bowl) - 1 1/2 cups cherry tomatoes, cut in halves - 5 cups baby arugula - 1 cup bocconcini or fresh mozzarella, cut into 1/2-inch pieces ## Make It 🥣 2 shallow dishes 🧻 Paper towels 🍳 12-inch nonstick skillet 🧻 Foil 🍽️ Serving platter 1. Combine the **Breadcrumb Coating** until evenly mixed. 2. Cut the **Chicken Cutlets** by slicing each breast down the middle to create 4 cutlets about 1/2 inch thick. 3. Pat the cutlets dry with paper towels and season both sides with salt and ground black pepper. 4. Dip 1 cutlet into the **Egg Wash**. 5. Dredge and press that cutlet into the **Breadcrumb Coating** until the breadcrumbs adhere. 6. Set the coated cutlet aside on a plate. 7. Repeat with the remaining cutlets until all 4 are coated. 8. Heat the **Skillet Oil Round 1** in the 12-inch nonstick skillet over medium heat until shimmering. 9. Cook 2 coated cutlets until golden brown and crispy, about 2 minutes per side. 10. Transfer the cooked cutlets to a paper towel-lined plate and tent with foil. 11. Add the **Skillet Oil Round 2** to the skillet and heat until shimmering. 12. Cook the remaining 2 coated cutlets until golden brown and crispy, about 2 minutes per side. 13. Transfer the second batch to the paper towel-lined plate and tent with foil. 14. Rest the 4 cooked cutlets for about 5 minutes. 15. Whisk the **Pesto Dressing** until smooth. 16. Add and toss the **Salad Mix** with the pesto dressing until evenly coated. 17. Season the salad to taste with salt and ground black pepper. 18. Arrange the dressed salad on a serving platter. 19. Slice the cooked cutlets crosswise into 1/2-inch strips. 20. Place the chicken cutlet strips over the salad. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad Source: https://www.shopitmiseitmakeit.com/blog/chicken-parmesan-with-a-side-of-brown-butter-sage-gnocchi > Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-15 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~40 minutes - **Cuisine:** Italian - **Course:** Full Meal - **Est. cost:** ~$28–$36 CAD (at time of writing) Chicken Parm Cutlets + Brown Butter Sage Gnocchi + Classic Caesar Salad | SIMM ✨ Make-a-Meal by SIMM ## Shop It ### Meat & Seafood - Boneless, skinless chicken breasts — 2 (6–8 oz each, halved into 4 cutlets) - Anchovy fillets — 2, rinsed ### Produce - Fresh basil — ¼ cup, torn - Fresh sage — 10–12 leaves - Romaine lettuce hearts — 3 - Garlic — 3 cloves total - Lemon — 1 ### Dairy & Eggs - Mozzarella — 1 cup shredded (about 4 oz) - Parmesan — 1¼ cups grated total - Butter — 6 Tbsp - Egg — 1 large - Mayonnaise — ½ cup ### Bakery & Bread - Panko breadcrumbs — ½ cup - Baguette — 1 (12-inch) ### Pantry - Good-quality jarred marinara sauce — 1 cup - All-purpose flour — 1 Tbsp - Garlic powder — ½ tsp - Dried oregano — ¼ tsp - Dijon mustard — 1 Tbsp - Worcestershire sauce — 1 Tbsp + 1 tsp total - White wine vinegar — 1 Tbsp - Salt — 1½ tsp total + to taste - Black pepper — ¾ tsp total + to taste ### Oils & Fats - Vegetable oil — ⅓ cup - Extra-virgin olive oil — 7 Tbsp total ### Packaged / Shelf-Stable - Potato gnocchi — 500 g ## Mise It ### Chicken Prep (cutting board + plastic wrap + mallet) - Cut 2 chicken breasts in half horizontally to make 4 cutlets. - Pound to an even ½-inch thickness. - Season both sides with 1 tsp salt total. - Let stand at room temperature for 20 minutes. ### Cheese Topping (small bowl) - Measure 1 cup shredded mozzarella. ### Sauce (small bowl) - Measure 1 cup marinara. - Plan about 2 Tbsp for each cutlet. ### Egg Wash (shallow dish or pie plate) - Whisk 1 large egg with 1 Tbsp all-purpose flour until smooth. ### Breading Mix (second shallow dish or pie plate) - Combine ¾ cup grated Parmesan, ½ cup panko breadcrumbs, ½ tsp garlic powder, ¼ tsp dried oregano, and ¼ tsp black pepper. ### Caesar Dressing (bowl + blender) - Combine 1 Tbsp lemon juice and 1 minced garlic clove in a bowl and let stand 10 minutes. - Measure ½ cup mayonnaise, ¼ cup grated Parmesan, 1 Tbsp white wine vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 2 rinsed anchovy fillets, ½ tsp salt, ½ tsp pepper, and ¼ cup extra-virgin olive oil. ### Croutons (cutting board + sheet pan) - Cut 1 baguette into cubes, ½-inch-thick. - Measure 3 Tbsp extra-virgin olive oil. - Mince 1 garlic clove and add to oil. - Toss together until completely coated. ### Caesar Salad (large bowl + grater) - Chop 3 romaine hearts. - Grate ¼ cup Parmesan for finishing. ### Herbs (cutting board + prep bowl) - Tear ¼ cup fresh basil. - Separate 10–12 sage leaves. ### Brown Butter Base (small bowl) - Measure 6 Tbsp butter. ### Gnocchi Setup (large pot) - Bring salted water to a boil for 500 g gnocchi. ## Make It 1. **ADJUST** the oven rack 4 inches from the broiler element and **HEAT** the broiler. **BRING** the gnocchi water to a boil. 2. **PROCESS** the mayonnaise, ¼ cup Parmesan, lemon-garlic mixture, white wine vinegar, 1 Tbsp Worcestershire, Dijon, anchovies, ½ tsp salt, and ½ tsp pepper in a blender for about 30 seconds. With the blender running, **SLOWLY ADD** ¼ cup olive oil. **SET ASIDE**. 3. **BAKE** the croutons on a sheet pan **TOAST** until crisp and golden. Needs only a few mins, keep an eye on them so they don’t burn. **SET ASIDE**. 4. **PAT** the chicken dry. **DREDGE** each cutlet in the egg mixture, allowing the excess to drip off. **COAT** in the Parmesan mixture, pressing gently so the crumbs adhere. 5. **HEAT** ⅓ cup vegetable oil in a 10-inch skillet over medium-high heat until shimmering. **COOK** 2 cutlets at a time until deep golden brown, 1½ to 2 minutes per side. **TRANSFER** to a paper towel–lined plate and repeat with the remaining cutlets. 6. **ADD** the gnocchi to the boiling water and **COOK** until they float, 2 to 3 minutes. **DRAIN** well. 7. **MELT** 6 Tbsp butter in a skillet over medium heat. **COOK** until foamy and nutty brown, 3 to 5 minutes. **ADD** the sage leaves and **CRISP** for 20 to 30 seconds. 8. **TOSS** the drained gnocchi in the brown butter and sage. **SEASON** with salt and pepper to taste. 9. **PLACE** the cutlets on a rimmed baking sheet. **TOP** each cutlet with about 2 Tbsp marinara, then **SPRINKLE** evenly with mozzarella. 10. **BROIL** until the mozzarella is melted and beginning to brown, 2 to 4 minutes. 11. **TOSS** the chopped romaine with the Caesar dressing and croutons just before serving. **ADD** the remaining ¼ cup Parmesan. 12. **PLATE** the chicken with the gnocchi and Caesar salad. **SPRINKLE** the chicken with torn basil and **SERVE**. **Tools:** Cutting board, plastic wrap, meat mallet, 2 shallow dishes or pie plates, 10-inch skillet, paper towel–lined plate, rimmed baking sheet, large pot, colander, second skillet, large bowl, small bowls, blender, whisk, grater, sheet pan, tongs. ## Make-A-Meal Plating Two plating directions for the same meal: a structured Family Style instructional view and a more elevated Restaurant Style presentation with the Caesar served separately. ### Family Style ### Restaurant Style --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Parmesan Source: https://www.shopitmiseitmakeit.com/blog/chicken-parmesan > Chicken Parmesan (makes 4 servings): the ingredient list and step-by-step instructions. Published: 2026-07-29 Posted by Suzanne Lejeune - **Yield:** 4 servings ## Ingredients - 1 large egg - Salt and ground black pepper - ½–1 cup dry bread crumbs - 2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to the illustrations below - ¼ cup olive oil - ¾ cup grated part-skim mozzarella cheese (3 ounces) - ¼ cup grated Parmesan cheese (1 ounce), plus extra for passing - ½ cup pasta sauce of your choice, or homemade tomato sauce ## Instructions 1. Beat egg and a heaping ¼ teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping ¼ teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish. 2. Preheat broiler. Working with one cutlet at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Press crumbs so they adhere. Set cutlets on a large wire rack set over a large cookie sheet. 3. Heat oil over medium-high heat in a 12-inch non-stick skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Transfer cutlets to a clean cookie sheet and top each with equal portions of mozzarella and Parmesan cheeses. 4. Place cookie sheet of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. 5. Transfer a chicken cutlet to each of 4 plates. Spoon two or three tablespoons of warm tomato sauce over part of each cutlet. 6. Serve. **Food-safety note:** Cook chicken to an internal temperature of 74°C (165°F) and use a clean cookie sheet after the chicken is cooked. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Piccata Meatballs with Cacio e Pepe Source: https://www.shopitmiseitmakeit.com/blog/chicken-piccata-meatballs-with-cacio-e-pepe > Chicken Piccata Meatballs with Cacio e Pepe (ready in about 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-06-06 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~45 minutes - **Cuisine:** Italian - **Course:** Full Meal, Main Dish, Side Dish - **Est. cost:** ~$24–$32 CAD (at time of writing) Chicken Piccata Meatballs + Cacio e Pepe | SIMM ✨ Make-a-Meal by SIMM ## Shop It ### Meat & Seafood - Ground chicken — 1 lb, 93% lean preferred ### Produce - Lemons — 2 - Shallot — 1 small - Fresh parsley — 1 small bunch ### Dairy & Eggs - Parmesan cheese — ½ cup, grated - Pecorino Romano — 1½ cup, finely grated - Unsalted butter — 3 Tbsp - Egg — 1 large ### Bakery & Bread - Panko breadcrumbs — ½ cup ### Pantry - All-purpose flour — 2 tsp - Chicken broth — 1 cup, plus extra if needed - Capers — 2 Tbsp, rinsed - Table salt — ½ tsp, plus pasta water salt - Black pepper — ¾ tsp for meatballs + 1½ tsp for pasta, plus more to taste ### Oils & Fats - Extra-virgin olive oil — ⅓ cup ### Packaged / Shelf-Stable - Spaghetti or tonnarelli — 1 lb ## Mise It ### Lemon Prep (microplane + citrus juicer + knife) - Halve 1 lemon lengthwise. - Trim the ends from 1 half, halve lengthwise again, then slice very thinly. - Zest and juice the remaining 1½ lemons to get 1½ tsp zest and 3 Tbsp juice. ### Meatball Mix (large bowl) - Grate ½ cup Parmesan. - Measure ½ cup panko, ¾ tsp pepper, and ½ tsp salt. - Lightly beat 1 egg. - Keep 1 lb ground chicken chilled until mixing. ### Piccata Sauce (small bowls) - Mince 1 shallot. - Measure 2 tsp flour, 1 cup chicken broth, and 2 Tbsp rinsed capers. - Cut 3 Tbsp butter into ½-inch cubes. - Chop 1 Tbsp fresh parsley. ### Pasta Setup (large pot + grater + measuring cup) - Bring a large pot of heavily salted water to a boil. - Finely grate 1½ cup Pecorino Romano. - Crack 1½ tsp black pepper. - Place a heatproof measuring cup beside the stove for reserved pasta water. ## Make It 1. **COMBINE** the Parmesan, panko, egg, ¾ tsp pepper, ½ tsp salt, and lemon zest in a large bowl. **ADD** the ground chicken and **MIX** gently with your hands until thoroughly combined. 2. **ROLL** the chicken mixture into 24 small meatballs, using moistened hands so the mixture does not stick. 3. **ADD** ⅓ cup olive oil to a 12-inch nonstick skillet. **ARRANGE** the meatballs in an even layer in the cold skillet, then **PLACE** over medium-high heat. 4. **COOK** the meatballs until well browned on the first side, about 4 minutes. **TURN** gently and **BROWN** on all sides, 4 to 6 minutes more. **TRANSFER** to a plate. 5. **ADD** the minced shallot to the fat left in the skillet and **COOK** over medium heat until softened, about 30 seconds. **STIR IN** the flour and **COOK** for 1 minute. 6. **SLOWLY WHISK** in 1 cup chicken broth. **STIR IN** capers, lemon slices, and lemon juice. **BRING** to a gentle simmer. 7. **RETURN** the meatballs and any accumulated juices to the skillet. **SIMMER** until the meatballs reach 160°F, 3 to 5 minutes, turning halfway through. 8. **MEANWHILE, COOK** the spaghetti until just shy of al dente. **RESERVE** at least 2 cups pasta water, then **DRAIN**. 9. **REMOVE** the piccata skillet from high heat. **WHISK IN** butter cubes one at a time until the sauce is glossy. **STIR IN** parsley and **KEEP** warm over very low heat. 10. **TOAST** the cracked black pepper briefly in a warm pasta pot or skillet, 30 to 60 seconds. **ADD** 1½ cups hot reserved pasta water and **BRING** to a simmer. 11. **ADD** the drained pasta and **TOSS** vigorously. **REMOVE** from direct heat, then **ADD** Pecorino gradually while tossing constantly until creamy and glossy, adding more pasta water as needed. 12. **PLATE** the cacio e pepe with the chicken piccata meatballs. **SPOON** lemon-caper sauce around the plate and **FINISH** with extra Pecorino, parsley, and cracked pepper. **Tools:** Large bowl, microplane or fine grater, citrus juicer, chef’s knife, cutting board, 12-inch nonstick skillet, large pasta pot, colander, tongs, heatproof measuring cup, whisk, instant-read thermometer, small prep bowls. ## Make-A-Meal Plating Two plating directions for the same meal: a generous Family Style pasta-bowl view and a more polished Restaurant Style presentation with the lemon-caper sauce placed intentionally around the pasta. ### Restaurant Style --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chicken Pot Pie Source: https://www.shopitmiseitmakeit.com/blog/chicken-pot-pie > Chicken Pot Pie (ready in about 2 hr 20 min, makes 2 pies), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 2 pies - **Total time:** ~2 hr 20 min - **Cuisine:** British, French - **Course:** Full Meal, Main Dish - **Est. cost:** ~$20–$35 USD (at time of writing) Chicken Pot Pie | SIMM Recipe Warnings The source gives output as “Makes two pies” rather than slice-based servings, so the yield pill preserves that format exactly. ## Shop It ### Produce - 1 large yellow onion - 2 medium carrots - 2 celery stalks - 1 large russet potato ### Dairy - 2 1/2 cups / 560 g unsalted butter, divided - 1 cup / 250 ml milk, plus 4 Tbsp milk, divided ### Pantry - 4 1/2 cups / 680 g all-purpose flour, divided - 2 Tbsp cornstarch - 1 1/2 tsp salt, divided - 1/2 tsp ground black pepper ### Deli & Prepared Foods - 1 whole rotisserie chicken ### Broth, Stock & Soup - 2 1/2 cups / 591 ml condensed chicken broth - 2 tsp chicken bouillon base, optional ### Frozen - 1/2 cup / 125 ml ice water ## Mise It ### Small bowl (thickener) - Measure 1/2 cup / 110 g softened unsalted butter into a small bowl. - Measure 1/2 cup / 80 g all-purpose flour into the same bowl. ### Measuring cup (milk slurry) - Measure 1 cup / 250 ml milk into a measuring cup. - Measure 2 Tbsp cornstarch into the same measuring cup. ### Large bowl (vegetable base) - Buzz 1 large yellow onion into a large bowl. - Peel and dice 2 medium carrots into the same bowl. - Rinse and dice 2 celery stalks into the same bowl. - Measure 3 Tbsp butter into the same bowl. ### Mini bowl (seasoning) - Measure 1/2 tsp salt into a mini bowl. - Measure 1/2 tsp ground pepper into the same bowl. ### Small bowl (potato broth) - Peel, rinse, and dice 1 large russet potato into a small bowl. - Measure 2 1/2 cups / 591 ml condensed chicken broth into the same bowl. - Measure 2 tsp chicken bouillon base into the same bowl, if using. ### Cutting board (chicken) - Remove all the meat from 1 whole rotisserie chicken and dice it on the cutting board. ### Large food processor (dry pastry mix) - Measure 4 cups / 600 g all-purpose flour into the large food processor. - Measure 1 tsp salt into the same processor. ### Plate in fridge (chilled butter) - Measure 2 cups / 450 g chilled unsalted butter, cut into cubes, onto a plate and keep it chilled. ### 1 cup scoop in freezer (ice water) - Measure 1/2 cup / 125 ml ice water into a 1 cup scoop and keep it in the freezer. ### Mini bowl (milk wash) - Measure 4 Tbsp milk into a mini bowl. ## Make It 1. **COOK** the prepared yellow onion, carrots, celery, and 3 Tbsp butter in a large heavy bottom pot over medium heat until the vegetables have softened. 2. **SEASON** with the prepared 1/2 tsp salt and 1/2 tsp ground pepper and stir to combine. 3. **ADD** the prepared russet potato, condensed chicken broth, and chicken bouillon base, if using, and bring to a boil over high heat. 4. **REDUCE** the heat to medium, cover, and simmer until the vegetables are just tender, about 10 minutes. 5. **ADD** the prepared milk and cornstarch mixture and boil gently, stirring with a heat proof rubber spatula. 6. **ADD** the prepared softened butter and flour mixture and boil gently, stirring, until the filling thickens. 7. **TASTE** and adjust with extra salt, pepper, or chicken bouillon base as needed. 8. **STIR** in the prepared diced rotisserie chicken. 9. **COOL** the filling. 10. **PULSE** the prepared 4 cups flour and 1 tsp salt in the large food processor 2 to 3 times to combine. 11. **ADD** the prepared chilled cubed butter and pulse until the butter is the size of peas through the flour, about 7 to 8 times. 12. **ADD** the prepared ice water and pulse until a crumbly dough starts to form and pulls away from the sides. 13. **SPLIT** the dough into 4 ziplock bags. 14. **PRESS** the dough in the bags to make 4 flat round disks. 15. **REFRIGERATE** the 4 dough disks for 30 minutes. 16. **PLACE** the oven rack in the lowest position and **PREHEAT** the oven to 400°F. 17. **ROLL** out 2 dough disks on a floured work surface and line both pie plates as the bottom crusts. 18. **PRESS** the dough into the pie plates and trim the excess with a knife. 19. **BRUSH** the edges of both pie bottoms with the prepared 4 Tbsp milk using a silicone basting brush. 20. **SPOON** the cooled filling evenly between the two pies. 21. **ROLL** out the remaining 2 dough disks, fold them gently, and make incision patterns in the folded top halves. 22. **PLACE** and unfold each top crust over each pie, centering the folded side over the filling. 23. **CRIMP** each pie with a fork to press the top and bottom crusts together all the way around the edges. 24. **TRIM** any excess dough with a knife. 25. **BRUSH** the tops of both pies with the remaining milk, but do not brush the edges. 26. **BAKE** until the pastry is golden brown, about 50 minutes. 27. **REST** both pies for 20 minutes, then cut into wedges and **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Chilli Chicken Source: https://www.shopitmiseitmakeit.com/blog/chilli-chicken > Chilli Chicken (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 55 minutes - **Cuisine:** Chinese - **Course:** Full Meal, Main Dish - **Est. cost:** ~$18–$28 CAD (at time of writing) Pasta Bake with Sausage | SIMM Recipe Warnings - The source uses duplicated cheese prep groups for layering, so this export preserves the two separate mozzarella additions and final Parmesan topping. ## Shop It ### Meat & Seafood - 6 mild Italian sausages, casings removed ### Dry Goods & Pasta - 1 lb / 500 g penne pasta - 4 cups / 946 ml tomato sauce ### Produce - 1 large yellow onion - 2 garlic cloves - 1/4 cup parsley - 1/4 cup basil ### Dairy - 3 cups mozzarella, shredded, divided - 1 cup / 84 g Parmesan cheese, divided ### Oils, Vinegars & Spices - 2 Tbsp olive oil - 1 Tbsp Italian seasoning - 1 tsp salt, or to taste - 1/2 tsp ground black pepper, or to taste ## Mise It ### Large pot (pasta water) - Measure 16 cups / 4 qt water into a large pot. - Measure 2 Tbsp table salt into the same pot. ### Package (pasta) - Measure 1 lb / 500 g penne pasta. ### Mini bowl (oil) - Measure 2 Tbsp olive oil into a mini bowl. ### Plate or bowl (sausage) - Remove the casings from 6 mild Italian sausages. ### Small bowl (aromatics) - Buzz 1 large yellow onion into a small bowl. - Buzz 2 garlic cloves into the same bowl. ### Large measuring cup (sauce base) - Measure 4 cups / 946 ml tomato sauce into a large measuring cup. ### Medium bowl (sauce seasoning) - Measure 1 Tbsp Italian seasoning into a medium bowl. - Measure 1/2 cup / 42 g Parmesan cheese into the same bowl. - Buzz 1/4 cup parsley into the same bowl. - Buzz 1/4 cup basil into the same bowl. ### Mini bowl (final seasoning) - Measure 1 tsp salt into a mini bowl. - Measure 1/2 tsp ground black pepper into the same bowl. ### Small bowl (middle cheese layer) - Measure 1 1/2 cups mozzarella into a small bowl. ### Small bowl (top cheese layer) - Measure 1 1/2 cups mozzarella into a small bowl. - Measure 1/2 cup / 42 g Parmesan cheese into the same bowl. ## Make It 1. **PREHEAT** the oven to 375°F. 2. **BRING** the prepared water and table salt to a boil in the large pot over medium-high heat. 3. **ADD** the penne pasta and cook until al dente, about 8 to 10 minutes. 4. **DRAIN** the pasta in a colander and set it aside. 5. **HEAT** the Dutch oven over medium-high heat. 6. **ADD** the prepared olive oil and heat until it sizzles, about 2 minutes. 7. **ADD** the prepared Italian sausage and cook, stirring and breaking it into small pieces with a metal whisk, until browned, about 5 to 7 minutes. 8. **ADD** the prepared yellow onion and garlic and stir until softened and combined, about 2 to 3 minutes. 9. **POUR** in the prepared tomato sauce and reduce the heat to medium. 10. **STIR** in the prepared Italian seasoning, 1/2 cup Parmesan, parsley, and basil. 11. **SEASON** with the prepared salt and black pepper, adjusting to taste. 12. **REDUCE** the heat to low and simmer the meat sauce, stirring occasionally, for 5 to 7 minutes. 13. **TRANSFER** the cooked penne to the Dutch oven and toss until evenly coated. 14. **SPREAD** half of the pasta mixture into a 9 x 13 casserole dish. 15. **TOP** evenly with the prepared 1 1/2 cups mozzarella. 16. **ADD** the remaining pasta mixture, then sprinkle evenly with the prepared 1 1/2 cups mozzarella and 1/2 cup Parmesan. 17. **BAKE** until the cheese is melted and golden brown, about 25 minutes. 18. **COOL** the casserole for 15 minutes, then **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Classic Caesar Salad Source: https://www.shopitmiseitmakeit.com/blog/classic-caesar-salad > Classic Caesar Salad (ready in 1¼ hours, makes Serves 6 to 8): the ingredient list and step-by-step instructions. Published: 2026-07-29 Posted by Suzanne Lejeune - **Yield:** Serves 6 to 8 - **Total time:** 1¼ hours ## Ingredients - ½ cup olive oil - 2 garlic cloves - 1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups) - Salt and pepper - ½ cup mayonnaise - ¼ cup grated Parmesan cheese, plus 1 cup shredded - 2 anchovy fillets, rinsed and patted dry (can be omitted) - 1 tablespoon lemon juice - 1 tablespoon white wine vinegar - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 3 romaine hearts, torn into bite-sized pieces (about 12 cups) ## Instructions 1. Adjust oven rack to middle position and heat oven to 350 degrees. Toss the bread with ¼ cup olive oil and season with salt and pepper. Bake on a rimmed baking sheet until golden, about 20 minutes. Cool completely. 2. Add the remaining ¼ cup olive oil, garlic cloves, mayonnaise, ¼ cup grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire sauce, mustard, ½ teaspoon salt, and ½ teaspoon pepper to a mini food processor. Blend using the purée setting until smooth and thoroughly incorporated. 3. Toss the romaine with the dressing and top with the croutons. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # New Online Feature for Shop It! Coming Soon Source: https://www.shopitmiseitmakeit.com/blog/cost-to-shop-it > After her son's sticker shock cooking Chicken Cordon Bleu at university, Suzanne announces ingredient costs, cost per serving and pantry-investment tracking for Shop It! Published: 2022-11-09 Posted by Suzanne Lejeune I shipped my kids off to university in September with cafeteria food cards. They were excited about that. What I knew that they didn't know …. was that cafeteria food was a far cry from what they were used to getting at home. I figured at some point, they would become desperate for some real unprocessed food. Sure enough, this past weekend my son when onto my site and made [Chicken Cordon Bleu](/blog/chicken-cordon-bleu). When he sent me a pic of the finished product, I was thrilled. Not only because he made a meal on his own, but he did it using my system. A double whammy of joy. He did have one complaint. He didn't anticipate how expensive it was to buy the ingredients for the recipe. He also didn't have a fully stocked pantry as I do, so he had to make some pantry investments. I did explain this to him and the next time he makes this dish, he will have the pantry items on hand. All he could think about was the amount on the grocery receipt. It was at this point that I realized that not only do students need some help with food budgets but everyone does nowadays. I have decided to add some new features to help when deciding if you want to make a recipe or not. Some recipes truly are an indulgence and the price tag shows that. There is also the aspect that you don't fully use some of the items you bought for one recipe. I call these Overbuys. It's meant to get you to pick another recipe that calls for the same ingredient by doing a search on my site using just the ingredient. This is good food management and also good money sense. I will over time add new features. For this upcoming release, I will focus on the out-of-pocket expense when you are in the grocery store or online shopping. - I will be adding a cost for each ingredient based on Canadian Dollars and sourced from www.walmart.ca - When viewing Shop It! you will be able to check off what you already know you have and do not need to buy. This will also cross it off the list. - At the bottom of Shop It! you will see how much money you need for the recipe for only those items you still need to buy. - You will see how much the entire recipe costs if you had to buy everything and the cost per serving based on this amount. I really debated breaking it down to the penny on partially used ingredients, but I didn't think that was super helpful. I am always looking for feedback. My son would have thought twice about making the recipe if he knew how much he had to invest in it upfront. To soften the blow, I am also going to add a percentage to let you know how much of the ingredients are pantry investments. This way you will get a sense that it's expensive this time around, but you are investing in future cooking adventures! Come and visit in the next couple of days and I will slowly get each recipe up to date with their costs. --- # Creamy Chicken Alfredo Source: https://www.shopitmiseitmakeit.com/blog/creamy-chicken-alfredo > Creamy Chicken Alfredo (ready in about 25 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-08 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~25 minutes - **Cuisine:** Italian - **Course:** Main Dish - **Est. cost:** ~$16–$22 CAD (at time of writing) ## Shop It ### Produce - 1 onion - 4 garlic cloves - 8 oz brown mushrooms - small bunch fresh parsley ### Meat & Seafood - 1 lb boneless skinless chicken thighs or breasts (≈2–3 pieces) ### Dairy - 1½ cups heavy cream - 1½ cups Parmesan cheese (freshly grated) ### Pantry - 8 oz dry pasta (penne or fettuccine) - 2 cups chicken broth - ½ cup dry white wine (optional) - salt - black pepper - 2 Tbsp olive oil ## Mise It ### Chicken prep (plate) - 1 lb boneless skinless chicken thighs or breasts - season lightly with salt and cracked pepper ### Aromatics (small bowl) - 1 onion diced - 4 cloves garlic minced ### Vegetables (bowl) - 8 oz brown mushrooms sliced ### Liquids & sauce base (measuring jug) - 2 cups chicken broth - 1 cup heavy cream - ½ cup dry white wine (optional) ### Pasta (bowl) - 8 oz dry pasta ### Finish ingredients (small bowl) - ½ cup heavy cream (remaining) - 1½ cups freshly grated parmesan ### Garnish (small dish) - fresh parsley chopped ## Make It 1. Heat **1 Tbsp olive oil** in a large pot over medium-high heat. Add seasoned chicken and sear both sides until golden and cooked through. Remove to a plate. 2. Add remaining **1 Tbsp olive oil** to the same pot. Add diced onion and cook **2 minutes** until translucent. 3. Add garlic and cook **30 seconds** until fragrant. 4. Pour in **½ cup white wine** and simmer **4–5 minutes** until reduced by half. 5. Add sliced mushrooms and cook **1 minute** stirring. 6. Pour in **2 cups chicken broth + 1 cup cream**. Season lightly with salt and pepper. 7. Bring to a gentle simmer. Add **8 oz pasta** and stir to combine. 8. Reduce heat and cook **~15 minutes**, stirring occasionally, until pasta is **al dente** and sauce thickens. 9. Stir in **1½ cups parmesan cheese** until melted. 10. If sauce is too thick, stir in **¼–½ cup remaining cream** until smooth. 11. Slice chicken into strips and return to the pot. Stir through pasta. 12. Garnish with chopped parsley and extra parmesan. **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Curried Chicken and Rice Source: https://www.shopitmiseitmakeit.com/blog/curried-chicken-and-rice > Curried Chicken and Rice (ready in 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 35 min - **Cuisine:** Indian - **Course:** Full Meal Curried Chicken and Rice ## Shop It ### Produce - 1 box shallots - 1 small piece ginger - 1 lime - 1 bunch cilantro ### Meat & Seafood - 8 boneless skinless chicken thighs ### Oils, Vinegars & Spices - Grapeseed oil - Mild curry powder - Ground cardamom - Salt - Ground black pepper ### Pantry – Grains & Pasta - Basmati rice ### Pantry – Dried Fruit & Nuts - Dried cranberries ### Beverages - Coconut water ## Mise It ### Curry Paste (Large Bowl) - 1 tsp ground black pepper - 2 1/2 tsp salt - 1/2 tsp ground cardamom - 1 tbsp curry powder - 2 tbsp ginger, buzzed - 1 tbsp grapeseed oil ### Chicken (Cutting Board) - 8 boneless skinless chicken thighs, cut into 1-inch pieces ### Rice (Medium Pot) - 1 3/4 cups coconut water - 1 1/2 cups basmati rice, rinsed and drained ### Chicken Sear (Mini Bowl) - 2 tbsp grapeseed oil ### Shallots (Small Bowl) - 4 shallots, halved and thinly sliced ### Moisture Additions (1/4 Cup Scoop + Small Bowls) - 1/4 cup coconut water - 1/2 cup dried cranberries - 1/2 cup coconut water ### Herb Finish (Small Bowl) - 2 cups cilantro, roughly chopped - 2 tbsp lime juice, from 1 lime ## Make It ### Make the Paste and Marinate the Chicken 1. Mix the ground black pepper, salt, ground cardamom, curry powder, buzzed ginger, and 1 tbsp grapeseed oil in the large bowl until a paste forms. 2. Add 1 tbsp of the paste to the medium pot with the rice and coconut water. 3. Add the remaining paste to the chicken pieces on the cutting board. 4. Toss the chicken until evenly coated. 5. Let the chicken marinate at room temperature while you cook the rice. ### Cook the Rice 1. Stir the rice, coconut water, and paste in the medium pot until the paste is fully combined. 2. Bring the rice to a boil over medium-high heat. 3. Cover and reduce the heat to low. 4. Cook until the rice is mostly tender but still slightly firm, about 10 minutes. 5. Remove the pot from the heat. 6. Uncover and fluff the rice with a fork. 7. Set the rice aside. ### Cook the Chicken 1. Add the 2 tbsp grapeseed oil to a large skillet. 2. Heat over medium-high heat until shimmering. 3. Add the shallots and cook until golden brown, about 5 minutes. 4. Push the shallots to one side of the skillet. 5. Add the marinated chicken to the open side of the skillet. 6. Cook without stirring until golden brown on the bottom, about 3 minutes. 7. Add the 1/4 cup coconut water to the skillet and stir to combine. 8. Scrape up any browned bits from the bottom of the skillet. 9. Cook the chicken and shallots, stirring constantly, until the liquid evaporates, about 20 seconds. ### Finish and Serve 1. Add the cooked rice, dried cranberries, and 1/2 cup coconut water to the skillet. 2. Stir to combine, then spread the mixture out. 3. Cook undisturbed over medium-high heat until the rice is crisp and brown in spots, about 3 minutes. 4. Turn off the heat. 5. Add the chopped cilantro and lime juice. 6. Stir with a spatula, scraping the bottom to loosen the crisp bits. 7. Taste and season with additional salt and pepper as needed. 8. SERVE! ### Tools Large bowl, cutting board, medium pot with lid, large skillet, fork, spatula. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Dorothy’s Chicken and Dumplings Source: https://www.shopitmiseitmakeit.com/blog/dorothys-chicken-and-dumplings > Dorothy’s Chicken and Dumplings (ready in about 40 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune Recipe adapted from [Dorothy’s Chicken and Dumplings](https://www.cnn.com/2026/03/15/health/chicken-dumplings-recipe-gavin-kaysen-wellness), CNN. - **Total time:** ~40 minutes - **Cuisine:** American - **Course:** Full Meal - **Est. cost:** ~$16–$20 CAD (at time of writing) Chicken Stew with Dumplings ## Shop It ### Meat & Seafood - 1 lb boneless skinless chicken thighs and breasts (≈3–4 pieces) ### Produce - 1 cup white pearl onions - 1 small carrot - ¼ cup parsley (finely chopped) - 1 small rutabaga ### Dairy - 2 Tbsp unsalted butter - ¾ cup buttermilk - ¼ cup sour cream ### Pantry - 1¼ cups all-purpose flour - 1 tsp baking powder - fine sea salt - black pepper - 1 quart chicken stock - ¼ cup avocado oil (or canola oil) ## Mise It ### Dumpling Batter Base (mixing bowl) - 1 cup all-purpose flour - 1 tsp baking powder - 1 tsp fine sea salt - 1 tsp freshly ground black pepper ### Dumpling Batter Liquid (measuring cup) - ¾ cup buttermilk ### Chicken Prep (plate) - 1 lb boneless skinless chicken thighs and breasts, cut into 1-inch cubes - fine sea salt - freshly ground black pepper ### Stew Vegetables (prep bowl) - 1 cup pearl onions, peeled and halved - 1 small carrot, peeled and diced - 1 small rutabaga, peeled and diced ### Roux Base (prep dish) - 2 Tbsp unsalted butter - ¼ cup all-purpose flour ### Stew Liquid (measuring jug) - 1 quart chicken stock ### Finishing Ingredients (small bowls) - ¼ cup sour cream - ¼ cup finely chopped parsley ## Make It ### Dumpling Batter 1. 1**Stir** the flour, baking powder, salt, and pepper together in a mixing bowl. 2. 2**Create a well**, **drizzle in** the buttermilk slowly, and **mix gently with a fork** until the dough just comes together and remains slightly wet. 3. 3**Gather** the dough with your hands, **cover** with a damp towel, and **set aside**. ### Chicken Stew 1. 4**Heat** ¼ cup avocado oil in a 4-quart Dutch oven over medium-high heat. 2. 5**Season** the chicken cubes with salt and pepper. 3. 6**Sear** the chicken in batches until browned on all sides but not cooked through, about 5 minutes, then **set aside**. 4. 7**Add** the pearl onions, carrot, and rutabaga to the pot, **season** lightly with salt, and **cook** until lightly browned, about 4 minutes. 5. 8**Reduce** the heat, **add** the butter and ¼ cup flour, and **cook**, stirring, until lightly browned and nutty, about 2 minutes. 6. 9**Pour in** the chicken stock, **return** the chicken to the pot, and **scrape** the bottom to deglaze. 7. 10**Bring** to a boil, **reduce** to a simmer, **season** with salt and pepper, and **cook** 10 minutes. 8. 11**Increase** the heat slightly, **add** the sour cream, and **whisk** until fully incorporated. ### Dumplings 1. 12**Drop** spoonfuls of dumpling batter onto the surface of the stew so each rests on top of the liquid. 2. 13**Cover** the pot, **reduce** the heat to low, and **cook** 5 minutes. 3. 14**Flip** each dumpling, **cover** again, and **cook** 3–5 minutes more until the dumplings turn pale and cooked through. ### Finish 1. 15**Taste** and **season** the stew with additional salt if needed. 2. 16**Ladle** the stew and dumplings into bowls. 3. 17**Sprinkle** with chopped parsley. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake Source: https://www.shopitmiseitmakeit.com/blog/filet-mignons-with-turned-potatoes-maple-butter-carrots-and-lava-cake > Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake (ready in about 50 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-22 Posted by Suzanne Lejeune - **Yield:** 2 servings - **Total time:** ~50 minutes - **Cuisine:** American, French - **Course:** Full Meal, Main Dish, Side Dish - **Est. cost:** ~$38–$55 CAD (at time of writing) Filet Mignon + Maple Butter Carrots + Turned Potatoes + Lava Cake | SIMM ✨ Make-a-Meal by SIMM ## Shop It ### Meat & Seafood - Filet mignon steaks — 2 (6–8 oz each, about 2 inches thick) ### Produce - Carrots — 4–5 medium - Small New Potatoes 12-14 - Garlic — 4 cloves - Fresh rosemary — 2 sprigs - Fresh chives — 2 Tbsp ### Dairy & Eggs - Butter — 11 Tbsp total - Eggs — 2 ### Baking & Sweets - Dark chocolate — 90 g - Sugar — ¼ cup ### Pantry - Maple syrup — 1½ Tbsp - All-purpose flour — 1 Tbsp (optional) - Kosher salt — to taste - Black pepper — to taste ### Oils & Fats - Neutral oil — 2 Tbsp ### Liquids - Chicken stock — ½ cup ## Mise It ### Cartouche (parchment paper + scissors) - Tear a piece of parchment paper. - Fold it into a rough triangle. - Trim into a circle sized to fit just inside the pan. - Cut triangle tip to create a circle in the center of the parchment paper circle roughly the size of a golf ball. ### Potatoes (cutting board + turning knife or peeler + bowl) - Cut top and bottoms off. Then peel and turn potatoes to cut 7 sides and make even barrel shapes. - Keep potatoes submerged in water until cooking. - Set aside ½ cup chicken stock. ### Carrots (cutting board + knife) - Peel 4–5 carrots. - Cut into diagonal slices or slim batons. ### Lava Cake Batter (2 bowls + whisk + ramekins) - Measure 90 g dark chocolate and 4 Tbsp butter. - Measure ¼ cup sugar. - Crack 2 eggs. - Measure 1 Tbsp flour if using. - Grease 2 ramekins. ### Aromatics (cutting board + knife) - Smash 4 garlic cloves. ### Herbs (cutting board + prep bowl) - Reserve 2 rosemary sprigs. - Chop 2 Tbsp chives. ### Steak Prep (tray + paper towel) - Pat 2 filet mignon steaks completely dry. - Season generously with kosher salt and black pepper. - Let stand at room temperature for 30–45 minutes. ### Butter Portions (small bowls) - Measure 3 Tbsp butter for steak. - Measure 2 Tbsp butter for carrots. - Measure 2 Tbsp butter for potatoes. - Reserve 4 Tbsp butter for lava cakes. ## Make It 1. **ADD** the potatoes to a pan with ½ cup chicken stock, ½ cup water, 2 smashed garlic cloves, and 2 Tbsp butter. **COVER** with a cartouche if using and **SIMMER** very gently for about 20 minutes until tender. 2. **PREHEAT** the oven to 425°F (220°C). 3. **MELT** the dark chocolate with 2 Tbsp butter until smooth. In a second bowl, **WHISK** the eggs with the sugar until lighter and slightly thickened. **MIX** the chocolate mixture into the egg mixture and **STIR IN** the flour if using. **DIVIDE** between the greased ramekins and **SET ASIDE**. 4. **ADD** the carrots to a skillet with ½ cup water and a pinch of salt. **COVER** and **COOK** 5–6 minutes until just tender. 5. **REMOVE** the lid from the carrots and **COOK** until the water evaporates. **ADD** 2 Tbsp butter and 1½ Tbsp maple syrup, then **TOSS** until glossy and lightly caramelized. **SEASON** with salt and pepper and **SET ASIDE** warm. 6. **REMOVE** the cartouche from the potatoes near the end of cooking so the liquid can reduce. **LIFT OUT** the potatoes once tender, **REDUCE** the liquid to a light glaze, then **RETURN** the potatoes to the pan. **ADD** the chopped chives, **SEASON**, and **TOSS** to coat. 7. **HEAT** a cast-iron or stainless skillet over high heat until very hot. **ADD** 2 Tbsp neutral oil. **SEAR** the steaks 2–3 minutes on the first side without moving, then **FLIP** and **SEAR** 2–3 minutes on the second side. 8. **LOWER** the heat slightly. **ADD** 3 Tbsp butter, 2 smashed garlic cloves, and the rosemary sprigs. **TILT** the pan and **BASTE** the steaks continuously for 1–2 minutes until they reach your preferred doneness, ideally 130–135°F for medium-rare. 9. **TRANSFER** the steaks to a plate and **REST** 5–7 minutes. **SPOON** the rosemary garlic butter over top. 10. **BAKE** the lava cakes for 8–10 minutes while the steaks rest, until the edges are set and the centers remain soft. **REST** 1 minute, then **RUN** a knife around the edges and **INVERT** onto plates. 11. **PLATE** the filet with the glazed potatoes and maple butter carrots. **SERVE** the lava cakes immediately after the main course or alongside if desired. **Tools:** Cutting board, turning knife or peeler, parchment paper, scissors, saucepan or sauté pan, cartouche, skillet for carrots, cast-iron or stainless skillet for steak, thermometer, 2 bowls, whisk, 2 ramekins, spatula or spoon. ## Make-A-Meal Plating Here is your plating direction for the meal: a structured Family Style instructional view. ### Family Style --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Fish & Chips with Tartar Sauce Source: https://www.shopitmiseitmakeit.com/blog/fish-and-chips-with-tartar-sauce > Fish & Chips with Tartar Sauce (ready in 1 hr 20 min, makes 5 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 5 servings - **Total time:** 1 hr 20 min - **Cuisine:** British - **Course:** Full Meal Fish & Chips with Tartar Sauce ## Shop It ### Produce - 1 box shallots - 1 lemon - 5 large Yukon Gold potatoes ### Meat & Seafood - 8 cod fillets ### Pantry – Baking Ingredients - All-purpose flour - Cornstarch - Baking powder - Sugar ### Pantry – Condiments - Real mayonnaise ### Pantry – Pickled Goods & Olives - 1 jar dill pickles ### Oils, Vinegars & Spices - Salt - Ground black pepper - Vegetable oil - Dill ### Wines & Spirits - 1 large Heineken or lager ## Mise It ### Tartar Sauce (Small Bowl) - 1 small shallot, buzzed - 1/4 tsp ground black pepper - 1 tsp lemon juice, cut remaining lemon into wedges and reserve - 1 cup dill pickles, buzzed - 1 cup real mayonnaise - 1 tbsp dill ### Beer Batter (Large Bowl) - 1 cup / 5 ounces all-purpose flour - 1 cup / 4 ounces cornstarch - 1 1/2 tsp salt - 1 tsp baking powder - 1 1/2 cups Heineken or lager ### Fish (Large Baking Sheet) - 8 cod fillets, patted dry with paper towels and refrigerated - Salt and pepper, sprinkled on cod ### Fries (Cutting Board) - 5 Yukon Gold potatoes, unpeeled and washed ### Fry Oil (Large Dutch Oven) - 8 cups vegetable oil ## Make It ### For the Tartar Sauce 1. Combine the shallot, ground black pepper, lemon juice, dill pickles, mayonnaise, and dill in the small bowl until well mixed together. 2. Cover the tartar sauce with plastic wrap. 3. Set aside. ### For the Beer Batter 1. Whisk the flour, cornstarch, salt, and baking powder in the large bowl. 2. Add the beer and whisk until smooth and very thick. 3. Cover the beer batter with plastic wrap and refrigerate for at least 20 minutes. ### For the Fries 1. Square off each potato by cutting off a slice from each of its sides about 1/4 inch thick. 2. Cut the potatoes into planks about 1/4 inch thick. 3. Stack the planks and cut into fries about 1/4 inch thick. 4. Line a rimmed baking sheet with paper towels. 5. Add the cut potatoes to the Dutch oven with the vegetable oil. 6. Cook the potatoes over high heat until the oil reaches a rolling boil and the fries are sizzling, about 15 minutes. 7. Continue cooking until the fries are limp and the exteriors are firm, about 10 minutes. 8. Continue cooking until lightly golden brown; the fries will not be fully cooked yet, about 4 minutes. 9. Transfer the partially cooked fries using a skimmer or slotted spoon to the paper towel-lined baking sheet. 10. Remove any brown bits from the oil. 11. Set aside. ### For the Fish 1. Set a wire rack in a second rimmed baking sheet. 2. Heat the oil and check with an instant-read thermometer until it is between 350°F and 375°F. 3. Dip and coat 1 cod fillet at a time in the beer batter using a fork, allowing the excess to drip back into the bowl. 4. Add 1 coated fillet to the oil and drag it gently along the surface of the oil to prevent sticking, then leave it in the oil. 5. Repeat with a second fillet, cooking 2 fillets at a time. 6. Check and adjust the heat as needed to maintain the oil between 350°F and 375°F. 7. Cook until deep golden brown and crispy, about 4 minutes per side. 8. Transfer the cooked fish using a skimmer to the wire rack-lined baking sheet. 9. Repeat 2 fillets at a time until all fish is cooked, maintaining the oil temperature between 350°F and 375°F. ### Finish the Fries 1. Add the partially cooked fries back to the oil. 2. Cook until deep golden brown and crispy, about 1 minute. 3. Transfer the fries to the paper towel-lined baking sheet using tongs or a skimmer. 4. Salt the fries to taste. ### Serve 1. Place the cooked fish and fries on a serving platter. 2. SERVE! Serve with the tartar sauce and lemon wedges on the side. ### Tools Large Dutch oven, 2 baking sheets, 1 wire rack, paper towels, metal skimmer or slotted spoon, plastic wrap, whisk, fork, instant-read thermometer. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Focaccia, Creamy Tuscan Chicken and Apple Crisp Source: https://www.shopitmiseitmakeit.com/blog/focaccia-creamy-tuscan-chicken-and-apple-crisp > Focaccia, Creamy Tuscan Chicken and Apple Crisp (ready in Same-day with rise time, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-25 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** Same-day with rise time - **Cuisine:** American, Italian - **Course:** Bread, Dessert, Full Meal - **Est. cost:** ~$40–$60 CAD (at time of writing) Creamy Tuscan Chicken + Focaccia + Apple Crisp | SIMM ✨ Make-a-Meal by SIMM [🍞 Source: **Bon Appétit Focaccia**](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) [🍗 Source: **Salt & Lavender Creamy Tuscan Chicken**](https://www.saltandlavender.com/creamy-tuscan-chicken/) [🍎 Source: **Betty Crocker Apple Crisp**](https://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238) ## Shop It ### Meat & Seafood - 2 large chicken breasts ### Produce - 4 medium tart cooking apples - Fresh baby spinach — 2 cups loosely packed - Fresh basil — 1 Tbsp chopped - Garlic cloves — 1–2 ### Dairy & Eggs - Unsalted butter — 1 Tbsp + 2 Tbsp + more for pan - Salted butter — 1/3 cup, softened - Heavy/whipping cream — 1 cup ### Bakery & Grains - All-purpose flour — 2 1/2 cups + flour for dredging + 1/2 cup - Quick-cooking or old-fashioned oats — 1/2 cup ### Pantry - Extra-virgin olive oil — 3 Tbsp + more for hands - Olive oil — 1 Tbsp - Honey — 1 tsp - Active dry yeast — 1/2 envelope, about 1 1/8 tsp - Kosher salt — 2 1/2 tsp Diamond Crystal OR 1 1/2 tsp Morton - Flaky sea salt - Salt - Black pepper - Garlic powder — 1/2 tsp - Packed brown sugar — 3/4 cup - Ground cinnamon — 3/4 tsp - Ground nutmeg — 3/4 tsp ### Condiments & Sauces - Dijon mustard — 1 heaping tsp ### Canned & Jarred Goods - Chicken broth — 1/4 cup or white wine - Sun-dried tomatoes — 1/4 cup, drained and chopped ### Frozen - Vanilla ice cream, optional for serving ### Optional / Serving - Cream, optional for serving apple crisp ## Mise It ### Focaccia Dough – Wet (Medium Bowl) - 1 1/4 cups lukewarm water - 1 tsp honey - 1/2 envelope active dry yeast, about 1 1/8 tsp ### Focaccia Dough – Dry (Medium Bowl) - 2 1/2 tsp Diamond Crystal kosher salt OR 1 1/2 tsp Morton kosher salt - 2 1/2 cups all-purpose flour ### Oil for Clean Large Bowl (Mini Bowl) - 2 Tbsp extra-virgin olive oil ### Apple Crisp Dish (8-Inch Square Baking Dish) - 4 medium tart cooking apples, washed, peeled if desired, cored, sliced 1/2-inch thick - Butter or shortening, for greasing dish ### Apple Crisp Topping (Medium Bowl) - 3/4 cup packed brown sugar - 1/2 cup all-purpose flour - 1/2 cup quick-cooking or old-fashioned oats - 1/3 cup salted butter, softened - 3/4 tsp ground cinnamon - 3/4 tsp ground nutmeg ### Focaccia Pan (9 X 13 Baking Pan) - Butter, for pan - 1/2 Tbsp extra-virgin olive oil, for pan - 1/2 Tbsp extra-virgin olive oil, for topping - Flaky sea salt ### Chicken Cutlets (Plate) - 2 large chicken breasts, sliced lengthwise into 4 thinner cutlets - Salt - Black pepper - 1/2 tsp garlic powder - Flour, for dredging ### Pan Fats (Small Dish) - 1 Tbsp olive oil - 1 Tbsp butter ### Deglaze Base (Small Bowl) - 1/4 cup chicken broth - 1 heaping tsp Dijon mustard ### Cream Sauce Base (Medium Bowl) - 1 cup heavy/whipping cream - 2 cups loosely packed fresh baby spinach - 1/4 cup sun-dried tomatoes, drained and chopped ### Finishing Seasoning (Small Bowl) - 1 Tbsp fresh basil, chopped - Salt - Black pepper ### Focaccia Garlic Butter Finish (Small Saucepan) - 2 Tbsp unsalted butter - 1–2 garlic cloves, peeled ## Make It 1. **WHISK** yeast, honey, and lukewarm water in a medium bowl. 2. **REST** 5 minutes. 3. **ADD** flour and kosher salt. 4. **MIX** until a shaggy dough forms. 5. **POUR** olive oil into a clean bowl. 6. **TRANSFER** dough into bowl and **TURN** to coat. 7. **COVER** and **REST** at room temperature 3–4 hours until doubled. 8. **HEAT** oven to 375°F. 9. **GREASE** bottom and sides of 8-inch square baking dish for apple crisp. 10. **ARRANGE** sliced apples evenly in dish. 11. **MIX** brown sugar, flour, oats, softened salted butter, cinnamon, and nutmeg until crumbly. 12. **SPRINKLE** topping over apples. 13. **BAKE** about 30 minutes, until topping is golden and apples are tender. 14. **BUTTER** the 8-inch square focaccia baking pan generously. 15. **ADD** 1/2 Tbsp olive oil to center of pan. 16. **TRANSFER** dough to pan and **TURN and SPREAD** to coat in oil. 17. **HEAT** oven to 450°F. 18. **OIL** hands lightly. 19. **DIMPLE** dough deeply with fingers. 20. **DRIZZLE** remaining olive oil over dough. 21. **SPRINKLE** flaky sea salt. 22. **BAKE** 20–30 minutes until puffed and golden. 23. **CUT** chicken breasts in half lengthwise to make 4 thinner cutlets. 24. **SEASON** both sides with salt, pepper, and garlic powder. 25. **COAT** chicken lightly in flour. 26. **HEAT** olive oil and butter in skillet over medium-high heat. 27. **ADD** chicken and **COOK** 4–5 minutes per side until golden. 28. **REMOVE** chicken to plate. 29. **ADD** chicken broth and Dijon mustard. 30. **SCRAPE** browned bits from pan. 31. **SIMMER** 1–2 minutes. 32. **STIR** in cream, spinach, and chopped sun-dried tomatoes. 33. **RETURN** chicken to pan. 34. **COOK** about 5 minutes, until chicken is cooked through and sauce reduces slightly. 35. **STIR** in basil. 36. **SEASON** with salt and pepper as needed. 37. **MELT** butter in small saucepan over medium heat. 38. **REMOVE** from heat. 39. **GRATE** garlic into melted butter. 40. **RETURN** to medium heat. 41. **COOK** 30–45 seconds, stirring, until garlic is lightly toasted. 42. **BRUSH** garlic butter over hot focaccia. 43. **SLICE** focaccia. 44. **PLATE** Tuscan chicken with cream sauce. 45. **SERVE** focaccia warm. 46. **SERVE** apple crisp warm with vanilla ice cream or cream, if using. ## Make-A-Meal Plating Here is your plating direction for the meal: a structured Family Style and Restaurant Style instructional view. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # French Canadian Sugar Pie (Tarte au Sucre) Source: https://www.shopitmiseitmakeit.com/blog/french-canadian-sugar-pie-tarte-au-sucre > French Canadian Sugar Pie (Tarte au Sucre) (ready in about 1 hr 5 mins + chilling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** ~1 hr 5 mins + chilling - **Cuisine:** Quebecois - **Course:** Dessert SIMM Recipe ## Shop It ### Dairy - [ ] 2 eggs - [ ] 1/4 cup unsalted butter, cold ### Pantry - [ ] 2 cups packed brown sugar - [ ] 3 tbsp all-purpose flour - [ ] 1 tsp vanilla extract - [ ] 1 can evaporated milk (370 ml) ### Frozen - [ ] 1 (9-inch) deep-dish uncooked pie crust ## Mise It ### Sugar Base (Medium Bowl) - 2 cups packed brown sugar - 3 tbsp all-purpose flour ### Custard Mix (Medium Bowl) - 1 can evaporated milk (370 ml) - 2 eggs, lightly beaten - 1 tsp vanilla extract ### Pie Shell (Pie Crust) - 1 (9-inch) deep-dish uncooked pie crust ### Butter Finish (Small Bowl) - 1/4 cup unsalted butter, cold and diced into pea-size pieces ## Make It **🛠️ Tools:** cookie sheet, whisk 1. **Preheat oven** to 350°F. 2. **Mix** the brown sugar and flour in a medium bowl until evenly combined. 3. **Whisk** the evaporated milk, lightly beaten eggs, and vanilla extract in a second medium bowl until smooth. 4. **Gradually add** the flour mixture to the egg mixture, whisking until fully combined. 5. **Place** a cookie sheet under the pie crust. 6. **Fill** the pie crust with the sugar filling mixture. 7. **Drop** the diced butter pieces throughout the filling. 8. **Bake** 45–50 minutes, until the outside edges are firm and the center is slightly jelly-like. 9. **Refrigerate** the pie until chilled. 10. **Serve** on its own or with vanilla ice cream or whipped cream. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Fresh Guacamole Source: https://www.shopitmiseitmakeit.com/blog/fresh-guacamole > Fresh Guacamole (ready in 10 min, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 10 min - **Cuisine:** Mexican - **Course:** Appetizer, Lunch and Snack, Side Dish, Snacks Fresh Guacamole ## Shop It ### Produce - 5 ripe avocados - 1 small red onion - 1 bunch cilantro - 2 limes ### Pantry – Condiments - Bottle Tabasco or Mexican hot sauce, optional ### Oils, Vinegars & Spices - Sea salt ## Mise It ### Onion Cilantro Base (Small Food Processor) - 1/2 small red onion - 1/2 bunch cilantro, rinsed using salad spinner ### Avocado Base (Medium Bowl) - Couple of splashes hot sauce - 5 avocados, peeled, pitted, mashed with small chunks - 1 1/2 tsp sea salt - Juice from 2 limes ## Make It ### Prepare the Onion and Cilantro 1. Add the red onion and cilantro to the small food processor. 2. Buzz until chopped using the chop setting. ### Combine the Guacamole 1. Scrape the onion and cilantro mixture into the bowl with the mashed avocados using a spatula. 2. Add the hot sauce, sea salt, and lime juice. 3. Mix until combined. 4. Taste and adjust the hot sauce and salt as needed. 5. SERVE! ### Tools Potato masher or meat tenderizer, small food processor, spatula. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Fresh Mexican Salsa and Homemade Taco Chips Source: https://www.shopitmiseitmakeit.com/blog/fresh-mexican-salsa-and-homemade-taco-chips > Fresh Mexican Salsa and Homemade Taco Chips (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 30 minutes - **Cuisine:** Mexican - **Course:** Appetizer, Lunch and Snack, Side Dish, Snacks - **Est. cost:** ~$8–$14 USD (at time of writing) Fresh Mexican Salsa and Homemade Taco Chips | SIMM ## Shop It ### Produce - 6 ripe Roma tomatoes - 1 small red onion - 1 lime - 1 bunch cilantro ### Pantry - 20 to 30 corn tortillas - 1 can chipotle peppers in adobo sauce - About 4 cups vegetable oil, enough to be 2 in / 5 cm deep - 2 to 3 tsp salt, divided - 1 tsp Tajin, optional ## Mise It ### Large food processor (salsa base) - Add 1/2 small red onion to the large food processor. - Add the juice from 1 lime to the same processor. - Add 1/2 bunch cilantro, thoroughly rinsed using a salad spinner, to the same processor. - Add 1/2 chipotle pepper to the same processor. - Add 1/2 tsp adobo sauce to the same processor. ### Cutting board (tomatoes) - Core and quarter 6 ripe Roma tomatoes on the cutting board. ### Mini bowl (salsa seasoning) - Measure 1 tsp salt into a mini bowl. - Measure 1 tsp Tajin into the same bowl, if using. If omitting, replace it with salt. ### Cutting board (chips) - Cut 20 to 30 corn tortillas into 8 wedges each on the cutting board. ### Large saucepan (frying oil) - Add about 4 cups vegetable oil to the large saucepan, enough to be 2 in / 5 cm deep. ### Mini bowl (chip seasoning) - Measure 1 to 2 tsp salt into a mini bowl. ## Make It 1. **HEAT** the large saucepan with the vegetable oil over medium heat. 2. **BUZZ** the prepared red onion, lime juice, cilantro, chipotle pepper, and adobo sauce in the large food processor until finely chopped. 3. **ADD** the prepared Roma tomatoes to the food processor and pulse until the tomatoes are coarsely chopped. 4. **ADD** the prepared 1 tsp salt and Tajin, if using, and pulse 2 to 3 times to blend. If omitting Tajin, use salt instead as directed by the source. 5. **TRANSFER** the salsa to a serving dish, cover with plastic wrap, and set aside. 6. **INCREASE** the heat under the oil to medium-high heat. 7. **TEST** the oil by adding 1 tortilla wedge and wait until the wedge is sizzling. 8. **FRY** the prepared tortilla wedges, about 10 at a time, until light golden brown. The chips will get darker after they have been removed. 9. **REMOVE** the chips with a wire skimmer and transfer them to a large bowl lined with paper towels. 10. **SPRINKLE** the chips with the prepared 1 to 2 tsp salt to taste. 11. **REPEAT** frying and salting the remaining tortilla wedges until all chips are cooked. 12. **SERVE!** Serve the chips with salsa. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Fresh Tomato Soup with Pasta Source: https://www.shopitmiseitmakeit.com/blog/fresh-tomato-soup-with-pasta > Fresh Tomato Soup with Pasta (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2023-01-06 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** Italian, Mediterranean - **Course:** Appetizer, Lunch and Snack, Side Dish ## Shop It ### Produce - 4 Lg Plum Tomatoes - 1 Sm Onion - Bunch Celery - Head Garlic ### Pantry - 1 Lg Chicken Stock or Chicken Bouillon Base - Olive Oil - Small Box of Small Pasta (Ditalini) ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Large Heavy Bottom Saucepan - 1 tbsp olive oil - 4 Lg plum tomatoes — rinsed - 1 Sm onion — peeled, quartered - 1 garlic clove — peeled, thinly sliced - 1 celery stalk — rinsed, coarsely chopped ### Bowl 2 · Measuring Cup - 2 c./480ml chicken stock ### Bowl 3 · Mini Bowl - 2 oz./55g small pasta like Ditalini or Orzo - 1 tsp salt - 1 tsp pepper ## Make It 1. **Cover/Cook** (bowl 1): With lid; Occasionally shaking gently UNTIL pulpy *Low Heat; About 45 mins.* 2. **Process** (bowl 1): Using a large food processor or hand blender to make a smooth puree 3. **Add** (bowl 2**+**bowl 1): To the pot 4. **Bring** (bowl 2+bowl 1): To a boil *High Heat* 5. **Add/Bring** (bowl 3): To a boil *High Heat* 6. **Cook** (Soup + Pasta): UNTIL pasta is tender but still firm to the bite (al dente) *About 8-10 mins.* 7. **Taste/Season** (Salt and Pepper): To taste ### Serve 1. Garnish with freshly chopped herbs like parsley or basil (optional) ### Tools - Hand Blender or Large Food Processor - Large Heavy Bottom Saucepan with lid - Wooden Spoon --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # General Tso’s Chicken Source: https://www.shopitmiseitmakeit.com/blog/general-tsos-chicken > General Tso’s Chicken (ready in about 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~30 mins - **Cuisine:** Asian, Chinese - **Course:** Main Dish SIMM Recipe ## Shop It ### Produce - [ ] 1 head garlic - [ ] 1 very small piece fresh ginger ### Meat & Seafood - [ ] 4 boneless skinless chicken thighs ### Pantry - [ ] Cornstarch - [ ] Granulated sugar - [ ] Vegetable oil - [ ] Rice vinegar - [ ] Red pepper chili flakes - [ ] Soya sauce - [ ] Hoisin sauce ## Mise It ### Chicken (Cutting Board) - 4 boneless skinless chicken thighs, cut into 1-inch pieces ### Coating (Small Bowl) - 1/4 cup cornstarch ### Sauce (Small Bowl) - 3 tbsp rice vinegar - 3 tbsp soya sauce - 2 tsp hoisin sauce - 1/4 cup water - 3 tbsp granulated sugar - 1 tbsp cornstarch ### Frying Oil (Medium Saucepan) - 3–4 cups vegetable oil ### Aromatics (Small Food Processor) - 2 cloves garlic, buzzed - 1 (1-inch) piece ginger, peeled and buzzed - 1/2 tsp red chili flakes ## Make It **🛠️ Tools:** large saucepan, plate for chicken, serving platter, tongs, slotted spoon 1. **Heat** the vegetable oil in the saucepan over medium-high heat. 2. **Toss** the chicken pieces with the cornstarch coating and **let sit** while you mix the sauce. 3. **Whisk** the rice vinegar, soya sauce, hoisin sauce, water, sugar, and cornstarch together until smooth. 4. **Add** the coated chicken to the hot oil and **fry** until crispy and cooked through. 5. **Remove** the crispy chicken from the pan with a slotted spoon and **set** it on a plate. 6. **Drain** all but 1 tbsp oil from the pan. 7. **Add** the buzzed garlic, ginger, and chili flakes and **cook** until fragrant, about 30 seconds. 8. **Add** the crispy chicken and the sauce mixture to the pan and **toss** to coat. 9. **Stir** until the sauce thickens, about 30 seconds. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Grinders (Italian Sloppy Joes) Source: https://www.shopitmiseitmakeit.com/blog/grinders-italian-sloppy-joes > Grinders (Italian Sloppy Joes) (ready in about 30 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~30 minutes - **Cuisine:** American, Italian - **Course:** Appetizer, Lunch and Snack - **Est. cost:** ~$16–$24 CAD (at time of writing) Recipe Warnings **Source Quantity Mismatch Warning:** The Shop It section lists “3 Mild Italian Sausages or 8 oz” while the Mise It section uses “8 oz Italian Sausage.” This export uses the working Mise It quantity for execution. **Source Integrity Warning:** The live page contains broken pricing artifacts, including “Buy What I Need $704.78” and distorted per-serving costs. These were removed during export. **Consumer Note:** Banana peppers are listed as optional “to taste” in the Mise It section, so they are preserved as an optional topping here. :contentReference(oaicite:0){index=0} ## Shop It ### Produce - 3 cloves garlic - 1/4 cup yellow onion ### Bakery - 4 hoagie rolls ### Pantry - 1 tsp Italian seasoning - 1/4 tsp red pepper flakes - 2 tsp tomato paste - 15 oz tomato sauce - salt, to taste - black pepper, to taste ### Dairy - 4 slices mozzarella ### Meat & Seafood - 8 oz mild Italian sausage - 8 oz ground sirloin or ground beef ### Canned & Pickled - sliced banana peppers, to taste (optional) ### Oils & Vinegars - 2 Tbsp olive oil ## Mise It ### Sauce Pan (Medium Saucepan) - Measure 1 Tbsp olive oil. ### Sauce Aromatic (Mini Bowl) - Mince 1 clove garlic. ### Sauce Base (Medium Bowl) - Measure 15 oz tomato sauce. - Measure 2 tsp tomato paste. - Measure 1 tsp Italian seasoning. - Measure 1/4 tsp red pepper flakes. ### Meat Pan Fat (10-inch Skillet or Saute Pan) - Measure 1 Tbsp olive oil. ### Meat Filling (Medium Bowl) - Measure 8 oz mild Italian sausage. - Measure 8 oz ground sirloin or ground beef. - Buzz 1/4 cup yellow onion. ### Meat Aromatic (Mini Bowl) - Mince 2 cloves garlic. ### Rolls (Cookie Sheet) - Split and toast 4 hoagie rolls. ### Toppings (Plate) - Lay out 4 slices mozzarella. - Set out sliced banana peppers to taste, if using. ## Make It 1. 1🔥 Preheat the broiler and move a rack to about 6 inches from the element. :contentReference(oaicite:1){index=1} 2. 2🫒 Heat 1 Tbsp olive oil in a medium saucepan over medium heat. 3. 3🧄 Add 1 clove minced garlic and cook until fragrant, about 1 minute. :contentReference(oaicite:2){index=2} 4. 4🍅 Stir in the tomato sauce, tomato paste, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce the heat and simmer the sauce on low. 5. 5🫒 Heat 1 Tbsp olive oil in a 10-inch skillet or saute pan over medium-high heat. 6. 6🍖 Add the Italian sausage, ground sirloin or ground beef, and buzzed onion. Cook until fully cooked, about 10 minutes. :contentReference(oaicite:3){index=3} 7. 7🥄 Drain off the drippings, leaving about 1 Tbsp of drippings in the pan. :contentReference(oaicite:4){index=4} 8. 8🧄 Add 2 cloves minced garlic and cook until fragrant, about 1 minute. 9. 9🧂 Season the meat filling and the sauce with salt and black pepper. Taste and adjust. :contentReference(oaicite:5){index=5} 10. 10🥖 Divide the meat mixture over the toasted hoagie rolls. 11. 11🍅 Spoon the sauce over the meat, then top with the mozzarella and banana peppers, if using. :contentReference(oaicite:6){index=6} 12. 12🔥 Broil the grinders until the mozzarella melts, about 1 minute. :contentReference(oaicite:7){index=7} 13. 13🍽️ SERVE! ### Tools - Cookie sheet - Broiler - Medium saucepan - 10-inch skillet or saute pan --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Homemade Mexican Chorizo for Tacos, Nachos and Tostadas Source: https://www.shopitmiseitmakeit.com/blog/homemade-mexican-chorizo-for-tacos-nachos-and-tostadas > Homemade Mexican Chorizo for Tacos, Nachos and Tostadas (ready in 12 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 12 minutes - **Cuisine:** Mexican - **Course:** Appetizer, Main Dish, Side Dish - **Est. cost:** ~$8–$14 USD (at time of writing) Homemade Mexican Chorizo for Tacos, Nachos and Tostadas | SIMM Recipe Warnings - The source uses compressed Make It text and the cilantro quantity is given as “half bunch” in Mise It while Shop It lists “1 bunch cilantro” as an overbuy purchase amount, so this export preserves both exactly as shown without reconciliation. - The source instructs cilantro to be buzzed and stirred in off heat after cooking, so that late-use herb step was preserved exactly as written. ## Shop It ### Produce - 2 cloves garlic - 1 bunch cilantro ### Meat & Seafood - 1 lb / 454 g ground pork ### Oils, Vinegars & Spices - 2 Tbsp chipotle chile powder - 1 Tbsp paprika - 1 tsp smoked paprika - 1 1/2 tsp salt - 2 tsp dried oregano - 1/2 tsp black pepper - 1/2 tsp ground cumin - 1/2 tsp ground coriander - 4 Tbsp cider vinegar - 1 Tbsp olive oil ## Mise It ### Small food processor (garlic) - Buzz 2 cloves garlic in the small food processor. ### Medium bowl (pork mixture) - Add 1 lb / 454 g ground pork to a medium bowl. - Add 2 Tbsp chipotle chile powder to the same bowl. - Add 1 Tbsp paprika to the same bowl. - Add 1 tsp smoked paprika to the same bowl. - Add 1 1/2 tsp salt to the same bowl. - Add 2 tsp dried oregano to the same bowl. - Add 1/2 tsp black pepper to the same bowl. - Add 1/2 tsp ground cumin to the same bowl. - Add 1/2 tsp ground coriander to the same bowl. - Add 4 Tbsp cider vinegar to the same bowl. - Add 1 Tbsp olive oil to the same bowl. - Add the buzzed garlic to the same bowl. ### Paper towel (cilantro) - Rinse half a bunch cilantro, spin it dry in a salad spinner, and hold it on a paper towel. ## Make It 1. **ADD** and combine the prepared ground pork, garlic, chipotle chile powder, paprika, smoked paprika, salt, oregano, black pepper, cumin, coriander, cider vinegar, and olive oil until thoroughly mixed together. 2. **HEAT** the large frying pan over medium-high heat. 3. **ADD** the prepared pork mixture to the large frying pan. 4. **COOK** and break up the pork mixture using a metal whisk until fully cooked, about 7 minutes. 5. **BUZZ** the prepared cilantro in the now-empty small food processor. 6. **TAKE** the pan off the heat, add the buzzed cilantro to the pork mixture, and stir until combined. 7. **SERVE!** Use to top tostadas, as a topping for nachos, or as a filling for tacos. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # How to Create a Pocket in a Chicken Breast Source: https://www.shopitmiseitmakeit.com/blog/how-to-create-a-pocket-in-a-chicken-breast > A step-by-step guide to cutting a pocket in a chicken breast, stuffing it neatly, and cooking it safely, with no toothpicks and no runaway cheese. Published: 2021-12-31 Posted by Suzanne Lejeune As much as I think I made it sound easy to stuff a chicken breast like in my family's favorite Chicken Cordon Bleu recipe, it's a bit challenging if you have never done it before. The original Good Housekeeping recipe actually calls for you to place the ham and cheese on the flattened chicken breast, fold it in half and secure it with toothpicks. For years, I did make it this way and always found it irritating that all the cheese just ended up as gushy bits in the sauce. I always found it difficult to cook the chicken and know when it was actually cooked. I have accidentally served undercooked chicken and had a freak-out. There always seemed to be one person who found the forgotten toothpick that I missed pulling out. [Chicken Cordon Bleu](/blog/chicken-cordon-bleu), my family's favorite stuffed chicken recipe It wasn't until several years later that I saw a BBQ recipe for stuffed chicken. Since the chicken is being BBQ'd, the recipe developer needed a way to keep the stuffing inside the chicken. That's where they described making a "pocket". I knew instantly that this was the solution to my Chicken Cordon Bleu messy cheese and toothpick problem. ## Step 1 – Make the Incision You are going to need a knife that very much resembles the knife in the picture above. I like to go with a knife that is about 1″ or 2.5 cm wide and it should not be any longer than the length of the chicken breast. Insert your knife into the breast starting with the thickest part of the breast. Slide the knife back and forth to enlarge the incision, not too much. BE CAREFUL not to cut through the chicken and make a hole. It really needs to be a pocket and wide enough to fit your stuffing comfortably. *Press and Hold Chicken To Make the Incision* ## Step 2 – Prepare Stuffing Stuffing can come in many different forms: - Cheese, sliced or shredded - Chopped vegetables like spinach or fruit (I've seen apple in a pork chop) - Chopped or minced meat like sausage (without its casings) - Fresh chopped or minced herbs **Any combination of these!** The stuffing needs to fit into the incision so make sure it is soft enough or can be rolled so that when you go to insert it, you do not tear the chicken pocket. If you are dealing with ham and cheese, like the Chicken Cordon Bleu recipe, cut your cheese to be about 3″- 7.5 cm long and no more than an inch – 2.5 cm wide. I would even overlay the knife used to make the incision over my stuffing to judge if my stuffing will fit. You may need to slide the knife back in and make the pocket a little wider. *Roll Stuffing to Fit into the Pocket* *Carefully Insert the Stuffing* ## Cooking a Stuffed Chicken Breast Just by looking at your stuffed chicken breast, you can clearly see it has grown in thickness. It also means it's not going to cook in the same way that a non-stuffed chicken breast would cook. If your recipe is for stuffed chicken breast, then obviously follow the cooking instructions. If you are getting creative in the kitchen and being a rebel, just remember to make sure to use an Instant Read Thermometer. It can be very deceiving when the chicken is truly cooked and the type of stuffing can also have an impact. That is why I don't mess about and always "Trust the Thermometer". **The safe temperature is 165 F degrees**. Make sure you have inserted your thermometer into the very center of the chicken breast. You don't really want to have to cut into a stuffed chicken breast to check if it's cooked. You will ruin your WOW moment when your crowd starts eating the meal. It's one of those simple skills, now that you have seen how to do it, that really make a dish look professional. Look at this beautiful Grilled version of Chicken Cordon Bleu! *Grilled Chicken Cordon Bleu* --- # Jacques Pot Roast Source: https://www.shopitmiseitmakeit.com/blog/jacques-pot-roast > Jacques Pot Roast (ready in about 4 hr 30 min–5 hr, makes 8–10 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-13 Posted by Suzanne Lejeune Recipe adapted from [Jacques Pépin](https://jellyjules.com/jacques-pepins-pot-roast/). - **Yield:** 8–10 servings - **Total time:** ~4 hr 30 min–5 hr - **Cuisine:** American, French - **Course:** Full Meal, Main Dish - **Est. cost:** ~$28–$40 CAD (at time of writing) Jacques Pépin Pot Roast | SIMM ## Shop It ### Meat & Seafood - Beef bottom round roast — 5 lb (≈ 1 large roast) ### Produce - Onion — 2 cups chopped (about 1 large) - Tomato — 1 large - Turnips — 1½ lb - Pearl onions — 1 lb - Baby carrots — 1 lb - Green peas — 1½ cups - Fresh thyme — 6 sprigs - Fresh parsley — 1 Tbsp ### Pantry - Dry white wine — 1½ cups - Bay leaves — 2 - Salt — about 2 tsp total, plus more if needed - Black pepper — 1 tsp - Potato starch — as needed for optional thickening ### Oils & Fats - Neutral oil — 2–3 Tbsp ## Mise It ### Roast Prep (cutting board + paper towel) - Pat 5 lb beef bottom round roast dry. - Season the roast with about 1 tsp black pepper and about 1 to 1½ tsp salt. ### Braising Base (cutting board + knife + measuring cup) - Chop enough onion to make 2 cups. - Cut 1 large tomato into chunks. - Measure 1½ cups dry white wine and ½ cup water. - Gather 2 bay leaves and 6 thyme sprigs. ### Late Vegetables (cutting board + knife + large bowl) - Peel and cut 1½ lb turnips into wedges. - Peel 1 lb pearl onions if needed. - Measure 1 lb baby carrots. ### Finish (small bowl + knife) - Measure 1½ cups green peas. - Chop 1 Tbsp fresh parsley. - Set out potato starch for optional sauce thickening. ## Make It 1. **PREHEAT** the oven to 300°F. 2. **HEAT** 2–3 Tbsp neutral oil in a Dutch oven over medium-high heat. **SEAR** the roast on all sides until deeply browned, about 15 minutes total. 3. **ADD** the chopped onion, tomato, bay leaves, thyme, white wine, and ½ cup water around the roast. **BRING** to a boil. 4. **COVER** the pot and **TRANSFER** it to the oven. **COOK** until the meat is tender, about 3 to 4 hours. 5. **REMOVE** the roast from the pot. **STRAIN** the cooking liquid into a bowl, pressing on the solids to extract as much liquid as possible, then **DISCARD** the solids. 6. **RETURN** the roast and strained liquid to the pot. **ADD** the turnips, pearl onions, and carrots around the roast. **SEASON** the vegetables lightly with the remaining salt. 7. **COVER** and **RETURN** the pot to the oven. **COOK** until the vegetables are tender and the roast is fully fork-tender, about 1 to 1½ hours. 8. **PLACE** the pot over low heat. **ADD** the peas, **COVER**, and **COOK** until heated through, about 2 to 3 minutes. 9. **OPTIONAL:** **MIX** potato starch with a small splash of water or wine to make a slurry. **STIR** it into the cooking liquid a little at a time until lightly thickened. 10. **TRANSFER** the roast and vegetables to a platter. **SPOON** the sauce over top, **SPRINKLE** with parsley, and **SERVE!** **Tools:** Dutch oven with lid, cutting board, knife, paper towel, measuring cups and spoons, strainer, large bowl, small bowl, spoon, serving platter. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Julia Child’s Vinaigrette Source: https://www.shopitmiseitmakeit.com/blog/julia-childs-vinaigrette > Julia Child’s Vinaigrette (ready in about 10 mins, makes About 3/4 cup vinaigrette), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** About 3/4 cup vinaigrette - **Total time:** ~10 mins - **Cuisine:** French - **Course:** Sauces and Dressings SIMM Recipe ## Shop It ### Produce - [ ] 1 lemon - [ ] 1 small shallot ### Pantry - [ ] 1/2 tbsp Dijon mustard - [ ] 1/2 tbsp red or white wine vinegar - [ ] 1/2 cup good quality olive oil - [ ] 1/4 tsp salt - [ ] Pepper, to taste ## Mise It ### Processor Base (Mini Food Processor) - 1 small shallot - 1/2 tbsp Dijon mustard - 1 lemon, fully squeezed - 1/2 tbsp red or white wine vinegar - 1/4 tsp salt - Pepper, to taste ### Oil (1/2 Cup Scoop) - 1/2 cup olive oil ## Make It **🛠️ Tools:** mini food processor with oil dispenser in the lid 1. **Place** the shallot, Dijon mustard, fully squeezed lemon juice, wine vinegar, salt, and pepper into the mini food processor. 2. **Place** the lid on the mini food processor. 3. **Run** the food processor while slowly dispensing the olive oil through the lid. 4. **Continue** running until all of the olive oil has been added and the vinaigrette is emulsified. 5. **Taste** and **adjust** the salt and pepper as needed. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Julia’s Brown Sauce Source: https://www.shopitmiseitmakeit.com/blog/julias-brown-sauce > Julia’s Brown Sauce (ready in 2 hours 25 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 2 hours 25 minutes - **Cuisine:** French - **Course:** Sauces and Dressings - **Est. cost:** ~$10–$16 CAD (at time of writing) Julia’s Brown Sauce | SIMM ## Shop It ### Produce - 1 small carrot - 1 small yellow onion - 1 bunch celery - 1 bunch parsley - 4 sprigs thyme ### Pantry - 1/4 cup all-purpose flour - 1 bay leaf - 2 Tbsp tomato paste ### Dairy - 8 Tbsp butter ### Meat & Seafood - 3 Tbsp diced ham ### Broth, Stock & Soup - 6 cups beef stock ### Oils, Vinegars & Spices - Salt and pepper, to taste ## Mise It ### Heavy bottomed 2-quart saucepan (butter) - Measure 8 Tbsp butter into the saucepan. ### Small bowl (vegetable base) - Measure 3 Tbsp diced ham into a small bowl. - Buzz 1/3 cup celery into the same bowl. - Buzz 1/3 cup carrot into the same bowl. - Buzz 1/3 cup yellow onion into the same bowl. ### Mini bowl (flour) - Measure 1/4 cup all-purpose flour into a mini bowl. ### Large measuring cup (stock) - Measure 6 cups beef stock into a large measuring cup. ### Mini bowl (tomato paste) - Measure 2 Tbsp tomato paste into a mini bowl. ### Plate (herbs) - Place 4 sprigs thyme on a plate. - Place 3 sprigs parsley on the same plate. - Place 1 bay leaf on the same plate. ## Make It 1. **MELT** the butter in the heavy bottomed 2-quart saucepan over low-medium heat until white foam starts to float to the top or white liquid falls to the bottom. 2. **SKIM** off and discard the white foam and liquid, leaving the clarified butter in the saucepan. 3. **INCREASE** the heat, add the prepared diced ham, celery, carrot, and yellow onion, and cook. 4. **ADD** the prepared all-purpose flour and stir with a wooden spoon until the flour turns a gold nut-brown color. 5. **ADD** the prepared beef stock and whisk until blended with the vegetables and flour. 6. **BRING** the liquid to a boil over high heat. 7. **ADD** the prepared tomato paste, using the whisk to blend it into the sauce. 8. **ADD** the prepared thyme, parsley, and bay leaf. 9. **REDUCE** the heat and simmer the brown sauce, partially covered, for 2 hours. 10. **STRAIN** the brown sauce through a mesh strainer, pressing as much sauce as possible from the vegetables and ham into a large glass measuring cup. 11. **DISCARD** the vegetables and ham. 12. **TASTE** and season with salt and pepper. 13. **SERVE!** Use the brown sauce on its own, or as a base for gravies and sauces such as Robert Sauce. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Kettle Corn Popcorn Source: https://www.shopitmiseitmakeit.com/blog/kettle-corn-popcorn > Kettle Corn Popcorn (ready in 10 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 10 minutes - **Cuisine:** American - **Course:** Dessert, Snacks Kettlecorn Popcorn | SIMM Recipe Warnings - Source instructions are incomplete and compressed. ## Shop It ### Snacks - 1/2 cup popcorn kernels ### Pantry - 4 Tbsp sugar - 1 tsp salt ### Oils, Vinegars & Spices - 1/3 cup olive oil ## Mise It ### Pot setup - Measure 1/3 cup olive oil into the pot - Set aside 1 popcorn kernel (test kernel) ### Popcorn mix - Measure 1/2 cup popcorn kernels into a bowl - Measure 4 Tbsp sugar into the same bowl - Measure 1 tsp salt into the same bowl ## Make It 1. **HEAT** oil until kernel pops. 2. **ADD** popcorn mixture. 3. **SHAKE** continuously. 4. **REMOVE** when popping slows. 5. **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Magic Squares Source: https://www.shopitmiseitmakeit.com/blog/magic-squares > Magic Squares (ready in 35 minutes + cooling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 35 minutes + cooling - **Cuisine:** American - **Course:** Dessert Magic Squares ## Shop It ### Dairy - 1/2 cup (1 stick) butter ### Pantry - 1 1/2 cups graham cracker crumbs - 1 can sweetened condensed milk - 2 cups semi-sweet chocolate chips - 1 1/3 cups sweetened flake coconut - 1 cup chopped walnuts ## Mise It ### Baking dish (13 x 9 baking dish) - Measure 1/2 cup (1 stick) butter into the baking dish. ### Small bowl (crust) - Measure 1 1/2 cups graham cracker crumbs into a small bowl. ### Can (milk) - Open 1 can sweetened condensed milk. ### Small bowl (chocolate layer) - Measure 2 cups semi-sweet chocolate chips into a small bowl. ### Small bowl (coconut layer) - Measure 1 1/3 cups sweetened flake coconut into a small bowl. ### Bowl or scoop (nut layer) - Measure 1 cup chopped walnuts. ## Make It 1. Preheat the oven to **350°F**. 2. Place the **13 x 9 baking dish with the butter** in the oven and heat until the butter is fully melted. Remove the dish from the oven. 3. Sprinkle the **graham cracker crumbs** evenly over the melted butter. 4. Combine the butter and crumbs with a **fork** until all crumbs are coated. 5. Spread and press the coated crumbs evenly across the pan with your fingers to form a smooth crust. 6. Pour the **sweetened condensed milk** evenly over the crust. 7. Distribute the **semi-sweet chocolate chips** evenly over the pan. 8. Distribute the **sweetened flake coconut** evenly over the pan. 9. Distribute the **chopped walnuts** evenly over the pan. 10. Press down firmly with a **fork** across the entire pan to secure the topping layers. 11. Bake until lightly browned, about **25 minutes**. 12. Cool completely. Refrigerate for best texture, then cut into squares and **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Mystery of the Bland Stock Solved Source: https://www.shopitmiseitmakeit.com/blog/mystery-of-the-bland-stock-solved > Why homemade and boxed stock so often taste bland, what Julia Child teaches about reduction and evaporation, and the store-bought shortcuts Suzanne now relies on. Published: 2022-10-28 Posted by Suzanne Lejeune Almost every recipe that has some sort of liquid base to it, will call for stock. If this was my mother cooking, she would just add water. I don't think she understood the importance of what stock can do to the flavor of the dish. It's not only critical, it elevates the whole dish. It might even make it so tasty that people will think it's restaurant quality. The recipe itself to make white or brown stock as per Julia Child does look easy. She has a recipe that can be used for chicken or beef with some basic principles to follow. It can be found on page 106/107/108 in the Mastering the Art of French Cooking. Julia explains the fundamentals of making stock and how it is scientific really. What's important to understand is what you are really trying to do. The largest ingredient in the pot is water. Water is supposed to play 2 roles: 1- By boiling the water with your food items in the pot, it will extract all the flavour from what is being boiled and transfer it to the water. The idea is no different than when you make a cup of tea. 2- You then need to get rid of most of the water and keep the flavor. Water then needs to evaporate so that all that is left behind is the flavour you extracted from what you just boiled. Tricky. The more water you are to get rid of, the more flavor it will have. It's #2 that most people don't realize how important it is and the length of time this really takes. When I first attempted to make this, I really saw it as a bunch of stuff getting thrown into a big pot and I boil the poop out of it for a couple of hours. I thought I would end up with this glorious chicken flavour liquid similar to homemade chicken soup. Nope. Tasted like nothing and my hours of babysitting that pot was for nothing. I then moved to just buying Canned or Ready Made Stock. Still didn't taste like much and was sometimes too salty. This has been a secret battle of mine for years. Why is stock bland? Especially my homemade version where I add a bunch of salt to give it flavor at the end so I don't feel like I wasted all that time for nothing. I just could not understand why a lot of my sauces were bland when using this stock. I'm much more seasoned now and realized that I again probably skipped some important details in the recipe. Julia starts with 12-15 cups of veg/meat in her large pot (holds about 40 cups). Then she covers that with 2 inches of water. That's probably about 25-30 cups of water. That's a lot of water. She gets about 10 cups of stock out of that when it's all over. That means that she boiled away about 60-65% of the water. Think about that for a second. That is slightly more than half what she started with. This process took 4-5 hours. I don't think I ever waited this long and I also didn't really look at the proportions of what I added to the pot. She ends her recipe with the most important thing to know when making stock. *From Julia's Mastering the Art of French Cooking* The art of making stock is not an exact science no matter how great the recipe is. You need to taste it. If it's bland, keep boiling. And if you strain it and keep boiling, you will end up with a glaze. Now, this is amazing. America's Test Kitchen has a great recipe using Sous Vide. It's crazy good. [https://www.americastestkitchen.com/recipes/13668-sous-vide-beef-broth](https://www.americastestkitchen.com/recipes/13668-sous-vide-beef-broth) We don't all have 4-5 hours plus prep time, strain time to make fresh stock and instead buy canned or packaged stock. Julia has solved that too. She still wants you to enhance it by again adding your basic mirepoix (onion, celery and carrot combo), wine (of course) and some herbs. You are again getting some water to evaporate as well to make this concentrated. In classic Julia style, she is able to create an even better stock by layering recipes on top of each other. I think what is funny about this, is that she calls this "Chicken Stock" which has her white or brown stock in it. This recipe is also the basis for the Broiled Chicken by America's Test Kitchen. It's the best weeknight dinner you can imagine. ([https://www.americastestkitchen.com/recipes/13545-broiled-chicken-with-gravy](https://www.americastestkitchen.com/recipes/13545-broiled-chicken-with-gravy)) Her chicken stock takes a total of about 6-7 hours of time/effort. It absolutely does make a big difference in your cooking. Hands down. I am willing to invest this time, patience and babysitting for something really special like the base for my Turkey Gravy on Xmas or a Prime Rib Roast on a special Sunday. Just not often. I think that this bland stock problem has also been solved by Campbell's and Better Than Bouillon. My new favorite go-to products are: They provide instructions to dilute but I use it straight up. I highly suggest you try it and you can even dilute it, then give it the Julia Child Experience to take it to a further level of flavor. Better Than Bouillon is very much like a glaze and use sparingly. The mystery is solved. It's about time and evaporation of all that water or find Campbell's or Better Than Bouillon 🤣. Say goodbye to bland stocks forever. --- # Not just for Buzzing Source: https://www.shopitmiseitmakeit.com/blog/not-just-for-buzzing > Your mini food processor can do more than mince and chop. Use the little hole in its lid to slowly drizzle in oil and make a perfectly emulsified salad dressing. Published: 2022-10-23 Posted by Suzanne Lejeune I use my mini food processor to mince, chop, pulse and more importantly as a Mise It dish. Did you know your little food processor can also make the perfect salad dressing where the oil isn't floating at the top? Many food processors have this little feature that I had not noticed for years. If you look closely at the lid, you will see that there is a little compartment or crevice with a small hole in the bottom. See mine below. It happens to be circular but not all food processors look like this. It may be a different shape. If you put all the non-oil ingredients in your mini food processor first, you can then put your lid on and slowly add your oil while running your food processor. What this does is create emulsification in order for the oil to mix evenly with the other ingredients. It's the same effect as adding drops of oil while you vigorously whisk but without all that elbow grease. This website provides an excellent description and some tricks to fix your dressing. [https://www.thespruceeats.com/what-does-emulsify-mean-480592](https://www.thespruceeats.com/what-does-emulsify-mean-480592) This little feature guarantees that your oil is added in a slow enough manner to make a beautiful dressing that doesn't separate. If you have ever had a greek salad, a lot of the time, you have red wine vinegar sitting at the bottom of the salad bowl and oily lettuce on the top. This little trick can avoid that. It also comes in handy if your dressing needed some chopped shallot or garlic. You can simply throw those in and voila, they get buzzed and distributed in your dressing. This is the technique I use to make [Julia Child's Vinaigrette](/blog/julia-childs-vinaigrette) which makes the best Salade Nicoise. *At the bottom of this round cup shape is the little hole so the oil can slowly drop into the food processor.* --- # Pancakes Source: https://www.shopitmiseitmakeit.com/blog/pancakes > Pancakes (ready in about 20 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~20 minutes - **Cuisine:** American - **Course:** Breakfast and Brunch - **Est. cost:** ~$5–$8 CAD (at time of writing) ## Shop It - 1 cup all-purpose flour - 2 tsp granulated sugar - ½ tsp table salt - ½ tsp baking powder - ¼ tsp baking soda - ¾ cup buttermilk - ¼ cup milk - 1 large egg - 2 Tbsp unsalted butter - vegetable oil (for cooking) ## Mise It ### Dry Mix (Medium Bowl) - 1 cup all-purpose flour - 2 tsp sugar - ½ tsp salt - ½ tsp baking powder - ¼ tsp baking soda ### Milk Mix (2-Cup Measuring Cup) - ¾ cup buttermilk - ¼ cup milk ### Egg White (Mini Bowl) - 1 egg white ### Egg Yolk Mix (Small Bowl) - 1 egg yolk - 2 Tbsp melted butter ## Make It 1. Mix the dry ingredients until combined. 2. Whisk the egg white until slightly foamy. 3. Mix the egg yolk with the melted butter. 4. Stir egg white and yolk mixture into the milk mixture. 5. Pour the wet ingredients into the dry ingredients and whisk just until combined. 6. Heat a griddle or large skillet over medium-high heat. 7. Brush the pan with vegetable oil. 8. Test the heat by splashing a little water on the surface — if it sizzles, the pan is ready. 9. Pour about ¼ cup batter onto the pan and cook 2–3 minutes. 10. Flip when the surface bubbles and cook 1–2 minutes more. 11. Re-oil the pan and repeat with remaining batter. 12. 12 SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Parsley, Sage, Rosemary and Thyme Chicken with Potatoes Source: https://www.shopitmiseitmakeit.com/blog/parsley-sage-rosemary-and-thyme-chicken-with-potatoes > Parsley, Sage, Rosemary and Thyme Chicken with Potatoes (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-01-11 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** American - **Course:** Full Meal ## Shop It ### Produce - 4 Small Russet Potatoes - Box Shallots - Bunch Parsley ### Meat - 1 - 4 1/2 lb/2Kg Whole Chicken ### Pantry - Rosemary - Sage - Thyme - Olive Oil - Bay Leaves ### Dairy - Butter ### Liquids - Large Chicken Broth - Balsamic Vinegar ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Plate - 1 – 4 1/2 lb/2kg whole chicken ### Bowl 2 · Mini Bowl - 1 tsp salt ### Bowl 3 · Small Bowl - 2 tsp dried rosemary - 1 1/2 tsp ground sage - 1 1/2 tsp dried thyme - 1/2 tsp freshly ground pepper ### Bowl 4 · Mini Bowl - 1 Bay Leaf ### Bowl 5 · Mini Bowl - 2 1/2 tbs olive oil ### Bowl 6 · Medium Bowl - 4 Sm russet potatoes — unpeeled, quartered, but crosswise into 1/2 inch pieces - 8 Lg shallots — peeled ### Bowl 7 · Mini Bowl - 2 1/2 tbs olive oil ### Bowl 8 · Mini Bowl - 1 bay leaf ### Bowl 9 · 2 c. Measuring Cup - 1 3/4 c./414ml chicken broth ### Bowl 10 · 1/4 c. Scoop - 1/4c./60ml balsamic vinegar ### Bowl 11 · Stick of Butter - 6 tbs butter — cut into 6 pieces ### Bowl 12 · Mini Bowl - 3 tbs parsley — buzzed ## Make It 1. **Preheat** (Oven) *425 F degrees* ### For the chicken 1. **Rub** (bowl 2 all over bowl 1): Inside and outside of the chicken 2. **Combine** (bowl 3) 3. **Rub** (Pinch of Herb Mixture): Inside of chicken 4. **Place** (bowl 4): Inside of chicken 5. **Tie** (Chicken): Using twine, tie legs together 6. **Brush** (bowl 5): Evenly over the whole chicken 7. **Sprinkle** (Half of Herb Mixture): Evenly over the whole chicken 8. **Place** (Chicken): In heavy large roasting pan 9. **Surround** (Chicken with bowl 6) 10. **Sprinkle** (Vegetables with bowl 7 and
remaining half of Herb Mixture) 11. **Add** (bowl 8) 12. **Mix** (Vegetables and Herb Mixture): Well 13. **Roast** (Chicken): UNTIL instant-read thermometer registers 180 F degrees in thigh, 165 F degrees in thickest part of the breast *About 1 hr 15 mins* 14. **Transfer** (Chicken + Vegetables): To serving platter 15. **Discard** (Bay Leaf): From the chicken 16. **Tent** (Chicken): With aluminum foil to keep warm 17. **Pour** (Pan Juices): Into large glass measuring cup 18. **Spoon** (Pan Juices): Off fat from the top 19. **Add** (bowl 9 to Pan Juices): To measure 2 cups *About 2 cups* 20. **Add** (bowl 10): To empty roasting pan 21. **Set/Bring** (Roasting Pan): Over 2 burners; to a boil *Medium Heat* 22. **Scrape** (Roasting Pan): Any brown bits 23. **Boil** (bowl 10): UNTIL reduced to a glaze *About 4 mins.* 24. **Add/Boil** (Broth Mixture): UNTIL reduced to 1/2 c. *About 10 mins.* 25. **Reduce**: Heat *Low Heat* 26. **Whisk** (bowl 11): 1 piece at a time 27. **Season** (With Salt and Pepper) 28. **Stir** (bowl 12) 29. **Pour** (Sauce): Over chicken and vegetables ### Tools - Oven - Cutting Board - Heavy large roasting pan - Silicone or basting brush - Large Glass Measuring Cup - Aluminum Foil - Kitchen twine - Serving Platter --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Pasta Alla Bolognese Source: https://www.shopitmiseitmakeit.com/blog/pasta-alla-bolognese > Pasta Alla Bolognese (makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-12-05 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Cuisine:** Italian - **Course:** Full Meal, Main Dish ## Shop It ### Produce - Bunch Celery - 2 Lg Carrots - 1 Lg Yellow Onion - Sm Pack White Mushrooms - 1 Head Garlic ### Meat - Small Pack Lean Ground Beef - Small Pack Ground Pork - Pack Bacon ### Dairy - Piece of Parmesan ### Pantry - Olive Oil - Lg Can Italian Plum Tomatoes - Lg Linguine - Sm Can Tomato Paste - Italian Seasoning ### Liquids - Bottle Red or White Wine - Sm Chicken Broth ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Mini Bowl - 2 tbs olive oil ### Bowl 2 · Mini Bowl - 4 slices bacon — chopped ### Bowl 3 · Small Bowl - 1 Lg onion — buzzed - 1 clove garlic — buzzed ### Bowl 4 · Large Bowl - 1 lb. ground beef - 1/2 lb. ground pork ### Bowl 5 · Large Bowl - 10 mushrooms — buzzed - 2 Lg carrots — buzzed - 1 stalk celery — buzzed - 28 oz. can italian plum tomatoes - 1 1/2 tsp salt - 1/2 tsp black pepper - 1 tsp italian seasoning - 1/2 c. red or white wine - 1/2 c. chicken broth - 6 oz. tomato paste ### Bowl 6 · Pack Linguine - 1 lb. linguine ### Bowl 7 · Mini Bowl - 1/4 c. parmesan (optional) — grated ## Make It ### For the sauce 1. **Heat** (bowl 1): In heavy 5 qt. pot *Medium Heat* 2. **Cook** (bowl 2): UNTIL browned and crisp 3. **Transfer** (Bacon): To paper towels; reserving fat in the pot 4. **Add/Cook** (bowl 3): Stirring frequently UNTIL tender *About 10 mins.* 5. **Add/Cook** (bowl 4): Stirring occasionally UNTIL browned *About 10 mins.* 6. **Drain** (Pot): All the fat 7. **Stir/Bring** (Bacon + bowl 5): Into the pot; to a boil; breaking up tomatoes with a wooden spoon *High Heat* 8. **Reduce/Simmer** (Sauce): Covered; stirring occasionally *Medium Low Heat; 1 hour total time* ### For the pasta 1. **Begin when 30 mins. are left for cooking the sauce** 2. **Cook** (bowl 6): According to package directions 3. **Drain** (Pasta) 4. **SERVE** (Sauce + Pasta + bowl 7): Pasta topped with the sauce and parmesan (optional) ### Tools - Heavy 5 qt. pot with lid - paper towels - large pot - colander - wooden spoon --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Pasta Bake with Sausage Source: https://www.shopitmiseitmakeit.com/blog/pasta-bake-with-sausage > Pasta Bake with Sausage (ready in 55 minutes, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-04-10 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** 55 minutes - **Cuisine:** Italian - **Course:** Full Meal, Main Dish - **Est. cost:** ~$18–$28 CAD (at time of writing) Pasta Bake with Sausage | SIMM Recipe Warnings - The source uses duplicated cheese prep groups for layering, so this export preserves the two separate mozzarella additions and final Parmesan topping. ## Shop It ### Meat & Seafood - 6 mild Italian sausages, casings removed ### Dry Goods & Pasta - 1 lb / 500 g penne pasta - 4 cups / 946 ml tomato sauce ### Produce - 1 large yellow onion - 2 garlic cloves - 1/4 cup parsley - 1/4 cup basil ### Dairy - 3 cups mozzarella, shredded, divided - 1 cup / 84 g Parmesan cheese, divided ### Oils, Vinegars & Spices - 2 Tbsp olive oil - 1 Tbsp Italian seasoning - 1 tsp salt, or to taste - 1/2 tsp ground black pepper, or to taste ## Mise It ### Large pot (pasta water) - Measure 16 cups / 4 qt water into a large pot. - Measure 2 Tbsp table salt into the same pot. ### Package (pasta) - Measure 1 lb / 500 g penne pasta. ### Mini bowl (oil) - Measure 2 Tbsp olive oil into a mini bowl. ### Plate or bowl (sausage) - Remove the casings from 6 mild Italian sausages. ### Small bowl (aromatics) - Buzz 1 large yellow onion into a small bowl. - Buzz 2 garlic cloves into the same bowl. ### Large measuring cup (sauce base) - Measure 4 cups / 946 ml tomato sauce into a large measuring cup. ### Medium bowl (sauce seasoning) - Measure 1 Tbsp Italian seasoning into a medium bowl. - Measure 1/2 cup / 42 g Parmesan cheese into the same bowl. - Buzz 1/4 cup parsley into the same bowl. - Buzz 1/4 cup basil into the same bowl. ### Mini bowl (final seasoning) - Measure 1 tsp salt into a mini bowl. - Measure 1/2 tsp ground black pepper into the same bowl. ### Small bowl (middle cheese layer) - Measure 1 1/2 cups mozzarella into a small bowl. ### Small bowl (top cheese layer) - Measure 1 1/2 cups mozzarella into a small bowl. - Measure 1/2 cup / 42 g Parmesan cheese into the same bowl. ## Make It 1. **PREHEAT** the oven to 375°F. 2. **BRING** the prepared water and table salt to a boil in the large pot over medium-high heat. 3. **ADD** the penne pasta and cook until al dente, about 8 to 10 minutes. 4. **DRAIN** the pasta in a colander and set it aside. 5. **HEAT** the Dutch oven over medium-high heat. 6. **ADD** the prepared olive oil and heat until it sizzles, about 2 minutes. 7. **ADD** the prepared Italian sausage and cook, stirring and breaking it into small pieces with a metal whisk, until browned, about 5 to 7 minutes. 8. **ADD** the prepared yellow onion and garlic and stir until softened and combined, about 2 to 3 minutes. 9. **POUR** in the prepared tomato sauce and reduce the heat to medium. 10. **STIR** in the prepared Italian seasoning, 1/2 cup Parmesan, parsley, and basil. 11. **SEASON** with the prepared salt and black pepper, adjusting to taste. 12. **REDUCE** the heat to low and simmer the meat sauce, stirring occasionally, for 5 to 7 minutes. 13. **TRANSFER** the cooked penne to the Dutch oven and toss until evenly coated. 14. **SPREAD** half of the pasta mixture into a 9 x 13 casserole dish. 15. **TOP** evenly with the prepared 1 1/2 cups mozzarella. 16. **ADD** the remaining pasta mixture, then sprinkle evenly with the prepared 1 1/2 cups mozzarella and 1/2 cup Parmesan. 17. **BAKE** until the cheese is melted and golden brown, about 25 minutes. 18. **COOL** the casserole for 15 minutes, then **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Pouding Chômeur Source: https://www.shopitmiseitmakeit.com/blog/pouding-chomeur > Pouding Chômeur (ready in about 50 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** ~50 mins - **Cuisine:** Quebecois - **Course:** Dessert SIMM Recipe ## Shop It ### Pantry - [ ] 1 1/4 cups all-purpose flour - [ ] 1 1/2 tsp baking powder - [ ] 1 tsp table salt - [ ] 1/2 tsp vanilla extract - [ ] 3 tbsp granulated sugar ### Pantry – Honeys & Syrups - [ ] 1 cup good quality Canadian maple syrup, dark amber ### Dairy - [ ] 2 large eggs - [ ] 2/3 cup 2% milk - [ ] 1 cup heavy cream - [ ] 6 tbsp unsalted butter ## Mise It ### Syrup Mixture (Medium Saucepan) - 1 cup maple syrup - 1 cup heavy cream - 1/2 tsp table salt ### Dry Mixture (Large Bowl) - 1 1/4 cups all-purpose flour - 3 tbsp granulated sugar - 1 1/2 tsp baking powder - 1/2 tsp table salt ### Milk Mixture (Medium Bowl) - 2/3 cup milk - 2 large eggs - 1/2 tsp vanilla extract ### Butter (Mini Bowl) - 6 tbsp unsalted butter, melted ## Make It **🛠️ Tools:** oven, medium saucepan, 2-cup liquid measuring cup, 8-inch square baking dish, baking sheet, spatula, toothpick, wire rack or place to cool 1. **Adjust** the oven rack to 6 inches from the top of the oven and **heat** the oven to 375°F. 2. **Heat** the maple syrup, heavy cream, and 1/2 tsp table salt in a medium saucepan over medium heat until simmering, about 5 minutes. 3. **Remove** the saucepan from the heat and **whisk** to combine. 4. **Transfer** the syrup mixture to a heatproof 2-cup liquid measuring cup. 5. **Whisk** the flour, granulated sugar, baking powder, and remaining 1/2 tsp table salt in a large bowl. 6. **Whisk** the milk, eggs, and vanilla extract in a medium bowl until combined. 7. **Whisk** the milk mixture into the flour mixture until combined. 8. **Add** the melted butter and **whisk** until smooth. 9. **Transfer** the batter to an 8-inch square baking dish set on a baking sheet and **spread** it into an even layer with a spatula. 10. **Pour** the syrup mixture down the corner of the dish so it flows gently over the top of the batter. 11. **Bake** until deep golden brown and a toothpick inserted in the center comes out clean, 30–35 minutes. 12. **Cool** the pouding chômeur on a wire rack for about 10 minutes. 13. **Scoop** onto plates, making sure to invert the pudding so the sauce is on top. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Prosciutto Wrapped Salmon Source: https://www.shopitmiseitmakeit.com/blog/prosciutto-wrapped-salmon > Prosciutto Wrapped Salmon (ready in 20 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 20 mins - **Cuisine:** Mediterranean - **Course:** Lunch and Snack, Main Dish - **Est. cost:** ~$26–$36 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Produce - 1 bunch flat or curly leaf parsley - 1 head garlic ### Pantry - 1 jar roasted red peppers - 1 jar capers - Extra virgin olive oil - Vegetable oil - Sherry, red wine, or white wine vinegar - Table salt - Ground black pepper - Smoked paprika ### Deli / Cheese - 8 slices prosciutto ### Fish & Seafood - 4 skinless salmon fillets (6 to 8 oz each, 1 to 1 1/2 inches thick) ## Mise It ### Red Pepper-Caper Sauce (Small Food Processor) - 1/2 cup parsley - 1/4 cup jarred roasted red peppers, rinsed and patted dry - 3 tbsp extra virgin olive oil - 2 tbsp capers, rinsed - 1 tbsp sherry, red wine, or white wine vinegar - 2 cloves garlic - 1/2 tsp smoked paprika - 1/8 tsp table salt ### Salmon (Cutting Board) - 4 skinless salmon fillets, patted dry with paper towels ### Seasoning (Mini Bowl) - 1/2 tsp table salt - 1/2 tsp ground black pepper ### Prosciutto (Plate) - 8 slices prosciutto ### Skillet Oil (12-Inch Oven-Safe Nonstick Skillet) - 1 tbsp vegetable oil ## Make It ⚡ Small food processor 🧻 Paper towels 🥢 Tongs 🍳 12-inch oven-safe nonstick skillet 🌡️ Instant-read thermometer 🧤 Pot holders 🍽️ Serving platter 1. Adjust the oven rack to the upper-middle position and heat the oven to 450°F. 2. Pulse the **Red Pepper-Caper Sauce** in the small food processor until combined, minced, and relish-like, not puréed. 3. Taste the sauce and season with additional salt and ground black pepper if needed. 4. Sprinkle the **Seasoning** evenly over both sides of the **Salmon**. 5. Wrap each salmon fillet with 2 slightly overlapping slices from the **Prosciutto**, leaving some salmon exposed if needed, and place each fillet seam-side down. 6. Heat the **Skillet Oil** in the 12-inch oven-safe nonstick skillet over medium-high heat until just smoking. 7. Place the wrapped salmon fillets in the skillet and cook until the prosciutto is lightly browned on the first side, about 2 minutes. 8. Flip the salmon gently with tongs and cook until the prosciutto is lightly browned on the second side, about 2 minutes. 9. Transfer the skillet to the oven and roast until the salmon registers 125°F for medium-rare, about 5 minutes. 10. Remove the skillet from the oven with pot holders. 11. Transfer the cooked salmon to a serving platter. 12. Spoon the sauce over the fillets. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Roast Chicken Gravy Source: https://www.shopitmiseitmakeit.com/blog/roast-chicken-gravy > Roast Chicken Gravy (ready in 55 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 55 mins - **Cuisine:** American, French - **Course:** Sauces and Dressings - **Est. cost:** ~$8–$14 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Produce - 1 yellow onion - 1 medium carrot - 1 bunch celery - 1 bunch fresh parsley - 1 head garlic - 1 bunch fresh thyme ### Meat & Seafood - Backbone or any bones and trimmings from 1 chicken or turkey ### Dairy & Eggs - 2 tbsp unsalted butter ### Pantry - 2 1/2 tbsp all-purpose flour - 4 cups chicken broth ### Liquids / Alcohol - 1/4 cup dry white wine ## Mise It ### Stock Base (Large Saucepan) - 1 cup chicken broth - Chicken bones and trimmings, including giblets and neck if using, cut into 1-inch pieces ### Aromatics (Medium Bowl) - 1/2 yellow onion, buzzed - 1 medium carrot, peeled and buzzed - 1 celery rib, buzzed - 4 sprigs fresh parsley - 2 sprigs fresh thyme - 1 garlic clove, crushed and peeled ### Wine (1/4 Cup Scoop) - 1/4 cup dry white wine ### Broth (Measuring Cup) - 3 cups chicken broth ### Butter (Mini Bowl) - 2 tbsp unsalted butter ### Flour (Mini Bowl) - 2 1/2 tbsp all-purpose flour ## Make It 🥘 Medium saucepan 🔪 Cutting board ⚡ Mini food processor 🥄 Whisk 🥄 Wooden spoon 🧺 Fine mesh strainer 🥣 Bowl 1. Set the saucepan over high heat and add the **Stock Base**. 2. Cook, stirring occasionally, until all liquid evaporates and the bones and trimmings begin to sizzle, about 12 minutes. 3. Continue cooking until dark fond forms on the bottom of the saucepan, 2 to 4 minutes longer. 4. Reduce the heat to medium. 5. Add the **Aromatics** and cook, stirring frequently, until the onion is translucent, 7 to 8 minutes. 6. Stir in the **Wine**, scraping up any browned bits. 7. Add the **Broth** and raise the heat to high. 8. Bring the stock to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes. 9. Strain the stock through a fine mesh strainer set over a bowl. 10. Press on the solids to extract as much liquid as possible, then discard the solids. 11. Return the empty saucepan to medium heat and melt the **Butter**. 12. Add the **Flour** and cook, stirring constantly, until the mixture is deep golden brown, 5 to 8 minutes. 13. Slowly whisk in the strained stock until the flour mixture is fully combined and smooth. 14. Increase the heat to medium-high and simmer until the gravy thickens, about 5 minutes. 15. Use the gravy as is, or as a base for a roast turkey or chicken dinner. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Roasted Carrots with Honey Mustard Source: https://www.shopitmiseitmakeit.com/blog/roasted-carrots-with-honey-mustard > Roasted Carrots with Honey Mustard (ready in about 35 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** ~35 mins - **Course:** Side Dish SIMM Recipe ## Shop It ### Produce - [ ] 2 bunches small carrots with greens - [ ] 1 bunch parsley ### Pantry - [ ] Whole grain mustard - [ ] Honey - [ ] Olive oil - [ ] Salt - [ ] Black pepper ## Mise It ### Carrots (Medium Bowl) - 2 lb small carrots, peeled, tops trimmed, and halved crosswise - 2 tbsp whole grain mustard - 2 tbsp olive oil - 1 tbsp honey - Salt, to taste - Black pepper, to taste ### Finish (Mini Bowl) - 2 tbsp parsley, minced ## Make It **🛠️ Tools:** baking sheet, aluminum foil 1. **Preheat** the oven to 400°F. 2. **Line** a baking sheet with aluminum foil. 3. **Toss** the carrots with the whole grain mustard, olive oil, honey, salt, and black pepper until evenly coated. 4. **Arrange** the carrots in a single layer on the prepared baking sheet. 5. **Roast** until fork-tender, about 25–30 minutes. 6. **Sprinkle** with the minced parsley. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish Source: https://www.shopitmiseitmakeit.com/blog/roasted-chicken-breasts-and-fingerling-potatoes-with-sun-dried-tomato-relish > Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish (ready in about 35 mins, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 2 servings - **Total time:** ~35 mins - **Cuisine:** American - **Course:** Full Meal SIMM Recipe ## Shop It ### Produce - [ ] 1 lb fingerling potatoes - [ ] 1 bunch fresh thyme - [ ] 1 bunch fresh oregano - [ ] 1 head garlic - [ ] 1 small box shallots ### Meat & Seafood - [ ] 2 bone-in chicken breasts ### Pantry - [ ] Extra virgin olive oil - [ ] Red wine vinegar - [ ] Salt - [ ] Black pepper ### Pantry – Canned & Jarred - [ ] 1 jar sun-dried tomatoes in oil - [ ] 1 jar capers ## Mise It ### Potatoes (Medium Bowl) - 1 lb fingerling potatoes, washed and unpeeled - 1 tsp olive oil - 1 tsp thyme, minced - 1 tsp oregano, minced - 1 garlic clove, minced - 1/4 tsp salt - 1/4 tsp black pepper ### Chicken (Plate) - 2 bone-in chicken breasts, split and trimmed ### Chicken Oil (Mini Bowl) - 1 tsp olive oil - Salt, to your preference - Black pepper, to your preference ### Chicken Herbs (Mini Bowl) - 1 tsp thyme, minced or buzzed - 1 tsp oregano, minced or buzzed ### Tomato Relish (Small Bowl) - 1/4 cup sun-dried tomatoes, patted dry and minced or buzzed - 1 small shallot, minced or buzzed - 1 1/2 tbsp red wine vinegar - 1 tbsp capers, rinsed and minced or buzzed - 1/8 tsp salt - 1/8 tsp black pepper ## Make It **🛠️ Tools:** air fryer, paper towels, small chopper or food processor (optional), aluminum foil, serving platter 1. **Toss** the fingerling potatoes with 1 tsp olive oil, 1 tsp minced thyme, 1 tsp minced oregano, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until coated. 2. **Transfer** the coated potatoes to the air fryer basket. 3. **Pat** the chicken breasts dry with paper towels. 4. **Rub** 1 tsp olive oil onto the chicken breasts and **season** with salt and black pepper to your preference. 5. **Sprinkle** 1 tsp thyme and 1 tsp oregano over the chicken breasts. 6. **Arrange** the chicken breasts skin-side down on top of the potatoes in the air fryer basket, spaced evenly apart. 7. **Place** the basket into the air fryer and **set** the temperature to 350°F. 8. **Cook** until the potatoes are tender and the chicken is cooked through, flipping and rotating halfway through cooking, 20 to 25 minutes, until the chicken registers 160°F. 9. **Transfer** the chicken and potatoes to a serving platter and **tent** with aluminum foil. 10. **Rest** the chicken and potatoes for 5 minutes. 11. **Pour off** and **reserve** the juices from the air fryer, keeping 1 1/2 tbsp juices and adding olive oil if needed to make up the amount. 12. **Combine** the sun-dried tomatoes, shallot, red wine vinegar, capers, 1/8 tsp salt, 1/8 tsp black pepper, and the reserved air fryer juices until mixed. 13. **Serve** the chicken and potatoes with the sun-dried tomato relish. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Rosemary Focaccia Source: https://www.shopitmiseitmakeit.com/blog/rosemary-focaccia > Rosemary Focaccia (ready in about 2 hours (plus rise), makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-09 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** ~2 hours (plus rise) - **Cuisine:** Italian - **Course:** Appetizer, Bread, Side Dish, Snacks - **Est. cost:** ~$4–$7 CAD (at time of writing) ## Shop It ### Pantry - [ ] 625 g all-purpose flour - [ ] 2 ¼ tsp quick-rise yeast - [ ] 1 tbsp kosher salt - [ ] 2 tsp honey - [ ] coarse salt (topping) ### Produce - [ ] fresh rosemary ### Oils & Fats - [ ] 4 tbsp olive oil - [ ] 2–3 tbsp butter ### Liquids - [ ] 2½ cups warm water ## Mise It ### Dough Bowl - 625 g flour - 2 ¼ tsp yeast - 1 tbsp kosher salt ### Liquid Mix - 2½ cups warm water - 2 tsp honey ### Oil Bowl - 4 tbsp olive oil ### Pan Prep - 2–3 tbsp butter ### Topping Bowl - rosemary - coarse salt ## Make It 1. Mix flour, yeast and salt. 2. Mix warm water and honey. 3. Stir liquids into flour mixture to form dough. 4. Add olive oil. 5. Let dough rise until doubled. 6. Butter baking pan. 7. Spread dough in pan. 8. Dimple dough. 9. Add rosemary and coarse salt. 10. Second rise. 11. Bake at 425°F. 12. Bake until golden. 13. Cool slightly. 14. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Shepherd's Pie Source: https://www.shopitmiseitmakeit.com/blog/shepherds-pie > Shepherd's Pie (ready in 1 hr 10 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** 1 hr 10 mins - **Cuisine:** British - **Course:** Main Dish - **Est. cost:** ~$35–$55 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Meat & Seafood - 1 1/2 lbs lean ground beef ### Produce - 2 1/2 lbs russet potatoes - 8 green onions - 1 medium yellow onion - 4 oz white mushrooms - 1 head garlic - 2 sprigs fresh thyme - 2 medium carrots ### Dairy & Eggs - 4 tbs unsalted butter - 1 large egg yolk - 1/2 cup milk ### Oils & Vinegars - 2 tsp vegetable oil ### Pantry - 2 tsp cornstarch - 2 tbs all-purpose flour - 1/2 tsp baking soda - 1 tbs tomato paste - 2 tsp Worcestershire sauce - 1 1/4 cups beef broth - 1 bay leaf - Salt - Ground black pepper ### Liquids / Alcohol - 2 tbs Madeira wine or ruby port ## Mise It ### Seasoned Beef (Medium Bowl) - 1 1/2 lbs lean ground beef - 2 tbs water - 1 tsp salt - 1/4 tsp ground black pepper - 1/2 tsp baking soda ### Potatoes for Boiling (Medium Saucepan) - 2 1/2 lbs russet potatoes, peeled and cut into 1-inch chunks - 1 tbs salt - Water, enough to just cover potatoes ### Melted Butter (Mini Bowl) - 4 tbs unsalted butter, melted ### Milk and Egg (Small Bowl) - 1/2 cup milk - 1 large egg yolk ### Green Onion Finish (Small Bowl) - 8 green onions, green parts only, sliced thin - Salt, to taste - Ground black pepper, to taste ### Skillet Oil (Broiler-Safe 10-Inch Skillet) - 2 tsp vegetable oil ### Aromatics (Medium Bowl) - 1 yellow onion, buzzed or finely chopped - 4 oz white mushrooms, trimmed and chopped - 1/2 tsp salt - 1/4 tsp ground black pepper ### Tomato-Garlic Base (Mini Bowl) - 2 cloves garlic, buzzed or minced - 1 tbs tomato paste ### Wine (Mini Bowl) - 2 tbs Madeira wine or ruby port ### Flour (Mini Bowl) - 2 tbs all-purpose flour ### Broth Mixture (Medium Bowl) - 1 1/4 cups beef broth - 2 tsp Worcestershire sauce - 2 sprigs thyme - 1 bay leaf - 2 medium carrots, peeled and chopped ### Cornstarch Slurry (Mini Bowl) - 2 tsp cornstarch - 2 tsp water ## Make It 🔪 Paring knife 🥘 Medium saucepan 🍳 10-inch broiler-safe skillet 🔥 Broiler 🛍️ Large zip-top bag 🧈 Rimmed baking sheet 🍴 Fork 1. Toss the **Seasoned Beef** until well combined. Let it rest for 20 minutes. 2. Bring the **Potatoes for Boiling** to a boil over high heat. 3. Reduce the heat to medium-low and simmer until the potatoes are easily pierced with a fork, 8–10 minutes. 4. Drain the potatoes and return them to the saucepan. 5. Cook the drained potatoes over low heat, shaking the pan occasionally, until surface moisture has evaporated, about 1 minute. 6. Remove from the heat and mash the potatoes well. 7. Stir in the **Melted Butter**. 8. Whisk in the **Milk and Egg**. 9. Stir in the **Green Onion Finish** and season to taste with additional salt and pepper if needed. Cover and set aside. 10. Heat the **Skillet Oil** in the broiler-safe skillet over medium heat until shimmering. 11. Add the **Aromatics** and cook, stirring occasionally, until softened and dark bits begin to form on the bottom of the skillet, 4–6 minutes. 12. Stir in the **Tomato-Garlic Base** and cook until the bottom of the skillet is dark brown, about 2 minutes. 13. Add the **Wine**, scraping up browned bits, and cook until evaporated, about 1 minute. 14. Add the **Broth Mixture** and bring to a boil, scraping up any browned bits. 15. Reduce the heat to medium-low. Add the rested beef in 2-inch chunks. 16. Cover and cook, stirring halfway through and breaking up the beef with two forks, until the beef is cooked through, 10–12 minutes. 17. Stir the **Cornstarch Slurry** to recombine, then stir it into the filling. 18. Simmer until slightly thickened, about 30 seconds. 19. Remove and discard the thyme sprigs and bay leaf. Season the filling to taste with salt and pepper. 20. Adjust the oven rack to 5 inches from the broiler and heat the broiler. 21. Spoon or pipe the mashed potatoes over the filling in an even layer, covering the entire surface. 22. Smooth the potatoes with the back of a spoon, then drag a fork across the top to make ridges. 23. Set the skillet on a rimmed baking sheet and broil until the potatoes are golden brown and crusty, 10–15 minutes. 24. Let the shepherd’s pie cool for 10 minutes. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Launch of Shop It! Mise It! Make It! Source: https://www.shopitmiseitmakeit.com/blog/shop-it-mise-it-make-it-change-the-way-you-cook > Suzanne Lejeune introduces Shop It! Mise It! Make It!, a recipe and cooking system built to take the stress, frustration and chaos out of making a good meal. Published: 2021-12-29 Posted by Suzanne Lejeune Cooking a good meal for some people may seem like an objective or goal they feel they can't meet. It may cause them great stress, frustration, and anxiety. These folks have also probably experienced some kitchen fails that were funny and not so funny. A search on TikTok or BoredPanda will provide some good results. If you ever feel like a complete failure in the kitchen, it is comforting to know there is someone out there who has had it worse. A lot of kitchen mishaps are not always due to a lack of skill or knowledge. In other words, it's just plain bad luck. This is sometimes enough to put people off of cooking forever. Terrible first, 2nd, and 3rd impressions. Watch on TikTok: [@awkward_turtle17 #cooking #cookingfail](https://www.tiktok.com/@awkward_turtle17/video/6949452819074190593) ## Take Control I recently saw a flurry of people posting about their rotten turkeys this Christmas. Thanks to COVID, a lot of distribution and staffing issues may have caused the mishandling of hundreds of turkeys. How were you to know that when you picked up your lovely bird in anticipation of a better Christmas than last year that it was already rotting? Putting a meal together whether it be for yourself or a large gathering can be a challenge. There are many factors that you are not in control of like the time my sister made way too much stuffing for the size of the turkey and still expected it to get fully stuffed in a convenient bag (I'll tell you later what happened). What if you decided to have better control of your cooking journey? What if you could save time shopping, have everything you need ready to use, and fully understand what you need to do before you ever pick up a whisk? ## Chef in Your Kitchen Imagine for one second that you feel in charge of your kitchen and everything in it. You could feel like the Chef in your own Kitchen. It's possible. I didn't have the luxury of having someone in my life teaching me how to cook. I relied on TV, cookbooks, magazines, and the internet to be my teachers. Based on my years of epic failures and some success, I always felt that there was a better way to cook without the anxiety and chaos. This is how the Shop It! Mise It! Make It! recipe and cooking system all began. I started thinking about writing a cookbook and realized that this was not my calling as none of my recipes are created by me. It took my need for change and it grew into a way of "cooking-life" for me. I thought writing an instructional how-to guidebook about cooking and recipe interpretation was going to be the hard part. In my journey, I realized that it's not enough to have a great idea and a desire to teach and spread the word. This blog and website plus my book are my ways of trying to help people change the way they cook. I want to share my ideas and learn from people's experiences with my new approach to cooking. I want to hear from you and tell me what works and what doesn't work. ## What's Up with These Recipes? At first glance, you may find my recipes a bit weird to read and interpret. They are not presented in the usual format that you would expect. Each recipe is presented broken down by the Shop It! Mise It! Make It! recipe system. Take a few minutes to really look at it and think about it. Each section can be used on its own or together. I will be meticulous about the kind of recipes that I will post. They will be recipes that I have either made myself, willing to make, or have been made by someone I know AKA came with an excellent reference. My book explains and provides instructions on how to convert existing recipes into the Shop It! Mise It! Make It! recipe and cooking system. The only problem is that it hasn't been published yet. I didn't want that to delay my launch of this site. I still have a few fixes and learning curves to go through so bear with me. The Recipe Converter still needs a few fixes but once it's ready I will post about it. Plus, there are some tweaks I need to make to any recipe I post. All coming soon. I am slowly ramping up and beefing up my recipe catalogue. I am also navigating my way through this whole "online publishing" world. With any challenge I face, I trudge on and I won't let it stop the Recipe R-evolution! --- # Simple Tomato Sauce Source: https://www.shopitmiseitmakeit.com/blog/simple-tomato-sauce > Simple Tomato Sauce (makes about 1 cup): the ingredient list and step-by-step instructions. Published: 2026-07-29 Posted by Suzanne Lejeune - **Yield:** about 1 cup - **Cuisine:** Italian - **Course:** Sauces and Dressings ### ORIGINAL RECIPE A dependable, weeknight tomato sauce made with pantry staples. Use it for pasta, pizza, meatballs or Chicken Parmesan. ## Ingredients - 2 tablespoons olive oil - 1 small yellow onion, finely chopped - 3 garlic cloves, minced - ¼ teaspoon red pepper flakes, optional - 1 can (796 mL / 28 oz) whole peeled tomatoes, preferably Italian - 1 teaspoon dried oregano - ½ teaspoon kosher salt, plus more to taste - ¼ teaspoon freshly ground black pepper - 1 teaspoon sugar, optional - 8 fresh basil leaves, torn ## Instructions 1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. 2. Add the garlic and red pepper flakes. Cook for 30 seconds, just until fragrant. 3. Stir in the tomatoes, oregano, salt and black pepper. Bring to a gentle simmer. 4. Use a plastic potato masher to gently crush the whole peeled tomatoes. Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until slightly thickened. 5. Taste the sauce. If the tomatoes are very acidic, stir in the optional sugar. Add the basil and adjust the salt and pepper. 6. For a smoother sauce, blend carefully with an immersion blender. Serve immediately or cool and refrigerate in a sealed container for up to 4 days. **Kitchen note:** Tomato sauce can splatter as it simmers. Use a deep saucepan and lower the heat if needed. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema Source: https://www.shopitmiseitmakeit.com/blog/skillet-chipotle-beef-chili-bowls > Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2022-12-05 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Cuisine:** Mexican - **Course:** Full Meal, Main Dish ## Shop It ### Produce - 1 Bunch Cilantro - 2 Limes - 1 Red Pepper - 1 Small Onion - 1 Head Garlic ### Meat - 1 Small Pack Lean Ground Beef ### Dairy - 1 Small Sour Cream ### Pantry - Small Box Baking Soda - 1 Lg Can Tomato Sauce - 1 Sm Can Black Beans - Small Bag Long Grain Rice - Vegetable Oil ### Spices - Salt and Pepper - Ground Cumin - Chipotle Chili Powder ## Mise It Prep everything into numbered bowls before you start cooking. ### Bowl 1 · Small Bowl - 1/4 tsp salt - 1 tbs lime juice - 1 tsp lime zest — finely grated - 2 tbs cilantro — minced - 1/2 c. sour cream ### Bowl 2 · Medium Bowl - 1/4 tsp salt - pinch pepper - 1/4 tsp baking soda - 1 tbs water - 1 lb lean ground beef ### Bowl 3 · Mini Bowl - 1 tbs vegetable oil ### Bowl 4 · 1 c. Scoop - 1 c. long grain white rice ### Bowl 5 · Large Measuring Cup - 1/2 tsp salt - 2 c. water ### Bowl 6 · Mini Bowl - 2 tbs lime juice - 1 tsp lime zest — finely grated ### Bowl 7 · Mini Bowl - 1 tbs vegetable oil ### Bowl 8 · Small Bowl - 1 red pepper — stemmed, seeded, buzzed - 1 onion — buzzed ### Bowl 9 · Mini Bowl - 1 tbs ground cumin - 2 cloves garlic — buzzed - 2 tsp chipotle chili powder ### Bowl 10 · Medium Bowl - 15 oz./1.875 c. tomato sauce - 15 oz./1.875 c. black beans — rinsed - 1 c. frozen corn — thawed - 1 tsp salt ### Bowl 11 · Mini Bowl - 2 tbs cilantro — minced ## Make It 1. **Adjust/Place** (Oven Rack + Servings Bowls): 4 individual serving bowls in the oven *Middle Position* 2. **Heat** (Oven) *200 degrees F* 3. **Toss** (bowl 2): UNTIL thoroughly combined 4. **Set Aside** (bowl 2) ### For the lime cilantro crema 1. **Whisk** (bowl 1): Together 2. **Cover/Refrigerate** (Lime Cilantro Crema): UNTIL ready to serve ### For the rice 1. **Heat** (bowl 3): In 12″ skillet UNTIL shimmering *Medium Heat* 2. **Add/Cook** (bowl 4): Stirring often UNTIL edges of grains turn translucent *About 2 mins.* 3. **Add/Bring** (bowl 5): To a boil 4. **Cover/Reduce/Simmer** (Rice): UNTIL liquid is absorbed and rice is tender *Low Heat; About 20 mins.* 5. **Off Heat/Add/Fluff** (bowl 6): Gently with a fork to incorporate 6. **Portion** (Rice): Into warmed serving bowls 7. **Cover/Keep Warm** (Rice in Bowls): With aluminum foil and in oven ### For the chili 1. **Heat**: In now-empty skillet UNTIL shimmering *Medium Heat* 2. **Add/Cook** (bowl 8): UNTIL beginning to brown *5-7 mins* 3. **Add/Cook** (bowl 2): Breaking up with a metal whisk UNTIL no longer pink *6-8 mins* 4. **Stir/Cook** (bowl 9): UNTIL fragrant *About 1 min.* 5. **Stir/Cook** (bowl 10): UNTIL slightly thickened *About 3 mins.* 6. **Spoon** (Chili): Over rice bowls 7. **Sprinkle** (bowl 11) ### Serve 1. Passing Lime Cilantro Crema ### Tools - oven - 12″ skillet with tight-fitting lid - 4 individual serving bowls - aluminum foil - metal whisk - fork --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Skillet Roasted Chicken in Lemon Sauce Source: https://www.shopitmiseitmakeit.com/blog/skillet-roasted-chicken-in-lemon-sauce > Skillet Roasted Chicken in Lemon Sauce (ready in 1 hr 10 min to 1 hr 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-18 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 1 hr 10 min to 1 hr 35 min - **Cuisine:** Italian - **Course:** Main Dish Skillet Roasted Chicken in Lemon Sauce ## Shop It ### Oils, Vinegars & Spices - Table salt - Vegetable oil ### Produce - 1 box shallots - Oregano - Parsley - 2 lemons - 1 head garlic ### Pantry – Baking Ingredients - All-purpose flour ### Meat & Seafood - 1 whole chicken ### Dairy - Block butter ### Canned Goods – Soups, Broth & Bouillon - Small chicken broth ## Mise It ### Chicken Brine (X-Large Bowl) - 2 qts water - 1/2 cup table salt, dissolved with whisk - 1 whole chicken, cut into 8 pieces, breasts split in 2 halves ### Sear Base (Large Oven Proof Skillet) - 3 tbsp vegetable oil ### Shallot Garlic Butter (Small Bowl) - 2 tbsp butter - 1 large shallot, buzzed - 1 garlic clove, buzzed ### Flour Thickener (Small Bowl) - 4 tsp flour ### Lemon Broth (Measuring Cup) - 1 cup chicken broth - 1/4 cup lemon juice, freshly squeezed ### Lemon Zest Finish (Mini Bowl) - 1 tbsp lemon zest, finely grated ### Herb Lemon Blend (Food Processor) - 1 tbsp oregano, rinsed and buzzed - 1 tbsp parsley, rinsed and buzzed - 1-inch piece lemon zest, peeled and buzzed ## Make It ### To Brine the Chicken 1. Cover and refrigerate the chicken in the brine for 30 minutes to 1 hour. 2. Pat the chicken pieces dry with paper towels. ### For the Chicken 1. Adjust the oven rack to the lower middle position. 2. Preheat the oven to 475°F. 3. Heat the large oven proof skillet over medium-high heat until just smoking. 4. Place the chicken pieces skin side down in the skillet and cook until the skin is well browned and crisp, about 8 to 10 minutes. 5. Transfer the breast pieces to a large plate. They will not be fully cooked through yet. 6. Flip the thighs and legs and cook until browned on the second side, about 3 to 5 minutes longer. 7. Transfer the thighs and legs to the plate with the breast pieces. 8. Pour off and discard the fat from the skillet. ### For the Sauce 1. Heat the skillet over medium-high heat. 2. Add the shallot garlic butter mixture and cook until fragrant, about 30 seconds. 3. Sprinkle the flour evenly over the garlic shallot mixture. 4. Cook until lightly browned, about 1 minute. 5. Slowly stir in the lemon broth, scraping up any browned bits. 6. Simmer and cook the sauce until slightly reduced and thickened, about 2 to 3 minutes. 7. Stir in the lemon zest. 8. Remove the skillet from the heat. ### Finish the Chicken 1. Return all chicken pieces to the skillet with the sauce, keeping the skin side up and above the surface of the sauce. 2. Bake the chicken and sauce in the oven until the chicken is fully cooked. 3. Check with an instant-read thermometer: breasts should register 160°F and thighs and legs should register 175°F. 4. Remove the skillet from the oven. 5. Let the chicken stand for about 5 minutes. 6. Transfer the cooked chicken to a serving platter. 7. Whisk the sauce until thoroughly combined and smooth. 8. Add and whisk half of the herb lemon blend into the sauce. 9. Sprinkle the remaining half of the herb lemon blend over the chicken on the serving platter. 10. SERVE! Pour the sauce over the chicken and serve extra sauce on the side as well. ### Tools Extra large metal oven-safe pan, lemon zester, potato peeler, oven, whisk, small or mini food processor, paper towels, instant-read thermometer. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Square Off? Source: https://www.shopitmiseitmakeit.com/blog/square-off > What it means to "square" a potato for perfect french fries, with a video walkthrough and America's Test Kitchen's demonstration of the technique. Published: 2022-01-16 Posted by Suzanne Lejeune As much as I think I have explained how to cut potatoes into the perfect size for french fries like the ones in the [Fish and Chip recipe](/blog/fish-and-chips-with-tartar-sauce), it may be hard to visualize exactly how to do it. There are plenty of videos that will show you how. Below is a good video that shows exactly what I mean by square a potato. Now it goes further and actually takes all the skin off and then proceeds to dice the potato. Watch on YouTube: [How to "Square" a Potato](https://www.youtube.com/watch?v=P9nQFhrzOZk) For making great french fries, you just need to cut the 4 sides off, then proceed to make the cuts for the fries. Leaving some peel on the ends of the potatoes still makes a tasty fry. ATK is just one of those resources that I rely on if ever I need to learn tried, tested and true cooking techniques. Below is how they demonstrate the skill. As usual, it's bang on! --- # Thanksgiving Dinner Plan Source: https://www.shopitmiseitmakeit.com/blog/stressfree-thanksgiving-plan > This plan and menu will make your Thanksgiving Dinner a success and let you have time to relax with family and friends. Published: 2022-11-12 Posted by Suzanne Lejeune I was one of those people who made everything for Thanksgiving on Thanksgiving Day and really never enjoyed the meal. I was just too tired and stressed out to appreciate the whole event. Believe it or not, some food actually tastes better the next day. I find that especially true with stuffing and gravy. Gravy is also one of those things that is a labour of love. You can't rush a good gravy and when you are so focused on making sure the turkey is cooked, you neglect the gravy. I end up with runny bland and greasy gravy. Over the years, I changed my approach to this momentous dinner. I do some of the heavy lifting the day before Thanksgiving, then focus on the easier items on Thanksgiving Day. Below is my approach. ## Day Before Thanksgiving ### Make the Stuffing! My recipe is traditional on my French parental side of the family. Make whatever stuffing you would normally make. Set it aside until you are ready to make the turkey roulade. Recipe: [Chicken or Turkey Stuffing](/blog/chicken-or-turkey-stuffing) ### Prep the Turkey! I first dabbled in deconstructing a turkey when I saw the recipe in one of Julia Child's cookbooks. I made the version from ATK based on Julia's recipe below as my first attempt. It was great! [https://www.americastestkitchen.com/recipes/7483-julia-childs-stuffed-turkey-updated](https://www.americastestkitchen.com/recipes/7483-julia-childs-stuffed-turkey-updated) Cook's Country also has an amazing recipe for just the breast portion cooked on a bed of stuffing. It was amazing but not traditional. [https://www.americastestkitchen.com/cookscountry/recipes/13268-one-pan-turkey-breast-and-stuffing](https://www.americastestkitchen.com/cookscountry/recipes/13268-one-pan-turkey-breast-and-stuffing) I found the idea of deboning a turkey extremely intimidating. I stumbled upon a video with Julia and Jacques that showed exactly how to do it. I had to watch this video several times and also pause at key moments but I did do it (took me 30 mins and not 30 seconds). What is interesting is that even if you screw it up, it's all fixable. Get some good sturdy twine for this. You also need extremely sharp knives to do this right. I did cut myself, but I learned my lesson. Watch the video as you make your first attempt. You will be getting very close to the turkey, be prepared to throw all your clothes in the laundry. [https://www.pbs.org/video/cooking-in-concert-stuffed-turkey-roulade/](https://www.pbs.org/video/cooking-in-concert-stuffed-turkey-roulade/) My incentive for trying this stuffed turkey roulade was the allure that it only took a couple of hours to cook and hardly any babysitting! You also still get the bones needed for the gravy. Once the turkey was stuffed, tied, and refrigerated, I put my feet up and had a glass of wine. My bird looked just like Julia and Jacques! *Stuffed, deboned, tied and chilled whole turkey.* ### Make the Gravy! I double and triple this recipe, depending on the number of guests I am having. In order to make the gravy, you need to prep the turkey first, as you will need the turkey carcass. The recipe calls for chicken bones, but you are using the turkey carcass instead. You will need a sharp cleaver-type knife to cut those turkey bones into small pieces as well. Do not use low salt or no salt chicken broth either. You will just not get that same flavor and end up with Bland Gravy. Read my post about that: [Mystery of the Bland Stock Solved](/blog/mystery-of-the-bland-stock-solved) Recipe: [Roast Chicken Gravy](/blog/roast-chicken-gravy) ## Thanksgiving Day ### Cook Turkey! Pull your stuffed turkey out of the fridge. Follow the instructions in the Julia and Jacques video. [https://www.pbs.org/video/cooking-in-concert-stuffed-turkey-roulade/](https://www.pbs.org/video/cooking-in-concert-stuffed-turkey-roulade/) I also used an instant-read thermometer since it was the first time I had made this and didn't want to under or overcook the Roast Beast. What was truly surprising about this version was that you get a mixture of white and dark meat holding your stuffing down the centre. Even my fickle white or dark side family eaters didn't mind this combo. When you slice this turkey, it looks straight out of a magazine. Meat and stuffing are moist and there is less meat waste. I found that so much meat is left behind when you carve a traditional turkey. This recipe actually produced more meat! ### Make the Side Dish! I usually do carrots or Gordon Ramsay's Brussel Sprouts recipe. You should start getting your side dish ready midway through the cooking time. This turkey isn't going to take as long so take that into account. [https://www.gordonramsayrestaurants.com/recipes/brussels-sprouts-with-bacon-and-chestnuts/](https://www.gordonramsayrestaurants.com/recipes/brussels-sprouts-with-bacon-and-chestnuts/) Recipe: [Roasted Carrots with Honey Mustard](/blog/roasted-carrots-with-honey-mustard) ### Make the Mashed Potatoes! Get someone else to peel potatoes, it's the least they can do. There are tons of recipes for mashed potatoes. Pick your favorite. Let the peeled potatoes sit in a pot covered in water until you are ready to start cooking them. Again, because the turkey is quick to cook, you almost have to get this going not long after you popped the turkey into the oven. ### Reheat the Gravy! I place the cold gravy in a large pot and slowly reheat it while the turkey is cooking. Once the turkey is cooked, there will be delicious brown bits and juices in the bottom of the roasting pan. You need that! Add about 1 cup of chicken broth to the pan. Bring it to a boil and scrape and get those brown bits and juices to dissolve. Once done, add to a degreasing cup or measuring cup. Need to degrease it. Fat = No Taste. You need to get it off the broth. You will then add this tasty broth to your already warming gravy. If this makes your gravy too runny, add 2 tbs cornstarch mixed with 3 tbs of white wine. Bring to a boil and it will be nice and thick. Keep low and uncovered until ready to serve. Taste it! It should be perfect. If not, you can make some adjustments. Too Bland (I doubt this would happen because of the base you created): Add some undiluted chicken bouillon. Be careful not to add too much. Start with a little and taste again. Too Thick or too Strong: Add a splash of chicken broth to loosen it up. Salt and Pepper to taste. Taste again! That's It! ## Enjoy Your Dinner Make someone else clean up! --- # Superbowl Chili Source: https://www.shopitmiseitmakeit.com/blog/superbowl-chili > Superbowl Chili (ready in about 1 hr 20 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-09-27 Posted by Suzanne Lejeune - **Yield:** 8 servings - **Total time:** ~1 hr 20 mins - **Cuisine:** American - **Course:** Appetizer, Full Meal, Lunch and Snack, Main Dish, Side Dish, Snacks - **Est. cost:** ~$20–$35 CAD (at time of writing) ## Recipe Notes Serve with shredded cheddar and add some Crystal Hot Sauce. ## Shop It ### Produce - 1 medium yellow onion - 1 bunch celery - 1 green pepper - 1 red pepper - 1 bunch cilantro - 1 bunch parsley ### Meat & Seafood - 1 pack bacon - 1 small tray lean ground beef (1 1/2 lbs) ### Pantry - 1 large can stewed tomatoes - 1 small can tomato paste - 1 small bottle white or red wine - 1 bottle steak sauce - 1 medium can red kidney beans - 1 package chili seasoning - cumin - red pepper flakes ## Mise It ### Tomato Base (Large Pot) - 1 (14.5-ounce) can stewed tomatoes, chopped - 1 (6-ounce) can tomato paste - 1 onion, buzzed - 2 celery stalks, buzzed - 1/4 cup red or white wine - 1 pinch red pepper flakes, broken up with your fingers - 1/4 cup green bell pepper, pulsed in mini food processor or chopper - 1/4 cup red bell pepper, pulsed in mini food processor or chopper - 1/3 cup bottled steak sauce ### Bacon (Large Skillet) - 5 slices bacon ### Seasoning (Packet) - 1 packet chili or taco seasoning mix ### Beef (Tray) - 1 1/2 lbs lean ground beef ### Finish (Small Bowl) - 1 tsp ground cumin - 1 (14.5-ounce) can red kidney beans - 1 tbsp cilantro, buzzed or minced - 1 tbsp parsley, buzzed or minced ## Make It ### 1⃣ Build the Tomato Base COMBINE the chopped stewed tomatoes, tomato paste, buzzed onion, buzzed celery, wine, red pepper flakes, pulsed green bell pepper, pulsed red bell pepper, and steak sauce in a large pot over medium-low heat. ### 2⃣ Cook the Bacon COOK the bacon in a large skillet over medium heat until crisp. REMOVE the bacon to paper towels. ### 3⃣ Brown the Beef COOK the ground beef in the bacon fat over medium heat until browned. DRAIN the bacon fat from the skillet. ### 4⃣ Season the Beef STIR the chili or taco seasoning into the ground beef mixture until evenly coated. ### 5⃣ Simmer the Chili STIR the seasoned beef, cooked bacon, tomato mixture, and cumin together. SIMMER until the vegetables are tender, about 1 hour. ### 6⃣ Finish & SERVE! STIR in the kidney beans, cilantro, and parsley until combined and heated through. SERVE with toast and taco chips, if desired. ### Tools - Large pot - Large skillet - Paper towels --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Swedish Meatballs Source: https://www.shopitmiseitmakeit.com/blog/swedish-meatballs > Swedish Meatballs (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-08-03 Posted by Suzanne Lejeune Original recipe by Suzanne Lejeune. - **Yield:** 6 servings - **Total time:** 30 minutes - **Cuisine:** Scandinavian - **Course:** Appetizer, Main Dish, Sauces and Dressings - **Est. cost:** ~$18–$24 CAD (at time of writing) ## Shop It ### Meat & Seafood - Lean ground beef — 1 lb (about 454 g) ### Produce - Onion — 1 small, enough for ¼ cup - Fresh parsley — 1 small bunch, enough for 1 Tbsp ### Dairy & Eggs - Egg — 1 large - Butter — 5 Tbsp total - Heavy cream — 1 cup ### Bakery & Grains - Breadcrumbs — ¼ cup ### Pantry - All-purpose flour — 3 Tbsp - Beef broth — 2 cups - Olive oil — 1 Tbsp - Ground allspice — ¼ tsp - Ground nutmeg — ¼ tsp - Garlic powder — ½ tsp - Salt — ½ tsp, plus more to taste - Ground black pepper — ⅛ tsp, plus more to taste ### Condiments & Sauces - Worcestershire sauce — 1 Tbsp ## Mise It ### Meatballs (medium bowl + tray) - Finely chop enough onion to measure ¼ cup. - Chop 1 Tbsp fresh parsley. - Measure ¼ cup breadcrumbs, ¼ tsp allspice, ¼ tsp nutmeg, ½ tsp garlic powder, ⅛ tsp pepper, and ½ tsp salt. - Crack 1 egg into the medium bowl. - Add 1 lb ground beef, the measured ingredients, onion, and parsley; mix just until combined. - Roll into 12 large meatballs or 20 small meatballs and arrange on a tray. ### Searing Fat (small bowl) - Measure 1 Tbsp olive oil and 1 Tbsp butter; set beside the skillet. ### Gravy Roux (small bowl) - Measure 4 Tbsp butter and 3 Tbsp all-purpose flour; keep separate but together at the stove. ### Gravy Liquids (measuring cups) - Measure 2 cups beef broth. - Measure 1 cup heavy cream. ### Gravy Seasonings (small bowl) - Measure 1 Tbsp Worcestershire sauce - Set out salt and ground black pepper for seasoning the finished gravy to taste. ## Make It 1. **HEAT** a large skillet over medium-high heat. **ADD** 1 Tbsp olive oil and 1 Tbsp butter. 2. **ADD** the staged meatballs. **COOK** for 7–8 minutes, turning frequently, until browned on every side and cooked through. **TRANSFER** to a plate and **COVER** with foil. 3. **ADD** 4 Tbsp butter and 3 Tbsp flour to the skillet. **WHISK** until the mixture turns brown. 4. **SLOWLY STIR** in 2 cups beef broth and 1 cup heavy cream. **WHISK** until smooth and combined. 5. **ADD** 1 Tbsp Worcestershire sauce. **BRING** to a gentle simmer until the gravy begins to thicken. **SEASON** with salt and pepper to taste. 6. **RETURN** the meatballs to the skillet. **SIMMER** gently for 1–2 minutes. 7. **SPOON** the Swedish meatballs and creamy gravy over prepared egg noodles or mashed potatoes, if using. **SERVE!** **Tools:** Medium mixing bowl, measuring cups and spoons, cutting board, chef’s knife, tray or plate, large skillet, whisk, tongs or spatula, serving dish, foil. ## Make-A-Meal building blocks Save each component as its own reusable recipe building block, then combine it with other dishes in Make-A-Meal™. ### Meatballs Reuse the seasoned beef meatballs with pasta, rice, mashed potatoes, sandwiches, or a different sauce. ### Creamy Beef Gravy Reuse the creamy beef gravy with meatballs, roast beef, mashed potatoes, noodles, or other comfort-food meals. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Sweet Potatoes Source: https://www.shopitmiseitmakeit.com/blog/sweet-potatoes > Sweet Potatoes (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** ~40 minutes - **Cuisine:** American, Vegetarian - **Course:** Appetizer, Lunch and Snack, Side Dish, Snacks - **Est. cost:** ~$6–$10 CAD (at time of writing) ## Shop It - 4 medium sweet potatoes - 3 Tbsp butter - 2 Tbsp maple syrup - 1/4 cup milk or cream - salt - black pepper - fresh parsley (optional garnish) ## Mise It ### Sweet Potatoes (Cutting Board + Pot) - Peel and cut sweet potatoes into large chunks. ### Flavor Finish (Mini Bowl) - Measure butter. - Measure maple syrup. - Measure milk or cream. ## Make It 1. Fill a pot with salted water and bring to a boil. 2. Add the sweet potato chunks. 3. Cook until the potatoes are fork-tender, about 15–20 minutes. 4. Drain the potatoes well. 5. Return them to the pot. 6. Add butter, maple syrup, and milk or cream. 7. Mash until smooth and creamy. 8. Season with salt and black pepper to taste. 9. 9 SERVE warm, optionally topped with chopped parsley. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Teriyaki Beef and Vegetable Stir Fry Source: https://www.shopitmiseitmakeit.com/blog/teriyaki-beef-and-vegetable-stir-fry > Teriyaki Beef and Vegetable Stir Fry (ready in 30 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 4 servings - **Total time:** 30 mins - **Cuisine:** Japanese - **Course:** Main Dish - **Est. cost:** ~$22–$32 CAD (at time of writing) SIMM Recipe Export ## Shop It ### Meat & Seafood - 1 (1 1/2 pound) flank steak ### Produce - 1 head garlic - 3 carrots - 8 ounces snow peas ### Oils & Vinegars - 2 tbsp vegetable oil - 2 tbsp rice vinegar ### Pantry - 1/2 cup teriyaki sauce - 2 tsp cornstarch - Salt - Ground black pepper - 1/2 cup water ## Mise It ### Teriyaki Sauce (Small Bowl) - 1/2 cup teriyaki sauce - 1/2 cup water - 2 tbsp rice vinegar - 2 tsp cornstarch ### Steak (Cutting Board) - 1 (1 1/2 pound) flank steak, trimmed - Salt and ground black pepper, for both sides ### Skillet Oil for Steak (12-Inch Nonstick Skillet) - 1 tbsp vegetable oil ### Skillet Oil for Vegetables (Mini Bowl) - 1 tbsp vegetable oil ### Vegetables (Medium Bowl) - 3 carrots, peeled and sliced 1/8 inch thick - 8 ounces snow peas, strings removed ### Garlic (Mini Bowl) - 1 garlic clove, minced ## Make It 🍳 12-inch nonstick skillet 🌡️ Instant-read thermometer 🍽️ Large plate 🍽️ Platter 🔪 Cutting board 🥄 Whisk 🥢 Tongs 🧻 Paper towels 🥕 Peeler 🔪 Mandolin (optional) 1. Whisk the **Teriyaki Sauce** until smooth and set it aside. 2. Pat the **Steak** dry with paper towels, then season both sides with salt and ground black pepper. 3. Heat the **Skillet Oil for Steak** in the 12-inch nonstick skillet over medium-high heat until just smoking. 4. Cook the steak until well browned and the meat registers 125°F for medium-rare, about 5 minutes per side. 5. Transfer the cooked steak to a large plate and tent it loosely with foil. 6. Add the **Skillet Oil for Vegetables** to the skillet and heat over medium-high heat until shimmering. 7. Add the **Vegetables** and cook until lightly browned, about 3 minutes. 8. Add the **Garlic** and cook until fragrant, about 30 seconds. 9. Transfer the cooked vegetables to a platter. 10. Add the **Teriyaki Sauce** and any meat juices from the steak to the skillet. 11. Simmer until the sauce thickens, about 3 minutes. 12. Slice the cooked steak thinly on the bias against the grain. 13. Transfer the sliced steak to the platter with the vegetables. 14. Spoon the teriyaki sauce over the steak and vegetables. SERVE! --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # The Denver Omelette Source: https://www.shopitmiseitmakeit.com/blog/the-denver-omelette > The Denver Omelette (ready in 15 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-08 Posted by Suzanne Lejeune - **Yield:** 2 servings - **Total time:** 15 minutes - **Cuisine:** American - **Course:** Lunch and Snack - **Est. cost:** ~$4–$6 CAD (at time of writing) ## Shop It ### Produce - 1/4 cup green bell pepper, diced - 1/4 cup onion, diced ### Dairy & Eggs - 4 large eggs - 1/2 cup shredded cheddar cheese - 2 Tbsp butter ### Meat & Seafood - 1/2 cup cooked ham, diced (≈3 oz) ### Pantry - 1/4 tsp salt - 1/4 tsp black pepper ## Mise It ### Veg Filling (small bowl) - Dice **1/4 cup green bell pepper** - Dice **1/4 cup onion** - Dice **1/2 cup cooked ham** ### Egg Base (mixing bowl + whisk) - Crack **4 eggs** - Add **1/4 tsp salt** - Add **1/4 tsp black pepper** - Whisk until fully combined ### Cheese (small bowl) - Measure **1/2 cup shredded cheddar** ### Cooking Fat (prep plate) - Measure **2 Tbsp butter** ## Make It 1. **Heat skillet.** Melt **1 Tbsp butter** in a non-stick skillet over medium heat. 2. **Cook filling.** Add diced **ham, onion, and bell pepper**; sauté **3–4 minutes** until vegetables soften. Transfer to a plate. 3. **Add eggs.** Melt remaining **1 Tbsp butter** in the skillet. Pour in whisked eggs and swirl to coat the pan evenly. 4. **Set eggs.** Cook until eggs are mostly set but still slightly moist on top. 5. **Fill omelet.** Spoon sautéed ham-vegetable mixture over half of the eggs and sprinkle with **cheddar cheese**. 6. **Fold.** Fold the empty side of the omelet over the filling and cook **1–2 minutes** until cheese melts. 7. **Plate.** Slide omelet onto a plate. **SERVE!** --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Tiramisu Yule Log Source: https://www.shopitmiseitmakeit.com/blog/tiramisu-yule-log > Tiramisu Yule Log (ready in about 14 hours, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Yield:** 6 servings - **Total time:** ~14 hours - **Cuisine:** Italian - **Course:** Dessert - **Est. cost:** ~$32–$42 CAD (at time of writing) Recipe Warnings **Source Quantity Mismatch Warning:** The source ingredient list shows general container/package purchases, while the Mise It section contains the actual working quantities. This HTML uses the Mise It quantities for recipe execution. **Source Integrity Warning:** The source lists mascarpone, whipping cream, eggs, flour, sugars, gelatin, vanilla, cocoa, espresso coffee, and instant coffee, but the Shop It purchase widget displays broken pricing totals and non-recipe purchase artifacts. These were removed during export. **Consumer Note:** The source says to refrigerate the finished yule log for at least 12 hours, so most of the total time is inactive chilling time rather than active cooking. :contentReference(oaicite:0){index=0} ## Shop It ### Pantry - 80 g all-purpose flour - 81 g granulated sugar - 100 g icing sugar - 1/2 Tbsp gelatin powder or 2 gelatin sheets - 1/2 tsp vanilla powder or 1 tsp vanilla extract - 2 to 3 Tbsp cocoa powder - 1 1/2 tsp instant coffee ### Dairy - 250 g mascarpone cheese - 250 ml whipping cream - 6 large eggs ### Beverages - 200 ml espresso coffee ## Mise It ### Coffee Syrup (Measuring Cup) - Measure 200 ml espresso coffee. - Measure 1 Tbsp granulated sugar. - Measure 1/2 tsp instant coffee. ### Egg Whites (Medium Bowl) - Separate 3 egg whites into a medium bowl. ### Egg Yolks for Cake (Medium Bowl) - Separate 3 egg yolks into a medium bowl. - Measure 80 g granulated sugar. - Measure 1 Tbsp granulated sugar. ### Cake Dry Mix (Large Bowl) - Measure 80 g all-purpose flour. - Measure 1 tsp instant coffee. ### Gelatin (Mini Bowl) - Measure 1/2 Tbsp gelatin powder or prepare 2 softened gelatin sheets. ### Mascarpone Base (Small Bowl) - Measure 250 g mascarpone. ### Egg Yolks for Filling (Small Bowl) - Separate 3 egg yolks into a small bowl. - Measure 100 g icing sugar. ### Whipping Cream (Medium Bowl) - Measure 250 ml whipping cream and keep chilled until ready to use. ### Vanilla (Mini Bowl) - Measure 1/2 tsp vanilla powder or 1 tsp vanilla extract. ### Cocoa Finish (Mini Bowl) - Measure 2 to 3 Tbsp cocoa powder for decorating. ## Make It 1. 1🔥 Preheat the oven to 180°C / 355°F. Line a 3/4 baking sheet (21 x 15 inches / 530 x 380 mm) with parchment paper cut to fit exactly. :contentReference(oaicite:1){index=1} 2. 2☕ Stir the espresso coffee, 1 Tbsp granulated sugar, and 1/2 tsp instant coffee together until the sugar dissolves. Set the syrup aside. :contentReference(oaicite:2){index=2} 3. 3🥚 Whisk the 3 egg whites until thick and fluffy, about 1 minute. 4. 4🥚 Whisk the 3 egg yolks with 80 g granulated sugar plus 1 Tbsp granulated sugar until well combined. 5. 5🥣 Add the flour and 1 tsp instant coffee to the egg yolk mixture. 6. 6🥄 Fold the whipped egg whites into the flour and egg yolk mixture until incorporated. 7. 7📄 Spread the batter into a thin, even layer on the prepared baking sheet. 8. 8🔥 Bake the cake for about 12 minutes. 9. 9🧺 Unmold the sponge cake onto a slightly damp clean dish towel, remove the parchment paper, then roll the sponge up with the towel underneath it. Let the rolled cake cool completely. :contentReference(oaicite:3){index=3} 10. 10🧀 Whisk the mascarpone with the 3 egg yolks and icing sugar until smooth. 11. 11🥛 Whip the chilled whipping cream with a hand mixer until very thick. 12. 12🧪 Add the gelatin and vanilla to the mascarpone mixture, then fold in the whipped cream and whisk until fully blended. 13. 13↩️ Unroll the cooled sponge cake very carefully so it does not crack. 14. 14☕ Soak the flattened sponge cake with the coffee syrup until fully covered. 15. 15🍰 Spread a roughly 1 cm layer of the mascarpone filling over the sponge, reserving enough filling to coat the outside later. 16. 16🪵 Roll the sponge cake back up, starting from the short end. 17. 17🧻 Cover the yule log with plastic wrap and refrigerate for at least 30 minutes. 18. 18🎂 Coat the chilled yule log with the remaining mascarpone mixture. Texture it with fork tines if desired, then cut the ends and arrange them decoratively. 19. 19❄️ Refrigerate the finished yule log and cut ends for at least 12 hours. 20. 20🍫 Dust the yule log with the cocoa powder using a sieve. 21. 21🍽️ SERVE! ### Tools - Microwave if using gelatin sheets - Oven - Parchment paper - Plastic wrap - 3/4 baking sheet (21 x 15 inches / 530 x 380 mm) - Whisk - Hand mixer - Spatula - Clean dish towel - Strainer or sieve for cocoa powder --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # Tuscan-Style Beef Stew Source: https://www.shopitmiseitmakeit.com/blog/tuscan-style-beef-stew > Tuscan-Style Beef Stew (ready in 3 hr 10 min to 3 hr 35 min, makes 6 to 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-17 Posted by Suzanne Lejeune - **Yield:** 6 to 8 servings - **Total time:** 3 hr 10 min to 3 hr 35 min - **Cuisine:** Italian - **Course:** Main Dish Tuscan-Style Beef Stew ## Shop It ### Produce - 1 head garlic - 2 large carrots - 1 box shallots - rosemary ### Meat & Seafood - Boneless beef short ribs, 4 lb / 1.8 kg (about 8 pieces, cut into 2-inch pieces) - Anchovy paste ### Canned Goods - Tomato paste ### Pantry – Baking Ingredients - Unflavored gelatin ### Oils, Vinegars & Spices - Salt - Vegetable oil - Bay leaves - Black peppercorns - Ground black pepper - Cornstarch ### Wines & Spirits - 1 small bottle Chianti or other full-bodied red wine ## Mise It ### Season the Beef (Medium Bowl) - 1 1/2 tsp salt - 8 pieces boneless beef short ribs, trimmed into 2-inch pieces ### Sear Base (Large Dutch Oven) - 2 tbsp vegetable oil ### Braise Aromatics and Liquid (Large Bowl) - 4 sprigs rosemary - 1 tsp anchovy paste - 1 tbsp tomato paste - 1 tbsp unflavored gelatin - 1 tbsp cracked peppercorns - 2 bay leaves - 1 head garlic, cloves separated, unpeeled, crushed - 2 large carrots, peeled and halved lengthwise - 1 cup water - 2 cups red wine - 4 shallots, peeled and halved lengthwise ### Sauce Reduction Base (Measuring Cup) - 2 tsp ground black pepper - 1 cup red wine ### Finish Slurry (Small Bowl) - 2 tsp cornstarch - Remaining red wine ## Make It ### Get Started 1. Adjust the oven rack to the lower-middle position. 2. Preheat the oven to 300°F. ### For the Beef 1. Toss the beef with the salt until evenly coated. 2. Let the beef stand at room temperature for 30 minutes. 3. Heat the vegetable oil in the Dutch oven over medium-high heat until just smoking. 4. Add 4 pieces of beef in a single layer and brown on all sides, about 8 minutes total. 5. Reduce the stovetop heat if the bottom of the pan starts to burn. 6. Add the remaining 4 pieces of beef along with the rosemary, anchovy paste, tomato paste, gelatin, cracked peppercorns, bay leaves, garlic, carrots, water, 2 cups red wine, and shallots. 7. Cover tightly with aluminum foil, then place the lid on top. 8. Transfer to the oven and braise for 2 to 2 1/4 hours, stirring halfway through, until the beef is tender. ### For the Sauce 1. Transfer the cooked beef to a bowl with a slotted spoon and cover tightly with foil. 2. Strain the cooking liquid through a fine-mesh strainer and discard the solids. 3. Wipe out the Dutch oven with paper towels. 4. Let the sauce settle for about 5 minutes so the fat rises to the top. 5. Degrease the sauce as much as possible with a spoon or fat separator. 6. Return the degreased sauce to the Dutch oven. 7. Add the 1 cup red wine and the ground black pepper. 8. Bring to a boil over medium-high heat. 9. Simmer, stirring occasionally, until the sauce thickens to the consistency of heavy cream, about 12 to 15 minutes. ### Finish the Dish 1. Stir the cornstarch with the remaining red wine until smooth. 2. Reduce the stovetop heat to medium-low. 3. Stir the beef and cornstarch mixture into the sauce. 4. Cover and simmer until the beef is heated through, about 5 to 8 minutes. 5. Taste and season with salt and pepper as needed. 6. SERVE! Spoon the beef and sauce over mashed potatoes or polenta, or serve with crusty bread. ### Tools Large Dutch oven with lid, metal tongs, fine-mesh strainer, paper towels, aluminum foil, slotted spoon. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow. --- # About Mise It Source: https://www.shopitmiseitmakeit.com/about My name is Suzanne. I have been cooking for my large family for 25 years. It has really taken that long for me to finally arrive in a place where cooking doesn't cause me stress or great aggravation. I have had success, epic fails, and amazing triumphs. My objective is not to be a food blogger. There are some great food bloggers out there and I use many of their recipes. I am also not a chef and will never be one (I respect them too much to even come close to putting myself in that category). I will not claim to be some great recipe developer either, because I am not. I consider myself a copycat… meaning someone who spends a lot of time reading and making other people's recipes. ## Who Mise It Is For I want to help people who do not want to try cooking for a variety of reasons. They find it's intimidating, too complex, too much effort, or just a fear of failure. I am also concerned for the X-Y-Z's gens out there. They may enjoy watching endless 3-min videos of someone in Korea making a funky egg sandwich, but that is not encouraging them to pick up the whisk or spatula and give it a try themselves. I don't think they have seen the appeal and satisfaction of cooking and eating their own meal. **We have created a whole generation of UberEats Eaters.** This includes my own children. I also want to help even experienced cooks who would like to be more efficient and save some time. As much as I do enjoy cooking, there are days I do not, especially after a very long workday. So why not make the process efficient and stress-free to get that meal on the table and some time to chill? ## Shop It! Mise It! Make It! **Shop It! Mise It! Make It!** is a different approach to shopping, prepping, and cooking your meal. Keep an open mind and let's get started! All I ask is that you try it once, see what sticks! --- # Contact Support Source: https://www.shopitmiseitmakeit.com/support Need a hand? We're happy to help. Providing a few details about your issue helps us investigate faster and get you back to cooking. ## How to Reach Us - **Email:** [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca) - **In the app:** go to **Profile** and tap **Contact Us**. ## Before You Contact Us Many questions are already answered in our [FAQ](/faq). Looking to delete your account? See [Delete Your Account](/delete-your-account). ## What to Include The more information you can provide, the easier it is for us to reproduce and resolve the problem. - A brief description of what happened. - What you expected to happen. - The steps you took before the issue occurred. - The recipe or Make-A-Meal involved, if applicable. - The website or URL you were importing from, if applicable. - Any error message you received. - Screenshots or screen recordings whenever possible. ## Helpful Information If you're reporting a technical problem, please include: - Your device, such as iPhone, iPad, Android phone, or tablet. - Your operating system version, if known. - Your Mise It app version. - Your Installation ID shown at the bottom of the Profile screen. Including this information can significantly reduce the time needed to diagnose technical issues. ## Feature Requests & Feedback Have an idea that would make Mise It even better? We'd love to hear it. Send it to [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca). ## Our Goal We aim to respond as quickly as possible. Response times may vary depending on support volume, but every request is read and reviewed. --- # Delete Your Mise It Account Source: https://www.shopitmiseitmakeit.com/delete-your-account You can delete your Mise It account and the personal data associated with it directly in the app. ## How to Delete Your Account 1. Open the Mise It app on your iPhone, iPad, or Android device. 2. Tap **Profile**. 3. Tap **Delete Account** and follow the prompts. Can't get into the app? You can also request deletion by emailing [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca) from the email address associated with your account. ## What Will Be Deleted Once your request has been verified and processed, we will delete: - Your Mise It account and profile information. - Your saved recipes, grocery lists, preferences, and other account content. - The connection between your account and any sign-in provider, including Google Sign-In. - Other personal information associated with your Mise It account, subject to the exceptions below. ## Information We May Retain Limited information may be retained when required by law or when reasonably necessary for security, fraud prevention, dispute resolution, financial recordkeeping, or enforcement of our agreements. Any retained information will be kept only for as long as necessary for those purposes. Subscriptions are billed by Apple or Google, so deleting your account does not cancel an active subscription. Cancel it in your Apple ID or Google Play subscription settings. ## Need Help? For questions about account deletion or privacy, contact our support team at [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca). You can also read our [Privacy Policy](/privacy-policy). --- # Privacy Policy Source: https://www.shopitmiseitmakeit.com/privacy-policy This page explains the terms that apply when you use the Mise It mobile app and the shopitmiseitmakeit.ca website, and how we collect, use, and protect your information. Mise It is operated by Blueprint Technology Consulting ("Mise It," "we," "us," or "our"). ## Information We Collect We collect information needed to provide and improve Mise It and our website. Depending on how you use our services, this may include: - **Account information:** your user ID, email address, display name, profile photo, and sign-in provider. - **Recipe information:** recipe URLs, pasted recipe text, manually entered recipes, ingredients, instructions, notes, images, collections, cooking progress, and generated recipe data. - **Preferences:** measurement units, country or region, currency, app settings, and saved categories. - **Purchase information:** subscription status, entitlement status, and transaction-related metadata. - **Device and app information:** app version, platform, usage events, error logs, crash reports, and feature flag information. - **Website information:** IP address, browser and device information, pages visited, referring pages, and interactions with the website. - **Support information:** messages and information you provide by email, website forms, or other support channels. - **Media you submit:** photos, videos, receipts, and related information you choose to provide when using supported recipe or kitchen-inventory features. ## How We Use Information We use information to: - Create, authenticate, and manage your account. - Save, sync, display, organize, and delete your recipes and related content. - Import recipes from URLs, pasted content, or manual entry. - Process media you submit through supported app features. - Generate structured recipe information, shopping lists, prep steps, cooking steps, and estimated costs. - Provide subscriptions, purchases, and entitlement checks. - Operate and maintain our website and support resources. - Respond to support requests and communicate with you. - Understand how people use our services and improve their content and functionality. - Monitor performance, fix bugs, improve reliability, and protect against fraud or abuse. - Support and measure website advertising, when enabled. - Comply with legal obligations and enforce our terms. ## AI Processing When you import or process a recipe, recipe URLs, webpage content, pasted recipe text, ingredients, instructions, notes, and related structured data may be sent to AI and infrastructure providers so Mise It can parse, transform, validate, and generate recipe outputs. When you choose to use supported image, video, receipt, or kitchen-inventory features, submitted media or information extracted from that media may also be processed by AI and infrastructure providers to provide the requested feature. Avoid including sensitive personal information that is not needed for the feature you are using. ## Photos, Camera, and Media Mise It may request access to your camera or photo library when you choose features that require photos or videos. Media you submit may be uploaded, processed, and stored as needed to provide the feature. Recipe images may be stored so they can appear with your saved recipes. You can manage camera and photo permissions through your device settings. ## Analytics, Crash Reporting, and Remote Configuration We may use analytics, crash reporting, and remote configuration tools to understand app usage, diagnose problems, improve performance, and manage app features. These tools may collect device, app, usage, and diagnostic information. Our website may also use analytics tools to understand visits, traffic sources, and interactions with its pages. ## Website Cookies and Similar Technologies Our website and its service providers may use cookies and similar technologies for website functionality, preferences, analytics, and advertising. These technologies may collect or store information such as browser identifiers, IP addresses, device information, and website activity. You can manage or delete cookies through your browser settings. Blocking some cookies may affect website functionality. ## Google AdSense and Website Advertising If Google AdSense advertising is enabled on our website, third-party vendors, including Google, use cookies to serve ads based on your prior visits to this website or other websites. Google's use of advertising cookies enables Google and its partners to serve ads based on your visits to this website and other sites on the Internet. Third-party advertising providers may place and read cookies in your browser or use web beacons, IP addresses, and other identifiers to deliver, personalize, and measure advertising. You can manage personalized advertising from Google through [Google Ads Settings](https://www.google.com/settings/ads). You can also visit [aboutads.info](https://www.aboutads.info/choices/) to learn about opting out of participating third-party vendors' personalized advertising. For more information about Google's collection and use of information, visit [How Google uses information from sites or apps that use its services](https://policies.google.com/technologies/partner-sites). Opting out of personalized advertising does not necessarily stop advertisements from appearing; ads may instead be based on contextual information. ## How We Share Information We may share information with service providers that help us operate Mise It and our website, including providers of: - Hosting, databases, authentication, and storage. - Cloud functions and AI processing. - Analytics, crash reporting, and remote configuration. - Email and customer support. - Payment and subscription services. - Website advertising and advertising measurement, when enabled. We may also disclose information if required by law, to protect rights and safety, to prevent fraud or abuse, to enforce our terms, or as part of a merger, acquisition, financing, reorganization, or sale of assets. ## Data Retention We keep information for as long as needed to provide our services, maintain your account, comply with legal obligations, resolve disputes, enforce agreements, protect our services, and maintain backups. When information is no longer needed, we delete it or de-identify it where reasonable. ## Deleting Recipes and Your Account You may delete saved recipes using the app's deletion features. You may request deletion of your account and personal information through the in-app account deletion flow or by contacting us at [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca). We may retain limited information where necessary for legal, security, fraud-prevention, backup, or dispute-resolution purposes. ## Your Privacy Rights and Choices Depending on where you live, you may have rights to access, correct, delete, export, or object to certain uses of your personal information, or to withdraw consent where processing is based on consent. To make a request, contact us at [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca). We may need to verify your identity before completing a request. You can also manage device permissions through your device settings and cookies through your browser settings. Advertising choices are described in the Google AdSense and Website Advertising section above. ## Children Mise It is not intended for children under 13. We do not knowingly collect personal information from children under 13. If you believe a child has provided us with personal information, contact us and we will take appropriate steps to delete it. ## International Processing Your information may be processed in Canada, the United States, or other countries where we or our service providers operate. These countries may have privacy laws that differ from those in your location. ## Security We use reasonable administrative, technical, and organizational safeguards to protect personal information. No method of transmission or storage is completely secure, so we cannot guarantee absolute security. ## Changes to This Page We may update this Legal & Privacy page from time to time. If changes are material, we will provide notice in the app, on our website, by email, or through another reasonable method. The "Last updated" date shows when this page was last revised. ## Contact Us Blueprint Technology Consulting P.O. Box 288 Flesherton, Ontario, Canada N0C 1E0 Email: [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca) > **TL;DR:** Mise It collects account, recipe, preference, purchase, device, website, support, and media information you choose to submit so it can run your account, import and organize recipes, generate shopping lists and cooking workflows, handle subscriptions, and improve the app and website. Recipe content and submitted media may be processed by AI and infrastructure providers, and the website may use analytics and Google AdSense advertising cookies. You can delete your account in the app or by emailing support, and Mise It does not knowingly collect information from children under 13. *AI-generated* --- # Terms of Service Source: https://www.shopitmiseitmakeit.com/terms-of-service This page explains the terms that apply when you use the Mise It mobile app and the shopitmiseitmakeit.ca website, and how we collect, use, and protect your information. Mise It is operated by Blueprint Technology Consulting ("Mise It," "we," "us," or "our"). ## Using Mise It Mise It is a recipe organization and cooking workflow app. It helps you save, import, organize, shop for, prep, and cook from recipes. Our website provides recipes, information about Mise It, and support resources. By using our app or website, you agree to use these services only for lawful, personal, and non-commercial purposes. ## Recipe Content and Creator Rights Mise It is a personal recipe organizer for home cooks. When you save, import, paste, upload, or organize a recipe in Mise It, you are doing so for your own personal, non-commercial use. Saving a recipe in Mise It does not transfer ownership of the original recipe content. The original creator, publisher, or rights holder continues to own any rights they may have in their recipe article, photography, writing, branding, video, or other creative content. Mise It does not claim ownership of third-party recipe content that you save for personal use. You are responsible for making sure that anything you import, paste, upload, or store in the app is content you are allowed to use. Mise It is designed to help you privately organize and cook from recipes. It does not give you permission to republish, sell, distribute, or publicly share third-party recipe content unless you have the right to do so. ## Your Content You retain ownership of content you create and add to Mise It, such as your own recipes, notes, images, edits, collections, and preferences. You grant Mise It a limited license to host, store, process, display, sync, transform, and otherwise use your content only as needed to operate, support, secure, and improve the app. ## AI-Generated Outputs Mise It may use automated systems, including artificial intelligence, to parse recipe URLs, pasted text, ingredients, instructions, cooking steps, shopping lists, preparation workflows, and estimated costs. AI-generated outputs may be incomplete, inaccurate, or unsuitable for your needs. You are responsible for reviewing all recipe content before cooking. Mise It does not provide medical, nutrition, allergy, dietary, or food-safety advice. Always use your own judgment and follow safe food handling practices. ## Third-Party Websites and Services Our app and website may link to third-party websites or services. Mise It may also let you import recipes from third-party websites or platforms. We do not own or control those websites and are not responsible for their content, availability, paywalls, subscriptions, policies, or practices. If a website requires a login or subscription, Mise It may ask you to paste recipe text instead. Your use of third-party websites and services is subject to their own terms and privacy policies. ## Acceptable Use You agree not to use Mise It or our website to: - Violate any law or third-party right, including intellectual property or privacy rights. - Upload or store content you do not have the right to use. - Republish, sell, distribute, or publicly share third-party recipe content without permission. - Interfere with the security, operation, or availability of the app or website. - Attempt to gain unauthorized access to accounts, data, or systems. - Attempt to reverse engineer, scrape, copy, or misuse the app or its systems, except as permitted by applicable law. ## Subscriptions and Purchases Mise It may offer paid features, subscriptions, or in-app purchases. Purchases may be processed by Apple, Google Play, RevenueCat, or another payment provider. Billing, renewals, cancellations, refunds, and restore-purchase options are generally handled by the app store or payment provider used for the purchase. ## Changes to Our Services We may update, change, suspend, or discontinue parts of the app or website. We may also update these terms from time to time. If changes are material, we will provide notice in the app, on our website, or by another reasonable method. ## Disclaimers Mise It and our website are provided "as is" and "as available." To the fullest extent allowed by law, we disclaim all warranties, whether express, implied, or statutory, including warranties of accuracy, reliability, merchantability, fitness for a particular purpose, and non-infringement. ## Limitation of Liability To the fullest extent allowed by law, Mise It and Blueprint Technology Consulting will not be liable for indirect, incidental, special, consequential, exemplary, or punitive damages, or for lost profits, lost data, or loss of goodwill arising from your use of the app or website. Nothing in these terms excludes or limits rights or liabilities that cannot be excluded or limited under applicable law. ## Contact Us Blueprint Technology Consulting P.O. Box 288 Flesherton, Ontario, Canada N0C 1E0 Email: [support@shopitmiseitmakeit.ca](mailto:support@shopitmiseitmakeit.ca) > **TL;DR:** Mise It is a personal recipe organizer operated by Blueprint Technology Consulting, for lawful, personal, non-commercial use. You keep ownership of your own content, saving a recipe does not transfer rights in third-party recipes, and AI-generated outputs may be inaccurate so you should review recipes before cooking. Purchases are handled by the app store or payment provider, and the services are provided "as is" with limited liability. *AI-generated*