About
Hi there! My name is Natasha Kravchuk. My handsome husband, Vadim, and I started Natasha’s Kitchen in 2009 and develop recipes and recipe videos full time together.
I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.
My Family:
My parents came to the US as refugees from Ukraine when I was 4 years old. They brought 5 tiny girls and had nothing but a stack of suitcases. They didn’t know the language, but worked hard and achieved the American dream. Watch the TV News Segment about our incredible story.
Growing up, I used to be so shy I thought no one would marry me until my husband came along and swept me off my feet (true story). I married my wonderful husband Vadim (who is also Ukrainian) over 16 years ago. We are blessed with two children. Every recipe that I develop is thoroughly tested and approved by each of us and is often critiqued by relatives and friends. We only post the recipes we love and make over and over.
We live in Idaho, “Ida-who?” Potatoes, people, potatoes! Our family attends Life Church Boise. We strive to walk in love and live our lives by the word of God and the life of Jesus.
My Background:
We’re so thankful to be full-time foodies and recipe developers. We’re living our dream because of you and I can’t thank you enough! I draw on all of my past experiences which make me the recipe developer, video creator, photographer, writer, and business owner that I am today. We set the bar high so you can expect great recipes and videos here. God has made all of my past experiences working for my good.
The ‘Resume’:
- Starting as a teen, I worked for 7 years as a business intern (my most valuable ‘education’).
- Earned my bachelors degree in Business (long story)
- Worked as a Realtor for 4 years during which I had an early mid-life crisis and cried a lot (let’s just say it wasn’t for me).
- Second Bachelor’s degree in Nursing and worked as an RN in telemetry (shorter story, but still long).
- Blogging since 2009
So, I’m a wife, mom, food blogger, video creator, photographer, writer, influencer, social media boss, entrepreneur, and worship leader. If I were a sandwich, I’d be a chicken bacon avocado on focaccia.
About Natasha’s Kitchen:
I started this food and family blog in 2009 as a way to share favorite recipes and events with family and friends. It has grown much larger than I could have imagined with about 1,200 recipes and about 19 Million hungry visitors per month. In 2023, we passed 3,000,000 subscribers on Youtube and our channel is growing fast.
My goal with Natasha’s Kitchen is for you to really discover and fall in love with cooking and find many new favorite recipes your family will love. The ingredients we use are simple and easily accessible; not overly hoity-toity. My motto: if you can read (a well-written, tested and trusted recipe), you can cook.
This is a personal website and all of the recipes are tested and approved by my family. All of the photography is done by myself and I’m the one showing up in our videos. My husband edits the photos and videos (and he’s the videographer single-handedly running 3 cameras at once).
Much of the recipes I share come from my Mom and Mother-in-law, family, friends, and experience in the kitchen. I am so thankful to have such amazing people in my life who generously share their rich knowledge of cooking.
How I got Started Cooking:
To be completely honest, I wasn’t always excited about cooking. When I got married in 2003, it became a necessity – “must eat to live” and Mom wasn’t doing the cooking anymore. We had a lot of frozen meals and ate out too much in the first year of our marriage. I had a free summer (and decided I would improve my cooking skills so we could live and eat healthier.
I dove into cookbook after cookbook and plundered my mom’s recipe books. I was at the library all the time bringing home piles of cookbooks; I was hooked! I even read my mother’s cooking textbook from her college days (Mom completed her culinary program when we moved to the US). I had discovered the joy of cooking. Within a few months, my husband and I each lost weight just from cooking more at home. Now I can’t stop cooking and thinking about cooking and dreaming about cooking… I was born for this!
My recipe collection continues to grow. I love to try new recipes and will share my favorites with you. I hope you enjoy this blog and find recipes that will become your family favorites as well.
Get Featured: If you would like your recipe featured on this site, email it to me by clicking here (warning: spammers will get hit in the face with unripe avocados).
Disclaimer: This blog includes only my own opinions and is not professional advice. It is not intended to be dietary advice or a diet plan, although I try to post healthy-ish recipes, please talk to your Dr. for medical or dietary advice. I am not liable if you eat too many cheeseburgers.
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi. Have you come up with a turkey stuffing recipe yet? Specifically one done in a slow cooker?
Thanks
Hi Mary! I have not, yet. Thank you for the suggestion.
Hi Natasha!
I just got a notice from Amazon and I’m getting your cookbook on October 3rd!! YAHOO‼️ I can’t wait! I’m going to make the pumpkin cheesecake this weekend and I’ll let you know how it turns out. Maybe I’ll even post a picture. Thank you for teaching us all how to make simple but amazingly tasty dishes! Big fan from Ontario Canada 🇨🇦
I can’t wait for you to get it, Zel! Thank you so much for sharing that with me!
Hi Natasha, we love all of your recipes. Your videos are simple yet fun and help the helpless cook. You have a funny personality and just wanted to say I forward a lot of your recipes to family and friends. One question for you though, what is the burner plate you use. I checked your Amazon and didn’t locate it. Thanks so much for your recipes and videos. Have a good day 🙂
Thank you for your thoughtful comment, Ben! We have it under the Kitchen Appliances Category – Its called Cuisinart C-30P1 I hope this helps.
Hi Natashia,
My family and I have enjoyed your recipes, and of course, I have become a good cook out of the deal…LOL! I love watching your videos and cooking right along with you. I have a good time because you have such a cheerful personality.
Thanks for being you!!!
Hi Melissa, great to hear from you and thanks so much for sharing. Great job too and I hope your family will love all of the recipes that you will try.
Hello Natasha, my name is Oxana and I love to read, look your site. Love your recipes, tried many of them. I have a question, back home (I’m from Kazakhstan) my mom used to make Korean salad with marinated in vinegar beef and carrots. Loved that salad, but never tried to make it. Do you know how to Make it? I have an idea, but not sure. Will appreciate your advice.
Keep on posting 🥰
Hi Oxana! I’m so glad you’re loving the website and recipes. I’m sorry but I don’t have a recipe for that.
Hi Natasha,
I recently discovered you and made your Blueberry pie with a lattice crust. My husband is still raving and begging me for another. He said it is the best pie he has ever had, so thank you!!
That’s just awesome! That’s so great! It sounds like you have a new favorite recipe, Jaynie!
Hi Natasha, long time listener, first time caller here.
As a retired Scottish gentlemen, you have made my life better with your recipes and tool tips.
A quick question – can I freeze the chicken fajita filling once its made.
Thank you so much
Ron
Hi Ron! I’m so glad you’re enjoying the recipes. I have not tried freezing the fajita filling. It reheats well when refrigerated but I have not tested it frozen. I think it would work fine.
It depends on the recipe, Elaine. Can you comment this question on the specific recipe that you wanted to try?
Can you make the Zucchini Potato Bake Recipe the night before, and just refrigerate until ready to bake the next day?
With that particular recipe, I would not advise prepping it in advance. After the potatoes and zucchini are salted, they both start to release juice if they sit for a while so it is best to bake right away.
Natasha’s borsch recipe was recommended to me through a Ukrainian adoption group last year after we brought home our 4 children from Ukraine. It was a huge hit! Every time the kids request a Ukrainian dish, we check this blog first and there is always a recipe that leaves my oldest saying “this tastes how my grandmother used to make it.” We are so thankful that Natasha’s family is willing to share all of these recipes and take the time to put together easy to follow recipes with photos and videos. It has been a true blessing to our family and we highly recommend any recipe on this blog.
God Bless!
Hi Taylor, thank you so much for sharing that with us. It helps inspire me to do more recipes and be better. I appreciate it!
For the sloppy joe recipe, am I missing the indgredients’ amounts, or is the info not there?
Hi David. You’ll need to keep scrolling through the blog post, the recipe card is towards the bottom. You can also click on “jump to recipe” at the top of the recipe page and it will take you directly to the recipe card.
My British husband and I love your cooking videos!! We love your funny faces and sense of humor!
I noticed you grease and flour your cake pans before baking and thought I’d share a great hack to save steps:
Combine 1-cup oil (I use coconut oil)
1-cup Crisco
1-cup of flour
Store in airtight container in the fridge and set out prior to baking. Name of this recipe is baking GOOP.
Using a pastry brush, coat any cake pan or parchment paper with Goop. It does the trick and not need for the steps of coating with butter or crisco and flour mess. One application and no cake ever sticks!!
Hope you like and share!
Deb Gibson
Hi Deborah! I’m so happy you’re enjoying my recipes! That’s a great hack, I’m going to give that a try, thank you for sharing that with me!
Hi Natasha, you talked about potatoes in the air fryer for 20 minutes but at what temperature? Thank you
Hi! I have two recipes, one for air fryer French fries and the other for air fryer baked potato. I’m not sure which one you are referring to but all of the instructions are in the recipe card. You can use the search bar at the top of this page to search for whichever recipe you’re looking for. I hope that helps.
Loved some of your site. Would love to been able to read it more and through but the amount of ads that pops up and on the pages in general makes it rather difficult. Would’ve loved to save to my favorites but I don’t have time for all those ridiculous ads.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Hi Natasha. I received your email about the preorder bonus for preordering your cookbook. I did preorder several months ago but unfortunately do not have my receipt. We are moving and almost everything is packed. Is there another way to prove my preorder?
I can’t wait to get your cookbook.
Hi Irma! Go ahead and just enter the date of your order instead.
Hi Natasha,
Love your recipes and ideas! However I had an idea and was wondering if you have ever tried making Finger Steaks. Idaho is known for finger steaks. I would love to get your take on a your recipe for finger steaks. I have an old recipe for finger steaks and was wondering about updating the recipe. My family loves this recipe but thinking a lot of things have changed in 50 years!
Hi Carolyn! I have not gotten around to that one yet, but thank you for the suggestion!
Love your story… especially knowing our Lord is at the forefront. Your bubbly personality is infectious. It is right up there with the results of your recipes. May God continue to bless your success and your beautiful family.
Thank you, Denise for the kind words.
Hello Natasha. Love your recipes so much! I am just wanting to find out how it works when we leave a comment. I left you one on your Swiss Meringue BC yesterday, 9.11.23 and I kept an eye on it. It said that it’s awaiting moderation. But the last time I refreshed the page, it did not come back at all. Is there another step that I’m not aware of?
Hi Mary! I would check again, because your reply has been responded to. Likely close to the time you send this new message.
Natasha, I’m very happy for you and your family.But I’m more happier for me, Because you decided to be the chef that you are!! Thank you
Terry
Hi Terry! That’s amazing.
If you have a diet recipe cookbook will you send me one I can’t hardly read and write so I’m using this voice deal on my phone to send this message I don’t know how much you ask for them please send me one and let me know how much my address is 30 Pyron Lane Point Blank Texas 773 six four
I don’t have a diet recipe at the moment, this upcoming cookbook that I have is my first and hopefully not the last!
I use a lot of your recipes, and everyone is Awesome Thank You so much!
Thanks too, Richard for your trust. I’m so glad that you’re enjoying my recipes!
Just checking…I ordered an autographed cookbook from you over a month ago and quite frankly forgot that I had done so (life is very hectic these days). I remember the cost was $29.95 plus shipping, around $8). I have not yet received it. Could you check it out on your end. Thanks much!
Hi Marybeth! The book doesn’t release and ship out until October. Thank you for preordering.
You rock and are the bomb at the same moment in time. Keep the faith and may We thank our father for the ingredients 🙏🏻 Your recipes are my go to. Thank you and your family! Cook on!
Thank you for your lovely comment, Rick! God is good! Blessings to you!
I subscribe to your Youtube videos, I get your email recipes. I love your posts. Today I made your chicken salad with pecans, celery, grapes, red onions……it is delicious. I love chicken salad like this….THANK YOU
Aww, that’s the best! Thank you so much for sharing that with me, Karen! I’m all smiles
Natasha I would like to know when your going to be on tv again I miss your cooking shows. I used to look forward to them.
Hi Frances! I am posting new recipes very often. Be sure to follow my on YouTube to join and watch my live premiere on Friday mornings.
Hello Natasha,
I am looking for the Garlic Chicken, rice and parmasan recipe. Can you post or send it to me please? Lost mine and its delicious and want to make it again.
Thank you for all the amazing recipes.
Hi Lucienne! Could it be the Creamy chicken and rice recipe?
Natashya, I have a recipe for makovo-Vyshnevyi, poppy seed cake with cherry jelly. It calls for two packs of cherry jelly. Does this mean cherry gelatin, like jello?
Hi Terri! I can’t advise or give feedback on a recipe that is not mine. Sorry I can’t be more help.
I love all your recipes I’ve tried and I love your family!
Now I have a question…..many months ago there was a posting to buy your recipe book in advance and it would be sent when it came out but I never received it,what do you think could of happened?
Hello Ingrid, do you remember where you pre-ordered the cookbook from? I have the list of websites here in my blog post also, if you pre-ordered and paid for it, the book is going to be available this coming 1st week of October.
You are one of my favorite chefs online! Every recipe I have tried has been great, my family’s favorite being the carrot cake and shrimp alfredo.
I especially love how you actually care to interact with people who comment on your website and youtube. It shows you care about the people out in the real world and appreciate us as we appreciate you! Thank you and I look forward to trying many more recipes from you!
Hi Kristen, I’m so glad your family loves the Carrot Cake and Shrimp Alfredo! Those are very popular! Thank you for your thoughtful comment, it made my day!
Natasha, my wife and I are doing the 16-8 fasting and trying to do keto when we eat. Do you have keto recipes that you recommend? Many thanks!
Hi Mick! You can explore some of the recipes here in the keto category.
Hello. Thank you for all that you do. My wife WAS a wonderful cook. Things that I didn’t like before were suddenly wonderful when she cooked it. We’ve been married for 25 years. Sadly, she has terminal cancer and isn’t well enough to cook. So, I do all the cooking now. I’m good a lot of things. Cooking just isn’t one of them. However, you make me a great cook. The first major item that I’ve ever cooked was YOUR Turkey recipe. We had it for Thanksgiving. The best compliment that I’ve ever received was “This is really good” and it was from my wife. If she says it was good, then it really is. I do have a question. I need to buy a flour sifter. Do you have a recommendation? Again, thanks for being a part of our lives! Blessing to you and your family.
Thank you so much for sharing that with us. I hope both you and your wife will love all the recipes that you will try. Keep it up, you’re doinga. wonderful job! You can check the kitchen tools that I am using in my Amazon Affiliate Shop.
Oh, Cullen! Your post made my heart ache but also filled it with joy as you are working to give your family the very best memories (of course, those are often surrounded by food and those we love). I hope this finds your wife doing well and you also.
looking for measurements for the ingredients of best ever zucchini bread
Hi Barbara, here’s the recipe for my Zucchini Bread. I hope you love it!
Hi Natasha,
Love many of your recipes. Thinking of making honey glazed salmon tonight. How would that work out doing on cedar plank on smoker?
Thanks,
Bob
Hi Bob! I haven’t tested that, but it sounds amazing. Let us know how it turns out if you experiment.
I love your story and your beautiful family pictures that you have shared. I just glanced at some of your recipes that sound amazing!
I hope to make your apple cinnamon bread!
I am a bit of a lazy baker, so I will start with a simpler recipe.
God bless you and your family
Thank you so much for the love, Kristine. I hope you’ll enjoy all the recipes that you will try!
Hi.
Is there any conversion info to be able to do Pork Chops in Creamy Mushroom Sauce in an airfryer
Hi Gerald! I have not tested it myself with this recipe. One of my readers left a comment saying, “We did the chops in the air fryer and sauce on the hob, paired with mashed potatoes and steamed vegetables.” You can reference my air fryer pork chop recipe. I hope that helps.
Hi Natasha
I have been cooking and enjoying your Moroccan chicken for a few years now.
Next weekend I am entertaining new work colleagues.
I really want to show this dish off but can I believe that it is gluten free please?
Hello Gery, glad to hear that you are enjoying our Grilled Moroccan Chicken recipe. I’m not so sure how to convert this to gluten free but feel free to do an experiment!
Natasha, how many recipes in total are there on your site? Im trying to make a goal to cook at least half of what you have thru the whole year. Thank you!
We have over 1200 recipes!
Can you tell me what the Arugula is for when making Fritata?
Hi Mary! It’s a leafy green, commonly used in the “mixed greens” salad you see in the produce section next to the lettuce.
I love love love all the recipes on here. They are so well described and “simple” compared to other sites. I have my own cook book with all your printed recipes. Can’t wait to get your official book in October!
Hi Alena! Thank you so much for the wonderful feedback. I’m glad you’re loving the recipes.
I try to look up your Chow Mein Recipe and i get someone named Natalya’s recipe. Frustrating
Hi Janet! I have a few guest posts on my blog, the chicken chow mein is one of them.
I have to say your sugar cookies are delicious I made it for granddaughter birthday. I follow your recipes all the time.
Thank you, Esther! I’m so glad you are enjoying the recipes.
Good morning, I’d like to make your chicken lasagna recipe. We are having a big party, I’d like to make it in advance. Should I complete it, freeze it and reheat?
Or assemble it freeze it and bake day of party?
Or what would you suggest?
I need to make 4 trays of it.
Hi John! This recipe reheats great and also freezes great. You can assemble and refrigerate it for a day, then bake it on the next day. OR you can freeze it after assembling, then bake it from a frozen state (you may need to add some additional baking time). I hope that helps!
I love your cheesy-chicken fritters, but can you give me the recipe for the sauce you dipped it in please. Thank you and I love watching your videos!
Hi Sandi! The recipe for the sauce is in the recipe card, underneath the ingredients for the fritters.
These Cheese Chicken Fritters R Awesome! I made 2 batches 1 without the cheese for my 2 sisters who can’t have cheese. N I used potato starch as they can’t have reg flour either. 2nd batch I made with cheese. They both turned our wonderful! Hoping my Special Needs Son will love them. He’s very picky! I’d love to know what a serving size is as I try to keep track of what her eats daily. Ty 4 sharing! U have a Beautiful Family! ♥️♥️
Thank you for your good comments and feedback, Jennifer. On the recipe card, you will be able to see the number of servings for the whole recipe. I would divide them to the number of servings to get the per serving size.
I just wanted to say I have used a number of your recipes and they are fantastic. The best part is that they don’t require extravagant ingredients. It reminds me of my own family recipes. Simple but tasty. Keep up the great work.
Thank you for the wonderful feedback, Deborah! I’m so glad they are helpful and I do try to keep them easy to follow using simple ingredients.
Tried your pierogis recipe. Delicious but …. my dough was very sticky – stuck to my hands and my pastry board. Also, when I rolled the dough out, it kept springing back. Any suggestions? They were excellent, just a little more difficult to make than needed to be.
Hi Jeab, it might have to do with the type of flour used – some flours have a higher gluten content than others. Add flour until it feels slightly sticky to the touch but should not stick to your fingers when touched. I hope that helps!
Was wondering if you happen to have a cookbook out as well? I have issues with my computer and phone occasionally and would love to have a book to refer to if the need arises! Call me old-fashioned (or just old!), but that’s how I work things out so to speak when computer isn’t working! I think it may have to do with service to my area! Thank you!
Btw, your recipes sound and look absolutely delicious!
Hi Kathy! Thank you.
My first cookbook will be released in October of 2023. You can click on the “Cookbook” tab at the top of the page for details. It will contain older and improved recipes as well as plenty of new ones that are not on my website. Also, I have a print option in the recipe card if that interests you to print off your favorites and keep them on hand.
Absolutely LOVE your recipes. Just finished making your Ranch Dressing & put in the fridge to chill. Wondering if you have a recipe for Blue Cheese salad dressing. TIA
Hi Beverly! That’s great to hear. Glad you loved the recipe. At the moment, I do not have a blue cheese salad dressing recipe.
HI
I am interested I finding a good marsala sauce. I am a vegetarian so chicken is out. I use eggplant instead . I had eggplant marsala at an Italian restaurant in VT it was absolutely wonderful. however I do not want to add any cream to the sauce if possible. adds too many calories. Can you help me out with a recipe ?
Hi Joanne, while I don’t have a vegetarian version, I have a Chicken Marsala Recipe that you may enjoy and can try accommodating to your diet. I hope this helps!
Hello!
I loved the backstory on your past, it’s always nice to add a personal touch to these blogs. Your website is fantastic and I’m going through all your other recipes now.
Your Zuppa Toscana copycat is fantastic, it’s a staple in our household. And I love your horseradish recipe, it’s my perfect go-to every time there’s prime rib or roast beef around. Can’t wait to find more.
Thank you for your good comments and feedback! I hope you’ll enjoy all of our recipes that you will try.
Hi Natasha,
Thanks so much for your wonderful website and food videos. I found you by looking up “Smash Burger” recipes! Your recipe, and your fun presentation hooked me! I’m a pastor in South Florida and have passed your website and channel on to our kids who are foodies and love to cook also. Blessings on your and your family and keep cooking!
Thank you so much for your kind words and feedback. We appreciate it!
Respectable young lady and perfection from personal appearance to brilliant cook. You delight me not only with precise and accurate recipes, but also with the way You present them. I guess there is not better in the USA.
I am also glad that You are from Ukraine. While I was working, I had good contacts with libraries and the exchange of magazines with Ukraine. Refugees from Tsarist Russia came from Ukraine to Yugoslavia at the time. My respected grandfather offered his home, a large family house, to the noble Antipin family, the gentleman was the state prosecutor in Odessa, then prof. piano Sivcov from Saint Petersburg, who guided my mother through music school all the way to the Piano Conservatory, then Prof. Milevsky – Dr. of agriculture, which is my grandfather made a new plan for arranging the garden and park; and Sardetin, a servant from some a family, who no longer had any relatives…..
Finally, my daughter and son, Irina and Dimitry bear the name of the princes of Don, and I am married to Peter, whose grandmother is from Irkutsk – Tulun.
All the best,
Dipl.Ing. and Mag.geologist Živa M.Ilić
I found sharky eating the olive oil that was being poured onto the croutons!!
Hi natasha sister I am 11 yrs old and i love baking and always watch your videos lots of love from Aumaynah Azhar
Hi Aumaynah! Thank you for sharing that with me. I’m so glad you are loving the videos!
Love every recipe I’ve tried. Making the chocolate cake tomorrow. Can I substitute Canola oil for light olive oil?
Hi Mary, I hope you love this recipe! Yes, any neutral-tasting oil like vegetable or canola oil will work fine in our Chocolate Cake Recipe.
Hello. My name is Svitlana. i was wondering if you would want to create a video about different types of oil and what they’re for. For example light olive oil is good for baking…
Hi Svitlana! Thank you for the suggestion. I’ll make note of it.
I am so grateful for Natasha’s Kitchen. My husband and I recently celebrated our first anniversary and I can honestly say I do not know what I would have done without Natasha’s kitchen! I have printed a books’ worth of her recipes over the past year, and all of our regular meals come from here. And it’s because EVERYTHING I cook from Natasha’s Kitchen is AMAZING!!! I was not the best cook when we first got married, and I relied on Natasha’s recipes on a regular basis. Interestingly, I had been following Natasha’s kitchen on Facebook for years and watching her videos before I ever actually tried making the recipes. It wasn’t until I got married and actually had to start learning how to cook that I finally attempted the recipes from her videos, which of course led me to her blog. I just kept coming back because everything was so easy and delicious! Anytime my husband and I try a recipe from another website/video/etc. we always say we should have just used Natasha’s Kitchen! I have never been disappointed by a recipe I have made from here. I am so grateful for all of the delicious recipes I have learned and brought into my home. I know I will be keeping these recipes in my family forever, and I just wanted to give a HUGE thank you to Natasha and her family for making these recipes so special. Can’t wait to see the next recipe we will try!
Hi Gracie! That is amazing. This is so sweet. Thank you for taking the time to share that with me. It truly blesses me to hear this. I’m so glad you are finding my recipes helpful and tasty too!
Hi. love your cooking videos. I make your Teramisu all the time for a big crowd. I use my deep lasagna pan, It’s 16×10 x4. I was wondering if you might know where I can get one with a lid, Doesn’t have to be the exact size but close. TIA.
Hi Josephine! Thank you. I’m glad you are enjoying them. You might try searching on Amazon. I hope that helps.
I Absolutely LOVE your recipes. One of my very favorites is, Your CHICKEN SALAD.
Your right the fresh lemon makes all the difference.
Thank you so much.
Maxine
That’s just awesome! Thank you for sharing your wonderful review, Maxine!
Natasha
I wanted to tell ou that I’m always using your banana bread recipe. I havethispanthatmakes fall design/cupcakes,andthey areahit evertime.
Now my question: I made your recipe for blueberry compote. I want to thicken it up I used the recipe for strawberries too How do I thicken it up so I can use it in a cake? As good as it is I am not comfortable to use themin themiddle of the cakes.. Can I mak them into a puree?
Thanks in advance
Lucille
Hi Lucille, I haven’t tested that so I’m not able to give advice on that without testing the recipe through first. I’m so glad you love the banana bread recipe!
I just made the blueberry and lemon cake the batter came out thick, what could I have done wrong, it’s baking so I’m hoping it still turns out?
Hi Angela! I would look over the recipe again and watch my process to see if anything was measured incorrectly or where things looked different. Using too much flour could cause this. Watch my tutorial on how to measure ingredients correctly.
I remember reading your thoughts on Canadian flour. I would like to order some, but would like to read what you wrote again, before I place an order. Could you send me the link. Thank you so much.
Love your recipes.
Hi Margaret! I mention the Canadian flour in my Paska Easter Bread Recipe blog notes.
Hey! I love the quirky videos and informative content on this website. It’s truly incredible how engaging and easy your videos are.
Love from Pakistan! 🙂
Thank you, glad you’re enjoying them!
Hi Natasha I am a pensioner and at 75 still like to prepare our meals With the help of Google I found some nice recipes But today I discovered your blog and started looking for something to do with leftover chicken I found a few that I love but the way you and your husband present the videos I say to my wife that I fell in love with it Now we can enjoy our food much more Love to you and your family
I’m so glad that you found our website and channel! I hope you’ll love all the recipes that you will try.
Sure I will I like to watch a video each day Your presentation is so amusing and make the day ahead a feel-good one Thanks
Natasha your recipes are awesome! Every recipe we have tried has been delish! Our favorite is the shrimp taco recipe….so good!! Thank you for sharing them with us!
Hi Monique! You’re very welcome. I’m so glad you are enjoying them. Thank you for sharing.
God loves you Natasha and I Love You, too! You make my life better with your genuine smile. It’s a joy to know you and your family. A picture of my Cream Puffs is sent for your approval. Yum!
Aaaw, thank you so much for your love and support. It means a lot to us!
Hi Natasha. We live in Ontario ,Canada. I am now retired and have time to cook, bake. I enjoy your recipes, and advice. Mostly I enjoyed reading that you and husband and family are followers of Christ. God has blessed you with many talents. We are now all being blessed by your wonderful chanel. Thank you. Great team.
Hi Karen! Thanks so much. I’m so glad you are loving my recipes. I appreciate the love and support. Be blessed!
Natasha, I don’t know if this will reach you but our family always used your pizza crust recipe that takes 48 hours and has no sugar in it. We never printed it and now we can’t find it. Please help us out if you can. It’s just pizza flour (double 00), water, salt and very little yeast.
Hi Peggy! I believe it was this pizza dough recipe. It requires a longer fermentation process (at least 18yrs) and gets better with time. It can be kept in the refrigerator for up to a week.
You do mean 18hrs, do you not. I’d hate to wait 18yrs to savor the pizza. Thanks. Love your recipes and how you present them.
Hi Jovan, we have an overnight pizza dough and we have a quick and easy pizza dough. The easy one is done in 2 hours.
Just found your sight a couple of months ago. I love to try recipes and since we watch our 4/5 grandkids Wednesday and thursdays I have started trying out your recipes those days. My soon to be 6 years old oldest grandchild helps prepare the meal which he loves doing. Thank you for simple down to earth recipes of which I can find most all of the ingredients at my local rural Ohio town. Love the tube videos
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Natasha, I love you recipe’s and you! I’ve tried several of your recipe’s and each made me love you more!
I’m so glad to hear that, Daniel! Thank you for the feedback. 🙂
Love your content and have used a lot of your recipes. I use at least one a week. You have also inspired me. Thank you.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I love these recipes. They are simple and I usually have the ingredients in the house. I don’t like cooking but it is a necessity, so I just hop on here and find different recipes to keep me from getting bored with cooking and so far no complaints from the family 🙂
That’s so great! Trying new recipes is always a treat! I’m so glad you’re enjoying my recipe! Thank you so much for sharing that with me, MD!
Hi Natasha,
I have just found your site so I’ve been reading your facinating story. I do need just a little more commentary on, “If I were a sandwich, I’d be a chicken bacon avocado on focaccia.” Sounds like a good sandwich, but why is it you?
Ha ha! It’s my favorite sandwich I guess. It was the best I could think of at the moment.
Where can I purchase your large teal colored pasta bowl. Love all your recipes . Especially the recipes that include vegetables
Hi Charlotte, you may visit my Amazon Affiliate Shop to view all the kitchen tools that I am using.
Where can I purchase your large teal colored pasta bowl. Love all your recipes . Especially the chicken pasta recipes
Hi Charlotte, I’m glad that you’re enjoying my recipes. You can find the kitchen tools that I am using in our Amazon Affiliate Shop. I hope that helps!
Meatloaf Recipe with the best glaze , I will be doubling this recipe how long should I cook the Meatloaf?
Hi Angelita! One of my readers left this comment, “Our family loves meatloaf & this is a keeper. I actually double the recipe. I use two loaf pans & put in two pounds of turkey meat & add in all ingredients as listed. I bake both loaves at the same temperature, it comes out great.” IF you are using a different size pan than we did, the internal temperature of the meatloaf needs to reach 160°F and it will be done. I hope that helps.
Natasha, I absolutely love your wholesome recepies. Your demonstrations and illustrations are magnificent!
I just love your energy and genuineness.
You are helping me restore my appetite, since I have trouble cooking for myself. You are giving me hope and are elevating my mood with your videos especially. Love your bloopers! ❤️
Wow, that’s really inspiring for us. Thank you so much for your kind words, it means a lot to us!
Dear Natasha,
My family and I love your recipes. Whenever I make one, it turns out so yummy. My kids keep asking for your chocolate chip cookies and chocolate mousse, but really every single recipe I try is a success. It gives me great joy to make something that everyone loves and enjoys and this is thanks to your time spent in trying recipes and kindness in sharing. So, thank you:)
Hi Eliane! That is amazing. I’m so glad your family is enjoying the recipes. Thank you so much for sharing. I appreciate the love and support.