Pesto Pizza Twists

Pesto Pizza Twists

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These pesto pizza twists are a quick appetizer, prefect for your holiday table. Store bought pizza dough,  spread with pesto sauce, and topped with cheesy goodness makes this a holiday favorite.

The hardest part is twisting the dough to resemble a flower and that’s not even too hard. Just be sure you don’t cut all the way through to the center. That’s what the shot glass is for.

And you don’t have to use a shot glass, anything that’s  one inch round works. This recipe comes together so quick, but your family and friends will think it took much longer.

It’s a great recipe to serve with marinara, pizza, or even extra pesto on the side. I have linked my favorite commercial brands of pesto and marinara the best alternative to homemade.

Why Your Going To love This Pesto Pizza Twists Recipe

One, this Pesto Pizza Twists recipe is so easy you’ll wonder why you didn’t make it sooner. Two, because your using store bought pizza dough it can be on your table in 30 minutes.

Three it doesn’t use a lot of ingredients, you probably have most of the ingredients on hand. And last but not lest everyone loves it!!!! And that is most important!!!!

If you make this recipe please leave me a comment. I love hearing from you, that’s my favorite part!!!!

Pesto Pizza Twists

Pizza dough is stuffed with pesto, mozzarella, Parmesan, and garlic, then twisted into a golden, pull-apart centerpiece that's crisp outside and irresistibly cheesy inside.

  • 1 lb store bought pizza dough
  • 1 cup prepared pesto
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 tbsp chopped Italian parsley
  • Salt and pepper to taste

  1. Form the pizza dough into a ball cover and let rest for 30 minutes at room temperature

  2. Preheat oven to 425°

  3. On a lightly floured broad roll the pizza dough into a 12 inch circle

  4. Spread with the pesto sauce leaving a 1/2 border

  5. Mix the cheeses, garlic and Italian parsley spread over the pesto

  6. Gather the ends of the dough to from a ball enclosing the filling

  7. Turn the stuffed dough ball upside down and flatten a bit to form a dish shape

  8. Place a shot glass in the center of the disk cut 8 to 10 thumb thick strips up to the shot glass leaving the center intact

  9. Twist the strips a quarter turn to form a pedal repeat with rest of strips

  10. Brush with the olive oi sprinkle with additional parmesan and garlic

  11. Bake at 425° for 10 minutes lower the heat to 350° and bake 20 minutes longer



Easy Baked Butternut Squash

Easy Baked Butternut Squash

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Do you need a side dish for your Holiday table? Try this Easy Baked Butternut squash recipe. Honey roasted butternut squash is glazed with a sweet cinnamon honey sauce and baked. The edges get crispy and caramelized, the inside is soft and tender, and the flavor delicious.

This easy butternut squash recipe makes a prefect healthy side dish for your Thanksgiving Table. And because it’s so easy you’ll want to make it often

Why I love Easy Baked Butternut Squash

First and foremost this easy baked butternut squash recipe really is easy. Not only is it easy it’s another one of my recipes that I use my toaster oven/air fryer to bake this in.

It’s one of those recipes that  comes together quick, doesn’t need much prep time and most importantly everyone will like it.

Serve it in this pretty casserole dish to add a festive touch to your holiday table. Happy Holidays my dear friends. Even in this crazy uncertain times there is always something to be grateful for.

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram I love hearing from you, it’s my favorite part!!!

Easy Baked Butternut Squash

Butternut squash is roasted with butter, fresh orange, honey, warm spices, and sage until caramelized and tender, with an optional topping of cranberries and goat cheese for a sweet and savory finish.

  • 1 butternut squash peeled and cut into slices
  • 3 tbsp melted butter
  • Juice from 2 oranges and rind
  • 2 tbsp honey
  • 1 tsp each cinnamon, pumpkin spice and chopped sage
  • salt and pepper to taste

  1. Preheat oven to 400

  2. Add  all the ingredients to the melted butter

  3. Toss the sliced butternut squash in the melted butter mixture

  4. Bake 30 minutes  on a small cookie sheet or until squash is tender and caramelized

  5. Optional add cranberries and goat cheese



One Pan Ravioli Recipe

One Pan Ravioli Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This One Pan Ravioli recipe is so easy when you use store bought ravioli. Sure there’s nothing better than homemade, but if your craving Italian and also want quick and easy, than store bought is the way to go.There are so many varieties and good quality commercial ravioli brands you won’t have have problem finding a brand that fits your lifestyle and taste.

What could be easier than a delicious Italian dinner that comes together in less than 30 minutes? Oh I know what’s even better it’s all made in one pan!!!!

For one pan cooking, there’s one important thing the pan needs to be big and deep enough to hold all the ingredients.

Here is a link to my most used deep saute pan when I use the one pan method.

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

One Pan Ravioli Recipe

Cheese and spinach ravioli simmer in a creamy Parmesan sauce with golden mushrooms, spinach, garlic, and herbs for an easy, comforting one-pan meal.

  • 1 package store bought cheese and spinach ravioli
  • 2 cups vegetable stock
  • 2 cups heavy cream
  • 2 cups chopped spinach
  • 8 oz sliced cremini mushrooms
  • 1 cup grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp chopped garlic
  • ½ chopped onion
  • 2 tbsp chopped Italian parsley
  • Salt and pepper to taste

  1. In a large saute pan melt the butter over medium heat

  2. Saute the onion and garlic until tender and just beginning to brown

  3. Add the mushrooms saute until golden salt and pepper now

  4. Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan

  5. Add the cream and half of the parmesan cheese simmer covered on low heat until sauce thickens about 10 minutes

  6. Add the raviolis and spinach cook 10 minutes longer

  7. Sprinkle with additional parmesan and Italian parsley



Sheet Pan Baked Cod

Sheet Pan Baked Cod

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you like easy, your going to love this Sheet Pan Baked Cod. Not only is it easy it’s delicious, quick and you only need one pan.

Fresh off the boat Alaskan Cod, crisp asparagus covered in a creamy, lemony sauce make this restaurant quality meal a family favorite and it’s decadent enough for Saturday night dinner with friends.

Why I love this Sheet Pan Baked Cod Recipe

It’s the time of year that I really lean towards easy recipes.  This Sheet Pan Baked Cod recipe is not only easy , it’s customizable too!!

I used Alaskan Cod, but any firm white fish works in this recipe. And if you don’t like asparagus broccoli is delicious with fish.

What’s not to love about a recipe that’s, healthy, easy, delicious and customizable to fit your lifestyle and taste?

If that wasn’t enough for me to love this recipe, here’s another I baked this Sheet pan Cod in my Cuisinart toaster oven/ air fryer.

I’ve said it before  and I’ll say it again the most used appliance in my kitchen is my Toaster oven/ air fryer. I don’t like turning on my large ovens for small bakes and I rarely deep fry anymore.

If you make this please leave me a comment and please don’t forge to tag me on Instagram with your creations. I love hearing from you that’s my favorite part. 

Sheet Pan Baked Cod

Tender cod and asparagus are baked in a creamy lemon sauce with garlic, shallots, and fresh herbs for an easy, bright, and flavorful seafood dinner.

  • 1 lb Alaskan Cod
  • 1 bunch trimmed asparagus
  • ½ stick butter
  • 1 cup heavy cream
  • 1 Juice from 2 lemons
  • 1 tbsp lemon rind
  • 1 tbsp chopped garlic
  • 2 tbsp chopped shallots
  • 1 tbsp each chopped sage and Italian parsley
  • salt and pepper to taste

  1. Preheat oven to 375°

  2. Salt and pepper the fish and asparagus

  3. Meanwhile in a small saucepan make the sauce

  4. Melt the butter over medium low heat, add the garlic, shallots, and sage saute until tender and just beginning to brown

  5. Add the cream, lemon juice and rind

  6. Simmer until sauce thickens about 10 minutes

  7. Place the Cod and Asparagus on a sheet pan pour the lemon sauce over it

  8. Bake in a preheated oven for 15 minutes

  9. Sprinkle with chopped Italian parsley serve with lemon slices



Roasted Butternut Squash Rigatoni

Roasted Butternut Squash Rigatoni

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

One of my favorite Fall pasta recipes is this Roasted Butternut Squash Rigatoni recipe. The butternut squash is roasted to a golden caramel color, then  pureed to a smooth constancy.

Loaded with toasted walnuts, sage, bacon and the pungent taste of gorgonzola. this recipe is easy enough for weeknight family meals  and fancy enough for weekend dinners with friends.

I’ve done all kinds of butternut squash recipes. changing from sautéing the butternut squash to roasting it. I have to say I like the roasted version better.

You don’t even have to use your large oven to roast the butternut squash, I don’t. I use my Cuisinart toaster oven/air fryer. 

Customize Roasted Butternut Squash Rigatoni

You can make this Roasted Butternut Squash Rigatoni recipe fit your lifestyle and taste. For instance if you don’t like rigatoni use

any shape pasta you like. If you want to go the vegetarian route leave out the bacon. And if you don’t like gorgonzola use blue cheese.

My recipes are customizable, It’s more about technique. If you learn the technique in cooking you wouldn’t need to look at recipes every time you cook.

IF you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you , It’s my favorite part!!!!

Roasted Butternut Squash Rigatoni

Roasted butternut squash is blended into a creamy sauce with bacon, spinach, Gorgonzola, walnuts, and sage for a rich, savory pasta full of fall flavors.

  • 1 lb Rigatoni
  • 1 small butternut squash peeled and cut into cubes
  • 4 slices chopped bacon
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup gorgonzola cheese
  • 1 cup chopped walnuts
  • ¼ cup chopped sage
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 5 sprigs thyme

  1. Heat oven to 375°

  2. Drizzle the butternut squash with 2 tablespoons olive oil, 1 tablespoon of the chopped, thyme, salt and pepper

  3. Roast butternut squash and walnuts until squash is tender and walnuts are tosted about 20 minutes

  4. Meanwhile cook pasta according to package directions resevering 2 cups of the pasta water before draining

  5. While the pasta is cooking in a large saute pan cook the bacon in 1 tablespoon of butter until crispy

  6. Add the onion and garlic continue cooking until tender and just beginning to brown

  7. Add the chicken broth, cream and reserved pasta water simmer covered 15 minutes

  8. Add 3/4 of the butternut  squash to a blender with 1/2 cup milk blend until smooth

  9. Add the butternut squash puree, sage, thyme, walnuts, spinach and gorgonzola cheese to the pan simmer 10 minutes longer

  10. Toss the cooked rigatoni to the butternut squash sauce top with additional gorgonzola



Creamy Chicken Gnocchi

Creamy Chicken Gnocchi

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Don’t let the looks of this  Creamy Chicken Gnocchi intimidate you. It’s an easy recipe when you use store bought potato gnocchi.

If you want to go the all home made route you can make my Easy Ricotta Gnocchi. But if you decide to make your owe they need to be cooked in a separate pot of rapidly boiling water until they come to the surface, about 7 minutes and than tossed in the sauce. The same is true with the marinara but marinara sauce is so easy and is one of the sauces I always have on hand. I have linked the recipes for the gnocchi and the marinara. The most important thing about marinara is to use the best tomato products, since tomatoes are the main ingredient.

My absolute favorite is La San Marzano, you can’t always find it in the supermarkets but here is the link to find it on Amazon.

Three Tips When Making Creamy Chicken Gnocchi

Size matters!!! when we’re one pan cooking. The sauté pan has to be big enough and deep enough to hold in this case both the pasta and the sauce. Here’s a link to a good all around one pan cooking pot.

Another thing that’s important is to be sure the oil and butter is hot enough to sear the chicken without burning it.

One more thing, if the sauce is to thick add a little milk if it’s too thick coat a pat of butter with flour and put it in the sauce, the last few minutes.

Creamy Chicken Gnocchi

Tender chicken and pillowy gnocchi simmer in creamy marinara with spinach and Parmesan for a rich, comforting Italian-inspired dish that's easy to make.

  • 3 boneless, skinless chicken breast cut in cubes
  • ½ lb store bought or my easy ricotta gnocchi
  • 3 cups prepared  marinara sauce
  • 1 cup heavy cream
  • 2 cups chopped spinach
  • 2 tbsp each olive oil and butter
  • 2 tbsp chopped garlic
  • ½ small onion chopped
  • 1 cup parmesan cheese
  • 2 tbsp chopped Italian parsley

  1. In a large sauté pan heat olive oil and butter to medium heat

  2. Salt and pepper the chicken and sauté until lightly browned

  3. Add the garlic and onion sauté until tender and just beginning to brown

  4. Add the prepared marinara and cream simmer 15 minutes or until sauce thickens

  5. Add the gnocchi and spinach

  6. Simmer covered 7 to 10 minutes

  7. Sprinkle with the parmesan cheese and Italian parsley



Saucy Pesto Pasta

Saucy Pesto Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This 30 minute Saucy Pesto Pasta recipe with sundried tomatoes, spinach, cream in a basil pesto sauce is great when you’re craving Italian but you want a vegetarian dinner.

I’ve said it before ad I’ll say it again I am not vegetarian, but it seems that 3 to 4 meals a week are meat free.

Pasta is prefect with or without meat. I know I post a lot of pasta recipes, but pasta is so versatile, easy and delicious you can have pasta often

without repeating the same recipe, plus who doesn’t love pasta!!!

Make The Pesto For Saucy Pesto Pasta

Making your own Pesto sauce for this Saucy Pesto Pasta is so easy. In a food processor blend 4 cups fresh basil with 2 tablespoons of garlic, 1 cup pine nuts and 1 cup parmesan cheese.

Process until blended then with the food processor running slowly add 2 cups extra virgin olive oil.

That’s it!! Homemade pesto!!! If you make this Recipe Please tag me on Instagram with your creations. And please don’t forget to leave me a comment I love hearing from you, It’s my favorite Part!!!

Saucy Pesto Pasta

Penne is tossed in a creamy pesto sauce with sun-dried tomatoes, spinach, and Parmesan for a rich, flavorful pasta dish that's comforting and satisfying.

  • 1 lbs penne pasta
  • 1 cup sundried tomatoes chopped
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 2 cups heavy cream
  • 2 cups prepared pesto
  • 1 cup grated parmesan cheese
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 2 tbsp each olive oil and butter

  1. Cook pasta according to package directions reserving 2 cups of the pasta water

  2. In a large sauté pan heat the oil and butter to medium

  3. Add the onion and garlic sauté until tender and just beginning to brown

  4. Add the sundried tomatoes sauté 5 minutes longer

  5. Add the cream and resevered pasta water simmer covered on low for 15 minutes or until sauce thickens

  6. Add the spinach, pesto sauce and parmesan cheese simmer 10 minutes longer

  7. Toss the drained penne with the sauce sprinkle with additional parmesan and fresh chopped Italian Parsley



White Chicken Chili

White Chicken Chili

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

White Chicken Chili is the ultimate comfort food when your looking for a healthier version on the old classic.

Full of tender chicken breast and white beans in a creamy, cheesy sauce will have your family and friends coming back for seconds.

You won’t have leftovers, but if you do this is one of those freezer friendly recipe for a ready made meal.

actually make a double batch purposely to freeze. These containers from Amazon they store easily, come in different sizes

are freezer and microwave friendly, don’t freeze the Chili with the toppings, add them just before serving.

Topping White Chicken Chili

white chicken chili like all chilis it’s about the toppings. I topped this one with sour cream, lime, cheese and tortilla chips, that I cut into ribbons and air fried in my Cuisinart  toaster/air fryer.

If you don’t have an air fryer all I can say is, of all of the appliances in my kitchen it is the one I use the most. It fries, bakes, roasts and toast all in one toaster/air fryer.

Back to the topping the Chili there are as many possibilities as there are different types of chili. Experiment with different combinations find want fits your lifestyle and taste.

One more thing if you make  this recipe, please me a comment and don’t forget to tag me on Instagram. I love hearing from you that’s my favorite part!!!

White Chicken Chili

Tender shredded chicken and creamy white beans simmer with green chilies and smoky spices, finished with cheese, sour cream, tortilla chips, and fresh cilantro.

  • 3 boneless skinless chicken breast
  • 2 tbsp olive oil
  • 1 onion
  • 2 tbsp chopped garlic
  • 1 Jalapeno seeded and minced
  • 1 tbsp each cumin, oregano, coriander and smoky paprika
  • 2 15 oz cans white beans
  • 4 cups chicken
  • 2 4.5 oz green chilies
  • ½ cup each  monetary Jack and sharp cheddar
  • ½ cup sour cream
  • ½ cup crushed tortilla chips
  • ½ cup chopped cilantro
  • Salt and pepper to taste

  1. In a large pot over medium heat, heat oil.

  2. Add the chicken cook until lightly brown remove and set aside

  3. Add the the onion, garlic and jalapeno cook until tender and just beginning to brown about 5 minutes

  4. Add all the spices cook until fragrant

  5. Add the green chilis, chicken broth, and chicken season with salt and pepper

  6. Bring to a boil, reduce heat and simmer covered 15 minutes

  7. Remove chicken,  shred between two forks

  8. Return chicken to pan add white beans

  9. Simmer 5 minutes more

  10. Garnish with the Monterey jack, sour cream,  tortilla chips, lime and cilantro



Easy Tuna Puttanesca Spaghetti

Easy Tuna Puttanesca Spaghetti

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This easy Tuna Puttanesca Spaghetti is a fast and flavorful Italian pasta recipe perfect for busy weeknights. Made with pantry staples like canned tuna, anchovies, olives, and capers, this classic puttanesca sauce comes together in under 30 minutes.

Puttanesca has a rich and colorful history—said to be created by Italian prostitutes to lure customers with its irresistible aroma. Whether legend or truth, this spicy, briny sauce still draws everyone to the kitchen today.

Cooked in one deep sauté pan and tossed with spaghetti, this tuna pasta is a bold, satisfying dish full of robust Mediterranean flavor.

Things to know about this Easy Tuna Puttanesca spaghetti recipe

I used spaghetti for this dish, but feel free to choose any pasta that fits your lifestyle and taste—long or short shapes both work beautifully. If the sauce feels a little dry, just add more pasta water. That starchy liquid not only adds body, but acts as a natural thickener that binds everything together.

For the olives, I went with kalamata because I love their bold, briny flavor. Growing up, my mother used olives from our family farm in Tuscany. She cured them the traditional way—soaking them in a salt water solution and changing it every few days for weeks until the bitterness was gone. They transformed from glossy purple to wrinkled and rich, then were marinated in olive oil, garlic, orange peel, and red pepper flakes. Time-consuming, yes—but unforgettable in flavor.

So for this simple sauce, don’t skip out on the quality olives—they’re key to the depth of flavor in this rustic, vibrant dish.

I hope you give this recipe a try, and the part I love most? Hearing what you think! Enjoy a little restaurant-style cooking in your own kitchen—and don’t forget to tag me on Instagram so I can see your delicious creations!

Easy Tuna Puttanesca Spaghetti

Spaghetti is tossed with tuna, anchovies, tomatoes, capers, and Kalamata olives in a bold, savory sauce finished with fresh Italian herbs.

  • ½ lb Spaghetti pasta cooked according to package direction reserving 2 cups of the water before draining
  • 1 small chopped onion
  • 1 tbsp minced garlic
  • 4 anchovy fillets
  • 2 cans albacore tuna in olive oil
  • ½ cup capers
  • 1 cup chopped kalamata olives
  • 15 oz can chopped tomatoes
  • 15 oz tomato sauce
  • 1 cup reserved pasta water
  • 1 tbsp each chopped Italian parsley, basil,  thyme and red pepper flakes
  • 2 tbsp each olive oil and butter

  1. Cook pasta according to package directions reserving 1 cup pasta water

  2. Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, cook until tender and just begining to brown

  3. Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.

  4. Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer

  5. Always salt and pepper to taste

  6. Toss with the drained spaghetti pasta



Best Ever Crispy Fish and Chips Recipe

Best Ever Crispy Fish and Chips Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Not Only is this Best Ever Crispy Fish and Chips Recipe delicious, it’s an easy recipe for New England’s favorite dish fish and chips. You don’t have to be from New England for this recipe to become one of your favorites too!

I was always on the look out for a fish and chip recipe like the one we used to get at the local tavern where we lived, in up state New York.

Well friends, I think I found it. Not only is it quick and simple, the batter is prefect. It might just be better than the one I remember in my youth, in up state New York.

In my old recipes I used a non alcoholic beer batter, in this recipe using milk, the crust was light and crispy, not doughy as the beer batter, what really got me excited

the crust stayed on the fish!!!

Things to know about this best ever crispy fish & chips recipe

When making the Best Fish & chips I use olive oil and be sure the oil is at the right temperature before dropping in the fish. If the oil is not hot enough, you end up with a soggy crust. If the oil is too hot, you end up with a burnt crust and under cooked fish. I added  cayenne pepper for a subtle kick, if you want more of a kick add 1 tablespoon of Tabasco sauce to the batter, it will watch up your taste buds.

The tartar sauce recipe comes together quickly. to me it taste better if  it’s refrigerated for a few hours. you can make it the night before.

I made fish sandwiches, with fish I had left over, spread the tartar sauce on a brioche bun, layered it with the fish, topped it with Cole slaw and let me tell you it was delicious, as good as the day before…….ENJOY!!! If you want to try to add more  fish to your meal planning try another one of my personal favorites quick and easy creamy salmon piccata 

Best Ever Crispy Fish and Chips Recipe

Crispy beer-style battered cod is paired with golden twice-fried potatoes and tangy homemade tartar sauce for a classic, satisfying fish and chips dinner.

FOR FISH AND CHIPS

  • 1 quart olive oil for frying oil
  • 4 russets potatoes
  • 1½ lbs Cod
  • 1 cup flour
  • 1 tsp baking power
  • 1 cup milk
  • 1 tsp cayenne pepper
  • Salt and pepper to taste

FOR TARTAR SAUCE

  • 1 cup mayonnaise
  • 2 tbsp chopped sweet pickle
  • 1 tbsp yellow mustard
  • ⅓ cup lemon juice
  • salt and pepper

FOR FISH AND CHIPS

  1. Peel and cut potatoes into sticks place in ice water

  2. Heat oil to 350 degrees

  3. Add baking powder and cayenne pepper to flour

  4. Whisk egg and milk together

  5. Add flour mixture slowly

  6. Fry potatoes in hot oil until golden drain on paper towels Salt to taste

  7. Salt and pepper fish

  8. Dip cod fillet in batter fry until golden

  9. Return potatoes to oil to crisp

  10. Serve with tartar sauce and lemon wedges

FOR TARTAR SAUCE:

  1. Mix all the tartar sauce ingredients