• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy
  • Shop

In the Kitchen With…Mia Campbell

April 23, 2021 By Jess Leave a Comment

Welcome to my new blog series, In the Kitchen With!

Mia Campbell

Each month I’ll be featuring people with interesting stories, unique points of view, delicious recipes or drool worthy photos. People that I’d love to have over to chat and enjoy a delicious meal with in my kitchen!

So I’m pleased to introduce you this month to Mia Campbell, full time mom and part time recipe developer and content creator here in Calgary!

I met Mia via Instagram and at few bloggers’ events in Calgary a few years ago. I love her approach to food, using wholesome ingredients and creating nutritious recipes that are bright and beautiful too!

Read on for Mia’s full interview answering some of my fav foodie questions including her dream dinner guest, her fav food memory AND her MUST-MAKE recipe for Twi-ckers Bars!

Twickers Bars

What’s your favorite recipe to make for family or friends?

“Oh that’s a tough one! I don’t think I have one single go-to recipe! When cooking for family or friends, I like to focus on ingredients that are in season and base my recipes off what’s fresh from the farmers market. Right now, I’m LOVING bright salads with hearty grains mixed in. I love how versatile salads can be. You can enjoy them in the morning with eggs, or in the afternoon and evening paired with your choice of protein! They’re also great because you can use what you have on hand, you don’t have to follow a recipe! You can also completely change the flavour profile by simply swapping out dressings. I always like to keep it simple, especially in the spring and summer.”

Who is your dream dinner guest? Would you cook for them or eat at a specific restaurant?

“Well these days I’d really just love to have dinner with my girlfriends! I miss having people over, cooking altogether, creating and connecting over food, and laughing around the table for endless hours. Ideally, everyone would bring a dish they love, whether it’s a family recipe or something from a cookbook they’re currently enjoying. We’d sit around and explain why we chose the specific dish, the components and the flavours. We would eat, drink and laugh… that’s the company I’m really craving. But I’d also love to make a meal with Joana Gaines. I love her ease in the kitchen and emphasis on simple yet satisfying flavours to create crave worthy dishes.”

Do you have a favourite food memory? Perhaps a time you shared with family or friends, a food memory from a trip or a meal you’ll never forget?

“Growing up, I spent a lot of time in my Nonna’s kitchen. Food was at the centre of every get together, big or small. Cooking and eating was a social thing, the more people the better! The food was never complicated, simple dishes, rooted in Italian cooking — lots of bread, salami, cheese, pasta, cutlets, jo-jos and pizzelle cookies (I could eat 50), those are some of my favourite memories! Family and food is at the core of every memory I have growing up.

When it comes to travelling, I am a BIG FOOD PLANNER! I research research research and make lists of all the places I want to eat … there aren’t enough meals in the day to hit every spot haha. One of my favourite spots to eat is actually Erewhon market, in LA. They have an amazing hot food and smoothie bar and so many trendy food products that we don’t have in Canada. I could spend hours wandering, looking and sampling.”

Is there one ingredient from your pantry or fridge that you MUST always have available?

“Oh I’d probably have to go with … peanut butter! It’s is SO versatile, it literally goes with everything — pb oats, pb & banana smoothie, savoury Thai sauce, dates stuffed with pb and chocolate, pb energy bites … I could go on but now I’m just getting hungry ha. It can also be used in my wellthy twi-ckers recipe, they’re a MUST make!”

What’s your favourite snack?

“My go to snack is a smoothie because I can pack it with a variety of nutrient dense foods!”

If you could only have one dish from a restaurant the rest of your life what would it be and which restaurant is it from? Why is this dish just the best?

“Ok my favourite dish is from Estiatorio Milos and it’s their fresh grilled whole fish. But really I could live off any and all seafood, I simply love it. Their lightly fried zucchini and eggplant tower is also to die for! But no meal is complete without dessert, right? My favourite indulgent sweet treat is the chocolate walnut cookie from Levain Bakery.”

I love brunch so if we could hang out in real life and enjoy brunch together, is there a favourite brunch dish you’d make or restaurant we’d meet at?

“Can we travel somewhere and enjoy brunch? We’d fly to LA and eat at Joans on Third! We’d enjoy an iced coffee or matcha, and get an assortment of dishes! One of my favourites is the buttermilk pancakes (we might need two orders)!”

Twickers Bars

And don’t forget to check out Mia’s must-make recipe for twi-cker bars – “a mix between a twix and skickers bar” but made with better for you ingredients. Trust me when I say they are DROOLWORTHY.

Until the next cooking adventure,
Jess

Photos by Mia Campbell

Print Friendly, PDF & Email

Filed Under: in the kitchen with, Recipe Tagged With: interview, kitchen interview, mia campbell

Previous Post: « Easy Herb Drop Biscuits
Next Post: What’s In Season – Recipes to Make in May »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Recent Posts

  • Easy Cheesy Baked Pizza Dip
  • One Pot Boursin Pasta
  • Seasonal Recipes to Make in February

Recent Comments

  • Jess on Baked Pears with Cardamom Cream
  • Gramy T on Baked Pears with Cardamom Cream
  • Jess on Easy Goat Cheese Appetizer with Fig Jam & Pecans

Archives

Categories

Footer

INSTA-GRATIFICATION

You’re going to want to make this BAKED PIZZA DI You’re going to want to make this BAKED PIZZA DIP for your next gathering!

Cheesy and packed with flavour, it’s made simply in one pan. Here’s how to make it friends!

INGREDIENTS:
1x 250g cream cheese, softened
¼ cup greek yogurt
Spice blend: ¾ tsp garlic powder, ¾ tsp dried thyme, 1 tsp oregano, ¼ tsp salt, ¼ tsp chili flakes
1 cup marinara / tomato sauce
1 cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
Toppings: 1/3 cup chopped baby tomatoes, ½ tsp oregano
Garnish: fresh basil, minced
For serving: crostini or crackers

INSTRUCTIONS:
1. Preheat the oven to 400F.
2. In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular baking dish) combine softened cream cheese, greek yogurt and spice blend. Spread on the bottom of the dish.
3. Spread the 1 cup of marinara / tomato sauce on top of the cream cheese mixture.
4. Sprinkle over all of the shredded mozzarella cheese and shredded parmesan cheese.
5. Sprinkle over the fresh chopped tomatoes (or other desired toppings) and ½ tsp dried oregano.
6. Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
7. Garnish with fresh chopped basil and serve warm!
•
•
•
#cheesyfood #appetizerideas #snacktime #yycfoodblogger #gamedayfood #cheesedip #pizzarecipe #bakedpizza #feedfeedvegetarian #snackrecipes #diprecipe #partyfoodideas #cookinginmygenes #recipevideo #creamcheese
These are my favourite QUICK & EASY PEANUT NOODLES These are my favourite QUICK & EASY PEANUT NOODLES. Perfect for a quick weeknight meal or lunch on the weekend here’s how to make them:

INGREDIENTS:
80-90g / 3-4oz dry noodles
1/4 cup peanut butter
1 tbsp soy sauce or tamari
1 tbsp chili garlic sauce 
1 garlic clove, grated
Juice from a quarter of a lime
2 tbsp - 1/4 cup pasta water 
Optional add-ins: chicken, peas, broccoli or shredded carrots

INSTRUCTIONS:
1. Cook pasta according to package directions and reserve 1/4 cup pasta water.
2. Whisk together peanut butter, soy sauce, chili sauce, grated garlic, lime juice and 2 tbsp pasta water. Stir until sauce is fully combined and add another 2 tbsp pasta water to loosen further if needed. 
3. Stir in noodles and other add-ins. Enjoy!
•
•
•
#weeknightdinner #quickrecipes #quickdinner #cookinginmygenes #peanutnoodles #quicknoodles #saucynoodles #easyrecipes #recipereels #dinnerideas #yycfoodblogger #dinnerinspiration
The coziest cocktail for our very wintery weekend, The coziest cocktail for our very wintery weekend, this WINTER SPICED OLD FASHIONED is still one I always come back to. 

Made with a spiced simple syrup, it brings lovely warming notes to this Wintry sip. 

Recipe is on the blog friends! Linked in bio above 

https://www.cookinginmygenes.com/winter-spiced-old-fashioned-cocktail/
•
•
•
#cookinginmygenes #yycfoodblogger #foodphotographyandstyling #foodtographyschool #wintercocktails #easycocktails #feedfeedcocktails #foodcontentcreator #bourboncocktails #oldfashioned #cocktailsathome #cocktailrecipes
Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA t Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA that you can make any day of the week. 

It’s creamy, packed with flavour and easy to make!

Here’s the recipe friends:

Total Time: 20 minutes
Equipment: large pot
Servings: 2-3

INGREDIENTS:
200-250g dry rigatoni (or other pasta shape)
1x (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
Zest from 1 lemon plus more for garnish
1 tbsp lemon juice
¼ tsp chili flakes
¼ tsp ground pepper
1 cup frozen peas
¾ cup shredded parmesan cheese
Salt and pepper to taste
Garnish with lemon zest, chili flakes, parmesan cheese

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
2. Add the drained pasta back to the pot and set over low heat on the oven.
3. Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese. 
4. Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
5. Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through - if not keep on low heat and stir occasionally until they are.
6. Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
7. Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.

https://www.cookinginmygenes.com/one-pot-boursin-pasta/
•
•
•
#onepotpasta #onepotmeals #easydinner #dinnerideas #cookinginmygenes #yycfoodblogger #boursincheese #boursinpasta #recipereels #veggierecipes #dinnerinspiration #comfortfoodie #weeknightmeals #quickrecipe #quickdinner
If you want to escape to the tropics, try my TROPI If you want to escape to the tropics, try my TROPICAL SLUSHIE! Easily made as a mocktail or a cocktail, it’s perfect to brighten things up this winter. 

All you need is:
*frozen mango
*frozen pineapple 
*maple syrup
*lime
*ice
*rum (if desired)

Get the recipe on the blog! Linked in bio above. 

https://www.cookinginmygenes.com/tropical-rum-slushie/
•
•
•
#cookinginmygenes #yycfoodblogger #mocktails #mocktailrecipe #drinkrecipes #happyhourathome #wintermocktail #cocktailrecipe #tropicaldrink #foodphotographyandstyling #easyrecipes
You need this Quick Asparagus Gnocchi in your life You need this Quick Asparagus Gnocchi in your life! Made in under 25 minutes, it’s the perfect weeknight meal - save this post for the recipe!

Here it is:

INGREDIENTS:
1 lb store bought gnocchi
3 tbsp butter, divided
1 bunch asparagus, trimmed ends and cut into 1 inch pieces
1/2 lemon
2 tbsp pesto sauce
1/2 cup shredded parmesan cheese
kosher salt and ground pepper
Extra garnish: red pepper flakes

INSTRUCTIONS
1. If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi then set aside.
2. Heat a large frying pan over medium-high heat, add 2 tbsp butter. Add the gnocchi and sauté 5-8 minutes, until starting to turn golden brown.
3. Add in asparagus pieces, 1 tbsp butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
4. Turn off the heat and stir in 2 tbsp pesto plus half of the parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish. Serve immediately. 

https://www.cookinginmygenes.com/quick-spring-gnocchi-with-asparagus/
•
•
•
#30minutemeals #gnocchirecipe #weeknightmeals #cookinginmygenes #yycfoodblogger #recipeshare #dinnerrecipes #damnthatsdelish #makesmewhole #eatyourcolors #vegetarianmeals #onepandinner #meatlessmonday #quickdinner
Friends, I’ve got another deliciously easy dip f Friends, I’ve got another deliciously easy dip for you! It’s so easy to make AND simple to add in your fav ingredients too. 

Here’s how to make it:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 

https://www.cookinginmygenes.com/goat-cheese-pesto-appetizer/
•
•
•
#goatcheese #cookinginmygenes #easyappetizers #fingerfood #cheeseplate #cheeseboards #crostini #creamcheese #toasties #toastideas #damnthatsdelish #meatlessmeals #recipevideo #entertainingathome #cheesedip
This is one of my favourite ways to make salads in This is one of my favourite ways to make salads in the winter - ROAST some fav veggies together and then add them to salad greens, topped with feta, walnuts and a balsamic dressing. 

The best part is you can mix and match what you like so carrots would be delish, chopped almonds or goat cheese are great substitutes. 

Here’s generally how I make it:

1 large sweet potato, cubed
4 golden beets, peeled and cubed
12 Brussels sprouts, quartered 
Olive oil
Salt & pepper
Salad greens
Chopped walnuts
Feta 

Dressing: Mix together 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 1x garlic clove minced, salt and pepper 

Toss the vegetables with a couple tablespoons olive oil and season generously with salt and pepper. Roast at 415 F for 30-35 minutes or until done to your liking. Add veggies to your favourite salad greens and top with nuts, cheese and dressing. 
•
•
•
#easysalad #saladrecipe #cookinginmygenes #yycfoodblogger #roastedveggies #wintersalad #dinnerrecipes #healthyinspo #plantpower #recipereels #mealprepideas #saladbowl #healthymealprep #iamwellandgood
Follow on Instagram

Copyright © 2023 · CookinginmyGenes.com