La Cuisine is Open for Business

We even have French market baskets…
PC: Lord & Co.

I haven’t been writing in the blog lately because my days have been filled with the most exciting adventure for us, to date…. We have opened a kitchen retail store, La Cuisine! Yesterday, April 1st began the online launch and we plan to open the French inspired storefront in July. Let’s just say opening a new business is pretty all-consuming but so energizing at the same time.

Cooking classes too… COVID-19 has separated us in more ways than one and it’s time to focus on rebuilding and maintaining relationships with those we love most – our friends and family. La Cuisine strives to provide families and homes with distinct culinary tools and skills to create delicious meals while cultivating memories in the kitchen and around the table, the heart of every home.

We are in the middle of some fabulous Grand Opening giveaways this weekend. Celebrate Easter while you win gorgeous pieces for your home. You’ll definitely want to check them out — just be careful to follow the giveaway rules for each day as we like to change things up a bit from day to day.

Staub Braiser giveawayGlasses Giveawaycookbook giveawaytowel giveawayBridal gift card
Enter to Win @LaCuisineBZN

In addition to our giveaways, rumor has it there may also be a giveaway this week from one of our partners, Ridgeline Spice Co. You’ll want to check out thier Instagram for details as well… @ridgeline_spice_co

What can I tell you about our store that is different from any other kitchen store? It’s all about community and building stronger small businesses together. We have partnered with Montana artisans and food creators to bring you the expertise and vision, along with custom products designed by our friends and neighbors. Just a few of our Montana partners include Earlywood Designs, Montana Block Company, Basiclai, LuLu Pottery, Rocky Mountain Cookware, Ridgeline Spice Co, Tipu’s Chai, Lavender with Love, and several more are on the horizon…

In addition to our Montana partners, La Cuisine will feature superior European products like Staub, Henckels, Zwilling, Bellarini, Denby, Swissmar, and many others. You will absolutely LOVE the quality of all our selections. whatever you need to outfit your kitchen and dining room – we have it or can get it based on your suggestions and requests. If your favorite item is just a little out of your price range, we have a deal for you! Get 20% off your first order of $75 or more by subscribing to be a La Cuisine Insider.

Don’t miss out on these amazing specials as we launch our online store and stay tuned for our Bozeman, MT storefront opening later this year. Be sure to also watch for our cooking class releases. We will be doing virtual and in-store sessions – we may even throw in a little entertaining classes (i.e. creating a tablescape, executing an elegant dinner party and more) to help you create a space where great laughter and precious memories begin.

I look forward to enjoying this journey alongside all of you! We appreciate your support.

2021 Meal Planning… Menu 9

I grew up making and enjoying a broccoli casserole made with Campbell’s soup, frozen broccoli, rice and cheddar cheese. It’s a fabulous recipe and one I would be willing to make tomorrow, if only…. Apparently rice is not in my future anytime soon, but chicken and broccoli certainly are. I was yearning for something a bit creamy and chicken sounded more tasty today than fish. Don’t get me wrong, the fish we’ve had lately has been phenomenal – except the halibut. That’s a conversation for another day, but I’m going to have to get creative with the rest of the halibut because all it did was remind me why I used to never eat white fish unless it was fried along with a whole bunch of ‘chips.’

I’m a bit off topic here, so let’s get back to the chicken and broccoli.

chicken & broccoli

While I did do a bit of recipe surfing to make up my mind what I wanted to make for dinner, this is truly my own recipe and one I’m very proud of. It was so good, I had to separate myself from the table so I wouldn’t go back for seconds. The next time I make it, I plan to try coconut creamer rather than whipping cream to ensure a dairy free version. I did use thighs because, simply, that’s what was in the freezer. Breast meat is never as moist as dark, so when I use breast meat, personally, I might opt for chicken breast tenderloins but with the sauce it is unlikely the dish will be dry unless you happen to overcook it.

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2021 Meal Planning… Menu 8

No, I didn’t get lost. No, we didn’t fall off the bandwagon.

Yes, we’re still eating more healthily and truly enjoying it! But life has been busy too. I’ve found as empty nesters, we just don’t need “daily” meal plans. There is almost always leftovers so we’ve been cleaning out the fridge for starters. We have been out of town and skiing a bit, so full kitchen prep simply hasn’t been in the cards. Making wise selections in a restaurant, or even in the produce aisle at the grocery store with some packaged salads has simply been a reality at times. Yes, sometimes life gets in the way of our meal plans but it doesn’t mean we have to give up on our goals. Another thing that has kept me focused is I know for a fact that one (minor) cheat meal out of 21 very focused meals is not going to ruin it all. Sometimes we need a little encouragement to stay the course.

Chicken Cauliflower Parmesan

Recently when we were home for an evening meal, I found an interesting recipe for Cauliflower Parmesan in the Delish online magazine, but it wasn’t going to be sufficient for us without some (meat) protein. We are not, and never will be vegetarians! Originally, all I wrote on the recipe was “add chicken!” In the end, I revised a great deal of the recipe AGAIN because of what I had on hand and what is on my “approved” food list. For instance, the original recipe called for 1 1/2 c. marinara sauce. I’m really not to be eating tomatoes at all right now, and honestly, I’m not a big fan of a ton of sauce anyway. So, reducing it to only 1 cup was sufficient. I think I could even go down to 3/4 of cup and it would be okay. If you do need the moisture to protect those chicken breasts, consider cutting the marinara sauce with some water. You’ll save money and calories, still having plenty of good flavor. By the way, it turned out beautifully and I would make it again in a heartbeat! Better yet, there’s a second meal waiting in the fridge.

Chicken Cauliflower Parmesan

Course: Main Course
Cuisine: Italian
Keyword: cauliflower, chicken, parmesan
Servings: 4
Author: Tina Cusker


  • 12 oz riced cauliflower
  • 2-3 tbsp extra virgin olive oil (I used caramelized garlic olive oil)
  • salt & pepper
  • 1 lb skinless chicken breasts or thighs
  • 1 c marinara sauce
  • 1/4 c grated Parmesan cheese divided
  • 1 c shredded mozarella cheese
  • 1/2 tsp dried basil
  • crushed red pepper flakes


  • Preheat oven to 375° and prepare an 11×7 baking dish.
  • Layer the riced cauliflower on the bottom of the dish. Drizzle with olive oil. Season with salt and pepper.
  • Top with thin chicken breasts (consider cutting at least in half horizontally) or chicken thighs and marinara sauce.
  • Sprinkle with mozarella and half of the Parmesan.
  • Bake for 30 minutes. Top with remaining Parmesan, basil and red pepper flakes.
  • Return to the oven and bake for another 20 minutes until the sauce is bubbling and the cheese are turning golden brown. Double check your chicken for doneness with a meat thermometer before serving.

I served a fresh green salad on the side with a tiny bit of balsamic vinegar and oil. Beautiful color and a very easy meal. I hope you enjoy it as well.


Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

2021 Meal Planning… Menu 7

It has been a full day for healthy meals straight from our kitchen. We started off with some good, old fashioned egg salad sandwiches. Truth be told, they weren’t quite ‘old-fashioned’ but they were super healthy while still being very tasty.

Start with your bread… Manna from Heaven low carb bread. I followed “The Blood Sugar Diet” recipe, but needed to make a quick substitution due to the lack of psyllium husk powder in the grocery store. Due to a quick Google search, I opted for 2 tbsp ground chia seeds which I already had on hand. Check out my video making the bread, which I guarantee we will have again…

Next up, the Greek Yogurt Egg Salad from Damn Delicious. Instead of a crispy, warm baguette, I served a deconstructed sandwich with a small wedge of Manna from Heaven bread, a large lettuce leaf and 1/2 an avocado sliced alongside 2 scoops of egg salad.

And it’s now time for dinner…. man, we are eating well today!

Are you craving spaghetti? How about a low-carb, no sugar compromise with zucchini noodles and turkey meatballs?

Garlic Butter Zoodles with Turkey Meatballs

Course: Main Course
Keyword: butter, garlic, noodles, turkey, zoodles, zucchini


  • 1 lb ground turkey
  • 1 large egg
  • 3/4 c grated parmesan cheese
  • 1 1/2 tbsp caramelized garlic olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup fresh parsley
  • 4 tbsp butter
  • 3 garlic cloves, minced
  • 1 lb zucchini noodles (zoodles)
  • 1/2 lemon
  • 1 tbsp grated Parmesan cheese


Turkey Meatballs

  • Preheat oven to 400°. Line a baking sheet with parchment paper.
  • Mix ground turkey, egg, parmesan, oil, parsley and spices to a large bowl using a wooden spoon until well incorporated.
  • Using a medium sized scooper, portion out the meatballs on the baking sheet. Bake for 25 minutes.

Garlic Butter Zoodles

  • Melt butter in a large skillet; add minced garlic and cook until fragrant, about 1 minute.
  • Add zucchini noodles and toss in the garlic butter; squeeze the lemon for the juice.
  • Cook until the liquid is mostly absorbed.
  • Top with the meatballs and sprinkle remaining Parmesan cheese.

The only thing that would make this day better for food would be a hot, fresh chocoalte chip cookie straight from the oven…. A girl can dream, can’t she? 😉


Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

2021 Meal Planning… Menu 6

The best part of this meal plan is I’m trying new recipes and adding in foods I rarely cook. I am learning something new every day and there has yet to be a bad meal, which is certainly keeping us far more motivated. How can you beat Cornish Game Hens on a Monday night, not to mention a full set of leftovers for a second day?!

The recipe I selected is from Aside from adding mushrooms and not opting for the orange sauce, I did a great job following the actual recipe. The riced cauliflower stuffing was so moist, the hens so incredibly flavorful, a true win for the meal plan. You gotta try this one – whether for guests or just an ordinary day needing an extraordinary dinner.

Check out my video below walking you through the recipe…

Because of the veggie heavy riced cauliflower stuffing, I recommend serving with a side salad. However, I went ahead and roasted a side vegetable as well. I had three rutabagas in the fridge, peeled and chopped them. After tossing with caramelized garlic olive oil, salt and pepper, I roasted on a sheet pan for 40-45 min at 400°. It’s been years since I’ve had rutabagas and they were awesome! Think of them a bit like a buttered sweet potato, somewhat similar to a Yukon Gold potato – but healthier. Run, don’t walk to your grocery store and get some today…

And be sure to let us know how your Cornish game hens turn out!


Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

2021 Meal Planning… Menu 5

We got to go out to dinner, like a date! I was so excited. I will admit, we cheated just a bit, but it felt so good to take a night off and enjoy one meal at one of our favorite restaurants.

For meal 5, we coupled some leftovers with a new recipe for Beet and Goat Cheese Salad. This selection was inspired by a similar salad we had shared the night before, although a little less elegant than the amazing, professional Italian chef we like so much. In addition to the recipe below, please check out my inaugural cooking video featuring this very same salad.

Beet and Goat Cheese Salad

Course: Salad, Side Dish
Keyword: beet, goat cheese, spiralizer


  • 1 lb raw, spiralized beets
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1/4 cup roasted pecans
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup baby spinach, minced
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil


  • Preheat oven to 450°.
  • If you are using whole beets, wash and peel and them make them into noodles using a spiralizier. If you don't have one, you can dice them. Alternatively, you may be able to purchase pre-spiralized beets in the produce section at your local grocery store.
  • Toss the beets with 2 tbls olive oil and seasoning.
  • Place on a cookie sheet, lined with parchment paper, spread evenly.
  • Bake for 10 minutes and then, let cool.
  • Toss with spinach, and 2 tbls olive oil and vinegar.
  • Add your goat cheese and lightly toss before adding the pecans.
  • Refrigerate until ready to eat.


*Recipe adapted from 

An extra tip… we didn’t finish this the first night and it was actually two days later before we did. While the goat cheese was a little pink, the salad was just as good the second time around which is pretty rare for vegetables tossed with vinegar and oil. The beets hold their structure well on their own. I really like the unique texture and tang to the dish. It is fun to try something new!


Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.