Beef Stroganoff

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Easy Beef Stroganoff with Noodles

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream).  And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia.  Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes.  So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

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Butternut Squash Quiche

This butternut squash, kale, rosemary and goat cheese quiche is easy to make and full of the best sweet and savory seasonal ingredients. This butternut quiche, you guys. ♡ I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends.  (Along with my […]

This butternut squash, kale, rosemary and goat cheese quiche is easy to make and full of the best sweet and savory seasonal ingredients.

Butternut Squash Quiche Recipe

This butternut quiche, you guys. ♡

I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends.  (Along with my fave pumpkin bread, winter fruit salad, and a round of mimosas, yum.)  But this quiche ended up being my surprise new favorite of the meal.  And it couldn’t be more perfect for autumn!

I happened to have half of a butternut squash leftover in the fridge at the time, so I diced it up and sautéed it with some scallions and garlic to form the base for the quiche filling.  Then to that combo, I added in few handfuls of chopped kale and a generous sprinkling of chopped fresh rosemary.  I’m also always a big fan of butternut and goat cheese paired together, so I crumbled in a bunch of cheese to give the quiche some of that signature earthy tang.  (Or if you’re not a fan of goat cheese, you could easily swap in feta, cheddar or gouda.)  And once everything baked up together in a buttery flaky pie crust with creamy eggs, oh my goodness, this quiche was autumn brunch perfection.

We’ve made it again twice since that weekend and our friends and neighbors have given it rave reviews.  So I wanted to pop on quickly and share it here with you too, especially while butternut squash is still in season.  Clearly, we’re big fans of serving this butternut quiche for weekend brunch, but it would also be a great recipe to bookmark for the holidays ahead too.  You’re going to love it!
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Pizza Baked Ziti

The best of pizza and pasta come together in this fun “Pizza” Baked Ziti recipe!  It’s 100% customizable with all of your favorite pizza toppings, super easy to make, and total comfort food. I’ve got a fun new dinner idea that needs to go on your next meal plan stat… …this “pizza” baked ziti! ♡ […]

The best of pizza and pasta come together in this fun “Pizza” Baked Ziti recipe!  It’s 100% customizable with all of your favorite pizza toppings, super easy to make, and total comfort food.

Pizza Baked Ziti Recipe in Casserole Pan

I’ve got a fun new dinner idea that needs to go on your next meal plan stat

…this “pizza” baked ziti! ♡

Yep, it’s the best of both worlds when your favorite pizza toppings and a hot and bubbly pan of baked ziti combine forces.  And thanks to a few simple shortcuts, it turns out that this fun fusion recipe is actually incredibly easy to make too!

All you need is a package of pasta, your favorite marinara sauce (homemade or store-bought), shredded cheese, and a collection of your favorite pizza toppings to bring this recipe together.  (Which makes this a perfect recipe to clean out the produce drawer, by the way, while also giving you the option to make this baked ziti gluten-free, dairy-free, vegetarian or vegan if you would like.)  Then after a few simple steps of prep, this gorgeous casserole can be baking away in the oven and on the table ready to serve in no time!

It’s a totally fun and flexible recipe to customize with whatever pizza toppings you love best.  So round up your faves, and let’s make some pizza baked ziti together!

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Perfect Pumpkin Bread

This classic pumpkin bread recipe is perfectly moist, easy to make without a mixer, and full of the best pumpkin flavor! Most of the time when I’m craving pumpkin bread, I turn to my favorite recipe for these gluten-free, sugar-free, healthy pumpkin muffins. (Which, fun fact, can also be baked into bread!)  But on those […]

This classic pumpkin bread recipe is perfectly moist, easy to make without a mixer, and full of the best pumpkin flavor!

Moist Pumpkin Bread Slices

Most of the time when I’m craving pumpkin bread, I turn to my favorite recipe for these gluten-free, sugar-free, healthy pumpkin muffins. (Which, fun fact, can also be baked into bread!)  But on those days when I find myself craving the real deal…

this is the classic pumpkin bread recipe that I absolutely adore. ♡

It’s made with butter, sugar, flour, and all of the indulgent stuff you need in a good old-fashioned slice of pumpkin bread.  And I’m especially partial to this recipe in particular because it adds extra pumpkin purée and pumpkin spice in the batter to bring out the best of those cozy fall flavors we all love, and makes this bread ultra-moist as well.  This pumpkin bread recipe is also super-easy to make without a mixer.  And of course, it beats any fall candle you can buy in the store and is guaranteed to make your entire home smell downright heavenly.

I’ve been tweaking this recipe bit by bit over the years and think I’ve reached the point where I’m finally happy with it.  So if you happen to be looking for a classic moist pumpkin bread recipe to add to your repertoire, I highly recommend bookmarking and giving this one a try.  It’s one of my favorite treats this time of year and I always look forward to it.

Let’s make some pumpkin bread!

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Poblano White Chicken Chili

This Poblano White Chicken Chili recipe comes together quickly in less than 30 minutes and is so flavorful and comforting. As soon as the weather begins to cool off each fall, I have a bit of an obsession for making sure that we always have some sort of chili all meal-prepped, stocked in the freezer, […]

This Poblano White Chicken Chili recipe comes together quickly in less than 30 minutes and is so flavorful and comforting.

Poblano White Chicken Chili Recipe

As soon as the weather begins to cool off each fall, I have a bit of an obsession for making sure that we always have some sort of chili all meal-prepped, stocked in the freezer, and ready to reheat for a quick lunch or dinner whenever those last-minute soup cravings arise.  We usually meal-prep some sort of plant-based chili to keep on hand, so that my vegetarian husband can enjoy it too.  But this fall, while pregnancy has had me craving so much chicken (lol, if you couldn’t tell by this month’s list of recipes), this poblano white chicken chili has been totally hitting the spot. ♡

It’s loaded up with tons of beans and chicken for protein, plus lots of zesty poblano peppers to add some extra flavor and a touch of heat.  And when piled high with all of my favorite toppings (you know me and chili, the more the merrier!), this white chicken chili is so cozy and flavorful and hits the spot every single time.

I’m also extra-partial to this recipe because it comes together very quickly in less than 30 minutes.  And instead of adding any extra flours or cornstarch as a thickener, I just puréed a can of beans in the blender and added it to the soup, which adds some nice extra protein and works like a charm.  (And also keeps this chili gluten-free!)  Oh, and if you can’t find poblano peppers at your grocery store, I’ve included an option below to just use canned diced green chiles instead.

Let’s make some white chicken chili!

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Brussels Sprouts Parmesan Pasta

This 30-Minute Brussels Sprouts Parmesan Pasta is made with garlicky shredded Brussels sprouts, toasted pine nuts, and a silky cheese and black pepper sauce.  Feel free to add bacon or sausage if you’d like, too! Now that Brussels sprouts are back in season, we’ve been buying them pretty much non-stop lately here in our house […]

This 30-Minute Brussels Sprouts Parmesan Pasta is made with garlicky shredded Brussels sprouts, toasted pine nuts, and a silky cheese and black pepper sauce.  Feel free to add bacon or sausage if you’d like, too!

Brussels Sprouts Parmesan Pasta

Now that Brussels sprouts are back in season, we’ve been buying them pretty much non-stop lately here in our house and roasting, sautéing, and tossing them into salads basically as often as possible.  I can’t get enough of these little green superfoods this time of year!  But one of our favorite new recipes this past month ended up being an impromptu fusion of one of our favorite pastas (cacio e pepe) and one of our favorite side dishes (sautéed garlicky Brussels sprouts with pine nuts).

For lack of a more creative name, I’m calling it our new favorite Brussels Sprouts Parmesan Pasta. ♡

It’s a super-basic recipe that requires just 6 ingredients and comes together in less than 30 minutes.  But I’m telling you, the comfort and flavor factors of this pasta are a full-on 10 outta 10.  The texture of that thick and chewy al dente pasta is balanced with wisps of tender shredded Brussels sprouts and toasted buttery pine nuts.  And when tossed together with a glossy butter, Parmesan, garlic and black pepper sauce, get ready to go back for seconds because I assure you that one bowl of this cozy seasonal pasta is going to have you swooning.

If you feel like adding in extra protein, some sautéed Italian sausage or bacon in there would be a very, very good idea.  Or if you felt like giving the pasta more of a lemon-buttery twist, this recipe would also be delicious made instead with the lemony brown butter sauce that I used in this recipe too.  However you make it, this pasta is a great way to enjoy the season’s sprouts.  So bring home a batch, and let’s make some pasta together!

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Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are perfectly soft and chewy and topped with a heavenly maple cream cheese frosting.  Easy to make and ready to go in just around 1 hour! Last week, I made my annual pilgrimage across Barcelona to the American import store here to bring home a season’s worth of my favorite nostalgic […]

These pumpkin cinnamon rolls are perfectly soft and chewy and topped with a heavenly maple cream cheese frosting.  Easy to make and ready to go in just around 1 hour!

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Drizzle

Last week, I made my annual pilgrimage across Barcelona to the American import store here to bring home a season’s worth of my favorite nostalgic fall ingredient — canned pumpkin purée.

It’s one of those classic American ingredients that’s nearly impossible to find here in Europe.  (Fresh baking pumpkins are pretty hard to track down in Barcelona too.)  So as soon as the import store announced that they had received their first shipment this season, I hightailed it across town to call dibs on a bag full of cans to bring home.  And to celebrate, Barclay and I decided to make a big batch of these for brunch the next day.

Our favorite pumpkin cinnamon rolls. ♡

This recipe is basically just a simple twist on my favorite 1-hour cinnamon rolls recipe, made with lots of extra pumpkin purée and pumpkin spice added to the dough, plus a generous pour of maple syrup stirred into the cream cheese frosting for some extra fall vibes.  The rolls bake up to be perfectly soft and chewy and lightly golden on top.  And oh my goodness, they are just outrageously delicious.  We shared them with a bunch of friends over the weekend and everyone couldn’t stop raving about them (and probably would have polished off a second pan, had I made more, lol).

The great news for all of us is that they are super quick and easy to make as well!  The dough only needs for a few short rise times, which allows this entire recipe to come together from start to finish in around an hour.  And I’ve included options below for how to make the dough either with a stand mixer, if you happen to have one, or how to knead the dough completely by hand.

If you love pumpkin as much as I do, I think you are going to love this one.  So track down some pumpkin purée (hopefully it’s easier to find where you are!) and let’s make some pumpkin cinnamon rolls together!

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Hey, Bebé!

I can’t even begin to tell you how much I’ve looked forward to finally having this news to share. We’re pregnant, you guys! ♡♡♡ Those of you who have been following our story for awhile know that it has been a long road for Barclay and I as we have been trying to grow our […]

Ali Martin and Baby Bump in Barcelona

I can’t even begin to tell you how much I’ve looked forward to finally having this news to share.

We’re pregnant, you guys! ♡♡♡

Those of you who have been following our story for awhile know that it has been a long road for Barclay and I as we have been trying to grow our family.  But for the first time ever, we finally saw that miraculous double line this summer after our second IVF transfer.  And I’m thrilled to announce that we are now fifteen weeks pregnant with our sweet little bebé who’s due to join us around Barclay’s birthday in March 2021.

This past year has been a complete whirlwind as we navigated our way through IVF in the midst of the pandemic, followed by a failed first embryo transfer, a successful second transfer, and then an intense roller coaster of a first trimester.  But we’ve officially now made it to the second trimester with our little sprout and we’re over the moon that this dream of ours is finally coming true.  We’ve totally turned into those nerdy first-time parents who have loaded up our Kindles and downloaded a half-dozen apps to learn about the development of our little one week by week, and can’t get over how fascinating this whole baby-growing process is.  We’ve also been extremely lucky that our clinic has allowed Barclay to attend all of our ultrasound appointments during the pandemic.  And wow, each time we’ve been able to hear our baby’s heartbeat and watch it wiggle on the monitor has just felt like magic.  We’re awed and so thankful to finally get this chance to experience pregnancy and aren’t taking a single day of this for granted.

That said, just as our infertility journey was not at all what we had anticipated, our first trimester also brought its own share of unexpected surprises, joys and heartbreak.  So today, I wanted to share a bit more about what life has been like here behind the scenes these past few months, as well as an update on how we’re doing today.

Here’s the latest from our little familia here in Barcelona. ♡

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Smoked Sausage, Apple and Potato Soup

This Smoked Sausage, Apple and Potato Soup recipe is easy to make and simmered in the yummiest zesty, creamy broth. Today’s recipe is the result of an impromptu clean-out-the-fridge fall dinner gone very, very right. ♡ I happened some leftover smoked sausage and apples in the fridge, leftover from another fall recipe that I’ve been […]

This Smoked Sausage, Apple and Potato Soup recipe is easy to make and simmered in the yummiest zesty, creamy broth.

Smoked Sausage, Apple and Potato Soup recipe

Today’s recipe is the result of an impromptu clean-out-the-fridge fall dinner gone very, very right. ♡

I happened some leftover smoked sausage and apples in the fridge, leftover from another fall recipe that I’ve been developing recently (stay tuned!), when I found myself craving a cozy bowl of soup on a cold and rainy day here.  So I chopped up the apples and sausage and tossed them into a stockpot along with some potatoes and basic soup essentials.  Then I decided to simmer them all together in my favorite broth (which many of you may recognize from this recipe), made with the irresistibly savory-and-slightly-sweet combo of creamy coconut milk and Old Bay seasoning.

And, you guys, this soup ended up being such a winner!

All of the ingredients came together and balanced one another just perfectly.  And wow, I had forgotten how much I enjoy soups with smoked sausage too — it always adds such great depth of flavor!  If you happen to have other autumn veggies on hand, this recipe is quite flexible and could be customized with a number of different veggies, greens, or even proteins.  But this simple, base version totally hit the spot in our house and was the perfect way to warm up on a chilly day. I think that all of you soup lovers out there are really going to enjoy it.

So let’s make some soup!

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Thai Drunken Noodles (Pad Kee Mao)

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce. It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao […]

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce.

Drunken Noodles (Pad Kee Mao)

It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao (ผัดขี้เมา) — will forever be my favorites.

I absolutely adore these noodles. ♡

By contrast to what their name may imply, drunken noodles aren’t typically made with any alcohol at all.  Rather, they are traditionally made with rice noodles, fresh veggies, and your choice of protein (I used chicken here).  But the magic of this recipe lies fully in that “drunken” sauce.  It’s made with a blend of savory, slightly-sweet, and however-spicy-you-prefer base sauce that’s already delicious on its own.  But once it’s tossed with lots and lots of anise-flavored Thai holy basil, get ready, because this sauce transforms into something extra-special and tastes downright irresistible.

If you want to give this recipe a try, I’m really going to insist here that you make the trip to your local southeast Asian grocery to pick up some fresh Thai basil, which is slightly different than Italian basil and provides the je ne sais quoi flavor that I consider key to this dish.  And while I can’t guarantee here that this recipe is 100% authentic, it is the closest I’ve come to recreating the Thai-American restaurant version that I fell in love with years ago and tastes ridiculously good.

The good news for all of us is that this dish is quite easy to make and also makes for fantastic leftovers too.  So go round up some Thai basil and let’s make homemade pad kee mao together!

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