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Cozy Cauliflower Chickpea Curry.

This cauliflower chickpea curry is so spiced, cozy and warm, served over jasmine rice with lots of fresh herbs. Roasted cauliflower, chickpeas, coconut milk, garlic and ginger make this dish shine! I love some alliteration! Makes the meal better.  And I love a super cozy meal like this. Roasted cauliflower and chickpeas in a spiced […]

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This cauliflower chickpea curry is so spiced, cozy and warm, served over jasmine rice with lots of fresh herbs. Roasted cauliflower, chickpeas, coconut milk, garlic and ginger make this dish shine!

I love some alliteration! Makes the meal better. 

cozy cauliflower chickpea curry

And I love a super cozy meal like this. Roasted cauliflower and chickpeas in a spiced curry coconut milk sauce, served over rice with lots of herbs. 

It is divine.

cozy cauliflower chickpea curry

This is the ultimate comfort food for me. I love that the rice soaks into the sauce. I love having some pita or naan or even sourdough on the side so I can soak up as much of the sauce as possible. 

It’s flavorful, it’s easy for a weeknight and the leftovers are incredible! Like chili, this curry may get even better as it sits and the flavor develops. You can’t pass it up. 

This may be my favorite thing to have for lunch in these dreary winter months. I crave it! 

cozy cauliflower chickpea curry

The chickpea cauliflower combo is one of my favorites too. I make these cauliflower chickpea bowls often, serving them over couscous with the hummus dressing. I find it to be such a satisfying, filling combo. But one that is also easy because I usually have both ingredients on hand.

Because I love it so much, I knew I wanted to make a warming coconut milk version of those bowls. 

cozy cauliflower chickpea curry

Oh! And. 

I take one little extra step in this recipe that makes it worthwhile, and that is roasting the cauliflower. Yes, roasting the cauliflower! I took a tip from those bowls above and roasted it first. Best idea ever. 

Roasting it before it takes a dip in the curried coconut milk is absolutely delightful. 

This makes it SO delicious. It gives the entire pot a charred/roasted flavor that is so wonderful – once you make it this way, you won’t want it without roasting the cauliflower.

cozy cauliflower chickpea curry

It doesn’t take a lot of time either. I simply roasted the cauliflower while I’m getting everything else ready, then start the onions and garlic. By the time we’re ready for the spices and coconut milk, the cauliflower is mostly done! 

I love to serve this curry over jasmine rice. It’s so fragrant and flavorful and it also cooks quickly. The curry powder brings the best warmth to this dish. If there was ever a flavor that screamed COZY, this is it!  (more…)

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Baked Bucatini with Vodka Sauce.

This baked vodka pasta is comfort food heaven! Tender bucatini is swirled in silky vodka sauce, topped with ground beef and mozzarella and baked until melty. It’s so delicious and easy! Cozy comfort food is here for the weekend! This baked vodka pasta is so cozy, tastes amazing and is easy to throw together on […]

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This baked vodka pasta is comfort food heaven! Tender bucatini is swirled in silky vodka sauce, topped with ground beef and mozzarella and baked until melty. It’s so delicious and easy!

Cozy comfort food is here for the weekend!

baked vodka pasta

This baked vodka pasta is so cozy, tastes amazing and is easy to throw together on a weeknight. It’s also a perfect weekend meal with a big greens salad. Bucatini pasta, vodka sauce that is silky and smooth, melty cheese, fresh basil, tons of parmesan – what more could we want?!

baked vodka pasta

Baked spaghetti has been a go-to meal for us for years. It’s something I make a few times a month because we all love it so much. And it’s simple. 

Spaghetti noodles, ground beef or turkey, marinara sauce and cheese.

EASY! It’s so comforting and wonderful. And it seems like a no brainer, but the nice thing is that it just tastes different from regular “pasta and sauce.” 

You know? Sometimes we just need a meal like that. Something with familiar flavors that we enjoy, but not the exact meal we are used to. 

baked vodka pasta

That is how I develop most recipes and even how I cook dinner. 

“What can I make that tastes the same but… isn’t the same?”

Welcome to my life. 

I’m pretty sure the best part of the baked spaghetti is the melty cheese. I also love how some parts of the noodles peek out from the sauce and end up crunchy and crisp from the oven. I steal those pieces. Of course. 

baked vodka pasta

So this meal is just like that, but with my vodka sauce. Think lots of fresh mozzarella. Herbs. Oh, and bucatini!!

I love bucatini a lot more than spaghetti. The long, tender tubes swirl into sauce much better than other noodles. I cook them al dente so they still have a bit of chew and they’re just perfect.

One of my favorite things about vodka sauce is how silky it is. It coats noodles beautifully – I love that it’s smooth and not chunky. And that it covers every bit of noodle, without any bald spots! 

baked vodka pasta

So this is how it comes together:

First, I brown some ground beef. Or turkey! Whichever you’d like to use. Then I remove it and set it aside in a bowl. 

Then I make a double batch of my vodka sauce in that same pan. Of course, this is an extra step when you’re used to pouring a jar of marinara in a baking dish. But if you’re a lover of vodka sauce like I am, then you know how important this is!

I also boil the pasta while starting the sauce, because I need some starchy pasta water for it all to come together.

baked vodka pasta

Once the sauce is done, I add a bit of it in the bottom of a baking dish. Then swirl the bucatini into pasta piles in the dish on top. Sprinkle the ground beef mixture all over. Pour the rest of the sauce over the bucatini and do a few twirls so the noodles are mostly coated. 

I love this sauce so I want my pasta swimming in it. No lie. 

Next, I throw some mozzarella all over the top. I take a ball of it and tear it into pieces.  (more…)

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Roasted Red Pepper Soup with Fontina Grilled Cheese.

This roasted red pepper soup is silky smooth, full of fire roasted flavor and absolutely delicious. Topped with fresh basil and melty fontina grilled cheese bites, it is super satisfying and the ultimate comfort food. Soup season is going strong!  This silky roasted red pepper soup is vibrant, filled with flavor, super satisfying and best […]

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This roasted red pepper soup is silky smooth, full of fire roasted flavor and absolutely delicious. Topped with fresh basil and melty fontina grilled cheese bites, it is super satisfying and the ultimate comfort food.

Soup season is going strong! 

roasted red pepper soup

This silky roasted red pepper soup is vibrant, filled with flavor, super satisfying and best of all – topped with melty fontina grilled cheese bites/ 

Oh

My

Gosh. 

The best flavor profile does exist!

roasted red pepper soup

I mean, don’t get me wrong, I love tomato soup and grilled cheese. But roasted red pepper soup and grilled cheese? It’s like tomato soup’s cooler, more modern cousin. Of course, there are still tomatoes inside the red pepper soup, but they aren’t the main ingredient.

They let the roasted red peppers shine and do the talking. 

roasted red pepper soup

Roasted red peppers rank up there are one of my favorite pantry ingredients to use in my recipes. If you do a search through all my recipes, they are a staple. Their sweetness, that extra charred flavor – they just can’t be beat. I like them a million times more than fresh red bell peppers.

And so do my kids! So that’s always a win. 

roasted red pepper soup

My first exposure was probably on pizza. When I was a kid, my parents’ go-to order for the “adult” pizza was pepperoni and roasted red peppers. Now, that’s OUR “adult” pizza order often. Roasted red peppers add so much to every dish. 

roasted red pepper soup

This soup is full of vegetables, which makes it a nice way to load up on them. We have onions, carrots and celery, plus a lot of spices and a touch of tomato paste. I like to cook the tomato paste in the pot with the vegetables until it gets all caramely and toasty. This adds an incredible depth of flavor to the soup!

Fire roasted tomatoes are also in this soup. That’s my other favorite pantry ingredient! In fact, I pretty much use fire roasted tomatoes exclusively. Any time a recipe calls for diced or crushed tomatoes, here I am running in with my fire roasted ones. 

roasted red pepper soup

And I blend this soup. I am not a fan of immersion blenders – it never gets the soup smooth enough. I want a soup that is SILKY. Not a touch of texture and no chunks. Give me a blender and I’ll pour the soup right in there. Puree it is until smooth as silk.  (more…)

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Winter Hummus Bowls.

These winter hummus bowls are so delicious and satisfying! Seared chicken, massage kale, roasted broccoli and farro come together to make the most filling meal. Add your favorite toppings and go! This is my kind of winter bowl. This winter hummus bowl is filled with massaged kale, farro, seared chicken, radish matchsticks, roasted broccoli, a […]

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These winter hummus bowls are so delicious and satisfying! Seared chicken, massage kale, roasted broccoli and farro come together to make the most filling meal. Add your favorite toppings and go!

This is my kind of winter bowl.

winter hummus bowls

This winter hummus bowl is filled with massaged kale, farro, seared chicken, radish matchsticks, roasted broccoli, a sprinkle of feta and pepitas. It’s super filling and so delicious!

Oh, and did I mention the hummus?!

Of course there is hummus! 

seared chicken

I’ve got some real, non-holiday food for us today.

I love meals like these. Throw everything in the bowl and go. The hummus acts like one big dip. And we are huge condiment people over here. Emilia and Jordan can barely start a meal without multiple dips by their side.

hummus, grains, kale

This is also one of those meals that comes together great if you have a lot of leftovers in the fridge. Because here’s what we’ve got going on!

A spiced seared chicken. But any leftover chicken would work!

Massaged kale salad.

Roasted broccoli. 

Farro, or any cooked grain you enjoy. Or have left! 

Radishes. For that spicy crisp. 

Pepitas. More crunch!

And feta. All crumbly and delicious. 

winter hummus bowls

This is how it comes together:

Roasted broccoli is my go-to, because I almost always have it on hand! It’s also something that I don’t mind preparing ahead of time. However, if I don’t, it only takes about 20 minutes. 

I like to sear this chicken with smoked paprika, oregano, garlic and dill. Lots of salt and pepper too. I finish that off in the oven too. 

While the chicken is cooking, I massage the kale. Letting it sit for a bit removes the bitterness and chew. This is key. 

I almost exclusively use leftover grains here, or something I prepare ahead of time. Because it’s too many moving parts to roast, massage, grill, cook on the stovetop – you get it. So while I’m on a farro kick right now, it’s not the only option. I also like quinoa here. And even orzo. 

winter hummus bowls

Then I start piling things on in the bowl. I start with a big spoonful of hummus. Next, I add on the massaged kale and the farro. 

Then, it’s time for the chicken and roasted broccoli. I throw the radish sticks on here too!

Finally, some toppings. Crumbled feta is perfect because, well, CHEESE. And roasted pepitas for some crunch.  (more…)

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Crispy Smashed Chickpea Tortilla Wrap.

This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch! I’m here with lunch!! As usual, I’m a million years late on the trend, but I have the most delicious crispy […]

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This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch!

I’m here with lunch!!

smashed chickpea tortilla wrap

As usual, I’m a million years late on the trend, but I have the most delicious crispy smashed chickpea tortilla wrap for you today. It’s loaded with veggies and so, so filling – perfect for lunch or a quick and easy dinner.

And it’s crunchy. Super textured. And so seriously flavorful. 

I love it! 

feta and roasted red peppers

This tortilla wrap is filled with so many delicious ingredients, folded and toasted until crispy in the pan. It’s warm and crisp and ridiculously satisfying, no matter what you stuff in it. This has been all over tiktok and instagram for a year or two now. And I’ve made a few versions at home for us, whether it be for lunch or dinner. Nothing seemed exciting or new enough to share with you here. 

Until now! I’ve found the best veg-focused wrap fillings that I not only love, but come together quickly, are unique and delicious and will make for an exciting new lunch for you to try. 

filled tortilla wrap

Here’s the quick rundown for what’s inside:

Avocado.

Chickpeas, smashed perfectly.

Lemon and garlic, for said chickpeas.

Roasted red peppers.

Crumbled feta cheese.

A touch of red wine vinegar.

Lots of fresh spinach.

avocado smashed chickpeas

I make two quick mixtures for this wrap.

First up, roasted red peppers and feta. I like to chop up roasted red peppers then toss them with a bit of the olive oil from the jar, some crumbled feta and crushed red pepper. This is the perfect flavor bomb. Simple, but really packs a punch. It’s sweet, savory, tangy and creamy. I could eat this on just about any sandwich or salad. 

Next, avocado smashed chickpeas. I adore this too. You can make this alone for a quick toast topper or croissant. I mash the avocado and canned chickpeas with some garlic, lemon, salt and pepper. You can mash it as much as you’d like or leave it chunky. I prefer it somewhere in between. I love the texture of smashed chickpeas and the avocado helps hold it all together. 

smashed chickpea tortilla wrap

For this tortilla wrap, I only fill three of the four quarters. In testing the recipe I found that this was best, because it didn’t make it overstuffed, especially when toasting in a skillet. Since the smashed chickpeas and the roasted red peppers have a chunkier texture, the tortilla is PACKED. I do fresh spinach on another quarter and if you really want, you can add in pickled onions or another spread or dressing in the fourth.

I fold this up, toast it in a hot skillet with a little bit of olive oil. The entire thing is warmed and crispy. It’s such a delicious combo. 

smashed chickpea tortilla wrap

I serve this with some quick pickled onions – you can also do a balsamic glaze (so good!) or even a ranch drizzle. A vinaigrette, sauce or more hummus would work too.  (more…)

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One Pot Garlic Butter Chicken Orzo.

This one pot garlic butter chicken orzo is a super simple weeknight meal that is ridiculously delicious. Golden chicken thighs, buttery orzo, all cooked together until tender and juicy. Top with fresh herbs and enjoy a delightful meal! Throw everything into one pot tonight for dinner!  This is the chicken dinner that you need right […]

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This one pot garlic butter chicken orzo is a super simple weeknight meal that is ridiculously delicious. Golden chicken thighs, buttery orzo, all cooked together until tender and juicy. Top with fresh herbs and enjoy a delightful meal!

Throw everything into one pot tonight for dinner! 

one pot garlic butter chicken orzo

This is the chicken dinner that you need right now. Easy to throw together, all made in one pot, tastes buttery and heavenly and so flavorful. It’s a hit all around. Juicy chicken thighs cooked with tender toasted orzo is the comfort food that hits the spot. 

If you haven’t noticed, we adore orzo in this house. We make a lot of it! My parmesan orzo is a highly requested side dish but if I have an option to make the entire dish together in one pot… I’m game. 

one pot garlic butter chicken orzo

And this is a GOOD one pot recipe. We’re not throwing raw vegetables in there or anything and just hoping they turn out. We’re searing the chicken until golden and delicious, toasting the orzo with all the flavor bits, then adding stock and cooking it all until tender and juicy and ridiculously flavorful.

I.love.it. 

searing chicken thighs

My garlic butter shrimp and orzo is hugely popular. After making it over and over again, I figured that we’d try it with chicken one night. We LOVED it. We prefer chicken thighs for this because they are so juicy and cook quickly. The method is almost foolproof. But you can try with small pieces of chicken breast and judge the doneness by taking the internal temperature. It’s super simple. This is the meat thermometer I have and it’s the best.

The best part about orzo is that it’s nearly as versatile as rice. It can be made into a baked pasta, served as a side dish, made into a cold pasta salad – the options are endless. It does all the things and is one of my kitchen all-stars for sure. 

chicken thighs and orzo

This is how I do it! The garlic butter chicken and orzo is actually quite easy and doesn’t require a ton of ingredients. I do like to serve some sort of roasted vegetable on the side. I’m sure it will come as no surprise that I do my parmesan roasted broccoli more often than not. Shocking, I know. 

one pot garlic butter chicken orzo

To start, I season the heck out of the chicken – salt and pepper all over. Then I brown it in a cast iron or ceramic pan until very golden. After it’s seared on both sides, I transfer it to a plate. 

There is usually a good amount of butter (and now chicken flavor bits) left in the skillet, so I stir the orzo right into it. YES! Pour the uncooked, dry orzo into the pan. Stir in the garlic too. I toast this and toss it for a few minutes until it gets golden and very fragrant. Then I add in the stock!

Once the stock is in the pan, I nestle the chicken back in with the orzo. I bring it to a boil, reduce it to a simmer then cover and let it cook for 15 to 20 minutes. Just until the orzo has absorbed all the liquid and the chicken is cooked through.

Finally, I toss the mixture with a bit more melted butter and sprinkle on some fresh parsley. Parmesan too, of course. (more…)

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Weeknight Spicy Brown Butter Pasta.

A weeknight favorite: say hello to this spicy brown butter pasta! The tiny shells hold all the savory brown butter flavor, and the pasta is tossed with lots of garlic, chili flakes, crispy sage and parmesan. A dream in a bowl that tastes cozy and comforting. Another day, another pasta! In this case, a super […]

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A weeknight favorite: say hello to this spicy brown butter pasta! The tiny shells hold all the savory brown butter flavor, and the pasta is tossed with lots of garlic, chili flakes, crispy sage and parmesan. A dream in a bowl that tastes cozy and comforting.

Another day, another pasta!

30 minute spicy brown butter pasta

In this case, a super easy weeknight pasta that you can make for yourself when you need a simple, comforting meal. 

Easy, flavorful, minimal ingredients, tons of parm and crispy sage. Super garlicky, with a hint of heat too.

Yep – I am here for it. 

30 minute spicy brown butter pasta

Oh this pot right here! This skillet of brown butter with crispy sage is not only the epitome of fall, but one of my favorite things in all the land.

WHY is this so delicious? I could drizzle this on vegetables or well, almost anything. And I can’t get enough.

30 minute spicy brown butter pasta

This is SO my kind of meal. It’s the one I make after a super busy day, maybe when Eddie is working late or has one of the kids somewhere and the baby is in bed. Serious comfort food, right here. 

It’s a so-good-you-eat-it-right-out-of-the-skillet meal.

I mean, just LOOK at those puddles of brown butter in the shells?! And the brown caramelized bits all over the pasta?!

30 minute spicy brown butter pasta

Here’s how I do it! It’s embarrassingly easy, by the way. 

I cook my pasta the regular old way. Salted boiling water! Any cut of noodle works. I love these little shells because the brown butter pools in them and it’s just a huge burst of flavor. 

While the pasta cooks, I brown my butter. Just my favorite thing to do over here, of course. I live for brown butter. You can see step-by-step exactly how I make it here, or even over on instagram

Once the butter just starts to brown, I throw in my garlic, sage and crushed red pepper. It only needs to cook for a minute or so! This creates a delicious brown butter sauce – sort of like my garlic sauce – that makes the silky, buttery coating for our pasta. Simple and delicious.

Next, I toss in the pasta. I coat it super well and serve with LOTS of parmesan cheese. Taste and season. Then serve. (more…)

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Pumpkin Vodka Pasta with Spicy Breadcrumbs.

This pumpkin vodka pasta is a serious hug in a bowl. A silky smooth and rich sauce coats every noodle, then is topped with crispy sage, parmesan cheese and spicy breadcrumbs. Absolute heaven of a dinner! I’ve got the coziest bowl of pumpkin pasta for you today! This bowl contains a beautiful thing: pasta tossed […]

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This pumpkin vodka pasta is a serious hug in a bowl. A silky smooth and rich sauce coats every noodle, then is topped with crispy sage, parmesan cheese and spicy breadcrumbs. Absolute heaven of a dinner!

I’ve got the coziest bowl of pumpkin pasta for you today!

pumpkin vodka pasta with spicy breadcrumbs

This bowl contains a beautiful thing: pasta tossed in my homemade vodka sauce with pumpkin, topped with crispy sage, spicy breadcrumbs and parmesan cheese. It absolutely screams fall and is fabulous to make once it starts to get chilly out.

It’s also really easy! So that’s a bonus. 

A hug in a bowl that’s simple to make. SIGN  ME UP.

pumpkin vodka sauce base

One of my favorite meals of all time is my vodka pasta with rosemary breadcrumbs. Oh my gosh. I could eat it every week. Seriously, it is so super delicious! 

The sauce is simple. It’s silky and smooth and rich – it coats the pasta beautifully. 

Now for years I’ve wanted to experiment with pumpkin vodka sauce so here we are. As if it couldn’t get any better?!

pumpkin vodka pasta

I make my classic vodka sauce which uses a base of garlic, shallots and tomato paste. YES. The tomato paste is key here. I saute it with the garlic and shallots and let it caramelize in the pan. It adds so much depth of flavor to the sauce and makes it super silky. The texture and feel of this sauce on the spoon is amazing.

Next, I stir in some pumpkin puree! This only adds to our super smooth sauce. It’s delish. 

pumpkin vodka pasta with spicy breadcrumbs

The kicker is that you want to add a little bit of spice. Pumpkin is fairly neutral when it comes to flavor – the spice is what allows it to shine. I like to do this in the form of nutmeg or even allspice. I avoid cinnamon, but the tiniest pinch of ground cloves would probably be okay. Nutmeg is my number one choice! 

Starchy pasta water is an important ingredient here as it helps bring the sauce together. So does vodka and heavy cream. The sauce ends up being so silky smooth and perfect for coating just about any noodle. 

pumpkin vodka pasta with spicy breadcrumbs

To go with the pasta, I crisp up some sage on the side. Heat a skillet with butter, once it begins to brown, toss in your sage. It gets crisp in a few minutes. The flavor is unreal and it is the perfect complement to the hint of pumpkin in the pasta. It also works with the parmesan, of course. 

I use that same skillet and make a few spicy breadcrumbs. Add them to the skillet with some butter and crushed red pepper. Toast until golden and crunchy and absolutely deeeelish. These are good enough to eat with a spoon – and even better sprinkled on the sauce-coated pasta. They add the crunchy bits that everyone loves so much. 

Then pour it all in a bowl and serve with lots of parmesan. The perfect noodle coated in a decadent sauce. It’s a dream meal everyday.

(more…)

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Pumpkin Cheesecake Baked Oatmeal.

This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven! Otherwise known as the best fall breakfast ever. EVER! Oh my gosh. I cannot say enough amazing things about these baked pumpkin cheesecake oats. I realize they don’t […]

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This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven!

Otherwise known as the best fall breakfast ever. EVER!

pumpkin cheesecake baked oatmeal

Oh my gosh.

I cannot say enough amazing things about these baked pumpkin cheesecake oats.

pumpkin oats

I realize they don’t look that special. And yes, I already rave about my pumpkin pie steel cut oatmeal. But this… this takes all the (oatmeal) cake. The steel cut oats are a creamy, hot bowl of pumpkin pie oats. This baked version is chewy and can be served warm, room temperature or even cold. It’s not creamy.

And I say “oatmeal cake” because I use my traditional baked oatmeal recipe for this – yes, that one! – and I’ve called it oatmeal cake for years. It is super chewy and decadent for oatmeal. And it tastes like a delicious oatmeal cake!

pumpkin oats with mascarpone cheese

This is like that, but with pumpkin. And a mascarpone cheese swirl. And toasted pecans. Plus, allll the cinnamon. Maybe even a drizzle of cream. 

This

is

unreal. 

I need you to make it this weekend! 

pumpkin cheesecake baked oatmeal

Baked oatmeal is one of my favorite things to make. It’s perfect for brunch, for a big family, for meal prepping for the week, pretty much anything. I love how well it reheats. You can top it with just about anything: seasonal fruit, nuts, seeds, nut butter, coconut – options are endless! It really is so customizable and delicious.

I love the texture and chew of baked oatmeal. I’ve seen many blended baked oat recipes on instagram and while they do look good, I prefer a heartier, chewy texture to my baked oatmeal. I want it to have that texture, especially when I’m making a large batch of it. 

And it’s hard to believe that I haven’t made a pumpkin version yet, but here we are. So this is what I do!

pumpkin cheesecake baked oatmeal

I add a scoop of pumpkin to my baked oatmeal recipe along with some pumpkin spice. I am notorious for loving pumpkin but NOT loving the spice that goes along with it. So I add what I find to be minimal spice. If you love the “spice” part of pumpkin, go ahead and add an extra teaspoon or so of spice.

Then, I stir together some softened mascarpone cheese with honey. Or maple syrup. Or brown sugar! Basically, whatever sweetener you have on hand, and just a small touch of it. This makes our cheesecake flavor. You could use regular softened cream cheese too, I just love mascarpone. 

I dollop the mascarpone cheese right on top of the oatmeal. When it bakes, it sinks down into the oats. It is PERFECT. 

Finally, I add a little cinnamon on top. A big handful of toasted pecans. I scoop and serve, then add a little drizzle of cream. Optional of course, but really takes it over the top.  (more…)

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Fire-Roasted Black Bean Tortilla Soup.

This cheesy, fire-roasted black bean tortilla soup is my favorite vegetarian version of the classic! This soup is thickened by corn tortillas, made rich by melty cheesy and filled with tender black beans. The toppings are the best part! My inner fall-freak is super excited that we officially hit the new season in just a […]

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This cheesy, fire-roasted black bean tortilla soup is my favorite vegetarian version of the classic! This soup is thickened by corn tortillas, made rich by melty cheesy and filled with tender black beans. The toppings are the best part!

My inner fall-freak is super excited that we officially hit the new season in just a few days. 

fire-roasted black bean tortilla soup

What better way to celebrate than with SOUP?

Extra cheesy, fire roasty black bean tortilla soup to be exact. A long title but you don’t NEED to say all those words. I just threw them there so you could fully anticipate the deliciousness of what is to come in this bowl. 

tortilla soup base with chopped tortillas

Because, here’s the thing. 

I LOVE this tortilla soup recipe. The soup is actually thickened by corn tortillas, which give it a creamy, silky, rich texture without any cream, roux or slurry. It’s awesome! Of course, I stir in cheese for that classic tortilla soup flavor, and that adds to the richness. But the creamy texture of this soup cannot be beat.

tortilla soup base with cheese

I’ve done many versions of this soup, especially using chicken. I often make it after Thanksgiving too with leftover turkey. I have been dying to try a vegetarian version, so today I’m showing you how I make it with black beans.

Yes, just black beans in our tortilla soup and I can’t even explain how wonderful and satisfying this is. It’s perfect for taco night or a great soup to make for work lunches. 

tortilla soup with black beans

The base of this soup is amazing. The way it glides off your spoon makes it feel like a cream-based, heavy soup. And while there is cheese stirred into it, it is not thick and heavy whatsoever. It’s smooth and rich but feels like at the same time. It’s perfect!

The beans given it even more satiety and make this the perfect bowl when you need comfort food or one of those “good” meals. 

fire-roasted black bean tortilla soup

It’s very filling and of course, my favorite part – it can handle allllll the toppings! You can add whatever you want on top, obviously.

We always crush tortilla chips on our tortilla soup and for this version, I like to use a thicker corn chip. We love the Trader Joe’s elote corn chips – they are similar to a slightly spicy frito. They are very thick and crunchy, which adds incredible texture to the soup. 

fire-roasted black bean tortilla soup

I also like a lot of fresh garnishes: think sliced green onion, chives, fresh cilantro and some spritzes of fresh lime juice. This adds SO much flavor to the bowl that I can’t go without it.

And finally, a little sprinkle of cheese on top! Yes, we have melty cheese IN the soup, but a sprinkle of crumbly cotija or queso fresco really takes this over the top. 

fire-roasted black bean tortilla soup

This is going to be in heavy rotation as it gets chillier here and I could not be more excited. Another great one to add to the lineup! (more…)

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