pumpkin french toast

i have a confession to make this halloween: i am not one for the all-things-pumpkin craze. i know. i know. don't get me wrong, i love a good pumpkin cake, pie, etc., but at some point in the fall every year EVERYTHING starts to taste like a pumpkin, and it's just a little much for me. all that to say, i may be changing my stance - because this pumpkin french toast was oh so delicious. look at me growing.

this is an indulgent, comforting breakfast... but i think it would be even better as a midnight snack!

here's what you'll need:

2 eggs

1/4 cup buttermilk (regular milk is fine, but i had this on hand)

1/4 cup canned pumpkin

1/2 tsp vanilla

1/2 tsp cinnamon

dash of nutmeg

2 tblspn brown sugar

8 slices of bread

heat a pan over medium heat. 

whisk all of the ingredients (except the bread, silly) together in a bowl until completely combined. a shallow bowl will make dipping the bread easier.

it will be THICK. don't fret.

dip each piece of bread into the mixture on both sides, then grill pan until lightly browned on both sides (mine took about 3 minutes per side). 

how festive are these colors?

serve hot with a dusting of powdered sugar and cinnamon and some good syrup. 

and have a happy halloween!!! xx

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green chile brisket enchiladas

so, here's the deal with these enchiladas... they are really more of an enchilada "stack" because they aren't rolled. i use this method for making enchiladas a lot, because when you're putting together a quick dinner, how much easier is it to get all of the goodness with a lot less work? much easier. :)

the brisket i used for these came from our friend aaron, who smoked the most incredible meat EVER this weekend and gave us some leftovers. if you're starting from scratch, here is a simple recipe (this is a good one if you prefer to cook your meat in the slow cooker... it's a recipe for brisket tacos, but just follow the instructions for the meat).

this was such a quick, yummy dinner with just a few ingredients... this will be a new go-to in our house!

here's what you'll need:

1 lb. brisket, shredded

2 cups green enchilada sauce (green chile salsa is okay too)

1 jalapeno, finely chopped (keep the seeds for more heat, discard for less. we always keep them!)

4 green onions, chopped

2 cups chihuahua or monterey jack cheese

6-8 tortillas (i used flour tortillas i had just picked up at the farmer's market, but corn or whole-wheat would be delicious too!) 

my favorite enchilada sauce

preheat oven to 400. in a medium-sized bowl, combine brisket, 1 1/2 cups enchilada sauce, jalapeno, onions, and 1 cup cheese.

beautiful colors!

in an 8x8 greased casserole dish, spread 1/2 your brisket mixture into a layer across the bottom. cover with a layer of tortillas. repeat. pour the remainder of the enchilada sauce over the second layer of tortillas, then cover with the remaining cheese.

bake in oven for 20-25 minutes, or until cheese is nice and bubbly and browning around the edges. garnish with green onions and dive in. you will absolutely love these!

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bacon + cheddar scones

oh.my.heavens. these scones are soooooo GOOD. like, it feels like a tragedy when the last one is gone good. my mom has been making these for years, so i asked her to pass along the recipe so i could give them a whirl this weekend. now it's your turn!

here's what you'll need!
3 cups flour
1 tblspn. baking powder
1 tsp. salt
2 tsp. freshly ground pepper
dash of cayenne
1 stick (1/2 cup) chilled unsalted butter (use a butter knife to cut into several small pats)
2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices of bacon
1.5 cups buttermilk
1 egg mixed with 2 tblspn. water (to create an egg wash)

preheat oven to 400. place bacon on a foil-lined baking sheet. when oven is ready, cook bacon 15 minutes. when finished, remove from oven and allow to cool. cut into small (1 inch or smaller) pieces.

meanwhile, combine flour, baking powder, salt, pepper, and cayenne in a mixing bowl (use a stand or hand mixer). with mixer running on low, add the butter pats a couple of a time until you have a coarse, crumbly mixture. add 1.5 cup cheese and blend briefly. remove the bowl from the mixer and add the green onions, buttermilk, and bacon. stir as little as possible - if dough is overworked your scones will be tough!

use an ice cream scoop or your hands to roll the dough into about 10 balls (wet hands with water to prevent dough from sticking to you!). place balls about 2 inches apart on a baking sheet lined with parchment paper and press down to a cylinder about 1/2 inch thick.

brush each scone with egg wash, sprinkle tops with the remaining cheese, and bake for about 20 minutes, or until scones are golden brown on top. remove from oven and allow to cool slightly.

do you stalk your baking like i do? i can't resist...

these may be my very favorite things to come out of this little kitchie so far. i know y'all will LOVE them - enjoy!! xx

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tomato bread soup + a lovely book for your weekend

happy friday, loves! the temperature has finally dropped here in dallas, and what better way to spend your weekend than curled up with a cup of soup and a good book?

do you read the wednesday chef? it's one of my favorite food blogs! its writer, luisa weiss, has just published a lovely memoir. at the end of each chapter, she shares one or two recipes. when i came across this recipe i immediately bookmarked the page. i made this soup last night as the cold front moved in, and it was so, so insanely good. luisa says this is her all-time favorite recipe from her blog, and when you make it you'll understand why!

a few notes:

• if you can't find ricotta salata at the store, feta is a good substitute.
• i added about 1/4 cup white wine before adding the tomatoes. there really is no better smell in the kitchen than olive oil, onions, garlic, and white wine simmering together, so i just couldn't resist.
• i also added a dash of crushed red pepper for a bit of heat.
• toast up the leftover sourdough smeared with butter to serve alongside the soup. heaven. HEAVEN.

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baked turkey taquitos

 i was born and raised in san antonio, so it's no surprise that i'm up for some good mexican food pretty much all the time. this isn't the healthiest habit, however, so i'm always looking for ways to lighten things up without sacrificing any flavor. i think these taquitos are just the ticket.

here's what you'll need:
2 tblspn. olive oil
1 small red onion, diced
1 lb. ground turkey
2 cups baby spinach
1 can fat-free refried black beans (if you can't find these, just get a can of black beans and mash them with a fork)
1 8 oz. package fat-free cream cheese or neufchatel cheese, softened
1 tblspn. cumin
salt & pepper to taste
12-15 corn tortillas
1 cup shredded cheese for sprinkling on top (i used chihuahua, but you could also use cheddar, monterey jack, pepper jack, whatever you have on hand) - optional

preheat your oven to 400. meanwhile, heat the olive oil over medium-high heat. add the onion and cook until softened, about 4 minutes. add the turkey and cumin. cook until turkey is cooked through, about 5-6 minutes. add the spinach and cook until wilted down.

take the skillet off the heat and add in the black beans, stirring through evenly. add the softened cream cheese and stir until all is combined. at this point it will not look pretty at all, but just trust me. take a taste and add salt & pepper as needed.

soften your tortillas by heating them between paper towels in the microwave for about 30 seconds (put them in stacks of no more than five with paper towels in between. it helps to sprinkle a little water on the paper towels).

to fill, spoon about 1/4 cup of the filling into each tortilla, rolling tightly into little cigar shapes. place them on a foil or parchment paper lined baking sheet with the seam side down. spray the top with a little cooking spray or olive oil spray (or if you're like me and have neither on hand, just drizzle a bit of olive oil over the top. this is just to make sure the taquitos brown nicely in the oven). if using, sprinkle the shredded cheese over the top.

bake in the oven for 18-20 minutes, or until tortillas have crisped and cheese is melty and bubbly. remove from the oven and allow to cool about 5 minutes. serve with salsa, guacamole, sour cream, or whatever your heart desires. enjoy!

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smoked mozzarella pasta salad

pasta salad is usually really bland. amen? but this one, with it's spicy, creamy dressing and delicious, delicious smoked mozzarella, is anything but. this is a great dish for a crowd because you can easily make a LOT of it (i first made it for my sweet friend cara's wedding shower!), but i also like to make it just for me for an extra yummy lunch.

this is similar to a pasta salad from the whole foods cookbook, but i have swapped some ingredients for flavor & texture, and have tweaked the dressing to make it lighter & healthier (read: i can justify eating it several days in a row). hope you enjoy it as much as i do!!!

here's what you'll need for the dressing:
1/4 c. grated parmesan
1/2 c. chopped italian parsley
1/3 c. greek yogurt
2 tblspn. low-fat mayo
1/4 c. white-wine vinegar
2 minced garlic cloves or 1/4 tspn. garlic powder
2 pinches cayenne - optional, of course, but don't be afraid! the creaminess of the dressing really balances out the spice
salt & pepper to taste

here's what you'll need for the salad:
1/2 lb. penne
12 basil leaves, torn
1 red bell pepper, sliced
1/2 lb. smoked mozzarella, diced

bring a pot of well-salted water to a boil and cook penne until al dente (very important! the worst part about most pasta salad is that the pasta is overcooked). meanwhile, mix together all of the dressing ingredients in a medium bowl.

when pasta is finished, drain and rinse with cold water until the pasta is completely cooled. in a large bowl, mix together with the basil, peppers, and mozzarella. dress & toss the salad and keep refrigerated until serving! (if you make this in advance and the pasta seems a little dry, simply add a bit of yogurt or mayo to loosen it up again.)

happy eating! xx

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bbq tortilla casserole

this recipe is pure texas comfort food. but, unlike a lot of comfort foods, this can be thrown together super quickly. i assembled everything in the morning, popped it in the oven right before it was time to eat, and we were eating ourselves silly in no time.

here's what you'll need:

1 lb. meat (i used leftover pulled pork, but you could use shredded chicken, ground beef, whatever you have on hand. or, leave the meat out completely for a hearty vegetarian dish)

1/2 cup red onion, diced

1/2 red bell pepper, diced

1 jalapeño, chopped

1 1/2 cups bbq sauce (jarred or homemade - this is my favorite homemade recipe) 

2 cups sharp cheddar cheese, shredded

6-8 corn tortillas

preheat the oven to 400. meanwhile, in a medium size bowl, combine the meat, onion, bell pepper, jalapeño, 1 cup cheese, and 3/4 cup bbq sauce. 

in an 8x8 casserole dish, spread 1/2 the meat mixture across the bottom. top with a layer of corn tortillas (i tear mine into small pieces to make sure every square inch is covered with tortilla).

repeat!

you're almost there...

last, pour your remaining bbq sauce on top and sprinkle the top with your leftover cheese. take a handful of the cheese and sneak a bite. mmmm. 

oven-ready!

bake about 25 minutes, or until the cheese is bubbly and the edges are browning.

and that's it! your tummy will love you for this.

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gruyere + black pepper popovers

ohhhhhhh, these little guys are so.very.good. inspired by the popovers from foreign & domestic in austin, i decided to give it a try at home. truth be told, i've always been intimidated by making popovers at home, but these couldn't have been easier.

here's what you need:
2 cups whole milk
4 eggs
1 1/2 teaspoons salt
1 teaspoon (or more!) freshly ground black pepper
2 cups flour
gruyere cheese cut into 6 small cubes, plus more to shred on top after baking

preheat the oven to 375 & place a popover pan (or muffin pan) on top of a cookie sheet in to pre-heat. meanwhile, pour the milk into a microwave-safe bowl and heat in the microwave until very hot, but not boiling. In a separate bowl, whisk together the eggs, salt, and pepper. slowly whisk in the milk. add the flour and whisk until the batter is fully combined (little lumps are okay).

remove the pan & cookie sheet from the oven and spray the living daylights out of the pan with cooking spray (i use pam w/flour).  pour the batter to the top of each of the popover cups (pouring it high will ensure a big beautiful POPover). place a cube of cheese on top of the batter in each cup.

bake for 40 minutes. DO NOT open the oven to peek!!! you'll run the risk of deflating your popovers and your self-esteem. if you must have a look, simply turn on the oven light and beam proudly WITH THE DOOR CLOSED. sorry to be so bossy.

once your 40 minutes is up, carefully remove the pans and sprinkle each popover with the extra grated gruyere. wait just a minute or two, then enjoy!

here are a couple of tips from my mom over at the friendly table for foolproof popovers:

-Have all the ingredients at room temp. or a little warmer.  I never have patience to let things sit out, so I microwave them for very short times-- even the eggs in the shell (10 secs or less gets them not cold).

-If you're unsure about your oven, an oven thermometer is really cheap at the grocery store in the gadgets aisle.  It's worth it if you bake anything.  If you think it just doesn't heat evenly, then preheat it for a long time, like 20 minutes or more.  That gives the whole oven time to get evenly heated.

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