chorizo and peppers quesadillas

This is one of those meals that I think I could probably eat every. single. day. And maybe that's because we ate this for like, 3 days in a row.

Quesadillas are one of my favorite things to make because they're so quick, versatile, and deeeelicious. This one, with flavorful chorizo and spicy peppers, is a new favorite. And with avocado and feta sprinkled on top, well... that just makes everything better.

Chorizo and Peppers Quesadillas
makes 2 quesadillas

you'll need:
1/2 lb. chorizo
1 poblano pepper, seeded and chopped
1 fresno pepper, seeded and chopped
4 oz. pepper jack cheese, shredded
4 flour tortillas
a little butter for toasting
for garnish: chunks of avocado, crumbled feta

Brown chorizo in a skillet over medium high heat (you don't need to add any oil or butter- the chorizo has enough fat to cook down on it's own). Once chorizo is cooked through, remove and set aside on a paper towel-lined plate to drain. Add peppers to skillet and cook for about 4 minutes, until softened and a bit charred. Remove and set aside with chorizo.

Add a bit of butter to the skillet. Once it's melted, place 2 tortillas down, covering each with some cheese, then evenly distribute the chorizo and peppers on top. Sprinkle the rest of the cheese on and top with remaining tortillas. Cook until the bottom is crispy and golden brown (2-3 minutes), then flip and cook for another couple minutes.

Remove quesadillas and cut into fourths. Sprinkle avocado and feta over the top, and enjoy!

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crockpot poblano beef stew

It's time for another installment of "Marie's obsession with crockpot recipes especially ones with meat so tender it makes me want to cry."

Or something like that.

This is one of those warm, hearty stews that just feels right. It's simple, spicy, flavorful, wonderful. Give this one a try before the weather warms up!

Crockpot Poblano Beef Stew
serves 4

you'll need:
1 1/2-2 lbs. beef stew meat
1 cup chopped onions
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 poblano pepper, seeded and diced
1 bay leaf
1 (28 oz.) can chopped fire roasted tomatoes
1/4 cup strong coffee
1 (15 oz.) can kidney beans, drained and rinsed
1 tablespoon basil, chopped

Heat a couple tablespoons of olive oil over medium-high heat in a large skillet. Brown stew meat on all sides, then transfer to your slow cooker. Add all of the ingredients except for the coffee, beans, and basil. Stir well until everything is thoroughly mixed. Cook on high for 3-4 hours or on low for 6-8 hours. Mix in coffee and kidney beans and cook for another 30 minutes to an hour.

To serve, ladle into bowls and garnish with basil. Enjoy!

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orecchiette with yogurt, peas and chile + Jerusalem cookbook giveaway! {closed}

I've already gushed about how much I love the Jerusalem cookbook, but let's go there again.

I bookmarked this recipe to try right off the bat. It sounded just like something I would love, but I put off making it for a bit because I wasn't sure how much my meat-loving husband would love it for dinner. But when I found myself with just the right amount of all of these ingredients leftover from other recipes, I decided I'd just go for it anyway. And, oh my dear, I'm SO glad I did. This was one of my favorite meals we have eaten in months. Obsessed. In LOVE. And you know what? Meat-loving husband was too! From the tangy yogurt sauce to the spicy chili oil and perfect crunch from the pine nuts... this is utter perfection in a bowl.

This cookbook has not ceased to amaze me. I've read through it so many times, I feel as though we are friends. A few other dishes I'm hoping to try soon from Jerusalem include:

Barley risotto with marinated feta

Turkey and zucchini burgers with green onion and cumin

Roasted chicken with Jerusalem artichoke and lemon

Red pepper and baked egg galettes

Clementine and almond syrup cake

Happily, I have an extra copy of this lovely book, and I'd love to give it to one of you!

***To enter the giveaway, simply leave a comment below telling me the name of a cookbook that you dearly love. I'll pick a winner at random at the end of this week. Good luck!

Orecchiette with yogurt, peas & chile (adapted from Jerusalem: A Cookbook)
serves 2-3

you'll need:
1 1/4 cups nonfat Greek yogurt
1/3 cup olive oil
2 cloves garlic, minced
1/2 lb. frozen peas, thawed (I do this by simply running them under warm water)
1/2 lb. orecchiette pasta (or any pasta you like; the original recipe uses conchiglie)
1/4 cup pine nuts
1 tsp red pepper flakes
3/4 cup fresh basil, roughly chopped
4 oz. feta cheese, broken into chunks
1/2 teaspoon salt
1/4 teaspoon pepper

Put the yogurt, 3 tablespoons of the olive oil, the garlic, and 1/3 cup of peas in a blender or food processor. Blend until it becomes a smooth sauce and transfer it to a large mixing bowl.

Cook the pasta in salted boiling water according to the package directions. As the pasta cooks, heat the remaining olive oil in a pan over medium heat. Add the pine nuts and red pepper flakes and cook for about 3-4 minutes, until the pine nuts are golden and fragrant.

Drain the cooked pasta, shaking well to get rid of excess water. Add the pasta gradually to the yogurt sauce (adding it all at once might split the yogurt). Add the remaining peas, basil, feta, salt and pepper and toss gently. To serve, transfer to individual bowls and spoon over the pine nuts and chile oil.

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bison burgers with avocado dressing + the best buns ever.

Do you cook with bison? I absolutely love it, and almost always use it for burgers rather than ground beef. I think it has a clean, hearty flavor that's just right for burgers. Plus, according to something I read from somewhere I can't remember, it's as lean as using all-white meat chicken or turkey. How can you ignore reliable information like that?!

One of life's great mysteries is why it's so dang hard to find good hamburger buns?! Are you with me here? I've been wanting to find a solution to this extremely distressing issue for a while.

I've been known to exaggerate sometimes. You decide whether or not this is one of those times.

WHY I am just now finding out about Smitten Kitchen's recipe, I do not know. But I do know that a weight has been lifted off of me. Because these are seriously fabulous and very simple.

Enough talking. Let's make burgers!

Bison Burgers with Avocado Dressing
makes 2 burgers, with leftover dressing (trust me, you'll want it)

for the dressing, you'll need:
1/2 avocado
1 tablespoon fresh lemon juice
1/4 cup nonfat Greek yogurt
1/8 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
dash of cayenne

for the burgers, you'll need:
1/2 lb. ground bison
1/2 teaspoon dried parsley
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 tablespoon butter
2 hamburger buns, toasted and buttered (I used this recipe and followed it exactly. It was perfection.)
1/4 cup shredded Monterrey Jack cheese

Blend together all of the ingredients for the avocado dressing in a blender or food processor until smooth. Taste for seasoning and add salt, pepper and cayenne as needed. Cover and refrigerate.

Heat butter in a large skillet over medium-high heat. Mix together bison, parsley, onion powder, garlic powder, basil, and pepper in a bowl using a fork. Form into two patties. Add to the skillet and cook until well browned. Flip and cook on the other side.

Add burgers to toasted, buttered buns and sprinkle cheese on top. Dollop as much avocado dressing as you like on top, and serve!

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bacon, corn and cheddar skillet bread

Cast iron skillets are just cool. And everyone who has one is obsessed with it! I know people who use their grandmother's skillet. These things are treated like treasures.

Mine is super new and cheap, but I still love it! And I made you some bread with it! With bacon! So that makes it kind of cool, right?

Bacon and Corn Skillet Bread
serves 8

you'll need:
8 slices of bacon
4 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 egg, beaten
1 3/4 cup buttermilk
1 cup frozen corn
1/2 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
1 teaspoon coarsely ground black pepper

Lay bacon on a foil-lined baking sheet. Put in a cold oven and preheat to 425 degrees F. Set a timer for 15 minutes. Remove bacon from the oven, but keep the oven on 425. Set bacon aside to cool. When cooled, chop into small pieces.

Spray a large cast iron skillet with cooking spray and set aside. (You can also use a round cake pan if you don't have a skillet!)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers or a pastry cutter, break the butter down until it's coarse and  crumbly.

In a small bowl, whisk the egg and buttermilk together. Add to the dry ingredients. Stir with a big spoon, working to moisten evenly (but don't overmix). Add bacon, corn, cheese, and cayenne and stir briefly. Gently knead dough a few times in the bowl until it just comes together (it will still be pretty shaggy... that's just fine. You DON'T want to over-knead or mix or your bread will be tough).

Transfer dough to skillet. Using a knife, mark an inch-deep X into the dough. Brush the top generously with buttermilk and top with black pepper. Bake in oven for 35-45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

Let bread rest for about 10 minutes before cutting and serving. Serve warm with butter. Enjoy!

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crockpot beef stroganoff

The hubs is a huge lover of beef stroganoff. I'd never made it before, and when I saw a super simple crockpot recipe, I figured I ought to give it a try.

And. it. was. so. good. Like, we made it twice in one week good. This is serious throwback comfort food. I like that kinda thing.

Crockpot Beef Stroganoff (adapted from Mix and Match Mama)
serves 6

you'll need:
olive oil
salt and pepper
1-1.5 lbs. beef stew meat
1 onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 cups beef broth
8 oz. neufchatel cheese, softened
2-3 tablespoons Worchestershire sauce
1 teaspoon dried rosemary
6 oz. egg noodles
chopped herbs (I used Italian parsley) to garnish

Heat a bit of olive oil in a large skillet over medium-high heat. Season stew meat with salt and pepper. Brown meat on all sides, about 5 minutes. Transfer to crockpot. Add onion, garlic, soup, broth, cheese, Worchestershire, and rosemary. Stir until everything is combined. Cook on low for 6-8 hours or high for 3-4 hours.

Take cover off crockpot and stir in egg noodles. Cook uncovered for about 30 minutes, stirring occasionally, until noodles are tender. Check for seasoning.

To serve, ladle into bowls and top with fresh herbs. Hearty, warming, delicious. Enjoy!

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lavender honey salmon

On one of our very first dates, Miles and I went to dinner and I got the most delicious salmon with a lavender honey glaze. I still think that's one of the best meals I've ever had! (It could also have to do with the truffled popcorn we had for an appetizer, or the chipotle grits that came on the side. The company was pretty good, too. :)) Unfortunately, since the restaurant has a seasonal menu, I was never able to have it again! Sad face.

So when my sweet mother-in-law gave me some Santa Fe lavender, this was the first dish that came to mind. This lavender honey sauce is my new favorite. I think it would also be great with shrimp, chicken, or another kind of fish, but with the flavors of the salmon, it was just perfect. If you've never cooked with lavender, give this a try! It's so, so easy and oh my goodness, it's tasty.

Lavender Honey Salmon
serves 2

you'll need:
2 garlic cloves, chopped or minced (I left some bigger pieces because we like the roasted garlic flavor, but mince it up finely if you prefer!)
2 teaspoons lavender (You can crush it with a spice grinder; I just crushed it a little between my fingers.)
1/4 cup soy sauce
3 tablespoons honey
3 tablespoons white wine vinegar
1/3 cup olive oil
2 (6 to 8 oz.) pieces of salmon

In a large bowl, mix together all of the ingredients except for the salmon. Lay the salmon pieces on top, coating in the sauce. Cover and refrigerate for at least 30 minutes.

Place salmon on a foil-lined rimmed baking sheet. Pour remaining sauce over salmon if desired. Place in a cold oven, then turn the heat to 400 degrees F. Exactly 25 minutes later, take the salmon out of the oven - it will be perfect! (I started using this method for salmon after reading about it from The Pioneer Woman, and it really does work so well! However, if your oven is super fast/super slow/super unpredictable, simply bake at 400 for 8-10 minutes.)

Serve salmon immediately, and enjoy!

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feta and chive sour cream biscuits

I don't even need to tell you how I feel about these. Y'all know me well enough to know.

Once, when I was little and first learning to talk, my mom made some fudge around Christmastime. This was my first time experiencing the greatness that is fudge around Christmastime. She says I was so obsessed with it that she would wake me up in the morning or from a nap, I would look at her, and just say, "fudge." I was quite focused for a little one.

And that, friends, is how I feel about these biscuits.

Feta and Chive Sour Cream Biscuits (from Joy the Baker)
makes 12 biscuits

you'll need:
3 cups AP flour
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 sour cream, cold
1/3 cup chopped chives
3/4 cup feta cheese, crumbled
1 egg beaten for egg wash
sea salt, cracked black pepper, and smoked paprika for topping

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper. Cut in butter using your fingers or a pastry cutter until mixture is coarse and crumbly. In another bowl, combine egg, sour cream, and water. Add to flour mixture, stirring just enough to form a soft, shaggy dough. Add the chives and feta. Use your hands to knead dough in the bowl 8-12 times, until it comes together.

Pat out dough to a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2x2 inch squares. Reshape and roll dough to create more biscuits with leftover scraps. Place on prepared baking sheets.

Brush with egg wash and sprinkle with salt, pepper, and paprika.

Bake for about 15 minutes, or until tops are golden brown. Serve warm!

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happy valentine's day! + ideas for a dinner date night...

Happy Valentine's Day, loves! What are your plans tonight? We're staying in and cooking (I'm making this for dessert and I CAN'T WAIT). There's nothing I love more than a relaxed night in with nothing to do but go all out for dinner and spend really good time together. I know a lot of people (maybe you) hate Valentine's Day, and while I've never been one for enormous teddy bears that you have to haul around all day or singing Valentine telegrams designed specifically to embarrass you, I can get behind a day especially for reflecting on and being thankful for who we have in ours lives - whether it's a husband, your boyfriend, your parents, your girlfriends. It's easy to take our relationships for granted, and I think it's sweet and necessary to stop every once in a while simply to notice the blessing of the people around you.

On that note, my friend Shanna of Food Loves Writing wrote the loveliest post about being intentional with your time with your loved one. She writes this about creating meaningful time together:

We don’t do this because we’re sappy or silly or romantics—we do it because we’re not. We do it to purposefully seek connection, even when what motivates us is realizing how we’ve forgotten to seek it again. We do it because in those moments of facing each other, seeing eye to eye, asking questions and listening to answers, endeavoring to both know and be known, we remind ourselves of the gift right before us, the one we find too easy not to stop and see.

How beautiful is that?

If you're planning on staying in and cooking tonight, here are some ideas for your menu! Just click on the captions to see the full recipes!

rosemary salmon over avocado pasta

beef bourguignon with baguette dumplings

scallops and shrimp with tomato and feta

one of my absolute favorite meals ever: braised pork ragu

black truffle pasta is date night perfection: incredibly simple, insanely decadent

Whatever your plans are, I hope you have a day filled with love, laughter, and fabulous food. :)

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scallops and shrimp with tomato and feta

I can't even begin to describe how insanely gorgeous and lovely Yotam Ottolenghi's Jerusalem is. Do you have a copy yet? I'd been hearing about it and reading about it for months, and finally got a copy for myself last week. And I haven't been able to stop reading through it, over and over, absolutely amazed at the diversity and creativity in these recipes (not to mention the stunning photography).

This dish caught my eye immediately for a couple of reasons. First, the colors are beautiful. BEAUTIFUL! Also, the name of this dish lists off some of my favorite things to eat. If you're wary of the seafood/cheese combo here, I promise that it is divine. The feta melts a bit and delivers a creamy tang to the entire dish that just can't be beat.

If you're staying in and cooking for Valentine's Day, consider this! It's quite simple and looks and tastes so special. Just be sure to serve some crusty bread alongside for soaking up the delicious broth. So. so. so. yummy.

Scallops and Shrimp with Tomato and Feta (adapted from Jerusalem)
serves 2-4

you'll need:
1-2 tablespoons olive oil, plus extra to finish
3 cloves garlic, minced
1 cup white wine
1 (28 oz.) can diced tomatoes
1 teaspoon sugar
2 tablespoons dried oregano
1 lemon
1/2 lb. shrimp, peeled and deveined
1/2 lb. large scallops
4 oz feta cheese, broken into large (about 3/4 inch) chunks
3 green onions, sliced
salt and freshly ground black pepper

Preheat the oven to 475 degrees F.

In a large frying pan, cook the garlic in the olive oil over medium-high heat for 1 minute. Add the wine, tomatoes, sugar, oregano, and stir to combine. Shave off 3 zest strips from the lemon into the pan, add some salt and pepper, and simmer gently for 20-25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.

Add the shrimp and scallops, stir gently, and cook for 1-2 minutes. Transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with green onion. Place in the oven for 3-5 minutes, until the top colors a bit and the shrimp and scallops are just coked. Remove the dish from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil.

I served ours on top of a bit of rice with some toasted ciabatta to soak up the sauce. SO GOOD.

Are you going out or staying in for Valentine's Day? What will you be cooking?

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vegetarian gumbo

I. loved. this. meal. This is hearty and super filling, but light and good for you. Win-win. It's a gumbo-ish veggie chili with the perfect amount of heat. Although I made this when Miles was out of town last week, I think even he wouldn't miss the meat; it's that satisfying. But if you'd like to add meat, I think chicken or shrimp would be lovely.

I made this on the stovetop, but I imagine it would work beautifully in a slow cooker as well. I'd just throw it all in there and let it go for about 3-4 hours on high or 6-8 hours on low. You also probably want to bump up the spices a bit, as they tend to mellow significantly in the slow cooker. Let me know if you try it in the slow cooker; I'd love to know how it turns out!

However you make it, I hope you enjoy it as much as I did!

Vegetarian Chili Gumbo (adapted from Oh Ladycakes)

serves 4-6

you'll need:

2-3 tablespoons olive oil

1 onion, diced

1 jalapeno, diced

1 red bell pepper, diced

3 cloves garlic, minced

1/4 cup tomato paste

2 tablespoons lemon juice

4 cups vegetable broth

1 (14 oz.) can great northern beans

1 (14 oz.) can garbanzo beans

3 stalks celery, thinly sliced

3/4 cup sliced okra

2 teaspoons chili powder

1 teaspoon ground paprika

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

couple dashes of cayenne (or to taste)

1/4 cup light sour cream

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

Heat the oil in a large saucepan over medium heat. Add onions and cook for 2-3 minutes. Add jalapenos and bell peppers and saute for 1 minute. Add garlic and saute for 1 more minute. Mix in the tomato paste and lemon juice and stir for about 30 seconds. Add the vegetable broth. Cover and bring to a boil.

Once boiling, stir in the beans, celery, okra, and spices. Reduce heat to the lowest setting and cover. Let simmer for about 2 hours, stirring occasionally. After 2 hours, mix in the sour cream and let simmer for 30-45 more minutes. Add salt and pepper (add more to taste).

I served ours with saffron rice and garnished with green onions, but ate it for several days afterwards on its own. Either way, it's fabulous! Enjoy!

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skinny cajun chicken pasta

This pasta. I love it so.

Weeknight meals should be quick and easy. But I never want any flavor sacrificed. Never! Enter this pasta dish. The only thing that might take you a little time is chopping up the veggies, but that teensy bit of effort is so worth it for the beautiful colors in this dish!

I've lightened up the usual creamy Cajun pasta dish, and I have to say I'll probably always make it this way from now on! Simple. Easy. Fast. Healthy. Done.

Skinny Cajun Chicken Pasta
serves 6

you'll need:
1.5 lb. chicken breasts, cut into small pieces
3 teaspoons Cajun seasoning (I use this one)
1 lb. fettuccine
2 tablespoons olive oil
3 bell peppers, sliced (I used one yellow, one green, and one red. Color!)
1/2 cup red onion, sliced
1 teaspoon garlic powder
2 cups low sodium chicken broth
1/2 cup nonfat Greek yogurt
cayenne pepper, salt, and black pepper, to taste
chopped Italian parsley for garnish

Cook pasta in well-salted water according to package directions. Drain and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over high heat. Sprinkle 1.5 teaspoons Cajun seasoning over chicken. Add chicken to hot skillet in one layer (you may have to do this in batches if your skillet isn't large enough). Allow to cook for 1-2 minutes without stirring. Flip and cook for another minute or 2 without stirring. When chicken is browned on both sides and cooked through, remove from skillet and set aside.

Add second tablespoon of olive oil into the same skillet. Sprinkle peppers and onions with 1.5 teaspoons Cajun seasoning and the garlic powder. Add to skillet and cook on high heat until veggies are charred well, about 1-2 minutes. Remove vegetables from the pan.

Add chicken broth and cook for about 3 minutes, scraping the bottom of the skillet to deglaze the pan. Reduce heat to low and add chicken, vegetables, cooked pasta, and Greek yogurt, stirring well to combine. Taste for seasoning and add cayenne, salt, and pepper as needed (it should be spicy!).

Serve in bowls garnished with chopped parsley. Enjoy this light and fabulous weeknight meal!

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french bread pizzas

Here's what I did with my french bread.

And it was so nostalgic and yummy.

With homemade bread, sauce, and some really yummy cheese, this is a step up from the dreary frozen ones I'd eat in college. This is old school convenience dinner, but so. much. better.

French bread pizzas! Do it!

Old School French Bread Pizzas
serves 4

1 loaf of Easy French Bread, sliced in half
olive oil, for brushing
my favorite pizza sauce ever
1 cup (or more) shredded cheese (I used a blend of fontina, mozzarella, and asiago)
about 15 slices turkey pepperoni
dried basil, for sprinkling
red pepper flakes, for sprinkling

Preheat oven to 350 degrees F. Brush bread halves with olive oil. Bake for 10 minutes.

Remove bread from oven and spread on a thin layer of pizza sauce. Sprinkle a light layer of cheese. Lay pepperoni slices, then sprinkle remaining cheese. Sprinkle basil and red pepper over the top.

Return to the oven and bake for 10 more minutes. After 10 minutes, turn the broiler on and broil for 1-2 minutes (depending on your broiler - keep an eye on it the whole time!). Remove from oven and allow to cool for at least 5 minutes before slicing.

Hope y'all enjoy! Happy weekend. :)

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easy french bread

French bread is one of the most versatile things around. It's divine on it's own with just a bit of butter, served with a great cheese or dip, or as an essential component to one of our favorite meals, a good New Orleans po'boy. (Side note: I hate saying "po'boy." I feel like such a poser.)

This recipe is super easy and comes together pretty quickly (well, for bread). You most likely have everything you need at home, which is always a perk in my book. It has a nice and crispy crust, and the softest, fluffiest interior. (Another side note: Did you know there is a French word for the inside of the bread?! It's la mie, pronounced "mee." How great is that? Now we can all use it. And I think my new goal in life is to open a bakery called La Mie.)

OK, time to stop annoying you with side notes. Let's bake bread!

Easy French Bread
makes 1 loaf

you'll need:

1 cup water

2 1/4 teaspoons (1 standard packet) instant yeast

1 teaspoon salt

2 1/2 cups bread flour (AP may be substituted, but use bread if you can)

olive oil

Pour water into a large glass bowl. Microwave for 1 minute. Remove from microwave and sprinkle in yeast. Stir yeast and water with your fingers to combine them, then allow to sit for a few minutes until yeast is foamy (I waited about 5 minutes). Add salt and flour and stir with a big spoon until just combined. Use your hands to knead dough in the bowl until it's smooth and elastic, about 3-5 minutes. Remove dough from the bowl and pour in a bit of olive oil. Return dough to bowl and roll around until it's coated in olive oil. Cover with plastic wrap and place in a warm place to rise for about an hour.

Once dough has risen (it should be about doubled in size), punch it down and roll it onto a parchment paper-lined baking sheet. Form dough into a long loaf. Place into an un-preheated oven. With the bread in there, preheat to 375 degrees F and set your timer for 35 minutes.

Remove from oven and allow to cool for a couple minutes. Bread should be golden and have a crispy crust. Tear into that baby, and enjoy! Oh! And tomorrow, I'll show you how I really enjoyed mine...

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dulce de leche sandwich cookies

My parents live in San Antonio, and when Miles and I visit them, one of our favorite places to go is the CIA Bakery. They always have the most incredible cakes, tarts, and cookies, and you can see inside to the enormous kitchen where the students are hard at work. Last time we were there, Miles got an amazing dulce de leche sandwich cookie (traditionally called alfajors). He's been talking about it ever since (not kidding), so I decided it was time for me to try it at home!

But because I can't leave well enough alone, I went off of the traditional cookie a bit. Usually, the cookie part is something more similar to shortbread. But when searching for a recipe, I found these and thought I'd try it instead. And oh my goodness. I wish I could convey to you through the computer screen how good these cookies were. They are the softest cookies I have ever made, with a perfect richness from the dulce de leche. I can't even. Just make these. Please. And if you want to bring some to me when you do, I guess that would be okay.

Dulce de Leche Sandwich Cookies (adapted from Baking: From My Home to Yours via Joy the Baker)
makes 15 sandwich cookies

you'll need:
1 1/4 cups AP flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup dulce de leche (you can find it at most grocery stores in the Latin foods aisle), plus more for filling
1/3 cup light brown sugar
1/4 cup sugar
1 large egg
sea salt, for sprinkling (optional)

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until softened and broken up a bit. Add the 1/2 cup dulce de leche, brown sugar, and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg and beat to incorporate.

Reduce the mixer speed to low and add the dry ingredients all at once. Mix until the flour is just incorporated (do not overmix).

Spoon the dough onto baking sheets lined with parchment paper, using a heaping teaspoon of dough for each cookie and leaving about 2 inches of space between each cookie.

Bake the cookies for 10-12 minutes, or until lightly brown. Let them rest on the cookie sheet for 3-4 minutes before removing to cool.

Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt, if using. Put another cookie on top to make a sandwich cookie (or just eat as is!). Enjoy!

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crockpot spicy chicken + jalapeno cheddar buns

This meal has my name written ALL OVER IT. Easy, insanely flavorful and SPICY crockpot chicken; homemade bread with JALAPENOS and CHEESE. This was made for me.

Of course, it's totally unnecessary to make your own buns for this sandwich, but I promise you that this bread recipe is very easy, relatively quick, and SO worth it. They also freeze well, so delicious homemade hamburger buns will be just waiting for you next time you need them. And that is a great feeling.

Crockpot Spicy Chicken on Jalapeno Cheddar Buns (chicken adapted from a stovetop version at Portuguese Girl Cooks)

Recipe for the jalapeno cheddar buns HERE.

for the chicken, you'll need:
1 chopped onion
3 cloves garlic, minced
1 1/2 cups tomato puree
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/3 cup apple cider vinegar
1 teaspoon mustard
1/4 cup hot sauce (I use Frank's)
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons smoked paprika
1 lb. boneless, skinless chicken thighs

Mix all ingredients except chicken together in your crockpot. Lay chicken thighs on top and give a good stir so chicken is completely coated in the sauce. Cook on low for 6-8 hours, or on high for 3-4 hours.

When chicken is done, shred with two forks in crockpot, then pile onto jalapeno cheddar buns (or whatever bread you're using). Add more sauce as desired. I garnished ours with leftover coleslaw, but garnish however you like!

Hope y'all enjoy this super easy, delicious meal!

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croque madame muffins

True life: I am obsessed with Rachel Khoo.

Since discovering The Little Paris Kitchen, I have been smitten with her simple approach to French cooking. Pretty much every time I watch her show, I immediately 1) want to move to Paris, 2) wish I could pull off bangs, and 3) want to make every recipe she has ever made.

While I've not gone crazy enough quite yet to literally cook through all of her recipes, it has happened on occasion that I've finished an episode, immediately gone to the grocery store to pick up whatever I'm lacking, and gotten to work. Such was the case with this insanely good dinner. And now... these adorable muffins!

Just looking at these will make you happy. But eating them will make you even happier.

Croque Madame Muffins (adapted from The Little Paris Kitchen)
makes 6 muffins

you'll need:
6 slices of bacon
1 tablespoon butter, plus about 3 tablespoons melted for brushing
1 tablespoon AP flour
7 oz. milk (I used skim)
1/2 teaspoon Dijon mustard
1/2 teaspoon nutmeg
6 small eggs
1 oz. grated Gruyere cheese
salt and pepper

Preheat the oven to 350 degrees F.

Fry bacon in a skillet until it's lightly done (it will cook more in the oven, so don't overcook it now). Remove from pan and set aside on a paper towel-lined plate to drain.

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add flour and stir until it forms a paste. Add milk, mustard, and nutmeg and whisk constantly until sauce has thickened. Remove pan from heat and allow it to cool slightly. Taste for seasoning and add salt and pepper as necessary.

Remove crusts from bread and, using a rolling pin, flatten each piece to about half its original thickness. Brush both sides of the bread with melted butter and fit them into a muffin tin, tucking in the corners so that it fits well and forms a little cup. Place the bacon inside the bread. Crack one egg into the center of each piece of bread. If you have large eggs, pour out some of the egg white first so as not to overfill. Place 1-2 tablespoons of the sauce over each egg and sprinkle with Gruyere.

Bake for 15 minutes for a runny yolk, 17-20 minutes if you like your yolk more done. Sprinkle with salt and pepper and serve immediately. Bon appetit!

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baked buffalo chicken taquitos

Happy Friday, friends! Here's a perfect Super Bowl snack. Or dinner tonight. Or really anytime. Because, with only 5 ingredients, they are incredibly easy. And, with the sauce and blue cheese, they are incredibly delicious.

Baked Buffalo Chicken Taquitos
makes 12 taquitos

you'll need:
1 lb. cooked chicken breasts, shredded
1/2 cup buffalo wing sauce (I use Frank's), plus more for drizzling
4 green onions, thinly sliced
1/3 cup blue cheese crumbles
12 corn tortillas
canola oil, for brushing

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

In a bowl, combine chicken, buffalo sauce, green onions, and blue cheese. Heat tortillas between damp paper towels in the microwave for about 30 seconds (this will get them soft and prevent them from breaking when you roll them up). Spoon a bit of the chicken mixture into each tortilla and roll tightly. Place each one seam side down on the baking sheet. When all your taquitos are rolled, brush them lightly with canola oil to help them crisp up nicely.

Bake for 20-25 minutes, until taquitos are crispy. Allow to cool for about 5 minutes before serving. Drizzle a little more sauce on top and sprinkle with green onions. Dip into ranch, blue cheese dressing, guacamole... whatever you like!

Hope y'all enjoy! Have a fabulous weekend. :)

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