Basic Soft Pretzels
8
servings1
hour15
minutes191
kcalINGREDIENTS SCALE 1/2x 1x 2x Soft Pretzels: 1 cup warm milk 1 package instant yeast 3 tablespoons brown sugar 2 tablespoons melted butter 1 teaspoon salt 2 1/4 cups all-purpose flour more flour for dusting Extras: 1/4 cup baking soda whisked into 3–4 cups warm water 1 egg coarse salt Cook Mode Prevent your screen from going dark INSTRUCTIONS Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times. Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise. Pretzel-ify: When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet. Bake: Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite – beer cheese soup.
Ingredients
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- 4 Ingredient
Directions
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Marry Me Chicken
4
servings20
minutes20
minutes306
kcalGolden, juicy chicken coated in a simple creamy sauce with tomatoes, garlic, and thyme. I love this with mashed potatoes and a salad! This is just so good.
- Marry Me Sauce: 2 tablespoons butter 3 cloves garlic, thinly sliced (note 1) 1 tablespoon tomato paste (note 2) 1 cup heavy cream 1 cup chicken broth a few sprigs of thyme 1 14.5–ounce jar petite diced tomatoes, drained thoroughly (note 3) salt to taste (note 4) Chicken: a batch of air fryer chicken (note 5) Cook Mode Prevent your screen from going dark
- 2 Ingredient
- 3 Ingredient
- 4 Ingredient
Directions
Directio
- Sauce Base: Heat a large skillet over medium low heat. Add the butter, garlic, and tomato paste; sauté for a few minutes until it’s all soft and fragrant.
- Add Cream, Broth, and Thyme: Add the cream; whisk to get the tomato paste smooth. Add the broth and thyme sprigs; simmer for 10-15 minutes to thicken the sauce until it reduces and clings to the back of a spoon. (If you’re using the air fryer chicken, now is a good time to start that.)
- Add Tomatoes and Chicken: Pop your drained diced tomatoes in the sauce and stir them in. Tuck the cooked chicken into the sauce and spoon a bit of sauce over the top.
- You’re Done! Yum. Sprinkle some thyme, parsley, or basil over the top to make it look pretty. Serve the pieces of chicken with spoonfuls of the sauce over rice, noodles, or mashed potatoes (personal fave) and a side salad for a beautiful, mega delicious meal.
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Fluffiest Blueberry Pancakes
2
servings10
minutes10
minutes509
kcalBest pancakes I’ve ever made! Super basic, thick and fluffy blueberry pancakes – melt in your mouth, golden brown, and bursting with blueberries.
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1+ cup fresh blueberries
- more butter for the pan
Directions
Directions Step
- Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
- Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
- Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
- Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
- Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.
- Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Vegetarian Shepherd’s Pie
8
servings20
minutes35
minutes272
kcalVegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!
Ingredients
1 Ingredient
Vegetarian Shepherd’s Pie Filling:
- 2 tablespoons olive oil
- 3 shallots, minced (or some onions and garlic)
- 16 ounces fresh mushrooms, sliced
- 6 carrots, peeled and chopped (about 2 cups)
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 dried bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/2 cup red wine
- 1–2 cups veggie broth
- 1 teaspoon salt (more or less to taste)
- 2 cups frozen peas
Mashed Potatoes:
- 6 Yukon gold potatoes (about 2 pounds)
- 1/2 cup full fat Greek yogurt
- 1/4 cup butter or olive oil
- salt to taste
Directions
Directions Step
- Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
- Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
- Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
- Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
- Scoop up a hearty serving and live your best cozy life.
- Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
The Best Chicken Tinga Tacos
12
servings10
minutes10
minutes216
kcalThese Chicken Tinga Tacos are THE BEST! Saucy, spicy, real food perfection.
Ingredients
1 Ingredient
Chicken Tinga Tacos:
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3/4 cup canned crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
For Serving:
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija
- 1 lime, cut into wedges
Directions
Directions Step
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Best Anytime Baked Chicken Meatballs
6
servings10
minutes20
minutes236
kcalThese Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!
Ingredients
1 Ingredient
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- black pepper to taste
Directions
Directions Step
- Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
- Mix: Mix all the ingredients together in a mixing bowl.
- Roll: Roll the mixture into about 30 small balls. Place on baking sheet.
- Bake: Bake for 25-30 minutes.
- ENJOY!
- Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
Crispy Rice Salad with Cucumbers and Herbs
4
servings20
minutes10
minutes451
kcalPaper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Ingredients
1 Ingredient
The Very Excellent Dressing:
- a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
- 1/4 cup lime juice (3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (more for spicier)
Crispy Rice Salad:
- 2 cups cooked jasmine rice (note 2)
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
- half an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- chili crisp to taste
Directions
Directions Step
- Dressing: Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.
- Crispy Rice: Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods – I find the air fryer to be fastest and most convenient!)
- You’re Done! Yum! Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.
5 Ingredient Tomato Soup
4
servings5
minutes45
minutes284
kcalA simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.
Ingredients
1 Ingredient
- two 28-ounce cans San Marzano tomatoes (whole or crushed will work – I usually use whole tomatoes, and we use the DeLallo brand!)
- 1 stick (8 tablespoons) salted butter
- 1 yellow onion, peel removed and cut into 4 chunks
- 3–4 cloves smashed garlic (optional)
- 1 1/2 teaspoons salt
Directions
Directions Step
- Make the Tomato Soup: Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
- Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
- Blend the Tomato Soup: Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
- Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!