It recently occurred to me that there’s a serious lack of chai recipes on my blog. I LOVE chai. Chai Tea Lattes are my jam. I adore all of the spices like cardamom and cinnamon. And I feel like chai spices definitely give off more of a fall/winter comfort vibe.
And what else gives off a comfort vibe? Homemade banana bread obviously! So homemade banana bread spiced with chai spices? Hello cozy! Just the thought of this bread makes me long for a cold rainy day so I can snuggle up on the couch with a cup of tea and a slice of this chai-spiced banana bread!
This banana bread may seem kind of basic, but the chai spices make it seem a bit more special. Cardamom can be a bit expensive, but if you are a chai fan, it’s worth having a bottle in your spice cabinet!
I didn’t expect the girls to like the cardamom flavors in this bread, but Maddie loves it and keeps asking for a little slice with her breakfast or for a snack. I also froze some and it reheats easily. This bread would be great to have on hand for guests over the fall and holiday season to serve with tea or coffee!
The Instant Pot has been my favorite kitchen appliance for two years now, but I always make the same three or four recipes with it and have been wanting to try some new ideas. Plus, I use my IP much more often during the fall and winter as it gets cooler outside.
This Instant Pot Tuscan Chicken Pasta is total comfort food. Simply cut up some chicken breasts, pour in some broth and seasonings, and then pasta and cook for just 6 minutes in your pressure cooker! At the very end, you just need to stir in some cream cheese, fresh spinach, and some Parmesan and dinner is ready so quickly!
Truth is that I don’t usually love sundried tomatoes. I don’t hate them, but I don’t typically love them. I loved them in this pasta though! You could add them in at the very end, but I added them into the pot before cooking and maybe that helped them get softer. Either way, they add a great punch of flavor to the recipe!
A lot of pressure cooker pasta recipes use all broth when cooking, but I feel like too much of it makes things taste a bit saltier than I normally prefer so I used half low sodium chicken broth and water in this recipe. You can use all broth if you prefer it that way!
I love burgers. Pretty much all kinds of burgers, but even still, I actually don’t like to eat too much red meat so when it comes to burgers, I’m always down for chicken burgers or even veggie burgers!
I wanted to make a good fall-inspired vegetarian burger and sweet potatoes seemed like the best way to go and wow, were these tasty!
I added a bit of cumin to them too so they have a bit of smokiness. And while many veggie burgers include black beans, I went with cannellini beans. First, they blend in better with the color of the sweet potatoes, and they are a meatier bean so I figured they would work well for helping to hold the burgers together.
These sweet potato burgers may seem complex to make at first glance, but I promise that they are actually quite easy! I wrote the directions for making the caramelized onion aioli as if you make it while making the burgers, but know that you can also prep the aioli in advance if desired!
Of course, you don’t have to make the aioli with these burgers, but caramelized onions and sweet potatoes work really well together so definitely give it a try!
I topped these with the aioli, some sliced avocado, and some extra caramelized onions I made. You can add whatever other toppings you’d like including cheese of course, but I didn’t feel like these needed much else! I also served these on toasted onion burger buns.
It’s October! My most favorite month of the year. We are going to kick the month off with a Halloween recipe!
I always like to think about savory Halloween recipes each year. So many Halloween foods are desserts, but with so many Halloween parties, we need to break up the sweet stuff with some good savory snacks! Hence, these super simple, yet slightly spooky Witch Finger Breadsticks!
You can make homemade pizza dough if you’d prefer, but I like to pick up the pre-made dough from the deli section of our grocery store which saves a lot of time for this recipe!
To make these breadsticks, you simply just need to roll out small balls of dough into logs, then I tried to shape them a bit with my fingers, making the middles and ends a bit wider to mimic knuckles. As you can see from the photos, some of them still lost their shape when baking, but not to worry, because they still look just fine and are equally as delicious! Oh, and for the fingernails, I just took a handful of whole almonds.
After baking the breadsticks for about 15 minutes, I take them out and then brush them with melted butter, garlic powder, and Parmesan cheese. And that’s it! Serve them with some warm marinara sauce and you’ve got the perfect festive Halloween snack!
It’s been kind of cloudy and chilly the past week so I’ve been in full basic fall mode over here. Lighting all the fall candles and making lots of fall recipes! Are you Team Pumpkin or Team Apple?
I sort of go back and forth, I love pumpkin, but there is really nothing better than warm apple pie with hints of cinnamon. You know what else is perfection? Cheesecake. And you all know I love no-bake cheesecakes. I’ve already made no-bake pumpkin cheesecake so apple was an obvious choice!
The base of these cheesecakes are made with graham cracker crumbs and some melted butter. For the cinnamon cheesecake layer, I first whipped up some heavy cream and then some cream cheese and cinnamon. And for the apple topping, you simply saute diced honeycrisp apples in butter, brown sugar, and more cinnamon! Heavenly, right?!
When I made these, I prepped the cheesecakes the night before and then topped them the next morning with the apple topping and took these photos while the apples were still warm. This did make the cheesecake layer a bit softer, but it was still delish! But, then I ate one the next night and honestly thought it was even better. I typically like my apple pie or crisp warm, but I preferred the cold apples for this one paired with the cheesecake! You can’t go wrong either way for this perfect fall dessert!
Lunch Lady: “Have some more sloppy joes. I made ’em extra sloppy for yous. I know how yous kids like ’em sloppy.”
Billy Madison: “Lady, you’re scaring us!”
Raise your hand if you love a good sloppy joe, but haven’t had them in a very long time? That’s me right here. I don’t remember actually eating them too often as a kid, but I know I had them every once in a while and always enjoyed them.
I had a craving for them recently, but wanted to give the traditional recipe a Tex Mex twist because you guys know me, when don’t I want to give things a Tex Mex twist?!
The result though was a seriously delicious sandwich that was ready in just about 15 minutes making these perfection for quick weeknight meals!
The flavors of these sloppy joes definitely remind me of chili, which makes sense since you will need mostly the same ingredients to make these!
Most traditional sloppy joe recipes include lots of ketchup and even brown sugar in the sauce recipe. This Tex Mex version uses just plain tomato sauce. I personally prefer it to be less sweet and I didn’t really want sweet flavors with the cumin and chili powder. I used lean ground beef, but you could also use ground turkey or chicken too!
I add about 1 1/2 cups of plain tomato sauce to the recipe, but found myself pouring a bit more in at the very end. It’s totally up to you, but I like for my sloppy joes to be not too dry, but not so saucey they are dripping all over the place with each bite. Feel free to adjust the sauce however you prefer!
You can top them with sliced avocado as pictured. You could also stick some cheddar or pepper jack cheese slices on top and stick them under the broiler for a minute. I love them just plain too though and you can’t go wrong!