Cincinnati Chili-Inspired Meatballs

If you guys have been following for a while, you know I love me a meatball! I made a batch of Cincinnati Chili a few weeks ago – had a random craving, thanks #pregnancy, and then thought, hey maybe this would be a good meatball. I was right. And if this is sacrilegious to you, I’m very sorry.

In my defense, I’m not from Ohio, though I went to college there. Skyline Chili isn’t part of my religion, so these meatballs were super exciting for me. If it makes you mad, look away! ha!

These definitely have the essence of Cincy Chili – in fact, they have all the same spices, cinnamon and cocoa powder included. You spice up the meatballs and the sauce and I gotta tell you, they really hit the spot!

Sage Butter Roasted Butternut Squash with Creamy Cheddar Orzo

I love when colder weather starts to set it and everything in the kitchen shifts to warmer spices and cozy dishes. This dish is definitely a new favorite cozy-comfort-go-to! Seriously…it’s vegetarian and even my husband liked it. That’s a *big* win!

First, you’ll melt some butter with fresh sage leaves and smashed garlic cloves. It smells insane and gives the butternut squash a delicious flavor. Then, right as your squash is starting to brown, you’ll start the orzo. The orzo takes 10-15 minutes and is just, wow. Really, really, good.

My husband, who does not like vegetables – I can’t even explain to you how he tries to avoid them – said he loved this dish. He even remarked that the squash was perfect to go with the orzo. I was floored, I tell ya!

Cider and Beer Braised Cheddar Bratwurst with Onions, Apples and Mustard

The idea for this recipe has been kicking around in my head for at least two years – I wish I had made it sooner! This one is definitely going to be in our rotation in the fall. The brats are savory and the touch of cheddar was the perfect combination with the nearly-caramelized onions and thinly sliced apples.

This recipe is so straightforward with minimal ingredients – the best kind, right? You start by searing the brats. Then, you’ll add the onions with butter and get them to that just barely caramelized state. Add some apple slices and sautee until they’re soft, then pop the brats back in with a cider and beer and let it all simmer together until the brats are cooked through.

That combination of the onions and apples really helps to ring in the fall season! And it’s such an easy recipe it’s perfect for a quick weeknight meal.

Cumin Lime Shrimp on Avocado Toasts

Holy southwestern kick, eh? I’ve really been in a put-cumin-and-lime-on-everything. Sorry….? Not really. This is real life what we’ve been eating around here.

I’ve been cooking so much more than usual, which has been a ton of fun for me. I’ve been overflowing with creativity and recipes are just coming to me, so I can’t really complain. I’m just living for quick and easy recipes that pack a lot of flavor. I keep saying this, but come lunch time, I want something to look forward to, but I also really want it to be quick.

Oven Baked Crispy Southwestern Won Tons with Spicy Cilantro Ranch Dressing

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Have you guys been ordering your groceries since we’ve been quarantined? Or just, in general ordering groceries? Then you know the whole, put this in my cart and pray this is what actually comes, right? So, these southwestern won tons were really supposed to be southwestern egg rolls. I ordered the egg roll wrappers, but the won tons are what came.

So, before we even really get into this recipe – just know, it will work with egg roll wrappers. And clearly it works with wonton wrappers. And it’s really all just a vehicle to get that spicy ranch dressing in your mouth. You’re welcome.

Pulled Adobo Chicken Tacos with Pineapple Salsa

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Have you noticed yet how into spicy, Mexican, southwestern inspired dishes I am right now? I’ve got even more coming! I’m trying to space them out for you, but really, I need to tell you about this pulled adobo chicken I’ve been making! So far, we’ve had this chicken on its own, on sliders, in a burrito bowl and these tacos!

And today is #tacotuesday, so what better day to share this recipe with you?

Candied Bacon Panzanella Salads with Rye Bread Croutons

If you can’t tell by now, we are totally feeling the panzanella lately! Last week, it was the salmon panzanella, this week, BLT’s! These are kicked up a notch with candied bacon and I used rye bread for the croutons. Let me tell you. That rye bread is killer in this salad!

Candied bacon is simple to make – just a bit of brown sugar and some maple syrup. I used Bushwick Kitchen’s Spicy Maple for this batch – so good! If you follow on Instagram, you know how hard I stan for Bushwick Kitchen. Scroll towards the bottom of the post for all my favorite BK.

Turkey Enchilada Meatballs

Guys. I live for a great meatball recipe and this one is, by far, my #1 favorite I’ve created. I love Mexican dishes, but my husband isn’t so crazy about Mexican food. I made these and he loved them so much he asked me to make them again already – so that’s really saying a lot about these!

These are actually super easy to make, and an awesome weeknight dinner. I just went back to work today and I’m looking forward to making these meatballs again this week because I know they’ll be a quick meal but still something fun and exciting!

Oven Roasted Salmon Panzanella Salad

Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.

The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!

Chickpea & Pepper Salad

This one is fondly known around here as the “pizza salad.” All of the spices combine together and kind of, sort of, if you close your eyes, taste a little bit like pizza. Listen, when you’re trying to lighten up a few meals, this one is a good choice – the flavors hit the spot and has enough protein that it’s satisfying.

This is a great recipe for meal prep – the flavors really develop in the fridge, or if you just need to whip up a quick lunch on a weekday between zoom meetings.