Spicy Miso Soup

We continue soup season with this Spicy Miso Soup. Ready in 10 minutes this spicy miso is perfect for those cold gloomy days. This spicy umami broth is packed with herbs, water chestnuts, mushrooms, green onions, and tofu, guaranteed to leave your lips tingling. *This post is sponsored by Reese Specialty Foods. As always, all thoughts and opinions are my own. Thank you for your support! Not Your Traditional Miso Soup If you’ve had miso soup, you know that it’s…

Yellowtail Wonton Nachos

Best. Nachos. Ever. These Asian-inspired yellowtail wonton nachos are a fresh and delicious twist on a favorite. Hitting the 4 elements of cooking salt, acid, fat and heat they are extremely balanced in flavor a wildly addicting. These light and crunchy homemade wonton chips are topped with buttery yellowtail, pickled peppers, fresh and vibrant cilantro, furikake packed with umami, and a tangy and sweet sriracha mayo. Have just one chip and you might find yourself eating the whole tray. It’ll…

Creamy Tomato Risotto

Creamy Tomato Risotto. The end. Seriously though I made this thinking it was going to be pretty good, maybe a throw in in my risotto collection. It was unexpectedly one of the best risottos I’ve ever had. This creamy and indulgent risotto celebrates the deep rich flavor of tomatoes. With notes of nutty Parmesan and rich heavy cream its hard to comprehend how something so delicious could be made up of mostly pantry ingredients. Like my other risotto recipes, this…

Creamy Chicken and Wild Rice Soup

It’s that time again, sweater weather, apple picking, pumpkin carving, but most importantly soup season. While I am an all year long fan of soups, it just hits different once the temperature drops. Consider this creamy chicken and wild rice soup your invitation to soup season. With shreds of chicken, spoonfuls of earthy wild rice, and thick chunky carrots, peas, and onions this hearty soup eats similarly to a stew. So roll your sweater sleeves up, get the dutch oven…

Classic Italian Meatballs

Now these are meatballs. I’m not talking Swedish meatballs, or Greek meatballs (although that recipe can be found HERE). I am talking 80/20 100% beef, melt in your mouth, classic Italian meatballs. You know the type you want to tower on a plate of spaghetti or stuff into a soft hoagie. Warning, if you stumbled upon this recipe hoping this was another one of my 20-30-minute dishes, it’s not. With that said this recipe in no way requires a ton of…