Heat Up Your Home Cooking
Scrumptious Easy-Eat Recipes with Unique Twists
What Are You in the Mood For?
Breakfast & Brunch
Appetizers & Small Bites
Desserts
Dinner & Entrées
Mango Bread Pudding
Bread pudding is one my most favorite dishes. This an easy bread pudding recipe with fresh mango slices in the Challah bread, and baked with cardamon, cinnamon, and nutmeg and topped with a creamy, buttery vanilla sauce. Yum!
Vanilla Cinnamon Swirl Loaf
Moist, sweet and delicious with a crunchy topping, this is a much easier recipe than cinnamon rolls. I use a greek yogurt and milk combo, but you can use buttermilk instead. It’s a quick bread great for the holidays or any morning.
Cardamom-cinnamon Baked French Toast
A family favorite, especially my sister, Aria ❤️, and especially every Easter. Soak the baguette slices overnight, then top with cardamom, cinnamon and butter in the morning, and bake!
So Bomb Egg Tacos
I’ve tried so many combinations of egg tacos and think these are hands down the best. Crispy, cheesy corn tortilla with ricotta and Trader Joe’s Pepita salsa and fluffy scrambled eggs. Yep: “so bomb”. Also try subbing out corn tortilla for flour or ricotta for creme fraiche. Portion for this recipe: 2 tacos.
Rustic Frittata
Fresh vegetables and crispy garlic make this vegetable frittata my go-to for a last-minute dinner idea. When you don’t feel like a salad, grab whatever veggies you have in your fridge and whip up this beautiful, high-protein, feel-good dish. Keep in the fridge and enjoy for breakfast!
Peach Ricotta Dutch Baby
A seasonal dutch baby made with fresh peaches. A dutch baby is a buttery, custardy popover-like pancake. The ricotta in this recipe gives it an extra creaminess and unique flavor. Quick and easy to make, it’s a treat any time of the day.
Blueberry Dutch Baby
Fall in love with this buttery, custardy popover-like pancake. Just 8 ingredients, high in protein, low in sugar, and ready in 15 minutes!
Spinach & Cheese Quiche
A brunch favorite that’s easy to make and always a hit because it’s nicely balanced and not too eggy or cheesy. My twist to this classic dish is adding dollops of goat cheese on top and baking until golden brown.