We are thick in holiday season and I couldn’t be more excited for the upcoming break. I’m excited to chill and cook leisurely in fluffy socks.
This recipe is on my to-make-again list because it is so good and chill to make. In the world of gratins and scalloped potatoes there is a lot of controversy as to how you make them. A lot of recipes call for simply adding the potatoes to a casserole dish and then pouring cheese and heavy cream on top of the potatoes. I disagree with this method in an incredibly strong way. While it requires an extra step and admittedly isn’t as easy, a roux (a.k.a. a cheese sauce) must be made. This way there is no coagulation, just a silky smooth and tasty cheesy experience.
Leading up to Thanksgiving, your girl was exhausted. I’m so glad I took last Saturday to chill out and rest. There was a whole day where all I did was hide under a fluffy blanket and read articles online. I drank iced tea and did absolutely nothing and it was amazing! Highly recommend.
I know the holiday season can be wild and crazy. It tends to be whirlwind, as we drive quickly toward the end of the year. I try and savor it as much as I can. One thing I obviously love doing is BAKING!
YASSS! This holiday season, I have so many delicious recipes that I want to share with you all.
I’m also super excited to share recipes that are wide-ranging: ones that are easy to throw together; a few that are more like “baking projects”; and a couple dishes that are things you can make during the weeknight for dinzzz.
Monday I posted a weeknight recipe. Today (and yesterday) is all about a quick-baking recipe. These cookies are super simple—no mixer or fancy equipment required. These cookies travel well and are so delicious.
Thanksgiving was a total success. This site crashed because so many of you made things—thank you! And sorry for any problems the blog gave you. I was on cloud nine on Thanksgiving because all of you were sharing pies and macaroni and cheese and so many other delicious things that you made from this blog. It made me so grateful for this space—I love what we have here so very much.
We had a quiet Thanksgiving. I made mashed potatoes, veggie stuffing, some gravy and Josh made a turkey porchetta. We invited some friends over and it was chill vibes! Even though it seemed super lax, the next day I was so exhausted; I fell asleep at 7pm. Phew. Cooking and cleaning and hosting is a lot of work, I always forget. One of them is doable. But all three at the same time!! LAWD.
Anyway, we’re back and the home stretch is near. I figured we’d get back into things with a super chill recipe that is literally the easiest thing to make ever. And it’s on the healthier side because we probably could all use something that makes us feel good.
The harissa chicken is SO good. Everything on this sheet pan is so tasty and light. I love the chickpeas with the eggplant and the spiciness makes you want to keep eating it over and over.
Baking recipes to come…but for now, this!
Sheet-Pan Harissa Chicken with Chickpeas + Eggplant
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 4
3 tablespoons harissa paste
3 tablespoons lime juice (from about 2 limes), plus more slices as garnish
2 tablespoons olive oil
1 (15-ounce) can of chickpeas, drained and rinsed
1 eggplant, diced
1/2 red onion, peeled and sliced
1 1/2 pounds chicken (I used a mix of thighs and drumsticks)
1 teaspoon minced cilantro, as garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, add the harissa paste, lime juice, olive oil and a few pinches of salt. Whisk until combined.
To a sheet pan, add the drained chickpeas, diced eggplant and red onion. Add half of the harissa paste mixture and mix together until everything is covered in the sauce. Smooth it out into one even layer. Arrange the chicken on top. Sprinkle the chicken with a few pinches of salt. Brush the chicken with the harissa sauce and add the any remaining sauce to the chickpeas. Also add any garnish limes to the sheet pan, if you like.
Transfer to the oven to bake for about 35 to 40 minutes, until the chicken is golden brown. Divide amongst plates and garnish with some cilantro.
(This post is sponsored by the Martha Stewart Collection, created for Macy’s. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy!)
I know I’ve been writing autumn love letters since like mid-September, but if I’m being completely honest with you, Los Angeles doesn’t even really begin to hint at fall until November. But now it’s November and I’m freezing! And I love it. My fluffy socks are on at all times, my favorite soft sweaters are out of storage and all I’ve wanted to do is break in the new kitchen with some cozy foods. The kitchen is almost completed and I was finally able to cook our first meal in it!
Since there are some things that need to happen (like trim, a coupe light, etc), I figured I’d start light with a little dinner party for four. I wanted to serve cozy food that wasn’t fussy.
For this post, I teamed up with Macy’s and Martha Stewart. The Martha Stewart Collection’s harvest dinnerware is SO pretty. I absolutely love these hatchcross, grey plates, along with the marbled pink plates. They are gorgeous. And I love the shape of Martha’s Enameled Cast Iron cookware . The handle shapes are sleek and simple and the colors are lovely! Check out the whole Martha Stewart Collection at http://mcys.co/2kIpJAv.
I used the small 2-quart white Enameled Cast Iron pot to make the best cozy dish ever.
This was the perfect size for four people. At the bottom is a vegan chili with a fluffy cheddar cornbread on top. I like to think of it like cornbread and chili all in one!
The vegan chili is spicy, made with kidney beans, and loaded with delicious things like diced onion, mushrooms, red bell pepper and lots of spices.
The cornbread on top is inspired by fluffier cornbread cake. It isn’t dry at all and it’s so soft and delicious.
It may seem like a small portion for four people but it’s so filling that it’s actually perfect. Especially when paired with a snappy, refreshing salad AND with dessert.
For dessert, I used the 6-quart Enameled Cast Iron pot (in beautiful white) to fry up apple cider churros and they were SO good.
If you follow me on the Insta Stories then you know that your girl loves the “polls.” I did a very informative “Thanksgiving Poll” where I asked the people some important and pressing questions.
Things like if they like pie or cake at Thanksgiving. Or if they’re into salads or vegan things. I also asked if they like mashed potatoes or rather have fancy gratins. The results were fascinating and very interesting. Another thing I asked is if appetizers were a must or if, you know, we’re all busy making other things.
Appetizers, as a requirement, came in at an astounding 97% so yes, appetizers are a must on Thanksgiving. The hangry people of the world have spoken!
We’re so cute that we can Pinterest the shit out of any and everything. I will not lie to you: you can do this without putting everything in an acorn squash. You could simply add everything to a ramekin, baking dish or skillet. But if you wanted to, you can put it all in an acorn squash.
I doubled this recipe for you, asking that you buy two acorn squashes so that you can make these for more people. I used and ate only one and Billy and I crushed this by ourselves so feel free to double this recipe below.
I feel like the big thing during Thanksgiving cooking is oven space/availability. So I always suggest for people to make a few things that can be made on the stove top and a few things that can be made ahead. The timing is sometimes stressful but always doable. Not all of us have double ovens!
One dish I love at Thanksgiving (and honestly any other time, too), is macaroni and cheese. I actually prefer the stovetop variety because it’s usually creamier and faster to make.
For this post, I teamed up with French’s® Crispy Jalapeños. THEY ARE SO GOOD. You’re probably pretty familiar with their Crispy Onions, which I also love but their Crispy Jalapeños definitely deserve a place at your Thanksgiving table, too.
Hii from Thanksgiving land. Are you guys ready for the big day?
I imagine you’re sort of putting together your meal plan together.
So every year (including this one), I push pie recipes onto you all. A lot you email me, tag me in your pie photos and I absolutely love them all. I know that some of you all don’t love assembling pies. There’s the rolling the crust out, the latticing, the decorating. It’s kind of a lot. I get it. It can get kinda frustrating if you’ve never done it before.
Well, this recipe is for all of you who want to skip doing all that but still want a pretty pie! A pandowdy is not something I invented, it’s an old school American dessert that originates in Pennsylvania.
I honestly had never heard of it until Josh told me about it. He said that his mom made them all the time. I guess it makes sense I’d never heard of it; my family isn’t from the United States so this isn’t something my grandmother or great grandmother would have ever made.
This blog post started off so innocently. I was all like, “I’m going to make some ultra fluffy mashed potatoes.” And then…cut to me, like, three recipes in and still not super satisfied with the results.
Here’s the thing that you learn with Googling “How to Make Fluffy Mashed Potatoes”: everyone and their mom has an opinion about the process, potato type, etc. So, I read a lot. And then I asked Josh, who also (surprise!) had a lot to say about potatoes.
The Dodgers are in The World Series and I have never been more emotionally invested in any series ever. Lol. I don’t even watch sports but I grew up going to Dodger games. I grew up eating Dodger dogs. So, I’m a fan. And, I live in Echo Park, which means that Dodger stadium is literally walking distance so…well, honestly I don’t know how that has anything to do with me being a fan but I am!!
This week I’ve been screaming at the television (so unlike me) and it’s been fun! Also, it’s finally feel like fall (even tho I know I said that yesterday). I’ve been craving warm, cozy foods more than ever. I posted this recipe on the Instagram a while back but I wanted to repost it here so it’s a printable recipe and easier to find.