Sheet Pan Mojo Turkey

Dinner, Fall, Thanksgiving, The Holidays

I am SO excited about this post because if I’m being completely honest, I never cook the turkey for Thanksgiving. Josh is super passionate about brining, roasting, blah blah and I just let him do it and I concentrate on the sides and desserts.

BUT, when ALDI reached out about hosting a Friendsgiving with some of my bestest blog friends–Geri, Teri + Jenny, Naomi, Jeanine, Ashley and Claire–I decided that it was time to figure out how to make a proper Thanksgiving turkey.

One of the most popular recipes this fall has been this Mojo Sheet Pan Chicken and there’s good reason for it! It’s so flavorful and the lemon/orange and heavy garlic flavors work so well together. I thought that maybe it would be delicious on turkey and boy was I right!

If you’re unfamiliar, mojo is a Cuban marinade that is wildly simple but oh so good. In Cuba they have sour oranges, which are sort of a cross between a lemon and an orange. They aren’t readily available in the United States and most Cubans/people trying to achieve mojo, simply combine lemons and oranges—it’s a good solution!

I went to ALDI where I picked up a gorgeous, hormone-free turkey at a super affordable price, along with the organic dried oregano and organic lemons and naval oranges. I also stocked up on baking ingredients (like I always do) because they’re super amazing quality at really great prices.

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Broccoli Cheddar Cheese Soup + Baby Biscuits

Biscuits, Drinks, Fall, Soups

Hello from psycho, busy land.

I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.

This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!

This soup is inspired by Panera Bread but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.

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Happy Birthday, Amelia!

Adventures, For Doggies

Happy Birthday, my sweet Amelia!

Amelia is officially one year older but don’t worry because she’s still bratty, a little looney, still has an attitude when I try and touch her toes, still loves to roll around in grass and still loves harder than any dog I’ve ever met.

She is the one living thing that is by my side ALL day long. We literally do everything together. I feel lucky to have her in my life. And when I think seriously about her, I get emotional and teary because she is 100% my best friend.

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Mini Meatball Pasta Bake

Dinner, Fall, Pasta, Quick and Easy, Winter

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.

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Apple Manchego Chorizo Grilled Cheese

Fall, Sandwiches

Fall has hit! This week the weather has finally chilled out and stopped being ridiculous. Hello fall, how u doing!?!

When the wonderful weather hits all I want to do is watch TV all day long and eat a gooey, cheesy grilled cheese and dip it in soup.

I can’t wait to have a free day to live my life. On days where relaxing is the only thing on my to-do list, I want my meals to be super quick and easy. But I still want them to be delicious and amazing.

For this post, I teamed up with Ozery Bakery because their buns are SO good and so light. I think I said this for our last post but I eat them a few times a week for breakfast. I usually just add a bit of mashed avocado and lemon juice. Oh and I also still make these sabiches all the time, too. I imagine this will become a full-time staple as well.

I made the simplest, most delicious grilled cheese that takes like 10 minutes to throw together. Grilled cheeses should not take that long!

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Italy (Part I) + Creamy Sundried Tomato Sauce with Cheesy Tortellini

Adventures, Pasta, Quick and Easy, Vegetarian

Ahhh Italy (part 1)! This was my very first time visiting Italy and it was really, truly a beautiful and memorable experience. I loved Italian culture, the cobblestone streets, aperitivo time, old buildings, shopping and of course, the food.

The first stop on our trip to Italy was to Verona, a small town that literally looked like Epcot straight out of Disney World. As we were walking the streets, I was like this all sort of looks familiar! But this is the legit real thing!

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Maybe-Too-Cheesy Roasted Garlic Knots

Appetizers, Dinner, Pizza, Quick and Easy

Ayyyyye! These are SO good, girlfriends and dude friends.

I am currently in full-on heavy planning for Thanksgiving and this year it feels like SO much earlier than usual. Thanks so much for all your feedback about Classics vs. Twists. It was so interesting hearing everyone’s opinion on it.

I think I feel similarly like all of you: mostly classics on the savory stuff but TONS of twists and fun with desserts.

I think I’m going to bring a few classics. Like how I get the fluffiest of fluffy mashed potatoes and give you some fun twists on desserts.


This fine specimen you see in the photos is something that could definitely be served at Thanksgiving. The big, gigantic bonus is that it uses store-bought pizza dough (and yes, you can make a homemade batch too). It saves on a ton of time so it’s basically just an assembly-type recipe.

Moving to the suburbs of LA has kinda forced Josh and I to explore the chain restaurants of our childhoods. Some are just as good as we remember them. But others….eeesh. I feel like I remember them being so much more awesome back then.

I feel like garlic knots are those things that are still awesome at Olive Garden but why not make a homemade version, especially when we can make it taste better.

This recipe starts with roasting dat garlic.

We’re using an entire head of garlic here and it’s amazing. I just squeezed it out into of bit of room temperature butter with crushed red peppers, salt and dried oregano.

We’re going for classic, Italian-pizzeria type content, ok.

Another big bonus with this recipe is that it uses store-bought pizza dough. Of course, you could make your own but I used store-bought and it saved a ton of time and made me excited to start the assembly process.

I divided the dough into twelve pieces. And rolled them out into strips. THEN I smothered them with the butter/garlic mixture and that’s kinda it!

It rises and then bakes. It is glorious and maybe too cheesy…but then maybe it’s just heaven.

You decide.

Maybe-Too-Cheesy Roasted Garlic Knots

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4 to 6 (as an appetizer or a lil' snack)

Maybe-Too-Cheesy Roasted Garlic Knots

Ingredients

  • 1 whole head of garlic, top sliced off
  • 1 pound of store-bought or homemade pizza dough
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons minced Italian parsley, plus more for garnish
  • 2 teaspoon salt (if you’re using salted butter, please leave this out!)
  • 1/2 teaspoon crushed red pepper, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1 3/4 cups of shredded mozzarella, divided

Directions

  1. Preheat the oven to 350 degrees F. Wrap the head of garlic in a small sheet of foil and place on a baking sheet or in a baking dish. Transfer to the oven to roast for 1 hour. Carefully remove it from the foil. Allow the head of garlic to cool and press the roasted garlic out of the cloves and into a bowl.
  2. To the bowl with the garlic, add the butter, minced Italian parsley, salt, crushed red pepper and oregano. Mix and mash it together until combined. Give it a taste and add a bit more salt if needed.
  3. Lightly flour your work surface and divide the dough into twelve pieces. Listen, this doesn’t have to be perfect. We just want the twelve pieces to be sorta the same size so it all bakes evenly.
  4. Roll and stretch each piece until it’s about 5 inches long. Spread about a half of teaspoon of the butter mixture onto the piece of dough and sprinkle it with a bit of mozzarella, pressing it into the butter. Tie the strip of dough into a knot and transfer it to the cast iron skillet. Repeat until you’ve worked your way through all of the strips of dough.
  5. Brush the top with a bit of the remaining butter (if any) and cover the knots with a clean kitchen towel. Allow it to rise until it’s doubled in size, about 30 minutes.
  6. Preheat the oven to 375 degrees F. Uncover the cast iron skillet and transfer to the oven to bake for 20 minutes. At the 20-minute mark, sprinkle the top with the remaining 1 cup of mozzarella and bake for an additional 5 to 10 minutes, or until the tops of the knots are golden brown. Top with more Italian parsley and crushed red pepper (if you like it spicy!).

Notes

Tip #1: If you don’t have time to roast garlic, it’s ok. Just add half of the garlic (about 6 cloves) of minced garlic to the butter mixture. Raw garlic is more intense than roasted garlic so that’s why I recommend half of the amount.

Tip #2: I use a cast iron for this recipe but a baking dish that’s about 9-inches round or rectangular will work just fine too.

http://www.acozykitchen.com/maybe-too-cheesy-roasted-garlic-knots/

Burnt Butter Pear + Apple Crumble

Desserts, Fall, Quick and Easy

Hello from heatwave land. It’s going to be 100 degrees today in Los Angeles. And then 101 tomorrow. I can barely compute these numbers in late-ish October and frankly, they make me angry.

I know that’s probably not a sensible emotion over weather. I understand. But it really does feel relentless. I’m craving permanent sweater-weather. But the Dodgers are in the world series! So that’s good, I guess. I barely watch sports, which means I don’t at all. I know that they’re in the world series because every LA person is in a Dodgers hat with a gigantic smile on their face. Lol. I’m happy for them! Don’t we all need a lil’ happiness and distraction in our lives?

I feel like we’ve deserved it this year. This recipe is from The Year of Cozy. Remember when I made that book?! I loved that little book and I have some exciting news about it (AAHHH! I’m being annoying) coming soon!

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Masala-Chai Chocolate Chip Cookies + A Question?

Chocolate, Cookies, Desserts, Fall

SUUUP!

I’m in big-time fall mode, cooking up as many things as I can for Thanksgiving. This year I really want to BRING IT. But oddly enough, I’m kind of a classics girl when it comes to Thanksgiving. I want classic Thanksgiving. I want a classic pumpkin pie. I kinda don’t like too many crazy twists.

Are you in the twists, weird interesting Thanksgiving foods?

OR,

Are you a classic Thanksgiving foods human?

Leave a comment below.

If you’re a classics, maybe I’ll do a whole post on making suuuuper fluffy potatoes. Maybe I’ll try and make the BEST classic Thanksgiving stuffing everrrr.

It would actually be fun content to create either way!

OK, let’s talk about these cookies because these scream fall. My friend, Matt, works in one of those hip cool communal workspaces in New York and he texted me a few months ago and was like CHAI CHOCOLATE CHIP COOKIES.

Apparently a baker drops off chai chocolate cookies to his workspace and he was obsessed wit them. I though the sound of chai in chocolate chip cookies sounded AMAZING…so here we are.

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Vegetarian Lasagna Roll-Ups

Pasta, Quick and Easy, Vegetarian

Phew! We are on the home stretch with the kitchen, I just know it. The cabinets have been assembled and are being installed on Wednesday and I couldn’t be more excited. I feel like once they’re in, I’ll be able to see the kitchen come to life. After that it’ll be backsplash and then appliances. I feel like then it’ll start to feel real! I CAN’T WAIT!

What should I make in my new kitchen? I’ve been thinking about it for a long time? Should I make something ambitious like a pretty pie or should it be chill…like breakfast? That is TBD!

Let’s talk about this pot of dreaminess right quick.

I’ve been dreaming about lasagna roll-ups FOR A LONG TIME! Why…I have no idea. I think I’ve been spending a lot of time on the Pinterest and sometimes, when I’m really hungry and, like, haven’t eaten all day, I get mesmerized by those long pins. I saw one of lasagna roll-ups and while they might’ve looked a lil’ trashy, I still wanted them!

Here’s my version! I made an eggplant marinara sauce that was soooo tasty, I wanted to put it on spaghetti squash. I also took some ricotta and added some lemon zest and salt and Italian parsley (basically, I flavored it up!).

I took the cooked lasagna sheets and smeared a bit of ricotta on there, added a spoonful of marinara sauce, cheese and then rolled them up.

Honestly, I thought this was going to be a sloppy mess but the ricotta acts like a glue and makes them stay in tact, on their sides.

If for some reason, they slide around and are acting all loosey-goosey, you could easily just put them seam side down.

I added a baked ‘em and then added a bunch of cheese on top toward the end. They were magical and delicious and fun to eat and look at.

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