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As promised, I’m sharing two recipes that definitely deserve to grace your Easter Sunday table this year: Garlic & Herb Rubbed Lamb Chops and my favorite Spinach Salad with Mandarin Oranges, Sliced Almonds and Warm...
The struggle is always real when you’re traveling from cold to warmer weather, am I right?! And especially when packing space is limited in a carry-on suitcase. But instead of letting this little scenario infringe...
There’s nothing I love more than coffee, especially when I have a moment to indulge in a latte at one of my many favorite coffee shops around town. But for some reason I always forget to indulge in them when I’m at home! So this month, I set out to change that as I celebrated the little luxuries that just make life better. And that, for me, is a great chai tea latte. A perfectly frothy, creamy, spiced but not too sweet almond milk chai tea latte. Plus the ingredients in chai have loads of health benefits.
Black tea is loaded with antioxidants that can help prevent cardiovascular disease, lower cholesterol, and help fight against some kinds of cancer. Ginger reduces inflammation in the body and is an antioxidant that can lower blood sugar levels, help with nausea and other gastrointestinal ailments. Cardamom, one of my favorite spices, helps with digestion and strengthens the immune system while cinnamon helps control blood sugar and is also one of those good on the gut spices. Through its fiber content, fennel, can help lower cholesterol and has high levels of potassium and vitamin C. Cloves have some antibacterial properties, helps fight ulcer pain and aides in digestion. And lastly, black pepper can affect your metabolism in a good way, and may help to prevent the accumulation of fat in the body.
Making a chai latte is actually pretty simple once you get the hang of it (and shameless plug if you have this tea maker you’ll never go back to the old school stove top way again). You’ll need warm chai spices, loose leaf organic black tea, and unsweetened organic almond milk, a dash of maple syrup (agave or stevia works too), and a pinch of cinnamon. Next all you’ll do is steep your tea and chai spices in boiling water. Here you can sweeten the pot with maple syrup, agave syrup or stevia, and add your almond milk. I like mine extra creamy, so I’m a little heavy handed when I mix in this step! To top it all off, I sprinkle a dash of ground cinnamon. Then voila, a frothy chai tea latte you could order down the street is piping hot and ready to enjoy in the comforts of your home! And P.S. this tastes just a good poured over some ice and enjoyed cold. Truly, MKR
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Ah, Christmas morning. I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.
We’ve been eating Christmas morning pancakes for as long as I can remember. All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma. It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.
Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo. This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur. I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!
How will you usher in this joyous day? I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR
1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
Butter & maple syrup for serving
Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans
It takes about two seconds to see that I’m on the nacho train. After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations. I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again.
Now I know what you’re thinking; breakfast is not the time for nachos. But friends, I beg to differ. Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them. And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley.
You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success. I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!). This way, every chip will be sure to have everything included with each bite. It’s very important, especially when layering so heavily!
Another trick to getting these just right: make your sunny-side-up eggs (or scrambled, or however you prefer them, really) as your cheese is melting on your nachos. I like to use my griddle (under $50) to make all of the eggs at the same time. Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand. One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready. This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.
The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy! Truly, MKR
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1 package vegan chorizo (or regular if you don't want them vegetarian!)
2 cans black beans
1 block cheddar cheese, shredded
1 block Monterrey Jack cheese, shredded
5-6 eggs, sunny side up or however you like them
green onions, chopped, to garnish
cilantro, chopped, to garnish
cherry tomatoes, halved, to garnish
1-2 avocados, sliced, to garnish
Salt & pepper
Preheat oven to 325 degrees.
Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
Sprinkle the shredded cheeses on top.
Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
In the meantime, make your sunny-side-up eggs.
When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
Lastly, place your cooked eggs on top, and season with salt and pepper.
I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!