Homemade Hummus

Well, I’m officially back in the kitchen after a long hiatus. Mostly due to the fact I was in Nantucket all summer, but then again, I don’t really have an excuse for the last two months. I was long overdue for a weekend spent in the kitchen making new recipes and experimenting. One thing you may not know about me is I LOVE to be in the kitchen. Whether I am baking or cooking, I get this warm and fuzzy feeling.

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When the temps dropped under 90 last week, the first thing on my mind was chili. There is nothing that gets me more excited about Fall than cooking.  I definitely go through stages in the kitchen.  Some months I spend all my time searching for new recipes and meal prepping and other months you can find us eating takeout 4 times a week (I am definitely no Martha Stewart).

This past weekend, I flipped my switch and I am ready to get back into the kitchen.  To ease myself into my new routine, I decided to go with a tried and true recipe: turkey chili.  I have been making this meal for the last few years and it is a household favorite, especially on football Sundays.

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TortillaSoup_10 TortillaSoup_2 TortillaSoup_5 TortillaSoup_9 TortillaSoup_6 TortillaSoup_4

Soup is good for the soul.

The moment the weather dropped below 70 degrees, I pulled out a cookbook to make my favorite Tortilla Soup recipe. We started a little tradition on Sundays at our house.  We start by sleeping in (really late), then head to the grocery store to get fixings for a new slow cooker recipe.  After the store, we head home, I start the soup while Patrick watches football.  This little routine fills my heart with love and stomach with yummy soup.

CHICKEN TORTILLA SOUP (adapted from Martha Stewart’s Mexican Tortilla Soup)

What you’ll need:

  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • 2 cups Chicken Stock
  • 1 lb chicken breast
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces shredded cheese
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving

Martha makes the soup in a pot. I opted for the simple route, by using a slow cooker.  Place all of the ingredients in the crock pot and simmer on low for 4-6 hours.  The chicken should shred very easily when finished.

Meanwhile, while the soup is cooking, cut tortillas into strips.  Place them on a rimmed baking sheet, toss tortilla strips with 2 teaspoons olive oil and chili powder. Bake until crisp and golden, 8 minutes, tossing halfway through.

Garnish with your favorite toppings and enjoy!

xox- a dash of details