A Nerd Cooks

... and bakes and mixes the occasional cocktail!

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Pumpkin and Sausage Pasta Bake

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This pasta is what you want to be eating on a chilly evening

Pumpkin and sausage pasta is hearty, comforting, and delicious. It’s exactly what you want to be eating when the weather is a bit chilly. 

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

This pasta has been a longtime favorite in my house

I’ve been making this pasta for several years now. Sean requests it every so often. Usually, when I make it, Sean and I just dig in and eat before I can even think about photographing it.

It’s so good that I wanted to make it a point to photograph and share it with you all. And here we are.

Pumpkin isn’t just for Fall. And it’s not just for sweet dishes, either. 

Trust me on both of these things.

I know that pumpkin is typically associated with Fall recipes … and sweet recipes. And that’s all for a good reason. I mean, check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Muffins, and Pumpkin Spice Cold Brew! Pumpkin is so good in all of these recipes.

However, I’d like to make the case that you should eat pumpkin all year round. Like, right now, it’s February. But this dish would be great right now (think hearty pasta… cold weather…).

AND you should eat it in savory dishes! Even though pumpkin does have a natural sort of sweetness, making it tasty in desserts and whatnot, that subtle sweetness is really complemented by savory flavors (here, we’re using sausage and cheese). If you need more examples of how pumpkin can be great in savory applications, check out my Pumpkin Risotto and Pumpkin Thyme Macaroni and Cheese.

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

How does this recipe come together?

You’ll start by cooking some flavorful vegetables in a heavy-bottomed pot: garlic, onions, and fennel. I like to use both fresh fennel and fennel seeds. You could use one or the other, but I just love the anise-y flavor and how well it goes with the next ingredient: sausage. Crumble that sausage as it cooks.

Al dente short cut pasta will join the party next. I’ve used penne plenty of times, but often opt for something that’s a bit more interesting. Here I used gemelli.

Next, you’ll mix up a quick pumpkin pasta sauce. Just whisk everything together in a bowl before adding to the pasta, sausage, and vegetables. Top everything with some cheese and bake!

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

Looking for other pasta recipes?

Check out my Pasta all’Amatriciana and Cacio e Pepe! Penne with Vodka Sauce and creamy Corn and Bucatini with Burrata are also delicious.

Pumpkin and Sausage Pasta Bake

Pumpkin and Sausage Pasta Bake

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 lb Italian sausage
  • 1 small fennel bulb, cut into half moons
  • 2 tsp fennel seeds
  • 1 lb short cut pasta, like penne
  • 15 oz can of pumpkin puree
  • 2/3 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • kosher salt and pepper, to taste
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/3 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
  3. Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
  4. Cook the pasta according to directions on the package. Drain and set aside.
  5. Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
  6. Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
  7. Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
  8. Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 85mgSodium: 844mgCarbohydrates: 45gFiber: 5gSugar: 7gProtein: 30g
© Lauren Pacek
Category: Pasta

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Mushroom Risotto

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This dish is hearty, comforting, and delicious

This Mushroom Risotto is delicious, full of rich and savory flavors, and a perfect cold weather meal. It’s also an excellent option for Meatless Monday!

FYI – this post contains affiliate links

Mushroom Risotto | A Nerd Cooks

Need something delicious for dinner?

Look no further. This risotto is creamy and cheesy, savory, and full of delicious Garlic & Thyme Roasted Mushrooms.

It’s an excellent choice no matter what day of the week it is, but it’s an especially good choice for Meatless Monday! The “meaty” mushrooms and savory flavors of the mushroom powder ought to please pretty much anyone, including carnivores.

What’s the deal with the mushroom powder?

Trader Joe’s has this Mushroom & Company Multipurpose Umami Seasoning Blend.

And no, this is not an ad or sponsored content. I just really like it. But, Trader Joe’s, if you’re out there. Hit me up. It would be a dream to work with you.

Anyway, this spice mix has kosher salt, black pepper, red pepper, mushroom powder, and mustard seed. It really brings out a deep, savory umami flavor in dishes. It’s especially good in things like beef stew. I’ve been using it in a recipe for beef tips and it’s 10/10. And, of course, it’s fabulous in this risotto!

If you have a TJ’s near you, definitely pick some up. You can also buy it on Amazon (scroll down below the recipe for a link).

Mushroom Risotto | A Nerd Cooks

How does this all come together?

You’ll start out by making a slightly scaled down version of my Garlic & Thyme Roasted Mushrooms that I’ve shared with you before. They’re so so good. They’re good on their own as a side, in a salad, and perfect in this risotto.

While those are roasting up, you’ll get started on a pretty standard risotto. However, there is one small difference. Once the garlic and onions soften up in the butter and oil, you’ll add dried thyme and some of the mushroom powder before proceeding.

You’ll toast the Arborio rice up in the butter and oil before adding a little warm broth and stirring and stirring and stirring. Once the it is soaked up, you’ll add more broth, stir stir stir, and repeat until the rice is just past al dente.

From there, you’ll add the cheese and mushrooms, then garnish with chives. And you’re done!

Mushroom Risotto | A Nerd Cooks

Looking for more risotto recipes?

You know that I have your back. Most of my risotto recipes are vegetarian or can be easily made vegetarian by using vegetable broth instead of chicken. I just usually have chicken broth in my pantry, which is why I tend to use it more often.

If you’re leaning toward a vegetarian dish, check out my Sweet Corn Risotto with Roasted Cherry Tomatoes, Beet Risotto with Goat Cheese, Pumpkin Risotto, and Avocado and Corn Risotto!

Looking for something a little more meaty? I also have a great Beer, Cheddar, and Sausage Risotto recipe for you.

Mushroom Risotto

Mushroom Risotto

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Mushroom Risotto is delicious, full of rich flavors, and a perfect cold weather meal.

Ingredients

For the Roasted Mushrooms

  • 16 oz cremini mushrooms
  • 1 tbs olive oil
  • 1.5 tsp dried thyme
  • 2 cloves garlic, minced
  • kosher salt and pepper, to taste

For the Mushroom Risotto

Instructions

To make the Roasted Mushrooms

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
  2. Add the mushrooms to the prepared baking sheet. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat.
  3. Roast for 20 minutes, tossing around halfway through.
  4. Sprinkle the minced garlic, salt, and pepper over the partially roasted mushrooms. Toss to combine.
  5. Roast for 10 additional minutes.


To make the Mushroom Risotto

  1. Heat the 5 cups of broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.
  2. In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter melts. Add the garlic and onions. Sauté until the onions begin to become translucent.
  3. Add the dried thyme and Mushroom & Company Multipurpose Umami Seasoning Blend to the pot. Stir to combine.
  4. Add the Arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
  5. Turn the heat off under the broth, and add a couple of ladles to the rice. Stir occasionally until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.
  6. Add the Parmesan cheese, stirring until it has been incorporated. Add salt and pepper, to taste. 
  7. Add the roasted mushrooms and stir to distribute them throughout the risotto.
  8. Top the risotto with minced chives, if desired.


© laurenpacek

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Sous Vide Vanilla Extract

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This sous vide vanilla extract is just what you need to kick start your holiday baking! Make it with vodka OR bourbon, depending on your preference!

FYI – this post contains affiliate links

Sous Vide Vanilla Extract | A Nerd Cooks

Every baker needs a good quality vanilla extract in their pantry

This is true no matter what time of year it is. BUT! The holiday season is upon us!

If you’re like me, there will be a lot of baking going on at this time of year. And just about every recipe for baked goods lists vanilla extract as an ingredient.

“Why is that?”, you might be asking. Well, vanilla extract’s role in baked goods is sort of the same as salt in savory foods (though you should definitely also use salt in all of your baked goods… a lecture for another day): It enhances all of the other flavors in the recipe.

Since it’s an integral ingredient, you might as well make it a good  quality one!

Sous Vide Vanilla Extract | A Nerd Cooks

Why make it yourself instead of buying it at the store?

Sure, you can buy vanilla extract at the store. I do it sometimes. BUT I’d argue that there are some pretty good reasons for making your own at home.

Cost

One of the biggest reasons (that I can think of) to make homemade vanilla extract is the cost savings! Think about it, decent quality vanilla extract is at least $6 per OUNCE at the grocery store. 

Now, let’s talk about this homemade version. Let’s assume that you’re making this with a mid-range vodka (Smirnoff; which costs about $0.42 per oz), quart Mason jars (32 oz), and vanilla beans that cost about $3 per bean. You with me?

So…: 32 oz Mason jar * $0.42 per oz vodka = $13.44

Using 1 vanilla bean per 8 oz of vodka means $3 per bean * 4 = $12

$13.44 + $12 = $25.44

NOW, take the total amount of $25.44 and divide that by 32 oz and you get… approximately $0.80 PER OUNCE. That’s 7.5 times less expensive than the store bought stuff. 7.5 times cheaper!

So, yeah. It’s way cheaper. Also, sorry for doing math on a food blog. ¯\_(ツ)_/¯

Customization; Flavor and quality

You can customize your vanilla extract to meet your preferences.  Take each of the preparations in this recipe, for instance. I think the more typical preparation would involve the use of plain vodka. It’s great that way.

BUT I tend to prefer my vanilla made with bourbon. Y’all know that I have a serious affinity for the stuff. Just take a look around my blog. 

Basically, you do you. Make one, or both! Either way, you know it’s going to be great quality stuff that tastes fantastic.

Speed! (thanks to sous vide)

Making homemade vanilla extract the old fashioned way (putting split vanilla beans in a container with liquor and then stashing it away) can take weeks or months to make.

When you make it with a sous vide, you’re done within a matter of hours! That means you can start baking that much quicker.

Sous Vide Vanilla Extract | A Nerd Cooks

What should I make with this homemade vanilla extract?

Lots of things! Use this homemade vanilla extract in every baked good that calls for vanilla extract!

If I may, allow me to make one specific suggestion. The bourbon version of this homemade vanilla extract would be particularly good when baked into these Maple Bourbon Chocolate Chip Pecan Cookies. There cannot be enough bourbon flavor. 

Looking for other recipes that can be made using a sous vide?

I made some really delicious Homemade Sous Vide Limoncello earlier this year. Peel some lemons, add some vodka, and sous vide for a couple of hours before mixing with some simple syrup. Boom. Done.

And let’s not forget my Crab Cake Eggs Florentine! The hollandaise sauce was made using the sous vide. It seriously couldn’t have been easier. If you’re having people over for brunch, I’d definitely recommend this method for making hollandaise.

When talking sous vide I always need to give a shoutout to Chelsea over at A Duck’s Oven. Her blog is fab, and her sous vide cookbook is 10/10!

Sous Vide Vanilla Extract

Sous Vide Vanilla Extract

Yield: 4 cups
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

This sous vide vanilla extract is just what you need to kick start your holiday baking! Make it with vodka OR bourbon, depending on your preference!

Ingredients

  • 4 vanilla bean pods (see notes)
  • 4 cups plain vodka OR bourbon

Instructions

  1. Split the vanilla beans down the center. Add them to a quart Mason jar.
  2. Add the plain vodka or bourbon to the Mason jar. Tighten the lid to finger tight.
  3. Set your sous vide for 135 degrees F.
  4. Once the water had preheated, add the Mason jar to the water and cook for at least 4 hours (see notes).
  5. Allow the vanilla extract to cool to room temperature.

Notes

  • Use a mid-range liquor. Think Smirnoff, not Grey Goose.
  • Use at least one vanilla bean for every cup of liquor
  • Let your extract cook for at least 4 hours. I ended up letting mine go for about 6 to achieve the color that you see in the photos.
  • You can either remove the vanilla beans from the Mason jar or leave them in; it's up to you!

Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This calculation is based on a 1 tbs serving size.
© Lauren Pacek
Cuisine: American / Category: Sous Vide

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Old Bay Deviled Eggs

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Need a quick, delicious appetizer? Look no further!

This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.

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As if we needed additional evidence that Old Bay really does belong on everything…

When we first moved to Baltimore (way back in 2009!!), I was a little confused about why Old Bay seasoning was used on so many foods. I foolishly believed that while it was good on seafood, it didn’t need to be used on everything. After some time in Charm City, I realized just how wrong I was…

I mean, it is excellent on seafood. BUT! Promise me you’ll try it on any and every kind of meat, fried foods of all kinds, roasted potatoes, risotto (!) … Heck you can rim a can of beer with it (Natty Boh, please) for a refreshing and spicy treat on a hot day. (It’s called a Dirty Boh, FYI).

Even though we haven’t lived in Baltimore for 4 years now, I’m still a full-blown convert to the Church of Old Bay. These Old Bay Deviled Eggs are just one more thing that proves that Old Bay is delicious on just about everything.

I’ve opined about my love for Old Bay Seasoning before. Check out my Crab Cake Eggs Florentine. It’s not complete without a sprinkling of the stuff. These Crispy Air Fryer Chicken Wings are also a favorite in my house. Though we have used other seasonings (and sometimes wet sauces), we make Old Bay wings again and again.

And no, I swear, Old Bay isn’t a sponsor. I just love it. (Though seriously, Old Bay, hit me up.)

 

Deviled eggs are a classic appetizer for a reason

Okay so, now that we’ve talked alllll about how wonderful Old Bay seasoning is… let’s talk about the perfect little two-bite snack that is deviled eggs.

They’re kind of a retro appetizer, no? But they’ve been around forever for a reason. They’re so good!

They’re savory, tangy, and can be eaten with one hand. This last quality makes them perfect for parties. Plus, they can be dressed up in a number of delicious and creative ways. This recipe is proof of that.

How do these deviled eggs come together?

Let me walk you through it!

First things first: If you want to pipe the yolk mixture into your deviled eggs (like I did), you need to make sure that the mixture is very smooth. A chunky mixture does not pipe well–especially if you’re using a star tip–since the chunks tend to get caught up in the piping tip.

My favorite way to ensure a smooth mixture is to start by cutting your hard boiled eggs in half lengthwise. Gently separate the yolks from the whites, and set the whites aside. 

Set a fine mesh strainer over a bowl and add the yolks to the strainer.

Using a spatula, gently press the yolks through the strainer. Periodically, you’ll want to scrape the bottom of the strainer, since some of the yolk bits will kind of cling to it.

Once you’ve pushed all of the yolks through the strainer, you’ll be left with a pile of very fine, fluffy yolk. This is exactly what you want to see.

Once you’ve dealt with the egg yolks, all that’s left is to add the remaining ingredients to the bowl, mix until totally combined, and pipe it into the egg whites!

Looking for other deviled egg recipes?

I have you covered, girl!

Plus, all of these recipes include instructions for hard boiling your eggs on the stovetop AND in the electric pressure cooker (my personal favorite way to do it).

Old Bay Deviled Eggs

Old Bay Deviled Eggs

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.

Ingredients

Instructions

To cook the eggs in an electric pressure cooker

  1. Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
  2. Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
  3. Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
  4. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

  1. Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
  2. Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
  3. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

  1. Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
  2. Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and Old Bay seasoning to the bowl. Stir to combine.
  3. Spoon or pipe the egg yolk mixture into the egg whites. Dust with additional Old Bay seasoning and serve.

Notes

1 serving = 2 egg halves

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 389mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
© laurenpacek
Category: Appetizers

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Pumpkin Spice Cold Brew Coffee

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It’s September, so you know what that means… time for pumpkin everything!

This Pumpkin Spice Cold Brew is just the thing you need during those early Fall days when it’s still hot out but you still really want to embrace the coming season. It’s cold and refreshing, but is full of sweet pumpkin pie spice flavor.

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Starbucks got nothin’ on this homemade version!

There, I said it.

Okay, so, yes. I have purchased and happily consumed a Pumpkin Cream Cold Brew. And I’ll very likely do it again. The #basicbitch in me can’t help but admit that they’re delicious.

BUT this homemade version allows you to customize the ingredients to meet your preferences. Don’t like things to be super sweet? Dial that sugar back. Want heavy cream instead of half and half? Do it.

This version will also save you quite a bit of dough. And it will save you time! No need to wait in line inside the store or in a drive through when you’ve got cold brew and pumpkin spice cream waiting for you in your fridge.

 

This Pumpkin Spice Cold Brew makes good use of some recipes you’ve seen on this blog before

I’m a full on convert to the cult of cold brew coffee. At this point, I really can’t believe I’ve spent the vast majority of my life not drinking it. Once I finally came around, I posted a super easy recipe for Homemade Cold Brew.

I also recently shared a Homemade Pumpkin Pie Spice Mix with you all. It’s great for baking AND for making pumpkin spice cream.

Combine your homemade cold brew with sweet and spicy pumpkin spice cream and you’re in business. 

 

What inspired this recipe?

The Pumpkin Cream Cold Brew from Starbucks was the inspiration, of course! I had my first a couple of weeks ago and knew that I needed to have it in my life on the daily.

This recipe is modified slightly from the one on Fox and Briar. I doubled the original recipe, but dialed the sugar back a bit.

Pumpkin Spice Cold Brew Coffee

Pumpkin Spice Cold Brew Coffee

Yield: 16 oz
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Pumpkin Spice Cold Brew is just the thing you need during those early Fall days when it's still hot out but you still really want to embrace the coming season. It's cold and refreshing, but is full of sweet pumpkin pie spice flavor.

Ingredients

Pumpkin Spice Cream

  • 2 cups half and half
  • 2/3 cup granulated sugar (see notes)
  • 2 tbs pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tbs vanilla extract

Pumpkin Spice Cold Brew Coffee

Instructions

Cold Brew Coffee

  1. Brew up a batch of Homemade Cold Brew Coffee or buy some at the store.

Pumpkin Spice Cream

  1. In a medium saucepan over medium heat, combine the half and half, sweetener, pumpkin puree, and pumpkin pie spices. Whisk everything together until the sweetener is totally dissolved and the mixture is steaming. Make sure to not allow it to come to a boil.
  2. Strain everything through a fine mesh strainer (and cheesecloth, if you have it). Transfer the Pumpkin Spice Cream to a clean swing top bottle or a jar with a lid and refrigerate.

Pumpkin Spice Cold Brew Coffee

  1. Combine 8-12 oz cold brew coffee and 2-4 oz pumpkin spice cream over ice.

Notes

  • I used granulated sugar, but you can feel free to experiment with whatever sweetener you prefer.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 85mgCarbohydrates: 40gFiber: 1gSugar: 39gProtein: 3g
© laurenpacek
Category: Coffee

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Pumpkin Pie Spice Mix

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This spice mix will help you bake your way through the Fall!

I have a feeling that you’ll be making good use of this Pumpkin Pie Spice Mix all season long. I know that I will! The warm, fragrant spices are perfect for all of your Fall baking needs (and then some).

FYI – this post contains affiliate links

It’s that time of year again!

You know what time of year I’m talking about. Love it or hate it, it’s here. Please don’t fight it.

(And yeah, yeah, I know that Fall doesn’t actually start until September 23rd this year. But it’s September. It’s time. Sue me.)

It’s time for PUMPKIN SEASON!

During this time of year, I fully embrace my inner Basic Bitch by sipping Pumpkin Spice Lattes from Starbucks and baking up lots of pumpkin-based treats. This spice mix has our backs when it comes to all of the baking. 

How do I use this spice mix?

Hoo boy. Where do I start?

Basically any pumpkin-based baked good is going to require pumpkin pie spices. Check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Oatmeal Cookies, Pumpkin Chocolate Chip Muffins, and Pumpkin Waffles, for starters. But really, search “pumpkin” on this site for many more.

I’ve even shared a pumpkin-based cocktail in the past! While this Pumpkin Bourbon Shrub (as currently written) doesn’t call for all of the spices included in this spice mix… you could totally add this pumpkin pie spice to the shrub and things would be delicious.

How does this spice mix come together?

It really could not be simpler. It’s kind of silly to even call this a “recipe”, really.

But, basically, you mix a variety of spices together, use them immediately, and/or store them for later in an airtight jar. 

That’s it. You got this.

So, what inspired this recipe?

It’s not like ready-made pumpkin pie spice mixes are a new idea, by any means. But, basically, Fall baking was the impetus for finally mixing up my own spice mix. If you’re planning to bake anything that involves pumpkin, you’ll be using pumpkin pie spices.

Pumpkin Pie Spice Mix

Pumpkin Pie Spice Mix

Yield: 7.5 tsp
Prep Time: 2 minutes
Total Time: 2 minutes

I have a feeling that you'll be making good use of this Pumpkin Pie Spice Mix all season long. I know that I will! The warm, fragrant spices are perfect for all of your Fall baking needs (and then some).

Ingredients

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg

Instructions

  1. Mix all of the spices together.
  2. Use immediately or store in an airtight container for later.

Notes

Scale the amount of spices up if you'd like to make a big batch of Pumpkin Pie Spice Mix.

© Lauren Pacek
Category: Spice Mixes

Will I need anything special to make this spice mix?

Truthfully, not much. But check these out:

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Nectarine and Burrata Caprese Salad

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This salad is a Summer classic, turned up a notch and a half

Nectarine Caprese Salad is a lot of things, all in one dish. It’s sweet, savory, creamy, and tangy. It’s an incredibly delicious and light Summer dish that can be served as a side or eaten as a main course. 

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This is classic Caprese Salad taken to the next level

You’ve had Caprese salad at some point, right? It’s a classic. Think super ripe tomatoes, creamy fresh mozzarella cheese, and fresh basil.

This salad retains all of the classic elements of a Caprese salad (tomatoes, cheese, basil). However, we’ve elevated some of the ingredients and added others. 

 

Fresh mozzarella vs. burrata – what’s the difference?

For starters, we’ve swapped (perfectly delicious) fresh mozzarella out for burrata. But, what’s the difference between these two cheeses?

Mozzarella is made from cow or water buffalo milk. It’s semi-soft, creamy, and just plain old delicious.

Burrata is mozzarella that is formed into a pouch and–get this–FILLED WITH SOFT STRINGY CHEESE CURD AND CREAM. Bonkers, right??

Basically it’s decadent AF and you want it in your Caprese salads (and life). I used it in this Creamy Corn and Bucatini with Burrata recipe, too. 115% decadent.

Nectarines also help to make this Caprese special

And, of course, we’re adding sweet nectarines to our Caprese, as well. You can use either yellow or white nectarines, depending on your preference. I’m a yellow nectarine kinda gal, so I went with those.

Nectarines add a sweet pop of flavor to this traditionally savory side dish. They also taste particularly amazing with a drizzle of balsamic vinegar. Sweet and savory, am I right?

I’m right.

What else is in this Caprese?

On the produce front, besides the burrata and nectarines, there are super ripe heirloom tomatoes (a variety of colors and sizes is nice) and sweet basil from my herb garden.

Kosher salt and pepper bring the flavor, while olive oil and balsamic vinegar do their jobs to make things rich and tangy, respectively.

How does this recipe come together?

It’s so easy to make this Nectarine Caprese Salad with Burrata. Layer your heirloom tomatoes and nectarines in a big serving bowl or on a platter. Nestle the burrata down in there, too. Scatter those beautiful basil leaves over the top. 

Liberally season with kosher salt an freshly ground black pepper. Now is definitely not the time to be stingy. Drizzle with a bit of extra virgin olive oil and balsamic vinegar just before serving and then do the damn thing. By which I mean “EAT!”

Break into that super creamy burrata, scoop up some of the produce, and have at it. Summer in a bowl/on a plate/in your stomach.

What inspired this recipe?

You have my overactive food brain and a trip to Trader Joe’s to thank for this recipe.

I went into TJ’s for some burrata but before I could reach the cheese section, I was confronted with a stack of crates of nectarines and a variety of super ripe heirloom tomatoes. I mean, what was I supposed to do?

Nectarine and Burrata Caprese Salad

Nectarine and Burrata Caprese Salad

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2-3 lbs ripe heirloom tomatoes (see notes)
  • 2 ripe yellow nectarines (see notes)
  • 8 oz burrata
  • handful of fresh basil leaves
  • kosher salt and pepper, to taste (see notes)
  • 2 tbs extra virgin olive oil
  • balsamic vinegar, to taste

Instructions

  1. Slice the tomatoes and nectarines into wedges. Arrange on a platter or in a large bowl.
  2. Nestle the ball(s) of burrata into the tomatoes and nectarines.
  3. Scatter fresh basil over the top and add salt and pepper.
  4. Drizzle with extra virgin olive oil and balsamic vinegar. Serve immediately.

Notes

  1. I used a variety of heirloom tomatoes, ranging from cherry tomato-sized to medium-sized chocolate tomatoes. Use whatever you like/have on hand.
  2. You could use white nectarines here, if that's what you have or prefer. I'm a yellow nectarine kinda gal.
  3. Now is not the time to skimp on seasoning, especially kosher salt. Trust.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 465mgCarbohydrates: 37gFiber: 10gSugar: 25gProtein: 20g
© laurenpacek
Category: Salad

Will I need anything special to make this recipe?

  • I’m having a love affair with this Diamond Crystal kosher salt
  • A cutting board, because you gotta cut all this produce up somehow
  • A pretty platter for serving
  • OR if you really want to treat yourself (you’re worth it), pop over and check out Hallyburton Pottery. He made the beautiful serving bowl that you see in these pictures.

 

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Creamy Corn and Bucatini with Burrata

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This pasta is late Summertime magic.

Creamy Corn and Bucatini with Burrata makes excellent use of late Summer sweet corn. Combine a deceptively simple sauce with creamy burrata and you have a bonkers delicious dinner.

This pasta is sweet, simple, and delicious.

I’ve told several people about this recipe, and each and every one of them kind of cocked an eyebrow and said that it sounded “… interesting.” But hear me out! It’s really quite good!

Sweet corn is at its best right now. It’s sweet and bursting with flavor. We all love sweet corn, right?

And then there’s pasta. I know y’all are into that. Who isn’t? 

So, why not combine the two? Fresh sweet corn, carb-y pasta, fresh chives, and crazy delicious burrata cheese come together to put you in late summer pasta heaven.

How does this pasta recipe come together?

It’s really very easy. You’ll start by boiling some bucatini pasta (it’s like spaghetti, but fatter and is hollow). Y’all know how to cook dried pasta.

Sauté fresh corn kernels in some butter, along with some kosher salt and red pepper flakes for heat. The addition of starchy pasta water helps to make the sauce, well, saucy. 

Blend everything up using an immersion blender (or regular blender) until a mostly smooth sauce forms. Toss that pasta in the sauce, top with black pepper, chives, and burrata, and you are in business.

Plate everything on a platter or in a large serving bowl

Looking for other pasta recipes?

I can help you out with that.

Check out this Pasta all’Amatriciana, or Cacio e Pepe! Both recipes use bucatini pasta, too. Penne with Vodka Sauce is pretty dang good, as well.

What about more corny recipes?

You know, recipes made with corn.

Try Avocado and Corn Risotto and Sweet Corn Risotto with Roasted Cherry Tomatoes! 

So, what inspired this recipe?

I found this bonkers delicious recipe on The Kitchn. I spied it while scrolling through my Facebook feed and immediately knew I had to make it.

Creamy Corn and Bucatini with Burrata

Creamy Corn and Bucatini with Burrata

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Creamy Corn and Bucatini with Burrata makes excellent use of late Summer sweet corn. Combine a deceptively simple sauce with creamy burrata and you have a bonkers delicious dinner.

Ingredients

  • 1 lb dried bucatini
  • 1 1/2 cups pasta water
  • 3 tbs unsalted butter
  • 3 cups fresh corn kernels (about 4 ears of corn), divided
  • 1/4 tsp chili flakes, plus more to taste
  • 1 tsp kosher salt, plus more to taste
  • 4-6 oz burrata
  • freshly ground black pepper, to taste
  • 2 tbs fresh chives, minced

Instructions

  1. Bring a large pot of water to a boil over high heat. Add the bucatini and cook according to the package directions.
  2. Reserve 1 1/2 cups of pasta water, then drain. the pasta. Set pasta aside while you make the sauce.
  3. Return the large pot to the stove over medium heat. Add the butter. When melted and foamy, add about 3/4 of the corn kernels, along with the chili flakes, and 1 teaspoon kosher salt. Cook, stirring occasionally, until kernels are bright yellow, about 3 minutes.
  4. Add the pasta water to the corn. Simmer for 5 minutes, then remove the pot from heat. Using an immersion blender (or a regular blender), purée the corn mixture until creamy and mostly smooth.
  5. Add the bucatini to the pot and toss to coat with the sauce. Taste and adjust the seasonings.
  6. To serve, transfer the pasta to a platter or large bowl. Sprinkle it with the remaining raw corn kernels.
  7. Gently break the burrata into several pieces over the pasta. Garnish with freshly ground black pepper and fresh chives.
  8. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 626Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1106mgCarbohydrates: 51gFiber: 3gSugar: 6gProtein: 34g
© laurenpacek
Category: Pasta

What equipment should I have on hand to make this recipe?

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Thai Basil Pork and Noodles

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Want Thai food flavors quickly?

Thai Basil Pork and Noodles will help you get your Thai flavor fix in about 30 minutes! These noodles are savory, a bit spicy, and are all-around delicious.

FYI – this post contains affiliate links

Full disclosure: this dish is maybe not the most authentic.

Gotta get this disclosure out of the way first and foremost. It’s not strictly authentic Thai cuisine. This dish is in the same general neighborhood as a Pad Kra Pao, but is a little different.

However, I’m of the opinion that just because something isn’t 100% authentic, that doesn’t mean that it isn’t delicious or worth eating. Take the Choco Taco, for instance.

These noodles have a lot of great Thai flavors that I think you’ll love and recognize.

What kind of ingredients do you need to make this dish?

You probably have many of the necessary ingredients in your pantry already. Things like onions and garlic, brown sugar, soy sauce (or tamari!), and maybe ground pork, are probably in your kitchen right now. You may need to hit up the grocery store for a few additional ingredients, though.

Fish sauce is funky. But please don’t be put off by its pungent odor. Trust me when I tell you that it’s super flavorful and not at all offensive (it’s delicious!) when added to the sauce.

You’ll also want to grab a package of rice noodles. You can very likely find these in your regular local grocery store. But if you can’t, you may want to hit up an Asian market or look on Amazon. They cook really quickly and help to keep this dish gluten free.

And don’t forget the Thai basil! 

But… what is Thai basil, anyway?

It’s a type of basil that’s native to Southeast Asia. Unlike Italian basil–which I imagine more people are familiar with–it has a licorice-y flavor. It’s widely used in Thai, Vietnamese, Cambodian, and Laotian cooking. 

I’m growing my own this year, but you can find it at an Asian market, or in your regular grocery store (if you’re really lucky). If you just can’t find it, you can sub regular basil in a pinch.

Do you have leftover Thai basil after making this recipe? How about making these de-licious Lemongrass and Thai Basil Mojitos?? 

Thai Basil Pork and Noodles

Thai Basil Pork and Noodles

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Thai Basil Pork and Noodles is savory, a little spicy, and all-around delicious. Get your Thai food fix in about 30 minutes!

Ingredients

  • 1 tbs toasted sesame oil
  • 1 onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 tsp sriracha, or more to taste
  • 1/2 tsp red pepper flakes, or more to taste
  • 1 lb ground pork
  • 2 tsp brown sugar
  • 1 tbs fish sauce
  • 2 tbs soy sauce or tamari
  • 3/4 cup Thai basil, plus more for garnish
  • 16 oz rice noodles

Instructions

  1. Start heating a large pot of water over medium-high heat until boiling (for the rice noodles).
  2. Heat the sesame oil in a heavy bottomed skillet over medium heat.
  3. Add the onions, garlic, sriracha, and red pepper flakes. Sauté for 2-3 minutes.
  4. Add the ground pork and cook until cooked through, crumbling it as you go.
  5. Combine the brown sugar, fish sauce, and soy sauce in a small bowl. Add the mixture to the skillet. Continue cooking for 1-2 minutes, allowing the sauce to thicken a bit.
  6. Add the fresh Thai basil. Turn off the heat once the basil has wilted.
  7. Cook the rice noodles according to directions on the package. Add cooked, drained noodles to the skillet and toss until the noodles are coated in the sauce.
  8. Garnish with additional Thai basil and serve immediately.

Notes

Nutritional information is calculated based on 4 servings per recipe.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 107mgSodium: 1218mgCarbohydrates: 34gFiber: 2gSugar: 4gProtein: 33g
Nutritional information was calculated based on 4 servings per recipe.
© Lauren Pacek
Cuisine: Thai / Category: Pasta

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Greek Chicken Quinoa Bowls

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Greek chicken quinoa bowls are delicious, full of flavor, and (bonus) very convenient for meal prepping!

Whip this recipe for Greek Chicken Quinoa Bowls up and you’ll have lunches prepared for nearly every day of the work week!

FYI – this post contains affiliate links

A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

Meal prep makes your week soo much easier

I’ll be the first to admit that I’m not always the best about meal planning or prepping. But when I actually do it, it makes my weeks so much easier. Even though I love to cook, I’m pretty much always a fan about having to think less about things.

These bowls are ideal for meal prep. Make everything on a Sunday, divvy everything up in 4 equal portions into containers, and boom: you have lunches for nearly every day of the week. 

Don’t like some ingredients? Change ’em up!

It’s really easy to make these bowls your own. Say you don’t like feta. These bowls would be really good topped with some hummus or tzatziki sauce.

Not super into chicken? Top these bowls with your protein of choice.

Dislike olives? (first of all, how dare you) Feel free to omit them. You get the idea.

A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

This recipe is adapted from one that I found on thekitchn.com.

Greek Chicken Quinoa Bowls

Greek Chicken Quinoa Bowls

Yield: 4 bowls
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Roasted cherry tomatoes

  • 1 pint cherry tomatoes, halved
  • 1 tbs olive oil
  • kosher salt and black pepper, to taste

Shredded chicken

  • 3 boneless skinless chicken breasts
  • 1 tbs olive oil
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tsp oregano
  • kosher salt and black pepper, to taste

Quinoa

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • kosher salt, to taste

Feta dressing

  • 4 oz feta cheese
  • 2 tbs olive oil
  • 1 tbs water, plus more if needed
  • 1/2 to 1 lemon, juiced
  • kosher salt, to taste

Everything else

  • 1/2 English cucumber, chopped
  • 1/2 cup kalamata olives, chopped

Instructions

To make the roasted cherry tomatoes

  1. Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
  2. Spread the halved cherry tomatoes on the prepared baking sheet.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  4. Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

  1. Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
  2. In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
  3. Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
  4. Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

  1. Place the quinoa, water, and salt in a saucepan. Bring to a boil.
  2. Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
  3. Fluff the quinoa with a fork.

To make the feta dressing

  1. Blitz all ingredients in a food processor or blender.
  2. Process until smooth.

To assemble the bowls

  1. Divide all ingredients into 4 equal parts and combine in 4 bowls.
© Lauren Pacek
Cuisine: Greek / Category: All Recipes

Really into Greek/Mediterranean flavors like I am? Check out these recipes:

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