Weekend Update

On Friday, we wanted to go to Philly for our food trifecta (pizza, coffee, sushi), but we hit construction and roadwork on 95, so we just cut our losses and turned around and, instead, went to Pupatella for their margherita and eggplant arancini (I must try to recreate that at home soon). That night, I made an amazing reverse-seared steak taco salad; I’ll share my basic recipe for it below.

Yesterday, we went back to Petit Louis because I loved that seasonal chicken breast dish so much that I wanted to have it again before it left the menu. I also finally said “yes” to the cheese cart. I’ve never done the cheese course before dessert, but I wanted to try it. We were given a really nice, slightly funky soft cheese that was perfect before the crème brûlée!

MINI RECIPE

I love a reverse-seared London broil, so I bought that cut for a steak taco salad on Friday. I seasoned a 2-pound top sirloin steak with 2 teaspoons kosher salt, 2 teaspoons chipotle powder, 2 teaspoons ancho chili powder, 2 teaspoons ground cumin, and ½ teaspoon cayenne powder. Once it was well-coated in the spices, I placed it on a raised rack in an oven preheated to 275ºF and baked it for 40 minutes until it reached about 130ºF. I removed it from the oven and let it rest for 10 minutes before frying it in a hot, well-oiled skillet for 2 to 3 minutes per side.

I’ve been making a taco salad with chopped romaine lettuce, sliced radishes, chopped avocado, tortilla strips, and cheese for a few weeks now! It’s one of my favorite dinners. I make a simple dressing with 3 tablespoons of Greek yogurt, the juice from half a lime, a drizzle of agave, and a few shakes of ancho chili powder, chipotle chili powder, a pinch of salt, and cayenne powder. If I’m low on spices, I just add a few splashes of Cholula instead.

With the salad, I simply choose whatever protein I want for the night—either sliced steak, cubed, seasoned chicken breast, or ground beef or turkey sautéed with diced bell peppers instead.

UPDATED RECIPES

Spicy Shrimp Noodle Soup

I finally reshot this recipe from 2019! Hard to believe it’s almost 7 years old! Homemade shrimp stock with plenty of shichimi togarashi paired with plump shrimp and bouncy noodles…it’s everything good in each bite!

Get the Recipe

Sweet and Spicy Red Lentils

An even older recipe got a glow-up, too! From 2018, this recipe for sweet and spicy red lentils is such a great vegan dinner to add to your rotation. Big on flavor and so easy to make.

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READER FAVES

Warm Frisée and Mushroom Salad

Thank you so much, Violet! I’m so happy you enjoyed this! That simple maple-Dijon sauce is so perfect with wilted greens and sautéed mushrooms.

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Ground Chicken Stir-Fry

Another week, another 5-star review of the Ground Chicken Stir-Fry! Maybe that means it’s your sign to make it. I’m so happy you enjoyed it, Joan!

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Shrimp and Tomatillo Corn Chowder

Thank you so much, Bobbi! So happy this was such a hit for you! It’s such a great summer chowder—so much flavor!

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MORE IDEAS

Sweet and Spicy Creamed Corn

A sweet and spicy take on one of my favorite side dishes. So perfect with grilled chicken or steak.

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Spicy Mushroom-Sausage Ragù

This spicy mushroom-sausage ragù is an amazing comfort meal that will have everyone in your family asking for seconds.

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Air Fryer Lemon Pepper Chicken Tenders

Crispy, lemony, buttery. These air fryer lemon pepper chicken tenders are everything!

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UPSIDE-DOWN CAKE

This week, I’ll be revisiting my Banana Cocoa Pebbles Upside-Down Cake to finally photograph it. If you’re a paid subscriber, you can get early-access to the recipe below!

If you haven’t subscribed, you can get 20% off annual plans forever! I actually solicited some new upside-down cake ideas, and I have so many in the pipeline that I can’t wait to share with you all! And lots more early-access recipes coming soon, too!

Get 20% off forever

That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

Whew. What a week! It’s been a whirlwind of good and bad. My sweet Grammy cat has been having some health issues, so we’ve been back and forth to the vet the last couple of weeks. We found out on Monday that she may have a tumor, so we took her yesterday for a cytology test, and we’ll get the results next week. Fingers crossed that it’s nothing!

In addition, I’ve been cooking to keep myself busy. I finally have my Double Blueberry Cornflake Upside-Down Cake recipe to share in all of its crunchy, caramel-y, berry glory (recipe below).

I also have a new draft recipe to share! As I mentioned, I’ve started paid subscriptions on Substack, and part of that is receiving draft recipes to try before they go live. This has been in response to many requests for recipes before I’m 100% ready to share them (so they’ve been tested by me at least once already). If you can’t bear to wait for new recipes, you can sign up with the button below.

Get 20% off forever

Today’s draft recipe is this beauty (that I can’t stop eating):

In the future, you will be able to find all paid subscriber posts here.

MINI RECIPE

This is such a tiny little recipe, but I wanted to share it anyway. I’ve been obsessed with espresso tonics and trying to make them at home. The one I’m holding in the photo above is the iteration that I will absolutely be drinking all summer. It’s a refreshing combination of agave, lime juice, Topo Chico Lime with Mint Sparkling Water, and espresso.

You’ll need 34g agave, 34g lime juice (about 2 tablespoons of each, give or take a few grams), a 12-ounce can of Topo Chico Lime with Mint Sparkling Water, and 2 ounces espresso. Simply combine the agave and lime juice in the bottom of a highball glass and stir to combine them. Add a good amount of ice (enough to fill the glass ¾ of the way). Add nearly all the Topo Chico (leaving a bit of room for the espresso). Pour the espresso on top and stir to combine. Drink it down a bit so you can top off with the rest of the Topo Chico if needed.

NEW RECIPES

Double Blueberry Cornflake Upside-Down Cake

Double the blueberry, double the fun. This Double Blueberry Cornflake Upside-Down Cake is a sweet and fun little cake for summer that you can absolutely eat for breakfast (on account of the cereal, of course).

Get the Recipe

More Gloop

This time with caffeine! This week’s Gloop is one I’ve been enjoying so much. It’s cacao nibs with dates and plenty of instant espresso to really give me the jolt I need when I hit the 2 PM slump.

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READER FAVES

Ground Chicken Stir-Fry

Thank you for the 5-star review, Lisa! Such a great midweek recipe to keep on rotation and a wonderful way to use nice summer grape tomatoes. Yummy!

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Baked Beef and Feta Meatballs

Thank you for the review, Vicki! I’m happy you were able to offset the heat of the harissa with more maple syrup!

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Vegan Garlic-Ricotta Red Lentil Balls

Thank you for the 5-star review, Elizabeth! We enjoyed these all week long, and they were even better the next day!

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MORE MEATBALLS

Since the theme seems to be meatballs (I’m also making meatballs tonight), I’ll share a few more of my fave meatball recipes:

Chicken Meatball Pita

Juicy, fragrant chicken meatballs taste even better on a warm pita with plenty of hummus. Paired with summer vegetables, it’s a dinner you’ll want on repeat.

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Sweet Chili Meatballs

These sweet chili meatballs are fragrant, sweet, spicy, and perfect for a weeknight dinner.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

This is a draft recipe available for pai…

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Weekend Update

It was a busy Saturday! We went to Frederick, Maryland, to try this margherita pizza that we read about online. Unfortunately, we were not big fans. I think I prefer the more traditional Neapolitan-style margherita that’s smaller and doesn’t have the low-moisture mozzarella cheese on it. This thing was HUGE, as you can see from the picture!

We finished the night at Vinny’s Cafe (another Neapolitan restaurant). The clam linguine was amazing, but I was most excited to try the Crema al Caffè (also known as Caffè del Nonno). They have a special machine from Napoli, produced by Kimbo, to make the most amazing coffee ice cream dessert—a Neapolitan specialty! It was divine and the highlight of the weekend for me!

I also had fun baking a new cake. One thing readers have been asking for is more cereal-themed cakes (similar to my Double Blueberry Cornflake Upside-Down Cake). One reader gave me the idea for a cake using bananas and cocoa pebbles, so I brought it to life on Friday. It had a cocoa pebble caramel with a layer of bananas and a chicory-vanilla cake to give it a slightly bitter coffee flavor. It was delicious!

MINI RECIPE

Last week, I made tomato-poached cod, and it had such potential to be delicious, but unfortunately, the cod I purchased from the grocery store was slightly freezer-burnt, so the texture wasn’t as good as it could have been. I’ll be excited to revisit the recipe with better-quality fish. I loved how simple it was to throw together.

1. Start by sautéing an onion that’s been sliced into half-moons until softened and light golden, about 10 minutes. Add 6 cloves garlic, minced, and sauté until fragrant. Add 2 tablespoons of tomato paste and lightly mash it into the onion and garlic until it sizzles and deepens in color, about 1 minute.

2. Pour in 2 cups of chicken stock and 8 caperberries, stems removed and bodies halved lengthwise, and a few healthy shakes of crushed red pepper, salt, and pepper. I also added a pinch of sugar. Bring the liquid to a boil and then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes to reduce the liquid.

3. Cut about 1 pound of cod into 4 portions and season well with salt and pepper. Place it into the broth, cover, and simmer for 8 to 10 minutes until the cod is cooked through and opaque. Cooking time will vary depending on the thickness of your cod. I finished with parsley and a squeeze of lemon juice.

4. I served it with mashed potatoes, but creamy grits, risotto, or roasted potatoes would be delicious as well.

Okay, let’s get into some recipes to keep you cooking this week!

NEW RECIPE

Vegan Garlic-Ricotta Red Lentil Balls

With plant-based ricotta cheese, plenty of garlic, and a simple red sauce, you’ll want these Vegan Garlic-Ricotta Red Lentil Balls for every spaghetti night in your future.

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READER FAVES

Ground Chicken Stir-Fry

Thank you, Emily! It’s always the best when dinner is so good that it gets you excited for leftovers! I’m thrilled you enjoyed it.

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Chicken with Corn Relish

Thank you so much, Alyssa! Summer corn season is the best time of year! So happy you love the corn relish!

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A FEW MORE IDEAS

Fregola with Clams and Pancetta

This is an older recipe, but the clam linguine yesterday has me thinking about making lots more clam recipes. This was one of my favorites! That sweet and spicy chili oil is amazing with it!

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White Bean Purée with Shrimp

A homemade green tomato habanero oil pairs perfectly with juicy shrimp and creamy white beans.

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Zucchini Parmesan Pasta

An easy, summery zucchini Parmesan pasta is the meal you need on rotation as the temperatures rise. It’s easy to throw together, and it uses our favorite and abundant summer veggie!

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Parmesan-Zucchini with Lemon-Dill Rice

This parmesan zucchini with lemon-dill rice is creamy, bright, herby, and perfect for a quick weeknight dinner.

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Calabrian Pork Chops

This recipe for Calabrian pork chops combines thick, juicy pork chops with rich, spicy pearl couscous and freshly chopped tomatoes for an aromatic and easy one-pot dinner.

Get the Recipe

That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Well, that was embarrassing. Happy Wednesday, and I’m sorry to admit that I hit “send” too soon on my last post. One of those days!

I am starting paid subscriptions, and the Double Blueberry Cornflake Upside-Down Cake was intended to be the first recipe I shared as part of the announcement, but I got too excited and hit send before I even realized what happened.

All that to say, I am turning on paid subscriptions to my Substack. I want to find meaningful ways to ensure that my content brings value, and I’m excited to start offering exclusive recipes before they go live on the site and build a deeper connection to readers (who want it!). I’ve gotten requests from folks who want to be more involved in the recipe-making process, as well as for longer-form video content, so that will all be part of paid subscriptions as well.

If you’re interested, you can subscribe below, and I’ll be looking forward to all feedback and ideas as I build this part of my Substack community. To thank you for being an early subscriber, I’m giving 20% off annual plans (forever!).

Get 20% off forever

Anyway, enjoy the preview of paid subscriptions! I do really appreciate all the support for my work over the years! And for now, we’ll get into some reader faves for the week to keep you cooking.

NEW GLOOP

The Weekly Gloop

I continue to be amazed by the large response to my Gloop! This week, I made a pineapple-date version, and I’m still enjoying it! Freeze-dried pineapples add a subtle sweetness that works so well with buttery dates.

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READER FAVES

Cheesy Beef Skillet with Yellow Rice

Thank you so much for this comment, Levi! So thrilled you enjoyed it. The rich, savory beef with the bright lime-cilantro microgreens and warming turmeric rice is just heaven in each bite. YUM!

Get the Recipe

One-Pot Italian Chicken Recipe

Thank you for the comment, Mel! So happy you enjoy the taste of this dish! It’s one of my favorite comfort meals!

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Ginger Beef Stir-Fry

Thank you so much, Brittany! So glad this one is going to make it on the regular rotation for you! This ginger beef stir-fry is filled to the brim with tender beef, velvety sauce, and tons of tender-crisp veggies. It makes for a perfect weeknight dinner.

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MORE IDEAS

Vegan Lemon-Dill Beans and Pasta

A bright pasta that relies heavily on pantry staples, this Vegan Lemon-Dill White Beans and Pasta is creamy, herby, and perfect for a warm night.

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Sweet and Spicy Mushroom Tostadas

Stewed with fresh summer peaches, chipotles in adobo sauce, and black beans, these shredded mushrooms are a filling, sweet, savory topping for tostadas.

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Summer Orzo with Shrimp and Basil

This summer orzo with shrimp and basil combines all of late summer’s best flavors in a delicious, easy-to-prepare dinner that everyone will love.

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Chicken Meatball Pita

Juicy, fragrant chicken meatballs taste even better on a warm pita with plenty of hummus. Paired with summer vegetables, it’s a dinner you’ll want on repeat.

Get the Recipe

That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

This is a draft recipe available for paid subscribers to try before it’s live, and the full recipe will be on my website soon.

Double Blueberry Cornflake Upside-Down Cake

Cornflake caramel:

• 4 tablespoons (57g) butter

• ½ cup (100g) light brown sugar

• 2 tablespoons (30g) heavy cream

• 1 teaspoon vanilla extract

• 1½ cups (60g) cornflakes

Blueberry layer:

• 8 ounces (228g) blueberries, rinsed and drained, see Note 1

• 1 tablespoon (15g) granulated sugar

• 1 tablespoon (7g) cornstarch

Batter:

• 1 ounce (28g) freeze-dried blueberries

• 1 cup (120g) all-purpose flour

• 1 tablespoon (7g) powdered buttermilk

• 1½ teaspoons baking powder

• ¼ teaspoon kosher salt

• 4 tablespoons (57g) butter, room temperature

• ½ cup (100g) granulated sugar

• 1 egg

• ½ cup (120g) whole milk

• 1 teaspoon vanilla extract

Make the cornflake caramel:

• Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside.

• Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.

• Reduce the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat and stir in the 1½ cups (60g) cornflakes.

• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Prepare the blueberries:

• Place the fresh blueberries in a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (15g) granulated sugar. Stir to coat. Set aside.

Make the batter:

• Place the freeze-dried blueberries in a plastic storage bag or food processor and crush or pulse until a coarse powder forms. Set aside.

• Sift 1 cup (120g) all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

• Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

• Add half the sifted dry ingredients along with the crushed freeze-dried blueberries and beat with the mixer until just combined. Add ½ cup (120g) milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract. Beat until just combined. Don’t overmix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Pour the prepared blueberries on top and arrange them into an even layer. Pour the batter over the blueberries and smooth it out with the back of the spatula.

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 50 to 55 minutes until a toothpick inserted into the center of the cake comes out clean.

• Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.

Flip the cake:

• Place a large plate over the cake pan and carefully invert the cake onto the plate.

To serve:

• Slice the cake and serve with whipped cream or a scoop of vanilla ice cream on top, if desired. Enjoy!

Note 1: I originally developed this recipe with 10 ounces (283g) of blueberries, but have found that 8 ounces yields a crispier cornflake caramel. But if you have 10 ounces that you need to use, throw them in. It technically “works” either way, but fewer blueberries create less moisture and prevent the center of the cornflake caramel layer from becoming soggy.

Weekend Update

This weekend was a busy one! My in-laws visited, so we had a fun time showing them around and trying new restaurants. On Friday, we went to Cinghiale and had a wonderful Italian dinner. Yesterday, we did Za’atar for lunch and Petit Louis for dinner. The highlight of the meal was the tomato salad with goat cheese and the mussels! The mussels were absolutely HUGE. I ordered the chicken breast, which came with ramps, turnips, and carrots. The sauce had mustard, and I feel like there was some kind of tomato element. It was amazing, and I want to try recreating it at home.

We also did the Charles Street Promenade, and today, we went to Phê’s Vietnamese coffee pop-up! We tried the lemongrass coffee and the salted pandan coffee, and both were simply divine! I’m hoping that they come to Baltimore permanently (my wallet prays they don’t because I would absolutely be there every day).

I also have a mini recipe for you all from last week. Because we ate out so much, I didn’t cook as much during the week, but I made an incredible chicken roulade last Sunday that I wanted to talk about today.

MINI RECIPE

I mentioned last week that I’d be making Mushroom Swiss Chicken Roulades, but I realized too late that I had no mushrooms and only one slice of Swiss cheese, so I had to pivot. Instead, I made these delicious mozzarella roulades with a spicy Calabrian tomato sauce for serving.

First, I preheated the oven to 400ºF. In a bowl, I combined about 1 cup shredded mozzarella cheese, ½ cup shaved Parmesan cheese, 2 cloves garlic (minced), and 2 ounces baby spinach (chopped). I seasoned everything with a pinch of salt and pepper. I used 5 thinly sliced chicken cutlets (about 1 pound of chicken total), and then I pounded them a bit thinner. Maybe a bit too thin. I seasoned them with salt, pepper, and Italian seasoning. I took my cheese mixture and placed it along the length of a cutlet, rolled it up, and then put 2 toothpicks in it to secure the roulade. (You can use twine, too, which is better for getting even browning on all sides of the roulade). I repeated with the remaining cutlets.

From there, I heated a bit of olive oil in an ovenproof skillet and browned the roulades. Since I used toothpicks, I didn’t flip them. I simply browned one side and then popped it in the oven for about 20 minutes until the chicken reached 165ºF. I removed them from the oven and transferred them to a platter, removed the toothpicks, and covered loosely with foil.

To the skillet, I added a small, finely minced onion and 3 cloves of finely minced garlic and sautéed over medium heat until softened. I added 1 tablespoon chopped Calabrian chili peppers and 1 heaping tablespoon tomato paste. I poured in 1 cup of water and brought everything to a boil. Reduced the heat and simmered until thick and flavorful. I finished the sauce with salt, pepper, and a pinch of sugar.

To serve, I simply spooned that delicious fiery tomato sauce over the roulades. It was an outstanding meal, and I can’t wait to make it again!

NEW-ISH RECIPE-ISH

The Weekly Gloop

To be honest, I’ve been surprised by the massive response to my Gloop videos. Since everyone asks me for my recipes, I decided to start sharing them in an ongoing post called “The Weekly Gloop.” Every Sunday night, I’ll be adding my current Gloop (aka overnight oats) recipe to the post. I have three recipes in the post currently. These are basically just my big batch of oats that I make on Sunday and eat for about 3-5 days; it’s definitely not for everyone, but it works for me!

Get the Gloop

READER FAVES

Honey Sriracha Rotisserie Chicken Bowl

Thank you for the 5-star review! This meal is the perfect blend of sweet, spicy, and tangy, and you can modify it endlessly depending on what’s in season and your crisper.

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Chicken Tortilla Salad

Thank you for the glowing review, Travis! I’m so happy this is a meal you’ve been able to enjoy for yourself and share with others!

Get the Recipe

Salted Coconut Mango Upside-Down Cake

Thank you for the 5-star review! This is such a perfect summer cake!

Get the Recipe

Lime-Cilantro Shrimp

Thank you, Tanya! I’m so happy you enjoyed! Such a great, punchy shrimp recipe that’s perfect for Taco Tuesday. YUM!

Get the Recipe

BBQ Chicken Meatballs

Thank you so much for sharing, Savannah! These meatballs would be SO good on cheesy grits. DELISH!

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TWO MORE IDEAS

Summer Tomato Pasta with Sausage and Zucchini

This summer tomato pasta with sausage and zucchini is a simple, delicious way to enjoy summer produce this season.

Get the Recipe

Salsa Verde Turkey Soup

It’s never too hot for soup! With spicy salsa verde and lots of aromatics, this is a simple meal you’ll crave often.

Get the Recipe

That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

This week has been extra busy! My in-laws are coming down this weekend, so lots of cleaning and prepping, and Grammy has been a little sick, so we had to take her back to the vet on Monday. Hopefully she’s on the mend soon!

Last night, I made my fish salpicón—it’s a labor of love but absolutely worth it! I served it with a mango-avocado salsa that I feel like I want to eat on everything!

Earlier in the week, I made a version of my turkey ragù, which is just so perfect for a weeknight meal. I’ll link the recipe below.

I’ll be eating out a lot for the rest of the week, but I have a few recipes in the works right now that I can’t wait to share with you soon. For now, let’s get into some meals you can make the rest of the week.

READER FAVES

Creamy Chicken and Pearl Couscous

Thank you so much, Emily! There’s truly nothing better than a long-simmering homemade broth that makes your whole house smell delicious!

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Stewed Chicken with Pinto Beans

Thank you so much, Diana! Happy to hear you found this easy to make! The charred jalapeño cream cheese sauce really takes it to the next level!

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Baked Chicken Thighs with Leeks

Thank you for the 5-star review, Krystine! I love this recipe as a midweek meal because the leeks and potatoes cook in the chicken fat for a dish that brings much more flavor than you may anticipate.

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Vegan Kale Tahini Udon

Thank you, Leah! So happy the mushrooms ended up being a hit! That simple tahini sauce works so well with the flavorful, smoky pickled mushrooms.

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Salted Coconut Mango Upside-Down Cake

Thank you so much, Hayley! I’m thrilled this was a hit for you and your friends. I just made it again the other night and can’t stop dreaming about that salted coconut caramel. YUM.

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A FEW MORE IDEAS

Fish Salpicón

One of my favorite ways to eat flaky white fish. Crisp, lightly fried fish is flaked into a bright, spicy cilantro-lime mixture that coats each piece of fish perfectly. So delicious on tostadas, served in tortillas, or piled on top of a salad (which is how I had it yesterday).

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Easy Turkey Ragù

If you’re looking for a tasty turkey pasta sauce recipe (it takes just under an hour from cutting board to table!), this is the one you need.

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Aleppo Pepper Braised Chicken

This Aleppo pepper braised chicken comes together with just a few ingredients in about an hour. It’s easy, tasty, and goes perfectly with mashed potatoes or roasted vegetables.

Get the Recipe

That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

This was a weekend of WALKING. I feel like I scaled all of Baltimore. The weather was so nice that I just had to take advantage. Yesterday, we putzed around all over the city and had coffee at our local cat cafe, Affogatto. I made an amazing shrimp pasta for dinner, and we ended the night on ice cream at Bmore Licks. I had the chocolate malt soft serve, which was divine (big fan of malt over here!).

MINI RECIPES

This is something new! I cook a LOT, but not everything becomes a recipe. I still take note of how I make it, so I can replicate recipes in the future for my site. So, on Sundays, I’m going to start sharing a few of my “mini recipes” from the previous week. Dishes that I loved and can (basically) tell you how I made, but that I don’t have on the site yet.

I still can’t get over how much I loved that shrimp pasta! So easy to make, too. I coated 1 pound of peeled shrimp with a little extra virgin olive oil, salt, pepper, crushed red pepper, and fennel pollen. Sidenote: I know this stuff is expensive, but it lasts FOREVER, and it’s a game-changer in the kitchen. A very tiny amount goes a long way, and it’s worth the investment, in my opinion. Of course, you can omit it and try with a tiny pinch of crushed fennel seeds instead. Then, I just sautéed onion and sliced garlic briefly in extra virgin olive oil before adding crushed red pepper. Once I had the pasta cooking, I added 5 ounces of chopped spinach, my peeled shrimp, and then a few scoops of the pasta water. Once the shrimp were nearly cooked through, I added lots of grated Parmigiano-Reggiano and finished with the cooked pasta (I used tagliatelle). So quick and easy, and so delicious.

I also rediscovered my love of peas yesterday. I was a little thin on side dish options for my pasta, but I had a bag of frozen peas in the freezer. I sautéed a finely diced onion with pimiento peppers and a little liquid from the jar and then added the peas and plenty of salt. I was surprised at how much I enjoyed it. The pimientos add a very subtle vinegary flavor to the peas that worked really nicely. I loved it!

Tonight, I’ll be making my chicken roulades (recipe below) and more peas! Definitely fixated on them currently.

Okay, for now, let’s get into some recipes to keep you cooking this week.

READER FAVES

Orange-Maple Roast Duck

Beck, thank YOU for sharing! What a wonderful comment, and it makes me so happy that you were able to share a dish with your friends that forged such long-lasting memories! Thank you again!

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Summery Shrimp Orecchiette

Thank you, Liz! Extra chili oil is always a good choice. So happy to hear this was a homerun for you and your family!

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Shrimp Corn Chowder

Thank you, Craig! The homemade shrimp stock really takes this corn chowder to the next level! So happy you enjoyed!

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MORE IDEAS

Mushroom Swiss Chicken Roulades

I love, love, love chicken roulades, and I can’t wait to make these tonight! The creamy, nutty Swiss cheese paired with savory, garlicky mushrooms and juicy chicken is just perfection.

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Branzino with Sumac Tomato-Cucumber Salad

Crispy-skinned branzino with a bright, savory sumac tomato-cucumber salad is the pinnacle of summer dinner perfection.

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Chicken with Corn Relish

This chicken with corn relish is a perfect summer dinner. Juicy, spicy chicken is topped with a perfectly sweet and spicy honey-lime corn relish.

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Vegan Quinoa-Corn Chowder

This easy vegan quinoa-corn chowder is flavorful, rich, and ready for any toppings you can imagine.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

This week is going by so fast because of the holiday! I can’t believe it’s Wednesday already.

I feel like I’m really settling into my routine of recipe development, so I’m happy that I’ve found a more regular cadence for sending new recipes to everyone!

Today, I’m sharing an Orange-Thyme Bean Soup recipe. It’s citrusy, earthy, and so good as a light lunch or a heartier dinner when paired with a thick slice of crusty bread.

NEW RECIPE

Orange-Thyme Bean Soup

This fragrant Orange-Thyme Bean Soup marries bright citrus with herby thyme and creamy cannellini beans for a vegan meal you’ll want on repeat.

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READER FAVES

Tarragon-Dill Chicken Soup

Thank you so much, Paula! So thrilled you enjoyed this, and I hope leftovers were even better! They usually are when it comes to chicken soup! :)

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Pumpkin Curry Soup with Chickpeas

Thank you for the 5-star review! You only need a handful of ingredients and just a bit of time, but before you know it, you’ll have a gorgeous dinner on the table that tastes amazing.

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Butternut Squash Rice Pilaf

Thank you so much for the review, Misha! I’m so happy you enjoyed it!

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A FEW MORE IDEAS

Trout Amandine

I loved serving the rice pilaf above with this Trout Amandine. A perfect pairing!

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Easy Turkey Ragù Recipe

This easy turkey ragù recipe was a major hit in our household. If you’re looking for a quick, tasty turkey pasta sauce recipe, this is the one you need.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

What a dreary, rainy weekend! It was so cold that I didn’t feel like doing much of anything. We did get out and about a little bit (and got drenched each time). We went to Bar Dalí for a quick pre-dinner drink and a few snacks. Afterward, I made bolognese using a recipe from The Talisman of Happiness. I really enjoyed it, and the sauce reminded me exactly of what I had in Bologna. Delicious!

Today, we went to Pupatella. It’s my favorite spot for a Margherita DOC. The pizza is SO good. We also tried their eggplant arancini, and now I want to try making them at home. Everything was fantastic.

Tonight, I’m going to make shrimp tacos using my crispy fried shrimp recipe (linked below). I think I’ll serve it with avocado, cabbage, and maybe a little spicy crema on top. I can’t wait!

For now, I have a new recipe, reader faves, plus a few cookout ideas for those who might actually get lucky and have nice weather tomorrow (looks like all rain here tomorrow…argh). Let’s dig in.

NEW RECIPE

BBQ Chicken Meatballs

If it’s raining tomorrow but you want BBQ flavors without stepping outside, these BBQ chicken meatballs are a must. Make them small for a perfect appetizer or keep them big and serve on potatoes or with mac and cheese. Yum!

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READER FAVES

Upside-Down Carrot Cake

Thank you for trying this recipe, Tiffany! So happy you enjoyed it. I can never get enough of this jammy take on classic carrot cake.

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Creamy Lemon Arugula Pasta with Sausage

Thank you for trying this recipe, Kristen! Your modifications sound delicious! Now I want to try it with hot country sausage. YUM!

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COOKOUT FAVES

My Dad’s West Virginia Hot Dog Sauce

A simple, West Virginia-style hot dog sauce recipe that’s perfect for all your summer cookouts.

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Strawberry Pretzel Salad

A layer of salty pretzels, decadent cream cheese, Cool Whip, and strawberries in Jell-O make this a perfect sweet treat for a cookout.

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Pineapple Ritz Cracker Upside-Down Cake

I’m visiting my parents tomorrow, and I’ll be bringing this dessert! It’s such a great combination of buttery, tropical, sweet, and salty.

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My Favorite London Broil Recipe

Not grilling? Throw together this London Broil for an easy entrée. Slice it thin and pile it on sandwiches, or enjoy it with potato salad or macaroni and cheese on the side.

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Harissa Mac & Cheese

The spicy, smoky flavor of harissa paste works so perfectly with a decadent mornay sauce in this harissa mac and cheese recipe.

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My Best Crispy Fried Shrimp

Sweet potato starch creates an irresistible crunchy coating on these easy-to-make crispy fried shrimp.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

I’ve been testing my strawberry pretzel salad upside-down cake, and I am so close I can taste it! It’s so ridiculously good, and I can’t wait for you to make it for all your summer get-togethers. I just want to finesse a whipped cream + Cool Whip topping to really give it that signature strawberry pretzel salad flair!

Today, I’m sharing a new spring vegan recipe that I adapted from a ground chicken orecchiette that I shared recently (recipe linked below). It’s a gorgeous white bean and pasta dish topped with a toasted lemon-dill panko. So good! Let’s dig in.

NEW RECIPE

Vegan Lemon-Dill Beans and Pasta

A bright pasta that relies heavily on pantry staples, this Vegan Lemon-Dill White Beans and Pasta is creamy, herby, and perfect for spring.

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READER FAVE

Baked Chicken Thighs with Leeks

Thank you, Patrick! So happy you enjoy these chicken thighs with sweet potatoes. A perfect combo!

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MORE IDEAS

Chicken and Mushroom Orecchiette

This is what my vegan recipe above was adapted from! I just can’t stop putting lemon dill panko (or breadcrumbs) on everything!

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Vegan Corn and Leek Soup

This 5-ingredient vegan corn and leek soup recipe is SO easy to make and is extra flavorful thanks to throwing in the bare corn cobs to simmer with the broth.

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Spicy Sausage Tagliatelle

Hearty and very aromatic, this spicy sausage tagliatelle delivers big flavor.

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Zucchini Shrimp Spaghetti

The best of summer produce in one simple shrimp and zucchini spaghetti.

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Salted Coconut Mango Upside-Down Cake

Need something sweet for your Memorial Day cookout? This Salted Coconut Mango Upside-Down Cake is the right choice.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

Not too much to write home about this weekend! I cooked a bit, but don’t have any new recipes to share. One that I’m working on is reverse-seared steak tacos. I made them again yesterday, and they’re so good. I love it because you slow-cook a big sirloin steak that’s very well seasoned. Because it takes 30 to 40 minutes in the oven, it gives you time to get everything else ready for the tacos. And it makes a LOT. Perfect for meal prep.

I also made my first attempt at the strawberry pretzel salad upside-down cake, and WOW. It was unreal! I’m going to try it again tonight because we loved it so much. It features a layer of salty pretzel caramel, syrupy strawberries, and vanilla cake. Because strawberry pretzel salad (linked below) traditionally has a layer of cream cheese and Cool Whip, I’m going to try a version with a cream cheese layer instead.

Yesterday, I made swordfish again, and it was so good! I seasoned it with salt and pepper, flipped the steaks, and threw in a mixture of jarred pimientos, shallots, garlic, halved cherry tomatoes, and green olives, which I had marinated previously in lemon juice, crushed red pepper, and olive oil. I tossed the whole thing in the oven until the swordfish was cooked through. I removed the swordfish from the skillet and added the cooked pasta to the skillet with all those aromatics and tomatoes. It was amazing! I’m going to make a version with chicken, and I can’t wait to share the recipe with you.

For now, I have some recipes from the archives and a few reader faves to share with you.

READER FAVES

One-Pot Cod with Pearl Couscous

Thank you, Tristen! And I just love the idea of slivered almonds on top — what an amazing idea! So happy you enjoyed this.

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Chicken and Mushroom Orecchiette

Thank you, Amelia! Garlic toast is always the right answer, and I’m sure it was delicious with this chicken pasta. I’m so happy you enjoyed the recipe!

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A FEW MORE IDEAS

Strawberry Pretzel Salad

While you wait for the upside-down cake version of one of my favorite desserts, you can make the OG! Strawberries encased in jello on top of a layer of Cool Whip and cream cheese, and a crunchy, sweet, salty pretzel crust. Yum!

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Honey-Sriracha Rotisserie Chicken Bowl

This honey-sriracha rotisserie chicken bowl recipe is one of my mid-week go-to recipes. You can modify it endlessly depending on what’s in season and your crisper. Best of all, it’s the perfect blend of sweet, spicy, and tangy.

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Cilantro-Lime Shrimp Salad

This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice.

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Baked BBQ Chicken Breasts

These baked BBQ chicken breasts are smothered with caramelized onions for a flavorful midweek meal you’ll want all the time. It’s easy to make–albeit a little time-consuming with the onions–but so worth the effort.

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Turkey Meatballs with White Beans

Juicy turkey meatballs with savory white beans make for a flavorful weeknight dinner you’ll want on regular rotation.

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Red Wine and Cherry Tomato Tagliatelle

This red wine and cherry tomato tagliatelle is a simple vegetarian pasta dinner that comes together quickly with little effort.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

I’ve had an unusually productive week! I’ve been cooking a lot, testing new recipes, and getting a lot done, which feels really good.

Tomorrow, I’m going to DC to see my friend, and we are going to try Mita, an Ethiopian-Japanese restaurant which I’ve heard so many good things about! It sounds amazing, and the reviews look so good.

Today, I’m going to try a new upside-down cake recipe. I’m torn between raspberry lemonade and a banana upside-down cake with Cinnamon Toast Crunch caramel. I guess I’ll see which way the wind takes me when I start!

I also got a LOT done for , my vegan recipe blog. It’s kind of embarrassing because in January I told everyone I was going to get SUPER SERIOUS about posting more regularly, and then I’ve only sent one newsletter since. But I think I finally have a more manageable schedule, and I’m excited to invest more time and energy into it.

For now, let’s get into some recipes for the rest of the week.

NEW RECIPE

Swordfish with Lemon-Caper Spinach

Bright and punchy lemon-caper spinach is an ideal companion to perfectly seared swordfish.

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Vegan Sun-Dried Tomato Pasta with Chickpeas

This is actually a new recipe from Exploring Vegan! This sun-dried tomato pasta with chickpeas is a heavyweight flavor champion.

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READER FAVES

Raspberry Chocolate Chip Upside-Down Cake

Thank you, Miranda! I’m so happy to hear this! It would be so delicious with strawberries, too. YUM.

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Beau Monde Braised Chicken Thighs

Woohoo! Thank you, Melissa! I’m so happy it was enjoyed and that it’ll be on regular rotation. I’ve been using Beau Monde Seasoning on just about everything!

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Balsamic Roasted Brussels Sprouts

Thank you for the 5-star review! It’s such an unassuming little recipe, but it brings so much pizzazz to your next dinner.

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Creamy Broccoli Pasta

Thank you, Leah! I’m so happy this has become a recipe you want to come back to again and again! Grilled chicken sounds like the perfect addition!

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That’s all for Midweek Meals! I hope everyone has a great rest of the week, filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

This weekend has been a bit of a reset for me. I’ve been focusing on resetting my house, cleaning all those annoying hard-to-reach places, and decluttering. I think as soon as it starts to get warm out, I find myself wanting to switch up my environment.

I didn’t cook as much this weekend. We went out to a local Indian restaurant on Friday. On Saturday, we went out for pizza. Yesterday, I tried my hand at my rhubarb upside-down cake again. This time, I used pistachio as the cake base, although I over-mixed it a bit, as you can see! I loved the flavor, though. I made a blood orange caramel paired with the tart rhubarb and nutty, buttery pistachio cake.

I think I might try it again tonight with a strawberry cake base instead. Tonight, I’ll be making my chicken tortilla salad for dinner (recipe linked below).

For now, let’s get into some recipes perfect for warm weather.

WARM WEATHER MEAL IDEAS

Garlic-Dill Greens and Beans

This garlic-dill greens and beans with turkey recipe is so delicious and so easy to prepare. Finishing with a garlic-dill oil really elevates this easy dinner recipe.

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Parmesan Zucchini with Lemon-Dill Rice

This parmesan zucchini with lemon-dill rice is creamy, bright, herby, and perfect for a quick weeknight dinner.

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Lime-Cilantro Shrimp

Bright, punchy, and fast enough for a weeknight, this lime cilantro shrimp is a simple recipe you’ll want to keep in your back pocket for Taco Tuesday or any day you’re craving big flavor, little effort.

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Branzino with Sumac Tomato-Cucumber Salad

Crispy-skinned branzino with a bright, savory sumac tomato-cucumber salad is the pinnacle of summer dinner perfection.

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Halloumi and Golden Beet Salad

Warm roasted golden beets and salty grilled halloumi are paired with a bright maple-Dijon vinaigrette and cubes of perfectly toasted bread for a hearty, filling, flavorful salad.

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Chicken Tortilla Salad

This chicken tortilla salad recipe is a big, bold, creamy salad loaded with everything…and then some.

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Chicken with Roasted Calabrian Cherry Tomatoes

Juicy chicken thighs served with roasted Calabrian cherry tomatoes bring a perfect balance of savory and spicy, with sweetness from fresh summer cherry tomatoes.

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Summery Shrimp Orecchiette

This summery shrimp orecchiette uses chili oil to infuse a spicy, savory flavor into tomatoes, jammy zucchini, and juicy shrimp.

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Braised Chicken Drumsticks with Corn

Celebrate summer produce with a braised chicken drumstick recipe that combines sweet, fresh corn with cherry tomatoes and savory sun-dried tomatoes.

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Pineapple Ritz Upside-Down Cake

I’ve gotten so much amazing feedback on this upside-down cake! It’s so perfect for all your warm-weather get-togethers and celebrations.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

How’s everyone’s week going? Today, I got a haircut, which I’m sporting above! I tried making a few cakes this week, and they’ve been hit or miss. I did make a very good version of my Lemon-Blueberry Upside-Down Cake, but I used cornflakes in place of almonds. It tasted so good! I want to make more upside-down cakes with cornflakes (or other cereals!) in the caramel. Yesterday, I tried my hand at the FIFTH (!!) iteration of my peanut butter and jelly upside-down cake, and it was horrible. No two ways about it. Just bad. I’m thinking my grapes were past their prime (that’s what I’m choosing to believe), which is what gave it such a bad flavor. I’m taking a break from that cake and making my Raspberry Chocolate Chip Upside-Down Cake as a palate cleanser tonight.

I took a little break from new recipe development, but I have so many ideas that I can’t wait to dig back in. I still want to share my radish Caesar salad recipe, and I made the most amazing air fryer BBQ chicken tenders this week (I’ve been eating them for days!). Lots to come soon!

For now, I’m sharing a few of my favorite pasta recipes from the archives to keep you cooking the rest of the week.

PASTA PASTA PASTA

Pasta with Calabrian Hot Honey Ricotta

Saucy pasta is piled on top of rich, sweet, spicy Calabrian hot honey whipped ricotta and finished with toasted, crushed pine nuts for a deliciously decadent dinner.

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Chicken with Creamy Pastina

This chicken with creamy pastina is lemony, dilly, and bursting with flavor for an easy weeknight dinner recipe.

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Bucatini with Anchovy Sauce

This easy bucatini with anchovy sauce is a pantry pasta you’ll want on repeat all year long. It’s easy to make, and you only need a few ingredients.

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Caramelized Onion Rigatoni

This caramelized onion rigatoni is served on top of a creamy, sage-infused whipped ricotta for a dreamy dinner everyone will love.

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Beef and Fennel Pasta

An aromatic beef and fennel pasta is a perfect, comforting, and easy midweek meal.

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Parmesan-Leek Tomato Pasta

An aromatic and spicy Parmesan-leek tomato pasta makes for an easy, savory dinner recipe that you can throw together easily.

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Zucchini Parmesan Pasta

Zucchini makes for the best summer pasta sauce in this easy dinner recipe.

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Easy Ramp Pasta

Ramp season is here! If you have a bundle of these beautiful wild alliums, this easy ramp pasta is a great way to learn how to use them.

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Creamy Lemon-Basil Chicken Pasta

This creamy lemon-basil chicken pasta is a weeknight dream recipe. It’s easy to make and finished with the best homemade citrus salt.

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Creamy Lemon-Arugula Pasta with Sausage

This creamy lemon arugula pasta with sausage is one of my favorite pasta recipes. It’s tangy, it’s rich, it’s peppery, it’s spicy, and all of that equals pure comfort.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

It was a bit of a slower weekend for me. I went to Baltimore’s Flower Mart yesterday and had a nice dinner at Indigma. I really loved the mango martini, and my chicken vindaloo was nice and spicy! The best part of the meal, though, was the cardamom crème brûlee. This morning, I enjoyed a tiramisu cold brew at The Dashery, though I still prefer the raspberry espresso tonic (which I want to try making at home soon!).

Earlier in the week, I went to my friend’s house for dinner, and she broke out her little indoor butane grill for a Korean BBQ night. I made cheese tteokbokki, and she made homemade kimchi and all the banchan and tons of meat! We had pork belly, beef, pork chops, and grilled mushrooms. I also made a black sesame cake, which was just okay.

For now, let’s get into some reader faves and a few more ideas to inspire your meal plans for the rest of the week.

READER FAVES

Pineapple Ritz Cracker Upside-Down Cake

Thank you, Melissa and Crystal! I’m so happy to see this cake being enjoyed by everyone! It’s such a wonderful combination of moist cake, decadent and lightly salty caramel, and sweet pineapple. Perfect for a summer get-together!

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Chicken Vegetable Soup

Thank you, David! I love this easy, cozy, comforting soup for a midweek meal. YUM.

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MORE IDEAS

Air Fryer Lemon Pepper Chicken Tenders

These air fryer lemon pepper chicken tenders bring a lemony flavor, crispy coating, and a luscious and dreamy lemon butter sauce for a crowd-pleasing chicken tender that will have everyone reaching for seconds or thirds.

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Pork Tenderloin with Egg Noodles

Looking for an easy weeknight winner? This pork tenderloin with egg noodles is savory, satisfying, and so easy to throw together.

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Chicken and Chickpea Wraps

Chicken and chickpea wraps are always on regular rotation at my house. They’re easy to make, super filling, and really delicious.

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Chicken Meatballs in Arrabbiata Sauce

Herby chicken meatballs pair perfectly with a spicy arrabbiata sauce for a quick, hearty weeknight meal.

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Cheesy Veggie Pasta

This is an easy cheesy veggie pasta that you can whip up as a quick side for your favorite protein like roasted chicken, baked fish, or seared steak.

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Mushroom-Beef Chili

This mushroom-beef chili is filled with tons of spices with depth from cocoa powder. It’s finished with crunchy cabbage slaw to give you a big bang of textures and flavors in every bite.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

I’m really enjoying spring produce! I tried my hand at a rhubarb upside-down cake yesterday (a tasty disaster), and I can’t stop eating radish Caesar salads (recipe soon). I also made a riff on my Italian turkey meatballs last night (using chicken instead; recipe below), which were incredible! Today, I’m finally sharing my take on a mango upside-down cake. Mango has been a frequently requested fruit to showcase, so I’m happy to finally have this cake to share with you. I pair it with an outrageous salted coconut caramel.

Tomorrow, I’m going to my friend’s house, and she’s going to fire up the grill for a Korean BBQ night. I’m making cheese tteokbokki, and I’m also bringing along a black sesame cake (right side up, this time), but I’m trying to figure out what frosting to make for it. I’m torn between a toasted rice buttercream and a strawberry buttercream. Decisions, decisions!

For now, let’s get into my new recipe + a few ideas from the archives to keep you cooking this week.

NEW RECIPE

Salted Coconut Mango Upside-Down Cake

A sweet and salty coconut caramel with rich, buttery mangos makes this upside-down cake an indulgent summer dessert.

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MORE IDEAS

Mushroom and Chickpea Stroganoff

This mushroom and chickpea stroganoff is a creamy, mustardy vegetarian stroganoff that is a lovely homage to the classic beef stroganoff recipe.

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Rotisserie Chicken Tacos

These rotisserie chicken tacos are perfect for a weeknight taco recipe!

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Beef and Spinach Orzo

A quick and comforting beef and spinach orzo makes for a perfect weeknight dinner option.

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Tomato-Basil Shrimp and Zucchini

This summery tomato-basil shrimp and zucchini is a flavorful midweek meal that comes together quickly with just a few ingredients.

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Italian Turkey Meatballs

I made these meatballs with ground chicken last night and they were delicious! No time for the sauce? Just use a jar of your favorite store-bought sauce. Perfect with pasta or on subs. YUM.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

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Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Weekend Update

Last week was busy, and I am definitely feeling the effects of it this weekend! All I want to do is sleep, and the rainy, cold weather isn’t helping much. I’ve been working with my friend to help her launch a fragrance bar in Baltimore, and we did a really fun photoshoot (including an upside-down cake!) on Thursday. We’ll soon be launching the website (and an extra sweet special promotion), and I can’t wait to share everything with you when it’s ready!

Today, I’m going to try my hand at a banana Biscoff upside-down cake. I really want to do it with the espresso caramel, but we’ll see how I’m feeling. I’m also making another Caesar salad for dinner. I’ve been hyperfixated on Caesar salads with LOTS of radishes. It’s my absolute favorite, especially with a homemade Caesar dressing. Divine.

For now, let’s dig into some recipes to keep you cooking this week.

NEW RECIPE

Pineapple Ritz Cracker Upside-Down Cake

This cake already has a fan club! It’s been made several times by friends in the Baking Baddies channel, and I’m so happy that people are loving it as much as I am. One reader already made it twice because it was such a hit in their house. Featuring a crisp, salty, sweet layer of Ritz crackers and nuts, a layer of crushed pineapple, and a moist pineapple-coconut cake, it’s a dessert you’ll want all summer long. Don’t skip that irresistible whipped coconut mascarpone!

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READER FAVES

Creamy Spinach Pasta Sauce

Thank you, Jillian! So happy you enjoyed this with linguine. This is one of my most popular pasta sauce recipes. The spinach, mascarpone, and pistachios make it so hearty and flavorful.

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Baked Sun-Dried Tomato Chicken

Thank you, Dawn! I bet those wraps were delicious with this chicken. YUM.

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Cherry Garcia Upside-Down Cake

Thank you, Maria! I’m so happy this was a hit and that you found the recipe easy to follow. It’s one of my most popular upside-down cakes for a reason!

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Chicken and Egg Noodles

Thank you, Michael! So happy you enjoyed this! More egg noodles is always the right answer, and I’m happy to hear you’d make it again.

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TWO MORE IDEAS

Basil-Parmesan Pork Chops

This is what I’m making tonight to go with my Caesar salad! They cook up quickly, and the basil-Parmesan mixture makes them taste amazing.

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Salsa Verde Turkey Soup

This salsa verde turkey soup is an easy midweek dinner that doesn’t go easy on flavor. With spicy salsa verde and lots of aromatics, this is a simple meal you’ll crave often.

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That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes

Midweek Update

Today, I am working on finalizing my Pineapple Ritz Cracker Upside-Down Cake. It’s for a special project I’m working on (more details, soon!), but I’m absolutely in love with it. I knew I would need to tackle the pineapple upside-down cake at some point, but I didn’t want to just recreate the traditional (and delicious!) pineapple ring variation. Instead, I created a riff on my Ritz Cracker Cake with Pineapple. It’s so delicious. It’s sweet, salty, and coconutty. And it looks absolutely stunning. I’ll be making it again today to work on the whipped coconut topping, but I’ll be so thrilled to share the recipe in Sunday’s newsletter.

On that note, I turned on Subscriptions on my Instagram. In addition to a group chat (where we can talk all things baking, cooking, and recipes), I will be sharing in-progress recipes, so subscribers can see the full behind-the-scenes of recipe development, and even give in-progress recipes a whirl as I work through them, while helping guide the direction of all my upside-down cake creations! I’ll be sharing the draft recipe of my Pineapple Ritz Cracker Upside-Down Cake today.

For now, let’s get into some recipes to inspire your meal plans for the rest of the week.

Lemon-Parmesan Asparagus

A perfectly simple spring side dish that works well with chicken, fish, or alongside pasta or risotto.

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READER FAVES

Turkey Meatballs with White Beans

Thank you, Greg! So happy you gave this one a try and enjoyed the meatballs! The meatballs would be PERFECT on subs. YUM.

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Stewed Harissa Beef and Rice

Thank you, Sandy! Exactly why I love this harissa beef and rice, too! It’s so comforting and tastes even better the next day (or even the day after!).

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Beau Monde Braised Chicken Thighs

Thank you for the comment! Serving these Beau Monde Chicken Thighs with mashed potatoes is just perfect! Glad you enjoyed it!

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Raspberry London Fog Tiramisu

Thank you, Amanda! Now you’ve got me craving another Raspberry London Fog Tiramisu. It’s such a perfect spring dessert!

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A FEW MORE IDEAS

Seared Salmon with Warm Horseradish Potato Salad

This seared salmon with warm horseradish potato salad is the perfect comfort dinner recipe. A sprinkle of dill adds the perfect finish!

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Vegan Radish Top Miso Ramen

Radishes are the star of the show in this vegan radish top miso ramen. An unbelievably easy recipe that will have you wanting radishes all year long.

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Chicken and White Bean Chili

I find that I love chicken chili as much–if not a tiny bit more–than beef chili. I just love the creamy white beans and tender, shredded chicken.

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That’s all for Midweek Meals! I hope everyone has a great rest of the week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, use the link below to view all my recipes.

View All Recipes

Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!

View All Vegan Recipes