My Fall Foodie List

While everyone around me is mourning the fact that summer is coming to an end, I’m over here impatiently waiting for the temperatures to drop and for fall to arrive! Fall is hands down my favorite season. There is nothing better than a sunny, crisp fall day. In honor of fall being right around the corner, I rounded up some of my favorite fall-inspired recipes. There’s nothing more comforting to me than spending time in the kitchen and whipping up my favorite (and new to me!) meals to enjoy on a chilly day. I hope you enjoy the recipes below and just a warning… I hope you like apples, because they show up A LOT in the recipes I’m sharing ūüôā

Apple Chai Oatmeal Cups – image via

*Apple Ring Pancakes
*Dutch Baby w. Apples

*Butternut Squash and Apple
*Potato and Leek Soup (I have to admit, I leave out the arugula, creme fraise and milk and just thin out as needed with stock to make the soup healthier, sorry Ina!)

*Roasted Squash w. Thyme
Roasted Sweet Potatoes with Red Onions and Arugula

Roasted Chicken and Vegetables
Butternut Squash and Black Bean Enchilada Bake
*Pork Chops w. Sautéed Apples

Apple Crisp
Apple Chai Oatmeal Cups

The * indicates recipes that I’ve made over and over and highly recommend. Everything else is on my list to try this season.

Easy Peasy Artisan Bread

My mother-in-law recently gave me a Martha Stewart dutch oven for my birthday (so in love with it!) and I couldn’t wait to put it to use. I’ve been dying to try my hand at baking bread. I’ve been hearing a lot about this “no knead bread” recipe and everyone raves about how easy it is. I don’t think I’ve ever baked a single thing with yeast that has turned out edible. I was skeptical, but willing to give it a try…

It was a success! This might be the easiest bread you’ve ever baked! The ingredients are minimal and there is no kneading required. You basically mix everything together, let it set, then throw it in the oven! The end result is a crusty exterior with a soft and fluffy interior. I’m typically not a baker and again, any recipe that requires me to use yeast usually ends in disaster. This one is fool-proof though. I’d recommend you give it a try sometime – you just might surprise yourself with the results!

what you need:
3 cups flour
1/2 tsp rapid rise yeast
1 1/2 tsp salt
1 1/2 cups water
dutch oven (ideally 4 – 6 qts)
parchment paper (optional)

make the dough:
mix the flour, yeast and salt together in a large bowl. mix in room temperature water with a wooden spoon or spatula – be careful not to over-mix. cover with plastic wrap and let the dough rise overnight (or 10-16 hours) – the dough should more than double in size.

make the bread:
once the dough has risen, punch down and fold into a ball on a well-floured surface. let the dough sit on parchment paper for 30 minutes before baking. pre-heat your oven to 450 degrees. make sure your dutch oven is in the oven pre-heating, you don’t want to place a cold pot in a hot oven, yikes! transfer the dough on the parchment paper into the hot dutch oven and bake covered for 30 minutes. bake another 15 minutes uncovered. and you’re done!

I found this recipe by searching “no knead bread” in google and pinterest. I kept seeing the same recipe/ingredients repeated over and over again.I slightly adjusted mine (adding less salt than the other recipes I encountered).

We Love Sun Basket

It’s true! We’ve been using Sun Basket‘s home delivery service for about 6 months now and we absolutely love it! Each week we receive 3 meals that we chose about a week and a half prior. You choose 3 out of 9 meal options – always with the choice of chicken, meat and fish and what I love the most… paleo, gluten‚Äďfree, and vegetarian options! The meals arrive in a big cardboard box and are already portioned out. Each recipe comes with an instruction card, which is ridiculously easy to follow. Seriously! Luke and I make about 98% of the meals together and its totally boosted our confidence in cooking, like a lot. We’re often blown away that we’re capable of making such amazing food. Plus it makes for a super fun date night in – turn up the music, pour a glass of wine and spend about a half hour together in the kitchen making a delicious dinner. It has become our favorite way to spend an evening together.¬†

I wanted to share this meal we had last night, Ricotta Stuffed Chicken Breasts with a Tomato Panzanella – it was fantastic! More to come as we find more meals that we love!


Fancy Date Night at Home

Some Friday nights when we feel like indulging in a nice meal, but don’t want to spend a lot of money at a restaurant, we’ll create a fancy date night in. A few weeks back I picked up some fresh ingredients from my favorite local market, Zupan’s, and got right to work on an Italian dish I’ve had my heart set on re-creating for quite some time. I lit some candles, put on some music, poured my favorite wine and enjoyed a delicious date-night dinner with Luke.
Pasta with Shrimp and Herbed Cream Sauce
Serves 2-4

1 pound pasta (I used fresh tagliatelle pasta)
2 tablespoons olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped (I used San Marzano tomatoes)
1 pound asparagus, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup chicken stock
3/4 cup heavy whipping cream
1/2 cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for approximately 3-4 minutes (if using fresh pasta) If using boxed pasta, cook for 8-10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, chicken stock, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. While the sauce thickens, blanch the asparagus and add to the mixture. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season with salt and pepper as needed.

Top with the remaining cheese and serve immediately.

(Adapted from Giada’s recipe which can be found here)


Grown Up B.L.T.

If there’s one thing that I love doing in the kitchen, it’s putting a new spin on old classics. Why re-invent the wheel, when you can just improve upon it?! This grown up B.L.T is the perfect example. I made these for Luke & I yesterday for lunch and they were a huge hit! See below for the ingredients that I used… 
Grown Up B.L.T.
Ingredients that I used…
Dave’s Killer Bread – Blues Bread (lightly toasted)
Tomatoes on the vine
Spring mix lettuce (dressed with balsamic vinaigrette) 
Hempler’s Pepper Bacon
Aged white cheddar cheese 

– Photos ¬© Holly Copeland –

Easy Open-Faced Sammies


When it’s hot outside (and inside!) and dinnertime rolls around, the last thing I want to do is slave over a hot stove in the kitchen for an hour making dinner. In an effort to try new dishes and save some time… I whipped up these oped-faced sammies in about 15 minutes. They’re super easy, the combinations are endless and they taste delicious! They’re best enjoyed outside on the patio, trust me.

Check out all the ingredients that I used below…¬†


Easy Open-Faced Sammies

Serves: 2

Fried Egg Sammy

1 slice of bread (I used sourdough, toasted and rubbed with garlic)

1 handful of arugula (dressed with balsamic dressing)

1/2 small heirloom tomato

2 slices of prosciutto

1 egg, sunny-side up

Turkey & Cheddar Sammy

1 slice of bread (I used sourdough, toasted and rubbed with garlic)

3 slices of peppered turkey

1/2 small heirloom tomato

1 slice of cheddar cheese

Grilled Peaches

Slice peaches about 1/2 inch thick. Lightly drizzle with agave nectar and grill for a few minutes on each side. 

Low Country Boil

If there’s one thing we love to eat at our house, it’s shrimp. It’s also potatoes. Hmm, it’s corn. Wait, don’t forgot the onions, too! Throw all those ingredients together in a pot containing water seasoned with Old Bay and you have yourself a low country boil, one of our favorite summertime dinners. It’s super easy, tastes delicious and is great to make when you have friends over for dinner and you can all eat outside. A beer or two goes perfect with this meal, of course.
Low Country Boil
Serves: 2
1 pound of red potatoes, diced into medium sized squares
2 ears of corn, each cob cut into 3 even pieces
Half of an onion, rough chopped in large pieces (or about 15-20 pearl onions, those work best!)
1 pound of shrimp
Fill a pot of water 1/4 of the way with water. We use a Le Creuset pot and it’s just the perfect size. Season the water with Old Bay seasoning. When the water comes to a boil, add your potatoes and cook for 7 minutes. Add your onions and corn on the cob, cook for 8 minutes. Add your shrimp and cook for 3-4 minutes. Strain out the water and serve on butcher paper.
This recipe is just my super easy method. You can adjust the quantity of ingredients to your needs. You can also add items like sausage, we just didn’t have any on hand the other day when we made this.
Happy Monday!

Poblano Cream Sauce

When Luke and I were in Mexico we went to the most delicious & romantic little Italian restaurant (in Mexico, yes, you read that right). It was the last night of our honeymoon & we wanted a dinner to remember…¬†we sure got it, too! Our little table was situated¬†right by these tall windows with flowy drapes. We had a slight breeze & a view of the moon! Romantic, I told ya!

Luke ordered the special that evening; a wild mushroom ravioli with a poblano cream sauce. Kinda like Italy meets Mexico. I tried a bite & wow, it was to die for. When we got home I was determined to re-create this meal…

Poblano Cream Sauce
Serves: approx 4
1 poblano pepper
1 tbs olive oil
1/2 small onion, chopped
1 clove of garlic, chopped
1/3 c heavy cream
salt & pepper to taste

Roast the poblano over a gas burner or under the broiler, until charred all over. Place in a plastic bag; steam 5 minutes. Remove the skin, seeds & ribs. Chop coarsely.
Heat the olive oil in a small saucepan over medium heat; add onion & garlic; cook until soft, 5 to 7 minutes. Add chile & cream.
Puree in blender. Add water if the sauce is too thick. Season with salt and pepper.

Recipe adapted from Martha Stewart

Sausage Gravy & Apple Dutch Baby

There are two breakfast recipes that are my absolute favorite to make on the weekends. Both are my own recipes that I’ve tweaked over time, just to my liking. The Sausage Gravy is Luke’s favorite and I really only make it every once in a while, like on a special weekends. The second is my Apple Dutch Baby. I’ve made numerous variations over the years and have finally settled on a version that Luke and I both love and agree is the best one yet.

Sausage Gravy
[Serves 4]

1 pound of sausage
1/4 cup of all-purpose flour
2 cups of milk
a pinch of sage
salt & pepper to taste

Crumble and cook sausage in large skillet over medium heat until browned. Stir in the flour over the sausage and continue cooking until it dissolves (about 1 minute). Gradually stir in the milk. Cook until thick and bubbly. Add salt, pepper and sage to your liking and serve over fresh baked biscuits.

**All measurements are approximate. I never actually measure anything, I eyeball everything.**

Apple Dutch Baby

[Serves 2]

3/4 cup flour
3/4 cup milk
3 eggs
1-2 apples (peeled, sliced and lightly covered in cinnamon and sugar)
1 pat of butter (just enough to coat the bottom of the pan)
Preheat the oven to 425 F. Melt the butter in a cast iron skillet or small casserole dish (what I use). 
In a mixing bowl, whisk together the flour, milk and eggs until smooth. Pour the batter over the melted butter and then drop in the apple slices. 
Bake for approximately 20 minutes, until the top turns slightly golden brown.


Parisian Style Baked Eggs

Making breakfast is my favorite meal to cook. In our house it happens on Saturdays and Sundays. A few Sundays ago I made Ina Garten’s Herbed-Baked Eggs¬†and they were delicious. I paired the dish with lightly toasted crostini and some turkey sausage (because that’s what Luke likes).

I call these Parisian Baked Eggs because they’re from Ina’s Barefoot in Paris cookbook. It also sounds slightly more elegant when you sit down at the table for breakfast, to nosh on Parisian style baked¬†eggs. Don’t you think?


Parisian Style Baked Eggs
[serves 2]

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tsp minced fresh parsley
1 tbs freshly grated Parmesan
5 extra-large eggs
2 tbs heavy cream
1 tbs unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan, set aside. Carefully crack 5 eggs into a small bowl (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go and at room temperature before you start cooking.)

Place the cream & butter in a baking dish & place under the broiler for about 3 minutes, until it’s hot & bubbly. Quickly and carefully pour the eggs into the baking dish a d sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place the dish back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

*This my adaptation of Ina’s recipe.