You'd never know there was pumpkin in these enchiladas except for the slightly orange color of the sauce. The pumpkin puree replaces the traditional tomato base and just tastes of Tex-Mex goodness when mixed with jalapeños, garlic, and all of the works. The sauce is made in the blender and then you just pour it over the tortilla and bake. Super...

This post should really be called PATJs, which is short for Pancetta, Argulua, and Tomato Jam sandwiches, but I don't think you'd be able to understand what I was talking about if that was the title. But all of the ingredients in this sandwich are fancied up version of the classic BLT sandwich served on delicious seeded bread. The tomato jam...

This is a pumpkin soup that even Dustin can get behind. When I told him pumpkin soup was on the menu, he was less than pleased. But once he tasted the mildly pumpkin soup, I think he quite enjoyed his meal. The amaretto in the soup is really quite subtle, but adds a little extra depth to the soup. I actually intended to deglaze the pan in which...

From now on I’m putting parmesan rinds in everything. We made this delicious white bean stew with three different kinds of greens (yes, three!), adapted from Bon Apetit, and there was not a drop of actual cheese in the stew, but there was the most wonderful cheesy flavor in the broth. It’s like 80 degrees here, so it isn’t exactly soup weather;...

Back in Seattle, we used to have seafood enchiladas at a Mexican restaurant called Cactus. They were stacked horizontally instead of rolled. Kind of like an enchilada lasagna. For a Mexican kick one evening, I cooked up our own version of stacked seafood enchiladas (even if they weren't all that pretty). Since it was a weeknight, we started with...

We recently went to a cuban restaurant and dined on a delicious Cuban sandwich. When I think Cuban sandwich, I want to sign up and dig in fast. While perusing a newly purchased cookbook, I couldn't not volunteer to cook Cubano Pork Tenderloin when we came upon it. Even though this might seem or look complex, it's actually a very fast and...

When Erin comes home from a vacation, I always cook a romantic meal. And the only thing that comes to mind when I think romantic food is Italian. It's been awhile since I've made a risotto, so I set out to come up with an interesting risotto recipe for Erin's return. This time we dined on delicious creamy champagne risotto with pistachios,...

It's been awhile since I've experimented with unique pestos, so in order to create a super easy dinner, we made a feta-pistachio with mint and spinach pesto to serve over pasta with a blend of green and black olives. I didn't keep exact ratios of what we put in, but instead just kept throwing in handfuls of this and that until I thought it...

Perfect for football season, these baked zucchini crusted buffalo chicken fingers are a good way to get a little extra veggies in without realizing you are actually eating vegetables. You can't taste the zucchini beneath a healthy layer of Frank's hot sauce. Dustin commented that there couldn't be very much zucchini in there, but there are...

Sorry for a summery recipe when we are in the heart of September, but when peaches were in the peak of their season several weeks ago, I really wanted to make a version of Pioneer Woman's Whiskey Peach BBQ chicken using actual peaches instead of peach preserves. Obviously fresh peaches aren't in season all year round, so I imagine you could use...