Creamy Brie Topped With Cranberries and Pecans


  • 1 (8-ounce) wheel brie cheese, rind trimmed
  • 2 tablespoons brown sugar, packed


  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 2 tablespoons real maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg (I used fresh and grated in)
  • 1/2 cup chopped
  • 1/4 cup dried cranberries


  1. Preheat oven to 350 degrees F.
  2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
  3. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
  4. Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Enjoy 🙂

Roasted Tomatoes and Chickpeas with Pesto Risotto


For the Roasted Tomatoes:

  • 3 tbsp extra virgin olive oil
  • 4 cups cherry tomatoes
  • Salt and pepper

For the Chickpeas:

  • 1 tbsp Everything Bagel Spice
  • 2 tbsp Olive oil
  • 1 can of chickpeas

For the Risotto:

  • 1 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 5-6cups vegetable broth
  • 1 tbsp lemon juice
  • 3 tbsp Parmesan cheese
  • 1/2 cup pesto
  • 3 cups baby spinach
  • Salt and pepper to taste


For the Roasted Tomatoes and Chickpeas:

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cherry tomatoes on the baking sheet, toss in olive oil, salt and pepper and spread out in a single layer. If some are much larger than others, cut the larger ones in half but leave cut side up.
  • Roast for 10 minutes while you prepare the chickpeas. Toss the chickpeas, the olive oil and Everything Spice together in a small bowl. Once the tomatoes have been in the oven 10 minutes, remove the tray from the oven. Gently toss the tomatoes and make room on one section of the pan for the chickpeas. Place the chickpeas in a single layer on the baking sheet and return it to the oven. Roast for another 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20 minutes.

For the Risotto:

  • Pour soup stock into a saucepan and bring it to a gentle simmer, reduce heat to low and cover with a lid.
  • Heat olive oil over medium heat in a wide, heavy skillet or pot. Add the onion and sauté until it is soft and translucent but not brown, about 3 minutes. Add the garlic and cook 30 seconds more.
  • Stir in rice, and cook for a minute or so until it crackles and smells a bit toasty. Deglaze the pan with a ladle of soup stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits. Begin adding the hot soup stock, about 1/2 cup at a time. Cook, stirring often, until the stock nearly absorbed. Ladle in another 1/2 cup of the stock and continue to cook this way, adding more stock and stirring when rice is almost dry, about 15-20 minutes. The rice should be cooked al dente but not mushy. Constant stirring isn’t necessary, but stir often to prevent sticking and to monitor when to add more stock. Turn off the heat.
  • Stir in pesto, lemon juice, Parmesan cheese. Stir in the spinach allowing it to wilt a bit. Stir again, taste and season as desired, and add more stock if necessary – it should be creamy and season with salt and pepper to taste. Serve immediately in wide soup bowls or on plates, topped with the roasted cherry tomatoes and spiced chickpeas.

Enjoy 🙂

Chicken with White Wine and Mustard


  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup heavy whipping cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons grainy dijon mustard
  • 2 shallots chopped
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper
  • 2 pounds boneless chicken breasts, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons salted butter
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 bunch kale, chopped
  • mashed potatoes or steamed rice, for serving
  1. 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

    3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth if the sauce is to thick and you need to thin it out a bit.

    Enjoy 🙂