Winters are the best time to experiment with casserole dishes. Several weeks ago, I made a savory breakfast casserole using some of my favorite breakfast ingredients including tater tots and breakfast sausage. Last week, I made a sweet blackberry breakfast bake featuring some of my favorite flavors in French toast and pancakes. Earlier this week, I was craving another savory breakfast casserole, but this time, I wanted the casserole to feature two of my favorite indulgent breakfast items. I combined my love for everything bagel and scallion cream cheese with my love for bacon, egg, and cheese on an everything bagel.

Kevin and I have been addicted to hot pot lately. Just recently, a new hot pot restaurant opened up near our home. Since the restaurant opened, Kevin and I have already gone to the restaurant twice. Each table had a portable butane stove, unlimited access to dipping sauces, and a large selection of meats, vegetables, and seafood. While the meal can be pricey for just two people, we really do appreciate having access to authentic Chinese hot pot. Over the weekend, we decided to recreate the hot pot experience at home.

It’s no secret I love to bake cupcakes. My family and friends always request I make cupcakes and bring enough to eat right away (and to save some for later) for pretty much all celebrations. The two most requested cupcakes from my family and friends are my strawberry cupcakes and blueberry lemon cupcakes. While I love to make sweet cupcakes with tons of frosting, I also love to make and eat savory cupcakes. Over the weekend, I made a batch of rosemary and cheddar cupcakes to bring along for breakfast throughout the week.

Over the weekend, while I was picking up groceries for the week, I had a strong craving for egg rolls. I’m not sure why I was specifically craving egg rolls, but I really wanted to make a batch at home to enjoy throughout the week. As the holidays are approaching, I’m beginning to get more excited about indulging in the most delicious fried foods. This year, I will be heading home to visit my parents for the holidays.

I made the most amazing, simple, and tasty dish this week using basic pantry ingredients. The idea for this dish came about earlier this week when I was craving some cheesy pasta. I only had about a third box of thin spaghetti left and cooked all of it thinking I wouldn’t have any leftover spaghetti, but I did. I ended up with about ½ cup of spaghetti leftover. Instead of wasting the leftover cooked spaghetti, I boxed it up into a small container to use for another day. The next day, after work, I was especially hungry, so I ended up just tossing the cold leftover spaghetti with a couple of sauces and some fresh cilantro.

It has been over a week since Thanksgiving, and I still have leftover turkey. Instead of wasting the turkey, I decided to use the turkey the same way I would use rotisserie or leftover chicken. I shredded up the turkey and made some turkey and fig jam salad.