Category Archives: Recipes

Roasted Chicken with Pumpkin Spice Marinade

Roasted Chicken with Pumpkin Spice MarinadeRoasted Chicken with Pumpkin Spice Marinade 2 Yesterday I shared a glimpse into my second week of the Cooking Planit and Colavita Eat Fresh Challenge, and to say the least, I have been a busy bee in the kitchen! Today I wanted to share my favorite recipe from this week’s endeavors because we always think of indulging in pumpkin when it comes to pies and sweets, but finding it in an entree is quite unique! Also, major bonus points for being incredibly easy to make; literally you take all of the ingredients, mix them together in a bowl, and then bake. Gotta love idiot proof recipes! Plus, could it be better timing with Halloween right around the corner; this is the perfect entree to serve guests in the month of October! Hope you enjoy this recipe as much as we did!! Roasted Chicken with Pumpkin Spice Marinade Recipe Ingredients:

  • Chicken Breasts — 4 Large
  • Black Pepper  to taste
  • Kosher Salt  to taste
  • Cayenne Pepper — 1⁄4 Teaspoon
  • Ground Ginger — 1⁄2 Teaspoon
  • Nutmeg — 1⁄4 Teaspoon
  • Pumpkin Puree, Canned — 3 Tablespoons
  • Smoked Paprika — 1 Teaspoon
  • Garlic Cloves  8 diced {I used half}
  • Apple Cider Vinegar — 2 Tablespoons
  • Colavita Extra Virgin Olive Oil — 1⁄3 Cup
  • Honey — 2 Tablespoons
  • Garnish: Fresh Parsley


  1. Rinse the chicken breasts with cold water and season them with salt and pepper.
  2. Place all the listed ingredients in a large bowl and mix with a whisk to combine.
  3. Place the chicken breasts in the marinade bowl and toss to coat them evenly with the mixture. Cover with plastic wrap and refrigerate for at least 1 hour. Can be left overnight.
  4. Set your oven to broil.
  5. Place the marinated chicken breasts in an oven-proof dish, skin side up. Roast under the broiler for [7 minutes], then, using tongs, flip the breasts skin side down and roast for 7 more. Decrease the oven heat to 400° F, flip the breasts again, and roast for 30-40 minutes or until a thermometer inserted into the thickest part of the meat reads 165 °F.
  6. Garnish the pumpkin-spice-roasted chicken with fresh parsley and serve immediately.

Recipe from Cooking Planit {see here}.

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Filed under Dinner, Recipes

Brie with Figs and Agave

Brie with Figs and Agave by

I needed to whip up a no fuss Vegetarian-friendly appetizer to serve for my last dinner party, and since I am newly obsessed with Figs, I was pumped to throw this recipe together. All this recipe requires is 3 simple ingredients… a Brie (can be round or a slice), a pack of fresh washed Figs (halved or quartered) and Agave syrup. You can slightly bake the brie prior to preparing {in this instance I didn’t have time and it was still yummy!}; preheat the oven to 350 and cook for 5-10 minutes. Make sure to take it out right before it begins to ooze, so keep an eye out! Then top the Brie with your Figs and drizzle on the Agave. Serve with a knife and spoon so guests can slice their piece and then use the spoon to pick up any Figs that may have rolled off. I made the mistake of serving my dish on my gorgeous wooden cutting board and the Agave ended up dripping everywhere, so if you don’t want too much of a mess I recommend something with an edge! Enjoy!

What you need:

Brie with Figs and Agave by FashionableHostess.comBrie with Figs and Agave by Brie with Figs and Agave by FashionableHostess.comBrie with Figs and Agave by Brie with Figs and Agave by FashionableHostess.comBrie with Figs and Agave by Brie with Figs and Agave by


Filed under Appetizers, Recipes

Kale and Tomato Pizzettes

Kale, Tomato, and Cheese Bite Sized Appetizers - Kale and Tomato Pizzettes

I love finding healthy appetizers to serve at my dinner parties that guests can indulge in completely guilt-free prior to moving on to dinner. So when Nutritonist Arielle Haspel of Be Well with Arielle whipped up her famous Kale and Tomato Pizzettes for guests to enjoy at the Summer Cooking 101 Event, I took a mental note for future parties.

Essentially this appetizer is a crunchy brown rice tortilla chip topped with a salad – hello healthy!! Plus I love the added perk that you now have an appetizer which also enables you to skip the salad course! She made her pizzettes with kale, tomatoes, and mozzarella, but you can add or substitute your choice of veggies from peppers to mushrooms and swap cheeses to goat or parmigiana!

Bonus: Serve it two ways! We served the first bath on a cake stand like bit-sized chips but for the second batch we twisted the ‘pita cups’ to fit in martini glasses and served with mini forks!

Thanks Arielle for the delicious appetizer idea!


  • Kale, diced or ripped up into little pieces
  • Cherry tomatoes (yellow and red), diced
  • Mozzarella, diced
  • Olive oil
  • Sea salt
  • Brown rice or sprouted grain tortillas

Head over to her site for the directions… {link here}.

Kale, Tomato, and Cheese Bite Sized Appetizers in Martini GlassesKale and Tomato appetizers in Martini Glasses

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Filed under Appetizers, Recipes