The 5 Recipes I Currently Have on Repeat

If I'm not sick of them after seven weeks, I promise they're worth a shot.
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I'm a creature of comfort. When I find a meal I like, I'll eat it so many times that, according to my sister and fiancé, I "kill it" for myself and everyone around me... and while it is a joke, I have to admit that it's based on some truth. I'll willingly make the same dessert, weekend breakfast recipe, or easy, throw-together dinner about a dozen times in a month, and then never want to look at it (or taste it) again. But over the past seven weeks, I've managed to find five recipes that I'm constantly coming back to and still actively craving. Bonus: They don't require any crazy, fancy ingredients. Here are five recipes I currently have on repeat: 

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Recipe via NYTimes Food

Recipe via NYTimes Food

This is so simple, but after one bite, you'd swear you were enjoying it at a restaurant.

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3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg (optional!)
4 tablespoons unsalted butter
Powdered sugar (or syrup, preserves, or cinnamon sugar)

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1. Preheat oven to 425° F.

2. Blend eggs, flour, milk, sugar, and nutmeg until blend until smooth. Batter may also be mixed by hand.

3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return the pan to the oven and bake for 20 minutes, until the pancake is puffed and golden.

4. Lower oven temperature to 300° F and bake five minutes longer.

5. Remove the pancake from the oven, cut it into wedges, and serve immediately topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

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Adapted from a Kelly LeVeque recipe

Adapted from a Kelly LeVeque recipe

The quickest, easiest, tastiest breakfast or lunch!

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1 frozen banana
1/2 cup of frozen blueberries
1 heaping scoop of almond butter (or any nut butter of your choice!)
1/2 tbsp of chia seeds
1/2 tbsp of flaxseed meal
Handful of spinach
3/4 cup of milk (I use oat!)

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Add all ingredients to a blender and mix! Top with granola if you're feeling fancy.

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Recipe via Giada... and Emily and Geoffrey who introduced me to it!

Recipe via Giada... and Emily and Geoffrey who introduced me to it!

We've made the full recipe and saved the leftovers for lunch the next day...and I swear it gets better overnight.

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2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound Italian-style sausage (we use pork, but she recommends turkey!), casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

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1. Cook the broccoli rabe in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer it to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

2. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes.

3. Add the garlic and red pepper flakes, and sauté until fragrant, about 2 minutes.

4. Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

5. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices.

6. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

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Adapted from Half Baked Harvest

Adapted from Half Baked Harvest

I based this recipe on a Tieghan Gerard Instagram story, that I can't seem to find anywhere else on her site.

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1 can white meat tuna
1/2 can of white cannellini beans
1 clove of garlic, minced
1/2 shallot, minced
1/2 scallion, chopped
1 tbsp mayonnaise
1 tbsp Dijon mustard (I like mine very mustard-y, so adjust accordingly!)
Juice of 1/2 a lemon

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1. Mix all ingredients with a fork in a Tupperware container.

2. Spread on to a piece of toast with pesto, wrap in butter lettuce with EBTB seasoning, or place over a bed of arugula with some olive oil!

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If you ever tried one of these at Starbucks... I promise, the homemade thing is even better.

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1 cup of milk (I use whole)
2 tsps vanilla bean paste (or use 1/2 tsps of vanilla extract, if you need to sub!)
Pinch of cinnamon
Pinch of salt

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Add all ingredients to a milk frother. Drink on its own or add to your daily coffee!