Bacon, Egg, & Cheese | Garlic, My Soul

My latest post for Joie de Vivre Hotels is a basic breakfast that’ll keep you going on the slopes or out in about in Lake Tahoe. One of JDV’s new hotels is the Hotel Becket, chocked full of rustic alpine charm with an eco-friendly dedication that makes it the most exciting new hotel in the area.

The rooms are decorated with the touch of someone dedicated to nature and the environment, the grounds are built for optimal relaxation from the hot tub to the sauna to the spa, and the location can’t be beat – only a few minutes walk from wherever you want to be.

Bacon, Egg, & Cheese | Garlic, My Soul Bacon, Egg, & Cheese | Garlic, My Soul Bacon, Egg, & Cheese | Garlic, My Soul

To go with this rustic feel, I chose a recipe for a simple, yet filling breakfast that’s a classic for anyone looking for a hot meal on a chilly morning: the Bacon, Egg, & Cheese Biscuit Sandwich. I recommend you use applewood smoked bacon, farm fresh eggs, and the sharpest cheddar cheese you can find.

The sandwich is a homage to the hotels natural rooms that effuse luxury yet calm. Paired with home fries that’ll make you feel nostalgic for your favorite diner and a fruit salad with fruits you actually want to eat (sorry, melon!) this breakfast-in-bed will warm you up and get you ready to layer up and head to play in the snow. For the full recipe, check it out on Joie de Vivre’s blog, here!

Bacon, Egg, & Cheese | Garlic, My Soul

Thanksgiving is THIS WEEK!!! Can you believe it? I sure cannot. I’m here to help you get ready for the day with ease. First of all, there is a menu below you can print & fill out for your tables so everyone knows JUST what they are getting into (and how to fill their plates accordingly.) Over the past eight years, I’ve cooked a lot in preparation for and actually on Thanksgiving, and I’d have to say it’s my favorite holiday. I am filled with gratitude every November when I think of how much I have in my life and how much I am thankful for. Plus, let’s be real, I love a holiday all about eating. So without further ado, here’s the dishes I suggest you have at your meal:

Turkey & Gravy
Mashed Potatoes
2-3 vegetables sides, including Brussels sprouts and sweet potatoes
Cranberry sauce
Macaroni and Cheese – this may sound weird and out of place, but we somehow got in the habit of having it, and I must say it’s always a crowd pleaser – use a slow cooker to free up your oven and stove tops
Rolls or bread (we have garlic bread and it’s always bomb)
Pies – pumpkin, apple, pecan…you get the idea
Cider and Wine for drinking (not together…or together in delicious Sangria!)

But now, for the nitty gritty – the actual recipes. Here is what I think I am using this year:

Thanksgiving Turkey | Garlic, My Soul

Turkey – this is our turkey from last year – the first thing I cooked in my brand new oven (which was thrilling but also terrifying!) This year, I ordered my turkey a couple weeks out and picked it up last night and then dry-brined it. On Thursday, I will  stuff it with onions, lemon, and some thyme, sage, and rosemary, then line the roasting pan with the neck (gross, I know, but it makes for delicious gravy!) I will rub the bird with butter before she goes in, and I will cook it on 425 the whole time because I am a rebel. Here’s a handy chart for how long you should roast your turkey depending on how big it is.

Mashed Potatoes – these are usually so easy we don’t even make a recipe, but it occurred to me that means we don’t even have one on the site for you, so this year I will remedy that. I plan on making these Garlicky Mashed Potatoes from Real Simple.

Garlic My Soul | Pear Fennel Stuffing

For stuffing, we tested two recipes last year – a Cornbread Sausage Stuffing and a Pear and Fennel Stuffing. We used cornbread for both, since we have a few gluten-free people at our table, but the cornbread is delicious and soaks up gravy like you wouldn’t believe.

Garlic My Soul | Spice Roasted Brussels Sprouts

For veggies sides, I have a lot of feelings. First of all, you definitely need Brussels sprouts somewhere. And, preferably, pomegranate. Then, I like other hearty veggies – root veggies, a mash of parsnips or sweet potatoes, you get the idea. Here is a handful of our fave recipes:

Brussels with Bacon Hash
Spiced Roasted Brussels 
Rosemary Roasted Veggies
Roasted Cauliflower with Lemon Sauce
Paleo Parsnip Mash
Roasted Broccoli with Lemon
Herb Crusted Veggie Mash

I have to confess, I never really liked Cranberry Sauce but my mother-in-law made some simple cranberry sauce this year at our Thanksgiving (I know, be jealous, we get to celebrate twice this year) and it was really, really good. Luckily this year a friend is bringing her world-famous Cranberry Sauce so I don’t need to make it – but this recipe looks amazing.


I know it seems weird…but Macaroni and Cheese is a great addition to Thanksgiving. I promise. Just trust us. And for rolls? We recommend these Parker House Rolls or this Baked Herb Garlic Bread.

Pear Crisp | Garlic, My Soul

Now, for dessert – I love pies but other people bring them to us on the holiday. So I recommend this Pear Crisp as a crowd pleaser. Ice cream or mascarpone cheese with it is a must.  Other faves include PW’s Flat Apple Pie or of course, a Classic Pumpkin Pie.

We hope this helps you plan your menu for Thanksgiving, and we hope you’re as excited as we are for this week! Happy Most Wonderful Time of the Year, y’all!

Pumpkin Chili | Garlic, My Soul

Well friends, I’m sorry I’ve been gone for a bit. I promised you Pumpkin Chili and then the election broke my heart and I’m sorry to say I’ve been downtrodden and springing into action on figuring out how to continue to fight for civil rights & keeping our country from moving backward. But now that I’ve added that to my schedule, joined a group of like-minded people and called my senators and representative, I’m ready to get back into cooking.

This chili, which I promised you awhile back, has a lot of ingredients but also a ton of flavor. As all good soups, it comes together easily and is great reheated. You can make it with ground beef, too, if you’d like, but I used turkey because I love it so. I combined green peppers, sweet potatoes, and carrots in this one along with a couple of beans, I used a whole can of pumpkin because life is short, folks. I reject the notion that pumpkin has to be sweet all the time – savory here we come!

The recipe is below, and I am thinking of making this only using the leftover turkey comin’ my way this Friday. (By the way, who else is beyond excited for Thanksgiving?!)

Type: Main Course, Soups
Author: Jennie
Difficulty: Easy

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Servings: 8-10


  • olive oil
  • 3 cloves garlic
  • 1 red onion
  • 2 pounds ground turkey
  • 28 ounce crushed canned tomatoes
  • 3-4 carrots
  • 2 sweet potatoes
  • 2 green peppers
  • 1 can pumpkin
  • 2 cup chicken broth
  • 1 can pinto beans
  • 1 can red kidney beans
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • sour cream
  • cheese
  • avocado


  1. Chop onion and garlic. Put about 2 tablespoons of olive oil into the bottom of a Dutch oven. Add ground turkey, onion, and garlic, and cook until almost done, seasoning with salt, pepper, and 1 tablespoon cumin.

  2. Add crushed tomatoes and bring to a boil, then simmer.

  3. Meanwhile, chop carrots, sweet potatoes, and green peppers. Add all to the pot, along with the can of pumpkin and chicken broth.

  4. Drain beans and add to the pot. Add Worcestershire, apple cider vinegar, cumin, chili powder, cayenne, and salt to taste. Simmer about 20 minutes - serve when veggies are soft.

  5. Serve with sour cream, shredded cheese, and avocado slices.

Pumpkin Chili | Garlic, My Soul

Happy Election Day, y’all! I am so happy that today’s the day we’re all voting for a new president. I am working the polls today, but I wanted to give you something to make tonight to feed the heart and mind after a stressful election season. I hope tonight we will elect the first women president, and I am hoping I can celebrate that election over a giant pot of chili.

Guys, I love chili. It’s easy to make, it’s easy for a crowd, and it’s full of veggies and chicken broth and delicious beans. Recently, I made two great chilis that were both awesome in completely different ways. One was Pumpkin & Turkey chili, and one was Chicken & Corn chili, and they were both crowd pleasers. The Chicken & Corn chili is lighter and great for lunches, and the Pumpkin Chili was super hearty and perfect for chili nights.

White Chicken Chili | Garlic, My Soul

I’m going to give you the recipe for the white Chicken & Corn Chili today, and later in the week I will leave you the Pumpkin Chili. Mix and match beans and veggies as you see fit. I liked keeping the white chili simple with just corn and an onion, but there is no reason you couldn’t add carrots or a squash.

Cooking up two chilis in one day left me with a couple freezer containers of chili and lunch all week. Plus dinner for a couple of nights. What could be better than that? I’m usually not one for cooking a bunch on a Sunday for the week, but when it’s cold out there’s something quite lovely about a house wafting of chili and leftover containers portioned out for your week’s meals.

If you’re an American, I hope you took time out to vote today – Happy Election Day, lovelies.

Type: Soups
Author: Jennie
Difficulty: Easy

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8-10


  • 2 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 6 cup chicken broth
  • 2 cans cannellini beans
  • 2 cans diced green chiles
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon kosher salt
  • 1 bag frozen corn
  • 1 rotisserie chicken
  • 1 avocado, diced
  • tortilla chips, for serving


  1. Dice your onion and garlic.

  2. Add olive oil to a Dutch oven, then add garlic and let it sauté for 2-3 minutes.

  3. Add onion and let sauté for 5 more minutes.

  4. Add your chicken broth and bring to a simmer. Meanwhile, drain your beans, then add to the simmering broth. Add chiles, spices, and corn.

  5. Meanwhile, shred chicken off the bones then add to soup. Bring to a boil and let simmer about 20 minutes.

  6. Serve hot with avocado and tortilla chips.

November Produce | Garlic, My Soul

November, November, how I love thee. It’s time for the month of root veggies and potatoes without guilt and all the squash. I am so, so ready for this hearty veg month y’all.

Delicata Squash
Green Beans

Here are some of our fave November recipes…

Beet Greens & Citrus Smoothie | Garlic, My Soul

First of all, this is a great way to use your beet greens which are edible but for some reason often get thrown away – the worst. Don’t be afraid to eat them! They’re delicious in this Beet and Citrus Smoothie.

Pumpkin Lentil Soup | Garlic, My Soul

Next up, you’ve gotta make this Lentil Pumpkin Soup. It’s got carrots, it’s got pumpkin, and you can even throw in some squash pieces if you feel so inclined. Plus, it’s onion-heavy, because onions go good in all soups.

Ana's Kale Salad | Garlic, My Soul

This is Ana’s Kale Salad, and we eat it about once a week because it’s so good and easy to put together. Lemon, avocado, some sriracha, and of course all the garlic and kale. It’s a great after-Thanksgiving dish (in case you indulged too much) as well, but we like it on the regular because hearty leafy greens are where it’s at.

Mushroom Cassoulet | Garlic, My Soul

This weather calls for cassoulet. This Mushroom Cassoulet features leeks and onions as well, and is a perfect showcase of fall. I would even add potatoes, sweet or otherwise, if you’re in the mood.

What is your fave thing to cook in November?