This is such an easy weeknight meal and pure comfort food without being too heavy! I usually make enough for leftovers to have for lunch the next day. Chicken sausage with warm creamy pasta and peppery arugula topped with fresh Parmesan cheese (I use mozzarella for the boys because they don’t like “stinky cheese”). Sharing my recipe below.
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Weeknight chicken sausage pasta
Weeknight chicken sausage pasta
- 1 box pasta (I used shells because that's the boy's favorite)
- olive oil (for heating the pan)
- 2 packages roasted red pepper chicken sausage (I used alfesco brand) cut into rounds
- 2 cups fresh arugula
- 1/2 bottle Annie's goddess dressing
- parmesean cheese
In a large pot, start to boil your water for pasta.
While your water is boiling, in a separate pan, heat a little olive oil and start to brown your sausage. Remove from heat once browned and set aside.
Once water comes to a boil, add your pasta and cook until al dente, then drain.
After draining your pasta, remove the pot from heat and add in pasta and sausage. Add a little oilve oil if needed so that the pasta doesn't stick together.
Mix in arugula and it will begin to wilt.
Stir in Goddess dressing (add more to taste if you wish).
Sprinkle with cheese and serve!
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One of the things on our summer bucket list this year was to make homemade ice cream. This recipe is for easy homemade no churn ice cream and the best part is the flavor options are endless! I did a little experimenting in the kitchen last weekend and put two flavor combinations to the test. I’m sharing them below.
Easy Homemade No Churn Ice Cream
The base for the ice cream is super simple with only 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract and salt. Once you have the base, you can add in whatever your taste buds desire to make different flavor combos.
Easy homemade no churn ice cream
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- dash salt
In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
If serving plain vanilla ice cream, spoon into a bread loaf pan or glass container. Cover and freeze.
If making flavored ice cream, add in your mix-ins of choice and then follow step 4.
2 of my favorite flavor combinations are lemon blueberry and one that I named “Salty Mama”.
This one is just so refreshing and perfect for summer. Prepare the ice cream using the recipe above. Add in 1 cup of blueberries (I did mine whole but I would probably suggest quartered or mashed) and 1 tbsp lemon zest. Freeze as instructed. Prior to serving, top with some additional grated lemon zest to taste.
This one is definitely richer! Peanut butter and nutella flavored topped with salty pretzels for the perfect sweet and salty combo.
Prepare the vanilla ice cream base. Using a mixer, mix in 1 cup of peanut butter and 1/2 cup of nutella until smooth. Freeze in your loaf pan or container. Prior to serving, top with crushed pretzels. Mmmmmm.
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Our family lovessss s’mores. It’s pretty much a summer staple and isn’t summer until you’ve had a nice gooey melted s’more. This Patriotic S’mores Dip makes the perfect dessert to bring to parties for Memorial Day, Fourth of July or Labor Day. And there’s no fire required. This might be my new favorite way to enjoy the flavors of a good s’more.
Patriotic S’mores Dip
Patriotic S'mores Dip
This Patriotic S'mores Dip recipe is great for summer bbqs, 4th of July parties, or if you want a sweet treat on the back deck. The best part, no fire necessary. Next time I think I'm going to try with peanut butter cups on the bottom!!!!
- 20 marshmallows
- 1 12oz bag chocolate chips
- Red, white and blue sprinkles
- 1 sleeve graham crackers
- 1 stick of butter
Preheat oven to 450 degrees F.
Start with your 9x9 baking dish and lightly grease with a stick of butter, making sure to grease the edges of the pan
Take your 3 small mixing bowls, filling one with white/clear sprinkles, the second with blue and the third with red sprinkles
Take a toothpick or straw and skewer a marshmallow on top
Submerge the marshmallow in the bowl of water making sure to wet all sides, allowing any excess water to drip off.
Take your wet marshmallow and roll into the bowl of blue sprinkles then place on lined baking tray. Repeat until you have a total of 5 blue marshmallows. Place on
Repeat the same steps above but with the red sprinkles until you have 7 red marshmallows and with the white sprinkles until you have a total of 8 white marshmallows.
With a pair of kitchen scissors, cut each marshmallow in half, wiping the scissors clean in between colors.
Pour the bag of chocolate chips into your greased baking dish and make an even layer.
Place your marshmallows cut side down on top of the chocolate chips. Start with the blue marshmallows in the upper left corner so that you have 3 rows of 3. Fill the upper right corner going across with 3 red marshmallows. Arrange the next row with the white marshmallows, then alternate again red and white. You may have some marshmallows left over at the end.
Bake in the oven until the tops are golden brown, about 5-7 minutes.
Serve warm with graham crackers.
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With Father’s Day approaching I knew that I wanted to do something a little special. One of Rick and my dad’s favorite meals is steak and potatoes. Charcuterie boards are my love language and I’ve seen so many different fun combinations on pinterest when I saw the idea for a steak board! I took it for a little test drive last weekend and not only was it beautiful but delish as well! Here I’m showing you how to make the ultimate steak charcuterie board!
And scroll down to see a few other ideas for Father’s Day dessert and some gift guide ideas.
How To Make the Ultimate Steak Charcuterie Board
You will need:
- a board
- steak (I chose rib eye and NY strip)
- vegetables (I wanted lots of color so I did corn, peppers, onions and asparagus)
- fruit (I made a little salad of peaches, mozzerella, fresh basil and balsamic glaze)
- any condiments (Think chimichurri, balsamic glaze, fig jam, … mmmmm)
How to assemble your board:
This is the fun part because there’s no right or wrong. The key is to pick quality ingredients and let them shine!
1.) Start by laying out your board.
2.) Allow your steaks to rest and then slice and place on the board.
3.) Add your veggies, potatoes and condiments. You can use little ramekins or bowls to keep them contained if you want too!
4.) Place your cheese and sliced breads next.
5.) Fill in any holes or gaps with your nuts and fruit.
The opportunities are literally endless and these are great for entertaining, date night, or when you just want to do something a little special.
For the perfect Father’s Day dessert, check out my Strawberry Cheesecake trifle. This is Rick’s fave!!!
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