Browsing Category

Recipes

4 In food/ Recipes

Weeknight Chicken Sausage Pasta

Weeknight chicken sausage pasta

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.

And for more meal ideas, make sure you subscribe to the blog! I’ll send a weekly meal plan to your inbox every Sunday!

Weeknight chicken sausage pasta

Weeknight chicken sausage pasta

Weeknight chicken sausage pasta

5 from 1 vote
Course Main Course

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword pasta, weeknight

 

 

Pin for later

Easy Weeknight chicken Sausage Pasta

4 In food/ Recipes

Easy Homemade No Churn Ice Cream

Easy homemade no churn ice cream

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

5 from 3 votes
Course Dessert

Ingredients
  

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • dash salt

Instructions
 

  • 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”.

Lemon Blueberry

Easy homamde no churn ice cream

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.

Salty Mama

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.

Easy Homemade No Churn Ice Cream

 

For more summer fun download the free printable

Summer Bucket List

Pin for later

Easy Homemade No Churn Ice Cream

Easy Homemade No Churn Ice Cream

 

 

2 In Recipes

Lilac Lemonade

Lilac lemonade

This lilac lemonade very quickly became a favorite among my Instagram friends (if you don’t follow me on IG click here!) so I thought it deserved a permanent spot on the blog. Who knew lilacs were edible? If you love the smell of these beautiful purple flowers, try adding a few sprigs into your lemonade. It’s just the right amount of lilac.

Lilac lemonade

Lilac Lemonade

Nicolle - Our Tiny Nest
Prep Time 5 hrs
Course Drinks

Ingredients
  

  • 5 lemons
  • 2-3 sprigs of lilac Use more for a stronger floral flavor
  • 1 cup granulated sugar Use more to make sweeter (can also use simple syrup)
  • 5-6 cups water enough to fill your pitcher
  • ice

Instructions
 

  • Fill a pitcher with ice
  • Squeeze the juice of your lemons into the pitcher and add your wedges
  • Fill with cold water
  • Add your granulated sugar or simple syrup to sweeten
  • Put in your sprigs of lilac and stir
  • Let sit for 5-6 hours or longer for a stronger flavor
  • You can remove the lilacs prior to serving (you may need to strain) or leave in as a garnish.
Keyword lemonade, lilac lemonade, spring cocktails, spring drinks, spring recipes

Lilac lemonade

 

For more refreshing drinks, click here to try my pineapple grapefruit paloma

 

Pin for later

Lilac lemonade

 

1 In food/ Recipes

Spring vegetable goat cheese quiche

Spring vegetable goat cheese quiche

This spring vegetable goat cheese quiche is the perfect dish to serve for Mother’s Day or your next brunch.  Serve with a side salad and some fruit.

For more Mother’s Day Brunch inspiration, be sure to scroll down and check out some of the other recipes from my blogger gal pals.

Spring vegetable goat cheese quiche

Ingredients:

  • 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
  • All purpose flour (for surface)
  • 4 eggs (plus 1 more for the egg wash for crust)
  • 1 cup of milk
  • 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
  • 1 cup shredded cheddar cheese
  • 8 oz crumbled goat cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 tsp thyme
  • salt and pepper (I don’t measure, I just eyeball it)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan, pressing the edges. Bake according to directions on package and then let cool.
  3. In a large mixing bowl, whisk together eggs and milk.
  4. Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
  5. Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
  6. Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
  7. Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
  8. Let cool in pan for about 15 minutes prior to serving.

Spring Vegetable Goat Cheese quiche

 

Homemade Strawberry Shortcake by Claire Wiley

Strawberry Mango Sangria from The Okayest Moms