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1 In Recipes

Spicy Ranch Water

Spicy Ranch Water

Have you tried Ranch Water? It’s a refreshing, low calorie cocktail. I decided to give it a little kick since I have discovered my love of spicy beverage. Scroll down for my easy spicy ranch water recipe anytime you want a nice cool tequila cocktail with a little punch.

What is Ranch Water?

Ranch Water originally was made in Texas out of Topo Chico mineral water, limes and tequila. It was the cattle ranchers preferred beverage to cool off after a long day of working in the heat. With just a few ingredients, it’s super easy to make and is more of like the casual sibling of the margarita.

Spicy Ranch Water

Ranch water on it’s own is very refreshing but I wanted to give it a little extra kick. I’ve never been a fan of spicy things but last year I fell in love with spicy margaritas. A friend of ours gave us a bunch of jalapenos from their garden and I made this Spicy Watermelon Margarita (click here for the recipe).

The jalapenos add a nice heat and are balanced by the coolness of the bubbly Topo Chico so it’s not too incredibly spicy. Rim your glass with a little Tajin seasoning for some salty spice with each sip.

Spicy Ranch Water

Ingredients:

  • Topo chico mineral water
  • Blanco tequila (my favorite is Casa Amigos)
  • Lime sliced into wedges
  • 1 jalapeno sliced.
  • Tajin seasoning

Directions:

1.) Start by rimming your glass with some Tajin seasoning. (I found this Tajin seasoning rimmer on Amazon)

2.) Fill your glass with ice. I like to use a rocks glass, like this set. Squeeze the juice from a wedge of lime and add the lime wedge and a few slices of jalapenos.

3.) Add your tequila. I don’t measure so use your judgement 😉

4.) Fill to the top with Topo Chico and stir.

5.) Add a few more jalapeno slices to garnish.

Enjoy!!!

I love to see what you create so if you try my recipe, take a photo and tag me on Instagram @ourtiny_nest!

 

Spicy Ranch Water

Spicy Ranch Water

 

If you love tequila cocktails you may also want to check out

My cucumber elderflower margarita

My pineapple grapefruit paloma

These top margarita recipes

 

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Spicy ranch water

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4 In Recipes

Shark Week Fish Bowls

Shark Week Fish Bowls
This post contains affiliate links

These fish bowls are the perfect drink to kick off Shark Week!

It’s the most wonderful time of year! No not Christmas in July – Shark Week! I have loved Shark Week ever since I was little and I still look forward to it as an adult. And now, my boys love it too! Shark Week starts this Sunday July 24th.

These shark week fish bowls are super fun and festive to sip on while you’re watching Shark Week. Showing you how to make them below!

Shark Week Fish Bowls

Ingredients

  • Nerd clusters
  • Blue lemonade (Linking the one I used or you can do regular lemonade and add blue food coloring)
  • Splash of Lemon-Lime soda or seltzer water
  • Shark gummies or Sweedish Fish
  • Lemon Slices
  • A generous shot of your favorite tequila to make it an adult cocktail 😉

Shark Week Fish Bowls

Directions:

Start by filling the fish bowl with nerd clusters. Then layer with ice and the gummie sharks.

Shark Week Fish Bowls

Pour your blue lemonade, seltzer and tequila (if making for an adult).

Top with lemon slices and a gummie shark on the rim.

shark week fish bowls

Drink at your own risk

I love to see what you create so if you make these be sure to tag me on Instagram @ourtiny_nest.

 

Fish bowls

Shark Week fish bowls

Nerd clusters

Shark Week fish bowls

Blue Lemonade

Shark Week Fish Bowls

 

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Shark Week Fish Bowls

For more drink ideas check out

My rainbow sangria

Boozy Bomb Pops

Top 9 Margarita recipes

8 In food/ Recipes

Greek turkey meatball bowls

Greek turkey meatball bowls

This is such a satisfying and refreshing meal! These Greek turkey meatballs are so delicious and no one will ever guess that there’s zucchini snuck in.  Serve over some roasted vegetables, with tzatziki and feta. Scroll down for my Greek turkey meatball bowl recipe. And be sure to check out my other healthy recipes at the end, including my chocolate zucchini brownies 😉

Greek turkey meatball bowls

Ingredients:

For the meatballs

  • 2 packages of ground turkey
  • 1/2 chopped onion
  • 1 egg
  • 1 cup chopped zucchini
  • 1 cup bread crumbs
  • 1/2 tbsp chopped dill
  • 1 Tbsp oregano
  • 1 tsp garlic powder

For the bowls

  • 1 cup small baby potatoes chopped
  • 2 peppers sliced
  • 1 zucchini sliced into rounds
  • 1 onion diced
  • olive oil
  • salt/pepper
  • 1 cucumber, chopped
  • tzatiki sauce (I used Cedar’s brand but you can make your own)
  • feta cheese

Directions:

If you want to help cut down on time, I usually will have all the veggies cut ahead of time and store in a large ziploc bag in the fridge.

  1. In a large bowl combine the ground turkey, eggs, bread crumbs, and rest of the meatball ingredients.
  2. Mix together until combined.
  3. Roll into balls.
  4. I like to cook my meatballs in the air fryer, I think they get more crispy that way. I usually spray the air fryer with a little cooking spray and will pop the meatballs in the air fryer on 400 degrees for about 10-15 minutes, until golden brown and outside is crispy. (linking my air fryer here) Or you can bake in the oven.
  5. While the meatballs cook, spread out the potatoes and vegetables onto a roasting pan, drizzle with olive oil, salt and pepper and bake until nice and roasted, golden brown.
  6. Next build the bowls! Fill your bowl with the roasted veggies, chopped cucumber and turkey meatballs. Add some crumbly feta cheese and tzatziki sauce. Enjoy!

Greek turkey meatball bowls Greek Turkey meatball bowls

Greek turkey meatball bowls

 

For more easy and healthy meals check out:

My not so antipasta salad

Weeknight chicken sausage pasta

Honey mustard pretzel chicken

And since it’s zucchini season, check out my fudgy chocolate zucchini brownies

 

I would love to see what you make. If you re-create any of my recipes be sure to share and tag me on Instagram @ourtiny_nest.

 

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Greek turkey meatball bowls

Greek turkey meatball bowls

This is such an easy and refreshing meal when you're craving Greek food. Crispy greek turkey meatballs with zucchini snuck in served over roasted veggies and topped with feta and tzatziki.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine greek
Servings 4 people

Ingredients
  

For the meatballs

  • 2 packages ground turkey
  • 1/2 onion chopped
  • 1 egg
  • 1 cup zucchini chopped
  • 1 cup bread crumbs
  • 1/2 Tbsp chopped dill
  • 1 Tbsp oregano
  • 1 tsp garlic powder

For the bowls

  • 1 cup small baby potatoes chopped
  • 2 peppers sliced
  • 1 zucchini sliced into rounds
  • 1 onion diced
  • olive oil
  • salt/pepper
  • 1 cucumber chopped
  • Tzatziki sauce I used Cedars, already prepared
  • feta cheese

Instructions
 

  • In a large bowl combine the ground turkey, eggs, bread crumbs, and rest of the meatball ingredients.
  • Mix together until combined.
  • Roll into balls
  • I like to cook my meatballs in the air fryer, I think they get more crispy that way. I usually spray the air fryer with a little cooking spray and will pop the meatballs in the air fryer on 400 degrees for about 10-15 minutes, until golden brown and outside is crispy. Or you can bake in the oven.
  • While the meatballs cook, spread out the potatoes and vegetables onto a roasting pan, drizzle with olive oil, salt and pepper and bake until nice and roasted, golden brown.
  • Next build the bowls! Fill your bowl with the roasted veggies, chopped cucumber and turkey meatballs. Add some crumbly feta cheese and tzatziki sauce. Enjoy!
Keyword bowl, dinner, greek, turkey meatballs, zucchini
0 In food/ Recipes

Muffin tin cookie pies

Muffin tin cookie pies

Raise your hand if you like an easy recipe. These muffin tin cookie pies are foolproof and they look super cute too! Whip them up for when you’re having friends over or heading to your summer picnics for an effortless dessert that everyone will love!

The best part about these muffin tin cookie pies is that you can top them with anything your little heart desires! From whipped cream and berries, to lemon curd and coconut, or in the fall maybe some pumpkin pie filling, mmmm. Scroll down to see how to make these muffin tin cookie pies.

Muffin tin cookie pies

Ingredients:

  • 1 pack of refrigerated sugar cookie dough
  • Whipped cream
  • Berries
  • Lemon curd

Directions:

1.) Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.

2.) Start by spraying your muffin pan with nonstick baking spray.

muffin tin cookie cups

3.) Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.

Muffin tin cookie pies

4.) Repeat with the remaining dough until the muffin tin tray is full.

5.) Bake for about 8-10 minutes, until the edges are slightly golden.

6.) Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.

7.) When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.

Muffin tin cookie pies

Enjoy!

If you happen to make these, be sure to comment below or share on Instagram and tag me @ourtiny_nest so I can see how they came out!

 

For more easy dessert recipes check out

My strawberry cheesecake trifle bowl. This one is always a favorite!

Banana split apple nachos

Lucky charms ice cream sandwiches

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Muffin tin cookie pies

 

muffin tin cookie pies

Muffin tin cookie pies

This is the easiest dessert recipe you will ever make and it is sure to be a favorite! Top with seasonal fruit or whatever toppings sparkle your fancy!
Prep Time 15 mins
Cook Time 10 mins
Course Dessert

Ingredients
  

  • 1 pack refrigerated cookie dough
  • whipped cream
  • berries
  • lemon curd

Instructions
 

  • Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
  • Start by spraying your muffin pan with nonstick baking spray.
  • Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
  • Repeat with the remaining dough until the muffin tin tray is full.
  • Bake for about 8-10 minutes, until the edges are slightly golden.
  • Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
  • When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
Keyword desserts