easy recipes Archives - Our Tiny Nest

8 In food/ Recipes

Easy Pasta Primavera

Who else love pasta? I crave pasta all year round and this Easy Pasta Primavera is light and packed with crisp vegetables so it’s perfect for spring and summer. I have a secret ingredient that makes this recipe super quick and easy to whip together. Scroll down to see what I use and for my Easy Pasta Primavera recipe.

Easy Pasta Primavera

Pasta primavera traditionally is pasta with a creamy sauce and crisp vegetables. I love this recipe because it’s a great way to use up all of those veggies that are in your fridge. You can also throw in some chicken or shrimp for some protein too!

My pasta primavera is super easy because I cheat! I use a wheel of Boursin Cheese to make that cream sauce and it’s packed full of flavor!

Here’s my recipe.

Ingredients:

1 box pasta
Sliced fresh veggies – I used zucchini, squash, carrots, asparagus, red onion, peppers
Olive oil
1 Tbsp chopped garlic
Boursin cheese (I used the garlic and herb)
Salt/pepper
Freshly grated parmesan

Directions:

1.) Bring a large pot of water to a boil, then add the pasta and cook until al dente.

2.) While the water boils and the pasta cooks, sautee the veggies in some olive oil and fresh garlic until tender.

3.) When the pasta is al dente, reserve some of the pasta water and set aside in a small pot, then drain the rest of the pasta.

4.) In a small saucepot, heat up the reserved pasta water and add a wheel of Boursin cheese, stirring until melted.

5.) Pour the veggies and drained pasta into the now empty pasta pot. Top with the melted boursin cheese, combining well. Season with salt, pepper and top with some fresh parmesan cheese.

Enjoy!

June 8, 2023 By Nicolle

30 In food/ Recipes

The best lemon zucchini bread

loaf of bread with white glaze on top, shredded zucchini and grated lemon zest on plate with a summery lemon dish towel

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Give classic zucchini bread a summery twist with fresh lemon zest in this lemon zucchini bread recipe.

This is the best lemon zucchini bread ever! One of my favorite things to grow in my garden is zucchini. Not only is it easy to grow, but it’s so versatile and you can use zucchini for so many recipes! Lemon zucchini bread will quickly become one of your favorite ways to eat zucchini, I promise! It’s great with a cup of coffee in the afternoon for a pick me up or in the morning for breakfast. Scroll down for the best lemon zucchini bread recipe and more gardening ideas from my friends in the The Cozy Creative Collaborative.

The Cozy Creative Collaborative

Every month some friends and I get together and bring to you some themed DIYs, craft ideas and recipes. This month we are showing you some of our favorite gardening ideas!

The ladies of The Cozy Creative Collaborative

Kelly – The Tattered Pew

Heidi – Eleanor Rose Home

Charity – Mornings on Macedonia

This month we are excited to have Rachel from The Pond’s Farmhouse joining us! Did you see her DIY metal wreath? It’s a great Anthropologie inspired dupe!

And if you are coming over from Rachel’s blog, Welcome!!! I hope you will stick around for awhile 🙂

Using zucchini in recipes

Every year we grow an abundance of zucchini in our garden. It’s great for low carb meals like making zoodles or zucchini pizza crust. But it’s also great for baking. Think of zucchini similar to baking with applesauce, it adds an amazing texture and is a great way to sneak in some veggies too!

You can see some of my other favorite zucchini recipes below:

Fudgy chocolate zucchini brownies

Creamy zucchini corn soup

Greek turkey meatball bowls

The best lemon zucchini bread

Ingredients:

3/4 cups of granulated sugar
zest of 3 lemons
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
About 1 1/2 cups of shredded zucchini, drained (I used 2 1/2 medium sized zucchinis)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

For the glaze

1/2 cup of confectioner’s sugar
1 Tbsp lemon juice
1/4 tsp of vanilla extract

Directions:

1.) Start by preheating the oven to 325 degrees F.

2.) Spray your loaf pan with nonstick cooking spray.

3.) In a large bowl, combine the sugar and lemon zest until fragrant.

4.) Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.

5.) In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.

6.) Add the dry ingredients into the bowl of wet ingredients and mix until combined.

7.) Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.

8.) Remove from the oven and allow to cool on a cooling rack.

9.) Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.

10.) Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.

Enjoy!!!

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Now head on over to my friend Heidi from The Eleanor Rose Home and check out her kitchen windowbox herb garden!

glass loaf pan with plastic lid for bread or meatloaf

loaf of zucchini bread with glaze on a white plate with fresh zucchini and lemon

The Best Lemon Zucchini Bread

Zucchini bread with zesty lemon is the a refreshing twist on a classic baked good. Topped with a lemon glaze this is the perfect afternoon pick me up with coffee or morning breakfast.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course Dessert, Snack

Servings 6 people

Ingredients

3/4 cups granulated sugar
3 lemons zested
1/2 cup vegetable oil
1 egg
1 1/2 cup shredded zucchini, drained
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

For the Glaze

1/2 cup confectioner's sugar
1 Tbsp lemon juice
1/4 tsp vanilla extract

Instructions

Start by preheating the oven to 325 degrees F.
Spray your loaf pan with nonstick cooking spray.
In a large bowl, combine the sugar and lemon zest until fragrant.
Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
Add the dry ingredients into the bowl of wet ingredients and mix until combined.
Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
Remove from the oven and allow to cool on a cooling rack.
Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.

Keyword baked goods, bread, desserts, zucchini

May 30, 2023 By Nicolle

2 In food/ Recipes

Easy crock pot walking tacos

These crock pot walking tacos are an easy weeknight dinner for the family or a crowd! Serve them for Cinco de Mayo or Taco Tuesday!

One of my son’s favorite lunches to get at school is Walking Tacos. If you haven’t heard of them, it’s basically all of the taco fixings served on top of Frito’s or Doritos. We do Taco Tuesday every week in our house and I decided to do the walking tacos but in a crock pot for our family of 4. Scroll down for my recipe and be sure to pin for future!

Easy Crock Pot Walking Tacos

Ingredients:

1 bag Frito’s corn chips (you can also use Doritos)
1 package of ground turkey or beef
1 red bell pepper diced
1 green pepper diced
1 yellow pepper diced
1 yellow onion diced
2 tbsp of garlic minced
1 can of Rotel tomatoes and diced chilies
1 packet of taco seasoning
shredded lettuce
sour cream
shredded cheese
guacamole (optional)

Directions:

1.) Start by spraying the bottom of the slow cooker with nonstick spray or olive oil.

2.) Pour the fritos on the bottom of the crockpot.

3.) Add the meat, onions, peppers, garlic, Rotel, and taco seasoning.

4.) Stir well and cook on low for 1-2 hours.

5.) When ready to serve scoop in a bowl and top with shredded lettuce, sour cream, cheese and guac.

6.) If you wish, top with more fritos for some extra crunch.

Note – putting the fritos in the crock pot will cause them to get a little soft. If you don’t like the texture, add all ingredients except the fritos into the crock pot. Then when getting ready to serve, layer your bowl with a layer of chips first, then add the taco fixings from the crock pot!

Enjoy!!!

Serve with my spicy pineapple ranch water or one of these margaritas 🙂

Pin for later

For more of our favorite meal ideas check out

This taco pizza

Sheet pan honey mustard pretzel chicken

Sheet pan gnocchi, sausage and butternut squash

Greek Turkey Meatball Bowls

This steak charcuterie board for a crowd

For more meal ideas right to your inbox subscribe below!

May 3, 2023 By Nicolle

32 In food/ Recipes

The Best Deviled Egg Dip

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This is the greatest appetizer if you love Deviled Eggs. To me, it’s not a holiday gathering without the deviled eggs. This is the best deviled egg dip you will ever have. It’s a nice healthy option for Easter or those spring or summer bar-b-ques. The best part is it’s way easier to prepare too! Serve with some fresh veggies and crackers.

The best deviled egg dip

This dip is the perfect way to use up those hard boiled eggs after Easter and makes a great light lunch or snack. You can add whatever seasonings you’d like. I chose to do traditional dill and paprika. Everything But The Bagel Seasoning works really well too! This will be a hit at your Easter table or any party you go to!

(And if you’re looking for more recipes for your Easter brunch, check out this delish spring vegetable goat cheese quiche! Click here for the recipe.)

And these adorable Bunny Treat Jars are a cute place setting or little hostess gift for Easter too!

Ingredients:

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp Dijon mustard
4 oz of cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika (to taste)
chopped dill (to taste)

Directions:

1.) Start by hard boiling a half dozen eggs.

2.) Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.

3.) Peel and chop the hard boiled eggs.

4.) Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.

5.) When ready to serve, spoon into a bowl and top with paprika and chopped dill.

Serve on a platter with fresh veggies and crackers.

For more of my favorite recipes that are sure to be a hit at your next gathering

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The best deviled egg dip

This is a great healthy, low carb, keto snack. Serve for Easter or for your next picnic or BBQ.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 40

Course Appetizer

Servings 6 people

Ingredients

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp dijon mustard
4 oz cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika to taste
fresh dill to taste

Instructions

Start by hard boiling a half dozen eggs.
Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.
Peel and chop the hard boiled eggs.
Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.
When ready to serve, spoon into a bowl and top with paprika and chopped dill.
Serve on a platter with fresh veggies and crackers.