Browsing Tag

food

0 In weekly meal plans

Week of 3/1 Meal Plan

Week of 3/1 meal plan

This week’s meal plan featuring our family favorite recipe for Taco Pizza to spice up your Taco Tuesday!

Monday

Healthy lo mein

Tuesday

Taco Pizza

Wednesday

Crockpot chicken marsala

Thursday

Butter garlic herbed steak foil packets

I saw this recipe floating around my facebook and I can’t wait to try it! Can you tell I’m ready for warmer weather?

Friday

Pizza night!

Saturday

Rick’s cooking 🙂

Sunday

Dinner at mom & dad’s

 

 

4 In food

Tomato Spinach Tortellini Soup

Tomato spinach tortellini soup

I have been on a soup kick lately and this is one of my family’s favorites! Creamy tomato spinach tortellini soup is warm and comforting and perfect served with a big crusty piece of bread. Plus, I love the leftovers the next day for lunch!  (Tip – for leftovers, add a little more broth as the pasta soaks up much of the liquid).

I never measure when I cook, so I tried my best to get you guys the correct measurements 🙂

Nicolle’s creamy tomato spinach tortellini soup

Ingredients:

  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 can of crushed tomatoes (28 oz)
  • 4 cups of vegetable broth
  • 4 cups of baby spinach
  • 2 bags of frozen cheese tortellini
  • 1/2 cup heavy cream
  • 2 Tbsp fresh basil chopped
  • Crushed red pepper, to taste
  • Freshly grated Parmesan cheese, to taste

 

Directions:

  1. In a large pot, heat 2 Tbsp olive oil. Add garlic and onions, cooking down until the onions are translucent.
  2. Stir in crushed tomatoes and vegetable broth and bring to a boil.
  3. Add spinach and tortellini, stirring until combined. Reduce to a simmer until tortellini cooked through.
  4. Top with heavy cream and stir until combined. Season with salt, pepper, fresh basil and crushed red pepper.
  5. Sprinkle with freshly grated Parmesan cheese and serve.

Tomato spinach tortellini soup

Tomato spinach tortellini soup

 

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Tomato spinach tortellini soup

19 In Christmas/ DIY/ food

Homemade Irish Cream Recipe

Homemade Irish Cream

This homemade Irish cream is a favorite among family and friends! It tastes really yummy, makes you feel all warm and toasty inside and makes great homemade gifts. (For more homemade gift ideas check out my etsy shop.) I’m sharing my Homemade Irish Cream Recipe below

I make this homemade Irish cream every year.  It’s something I look forward to every holiday season and my family and friends do too! In just under 5 minutes you can have your own homemade Irish cream to drink on its own or add a splash to your coffee. Plus, add a cute ribbon and you have your own homemade hostess gift.

 

homemade irish cream

Ingredients:

  • 1 cup heavy cream
  • 1 1/2 cups of whiskey
  • 14 oz of sweetened condensed milk
  • 1/4 cup chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional – you can also use coconut extract instead, either way both are delish!)

Directions:

  • Pour all ingredients into a mixing bowl.
  • Using an immersion blender, mix together all ingredients for about 30 seconds. (You can also blend together in a blender). Just be careful not to overmix so as not to whip the cream.
  • Pour into a glass bottle or mason jar. Keep refrigerated.

homemade irish cream

It’s great frothed into coffee too for an Irish Coffee!

Click here for my frother!

homemade irish cream irish coffee

And for more Christmas recipes be sure to check out

My Peppermint Espresso Martini

The Best Christmas Tree Dip

My Boozy Chocolate Hazelnut Truffles

For more holiday DIY ideas check out

Homemade citrus garland

DIY Christmas Card Display

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Homemade Irish Cream Recipe

 

11 In food/ Recipes

Joanna Gaines’ Lemon Poppyseed Bread Recipe

Joanna Gaines Lemon Poppyseed Bread
Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

Disclaimer – this post contains affiliate links

If you haven’t made Joanna Gaines’ Lemon Poppyseed Bread this is my take on it. So for those who didn’t know, Joanna Gaines is pretty much my spirit animal. I love her classic style, her effortless take on design and entertaining, her family values, her cute relationship with Chip, her kids names (I mean we almost named our son Duke), and pretty much everything about her. So naturally when she came out with her own cookbook I read every page cover to cover in one night, tagging all the pages I wanted to try.  (Side note – if you haven’t already checked out Magnolia Table, Joanna Gaines’ cookbook, do yourself a favor and get yourself a copy!)

Now let me give you a little back story.  I absolutely love to cook. There’s something so therapeutic about being in the kitchen with some music playing and just throwing in some random flavors and watching it come together and the looks on everyone’s faces as they dig into your masterpiece.  However, my family will be the first ones’ to tell you I’m no baker.  I mean I once made chocolate chip cookies from scratch, we ran out of vanilla extract so I threw a little anise in. (Why not?) Well, the end result was absolutely repulsive, they tasted like black licorice! And then there was the time I made a cheesecake for my sister’s birthday and it was stuck to the pan, we pretty much had to scoop it out.

So when I told my family I was going to make Joanna Gaines’ lemon poppyseed bread they just gave me a look.  So there I was, just me and my apron in the kitchen in all my glory ready to prove my family wrong when I realized the recipe called for vanilla extract and there was none to be found in my spice cabinet. The dude was taking a nap so I couldn’t run out to the store, but I saw a tiny bottle of almond extract in the back. This tiny voice inside my head told me I’d been down that road before and hadn’t I learned my lesson but I thought why not I can use almond instead right?

Well my friends, I am renaming this Nicolle’s Victory Loaf  because let me tell you, the combo of lemon and almond is just so perfectly fresh and sweet!

Here’s my spin on Joanna Gaine’s lemon poppyseed bread

Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

Ingredients:

Lemon Poppyseed Bread 
Vegetable oil spray
2 1/2 cups flour
1 tablespoon poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 2/3 cups sugar
2/3 cups milk
1/2 cups vegetable oil
3 eggs
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon almond extract (Jo’s calls for vanilla here)

Lemon Drizzle 
1 1/2 cups powdered sugar
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

Directions:

1.) Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with vegetable oil.

2.) In a medium bowl, whisk together flour, poppyseeds, baking powder, baking soda and salt.

3.) In another bowl combine sugar, milk, eggs, oil, lemon zest, lemon juice and almond extract stirring until all combined. Add the dry ingredients to the liquid mixture and stir together.

4.) Pour the batter into the greased loaf pan and bake in the center of the rack in your oven for about one hour. (I test by inserting a butter knife or toothpick into the middle and when it comes out clean you know it’s done).

5.) Let cool on a baking rack before taking the loaf out of the pan.

6.) While the loaf is cooling prepare the lemon drizzle. Sift the powdered sugar in a medium bowl. Add the lemon zest and stir together. Stir in 1 tablespoon of water and as much of the lemon juice as necessary to make a pourable icing.

7.) Drizzle over the loaf either warm or at room temp.

Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

 

For more of my favorite recipes check out:

My Homemade Banana Bread

My Strawberry Cheesecake Trifle

Chocolate Chip Peanut Butter Bars

 

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