Tag Archives: recipe

Blackberry and Lemon Vodka Tonic

19 Sep

Happy Friday! If you follow me on instagram (you can click to follow me on the right) you may have seen me post a picture of a delicious new cocktail recipe I tried. Vodka tonics are a good go to drink it is a good base for a lot of different flavors. This time I jazzed it up with muddled blackberries and lemon. It was so refreshing and had the perfect balance of tartness. I thought I would share the recipe with you.


Blackberry and Lemon Vodka Tonic

(recipe is per glass)

8 fresh blackberries

1/2 lemon

3 ounces vodka

4-5 ounces tonic water



1. Place 6 fresh blackberries in your glass and muddle them.

2. Squeeze the juice of 1/2 a lemon and stir with berries.

3. Add in vodka and top with tonic water. Stir.

4. Add 2 fresh berries for garnish and ice.

Drink up and enjoy!

Blackberry and Lemon Vodka Tonic

Have a wonderful weekend!



Chew on This: Plum and Nectarine Crumble

23 Jun

Good morning! I haven’t posted a food recipe in quite some time so I thought I would share one of my new favorites with you. My friend recently gave me a TON of fresh plums off her tree. Since my husband and I could not eat them all I decided to make a yummy dessert. Any excuse to bake dessert I will take! We also happened to have a couple of fresh nectarines that needed to get used so I threw those in as well.

 Plum and Nectarine Crumble


Plum and Nectarine Crumble

For the Plums and Nectarines:

5-8 Fresh plums (depends on size), pitted and thinly sliced skin on

2 Fresh nectarines thinly sliced skin on

1/4 cup sugar

Zest of 1 lemon

2 Tb lemon juice

2 Tb cornstarch (or flour)

For the Crumble Topping:

1 Cup flour

1/2 teaspoon cinnamon

pinch of salt

7 Tablespoons cold butter in small pieces

1/4 cup sugar

Prepare the Crumble Topping

In mixing bowl, combine flour, cinnamon, salt. Add sugar and butter. Start mixing with fork. You want to form large clusters of dough. Set aside.

Prepare the Plums and Nectarines:

In mixing bowl mix fruit with other ingredients. Stir together. Divide between 4 ramekins and place on a baking sheet. The fruit will release juices. Cover each ramekin in the crumble topping.

Bake for 30-35 minutes.


photo 3



Chew on This: Creamy Mushroom Pasta with Caramelized Onions and Spinach

22 Jan

Good morning! I love trying new recipes. I often find ideas online that inspire me then I change them up to what fits into my pantry. I don’t mind buying a few ingredients I know I will use the rest of, but hate buying things for one recipe then I have extras I never use! So I often improvise and the results are still just as yummy. This past Sunday I made a new pasta recipe that was so tasty it will become one of our go-to dinners. What is great about this recipe is you can add other veggies for different flavors or even pair it with meat if you need a little more.

Caramelized Onion, Mushroom, and Spinach Pasta

Creamy Mushroom Pasta with Caramelized Onions and Spinach


2 tablespoons olive oil

1 onion sliced

pinch of salt

1 tablespoon balsamic vinegar

7-10 mushrooms sliced (I used button white mushrooms)

1 1/2 cups spinach (or more if you like)

Spaghetti or Fettuccine Pasta

1 cup milk (you can substitute 2/3 c heavy cream and 1/3 cup milk)

1 cup grated Parmesan cheese


1. Caramelize onions. Heat 1 tablespoon of olive oil in a large skillet. Cook onions on medium heat, stirring every once in a while, until a dark brown (but not burned). When almost done browning add a pinch of salt. Total time should be about 30 minutes. Reduce heat to low and add 1 tablespoon of balsamic vinegar to deglaze the pan. Stir until all onions are coated.

2. After you have started cooking the onions heat 1 tablespoon of olive oil in another pan and add mushrooms. Cook mushrooms on medium heat about 20 minutes covered. Stir occasionally.

3. Add mushrooms to the caramelized onions. Add 1 1/2 cups spinach and stir on low heat until spinach wilts.

4. Cook pasta. (I started mine when my mushrooms were almost done)

5. Add milk and Parmesan cheese to the onion, mushroom, and spinach mixture. Add pasta and stir to coat. Cook for an additional 5-10 minutes until cheese is fully melted.

Serve and enjoy!

Spinach in onion and mushroom mixture

{Spinach added to the caramelized onion and mushroom mixture}

Wilted Spinach{Wilted spinach along with the onions and mushrooms. Ready for milk, cheese, and pasta}

Caramelized Onion, Mushroom, and Spinach Pasta

You will love this recipe! It is so delicious.


Last Minute Thanksgiving Inspiration

27 Nov

I cannot believe Thanksgiving is tomorrow! I gathered some of my favorite last minute inspiration for you. To see more check out my Pinterest page!


brussel sprouts



thanksgiving table

I love this Thanksukkah inspiration from the fabulous Mrs. Lillian.


Happy Thanksgiving!


Chew on This: Pumpkin Bread

11 Nov

Good morning! This time of year I bake a lot (probably too much!) Pumpkin flavored goodies are definitely one the perks of cooler weather. Every year I make a few batches of pumpkin bread and pumpkin cookies. My perfect pumpkin bread has a delicious mixture of spices and isn’t too sweet. I have my go to recipe I use so I thought I would share it with you! I made a fresh batch of pumpkin bread muffins last night and look forward to having them for breakfast this week. Enjoy!

Pumpkin Muffins

Spiced Pumpkin Bread


1 cup sugar

1/2 cup packed brown sugar

1 cup canned pumpkin

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

Chocolate Chips (optional)


Preheat oven to 300 degrees.

Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in mixer until well combined.

Combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture.

Fold in chocolate chips

Grease your pan. You can use a regular loaf pan or muffin tins.

Bake 25-30 minutes for muffins. 60-70 minutes for a loaf.

Serve and Enjoy!



Chew on This: Greek Inspired Chicken

25 Jul

Happy Thursday! Last night I made a delicious new recipe I thought I’d share with you. I love when I can pull together a really tasty meal with items already in my kitchen. I love Greek and Mediterranean food so I thought I would use some of those flavors in my chicken dish.



Dried Oregano (enough to sprinkle on chicken)

Flour (enough to coat chicken)

Olive Oil

Chicken Breasts

Garlic (1 clove per chicken breast)

1 cup Grape or Cherry Tomatoes sliced in half

1/4 cup Red or White Onion (I used white because I didn’t have red)

1 small can of Sliced Olives

1/2 cup crumbled Feta Cheese


Sprinkle oregano on both sides of chicken breasts. Then coat in flour.

Heat pan with a few tablespoons of olive oil. Cook chicken.

Once chicken is done remove from pan. In that same pan put in crushed garlic and cook about 30 seconds. Add in tomatoes, olives, and onion. Cook until onions are soft.

Top chicken with tomato mixture. Sprinkle with feta cheese.


This was such a yummy throw together meal. My husband and I eat a lot of chicken. We start to get tired of it and this is the perfect way to brighten it up.

If you end up making this I would love to hear how it turns out!


Chew on This: Penne with Mushrooms and Chicken Sausage

27 Jun

I recently pinned a delicious recipe and I couldn’t wait to try it. I have cooked it twice now. The second time it turned out better, I think I perfected the changes I made to the recipe. One reason I like this recipe so much is it is easy and uses ingredients I already had in my kitchen. I have made a couple easy changes from the original recipe to make it a little bit more simple, but if you want to see the original recipe see it here.


Penne with Mushrooms and Chicken Sausage

1 tbsp Olive Oil

1 Onion finely chopped

1 lb Chicken Sausage (sweet or spicy)

1 package of Button Mushrooms

1 tsp Rosemary

1 clove crushed Garlic

1/3 cup Dry White Wine

3/4 cup Chicken Broth (add more if needed)

1 package Multi-Grain Penne Pasta

1 cup Grated Parmesan Cheese

Parsley to garnish

Take large frying pan and heat olive oil over medium heat. Add in onion and saute until soft. Add in sausage breaking up with a fork, cook until no longer pink. Add in button mushrooms, rosemary, and garlic. Stir until mushrooms are soft. Add in wine and boil until liquid evaporates. Add in 3/4 cup of chicken broth stir occasionally until liquid is thick.

While sauce is cooking, cook your pasta.

Drain pasta and add to fry pan with sausage mixture. Stir until pasta is coated. Remove from heat and stir in cheese.

Serves 4.

This recipe is SO delicious and you can easily substitute the type of sausage and mushrooms to create your own unique dish.


Hope you enjoy!!


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