Brunch, Dinners

Recipe—Sausage & Cheddar Quiche

Sausage & Cheddar Quiche

I love breakfast! Yes, I do! I love breakfast! How about you!? 

I will say however, that breakfast is a meal I don’t get to really prepare and enjoy often enough. Monday–Friday usually consists of something quick and on the go so sometimes I make breakfast for dinner just to get that breakfast fix. One thing I love about quiche is it is really perfect for any meal, breakfast, lunch, or dinner! Add some fruit and potatoes, you got breakfast. Add a green salad, now it’s lunch or dinner. 

This quiche is really as easy as they come, especially with a premade piecrust. I know quiche might seem intimidating to make but I promise there is no need to be scared! It really isn’t complicated and is well worth the effort it takes to make. Plus, sausage and cheddar are just a classic breakfast combo that you can’t beat.

Sausage & Cheddar Quiche

INGREDIENTS
1 sheet of refrigerated piecrust at room temperature
8 oz mild or spicy breakfast sausage
5 green onions, thinly sliced
2 c shredded sharp cheddar cheese, divided
1 c half and half
6 large eggs
1 tsp garlic salt
1 tsp freshly ground black pepper
1/2 tsp ground mustard

STEPS

  • Preheat the oven to 350°F. 
  • Unroll your piecrust and line a pie dish with a single sheet and set aside
  • In a non-stick skillet, over medium-high heat, cook the sausage until no pink remains. 
  • Add the green onion to the skillet and cook for another minute. 
  • Drain excess fat from pan.
  • Spread half of the sausage mixture in the pie crust and sprinkle with half of the cheese. 
  • Spread the remaining sausage mixture over the cheese.
  • In a medium bowl whisk together the half and half, eggs, salt, pepper, and ground mustard.  
  • Pour the egg mixture evenly over the sausage and sprinkle the top with the remaining cheese. 
  • Place the quiche into the oven and bake for 45–50 minutes or until the center is set when gently shaken. 
  • Remove the quiche from the oven and allow it to rest for 15 minutes before cutting into it and serving. 
Sweet Treats

Recipe—Peach Mousse

Peach Mousse
A couple of weeks ago, I did my first ever live cooking demo on Instagram. I shared my recipes for a delicious Italian Chicken Dinner and easy Cannoli Dip. This cooking demo was part of a summer event series hosted by Sac State UNIQUE Programs. They typically host local bands for their Nooners (noon-time events), so I was really excited to share a couple of recipes! UNIQUE Programs also had Carly Preston of Adventures In Yum do a live cooking demo at the beginning of July. Carly and I thought it would be fun to partner up as guest bloggers for a little recipe swap since we both have so many amazing recipes to share with our followers. She has been posting recipes since summer of 2019 and she has a lot of great posts on her site, especially desserts! Seriously, she is the dessert queen! Make sure you go check out Adventures In Yum!

Today she is sharing with you all her recipe for Peach Mousse. Look at how beautiful and fluffy it looks! And you know I am all about using seasonal produce and since it is stone fruit season this seems perfect! Just add a refreshing drink like my Summertime White Sangria and enjoy the refreshing flavors of summer.

I present to you, a recipe for Peach Mousse from Adventures In Yum!

Peach Mousse

Happy Stone Fruit Season! With peaches, nectarines, and plums being plentiful during this time of year, I love to create at least a couple of fun desserts every year with these flavorful summer fruits.

Peaches are one of my go-to summer fruits when making desserts. When I think about them, I always think of peach cobbler. Last year I made a couple of yummy treats inspired by this classic dessert, so if you love peach cobbler, I highly recommend checking out my Peach Cobbler Cupcakes and my Boozy Peach Cobbler Milkshakes. Both will give you the flavors of peach cobbler, but in fun and different ways.

When thinking about what peach dessert to make this year, I wanted to make something that was very light. An airy, no-bake dessert is the perfect treat for this time of year! The result? My peach mousse! I first tested this recipe last year when I decided to make a peach cobbler inspired dessert in the shape of a peach. The mousse was the outermost layer of the peach, and it offered a lighter texture compared to the “peach pit” made of peach curd and peach compote. All three layers of peach plus the streusel topping “gravel” gave all the flavor of a peach cobbler, but in a light and refreshing take on the traditional dessert.

Finishing this yummy mousse with a dollop of whipped cream and/or some crunchy streusel topping is a great way to add a delicious depth of flavor and a great textural component. The flavors will remind you of peach cobbler, but the components will result in a lovely, light treat.

Peach Mousse

INGREDIENTS
1/2 c cool water
2 packets of unflavored gelatin
1 c heavy whipping cream
1/4 c granulated sugar
2 c peach purée
4 egg whites
1/4 cup + 2 tablespoons granulated sugar

OPTIONAL GARNISHES
Whipped cream
Streusel Topping (Found in my Peach Cobbler Cupcakes post)

STEPS

  • To a small microwave-safe bowl, add a 1/2 cup water and then sprinkle the 2 packets of powdered gelatin over the top.
  • Briefly mix together and set aside for 5 minutes to allow the gelatin to bloom, and prep the rest of your ingredients and equipment.
  • Next, place the gelatin in the microwave and heat for 15–30 seconds, until all the gelatin has melted. Set aside to work on the rest of the components.
  • To a stand mixer bowl, add the 1/4 cup + 2 tablespoons of granulated sugar and 4 egg whites.
  • Using a wire whisk, whisk these ingredients by hand and then place the bowl over a medium saucepan containing simmering water.
  • Constantly whip this mixture until all of the sugar dissolves and reaches a temperature of 140°F on a thermometer. (This will pasteurize the egg whites so that they are safe for consumption.)
  • Remove the bowl from the stove, place it in the stand mixer, and whip on medium until it achieves medium peaks.
  • While the meringue whips, add the remaining 1/4 cup of granulated sugar and 1 cup cold heavy whipping cream to a medium mixing bowl whisk either by hand or with a hand mixer until you reach medium peaks.
  • In a large mixing bowl, stir together the peach puree and melted gelatin.
  • Next, fold the whipped cream into the mixture.
  • And finally, gently fold the meringue into the mixture. Fill your favorite serving glasses with the peach mousse and let it set for at least an hour.
  • The peach mousse is set and ready to serve!
  • Optional toppings include a nice dollop of whipped cream and/or a sprinkle of crunchy streusel topping.

Thank you so much for checking out this recipe! I hope you enjoy it as much as my taste-testers and I did!

Side Dishes

Recipe—Mushroom Garlic Couscous

Recipe—Mushroom Garlic Couscous

We are a family who is always on the go and frequently need a quick and easy side dish. If I am having the hubby throw some steaks on the grill there are times I want a side dish that is quicker than a baked potato and easier than mashed potatoes. This mushroom garlic couscous is so easy to make and takes 15 minutes max. I know plenty of folks that get tired with the same ol’ side dish and this one is a great addition to any meal, just add a cooked protein! Plus couscous seems fancy. 😉

Recipe—Mushroom Garlic Couscous

Notes: You can make this with any couscous. The recipe is written using the measurements of a 5.8 oz box of Near East couscous which is my favorite. (This is not a sponsored post or ad.) Keep in mind if you use a different brand that the amount of chicken broth and olive oil required may vary. Adjust accordingly. You can also make this recipe with brown rice or quinoa for an equally delicious side dish. Just prepare the preferred grain per the package instructions using chicken broth, and stir in the sautéed mushrooms and parsley when done cooking.

INGREDIENTS
1 tbsp butter
2 c cremini mushrooms, sliced
1 tbsp garlic, minced
2 c chicken broth
1 tbsp olive oil
5.8 oz box of couscous (I love Near East)
2 tbsp parsley, chopped
salt and pepper

STEPS

  • In a medium skillet melt the butter over medium high heat.
  • Add the mushrooms to the skillet and cook for 8–10 minutes, stirring frequently.
  • Add the garlic to the skillet and continue cooking for another 2 minutes.
  • Season the mushrooms with salt and pepper. When done, remove from heat.
  • While the mushrooms are cooking, in a medium saucepan, bring the chicken broth and olive oil to a boil.
  • Once boiling, stir the couscous into the saucepan, remove from heat, and cover.
  • Allow the couscous to sit covered for 5 minutes.
  • Fluff the couscous using a fork.
  • Stir in the cooked mushrooms and parsley.
  • Serve and enjoy!
Beverages

Recipe—Dalgona Coffee

Dalgona Coffee

Unless you have been living under a rock these past few weeks, you may have seen posts about Dalgona Coffee, the viral coffee drink popping up all over the internet. Dalgona Coffee is a whipped coffee drink that started in Korea and has taken the internet by storm. After seeing the beautiful drink posted to my friend’s social media I knew I had to give it a try. After all, it has been about 5 weeks since my last Starbucks drink so I have just been drinking the good ol’ drip and this looked like something I could pull off at home relatively quickly and easily.

You essentially just whip together instant coffee, sugar, and hot water until it becomes a beautiful fluffy little cloud of sweetened coffee and put that over some iced milk. While most of the recipes call for instant coffee I am a girl who likes REALLY dark and bold coffee so I went with instant espresso instead. It’s the Italian in me! Let me just say, it gave me perfect little mid-day jolt I needed.

Note: The total time to prepare is about 3 minutes. Way quicker than if I got my espresso machine out and fired it up.

Instant Coffee

INGREDIENTS
2 tbsp instant coffee or espresso
1–2 tbsp sugar (depends how sweet you like it)
2 tbsp hot water
milk (or milk substitute of choice)
ice
cinnamon or sweetened cocoa to sprinkle on top (optional)

STEPS

  • In a mixing bowl, combine the instant coffee or espresso, sugar, and water.
  • Using a stand-up mixer or hand mixer on medium speed, beat together until it is nice and fluffy and holds some shape. (Took me about 3 minutes.)
  • Fill a glass about half way up with ice and milk.
  • Add the whipped coffee to the glass and finish with some cinnamon or sweetened cocoa.
  • Sip and recharge.

 

 

Salads

Recipe—Panzanella Salad

Panzanella Salad

Panzanella salad is essentially just an Italian tomato and bread salad. This is one of my all-time favorite summertime dishes. It is so easy and comes together in minutes. You can make this with pretty much any tomatoes, just make sure they are juicy and ripe. Heirloom are always a good safe bet. Traditional panzanella salads don’t have mozzarella but I am a girl who LOVES her cheese. Call me a rebel. This salad is all about taking simple ingredients and bringing them together to create a fresh and flavorful dish perfect for those warm spring and summer nights out on the patio.

Note: This salad pairs perfectly with grilled steak and some red wine. My favorite is the Rombauer Vineyards Barbera. 

INGREDIENTS

4 c tomatoes, chopped
1/2 c fresh basil, chopped
1/4 c shallots, thinly sliced
8 oz mini mozzarella balls
4 tbsp butter
1 tsp garlic, minced
4 c sour dough bread, cut into cubes
1 tbsp olive oil
balsamic glaze
salt and pepper

STEPS

  • Place your chopped tomatoes, basil, shallots, and mozzarella balls in a large bowl.
  • Melt the butter in a large skillet over medium high heat and add garlic cooking until the garlic is nice and fragrant.
  • Add the bread cubes to the skillet and toss to coat in the melted garlic butter.
  • Toast the bread cubes on all sides until they are golden and crispy on the outside.
  • Add the toasted bread cubes to the bowl.
  • Toss the “salad” and season with salt and pepper.
  • Drizzle with a little extra olive oil and finish with some balsamic glaze.
  • Serve and enjoy!
Dinners

Recipe—Crock-Pot Italian Pot Roast and Parmesan Risotto

Italian Pot Roast and Parmesan Risotto

The first time I actually made this recipe was Christmas Eve. Some of you might be thinking, who makes a crock-pot meal on Christmas Eve? The answer is, this lady! Why is it that people feel the need to spend half the day in the kitchen and half their paychecks on holiday dinners? You can have an amazing meal with minimal time in the kitchen and by spending less than $25. Thennnnnnn you can use that money you saved on groceries and buy some nice red wine that will compliment this dinner perfectly.

That Christmas Eve I just wanted to be able to fully relax and enjoy the day with my family. I didn’t want to be in the kitchen for most of the day slaving over the oven. And guess what, this dinner was just as good as many of the dinners I spent the entire day making. And best of all, my family loved it!

The meat had so much flavor and was so juicy! The sauce is a very mild tomato-based sauce that goes so fabulously with the parmesan risotto. This is probably in the top 5 recipes I have ever made. It is so filling and hearty. A perfect comfort meal for the cooler weather. I love that this recipe is “fancy” enough for a special occasion or a holiday but is quick and easy enough that you can pull it off on a Thursday night after a long day of work. Literally an all occasion dinner.

POT ROAST INGREDIENTS
3 lb beef chuck roast
1 tbsp dried minced onion
2 tbsp garlic, minced
1 (.6 oz) package au jus mix
1 (.7 oz) package dried Italian salad dressing mix
2 tsp black pepper
1 pinch cayenne pepper
1 1/2 c tomato juice (like V8)

RISOTTO INGREDIENTS
3 tsp olive oil
1 lb arborio rice
6 c chicken broth, room temperature
1 c parmesan cheese
1 tsp onion powder
ground pepper

GARNISH INGREDIENTS
1/2 c parmesan cheese
2 tbsp fresh parsley, chopped

STEPS

  • Spray your crock-pot with cooking spray.
  • Place the pot roast in the crock-pot.
  • In a bowl, whisk together all the remaining pot roast ingredients.
  • Pour the tomato mixture over the top of the roast.
  • Cook on low heat for 8–10 hours, or high heat for 5–6 hours.
  • When the roast is done cooking, transfer it to a cutting board and allow it to rest for 5 minutes.
  • Using two forks, shred the roast and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the meat is soaking in all that yummy sauce, begin to prepare the risotto by putting the olive oil in a large saucepan over medium high heat.
  • Add the rice and stir to evenly coat the rice with the oil.
  • Cook for about 2–3 minutes.
  • Add 1 cup of the broth and simmer, stirring constantly, until the broth has completely reduced and the pan is nearly dry, about 3 minutes.
  • Repeat the above step incrementally using 1 cup of broth at a time. The gradual addition of broth is key to getting the rice to develop a nice and creamy sauce.
  • Once all the broth is cooked down, stir in the cheese and onion powder and season with pepper.
  • Scoop a large spoonful of risotto into a serving dish and top with the shredded meat, additional parmesan cheese, and some parsley.

 

Recipe adapted from Plain Chicken.

Dinners

Recipe—Italian Chicken Dinner

If you have tried this recipe before you may have noticed an update. After making this recipe dozens of times I recently started adding Italian sweet peppers and it really takes this to the next level. I have updated the photo and recipe to reflect this change. Hope you enjoy!

Recipe—Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people. 

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)
3 c cherry tomatoes
10–12 Italian sweet peppers, tops cut off
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

  • Cook the brown rice per the package instructions but substitute chicken broth for water.
  • While the rice is cooking preheat the oven to 400º.
  • Place the cherry tomatoes and peppers in a large baking dish and drizzle with olive oil and balsamic vinegar. Toss to coat.
  • Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place in the baking dish.
  • Bake the tomatoes, peppers, and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
  • While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
  • Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
  • Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, peppers, mozzarella, and top with chopped basil.
Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

Sweet Treats

Recipe—Mini Key Lime Pies

I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.

Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.

INGREDIENTS
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
whipped cream
1 lime sliced and then cut into quarters (optional)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
  • Place the pie crusts on a large baking sheet and top off each with the filling.
  • Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
  • Chill the pies in the refrigerator for at least 3 hours before serving.
  • When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
  • Enjoy! (And good luck eating just one!)
Appetizers

Recipe—Herbed Cucumber Bites

I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.

INGREDIENTS
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
pepper
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)

STEPS

  • In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
  • Transfer the mixture to a pastry bag or a Ziploc bag.
  • Pipe the herbed cream cheese mixture onto each cucumber round.
  • Garnish each cucumber with a sprig of parsley on top.
  • Serve immediately or cover and store in the fridge until ready to enjoy.