I used to love eating Fruit Roll-Ups as a kid. They were like the “cool” item to have in your lunch. Oh, that and Gushers! Gosh, I loved those too. Now I look at those types of snacks and kind of shudder at the ingredients with things like corn syrup and the lack of actual fruit. Making your own fruit leather though is seriously SO easy!
I had a surplus of strawberries and blueberries sitting around in my fridge from a buy-one-get-one sale and needed to use them up before they went bad. Fruit Leather is the perfect way to use them up. I like using strawberries in a lot of my fruit leather recipes because it blends up nice and smooth and provides a solid base for the fruit leather. The blueberries mix up well here too and the flavors obviously work well together! I sweeten my fruit leather with a touch of honey or agave nectar. And that’s seriously it, just three simple ingredients!
The only thing to keep in mind before making fruit leather is that it will need a good 4-5 hours in the oven to dry out so you’ll definitely want to make this on a day where you will be home for a while and can keep an eye on it.
When it comes to entertaining, I believe that having a handful of simple appetizers or snacks in your recipe arsenal is a must! This Marinated Olives, Mozzarella, and Tomato Salad recipe definitely fits the bill for a quick, simple, and slightly elevated appetizer to serve your guests along with a nice glass of wine.
I used fresh diced mozzarella cheese, cherry tomatoes, and some of my favorite olives, the Pimiento Stuffed Manzanilla Olives from STAR Fine Foods. These olives are the perfect size for so many different recipes so I always like to keep a jar handy.
Enchiladas are truly one of my most favorite things ever. And yeah, sure, I’m down to try fancier and gourmet versions, but my absolute favorite? Just good ol’ plain cheese. A good enchilada is not just about the filling though. In fact, I’d say the most important factor is the sauce. The sauce can totally ruin enchiladas for me and it’s always a risk trying a new place.
When it comes to canned or jarred enchilada sauces, I’m not really a fan. I’ve been making this homemade red enchilada sauce for a couple of years now and it beats any store-bought sauce, hands down! In fact, I think it even tastes better than some restaurant sauces I’ve had.
The key for the best tasting enchilada sauce is chili powder. You need a good amount of it to get that authentic flavor and the higher the quality, the better. I add about 3-4 tablespoons which may seem like a lot, but I promise this sauce is not very spicy at all. I do also add some tomato paste, which I realize many might argue is not truly authentic, but I love the flavor it adds. This is the perfect homemade enchilada sauce for any enchiladas you feel like mixing up!
When it comes to pasta, I always prefer lighter sauces over the heavy creamier ones. Call me crazy, but whenever I try something richer, it’s just too much for me and I end up wishing I went with something lighter. Perhaps it’s because I grew up with a grandmother who made pasta aglio olio on what seemed like a weekly basis. In other words, I live for light, garlicky, lemon sauces on my pasta dishes and probably have a gazillion variations on this blog at this point, but whatever.
So this pasta has some chicken, spinach, and tomatoes so I’m calling it Chicken Florentine Pasta. It comes together in about 30 minutes and you can use any kind of pasta you have on hand. You can kick up the veggies too by adding mushrooms, peas, or even broccoli if desired! The sauce is made with a touch of olive oil, garlic, pasta water, white wine, and lemon juice. Why the pasta water? Well, the starch in that water helps create a silkier sauce and it also actually helps the other ingredients in the sauce adhere to the pasta, resulting in a more flavorful dish. So, don’t throw all that water away!
Happy kitchen accidents are truly one of the best things in the world. Case in point, these tripe chocolate cookies. I needed to bring a dessert to a work party last month and forgot to pick up ingredients at the store to bake something. So, I looked through my pantry and realized I had all the ingredients I would need for some cookies. I was going to make my favorite chocolate chip cookies, but wanted to try something a little more decadent too. Adding more chocolate is always the answer! Luckily, these cookies came out just as I’d hoped – rich, soft, and perfectly decadent!
I adapted my chocolate chip cookie recipe and added both dark cocoa powder and regular cocoa powder along with a big heap of chocolate chips. When these first came out of the oven, they had a bit of a crisp to them, but after sitting in a container overnight, they had gotten really soft and chewy and were even dreamier than the night before! This is a great, slightly more sophisticated cookie recipe to bring to a party for both adults and kids. My husband and I are obsessed with these chocolately cookies! If you want even more chocolate, you can also throw in some white chocolate chips if desired.
I’ve had three pretty solid pregnancy cravings over these past months and they are: strawberries, cheesecake, and oatmeal. I can’t quit these three things. And now, I’ve found a way to combine all three of these things into one seriously delicious breakfast!
I’ve posted quite a few overnight oat recipes and they seem to be pretty popular with readers like these coconut cream pie or cinnamon roll, and brownie batter oats. Here’s another one to add to your overnight oat arsenal and it’s absolutely perfect for spring and summer!
For all of my overnight oat recipes, I typically do a combination of oats, milk, and some sort of yogurt. This is really the best base for good overnight oats. Then, you can have fun adding in other things. In this case, I used strawberry yogurt, which adds a bit more sweetness to the oats, but I wanted that strawberry flavor to really come through. Given that these are cheesecake oats, obviously we had to add a bit of cream cheese! Finally, while I typically sweeten with honey or agave, I opted for natural strawberry jam this time and looooooved it! The jam adds sweetness along with more strawberry flavor. Garnish with fresh sliced strawberries and even some graham cracker crumbs if desired!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!