Whenever I come back from a work trip or a vacation, I always feel like I need 3-4 days to recover. Coming back from Hawaii has been rough! First, we had a red eye on Sunday night and didn’t sleep at all. I’m not a good plane sleeper. Here we are two days later and I still feel like I need an entire day of sleep to catch up. On the plus side, walking in the door and seeing my sweet smiling baby girl was the best thing ever. She’s been a little extra whiny and clingy since we got back. I’ve also decided that I’m never leaving her again…at least not until she gets to be the age where she will undoubtedly start sassing back. I assume at this time, I will most definitely be okay with leaving, right?
Total exhaustion means that I am posting a suppppppper simple recipe today! Have you ever made your own lemon curd? It’s a handy treat to have in the fridge. It’s perfect for using in summer desserts or for spooning on top of pancakes or waffles. Seriously, so good! And did you guys know you can make it in your microwave in less than 10 minutes? Yes, true story! Delicious and luscious lemon curd made right in the microwave. And I promise it’s a 100% better than the jarred stuff! Just take careful note of the cooking directions as the cooking time varies depending on your microwave. The first time I made this, I totally overcooked it and had to throw it away so stand close to your microwave to keep an eye!
While I generally think of lemon curd as a more summery treat, it would also make a great DIY holiday, housewarming, or even a teacher gift if you put it in nice jars with pretty ribbon.
We are on our way back from beautiful Hawaii. On the one hand, I do not want to leave this gorgeous paradise and will miss the sunsets, ocean, and fruity drinks, and then on the other hand, we are so excited to get back home to our sweet girl! We’ve been experiencing some serious baby withdrawals!
One of my favorite recipes on this blog (and a reader favorite) are my Creamy Chicken Lasagna Roll-Ups. They are easier to make than regular lasagna and I adore the creamy chicken filling! I love that these have cream cheese instead of ricotta. Don’t get me wrong, I love ricotta cheese, but the cream cheese filling is a fun change. I’ve been craving them lately, but wanted to make a veggie alternative and now I’m not sure which one version I like best!
I used diced zucchini, yellow squash, and baby spinach for this recipe, but you can certainly experiment with different veggies like sliced mushrooms or peppers. It’s all good!
Aloha!! This post is coming to you from the beautiful Big Island of Hawaii! Hubs and I are here for a work conference. Yeah, I know, work? Here? But we are definitely finding some time to enjoy ourselves and relax. We didn’t bring baby girl and miss her terribly, but I ain’t gonna lie, being able to sleep all night in a big comfy bed listening to the waves crashing was not shabby! Last night after a delicious dinner and fruity cocktails, we sat out on our balcony without any lights and just listened to the waves. It was glorious! I will share pics of our trip soon!
I planned to post these coconut muffins not even thinking about the fact that it seems like the perfect recipe to post while visiting Hawaii! My love affair with coconut continues and now in muffin form! These muffins are not your typical big and fluffy bakery muffin, they have a denser texture more reminiscent of a scone. They are perfectly moist and sweet and studded with shredded coconut and sliced almonds! Gah! I am wishing I had 1 (or 5) right now while I sit and enjoy looking at the ocean and gorgeous Hawaiian views!
I have a weird thing with minty things. For the most part, I’m not a fan.
Really minty mojitos? Nope.
Peppermint desserts? Nope.
But, mint chip ice cream? Yup. I don’t know what it is, but this is my exception. Maybe it’s because I loved it as a kid too and it reminds me of childhood. Not sure, but I love mint chip ice cream! Or in this case, frozen yogurt!
I love homemade ice creams, but I do not love how long it takes sometimes with having to make a custard, letting it set, etc.. Frozen yogurt, on the other hand, comes together in a flash. You just mix everything up in a bowl and churn! And, let’s face it, frozen yogurt is lighter and contains less fat. Now, I will say that I recommend using full-fat yogurt for this recipe. It really makes a difference in the texture of the frozen yogurt, it’s richer and creamier. As for the minty flavor, you can adjust it depending on how strong of a minty flavor you’re going for. Hello childhood!
As soon as summer hits every year, I go straight to the corn in the produce section. It’s just too perfect to pass up and there is nothing better than fresh corn smeared with some butter and salt during the summer months! My problem is that I always buy too much, much more than my husband and I will eat! A soup is the perfect way to use up leftover ingredients in your fridge or pantry before they go bad. I know it’s only mid-July now, but before we know it, summer will over and this soup is pretty much the best soup you can make to enjoy in the later summer days as it starts to cool down (except here in Arizona of course where it will continue to be hotter than the depths of Hell…)!
I used my easy potato soup recipe as a base for this corn soup. It’s hands down one of my most favorite soups of all time and this corny version (see what I did there?) is equally as wonderful! It’s warm and comforting and requires little prep work to prepare. It’s rich and creamy, yet there is no heavy cream required! It’s the perfect recipe to enjoy on a rainy summer night and to use up any extra corn you may have sitting around your kitchen.
I like to leave the corn slightly al dente as I love the slightly crunchy texture of fresh corn. If you want to make this year round or don’t have fresh corn, you can also used canned corn, but if you can, I highly recommend using fresh corn! I garnished mine with some fresh sliced green onion, but you can also sprinkle shredded cheese OR bacon on top! Now onto the recipe!