Happy Friday all! I want to take a quick second to mention that apparently my email got hacked yesterday. If you have ever emailed me, you may have gotten a spam link. I sincerely apologize for this and hope that it didn’t cause any problems for any of you! Hopefully the issue has been fixed!
Now that that part is out of the way, we can talk about this pie. Chocolate and peanut butter. Is there any better combo of flavors in this world? I think not. It’s a no-bake pie and it’s a favorite of ours in my house. I love no-bake pies, especially during the warmer months because you don’t have to crank up the oven and they are just so much easier to make. You don’t have to make crust either! Another great thing about this pie? You can keep it light and low on sugar if you prefer by using fat free and sugar free pudding and whipped topping!
I like to keep this pie in the freezer so it has more of an ice cream consistency, but you can also keep in the fridge if you want it to have a softer consistency like pudding. There is no right or wrong, whatever you want!
The rotisserie chicken. It’s no secret I’m a fan. I work full-time and am always looking for shortcuts in the kitchen, especially during the week and rotisserie chicken from the grocery store (or homemade) is a definite staple in our fridge. Although roasting your own chicken is quite simple and tasty, I have no shame about picking up chickens from the grocery store. It’s just easier and they are still nice and juicy and delish! I use rotisserie chicken in so many recipes from appetizers, salads, soups, sandwiches, and main dishes. I’ve rounded up some of my faves and I hope these will give you guys some great recipe ideas using one of my favorite shortcuts in the kitchen!
(from top, left to right)
Rotisserie chicken is perfect for quick appetizers. I use it for dips, nachos, taquitos, and small bites!
I have found that rotisserie chicken works really well for Italian and Mexican dishes. I toss it in pasta dishes all of the time. Since rotisserie chicken shreds easily, it’s perfect for tacos, quesadillas, and enchiladas!
I hope you all had a wonderful Easter! We went to church in the morning and then stuffed our faces with homemade manicotti and chocolate peanut butter pie for dessert (both recipes coming soon!)!
Ranch. It’s my favorite dressing aside from just oil and vinegar. I could eat it on salads, dip pizza or fries in it, use it for a veggie dip, pretty much everything! We go through a lot of the ranch seasoning packets in this house, mostly thanks to bi-weekly crockpot ranch chicken tacos. That stuff isn’t cheap!
I have made a few of my own seasonings this year including taco seasoning and pumpkin pie spice. Making your own seasonings is really simple and although it may seem like it costs more up front to buy each seasoning, it will save you in the long run. Being a food blogger, I already have a spice cupboard stuffed with every seasoning known to man. I love making our own seasonings, not just because it saves money, but also because I know there aren’t any unnecessary or weird ingredients.
You can make this ranch seasoning in a couple of ways. If you want to use it like the packet, then you will add powdered milk to the seasoning (as pictured). If you prefer to add your own fresh milk, you can just mix up the spices on their own. Totally up to you!
Ever since the year began, I’ve been kind of crazy about smoothies and shakes. While I always love a milkshake loaded with delicious ice cream, I don’t have them very often for obvious reasons.
The key to making a “skinny” shake is the use of a frozen banana. If you have never tried it before, blending a banana for a few minutes results in something quite magical. It becomes silky and creamy, just like ice cream! Sometimes I like to just blend a frozen banana in my food processor and toss in some peanut butter or Nutella and it always satisfies my cravings for ice cream, but without the guilt!
I buy bananas just for the sole purpose of letting them get nice and ripe so I can slice them up and toss them in a freezer bag for shakes and smoothies (or of course, banana bread). They give all of my smoothies that shake-like consistency, which I love oh so much! This Nutella version is the perfect dessert for the warm summer months. It’s rich and chocolatey, but not too heavy. Also, since it doesn’t actually contain any ice cream, this totally means you can have it for breakfast too!
Meatballs, schmeatballs. I just can’t seem to figure them out, no matter how hard I have tried! I’m an embarrassment to my Italian family. See, my grandma makes them the best of all. My mom makes them pretty good. And then there is me. My husband always looks slightly disappointed after he takes a bite of my meatballs.
I don’t know why, I mean, I use the exact same recipe as they use, I just can’t master it! Hopefully I will get better in time. Or perhaps if and when we have a daughter, that will automatically bump me up a notch? Maybe? No?
Until then, I will continue to try to find a meatball recipe I am happy with! We decided to have some spaghetti one night a few weeks ago and all I had in the fridge was ground chicken, so I made chicken meatballs. The key to making these meatballs taste good is lots of flavor and seasoning. I made these extra garlicky. You can never have enough garlic, I say! Though, if you are one of those that doesn’t like it, you can cut it down. I used dried herbs since I didn’t have fresh (either or would be fine), but they are necessary in this recipe. And instead of frying them in oil, I broiled them in the oven so they are nice and lean. They were also done in under 30 minutes!
Now, I recommend cooking your meatballs in tomato sauce for a little bit. I love the flavor they add to my sauce so after I get mine just cooked, I toss them into my sauce for a good 20-30 minutes. You can eat these with your favorite pasta or they would also be perfect for meatball subs! I ate mine over some spinach pasta.
It’s just not as fun buying bags of Easter candy. I miss the days of waking up to a huge Easter basket packed with goodies and those plastic Easter eggs filled with jellybeans and candy! That’s just so much more fun, right?
Oh, and of course, pretty Easter dresses. I’ve always been a dress girl. The frillier and the pinker, the better!
I have yet to buy any Easter candy and believe me, it has not been easy walking past those glorious bags of Cadbury Mini Eggs. And the Whopper eggs, jellybeans, and of course, the Reese’s Peanut Butter Eggs.
Whether they are in an egg form or cup form, everybody loves Reese’s! What don’t I love about them? Weird chemicals and preservatives.
Making your own peanut butter eggs is actually pretty easy! I don’t consider myself a candy-maker and you don’t need any special skills or tools to make them. The trickiest part for me was forming the peanut butter into an egg shape. I think the next time, I would make them smaller, but thicker, but there’s no really right or wrong way to shape them. And they really do taste just like a Reese’s egg. The brown sugar gives them that slightly gritty texture. I had these done in about an hour, most of which is spent chilling so I say these are a win and I will definitely continue to make them!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!