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Home | Archives for Meghan Y. | Page 22

Jalapeño Chicken Havarti Mac and Cheese

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Thank you Castello Cheese for sponsoring this post. Enjoy this delicious recipe with your favorite Castello Cheese products today!

Jalapeño Chicken Havarti Mac and Cheese is a simple step up from the classic dish we all love. The result is a creamy, cheesy homemade mac and cheese with a little kick of spice. It’s SO much better than the boxed kind! Serves 6.

Baked mac and cheese in bowls image

Mac and cheese is one of the Man’s favorite dishes. I swear, he could eat mac and cheese for every meal of the day and never get tired of it. 

Honestly, what’s not to love about a creamy bowl of mac and cheese? [Read more…]

Strawberry Cheesecake Ice Cream

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Strawberry Cheesecake Ice Cream is creamy, a little tangy, and full of fresh strawberries and graham crackers. It’s your favorite cheesecake treat, in ice cream form! Makes 1 qt. 

Ice cream in a bowl picture

about this strawberry cheesecake ice cream recipe

I am sure I have told you all this before, but when I am stressed/out of sorts, I like to make ice cream.

No idea why (and yes, I do feel exactly like Meryl Streep in It’s Complicated when I say this), but it soothes me.

There’s something about pulling together a mixture, sticking it in the freezer overnight, and waking up to deliciously creamy ice cream that puts my mind right once again.

Who could resist a scoop of any ice cream really? Lavender honey ice cream is floral and sweet. Butter pecan ice cream is a consistent classic that always reminds me of my grandfather. The list goes on and on.

Hand holding ice cream cone photo

The past few weeks have been very heavy, with an information onslaught that has left me exhausted (in a good way, like I used to feel before finals in school).

Therefore, I have turned to ice cream to provide me with a sense of relief.

I made a blueberry cheesecake ice cream ages ago – like back when I actually went full-time with this whole freelance and blogging thing.

Ice cream in cones in photo

It is one of those recipes that I keep going back to, but when I went to make it a couple of weeks ago, my blueberries had gone bad instantly.

Don’t you just HATE that?? I bought the fresh berries two days before, and then they were bad. ARGH.

SO, I turned to strawberries instead and holy crap, say hello to a whole new level of deliciousness. This strawberry cheesecake ice cream is everything the name makes it sound like it is.

Strawberry ice cream in a bowl picture

The fresh strawberries make for the best strawberry ice cream, with a lovely tang from the cream cheese. Then there are pieces of yummy graham cracker studded throughout to mimic the graham cracker crust – it seriously tastes like biting into a slice of strawberry cheesecake!

this recipe’s must-haves

You will need a saucepan to make the fresh strawberry compote for the ice cream!

I like to use my stand mixture to cream together the ice cream base, but you can also use one of your mixing bowls and an electric hand mixer.

Grab your favorite ice cream maker to make the ice cream mixture.

Finally, make sure you have an ice cream scoop like this one. It’s my favorite and you can set it on the counter without getting it all messy in between scoops!

Other yummy strawberry recipes: Vodka Strawberry Lemonade | Chocolate Covered Strawberry Brownies | Strawberry Mimosa | Chocolate Covered Strawberry Mascarpone French Toast

Hand holding cone of strawberry cheesecake ice cream photo

Let’s make yummy strawberry cheesecake ice cream!

Make Strawberry Compote

Combine the sweet strawberries, sugar, and lemon juice in a medium saucepan, bringing the mixture to a simmer. Let those berries simmer away until the strawberries have broken down and the mixture is thickened.

Place the strawberry sauce in a bowl and chill until it’s cooled completely.

Make Ice Cream

To make the ice cream base, add the full fat cream cheese to a stand mixer and beat until it’s nice and creamy. Beat in the milk, cream, sugar, and salt, blending until smooth.

Then place the mixture in your ice cream maker! Process per your machine’s instructions. In the last minute of churning, add in the strawberry puree and graham crackers.

Freeze

Add the ice cream to an airtight freezer-safe container, covering and freezing overnight before you serve it up. Let it sit on the counter for about 5 to 10 minutes to soften up before scooping out.

If you are obsessed with making ice cream this summer, check out my ice cream recipes page for more ideas!

Strawberry cheesecake ice cream in cones photo

Got questions?

Can I use frozen strawberries?

You sure can! Simply thaw the strawberries and drain out the excess liquid before using them in the recipe.

How small should the graham cracker pieces be?

I like mine to be a variety of sizes for texture surprises throughout. I roughly smash mine in a sealed plastic bag, using a meat tenderizer (the smooth side) or a heavy jar. I don’t like to use graham cracker crumbs because they make the texture gritty.

Overhead photo of strawberry cheesecake ice cream

A Few Tips & Tricks

Make sure the cream cheese is softened! If it is too cold it won’t be the right texture for the ice cream.

Use fresh strawberries for the best flavor 😉

Try this ice cream out with your favorite toppings! My personal favorite is hot fudge sauce and whipped cream. Because sundaes will forever be my passion.

Don’t forget to check out this honeycomb ice cream for a refreshing summer treat!

Finally, if you make this strawberry cheesecake ice cream recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Hand holding cone of strawberry cheesecake ice cream photo

Strawberry Cheesecake Ice Cream

Creamy and tangy with fresh strawberries and graham cracker, this ice cream is summer perfection!
5 from 2 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 4 servings

equipment

ingredients

Strawberry Compote
  • 1 1/2 cups freshly chopped strawberries
  • 2 1/2 Tbsp sugar
  • 1 tsp fresh lemon juice
Cheesecake Ice Cream
  • 8 oz cream cheese softened
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 cup granulated sugar
  • Pinch of salt
  • 1 cup smashed graham crackers

instructions

  • In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Bring to a simmer and cook, stirring occasionally for 5 to 7 minutes, or until strawberries have softened and the mixture is thick. Remove from stove and cool completely, chilling in the fridge if needed to cool faster.
  • Add cream cheese to the bowl of a stand mixer fitter with the paddle attachment. Cream the cheese lightly, until it is creamy and smooth. Add in milk, cream, sugar and salt and continue to blend until smooth.
  • Add the cream cheese ice cream mixture to your ice cream maker and churn according to the manufacturer’s instructions.
  • Spoon in the strawberry compote, add in the graham crackers, and churn for 1 additional minute.
  • Pour the mixture into an airtight container and freeze overnight before serving.

nutrition

Calories: 772kcal | Carbohydrates: 86g | Protein: 9g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 132mg | Sodium: 512mg | Potassium: 348mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1741IU | Vitamin C: 33mg | Calcium: 196mg | Iron: 1mg
Calories: 772kcal
Cuisine: Summer
Category: Ice Cream

Grilled Mexican Street Corn Crostini

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Grilled Mexican Street Corn Crostini is where your favorite summer corn flavors come together on toasted bread. The simple smoky mixture is a delightful appetizer for all your backyard BBQs! Serves 6.

Grilled Mexican Street Corn Crostini picture

One of my favorite things to eat it grilled Mexican street corn.

Corn is one of those veggies that I can’t get enough of during the summer. I will eat it any way I can get my hands on it. [Read more…]

Loaded Bacon Potato Skewers

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Loaded Bacon Potato Skewers are the ultimate grilled side dish this summer. Everyone loves a good baked potato, and this is a whole new take on it! Golden potatoes are grilled with Wright® Brand Hickory Bacon, then drizzled with a savory roasted garlic aioli, sour cream, and chives. It’s a perfect pairing for dad’s favorite steak!

Image of grilled bacon potato skewers

This post has been sponsored by Tyson Foods, Inc. All thoughts and opinions are my own.

Do you know what I love that I never make often enough? A loaded baked potato. 

You know what I’m talking about. A fluffy baked potato, topped with chopped crispy bacon, sour cream, and chives. It’s so darn simple, but it makes for such a tasty pairing with anything. 

Especially a perfectly cooked steak. [Read more…]

Mojo Steak Salad With Grilled Corn

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A Mojo Steak Salad with Corn is the ultimate combination of summery flavors. The citrusy flavor of the marinade makes the beef sing on top of a bed of spring greens. The addition of grilled corn gives the entire dish a pop of summer deliciousness. 

Photo of mojo steak on greens with corn

Disclosure: This post is sponsored by Sprouts. As always, all opinions and thoughts are my own.

What marks the unofficial kick-off of summer? Memorial Day weekend. 

For me, I remember it as being the mark of the end of school (or close to it). There was usually only a couple of weeks left after the holiday weekend so it felt like the first celebration of summer freedom.  [Read more…]

Build Your Own Gourmet BBQ Burger Bar!

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Building your own Gourmet BBQ Burger Bar couldn’t be easier! Featuring my favorite Head Country Bar-B-Q seasoning and sauces, you get all the BBQ flavor you are craving. Simple and unique toppings are what make this burger bar really stand out from the rest!

Gourmet BBQ Burger Bar Overhead Image

Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own. 

Summer is here and it is time to GRILL. 

When it comes to backyard BBQ’s and celebrations, you have to fire up the grill. I feel like that is just a must. 

Though I will grill basically anything throughout the summer, nothing beats the classic burger. The juicy ground beef over a wicked hot grill, well, it just screams summers spent on the patio.  

[Read more…]

Strawberry Margarita Mimosa

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A Strawberry Margarita Mimosa is just what your Cinco de Mayo celebration needs! It’s the best blend of the classic strawberry mimosa combined with a refreshing margarita. You can drink it for brunch, happy hour, or dinner! With us all at home, it doesn’t really matter when you start drinking, does it?

Strawberry margarita mimosa cocktail in a glass image

It’s CINCO DE MAYO!

AND it’s Taco Tuesday!

I don’t know if the combination gets much better than that, am I right?

Well, I suppose it could be much better if we could have the large celebrations we want… However this is the world we currently live in and I am going to make the most of it.

[Read more…]

Limeade Margaritas

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Limeade Margaritas are my new favorite twist on a margarita! Limeades remind me of childhood summers spent outside, so I had to give it a grown up upgrade. It’s the drink of the summer!

Side photo of margaritas in glasses image

Yes, I’m coming at you with another drink this week. Don’t worry though, this time it is boozy!

It’s a bit sad that we will be inside for Cinco de Mayo this year, but with all the amazing recipes out there, it’s also kinda fun. Instead of going out, you can throw your own mini celebration at home. 

And that mini celebration should feature these limeade margaritas.

Overhead photo of limeade margaritas

I promise to bring some food to you all next week, but to be honest, I’ve been a bit focused on the drinks lately. I think it’s because Cinco de Mayo is coming up and I have SO many food recipes with Mexican flair on the site (not shocking, considering how much I love those flavors!).

However, I really don’t have enough drinks to go with them.

Specifically, EASY cocktails that I know we are all looking for right now. 

So while you are enjoying one of these easy margaritas on the porch with your favorite Cinco de Mayo meal, I hope you soak up the beginning of summer with your loved ones. Or at least soak up the feeling of being a grown ass adult enjoying the limeade boozy freshness. 

Cocktails in glasses with limes photo

ingredients

limeade – pick your favorite limeade! I personally love Santa Cruz Organic Limeade! I can find it in any grocery store here in Colorado, but I know it might not be widely available. Simply Limeade is another really tasty option, but you can use whatever brand is your favorite. The flavor will come through in the cocktail!

tequila – you will need blanco or silver tequila. My go-to’s are a mid-range price point like El Jimador or Dobel.

orange liqueur – you can buy a more expensive option like Cointreau or Grand Marnier, but I like to use triple sec. It’s more affordable and personally I can’t tell the difference between this and other top shelf options in mixed cocktails.

lime juice – fresh lime juice is best, in my opinion!

this recipe’s must-haves

For this cocktail, it couldn’t be simpler… you just need a cocktail shaker and a cocktail strainer! 

Other than that, grab your favorite cocktail glasses. Personally, I like to serve margaritas in double old fashioned glasses versus margarita glasses. But you do you 😉

More margarita recipes to try: Strawberry Jalapeño Margarita| Lemon Agave Margarita | Smoky Jalapeno Margarita | The Perfect Margarita

Side photo of margaritas in glasses photo

we’re making limeade margaritas!

rim

The rim for this class is super simple – lime zest and sugar or coarse salt. The cocktail goes well with either salt or sugar! If you really want to go the extra mile, make your own margarita salt to use on all your favorite margaritas.

Use a lime wedge to wet the rim of the glass, then roll the rim in the lime zest sugar/salt to coat. Fill with ice and set the glasses aside.

shake

Add all the ingredients for the cocktail to a shaker filled with ice and then shake well. 

strain

Strain and pour the cocktail into the prepared glasses with salted rim (or sugar rim) and serve! I like to garnish with a lime wedge because I like the extra squeeze of citrus.

Overhead photo of limeade margaritas picture

tips for success

avoid cheap tequila. While you don’t have to go top tier in your tequila selection, remember that your cocktail can only be as good as the tequila you put in it. Pick something you can enjoy straight, because that flavor will be prominent in the cocktail!

use fresh lime juice. Fresh lime juice is the best option for this cocktail because it will really enhance the limeade flavor. Look for limes with a soft shiny skin – they should give off a citrus aroma when you rub the outside!

use fresh limeade. I recommend using the best you can find! Whether that’s my favorite brand that I noted in the FAQs below or your favorite brand, make sure it’s not frozen if you can.

Need some more inspiration for happy hour? Check out my cocktail recipes page!

Limeade margaritas in glasses image

what brand of limeade should I use?

I personally like to use Santa Cruz Organic Limeade! I can find it in any grocery store here in Colorado. However you can use whatever brand you prefer. I always suggest going for the organic products!

should I use limeade concentrate or frozen limeade?

Limeade concentrate should not be used in place of the limeade in this recipe. If you want to use the concentrate, use it to make a batch of limeade to then use in this easy margarita recipe.

what is the best way to garnish this margarita?

For me, it’s all about being simple! A wedge of lime paired with a rimmed cocktail glass is all you need for this cocktail. Keep it simple, keep it fresh.

can I make a big batch ahead of time?

This recipe is SUPER simple to scale up for a crowd! If you are making it ahead of time, combine all the ingredients in a pitcher and stir to combine. Chill for at least 2 hours before serving, then serve over ice! Pro Tip: Be sure to rim the glasses ahead of time! It’s an easy hosting tip that will elevate your drinks just that much more for your guests.

Hand holding a margarita photo

what to serve with a limeade margarita

This tangy and sweet cocktail is fantastic for pairing with so many different meals! I love to break it out for larger gatherings as well, and I’ve got a plethora of apps to enjoy with it as well.

If you are looking for a fruity margarita, check out my raspberry margarita which is the ideal balance of sweet and tart! It’s a fantastic alternative option if you want to serve more than one margarita at your next gathering.

In search for another tart cocktail that isn’t a margarita? A Caipirinha is like a classic margarita, but with a Brazilian twist.

Finally, if you make this limeade margarita recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Limeade margaritas thumbnail image

Limeade Margaritas

A simple 4-ingredient margarita recipe without the margarita mix!
4.7 from 82 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

Cocktail
  • 1 cup limeade
  • 1/2 cup silver tequila
  • 1 oz triple sec
  • 1 oz fresh lime juice
  • Garnish: lime wedges
Rim
  • 1/4 cup salt or sugar
  • 2 tsp lime zest

instructions

  • In a small bowl, stir together rim ingredients. Dump out onto a small plate. Rub the rims of two glasses with a lime wedge. Roll the rims of the glasses in the lime sugar/salt. Fill with ice and set aside.
  • Fill a shaker with ice and add all ingredients for the cocktail. Shake well.
  • Strain into the glasses. Garnish with a lime wedge and serve.
Cuisine: Cinco De Mayo
Category: Booze

Mango Mojito Mocktail

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A Mango Mojito Mocktail is tangy, bright, and super simple to make! Made with fresh ingredients, this is the ultimate summer refresher, without any booze. Serves 2.

Overhead photo of mango mojito mocktail

Disclosure: This post has been sponsored by Sprouts. As always, all opinions are my own. 

about this mango mojito mocktail

Summer is fast approaching, my friends.

Here in good old Colorado, the heat has been up and down. However, I know before long, there will be sweltering temperatures. 

For now, I am just basking in the sun any chance that I get, even if it’s through my office window as I work. 

Being stuck at home has made me really start craving a cocktail in the afternoon… Of course, since we aren’t technically on vacation with this stay-at-home order, drinking in the afternoon quickly leads to abandoning work. 

So, in order to stay on track, I am all about making mocktails. Getting the flavors of my favorite cocktails without the booze is super satisfying and helps me feel refreshed at the same time. 

This mango mojito mocktail quickly became a favorite of mine as soon as I tested it. 

Side photo of mango mocktail recipe

The key to the flavor? Fresh produce. I have been shopping at Sprouts Farmers Market throughout these weird times that we are in, and without fail, I am finding everything that I need. I know that can’t be guaranteed everywhere, but the farm-fresh product at Sprouts Farmers Market is outstanding in flavor, price, and simply the fact that I can easily get my hands on what I want. 

You can get mango to use in the recipe, as well as fresh limes for garnish. I personally like to use Sprouts organic lime juice for it, because it’s easier than juicing limes and the flavor is just as fresh. 

In addition, if for some reason you can’t get fresh mango at your local Sprouts Farmers Market, they have plenty of frozen fruit that can be used for this recipe. It’s actually one of the few places I ever find frozen mango!

Not to mention, you can pick up a ton of better-for-you seltzers, spritzers, and drink mixes to make more mocktails to inspire your daily afternoon refreshment hour. A personal favorite of mine is their Italian soda over ice with a garnish of fresh berries. YUM.

Lime juice bottle photo

ingredients

mango. Fresh mango is best to use here! Be sure to peel it before cutting it into chunks. You can also use frozen mango! Simply thaw the mango and strain out any excess liquid before using it.

lime. You will need one whole lime, sliced into wheels.

mint. I always recommend using fresh mint in a mojito! It’s the best way to get the fresh flavor you are looking for in the drink.

lime juice. I used Sprouts Organic Lime Juice for this recipe, but you can use any store-bought lime juice. You can also use fresh limes and squeeze your own fresh lime juice!

simple syrup. I always make my own simple syrup to keep in the fridge! You can also use store-bought but it’s so easy to make there’s no reason not to make it yourself.

club soda. Plain club soda (or sparkling water) is all you need for this recipe.

Overhead photo of mango mojito mocktails

this recipe’s must-haves

Thankfully, this recipe is super simple so there isn’t a lot of equipment to worry about! You’ll need a blender to blender up the mango for the cocktail. 

You will also need a chef’s knife and cutting board to slice up the fresh limes. 

Finally, you will need a muddler to muddle together the fresh mint and lime.

Overhead view of mojito ingredients

here’s how to make a mango mocktail

Puree Mango

Add the chunks of fresh mango (or frozen and thawed if you need) to a blender and blend until smooth. Set aside.

Pureed mango in a blender photo

Muddle 

Now muddle the lime wheels, mint leaves, lime juice, and simple syrup in the glasses you plan to use. Don’t muddle too much, just about 10 seconds. If you smash the mint too much, it releases a bitter flavor. 

Assemble

Top the muddled fruit with mango puree and then fill the glass with ice. Finish with club soda and give it all a stir to combine. I like to garnish my mocktail with a lime wheel!

Hand holding mojito mocktail photo

tips for success

use fresh ingredients! To make the most of this simple mocktail mojito, you’ll want to use fresh mango, lime, and mint.

make the puree ahead of time. It’s easy to make the puree ahead of time! Simply puree and store in an airtight container in the refrigerator for up to 3 days.

can I make a big batch of this mango mocktail recipe?

This mocktail is fantastic for making in a big batch for a party or dinner party! To make a big batch (enough to serve 6), you will need 3 cups chopped mango, 3 limes, 36 mint leaves, 3 oz lime juice, 6 oz simple syrup, and club soda.

You can assemble the cocktails in individual glasses, OR serve it in a big pitcher! To serve in a pitcher, muddle the lime slices, mint leaves, lime juice, and simple syrup in the bottom of an empty pitcher. Add the mango puree and fill with ice cubes. Stir to combine and top with club soda!

Garnish individual glasses with a lime wheel and mint sprig.

can I use frozen mango?

Yes you can! If you plan to do so, be sure to thaw and drain the mango before putting it in the blender to puree.

If you would like to try another nonalcoholic mango drink, try this refreshing coconut mango lassi.

Pair this mocktail with a tasty mango chicken salad sandwich!

Thumbnail image for mango mojito mocktail

Mango Mojito Mocktail

Refreshing and fruity, this is the ideal non-boozy summer sipper!
4.9 from 52 votes
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes

equipment

ingredients

  • 1 cup fresh peeled mango chunks (about 1 mango)
  • 1 lime sliced
  • 12 mint leaves
  • 1 oz Sprouts Organic lime juice
  • 2 oz simple syrup
  • Club soda
  • Ice
  • Garnish: mint sprig lime wheel

instructions

  • Puree fresh mango until smooth in a blender.
  • In a cocktail glass, muddle together half of the lime slices, 6 mint leaves, 1/2 oz lime juice, and 1 oz simple syrup. Repeat with a second cocktail glass and remaining lime slices, mint, lime juice, and simple syrup.
  • Add half of the mango puree to each glass.
  • Fill each glass with ice and top with club soda. Stir and serve.
Cuisine: Cinco De Mayo
Category: Summer

Instant Pot Chipotle Chicken Tacos

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Instant Pot Chipotle Chicken Tacos are smoky, spicy, and hearty. Those bold flavors combined with quick pickled red onion is exactly what taco night is all about.

Chipotle chicken tacos image

You all know, I LOVE TACOS. So of course I am going to take any excuse to make them that I can.

With Cinco de Mayo coming on Taco Tuesday this year and nowhere to go to celebrate it, you need to make these savory and smoky tacos.

[Read more…]

No Yeast White Bread

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No yeast white bread, also known as soda bread, is the perfect loaf to bake when you can’t find yeast! The crusty exterior and rich interior are the ideal combo. Makes 1 loaf.

Overhead photo no yeast white bread loaf

After many of you have been asking, I decided to go ahead and make another no yeast bread for you all!

I have my bacon parmesan quick bread, but that’s more of a quick flatbread for nights when you just want some bread and fast. This time I’m bringing you a LOAF.

I know that yeast is kinda hard to come by with everyone and their mother baking all the bread recipes at home.

Side photo of sliced white bread

Never fear, because I’m coming at you with a no yeast white bread that will change everything.

If you’ve had Irish soda bread before, you will be familiar with this loaf. It’s crusty and golden brown on the outside, with a rich and flavorful interior that is totally drool worthy.

Now, this isn’t like a sourdough loaf. There is no yeast so no big air pockets form. However, the baking soda in the recipe allows the bread to rise so you can get a similar experience (without all the work of making a starter or a long rise time!).

You can even customize the loaf as much as you would like! I’ll have more details on that just above the recipe card below.

This bread is perfect for toast spread with butter or garlic herb butter (or Nutella/peanut butter!) in the morning or serving with a cozy soup like this creamy indulgent crack chicken soup! It can even be used for sandwiches.

Side photo loaf of bread

This Recipe’s Must-Haves

Since this bread is pretty straightforward, you don’t need a ton of tools to make it. You’ll need your largest bowl from your mixing bowls and a wooden spoon.

Next you will need a cast iron skillet to bake the loaf in. You can also use a baking sheet, but I prefer a cast iron skillet because it gets the even golden crust on the bottom of the loaf.

Finally, you will need your chef’s knife to make an “X” in the top before baking the loaf.

Other yummy bread recipes: Harvest Pumpkin Seed Bread | Green Chile Cheddar Biscuits | Garlic Bread Bites | Cheddar Cheese Stuffed Parker House Rolls

Sliced no yeast white bread recipe

We’re making no yeast white bread!

Make dough

The dough all comes together in one bowl, making it really simple and not so messy! First you combine the dry ingredients. Then you stir in the sugar into the melted butter, pouring it into the dry ingredients. At this point the mixture will still be dry, so don’t worry.

Now you add in the buttermilk, pulling the dough together until it is well combined. The dough should be slightly moist and shaggy.

Turn out the dough onto a lightly floured surface and bring it together until all the dry bits have been incorporated. The dough should not be wet or dry. It should spring back to the touch but it won’t be smooth like a pizza or pie dough.

Blueberry jam on slices of bread photo

Brush and score

Form the dough into a ball and then flatten into a disc that is 2 inches thick. The cast iron skillet will have been preheating in the oven, so you’ll want to line it with parchment paper carefully before adding the dough disc.

Brush the top of the dough with buttermilk and then use a knife to make an “X” in the top. Don’t cut too deep, just about 1/2 to 3/4-inch deep.

Sprinkle with coarse salt.

Bake

Bake for 40 minutes, until the bread has a golden brown crust. Remove from oven and cover with aluminum foil for about 10 minutes. Remove foil and let cool for another 20 minutes before slicing.

What goes better with bread than SOUP? Check out my soup recipe page for ideas to pair with this bread!

Hand holding slice of no yeast white bread

Got questions?

Do I need to use self raising flour?

Nope! All purpose flour is all you’ll need for this recipe. The baking soda is what gives the loaf its rise.

What if I don’t have a cast iron pan?

Don’t worry, you can just use a baking sheet. I still recommend adding the baking sheet to the oven while it preheats, just like you would for the skillet.

Do I really need to let the loaf rest that long before slicing?

I know it’s the worst to be patient, but it is SO much better to let the loaf rest.

Overhead image no yeast white bread sliced

Make It Your Own!

You can top your loaf with coarse salt, but you can also use fresh or dried herbs! I love using rosemary or an Italian herb mix on top for added flavor.

If you like herbs IN your bread, you can do so by adding 1 to 2 tsp of your favorite herbs to the flour mixture at the start of the recipe. Again, rosemary, Italian herb blends, or even chives work fantastic here.

Don’t forget to dunk it in your favorite soup, like this tuscan white bean soup or hearty Instant Pot chicken stew!

You can also use it to make this sourdough garlic toast, with the sourdough.

Finally, if you make this no yeast bread recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Overhead photo no yeast white bread loaf

No Yeast White Bread

When you don't have yeast, you still will be able to enjoy a lovely, crusty loaf!
4.8 from 4 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 loaf

equipment

ingredients

  • 4 1/4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 4 Tbsp unsalted butter melted
  • 2 tsp granulated sugar
  • 1 3/4 cups buttermilk plus 1 Tbsp for brushing the dough
  • 1/2 tsp coarse salt

instructions

  • Preheat oven to 400˚F. Place a cast iron skillet in the oven as it preheats.
  • In a large bowl, whisk together flour, salt, and baking soda. Set aside.
  • In a small bowl, whisk together melted butter and sugar. Add the mixture to the dry ingredients, stirring to combine. Note the mixture will still be dry at this point.
  • Pour in half of the buttermilk, mixing to incorporate. Add the remaining buttermik, mixing to combine. The dough should be shaggy and slightly moist. If the dough is very dry, add another teaspoon of buttermilk (I had to do this because I’m in a dry location!).
  • Pour the dough out onto a floured surface, kneading a few times to combine any dry bits that haven’t been mixed in. Form into a ball, then flatten into a disc that is at least 2 inches thick.
  • Remove skillet from the oven and line with parchment paper. Place the dough disc in the center. Brush the top with buttermilk. Use a sharp knife to cut an "X" in the top that is 1/2 to 3/4-inch deep.
  • Bake for 40 minutes, until golden brown. Remove from oven and cover with aluminum foil for 10 minutes. Remove foil and let cool for 20 minutes before slicing.
  • Bread can be stored, covered, at room temperature for 3 days or in the refrigerator for up to 1 week.

nutrition

Calories: 2626kcal | Carbohydrates: 434g | Protein: 69g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 6750mg | Potassium: 1150mg | Fiber: 14g | Sugar: 30g | Vitamin A: 2103IU | Calcium: 579mg | Iron: 25mg
Calories: 2626kcal
Cuisine: Baking
Category: Bread

Vodka Strawberry Lemonade

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Vodka Strawberry Lemonade is a fresh and fruity lemonade with just the right amount of booze to help you maximize those lazy summer afternoons! Made with fresh strawberries and lemons, this glass of summer goodness is bursting with fruity flavor. Forget going for the processed stuff – from scratch is oh so much better.

Side photo of strawberry lemonade

Note: this post is an updated version of the one posted on April 21, 2015.

I am seriously missing sunshine right now.

It’s been stormy for what feels like ages and I am ready to get in the sun again.

Sitting on my couch watching the rain pour down outside has been a bit tragic…

Especially when I actually WANT to be outdoors (because I am not the outdoorsy type of lady that most CO females are, so that’s really saying something!).

I mean, with Memorial Day on Monday, how in the world can I tolerate more rain??

I need sun, a patio, a grill and a pitcher of this vodka strawberry lemonade!

Add a comfy chaise lounge chair, a great book and a bucketload of sunscreen and I am in heaven on a hot summer day.

overhead photo of strawberries on cutting board

I think part of me was meant to grow up close to a beach… Too bad my favorite state is completely landlocked. THE HORROR.

If you ever knew me in high school, you would know that Red Robin was the hangout for us choir/theater kids.

Yes, we were massive dorks, but as a high schooler with little money, how can you resist bottomless fries and lemonade for dinner on a Friday night?

Their strawberry lemonade was SO good and I could never resist the bottomless option. Unlimited refills of strawberry-lemon sugar-packed goodness?

Well don’t mind if I do. Just throw in those bottomless fries too…

Fruity lemonade in mason jars photo

about this vodka strawberry lemonade

Reunions and Red Robin aside, this recipe for vodka strawberry lemonade is perfection.

Fresh strawberry and lemon juices make all the difference in this sweet and sour refreshment. I literally can never stop myself from drinking at least two glasses of this lemonade vodka drink whenever I make it. 

It’ll quench your thirst and give you the buzz that you probably wished you had all throughout high school…

Juuuuust kidding. 😉

Well, sort of. It would have been a whole lot easier with some booze, you know?

I’ll be indulging in this sunshine in a glass of this lemonade vodka cocktail over the long weekend, even if I am inside looking out on endless clouds…

Thank goodness we know how to grill indoors, that’s all I can say!

Strawberry lemonade in mason jar

ingredients

strawberries – you can use fresh or frozen strawberries for this recipes. Of course, I always recommend fresh.

lemon juice – I always recommend fresh lemon juice! It gives this lemonade the BEST flavor.

sugar – all you need is granulated white sugar for this recipe. You can also use simple syrup, if you prefer.

vodka – pick the best vodka in your price range! I recommend Tito’s or Absolut (splurge for Absolut Elyx if you want to!). No need to go top shelf since you are mixing it into the cocktail!

Image of hand holding vodka strawberry lemonade photo

this recipe’s must-haves

Get the look with simple mason jars! I love using something simple to serve this classic recipe.

This pitcher is a great option to serve everything up in style.

My favorite food processor to make the strawberry puree with!

Strawberry lemonade in mason jars

here’s how to make vodka strawberry lemonade

juice strawberries

Add strawberries to a juicer and juice. Pour the fresh strawberry juice into a pitcher filled halfway with ice (unless you are making this ahead of time! If you are, skip the ice).

If you do not have a juicer, you can also puree the strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve into a large pitcher as instructed above.

make lemonade

Add lemon juice, sugar, vodka, and water to the pitcher. Stir until the sugar has dissolved. Serve cold. Garnish glasses with fresh sliced strawberries and lemon slices as desired.

Pro Tip: Chill this strawberry vodka lemonade for at least 1 to 2 hours before serving! Just be sure to chill it without ice if you plan to chill it ahead of time.

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everyday seasonal: summer

With seasonal summer recipes, a comprehensive produce guide, and more, this is the cookbook to help you celebrate the season.

get your copy
Overhead photo of vodka strawberry lemonade

tips for success

use your favorite vodka. Be sure to use your favorite vodka in this recipe, whatever it is! It’s a really bright recipe so you’ll get the chance to really taste the vodka you select.

use fresh strawberries. Technically you can use frozen strawberries for this recipe, but I recommend making it with fresh flavorful strawberries! Be sure to make this when strawberries are in season to get the best flavor possible out of this recipe.

make it bubbly. Want to make this cocktail bubbly? Simple use sparkling water (club soda) instead of flat water!

More vodka lemonade recipes to try: Homemade Vodka Lemonade | Sparkling Blackberry Vodka Lemonade | Sparkling Peach Vodka Lemonade | Lavender Lemonade Cocktail

Vodka strawberry lemonade in mason jar

can I use frozen strawberries?

You sure can! Just make sure that you thaw and drain them well before using them. 

is there a way to make this nonalcoholic?

There sure is! All you have to do is substitute water for the vodka in the recipe. Then you will have a fresh and bright homemade strawberry lemonade mocktail that can be enjoyed by all ages.

can I make this vodka strawberry lemonade vodka cocktail ahead of time?

Of course! You can make this up to one day ahead. Just make sure to chill it in the fridge without ice until ready to serve. It’s already a big batch cocktail, but can always double the easy cocktail if you want to for a summertime gathering.

what if I don’t have a juicer?

If you don’t have a juicer, that’s no problem! All you need is a blender or a food processor to make the strawberry juice. Simply blend up the berries until they are smooth.

Strain through a fine mesh sieve, making sure to press out as much of the liquid as possible. Discard the solids and use the strained liquid as instructed in the refreshing cocktail.

Need more inspiration for cocktail hour? Check out my booze recipes page!

Photo of mason jar with berry drink

what to serve with strawberry vodka lemonade cocktail recipe

This recipe is the ultimate summer recipe. Therefore, I’m all about pairing it with my favorite summer recipes!

Here’s a few for some inspiration (or you can click the summer recipe link in this paragraph to peruse my summer recipes archive):

The only must-have you need for a summer of grilling is this easy all purpose marinade! It works with beef, chicken and pork.

Love brats? I have bbq glazed grilled bratwurst or drunken philly cheesesteak brats that are fan favorites.

My favorite grilled burrata pizza is a recipe I wait to make every single summer!

If you are hosting a party, make hosting easier with a build your own gourmet bbq burger bar. Simple and unique toppings are what make this burger bar really stand out from the rest!

If you need more ideas, check out all of my delicious backyard bbq recipes!

For those of you that LOVE strawberry cocktails, this strawberry gin cocktail is simple with just four ingredients!

how to store

This homemade lemonade can be made up to one day ahead. Chill it in a pitcher or airtight container in the refrigerator without ice until ready to serve.

Hand holding mason jar of summer drink photo
seasons image

seasonal tip

Only select seasonal produce that is ripe! Refer to our seasonal cooking quick start guide to find lists for what’s in season this month. Use your favorite fruits and vegetables to make this board the best it can be!

Finally, if you make this vodka strawberry lemonade recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos.

It really means the world to me!

everyday seasonal cookbook image

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now
Vodka strawberry lemonade cocktail thumbnail image

Vodka Strawberry Lemonade

A boozy version of fresh strawberry lemonade is a summer favorite.
4.6 from 131 votes
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes

equipment

ingredients

  • 1 lb strawberries tops removed and hulled
  • 3/4 cup lemon juice
  • 2/3 cup sugar
  • 1 cup vodka
  • 3 cups water

instructions

  • Run the strawberries through a juicer and pour the fresh strawberry juice into a large pitcher filled halfway with ice. If you do not have a juicer, puree the strawberries in a blender or food processor. Strain into a large pitcher filled halfway with ice.
  • Add lemon juice, sugar, vodka and water to the large pitcher with strawberry juice. Stir to combine until the sugar has dissolved. Serve cold.
Category: Booze

One Pan Steak and Spring Vegetables

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Dinner in just 20 minutes? With this one pan steak and spring vegetables, that’s a big HECK YES. The meat is seasoned with a simple herb mix and serve with bright, fresh seasonal veggies. Plus it all comes together in just one pan! Serves 4.

Overhead picture of steak in a skillet with asparagus

I’m bringing you another skillet meal today!

The Man and I have been trying our hand at more complicated recipes, but I only like to do this once a week since I cook regularly so much.

Therefore, I want more simple dinner recipes so I don’t need to worry about it during the week.

It’s super cold here with snow right now, so you really wouldn’t know if it’s spring by looking out the window. However, last week was our teaser of fantastic weather, which inspired me to whip up another spring centric recipe. [Read more…]

One Skillet Lemon Goat Cheese Stuffed Chicken and Spring Orzo

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With a couple seasonal ingredients, this one skillet lemon goat cheese stuffed chicken and spring orzo is a fantastic combination of fresh and pantry ingredients! The flavorful and juicy poultry comes together in just over 30 minutes, all in one pan. After all, less cleanup is always the goal, right? Serves 4.

Overhead photo of one skillet stuffed chicken

Disclosure: This post has been sponsored by GRIZZLY Cookware. As always, all opinions are my own.

This is the ultimate one skillet spring meal right now. It is packed with my favorite spring veggies including asparagus, kale, and peas. There’s a yummy, fresh, and bright goat cheese filling inside each chicken breast. Honestly, I just can’t get enough of it right now. 

I think I am on the spring flavor train in earnest right now because I can’t actually experience the season the way I want to. There are no picnics in the park with friends. No patio spring meals amongst the hustle and bustle of the real world. 

[Read more…]

Carrot Cake Cookies

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Chewy carrot cake cookies are the easy way to get your carrot cake fix! With a light and fluffy cream cheese frosting, the spiced treats are ideal for your Easter baking plans.

Carrot cake cookies in a stack image

Easter is on Sunday and it really doesn’t feel like it, at least for me.

Usually, Easter marks a holiday for my family. Not so much for religious reasons as we are all over the board on that.

It’s more of a tradition that we’ve had ever since I was little and my grandparents were around. They were the more religious ones, my grandfather in particular who would walk to church every Sunday.

Easter was one of those holidays when we would always have a brunch. Sunday brunch was something cherished with my family, and the holidays brought all of my extended family in. The table would be packed, kids would hunt for Easter eggs, and there was always SO MUCH FOOD.

Overhead photo of cookies on cooling rack

While I am not religious, Easter still holds a special place in my heart and this year in particular, I am truly missing all of my extended family.

It’s pretty lonely to be staying inside all the time, and especially when you are missing special occasions. However, staying home is much more important right now, so here I am.

Baking is a comfort for me, but as you well know, I am not the best decorator of cakes. I tend to avoid them because of this, but I miss carrot cake this time of year.

Side photo of cookies in a stack

Therefore, let’s just put them into cookies!

These carrot cake cookies are super simple to make and they are SO flavorful, full of that carrot and cream cheese taste combo we all love.

I particularly love them because they are super fluffy and chewy. They really do have a cake-like texture, but without all the work of a full, elaborate cake!

These are great to make with kiddos if you have them, or to just make and hoard to yourselves with some mimosas for your very own at-home Easter brunch. 😉

Looking for another cookie to add to the Easter spread? These simple mini eggs cookies hit the spot every time! Or if you love carrot cake, try these easy carrot cake scones.

Bite taken out of carrot cake cookie photo

This Recipe’s Must-Haves

You will need measuring cups and measuring spoons for all the ingredients for these cookies.

In addition, use your stand mixer (or mixing bowls and an electric hand mixer!) to make both the cookie dough and frosting.

I love this cookie dough scoop to scoop out the dough onto a half sheet baking pan lined with a silicone baking mat. It gives you the perfect sized cookies every time!

Cookies and milk photo

We’re making carrot cake cookies!

Start by whipping together room temperature butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until it’s creamy and smooth. Then beat in the egg and vanilla extract, making sure to scrape down the sides of the bowl as needed.

In a separate medium bowl, stir together baking soda, all purpose flour, cinnamon, nutmeg, allspice, ginger, and salt. Slowly incorporate the dry ingredients into the wet ingredients with the mixer on low speed. Finally, fold in the grated/shredded carrots by hand.

Bake

The dough might seem pretty wet and thick, but this is ok! It’s supposed to look like that.

Scoop out the dough in 1 to 2 Tbsp scoops (remember the cookie scoop I mentioned above!) and add the cookie dough balls to a lined baking sheet.

Bake the cookies in the oven for 10 to 12 minutes, until golden on the edges. They will still be nice and soft, so be careful not to over bake them. Mine took me 10 minutes exactly!

Remove the cookies to a cooling wire rack and cool completely.

Side photo of carrot cake cookies

Make frosting

While the cookies cool, all you have to do is make the frosting. Beat together the cream cheese and butter in your mixer, making sure to clean it out since you probably used it for the dough before.

Add in the vanilla and powdered sugar to the mixture, beating it all together until nice and smooth. If it’s too dry at this point, you can add milk one teaspoon at a time until you get the right texture.

Frost and serve

As you know, I am not fancy with my frosting skills. I just use a knife and go to town! However, you can also get fancy and pipe the frosting if you’d like. Store in an airtight container in layers divided by parchment paper.

Need inspiration for baking? Check out my dessert recipes page for some tasty ideas.

Stack of cookies image

Got questions?

Can I add raisins/chocolate chips/nuts?

For a lot of people, carrot cake just isn’t the same without raisins, chocolate chips, and/or nuts like walnuts and pecans. You can totally add in these mix-ins if you’d like! I recommend adding a total of 1/3 cup of mix-ins, whatever they may be. Personally, I like the cookies as is, but that’s just me.

Is using frozen carrots ok?

This is the one time where I would say no. Fresh carrots are much better for the recipe, and it really makes a difference. Plus, they are so much easier to grate.

Stack of cookies image

Explore more seasonal cooking with my seasonal cooking guides! From what’s in season in April to a quick start seasonal cooking guide, you can find everything you need in my seasonal cooking section.

Finally, if you make this carrot cake cookies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment if you love the flavor! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Carrot cake cookies thumbnail image

Carrot Cake Cookies

Chewy, fluffy cookies that taste just like your favorite slice of carrot cake!
5 from 53 votes
Print Pin
Servings: 1 1/2 dozen cookies

equipment

ingredients

Cookies
  • 1/2 cup unsalted butter at room temperature
  • 1 cup light brown sugar firmly packed
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 tsp ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 cup finely grated carrots
Cream Cheese Frosting
  • 5 oz Cream Cheese at room temperature
  • 5 tablespoons butter at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 2 2/3 cups Powdered sugar
  • 1 to 2 Tbsp milk

instructions

  • Preheat oven to 375˚F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • Cream together butter and sugar in a stand mixer, or using a handheld mixer, on medium speed until light and creamy. Beat in egg until just combined, and then beat in vanilla. Be sure to scrape down the sides as needed.
  • Add baking soda, flour, cinnamon, nutmeg, allspice, ginger, and salt to a medium bowl. Whisk together until combined.
  • With the mixer on low speed, slowly beat in dry ingredients until just incorporated. Stir in grated carrot by hand.
  • Using a dough scoop or large spoon, scoop dough out in 1 to 2 Tablespoonfuls onto prepared pans. Make sure to space them about 1 inch apart.
  • Bake 10 to 12 minutes, until cookies are golden around the edges. The cookies will still be very soft. Cool on the baking sheets for 5 minutes. Remove to a cooling rack to cool completely.
  • While cookies are cooling, make the frosting. Add butter and cream cheese to your cleaned out bowl of your stand mixer (or use a handheld mixer and bowl). Beat together until smooth. Add in vanilla and powdered sugar, beating until smooth. If the frosting is dry, beat in milk 1 teaspoon at a time until smooth.
  • Frost the cooled cookies as desired. Serve.

notes

Store cookies in an airtight container in the refrigerator for up to 5 days.
Cuisine: Easter
Category: Cookies

Strawberry Mimosa

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A strawberry mimosa is the simplest take on the traditional orange mimosa, with an added burst of fruity goodness! You can use fresh or frozen strawberries to make the simple strawberry orange mixture.

Strawberry mimosa with fresh strawberry photo

Goodness gracious, if I miss anything right now, it’s BRUNCH.

The Man and I ran a quick errand this weekend to the liquor store. On our way home, the skies were blue, the sun was shining, and all I could think about was brunch. Specifically brunch on a patio.

There are two particular places I miss the most – Spanky’s Roadhouse and Tamayo. Both places have their own draw, whether it’s a bottomless mimosa bar or unlimited brunch goodies. Honestly, I just miss being out in the hustle and bustle of the world, with amazing food, drinks, and company.

Strawberry mimosas in flutes picture

Let’s just say this isolation thing is really getting to me right now.

I miss Marzipan so much. She was such a shining light in my day and could take away any worry or stress with a snuggle. Being home alone makes it even harder, when the Man has to go to work and I feel the weight of the emptiness…

There’s little to no distraction. After all, there’s only so many hours of TV you can watch or so many chores you can do in one day.

In an effort to bring some brightness into the weekend, I am trying to make an effort to recreate those brunch moments at home. That’s why I am making a very simple take on the traditional mimosa today.

Overhead photo of mimosas for brunch

All I’m really doing here is adding fresh strawberries to the mix. It’s an incredibly simple twist, but it makes you feel a little more bright and a little fancy as you sip on it on your back patio.

It might not be the bustling brunch service I am dreaming of. But it works pretty dang well for right now. Especially when you get a big stack of nutella pancakes next to a glass… Nutella and strawberries are the PERFECT match. Really, chocolate and strawberries are always a good idea so you could also whip up a dozen baked chocolate donuts too! For an extra hit of strawberries, a moist slice of strawberry bread is a lovely fruity pairing. Not to mention a plate of deviled eggs that are always a must for brunch in my book!

To really put things over the top, consider making a sweet treat like this chocolate strawberry cake that’s surprisingly easy to throw together! Plus it keeps in the fridge for a couple of days, making it fantastic for making ahead of time.

Alternatively, keep things simple with sourdough french toast topped with powdered sugar and fresh fruit. Pair this with easy blueberry danishes and you have the ideal simple brunch spread.

Take strawberries to happy hour by following brunch with a happy hour featuring a fruity strawberry martini.

Side photo of strawberry mimosa in champagne flute

This Recipe’s Must-Haves

The only real cutting you’ll need to do is to remove the tops of the strawberries. For this, I use my chef’s knife and favorite cutting board.

You’ll need a blender like this Vitamix to blend together the strawberries!

Finally, I don’t have the link to the exact stemless champagne flutes you see here. However, these are pretty darn close and super cute!

Here’s more bubbly boozy brunch recipes: Cherry Rosé Mimosa | Sparkling Brunch Punch | Tequila Sunrise Champagne Punch | Easy Champagne Sangria | Limoncello Spritz

Overhead picture of mimosas in glasses

Here’s How To Make A Strawberry Mimosa

Blend

Add the strawberries and orange juice to a blender. All you need to do is blend the two ingredients together until it is nice and smooth! I generally don’t go through the step of straining, because once you blend this long enough, you won’t get those strawberry seeds.

Note: I recommend making sure both the orange juice and strawberries are chilled before making this! It’s nice to have all the ingredients cold to make the mimosa that much more refreshing.

Pouring champagne into a mimosa image

Serve

Fill each flute 1/4 of the way with the strawberry orange mixture. Top it off the rest of the way with chilled champagne!

Need inspiration for brunch? Check out my breakfast recipes page for some tasty ideas.

Photo of fresh mimosas in flutes

Got questions

Can I make the strawberry orange mixture ahead of time?

Yes you can! Simply blend together the orange juice and fresh strawberries, then add to an airtight container. You can store this in the refrigerator for about 1 week.

What kind of champagne should I use?

Personally, I like to use brut champagne as directed in the recipe below. However, if you like things sweeter you can use a less dry champagne or even prosecco.

Can I use frozen strawberries?

Of course! If you do, be sure to thaw them and drain them well before using.

Mimosas in champagne flutes image

Check out our video on how to make a lemon meringue rosemary tart:

Strawberry mimosa thumbnail image

Strawberry Mimosa

Fresh strawberries make the traditional mimosa extraordinary!
No ratings yet
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes

equipment

ingredients

  • 1 1/2 cups freshly squeezed orange juice
  • 1/2 cup strawberries tops removed
  • 1 750 ml bottle brut champagne chilled
  • Garnish: fresh strawberries

instructions

  • Add orange juice and strawberries to a blender. Blender until smooth on high speed.
  • Fill flutes 1/4 of the way with the strawberry orange mixture.
  • Fill the rest of the way with champagne.
  • Garnish with a strawberry and serve!

notes

You can also combine the strawberry orange mixture and the full bottle of champagne in a pitcher if you want! This is great for a party or if you don’t want to build the mimosas individually, one at a time.
Cuisine: Spring
Category: Booze

Instant Pot Tortilla Soup

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Instant Pot Tortilla Soup is my way to get a big bowl of comfort, with very little effort. This recipe mostly uses ingredients that are already in your pantry and freezer! Serves 4 to 6.

Instant Pot tortilla soup photo overhead

Let’s raid the pantry today and make some comforting soup!

This week, I wanted to bring you at least one new recipe that highlighted a lot of pantry items. Since we are in a time of cooking from our pantry and high stress, I thought a comforting bowl of tortilla soup would be just the ticket. 

I know we all have a lot of time on our hands and all over social media I see people cooking extravagant recipes, from homemade puff pastry to smoking pork shoulder for hours on end. [Read more…]

Spicy Blood Orange Margarita

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Brighten up your week with a refreshing spicy blood orange margarita! The fresh citrus flavor and little kick of spice makes this cocktail shine in all the right ways. 

Image of margaritas in glasses

Well, I’m not gonna lie. I’ve had better months than March. 

Heading into a new month usually brings an element of excitement and the feeling that you get to start a fresh new month…

However with the current lockdown and the state of the world, it’s a little bit harder to feel that sense of hope.

Overhead photo of orange margaritas

To be honest, I am struggling. Being away from my friends and family, not being able to go to the gym, not having my precious little fur baby to snuggle… Half the time I feel like I am stuck in tar and can’t move. 

I chatted with a good friend this week, and she really reminded me of something.

Take it one step at a time.

Since everything is so uncertain, thinking too far into the future can be more stressful than anything. So this is the time to take advantage of the whole “stay present” idea. I am trying to take each day one at a time, to find the little moments of joy, and to allow myself the time and space to feel/grieve. 

Side photo of blood orange margarita

While I want to be productive and creative in this time, sometimes it’s just not possible and that’s ok. We need to be kind to ourselves because this adjustment isn’t easy. AT ALL.

So today I wanted to bring you a simple cocktail that will brighten things up in your world. 

Blood oranges are in season through May and the easiest way to take advantage is through a tasty spicy blood orange margarita. The fresh and rich juice from the fruit really elevates the from-scratch margarita, with a hit of heat! You don’t even need triple sec or orange liqueur because all the orange flavor comes through in the fresh blood orange juice.

It’s citrus season friends!

Side photo of spicy blood orange margarita

this recipe’s must-haves

You’ll need a jigger to measure out all the liquid ingredients. 

Have your cocktail shaker and cocktail strainer handy as well!

I like to serve these blood orange margaritas in rocks glasses but you can also serve them in traditional margarita glasses.

Other yummy margarita recipes: The Perfect Margarita | Strawberry Jalapeno Margarita | Clementine Mezcal Margarita | Smoky Jalapeno Margarita

Blood orange margaritas in glasses photo

how to make a spicy blood orange margarita

rim the glasses

First, make the rimming salt for the glasses. Add salt and chili pepper to a small bowl, then stir to combine. Add the seasoned margarita salt to a plate. 

To rim the glasses, rub the rim of the glasses with lime wedges. Then roll the rim of the glass in the chili salt!

shake & strain

All you have to do to make the cocktail is to shake everything together over ice! 

Strain it into the salt-rimmed glasses over ice and serve immediately.

If you need more inspiration for your at-home happy hour, check out my cocktail recipes page for some tasty ideas.

Photo of a margarita in a glass with salt rim picture

got questions?

What if I can’t find blood oranges?

During these times, I know it can sometimes be hard to find all the ingredients you need for ANY recipe. If you are having trouble finding blood oranges, try getting your hands on bottle blood orange juice. 

When that’s not an option, you can simply use any other orange from navel orange to cara cara orange to any other type you can find!

I don’t handle heat very well… How spicy is this cocktail?

This cocktail has a mild to medium heat level to balance the sweetness of the citrus fruits, depending on whether you use a half or a whole jalapeño. If you want to really tone down the spice to taste, remove the seeds from the jalapeño first.

how can I make this a big batch cocktail?

You can easily make this cocktail a big batch drink by scaling up the number of servings in the recipe card below! Instead of making the cocktail in a shaker, add all of the drink ingredients to a large pitcher filled halfway with ice. Stir the punch well until thoroughly combined and chilled. Garnish with slices of blood orange slices and lime slices.

To make this a pitcher for 8 people, you will need 2 cups silver tequila, 2 cups fresh blood orange juice, 1 cup fresh lime juice, 1 1/4 oz agave nectar, and 4 jalapenos (seeded and sliced).

Hand holding a blood orange margarita photo

Finally, if you make this blood orange margarita recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Thumbnail image of blood orange margarita

spicy blood orange margarita

Blood orange and jalapeno make this from-scratch margarita bright and rich in flavor!
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cocktails

equipment

ingredients

Margarita
  • 4 oz silver tequila
  • 4 oz fresh blood orange juice
  • 2 oz fresh lime juice
  • 2 tsp agave
  • 1/2 or 1 jalapeño sliced into rounds
Rim
  • 1 Tbsp
  • 2 tsp chili pepper
  • Lime wedges
  • Garnish: blood orange slices

instructions

  • In a small bowl, stir together salt and chili pepper for the rim. Pour out onto a small plate. Rub the rims of 2 cocktail glasses with a wedge of lime. Roll the wet rim in the chili salt mixture. Fill glasses with ice and set aside.
  • Add all ingredients for the margarita in a shaker filled with ice. Shake well.
  • Strain the cocktail into both glasses, dividing evenly between the two.
  • Garnish with blood orange slices and serve.
Cuisine: Mexican
Category: Booze

Carne Asada Nachos

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When I want the best nachos EVER, I reach for the carne asada nachos. With this carne asada, you get all the flavor without hours of work, along with plenty of cheese, veggies, avocado, hot sauce, and MORE.

Overhead photo carne asada nachos

Nachos are kinda a thing for me. More like an obsession.

I remember when I first struck out on my own, after quitting a corporate marketing gig. This was a time when nachos were a staple in my diet. I didn’t have a ton of money to burn as I was saving and trying to make this whole food blogger/recipe developer/food photographer thing work. 

Carne asada nachos on a pan picture

So I made nachos. All. The. Time.

They weren’t fancy nachos. Actually they were a little sad and boring. But as I made those nachos on the daily, I thought of all the ways I could up the deliciousness factor of them and started making a list. I’ve made the classic loaded nachos and I’ve even made bite-sized nachos with hatch green chile and fries.

These carne asada nachos have been on that list for a long time. I LOVE carne asada, but I’ve always wanted to find a way to make it at home that doesn’t give me a headache. I want nachos NOW so I don’t want to wait for a marinade.

Sheet pan steak nachos photo

This is my shortcut workaround for carne asada that makes a really flavorful meat, ideal for topping chips along with all the other fixings that I personally love to see on nachos. 

I love to combine a couple different types of cheeses, along with a drizzle of queso on my nachos because it’s OH SO YUM. The heavy dairy gets broken up by the savory meat, tons of vegetables, and freshly chopped cilantro leaves. 

Every bite is loaded with flavor and the way that I make them really puts the whole pan of goodness over-the-top. I LAYER FOR A REASON PEOPLE. You can serve them as an appetizer for game day or as a main dish!

Pair these nachos with a super flavorful Michelada or a citrusy cantarito!

Hand holding carne asada nachos photo

This Recipe’s Must-Haves

You don’t need too much equipment for this recipe! For prep, you’ll want your favorite chef’s knife and cutting board.

You’ll also need one of your mixing bowls and a whisk to make the sauce come together. 

Everything cooks up in a skillet and then gets baked on a baking sheet pan!

Other yummy nacho recipes: Triple Layer Chipotle Chicken Queso Nachos | Breakfast Italian Nachos | Loaded Nachos | Loaded Sweet Potato Nachos

Overhead photo of steak nachos

Let’s make carne asada nachos!

Make Carne Asada

To start, you’ll make the sauce for the carne asada. The sauce is made of white vinegar, soy sauce, lime juice, lime zest, cilantro, garlic, chili powder, and cumin. 

You’ll add the steak and the sauce directly to the skillet over medium high heat, cooking until the meat is cooked through and the sauce is reduced.

Carne asada in a skillet photo

Assemble & Bake

Now it’s time to assemble and bake in the oven! To start, half of the tortilla chips are spread on a baking sheet in a single layer. You can even use a cast iron skillet to bake these, if preferred. These are then topped with half the shredded cheese, half the jalapeño slices, and half the steak. You repeat these layers once more and bake until the cheese is bubbly and melted. 

All you have to do is top it with your favorite toppings and you’re ready to dig in! Here are our favorite toppings:

Sour cream or mexican crema

Pico de gallo or your favorite salsa (chunky salsa, black bean corn salsa, etc)

Guacamole

Sprinkle of cilantro

Diced onion

Lime wedges on the side

Refried beans or black beans

Overhead photo carne asada nachos

Got questions?

What is carne asada?

Carne asada literally means “grilled meat” in Spanish. Obviously, this meat isn’t grilled so we are kinda taking the asada out of the carne asada. Instead of grilling, this meat has all the flavors of the traditional marinade in the sauce. You still get all the flavor, but you don’t have to worry about firing up the grill and taking time to marinate it!

Is carne asada spicy?

This carne asada is actually not spicy at all! The meat itself is super savory with just the right amount of citrus to brighten things up. Don’t worry, there’s jalapeño in the nachos so you still get some heat 😉

Side photo of steak nachos

Some Tips For Making These Nachos AWESOME

Don’t like too much heat? Seed the jalapeño before you slice it!

If you have an aversion to cilantro (the Man thinks it tastes like soap!), you can totally skip it. 

If you are having trouble finding skirt steak, you can also use flank steak or even sirloin steak in a pinch.

Use the meat to make carne asada fries too!

Thumbnail image of carne asada nachos

Carne Asada Nachos

Super flavorful carne asada is the best part of these easy-to-make nachos!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

equipment

ingredients

Carne Asada
  • 1 Tbsp white vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp freshly squeezed lime juice
  • Zest of 1 lime
  • 2 tsp chopped fresh cilantro
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 Tbsp canola oil
  • 1 1/2 pounds skirt steak cut into 1/2-inch pieces
Nachos
  • 12 ounces tortilla chips
  • 8 ounces extra-sharp cheddar cheese grated
  • 1 jalapeno thinly sliced
  • 3/4 cup pico de gallo homemade or store-bought
  • 1 avocado halved, peeled, and diced
  • 1/4 cup sour cream or greek yogurt
  • 1/2 cup chopped fresh cilantro leaves
  • 2 limes quartered

instructions

  • Preheat oven to 400˚F. Spray a large rimmed baking sheet with cooking spray. Set aside.
    In a small bowl, whisk together white vinegar, soy sauce, lime juice, lime zest, cilantro, garlic, chili powder, and cumin.
  • Add oil to a large skillet over medium-high heat. Once oil is simmering, add steak and sauce mixture. Cook until the steak is browned and the sauce is reduced. This will take about 5 to 6 minutes, stirring occasionally. Remove from heat.
  • Spread half of the tortilla chips on the prepared baking sheet. Top with half the cheese, half the jalapeno slices, and half the steak. Repeat these layers with remaining chips, cheese, jalapeno, and steak.
  • Place in the oven and bake for 10 to 15 minutes, until cheese is bubbly and melted.
  • Top with pico de gallo, avocado, sour cream, and cilantro. Serve with lime wedges.
Cuisine: Mexican
Category: Meat

Baked Crispy Buffalo Cauliflower

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Baked crispy buffalo cauliflower is the sneaky game day snack with a healthy twist, straight from the oven. With the help of Reynolds Wrap® Non-Stick Aluminum Foil, the cleanup is simple and the buffalo cauliflower bites lift right off the pan!

Crispy cauliflower on a platter photo

Disclosure: This post is sponsored by Reynolds Wrap®. As always, all opinions are my own. 

With the extra time I have at home, I couldn’t be more excited for the excuse to cook more of my favorite snack foods. 

For me, there’s nothing like a plate of buffalo wings to get the taste buds firing.

However, this time, in an effort to try to get a little healthier, I am turning to cauliflower. 

Side photo of buffalo cauliflower

I swear, cauliflower bites are all the rage right now. Whether they are baked or fried, the crispy florets are the new chicken wing for those who want to bring a little more healthiness into their diet. 

Instead of frying these florets, I turn to baking because it cuts the calories and it’s MUCH easier to make and clean up. 

Of course this only happens with the help of Reynolds Wrap® Non-Stick Aluminum Foil. I am super excited to be working with Reynolds Wrap® to bring you these cauliflower bites this month!

Baked cauliflower on foil-lined pan picture

Why am I so excited about something as simple as aluminum foil? 

Let’s chat about that for a moment. When it comes to aluminum foil, there’s so many uses but one of the most common is to line a baking sheet with it. That’s exactly how it’s used here, and with the non-stick aluminum foil, there’s no cooking spray, butter, or oil involved to grease the pan. 

When you use the dull side, i.e. the non-stick side, you get a food-safe coating that makes it easy to line the pan and the food just slides right off! The best part? THE CLEAN UP. 

Fork holding a piece of baked cauliflower picture

As you all know, I HATE doing dishes. Well guess what? With the non-stick aluminum foil from Reynolds Wrap®, you’ve got one less thing to clean. Simply crumple up the foil and toss it in the trash when you are done. BOOM BABY. We find it to also be much better than parchment paper!

The heavy duty aluminum foil also makes for a killer option to use on the grill whether you are lining the grill to make sure nothing falls through or grilling up foil packets. 

Hosting a party? Add pizza muffins to the spread for a cheesy spin on your favorite pizza flavors.

Dipping cauliflower in ranch picture

This Recipe’s Must-Haves

First and foremost, you need Reynolds Wrap® Non-Stick Aluminum Foil to line a half baking sheet pan for baking the florets. 

You will also need a set of mixing bowls and a small saucepan to make the batter for the florets and the spicy sauce. 

Buffalo cauliflower dipped in sauce image

Time to make crispy buffalo cauliflower!

Coat cauliflower

The cauliflower gets its crispy texture from the thin batter that coats the florets. The batter comes together simply by whisking it all together and then dipping each floret. 

Be sure to shake off the excess before placing it on a baking sheet lined with Reynolds Wrap® Non-Stick Aluminum Foil. No need for olive oil to prep the foil since it is nonstick!

Cauliflower being dipped in batter photo

Bake

The cauliflower gets baked until it’s golden brown and crisp on the outside. Make sure that you stir the florets halfway through so they brown evenly on all sides!

Overhead photo of baked cauliflower

Make Sauce

All you have to do to make the sauce is to melt the butter, then stir in the hot sauce and honey. That’s it!

Crispy buffalo cauliflower on sheet pan picture

Toss & bake again

Toss the florets in a bowl with most of the sauce and then it’s time to bake again. Once the florets are all crispy, you can remove them, drizzle over the remaining sauce, and serve right away with your fave dipping sauce in a small bowl (for me that’s blue cheese dressing but for others it could be ranch dressing!). You can even serve them with a side of celery sticks and carrot sticks like traditional buffalo chicken wings!

help! my cauliflower isn’t getting crispy!

If your cauliflower isn’t getting crispy, here’s a few tips to make sure it does:

  • make sure that you let the excess batter drip off the cauliflower bites before placing on the baking sheet. If the coating is too thick, it will not crisp up in the time recommended for baking.
  • space the florets 1-inch apart. If they are too close together, they will simply steam and not get crispy. If you need to use two baking sheets to accomplish this, do that!
  • continue baking until crispy! Every oven is different and so you may need to roast it for an additional 5 to 10 minutes to get it golden and crispy.
  • make sure they are crispy before you add the sauce! If you don’t let them get crispy in the oven first, then the sauce will just make them soggy.

Love all things buffalo? For dinner, whip up these easy, spicy buffalo chicken tacos!

Crispy buffalo cauliflower on a plate picture
Crispy buffalo cauliflower on a plate picture

Baked Crispy Buffalo Cauliflower

The best vegetarian take on buffalo wings, made at home!
4.7 from 72 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

equipment

ingredients

  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 1/2 cup water
  • 1/2 cup milk
  • 3/4 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 head of cauliflower washed and cut into florets (approx. 4 cups of florets)
  • 1/2 cup Frank’s red hot sauce
  • 1 tbsp butter
  • 1 tsp honey
  • Sliced green onion for garnish

instructions

  • Preheat oven to 425˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. If you don't have non-stick foil, be sure to coat the foil lining with nonstick cooking spray. Set aside.
  • In a medium bowl, stir together water, milk, flour, and spices until well-combined. 
  • Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer. Space them at least 1-inch apart on the baking sheet.
  • Bake for 20 minutes, flipping halfway through, until crispy and golden brown. Make sure that the florets are getting crispy and golden before coating in buffalo sauce! This may mean you need to bake them longer, depending on your oven.
  • While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.
  • Add florets to large bowl and toss with ¾ of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce. 
  • Serve immediately with ranch or blue cheese.

nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 1147mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 69mg | Calcium: 84mg | Iron: 2mg
Calories: 180kcal
Cuisine: Tailgating
Category: Appetizer

Greek Beef Pitas

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Greek beef pitas pack all the flavor of a gyro, with a must simpler twist! With grass-fed ground beef, this recipe comes together in just 25 minutes. Serves 4.

Greek pitas with ground beef photo

Disclosure: This post has been sponsored by Sprouts. As always, all opinions are my own. 

So, times are a little bit weird, eh?

For a gal like me, cooking every day isn’t really that big of a deal because that’s normal daily life for a food blogger. However, I know that a lot of you out there are struggling! 

Thinking up new ideas for dinner can be daunting, especially when things can be limited at the stores. That’s why I wanted to come up with a recipe that will use ground beef in a whole new way! 

[Read more…]

Blood Orange Honey Ginger Chicken Tacos with Cara Cara Orange Salsa

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Blood Orange Honey Ginger Chicken Tacos with Cara Cara Orange Salsa is how we brighten things up for dinner in our kitchen! These tacos have it all: sweet, tart, savory, and spicy. From the Sunkist​® Blood Oranges in the glaze to the Sunkist​® C​ara Cara Oranges in the salsa, these flavors explode on your taste buds with every bite.

Plate of honey ginger chicken tacos image

This post has been sponsored by Sunkist​®.​ All thoughts and opinions are my own.

Blood orange and cara cara orange halves picture

Who says oranges just have to be sweet? Yes, we’ve seen everything from cakes to cookies, brownies to candy, but what oranges really scream to me in the dead of winter is SAVORY.

Did you know that Blood Oranges and Cara Cara Oranges are in season at your local Safeway? I don’t know about you, but this is one of my favorite times of year because citrus is abundant. With all this cold, I start to crave something lighter and brighter! As soon as I see that these citrus fruits are available, I am off to the store immediately. [Read more…]

Jameson and Ginger

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A Jameson and Ginger cocktail is pure perfection in its simplicity. The smooth Irish whiskey, a ting of lime juice and the bite of ginger ale all come together in this gorgeous glass. It’s doesn’t get any easier than this!

Side photo of Jameson and Ginger cocktail

about this jameson ginger cocktail

I am taking you all back to Ireland with me on this post again!

When I was in Dublin, I hit the Jameson distillery and that is where I tasted my first Jameson and Ginger.

At the end of the tour of the distillery the options for tasting are either straight-up or with ginger ale.

Since I’ve put Jameson shots behind me these days, I had to go with the ginger ale concoction.

Now, I have always been a Jameson fan, maybe too much of a fan back in my early bar hopping days when my boyfriend at the time would drink it like water. 

Thankfully Jameson and I are on much better terms now, especially since my discovery of this cocktail.

Who knew Jameson and ginger ale made such lovely partners?

If I could drink anything on St. Patrick’s Day, it would definitely be this cocktail.

The crisp ginger ale is the perfect soothing note immediately following the woody and nutty Jameson whiskey.

I have trouble stopping with just one. I might be sipping on one as I write this post… Don’t worry, not early in the morning when this post actually goes live… Really, these cocktails are dangerously drinkable…

Cocktails with Jameson photo

ingredients

Jameson. the main ingredient for any of my Jameson cocktails is Jameson Irish Whiskey! If you prefer a different Irish whiskey you prefer, you can make the swap and use that instead.

ginger ale. choose your favorite ginger ale here! Since this cocktail has such few ingredients, you will be able to taste every element. Make sure you choose a ginger ale that you love.

lime juice. use fresh lime juice! Fresh always tastes better, especially when you are making a drink with just three ingredients.

Overhead photo of Jameson cocktails in glasses

this recipe’s must-haves

Paksh Italian Highball Glasses are a beautiful glass to serve this simple cocktail in! Unfortunately I don’t have the link for the glasses used here… They are no longer available!

You’ll need a bar spoon to bring the cocktail all together in the class.

Looking to amp it up a little bit? I love garnishing my whiskey ginger cocktail with some of Trader Joe’s Crystallized Candied Ginger – it’s a fun little addition to the glass and a great finishing bite of refreshing ginger.

Other yummy Jameson cocktails: Jameson Manhattan | Sparkling Whiskey Sour | Jameson Old Fashioned | Irish Mule

St. Patrick's Day cocktails in glasses photo

how to make a jameson ginger

fill glass with ice

Add ice to a highball glass. You will want to fill the glass all the way to the top with ice. 

Note: I have more info about glassware above and also in the recipe card below!

stir and serve

Add all the ingredients to the ice-filled glass, then stir it up. That’s it! You are ready to sip and enjoy.

Need inspiration for cocktail hour? Check out my cocktail recipes page for some tasty ideas.

Jameson and ginger cocktail picture

can I use a different whiskey?

While this Irish cocktail is obviously all about Jameson, it’s also a great way to enjoy other whiskeys as well. I recommend a good Irish whiskey, but you can also use rye whiskey. I would shy away from bourbon and it is a bit too sweet for this combo.

does the lime juice have to be fresh?

I always, always recommend using fresh lime juice because it just tastes better. However, you can use jarred lime juice if necessary.

what brand of ginger ale should I use?

I like to use Canada Dry, but the choice is really up to you! Other ginger ale brands that I’ve had recommend to me include Q, Vernors, Seagram’s, and Schweppes.

can I make this in a big batch for a party?

Of course you can! To make this cocktail for 8 servings, you will need 2 cups Jameson Irish Whiskey, 3 cups ginger ale, and 1/2 cup fresh lime juice. All you have to do is stir together the ingredients in a pitcher. I do not recommend making this cocktail ahead of time as you’ll lose the carbonation of the ginger ale over time. Since it’s such an easy cocktail to make, it will only take you a couple of minutes to whip up!

Stirring a Jameson cocktail photo

what to serve with jameson drinks

Whenever I’m serving up a Jameson cocktail, my mind inevitably goes to anything Irish themed in terms of food. The beauty of this jameson ginger ale drink is that it really pairs well with anything that whiskey goes with!

If you are planning to keep in the theme of all things Irish like I do, here’s my top recommended recipes to check out:

Finally, if you make this Jameson ginger ale cocktail, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to share and tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Jameson and ginger cocktail recipe image

Jameson & Ginger

This classic Irish cocktail is the best way to enjoy Jameson whiskey, if you’d prefer not to drink it straight.
4.9 from 90 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail

equipment

ingredients

  • 2 oz Jameson whiskey
  • 3 oz ginger ale
  • 1/2 oz fresh lime juice

instructions

  • Fill a highball glass with ice.
  • Add in Jameson, ginger ale, and lime juice.
  • Stir with a long spoon to combine. Serve.
Category: Booze

Avocado Bruschetta

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Easy avocado bruschetta is a flavorful snack that is killer for a party and also as a midday treat. The bright flavors are so satisfying, and the creamy addition of avocado is the best twist on the Italian classic!

Side photo of bruschetta

I’m sure I’ve talked about it before, but bruschetta is my JAM. 

I love the simple combination of bright tomatoes, sharp balsamic, and fresh basil. It’s my favorite way to celebrate the flavor of the tomato, and every time I eat it, I am transported right back to Italy.

There was this one afternoon on vacation in Sienna where I was sitting in the main square, sipping wine and enjoying the afternoon sounds of kids playing, chattering adults, and bustling tables of clinking wine glasses. The bruschetta came to the table and in the first bite, it was like the life of the square burst alive in my mouth. [Read more…]

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