Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, March 6, 2017

The Yummiest "Peanut Butter Pie" Breakfast Recipe

You guys, I cannot get enough of this!  Today I'm sharing the easiest, yummiest, ever-so-satistfying peanut butter pie recipe.  The catch is that its for breakfast!😱 A few weeks ago my sister texted me with a "best decision of my life" message... thinking it was about her kids, house, job etc I was so wrong - it was about peanut butter pie. Literally it tastes like peanut butter a bowl...for breakfast.  I die. Now, I've tried all sorts of Pinterest inspired recipes for overnight oats, "dessert" parfaits, etc.  This is legit and you will dream of making this again and again.  Especially if you're a mom because it's that easy and that delicious.  

Now, I'm not huge on measuring so we're going to just wing it...

Yummiest Breakast Peanut Butter Pie in a Bowl:

1/2 to 3/4 cup of your favorite plain Greek yogurt 
Rounded spoonful of peanut butter
A handful of chocolate chips 
1 tsp. brown sugar

Mix it all together and enjoy!  That's it.  It's that simple.  You can play around with how much you add of each ingredient to get the right consistency and sweetness for you.  I tend to throw about 5-6 chocolate chips in there and a sprinkle of brown sugar, for reference.  You could definitely prep this the night before and eat it to-go or have it in the fridge waiting for you.  Kind of like that first cup of coffee that you dream of.  Just me?  Anyway, make this.  Today.  Let me know what you think!  Follow along on my instastories for more quick recipes (@thebirdsnestblog) XOXO 

Tuesday, January 12, 2016

Favorite Recipes || Fresh Cod with Roasted Red Pepper Cream Sauce

Hi friends! I wanted to share a new recipe that I tried last night for dinner and it was SO delicious.  Cod is one of my favorite types of seafood and even Olivia likes it so it's a win! This recipe could not be easier and its a great, healthy (ok without the cream) meal that tastes like it came directly from a restaurant. 

Here's what you'll need:

Fresh cod (enough for your family)
12 oz. jar of roasted red peppers, drained
1 garlic clove
Basil (I used frozen cubes)
1 1/4 cups of cream or half & half
Two carrots
1/2 red onion
Fresh parsley
Salt + pepper

I used my Dutch oven, but anything oven safe would work. 

1.  Preheat oven to 350 degrees.  Cut veggies into matchstick pieces and set aside.

2.  Roughly chop roasted red peppers and sauté with garlic, basil and olive oil until warmed through.  Puree the mixture and return to the Dutch oven.  Add cream and veggies and stir together.  Layer the cod over the mixture and put in the oven.

3.  Cook at 350 degrees for 30-40 minutes or until fish is flaky and cooked through.

I served ours over jasmine rice and it would certainly work over pasta or egg noodles.  Even alone with some crusty yummy!  

What are some of your favorite fish recipes?  I love to try new ones! 

Sunday, November 15, 2015

Yummy Thanksgiving Sides

I looooove Thanksgiving!  I can't wait for all of the yummy food, and of course seeing our family.  Thanksgiving has always been at my parent's house and we gather together with all of our cousins, aunts, uncles, and family friends.  As the family is growing, it's been so much easier to serve everything buffet style.  There's turkey, stuffing, sweet potato casserole, mashed potatoes, creamed onions,  cranberry sauce, green bean many yummy dishes!! (I almost just drooled #preggoproblems)  Last year, I made green bean casserole and used this recipe for fresh cranberry sauce.  This year I've been looking for something equally yummy and I'll pass off the green bean casserole for my sister to make.

{Photo via: Damn Delicious}

This slow cooker creamed corn sounds SO good!  I love that it can be made in the slow cooker then transferred to Thanksgiving dinner.  It's gotten great reviews and let's face it, anything from Damn Delicious is, well, delicious!

{Photo via: The Local Vegan}

I'm also going to make these brussel sprouts with cranberries, pecans, and balsamic drizzle.  I've made a version in the past, but adding the balsamic drizzle will undoubtedly make this a delicious side.  Also, perfect to take as a side dish because you'll be roasting them at home...leaving the brussel sprout aroma there when you leave instead of at your host's house ;)

What are some of your favorite sides?!  I would love for you to share!

P.S. - Check back on Tuesday for a fun giveaway!!

Saturday, August 15, 2015

Some of Our Favorite Quick Recipes

Hi! I love reading about food (who doesn't?!)...whether it's recipes, meal planning, or other families go-to meals.  Today I wanted to share some of our favorite quick meals that can be prepared the night before, in the slow cooker or prepared quickly after a busy day. Some are my own and others I've used from my Pinterest - where I have 4928375 recipes pinned ready to go;).  Here's to giving you some yummy ideas! All recipes are linked below. 




Roasted Salmon Salad over Steamed Green Beans

Ok, now I'm hungry! I really enjoy cooking and trying new things, so please feel free to share your favorites in the comments as well! For more recipes, follow along with my Instagram [@thebirdsnestblog] as I share them frequently! Have a great weekend! XO 

Sunday, July 12, 2015

It's a Beach Birthday Party!

Yesterday, my sister had a birthday party for Brynn and it was such a cute beach themed day! She turned two earlier this month so she was a pro at blowing out her candles and listening to everyone sing Happy Birthday to her.  Poor Olivia had a 102 temperature so she had to miss out on all the fun and stayed home with Rob.  She woke up this morning singing "Happy Birthday, BB", not knowing she missed everything so we'll have leftover cupcakes tonight ;) 

The birthday girl! 

Everything was decorated with a beach theme and my personal favorite were the cupcakes and crab veggie platter.  Pinterest inspired, of course.  To make the crab, slice the top off of the pepper and turn it upside down.  Slice "legs" and "claws" and assemble!  I also used olives and capers for the eyes.  Such a simple, fun addition to a plain veggie platter! For the cupcakes, my sister used mini Teddy Grahams and lifesavers, along with blue icing and crushed golden oreos.  They came out so adorable!!  Now, on to all of the pictures...

Kiddie pool filled with ice and beverages...brillant

Lastly, a sneak peek of the gift I made for Brynn... can't wait to show you during the week! 

Have a great Sunday! 

Wednesday, June 17, 2015

Easy & Delicious Tikka Masala [Slow Cooker Recipe]

My sister made Tikka Masala a few months ago and I've been craving it ever since.  [Side note: I always say "Tikki"...whatever;)] This recipe is easy and super yummy! I love using my slow cooker and use it frequently, which is a lifesaver for busy days, so this recipe is great for our family.  I based my recipe off of this recipe, which I found on Pinterest and changed it according to our taste.  Olivia ate almost her entire plate, which also shows it's a keeper! Here's how I made mine...

[Follow along on IG @thebirdsnestblog]


Boneless, skinless thighs (enough for your family)
1 shallot (or small onion)
1 clove of garlic, minced
1 can of crushed tomatoes
1 1/2 cups of plain Greek yogurt
2 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
2 Tbsp Garam Masala
1 Tbsp Cumin 
1 Tbsp sweet paprika
1/2 tsp cinnamon
1 bay leaf
Salt + Pepper to taste
3/4 can coconut milk
3 Tbsp cornstarch 
Jasmine Rice
Lime Wedges
Parsley or Cilantro

1.  Mix together the onion, garlic, tomatoes, Greek yogurt, olive oil, lemon juice, Garam masala, cumin, paprika, cinnamon, salt and pepper.  Pour mixture into slow cooker.
2.  Dice chicken thighs into bite-sized bites (skip this if you'd prefer shredded chicken)
3.  Add the chicken to slow cooker and coat with sauce mixture.
4.  Add bay leaf and cover.
5.  Cook on high for 4 hours or low for 8 hours.
6.  Add the coconut milk mixed with cornstarch and stir to combine.  Cook another 15 mins or until hot.
7. Serve over coconut rice with fresh lime wedges.  

Coconut Jasmine Rice: I love, love, love coconut good! I make mine using 1 cup of jasmine rice and 1 1/2 cups of coconut milk.  I always use my rice cooker, but if you prefer the stove top just follow the directions on the bag.  The coconut milk makes it really creamy and it's a nice addition to this meal. 

If you'd like to see how much Olivia enjoyed this, I'll leave you with this ;) 

Enjoy! XO

Follow along on: Facebook  Pinterest  Instagram  

Monday, March 30, 2015

Streusel Topped Oatmeal Applesauce Muffins || Recipe

Good morning! I made these muffins over the weekend and have been enjoying them ever since, perfect for breakfast or a snack. They're super easy and customizable to your family's taste.  I added some chia seeds in for added nutrition.  You could also add peanut butter, chopped pecans, chocolate chips...whatever your little heart desires. I love recipes that are one bowl and into the oven, less dishes and I'm more inclined to bake if it's simple.  Here's the recipe...

Streusel Topped Oatmeal Applesauce Muffins

1 1/2 cups of oats (I used quick cooking rolled oats) 
1 1/4 cups of flour
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1 teaspoon of cinnamon

1 cup of unsweetened applesauce
1/2 cup of firmly packed brown sugar 
1/2 cup of milk
3 tablespoons of vegetable oil
1 egg
Chia seeds (however much you'd like)

Topping (optional):
1/4 cup of oats 
2 tablespoons of brown sugar
1/4 teaspoon of cinnamon
1 tablespoon of melted butter

  1. Preheat oven to 400 degrees. 
  2. Combine the oats, flour, baking powder, baking soda and cinnamon.  Add in the applesauce, brown sugar, milk, oil and egg.  Stir to combine. 
  3. Fill muffin tins until almost full.
  4. Top muffins evenly with the streusel topping.
  5. Bake for approximately 15 minutes, or until slightly browned. 

This made 12 regular sized muffins and 6 mini muffins.  The muffins would freeze really well too. I liked that they have texture to them so it feels like a hearty breakfast and Olivia enjoyed them too. If you're not a texture loving person, I'd ground the oats first. Do you have a favorite muffin recipe? I'd love for you to share.  Enjoy! 

Thursday, March 26, 2015

Amazing Lemon Butter Chicken // Recipe

Alternatively titled: So Good You'll Drink the Sauce Chicken.  If you follow me on Pinterest, you probably notice I'm a big pinner of recipes, fun kids stuff, and home decor.   Most of my pins sit nicely under my food boards and I literally can't think of a thing to make for dinner ;)  Do you do that too?? I love Pinterest so I'll need to start actually using it, instead of pinning pretty things.  

I did once tell my mom that I had big plans of organizing my Pinterest boards over the weekend... Let's not take a minute to realize how sad that is ;) Um, also why are there no emojis for blogs.  I could have used the monkey covering its eyes one.  

Moving on, this chicken is amazing. It's so easy and seriously delicious.  I adjusted the recipe slightly, here is the original recipe from Damn Delicious.  

{Source: Damn Delicious}

Lemon Butter Chicken

Chicken thighs - skin on, bones in 
1 tablespoon of paprika
Salt + Pepper
3 tablespoons unsalted butter
1 cup of chicken stock (I used homemade bone broth)
1/2 cup of heavy cream
Juice + Zest of one lemon
2 cups of fresh baby spinach
1/2 teaspoon of dried thyme
1 clove of garlic
Parmesan Cheese 

  1. Preheat oven to 400 degrees. 
  2. Melt two tablespoons of butter in a cast iron skillet or Dutch oven.  Sprinkle chicken thighs with salt, pepper and paprika, coating both sides. Brown on both sides and remove from pan.
  3. Add minced garlic and 1 tablespoon of butter to the pan and cook until fragrant. 
  4. Add the chicken stock, heavy cream, juice and zest of lemon, parmesan cheese (I just sprinkled in), and thyme.  Bring to a boil and stir in the fresh spinach. Simmer until sauce has slightly thickened and spinach has wilted.  Add chicken back into the pan. 
  5. Roast in the oven (uncovered for about 15 mins) for 25-30 minutes, or until cooked through. 
I served ours over jasmine rice and sprinkled fresh parsley over the top. My hubby is not a huge fan of thighs (that's hilarious but I can't say it any other way) so I may use chicken breast next time...but they add so much flavor so he may just have to get over that ;)  The original recipe called for much more garlic and more thyme but the first time it was slightly too strong so I cut down the amount of thyme.  I also didn't have fresh parmesan cheese and it worked out just fine.  It's seriously so good and I couldn't wait to have leftovers the next day.  Olivia ate almost two entire chicken thighs on her own! Considering she's been eating a stick of butter over actual food lately, I'll take that as a win. 

Hope you enjoy! Let me know if you try it! 

Friday, January 23, 2015

Girls Lunch || My Current Favorite Salad

My college roommate and I have been besties since, well, the first day of freshman year eleven years ago(?!?!!).  After my mom finished wiping the mattress with Clorox wipes (we still laugh at that) and we set up our dorm room, dubbed "The Tiki Room", she has been one of my best friends every since! I wish I could see her more often so it's such a treat when we get together.  Our babies are 6 months apart and clearly best friends as well.  Between my two roommates and my sister and I, we had four babies within six months of each other! Babies galore!  During our visit, the girls played and we got to catch up between toddler wrangling. For lunch, we had a strawberry almond spinach salad, broccoli cheddar quiche and chocolate croissants.  We also snacked on fruit and amazing Tate's cookies.  

The girls played so nice with each other and it made me and Olivia so happy that they were here with us!  Our KidKraft vintage kitchen was a huge hit! I mean can you stand the cuteness...

Back to lunch, the croissants were from Williams Sonoma (thanks Aunt Jenn!) and they were amazing.   As in a don't-talk-to-me-go-play-these-are-amazing type of way.  Kidding. Sort of ;)  The quiche was super quick to throw together and my sister made the salad.  This salad is my current favorite.

It consists of baby spinach, fresh strawberries, honey almond slices, gorgonzola cheese and Vidalia onion vinaigrette.  It may seem like a weird combination, but it is super yummy and a great switch up from regular salad.  Overall, we had such a great visit and I can't wait to get together again!  Aren't girls lunches so fun?  I think playdates are sometimes more for me than Olivia;)

Tuesday, January 13, 2015

Cast Iron Skillet BBQ Chicken Pizza || Recipe

Hello friends!  I wanted to share the recipe that I used for our homemade pizza we had this weekend. It was amazing!  Using a cast iron skillet created a super crispy crust on the bottom, while leaving airy dough on top = highly recommend! This recipe is also very quick and easy, perfect for a weeknight or to throw together during a busy weekend.


Pizza Dough (I used fresh from the grocery store)
Honey BBQ sauce
Sliced cooked chicken
Red onion
Shredded Cheddar cheese
Fresh Cilantro

- Preheat oven to 400 degrees.  Place cast iron skillet in oven to heat up until oven is preheated. (If you're using a baking sheet or pizza pan, I'd do the same to ensure a crispy crust)
- Roll out pizza dough and shape into skillet, slightly forming up the sides.
- Cook dough for 10 minutes
- After dough has cooked for 10 minutes, remove from oven and spread dough with bbq sauce (I loved the slight sweetness of honey BBQ in contrast to the red onions)
- Layer with cheddar cheese,  sliced chicken, and red onion.
- Bake for 15-20 minutes or until golden brown.
- Sprinkle with fresh cilantro & enjoy!

Next time, I may try caramelized onions and chopped bacon as different toppings.  If you're not a huge cilantro fan, try fresh parsley.  It was so good and so quick...Olivia loved it as well! I'd love to hear if you try it!

Tuesday, January 6, 2015

Spiralized Greek Salad || Recipe

Have you all felt the healthy eating itch lately?  After indulging in a good share of Christmas cookies, cakes, and chocolates I'm currently craving healthier foods.  Now, as a side note, I did text my sister this exact message last night: "Everyone is like lets get in shape! I'm over here like that chocolate Santa was goooood!" So lets be's all about moderation ;)

That being said, this salad was so fresh and so easy to make that I had to share it with you!  If you don't have a spiralizer (thanks Mom!) you can use a julienne peeler to create similar, but straight ribbons of cucumber.  Spiralizing the cucumbers made the salad so fun to eat!


Red Onion
Feta Cheese
Kalamata Olives
Olive Oil 
Red Wine Vinegar
Salt & Pepper

Spiralize the cucumbers and dress with olive oil, vinegar,  oregano, thyme, salt and pepper.  

Top with your favorite Greek salad toppings.  My favorites are tomatoes, feta cheese, kalamata olives, and red onions.  Finish with a squeeze of fresh lemon. I served mine with lemon-thyme chicken.  


Sunday, December 7, 2014

Sunday Supper || Creamy Meatball Casserole

After a busy day, it's always nice to have an easy dinner recipe that can be thrown together quickly and tastes delicious.  I adapted this recipe from different recipes on Pinterest and it was so good!  I used homemade meatballs and sauce, but you can certainly use frozen meatballs and jarred sauce to save even more time!

1 loaf of crusty bread cut into cubes(I used Italian)
1 lb (or more) of cooked meatballs
1 jar, or about 4 cups of homemade sauce
1 block of cream cheese
1/2 cup of mayonnaise
1/2 cup of Greek yogurt
2 cups of shredded mozzarella cheese
1 tsp. of Italian seasoning (basil, oregano, thyme)

Preheat oven to 350. Mix together the cream cheese, yogurt, mayo and about 1/2 cup of mozzarella cheese.  Sprinkle in the Italian seasoning and set to the side.  Place bread cubes in the bottom of a casserole dish and place in the oven to toast slightly for a few minutes.  After bread cubes have toasted, spread the cream cheese mixture over the bread and then layer with meatballs.  Spread sauce over the meatballs and sprinkle with shredded cheese.  Cook for about 20 minutes or until lightly browned and bubbly. 

Easy, right?  I served mine with a green salad.  It was a quick and easy recipe that my whole family loved.  Here is how I make my meatballs, if you'd like to try with homemade meatballs:

1 lb. of ground beef (I use certified Angus)
1 egg
1 slice of bread soaked in milk
1/2 cup bread crumbs
Fresh parsley
Parmesan cheese
Salt & Pepper

Mix together milk soaked bread (squeeze excess milk out if needed), bread crumbs, salt, pepper, cheese.  Add egg and ground beef, mix together until all ingredients are incorporated.  Add fresh chopped parsley.  Form meat mixture into small meatballs - I use a mini cookie scoop for even sizes. Bake at 350 for about 35-45 minutes depending on size, or until golden brown and cooked through.  

I hope you enjoy this recipe!  Let me know if you try it! 

**Don't forget to enter the current giveaway to BYOImagination going on here: Wooden Toy Giveaway!

Sunday, November 23, 2014

Sunday Supper || Delicious & Easy Tom Kha Gai Soup

You guys, this is the most delicious and easiest soup ever! I have a serious love affair with Tom Kha Gai (Thai coconut soup), like serious.  I've been dying to make it at home and my husband hates soup.  With a passion.  The other night, he had gone to work so I whipped this up and it was delicious!  My sister came over and both babies devoured it as well.  Definitely a keeper!  I strayed from the authentic way slightly to make it a little more hearty and the result was seriously yummy.


1 carton of Swanson Thai Infused Broth
1 carton of low sodium chicken stock (I always use organic)
2 cans of coconut milk (not light style)
1-2 cups of carrots (cut matchstick style)
Carton of mushrooms
Shredded chicken
1 package of Ramen noodles (noodles only, not season packet)
Lime wedges

- Combine the Thai broth and chicken stock and heat over medium high heat.
- Add carrots and mushrooms
- Cook until carrots have softened, add shredded chicken and Ramen noodles. (I broke the noodles up slightly)
- Add two cans of coconut milk and stir until combined.
- Heat through until warm and bubbly

Serve with lime wedges.   The squirt of lime really brightens it up!

Easy, right?!  If you prefer not to use the Thai broth, you can use vegetable broth or chicken stock and add your own Thai ingredients (lemongrass, lime, ginger, etc) You could also throw this in the crockpot on low for a few hours, adding the mushrooms and coconut milk towards the last half hour or so. It is so good! Let me know if you try it!

Have a wonderful Sunday.

Tuesday, November 18, 2014

Recipe || Easy Banana Muffins with Cinnamon Streusel

I love muffins.  Any kind, any size, flavor, you name it. I was searching on Pinterest for an easy banana muffin recipe to use up some bananas I had hanging around...Ok, I'm lying.  I threatened told my hubby that the browning bananas were off limits!  Those babies were going to good use.  Anyway, I found this recipe and it was super easy and yummy!  I adapted it slightly, using less butter for the streusel and it worked out perfectly.  Also, I think whipping the bananas really worked so much better than just squishing them with a fork.

Here is the recipe from Katrina's Kitchen:


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cups brown sugar
  • 2 eggs, beaten
  • 4 ripe bananas
  • 5 tablespoons butter, melted
  • 2/3 cup flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt (optional)


  1. Preheat oven to 350⁰ F and lightly grease your muffin tin/baking cups with cooking spray.Muffins:
  2. Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
  3. Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredientsto the wet. Spoon batter into prepared cups.
  1. Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top. IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo.
  2. Drop the crumb topping onto the muffins and bake.
6 jumbo muffins: 20 – 25 minutes
12 standard muffins: 15 – 18 minutes

I ended up making about 18 standard sized muffins.  Olivia loved them, minus when I broke apart the muffin so she could eat smaller bites.  Toddlers...gotta love their emotions ;)

All was well in the world once she was able to get another whole muffin and could eat both ;) Just snacking and reading books, her favorite activity!

Let me know if you make these!  They're so yummy and perfect for breakfast or a snack on the go.

*Don't forget to enter our current Shop Feature Giveaway here! Winner receives a $15 shop credit to Stamps and Charms!  Perfect for an initial necklace, charm bracelet, Grandmother necklace and more.

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Sunday, October 19, 2014

Recipe || Roasted Red Pepper Pasta

Happy Sunday!  I whipped up this pasta recipe last night and it is a definite keeper!  My hubby can be picky about pasta, meaning if there is no meat it is not considered dinner.  I couldn't be more different and would pass up meat for veggies or pasta any day.  We come to a happy medium most nights ;)  I do think the words "this is a keeper" came out of his mouth, so you know it's a good one.  It also couldn't be easier.  I love recipes that are quick, easy, and tasty.

3-4 large red bell peppers (1 one jar of roasted red peppers - not marinated)
1/2 large red onion, or 1 small red onion 
1 clove of garlic
1 cup of chicken stock
1/2 cup of white wine
1/4 cup of half & half or cream 
Fresh Parsley
Your favorite pasta (I used fettucine)

  • Turn on a large pot of water to a boil.  
  • Slice peppers in half and broil until skin is charred.  Put peppers into a paper bag to steam, then remove skin. (You can skip this step altogether if you use jarred roasted peppers) 
  • Dice up the onion and garlic then saute with a small amount of olive oil until translucent.  
  • Add in the roasted peppers and let cook a few more minutes, until onions and peppers are very soft.  (Like my cooking terms...very soft?! You know what I mean)  
  • Add in the 1 cup of chicken stock (or 1 cup of boiling water with a chicken bouillon cube dissolved) and wine then let reduce slightly. 
  • Drop pasta into boiling water, cook for appropriate time.  
  • If you prefer a smoother sauce, use a hand blender or food processor to puree the sauce. 
  • Once pureed, add in the half and half and simmer to warm through.  
  • Toss the drained pasta with the sauce and add fresh parsley and a sprinkle of parmesan cheese

Fresh parsley is one of the star ingredients so don't skip this! I decided to keep some texture in the sauce so I chose not to puree until smooth, just slightly blended.  It was so easy and so good.  Definitely a nice change to tomato sauce and Olivia loved it as well!  This will be added to the quick dinners list.  What are some of your favorite quick dinners?  Do you have a yummy pasta dish to share?  I'd love to hear! 

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