Tuna Pasta – 15 minute Weeknight Meal!

This Tuna Pasta recipe is the perfect weeknight meal for busy families. The sauce is a light broth that has tons of garlic as well as peas, parmesan and onions to give it a full bodied flavor in less than 20 minutes. Easy to make, delicious to eat, Tuna Pasta is your new favorite go to dish!

 

No one like to be stuck  in the kitchen after a long day of work and taking care of the kids, which is why this Tuna Pasta is one of our favorite family recipes that we make over and over again. It is a fast dinner recipe that is made with frozen peas and pantry items you are sure to have on hand at all times.

Ingredients for tuna pasta on cutting board

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Brussel Sprout Salad – Fall Favorite

An easy to make salad with just a few simple ingredients. This Brussel Sprout Salad with Cranberries, Apples and Pine Nuts is a winner year round! 

Are you frantically looking for a last minute salad to add to your Thanksgiving or Christmas dinner this year? Look no further friends, this Brussel Sprout Salad comes together in 20 minutes and will leave you looking like the hostess with the most. Even if you think you don’t like brussel sprouts I urge you to try this incredible salad! The sprouts are shredded and blanched which takes away the pungent odour that many people associate with them. So much so in fact, my hubby thought it was kale with his first bite! 

Fall Shredded Brussel Sprout Salad

HOW DO YOU SHRED BRUSSEL SPROUTS 

While there are a few different ways you can shred your sprouts for this salad, I would recommend one of the following to keep it quick and easy:

  • Using a sharp chef’s knife – This is my method of choice as it allows me to keep them the size I want. You simply cut the brussel sprout in half length wise and then finely slice them crosswise.
  • Food Processors are also a good option for this recipe if you are doubling or tripling and want to save yourself some time. Make sure you have the proper blade (the shredding/grating disc) and simply place the brussel sprouts through the feed tube and watch the magic happen!
  • A mandolinis another good option for quickly getting the job done and you can adjust the blade thickness for your cuts as well…just watch your fingers! The blades are super sharp and when you get into the motion of cutting you sometimes don’t realize how close your fingers are.
  • Whatever method you choose to use just be sure to keep your slices as consistent as you can for your Brussel Sprout Salad.

Brussel Sprout Salad with Apples and Cranberries

An easy to make salad with just a few simple ingredients. This Brussel Sprout Salad with Cranberries, Apples and Pine Nuts is a winner year round! 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Salad, Side Dish
Keyword: Brussel Sprout Salad with Cranberries, Shredded Brussel Sprouts
Servings: 8 people
Author: Melissa

Ingredients

  • 1 pound Brussel Sprouts
  • 1/3 cup Pine Nuts
  • 1 Gala Apple Chopped or thinly sliced
  • 1/4 cup Dried Cranberries
  • 2 tbsp Olive Oil ensure it is a good quality
  • 2 tbsp White Balsamic Vinegar
  • 1/2 tsp White Sugar
  • Kosher Salt and Ground Pepper

Instructions

  • Prepping your Sprouts 
    Rinse thoroughly in cold water. Next you want to trim the brussel sprouts (removing the bottom stem and any noticeable "bad" leaves). 
    Cut each sprout in half lengthwise and then thinly slice into "shreds" if using a chefs knife. (If using the mandolin or food processor see above). 
    Shredded Brussel Sprouts for Salad
  • Preheat oven to 350 F and spread pine nuts out in an even layer on a baking sheet. Meanwhile, bring a large pot of water to boil and salt. 
    Toast pine nuts until golden (about 5-6 minutes) and set aside.
  • Using a large bowl, fill with cold water and ice to create an ice bath. Sit colander in the bowl so it is immersed in the ice bath.
    Line a baking sheet with paper towel or a clean tea towel so you will have it ready to go when your brussel sprouts are done cooking. 
  • When your water has come to a full boil add in your shredded brussel sprouts and cook for about 1 minute, until they turn bright green. Using a slotted spoon transfer to the colander in the ice bath and allow them to cool completely - 5 minutes.  
  • Once cooled move your sprouts to the paper towel lined baking sheet and pat dry. Don't worry about a little moisture, you just don't want them dripping wet for dressing. 
  • Dressing your Brussel Sprout Salad
    In a medium bowl whisk oil and vinegar with sugar and a pinch of salt. Toss with brussel sprouts, pine nuts, cranberries and apples. Be sure to save some to garnish the top. 

I love how easily this salad comes together especially for the holidays. I recommend getting everything ready the day before, except for your apples as they will brown. To keep your pine nuts from getting soft after toasting you will want to put them in an airtight container or sandwich bag and then put all the other ingredients in a large container and dress before serving.

Shredded Brussel Sprout Salad with Cranberries

Shredded Brussel Sprout Salad with Cranberries – An easy to make salad with just a few simple ingredients is a winner year round!
#ShreddedBrusselSprouts #BrusselSproutSalad #FallSalads

side dishes like our brussel sprout salad

 

With Spring comes BIG changes!

With the gorgeous temps today I feel inspired to share with ya’ll one of the projects going on in our household this past month! I don’t know about you, but warmer temps combined with glorious sunshine make me motivated to tackle the biggest projects in the house (typically ones that I have pushed under the rug for 5-6 months!).

Before the holidays my hubby and I had discussed the idea of “gifts” and what we wanted to do (we ALWAYS set a budget…I guess that comes from working in the financial industry for me). And this year we both decided that we didn’t want to “waste” our hard earned money on things we would just put into a drawer and pull out in 5 years when we do a garage sale…so what did we decide to do? A “custom-built” walk-in closet! Ooo, this was something I had wanted for years, and knew it wouldn’t be too difficult to convince my hubby (I may have used the “If we get the closet done just think of how much more space YOU will have, my stuff will be soooo organized it’ll leave tons of room for you!“). It isn’t that far of a stretch…I SWEAR he does have more room now…I just still have MORE 🙂

Anyways, check out the pic below for a sneak peek at before… YIKES! Please don’t judge me…I swear to you I am organized in other areas of my life…just not in there…ha! I will be doing the final post/page in another week or two, I am just getting the final touches (i.e. nicer bins for storage, shoe bins, tie holders etc)…if you’re gonna do it you may as well do it RIGHT the first time!

 

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Foodie Friday- Classic Oatmeal Cookie with a Twist

Who’s ready for the weekend?! I am, I am!! I have been sick all week with my “yearly” cold/flu and it’s a bad one! So bad in fact that I have missed two days of work and am really not looking forward to going back tomorrow seeing as how I still feel like a zombie! But, enough about sickness and more about this COOKIE!

You likely have everything you need to make this one right now…how perfect for the cold weekend ahead! You can bake em up tonight and enjoy them over the next two days with your morning cup of tea. I usually make these cookies with chocolate chips but this time I had some nice dried cranberries left from my Christmas baking so I thought I’d throw those in instead…you can really add in whatever suits your taste or occasion (try hard shell chocolate eggs for Easter)!!

So go get your sifters ready and prepare yourself this delicious Oatmeal Cookie NOW!

Evey body needs a little creativity in their lives <3 Enjoy

Christmas is over…a New Year is about to begin!

Hey ya’ll! I truly hope you had a magical Christmas surrounded by those you love and cherish! I was so blessed to spend it with both my family as well as my husbands. Our days were full of food, laughter and fun and I wouldn’t have wanted it any other way (although I am the first to admit I am EXHAUSTED). And guess what? It isn’t even over yet! We still have New Years Eve to get through tomorrow, but what an exciting night it will be!

I don’t know about you guys, but I am certainly ready to wave goodbye to 2015 and welcome in 2016! No, it wasn’t our “worst” year, but it wasn’t an easy one either. Between personal health issues, family health issues and the stress of everyday life and work, I will be happy to open my arms and embrace 2016 with all that I have, and hope the same is true for you and yours <3

I just wanted to take this time to wish you all a very Happy Holiday Season, and especially a Happy New Year, and thank you for your continued readership as I go head first into the blog-o-sphere!

I have a super tasty overnight cinnamon roll recipe I will get up ASAP for you to enjoy (we made them for Christmas morning and they were a HIT) and look forward to everything we have to share with each other in 2016!

Cheers and HAPPY NEW YEAR <3