Hello! It’s been awhile since we’ve done one of these posts. We’ve been busy with then end of school and then busy with all things summer. Here are some of the highlights of things we’ve eaten these last two months. This has been a season of quick meals hardly worth mentioning and celebratory gatherings (thanks, vaccines!) with elaborate spreads which explains the high percentage of desserts featured here – ha, ha.
Our family really enjoyed these crispy baked fish tacos. We didn’t go to the effort to make the chipotle crema, but the cilantro lime slaw was pretty good.
This berry cream tart was a lovely dessert. Fresh and not too sweet. Go make one before there aren’t any more fresh berries!
This vegetarian dish was gobbled up and the next time we made it, we doubled it. The chewy, slightly caramelized udon noodles really make the dish. We’ve also made it and added chicken. It tastes great with or without it.
These beauties are mouth watering. Anytime we take them to a gathering people cannot stop eating them. Definitely double the recipe and make a 9X13 pan.
This recipe is a lightened up twist on spaghetti that feels very fitting for spring and summer.
Typically, I make Pioneer Women’s Tres Lechese Cake (very tasty), but decided to deviate and try something new. This recipe features cinnamon in the cake which was reminiscent of Mexican hot chocolate. If you’re a fan of cinnamon, I highly recommend.
Impossible Floating Taco Bowls
The name makes it sound super awesome, right? Basically, we just used Impossible meat in this Floating Taco Bowl recipe from Mel’s Kitchen Cafe. The recipe is hearty and did well with the Impossible meat. It makes a decent amount, so be prepared for leftovers if you don’t have a large family.
Our Dutch Oven Mississippi Mud Cake is our most popular recipe and for good reason. Try it on your next camping trip or even just in your backyard!
After record breaking heat, we had some cool days and went back to eating soup. This creamy tortellini minestrone is a great way to use up some zucchini!