Monday, June 26, 2017

Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach


We loved the flavors of the Creamy Tuscan Chicken so much that I adapted that recipe to use shrimp, and went searching for more recipes! Then last week, when one kiddo requested "some kind of spaghetti" for that evening's meal, I knew this would be perfect.

Chicken sausage, spinach and sun dried tomatoes swim in a creamy sauce with plenty of spaghetti mixed in. It is amazingly delicious. You could substitute regular Italian sausage for the chicken sausage but I am a huge chicken sausage fan... feel free to use more spinach than it calls for too - that's a great way to get more greens into your (and your family's) diet.


I hope you enjoy this dish as much as we did, and will again soon!

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me2.


Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach

12 oz. spaghetti
1 Tbsp. olive oil
2 cloves garlic, minced
12 oz. cooked Italian Chicken sausage links, sliced lengthwise then crosswise into half moons
3 cups (or more) baby spinach
1/2 cup chopped sun-dried tomatoes
3/4 cup chicken broth
3/4 cup heavy cream
1/3 cup shredded Parmesan

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente.

Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked, 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper.

Stir in the Parmesan and serve. Makes 4-5 servings.

Recipe Source: Adapted from Delish

Tuesday, June 13, 2017

S'mores Ice Cream Cake


In my opinion, you can never have too many s'more desserts in your repertoire. This is only my third s'mores dessert, but like the other two (cookie bars and brownies), it is amazing, and it only inspires me on to make s'mores cake, cheesecake, ice cream, etc!

This is the perfect summer dessert - refreshing, delicious and impressive!

It is easy to layer up in a loaf pan,


and I loved all the textures at play - crunchy cereal, soft ice cream, squishy marshmallows, velvety chocolate pieces, and then a new discovery - marshmallow bits! They are so fun! (And they're easy to find - right by the marshmallows at my grocery.)


You'll be everyone's biggest fan when you make this ice cream cake this summer!


Find more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

S'mores Ice Cream Cake

4 cups Honey Graham cereal, crushed
4 Tbsp. butter, melted
1 - 48 oz. container chocolate ice cream, softened
1 - 6 ounce milk chocolate bar, chopped into small chunks
1 - 8 ounce container frozen whipped topping, thawed
1 1/2 cups mini marshmallows
3/4 cup marshmallow bits

Line a 9x5-inch loaf pan with plastic wrap so that there is overhang for lifting out the cake later. Spray the plastic wrap with non-stick cooking spray.

In a large bowl, stir together the crushed cereal and melted butter until well combined. Press 1-1/2 cups of the cereal mixture into the bottom of the prepared loaf pan.

Spread half the softened chocolate ice cream over the cereal layer. Sprinkle with 1/3 of the chopped chocolate chunks.

In a large bowl, stir together the mini marshmallows and thawed whipped topping. Spread half over the top of the chocolate chunks layer. Sprinkle with 1/2 cup marshmallow bits.

Repeat the layers with 1-1/2 cups cereal, remaining chocolate ice cream, half of the remaining chocolate chunks and remaining marshmallow whipped topping mixture. Reserve the remaining marshmallow bits for the very top of the cake.

Sprinkle the remaining cereal over the marshmallow whipped topping layer. Sprinkle the remaining chocolate chunks over the cereal and then the remaining marshmallow bits over the chocolate chunks.

Cover loosely with plastic wrap. Place cake in the freezer for at least 4 hours.

When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve. Store leftover cake in the freezer. Serves 12.

Recipe Source: Adapted from The Baker Mama
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