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Butternut Squash Soup

There is nothing better in the Fall than a warm soup for those cooler days. Butternut squash soup is one of my favorites as we change seasons, so I wanted to share one of my favorite recipes with you.

What I love about this soup is as you get more comfortable making it you can also add in different spices that add an additional depth to the flavor of the soup.

This can be used as an appetizer or just a quick lunch or dinner. It typically keeps in the refrigerator for a few days, so if you are looking for something quick to grab while working from home this is a great choice.

Ingredients:

  • 1-2 Tablespoons of Oil (olive oil, avocado oil, or coconut oil)
  • 3 Cups of Chicken Broth
  • 1 Onion (yellow or white chopped)
  • 3 cloves of garlic (minced)
  • 1 Large Butternut Squash (Cubed)
  • 2 Teaspoons Freshly Grated Ginger
  • 1/4 Cup of Heavy Cream
  • 1 TSP Sea Salt
  • 1 Tablespoon of Freshly cut Sage
  • 1/2 TSP Rosemary
  • 1/2 TSP Cracked Pepper

Butternut Squash Soup Directions:

  1. Sauté the chopped onion using the oil until translucent and add the minced garlic to the pan and sauté for another minute until fragrant. (6-8 minutes)
  2. Add the cubed squash to the pan and cook until softened (8-10 minutes)
  3. Add the Chicken Broth, herbs, salt and cream to the mixture and bring to a boil, once boiling reduce to a simmer and cover until squash is completely soft. (20-30 minutes)
  4. Once the above steps are complete put into a cuisinart or blender. If the soup is too thick add some additional broth to thin to desired texture.

This is such an easy recipe and can’t wait for you to enjoy it as much as I do!

Trifle Recipe

My mom has been making this trifle recipe for us for as far back as I can remember and has definitely perfected it over time. In general, I am obsessed with light dessert recipes that incorporate fruit. It makes me feel better about consuming a ton of sugar. The added bonus here is it is easy to make and you can feed a dinner party. It is also even better for left overs.

Ingredients:

  • 1 Pound Cake (Diced)
  • 2 Cartons of Organic Strawberries (Sliced)
  • 2 Kiwi’s (Peeled & Sliced
  • 2 Cartons of Organic Blueberries
  • 6 Banana’s (Peeled & Sliced)
  • 1 Large Carton of Cool Whip (Make sure it sits out prior to putting together the trifle to become more pliable)
  • 1 Clear Trifle Dish

Directions

  1. Clean all fruit and place in separate dishes (we usually sprinkle fruit with Stevia and let sit for 30 minutes prior to construction)
  2. Place a Layer of Diced Pound Cake on the bottom of Trifle Dish (Make sure to completely cover the bottom
  3. Completely cover the diced pound cake with a layer of cool whip
  4. Place cut strawberries around the outer edge so the center is visible on the outside of the dish
  5. Add strawberries in the center to cover the cool whip
  6. Add another layer of cool whip and make sure to build up around the sides and completely cover the strawberries
  7. Place a layer of blueberries and remember to build up around the sides
  8. Add another layer of cool whip above the blueberries and layer up on the sides
  9. Layer in the bananas and make sure you have the cut pieces showing on the sides
  10. Add another layer of cool whip above the bananas and layer up on the sides
  11. Layer in another layer of pound cake
  12. Cover pound cake layer with cool whip
  13. Repeat steps as many times as you need to, but remember you will need to finish with the cool whip topping.
  14. On top for the aesthetic part make sure you decorate with the kiwis, strawberries, and blueberries (Bananas don’t look the best over time.

Hope you enjoy this trifle recipe as much as I do. XOXO Katie

Trifle Dishes I Love:

Watermelon Basil Margarita Recipe

One of my favorite fruits in the summer is Watermelon, and it just so happens that Chloe is obsessed too. This means that it is something we always have on hand. I started incorporating it into my margarita’s and it is such a good compliment to tequila.

When you take the sweet and add a little spice, bam it’s the best drink! This recipe makes a pitcher of margaritas or about 4.

Ingredients

  • 4 Shots 21 Seeds Cucumber Jalapeno Tequila
  • 4 Shots of Cuantro
  • 6 drops of Orange Bitters
  • 3/4 of a large Watermelon (Juiced)
  • 6 Packets of Stevia in the Raw
  • Deer Park White Peach Ginger Sparkling Water
  • 8 Limes Juiced
  • 8-10 Basil Leaves

Directions

  1. Combine Tequila, Cuantro, Lime Juice, and Watermelon Juice in a Large Pitcher
  2. Put Orange Bitters, Stevia, and Basil Leaves in a glass and muddle until fragrant
  3. Add Bitters Muddle to Large Pitcher and Stir to Combine Ingredients
  4. Pour into Margarita glass (3/4 of the way)
  5. Top with Deer Park White Peach Ginger Sparkling Water

Shop Margarita Glasses I Love

Basil Mayo Recipe

I am obsessed with Tomato Sandwiches during the summer time. Truthfully tomato’s is the easiest plant for me to grow so we just have them on repeat all summer. I am always looking for a fresh twist and came up with this incredible Basil Mayo Recipe that makes me so happy.

The basil coupled with some of my favorite spices puts a special twist on a tried and true summer special.

Ingredients

  • 1 Cup Mayo
  • 5 Basil Leaves (finely chopped)
  • 1/2 Teaspoon Smoked Paprika

Directions

  1. Combine all ingredients and ready to serve!

Enjoy!

Low Calorie Berry Parfait

I am always looking for something a little sweet to have after a meal. I am trying to stay away from a lot of sugar whenever I can for a lot of obvious reasons. This Berry Parfait recipe is super simple, easy to feed a crowd on and there is a non-dairy option as well. (Sharing Both)

Berry Parfait

Ingredients:

Serving Size: 4-6

  • Package of Organic Blueberries
  • Package of Organic Raspberries
  • Package of Strawberries
  • Stevia
  • Cool Whip: Out of the refrigerator for 30-60 Minutes (For Dairy Free Option Substitute with CocoWhip: Actually prefer this one)
  • Alcohol Version: Let Berries Soak in 1 Shot of Cointreau for 2-3 Hours

Directions:

  1. Rinse and combine all berries into a bowl.
  2. Sprinkle with 6 Packets of Stevia (Prefer Organic Stevia in the Raw)
  3. Use Cool Whip or CocoWhip (Dairy Free) put 1-2 dollops on top
  4. Serve immediately

Enjoy!

Pomegranate Prosecco Recipe

One of my favorite drinks for brunch or a little festive pre dinner drink situation is a Pomegranate Prosecco.

It’s so easy to make, and putting the pomegranates inside almost gives you something to look forward to as you end your drink. This is a great option if you are looking to make drinks for a crowd.

Pomegranate Prosecco
Pomegranate Prosecco

Recipe

Ingredients

  • Pomegranate Seeds
  • Sparkeling Pomegranate Juice (Trader Joe’s)
  • Prosecco

Directions

  • Include two finger height of pomegranates on the bottom of the glass
  • Pour enough pomegranate juice to cover the pomegranate seeds on the bottom of the glass
  • Pour Prosecco to top of glass

Enjoy!

XOXO, Katie

Twisted Tea Sangria

I am sharing my take on the Long Island Iced Tea. The Twisted Tea Sangria is so good for the summer, and perfect for a cook-out or backyard get together.

Ingredients:

  • 1 Bunch Fresh Mint
  • 6 Stevia Packets
  • 1 Lemon Juiced
  • 4 Cups Liptons Tea (Steeped)
  • 1 Bottle of Pinot Gris
  • Blueberries
  • 1 Peach
  • 1/8 Cup Cuantro
  • 1 Cup of Mandarin Vodka

Directions

  • Combine Vodka, Cuantro and all Fruit and let sit Overnight
  • Muddle Mint, Stevia, and Lemon juice together
  • Combine Wine, Tea, and Vodka Mixture with Muddled Mint

Serve over ice and Garnish with Mint. Enjoy.

Warm Lemon & Bacon Kale Salad

I have been trying to embrace being conscious of my sugar intake lately. The struggle is real since most processed food has a ton of sugar in it. Once you start reading the labels on your pre packaged food it is an eye opener. One of those processed foods I have been keep a close eye on is salad dressing.

The dressing can take away from what you are actually trying to accomplish when you pick a salad, and that’s eating healthy. Since there aren’t a whole lot of options out there I have opted to start making some of my own that are super easy and very good.

If you have never had a warm salad dressing over Kale you are missing out, so I wanted to share this favorite with you.

Salad Ingredients:

  • 1 16 oz Bag of Chopped Kale
  • Goat Cheese Crumbles (to taste)
  • 6 Cooked Bacon Slices (Crumbled)
  • 1 Red Onion (Chopped)
  • 8 Cherry Tomatos halved (omit if needed)

Salad Directions:

Combine all salad ingredients and set aside until dressing is heated.

Salad Dressing Ingredients:

  • 1/4 Cup of Lemon Juice
  • 1/2 Shallot (Minced)
  • 3 Garlic Cloves
  • 1/8 Cup Balsamic Vinegar
  • 2 Tablespoons Liquid Amino’s
  • 1/2 Cup Olive Oil

Dressing & Salad Directions:

Combine all dressing ingredients and heat to simmer. Once complete pour over Salad and you are ready to eat. Serve Immediately.

Enjoy!

How to Host an Oyster Roast

For Blake’s Birthday this year we headed to the Mountains to be with family. We wanted to do something fun for his birthday, and we LOVE oysters so we decided to host an Oyster Roast.

An Oyster Roast is fun because of how interactive you are with guests and it can all be done outside for an easy clean up. I wanted to share everything we purchased for the party and why.

Oysters

Island Creek Oysters are so good and worth the price. I actually found out about them through Living with Landyn. If you don’t follow her, she is always hosting and her and her husband make some pretty amazing dishes so I trust her judgment. 🙂

Table:

Shuckers: These matter! The ones pictured above I do not recommend. They didn’t work, splurging on a shucker is definitely worth it. They need to be sharp, and I am sharing one below that has better reviews.

Runner & Tablecloth: Super happy with how these turned out and I can easily use them again.

Plates: These are incredible, and the main reason is because they look great, but I can toss them when we are done with minimal clean-up.

Bin: Make sure you have something cute to toss the Oysters in. I use the bin above all the time for parties so I wanted to share a similar one below.

Shop the Table

Drinks: Bourbon pairs really well with oysters so of course we made Shoo-Fly Punch as recommended by Southern Living. I put a spin on the recipes, so sharing the details below.

Shoo-Fly Punch Recipe:

Ingredients

  • 5 tablespoons bourbon
  • 2 tablespoons Cointreau
  • 1 tablespoon fresh lemon juice
  • 3 Packets of Stevia in the Raw
  • ¼ teaspoon orange bitters
  • Crushed ice
  • Nonalcoholic Fever Tree ginger beer, chilled
  • Garnishes: orange slices, fresh mint sprigs

Directions

  • Step 1 Muddle Mint, Stevia, Orange Slices, and Bitters in a cocktail shaker
  • Step 2 Add in bourbon, cointreau, and ice to the muddled mixture
  • Step 3 Shake until shaker is thoroughly cold
  • Step 4 Pour mixture into glass filled with crushed ice
  • Step 5 Top with Ginger Beer, and garnish with orange and sprig of Mint
  • Enjoy Immediately!

Shop the Drink

Hot Toddy Recipe

Allergies and Colds have been running high in our house with the season changes and the kids back in daycare. My go to in helping with a lot of the symptoms is a Hot Toddy. They are so easy to make and taste amazing!

Ingredients:

  • 2 Ounces of Bulleit Bourbon
  • 2-5 Slices of Orange
  • Slice of Orange Peel for Garnish
  • 1 Tablespoon of Manuka Honey (Use Coupon Code Katie10)
  • Sterling Silver Spoon
  • 6-8 Ounces of Boiling Water
  • 1 TSP Cloves (Optional)
  • Muddler

Directions

  1. Go ahead and boil your water
  2. Take your orange slices and place in the glass
  3. Pour 2 Ounces of Bourbon into the Glass
  4. Optional Add 1 TSP Cloves
  5. Muddle Bourbon, Orange, & Cloves together in glass
  6. Place 1 Tablespoon of Manuka Honey in Glass
  7. Pour Hot Water
  8. Stir with the Sterling Silver Spoon
  9. Garnish with the Orange Peel

Bam, Done! Please consume responsibly since this is an alcoholic beverage.

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