Broccoli Cheese Spread is such a simple recipe but it’s so amazingly good. You absolutely need this quick and easy appetizer recipe in your arsenal. I mean could there be a more classic combination than broccoli and cheese? I don’t think so! Just try it […]
Tag: simple and delicious
Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on […]
Summer is literally disappearing before my very eyes this year! Between starting an exciting new job, a revolving door of house guests that we hadn’t seen in foreva, and a few really spectacular parties, I pretty much blinked and July was gone. On the bright side, we’ve already had A LOT of fun this year!! But a hectic schedule leaves ya with little time to cook. Thank goodness for this next recipe! Key Lime Mousse Tarts are a quick and easy summer dessert that can be thrown together last second. In fact I even encourage it! Let me just start by telling you this….they’re no bake! Uh huh!! Think super easy, no fuss, best dessert of summer kind of thing. A spinoff on the classic key lime pie, these dreamy little delights are sure to wow your tastebuds. They’re best served fresh, which is all the more reason to grab a second helping…or third….or fourth!
Here’s all you’ll need: cream cheese, sweetened condensed milk, key limes (or regular limes if you can’t find key limes), heavy whipping cream, frozen mini phyllo pastry shells, and raspberries to garnish.
First things first we’re going to need to thaw those phyllo shells. Don’t worry! They only take like 15 minutes to thaw. So take ’em out of the freezer, get to work on this recipe, and they’ll be ready to go by the time we need them. Next combine the cream cheese, sweetened condensed milk and lime juice in a large bowl.
Don’t panic if you can’t get your hands on key limes. Regular old limes work just as well. We heated the limes in the microwave for about 15-30 seconds before juicing. Heating the limes is a great way to squeak out a little more juice. And by juicing I mean I just cut them in half and squeezed them until all the juice came out. But if you have access to a juicer then by all means have at it! You fancy huh?!?
Blend the mixture with a hand mixer at medium speed until smooth and creamy (about 3-5 minutes). It doesn’t have to be perfectly smooth but we want to make sure that no large cream cheese chunks are hanging out in there.
Next in a separate bowl, beat the heavy whipping cream. Start on low, and keep increasing the speed every 30 seconds or so until you’re maxed out at the top speed. Keep mixing on high until stiff peaks begin to form. Voila! Homemade whipped cream! I find that it helps to speed along the process if you move the beaters in a back and forth motion in the bowl.
Now gently fold the whipped cream into the cream cheese mixture. Continue to mix until the two mixtures become one aka a light and fluffy mousse!
Add the mousse to a ziplock baggie and seal. Snip a large opening in the corner to create a DIY piping bag. Pipe a generous amount into each of the phyllo shells. Mound that stuff up!! This is a situation where you WILL want to lick the bowl if there’s any leftovers. Just warning you! If you’re not planning to serve these right away then you should refrigerate the mousse until ready to use. You want to pipe it into the shells just before serving otherwise the shells will get soggy.
Garnish each tart with a fresh raspberry and lime slice! Aren’t they just the most amazingly cute little mini dessert???? So simple. So delicious. Sign me up!! If summer desserts get ya all excited then head on over to our Fresh Blueberry Pie recipe pronto!!
Key Lime Mousse Tarts
- 4 ounces cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1/4 cup Key lime juice (about 3 limes)
- 1/2 cup heavy whipping cream, whipped
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- Fresh raspberries
- lime wedges
- Step 1 Remove phyllo shells from the freezer and thaw.
- Step 2 Combine the cream cheese, sweetened condensed milk and lime juice in a large bowl. Blend the mixture with a hand mixer at medium speed until smooth and creamy (about 3-5 minutes).
- Step 3 In a separate bowl, mix heavy cream with a hand mixer on the lowest setting. Gradually increase the speed in 30 second intervals until on the highest setting. Beat on high for several minutes, until stiff peaks begin to form.
- Step 4 Gently fold the whipped cream into the cream cheese mixture. Continue to mix until well combined.
- Step 5 Add the mousse to a ziplock baggie and seal. Snip a large opening in the corner to create a DIY piping bag. Pipe a generous amount into each of the phyllo shells.
- Step 6 Garnish each tart with a fresh raspberry and lime slice! Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
Shop this recipe!
I’ll be honest…I’ve never even tried rhubarb until I made this recipe! But if you’re going to be adventurous and try something new, I can’t think of a better way to do it than in ice cream form. My Dad grows rhubarb in his garden […]
If you love to hit the bread basket during dinner then this recipe is for you! Our Light & Flaky Biscuits bake up soft and buttery in a matter of minutes! A few simple ingredients (that you probably already have on hand) are all that’s […]
There’s something about a good pasta dish that just can’t be beat! Bring on the carbs!! Penne Gorgonzola with Chicken has that fancy Italian restaurant feel but I’ll let you in on a little secret…..it actually comes together in a snap! Besides boiling the pasta, it’s basically a one pan wonder. The addition of Gorgonzola cheese to this white wine cream sauce really takes this dish to the next level and gives it such a unique flavor. I absolutely cannot get enough of this sauce, so rich, creamy and decadent. Add a salad, grab a bottle of white wine and take Tuesday night’s dinner from boring to fabulous!!! Oh and don’t forget the bread to mop up all that extra sauce!! Mmmmmm!!!!!
Here’s all you’ll need: penne pasta, chicken, olive oil, garlic, white wine, heavy whipping cream, chicken broth, Gorgonzola cheese, fresh sage, salt and pepper, and Parmesan or Romano and parsley for topping.
Cook the pasta according to package directions. Drain and set aside. I forgot to take the pasta boiling pic (sorry!) but you guys are pros by now. You got this! Meanwhile, add the oil to the skillet and cook chicken over medium heat until browned on all sides. During the last minute of cooking I cranked the temp up to medium high to get that nice brown color. Add the garlic and cook for one minute longer, stirring frequently.
Next add the wine! My favorite part…obvi!!! I used a white cooking wine that I had on hand. Did you know they have to ID you at the grocery store for cooking wine?!? It makes me laugh every time. You can also use your favorite white wine, a good Riesling or Chardonnay would be delish! A little splash for me, a little splash for the chicken.
Stir to loosen the brown bits from the pan. If you’re wondering what browned bits are, they’re just little caramelized remnants of meat left in a pan after it’s been cooked. They help to make the base of the sauce and are reabsorbed during the rest of the cooking process. Oh you fancy, huh?!? Well…kinda!
Pour in the heavy cream and chicken broth. Whenever I see heavy cream in a recipe, I know it’s going to be good!!! Really it’s a pretty foolproof way to judge.
Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes). Oh my yum!!! Can you believe there’s basically just one more step to this recipe and then we’re done?!? I told you this comes together in no time at all.
Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted. I am half tempted to just grab the French bread and start dipping…..right….NOW!!
Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Perfection!!! There’s nothing more romantic than Italian food! Does it ruin the mood if I lick the plate?!? Hope not!
Penne Gorgonzola with Chicken
- 1 package (16 ounces) penne pasta
- 1 pound chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups (8 ounces) crumbled Gorgonzola cheese
- 6 to 8 fresh sage leaves, thinly sliced
- Salt and pepper to taste
- Shredded Parmesan or Romano cheese and minced fresh parsley to garnish
- Step 1 Cook the pasta according to package directions. Drain and set aside.
- Step 2 Add the oil to the skillet and cook chicken over medium heat until browned on all sides. Add the garlic and cook for one minute longer, stirring frequently.
- Step 3 Add the white wine. Stir to loosen the brown bits from the pan.
- Step 4 Pour in the heavy cream and chicken broth. Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes).
- Step 5 Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted.
- Step 6 Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off […]
From now until the end of December, my to do list is about a mile long. I cross one thing off and suddenly 3 more things pop onto to the list. I don’t know how, but it just keeps multiplying!!! Pull out the Christmas decorations. […]
You’ve probably made it through your Thanksgiving leftovers by now and if you’re anything like me, you’re still not quite ready to bust out a full blown meal just yet. Most people would rather be Christmas shopping and decorating trees this weekend than stuck in the kitchen! And I am right there with ya on that. But at the same time I’m not quite ready to give up that Thanksgiving state of mind. I still want those Fall flavors and I’m most definitely NOT ready for snow yet! Don’t get me wrong….I absolutely LOVE Christmas!!!! I just try to hold out until December 1st before I flip the switch and jump into full blown Christmas mode (because I get carried away!!) So here is my easy solution, a little lazy girl cooking is going down in my kitchen tonight! Let me introduce you to Cheesy Sweet Potato Pizza. Yup! You heard me right! Sweet potatoes ON pizza!!! And let me tell you something………It.Is.Delish!!!! Oh and it’s super easy too!
Here’s all that you’ll need: sweet potato, water, salt, pepper, pizza dough, mozzarella, fontina, olive oil, rosemary, thyme, and Parmesan cheese.Peel and cut the sweet potato into thin strips. Place in a microwave safe dish. Add 2 tablespoons of water. Cover and microwave on high for 3-4 minutes or until the sweet potatoes are almost tender. And while you’ve got the cutting board out, we might as well mince up those herbs! My hubby bought me this herb mincer years ago as a stocking stuffer and I absolutely cannot live without it. It makes cutting herbs so, SO much easier! This makes a great inexpensive gift idea for that food lover in your life (think under $20). You just roll over the herbs and they’re all chopped up in half the time. So easy!Season the sweet potato with salt and pepper. Toss to coat. Roll out your pizza dough to fit your pizza pan. May I suggest our recipe for Pizza Dough With Or Without A Bread Machine? It’s bakes up into the perfect pizza crust! You can totally use pre made dough too. I’m not here to judge. Spread the dough into your pizza pan and pinch the edges to form a crust. Thin crust or thick crust it’s all up to you! I went with the full pizza dough recipe for a thick crust pizza….well…because I have heart eyes for carbs!!
Sprinkle with mozzarella and fontina cheeses and then drizzle with a tablespoon of olive oil. If you can’t find fontina cheese at your local grocery store, a gruyere, gouda, or provolone will do just fine too. Top with the sweet potato slices. Then sprinkle with herbs and Parmesan cheese. Then drizzle with the remaining tablespoon of olive oil.Bake in a 450 degree preheated oven for 12-15 minutes or until the crust is golden and the cheese is nice and melty! OMG!! Yum!!!!!!! Pizza perfection! Why don’t you have a slice…..or three?!? I love sweet potatoes so this pizza is kinda my spirit animal.
Cheesy Sweet Potato Pizza
- 1 medium sweet potato
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 refrigerated pizza crust
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded fontina cheese
- 2 tablespoons olive oil, divided
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Step 1 Peel and cut the sweet potato into thin strips. Place in a microwave safe dish. Add 2 tablespoons of water. Cover and microwave on high for 3-4 minutes or until the sweet potatoes are almost tender. Season the sweet potato with salt and pepper. Toss to coat.
- Step 2 Roll out your pizza dough to fit your pizza pan. Spread the dough into your pizza pan and pinch the edges to form a crust.
- Step 3 Sprinkle with mozzarella and fontina cheeses and then drizzle with a tablespoon of olive oil. Top with the sweet potato slices. Then sprinkle with herbs and Parmesan cheese. Then drizzle with the remaining tablespoon of olive oil.
- Step 4 Bake in a 450 degree preheated oven for 12-15 minutes or until the crust is golden and the cheese is nice and melted. Slice and enjoy!
We’d love to hear form you! Leave us your comments and love down below!
I have a confession to make. Last year my garden was terrible!! I drew up a plan for a 4′ X 12′ raised garden box with removable sides and my hubby built it exactly as I had envisioned it. I found a planting guide on […]