If I could only make one pasta dish for the rest of my life, it might just be this one.

The pasta soaks up all that flavor from the broth, cream cheese, and pesto, leaving you with a silky, rich sauce that clings to every bite. 

This one-pan pasta is the definition of easy comfort food and perfect for busy weeknights, but pretty enough for company. It’s fresh, flavorful, and blissfully low on cleanup!

Tomato Basil Pasta Ingredients:

• Oil: Just a drizzle to get a golden sear on your chicken. Olive or canola both work fine.
• Boneless, skinless chicken breasts: Cut into small cubes so they cook quickly and evenly. Boneless, skinless chicken thighs work great as well.
• Garlic: Freshly minced garlic has the best flavor!
• Low sodium chicken broth: Lets you control the salt. Regular broth is fine, just season carefully.
• Cream cheese (block-style): Makes the sauce creamy without being heavy. O don’t recommend whipped or spreadable cream cheese.
• Basil pesto: Brings that fresh, herby kick that ties everything together. Store-bought or homemade pesto both work. You can skip it, but you may want to add in extra seasonings.
• Bucatini pasta: It’s thick and hollow so the sauce gets inside every strand! Spaghetti or linguine also work well.
• Cherry or grape tomatoes: These are halved so they burst right into the sauce.
• Parmesan cheese: For that salty, nutty finish. You can use grated or shred your own from a block!
• Fresh basil: Optional, but adds a lovely herbal flavor.

How to make Tomato Basil Chicken Pasta:

This one pan recipe is the secret to effortless dinners when you don’t have a ton of time! Make sure to check the recipe card for the full recipe.

• Add chicken, season lightly, and cook. Stir in the garlic.
• Pour in broth, add cream cheese, pesto, salt, and pepper.
• Add pasta and tomatoes, pressing them gently down into the liquid.
• Top with fresh Parmesan and chopped basil before serving.

How to store Tomato Basil Pasta with Chicken:

Leftovers keep well in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce. It thickens a lot as it chills!

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One Pan Creamy Tomato Basil Pasta with Chicken

This One Pan Creamy Tomato Basil Pasta with Chicken is made with juicy chicken, tangy tomatoes, a swirl of creamy basil sauce, and tender noodles, all cooked in a single pan for a 30-minute dinner!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 525cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 boneless, skinless chicken breasts (cut into ½" cubes)
• salt and pepper
• 2 cloves garlic (finely minced)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3½ cups low sodium chicken broth
• ¼ cup block-style cream cheese (2oz, or ¼ package)
• 3 tablespoons basil pesto
• 340 grams bucatini pasta (¾ lb) or spaghetti
• 3 cups cherry or grape tomatoes (halved)
• Parmesan and fresh basil for serving

Instructions

• Heat oil in a large, deep saucepan over medium-high heat.
• Season chicken lightly with salt and pepper and cook for 3-4 minutes, just until no longer pink (you can cook longer to brown if desired).
• Add the garlic and cook 1 minute.
• Add the broth, cream cheese, pesto, salt and pepper. Stir well and bring to a simmer.
• Add in uncooked pasta and tomatoes, pressing pasta gently down into the liquid as much as possible.
• Cover and cook on a low simmer (reduce heat if necessary), stirring every few minutes so that the pasta doesn't stick together.
• Cook for 9-10 minutes, just until pasta is al dente. Taste and adjust seasonings as desired. (Note: the sauce will continue to thicken as it sits. If you want to thicken further, stir together 1 tablespoon water and 1 tablespoon corn starch and stir into simmering sauce).
• Serve with freshly grated Parmesan and top with fresh chopped basil.

Notes

Ingredients and Substitutions:

Chicken: you can omit the chicken for a meatless meal, or swap for chicken thighs, crumbled sausage or bacon — just be sure to cook sausage or bacon completely before adding the garlic.

Tomatoes: you can swap the tomatoes for canned, but you won’t have quite the same result. Opt for roughly 1 cup and be sure to drain first.

*This recipe makes 4 large servings and could easily feed 5-6 people depending on appetites and what you are serving it with.

Nutrition

Serving: 462g | Calories: 525cal | Carbohydrates: 73g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 924mg | Potassium: 888mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 2mg

Variations and Substitutions

• Meatless version: Skip the chicken and add white beans, roasted red peppers, or spinach for a vegetarian twist!
• Swap the protein: Crumbled Italian sausage, shrimp, or even rotisserie chicken work beautifully.
• Swap the cheese: Try goat cheese or mascarpone instead of cream cheese for a tangier flavor.
• Add veggies: Toss in spinach, zucchini, or sun-dried tomatoes near the end for more color and texture!

More tomato-based recipes you’ll love:

• Slow Cooker Creamy Tomato Basil Chicken Breast
• Tomato Basil Pasta
• Creamy Tomato Basil Chicken Breasts
• Tomato Tortellini Soup

The post One Pan Creamy Tomato Basil Pasta with Chicken appeared first on The Recipe Rebel.

So today I wanted to share something a little bit different and tell you a bit about what it’s like behind the scenes — because I know you all see the pretty Instagram photos, selfies and amazing venues, but are wondering how close that is to the reality.

The Fresh Air Retreat

The Fresh Air Retreat is a food blogger retreat hosted by Liz of The Lemon Bowl and Lauren of The Curious Plate, and they do such a fantastic job! The retreat truly was like none other that I had attended — they think of every detail, down to the coordinate tablewares, napkins, serving dishes, and floral arrangements.

Also a shoutout to Payton who is making so much of the magic happen, Amanda Kamppinen who took so many of these beautiful photos for us, and Chef Trimell who kept us fed for 3 glorious days (coming home to cook for myself was a little rough!).

The retreat is in a different location every time and this was their 15th time hosting — a huge accomplishment and their experience definitely shows!

The sponsors

This retreat has no cost to attend, which is unusual in the food blogging community, but it’s thanks to the incredible sponsors that Liz and Lauren partner with to bring it to life.

This year our food sponsors were Sunset Grown, Butterball, and Amylu, and Chef Trimell cooked us a meal that highlighted their products in the most incredible ways.

At other conferences and retreats, sometimes talking to sponsors can feel like a sales pitch you can’t escape. At Fresh Air Retreat, the sponsors came to the house we stayed in, talked with us and shared a meal. We talked about life, work and food, laughed and connected in meaningful ways.

Our first dinner was with the crew from Butterball and it set the tone for the next 2 days. They were such a fun group to chat with, and I definitely learned some things about turkey that I didn’t know (and some insider acronyms!).

The next evening we got to sit down for a meal with Sunset Grown, and we connected over things that only Canadians would understand. So many times I have reached for their products in the grocery store and not realized they were a Canadian company!

Also a big thank you to Mediavine for the insights, permanent jewelry and fantastic dinner on the river; thank you to Amylu for coming and sharing your story and the incredible power bowl lunch; and thank you to Zwilling for coming and teaching us a thing or two (or more!) about knives and knife skills.

The attendees

The food bloggers that attended the retreat were Jenn from Foodess, Jess from Choosing Chia, Britni from Eating Bird Food, Christine from Jar of Lemons, Laura Ashley from Dinner in 3,2,1, Mackenzie from Grilled Cheese Social, Erica from It’s a Flavorful Life.

This was such a fun group to be a part of! I absolutely loved meeting and getting to know all of these ladies. They are some of the smartest, most talented and most creative women in the business!

The vibe

We spent a lot of time at the house, just talking about what’s working for us, what’s not working, posing questions and seeking advice. One of the things I love about this community is how willing everyone is to share ideas and answer questions, so you’re never on your own if you’re struggling with something. This group was no exception!

We also went out for several walks to stretch our legs and take in some sunshine, and to make more room for all the delicious meals and snacks that Chef Trimell, Liz and Lauren prepared.

The post What a food blogger retreat is really like (Fresh Air Retreat recap) appeared first on The Recipe Rebel.

This Chicken Noodle Casserole is the dinner I make when I want something cozy and familiar that everyone actually eats.

It’s got tender egg noodles, peas and carrots, and juicy bites of chicken baked in a rich cream sauce, then finished with a buttery cracker topping that gets crisp in the oven!

It’s also a smart weeknight option because the prep is quick and the ingredients are easy to keep around. If you’ve got leftover baked chicken, roast chicken, or even leftover turkey, you’re already halfway there!

Easy Chicken Noodle Casserole ingredients:

• Saltines or Ritz crackers: Use whichever you like. If you want a more buttery topping, Ritz usually gives you that!
• Egg noodles: Any pasta shape works here, so use what you’ve got. I still like egg noodles for the classic casserole feel.
• Unsalted butter: If you only have salted butter, reduce the added salt and season the sauce to taste at the end.
• Garlic: Fresh minced is great, but jarred minced garlic works fine.
• Italian seasoning: If you don’t have it, swap in a mix of dried oregano and basil, or use what you like.
• All-purpose flour: If you need a gluten-free option, use a 1:1 gluten-free flour blend!
• Low-sodium chicken broth: If your broth is salted, reduce the added salt and adjust after the sauce thickens.
• Heavy whipping cream: You can swap the cream for evaporated milk or lighter cream if you prefer.
• Frozen peas and carrots: Any frozen vegetable blend works. Keep the veggies frozen when you add them!
• Cooked, chopped chicken: This recipe is great for using leftover Shredded Chicken, Crockpot Shredded Chicken or Baked Chicken Thighs, or store-bought rotisserie chicken!

How to make Chicken Noodle Casserole:

This Chicken Noodle Casserole is quick to prep and the oven does the rest! Scroll down to the recipe card for full ingredient amounts and instructions.

• Melt butter, then cook the garlic and seasonings briefly.
• Stir in flour, then whisk in broth.
• Add cream and simmer until thickened.
• Cook noodles until al dente.
• Combine everything in the baking dish.
• Top with the crumb mixture and bake.

How to store leftovers:

Leftovers keep in the fridge for up to 4 days in an airtight container!

Reheat in the microwave or oven until hot. If it looks a little thick, add a small splash of milk before reheating to loosen it up.

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Chicken Noodle Casserole

Chicken Noodle Casserole is a classic comfort food bake with egg noodles, peas and carrots, and cooked chicken in a rich cream sauce, topped with buttery crushed crackers and baked until bubbly!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 461cal

Author Ashley Fehr

Ingredients

• 3 cups dry egg noodles (5½ oz or 156g)
• ¼ cup plus 1 tablespoon unsalted butter (divided)
• 2 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• ¾ cup heavy whipping cream
• 2 cups frozen peas and carrots
• 2 cups cooked, chopped chicken
• 18 saltine or Ritz crackers

Instructions

• Preheat the oven to 350°F. Lightly grease a 9×13″ baking dish.
• In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.
• Meanwhile, in a large saucepan over medium heat, melt ¼ cup of the butter.
• Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.
• Stir in the flour, until no white remains.
• Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.
• In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
• In a medium zip-top bag, crush the crackers and place them into a bowl.
• In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.
• Bake for 20 minutes or until bubbly. Serve.

Video

Notes

Substitutions:

• You can swap the cream for evaporated milk or lighter cream.
• You can swap the frozen peas and carrots for other frozen vegetables, or add in more!
• You can swap the cooked chicken for another cooked meat (try bacon, ground beef or smoked sausages). You can also leave it out and use vegetable broth for a vegetarian meal.
• Any size and shape of pasta will work great in this recipe.

Tips:

• taste the sauce before pouring over the noodles to ensure it is seasoned to your liking.

Nutrition

Serving: 258grams | Calories: 461cal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 421mg | Potassium: 373mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5201IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg

Variations and Substitutions

• Make it cheesy: Sprinkle shredded cheese over the top before adding the cracker topping, or stir some into the sauce.
• Swap the veggies: Use mixed vegetables, corn, green beans, broccoli, or whatever your family likes.
• Swap the meat: Try cooked bacon, smoked sausage, ground beef, or leftover turkey!
• Vegetarian option: Skip the chicken and use vegetable broth, then add extra veggies.

More cozy chicken casserole you’ll love:

• Chicken Enchilada Casserole
• Chicken and Stuffing Casserole
• Chicken Alfredo Bake
• Chicken Broccoli Rice Casserole

The post Chicken Noodle Casserole appeared first on The Recipe Rebel.

This Quick Mixed Berry Smoothie is creamy, fruity, and full of bright berry flavor!

Instead of ice, this recipe uses frozen bananas to keep things creamy without being icy. Add in some thick Greek yogurt and fresh or frozen berries for the easiest breakfast ever!

This is my favorite way to get extra nutrients into my kids (okay, and myself!) — there are so many ways to customize according to your needs!

Berry Smoothie Ingredients:

• Milk or juice: Any type of milk or juice works here! I love using low-fat milk for a classic creamy base, or berry juice for an extra pop of flavor. Almond, oat, or coconut milk are all great dairy-free options!
• Greek yogurt: Strawberry or blueberry Greek yogurt adds creaminess and natural sweetness. Plain or vanilla Greek yogurt works too. Just use what you’ve got!
• Frozen banana: This is the secret to a thick, milkshake-like texture. It makes the smoothie creamy and thick without needing ice. If you don’t like bananas, you can swap for ice.
• Mixed berries: I like using a mix of strawberries, blueberries, raspberries, and blackberries. You can use fresh or frozen berries, here. 
• Honey: Optional, but a drizzle brings out the sweetness of the fruit, especially if you’re using unsweetened yogurt or tart berries. You can swap with maple syrup if you like!

How to make the best Berry Smoothie:

The road to a quick and easy breakfast is as simple as pressing the blend button! Don’t forget to check the recipe card for the specific measurements and notes.

Add milk or juice first, then yogurt, banana, and berries. Start on low speed and increase until the mixture is thick and smooth. Add a splash more liquid if needed!

How to store a smoothie:

This smoothie is best enjoyed right after blending, but you can store leftovers in the fridge for up to 24 hours. Give it a good shake or stir before drinking, or pop it back in the blender with a bit of ice!

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Quick Mixed Berry Smoothie recipe

This Quick Mixed Berry Smoothie is thick, creamy, and full of bright berry flavor. Made with frozen banana and Greek yogurt, it’s the perfect easy breakfast or snack that’s ready in 5 minutes!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 224cal

Author Ashley Fehr

Ingredients

• 1 cup low fat milk (or juice)
• ½ cup strawberry or blueberry Greek yogurt
• 1 frozen banana cut in chunks (see notes for swaps)
• 1½ cups fresh or frozen mixed berries
• honey to sweeten optional

Instructions

• Place ingredients in blender in the order written.
• Process until smooth, adding a bit more milk or juice if smoothie is too thick to blend. Taste, and add a bit of honey if desired to sweeten.

Video

Notes

Ingredients and Substitutions:

• Milk or juice: any kind of milk or juice will work here. I often use a berry or cranberry juice if I have one, or low fat milk. Nondairy milk also works great, and for a fun twist you can use strawberry milk.
•  Yogurt: using strawberry or blueberry yogurt adds a bit of flavor and sweetness. You can opt for plain or vanilla if that’s what you have, but I prefer a higher fat, creamy yogurt as it will give a creamy smoothie. Swap for frozen yogurt for an even creamier smoothie.
• Banana: I know not everyone likes banana in smoothies but I find it’s the easiest way to get a thick and creamy smoothie that’s not icy. You can swap with about a cup of ice cubes if desired.
• Berries: any berries work in here but I prefer to use a mix of strawberries, blueberries, raspberries and blackberries — a mix of sweet and tart is perfect.

 

Nutrition

Calories: 224cal | Carbohydrates: 40g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 439mg | Fiber: 5g | Sugar: 28g | Vitamin A: 249IU | Vitamin C: 8mg | Calcium: 211mg | Iron: 0.4mg

Variations and Substitutions

• Tropical twist: Replace half the berries with mango or pineapple and swap the milk for orange juice. 
• Green Berry Smoothie: Add a handful of spinach. You won’t even taste it!
• Chocolate berry: Blend in a teaspoon of cocoa powder or chocolate protein powder for a dessert-like version.
• Nut butter: Add a spoonful of peanut butter or almond butter for some healthy fats and an extra creamy smoothie!
• Berry bowl: Use less liquid and serve it as a smoothie bowl topped with Chunky Monkey Granola and fresh fruit!
• Add a nutrition boost: Mix in chia seeds, flaxseed, or a scoop of protein powder for extra nutrition.
• Make it dairy-free: Use non-dairy milk and coconut yogurt for a creamy, plant-based option.

Can I make this without banana?

Yes! Use a handful of ice, frozen mango, or even a frozen avocado instead to keep the smoothie thick.

More smoothie recipes you’ll love:

• Tropical Smoothie
• Strawberry Banana Smoothie
• Healthy Chocolate Peanut Butter Smoothie
• Apple Crisp Smoothie

The post Quick Berry Smoothie recipe appeared first on The Recipe Rebel.

If you know me, you know I love an excuse for a big breakfast spread, and Mother’s Day is one of my favorites because I can usually get my husband and kids to do the cooking!

These’s Mother’s Day brunch ideas are simple to prepare and many can be made ahead, meaning Mom doesn’t have to wait hours to enjoy them.

They are fresh and flavorful, and there’s something for everyone.

I’d love to hear what your favorite brunch recipes are — leave me a comment below!

Mother’s Day Breakfast Casseroles and Quiche

These ones are perfect for prepping in advance and stashing in the fridge until ready to bake the next morning.

Easy Tater Tot Breakfast Casserole

This easy Tater Tot Breakfast Casserole recipe is a hearty, insanely delicious meal that’s just as good for dinner as it is for an easy breakfast! 

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Overnight Peach Cobbler French Toast Casserole

An easy Overnight French Toast Casserole topped with peach cobbler — it's the BEST French toast I’ve ever had! So perfect for Spring, it's full of juicy peaches and a sweet, moist crumb topping!

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Quiche Lorraine

This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It's make ahead and freezer friendly!

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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

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French Toast Casserole

French Toast Casserole is perfect for prepping the night before and popping in the oven for a weekend or holiday brunch! An overnight French toast bake with cinnamon, vanilla and maple syrup and crispy cinnamon sugar topping.

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Easy Ham Quiche

This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that's baked into a buttery pie crust. It's packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

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Overnight Peanut Butter French Toast Casserole

This Overnight Peanut Butter French Toast Casserole is an easy, make ahead breakfast that’s perfect for Thanksgiving or Christmas brunch! It’s a new twist on a favorite that everyone will love!

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Mother’s Day brunch sweet bakes

These baked goods can easily be prepped and baked completely in advance, meaning you can pull them out and warm them up (or not!) and she’ll still be impressed.

Sour Cream Coffee Cake recipe

Sour Cream Coffee Cake is tender and soft with a thick cinnamon crumble layered through the middle and piled on top. Add the quick glaze, and you’ve got an easy cake that works for breakfast, brunch, or dessert!

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The Best Cinnamon Buns

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy, and have the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer friendly!

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Lemon Bread recipe

This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!

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Blueberry Coffee Cake

This Blueberry Coffee Cake is moist and loaded with juicy blueberries and crunchy brown sugar streusel — it’s perfect for brunch or dessert and uses fresh or frozen berries! 

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Easy Cinnamon Roll Cake

Cinnamon Roll Cake feature a soft homemade cake that's swirled with the most scrumptious cinnamon roll filling! It's baked to perfection in a casserole dish in just 30 minutes before being served with a generous amount of sugary sweet glaze.

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Coconut Bread with Cream Cheese Glaze

This moist Coconut Bread is made with coconut milk, coconut extract, shredded coconut, Greek yogurt, and pantry staples for a quick tropical treat! It's topped with a rich cream cheese glaze for the perfect finishing touch. 

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Lemon Blueberry Cream Cheese Coffee Cake

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It's made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

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Quick and easy Mother’s Day breakfast recipes

Didn’t plan ahead? These recipes come together quickly with no long bake time, perfect for a last minute breakfast feast.

Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light, fluffy, and full of fresh lemon flavor. The ricotta makes them irresistibly tender and creamy inside, perfect for a bright, cozy breakfast or weekend brunch!

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Blueberries and Cream Pancakes

Blueberries and Cream Pancakes are fluffy, golden blueberry pancakes with a hint of lemon, then you pour on warm vanilla custard and scatter more berries over everything!

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Easy French Toast recipe

This Easy French Toast Recipe is a classic breakfast or brunch recipe that's ready in just 25 minutes! Crusty slices of French bread are doused in a lightly sweetened batter and cooked until soft in the middle and golden-brown and crispy on the outside.

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Easy Breakfast Skillet

This easy Breakfast Skillet is made with just a few ingredients and in 30 minutes! A hearty breakfast or weeknight dinner.

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Dutch Baby Pancake

This Dutch Baby pancake is a fun, puffed pancake with a blender batter that is baked in a skillet! An easy and fun breakfast!

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How to Make an Omelette

How to Make an Omelette: easy, fool-proof instructions so you can make the perfect omelette every time! This recipe takes a total of 15 minutes and is super customizable!

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Air Fryer French Toast

Air Fryer French Toast is the perfect way to start your day! Made with crusty French bread in an eggy batter, it's warmly spiced with cinnamon sugar and vanilla. Ready in just 15 minutes it's perfect for busy mornings and brunches!

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Breakfast Tacos

These delicious breakfast tacos are made using flavorful breakfast sausage, Mexican spices, fluffy eggs, and warm tortillas. Ready in under 15 minutes, it's a great, filling way to start your day!

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Yogurt Parfaits

These Yogurt Parfaits are made with yogurt, crunchy granola, and layers of your favorite fruit or fruit sauces. This healthy breakfast can be enjoyed right away or prepped ahead of time!

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Brunch Side Dishes

If you’ve got a plan but you just need that finishing touch, these sides are the perfect complement to so many things!

How to Cook Bacon in the Oven

How to cook perfect bacon in the oven, no flipping required! The BEST and EASIEST way to bake bacon for perfect results every time.

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Breakfast Potatoes recipe

This Breakfast Potatoes Recipe is simple and packed with flavor. Perfectly crispy potato cubes tossed with onion and pepper in a blend of savory spices.

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Creamy Fruit Salad Recipe with Homemade Dressing

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

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Easy Strawberry Smoothie (4 ingredients!)

This Healthy Strawberry Smoothie recipe is easy, creamy, and full of sweet, fresh strawberries! With lots of options for making it your own, there's something for everyone to love!

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Cinnamon Butter

This easy Cinnamon Butter recipe goes on EVERYTHING! Buns, muffins, banana bread, your morning toast, and more. A Texas Roadhouse copycat that you won’t be able to live without!

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Apple Crisp Smoothie

Apple Crisp Smoothie is a quick, creamy blend of apple chunks, oats, vanilla Greek yogurt, and cinnamon that tastes like cozy apple crisp in a glass. It's ready in 5 minutes and makes an easy breakfast or a lighter sweet treat!

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

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Air Fryer Hashbrowns (From Frozen!)

These Air Fryer Hashbrowns are perfectly crisp on the outside and soft on the inside. Ready in just 15 minutes, they're a great addition to a delicious cooked breakfast.

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The post Mother’s Day Brunch recipes appeared first on The Recipe Rebel.

In keeping with my theme of back to the basics, I’m sharing the easiest way to cut a pineapple today!

Fresh pineapple is one of our favorite snacks all on its own, but we love it in so many other things as well. These Hawaiian Chicken Kabobs are always a hit, and this Pineapple Upside Down Cake is the perfect way to end a meal!

First, I’m going to share a quick overview of my method for how to cut a pineapple, and then I’m going to share some bonus pineapple tips.

If you’re a visual person, I’ve got a step by step video in the recipe card below.

What is the easiest way to cut a pineapple?

I spent many years struggling to cut a pineapple before I settled on this quick and easy method! Now, instead of passing the task off to my husband it takes no time at all.

I prefer to trim all of the skin off of the pineapple before chopping it, to make it as simple as possible and ensure we get every last bit.

Here is a quick visual, but I’ve included all of the steps in the pink recipe card below!

How do you know when a pineapple is ripe and ready to cut?

A pineapple is ripe when it is golden yellow. A green pineapple is unripe, and an orange-y pineapple is overripe. Since pineapples won’t ripen after being picked, you want to choose a good one right from the start!

They do become juicier as they sit, so I still like to let mine rest on the counter for a few days after buying — because I love a good juicy pineapple!

What can I do with a pineapple that isn’t sweet?

If you think you’ve picked a good pineapple but cut it open to find it isn’t that sweet, here are a few ways to put it to good use!

• Cook or bake with it! Baking pineapple makes it even sweeter. Try chopping it up fine in a food processor and making this Pineapple Cake or Pineapple Coconut Cake recipe.
• Use it in smoothies! Since a smoothie has so much else going on, you won’t notice a less-sweet pineapple nearly as much as when eating it on its own. This Tropical Smoothie is one of our favorites!
• Grill it! Cut the pineapple into spears and throw them on the grill. Serve Grilled Pineapple with ice cream for an incredible summer dessert!
• Freeze it! I’ve included more specific instructions below.

How to freeze pineapple:

Now that we know how to cut a pineapple, we can fill our freezer stash, too!

I love having a bag of frozen pineapple on hand for smoothies and summer drinks. Instead of buying a bag at the store, you can freeze any pineapple that you’ve cut but won’t get around to eating — or one that just wasn’t as sweet as you’d hoped.

Simply cut the pineapple as directed and slice into small pieces. Place pineapple chunks on a parchment-lined baking sheet, not touching each other. Freeze for 2 hours or until solid, then transfer to a large freezer bag and freeze for up to 1 year.

Got extra pineapple? Try some of our favorite pineapple recipes!

• Ham and Pineapple Rice
• Hawaiian Chicken Burgers with Grilled Pineapple
• Ham and Pineapple Sliders
• Hawaiian Ham and Pineapple Skewers

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How to cut a pineapple

How to cut a pineapple the easy way! Tips on how to cut pineapple spears, rings and chunks.

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 57cal

Author Ashley Fehr

Ingredients

• 1 whole pineapple

Instructions

• On a large cutting board with a large, sharp knife, cut the crown or the top off the pineapple.
• Cut the bottom off the pineapple, about half an inch from the end.
• Stand your pineapple upright on the cutting board, and use your knife to shave the skin off the pineapple. Try not to cut off more fruit than necessary, but try to get most of the eyes.
• Use your knife to trim any remaining "eyes" — the pokey brown parts that aren't very appetizing! You can also use the point of the knife to dig out any small brown seeds that are in the flesh.
• Cut the pineapple in half lengthwise, and then in half again so you have quarters.
• Use your knife to cut the core off of each quarter — I show extra tips on this in the video.
• Cut the pineapple quarters lengthwise into spears, and they can be used this way (great for grilling!) or cut down further into chunks.

Video

Nutrition

Calories: 57cal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g

The post How to Cut a Pineapple appeared first on The Recipe Rebel.

Blueberries And Cream Pancakes are what I make when plain blueberry pancakes feel a little too basic and I want something really special.

You’ll need simple ingredients you probably already have in your kitchen to make both the pancakes and the homemade custard!

While the batter rests, I whisk together a quick vanilla custard on the stove until it turns thick and smooth, then keep it warm so it’s ready the second the first batch comes off the griddle. 

That sauce pours like a loose pudding and settles into the pancakes instead of sliding right off like syrup!

Ingredients for Blueberries and Cream Pancakes:

• All-purpose flour: I stick with regular white flour here, but you could use whole wheat flour for more fiber.
• Granulated sugar: I don’t tend to add sugar to the pancakes because the toppings are sweet enough for my family, but feel free to add some if you prefer.
• Milk or buttermilk: Whole milk or buttermilk works! I like buttermilk for a little extra tang and keeping the pancakes super fluffy, but use what you have!
• Lemon juice: Fresh lemon juice provides the best flavor, but bottled lemon juice will work in a pinch!
• Blueberries: Fresh is great, but frozen works too!

How to make Blueberries and Cream Pancakes:

This is pancakes plus a quick stovetop custard, and it feels like a full brunch spread with very little effort! Scroll down to the recipe card for complete instructions.

• Whisk the dry ingredients together.
• Fold in the blueberries, then scoop and cook the pancakes on each side.
• Whisk the custard sauce ingredients.
• Cook the sauce on the stove until thickened.

How to store leftovers:

Store the pancakes in an airtight container in the fridge for up to 4 days, or freeze with parchment between layers for up to 3 months.

Reheat in the toaster or a warm skillet for crisp edges, or use the microwave when you want them quick!

Store the vanilla custard sauce covered in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave, stirring often, and loosen with a splash of milk if it seems too thick!

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Blueberries and Cream Pancakes

Blueberries and Cream Pancakes are fluffy, golden blueberry pancakes with a hint of lemon, then you pour on warm vanilla custard and scatter more berries over everything!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 pancakes

Calories 184cal

Author Ashley Fehr

Ingredients

For the pancakes

• 2 cups all purpose flour
• 1-2 tablespoons sugar, optional*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups milk or buttermilk
• 1 large egg
• 2 teaspoons vanilla
• 2 teaspoons lemon juice
• 1½ cup fresh blueberries

For the sauce

• 2½ cups whole milk
• ⅓-½ cup granulated sugar**
• ¼ cup all purpose flour
• 1 egg
• 1-2 teaspoons vanilla

US Customary – Metric

Instructions

Blueberry Pancakes

• Combine flour, sugar if using*, baking powder and baking soda in a medium bowl. Add the milk or buttermilk, egg, vanilla, and lemon juice. Whisk until smooth. Stir in berries.
• Let the batter rest while you make the sauce.

Vanilla Custard Sauce

• Whisk together milk, ⅓ cup sugar**, flour, egg and vanilla in a large saucepan off the heat.
• Place on the stovetop and cook, whisking constantly, over medium heat until thickened. Taste and add additional sugar if desired. If there are any lumps, you can press it through a fine mesh sieve. Remove from the heat, cover and keep warm until ready to serve. (It will thicken as it sits — feel free to stir and reheat as needed until ready).

Blueberries and Cream Pancakes

• Grease griddle with non-stick spray or butter and turn to medium-high heat.
• Ladle scoops of batter onto preheated griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side. Repeat until all pancakes are cooked.
• Top with warm custard sauce and additional berries if desired.

Video

Notes

Ingredients and Substitutions:

• *Sugar: I often don’t add any sugar to my pancake batter because our toppings are sweet enough. If you want to, you can add 1-2 tablespoons of sugar to the pancake batter.
• **Sugar: Start with ⅓ cup sugar and taste after it has cooked and thickened, adding additional sugar if needed.
• Blueberries: this recipe also works with frozen blueberries, fresh or frozen raspberries or fresh chopped strawberries.

 

*I get about 12 4-inch pancakes from this recipe.

Nutrition

Calories: 184cal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 134mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

Variations and Substitutions

• Gluten-free pancakes: Use a 1-to-1 gluten-free all-purpose flour blend made for baking.
• Extra lemon: Add lemon zest to the batter for a brighter citrus flavor.
• Warmer spice: Add cinnamon to the pancake batter for a cozier flavor!

More pancake recipes you’ll love:

• Banana Pancakes recipe
• Whole Wheat Pancakes
• Apple Crisp Pancakes
• Sheet Pan Pancakes

The post Blueberries ‘n’ Cream Pancakes appeared first on The Recipe Rebel.

Summer is here — and nothing says it better than a cold, homemade lemonade! My family requests this sweet and tangy sipper every season, and once you taste it, you’ll understand why.

(For me, a glass of my Cold Brew Coffee runs a close second!)

Why make homemade lemonade?

Homemade lemonade is much easier than you think! You’ll start with a simple citrusy syrup, then build from there. The store-bought stuff works in a pinch, but nothing beats a fresh, homemade glass.

I’ve also included strawberry and blueberry lemonade variations, and the recipe is endlessly customizable — feel free to get creative!

If this lemonade is a hit, try some of my other summer favorites: Frozen Hot Chocolate, Frozen Lemonade, or Berry Lime Slush!

How to make Lemonade:

• Choose juicy lemons: Look for lemons that feel heavy for their size and choose medium to large-sized fruit.
• Dewax before zesting (optional): Pour boiling water over lemons, scrub with a vegetable brush, rinse, and dry. This is not needed but gives the best flavor!
• Get maximum juice: Roll firmly before juicing.
• Chill before serving: Lemonade tastes best ice cold — allow plenty of chilling time.

Variations on this Lemonade Recipe:

• Try my Strawberry Lemonade or Blueberry Lemonade.
• Blend lemonade with ice for a frosty frozen treat!
• Add your favorite fruit to the simple syrup — peaches, raspberries, watermelon, cherries, mango, or pineapple all work beautifully.
• Substitute sparkling water for regular water in the final step.
• Freeze lemonade in ice cube trays and add to iced tea or sparkling water.
• Make lemonade popsicles — freeze in popsicle molds for a refreshing treat the whole family will love.
• Try my Easy Homemade Pink Lemonade — perfect for summer days, birthday parties, and baby showers!

More cold drink recipes to try:

• Strawberry Banana Smoothie — perfect for breakfast on the go.
• Pineapple Smoothie — full of fiber and so refreshing.
• Sensational Strawberry Lemon Slush — the kids love this one!
• Strawberry Frappuccino (Starbucks Copycat) — a must make!

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Homemade Lemonade recipe

This homemade Lemonade recipe is so easy to make and perfect for summer! Also includes instructions for blueberry lemonade and strawberry lemonade, plus other variations and uses.

Course Drinks

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 4 cups water divided
• 1 cup granulated sugar
• 3-5 lemons*
• 1 cup ice cubes

Strawberry Lemonade Add-ins

• 2 cups fresh or frozen chopped strawberries

Blueberry Lemonade Add-ins

• 2 cups fresh or frozen blueberries

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, 1 cup sugar and lemon zest strips to a boil (*To make strawberry or blueberry lemonade, add berries here as well).
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. (If berries were added, mash gently before straining to release the juices) Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

Video

Notes

*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.

Nutrition

Calories: 217cal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 112mg | Fiber: 2g | Sugar: 52g | Vitamin A: 18IU | Vitamin C: 43mg | Calcium: 28mg | Iron: 1mg

The post Homemade Lemonade Recipe appeared first on The Recipe Rebel.

These Lemon Ricotta Pancakes are soft, fluffy, and packed with fresh lemon flavor!

The ricotta makes them extra tender (almost creamy in the middle), and the lemon adds just the right amount of brightness to balance everything out.

I love stacking them high, dusting them with powdered sugar, and topping them with fresh berries.

They taste like something you’d order at a fancy brunch, but they’re totally doable in your own kitchen in under 20 minutes!

Ingredients Needed:

• All-purpose flour: This is the base of the batter and keeps the pancakes light and fluffy. I sometimes swap half for whole wheat flour if I want a little extra fiber!
• Sugar: Just enough to sweeten the batter without making it too sweet. If you’re planning to add syrup or berries on top, you can even cut it back a little.
• Lemons: Fresh lemons are a must here! You’ll use both the zest and juice for the best bright, fresh flavor.
• Milk: I usually use low fat because the ricotta adds extra richness, but any milk you have on hand will do just fine.
• Ricotta cheese: This is the secret ingredient that makes these pancakes extra tender and almost creamy inside. It gives them a lovely, soft texture that you just can’t get from regular buttermilk pancakes!
• Oil or melted butter: Either one works. Butter adds a little extra flavor, while oil keeps the pancakes moist.

How to make Lemon Ricotta Pancakes

These pancakes are super simple to whip up and taste like sunshine on a plate! Don’t forget to check the pink recipe card for all the details.

• Combine dry ingredients in a large bowl.
• Whisk in wet ingredients until just combined.
• Cook the pancakes for a few minutes on each side.
• Stack them high, drizzle with syrup, or top with fresh fruit and whipped cream.

How to store leftover pancakes:

Let pancakes cool completely, then store in an airtight container in the fridge for up to 3 days.

To freeze, flash freeze on a baking sheet for one hour, then store in a freezer bag for up to 3 months.

Reheat in the microwave, toaster, or oven until warm. They taste just as fresh as the day you made them!

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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light, fluffy, and full of fresh lemon flavor. The ricotta makes them irresistibly tender and creamy inside, perfect for a bright, cozy breakfast or weekend brunch!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 18 pancakes

Calories 107cal

Author Ashley Fehr

Ingredients

• 2 cups all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 lemons
• 1 cup milk
• ¾ cup ricotta cheese
• 2 tablespoons oil or melted butter
• 2 eggs
• 1 teaspoon vanilla

Instructions

• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• Zest and juice the 2 lemons.
• To the bowl, add ¼ cup lemon juice, 1-2 tablespoons lemon zest (depending on your preferences), milk, ricotta, oil or butter, eggs and vanilla. Whisk until combined.
• Heat a large skillet or griddle to medium-high heat. Lightly grease with non-stick spray or butter. Spoon pancake batter on to the pan and cook for 3-4 minutes per side, just until golden brown. Repeat until all batter is used.

Video

Notes

*This recipe makes about 18 4″ pancakes. The nutrition information is per pancake.

Ingredients and Substitutions:

• Flour: I often use 50-100% whole wheat flour in my pancakes to bump up the fiber.
• Sugar: you can increase or omit the sugar as you like, depending on how sweet your chosen toppings are.

 

Nutrition

Calories: 107cal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg

Variations and Substitutions

• Blueberry Lemon Pancakes: Fold in a handful of blueberries before cooking.
• Poppy seed twist: Add 1 tablespoon poppy seeds to the batter.
• Glazed pancakes: Mix powdered sugar and lemon juice for a simple drizzle instead of syrup.
• Cottage cheese swap: Substitute ricotta with cottage cheese for a slightly tangier version.

More lemon recipes you’ll love:

• No Bake Lemon Cheesecake
• Lemon Blueberry Cake
• Lemon Sheet Cake
• Baked Overnight Lemon French Toast

The post Lemon Ricotta Pancakes appeared first on The Recipe Rebel.

When I first posted this Triple Berry Angel Food Cake Roll a few years ago, it went instantly viral. I mean, more instant than I have ever seen before. I think the video had 2 million views in the first 24 hours!

So back around Easter, I obviously needed a new variation, and this Pineapple Lush Angel Food Cake Roll was born. Again, another hit.

Since it’s obvious you’re down with the way this is going, I’m adding this Cherry Cheesecake Angel Food Cake Roll to the mix.

Cherry cheesecake is one of my favorite flavor combinations of all time. Gimme the Cherry Cheesecake Ice Cream, Cherry Cheesecake Crepes, Cherry Cheesecake Brownies…. I will take one of each

I don’t know why that is, but it’s some kind of amazing.

Why a cake mix?

I try *really* hard to keep things from scratch around here. And that’s because I think it is really important to have home cooked meals and to nourish your body with the food that you eat.

But I’m not that stubborn about it.

A cake mix thrown in here and there for ease is not going to hurt, and it just might make life simpler when you need it!

How to Make an Angel Food Cake Roll:

Here are my top tips to make sure you see success!

• You’ve got to start with hot cake. Don’t skip that part, as the cake will crack and not roll well.
• You’ve got to let it cool completely before you fill and roll it back up. Basically, this cake roll game here is all about patience.
• You’ve got to let it chill again (yes, again!) before you slice it, but only if you want pretty slices It will taste the same either way.
• Don’t go improvising and using another cake mix thinking it will just work out. It won’t. You need the right cake for it to roll properly, so use a cake roll recipe if you’re going to get crazy.

More easy summer desserts you’ll love:

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Cherry Cheesecake Angel Food Cake Roll

This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 12 servings

Calories 336cal

Author Ashley Fehr

Ingredients

• 1 angel food cake mix plus ingredients to prepare
• ¼ cup + ¾ cup powdered icing sugar
• 8 oz light cream cheese 1 package, room temperature
• 1½ cups heavy cream 35%, very cold
• 1 teaspoon vanilla extract
• 1 can cherry pie filling
• crushed graham crackers for garnish

US Customary – Metric

Instructions

• Preheat oven to 350℉ and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional – it will climb higher if you leave ungreased)
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 
• To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
• Make sure that it is completely cool and then unroll the cake. Spread with ¾ of the cream cheese filling, and then spread with ¾ of the cherry pie filling.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

Video

Nutrition

Calories: 336cal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 419mg | Potassium: 155mg | Sugar: 24g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 0.3mg

The post Cherry Cheesecake Angel Food Cake Roll appeared first on The Recipe Rebel.