Strawberry shortcake is our absolute favorite summer dessert around here. My kids are addicted to strawberries, and when they are in season, we can’t help but buy them in bulk. Last weekend we made homemade biscuits to throw together a super yummy shortcake, and it did not disappoint! Topped with vanilla frozen yogurt, whipped cream, sliced strawberries in homemade syrup & probably too much powdered sugar. If there is such a thing.
I am rounding up seven of my favorite recipes for strawberry shortcake today, and thinking it wouldn’t be a bad idea to try them all before summer is over! 😉
7. Vegan Strawberry Shortbread Ice Cream
// Only takes 15 minutes? Count me in!
Is this dessert on the top of your list too? I would love to hear your secret recipe to the best strawberry shortcake! Hope this has sweetened up your Monday! XO
This might be my favorite recipe of all time, we have made it four times in the last two weeks & I just cannot get enough.
I have been hunting down the perfect components for a good fish taco recipe, and we came to the conclusion that it needs a good blackened fish, a flavorful, crunchy slaw & a cool avocado topping. So I am sharing the recipe today & giving you a fair warning that you may need to make a quick run to the grocery store! 😉
For the fish //
4-5 tilapia filets
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4-1/2 tsp cayenne pepper (depending on how spicy you like it!)
2 tbsp olive oil
10-12 corn tortillas
For the slaw //
1/4 red cabbage, chopped
1/2 medium red onion, diced
1/2 cup cilantro
juice of 1 lime
For the avocado sauce //
1 ripe avocado
1/2 cup sour cream
1/4 cup cilantro
juice of 1 lime
sprinkle of sea salt
1. Combine ingredients for avocado sauce in a food processor or blender, blend until thoroughly mixed & set aside in fridge to chill.
2. Combine ingredients for slaw in a small bowl, mix well & set aside.
3. In a small bowl, mix all ingredients for fish seasoning. Sprinkle the mixture on to both sides of the fish & rub the seasoning in to coat each filet.
4. Heat skillet to medium-high heat, add olive oil & add each piece of fish once the pan has heated. Cook on each side for 5 minutes or until fish is cooked through and is flaking apart & outside looks blackened.
5. Heat a dozen corn tortillas in the same pan, or in the microwave. Break apart all of the fish into small pieces, add to the tortillas & top with slaw and sauce.
6. Serve & enjoy (with margaritas if possible)!
If you try these, I would love to know what you think of them! They’ll probably be on our weekend menu, and taste just as good on the grill instead of the skillet!! 🙂
Hope you are having a happy week so far!! XO
We have been loving everything watermelon around here lately, and with a bunch of fresh slices in the fridge the other night, we decided to throw together some watermelon margaritas to top off the weekend. The thing I love most about margaritas is that you can make them with all different fruits & flavors without any additional sugar, just freshly squeezed fruits & a little salt! These are so fresh & summery, I already can’t wait to make them again. I got a little hand juicer when we were first married at a thrift store, and can’t believe how much use I have gotten out of it over the years!
We have a little Sunday Funday tradition over here, we eat an early dinner & get the kids ready for bed before seven. They’re usually so worn out from the weekend, so by the time we get them settled for a movie, they’re ready to fall asleep. They go to bed while the sun is still shining, so we make a point to leave all the dishes in the sink & spend the next hour or so together on the patio with a cocktail. It’s our chance to connect & catch up, we can reflect on all the funny things the kids did over the weekend, plan out our week or just relax with our favorite patio playlist. It really is the best way to end the weekend, rather than having what we call “the empties” or anxiety about Monday & all of the fun being over! 😉 A Sunday well spent brings a week of content.
Ingredients // 4 oz. lime juice (about 5 small limes), 3 oz. fresh watermelon juice (about a quarter of a watermelon), 3 oz. tequila, 1 oz. grand mariner, sea salt & ice
Instructions // Using a small handheld juicer, squeeze limes & watermelon & add all of your fresh juice to a cocktail shaker. Add tequila & orange liquor, then fill almost to the top with ice. Shake, shake, shake! Rim glasses with lime & salt, fill with ice & pour margarita mixture over.
Optional: add 1 oz. of simple syrup if the mixture is too tart and/or mint garnish! 🙂