Sausage and Kale Pumpkin Pasta

I’ve been craving all of the savory fall flavors! It is hard to get pumpkin off the brain, so when I got this fabulous pasta bowl from Vietre recently, I knew I needed to jump in the kitchen and whip up a new creation! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Ingredients:

  • 13 oz. Kielbasa Sausage (Roughly Chopped)

  • 2 Tablespoons of Olive Oil

  • 17 oz. of Gigli Pasta

  • 3 Cups of Raw Kale (Roughly Chopped)

  • 8 oz Sliced Baby Bella Mushrooms 

  • Salt and Pepper to taste 

  • 1 Teaspoon Chili Powder

  • 25 oz. Jar of Pumpkin Pasta Sauce or Try this Recipe.

  • Freshly Grated Parmesan

Instructions:

  1. Preheat Oven to 350 degrees.

  2. Roughly Chop your Sausage into halves and quartered pieces.

  3. Spread out evenly on a lined sheet pan. Bake for 20 minutes.

  4. While your sausage crisps, cook pasta according to package directions - al dente. Drain and run cold water to stop the cooking process, set aside.

  5. In a large sauce pan, combine Olive Oil, Kale and Mushrooms. Sauté for 5-10 minutes until everything is soft.

  6. Add in your jar of sauce, chili powder, salt and pepper. Mix well.

  7. Remove Sausage from the oven and add into the sauce mixture. Mix well ands let simmer on medium low heat for 10 minutes.

  8. In a large bowl, spoon in just some the liquid portion of your sauce. Toss the pasta in sauce.

  9. Then prepare bowls with sauce on the base, pasta (just tossed), and sauce containing Kale and Mushrooms.

  10. Top with grated Parmesan, and Cracked Pepper. Serve!

Pulled Pork Sliders

As promised, I have a great Super Bowl recipe for every Rams fan out there. 6 hour Pulled Pork Sliders, that are simple and scrumptious. These sliders are topped with my signature slaw, then brought to perfection with Lillie’s Q BBQ sauce. This is a recipe you will make again and again. Enjoy and Happy Super Bowl Snacking!

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Huckleberry Collective

Yield: 12 Sliders

Pulled Pork Sliders

ingredients:

Pulled Pork Sliders, Pork
  • 2.5 Lb. Pork Roast
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Mustard
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cracked Pepper
  • 1 Cup Apple Cider Vinegar
  • 1 Cup of Lillie's Q, BBQ Sauce (And more for topping sliders)
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil (for sautéing)
  • Slider Rolls 
Pulled Pork Sliders, Slaw
  • 1 Small Green Bell Pepper (Diced)
  • 1 Small Yellow Bell Pepper (Diced)
  • 2 Scallion Stalks (Diced)
  • 8 oz. Bag of Shredded Cabbage Mix
  • 1/2 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Mustard
  • 1/3 Cup of Mayonnaise 
  • 1/2 Tablespoon of Sugar 
  • 1/2 Teaspoon of Cracked Pepper 
  • 1/2 Teaspoon of Salt

instructions:

Pulled Pork Sliders, Pork
  1. Place Pork Roast on a flat surface baking pan and slice in half horizontally. In a small mixing bowl combine; Butt Rub, Mustard, Onion Salt, Cracked Pepper and Brown Sugar. 
  2. Once combined, use mixture to coat and season all sides of Pork Roast pieces. Let Pork sit for about 10 minutes.
  3. Using your Instant Pot on the sauté function or skillet, bring Olive Oil to medium heat. Seer all sides of both Pork Roast pieces, then remove from heat. 
  4. Switch Instant Pot over to slow cooker, or use a slow cooker. Pour in the Apple Cider Vinegar, Water, and BBQ Sauce. Place Pork into Instant Pot or Slow Cooker on high heat setting for 6 hours.
  5. Remove from instant pot and shred. Assemble sliders with Pulled Pork, Sauce, and Slaw! Enjoy!
Pulled Pork Sliders, Slaw
  1. In a large mixing bowl, combine Apple Cider Vinegar, Sugar, Mustard, Salt, and Pepper. Mix well.
  2. Add in remaining ingredients and toss until everything is coated. Refrigerate for 1 hour before serving.
Created using The Recipes Generator

Banza Sausage Pasta

My friends at Banza sent me some of their famous chick pea pasta, and might I tell you it is delicious. All the goodness of pasta, without the guilt! I’ve got the perfect recipe for you to make with your own box of Banza. So much yumminess in one pot!

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Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 1 Box of Banza

  • 1 Package of Aidells Andouille Sausage

  • 1 Small squash Sliced in Half and Chopped

  • 1 Small Zuchini Sliced in Half and Chopped

  • 2 Cups of Cherry Tomatoes Sliced

  • 1 Cup of Baby Bella Mushrooms Chopped

  • 1 Green Bell Pepper Chopped

  • 1 Yellow Bell Pepper Chopped

  • 1 24 oz. Jar of Marinara

  • 1 Teaspoon Oregano

  • 1 Teaspoon Cracked Pepper

  • 1 Teaspoon Mrs. Dash Spicy Seasoning

  • 1 Tablespoon Olive Oil

  • Shaved Parmesan Cheese

INSTRUCTIONS:

  1. Preheat oven to 365 degrees.

  2. Slice Sausage and lay flat on sheet pan. Bake in oven for 15 minutes.

  3. Wash all Vegetables and prep for sauteing.

  4. In a large pot bring Olive Oil to medium heat.

  5. Add in Veggies, Oregano, Pepper, and Mrs. Dash.

  6. Saute until Veggies are soft, then add in Marinara and reduce to low heat.

  7. Remove sausage from oven and drain remaining grease.

  8. Begin cooking Banza Pasta according to package directions.

  9. Drain Pasta and assemble plates; Banza, Sauce mixture, Sausage, and garnish with Shaved Parmesan Cheese.


Gluten Free Monster Cookies

Last week I received some fun goodies in the mail from my friends at OXO. I whipped up some cookies today using their perfect cookie scoop and baking sheet. These scrumptious bites are gluten free, and baked to perfection on their magic cookie sheet!  My Monster Cookies are mixed together with all things good, almond flour, M&M's, Peanut Butter... need I say more?

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 5 Tablespoons of Butter

  • 3/4 Cup of Brown Sugar

  • 2 Eggs

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup of Peanut Butter

  • 1 1/2 Cups of Old Fashioned Oats

  • 1 Cup of Almond Flour

  • 3/4 Cup of Chocolate Chips

  • 3/4 Cup of M&M's

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.

  2. Cream together Sugar and Butter, once mixed well add Eggs, Peanut Butter, Vanilla Extract, and Baking Powder. Mix well.

  3. Next add Almond Flour, Oats, M&M's, and Chocolate Chips.

  4. Begin Scooping onto cookie sheet. Bake for 15-20 minutes according to how soft you like your cookies. Enjoy!

Sponsored by OXO

Sugar Cookie Ice Cream Sandwiches

I have a serious thing for Jeni's Ice Cream. Will gave it to me as a Valentine one year because I love the Brambleberry Crisp so much. Fun fact: I pretty much planned one day of my Bachelorette party around getting Jeni's (Nashville store woop woop). Unfortunately, we don't have a store in Birmingham, but good news is that they just rolled out some wonderful flavors in Publix!! Praise! Jeni was kind enough to send me a box of 6 flavors, so I want to share some recipe ideas using her yummy ice creams. First up, Sugar Cookie Ice Cream Sandwiches!

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INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

INSTRUCTIONS

1. In a mixing bowl, combine baking powder, flour, and salt. In a KitchenAid mixer, cream the butter and sugar until combined. Slowly add in the egg and vanilla. Reduce speed and add flour mixture until combined.

2. I split dough and form into disk shape. Using plastic wrap, cover disks fully and tight. Freeze for 20-25 minutes.

3. Preheat oven to 325 degrees. Line baking sheets with parchment or silpat layer. The dough will need to sit out at room temp for 10 minutes.  Roll out dough until desired thickness.

4. Bake at 325 degrees for 15-18 minutes (keep an eye on them). Let cool completely before spooning in ice cream for sandwiches.

Salted Caramel Pecan Ice Cream

There aren't many things in life better than ice cream... unless, it is ice cream with salted caramel liqueur. My friends at Jackson Morgan sent me a package with their delicious Salted Caramel Liqueur recently and I had to try it out in an ice cream recipe. It was a dream. I've put together a No-Churn Salted Caramel Pecan Ice Cream that will knock your socks off. After you check it out, head on over to order your bottle from Jackson Morgan or find it at a store near you. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS: 

  • 1 Can (14 Oz. Size) Sweetened Condensed Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Cup of Jackson Morgan 
  • 2 Cups Heavy Whipping Cream
  • 1 Cup of Raw Pecans
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Butter

(If you are making this for children, you can sub caramel syrup for the liqueur.)

DIRECTIONS:

  1. You will need a freezer safe loaf pan, or a container that can hold 6 cups. I used a Wilton loaf pan.
  2. Preheat oven to 375 degrees.
  3. In a microwavable bowl, combine butter and sugar. Melt in microwave for 30 seconds. Stir in pecans. Once they are coated with butter-sugar mixture spread them out evenly on a non-stick pan. Bake for 5-8 minutes at 375 degrees (you will notice them start to look toasty).
  4. Remove pecans from oven and transfer to cutting board to cool. Once cooled, Chop pecans and set aside.
  5. In a large bowl, use a hand mixer or KitchenAid to whip the cream to stiff peaks. Do not to over-whip the cream.
  6. Combine sweetened condensed milk, vanilla extract, and Jackson Morgan and pecans. Set aside.
  7. Begin folding in (one cup at a time) of the whipped cream into the sweetened condensed milk mixture. Continue folding until it is thoroughly combined. Once combined, transfer the ice cream mixture to the container.
  8. Freeze ice cream for 7 hours. Enjoy!

Mexican Salad and Champagne Margaritas

Tomorrow is National Margarita Day (one of the best days of the year), and I have two recipes to help you celebrate the right way! If you were to ask my husband, he would most certainly say Mexican food is on my list of favorites. I love a good tortilla chip and a salty margarita. This Champagne Margarita is one of the recipes I shared on the blog when I first started. I've brought it back again, because it is THAT GOOD.  I've paired it with a savory Mexican Salad that you will soon add to your list of go-to recipes. This salad has so many bright colors that you can taste them with your eyes! So my friends, celebrate National Margarita Day the right way, and tag me if you use one of these recipes. Cheers!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

 

CHAMPAGNE MARGARITA

INGREDIENTS:

  • 1 Bottle Simply Limeade 1.75 L
  • 2 Cups Orange Juice 
  • 1 bottle (750 mL) champagne (about 3 cups) - I used Trader Joe's
  • 1.5 Cups of Tequila (your choice on brand and amount) 
  • Lime wedges and salt for glasses

DIRECTIONS

  1. Combine liquid ingredients and refrigerate for 5-10 minutes. Enjoy!
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Huckleberry Collective
Huckleberry Collective

 

MEXICAN SALAD

INGREDIENTS:

  • 1 15 oz. Can Reduced Sodium Black Beans (Rinse and Drain in a Colander) 
  • 1 15 oz. Can Yellow Sweet Corn (Drained)
  • 1 11 oz. Can Shoepeg Corn (Drained)
  • Two Green Bell Peppers (Chopped)
  • 2 Cups Grape Tomatoes (Sliced in the center)
  • Half a Purple Onion (Diced)
  • 1 Cup of Italian Dressing 
  • Brianna's Cilantro Lime Dressing 
  • Half an Avocado 
  • 1/2 a Lime (Juiced)
  • Bag of Arugula 

DIRECTIONS:

  1. Drain and rinse black beans
  2. Drain cans of corn
  3. Once vegetables are ready, combine; corn, black beans, bell pepper, tomatoes, onion, lime juice and Italian dressing in a bowl. Set aside.
  4.  On a platter (I used these nikel trays and salad servers from Copper+Kiln) create a bed of arugula. You will use the whole bag. Slowly top the arugula with your vegetable mixture. 
  5. Once you have arugula and vegetable mixture placed drizzle the entire salad with Brianna's Cilantro Lime Dressing. 
  6. Slice an avocado and spread on top of the salad. Serve immediately and enjoy!

 

 

Special thanks to Copper+Kiln for the trays and salad tongs! If you haven't checked out their instagram and website, you're missing out. They have some fabulous pieces.

Galentine's Day Party

Y'all know I love a good party, so when my friend Rachel asked if I wanted to collaborate for a Valentine shoot, the answer was YES. Getting to know like-minded creatives and entrepreneurs is so fun, but especially when CHAMPAGNE is involved. I had the BEST time collaborating with Rachel Awtrey and some very talented vendors for a Galentine's Day Shoot. Enjoy some snaps from the garden florals, dreamy paper suite, and scrumptious bites.

PAPER

If you haven't heard of Dixie Design Collective, you are missing out! I stumbled upon them at the Junior League's Market Noel about 4 years ago. It was love at first sight. They have unique and beautifully curated stationery. From invitations to gift tags, their pieces are designed by skilled artists. We were so lucky to have them design our invitation, menu, place cards, and favor tags. It was the perfect touch to our galentine's party.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Perfect Paper Suite by  Dixie Design Collective

Perfect Paper Suite by Dixie Design Collective

Huckleberry Collective

FOOD

I've made grabbing lunch at Ashley Mac's part of my weekly routine! This little cafe offers southern home-style recipes with a feminine flair. If you're wanting a good chicken salad sandwich for lunch, or catering for 500, they are your new go-to. Ashley Mac's provided all of the "eats" for our Galentine Party, and y'all they did not disappoint. From mushroom puffs (my personal favorite) to strawberry cake, each bite, savory or sweet, was perfection!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Delectable Eats by Ashley Mac's

Delectable Eats by Ashley Mac's

FLORALS

I enjoyed every second of this collaboration, specifically working on the florals! When creating this arrangement, I wanted garden style with pops of color tying back to the lushness of our Valentine theme. I hope you enjoy these snaps of my floral work! 

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Floral Design by  Huckleberry Collective

Floral Design by Huckleberry Collective

 

If you enjoyed my snaps from our Galentine party, head over to Rachel Awtrey's post to see more! She is featuring our Raspberry Champagne Float, Oli.O Favors, and Decor from The Paper House.

Valentine Gift Guide

I don't usually do gift guides, but Valentine's Day is a favorite of mine. I have a few of my new obsessions and all-time favorites on here. Perfect link to send your husband, galentine, or just treat yourself!

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Shop, Save, and Share Giveaway

If you live in the Birmingham area you have definitely seen the pink and green SSS signs around town! This is my third year as a member of The Junior League of Birmingham and I always look forward to Shop, Save, and Share. I am thrilled to be giving away a SSS card to a lucky follower!! This week of discounts is "organized in its entirety by The Junior League of Birmingham: An organization of approximately 2,500 women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers." During this week the Junior League partners with "Birmingham's finest retailers to offer you the opportunity to both give and receive this fall. Purchase your card for a $40 donation and receive a 20% discount at our exciting list of retail partners. Your entire donation will support the over 30 community projects of the Junior League of Birmingham and help us improve the lives of women and children in Birmingham. Since its inception, Shop Save & Share has put over $550,000 back into the community."   

There are over 550 locations participating in Shop, Save, and Share this year. One of my very favorites is Williams-Sonoma at The Summit. With SSS week falling right before Halloween this is the perfect time to stock up on some yummy treat and spooky goodies!! Below is a little candy board inspiration from my current candy picks at Williams-Sonoma. 

Be sure to enter the giveaway and if you don't win please consider buying a card or giving the card as a gift! Join us for a kick off party with drinks, light bites, music, and door prizes at The Summit on the Kendra Scott Terrace Wednesday, October 18 from 6 - 8 P.M.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

National Taco Day at Bartaco

I tried Bartaco in Atlanta one Saturday and my taste-buds were forever changed. It is so fresh, zesty, and delicious. When I heard it was opening in Birmingham I was thrilled! Special thanks to Bartaco for hosting us tonight. We had a wonderful time celebrating #nationaltacoday at Bartaco in Homewood. The #bartacosecret was so delicious! If you're headed there soon I highly recommend ordering the secret taco! Enjoy some snaps and details below.

The new #bartacosecret taco. So good!

The new #bartacosecret taco. So good!

Spicy Chorizo and Sesame Ribeye were my favorites! Not to mention the salsa verde and guac of course. Checkout them  MENU!

Spicy Chorizo and Sesame Ribeye were my favorites! Not to mention the salsa verde and guac of course. Checkout them MENU!

Be sure to try the grilled corn! Perfection.

Be sure to try the grilled corn! Perfection.

Bread and Butter Pickles

Pickling and Preserving food began over 4,000 years ago but has become so very Southern. I grew up with pepper sauce from pickled peppers always readily available. I found the most charming pickling cookbook at a tractor supply store recently. The first recipe I tried was for Bread and Butter pickles and it was a success!  If you are going to the Farmer's Market this weekend I highly suggest grabbing some fresh vegetables for pickling. You won't regret it!

Huckleberry Collective
Huckleberry Collective
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