It’s almost August and summer is winding down, but the warmer than comfortable temperatures will still be here for a couple more months and I’m always looking for new ways to cool down!  Especially ways that involve sugar and frozen deliciousness.  Some of these recipes are favorites from our blog, but I had lots of fun looking for and collecting some amazing recipes from other bloggers and websites as well.  I know I’m excited to try at least a few of these recipes before the end of summer!

Creamy Cantaloupe Popsicles

Chocolate Cherry Ice Cream

Skinny Chocolate Ice Cube Shake

Caramel Banana Cream Tiramisu

Red, White & Blue All-Fruit Popsicles

Lemon Raspberry Smoothies

Quick Strawberry Ice Cream

Berries & Cream Pie w/ Hot Fudge

Fresh Raspberried Cantaloupe

Easy Mini Grasshopper Pies

Melon Lime Smoothie

Strawberries & Cream Pie

Dairy-Free Chocolate Chip Ice Cream

Frozen Hot Chocolate

Homemade Orange Julius

Raspberry Swirl Frozen Dessert Recipe

Chocolate Covered Brownie Ice Cream Sandwich

Snickers Ice Cream Popsicles

S’mores Ice Cream

Mango & Raspberry Frozen Dessert

Frozen Pineapple Upside-Down Cake

Chocolate & Berries Yogurt Dessert

Raspberry Summer Sensation

Frozen Caramel Toffee Ice Cream Sandwich Dessert

Strawberry Cheesecake Ice Cream

Cherry Limeade Ice Cream Soda Pops

Tomato Basil Mushroom Chicken Pasta

Capellini is my favorite kind of pasta. It is thin and light, but a little more durable and easier to work with than angel hair pasta. I can eat it with just about anything! The other day I made this tomato basil mushroom chicken and served it over capellini pasta. I love cooking with fresh tomatoes and basil because the resulting flavor combination is amazing. This chicken dish is really easy to make and healthy too!

Tomato Basil Mushroom Chicken Pasta
Save Print
Prep time
10 mins
Cook time
25 mins
35 mins
Serves: 2
  • 2 boneless, skinless chicken breasts
  • 1 cup chopped organic white mushrooms
  • 1 cup organic cherry tomatoes
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup freshly chopped basil
  • 12 oz capellini pasta
  • Salt and pepper to taste
  • Parmesan cheese for topping
  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onions, mushroom and garlic and stir occasionally for 5 minutes.
  3. Sprinkle salt and pepper over the chicken breasts, then slice each on in half longwise.
  4. Add the chicken breasts to the skillet and brown all sides.
  5. Once chicken is browned, add the tomatoes and chicken broth and bring to a boil.
  6. Cover and turn the heat down to low.
  7. Simmer for 15-20 minutes, until chicken is cooked through.
  8. In the meantime, cook the pasta according the the directions on the package and drain.
  9. Serve the tomato mushroom chicken over the pasta, and sprinkle with the freshly topped basil and Parmesan cheese.

You Might Also Like:

Grilled Chicken Quesadilla
Quiche Lorraine
Sun-Dried Tomato and Basil Crackers
Mixed Herb Grapefruit Salad
Tomato and Zucchini Tart

Share and Enjoy

Provencal Seafood Stew #SundaySupper

A satisfying seafood stew based on the sunny flavors of Provence, France.

The #SundaySupper movement is turning 2 and this week we’re celebrating with a virtual birthday party! I only started participating in early 2013, but it’s one of my favorite blogging events – and has inspired a lot of my favorite recipes. I really love the groups focus on making sure families gather around the dinner table at least once a week.

This week, participants were asked to share a favorite #SundaySupper memory along with their recipe. I was stumped at first, but then I had two great ideas that I had a hard time choosing between! My favorite Sunday Supper memories from 2013 were the two times when I actually sat down and shared a meal with other Sunday Supper participants – once with Carla at the Big Summer Potluck and the second with Nikki and Courtney at Mixed. Both meals were memorable not only for their delicious food, but also for fun conversations and new/strengthened friendships. I ended up making my decision for today’s post based solely on the food. While the kimchi deviled eggs I shared with Carla were out of this world, I really wanted to make a complete meal. So, seafood stew it is! This recipe is based on the amazing bouillabaisse that we had at Mixed, but I dumbed it down a little to make it easier and more accessible (the version we ate there involved fennel pollen, and the only way I’ve ever been able to get ahold of that is by mail.)

This isn’t a traditional bouillabaisse at all, but it definitely gives a nod to the south of France in terms of flavor. Fennel, saffron, and orange zest make the broth nice and bright, while garlic toasts give the meal a rustic, earthy feel. I used a combination of shrimp, scallops, clams, and mussels in my stew, but you can use whatever you like or whatever happens to be on sale. (Using so many types of shellfish may seem indulgent, but you only need about a quarter pound of each so it’s not really that expensive. You can also use frozen seafood to cut costs even more – the shrimp, clams, and mussels I used came packaged together in a freezer bag.)

Provencal Seafood Stew #SundaySupper

Author: Lauren Keating

Serves: 4


For the seafood stew:

  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • ½ fresh fennel bulb, chopped
  • 1 white potato, chopped
  • 4 cloves garlic, peeled and minced
  • ¼ cup dry white wine
  • 4 cups fish stock
  • 15.5 ounce can whole peeled tomatoes, drained and chopped
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 orange, zested
  • 1 teaspoon saffron threads, lightly crushed
  • sea salt and cracked black pepper, to taste
  • 2 pounds mixed shellfish (I used a combination of shrimp, scallops, clams, and mussels)
  • ¼ cup parsley, chopped

For the garlic toasts:

  • 1 small baguette (about 8-inches)
  • 2 tablespoons butter, softened
  • 4 cloves garlic, peeled and smashed into a paste
  • ⅛ teaspoon cayenne pepper (optional)


  1. Heat the oil in a 4 quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft. Stir in the garlic; cook 1 minute. Deglaze the pot with the wine.
  2. Add the fish stock, tomatoes, thyme, bay leaf, and orange zest. Bring to a simmer and let cook 30 minutes. Season to taste with salt and pepper (the amount of salt needed will vary depending on your stock.)
  3. Add the shellfish and parsley. Cook, stirring occasionally, until the fish is cooked through, about 10 minutes.
  4. Remove the bay leaf and serve with garlic toasts.

To prepare the garlic toasts:

  1. Heat the oven to 350ºF.
  2. Cut the baguette into 1-inch slices and arrange on a baking sheet. Spread each piece of bread with butter. Bake 5 minutes, or until lightly toasted.
  3. Spread each piece of bread with garlic. Sprinkle with cayenne pepper, if desired. Bake 10 minutes.

Nutrition Information

Calories: 659 Fat: 19.3 Carbohydrates: 73.8 Fiber: 7.1 Protein: 46.0


Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.



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