Things I'm Lovin' Tuesday: Noosa Yogurt

This is a non-sponsored review and I purchased my own yogurt.

A few months ago I started another monthly blog series called

THINGS I'M LOVIN' TUESDAY!!!

Past post can be found:

here, here, here, here, here, here, here, here AND here.

And make sure to check back every last Tuesday of the month!

Now onto what I'm lovin' this month...

It's no secret that I love to eat.

And when I find something I like,

I tend to keep eating it for awhile.

Sometimes I get burnt out on it,

but not with this particular item!

Sometime towards the end of 2015,

I spotted noosa yogurt while grocery shopping.

I was intrigued so I bought one to try. 

They had quite a few flavors available,

but I am a big lemon fan so I went with that kind.

After just the first bite I was hooked!

It was so creamy and delicious.

And the consistency was so unique,

unlike any other yogurt I've ever tried.

I quickly decided I'd buy noosa yogurt again!

I'm not quite sure what makes it's "Aussie Style",

and I even asked a friend who lives in Sydney,

but neither of us can figure it out.

Whatever it is, it makes this yogurt AMAZING!

And just typing this post makes me want to eat one.

I've tried lemon, coconut and passion fruit,

but they have many other flavors that sound tasty too.

Have you tried noosa yogurt yet?

If not you really should give it a try!

I don't think you'll be disappointed.  

Chicken Enchilada Soup

I'm a biggggggg fan of eating soup.

It doesn't really have to be cold out either.

I eat soup year round and always have a bunch in my freezer.

So when I ran across this recipe last Fall I knew I would be making it.

Not too long after finding it, I made it and it was so darn delicious!

I've made it a few more times and knew I had to share because it's that good!

And the best part is that it's made in the slow cooker!

So not only is it really tasty, but it's super easy to make too.

Let me show you how simple it really is.

The Goods:

Chicken Breasts

Yellow Onion

Garlic

Jalapenos

Corn

Bell Pepper

Black Beans

Cilantro

Diced Tomatoes

Tomato Paste

Chicken Broth

Cayenne Pepper

Chili Powder

Cumin

Pepper Jack Cheese

Place your raw chicken breasts at the bottom of your slow cooker.

Add your diced bell pepper, jalapeno, onion and garlic.

Next add your dice tomatoes, black beans and corn.

Now time to add the chicken broth.

And finally the spices and tomato paste.

Stir everything up until it's mixed well.

Cook on high for four and a half hours.

Stir in minced cilantro and shredded pepper jack cheese.

Cook for about 30 more minutes.

Remove chicken from slow cooker and shred.

Return to soup, mix in and serve yourself a bowl!

Dig in and enjoy as is!

Or add something extra like soup cream or avocado!!!

Chicken Enchilada Soup

Adapted from Carolina Charm

2 large Chicken Breasts

1 Large Yellow Onion - Diced

4 Cloves Garlic - Minced

2 Large Jalapenos - Minced

2 Cups Frozen Corn

1 Bell Pepper - Diced

1 Can Black Beans - Rinsed and Drained

1 Bunch Cilantro - Minced

(2) 14.5 Ounce Cans Diced Tomatoes

1/2 Cup Tomato Paste

3 Cups Chicken Broth

1/2 to 1 Teaspoon Cayenne Pepper

2 Teaspoons Chili Powder

2 Teaspoons Ground Cumin

1/2 Cup Pepper Jack Cheese - Shredded

1. Place your raw chicken breasts at the bottom of your slow cooker.
2. Add your diced bell pepper, jalapeno, onion and garlic.
3. Next add your dice tomatoes, black beans and corn.
4. Now time to add the chicken broth.
5. And finally the spices and tomato paste.
6. Stir everything up until it's mixed well.
7. Cook on high for four to four and a half hours.
8. Stir in minced cilantro and shredded pepper jack cheese and cook for about 30 more minutes.
9. Remove chicken from slow cooker and shred. 
10. Return to soup, mix in and serve yourself a bowl!

Favorite Memorial Day Recipes!

Happy Friday you guys!!!

I'm back today for another Friday Link Up!

This week, I'm linking up with THREE different groups.

Make sure to check them all out at the bottom of this post!

Since it's the Friday before Memorial Day,
and I'm sure lots of people will be hosting or attending BBQ's
I figured today I'd share with you guys my

FIVE FAVORITE MEMORIAL DAY FOODS!!!

Dad's Lemon Pepper Chicken
I just made this last weekend and love it just as much as I did as a child.
It's so easy and would make a great addition to any BBQ.

Homemade BBQ Sauce and Spice Rub
Maybe you're looking for more of a BBQ flavor?
Then whip up some spicy BBQ sauce or rub for some chicken or ribs!

Inez's Turkey Burgers
These turkey burger have SO much flavor!
And not only are they super easy, but can be prepped ahead of time too.

Asian Quinoa Salad
This would make an amazing side dish for any Memorial Day event.
And if there's leftovers, it can be enjoyed for a few days after!

Pizza Quinoa Bites

These would make a great appetizer.

And since they taste like pizza, kids will probably love them too!

Hope you all have an amazing and safe Memorial Day weekend!!!

Now for more Friday Link Up Fun, check out the blogs below!

Andrea and Erika's blogs from Friday Favorites.

April and Christina's blogs from 5 on Friday.

Karli and Amy's blogs from oh hey friday!

Banana Bread Bunts

I've made banana bread and blogged about it many times before.

You can read about it here, here and yup here too!

But in all the times I've made banana bread,

I had yet to make it into a banana bread bunt!

When I found mini bunt pans earlier this year,

I knew I had to make not only the mini bunts,

but a full sized banana bread bunt too of course!

The Goods:

Butter

Sugar

Eggs

Sour Cream

Flour

Baking Powder

Baking Soda

Salt

Mashed Banana 

Lemon Juice
Chocolate Chips

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another large bowl, cream the butter and sugar together.

Add the eggs and sour cream, mixing until combined.

Add the dry ingredients to the wet ingredients and mix again.

Now mix in the mashed bananas and lemon juice.

Finally, add a bag of chocolate chips and mix one last time!

Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.

Fill your mini bunt pans about 3/4 of the way full...

And then fill your regular sized bunt pan with the rest of the dough.

Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!

Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.

The regular sided bunt will take a little longer to bake.

Mine was in right about an hour and turned out perfectly!

As with the mini bunts, cool in the pan for about 5 to 10 minutes,

then remove from pan and finish cooling on a wire rack.

Banana Bread Bunts
(Makes 1 Large and 4 Mini)

6 Tablespoons Butter

2 Cup Sugar

2 Eggs - beaten

1 Cup Sour Cream

4 Cups Flour

4 Teaspoons Baking Powder

2 Teaspoon Baking Soda

1 Teaspoon Salt

1 1/2 Cups Mashed Banana
2 Tablespoons Lemon Juice

2 Cups Chocolate Chips

1. In a large bowl, combine the flour, baking powder, baking soda and salt.
2. In another large bowl, cream the butter and sugar together.
3. Add the eggs and sour cream, mixing until combined.
4. Add the dry ingredients to the wet ingredients and mix again.
5. Now mix in the mashed bananas and lemon juice.
6. Finally, add a bag of chocolate chips and mix one last time!
7. Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.
8. Fill your mini bunt pans about 3/4 of the way full and then fill your regular sized bunt pan with the rest of the dough.
9. Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!
10. Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.
11. Bake the regular sided bunt a little longer - mine took about an hour and turned out perfectly!
12. As with the mini bunts, cool regular sized bunt in the pan for about 5 to 10 minutes, then remove from pan and finish cooling on a wire rack.

This post contains affiliate links meaning I may get a paid for certain purchases.

Bubble Bath Review: Mayfair SeaLily Jasmine

This is a non-sponsored review and I purchased my own Bubble Bath.

I can't believe it's already the third week of May!

Where has this year gone???

Time sure is flying that's for sure.

I've mentioned a few times before that since starting these reviews,

I always seem to have my eyes peeled for new bubble bath to try.

And this one piratically jumped out at me during a recent Target trip.

Mayfair Soap Foundry Sea Lily Jasmine Bubble Bath

Of course I have to have some light reading and a beverage in case I get parched.

Just like most bubble baths I've reviewed, 

simply pour a good amount under running water.

Grab your magazine...

And then sit back, relax and enjoy your bubble bath!!!

I absolutely loved this bubble bath and will be a repeat buy for sure!

The scent was amazing, the amount of bubbles it produced was great,

and don't even get me stared on the adorable glass bottle it came in!

Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.