10 Must Try Mimosa Recipes

Happy National Mimosa Day, friends! I don’t know about you, but this is a day I can whole heartedly get behind! 😂

To celebrate, I’ve gathered up some fun variations of this classic orange juice and champagne concoction!

The recipes below are not my own. The links will take you directly to the original source.

1. Pomegranate Mimosas a personal favorite!

2. Strawberry Orange Mimosas

3. Creamsicle Mimosas

4. Cherry Bomb Mimosas

5. Lavender Lemonade Mimosa

6. Summer Mimosa Floats

7. Peach Raspberry Mimosa

8. Blushing Mimosas

9. Apple Cider Mimosas

10. Cranberry Orange Mimosas

AAAAAND for the expecting mamas, kids, etc. – some fun mimosa mocktails!

Non Alcoholic Mimosas

2. Strawberry Orange Mimosa Mocktail

I’m off to mix myself a new mimosa now. 😉

Happy Drinking!



4 Ingredient Slow Cooker Salsa Verde Chicken

My mom introduced me to this recipe a few years ago, and it’s always huge hit for my entire family!

I love this recipe because it’s SO easy, and versatile! Our favorite way to eat it is in tacos and burritos or on nachos. 😋

4- Ingredient Slow Cooker Salsa Verde Chicken

Total Time: 4 hours 5 minutes

Prep Time: 5 minutes (Yes. You read that right!)

Cook Time: 4 hours


  • 6 boneless, skinless chicken breasts
  • 2 cups salsa verde
  • 1 bottle beer
  • 2 teaspoons cumin
  • Salt and pepper
  • (Optional: 1 jalapeño, stem removed and diced, leaving the seeds in for extra heat if desired.)

* I prefer my chicken to be less juicy- so I use 1 1/2 cup salsa, and 3/4s a bottle of beer. I think it’s all about preference though!


Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tongs or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.

The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Instant Pot Mashed Potatoes

This recipe is one that makes an appearance on our meal plan very frequently. It’s easy, quick, and delicious- my kind of recipe.

Instant Pot Mashed Potatoes

Prep: 10 mins
Total time: 27 minutes
Serves: 8


– 2.5 lbs red potatoes
– 1/2 cup chicken broth
– 3 cloves of garlic (optional- if you don’t like garlic you can omit)
– 1 tsp salt
– 1/2 tsp pepper
– 1/2 cup butter
– 8 oz cream cheese

1. Place the red potatoes, garlic, broth, salt and pepper into the pot.

2. Close the lid and set to sealing, then cook on high pressure for 12 minutes. (Add an extra minute of you prefer your potatoes creamy.) When done, quick release the pressure.
3. Open the lid and add butter and cream cheese, then close the lid again. Do not cook, just melt the butter and cream cheese. Let sit for 3-5 minutes.
4. Remove the lid and mash the potatoes to your preferred consistency.
5. Serve warm. Enjoy!

—Adding  an extra of 1/4 cup of broth adds some extra creaminess if you prefer that. I also cut my potatoes in half to make the mashing process easier.
– This recipe can be doubled for big events or holidays. Double all ingredients, minus the broth- I would add 3/4 cup.
– Leftovers will keep for a week in the refrigerator, or for up to 3 months in the freezer.

Buffalo Chicken Tortellini

We eat a LOT of chicken in our home, and we love pasta! Alfredo is a regular in our meal rotation, but this spin on it is slowly becoming my favorite!

*Note- The buffalo sauce is a little too warm for a few little mouths around here– so I reserve some Tortellini, chicken, and Alfredo sauce for them to enjoy the meal sans buffalo sauce!

Buffalo Chicken Tortellini

Hands on time: 5 min
Total time: 20 min
Serves 4

1 pkg. (20 oz.) refrigerated cheese tortellini
1/2 cup jarred alfredo sauce
2 tbsp. buffalo-style sauce
4 cups cooked, diced chicken
1/2 cup finely grated Parmesan cheese, divided
1 scallion, thinly sliced, divided (optional)

1. In a medium stockpot, cook tortellini according to package directions. Drain, reserving 1/4 cooking water.

2. Return pasta to pot. Add Alfredo and buffalo sauces, chicken, 1/4 cup Parmesan, and white parts of the scallion. Toss; add reserved pasta water and stir again. Cook until it is heated through.

3. Divide between four bowls, garish with scallion greens and remaining 1/4 cup Parmesan. Serve immediately. Refrigerate any leftovers.