Cucumber Dill Salmon ~ pan seared salmon topped with a creamy cucumber-dill sauce. Simple, sophisticated taste in just 20 minutes.
Today I’m throwing back to a few years ago when I first published this recipe. I’ve updated the photos to show how drool-worthy this recipe is and added a video to show how easy it is to make this recipe in under 20 minutes.
There are just a few ingredients in this light, fresh salmon dish, but friends, mayonnaise isn’t one of them.
Peach Galette Recipe ~ rustic, free-form flaky crust baked with sweet fresh summer peaches.
Last week my friend Audrey called saying that I had to buy some peaches from Altermatt’s, one of the local farms. Oh my gosh she said emphatically ~ they’re soooo good.
She wanted to make a peach pie but was leaving for the weekend and didn’t have time. I was leaving for New Orleans for a food blogger conference so making peach anything wasn’t in my immediate future either.
That didn’t stop her from emphasizing ~ “you just have to get some”. Not only is Audrey a good friend and the single best gift receiver you’ll ever meet, but her enthusiasm for well, almost everything is contagious. By the time I got home I was having serious peach FOMO.
I never made it to Altermatt’s, but bought these beauties at the farmer’s market and whipped up a peach galette in under 15 minutes. No joke.
In full disclosure, I’m a fan of store made crust and used it in this recipe. It was every bite as flaky and delicious as it was in this savory pie. Haters don’t hate. This peach galette is delicious.
Homemade Enchilada Sauce ~ authentic, classic Mexican flavor with just 10 minutes hands on time.
I’ve made Enchiladas lots of times using canned sauce and eaten them even more times in restaurants. I’m pretty sure the deep, rich flavor of the restaurant sauce didn’t come from a can.
It wasn’t until we had a bumper crop of jalapenos (because how many poppers can you eat?!) that I decided to make my own. This recipe almost as simple as opening a can, but better. So much better and with the bold, authentic flavors you crave.
Easy Hummus Recipe Without Tahini ~ delicious, creamy hummus with a hint of lemon. No tahini needed and this healthy appetizer comes together in a jiffy!
I haven’t sworn off tahini and have nothing against it, but the last time I bought it I could only find it in a super size jar that could have easily come off the shelves of Sam’s Club (but didn’t). I couldn’t use it all before the expiration date and ended up throwing a good portion of it away.
When we were in Florida last March, I bought a container of the local grocery store’s own hummus and was really disappointed ~ thick, tasteless and a little clumpy ~ whaaat? I swore when I got home I would make the kind of hummus I like to eat ~ creamy, full of flavor with just a hint of lemon.
Easy Hummus Recipe Without Tahini recipe rivals any I’ve had with tahini and since I usually have everything on hand to make it, it’s easier than a trip to the store for pre-packaged and takes about as much time.
Fresh Tomato Salsa ~ light, spicy fresh tomato salsa with a hint of lime and no cooking involved. Also called pico de gallo ~ it’s a delicious appetizer with tortilla chips or topping your favorite Mexican dish.
We planted our garden again this spring and watered and fertilized all the plants; probably watering more this year than I can ever remember because of the stretches of 90+ temps.
We lovingly cared for these little sprouts like they were our children, anxiously waiting for the first sign there would be a harvest and watching as some of the tomato plants grew as tall as me. Don’t be too impressed ~ I’m only 5’2″.
Our reward for all this tending is lots of tomatoes. I’m talking Lots.Of.Tomatoes. We’ve eaten them in pasta salad, sliced on BLT’s and even a goat cheese-tomato appetizer. Some have a future in marinara but for now, our favorite is this Fresh Tomato Salsa with a basket of tortilla chips and a couple of margaritas.
Beef Kabobs ~ steak and vegetable kabobs marinated in simple, everyday ingredients to lock in delicious, bold taste. Grill with bell peppers, onions and mushrooms for a complete meal on a stick.
It’s hard to believe we’re post 4th of July and Labor Day is fast approaching. Seems like only yesterday I flagged down the ice cream truck for a sweet treat. Wait ~ that was yesterday . . . and many other warm summer days.
Before we start buying Pumpkin Spice coffee creamer and indulging in pots of spicy chili while we root on the home football team, let’s fire up the grill again for these tender, juicy Beef Kabobs. Otherwise known as a meal on a stick.
Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.
If I were cooking for the Pioneer Woman, Ree Drummond I’d make this Tomato Galette. It’s simple, rustic and as down to earth as she is. You could add a salad if you’d like, but Ree and I would need nothing more with it than a glass or two of sangria.
I met the Pioneer Woman at a food blog conference a couple of years ago and even though I’m pretty sure she doesn’t remember me or our 45 second conversation I remember her warmth and that she’s actually as beautiful as she is on TV. In fact, I imagine us BFF’s, sitting on her wrap around porch, sharing recipes, food blogger war stories and of course, this Tomato Galette.
Later we’d catch one of the gorgeous sunsets I’ve seen in photos on her blog. A girl can dream, right? But the fact remains that if we ever met up on her ranch, we’d be eating something as perfectly imperfect as this Tomato Galette because that’s the kind of BFF’s I imagine we’d be.
Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon “fried” coating drizzled with fudge and caramel then topped with whipped cream and fresh strawberries.
We love ice cream in the summer . . . and by summer I mean all year long. Cold temps, snow on the ground ~ we still eat ice cream. We’re those people.
That’s just one reason this Easy Fried Ice Cream Cake makes the perfect summer – or anytime – dessert. But can I let you in on a secret? I’ve never actually tasted Fried Ice Cream in a restaurant. By the time I’ve munched on chips and salsa, guacamole and more chips and some sort of spicy, melted cheese Mexican concoction plus rice and beans ~ I’m stuffed!
So when our daughter requested a Mexican theme for her birthday dinner, I jumped at a chance to actually eat Easy Fried Ice Cream Cake and discovered the answer to the No Room for Dessert dilemma is to make it at home. That way you really can have your cake and eat it too.
Grilled Peach Caprese ~ grilled sweet peaches, summer tomatoes, fresh mozzarella or burrata, salty prosciutto, basil and a drizzle of balsamic reduction. A delicious update to a classic.
I originally published this recipe in 2015 as one of my first recipes, so if you’ve been following since then maybe you remember it and notice a couple of changes; maybe you’ve even made this recipe. If not, for the love of summer, add it to the top of your list.
This salad needed better photos that show how much I love this recipe. I love it in the way Oprah expressed her love of bread in the Weight Watcher commercials and because of that, I want you to love Grilled Peach Caprese, too.
Don’t ask me why ~ I guess it’s (another) one of my crazy quirks, but in my *humble* opinion this salad begs to be eaten outside. Maybe it’s the combination of summer tomatoes, sweet peaches made even sweeter by grilling, fresh mozzarella or my new fixation burrata, basil, some salty prosciutto, a drizzle of olive oil and balsamic reduction.
Whatever the reason, grab of glass (or bottle) of your favorite wine, head outside to the patio and enjoy some of summer’s finest.
Healthy Taco Salad ~ lettuce, chipotle seasoned ground meat, black beans, creamy avocado, sweet corn, fresh diced tomatoes, bell pepper and sharp cheddar cheese plus a simple 5-ingredient Salsa Verde Greek Yogurt Dressing.
When my youngest daughter was in elementary school her two favorite lunchroom meals were Popcorn Shrimp and Walking Tacos.
Popcorn Shrimp was the tiniest shrimp you could imagine with a thick breading, fried and served with ketchup. The Walking Taco started with a mini bag of Fritos topped with seasoned ground beef and the sort of warm, gooey “cheese” that requires air quotes to describe. The whole meal was served inside the actual Fritos bag.
I’ll admit, letting her buy these meals didn’t earn me Mother of the Year Award but overall, she was a healthy eater, loved fruit and would try most foods. She’s still the same way and since this Healthy Taco Salad is her brainchild I think Walking Tacos days are behind her.
Healthy Taco Salad hits every flavor note from the crispy lettuce to the tangy, Salsa Verde Greek Yogurt dressing and everything in between.