Cowboy Queso Dip ~ warm spicy dip loaded with two kinds of cheese, chorizo sausage, black beans, corn, tomatoes and fresh cilantro with a squeeze of lime for that extra burst of flavor. Easy to make; the ultimate appetizer. Serve with tortilla chips.
There are two words that really say indulgence when it comes to recipes: southern and cowboy. Southern ~ as in Southern Style Biscuits or Southern Fried Chicken. Cowboy ~ as in Cowboy Caviar, Cowboy Spaghetti or this recipe for Laura Bush’s Cowboy Cookies published by ~ who else? ~ Southern Living.
This recipe is the ultimate dip recipe for fans of anything cheesy . . . and spicy. It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.
Basil Chimichurri ~ delicious bold fresh herb sauce made in the blender. The ideal topping to take your chicken, seafood and steaks to the next level.
If you’ve reached a point this summer and gotten a little bored with burgers and dogs then I have the solution. This Basil Chimichurri with its fresh, bold flavors will ramp up grilled shrimp, fish, chicken or steak taking them from ho-hum to “where have you been all my life?”.
Maybe the best part of this recipe is that the main ingredients (parsley and basil) can be found at your local farmer’s market – one of my favorite places to wander on a Saturday morning with a big to-go cup of coffee. So grab a cup of your favorite beverage, hit up some farm stands and make this show stopper Basil Chimichurri.
How to Grill Pizza ~ thin, lightly crispy-charred crust topped with tangy tomato sauce, fresh mozzarella cheese, farm stand tomatoes and homegrown basil. Learn how to make grilled pizza to tastes like the wood-fired from your favorite restaurant.
I’m going to tread lightly on the topic of pizza because I know most of us have very strong opinions when it comes to what (and who) makes the best pizza.
I only started making homemade pizza about 4-5 years ago when I bought my first pizza stone and had never even taken my oven to 500°. Grilled pizza on our Weber without the stone came later.
The intimidation factor of grilling pizza is what took me so long to give it a try but it really is easy. I’m not a trained chef but a home cook like you who also happens to be a food blogger. That means I cook a lot ~ and I’m willing to make mistakes in my kitchen so that you’ll have success in yours. I learned how to grill pizza and with the instructions and tips below you can too.
Blueberry Nectarine Cobbler ~ deep dish dessert, loaded with fresh tangy blueberries and sweet nectarines bursting with flavor and covered with a simple cake topping.
Is it just me or is summer flying by? It was such a rainy spring and early summer here so most of the crops were delayed. As a result, I’m taking full advantage of every tasty one of them now!
This deep dish cobbler is a delicious blend of slightly tangy blueberries and sweet bites of nectarine covered with a simple cake-like topping. Naturally, we added a big scoop of ice cream ~ it is summer after all. Whipped cream would be really good, too. Such big decisions . . .
3 Ingredient Fruit Dip ~ plain Greek yogurt, peanut butter and honey blended to make this delicious healthy fruit dip that takes just 5 minutes to make. Serve with your favorite seasonal fruit for a crowd-pleasing party appetizer or light dessert.
May I ask a personal question? How do you feel about skinny dipping?
Not THAT kind! I’m talking about dipping seasonal fruits into the most delicious, healthy skinny dip ever.
Skinny dipping. Now that that’s behind us you’ve probably noticed I probably toss the word ‘easy’ around quite a bit, but this recipe takes the cake . . . er, dip.
One bowl, one spoon, three ingredients. Boom. You’ve made 3 Ingredient Fruit Dip.
Plus there’s a good chance you already have all the ingredients on hand. Of course, since it’s a fruit dip you’ll need fruit as well, but the dip . . . just three ingredients.
Do you want to know what they are?
Pesto Tortellini Salad ~ easy 5 ingredient cold salad made with cheese tortellini, tomatoes and fresh mozzarella tossed with bright, herby pesto. Perfect for parties; easy enough to make any night. For meatlovers, add prosciutto or soppressata!
For me, Memorial weekend kicks off the start of summer even though the calendar says otherwise. Barbecues, swimming and the beginning of a whole new menu that includes some cold salads I haven’t seen in months.
My 9 year old neighbor insists summer starts on the last day of school. Long days playing outside, watching for the ice cream truck and staying up a later at night. Who could argue with that?
For a foodie, the return of some favorite foods is like an old friend, especially this Pesto Tortellini Salad. Even though I haven’t seen it in months, we pick up right where we left off.
Grilled Potatoes in Foil ~ ranch seasoned diced potatoes and onions grilled in foil until tender and browned, topped with bacon and gooey melted cheddar cheese then finished off with a dollop of sour cream. This easy hobo pack is ideal for camping but can also be made in the oven.
Today we’re going old school to a recipe I used to make years ago so often we burned out on them. I resuscitated the potatoes later on a camping trip to the Upper Peninsula of Michigan. My friend added onions to the foil packet and from that day forward they were dubbed Fletcher Potatoes after our friends.
I’m going to go out on a limb and say that most people won’t search Google for Fletcher Potatoes so even though I’ve added even more goodness to an already delicious side dish, I went with a basic name that spells out exactly what they are: Grilled Potatoes in Foil because why overcomplicate things?
Air Fryer Chicken Taquitos ~ better than fried ~ spicy shredded chicken and cheese packed into corn or flour tortillas air fried until golden and crispy.
We eat a lot of Mexican food in our house but we’re creatures of habit, usually going with enchiladas or tacos until we stumbled on an out of the way, authentic Mexican restaurant in Florida and ~ gasp! ~ threw caution to the wind and ordered . . . Taquitos.
Beef, chicken, cheese ~ we devoured every last one with total abandon. I had them again recently at a wine stroll they served with a fruity Spanish wine. Maybe you’ve seen them on the menu as flautas. Deep fried and delicious but if you’ve been trained to think that’s the only way to flavortown, think again.
10 Minute Summer Berry Galette ~ easy, rustic pie with fresh blueberries, raspberries and strawberries baked in a single free-form crust sprinkled with coarse sugar.
In full disclosure, the name of this 10 Minute Summer Berry Galette is a little misleading. It definitely takes just 10 minutes to assemble, but the baking time adds about 25 minutes. 10 minutes hands on; 25 minutes relaxing time to pour a glass of dessert wine you’ll pair it with, grab plates and forks and take out the ice cream to soften.
This impressive Summer Berry Galette makes an ideal entertaining dessert. It’s (A) simple and (B) practically foolproof ~ oh and did I mention the aroma? You can’t beat it. Serve it alone or topped with a scoop of ice cream because really, isn’t everything is better with ice cream?
Grilled Honey Sriracha Chicken ~ starts with a bold, sweet-spicy marinade and basting sauce and includes tips for how to grill juicy chicken.
This easy Grilled Honey Sriracha Chicken recipe is making a comeback – for a simple reason: it’s that good. It’s from way back in the day – so far back I had forgotten about it until a reader made it and posted photos on her Instagram page. Thank you!
A little sweet, a little spicy and some fresh citrus flavor equal seriously deep, bold flavor + tips for how to grill juicy boneless chicken. Bonus: a quick and easy (optional) mango salsa recipe to top the chicken with or just serve with tortilla chips as an appetizer. A bright, festive