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Garlicky Marsala Mushrooms with Tortellini

Dinner Ideas June 23, 2026 Leave a comment
Bowl of tortellini pasta with mushrooms, red and yellow bell peppers, and herbs
Marsala Tortellini

Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.

The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.

Ingredients

  • 5 tablespoons olive oil
  • 1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
  • 1 pound of portabella mushrooms – cleaned & quartered
  • 4 large garlic cloves
    • 2 cloves sliced thin
    • 2 cloves minced (set aside)
  • 1 medium shallot, thinly diced
  • 1-1/2 teaspoons of fresh minced rosemary
  • ½ cup dry Marsala wine
  • 3 tablespoons of balsamic vinegar
  • 1 cup of minced green, yellow, and red peppers
  • 1 package of frozen or fresh Tortellini or pasta of your choice
  • 2 tablespoons of butter, melted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, grated or minced

Process

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
  3. Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
  4. Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
  5. Add the balsamic vinegar and cook, stirring for 30 seconds.
  6. Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
  7. Prepare pasta according to directions
  8. After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.

Stuffed Chicken Breasts

Dinner Ideas June 22, 2026 Leave a comment
Stuffed chicken breast with spinach and cheese, served with roasted cherry tomatoes, asparagus, and red onions on a plate
Delicious stuffed chicken breast

This dish is versatile and approachable: serve it over a bed of fluffy couscous or herbed rice to soak up the flavorful juices, or pair it with roasted vegetables and a crisp salad for a lighter meal. A drizzle of extra-virgin olive oil and a sprinkle of chopped fresh herbs such as dill or parsley add brightness and tie the components together. For an added layer of flavor, a splash of white wine or a smear of Dijon mustard can be included in the filling or pan sauce.

Perfect for weeknight dinners yet elegant enough for entertaining, spinach-and-feta–stuffed chicken balances comfort and sophistication. It’s a reliable crowd-pleaser that highlights simple, high-quality ingredients and straightforward technique, delivering a satisfying plate with minimal fuss.

Ingredients

  • 1 package of fresh spinach
  • 1 cup Feta cheese, crumbled (you can use flavored)
  • ½ cup fresh grated Parmesan cheese
  • 1 egg
  • 1 onion, minced
  • 1/4 teaspoon of Salt and Pepper to taste
  • 6 large boneless chicken breasts
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter

Process

  1. Preheat oven to 325°F.
  2. Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
  3. Sear chicken breasts in a mix of olive oil and butter until lightly browned on both sides, about 3 minutes total. They do not need to be fully cooked; they will finish cooking in the oven.
  4. In a bowl, combine the spinach, feta cheese, parmesan, egg, onion, salt, and pepper.
  5. Stuff the mixture evenly inside the chicken breast, then use a couple of toothpicks to close each pocket.
  6. Place chicken breasts in a baking dish and bake 20–25 minutes, or until internal temperature reaches 165°F (74°C). Let rest briefly before serving.

Alternative method to sear Stuffed Chicken Breasts

  1. Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Add the olive oil, then add the stuffed chicken and sear until lightly golden brown, about 3 minutes per side.
  2. Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.

Party Wings: Honey, BBQ, Mexican, Parmesan, and Buffalo !!!

Appetizers, Chicken, dinner June 17, 2026 Leave a comment
Picnic table with plates of chicken wings, celery, carrot sticks, salad, sauces, and drinks by the ocean
Party Wings!

Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.

HONEY CHICKEN WINGS

  • 1 large white onion, chopped
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup unsalted butter
  • 2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
  • 1 ½ teaspoons minced garlic
  • 5 pounds chicken wings

Process

  1. Preheat oven to 350°F.
  2. Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  3. Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
  4. Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).

 MEXICAN STYLE CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
  4. Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons of paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter, melted
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  2. In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  3. Pour melted butter into a shallow bowl
  4. Dip chicken pieces into butter, then place in bag and shake to coat
  5. Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot

 BUFFALO CHICKEN WINGS

Step 1

  • 3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons of garlic powder

Process

  1. Preheat oven to 450°F.
  2. Thoroughly pat dry the chicken with paper towels.
  3. Line a rimmed baking sheet with foil and place a wire rack over the pan.
  4. Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
  5. Arrange chicken on the prepared wire rack.
  6. Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
  7. Drizzle the sauce over the chicken and toss to coat.

BUFFALO SAUCE

Step 2

  • ⅔ cup hot pepper sauce (such as Frank’s RedHot)
  • ½ cup cold butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
  2. Combine the remaining ingredients- vinegar and pepper and whisk until smooth.

BLUE CHEESE DIPPING SAUCE

Step 3

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise or plain Greek yogurt
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
  2. Add the remaining ingredients and whisk to blend well.
  3. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all the ingredients except the chicken
  3. Mix to blend well.  Add the chicken and toss to coat
  4. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  5. Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).

Salmon Burgers

Dinner Ideas, Fish June 14, 2026 Leave a comment
Three salmon burgers with lettuce, tomato, red onion, cheese, and sauce on sesame buns with sweet potato fries and dipping sauce
Salmon burgers with fresh toppings, served with sweet potato fries

Salmon burgers turn dinnertime into a tasty adventure, blending flaky salmon with bright lemon zest, fresh herbs, garlic, and a hint of Dijon for a lively flavor kick. These patties come together in no time and sizzle on the stovetop, grill, or in the oven, delivering juicy, savory bites that beat ho-hum meals. Skip heavy toppings and celebrate simplicity: crisp lettuce, a juicy tomato slice, and a scoop of yogurt-dill sauce create the perfect balance. Packed with omega-3s and lean protein, they’re a clever, feel-good choice for busy evenings or casual gatherings. Make them ahead and reheat briefly under the broiler or in a skillet to revive that fresh-off-the-grill charm whenever you need a quick, delightful meal.

Makes 4 burgers

Ingredients

Salmon Burgers

  • 1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon or 1 14.75 ounce can of wild salmon *See notes below regarding canned salmon
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped bell pepper
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of lemon zest
  • 1 tablespoon of fresh lemon juice
  • 1/4 tsp cayenne pepper
  • 2 garlic cloves, pressed or minced
  • 2 tablespoons of fresh dill, chopped
  • 1 medium egg (beaten)
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste
  • 1 tablespoon of Olive oil or Avocado Oil if pan frying

Process

  1. Preheat oven to 400°F (200°C).
  2. Combine onion, lemon juice, lemon zest, and seasonings in a bowl.
  3. Combine salmon, beaten egg, and 1/4 cup breadcrumbs. If the mixture is too loose to shape, add 1 tablespoon more of breadcrumbs. The mixture should be soft and hold together, but not stiff or sticky.
  4. Gather about 1/2 cup of the salmon mixture and shape it into a loose ball. Roll the ball in the remaining 3/4 cup of breadcrumbs to coat it. Place the coated patty on a plate and repeat with the remaining mixture.
  5. Line a baking sheet with parchment paper. This prevents the burgers from sticking and makes cleanup a breeze. Lightly grease the parchment paper with cooking spray or olive oil.
  6. Place the patties on the prepared baking sheet, leaving some space between each burger.
  7. Bake for 12-15 minutes, or until the burgers are cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moister burger.

Dill Sauce

  • 1/2 cup plain non-fat Greek yogurt
  • 1 clove garlic, crushed
  • 2 tbsp chopped dill
  • 2 tbsp lemon juice
  • salt and pepper to taste

 Process

  1. Mix all ingredients in a small bowl and set aside.

Note: Drain cans of salmon thoroughly so patties bind and brown perfectly. You don’t have to worry about the fish bones: The canning process makes them soft and edible.  The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers.  

Garlic Crunch Salad Topping

Dinner Ideas June 9, 2026 Leave a comment
Glass jar filled with crunchy garlic and oat topping on wooden table with spoon and garlic bulb
A jar of crunchy garlic and oat topping

Meet Garlic and Oat Crunch: your new kitchen sidekick that turns ordinary meals into crowd-pleasing bites. Imagine lightly toasted oats doing a happy crunch dance with golden, caramelized garlic—salty, slightly sweet, and irresistibly toasty. Use it as a salad sprinkle when you crave a granola-like chew that contrasts crisp greens, roasted root veg, or cozy grain bowls. On baked potatoes, scatter a generous handful over butter or sour cream to build a crispy, flavorful crust that teams perfectly with melted cheese and creamy fillings. Spoon it over roasted or steamed vegetables for an instant upgrade—those humble sides suddenly have restaurant-style charm and a savory umami boost.

Ingredients

  • 1 cup rolled oats (old-fashioned or quick)
  • 2 tablespoons of honey
  • 3 tablespoons of melted butter
  • ½ teaspoon of Kosher salt
  • 3 large garlic cloves, thinly sliced or minced
  • ¼ cup all-purpose flour (for a firmer crumble)
  • ¼ cup chopped nuts (pecans, walnuts, or sunflower seeds)
  • 2 tablespoons of flax seeds

Process

  1. Preheat oven to 300°F
  2. In a bowl, combine oats, garlic, honey, and optional flour.
  3. Stir in melted butter until mixture is evenly coated.
  4. Fold in nuts and flax seeds
  5. Place mixture on a rimmed baking sheet, spacing evenly.
  6. Bake for 20 – 25 minutes, stirring halfway, until lightly browned and crisp.
  7. Let cool completely before storing in a glass jar with a lid; it will firm up and keep well.

Want to mix things up? Swap in gluten-free oats, add seeds like sunflower or pumpkin for extra snap, or fold in grated Parmesan for a richer, savory twist. Garlic and Oat Crunch is pantry-friendly, endlessly adaptable, and delightfully simple—perfect for adding texture, flavor, and a little rustic flair to everything from lunch to late-night snacks.

For extra flavor: Add a pinch of smoked paprika or thyme for a more robust profile.

This garlic & oat topping is a quick, customizable way to add a rich, crunchy layer to your desserts or savory dishes — perfect for both sweet and savory pairings.

Crab “Bombs”: The Explosive Addition to Your Picnic or Dinner Party

Dinner Ideas June 7, 2026 Leave a comment
Golden crab cakes garnished with herbs on a ceramic platter with creamy dip and lemon wedges
A platter of golden crab bombs served with a creamy herb dip and lemon wedges

Serve crab “bombs” for a picnic or dinner party and watch smiles multiply. These crispy, golden orbs hide a creamy, savory crab center that pops with flavor in every bite. Easy to transport and even easier to eat, they pair perfectly with chilled white wine, zesty dipping sauces, or a bright citrus slaw. Whether spread on a blanket by the ocean or arranged on a platter for guests, crab “bombs” make any gathering feel festive and effortless.

Ingredients

  • 1 pound crab meat
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup of panko breadcrumbs
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 egg, beaten

Process

If baking, preheat oven to 375°F.

If frying, heat the oil in a deep pan over medium heat.

  1. In a large mixing bowl, combine crab meat, softened cream cheese, mozzarella cheese, breadcrumbs, green onions, garlic powder, Old Bay seasoning, paprika, cayenne pepper, salt & pepper; add additional breadcrumbs if the mixture is still wet.
  2. Take about 2 tablespoons of the crab mixture and roll it into a ball shape. Repeat until all the mixture is formed into balls.
  3. Place the crab bombs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden.
  4. If Frying: carefully add the crab bombs to the hot oil, fry them in batches until golden and crispy, about 4 – 5 minutes per side.
  5. Drain excess oil if frying; remove the crab bombs and place on a paper towel to absorb the excess oil.
  6. Serve hot

Dip #1 Creamy Dill Dip

Ingredients

  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise or plain Greek Yogurt
  • 4 green onions, minced
  • 2 tablespoons fresh parsley leaves, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Process

  1. In a large mixing bowl, beat cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper until blended. Serve at room temperature.

Dip #2 Sweet Chili Sauce

Ingredients

  • ½ cup unseasoned rice vinegar 
  • ¾ cup of water
  • 2/3 cup white sugar 
  • 5 garlic cloves finely minced, or pressed
  • 1 tablespoon of soy sauce or Fish sauce
  • ½ tsp cayenne pepper optional
  • 2- ½ tablespoons of sambal oelek (please see recipe notes)
  • 4 teaspoons of cornstarch 
  • 2 tbsp water

Process

  1. Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper  in  a non-stick pan.
  2. Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 
  3. Add the sambal oelek (or a substitute listed below) and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes).
  4. Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
  5. Stir frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 2 – 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools. If it thickens too much, add a little extra water to thin it out.
  6. Cool to room temperature and store in the fridge.

Notes: Substitutions for Sambal Oelek 

  1. Chili Garlic Sauce: This sauce has a similar base of chiles, vinegar, and salt, but includes garlic and sugar, giving it a slightly different flavor. It can be used in equal amounts as a substitute in most recipes 
  2. Sriracha: Another popular option, sriracha offers a vibrant red color and a similar heat level. However, it is a sauce rather than a paste, so it may alter the texture of your dish slightly. You can use it in a 1:1 ratio, but consider adding a bit of vinegar to mimic sambal oelek’s tanginess 
  3. Gochujang: This Korean chili paste is fermented and has a richer flavor profile. It can be used in smaller amounts due to its strong taste, and it works well in marinades and stir-fries 
  4. Harissa: A North African chili paste that adds a complex flavor. It can be used as a substitute, but be mindful of its distinct spices that may change the overall taste of your dish 
  5. Homemade Sambal Oelek: If you have fresh red chilies, salt, and vinegar, you can easily make your own sambal oelek. Blend these ingredients to your desired consistency, adjusting the heat level by choosing milder or hotter chilies 
  6. Crushed Red Pepper Flakes: For a quick and easy option, crushed red pepper flakes can add heat to your dishes, though they lack the vinegar and salt balance of sambal oelek. Use them to taste 

Garlic and Herb Steamed Clams

Dinner Ideas June 4, 2026 Leave a comment
Steaming clams in garlic butter sauce garnished with herbs, served with toasted bread and a glass of white wine
A bowl of steaming clams served in a garlic herb butter sauce with toasted bread on the side

Steam clams and mussels for friends and watch the party come alive! These briny treasures cook fast in a fizzy splash of dry white wine, butter, garlic, and fresh herbs, filling the kitchen with irresistible aromas. When the shells pop open, ladle that fragrant broth over pasta or dunk crusty bread to sop up every savory drop. The dry wine brightens flavors as the alcohol cooks away, leaving concentrated, mouthwatering depth. It’s an easy, crowd-pleasing dish that looks impressive without effort and turns any summer gathering into a warm, festive feast.

Ingredients

  • 1/2 cup of butter
  • 5 cloves garlic, minced or grated
  • 2 cups of dry white wine (such as a Chardonnay)
  • 1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
  • ¼ cup fresh chopped parsley
  • 1 teaspoon crushed red pepper flakes
  • 36 clams in shell, scrubbed

Process

  1. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  2. Place clams in the wine mixture. Cover, and steam until all the clams have opened; discard any that do not open. Serve in soup bowls and ladle broth generously over them.

Caprese gets playful!

Salads, Side June 3, 2026 Leave a comment
Cut basil leaves into thin ribbons

Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.

Version #1

Classic Caprese layered salad

INGREDIENTS

  • Fresh Spinach, or arugula (optional)
  • 4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

PROCESS

  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach
  3. Sprinkle with ½ teaspoon of kosher or sea salt
  4. Layer half of the basil ribbons on top of the tomatoes
  5. Layer the mozzarella cheese on top of the basil
  6. Sprinkle remaining basil on top of the cheese
  7. Pour the Balsamic vinegarette on top of layers
  8. Serve at room temperature

Balsamic Vinegarette

  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided
  • In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.

Version #2

Chopped Tossed Salad

Spinach salad with red and yellow cherry tomatoes, mozzarella balls, and balsamic dressing
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle

Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.

Version #3

Caprese sandwich with tomato, mozzarella, basil on ciabatta bread and side salad with cherry tomatoes
A delicious caprese sandwich served with a fresh salad and balsamic drizzle

Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.

Version #4

Caprese Skewers

Skewers with cherry tomatoes, mozzarella balls, and basil leaves on wooden board with balsamic glaze
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.

Ingredients

  • Small wooden skewers (or toothpicks)
  • Grape tomatoes
  • Fresh mozzarella cheese pearls
  • Fresh basil leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon of Balsamic Glaze
  • Sea salt (to taste)
  • Cracked black pepper

Process

  1. Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
  2. If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
  3. Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
  4. Finish with a pinch of sea salt and cracked black pepper.

Version #5

Caprese Eggs Benedict

Poached eggs on toast with pesto sauce and tomato slices
Delicious poached eggs with pesto on toast and fresh tomato slices

Ingredients

  • 1 tablespoon distilled white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
  2. While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
  3. Cook in a toaster oven until cheese softens and the English muffin has toasted.
  4. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
  5. Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
  6. Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
  7. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.

Corn Salad (aka Texas Caviar)

Dinner Ideas May 31, 2026 Leave a comment
Change to outdoor picnic table setting

Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.

Ingredients

For the vegetables

  • 2 15-ounce cans of black-eyed peas
  • 1 15-ounce can of black beans
  • 1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 3 green onions
  • 1 medium jalapeno, seeded, diced
  • 1 avocado, sliced into cubes
  • ½ cup of chopped cilantro
  • 2 teaspoons of kosher salt

For the dressing

  • 2 tablespoons lime juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoons olive oil

Instructions

  1. Drain and rinse the beans and corn.
  2. Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
  3. Add all the vegetables and beans to a bowl. Stir in the kosher salt.
  4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
  5. Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.

Stores refrigerated for up to 3 to 4 days. 

Cheesy Beer Bread

Dinner Ideas May 29, 2026 Leave a comment
Round sourdough bread wrapped in parchment paper tied with twine and garnished with rosemary, thyme, and bay leaves on a wooden board
A loaf of Cheesy Beer bread wrapped in parchment and twine, adorned with fresh herbs.

Cheesy Beer Bread transforms humble ingredients into a delightful, crowd-pleasing loaf that’s fun to bake and impossible to resist. Picture a tall, golden cylinder with a slightly crisp crust and a pillowy, cheese-studded interior that releases savory aromas as you slice it. No yeast fuss—baking powder and lively beer bubbles do the rising—so it’s a quick, satisfying bake. The vertical pan traps steam, keeping the crumb tender while concentrating cheesy, toasty flavors in every bite. Serve warm with butter, dunk into soups, or package for fundraisers and friendship baskets—this bread practically sells itself. For variety, try baking the batter in mugs for single servings or in a standard loaf pan for easy sharing. It’s playful, flavorful, and ideal for spontaneous baking adventures.

Ingredients

  • 3 cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of kosher salt
  • 1 cup of shredded sharp cheddar cheese
  • 12 oz. beer (see note)
  • ¼ cup of butter melted and divided
  • ½ tsp garlic powder
  • ½ Tbsp minced fresh parsley
  • ¼ cup of shredded sharp cheddar cheese (for top of loaf)

Process

  1. Preheat oven to 350°F.
  2. Spray pan or mugs with nonstick cooking spray; set aside.
  3. Using a large mixing bowl, add the flour, sugar, baking powder and salt; stir until well combined.
  4. Add 1¼ cups of cheddar cheese; stir until well combined.
  5. Add beer; stir until well combined.
  6. Transfer batter into prepared pan, or mugs.
  7. Brush half of the melted butter (2 Tbsp) and sprinkle ¼ cup of cheese evenly on top of the batter.
  8. Bake for 40-45 minutes, or until top of bread is golden brown.

Topping for Bread

  1. Using a small bowl, whisk together the remaining melted butter (2 Tbsp), garlic powder and parsley.
  2. While bread is still hot from oven, brush the butter mixture evenly on top.
  3. Let bread cool for 10 minutes in pan before transferring to a wire rack until completely cool.

Notes

For beer bread, I recommend using a lighter beer like ales or pilsner. Hoppy beers (like IPAs) are not recommended as they tend to overshadow the flavors in the bread.