all things food
This is my very best pesto recipe that is super easy to make! Classic basil pesto loaded with toasted pine nuts and parmesan cheese – I keep a batch of this in my fridge every week to elevate meals. Make some today! Finally! I’m putting my pesto in one perfect place for you. For years […]
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This is my very best pesto recipe that is super easy to make! Classic basil pesto loaded with toasted pine nuts and parmesan cheese – I keep a batch of this in my fridge every week to elevate meals. Make some today! (more…)
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We love these super simple honey chipotle chicken quesadillas! Use rotisserie chicken to make it easy with fresh corn, sweet peppers and salsa ranch for dipping. Delish! I’ve got an easy summer meal for you! These honey chipotle chicken quesadillas are super easy, filled with a bunch of delish summer ingredients and toasted to perfection. […]
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We love these super simple honey chipotle chicken quesadillas! Use rotisserie chicken to make it easy with fresh corn, sweet peppers and salsa ranch for dipping. Delish!
I’ve got an easy summer meal for you!
These honey chipotle chicken quesadillas are super easy, filled with a bunch of delish summer ingredients and toasted to perfection. Melty cheese, here I come!
I don’t know what has happened to us this year, but we’ve become a major quesadilla family.
Now don’t get me wrong – I’ve ALWAYS loved a cheese quesadilla. And when I say that, I mean I grew up making them with bagged cheddar and flour tortillas in the microwave as a snack or even dinner.
But they’ve never been something I’ve made for dinner too regularly. Now, I find myself doing it almost once a week. I utilize our leftovers and with a flat top griddle, I can make a few at a time on busy weeknights. Obviously, quesadillas are so much better when they are toasted in a skillet and some butter. SO much better than my microwaved version in the 90s.
And everyone loves them. This is our current favorite summer version. I can’t explain how much we all adore these. The kids just eat them up (I’ll only add a sprinkle of the chipotle in theirs) and Eddie and I really enjoy them too.
I use rotisserie chicken to keep it simple. But you could use any grilled chicken, leftover chicken – whatever you have available. Then I toss the chicken with a mix of chipotle chili powder, honey, garlic powder, salt and pepper. This is similar to how I make my weeknight chicken tacos and it’s always a hit!
Next, I slice corn right off the cob and use it fresh. I love how sweet it is, and keeping it fresh off the cob gives it the perfect crisp and crunch.
Sweet peppers!! We adore the tiny sweet peppers and I slice them up, toss them inside and toast the whole thing. It’s DELISH.
Finally, a mix of sharp cheddar and monterey jack cheeses round this out. It’s the cheesiest, meltiest combo that tastes legit with the chipotle honey chicken.
I love to serve this with shredded lettuce – iceberg, of course. It’s so crisp and refreshing against the hot, toasty quesadilla. I also add some cilantro and maybe even cotija cheese. Or pickled onions. (more…)
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This is the best BBQ chicken chopped salad! Juicy grilled chicken, grilled sweet corn, black beans, cheddar and more come together to create the ultimate flavor bomb. Finish it off with a honey mustard vinaigrette and this is the perfect weeknight meal! There’s just something about a BBQ chicken salad. And when I say “BBQ,” […]
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This is the best BBQ chicken chopped salad! Juicy grilled chicken, grilled sweet corn, black beans, cheddar and more come together to create the ultimate flavor bomb. Finish it off with a honey mustard vinaigrette and this is the perfect weeknight meal!
There’s just something about a BBQ chicken salad.
And when I say “BBQ,” I really just mean any sort of chicken salad with barbecue sauce. You know? It’s just so sweet, savory and tangy. It has all the elements!
This summer BBQ chicken chopped salad is chock-full of all the good stuff. Grilled corn, pickled onions, ripe cherry tomatoes, green onions, black beans, freshly grated cheddar and juicy grilled chicken tossed in BBQ sauce.
Delish!
But! The best part may be the honey mustard vinaigrette. I will never get over just how delicious it is.
I’ve rambled on and on about how chopped salads are the best salads. There is just nothing better. They are easier to eat and you get a bite of everything in one spoonful. You can add pretty much anything you love and it works in the chopped salad.
And then there is the whole tortilla chip situation. Meaning that you can actually use the tortilla chip to SCOOP UP the salad. It’s like salad salsa. And one of the best ways to enjoy said chopped salad. Sure, you could crush the tortilla chips and throw them on top.
But using big chips to scoop up the salad? That I can get behind. That is a dinner I will look forward to.
This isn’t the first time I’ve shared a BBQ chicken chopped salad. But this one is a bolder, 2023 version. I skip the croutons – of course, add them if you like. If you haven’t noticed, I’d rather be elbow deep in the bag of tortilla chips.
This is how I make this BBQ chopped chicken salad.
First, the chicken. I season it with a little BBQ spice rub that I’ve used for years. Salt, smoked paprika, garlic powder and a pinch of brown sugar. This is divine. Then I grill it and brush with BBQ sauce. Use whatever kind you love! I mostly use Stubbs sweet and sticky sauce.
The base is romaine and butter lettuce, because those are my preferred salad greens. Again, use your favorites here.
Toppings are everything. I like pickled onions, which I always have in my fridge. In the summer, I like a mix of green onions and chives too. I even grabbed a few chive blossoms from my garden which are blooming again right now. They are so pretty.
Beans are a must in my chopped salads. I like black beans here for the BBQ-ish feel. I also really love pinto beans in this salad too.
Grilled corn! I throw some ears of corn directly on the grill while the chicken cooks. Slice the corn from the cob and onto the salad it goes. Nothing better in summer than sweet corn.
Cherry tomatoes, because they are perfect right now.
And freshly grated cheddar. It’s my favorite cheese to use with chicken and BBQ sauce. But feta, goat cheese or even parmesan would work here too.
Then the dressing! Years ago I created this honey mustard vinaigrette because I love mustard, but I don’t care for creamy bottled dressings or thicker honey mustard on salad. Hence, the honey mustard vinaigrette was born. This may be my all-time favorite dressing because it is so versatile, tangy and perfect. (more…)
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This tomato galette is a delicious summer meal. Flaky and buttery parmesan herb crust filled with a cheesy layer, sliced ripe tomatoes and baked until golden. Top with lots of fresh basil to serve! Tomato galette is the name of the game today! This rustic pie crust is filled with juicy, ripe tomatoes, a tomato […]
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This tomato galette is a delicious summer meal. Flaky and buttery parmesan herb crust filled with a cheesy layer, sliced ripe tomatoes and baked until golden. Top with lots of fresh basil to serve!
Tomato galette is the name of the game today!
This rustic pie crust is filled with juicy, ripe tomatoes, a tomato pie filled with parmesan and herbs and a sprinkling of fresh basil to top everything off.
It’s everything your summer night needs!
If you’ve been around here for a while, there’s a chance you’ve made my tomato pie in the summer. It’s SO delicious, super summery and for major tomato lovers.
And while I think it’s fabulous and I make it at least once a summer, every July or August when we start to finally get GOOD tomatoes, sometimes it can be… too much tomato.
I know. I can’t believe I’m saying that.
The tomato layer can be a bit thick for me. My favorite part of the pie is the filling that is super cheesy (shocking, right?), combined with a little bit of tomato.
So instead, this time I made a tomato pie galette.
YES.
A tomato galette with the butteriest, flakiest herbaceous crust, a filling made with some mayo and cheese and even a touch of pesto, then the perfect flavor bomb sliced tomatoes.
It is a dream! This way, the filling and tomato layer is perfectly combined with a lot of super crunchy crust to hold it in.
Like the tomato pie, this holds up well – warm or cold. You can serve it/enjoy it both ways. If I make this tomato galette for dinner, I’ll often have it for lunch the next day. It reheats nicely and also is great served with some arugula, spritzed with lemon and olive oil.
In the best way possible, it tastes like pizza. And that means no one complains!
Plus, when you make a galette, there is no need to worry about the perfect pie crust. Yes, 15 years later I am still going on and on about this. Making a perfect pie crust gives me anx-piety, so I am much happier to throw the crust on the counter, add the fillings and fold up the sides. It’s easier AND you get more flaky crust bites as you eat.
First, I make mother lovett’s pie crust using parmesan cheese and dried herbs. This takes everything up a notch because it brings so.much.flavor to the entire thing. I highly suggest making your own crust so you can add in more flavor!
Next, I salt the tomatoes. This is important because it’s how they release some of the juices. Don’t skip this part, otherwise the galette can be watery.
The filling is a mixture of mayonnaise, cheddar, and parmesan cheese. Oh this is so freaking fantastic that I can hardly stand it. I also stir in pesto, because I always have it in my fridge.
Then it’s time to layer! I roll out the dough, spread on the filling, layer on the tomatoes and fold the sides of the dough up. Nothing fancy. It looks rustic and messy. Once baked, it will be beautiful! I brush the crust with an egg wash for some golden shine.
I bake this for close to an hour. At least 45 minutes or so, for the crust to become golden and flaky and the tomatoes to get extra roasty and delicious.
To finish things off, I sprinkle the baked galette with fresh basil and parmesan cheese. Slice it, serve and ENJOY.
Flaky, buttery, cheesy, herby, tomato-y… I live for this!
Also, it’s super pretty! (more…)
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These summer stuffed shells are the perfect way to enjoy a cozy comforting dish and use up your fresh garden produce! Jumbo pasta shells stuffed with ricotta, pesto, zucchini, corn and more – these are a dream come true! Easy to make, feeds a crowd and you have lots of leftovers! This may be one […]
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These summer stuffed shells are the perfect way to enjoy a cozy comforting dish and use up your fresh garden produce! Jumbo pasta shells stuffed with ricotta, pesto, zucchini, corn and more – these are a dream come true! Easy to make, feeds a crowd and you have lots of leftovers!
This may be one of my most favorite summer dinners ever!
These summer stuffed shells are a seasonal version of one of our favorite comfort foods, complete with garden vegetables, lots of cheese and dollops of basil pesto. Delicious and satisfying, perfect when you want a cozy meal in the middle of summer!
Okay, maybe you don’t want this when it’s 100 degrees out. But on a slightly slightly cooler summer day, these hit the spot! When you have some garden vegetables to use up, when you want a cozy dish that can feed the family and provide great leftovers and when you want something that tastes wonderful!
This is it. THE MEAL.
2022 was the year that I fell in love with stuffed shells. I mean, I always liked them. They were okay. Not my favorite, but I’d eat them. But something happened last year where I just started loving them. They became one of my favorite meals, something I love to make with a giant salad on a cold winter day. They are easy, I love the leftovers and they can feed a crowd. Basically a win all around.
Up until last year, the only stuffed shells I went absolutely crazy for were my french onion stuffed shells. Those are out of this world. Then, I started making these short rib shells. Those are what really sealed the deal for me.
So since I am so over the moon for this dish, I’ve been throwing together summer versions of the shells. Think tons of fresh pesto, garden zucchini, corn cut straight from the cob, cheese, marinara and more.
The whole thing is a delicious pan of summer comfort food, complete with buttery herbs and melty cheese out of the wazoo. I can’t help it.
Like other stuffed shell recipes, there are a few steps but in general, it’s easy!
The key here is using one pan. I like to use a cast iron braiser or skillet, and I cook the vegetables in this, then use the same pan to bake the shells in. Minimal dishes!
Well, sort of. Because we still have a ways to go.
To start, I boil the jumbo shells first. I like to get that part out of the way, and I want them to be cool enough to handle too.
Next, I saute onions and garlic, then add in the zucchini and corn. Let it be noted that you can add in any other summer garden veggies you have and love! Eggplant, peppers, tomatoes – anything.
While the vegetables cook down, I make the ricotta filling. This is a fairly basic filling that I make for traditional stuffed shells, but there is pesto! Turning it into an herby delight.
Then, the vegetables get mixed into the pesto ricotta bowl. Toss it all together! This is what we’re going to stuff inside those tender pasta shells.
Using that same skillet from the beginning – throw in some marinara. Homemade to store-bought, whatever works. I really love Raos.
Then, get to stuffing! Stuff the jumbo shells full of the pesto ricotta vegetable mixture. Then place them directly into the marinara in the pan. Repeat with allll the shells until your arms get a workout.
Then, I add more pesto. This is optional, of course. But if you really love it like I do, you’ll probably enjoy a little dollop on each shell!
Time for cheese. My favorite sentence to say. I sprinkle on lots of cheese and then bake this baby. You want it bubbly, golden, melty, hot as can be. (more…)
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These summer grilled chicken skewers are one of our favorite weeknight meals. Chicken and veggies are brushed with fresh and tangy basil vinaigrette then grilled to perfection. Serve over basil couscous with a spritz of lemon for an ultimate satisfying dish! This is the ultimate summer dinner! Super flavorful and juicy chicken skewers, layered with […]
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These summer grilled chicken skewers are one of our favorite weeknight meals. Chicken and veggies are brushed with fresh and tangy basil vinaigrette then grilled to perfection. Serve over basil couscous with a spritz of lemon for an ultimate satisfying dish!
This is the ultimate summer dinner!
Super flavorful and juicy chicken skewers, layered with all kinds of vegetables and served over basil couscous. It’s satisfying, a hit with everyone and very very delicious!
You don’t want to pass this one up. Summer weekends just got sooo much more flavorful.
I’m all about a chicken skewer. Maybe it’s since I had kids – you know any different and “fun” way to serve food is a winner. And when you layer the chicken with some of your favorite vegetables, the flavors all marry together and just taste incredible.
We also brush these with an incredible dressing that makes them taste even better than you’d expect. Then serve them over couscous (or your favorite grain) for the perfect satisfying bowl.
Oh and YES, I am back with another recipe for couscous! I mean, you can barely call it a recipe, but it’s another way to eat it. Can you tell that we absolutely love it? This version is tossed with my basil vinaigrette and it tastes like supreme summer. So fresh and herby and beautifully green.
This basil vinaigrette is practically drinkable. I’ve shared many other recipes that you can make it with too, so if you make enough for an extra dinner, there are a few other options! This year I shared this grilled vegetable panzanella. And then of course we have a summer stone fruit caprese, a burrata peach panzanella and this cucumber melon salad – which uses a basil mint vinaigrette!
Lots of options for this wonderful dressing. And it will last for a few days in the fridge too.
Charred, smoky chicken, caramelized vegetables, herby couscous – what more could we want?! (more…)
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This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It’s a dream side dish or snack. Hello hello! Welcome to the side dish I make multiple times a week every single summer. Grilled […]
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This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It’s a dream side dish or snack.
Hello hello!
Welcome to the side dish I make multiple times a week every single summer. Grilled bread, the most delicious and insanely garlicky tomatoes with fresh basil and balsamic spooned on top… HEAVEN.
Absolute summer heaven.
This is one of those no-recipe recipes. It’s embarrassingly easy. It’s more of a method than an actual recipe. Tomatoes on toast? Why yes, I am sharing this!
But it’s more of an idea for your meals, rather than a “here’s how to make this” type of recipe.
If you ever read my week in the life posts, especially in the summer, you usually see my grilled bread escapades for sunday dinner. I love throwing sourdough right on the grill when we’ve making a delish summer meal and have tons of tomatoes to pile on top.
This is the perfect easy summer side dish when you don’t know what else to make. Aren’t sure what to serve with your grilled chicken tonight? Make grilled bruschetta. Don’t know what to eat with your salad? Grilled bruschetta. It works on almost any occasion.
And it’s very customizable!
I love tons of fresh garlic in my tomatoes. So much garlic that there’s a spicy bite. But if that’s not your thing, tone it down. You can also saute the garlic in some olive oil first to soften the flavor a bit.
You can add diced sweet peppers to the tomatoes or even shallots. More herbs like rosemary, parsley and chives. Even a handful of leftover grilled corn!
Shockingly, I love the simplicity of this more than anything. And that is huge for me. I don’t often go for the simpler option.
But there is something about the charred toasty bread and sweetest tomatoes that do it for me.
Also, this recipe works double duty for us. If we don’t have sourdough, or if we’re eating a bread-heavy meal already (like burgers or something), I will make the tomatoes exactly as written below. Then I sprinkle in some feta or goat cheese. That is one of Eddie’s most favorite side dishes ever. He adores tomatoes that way.
The bruschetta topping also lasts in the fridge for a day or two. Sure, the basil gets a bit wilty but the flavor is still there. You can throw the tomatoes in salads or even on pizza.
Basically, you can do just about ANYTHING with these tomatoes.
The limit does not exist! (more…)
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Best side dish of summer! This grilled zucchini corn orzo salad is delicious served warm, at room temperature or even cold straight from the fridge. It’s filled with tons of fresh basil, creamy goat cheese and a lovely lemon dressing. Make it today! Summer salads are the best salads! Seriously, there is nothing better than […]
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Best side dish of summer! This grilled zucchini corn orzo salad is delicious served warm, at room temperature or even cold straight from the fridge. It’s filled with tons of fresh basil, creamy goat cheese and a lovely lemon dressing. Make it today!
Summer salads are the best salads!
Seriously, there is nothing better than throwing a bunch of grilled vegetables together with pasta or grains or greens and enjoying the most delicious seasonal produce. And that’s what we’re doing today!
An orzo salad with grilled sweet corn, grilled zucchini, creamy goat cheese, tons of fresh basil and a lemon vinaigrette? Sounds like just about everything I want to eat.
And more!
I love an orzo salad, and I love everything zucchini and corn in the summer. It’s a miracle that I’ve never shared this exact recipe before because it’s something I make on repeat in the summer. While my grilled vegetable orzo finds a way to our dinner table often, a version with just corn and zucchini is even more common here. I love to get the corn and zucchini from our local farms and it just tastes incredible. We eat SO much of it each season.
See, I also make a zucchini and summer squash farro salad in the summer which is similar. Except that my family is weird about farro. I love it, but the kids… eh. They aren’t thrilled with it.
But give them a giant bowl of orzo and it’s game on. They will eat just about anything if I put it in orzo.
Orzo of course. And you can use any grain you like! Or quinoa, or something similar. Or even turn this into a pasta salad with a bigger cut of pasta. There are no rules!
Grilled zucchini and corn. I do this at the same time on the grill. Makes it super simple! Then I chop the zucchini and slice the corn from the cob. Easy.
Crumbled goat cheese. I love the creamy, tart goat cheese with this combination. You could use feta or even chunks of fresh mozzarella. Or heck, cheddar works too!
Lots of fresh basil is key here. It makes the dish taste extra summery and refreshing. Not to mention, adds a beautiful shade of green throughout the orzo.
I make a lemon vinaigrette, which is one of my favorite simple dressings for a salad like this. It’s also one that most people love, which allows this salad to be enjoyed by all. (more…)
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We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It’s a lovely weeknight meal or the perfect summer appetizer! This is a sheet pan of summer right here. This puff pastry is covered with the best pesto ever, ripe, […]
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We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It’s a lovely weeknight meal or the perfect summer appetizer!
This is a sheet pan of summer right here.
This puff pastry is covered with the best pesto ever, ripe, juicy tomatoes, fresh mozzarella cheese, balsamic glaze and a sprinkling of parmesan. It tastes like summer and is so delicious that I can hardly stand it.
It’s no secret that I freak out over everything puff pastry. Make it into a pizza, a tart, a hand pie, soup topping, dessert and more – I absolutely love it. It’s such a great kitchen hack, pretty accessible, easy to use and not to mention, incredibly buttery, flaky and delicious. I can never pass it up!
I’ve made so many different versions of a puff pastry pizza over the years. Our favorite is probably my weeknight white pizza – it’s a hit with just about everyone. This one is similar but with tons of pesto and basil and balsamic.
I start the puff pastry with my favorite pesto! Of course. I make my pesto at least once a week. You could also use a store-bought version. It’s a staple that I must have in my fridge at all times in the summer months because I use it so frequently. In this case, I spread it on the puff pastry as the first layer, or our sauce. It adds a perfect depth of flavor and goes great with tomatoes and mozzarella.
When it comes to the tomatoes, I like to use ripe tomatoes and salt them a bit before placing them on the puff pastry. Then I pat them dry with a paper towel once they have released some of their juices.
This helps to keep the puff pastry from becoming watery. It’s key!
Another key here is to tear your fresh mozzarella into small pieces. The fresh mozzarella slices are a bit too thick and heavy for the thin puff pastry. By tearing the cheese into pieces, not only do we cover more surface area with the cheese, we avoid weighing down parts of the pastry. It also helps prevent the cheese from becoming watery too.
Oh and a second option is to use grated mozzarella or an italian blend cheese. My favorite brand is tillamook and I find it at Target.
Puff pastry only cooks for about 25 minutes. It’s super flaky and the perfect thin crust. I drizzle everything with syrupy balsamic glaze when it comes out of the oven. Lots of parmesan, another drizzle of pesto and some fresh basil are the finishing touches on this baby! It’s such a great easy weeknight meal or even a wonderful appetizer.
And while I tend to prefer puff pastry meals shortly after they are cooked, reheating this for lunch the next day is pretty good too. You lose a little of the structured flakiness, but the flavor is still incredible and it’s so satisfying.
This is one of those easy meals that I usually have all the ingredients for – especially in the summer. It tastes fancy and elevated, but it’s very simple. (more…)
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This bruschetta pasta salad is a summer staple! Juicy ripe tomatoes, fresh basil, shaved parmesan and the most delicious balsamic dressing. Serve immediately or make ahead of time and it’s perfect. Ideal for a party or just great for dinner – a dish that goes with everything! Pasta salad summer! Yes, I’m sharing yet another […]
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This bruschetta pasta salad is a summer staple! Juicy ripe tomatoes, fresh basil, shaved parmesan and the most delicious balsamic dressing. Serve immediately or make ahead of time and it’s perfect. Ideal for a party or just great for dinner – a dish that goes with everything!
Pasta salad summer!
Yes, I’m sharing yet another pasta salad!! But trust me, you do not want to pass this one up.
Tender pasta tossed in a delicious balsamic dressing with ripe cherry tomatoes, fresh basil and a bit of shaved parmesan cheese?
SIGN ME UP.
This is the ultimate summer meal, in pasta salad form.
And that is not a joke. There are many days in summer where I create full meals out of basil and tomatoes (and, of course, cheese) and seriously, this pasta salad is out of this world.
It may not look like much. Just some tomatoes and basil – but the balsamic dressing is what takes it over the top. And it gets better as it sits, making it perfect for parties or even for prepping lunch the next day.
Now, I know that technically bruschetta means “bread” and well, we’re not making bread pasta salad. But what we are doing is taking all of the fabulous bruschetta ingredients (tomatoes! garlic! basil!) and mixing them into a pasta salad with a dressing that is unreal.
Seriously, this dressing is absolutely wonderful. Just wait!!
Lacy has been making the pasta salad for months now and raving about it. It’s so simple – but the flavors really marry together and create this classic, incredibly flavorful cold pasta salad that goes with just about anything. It’s always a hit. You can make this as a base pasta salad and actually add chicken to it. Or you can serve it on the side of any grilled meal.
Or take it a party, obviously!
You want to use a tiny cut of pasta. This mafaldini from Trader Joe’s is so cute and works perfectly. Or this baby mafalda!
The dressing is perfect. Don’t skip the sugar! And I suggest actually using the sugar and not swapping it for honey or maple syrup. While I use those ingredients in my dressings all the time, the granulated sugar here is mixed with the balsamic vinegar and makes the dressing syrupy. Not in a bad way though. It thickens it which really helps it to coat every bit of the pasta and tomatoes. This is what makes the pasta salad special.
The rest is simple. Ripe tomatoes, diced onion or shallot, lots of fresh basil. There is a good bit of garlic in the dressing, which is where I prefer it. It marinates in there and takes away a bit of the bite. But if you want even more garlic, feel free to add it in with the tomatoes too!
Toss is all together. Make sure everything is combined and evenly distributed. Then eat!
The best part about this is that you can serve it immediately, or you can let it sit for a while. If you’re taking it to a party, I’d make the day of and serve, only because the basil will wilt. But if you’re just making it for yourself, it’s a great dish to prep ahead! It gets better in the fridge and goes with absolutely anything for dinner.
Best ever! (more…)
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