Now that we have a deck and a grill, we’ve been doing a lot of grilling and smoking meats. These teriyaki burgers are one of our favorites when we’re looking for a quick, delicious dinner.
I like to buy large packages of ground beef when they’re on sale and make a bunch of burgers for the freezer. Then, it’s easy to thaw and grill however many we need for dinner. At a minimum, we recommend topping the burger with cheese, mayo, and butter lettuce — but grilled pineapple slices, grilled onions, or onion buns are also tasty additions.
This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I like to make this recipe with a mix of shredded cabbage and broccoli slaw, but you could use just one or the other, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.
There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?
Over the past several weeks, Michael and I have been working on improving our homemade pizza — and this deep dish pan pizza was our first project. After several iterations, we’ve come up with a go-to method and picked out our favorite ingredients. Like Papa John’s says: “Better ingredients, better pizza.”
One of the keys to getting a delicious, crispy crust is to use non-stick, 9-inch cake pans to bake the pizza. Also, we’ve found that buttering the pan and using butter in the pizza dough both give the crust a great flavor.
We chose sausage and diced tomatoes as our toppings, based on our favorite pizza from The Italian Pie Shoppe in St. Paul, and it was delicious. If you do want to change the toppings, however, I would recommend sticking with a 1 meat-1 veggie combination so you don’t overwhelm the pizza.
This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.
I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!
Like I said in my previous post, my Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this new tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use Russet potatoes if that’s what you have on hand (I would peel them). I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!
Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.
These minted peas are a great (and super easy) way to dress up frozen peas, but I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!
I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals. I vary the protein depending on what I have on hand — it’s also delicious with ground beef or leftover chicken.
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!