Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

Sweet Potato Sausage Hash

The key to a great hash is getting all of the ingredients cooked and ready to eat at the same time. You’ll need to start the potatoes first and prep the other ingredients while they’re roasting.

When they’re almost done, you’ll cook and crumble the sausage. Then cook the onion and bell pepper in the same skillet. Pull that from the heat, add the sausage and roasted potatoes back to the pan, and give it a stir.

Toss in the greens and stir for a minute or so, just long enough to wilt them. If you want to serve this topped with an egg, just loosely cover the skillet while you cook the eggs.

The first time I made this, the potatoes roasted while I napped on the couch and when the timer beeped, I pulled together the rest of the meal in less than 20 minutes. I love quick and simple meals on a lazy Sunday night.

Going back to the first time I made this hash recipe, I actually used beet greens in place of spinach. (Most of the breakfast hash recipes here are made with spinach or cabbage.)

If you’re lucky enough to have an active garden and an abundance of beets growing, give it a try. Unlike their fully-grown counterparts, baby beet greens look and taste very similar to baby spinach.

(I don’t recommend trying this with fully-grown beet greens. For what it’s worth, I often find them to be woody and bitter.)

We all enjoyed this meal (my three kids included!) The beet greens tasted so much like the spinach we love; I could easily see eating the entire garden’s worth of baby beet greens before any beets have a chance to appear.

If you don’t happen to have an abundance of baby beet greens on hand, I’ve made this many times with baby spinach and we enjoy it both ways.

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Crisp, buttery tortillas filled with spicy chicken and melting cheese add up to a buffalo chicken quesadilla that any fan of buffalo chicken is certain to love.

Buffalo Chicken Quesadilla

Quesadillas are one of those stretch meals or snacks at our house. Don’t we all have those times? When you know you NEED to go to the grocery store but don’t have the time or feel like putting a list together to go. We have all been there.

Cheese and tortillas are never in short supply in my kitchen so it makes these so easy to make.

Buffalo chicken quesadillas are a great way to use up a small amount of leftover chicken. When you make quesadillas a little bit of chicken can go a long way.

Shredded or chopped chicken tossed with buffalo sauce and layered with plenty of cheese between a couple of crisp buttery tortillas? I’ll happily call that lunch any day of the week.

Any kind of cooked chicken can be used for this recipe. Grilled chicken thighs, pan-fried chicken, broiled chicken, and shredded chicken will all work nicely.

If you don’t have leftover chicken on hand already, or just don’t feel like cooking the chicken yourself, my go-to for this type of recipe is often a rotisserie chicken.

My quesadilla technique is super simple. First, butter the tortillas, not the skillet. Second, use two layers of cheese.

You heard that right, bottom tortilla + cheese + the buffalo chicken + more cheese + top tortilla. You can’t go wrong and the cheese holds everything together

Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable warm potato salad that can be served hot or at room temperature.

When I say that this potato salad is a garlic lover’s dream come true, I’m not exaggerating. I have made this twice already this week and I plan to make it again next week too.

If you’ve known me for long, you know how much I love sharing awesome recipes that come together with a minimum of fuss.

This Garlic Potato Salad is a great example of how simple fresh ingredients can be used to create a memorable meal with just a few minutes time spent in the kitchen.

Here in Phoenix, we’re well into the crazy heat of summer. And once it gets hot outside, there isn’t much I like more than foods that I can pull together early in the morning and either reheat or serve cold or at room temperature whenever we’re ready to eat later in the day.

Garlic Potato Salad

The Garlic Lover’s Potato Salad isn’t your typical mayonnaise potato salad. This potato salad is delicious served hot or at room temperature.

Garlic Potato Salad is a warm potato salad that starts with tiny baby potatoes that are roasted until crisp on the outside and fluffy inside. After roasting, the hot potatoes are coated with an abundance of garlicky oil and vinegar before being tossed with plenty of chives and parsley.

Have you tried a warm potato salad? If not, I recommend starting here. I just plain love this one. There’s no need to keep it cold if it’s left out on the counter for a few hours.

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Saucy bites of chicken are tossed with crispy tender bok choy and a diced jalapeno in this flavorful Chicken and Bok Choy Stir Fry.

Stir Fry Chicken and Bok Choy

When I saw this recipe in an issue of Everyday Food, I immediately added Bok Choy to my grocery list.

This was a hit with every member of the family. It’s amazing how a great sauce will make even my pickier eaters devour every bite on their plates.

There is almost no heat from the jalapeno in this recipe, it simply adds another layer of flavor to the dish. Feel free to increase the amount of jalapeno to your heart’s desire.

I often increase the jalapeno because my family enjoys spicy dishes and a bit of heat is a terrific addition to this recipe.

Bok choy is a mild slightly sweet Chinese cabbage. The soft green leaves and flavorful crunchy stems add a delicious texture and color to this dish.

Bok Choy and Chicken Stir Fry

Stir fries come together fairly quickly over medium-high heat in one skillet. With that being the case, I recommend prepping all of the ingredients before turning on the stove.

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Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.

Balsamic Salmon

For years, I simply prepared fish by sprinkling it with salt and pepper and then drizzling it with a bit of oil and lemon. We didn’t eat it often enough that I ever felt the need to play with different recipes. I wish I’d known then that there were so many other options!

Over the past ten years or so, my family has eaten more seafood than we would have imagined possible a few years ago. (This happens when your husband is fortunate enough to bring home 100 pounds of fresh fish from Alaska!)

For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming “fish-factor” in the meal. I played with a couple different salmon and balsamic vinegar combinations before running across this one and let me tell you, it is a keeper.

When I made this last week, it was voted “two thumbs up and the best salmon ever” by my oldest two boys. The fact that my youngest ate every bite of his without pausing for chatter is huge praise all by itself.

Baked Salmon with Ginger and Soy Sauce

A simple marinade is a perfect way to impart different flavors to any dish. Salmon is one that does extremely well with a marinade. For this flavorful version whisk together olive oil, sesame oil, soy sauce, balsamic vinegar, honey, garlic, ginger, red pepper flakes, and salt.

The balsamic, honey, red pepper flakes, and other ingredients create a sticky, sweet heat, Asian-inspired flavor combination.

Pour it ove