Balancing salty and sweet flavors perfectly, this Easy Teriyaki Sauce belongs in every kitchen. And, when I say it’s easy, I mean it. You can whisk this sauce together in less time than it takes to find your takeout menus.

Easy Teriyaki Sauce

Have you ever noticed how some sauces just make a meal? I mean, it’s the same chicken and rice, the same vegetables, the same everything. But, change the sauce and everything is completely different. That’s exactly how this easy teriyaki sauce feels, to me.

There’s something I find delightful in making truly simple food, especially when the result is way beyond what you would expect. Put it on chicken, beef, pork, salmon, or even a vegetarian plate, and it will keep you coming back for one more bite.

Teriyaki Sauce

I can’t remember the first time I tried teriyaki sauce. But, it certainly wasn’t at home. My mom did the best she could, but cooking was not one of her strengths.

I am overwhelmed by gratitude for how tirelessly she worked to keep all of us fed and healthy on a shoestring budget. But, I have to admit, there is not a lot of fondness in my heart for the foods we ate.

So, as an adult, I have fallen in love with experiencing other cuisines as they are meant to be. Authentic teriyaki sauce, homemade salsa, spicy chicken curry, incredible pastas, the list goes on. I just love going to restaurants and seeing something on the menu that I have never tried before. I revel in those moments when you discover a new dish that makes your heart sing.

And, now that I am more proficient in the kitchen, I have learned that one of the great joys in life is to make those meals for the people I love. So, finding a recipe like this online, that let me cook a restaurant quality meal in the comfort of my own kitchen? Bring it on.

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This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

Broccoli Recipes for Picky Eaters

Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

Ingredients for Cheese Sauce with Broccoli

This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

• Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
• Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
• Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
• Salt and Black Pepper: Adds flavor and hint of warmth.
• Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
• Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.

How to Make Homemade Cheese Sauce

1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
3. Serve: Pour over cooked broccoli with fresh cracked pepper.

The secret for smooth chees

Welcome to the weekend, my friends! We’re enjoying the weather so much here in Ohio, nothing beats a chilly morning and a sunshine-filled afternoon. I’ll happily take it for as long as it lasts.

ON THE BLOGS THIS WEEK: I’ve lost count of the number of times I’ve gone out for lunch just because I was craving this salad. Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest’s House Chop Salad.

There’s something about the sweet and smoky flavor combination that just works. And this Brown Sugar Glazed Salmon proves it with every perfectly caramelized bite of salmon that practically melts in your mouth.

Crispy roasted Brussels sprouts with pecans and bacon are a fancy-sounding side dish you can eat any day of the week. 

Sweet corn kernels are coated with an irresistible creamy sauce in this easy Creamed Corn. It’s a dish that instantly takes me back to holidays at my grandma’s house. Why not make it year-round?

The -ber months are in full swing. Wonderful sweater weather has arrived. And, that means it’s time for all things pumpkin at my house. This Pumpkin Spice Creamer is the perfect at-home fall treat.

You know how food just feels more fun when it’s tiny? Maybe it’s the cuteness factor, or maybe it just reminds me of being a kid. I don’t know exactly how to explain it, but a tiny stack of Silver Dollar Pancakes hits that sweet spot every single time for me.

Packed with tart and tangy flavor, this Cranberry Ice Cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks. I cannot get enough.

What I’m CRAVING: These peanut butter cookies. I’ve been making a tiny batch several times a week and can’t get enough of them. I’ve learned I can bake just a few in the air fryer on a paper liner. That’s dangerous knowledge, my friends. I’m only 6 minutes away from a fresh batch. 

What I’m READING: When Books Went to War: The Stories That Helped Us Win World War II by Molly Guptil Manning. My sister stumbled on this book a couple of weeks ago and immediately told me about it. I have a lifelong love of books, and this one is a treasure. It tells the story of the ASE (Armed Services Edition) books that were published during WWII and sent to the troops serving during the war. Before this, I’d never even heard of the ASE books.

When America

Iced Lemon Pound Cake

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

• Butter: unsalted and softened
• Sugar: regular white granulated sugar
• Eggs: gives structure to the cake
• Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
  • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
• Lemon Extract: boosts the lemon flavor
• Almond Extract: adds flavor
• Flour: just regular all purpose flour is all you need
• Baking Powder: give rise and fluffiness to the cake
• Salt: adds flavor and enhances all the other flavors
• Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

• Water: combines with the sugar to make a simple syrup
• Sugar: adds sweetness to the syrup
• Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

• Powdered Sugar: adds sweetness and structure to the glaze
• Fresh Lemon Juice: adds fresh and bright lemon flavor
• Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavo

I can’t even begin to tell you how excited I am to share this recipe. I’ve shared so many different ice cream flavors over the years. And, I stand by them all. But, this Cranberry Ice Cream is truly something special.

Packed with tart and tangy cranberry flavor, this ice cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks. I cannot get enough.

Cranberry Ice Cream

Is there anything else quite so good as ice cream for dessert? Give me a scoop on cake or pie, or give it to me in a cone or bowl. But, give it to me, please! I love the way that the chunks of chocolate begin to melt in your mouth as you savor each bite.

This one disappears fast!

Cranberry ice cream is unbelievably good on its own. But, that said, I would absolutely pair it with any chocolate cake, or maybe even some decadent brownies.

I would have paired it that way this time around, but I can’t. My boys demolished this flavor in one go. So, if you want this to last in your freezer, keep it secret. Keep it safe.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Fruit and Chocolate

Fruit and chocolate is a classic pairing. Strawberries and chocolate, am I right? This recipe highlights the match beautifully. Different textures. Different flavors. The sweet and the bitter work together to make the sum more than its parts.

It’s hard to believ