Welcome to the weekend, my friends! I’m ready for as much time outdoors as possible, fun foods shared with family, and all the games and storytelling we can fit into our days. Half of July has flown by in a blur and it feels like the end of summer is right around the corner. I want to soak up as much relaxed time as possible over the next month, despite having so much travel on the calendar. We can manage both, right?

ON THE BLOGS THIS WEEK:   This simple yet irresistible recipe has already become my favorite snack this summer – watermelon fruit salad features a refreshing, colorful mix of watermelon, cherries, and berries tossed with a handful of fresh mint in a sweet, tangy honey lime dressing.

Chicken scallopini is a flavor-packed dish that requires minimal effort for an easy weeknight dinner. Baked with garlic and mushrooms in a white wine sauce, the chicken comes out of the oven fork-tender.

Simple seasoned asparagus is one of our favorite ways to eat asparagus and the flavors turn out great every time. 

Crunchy greens are tossed in an apple cider vinaigrette before being topped with roasted almonds to make this copycat recipe for Chick-fil-A’s Kale Crunch Salad.

When vegetables are so tasty you eat them right out of the pan, you know you have a winning dish! My youngest son and I stood at the counter eating at least half of the vegetables right out of the pan the last time I sauteed zucchini and mushrooms.

There aren’t many things that top a cold glass of lemonade on a hot summer day, but this strawberry lemonade is one of them. And if you’re like me and prefer your drinks a bit less sweet, homemade is the way to go.

Imagine the sweet flavor of ripe mangoes blended into a creamy, dreamy scoop of ice cream – mango ice cream is a refreshing summer treat.

What I’m CRAVING: GORP – “good old raisins and peanuts,” plus some extras for fun. As we’ve been getting ready for our annual family reunion camping trip in Arizona, I’ve been craving our favorite camp foods and snacks. 

And speaking of our favorites, if you haven’t yet tried Green Apple S’mores, put them on your must-try list. Campfire hand pies are another kid favorite, and these Peach Campfire Pies loo

Imagine the sweet flavor of ripe mangoes blended into a creamy, dreamy scoop of ice cream – mango ice cream is a refreshing summer treat.

The first time I remember seeing a mango was when my older sister shared one with me as a teenager. Here was this giant fruit with a soft green and yellow leathery skin. She peeled the outer layer back and sliced off a wedge. 

It was incredible. She has always had a knack for picking them when they are perfectly ripe. Juicy and sweet, with tender yellow flesh that was tinged slightly orange.

Mango Ice Cream

You can use fresh mango or frozen to make this ice cream. While fresh mangoes aren’t difficult to use, they aren’t always ripe in the store when I need them. So, frozen mango chunks can be a great option to keep on hand.

I use frozen mango in smoothies and I also toss it into my breakfast bowls. I’ve used canned mangoes to make pineapple mango ice cream, so I imagine that is an option for this ice cream as well – though I haven’t tested canned mango in this exact recipe.

Mango Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

• mangoes, fresh or frozen
• sugar

How to Make Oven Baked Potatoes with Crispy Skin [ +Video]

It’s much easier than you thought to make the perfect Baked Potatoes with crispy skin and that delicious flaked sea salt. So ditch the foil, it’s your number 1 mistake!

Three ingredients and an hour in the oven is all you need for perfectly baked and crispy baked potatoes! Make it a main dish by topping it with the best chili or eat it as a side dish to round out the perfect dinner!

Best Baked Potato Recipe

I ate my baked potatoes with ketchup growing up.  I know. You think I’m crazy. Ok, I lied, I still do it. 🙂

You guys!!! It’s like a french fry if you think about it so it’s not THAT weird, ok. Might as well put it out there that my dad eats peanut butter pickle sandwiches too. NOW THAT IS GROSS!

I’m older, and while it might look like I’m not any wiser, I actually have learned a few things and the first being how to make perfect baked potatoes.

It’s time for Idaho spud harvest so I couldn’t help but talk about potatoes here. I miss spud harvest. I went to college in Idaho and my parents now live there.

The Idaho Potato Commission even took me on a tour of harvest one year. It was my favorite.

Now, I don’t know if anything has changed, but it used to be that the kids got out of school so that they could help with harvest. It was amazing watching everyone have a job from little toddlers to college students. Families and friends, farmers and their help all worked around the clock to put potatoes on your table.

I can still remember the glow of tractor lights when I was walking home from a late library session one night. We actually just bought an investment property in Rexburg, so it seems my heart will always be pulled back there.

What Do You Need to Make Perfect Baked Potatoes?

You don’t need much to make the best baked potato. Here’s all you need to make this “recipe:”

• Russet Potatoes
• Olive Oil
• Flaked Sea Salt

What Kind of Potatoes for Baked Potatoes?

There are so many types of potatoes out there…red potatoes, yukon golds, fingerlings, russets. For a baked potato, you should always choose a well rounded russet potato for baked potatoes. The fatter, rounder potato will give you more filling and that beautiful fluffy potato when you squeeze it open.

Russet potatoes have a better starch to them, which leads to a fluffier inside once baked.

How to Bake a Potato with Crispy Skin

Making a baked russet potato shouldn’t be so tricky, but if you’ve ever under cooked them, poked a million holes, over cooked it so they skin is like leather, or ended up with a bland potato, you need to read on.

1. Scrub your potatoes to remove any dirt. It seems natural, but a quick wash won’t get rid of the dirt so scrub instead.
2. Dry the p

There aren’t many things that top a cold glass of lemonade on a hot summer day, but this strawberry lemonade is one of them. And if you’re like me and prefer your drinks a bit less sweet, homemade is the way to go.

You can control the sweetness, and if it’s a lazy summer night, no one is going to judge you for adding a splash of vodka to your glass. Spiked strawberry lemonade? That’s a happy recipe for porch-sitting with friends and family on a Friday night.

I love mixing drinks, both with and without alcohol, in the summertime. There’s something extra refreshing about holding a homemade soda, iced coffee, or a frozen chocolate milk.

Pineapple, mint, and lime combine deliciously to make these irresistible Pineapple Mojitos. These are the cocktails I have made the most frequently for several years now. While I will forever love Classic Mojitos, Blueberry Mojitos, and Basil Mojitos too, the pineapple version is a guaranteed crowd favorite.

Have you heard of a Dirty Banana? I hadn’t until I sailed with Princess Cruises and I have to admit that the name alone made me laugh. Hard. However, the milkshake-like cocktail proved irresistible.

Want something a little unexpected? Sandia en Fuego (a.k.a. the best Watermelon Margaritas of your life!) are a little bit spicy and a little bit sweet. Watermelon meets serrano peppers along with a splash of tequila to make this unforgettable drink. Spicy heat with sweet watermelon? Yes, PLEASE!

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Taco Stir-Fry

This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!

Serve this up with a side of our amazing black beans and some chips and salsa, and you have a meal the whole family will rave about!

Can we just get an amen for easy, delicious, weeknight dinner meals that the whole family loves?! This Taco Skillet recipe is going to be a new fav for all of those reasons.

I mean, who doesn’t love tacos?!

And when tacos met the easy cooking method of stir-frying everything in one pan —YES PLEASE!

You’ve probably never thought to stir-fry tacos, but I had the thought to give it a try one night and we loved it! I’m issuing you the challenge to try this taco pasta skillet and see if your family loves it!

We seriously do stir fry once a week in our house just because it comes together so quickly. Whether it’s our chicken stir fry, beef stir fry, Thai basil beef stir fry or sesame steak stir fry, we have you covered for a quick and easy weeknight meal!

What’s Needed to Make a Taco Skillet?

This taco pasta skillet is a cinch to make and requires few ingredients. Here’s what you’ll need for this Mexican-inspired stir-fry:

• Oil
• Butter
• Zucchini
• Onion
• Carrots
• Garlic
• Bell Pepper
• Ground Beef
• Taco Seasoning: Chili Powder, Ground Cumin, Smoked Paprika, Garlic Powder, Oregano, Coriander, Onion Powder, Fine Sea Salt, Fresh Ground Black Pepper, Cornstarch, and Cayenne Pepper
• Water
• Frozen Corn
• Jalapeño
• Cilantro
• Angel Hair Pasta

The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details!

How to Make a Taco Skillet

Here are the basic steps for making this recipe. If you keep scrolling to the end of the post, you can see the full recipe in the recipe card.

1. In a large pan over medium-high heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft. Add a little salt and pepper to taste.
2. Start making your pasta according to the package directions in a separate pot.
3. Once the veggies have sauteed, remove
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