You know those recipes you make once and then suddenly they’re requested at everything? This is one of those. This pesto pasta salad is fresh, simple, and packed with flavor, and it comes together with just a handful of ingredients.

It’s the perfect side for summer BBQs, easy lunches, or honestly just eating straight out of the bowl in the fridge.

I loooove pesto and grow as much basil as I can to make it and freeze it for winter. You can read all about pesto in our how to make and store pesto post. With summer creeping in, I knew it was high time we created a cold pesto pasta salad for all of your backyard gatherings and this one is over the top.

Ingredients You’ll Need

This easy pesto pasta salad keeps things simple with a handful of fresh, flavorful ingredients that really shine together. Here is what you need:

• Pasta Spirals: Perfect for holding onto all that pesto sauce in every little twist and turn.
• Pesto: Fresh, herby, and packed with flavor, homemade or store-bought both work great.
• Mayonnaise: The secret to keeping the pasta salad creamy and never dry without overpowering the pesto. (I prefer Dukes!)
• Marinated Bocconcini Mozzarella: Soft, creamy cheese with extra flavor from the marinade.
• Cherry Tomatoes: Juicy and sweet, they add freshness and a pop of color.
• Sun Dried Tomatoes: Rich, slightly tangy, and full of concentrated tomato flavor.
• Pine Nuts: Add a buttery crunch that takes the texture to the next level.
• Arugula: A little peppery b

This Mexican Grilled Chicken recipe is proof that simple and flavorful can absolutely coexist on the same plate! We are talking perfectly charred, juicy chicken with just the right amount of smoky spice and a bright squeeze of lime that makes every single bite taste incredible.

Throw it in tacos, pile it over a rice bowl, chop it up for a lunch salad, or use it however your heart desires! Get ready to make it on repeat all year long!

Okay, I’m going to be real with you for a second: this Mexican Grilled Chicken is one of those recipes that I almost didn’t post because it feels almost TOO simple. Like, is this even a recipe? Am I a fraud? People ask me all the time what we do for our taco nights because apparently our backyard smells amazing (honestly, fair), and when I tell them the secret, they always laugh because it is just… this. Three ingredients. A hot grill. Done.

But here’s the thing, simple doesn’t mean boring, and easy doesn’t mean flavorless. This Mexican Grilled Chicken is proof of that. On the craziest, most chaotic weeknights when I need dinner on the table FAST and pancakes-for-dinner just isn’t going to cut it, this is what saves us. 

The smokiness from the grill is the real secret here, friends. You could technically make this Mexican Grilled Chicken in the oven or in a pan, and yes, I’ll tell you how to do that too, but if you have a grill, please use it. That little bit of char and smoke makes everything taste like you actually tried, even when you very much did not.

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Taco Tuesday just got a serious upgrade with these One Pot Shredded Beef Tacos! Tender, flavorful, and packed with smoky poblano goodness, this is the best taco meat you’ll ever taste.

I Just Want to Be Alone, Together, But Like, Don’t Be Here…

I think Mother’s Day is hard, and I know, you’re probably reading this in like February, but listen, Mother’s Day is what started it all.

Simple celebrations is what I prefer. My birthday isn’t my favorite. Mother’s Day is a little too much. I just want quiet, simple, no gifts, just being together.

But not too much together because that can get a little tiring.

But don’t leave me alone, I don’t want to be lonely.

I just need space, and togetherness, and solitude, while being celebrated.

You see my dilemma and why I’m hard on a husband?

So he makes me tacos. And I’m happy. And full. These tend to be my favorite:)

Ingredients For Shredded Beef Tacos

These Mexican shredded beef tacos use fresh peppers, tender chuck roast, and delicious toppings to create a flavorful, family-friendly taco night everyone will love.

Tacos

• Chuck Roast: Boneless, the star protein, becomes tender and shreddable.
• Olive Oil: For searing the roast and cooking the vegetables.
• Kosher Salt: Enhances flavor throughout the dish.
• Pepper: Adds subtle heat and balances flavors.
• Red Onions: Adds sweetness and depth.
• Poblanos: Has a mild heat and an earthy flavor.
• Garlic: Gives an aromatic and flavorful punch.
• Cumin: Adds warm, smoky notes.
• Chicken Stock: Keeps the beef moist and builds a rich sauce. Feel free to use beef broth in a pinch.
• Orange Juice: Tenderizes meat and adds subtle brightness.
• Corn Tortillas: Soft and sturdy base for assembling tacos. You can also swap for flour tortillas or lettuce boats for a fresh, low-carb option.

Toppings

• Tomatillo Salsa: Tangy, slightly spicy topping.
• Avocado: Gives a creamy, fresh contrast.
• Vine-Ripe Tomato: Brightens the taco.
• Cilantro: Give a classic fresh herb garnish.
• Jalapenos: Thinly sliced – optional heat.
• Queso Fresco: A creamy, salty topping (Feel free to substitute Cotija Cheese or even cheddar if that’s your thing)!
• Lime Wedges: Adds acidity and freshness when serving.

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This Slow Cooker Mexican Shredded Chicken is one of those recipes where you toss everything in, walk away, and come back to a kitchen that smells so incredible your family will think you’ve been cooking all day. We’re talking about tender, juicy, perfectly spiced shredded chicken swimming in a sweet and savory pineapple salsa verde sauce that is just perfect. You have to taste it.

It works in tacos, burritos, enchiladas, burrito bowls, Cafe Rio-style salads, or honestly just on its own with a good side of guacamole and a fork. It is endlessly versatile and absolutely delicious, and I need you to make it as soon as possible.

This Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is definitely one of my new favorites, but it’s also a result of being totally lazy, so ya know, there’s that too.

I’m just being totally honest with you. I was feeling a bit worn out and needed a quick and easy chicken recipe. Oh, and because I know some of you are Instant Pot people and some of you are slow cooker people, I’ve got you covered both ways. No matter which you reach for, this Slow Cooker Mexican Chicken delivers every single time.

Ingredients For Slow Cooker Mexican Shredded Chicken

Here’s the thing about this Slow Cooker Mexican Chicken, the ingredient list is short, but every single one of these things is pulling its weight in a big way. Here’s what you’ll need and why it matters:

• Chicken Breasts: Boneless, skinless chicken breasts work best.
• Salsa Verde: Brings a bright, tangy, slightly spicy base that makes this chicken taste like it came from your favorite Mexican restaurant. Use whichever brand and heat level your family loves best!
• Crushed Pineapple: Don’t skip this! The pineapple adds the most wonderful subtle sweetness that balances the heat of the salsa verde and makes this sauce completely unique and totally addict

If you’re staring at a fridge full of leftover Easter ham, you’re not alone! Luckily, that’s a very good problem to have. Ham is one of those ingredients that works just as well in cozy soups and casseroles as it does in quick lunches and easy breakfasts.

This roundup is filled with easy, comforting ways to use leftover Easter ham and are the kinds of recipes that help stretch your holiday meal a little further making you excited about leftovers again.

Cozy Soups That Make the Most of Leftover Ham

When you want something comforting and low-effort, soup is always the answer. These recipes turn leftover Easter ham into hearty, satisfying meals that stretch what you already have and taste even better the next day.