Fresh pineapple and homemade ice cream are two of my summer favorites. So, naturally, combining the two into a batch of sweet and creamy pineapple ice cream was going to happen.

Pineapple Ice Cream

There are a couple of requirements for this ice cream. First, the pineapple must be fresh. And second, it must be sweet. Mediocre “okay” pineapple isn’t going to cut it for this ice cream, because that fresh pineapple carries the flavor here.

If you buy a pineapple and it turns out to be less than amazing, just enjoy it as the refreshing fruit that it is, or try using the pineapple in some pineapple rice, or pineapple jalapeno salsa, or in a smoothie. Wait to make this ice cream when you get your hands on a truly delightful pineapple. It makes a big difference, friends.

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!

And for what it’s worth, the same thing goes for most ice creams that include fruit. With baked goods, you can often get away with using less than perfectly sweet fruits, because you’re adding so many other ingredients that bring out the flavors. With ice cream? It’s all about the fruit and the cream, so the fruit’s flavor needs to be strong and sweet.

If you happen to love pineapple and ice cream as much as we do, you’ll want to put this mango pineapple ice cream and this coconut pineapple smoothie on your must-try list as well.

Crispy, pan-fried pork schnitzel is my kind of comfort food. I very rarely break out the oil in my kitchen for any kind of frying, so you know that when I do, it’s going to be worth it.

Pork Schnitzel

If you’ve never had pork schnitzel before, get ready for a completely and totally satisfying dinner. This is the kind of classic dish that makes you pause after the first bite, just to appreciate how good simple food can be.

And before I forget, here’s a tip for avoiding as much of the post-frying odor as possible: a small bowl of plain vinegar next to the stove will dramatically cut down on the lingering oil aroma. It really does work!

How to Make Pork Schnitzel

The key to great schnitzel is in the pounding—extra thin cutlets are the goal here. They’ll cook up quickly, with a beautifully crisp crust and tender inside. A quick run through the dishes you’ll set up with flour, egg, and breadcrumbs is all it takes to get that signature crunch. You don’t need a deep fryer, or a huge amount of oil to make this recipe—just a skillet and a generous slick of oil.

I like to prep all of the pork with the breading and set it on a tray next to the stove. Then, I just have to rotate the pieces through the hot oil and drain them on a wire rack while the rest of the meat is cooking.

You can serve your schnitzel with Read more

Tender rice with onion, bell pepper, and celery mixed with a great blend of spices adds up to bowl of Cajun rice—a simple, easy-to-make side dish that tastes like something a whole lot fancier than it actually is.

While a basic pot of rice cooks, you’ll saute the Cajun trinity (that would be onion, bell pepper, and celery) in a bit of butter, along with that mix of bold, smoky spices, and the next thing you know that plain rice becomes the star of the table.

If you’ve never cooked with the Cajun trinity before, your tastebuds are about to be very happy—it’s the Southern version of mirepoix, only with a little more attitude. The sweetness of the sautéed onion and bell pepper balances the earthiness of the celery, and that forms the flavorful base of this dish.

A sprinkling each of smoked paprika, garlic, oregano, thyme, black pepper, cayenne, along with a good pinch of salt turn this into something really tasty. Don’t be afraid of the cayenne either. It doesn’t actually provide heat here, it just gives the other flavors a boost.

This dish is as versatile as it is flavorful. Serve it as a side next to grilled chicken or shrimp—or pile the rice into a bowl and call it dinner. I highly recommend cooking up a batch of Cajun chicken bites while the rice is cooking and then serving them over the rice.

The best part is, this recipe is super forgiving and about as adaptable as can be. You can adjust the spice to your taste, double it for leftovers, or toss in whatever protein you have on hand. (It’s excellent with sliced kielbasa or andouille sausage stirred into the rice, too.) It’s a great base to build on, but it’s just as good left simple as written.

One final note, friends. Don’t skip that finish of fresh parsley. It might seem like a small thing, but it adds just the right brightness to balance out all the warm, deep flavors happening underneath.

Read more

How to Make Air Fryer Baked Potatoes (with crispy skin!)

This is the ultimate air fry baked potatoes recipe that’s crispy on the outside and perfectly fluffy on the inside! All in under an hour! With minimal effort and just a few simple ingredients, you’ll get that classic baked potato taste without heating up the oven.

Whether you’re loading it up with butter, cheese, or your favorite toppings, this quick and easy method will become your go-to for weeknight dinners and weekend comfort food. Once you try it, you’ll wonder how you ever baked potatoes any other way!

It’s the texture for me. There’s just something so satisfying about a classic, old-fashioned baked potato! The crisp, crackly salted skin and that soft, fluffy center melting with butter. Truly, there’s nothing better than gathering around the table for a simple dinner at home with piping hot baked potatoes on the side.

I used to think you had to wrap them in foil to get them just right (didn’t we all?), but a few years living in Idaho taught me otherwise. I became a full-on baked potato expert, and now, the air fryer is my secret weapon.

Over the past year, our recipe for How to Make Baked Potatoes in the Oven with Crispy Skin has quickly climbed the charts as one of the most viewed recipes on our site. And I get it! That crispy skin is pure gold. But I’ll be honest: while I still love the oven method, the air fryer has officially won me over. It’s now my favorite way to cook baked potatoes.

What You’ll Need to Make Air Fry Baked Potatoes

You only need three simple ingredients to make perfect air fryer baked potatoes! Plus any toppings you love. This recipe is all about crisp skin, fluffy insides, and minimal effort.

• Russet Potatoes: Starchy with thick skin, ideal for baking.
• Oil (Olive Oil or Avocado Oil): Helps the skin get golden and crisp.
• Kosher Salt: A simple seasoning that boosts&n

Welcome to the weekend, my friends! I spent barely an hour outside this morning, and I’m happily cooling off in the a/c now. It still boggles my mind that 80 or 90 degrees in Ohio, with all the moisture in the air, feels so different from the dry heat in Arizona. I will never miss those months-on-end temps over 100, but I have to admit that there are times when the humidity dims the shine on Ohio. Just a tiny bit, though – I’m still deeply in love with my beautiful Ohio.

ON THE BLOGS THIS WEEK:  Crunchy bite-sized pieces of fresh vegetables, herbs, and ham, combined with a light and creamy dressing, make this ham pasta salad a standout.

This garlicky asparagus pasta includes a generous handful of freshly shredded Parmesan cheese, salty bacon, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.

Brimming with juicy pineapple and colorful bell peppers, this pineapple chicken stir fry is a little bit tangy, a little bit sweet, pretty to look at, and absolutely full of flavor.

Chilled cubes of watermelon tossed with lemon juice, salt, and a hint of spice are topped with thin ribbons of basil in this watermelon basil salad. Whether you eat it as is or top it with goat cheese or feta, it is destined to be a surefire summer hit!

Sweet peas, salty bacon, and sharp cheddar cheese coated in a creamy, tangy dressing add up to an easy, tasty summer side dish. This bacon pea salad is a timeless favorite that is a great addition to any meal.

There’s something about strawberry sorbet that feels like pure summer in a bowl. It’s bright, refreshing, and so simple, it almost feels like a magic trick. Just strawberries, lemon, sugar, and a pinch of salt—that’s it.

Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this peach blueberry crisp. This is one dessert worth daydreaming over.

What I’m CRAVING: Every possible fruit and vegetable, please. I’d like a serving of Lynne’s couscous chicken salad and Tricia’s salmon asparagus salad, with a side of Sue’s burrata beet salad, a slice of Leigh Anne’s strawberry cream cake, and a handful of Read more