I could write an ode to smoked salmon dip at this point. My whole family has fallen in love with this snack. We dip vegetables into it, crackers, and even chips. I’ve smeared it on a bagel and eaten it off a spoon straight from the fridge. You can not go wrong with this one, my friends.

Smoked Salmon Dip Recipe

We love the smoked trout dip at Hudson29 so much, it inspired me to figure out how to make smoked salmon dip at home for unlimited access. This recipe would work every bit as well with smoked trout, if that is an easily accessible ingredient for you. Where I am, smoked salmon is readily available almost everywhere.

This creamy dip starts with a simple creamy smooth base of blended cream cheese and sour cream. And then you’ll add bright tangy lemon juice, briny capers, fresh dill, even a little horseradish for some subtle heat, before mixing in the salmon for rich, smoky flavor.

If you’re looking for a snack or appetizer that feels kind of fancy (with the bare minimum of effort) next time you have friends over, this is it. And while my kids have never been super fussy eaters, I was shocked how much they liked this. My oldest even asked it I could make it again a few days later because he enjoyed it so much.

Smoked Salmon Dip

We serve salmon dip with crackers, crostini, tortilla chips, pretzels, even potato chips. (And yes, my boys will eat this with absolutely everything – no judgement here.)

I love it with fresh vegetables, the crisp cold vegetables pair perfectly. And believe it or not, while celery may not be my favorite vegetable pretty much ever, I LOVE it with this dip. I will happily eat an entire plate of celery alongside some salmon dip.

My favorite way to make this is with visible chunks of salmon scattered throughout the creamy dip. However, you can also blend everything together until it’s a smooth and creamy spread, perfect for spreading on sandwiches or bagels. The dip is terrific made both ways.

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It isn’t often that a salad manages to qualify as a full meal for my crew, but this Italian chopped salad checks all the boxes for us, with plenty of meat and cheese, crunchy fresh vegetables, tangy olives and pepperoncini, tossed in a zesty Italian dressing.

Italian Chopped Salad

This is a terrific make-ahead meal option for summer days and nights. Divide the prepped salad into separate containers or zip-close bags. Lay a paper towel in the containers or bags to help absorb any moisture that collects, and the salad will stay fresh longer.

When you’re ready to enjoy some salad, drizzle a portion of salad with the zesty Italian dressing and toss right before serving or eating. You can add croutons, chips, or even toast some garlic herb bread to enjoy along with the salad, if you’re like me and enjoy a bit of carb-y awesome crunch with your salads.

Chopped Italian Salad

The key to a great chopped salad is to make every bite the same size. My family goes a bit crazy over chopped salads, and they often comment how great it is to have a bit of each flavor in every bite. One of my boys even insists on reveling in his salad by eating it with a spoon. And the spoon never fails to make me laugh.

I’m willing to bet that after your first bite, you’ll agree that it is well worth the few minutes of extra effort to chop things small. To make a chopped salad, simply cut all the ingredients very small and as close to the same size as possible.

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Frozen Mango Dessert with Macadamia Nut Crust

If you love mangoes, and you love mango desserts, this frozen mango pie is like a mashup of your favorite mango dessert recipes! It’s creamy, vibrant with fresh mango puree, and so refreshing. You will love the sweet and salty macadamia crust! It’s like you’re in Hawaii in your own kitchen!

This Frozen Mango Dessert Pie is pure frozen mango deliciousness. It’s one of our all-time favorite summer desserts! It is cool, creamy, refreshing, and bursting with tropical flavor.

What can you do with mangos? Make pie!!

I looove mango! It tastes like lounging on a tropical beach with sun on your skin, a hint of salt in the air, and powder-soft sand between your toes. 

One summer, while living just outside of Las Vegas in a suburb called, Henderson I started experimenting with meals and treats that would cool us off! I cannot even express how hot the summer was. 

Our oldest was just a baby and she and I lived at the pool or hidden in an air conditioned house. This mango dessert quickly became one of our favorite treats to beat the heat!

Why I LOVE this Frozen Mango Pie

I love the contrast between the crunchy crust and the smooth mango texture. I eat mine straight from the freezer, cold and firm, while Cade waits for his to soften which is actually so satisfying too. The kids? They’ll devour it either way.

Mango Cake

A note for clarification.

Originally this recipe was called a frozen mango cake, but I am so bothered by that as it’s truly more of a pie, almost a mango pudding or ice cream pie that I’ve removed that title and changed it to a frozen pie.

Macadamia Nut Pie Crust

This pie swaps the usual graham cracker crust recipe for a macadamia nut crust, giving it that perfect island twist. There’s something so satisfying about the sweet and salty combination!

All you have to do is buy roasted, salted macadamia nuts, or plain but make sure to add salt. Use a blender or food processor to grind them into a powder. I explain how to make it down below.

This recipe originally came from Martha Stewart but I’ve adapted it slightly.  Don’t be intimidated, it’s easier than it looks, and the results are absolutely worth it. It is literally the perfect summer mango dessert recipe!

What Ingredients Do You Need for This Mango Dessert?

Before we dive into how to make this dreamy Frozen Mango Pie, let’s take a quick look at the ingredients.

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Welcome to the weekend, my friends! The first week of July is always fun here in Ohio. Our main street has been closed for the past few days with the full carnival set up there—rides, food trucks, and games are in abundance. Today is the last day of it, and as fun as it is to see the lights and hear the laughter, it will be good to have a bit of our usual calm summer life return tomorrow.

ON THE BLOGS THIS WEEK: For the days or nights when you are craving a delicious meal and have no energy or motivation to cook it, these air fryer steak bites are the recipe you need to have in your pocket. They’re quick, flavorful, and just fancy enough to make dinner feel special—even if you’re eating them in your pajamas at the end of a very long day.

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.

There’s something undeniably irresistible about this broccoli salad with bacon and cranberries. It disappears every time it’s served at a potluck or barbecue, and there are almost always requests for the recipe.

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 is.

Hearty noodles serve as the perfect backdrop for slightly sweet cabbage and savory bacon in this simple cabbage pasta. I’ve been making it on repeat at least once a month for the past year.

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.

What I’m CRAVING: Sue’s burrata tomato salad is so lovely. I wish I had it in front of me now alongside a pile of torn croutons. That sounds so good right now.

My FAVORITE THING this week is the new Dawn dish soap. Yep, I’m such a weirdo that the new fragrance of Dawn dishwashing soap makes me grin every time I wash a dish. Initially, I was thrown off by the fact it wasn’t the same Dawn scent I’ve used for most of my adult life, but now? I like it. (And I don’t even know what to think about that, since I am typically highly averse to anything remotely fragrant!)

What I’m READING: Bl

Crispy Thin Grilled Pesto Chicken (2 Ingredients)

Imagine thin chicken cutlets marinated in homemade pesto sizzling over the grill until the edges turn audibly crispy. Grilled pesto chicken is just two pantry-friendly ingredients, yet every bite tastes like you spent the whole afternoon fussing—perfect for busy summer nights!

Take all the stress out of dinner with this easy grilled pesto chicken recipe! It can be prepped in the morning or even the day before and takes less than 10 minutes to cook!

This is one of my favorite go-to meals for a busy weeknight running the kids from soccer and golf and church activities and all the things.

Why I love Pesto!

In college I was asked out on a date and the other couple we ate with made us dinner. It was my first date with this guy, first time hanging out with a married couple and my first time having pesto. In fact, I’d never even heard of pesto!!

Ever since that date I’ve been making different dishes with pesto like our caprese sandwich or 15 Minute Pesto Pasta, but I’ll tell you what, this crispy healthy grilled chicken with pesto is my absolute favorite.

My favorite part about pesto chicken? The cheese in the pesto makes this deliciously crispy, crunch crust on the chicken, oh man it’s good!

How to Make Grilled Pesto Chicken

This recipe is so easy you only need:

Chicken and Pesto!

Let’s jump right into how to make it:

1. Prep the Chicken: Cover the chicken with pesto on all sides and marinate for at least 30 minutes but ideally overnight.
   • NOTE: I absolutely LOVE our homemade basil pesto recipe, but if you want to save time, you can totally grab a jar at the grocery store. The Kirkland Brand of Pesto at Costco is actually pretty dang good.
2. Grill the Chicken: Make sure you oil the grates before grilling as that cheese will want to stick!
   • PRO TIP: Use a meat thermometer to check the internal temperature. You’re looking for 165 degrees F for the internal temperature. It really won’t take too long with the chicken being so thin.

If you don’t have a grill, you can cook this chicken in a skillet on the stovetop or bake it in the oven (350℉ in a baking dish for 15-20 minutes).