Welcome to the weekend, my friends! Holy, hot humidity, Ohio, I still love ya, but the rain sure has kicked the humidity up to “It’s time to give up and wear braids” levels over here. I sure am looking forward to some cooler temperatures next week!
It’s going to be salad, salad, and more salads on repeat over here for a while. If you’d like some fresh salad inspiration, check out the post I wrote a few years ago, “How To Eat a Salad Every Day – and enjoy it.” I still eat these salads for lunch pretty much every day. And yes, I still love Fritos on my salads.
ON THE BLOGS this week: My family scrapes the pan clean every time I make this chicken and broccoli stir fry. Chicken is sauteed along with crisp broccoli florets before being tossed in the easiest (and tastiest) stir fry sauce, crafted from soy sauce, chili paste, and brown sugar.
Bright yellow turmeric rice with butter and green peas is a colorful and tasty side dish for Chicken Tikka Masala, or pretty much any other stir-fry dinner.
Fresh zucchini are hollowed out and filled with a savory saucy mixture of sausage, bell peppers, and onions before being topped with cheese and a sprinkling of breadcrumbs. The sausage stuffed zucchini boats are baked to cheesy perfection and served warm for a winning dinner all summer long.
Broiled Tomatoes are quite literally the perfect bite of summer. Salty and a little bit nutty from the cheese paired with the slightly sun-sweet tomato.
Crisp cabbage intertwines with the juicy sweetness of fresh apples, while the tangy burst of dried cranberries adds a delightful twist to this simple apple coleslaw.
Homemade Blueberry Pie Filling tastes so much better than store-bought! And best of all, it’s super easy to make. Use this awesome berry sauce to top pies, cheesecakes, pancakes, or waffles. It’s delicious on ice cream too.
No-Bake Blueberry Cheesecake is an easy summer dessert recipe, perfect for casual weeknights or potlucks with friends. Are you a fan of the classic Cherry Cheesecake dessert? If so, you’re going to love this blueberry version!
Creamy, rich, chocolate cherry ice cream studded with bits of roasted cherries is a dream come true for anyone who loves both fresh sweet cherries and chocolate.
Creamy, rich, chocolate cherry ice cream studded with bits of roasted cherries is a dream come true for anyone who loves both fresh sweet cherries and chocolate.
Cherry Chocolate Ice Cream
This was one of the very best ice creams I made in the first few years when I first started making homemade ice cream. And it has been in my ice cream-making rotation for almost ten years now.
Now that cherries are finally back in season, I’ll be making cherry ice cream every chance I get until the cherries are gone.
Roasted Cherries
Wondering how to roast cherries? It’s easy! Start by preheating the oven to 425°F. Line a baking pan with parchment and then wash and pit the cherries.
Slice the cherries in half and spread them across the baking pan. Roast for 20 minutes, until the cherries start to release their juices.
Remove from the oven and sprinkle with sugar to help the cherries release more of their juices. Stir and chill until needed.
Bright yellow turmeric rice with butter and green peas is a colorful and tasty side dish for Chicken Tikka Masala, or pretty much any other stir fry dinner.
Turmeric Rice
Turmeric is the spice that gives Indian curry its distinctive color and flavor, but it plays nicely with many other flavors.
Despite the very bright color, the flavor is surprisingly subtle in this dish. My boys requested seconds on this rice and they ate every single bite. I’ve also served this rice with roast beef and oven baked chicken.
Turmeric Rice Recipe
You’ll need the following ingredients to make this recipe:
- Basmati or Jasmine rice
- kosher salt
- ground turmeric
- water
- frozen peas, optional
- butter
- fresh cilantro or Italian parsley, for serving
As written, the recipe below is made on the stovetop. However, it can also be made in a rice cooker. Simply add all the ingredients to the cooker, stir, turn it on, and walk away.
Tender chicken pieces are sautéed to perfection, along with crisp broccoli florets, before they are tossed in the easiest (and tastiest) stir fry sauce, crafted from soy sauce, chili paste, and brown sugar.
This chicken and broccoli stir fry creates an irresistible symphony of sweet, savory, and spicy notes. Served on its own or over rice, my family scrapes the pan clean every time I make this recipe.
My family’s all time favorite stir fry is this Spicy Chicken and Bacon Stir Fry that my husband made for the first time almost 12 years ago. He’s made it for us countless times since then and every single person that has ever tried it loves it.
The sauce for this stir fry is adapted from that recipe and let me tell you, a handful of simple ingredients have never been combined with such success before. It’s a winner every time.
Chicken and Broccoli Stir Fry
You’ll need the following ingredients to make this recipe:
- boneless skinless chicken
- egg white
- cornstarch
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