Welcome to the weekend, my friends! I’m looking forward to lunch with friends, and then a very relaxed movie night with my family. We’re finally going to watch the live-action How to Train Your Dragon, and I couldn’t be more excited about it. That TV show is nostalgic for our kids, and I’ll admit that I can’t wait to see Gerard Butler tackle the role of Stoick the Vast. It’s going to be a fun night.

ON THE BLOGS THIS WEEK: Sweet peaches, tart and tangy blackberries, fresh mint, basil, and parsley are tossed together with a tangy-sweet vinaigrette over creamy burrata to create the summer salad that I can’t stop eating.

Just in case you haven’t noticed, I’ve become a wee bit obsessed with my air fryer over the past couple of years, and as it turns out, the air fryer creates cheesy French bread pizzas with a chewy, crispy crust. It’s homemade pizza that’s fast enough for a lunch or dinner.

This creamy corn with jalapeno has become one of my favorite corn side dishes. The sweet pop of fresh corn is tucked in a rich, creamy cheese sauce with jalapenos and pairs beautifully with just about anything, from these grilled steak kabobs to roasted chicken to juicy, crisp kielbasa bites and so much more.

After I finished making the 6th or 8th or maybe it was the 10th batch of peach jam, I decided to use the last of my peaches to make a simple peach syrup. I had visions of a peach whiskey smash or maybe a fresh peach martini in mind. And once you have a batch of peach syrup on hand, you’re going to want to drizzle it into all kinds of deliciousness.

You’ll want to save enough of the syrup to mix up a pitcher of this peach iced tea too. There’s something extra special about a glass of iced tea when it’s warm outside. I’ll happily drink tea year-round, but in the summertime, a cold glass in my hand encourages me to head for the front porch and enjoy the moment.

To wrap up this year’s peach fun, I made this peach sorbet. It’s bright, flavorful, and bursting with juicy sweetness. Made with just peaches, lemon juice, sugar, and a pinch of salt, peach sorbet is proof that the simplest

Welcome to the weekend, my friends! I’ve spent more time outdoors this past week than I have in a while. The mornings have been gloriously cool and perfect for walking or just rocking on the porch. While I’m not quite ready to say goodbye to summer, I’m very much looking forward to fall with a grin on my face.

ON THE BLOGS THIS WEEK: Filled with savory, sweet, and just a little bit spicy ground beef tucked into melting cheese, you’re going to love Korean beef quesadillas. A bit of leftover Korean beef inspired this delicious fusion twist on our late-night quesadilla cravings.

Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these irresistible mini chicken pot pies. (I think my youngest would be happy to eat chicken pot pie every single day if I made it that often.) This is also a great way to use up bits of meat or vegetables lingering in the fridge too.

Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer? (Not a fan of cottage cheese? Just use Greek yogurt!)

If there is a dish I could eat all year long, it’s a vegetable-packed pasta salad. I’ve mentioned before, and it holds true with this garden pasta salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s happiness for me.

Love fajitas, but hate standing over sizzling skillets in the summertime? Then these sheet pan chicken fajitas are about to change your fajita-making game.

No-bake cookies have met their match with these no bake chocolate peanut butter bars. They’re the perfect way to end the summer and celebrate everyone heading back to school. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Creamy, rich, chocolatey Nutella ice cream with a melt-in-your-mouth swirl of Nutella mixed throughout is a dreamy way to satisfy your sweet tooth this summer – or this fall, or winter, or pretty much any time of year, if you’re me.

What I’m CRAVING: A long winter nap. Can I admit that in the midst of summer? There’s something irresistible about a rainy or snowy weekend day when you can curl up on the couch with a cafe con leche, a Read more

Welcome to the weekend, my friends! I’m reveling in a momentary break from the crazy humidity here in central Ohio this weekend. The cool mornings for the past couple of days have been an absolute gift. My youngest and I pulled together his school supplies this morning, and it’s a little hard to believe how soon school will be starting. Fall is definitely on the way, and I’m pretty excited about it.

ON THE BLOGS THIS WEEK:  If you enjoy making your own salad dressings (and you already know that I do!), this honey dijon vinaigrette is a great one to keep on hand. It’s made with simple ingredients from the pantry and fridge, it’s quick to make, full of terrific flavor, and works with just about anything—from simple side salads to grilled chicken or roasted vegetables.

Tender, garlicky shrimp, creamy avocado, crisp vegetables, and a tangy-sweet dressing combine in this irresistible shrimp and avocado salad. Every bite makes me grin when I’m eating this salad.

Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.

Rich, savory, and hearty, air fryer kielbasa is a tasty addition to many different recipes. There are a whole lot of adjectives I could use to describe kielbasa, but flavorful is the best one of all.

Sweet dried cranberries, salty bacon, sharp red onion, crunchy pecans, and creamy cheese come together in an awesomely flavorful and texture-filled way to make this broccoli salad.

Heath bar cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

Creamy and sweet, this grape ice cream is an unexpected delight on a hot summer afternoon. If you enjoyed grape popsicles as a kid, this ice cream is a nostalgic flavor bomb.

What I’m CRAVING: These Asian BBQ chicken wings caught my eye a couple of days ago, and now I need to make them. I’m also craving the spectacular Asian Salmon Salad I shared a few months ago. I have the salmon marinating now and I’m looking forward to making the salad for dinner tomorrow night. Can’t wait!

My FAVORITE THINGS this week are these reusable pla

Welcome to the weekend, my friends! It’s been a peachy keen week over here, and I’m admittedly happy to be almost done with the peaches. (Okay, technically, I’m a little over half done, but since the rest of the fruit is destined for this jam and this jam, it doesn’t feel quite so overwhelming now.)

ON THE BLOGS THIS WEEK:  Inspired by the cottage cheese ranch dip that I shared a few weeks ago, this cottage cheese taco dip is creamy, loaded with spicy southwest flavor, and reminiscent of the old-school layered taco dip we all know and enjoy.

Every bite of this garlicky shrimp zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!

This fun twist on cucumber corn salad features a creamy dressing with a touch of spicy sweetness, reminiscent of the bold, crave-worthy flavors of Mexican street corn.

Savory ground beef mingles with tender carrots and peas beneath a cheesy layer of mashed potatoes in this Irish cottage pie.

This ranch potato salad never fails to make people grin and ask for the recipe. If you, or anyone you know, just really love anything ranch-flavored, this one is especially for you.

Crisp-edged, crunchy cookies with an intense but perfectly balanced vanilla flavor make up these homemade vanilla cookies. These bite-size cookies go way beyond putting traditional ‘Nilla wafers to shame, they’re a whole new ballgame.

Creamy sweet and tart lemon ice cream is swirled with beautiful blueberry sauce in this refreshing lemon blueberry ice cream. Made with fresh or frozen blueberries, you can enjoy this sunshiney taste of summer year-round.

What I’m CRAVING: Truth? Something not made with peaches. As much as I love my favorite summer fruit, I’ve been eating peaches nonstop all week long. So, I’ll take some salmon or steak, asparagus, and potatoes now, please. 

My FAVORITE THING this week is my Read more