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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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.

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