The bold flavors of ripe, juicy tomatoes marinated in balsamic vinegar with plenty of seasonings make this Tomato Pasta Salad an easy winner. And, the actual prep involved? Just ten minutes of effort. Hands-down one of the easiest pasta salads I’ve ever made.

I adore pasta salad. It’s super simple to make and a great way to use up any vegetables you have on hand. And, what I’ve learned over the years is that the right dressing makes ALL the difference. These Marinated Tomatoes are a super shortcut to a fabulous pasta salad that hits way above its weight class in the flavor department.

Tomato Pasta Salad

I’ve been marinating tomatoes this way for over 15 years now and they’ve become a summer staple in my kitchen. And once I stumbled upon using the leftover marinade as a salad dressing, it was a natural next step that led me from the tomatoes to this pasta salad.

And I’m so glad it did. I top everything off with freshly shredded parmesan for a touch of that cheesy, nutty goodness. I love the way that a generous handful of parsley brightens the whole salad with herb-y freshness too.

Once you’ve made this salad, you’ll likely agree that this salad deserves it’s place in the dinner rotation.

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Creamy ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

I love making pasta salads and there is no end to the ways that we make them fun and interesting! (I’m looking at you, Deviled Egg Pasta Salad!) I made this pasta salad for the first time about 10 years ago and my kids dove into this for second helpings lightning fast. They polished off almost the entire recipe in one sitting!

Bacon Ranch Pasta Salad

I enjoy having easy recipes like this one at my fingertips for nights when it’s too hot to even think about being in the kitchen. A few minutes spent in the kitchen after breakfast and you’ll have dinner ready whenever you are hungry for it.

This salad is a frequent request on our meal plan. And I have to think ahead and stash a portion for myself in the back of the refrigerator if I want to have some left for my lunch the following day.

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Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.

As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.

Elote Dip

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

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Perfect baked potatoes with crispy skin and a fluffy buttery interior are a kitchen staple you need to know how to make. Far from your average spud, these baked potatoes can be covered in toppings to make a hearty meal or stuffed with butter and cheese for an extraordinary side dish.

Here’s the thing about this perfect baked potato recipe. It’s really not rocket science, learning how to make baked potatoes in the oven. But, this method does create spuds that are deserving of the label perfect. And, that’s not a word I throw around lightly.

This recipe for perfect baked potatoes has been my go-to for years now.

Whether I’m using them to make BBQ chicken stuffed baked potatoes for the boys or making a big, cozy pot of baked potato soup, it always starts right here. And, I never get tired of it.

The Perfect Baked Potato!

If you’ve tended to shrug off baked potatoes as a boring side dish, now’s the time to reconsider your stance. I guarantee you these potatoes can change your mind. Too often baked potatoes turn out waxy with tough skin, or else overcooked and mushy. When done right though? Oh boy. Buckle up, because these are heavenly.

My youngest son was my helper when I first shot a video prepping these potatoes. I still grin at the memory of his little hands drizzling the oil and sprinkling the salt. Trust me, if a 5 year old can do this, you can too!

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If crispy hot tater tots make you grin, then you have got to try these irresistible Smashed Tater Tots! Every time I make these, my whole family just stands around and grabs them off the pan.

Who doesn’t love cheese and potatoes? I’ve been making snacks, entrees, and side dishes around this pairing since “the 1900s”, as my boys are all too happy to laughingly remind me. This recipe was inspired by our favorite cheesy bacon tater tots, and these smashed potatoes with parmesan are also quite similar. I will caution you, though. These tots are immensely snackable. They will not last long!

And the best part? It’s just four ingredients. Tots, cooking spray, cheese, and parsley. That’s it. The prep work takes less than five minutes. Then, it’s just a matter of time!

Smashed Tater Tots

My friends, I have to admit that I love tater tots. Whether served as a side dish, main course, or just a snack on the go, they’re a simple, satisfying, and endlessly versatile potato. And, you already know how much we love potatoes around here! Tots have become one of my favorite options to bulk up a last-minute dinner, or try out any new dipping sauces I’m testing.

But, smashing is the move! You bake the tots first to get them warm and soft inside, then press each one flat with the bottom of a measuring cup. They go back into the oven at a higher temp, and get so wonderfully crunchy and crispy. And, since you’re starting from frozen, there’s absolutely no fuss with this recipe for smashed tater tots.

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