This refreshing salad makes a great side for any summer meal – from sandwiches and burgers to tacos and fish – this recipe can be completely customized to your liking and it never disappoints!
Things to keep in mind: if using avocado, always add it just before serving to avoid browning. Also, this salad is great when made ahead and chilled, so make it the night before (or a few hours before) your meal and the flavors will really pop when it has time to sit and marinate.
Summer Black Bean Salad (serves 4-6)
1 can black beans, rinsed and drained
2 tomatoes (I used Roma), chopped
2 ears fresh corn, removed from cob – feel free to replace with frozen corn or canned (drained)
1/2 red onion, chopped
1 large avocado
2 fresh peppers (I used a combo of red and orange, chopped
2 cloves garlic, minced (about 1 tablespoon if you’re using pre-minced garlic
1/4 cup extra virgin olive oil
2 limes, juiced
fresh cilantro, to taste
How to – the easy chop and dump method!
Rinse and drain black beans, put in a large bowl.
Remove corn from cob and add to bowl.
Chop all vegetables and add to beans.
Add garlic, olive oil, lime juice, and cilantro if using, and stir to combine.
When ready to serve, chop avocado and add to salad. Mix again and serve. Store leftovers in a sealed container.
If you’re in the market for flat, crispy bacon – you’ve found the right post!
Baking bacon in the oven is quick, easy, and surprisingly mess-free! I was terrified that I’d set my oven on fire, imagining bacon grease splattering everywhere, but I’m happy to report that didn’t happen at all.
How to: simply preheat your oven to 400°F and line a rimmed baking sheet with foil. Line bacon on top of foil (slightly overlapping is ok) and bake for 20-25 mins (or until done to your desired crispness).
Clean up is easy: remove bacon slices and drain on a paper towel. Allow sheet pan to cool and remove foil with drippings.
Got 30 minutes? Then you can make some really great chicken legs for dinner! These easy chicken legs start out in your Instant Pot and finish off under the broiler (or in a super hot oven) for an end result that’s moist and tender inside, and crispy outside. Starting off in the Instant Pot simply speeds up the cooking process (and retains those juices!), so you’ll have dinner on the table in no time at all. Tip: at the 15-minute mark, make your sides so that your complete meal is done all at once!
This recipe is just three easy steps:
Season your chicken legs
Place into your Instant Pot (on top of the trivet to prevent burning)
When done, finish off in a hot oven or broiler to crisp up the skin
My all-time favorite flavor booster is Trader Joe’s Everyday Seasoning. I literally use it every day! From chicken to steak to roasted veggies and eggs, it adds that perfect little bit of flavor and tastes great on everything. In this recipe, I mixed up my dry rub and ground a hefty amount of this into the mix.
Instant Pot Chicken Legs Serves 4 Total Time 30 mins
3-4lbs Chicken Legs
1/2 teaspoon each: paprika, chili powder, cumin, onion powder, garlic powder, salt, pepper (and if using, Trader Joe’s Everyday Seasoning)
1 Cup water or chicken broth
Your favorite BBQ Sauce (I love Sweet Baby Ray’s)
Combine all of your spices in a bowl and rub all over chicken legs.
Place trivet inside the Instant Pot and add 1 Cup of water (or broth) to the pot.
Pile up your chicken legs on top of the trivet.
Close lid and cook on high pressure for 15 minutes (turn off Keep Warm feature).
While cooking, preheat oven to 500 degrees F and make your sides.
When done, quick release your pot and allow the steam to fully exit. Once pressure sensor drops and all steam has been released, set a timer for 5 minutes and let it sit.
Once finished, your chicken legs are cooked! You can eat them as is, or if you prefer a crispy skin, line a sheet pan with aluminum foil and spray with nonstick spray. Then, coat legs with your favorite barbecue sauce and place in the 500 degree oven for 10-15 mins.
Nothing quite says American BBQ than baby back ribs. Mine are fall-off-the-bone delicious and super easy to make in the oven. Start with a dry rub first for the most flavor, then finish them off with your favorite barbecue sauce.
1/4 cup sea salt
1/4 cup packed dark brown sugar
3 tablespoons smoked paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon cumin
3-4 pounds baby back pork ribs (2 to 3 slabs)
2 cups your favorite BBQ sauce (I use Sweet Baby Ray’s)
Preheat oven to 275° and line a baking sheet with aluminum foil.
Mix up dry ingredients and rub each rib slab with mix. Wrap slabs in heavy-duty aluminum foil; place on sheet pan.
Bake 2 1/2 to 3 hours. Remove from oven, and unwrap ribs and discard foil and drippings. Place ribs directly on sheet pan and brush with barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
After cooking, brush with barbecue sauce again and raise oven temperature to 450° F. Cook an additional 10-15 mins. Cut up ribs and serve!
Great Baby Back Ribs don’t need to be a long, strenuous process! This easy recipe is pretty hands-off, and the end result is delicious! I picked up two packs of pre-cut pork ribs and had them on the table within an hour and a half!
Ingredients and How-To:
Baby Back Ribs, separated (I used about 3lbs total)
Your favorite dry rub. I made mine with eyeballed amounts of paprika, cumin, brown sugar and garlic powder. You can also just salt and pepper them!
Your favorite BBQ sauce (I like Sweet Baby Ray’s)
Preheat oven to 375°F
Line a sheet pan with foil, leaving enough extra overlapping so you can bring it up to fold over your ribs, like a pocket.
Toss ribs with dry rub and lay on lined sheet pan.
Bring up foil and fold over to seal. Bake at 375°F for one hour.
Open up foil and brush ribs with BBQ sauce. Put back in oven uncovered for 30-45 mins and serve.
So easy, no real recipe needed! But I will tell you how this super easy dinner came together for us:
Imagine this: it’s Monday at 4pm. Leaving work. No one has any ideas for dinner. I didn’t go grocery shopping over the weekend because #MothersDay and I was on strike! 🙂 So I stop off at the store and wander the aisles for inspiration. I spy Perdue’s Popcorn Chicken in the freezer section, so I grab a bag thinking that it would be something easy to keep in the freezer for a fill-in meal. I also grab frozen corn, a household staple. Then, as I’m walking down the pasta/instant potatoes aisle, it hits me! Let’s try and make those yummy KFC bowls at home! Seemed easy enough – AND IT WAS!
The longest part of the process to make this great bowl was waiting for the chicken to cook! Other than that, about 10 mins before the chicken was done, I made the potatoes and corn, and heated up the gravy. I’m not going to pretend for one second that this is in any way “healthy”, but this carb-loaded comfort food dinner hits the spot when you need it. Check out my ingredients list and how-to below, and let me know what you think of this quick and yummy dinner!
Ingredients (Serves 4):
One package Perdue Frozen Popcorn Chicken (26oz)
Two packages Idahoan Instant Mashed Potatoes (just add water! These are always $1 each at my Shop-Rite store!)
One package frozen white/yellow corn (I purchased the steamer bag for less dishes!)
One small jar Heinz (or any other brand) prepared Chicken Gravy
Approx 1 Cup Shredded Cheddar Cheese
How to (it’s all in the assembly!):
Prepare chicken according to package directions.
When chicken has about 10 minutes left, prepare corn and boil water for instant potatoes. Follow package directions.
Grab a bowl and layer up! I started with a layer of potatoes, then shredded cheese, then corn, then chicken and topped with a drizzle of gravy, but the beauty of this is that you can layer it any way you like!
Change this up! Maybe instead of gravy, you can drizzle with BBQ sauce or Ranch dressing? Add sliced green onions, bacon and sour cream for more of a “loaded potato bow”! The options are really endless and there’s no wrong way to do it. Enjoy!
I’ll admit it, I’m a superfan of Emmymade on Facebook. If you’re not familiar, click through and check out her page. She makes really fun food videos, and covers everything from recipes that went viral on TikTok and copycat versions of famous foods, but my favorites are those where she takes military-issued food rations and makes something insanely good out of them, like this one:
My husband and I were watching this video the other night, and when she got to the part with the beef stew (13:17) the two of us looked at each other as if the light bulbs above our heads lit up at exactly the same time!
I had a plan already to make my regular beef stew, so I thought, hey, let’s mix it up a bit and try putting it inside puff pastry! SPOILER ALERT: IT WORKED AND IT WAS REALLLLLY GOOD!
You can use any beef stew you like (including canned, if you’re in a pinch), but if you need a great, simple beef stew recipe, try mine. The steps are below, in photos:
Takeaways: 1. Next time, I think I’d try to make individual pies, which would give a crispy crust on all four sides (because, who doesn’t love puff pastry?!) 2. You could make your stew ahead of time and keep in the fridge. It can be added to the pastry cold, since the cooking in the oven will warm it right up. 3. I’d chop my veggies and beef smaller, for more uniform bites in the filling.
Give this a try and let me know what you think in the comments!
We’ve fallen into a rut of ‘typically expected’ weekly meals – pasta one day, burgers the next, chicken on another day, even a little breakfast for dinner now and then, but tacos – those are always on a Tuesday. This week, I decided to switch that up a bit and try to make one of my favorite things from Moe’s Southwest Grill – they call it a Stack!
They describe a Stack as “Our Take on a Southwest Wrap: soft on the outside, crunchy on the inside, it’s like a quesadilla and a hard taco had a baby”. Image credit, Moe’s Southwest Grill
The way I see it, a Stack, or Crunch Wrap as Taco Bell calls theirs, is basically a hard shell taco that’s split, filled, and wrapped in a giant tortilla. In any case, the crunch on the inside and the warm wrapper on the outside makes for a great, filling meal that’s fun to just pick up and eat. What’s also nice is that you can fill it with anything you like – in this week’s version, I made mine with ground turkey meat instead of beef, and added a standard taco seasoning, shredded cheese, sour cream, salsa and guacamole. I also added a little shredded lettuce, but found that it got too warm and soggy in the grilling process so ended up picking it out as I ate. I think it would be great to experiment with fillings (as you could with any regular taco or burrito situation) – maybe use shredded up rotisserie chicken for a quick version, or ground beef or shredded pork… even just a plain cheese and vegetable one for the non-meat eaters out there. The possibilities are really endless!
My instructions below are simply for the assembly – be creative!
What you need: – Protein like chicken, ground turkey, ground beef cooked in your favorite taco seasoning – Shredded cheese – Toppings like: sour cream, guacamole, salsa, black beans, refried beans, jalapenos, etc. – Large flour tortillas (like burrito size wrappers) – Tostadas, I found mine in the Taco section of the supermarket – Griddle or large fry pan
How To: 1. See the above photo set of the process, but it goes like this… 2. Have all of your filling ingredients ready to go. 3. Don’t make the mistake I made! ++FAIL ALERT CENTER PHOTO++ I thought by assembling on the hot griddle, the wraps would get softer and easier to handle – NOPE! The wraps got crispy very fast and were impossible to fold over since they shrunk a bit as they got hotter, leaving the tostada exposed. Do all of your assembly on a plate, then move to the griddle for the final crisping. 4. Heat up your griddle or pan. 4. Layer in this order: tortilla, tostada in the middle, cheese, meat (or extra cheese), toppings, cheese again, then a final tostada on top. 5. Fold the tortilla up and around the middle until you get it as tightly closed as possible and grill folded side down to seal it all in. Flip when lightly browned and enjoy!
The end result is a warm, slightly chewy/crispy outside and a nice crunch inside – full of your favorite filling. Let me know in the comments what combos you come up with!
Wikipedia says: “Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o’clock in the afternoon. The word is a portmanteau of breakfast and lunch.”
I’ll just say that a weekend brunch is one of my favorite things to do. It’s fun to mix it up a bit and get family and friends together to enjoy a meal during the day, rather than a later dinner.
This recipe is my version of a pretty basic breakfast casserole that my Mom used to make. It’s eggy, bready, cheesy and the best part is, you can pretty much throw as many add-ins as you want and it still turns out delicious!
Breakfast Casserole | Serves 6
Start to finish: about an hour
1 loaf white bread, chopped
9 large eggs
6 Tbsp melted unsalted butter
3 Cups milk (I used 1%)
Salt and pepper
2 Cups shredded cheddar cheese
1 package frozen Brown & Serve breakfast sausages
Additional add-ins (if desired): frozen chopped spinach (defrosted and squeezed dry), cooked sliced mushrooms, chopped tomatoes, or cooked chopped bacon or ham.
Serve with maple syrup or ketchup.
Preheat oven to 350° F. Spray a 9×13 pan with nonstick spray.
Mix up eggs, milk, salt, pepper and melted butter in a bowl.
Place a layer of chopped bread into your baking dish. Top with meat and cheese, repeat until your ingredients are used up and your casserole is piled high.
Gently pour egg mixture over bread/cheese/meat. Let sit 15 mins to soak in.
Bake for 45-55 mins or until casserole is golden brown and puffed.