Dinner is here!

It wouldn’t be September without a smoked sausage sheet pan meal! This smoked sausage tortellini is super easy, delicious and satisfying. It’s the ideal busy weeknight dinner when you aren’t sure what else to make. 

If you’re been around for a while, you might know that Eddie and I say that my smoked sausage sheet pan meals are what I make when I don’t feel like making dinner. My easy-way-out meals. The dish I make when I want to throw everything on a pan and go!

It’s not necessarily a bad thing. In fact, it’s a good thing! I can throw together a meal that we really like in minutes. 

So this is like that, but with cheese tortellini. And it is DIVINE.

Let me tell you how much my family absolutely FREAKED OUT over this recipe. The first time I made it, I almost had to make a second sheet pan. It is that good.

And simple.

Embarrassingly easy!

Now here’s the thing. It is slightly high maintenance, because while the sausage and vegetables are in the oven, I’m going to make you cook the tortellini.

Sure, you could throw it right on the sheet pan. I have tried that many times. Sometimes it works great. Other times it’s dried out and not ideal. In my testing, I’ve determined that the best thing you can do is boil the tortellini for those few minutes (less than five!) and THEN toss them right on the pan.

Sure, it requires an extra pot to boil. But it’s done quickly.

And it makes the meal that much better!

Anytime I cook with smoked sausage, I think… wow, that is not pretty. This dish doesn’t look like much, but it tastes like everything. If you want to add even more color, then try the tricolor cheese tortellini. 

The best part is that you can also add in any other vegetables you may love. Make it a clean out of the fridge meal; change things up based on the seasons.  (more…)

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Who loves tacos!!

I’m very much raising both hands for these crispy carnitas summer tacos right now. Crispy, juicy shredded pork on warm tortillas with crumbled cotija cheese, corn salsa and a jalapeno crema are calling my name. Always.

Yes, always. Tacos are always calling my name but these ones specifically?

Wowza. 

Tons of flavor. Tastes super fancy. Are easy to throw together.

Definitely pleases a crowd!

Right now we’re in the midst of enjoying summer foods and preparing for football season parties and this is a recipe that works double time. 

It’s both!

It can be a weeknight meal on a busy school night. 

Or it can feed a crowd on a college football Saturday.

I’ve shared so many different recipes with pulled pork here for you. We love carnitas because crisping them in the oven right until they get that classic crunch is EVERYTHING.

If you’re a texture freak like I am, you know that it makes the dish. It’s the step you don’t want to skip! 

Depending on the day, I may braise my pork on the stovetop but I most often use the slow cooker. It’s just the easiest and requires the least babysitting in my life right now.

But no matter what, I crisp the shredded pork in the oven before we enjoy it. Definitely the best part. 

A quick salsa like this is a staple in our weeknight meals. I like using fresh corn that I slice right from the cob. It’s so sweet and super crunchy! Along with the corn, I add in:

Diced jalapeno

Diced shallot

And diced mango (!!!) 

Chopped cilantro

Lots of lime juice

A big pinch of salt

Yes please!

I could eat this with a spoon! It’s perfect on the tacos but also so delicious served on grilled chicken or with rice or even thrown inside of a quesadilla! 

The sweet and crisp and refreshing combo is absolutely perfect.  (more…)

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Who needs a new favorite?!

This crispy chicken is topped with an herby avocado and cucumber salad, drizzled with an herb aioli and is such a fabulous meal that I can’t even handle it!

You are going to LOVE it. 

Can I just tell you how delicious this is?!

Super thin pieces of chicken, coated in the crispiest crunchiest breading. Cooked until tender and juicy. 

Huge chunks of avocado.

Thinly sliced (super refreshing!) cucumber.

Fresh basil, mint, parsley and cilantro.

A little herb aioli for an extra punch. 

Oh my gosh, yes please. 

The idea for these chicken cutlets came from one of our local restaurants. They have a chicken cutlet dish with a big avocado cucumber salad on top – and it’s so vibrant, bright and refreshing. 

The juxtaposition of the hot, crunchy chicken topped with a creamy, cold salad with tons of fresh herbs is amazing. 

It works so well together!

I craved it for days after first trying it. 

When we order this dish, it’s served just like this. A big old piece of crispy chicken topped with a ton of salad. It’s light but satisfying and while I don’t leave hungry, I think you could add on an extra side if you wish!

You could always make a batch of my cheesy baked rice, smashed potatoes or even some biscuits if you want to go crazy. 

The other delicious part of this dish? The aioli that is smeared on the plate or even drizzled on top. It adds another creamy addition that makes the dish taste special. Almost too special – like it’s too good to eat on a weeknight!

Those are the best kind. Because it’s also fairly easy.

Make the aioli. Toss the cucumber and avocado salad together. Bread and fry the crispy chicken.

Throw it on a plate and enjoy!  (more…)

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Nothing like a quick easy pasta dish to get excited about!

This is my favorite kind of dish to make in the summer – simple, easy, uses up the veggies and herbs, tastes amazing. This skillet gnocchi is made from burst cherry tomatoes, chopped zucchini, red onion, tons of garlic, basil, chives and lots of parmesan. 

Sounds amazing, right?!

Right right right. 

The whole idea for this pasta started with my burst cherry tomato sauce. I love taking a ton of summer tomatoes, cooking them down into a saucy mess and adding garlic and fresh basil, plus cooked pasta and a bit of starchy water. Oh and parm.

That combo is so fresh and delicious, satisfying and tastes like a big bowl of summer. 

I’ve been making a version of pasta like that at least once a week. At least! And let’s just say that I have tons of zucchini on hand. So really, I had no other option. 

There’s a super old brown butter garden veggie pasta dish that I shared well over a decade ago. I still make it frequently – you guys do too. And it’s delicious. But I often wish it had just a bit more substance.

Or cheese

Or sauce. 

Who am I kidding, I can never make up my mind. But here we are! 

I start by cooking down all the vegetables. The tomatoes go first with the shallots, because I like them to burst a bit before I add in the rest.

Then, it’s zucchini. Garlic, olive oil and more. 

I cook the gnocchi separately. This only takes a few minutes, but I want to reserve some of that starchy water to help the sauce along. 

There is nothing like a silky sauce that has the help of pasta water. It thickens it perfectly, it helps the sauce stick to the pasta and it gives it just a little more oomph. I adore it.  (more…)

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I have the best back-to-school recipe guide for you today!

I love the fall season – it always represents the start of a new “year” for me, even before my kids were in school! It’s my favorite time of year and the kids love it too. Feels so good to get back into somewhat of a structured routine – and that means making easy, delicious weeknight meals that everyone loves. Even if you’re not in back-to-school mode where you are, it’s always nice to get back into the swing of things with a bunch of fantastic dinners.

And especially with meals that don’t take all day to make. Below you’ll find a bunch of our favorite dinners; ones I love to throw on our menu plan during the week. If you plan on trying one new thing a week, these recipes below will last you over ONE YEAR!

I’ve shared posts in previous years with the best back to school meals and I reference it constantly for easy weeknight meals. So here’s a little inspo if you’re in back-to-school mode… or if you feel super rejuvenated by the approaching fall season like I do! You can also find me on instagram cooking up all these recipes, step-by-step, just for you!

85 of the best Back to School Dinners

Ranch Chicken Meatballs with Broccoli Couscous (more…)

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It’s the season for perfect BLTs! 

This pimento cheese BLT is a little twist on the classic. That creamy, melty pimento cheese is spread on toasted sourdough before being layered with bacon, tomatoes and crisp romaine lettuce. 

It’s my summer dream sandwich! 

I live for a good BLT in the late summer months. Lunch, dinner, heck – I’d even make one for breakfast. The juxtaposition of the tomatoes and the bacon, now with creamy cheese spread is EVERYTHING. 

Incredible for a texture lover like me. I crave the flavors, the crunch, the summer juiciness. It’s fantastic. 

Now, here’s the thing. NOTHING, and I mean nothing, beats my marinated tomato BLT. A juicy marinated tomato is the ideal BLT maker. 

But! On this sandwich, the marinade made the pimento cheese a little runny and oily. I find that I love a marinated BLT when it’s a traditional, classic version.

Since this one uses a super cheesy dip, no need for the marinade. Just give the tomatoes a very heavy handed sprinkle of seasoning. Top with bacon, More sourdough. And eat! 

Another thing I’ve learned is that I really love shredded lettuce on a BLT. I like it more than whole leaves of lettuce, even if they are velvety butter lettuce leaves. It’s easier to eat. I love shredded lettuce plain, and I love it when it’s tossed in a light vinaigrette or dressing. Can’t beat it!  (more…)

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Some days I crave a good kale salad.

And today is one of those days! This juicy, smoky grilled chicken is sliced and served over a kale salad massage with rosé vinaigrette, fresh cherries, sliced red onions and goat cheese. 

It’s a satisfying summery salad that tastes really darn good!

That’s all that matters. 

This is a fairly simple and straightforward salad, but made with ingredients that make it taste amazing and go together so well. Flavor, texture, crunch, satiety! 

I use some balsamic for the chicken, use kale since it holds up well, add in some cheese and nuts and tangy, crisp slices of red onion. 

The star of the show are the fresh cherries. I live for fresh cherries this time of year. They are the perfect snack and I love using them in salads and savory dishes. Even the kids get excited for salads and vegetables when cherries are included. 

Plus, they are beautiful little summer gems! 

Let’s talk about this DRESSING!!

A boozy vinaigrette is right up my alley.

I use some rosé to make this vinaigrette and it brings the best summer flavor. Especially if the wine you’re using has notes of melon and peach. 

If you don’t care for rosé or don’t have alcohol in your house, any dressing will work here that you enjoy!

I have so many delicious options for dressings here. I also really like this blue cheese vinaigrette on here, and then you can skip the goat cheese!

First up! I make the dressing. A tiny bit of dry rosé wine is whisked with red wine vinegar. I make this first because I use it to massage the kale.

That’s the important part! Take a few drops of dressing and add it to the big bowl of kale. Massaging the kale is key for salads. Doing this removes the bitterness and takes some of the chew away from the greens. After the massage, I let it sit for 10 or 15 minutes.  

Time to grill the chicken! I like to  marinate it overnight with the balsamic vinegar, but other times I throw it right on the grill after on a few minutes. Balsamic is such a great marinade for that reason – it’s strong and tangy. And I want this chicken perfectly juicy! After grilling, I let it rest for 10 or 15 minutes.  (more…)

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Give me all the honey mustard things!

These honey mustard chicken skewers are smoky and tender, loaded with summer garden vegetables and served over jasmine rice. 

Perfect weeknight dinner – one that everyone loves, craves and asks for!

Those are the best kind, you know?! 

So, my honey mustard grilled chicken is one of our grilling staples. Holy cow, it is SO good. And so is my honey mustard chicken chopped salad, which is where I created my dressing. If you’re a honey mustard lover, the dressing is practically good enough to drink. 

If you have a good set of grilling skewers, this recipe is so easy. The work lies in chopping and skewering the chicken and vegetables! That’s it.

I make my honey mustard vinaigrette. 

Chop some chicken breasts and lots of vegetables. Skewer everything!

Brush them all over with the honey mustard dressing. Let them marinate for a few minutes. Maybe will you cook some rice.

Grill them! Brush them a few times while brushing. 

I take them off the grill and serve them with jasmine rice because it’s our favorite. The whole family loves jasmine rice – the kids go crazy for it! I can’t believe how large the batch is that I make for dinner these days. 

Skewers are just fun to eat. Especially for the kids! They actually get excited to eat vegetables. (more…)

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This pizza is the epitome of summer lovin’. 

This pizza doesn’t look like much, but it tastes like everything!! Juicy mushrooms with crispy bacon, sharp asiago cheese, a fabulous vinaigrette made with pistachios and tons of fresh herbs – it’s incredible. It’s everything I want to eat and more! 

Okay, can you tell I’m in a bit of a pistachio phase? I almost shared three recipes with pistachios last week, but at the last minute cut it back to two. Does it even matter? Because here I am again, rambling all about this pistachio herb dressing that is my ultimate dream. It is briney, tangy, crunchy, herby and refreshing. 

And makes just about anything super satisfying! 

I also have been in a mushroom phase since the testing round of my summer mushroom tacos. We ate so many of them and I’m still not sick of them. 

This combo is one of my new favorites, a new go-to that I make especially for Eddie and myself, because it’s so flavorful and delicious. 

Think chewy pizza crust, sauteed mushrooms with crispy bacon, lots of asiago cheese and an herby pistachio drizzle to top it all off.

Oh my gosh – it tastes SO FREAKING GOOD. 

In the summer, I love grilling my pizzas. It’s really easy once you get the hang of it and the smoky charred flavor is fabulous. 

This is how I do it!

While the pizza dough is rising, I cook the bacon until it’s crispy. Since I grill the pizza, I get it very crispy because it doesn’t burn on the grill like it does in the oven. 

Next, I cook the mushrooms and garlic in the bacon fat. Oh my YES. This adds an extra layer of flavor and it’s wonderful. Makes the whole dish extra special. 

If I haven’t done this yet, I’ll chop up the herbs and pistachios to make the dressing/drizzle. This is similar to a chimichurri but loaded with buttery, crunchy pistachios. I also use it on my grilled peaches with burrata. I suggest planning to make both in one week so you can maximize the dressing! Use it to elevate both meals and have it in the fridge ready to go. Makes meals super easy when the time comes. 

I also make sure my cheese is ready to go!  (more…)

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Going green today!

This summer couscous salad is dreamy! Filled with couscous and pesto, summer squash and zucchini, and loaded with crunchy pistachios, feta cheese and lots of fresh herbs… it’s the side your dinner needs tonight.

It’s no secret that I LOVE couscous salads. It’s definitely my favorite grain (errr, pasta) to make and I will add just about anything. Fruit! Vegetables! Everything! 

One of my favorite recipes ever is this brown butter summer squash pasta. I’ve been making a version of that but with couscous, pesto, summer squash and zucchini.

And I’m here to tell you about it!

There are so many options for this dish! It can be a main dish, a side dish, a potluck/BBQ dish – pretty much anything you want it to be.

It’s a great thing to make if you find yourself with leftover couscous or leftover pesto. That’s when I make it the most.

Because there are a few moving parts in this recipe, I like to make it when I have something leftover. I use ingredients from other meals throughout the week to make magic here, and of course it’s delicious. 

It doesn’t always have to be that way though! You can easily make some pesto, boil some couscous, cook down some squash and chop some nuts. This combination is wonderful after all.  (more…)

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