Spring Cookout – It’s What’s for Dinner!

It’s time to pull out the grill, folks!

Homemade hamburgers, yummy potato and corn sides are what we love most when the weather gets warm. Check out our top recipe picks below for a scrumptious warm weather dinner!

Homemade Hamburgers

C/O Inspired Taste
C/O Inspired Taste

Ingredients:

  • 1 pound (450 g) ground beef chuck or round
  • Salt and black pepper
  • Butter, as needed

Directions:

Form beef into three 5 to 6 ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.

 

Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties 3 to 4 minutes on each side, depending on how well done you like it.

Rest burgers covered loosely with aluminum foil for 5 minutes then serve on a buttered bun with lettuce, tomatoes and onion (or how you like it).

 

Potato Salad

The best warm weather side you could ever ask for!

C/O Food Network
C/O Food Network

Grilled Corn

It’s delicious… and nutritious!

C/O Food Network
C/O Food Network

 

Strawberry Cupcakes + Strawberry Frosting

I add one lime worth of juice to both the frosting and the cupcakes for a little tang!

C/O Mix and Match Mama
C/O Mix and Match Mama

Enjoy this dinner soon — It’s easy, delicious and everyone will love it! What’s your favorite warm weather dinner?!

 

What’s For Dinner? Orange BBQ Chicken, that’s what!

I made this for dinner last night and WOW was it a hit! The barbeque pulled chicken is always a classic, but adding freshly squeezed orange juice to it takes the dish to a whole other level. As if this meal could get any better, it’s also made in the crockpot! Perfect for a busy evening filled with soccer practices and dance lessons.

Crockpot Orange Chicken

C/O Frugal Girls
C/O Frugal Girls

What You’ll Need:

  • 4 – 5 Boneless Skinless Chicken Breasts, thawed
  • 1 cup Freshly Squeezed Orange Juice or 3/4 cup Orange Marmalade
  • 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
  • 2 tbsp. Soy Sauce
  • Crockpot

What You’ll Do:

  • Cook chicken in crockpot on HIGH for 3 hours {covered}
  • After 3 hours, drain juices from crockpot
  • At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.
  • Mix together bbq sauce, orange juice or marmalade, and soy sauce.
  • Pour mixture over chicken, and cook on high for 30 more minutes {covered}

Make it Extra Special:

  • Buy take and bake ciabatta rolls to make so that you have warm bread to pair with your meat
  • Garnish on top with green onions
  • Cut up orange slices to go on your plate

 

Fresh Veggies

Pair your meal with a fresh veggie of your family’s choice. A crisp salad always hits the spot with us!

C/O Chow
C/O Chow

 

Raspberry Crisp

Last night we topped off our meal with this delicious treat. A perfect mix of sour and sweet when paired with vanilla ice cream!

C/O ww2.kqed.org
C/O ww2.kqed.org

 

This was our Sunday night dinner, but we wish we could eat it every day of the week! Tell us how you like it below.

Coconut-Crusted Chicken with Mango Salsa

Hellooo, taste buds! This dinner sings spring and couldn’t be yummier. Try this dinner and its side and dessert pairings this week.

Coconut-Crusted Chicken with Mango Salsa

C/O Rachel Ray
C/O Rachel Ray
Ingredients

  • 1/2 pound mango, thawed and chopped (about 1 1/2 cups)
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon rice vinegar
  • Salt and pepper
  • 1 egg
  • 1/2 cup shredded unsweetened coconut
  • 4 6 ounces skinless, boneless chicken breasts
  • 3 tablespoons vegetable oil
Directions

  1. Preheat the oven to 350 degrees. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
  2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.

 

Black Bean & Corn Salad With Chipotle-Honey Vinaigrette

The perfect pairing to your coconut chicken! This is so healthy and your kids won’t even know it!

C/O Once Upon a Chef
C/O Once Upon a Chef

 

Lemon-Yogurt Crumb Cake

End the night on a sweet note with this lemon cake!

C/O My Recipes
C/O My Recipes

What is your favorite spring time dinner? Comment below and it could be featured next week!

Things We Love- Smoothies!

With the temperatures increasing outside and some of us wanting to “shed” a few pounds to get ready for swimsuit season it can be hard not to run for the ice cream in the freezer! Luckily, a great alternative is a smoothie! Not only is this delicious smoothie simple to make but it is vegetarian, gluten free, and low fat! Better yet, it tastes like dessert!

Ingredients:

1 cup frozen unsweetened strawberries

3/4 cup milk (any type of milk will work)

1 tsp. butter extract (found in the baking aisle typically or can be substituted for vanilla extract but won’t have the exact same shortcake taste)

C/O Amy's Healthy Baking
C/O Amy’s Healthy Baking

How to make:

Add all of the ingredients to the blender and pulse the mixture until smooth. Pour into your glass and enjoy! We hope you find this smoothie to be as delicious as we do! It is definitely a great substitute during the summer compared to your typical ice cream shake! What are your favorite smoothies to make?!

Spanish Chicken and Potato Roast

This delicious, light dinner is perfect for the start of a springy week. It’s surprisingly easy to make, and everyone will love it!

 

Spanish Chicken and Potato Roast

We like all of those things, so we can only imagine how amazing they taste together!

C/O Food Network
C/O Food Network

Ingredients
1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced

Directions

Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

 

Strawberry Spinach Salad

Enjoy a fresh salad in pairing with your chicken dinner!

C/O All Recipes
C/O All Recipes

 

Blackberry-Peach Cobbler with Praline-Pecan Streusel 

Add a few more fruity nutrients to your diet by making this scrumptious dessert!

C/O My Recipes
C/O My Recipes

We hope you enjoy this delicious dinner as much as we did! Simple and fresh is always best this time of year. What’s your favorite spring recipe? Link your recipe below and it could be featured next week!

Things We Love…. Spring Activities!

Now that spring has officially sprung, we are all in need of some fun, seasonal activities!

Try a few of these spring family ideas to keep your kids having a blast through rain and shine.

Fly a Kite

This website will show you how to make your own if you want to get super creative. And get your kids jazzed for the big day by playing this catchy tune.

C/O My Best Kite
C/O My Best Kite

 

Picnic in the Park

Perhaps after your kite, you’ll be hungry and need to have a  scrumptious lunch! Need some recipe ideas? Check out these tasty options!

C/O Serious Eats
C/O Serious Eats

 

Flower Pressing

Remember spring forever by preserving your favorite blossoms. Learn how to here!

C/O The Dainty Squid
C/O The Dainty Squid

 

Strawberry Shortcake

Rainy day? Stay warm and dry inside and taste the promise of incoming sunny weather. Try this recipe!

C/O Food Network
C/O Food Network

 

Bike Ride

Strap the fam into helmets and hit the trails! Everyone will love the fresh air.. and a stop for ice cream won’t hurt either!

C/O Grayline
C/O Grayline

 

What did we miss? Any fun activities that are a must-do this spring? Comment below!

Winner Winner Chicken Dinner

Tonight’s the night, folks. The final game for March Madness! With interns Trisha and Vreni both attending University of Wisconsin Madison, we felt that it was necessary to dedicate tonight’s dinner to the big game!

Homemade Corn Dogs

The ultimate (and EASY to make) finger food. Dip it while watching the Badgers take on Duke!

C/O Chef in Training
C/O Chef in Training

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • ¼ cup white sugar
  • 4 tsp. baking powder
  • 1 egg
  • 1⅛ cups milk
  • 1 quart vegetable oil for frying
  • 2 (16 oz) packages beef hot dogs
  • 16 wooden skewers

Directions:

  1. In a large bowl, combine cornmeal, flour, salt, pepper, white sugar and baking powder.
  2. Add milk and egg to the bowl and whisk well.
  3. Heat oil in a large pot on stovetop until it reaches 350 degrees F.
  4. While oil is heating, insert wooden skewers into hot dogs.
  5. Dip/roll skewered hot dog into batter until completely covered.
  6. Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Set on paper towels once cooked to drain off any excess oil.

Pair this with the ultimate Spinach Artichoke Dip

It’s everyone’s favorite, and will be an awesome game day side.

C/O Damn Delicious
C/O Damn Delicious

Reese’s Basketball Dip

Honestly, what more could you want in a game day dessert. Easy to eat while watching the action and basketball themed!

C/O Crazy for Crust
C/O Crazy for Crust

 

Now that dinner is planned, who do you think will win the big game?! We (unbiasedly.. kind of..) hope the Badgers take home the big win! Comment your guess of the final score and let’s see who wins!

Things We Love- Easter Themed Food!

With Easter Sunday coming up this weekend we thought it would be a perfect time to share some easter themed foods with you! They are perfect for appetizers around the house or to bring to your Easter party on Sunday! Whether you are taking the little ones Easter egg hunting or just hunting for your baskets around the house, these snacks will be perfect during your busy day!

Easter Deviled Eggs

C/O Donkey and The Carrot
C/O Donkey and The Carrot

How to make:

1. Boil your eggs

2. Split the eggs down the center and remove the yolk.

3. Mix the yolk as you usually would with your deviled eggs.

4. Dip the slice of egg into water with food coloring.

4. Add the filling to the colored egg and enjoy!

Peep Fruit Kabobs

C/O Amee's Savory Dish
C/O Amee’s Savory Dish

How to make:

1. Using a kabob stick, center the peep on the stick.

2. Add fruit of your choice on both sides of the peep.

3. Enjoy!

What fun Easter themed snacks will you be making for this Sunday? Let us know below!

Spring Break Dinner

It’s that time of year.. SPRING BREAK! If you’re about to leave, just got back or are having a stay-cation, this recipe will give you the Hawaiian-feels. Turn on the Beach Boys, light a tropical candle and enjoy!

Hawaiian BBQ Pulled Pork

C/O Foot Network
C/O Foot Network
Ingredients:Roast Pork:
1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
Sandwich Build:
Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish
Sweet Chile Sauce:
2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic, smashed
Grilled Pineapple Relish:
Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno, seeded and diced
1/2 red onion, diced
Kosher salt and freshly ground black pepper
Directions
Sandwich Build:For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.Preheat the oven to 325 degrees F with the oven rack in the middle position.

Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.

For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
Sweet Chile Sauce:

Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
Grilled Pineapple Relish:

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

Say aloha and pair your dinner with this fresh, delicious side!
C/O Damn Delicious
C/O Damn Delicious

 

Rustic Strawberry Peach Tart

This dinner will make you unsure if you’re home or on a sandy beach!

C/O Sally's Baking Addiction
C/O Sally’s Baking Addiction

We hope this dinner satisfies your Spring Break cravings! Warm weather is on the way, embrace it!

Things We Love…. Cookies!

Cookies are one of our favorite treats to make for a special day, a rainy afternoon or just because! We love that you can mix and match your favorite recipes with new ingredients and have a totally unique dessert. Before we pass recipes on to loved ones, we want to make sure we nail down the very best combinations from sweet to salty! Check out our must-bakes below!

The Very BEST Snickerdoodles

I made these last night. They’re fluffy, sweet and absolutely delicious.

C/O Inspired Taste
C/O Inspired Taste

 

Peanut Butter Cookies

Everything I have ever tried from Sally’s Baking Addiction has been incredible. I can’t wait to make these soon!

C/O Sally's Baking Addiction
C/O Sally’s Baking Addiction

 

Buckeye Brownie Cookies

Brownie taste + Cookie form + Peanut Butter = WHAT MORE COULD YOU WANT IN LIFE!

C/O Tastes of Lizzie T
C/O Tastes of Lizzie T

 

S’mores Stuffed Cookie

Can we have s’more of these please?!

C/O Cookie Named Desire
C/O Cookie Named Desire

 

New York Cheesecake Cookies

Need we say more?!

C/O Kitchme
C/O Kitchme

 

Chocolate Crinkle Cookies

Mint and chocolate has never tasted better than in this classic treat!

C/O Something Swanky
C/O Something Swanky

 

Oreo Stuffed Chocolate Chip Cookies

A cookie in a cookie folks. Yes, you read that right.

C/O Very Culinary
C/O Very Culinary

 

Pecan Pie Cookies

A pie and a cookie all wrapped in one!

C/O
C/O Spend With Pennies

 

Twix Cookies

Skip the candy bar for this delectable treat!

C/O Chef in Training
C/O Chef in Training

 

Carrot Cake Oatmeal Cookies

Just in time for SPRING!

C/O Amy's Healthy Baking
C/O Amy’s Healthy Baking

 

Try out a few (or all) of these recipes and let us know what you think! We want to hear your favorite cookie recipes too. Post your favorite recipes on social media and tag us so that we can give them a try!