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!

Farmers’ Market Finds – Skillet Kale Pizza

Now that spring has officially sprung, it’s time for a visit to your local farmers’ market! There are always many delicious finds, but going to the market with a recipe in mind will make you feel much more organized and will lead to a delicious meal. Try this farm fresh dinner this week!

Skillet Kale Pizza

This will taste so good that your kids will have no idea how nutritious it is for them!

C/O Southern Living
C/O Southern Living

Ingredients:

1 pound bakery pizza dough
Vegetable cooking spray
1/2 cup sliced red onion
1 garlic clove, sliced
2 tablespoons olive oil, divided
4 cups firmly packed coarsely chopped kale
1 teaspoon chopped fresh rosemary
1 tablespoon red wine vinegar
2 teaspoons plain yellow cornmeal
1/2 cup crumbled blue cheese
1/2 cup (2 oz.) shredded fontina cheese
1/4 teaspoon dried crushed red pepper

Preparation:

1. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85°), free from drafts, 1 hour.

2. Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.

3. Preheat oven to 450°. Cook onion and garlic in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring often, 2 minutes or until onion is tender. Add kale and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar. Add salt to taste. Transfer to a bowl.

4. Wipe skillet clean. Reduce heat to medium. Coat skillet with 2 tsp. oil; sprinkle with cornmeal. Arrange dough in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat. Top with kale mixture and cheeses. Brush edges with remaining 1 tsp. oil.

5. Bake at 450° for 12 to 15 minutes or until crust is golden. Sprinkle with red pepper.

 

Oven Baked Zucchini Chips

Snack time will never be healthier than with these zucchini chips. Try them out and experiment by adding your own seasonings!

C/O Skinny Ms
C/O Skinny Ms

Strawberry Rhubarb Mini Pies

Small, fun and of course sweet!

C/O Eating Well
C/O Eating Well

 

We hope you enjoy this farmers’ market dinner as much as we do! What is your favorite farmers’ market find?

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!

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!

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!

A St. Patrick’s Day Dinner You’ll Want More Than Once A Year

You heard it here first folks, this dinner is incredible and should most definitely be made more than once a year. The traditional corned beef and cabbage is delicious when done right, and The Pioneer Woman‘s recipe is simply to die for. Top the evening off with a scrumptious dish of rosemary roasted potatoes and an Irish cream bundt cake for dessert!

Corned Beef and Cabbage

You’ll thank us tomorrow. And the next day.

C/O The Pioneer Woman
C/O The Pioneer Woman

Ingredients

  • 1 package Corned Beef Brisket (3-4 Pounds)
  • 3 Tablespoons Ground Black Pepper
  • 1 head Green Cabbage (can Use 2 If You’d Like More)
  • Olive Oil, For Searing
  • 1/2 bottle Guinness, Or Any Beer
  • 1 cup Balsamic Vinegar
  • 2 Tablespoons Sugar (optional)

Preparation Instructions

Preheat the oven to 325 degrees.

Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 1/2 hour to 45 minutes.

Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes—or up to an hour in some cases! If the brisket is tough, it hasn’t cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.

While the brisket is resting, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.

Raise the oven heat to 350 degrees. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown.

Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.

Serve the corned beef next to the cabbage…and dig in!

 

Rosemary Roasted Potatoes

It would be just wrong not to pair the entree with this.

C/O Food
C/O Food

 

Irish Cream Bundt Cake

This is easy to make on a busy Tuesday night and will be the perfect end to your St. Patrick’s Day dinner!

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

We hope your themed dinner gets you into the holiday spirit! Enjoy!

March-Inspired Dinner

Next week is St. Patrick’s Day so we are trying to get in the Irish spirit.

Try this scrumptious dinner to get you excited for the big day!

Shepard’s Pie

Dine like a leprechaun on this incredible entree during a cold night this March. For the picky eaters out there, the recipe molds well to what your family prefers (i.e. more vs. less garlic).

C/O Sips and Spoonfuls
C/O Sips and Spoonfuls
Ingredients:
6 medium floury potatoes, peeled and roughly chopped in 4
6 tbs grated Parmesan plus extra to garnish
3 tbs milk
2 tbs oil
2 medium onions, chopped
4 cloves garlic, minced
500 grams beef mince
1 large carrot, grated
3 tbs tomato paste
3 tbs Worcestershire sauce
2 tbs barbecue sauce
a few sprigs of fresh thyme
1 1/2- 2 cups stock
salt and pepper, to taste
Directions:
Fill a saucepan with potatoes until they are fully immersed. Bring to  boil and then reduce the heat to a simmer until the potatoes are completely cooked through. Drain and mash until no lumps remain. I put my potatoes through the mincer attachment on the Kitchenaid to get them completely smooth. Add the grated parmesan, milk and season well with salt and pepper. Set aside.
In a heavy bottom saucepan, heat oil on medium heat. Add to it the chopped onions and fry until just beginning to brown, about 7-8 minutes. Add the garlic and fry for a further minute. Add the mince and keep stirring and mashing the mince until completely broken up and no clumps remain. Keep stirring until the mince has browned and the water has dried up. Add the rest of the ingredients and season with with salt and pepper. Simmer on medium heat till the gravy is thick, about 40 minutes. Fill a baking dish with the mince gravy and top with the mashed potato. Use a fork to smooth the top, sprinkle with extra Parmesan and bake in the oven for 40 minutes. Serve immediately topped with extra grated Parmesan cheese.
A salad chalk full of nutrients has never looked this good.
C/O Bon Appetit
C/O Bon Appetit

 

Resse’s Peanut Butter Cup and Pretzel Cookies

Top the night off with this sweet and salty treat.

C/O The Sweets Life
C/O The Sweets Life

 

We hope your dinner is excellent! Sound off in the comments on you think next week’s featured meal should be.

Easy Chicken Gyro Dinner

Take a trip around the world to Greece with these delicious and easy chicken gyros! Nothing tastes better than a incredibly seasoned dinner, especially when it only takes 20 minutes to make.

C/O La Crema De La Crumb
C/O La Crema De La Crumb
Ingredients
  • 4 chicken breasts, pounded to ½ inch thickness
  • 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the bread and tortillas or in the bakery)
  • optional: lettuce, feta cheese crumbles
tzatziki sauce
  • ½ English cucumber, peeled and diced
  • 2 cups cold plain Greek yogurt
  • 4 teaspoons minced garlic
  • ⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
  • 1½ Tbsp freshly squeezed lemon juice (juice of ½ medium lemon)
  • ½ tsp salt, or to taste
  • ⅛ tsp black pepper
Instructions
  1. Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
  2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
  3. Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.

 

Keep the Greek theme throughout your night with this delicious Greek salad!

C/O A Farm Girls Dabbles
C/O A Farm Girls Dabbles

Top the night off with these tasty, traditional cookies called kourabiedes.

C/O Gourmet Traveler
C/O Gourmet Traveler

 

We hope your family loves this dinner as much as ours does! Want to spice up your dinner conversation this week too? Check out these interesting facts about Greece while you dine! ENJOY!