These pesto yogurt drumsticks are the bomb! The marinade is super simple to throw together and uses supermarket staples
I love it when I find new salads or summer side dishes that can be made ahead to marinate all day or made on the fly to eat up right then and there. This salad is one of those salads that tastes great either way. This is the perfect salad to bring to a potluck, picnic or to serve up in your own backyard. It’s full of summer flavor from the fresh mint, parsley and cherry tomatoes. We love pairing this salad with chicken drumsticks and one of my kale salads for a family backyard dinner. You can really make this a year round salad by adding seasonal ingredients to the mixture, like asparagus in the spring, cauliflower or broccoli in the winter.
Move over Bootleg, Mint Julep and Mojito, here come’s Marin Mama’s minty limeade, a perfect drink for the whole family on a hot summer day. Lately the kids and I have been enjoying limeades. Whenever we go to Sol Food, we all have to split their enormous limeade. We call it their virgin Mojito, it’s just so tasty and has a bit of a kick to it. When my hubby tried it, it reminded him of a drink he grew up in Minnesota, called a Bootleg.
I’m sure you’ve all seen the cover for the July/August edition of Martha Stewart Living in either a book store or your grocery store. If you’ve seen it, then you know why I just had to run out and make up this bread. I opened up my mailbox last week and saw the cover showcasing this beautiful assortment of heirloom tomatoes on top of this toasted bread. I immediately went to the grocery store, bought me some heirlooms and made this up for lunch. I have to say that I was in food heaven. This bread is crunchy on the outside but soft on the inside from the juicy heirlooms and olive oil. The crunchy sea salt and fresh basil just give it another punch of flavor and texture. John and I split half a loaf up for lunch one day and paired it with my lacinato kale salad and drumsticks another night for dinner. I also brought this to a friend’s house and served it up as an appetizer. Let’s just say it was a hit with everyone. It’s truly the perfect summer bruschetta!
I’m so excited to share these enchiladas with you. I made these up last week and my family LOVED them. I mean John kept exclaiming to me how good they were. These are truly the perfect spring or summer enchilada, because they’re filled with chicken and fresh vegetables and topped with a light tomatillo salsa. The tomatillo salsa is a light and refreshing change from the normal heavy enchilada sauce that you think of when you hear the word enchiladas. Don’t get me wrong, I love a good enchilada sauce, especially the pumpkin sauce I use on our pumpkin enchiladas, but this is a nice change and flavor for spring. These enchiladias are so light and refreshing that we each ate two! Yes, we were piggies, but we didn’t feel bad at all. Sometimes you just have to savor the moment and savor the food.
Burgers are a staple in our house come spring and summer. To me, burgers say spring is here, and summer is around the corner. They make such an easy weeknight meal because all you have to do is pair them up with a side salad or vegetable, and voila, dinner is served. We love all types of burgers from turkey, chicken, to buffalo and veggie. I’m always on the hunt for a new burger recipe to add to our recipe box. I’m currently in the process of testing some new veggie burgers, so for you vegetarians, stay tuned.
This pasta is one of those super easy, weeknight throw together pastas. I prepared it and had it on the table in under 30 minutes. It’s also a one-bowl meal, which makes it even better
This garlic bread is easy, crispy and tastes so darn good. Garlic bread is the perfect accompaniment to any pasta, especially a saucy one. If you want to stretch a pasta meal into two nights, garlic bread helps you do that.
This soup is vegan, pure and made with such simple and fresh seasonal ingredients. It’s creamy without the cream, and it honestly doesn’t taste like your typical tomato soup, as its sweeter and not acidic.
These cilantro lime chicken tacos are the BOMB! This is the recipe that I raved about in Friday’s mango avocado salsa post. If you like chicken and tacos, then you will love this recipe.