Honey Dijon Dressing

The Honey Dijon Dressing makes this Broccoli Salad complete. It’s tangy, creamy, and sweet at the same time, which is necessary when you have a strong vegetable like broccoli.

Make sure you add the dressing to the salad well in advance to make sure the flavors are well incorporated. The salad won’t wilt. It will just taste better.

What to serve with Broccoli Salad:

• Serve broccoli salad with any kind of grilled meats, like Grilled Chicken Skewers, Smoked Spatchcock Chicken, or Grilled Cedar Plank Salmon
• Pair it with a sandwich, like Open Faced Tuna Melts, Grilled Buffalo Chicken Wraps, or some Pressed Cuban Sandwiches
• Soup and Salad? Pair it with some Creamy Tomato Bisque, Autumn Squash Soup, or Stuffed Cabbage Soup.

Recipe FAQs:

The BEST Key Lime Pie

When our family went to Turks and Caicos in December of 2024, we were surprised to experience the BEST key lime pie we’d tasted. Private Chef Jonathan made it for us during our first ever private dining experience on the island. Pure heaven!

Why This Recipe Works:

• ZESTY – We’re using plenty of key limes in this delicious pie for a lovely zesty experience that you won’t want to miss. The sweet topping is the perfect contrast to the tartness.
• PERFECTLY CREAMY – Key lime pie is both creamy and crumbly and every bite delicious!
• IMPRESSIVE – Impress your guests with a classic key lime pie. They’ll be pleased to experience this any day of the week!
• FROM A PRIVATE CHEF’S KITCHEN – We’re thrilled that Chef Jonathan graciously shared this pie recipe with us. The only adapting I did was to add lime zest to the filling.

What You’ll Need:

• Graham Crackers
• Granulated Sugar
• Unsalted Butter
• Egg Yolks
• Key Lime Juice and Zest
• Sweetened Condensed Milk
• Heavy Cream
• Powdered Sugar
• Cornstarch
• Vanilla Extract

How to make Key Lime Pie:

Step 1
Prep graham cracker crust. Use a food processor to crush the graham crackers into coarse crumbs. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar – stir until well combined.

Transfer the mixture to a 9.5- inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.

Step 6
Add topping. When pie is completely cool, add the topping over the key lime filling, smoothing evenly to all sides. The topping should be thick.

NOTE: Add optional garnish – slices of key limes – to the top of the pie.

Recipe FAQs:

Other Delicious Pie Recipes:

• Pumpkin Pie in Graham Cracker Crust
• French Silk Pie with Graham Cracker Crust
• Pumpkin Ice Cream Pie
• Mason Jar Apple Pie
• Mississippi Mud Pie

Kitchen Tools Used: (affiliate links)

• 11-Cup Cuisinart Food Processor
• 9-Inch Pie Dish

Best Irish Soda Bread

While we didn’t grow up eating Irish soda bread, I’ve eaten more than my fair share of samples every time I walk inside a Sprouts. I can never pass it up and have thought about sharing a recipe so often. Well – today is your LUCKY day! Get it? wink wink

Some History. Irish soda bread dates back to the early 19th century in Ireland when baking soda became widely available as a leavening agent. Traditional Irish households, particularly in rural areas, did not have access to yeast or modern ovens, so soda bread became a staple due to its simplicity and affordability.

In Irish folklore, scoring the bread was believed to “let the fairies out” or ward off evil spirits, bringing good luck to the household. We’ll take some of that good luck!

Why This Recipe Works:

• SIMPLE RECIPE – This simple 9-ingredient recipe is a little like making a giant scone, which is kinda cool since scones are our favorites.
• DENSE TEXTURE – Irish soda bread has a dense, little-bit-crumbly texture. It’s tangy and slightly sweetened and oh so delicious!
• A GREAT SNACK – We enjoy this bread for breakfast or snack, any time of day. I highly recommend you bake a loaf (or two) as soon as possible!

What You’ll Need:

• buttermilk
• egg
• all-purpose flour
• granulated sugar
• baking powder and baking soda
• kosher salt
• COLD unsalted butter
• dried cranberries

How to make Irish Soda Bread with Dried Cranberries:

Step 1
Prep. Preheat oven to 350 degrees. Prep a baking sheet with parchment paper.

Storing and Freezing:

• Store leftover bread in an airtight container for a couple of days.
• Place Irish soda bread in a freezer bag and freeze for up to three months.

Recipe FAQs:

Other Bread Recipes:

Bread is our jam, so to speak. Enjoy these recipes too!

• Gingerbread Loaf
• English Muffin Bread
• Oatmeal Bread
• Cinnamon Twist Bread

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA Baking Sheet

Best Seafood Chowder

We celebrated 35 years of marriage in beautiful Ireland in July/August of 2024. During our time there, we ordered seafood chowder eight times (at eight different restaurants) and proceeded to rank them. So I thought it only fitting that we recreate our own version of chowder, incorporating our favorite ingredients from our time in the beautiful countryside of Ireland.

Why This Recipe Works:

• SIMPLE – This recipe requires some chopping but can still be made in around one hour. I recommend prepping the veggies and seafood ahead of time for weeknight meals.
• COMFORTING – This creamy chowder is super comforting and best enjoyed on chilly days and nights!
• FULL OF FLAVOR – If you are a fan of seafood, you’ll love the combination of a creamy base, plenty of veggies, and tender seafood. We also use seafood broth for extra flavor.
• REMINDS US OF IRELAND – Since we enjoyed seafood chowder eight of the 14 days we were in Ireland, this Irish chowder reminds us of our anniversary trip. An amazing holiday we won’t ever forget!

What You’ll Need:

• Unsalted Butter – or salted butter is fine too
• Veggies – russet potatoes, onion, carrots, celery, and garlic
• All-purpose Flour – to help thicken the base
• Seasonings – salt, pepper, dried thyme, red pepper flakes
• Seafood Stock – If you don’t have seafood stock, you could use vegetable stock or chicken broth instead.
• Half and Half – You could also use heavy cream for a more indulgent soup.
• Seafood – white fish (we used sea bass), salmon, shrimp

How to make Irish Seafood Chowder:

Step 1
Prep veggies. Peel the russet potatoes and carrots. Then dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic.

Step 6
Add seafood. Add the chopped seafood to the pot and stir well. Let cook for 3-5 minutes or until seafood is JUST DONE.

NOTE: The seafood is done when the white fish and salmon flake easily with a fork. The shrimp should be pink when done. Be careful to avoid over-cooking the seafood.

While in Ireland, our seafood chowder was served with brown bread (that was normally a bit dry). We’d rather enjoy some of our favorite bread recipes like one of the following.

• Irish Soda Bread with Dried Cranberries – Another Irish recipe that you need in your life.
• Chewy French Bread – Our “bread for soup” recipe that we keep in the freezer.
• Italian Herb Bread – One of our Italian recipes that makes a great pairing with soups, stews, and chowders.
• Multigrain Bread Recipe – While we love this bread toasted for breakfast, it also goes well with seafood chowder.

Storing and Reheating:

• Let the chowder cool, then store it in an airtight container in the refrigerator for up to 3 days. We also like to add leftover soup to individual mugs for meal prep.
• Gently reheat over low heat, avoiding boiling to prevent the seafood from becoming tough.

Recipe FAQs:

Other Delicious Creamy Soups:

These are a few of our favorite creamy soups for you to try next.

• Chunky Potato Soup
• Creamy Chicken Noodle Soup with Egg Noodles
• Creamy Broccoli Cheddar Soup
• White Chicken Chili

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Le Creuset Dutch Oven

Mint Brownies

The holidays would not be the same without the nostalgic flavors and smells of our youth, right? I’m a believer that there is no place like home during this special time of year, and I can still smell the peppermint, gingerbread, and cinnamon aromas from my childhood.

Why This Recipe Works:

• SIMPLE TO MAKE – These mint brownies can be made in one bowl in under an hour. They use simple pantry staple ingredients and are a perfect one to make with the kiddos.
• RICH AND INDULGENT – We love the decadence of brownies, especially with a minty spin. You can slice these smaller if you’re someone who only wants a couple of bites of indulgence after dinner!
• SOFT AND CHEWY – These mint brownies are soft, chewy, and fudgy. Just like we love them! One bite and you’ll be hooked.
• PERFECT FOR HOLIDAYS – The mint flavor is perfect for holidays, our favorite time of the year!

What You’ll Need:

• Butter – Use melted unsalted butter for this recipe.
• Sugar – You’ll need a combo of granulated sugar and brown sugar.
• Vanilla – I love the Watkin’s Vanilla brand.
• Eggs – Three eggs!
• Salt – I love using kosher salt in all of my recipes.
• Flour – A small amount of flour helps create a fudgy consistency.
• Chocolate – Three different types of chocolate, including bittersweet chocolate chips, unsweetened cocoa powder, and Andes Mints.

How to make Andes Mint Chocolate Brownies:

Step 1
Prep. Preheat oven to 350 degrees. Prepare an 8×8 pan by placing parchment paper in the pan so that it hangs over the edges by a few inches.

Step 2
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until creamy. Let cool slightly.

NOTE: You can also melt the butter and chocolate in a glass mixing bowl or measuring cup right in your microwave. I occasionally use a pan to make sure I’m melting the chocolate super low (to avoid burning). Either method will work as long as you cook the butter and chocolate on low heat.

Storing and Freezing:

• Store mint brownies in an airtight container for 3-4 days.
• To freeze brownies, wrap them tightly in cling wrap and then place in a freezer bag. These freeze well for 3-4 months.

Recipe FAQs:

Other Mint Recipes:

• Mint Chip Ice Cream
• Peppermint Stick Ice Cream
• Peppermint Mocha Cookies

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA 9-Inch Pan

Homemade Pesto Sauce

We are nuts over homemade pesto sauce and this version is a slight adaption of our Homemade Basil Pesto Sauce recipe. This recipe is for when you want to make the pesto sauce go further using half basil and half spinach. If you don’t have a large pot of fresh basil on your porch like we do, this one might come in handy.

Ingredients Used:

• Greens – spinach leaves and fresh basil leaves
• Garlic Cloves
• Pine Nuts – Make sure you toast the pine nuts before using.
• Shredded Parmesan Cheese
• Extra-Virgin Olive Oil
• Kosher Salt and Freshly Ground Black Pepper

How to make Spinach Pesto Sauce:

Step 1
Combine ingredients. In the bowl of a large food processor, combine the dry ingredients – fresh spinach leaves and basil leaves, garlic, toasted pine nuts, and shredded parmesan cheese. Add a pinch of salt and pepper.

How to Use Spinach Pesto Sauce:

• Pesto Flatbread Pizza
• Pesto Veggie Sandwich
• Pesto Bread
• Italian Minestrone Soup with Pesto

Freeze Small Portions

Before the beginning of my blogging days, I would have never considered making pesto sauce. Now that it’s a staple in our home, I can’t think of a better sauce to make and keep in small batches in my freezer.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• OXO Box Grater
• 11-Cup Cuisinart Food Processor

Shepherd’s Pie

I recently had a friend ask me if I had a recipe for Shepherd’s Pie and since I didn’t, I knew it was time to add this simple recipe to the menu. I decided to add a twist and use ground turkey instead of lamb or beef, and my family agreed that it was just as delicious.

What is Shepherd’s Pie?

Shepherd’s Pie is a savory British dish traditionally made with minced or ground meat (typically lamb or mutton) cooked in a rich gravy with vegetables, and topped with a layer of mashed potatoes. The entire dish is then baked until the mashed potato topping forms a nice golden crust. It’s comfort food to the max.

Why This Recipe Works:

• SIMPLE – This easy shepherd’s pie recipe uses simple ingredients that can easily be found in your local grocery store. You can have this hearty dish on the table in just over an hour.
• FULL OF FLAVOR – The whole family will love the delicious flavor in our easy turkey shepherd’s pie. Don’t skip the seasonings because they add depth of flavor..
• HEARTY AND COMFORTING – Shepherd’s Pie is ultimate comfort food with tender veggies, savory broth, turkey meat, and fluffy mashed potatoes.
• USE UP LEFTOVER MASHED POTATOES – Feel free to use any leftover mashed potatoes in the topping.

For the potatoes:

This mashed potato recipe is one of our favorites. You can make a full batch and use up the leftovers for the topping on shepherd’s pie. A great way to work smarter in the kitchen!

For the meat mixture:

• Ground Turkey
• Veggies – onions, carrots, garlic, frozen corn, and frozen peas
• Seasonings – dried thyme, dried rosemary, salt, and pepper
• Flour
• Tomato Paste
• Beef Broth
• Worcestershire Sauce

How to make Shepherd’s Pie:

Step 1
Prep potatoes. Peel the potatoes and chop them into large chunks. Add them to a medium saucepan and cover with water.

Storing and Freezing:

• Store leftover pie in an airtight container in your refrigerator for 3-4 days.
• To freeze Shepherd’s Pie, wrap dish tightly and store it in the freezer for up to 2-3 months.

What to serve with Shepherd’s Pie?

• BREAD – Irish Soda Bread with Dried Cranberries, Chewy French Bread, or Multigrain Sourdough Bread
• SALAD – Shaved Brussels Sprouts Salad, Spinach and Goat Cheese Salad, or Arugula Caprese Salad
• OTHER – Ricotta Crostini, Browned Mushrooms, or Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Le Creuset Dutch Oven 5.5 quart
• Global 7-Inch Knife

Basil Pesto Pizza

I’ve been making homemade pizza forever. We grew up making it as kids, and it was our Saturday night meal to go with “Donnie and Marie”. Yeah, I’m old.

Why We Love This Pesto Pizza:

• SIMPLE – This pizza uses simple ingredients easily found in your local grocery store. Making your own homemade pizza dough is pretty quick and it’s totally worth the extra steps.
• FAVORITE SAUCE – Pesto sauce is one of our favorite sauces and is fantastic on pizza. 
• A DELICIOUS COMBO – We love the combo of quick pizza dough, homemade pesto, Roma tomatoes, and shredded mozzarella cheese. Friday nights just got tastier!

Pizza Ingredients:

• Quick Pizza Dough – This pizza dough rises pretty quickly. I often stick the dough in the refrigerator (covered with plastic wrap) until I’m ready to form the crusts. While we love our homemade pizza dough recipe, store-bought dough works in a pinch.
• Bold Pesto Flavor – We have a large pot of fresh basil in the summertime, and I make a double batch of homemade basil pesto sauce about every other week. Let’s just say…we have loads of thick pesto sauce in the freezer right now.
• Roma Tomatoes – Use thin slices of fresh tomatoes on this heavenly pizza.
• Shredded Mozzarella Cheese – I normally use shredded Tillamook cheese or shred my own. We’ve also used fresh mozzarella too.
• Optional Ingredients: Try using cherry tomatoes, fresh spinach, red onion, fresh arugula, and/or leftover chicken.

How to make the best Pesto Pizza:

Step 1
Make homemade pizza dough.

• Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. Then add the extra virgin olive oil and kosher salt, and stir again.
• Add flour to desired consistency. Start by adding about three cups of bread flour to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
• Let the dough rise. Grease a large bowl with canola or olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dishtowel. Place the bowl in a warm place in your kitchen and let rise until approximately doubled in size. The rise may be different each time and will vary depending on where you live.
• Use dough for pizza crusts. Once the bread rises, it’s time to form the dough into desired shapes. This recipe should make about three medium-sized pizzas.

Step 2
Make Homemade Basil Pesto Sauce.

• Clean the basil. If you are picking fresh basil, make sure you rinse it under cold water and then pat dry with a clean towel (or paper towel).
• Toast the nuts. Toast the pine nuts on the stove top, until fragrant and slightly brown. Remove to cool slightly.
• Shred parmesan cheese. Use a box grater to freshly shred some parmesan cheese.
• Combine. Combine the fresh basil leaves, parmesan cheese, pine nuts, and garlic cloves in a food processor.
• Process. Pulse for several seconds until the ingredients are ground up. Then remove the plunger on top, and drizzle the olive oil through the feed tube until the sauce is nice and creamy. Add salt and pepper to taste.
• Store. Store pesto sauce in an airtight container in the refrigerator for several days.

Step 3
Assemble pizza.

• Spray the skillet with baking spray. If grilling, add some cornmeal to a sheet of parchment paper.
• Press the dough out. Use your hands to press the pizza dough out to all sides of the cast iron skillet (or pizza stone).
• Spoon the pesto sauce over the pizza dough, smoothing to all sides of the dough.
• Add tomato slices and shredded mozzarella cheese.

Step 4
Grill or bake pesto pizza.

• To grill, prepare an outdoor grill for pizza. We use our Big Green Egg to make our pizza when the weather is nice. Preheat grill to at least 500 degrees. Grill on pizza stones until crispy.
• To bake, preheat oven to 475-500 degrees. Place skillet in the preheated oven for approximately 15 minutes or until the pizza is golden brown on the bottom and top.

What to Serve with Pesto Pizza:

• We love to start with a cold cocktail – like Hawaiian Mai Tais, Cherry Margaritas, or Lemon Mojitos. Want to skip the alcohol? Try our Raspberry Mocktails or Strawberry Mojito Mocktails.
• Salads pair well with pizza. Try our Spinach and Goat Cheese Salad, Grinder Salad, or Arugula Caprese Salad.

More Pizza Recipes:

• White Sauce Pizza Recipe
• BBQ Chicken Bacon Pizza
• Eggcellent Breakfast Pizza
• Meatball Pizza Recipe
• Gyro Pizza

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Cast Iron Skillet
• Food Processor

Best Spinach Salad

This salad is brought to you from my sister, Jackie – all the way from Colorado. She and her hubby came to visit us in late May (a few years ago) on their trek through Texas. They hit a hotter-than-heck weather week, and I was sad they had to experience THAT on their trip. We Texans are used to it. But Coloradoans…not so much.

Why This Recipe Works:

• SIMPLE INGREDIENTS – Again, we’ve got easy-to-find ingredients that is an elegant addition to any main course.
• HEALTHY SALAD – This special salad makes a light lunch or a main course in my case. You can add some shredded chicken breast for hungry peeps. Making your own dressing is the best way to make nutrition a priority when eating salads.
• FULL OF FLAVOR – You don’t need a special occasion to make meals that are packed with flavor. Try this one soon and it might just turn out to be your favorite salad!

What you’ll need for Spinach and Goat Cheese Salad:

• healthy spinach leaves
• crunchy cucumbers, red onion, and cherry tomatoes
• fresh corn on the cob – grilled or sautéed
• toasted pine nuts
• perfectly ripe avocado
• creamy goat cheese
• a simple dressing that includes olive oil, white wine vinegar, and Dijon mustard
• (Optional ingredients include dried cranberries, crispy bacon, or fresh berries.)

How to make Spinach and Goat Cheese Salad:

Step 1
Prep veggies. In a large bowl, add the baby spinach leaves. I normally snap the long stems off of the spinach. Slice the red onion, tomatoes, cucumber, and avocado (if serving immediately).

Recipe Tips:

• I recommend assembling this salad shortly before mealtime to prevent it from getting soggy.
• You can use canned corn instead of fresh corn on the cob. Drain the corn well.
• Pine nuts can be expensive so look for deals. We like to purchase them at Trader Joe’s at a lower price.
• Use garden-fresh tomatoes when they are in season.

Main Dishes to pair with Spinach and Goat Cheese Salad:

• Smoked Spatchcock Turkey
• Baked Lemon Garlic Chicken
• Green Chile Turkey Burgers
• Grilled Cedar Plank Salmon

Other Salad Recipes:

• Roasted Vegetable Quinoa Salad
• Summer Panzanella Salad
• Cold Ramen Noodle Salad
• Mediterranean Chopped Salad

Kitchen Tools Used: (affiliate links)

• Global Knife – 7-Inch
• All-Clad Nonstick Pan

What You’ll Need:

Simple ingredients for the perfect cocktail.

• Espresso – I recommend using fresh espresso from an espresso machine (linked below). For best results, avoid using instant espresso powder for these.
• Vodka – Use a regular vodka.
• Kahlua Coffee Liqueur – Another key ingredient to enhance the rich coffee flavor.
• Baileys – You can use different variations of Baileys Irish cream.