Why This Recipe Works:

• Bold and smoky base – fire-roasted crushed tomatoes add a deep, rich flavor that a regular tomato sauce just can’t compete with
• The vodka makes all the difference – it enhances the tomato flavor and helps the cream and sauce come together in the most incredible way
• Perfectly spicy – red pepper flakes give this sauce just the right amount of heat without overpowering the other flavors
• Rich and creamy – heavy cream and freshly shredded parmesan create a luscious, velvety sauce that takes pizza night to a whole new level

What You’ll Need:

• olive oil
• onion & garlic
• seasonings – red pepper flakes, kosher salt, and freshly ground black pepper
• fire-roasted crushed tomatoes
• vodka
• heavy cream
• parmesan cheese
• fresh basil (or use dried)

How to make Vodka Pizza Sauce:

Step 1
Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.

Recipe FAQs:

Other Delicious Sauce Recipes:

Making your own sauces is key to delicious cooking, in my opinion. Enjoy one of these recipes next.

• Homemade Marinara Sauce
• Pizza Sauce From Scratch
• Homemade Basil Pesto Sauce
• Homemade Teriyaki Sauce

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Dutch Oven
• Silicone Spoon Spatula

German Potato Salad

Hot German potato salad holds such a special place in my heart – it appeared at occasional family gatherings growing up, and with my German roots, it just makes perfect sense! My mom made her own version that I absolutely loved, and while I haven’t been able to track down her exact recipe, I truly feel this one comes pretty close. Making it always brings back the best memories!

Why This Recipe Works:

• Warm and hearty – served warm instead of cold, this potato salad is rich, satisfying, and unlike any potato salad you’ve ever had
• Bacon makes everything better – smoky, crispy bacon and its drippings create the most incredible savory base for the tangy dressing
• Bold and tangy dressing – apple cider vinegar, Dijon mustard, and a touch of sugar create a perfectly balanced dressing that soaks beautifully into every potato
• No mayo required – a refreshing twist on traditional potato salad that is lighter, tangier, and completely irresistible

What You’ll Need:

• red potatoes
• bacon
• onion
• garlic
• apple cider vinegar
• granulated sugar
• Dijon mustard
• kosher salt
• freshly ground black pepper

How to make German Potato Salad

Step 1
Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.

Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl.

What to serve with German Potato Salad:

Oh we have so many choices for mains to serve with this delicious potato salad!

• Grilled Beer Brats with Peppers and Onions
• Mushroom Swiss Burgers with Caramelized Onions
• Ultimate Grilled Chicken Sandwich
• Grilled Filet Mignon

Recipe FAQs:

Other Delicious Potato Recipes:

• Cauliflower Potato Mash
• Baked Potato Bar
• Chunky Potato Soup
• Spicy Baked Sweet Potato Fries

Kitchen Tools Used: (affiliate links)

• Le Creuset Dutch Oven
• Global Vegetable Knife

Beer Brats

Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.

Why This Recipe Works:

• Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
• Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
• Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!

What You’ll Need:

• brats
• bell peppers and onion
• beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
• to serve – sauerkraut, spicy or regular mustard, and buns

How to make Grilled Beer Brats with Peppers and Onion:

Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.

Sides to serve with Grilled Beer Brats:

A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.

Recipe FAQs:

Other Delicious Grilled Recipes:

We love to grill all year around, but especially in the warm summer months. Nothing better!

• Mushroom Swiss Burgers with Caramelized Onions
• Ultimate Grilled Chicken Sandwich
• Grilled Cedar Plank Salmon
• Mushroom Beef Burgers

Kitchen Tools Used: (affiliate links)

• 12-Inch Cast Iron Skillet
• Grilling Tongs

How to make the BEST creamy coleslaw:

Step 1
Prep veggies. Thinly slice the green and red cabbage. Use a potato peeler to shred the carrot (or use a knife to slice into thin strips). Chop the green onion. Add veggies to a serving bowl.

Recipe FAQs:

Peach Galette Recipe

Is there anything better than summertime fruit? I truly don’t think so! First come all the glorious berries – strawberries, blueberries, blackberries, and raspberries – which we love to pile on top of yogurt and my homemade granola on a regular basis.

Why This Recipe Works:

• Rustic and beautiful – no pie pan or perfect crimping required, the imperfect folds are part of the charm and it looks stunning every single time
• Simple to make – just a handful of ingredients and a fraction of the effort of a traditional pie, but still impressive and delicious
• Peak summer flavor – sweet, juicy peaches at their best baked into a golden, buttery crust – it doesn’t get more summer than this
• Incredibly versatile – serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on its own

How to make Homemade Peach Galette:

Step 1
Prep peaches. Slice peaches into thin slices. Place in a bowl, and add vanilla, sugar, cinnamon, cornstarch, and a big squeeze of lemon juice. Stir and let the peaches sit for about 30 minutes or so. The peaches should get juicy and slightly thickened.

Step 2
Roll out pie crust. Roll out the pie crust on a lightly floured cutting board. Transfer to a baking sheet prepared with parchment paper.

You can either use a store-bought pie crust or our homemade All Butter Pie Crust for this recipe.

Recipe FAQs:

Other Delicious Peach Recipes:

Be sure to try one of our other delicious peach recipes next!

• Old Fashioned Peach Cobbler
• Puff Pastry Peach Tartlets
• Peach Smoothie Bowls
• Homemade Peach Ice Cream
• Grilled Peach and Burrata Salad

Pineapple Chicken Kabobs

If you’ve been around here for a while, you already know that kabobs are a serious staple in our house! Steak, pork, chicken, and shrimp are our go-to proteins so far – and every single one has been absolutely delicious. But this Hawaiian version might just be our new favorite (spoken by a true food blogger)!

Why This Recipe Works:

• Bold and flavorful marinade – the combination of pineapple juice, soy sauce, fresh ginger, and garlic creates the most incredible sweet and savory flavor
• Sweet meets savory – juicy pineapple chunks caramelize beautifully on the grill alongside the tender marinated chicken
• Easy weeknight or weekend meal – simple to prep ahead and on the grill in minutes
• Colorful and festive – bell pepper and red onion make these kabobs as beautiful as they are delicious
• Served over rice – makes it a complete, satisfying meal the whole family will love

What You’ll Need:

• chicken breasts
• fresh pineapple
• red onion
• bell pepper – any combo of colors
• marinade – a simple combo of ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, and seasonings
• rice to serve

How to make Hawaiian Chicken Pineapple Kabobs:

Step 1
Prep chicken. Slice chicken breasts into 1.5 inch cubes. Place in gallon sized freezer bag or airtight container.

Step 2
Make marinade. In a mixing bowl, combine ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, salt, and pepper.

Reserve 3/4 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts.

Step 6
Grill kabobs. Light outdoor grill to 375 degrees. When hot, grill skewers until chicken is done, approximately 7-8 minutes per side.

Chicken is considered done when it registers 165 degrees F on a digital thermometer. We normally remove them at 160 degrees F allowing for a few degrees of carry-over cooking.

Recipe FAQs:

Other Delicious Kabobs Recipes:

We love all the kabob recipes!

• Pork Shish Kabobs
• Grilled Chicken Skewers
• Grilled Asian Chicken Skewers
• Honey Sriracha Chicken Kabobs
• Beef Kabobs on the Grill

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Kabob Skewers – Used to grill the steak kabobs.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

• SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
• CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
• GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
• MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
• NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

• Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
• Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
• Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
• Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
• Hummus – Use either homemade hummus or store-bought.
• Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 9
Assemble bowls.

• Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
• Then add the sliced, grilled chicken.
• Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
• Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
• Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Instant Pot

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet

Buffalo Chicken Wraps

Are you buffalo chicken crazed like so many people these days? Join the club! We love these!

Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!

You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).

Why we love these wraps:

• Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
• Fairly healthy. I love a protein-packed meal and these are just that. Packed!
• Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right – not too spicy!

Ingredients Used for the Chicken:

• Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
• Hot Sauce – Use Frank’s hot sauce – any version you prefer.
• Olive Oil – Any olive oil works fine here.
• Honey – A little bit of honey helps to balance the spiciness.
• Spices – Just a bit of onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps:

• Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
• Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
• Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
• Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
• Carrots – Carrots go really well with these wraps too!

How to make Grilled Buffalo Chicken Wraps:

Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.

More Delicious Chicken Recipes:

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.

• Chicken Vegetable Stir Fry Recipe
• Double Crust Chicken Pot Pie
• Parmesan Chicken Orzo Skillet
• Chicken Tzatziki Wraps

Expert Tips:

• Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
• Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
• Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
• Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Other Delicious Sandwiches and Wraps:

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.

• Pressed Cuban Sandwiches
• Roasted Vegetable Pesto Paninis
• Pesto Veggie Sandwich
• Italian Grinder Sandwich

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Cast Iron Skillet

Best Mushroom Swiss Burger

It’s no secret that Mike and I are big mushroom lovers. I find ways to work this umami-rich veggie into so many SueBee recipes – and I’m just as happy sautéing a simple batch to serve alongside any protein.

Why This Recipe Works:

• Big flavor layers: Earthy mushrooms, melty Swiss cheese, and sweet caramelized onions create a rich, savory combination that feels indulgent without extra effort.
• Juicy, satisfying texture: The mushrooms add moisture and umami, helping the burger stay juicy while enhancing the beefy flavor.
• Simple ingredients: Basic pantry staples come together to create a gourmet-style burger that feels restaurant-worthy.
• Flexible cooking methods: Works great on the grill, stovetop, or griddle, making it an easy go-to for weeknights or weekend cookouts.

What You’ll Need:

• ground beef – I recommend using 80-85% lean ground beef.
• seasonings – a combo of onion powder, garlic powder, kosher salt, and freshly ground black pepper
• olive oil plus butter
• mushrooms – We prefer using Bella mushrooms for this recipe.
• onions – one yellow onion, sliced
• baby Swiss cheese
• hamburger buns – We rotate between our Pretzel Sandwich Buns Recipe, Soft Burger Buns, or Homemade Hoagie Rolls (but in bun form).

How to make Mushroom Swiss Burgers:

Step 1
Caramelize onions. Add butter to a medium cast iron skillet over medium heat. When melted, add sliced onion, salt, and pepper – and cook, stirring frequently to avoid burning. You may need to add splashes of water to moisten the onions as they cook. Continue cooking until onions get nice and golden brown, about 30 minutes.

NOTE: If you are feeding a crowd and making extra onions, it may take longer than 30 minutes to fully caramelize.

Burger Doneness Temps:

The U.S. Food and Drug Administration recommends cooking ground beef (including burgers) to an internal temperature of 160°F (71°C) to ensure it’s safe to eat. We normally cook ours to medium, FYI.

• Rare: 120 – 125
• Medium Rare: 130 – 135
• Medium Well: 150 – 155
• Well Done: 160 – 165

What to serve with Mushroom Swiss Burgers:

I’ve got lots of sides for you to choose from, but these are some of my favorites.

• PASTA SALAD – Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, Creamy Pesto Pasta Salad
• GREEN SALAD – Arugula Quinoa Salad, Antipasto Chopped Salad, Spinach and Goat Cheese Salad
• POTATOES – Baked Garlic Home Fries, Spicy Baked Sweet Potato Fries, Loaded Potato Skins

Tips for making the perfect burger:

1. Use a higher fat ground meat. I recommend no leaner than 85%.
2. Don’t overwork the meat. This will ensure the meat isn’t tough.
3. If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
4. Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
5. Use high heat. Grill the burgers at 400 degrees or higher.
6. Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
7. Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Recipe FAQs:

Other Delicious Burger Recipes:

We have other delicious burgers for you to choose from next! Plus our personal favorite grilled beer brats!

• Mushroom Beef Burgers
• Lamb Feta Burgers
• Grilled Salmon Burgers with Avocado Crema
• Green Chile Turkey Burgers

Kitchen Tools Used: (affiliate links)

• BBQ Grill Spatula 
• Digital Instant Read Meat Thermometer

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

• DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
• A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
• GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
• FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Recipe FAQs:

Best Rhubarb Custard Pie

Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!

Reasons to love this recipe:

• Perfect balance of tart rhubarb and creamy custard
• Comforting homemade flavor with a flaky crust
• Bright, fresh taste that isn’t overly sweet
• A crowd-pleasing dessert that is nostalgic for me!

What You’ll Need:

• all-butter pie crust
• rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
• granulated sugar
• lemon zest – orange zest works fine too
• all-purpose flour
• ground cinnamon
• kosher salt
• eggs
• heavy whipping cream
• vanilla extract
• powdered sugar (for dusting)

Rhubarb Facts:

If you’re wondering about this interesting plant, read on!

• Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
• Only the stalks are edible. The leaves are toxic and should never be eaten.
• Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
• It thrives in cool climates and actually needs a cold winter to produce well.
• A well-established rhubarb plant can produce for 20 years or more.
• You should never harvest all the stalks at once – always leave some to keep the plant healthy.

How to make Rhubarb Custard Pie:

Step 1
Prep oven. Preheat oven to 400 degrees F.

More Delicious Rhubarb Recipes:

Looking for more rhubarb recipes? Try some of the following!

• Rhubarb Bread Recipe
• Rhubarb Oatmeal Bars
• Strawberry Rhubarb Streusel Muffins
• Rhubarb Cake Recipe

Recipe FAQs:

Other Delicious Pie Recipes:

While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.

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

Kitchen Tools Used: (affiliate links)

• USA 9-Inch Pie Plate
• Rolling Pin
• Glass Measuring Cups