Why This Recipe Works:

• SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
• FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
• HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
• GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

• Avocado Oil
• Rice Vinegar
• Soy Sauce
• Granulated Sugar
• Toasted Sesame Oil
• Soy Sauce
• Chili Paste
• Garlic Powder, Dried Ginger, Salt, and Pepper

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

• Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
• Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
• Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
• Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
• Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
• Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Easy Shortcake Recipe

Strawberry shortcake has always been one of my favorite desserts, and I’ve been on a mission to find my perfect version. I’ve tried pound cake and buttermilk biscuits, but this soft vanilla cake is the one—this is it!

Why we love it:

• Incredibly moist and tender – The soft vanilla cake soaks up all the sweet strawberry juices and whipped cream for the perfect bite.
• Fresh, simple ingredients – Juicy strawberries, real whipped cream, and classic cake flavors keep it light and naturally delicious.
• Easy to make but impressive to serve – It comes together without fuss but looks beautiful layered for guests.
• Pure nostalgic comfort – It captures that classic summertime strawberry shortcake flavor everyone loves and reminds me of my childhood.

Related Memories

Don’t want to read about my memories? Scroll on by to the recipe!

Do you have childhood memories of this summertime favorite like I do? My mom made the best strawberry shortcake – hers started with a simple Bisquick cake (from the recipe on the back of the box!), topped with sweetened strawberries and either Cool Whip or a scoop of vanilla ice cream.

Every summer, we’d stop by a local strawberry farm and come home with big boxes of freshly picked berries. Since they didn’t last long, she’d fill the sink with water to wash them, then start hulling and slicing for jam, pie, or shortcake. There were always more than we could use, and I can still picture myself standing next to her, sneaking bites almost as fast as she could prep them – such a sweet, simple memory I’ll always love.

More Delicious Strawberry Favorites:

• No Bake Strawberry Cheesecake Bites
• Homemade Strawberry Ice Cream
• Strawberry Rhubarb Muffins
• Strawberry Lemonade Vodka Slushies

Frozen Margaritas

It’s time to dust off the margarita glasses, friends, and make something pretty and delicious. Around here the warm weather sticks around for months, so pool time, a couple of margaritas, and a few friends gathered for happy hour feels like pure perfection.

Why We Love These:

• Frozen strawberries add natural sweetness and thickness – they give the drink a bright, fruity flavor and that perfect slushy texture.
• Lemonade concentrate balances the sweetness – adding tartness that keeps the margarita refreshing and not too sugary.
• Cointreau and tequila bring depth and warmth – giving the cocktail a classic, boozy kick that pairs perfectly with the fruit.
• Make-ahead friendly – blend in advance, freeze, and serve later, making it easy to entertain without stress.

Ingredients Used:

You can make these margs pretty quickly. Like 10 minutes!

• Frozen Strawberries – Buy frozen strawberries with no sugar added.
• Frozen Lemonade – You’ll need one 12 oz. can of frozen lemonade.
• Lime Juice – Freshly squeezed lime juice.
• Tequila – Use good quality tequila for best results.
• Triple Sec – I like to use Cointreau for all my margs.
• Ice Cubes – To thicken the drinks.
• To serve – Use a salt rim, lime wedges, and fresh strawberries to make these pretty!

How to make Frozen Strawberry Lemonade Margaritas:

Step 1
Combine ingredients. In a large blender, combine half of the ingredients – 2 cups of frozen strawberries, 6 cups of tequila, 3 cups of Cointreau, and 2 ounces of lime juice.

Recipe FAQs:

Snacks to go with Margaritas:

• The BEST Chunky Guacamole! – I’ll never say no to guacamole.
• Hot Jalapeño Corn Dip – A dip from my childhood and still so good.
• Pepper Jack Queso – All the spiciness in this one. Perfection!
• Bacon Wrapped Jalapeño Poppers – Another oldie.

Kitchen Tools Used: (affiliate links)

• Vitamix
• Margarita Glasses
• Citrus Press

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

Why This Recipe Works:

• Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
• Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
• Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
• Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips. 

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

• Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
• Salt – Use kosher salt for best results.
• Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
• Olive Oil – We’re using a good amount of olive oil in these too.
• Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Recipe FAQs:

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Creamy Cilantro Lime Dressing.

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

• Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
• Ready in minutes – just chop, mix, and serve
• Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
• Fresh and light – no cooking required

How to tell if a pineapple is ripe:

• Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
• Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
• Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
• Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

Ways to enjoy Pineapple Salsa:

• In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
• Use with Easy Fish Tacos or Grilled Shrimp Tacos.
• Add to Carne Asada Burrito Bowls.
• Top some Shrimp Tostadas
• Enjoy with chips or eat it by the spoonful!

Recipe FAQs:

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Why we LOVE this dressing:

• Bold, smoky flavor – the chipotle adds a gentle heat and smoky depth to the classic creamy ranch.
• Versatile – great on salads, tacos, bowls, roasted veggies, or as a dip for chips and wings.
• Light yet satisfying – creamy texture without feeling overly heavy or greasy.
• Quick flavor boost – transforms simple meals into something exciting and flavorful.

How to make Chipotle Ranch Dressing:

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

Step 1
Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).

Step 2
Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.

I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.

Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

Why This Recipe Works:

• Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
• Homemade crust – makes all the difference in texture and flavor
• No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
• Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Ingredients needed for White Sauce Pizza:

For the sauce:

• Butter – I use unsalted butter.
• Flour – Equal amounts of all-purpose flour and butter.
• Milk – Use 2% milk or whole milk, for best results.
• Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
• S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

• Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
• Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

• Taco Pizza Recipe
• Skillet Pesto Tomato Pizza
• Meatball Pizza Recipe
• Homemade French Bread Pizza

How to make White Sauce Pizza:

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• 9-Inch Whisk
• Box Grater
• Cast Iron Skillet

Chewy Pizza Dough Recipe

Mike and I were recently talking about our fav meals (cuz that’s what you do when you’ve been married forever and have an empty nest), and agreed that pizza is top of the list. Like tip top!

We still like to go out for pizza, as well as order in. But making it homemade is about as good as it gets. Sometimes we make it on our BGE (Big Green Egg), which is pretty fun as a family event. But we also love it in our cast iron skillets during colder months of the year.

Why This Recipe Works:

• Simple ingredients – just 6 pantry staples you likely already have on hand
• Made with bread flour – gives the crust that perfect chewy, bakery-style texture
• Olive oil adds flavor – a little goes a long way for a rich, delicious crust
• Customizable – use it for pizza, calzones, flatbreads, and more
• Better than store-bought – fresh homemade dough makes all the difference

How to make homemade pizza dough:

I highly recommend using a digital scale to measure your ingredients — it’s a game changer! I’ve tested this dough both ways, and measuring by weight gives you the most consistent, reliable results every single time.

Homemade Pizza Sauce Ideas:

While you can use store-bought sauces, we like making our own. Here are a few of our favorites!

• Homemade Pizza Sauce – A quick 15 minute pizza sauce is definitely worth it. You can store it in the refrigerator for a week or two and it freezes well too. You choose if you want to add it to your pizzas chunky-style or smooth!
• Homemade Basil Pesto Sauce – We’re lucky to have several basil plants in pots throughout our long Texas summers, so I make big batches of pesto regularly and freeze it in small containers. It works beautifully and means we always have homemade pesto on hand whenever the pizza craving strikes.
• White Sauce Pizza Recipe – This white sauce can be made in minutes and is absolutely delicious for pizza.

Recipe FAQs:

Why Climate and Temperatures Matter:

• Warm Kitchen. A warm environment is ideal for rising dough. Yeast thrives in warmth, so your dough will rise faster and more actively. The sweet spot is around 75-80°F. In the summer or in a warm kitchen, your dough could be ready in as little as 30 minutes.
• Cold Kitchen. A cool kitchen slows the yeast down, which means a longer rise time. This isn’t necessarily a bad thing – a slow, cold rise actually develops more flavor in the dough! If your kitchen is cool, just give it more time or find a warmer spot.
• Humidity. High humidity can make your dough stickier and may require a little extra flour. Dry climates can have the opposite effect, making the dough a bit stiffer. This is why recipes often say “add flour as needed” – because no two kitchens are exactly alike.

Deviled Eggs with Apple Cider Vinegar

Deviled eggs are an absolute staple in our house – my guys absolutely devour them every single time! There really is no better easy appetizer, and every time I make them I find myself wondering why I don’t whip them up more often. They disappear fast so consider yourself warned!

Why this Recipe Works:

• Simple and classic – just a handful of pantry staples come together to create the most perfectly creamy, crowd-pleasing filling
• The perfect balance of flavor – yellow mustard, apple cider vinegar, and a touch of sugar give these deviled eggs just the right amount of tang and sweetness
• Smoked paprika on top – that finishing touch adds a beautiful pop of color and a subtle smoky flavor that takes them over the top
• Always a crowd-pleaser – there is never a deviled egg left on the plate, guaranteed!

How to make Classic Deviled Eggs:

Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!

Step 1
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.

How to make perfectly boiled eggs:

I use one of two methods to make my eggs for this recipe.

1. Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
2. Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in two cups of water, secure lid, and set to pressure cook for three minutes, with a five minute natural release. When finished, open lid and remove eggs to an ice bath. When cooled, carefully peel eggs.

Recipe FAQs:

More Delicious Appetizers:

Looking for other delicious appetizers? Try one of these next!

• Baked Artichoke Dip
• Bacon Wrapped Jalapeño Poppers
• Brie and Jam in Puff Pastry
• Cowboy Caviar with Avocado