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

Sweet and Tart Rhubarb Cake

There is just something about rhubarb that I absolutely love – part nostalgia from my childhood, and part that incredible sweet and tart flavor that I find completely irresistible. The complexity it adds to baked goods is truly unlike anything else!

Why This Recipe Works:

• Simple and straightforward – comes together quickly with basic pantry staples
• The perfect balance of tart and sweet – rhubarb’s natural tanginess shines beautifully against the warm, spiced batter
• That streusel topping – buttery, cinnamon, and impossibly crunchy – honestly the best part of the whole cake
• Tastes even better the next day – the flavors deepen overnight making it the perfect make-ahead dessert

What You’ll Need:

Most of these ingredients are pantry staples in my kitchen. I just have to hunt down rhubarb which can be tricky in this neck of the woods. I’m going to try freezing some this year so I can use it during the winter months too!

• Wet Ingredients – butter, brown sugar, egg, sour cream, milk, vanilla extract
• Dry Ingredients – all-purpose flour, baking powder, baking soda, kosher salt, cinnamon
• Rhubarb – the star of the show
• Streusel Topping – flour, brown sugar, salt, cinnamon, and butter

How to make Rhubarb Cake Recipe:

Step 1
Prep. Preheat oven to 350 degrees. Prepare a 9×9 cake pan with parchment paper so that some of it can be used as handles after baking. If preferred, you can skip the parchment paper and coat the pan with baking spray and just cut the cake directly in the pan.

A Few Interesting Facts about Rhubarb:

• 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.

Recipe FAQs:

Other Delicious Rhubarb Recipes:

I’m trying to improve my rhubarb recipe collection. Here are a few that you should try next!

• Rhubarb Oatmeal Bars
• Rhubarb Custard Pie
• Rhubarb Bread Recipe (my momma’s recipe)
• Strawberry Rhubarb Streusel Muffins

Kitchen Tools Used: (affiliate links)

• USA 8×8 Pans 
• Parchment Paper Baking Sheets

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

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

Reasons to love these salmon burgers:

• Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
• Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
• Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
• Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather. 

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

• Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
• Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
• Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
• End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

• Goat Cheese Burgers
• Mushroom Beef Burgers
• Lamb Feta Burgers
• Green Chile Turkey Burgers

Sweet and Tart Rhubarb Bars

Growing up, we had a giant rhubarb patch that seemed to take over a corner of the backyard every spring. The minute those ruby-red stalks started popping up, we knew Mom’s rhubarb season had officially begun.

More Delicious Rhubarb Recipes:

For more rhubarb recipes, try one of the following!

• Rhubarb Custard Pie
• Rhubarb Bread Recipe
• Rhubarb Bread Recipe
• Strawberry Rhubarb Streusel Muffins

What You’ll Need:

• rhubarb
• granulated sugar
• lemon juice
• cornstarch
• oatmeal
• all-purpose flour
• brown sugar
• baking soda
• kosher salt
• ground cinnamon
• unsalted butter
• vanilla extract

How to make Rhubarb Oatmeal Bars:

Step 1
Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.

Step 2
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes or until rhubarb is broken down, using a wooden spoon to stir frequently. Combine one tablespoon of cornstarch with one tablespoon of water in a small bowl – and add to pan to thicken. Simmer for another minute and then remove from heat.

You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).

Step 3
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.

Then add melted butter and vanilla and stir well.

Step 4
Assemble bars.

• Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
• Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
• Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
• Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.

How to store rhubarb bars:

• Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
• To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months. 

How to freeze rhubarb (just the plant)

• You can freeze the actual rhubarb too! Start by washing and trimming the stalks — remove any leaves (they’re toxic) and cut off the ends. Then slice the rhubarb into 1-inch pieces or whatever size you typically use for baking. 
• Blot dry with a paper towel to remove excess moisture. Spread the pieces out on a baking sheet lined with parchment paper and freeze until solid, about 1–2 hours. This step keeps the pieces from clumping together.
• Once frozen, transfer the rhubarb to a freezer-safe bag or airtight container, label it with the date, and store it for up to a year. When you’re ready to use it, you can usually add it straight to your recipe frozen – no need to thaw unless your recipe specifically says otherwise!

Other Delicious Bar Recipes:

Looking for other delicious bar recipes? Look no further.

• Chocolate Caramel Bars
• Monster Cookie Bars
• Lemon Shortbread Bars
• S’mores Cookie Bars

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• USA 9×13 Cake Pan

Layered Fruit Smoothies

Texas summers can be downright brutal, so we lean heavily on fresh and frozen fruit to keep us energized and refreshed. Smoothies are our go-to after workouts — especially after the long bike rides we love squeezing in whenever we can.ng bike rides – which we love to do.

Reasons to love this recipe:

• Colorful & Fun – The layered fruit makes them as beautiful as they are delicious.
• Nutritious – Packed with fiber, antioxidants, and omega-3s from chia seeds.
• Refreshing & Energizing – Perfect for hot days or post-workout refueling.
• Quick & Easy – Ready in just minutes for a healthy breakfast or snack.

Ingredients needed for Blueberry Mango Chia Smoothies:

• Frozen Fruit – For this recipe, you’ll need frozen blueberries and frozen mango.
• Banana – Just one banana for these smoothies.
• Greek Yogurt – You could use either plain or vanilla Greek yogurt.
• Chia Seeds – A known energy booster, chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
• Milk – Needed to blend these into smoothies!

How to make Blueberry Mango Chia Smoothies:

Step 1
Make the blueberry layer. To a blender, combine the blueberry frozen fruit, half a banana, Greek yogurt, chia seeds, and milk. Blend well.

Recipe FAQs:

More Delicious Smoothies:

We love smoothies, and these are a few others to try next!

• Orange Julius Smoothies – These are one of our favs, and so simple to make.
• Blueberry Smoothie Bowls – We often make these bowls into actual smoothies. Both are super tasty.
• Raspberry Nutella Smoothies – This one has some extra indulgence, including ice cream and Nutella!

Kitchen Tools Used: (affiliate links)

• Vitamix
• smoothie glasses
• glass straws