Cheesy Bread

Photo from The Wicked
Noodle

You can never go wrong with a good cheese bread, and when that cheese happens to be manchego, it gets an extra level of excitement from me. There’s just something about manchego’s rich, nutty flavor that makes every bite feel a little special.

Tonight’s Sunday dinner at the Pantry Goat's house was centered around a salad theme, and I thought this cheesy bread would be the perfect addition to the table. Along with the bread, I brought a Summer Pea salad and a Snickers salad for dessert. A little balance, right?

This bread turned out absolutely delicious. The savory manchego paired beautifully with the briny olives, creating a combination that was both flavorful and satisfying. It was one of those recipes that had people reaching for just one more slice.

Simple, tasty, and packed with flavor—this is definitely a recipe I'll be making again.

Cheesy Bread

Recipe from...Unknown

Makes a loaf of French bread

• 1 stick unsalted butter, softened
• 1/2 c chopped green pimento-stuffed olives
• 2 T minced fresh garlic
• Salt to taste
• 1 loaf French bread, halved horizontally
• 1 c shredded Manchego
• Chopped fresh parsley

Preheat oven to 350F.

Combine butter, olives, and garlic, then season with salt; spread onto cut sides of bread and top with Manchego. 

Bake bread until Manchego melts, about 10 minutes. Sprinkle bread with parsley before serving.

Snickers Salad

Photo from Troprockin.com

For some unknown reason, I volunteered to bring dessert to Sunday dinner this month. Then I found out the theme was salads.

Yep. Salads.

Suddenly, I was on a mission to find a dessert salad that wasn't just another bowl of fruit. After spending far too much time scrolling through recipes, I stumbled across something called Snickers Salad. The name alone was enough to stop me in my tracks. Snickers? In a salad? I needed answers.

I'll admit, the ingredient list had me a little skeptical. Apples, pudding, Cool Whip, and candy bars don't exactly sound like they belong in the same bowl. But somehow, it works.

The secret is the Granny Smith apples. Their tartness keeps the salad from becoming overwhelmingly sweet. The pudding, Cool Whip, and chunks of Snickers bring plenty of sweetness, while the apples provide just enough tang to balance everything out. Every bite has a little crunch and a little creaminess.

This is one of those classic potluck recipes that makes you smile because it's so wonderfully unexpected. Is it really a salad? That's debatable. Is it a dessert? Absolutely.

Will I make it again? Yes! It was fun, it was different, and it definitely fit the salad theme better than showing up with a chocolate cake. It was the surprise of the night.

Snickers Salad

Recipe from Troprockin.com

Serves 16

• 1 package Vanilla Instant Pudding 3.4 ounce box
• ¾ cup Whole Milk
• 8 ounces Cool Whip thawed
• 3-4 Granny Smith Apples chopped
• 12 fun size Snickers Bars (or 3-4 regular size) chopped
• 1 cup Miniature Marshmallows

In a large mixing bowl, whisk together instant pudding mix and milk until well combined.

Add cool whip and mix well until creamy and well combined.

Fold in the chopped apples, chopped Snickers and marshmallows. Be sure to save a small amount for topping.

Chill for about 1 hour in the refrigerator or until ready to serve.

Add extra apple chunks and candy bar pieces for topping before serving.

Summer Pea Salad

Photo from All Recipes

Sunday dinner was hosted by the Pantry Goat and her hubby this week, and the theme was salads! The funny part is that I had already chosen dessert before I knew the theme, so suddenly I found myself trying to figure out how to bring a "salad" for dessert that wasn't just another fruit salad. Somehow, I managed to pull it off.

For my savory contribution, I brought a pea salad that I've been wanting to make for quite a while. I have a vague memory of my Grandma Spaid making a pea salad with fresh peas from her garden when I was growing up. I can't say for sure that this recipe was anything like hers, but it definitely brought back those memories.

The recipe called for frozen peas, which turned out to be a good thing because I couldn't find fresh peas anywhere. They worked perfectly and kept the preparation simple.

I did have one small challenge with the dressing. The recipe called for wine vinegar, which left me standing in the pantry wondering exactly what kind they meant. Rice wine vinegar didn't seem right, and I didn't have any red wine vinegar on hand (which in hindsight is what they mean), so I substituted apple cider vinegar. It gave the dressing a little more tang than I expected, so I added a touch more sugar to balance things out. In the end, it worked just fine.

The dressing reminded me a lot of a classic coleslaw dressing—creamy, slightly sweet, and just tangy enough to keep things interesting. Combined with the peas, it made for a simple but satisfying side dish.

Overall, this is a great summer salad to bring to a potluck, picnic, or backyard barbecue. It's easy to make, travels well, and offers something a little different from the usual pasta or potato salads. Just remember that it contains mayonnaise, so don't leave it sitting out in the sun for too long!

I may or may not have a small bowl set aside to have with my lunch today.

Summer Pea Salad

Recipe from All Recipes

Serves 10

Salad:

• 2 (6 ounce) packages frozen peas, thawed
• 1 pound cooked bacon, chopped
• 1 c golden raisins
• 1 (8 ounce) package shredded Cheddar cheese
• 1 sweet onion, chopped
• ½ c sunflower seeds

Dressing:

• 1 c mayonnaise
• 2 T wine vinegar
• ¼ tsp white sugar, or to taste

Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.

Cover bowl with plastic wrap and refrigerate for 1 hour.

Focaccia Grinder Sandwich

If you've ever shared a meal with me, you already know one thing: I eat my burgers and sandwiches plain. No lettuce, no tomato, no onion—basically no veggies. My philosophy has always been simple: if I wanted a salad, I would have ordered one.

Lately, though, I've been trying to stick to my goal of making recipes as they're written. Sure, recipes are really just guidelines, and I firmly believe every good cook should tweak things to fit their own tastes. But this year I've been making a conscious effort to give recipes a fair shot before putting my own spin on them.

With Seattle turning into a summer sauna this week, I was looking for a dinner that wouldn't require turning on the stove or oven. Technically, this sandwich is supposed to be toasted in the oven before serving. That was an easy pass for me. I'm not a fan of hot sandwiches that turn the lettuce warm and wilted. No thanks. This one was staying completely al fresco.

And let me tell you—I am so glad it did.

This sandwich was absolutely incredible. The combination of crisp lettuce, tangy pepperoncini peppers, and zesty Italian dressing completely made the sandwich. I did add a little mayo to one side of the bread, and that turned out to be a very good decision.

Every bite was crunchy, drippy, messy, and packed with flavor. It was exactly the kind of summer meal I was craving.

I did discover one small issue after I started assembling everything. The deli meat combo pack I bought didn't contain capocollo like the recipe called for—it had prosciutto instead. Honestly, I'm not convinced it mattered. The package also included hot calabrese and dry salami, and I piled them all onto the sandwich. Not a single regret.

Then, as I'm sitting here writing this, I realized something horrifying.

I forgot the pesto.

ARGH!

The sandwich was fantastic without it, but I can only imagine how much that pesto would have elevated everything. Looks like I'll just have to make another one for lunch tomorrow. Tough sacrifice, I know.

Focaccia Grinder Sandwich

Recipe from Pinch of Yum

Makes 6 sandwiches

The Sandwich Base:

• 1 loaf of focaccia (I use the Trader Joe’s focaccia with roasted tomato and Parmesan)
• 1/4 cup pesto (refrigerated one from TJ’s)
• 2 ounces uncured calabrese salami (8 slices)
• 2 ounces uncured capocollo (8 slices)
• 4 large slices Provolone cheese

The Salady Part:

• 1 head romaine lettuce, shredded (2–3 cups)
• a quarter of a red onion, thinly sliced
• 1/2 cup sliced pepperoncini
• 1/4 to 1/3 cup Italian dressing
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1/4 cup mayo (optional)

Preheat Oven: Preheat the oven to 350 degrees.

Slice Focaccia: Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side.

Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salami, capocollo, and Provolone.

Toast Sandwich: Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.)

Toss and Layer Greens: In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).

Finish: Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!

Sesame Chicken Bowls

Panda Express has always been one of my go-to spots when I want Chinese food without putting much thought into it. Is it the best Chinese food? Not even close. But there's something about that sweet, tangy orange chicken that keeps me coming back. The problem? It's also loaded with calories, so I've been on the lookout for a lighter way to satisfy that craving.

This recipe ended up on the menu at the last minute after I somehow miscounted how many meals I had planned for the week. Luckily, I already had most of the ingredients on hand. The only thing I was missing was orange juice, but I didn't think I'd miss it. I had the orange marmalade and I thought that'd be enough orange. Spoiler alert: it worked just fine.

I also didn't have any broccoli, but I did have asparagus, and in my kitchen those two vegetables are often interchangeable. If you're wondering why there's no asparagus in the photo, that's because I completely forgot to add it. I didn't realize my mistake until after I finished eating. So, apparently, tomorrow's leftovers will include the asparagus I meant to serve tonight. Oops.

As for the recipe itself, it was pretty good. The orange flavor came through nicely without overpowering the dish, and honestly, I don't think I missed the orange juice at all. The sauce had just the right balance of sweetness and citrus.

Will I make it again? Probably not—and that's not a knock on the recipe. The real issue is that I have a never-ending list of recipes waiting to be tested. With more than 1,100 recipes, something has to be truly exceptional to earn a repeat appearance. This one was enjoyable, but there are just too many other dishes waiting their turn.

Sesame Chicken Bowls

Recipe from Damn Delicious

Serves 4

• 12 ounces broccoli florets, about 2-3 cups
• 1/2 c chicken stock
• 1/4 c orange marmalade
• 1/4 c freshly squeezed orange juice
• 2 1/2 T reduced sodium soy sauce
• 1 T rice wine vinegar
• 1 T freshly grated ginger
• 3 cloves garlic, minced
• 1 tsp Sriracha, optional
• 4 1/2 T corn starch, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 T canola oil
• 2 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.

Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.

Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.

Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.

Crispy Ground Chicken Parm Patties

Photo from All Recipe

If there’s one thing I love, it’s a good viral recipe. The funny thing is, I’m usually several months late to the party, so by the time I finally make the dish everyone was talking about, the internet has already moved on to the next big thing.

Not this time.

Tonight, I jumped on the trend train and made the viral Chicken Parm Patties. Since chicken parmesan is one of my all-time favorite comfort foods, I was immediately intrigued. Traditional chicken parm is delicious, but it does come with a few annoyances—mainly the butterflying, pounding, and breading of chicken breasts. This recipe eliminates most of that hassle by starting with seasoned ground chicken instead.

Now, I won't pretend it was a completely mess-free experience. In fact, it may have been even messier than traditional chicken parm. By the time I finished, I had flour and breadcrumbs scattered across what felt like every available surface in my kitchen.

I had watched at least ten different creators make this recipe before attempting it myself, and they all seemed to follow the same method: spread the seasoned ground chicken into one GIANT patty, coat one side with flour, egg wash, and breadcrumbs, then somehow flip the whole thing over to coat the other side. Every video looked a little chaotic, and my first thought was always, “Why not just make four smaller patties?”

So that's exactly what I did.

Breaking the mixture into smaller patties made the flipping process much easier and far less stressful. It wasn't perfect—I still managed to make a mess—but it definitely felt more manageable than wrestling with one massive chicken pancake.

The best part? These patties delivered all the flavors I love about chicken parmesan. Crispy breading, tender chicken, rich marinara, and melty cheese all came together in a way that felt both familiar and a little different. It’s a delicious shortcut to chicken parm night without having to pound out chicken breasts, and that's a win in my book.

If you've been seeing these viral Chicken Parm Patties pop up on your social feeds, consider this your sign to give them a try. Just keep a broom handy.

Crispy Ground Chicken Parm Patties

Recipe from All Recipes

Serves 4

• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (regular or panko or a combination of both)
• olive oil spray
• 3/4 cup shredded mozzarella cheese
• marinara sauce, for serving

Combine chicken, garlic powder, salt, pepper, and Parmesan in a bowl and mix well. Roll mixture into 4 large meatballs and freeze for 10 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment and grease lightly.

Coat each ball in flour and press to form a thin oval patty about half inch in thickness and place on the prepared baking sheet.

Brush the top of each patty with egg and sprinkle each evenly with about 1 1/2 tablespoons breadcrumbs. Press the breadcrumbs lightly into the patty. Coat each patty with olive oil spray and flip. Repeat process on the second side and coat generously with cooking spray.

Bake in the preheated oven for 8 minutes. Flip the patties and coat once more with olive oil. Return to the oven and bake until browned and crisp, 6 to 8 minutes more. You may turn oven to Broil for 1 minute for extra browning.

Serve as is, or top each patty with mozzarella and return to the oven just until cheese is melted, about 1 minute.

Serve topped with marinara.

Chicken French Dips

Photo from The Skinny Dish

Sometimes I go into a recipe with pretty low expectations. Usually it's because there's an ingredient or cooking method that I've convinced myself I don't like.

In this case, it was slow-cooked chicken. For some reason, my brain had decided that chicken cooked in the slow cooker just wasn't my thing. Turns out, my brain was wrong.

This recipe was an absolute winner.

I'd never had a Chicken French Dip before, so I wasn't entirely sure what to expect. The ingredient list is surprisingly simple, but somehow those basic ingredients come together to create something incredibly flavorful and satisfying.

One thing I've learned about French dips: the bread matters. A lot. You need a sturdy, crusty roll that can stand up to being dunked in au jus without falling apart. There's nothing worse than a soggy sandwich that disintegrates halfway through eating it.

I almost skipped the mozzarella cheese because I tend to like my French dips pretty plain and straightforward. But lately I've been trying to be more open-minded about foods and flavors I assume I won't like. I'm glad I gave it a chance because the melted mozzarella ended up being the perfect finishing touch. It added just the right amount of richness and took the sandwich to another level.

This one is definitely earning a spot in my Favorites folder for the year. That's two new favorites in two days—I'm on a roll!

Chicken French Dips

Recipe from The Skinny Dish

Serves 8

• 2 lbs chicken breast raw
• 1 large yellow sweet onion thinly sliced
• 2 tbsp light butter I use land o lakes
• 1/2 tbsp olive oil
• 3 cups of 98% fat free chicken broth
• 2 tbsp Worcestershire sauce
• 2 tbsp all purpose white flour
• 4-5 cloves garlic minced
• 2 tsp kosher salt
• freshly cracked pepper

For the sandwiches:

• 1 cup shredded part skim mozzarella
• 6 hard rolls or bread of choice
  

In a large skillet over medium heat add olive oil and butter. Add thinly sliced onions, a pinch of salt and pepper, and cook stirring often for about 12-15 minutes until the onions become very soft and a little caramelized.

Add chicken breasts to a slow cooker, followed by the cooked onions, minced garlic, chicken broth, and kosher salt & black pepper.

In a small bowl whisk together flour and Worcestershire sauce. Whisk the mixture into the broth on top of the chicken. Cook on low for 7-8 hours.

Remove the chicken, place onto a cutting board, and cut into pieces or lightly shred.

To assemble the sandwiches: Preheat oven to 425 degrees. On a sheet pan lay bottom of the roll down, top each roll with about 4 ounces of chicken, 1/4 cup of the au jus from the slow cooker (*see notes), two tbsp of mozzarella, and then the top of the bun.

(Note: These totally work as open faced sandwiches for those who want to cut back on carbs or calories)

Place sheet pan into oven and bake for about 10 minutes or until the bread is crispy and the cheese is nicely melted. Serve with 1/2 cup of au jus for dipping! Enjoy!

Chicken Fried Rice

Fried rice is always one of the first things I order at a Chinese restaurant. In fact, I kind of use it as my litmus test for whether a restaurant is really good. Fried rice seems like such a simple dish, but I've been served plenty of bland, forgettable versions over the years. If the fried rice lacks flavor, I'm immediately disappointed.

Thankfully, this recipe was the exact opposite of bland.

From the first bite, I was surprised by how much flavor was packed into every spoonful. I think the secret is the chili garlic sauce in the rice sauce. The recipe called for two tablespoons, but I played it safe and started with just one. As it turned out, one tablespoon was plenty for me, though spice lovers might enjoy the full amount.

Another smart step was marinating the chicken in soy sauce before cooking. Chicken can sometimes get lost among all the other flavors in fried rice, but that quick marinade gave it a savory boost that really came through in the finished dish.

Everything about this recipe just worked. It's definitely earning a spot on my 2026 favorites list. Since I'm constantly saving leftover rice in the fridge, I can easily see myself making this every few months whenever the craving strikes.

The only hiccup I ran into was that the chicken and vegetables wanted to stick to the pan and flirt with burning. I blame my temperamental stove more than the recipe itself. If your stove tends to run hot like mine, just keep a close eye on things and adjust the heat as needed.

Overall, this is the kind of fried rice recipe that reminds you how good homemade fried rice can be—loaded with flavor, easy to customize, and far better than the bland versions that sometimes show up at restaurants.

Chicken Fried Rice

Recipe from The Wooden Skillet

Serves 6

Fried Rice Sauce:

• ½ cup soy sauce
• 1-2 tablespoons chili garlic sauce
• 3 teaspoons rice vinegar
• 2-4 teaspoons fresh ginger, grated
• ¼ teaspoon sesame oil

Chicken Fried Rice:

• 4 tablespoons soy sauce, divided
• 6 boneless, skinless chicken thighs*
• 3 tablespoons extra virgin olive oil, sub other oil of your choice, divided
• 2 teaspoons garlic, minced
• ¾ cup yellow onion, cut into 1 inch pieces
• 1 ½ cup frozen peas and carrots
• 2 eggs, whisked
• 3 cups packed cooked rice, preferably day-old**
• ⅛ teaspoon ground black pepper
• 3 green onions, sliced
• red pepper flakes, to taste

Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.

Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).

Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160℉. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.

Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.

Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.

Combine with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.

Serve: Enjoy immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!

Keto No Bake Cookie

Photo from All Day I
Dream About Food

Even though my recipes of late might not show it, I really am trying to eat a little less—and especially cut back on sugar. That's easier said than done when you love to cook and have a soft spot for comfort food.

My introduction to no-bake cookies came from my Grandma Spaid. One summer we made a batch together, and after that we seemed to make them over and over again. They never lasted very long in her kitchen, and honestly, I don't remember them lasting much longer anywhere else either.

I've become a huge fan of the All Day I Dream About Food blog. Nearly every recipe I've tried has been a success. The recipes are well-tested, dependable, and turn out beautifully—assuming I follow directions, of course. User error doesn't count.

When I saw her recipe for these no-bake cookies, I knew it was exactly what I needed. I was never much of a sweets person, but ever since starting a diabetes medication, my sweet cravings have definitely increased. Apparently that happens to a small percentage of people, so lucky me.

These cookies are fantastic and will absolutely be going into my regular rotation. The recipe says it makes 10 cookies, but that really depends on how large you make them. I used a 2-tablespoon scoop and ended up with 12¾ cookies. One was noticeably smaller than the rest, which naturally made it the official test cookie.

One thing to note is that the mixture is fairly loose at first. You'll want to let it sit for a bit before scooping. After shaping mine, I popped them into the refrigerator to help them firm up, and they were perfect after that. I left a couple out to enjoy right away and wrapped the rest in parchment paper before stashing them in the freezer. The recipe says they'll keep for up to six months. That's adorable. There is absolutely no chance they'll survive that long in my house.

I skipped the pumpkin seeds, but not intentionally. This was one of those classic "I know I have some somewhere" situations. I searched the pantry from top to bottom and couldn't find them. Later, Blueberry wandered into the kitchen and reminded me that I'd sent the remainder of the bag home with her months ago because I was convinced I'd never use the rest. So much for that plan. Thankfully, the cookies were delicious even without them.

Keto No Bake Cookie

Recipe from All Day I Dream About Food

Makes 10 cookies - ish

• 1/2 cup pecans
• 1/2 cup flaked coconut; I got Bob's Red Mill unsweetened coconut. I love that stuff
• 1/2 cup pumpkin seeds, Pepitas
• 1/4 cup butter
• 1/4 cup granular sweetener, allulose recommended. I used this one.
• 3 tbsp almond milk, or any low carb milk
• 3 tbsp cocoa powder
• 1/4 cup peanut butter
• 1 tsp vanilla extract

In a food processor, combine the pecans, coconut, and pumpkin seeds. Pulse a few times until everything is coarsely chopped without too many bigger pieces.

In a medium saucepan over medium heat, combine the butter, sweetener, almond milk, and cocoa powder. Stir until the butter has melted and the ingredients are combined.

Let the mixture come to a boil and cook for 30 seconds.

Remove from heat and let stand a few minutes, then add the peanut butter and vanilla and stir until smooth.

Stir in the chopped nut/seed mixture until well coated. Spoon into 10 mounds on a waxed paper lined cookie sheet and gently pat into circles about half an inch thick.

Chill 10 to 20 minutes to firm up.

Dill Pickle Dip

Photo from Cooking with Carlee

Dill pickles have become a full-blown obsession in my kitchen lately. I’ve always liked them, but recently I find myself thinking about them constantly. Maybe it’s the endless stream of social media recipes featuring dill pickle everything, but once I started seeing dip after dip in my feed, I knew I had to try one.

This version caught my eye because it seemed a little different from the others, so I made it for book club night. Blueberry absolutely loves dill pickles too, perhaps she’s been influencing me.

One thing I learned quickly: this recipe makes a lot. I cut it in half and still ended up with roughly two cups of dip, so the full recipe would be perfect for a larger gathering.

A few things I’d recommend if you make it:

1. Use finely shredded cheese. I used a thicker shred, and the dip felt a bit too cheese-forward. I preferred the flavor when the cheese stayed in the background instead of competing with the pickles.

   The thicker shreds also changed the texture more than I expected.

2. Go easy on the bacon bits. I didn’t add the full amount called for, and I’m glad I didn’t. Too much bacon started to overpower the dill pickle flavor.

   I actually ended up adding extra pickle seasoning to bring the pickle taste back to the front.

I couldn't find Pickle de Gallo from Grillos. I used their chips instead and pulsed them up in the food processor.

Overall, this was a fun, crowd-friendly dip with plenty of pickle flavor. If you’re currently riding the dill pickle trend like I am, it’s definitely worth adding to your snack rotation.

Dill Pickle Dip

Recipe from Instagram (can't remember the account)

Makes A TON

24 oz sour cream

8 oz Whipped cream cheese

1 container of Pickle De Gallo by Grillos

2 c shredded cheese (Mexican blend or Monterrey are best)

Package of bacon bits

One Dano's dips packet (Dill if you can find it)

Mix all this together and let it sit for a couple of hours before serving.

Marinated Steak Skewers with Korean BBQ Sauce

I found this recipe tucked away in the appetizer section of Spicy Southern Kitchen, but I decided to ignore the label and turn it into dinner instead. That turned out to be a very good decision.

The star of this dish is definitely the sauce. It's tangy, slightly sweet, and packed with flavor. Combined with the marinated beef, it creates one of those meals where you keep sneaking "just one more bite" until your plate is empty.

To round out the meal, I served it with a Thai cucumber salad and a side of rice. The cool, crisp salad balanced the richness of the beef perfectly, making for a dinner that felt complete and satisfying.

Whether you serve this as an appetizer for a crowd or follow my lead and make it the main event, this recipe is absolutely worth trying. Trust me—you won't regret it.

This recipe earned a spot in my favorites collection after just one meal. That's not something I say lightly, but it was that good.

As much as I loved it with beef, I can already see this recipe working beautifully with chicken as well. The flavors are versatile enough that I think it would be just as delicious, and I'm already looking forward to testing that version out soon.

When a recipe leaves you excited to make it again before you've even finished the leftovers, you know you've found a keeper.

Marinated Steak Skewers with Korean BBQ Sauce

Recipe from Spicy Southern Kitchen

Serves 8

• 2 T olive oil
• 1/2 c low sodium soy sauce
• 3 T lemon juice
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1 1/2 pounds flank steak
• wooden skewers soaked in water

Sauce

• 1/2 c low sodium soy sauce
• 2/3 c brown sugar
• 3 garlic cloves, minced
• 1 T rice wine vinegar
• 1 T sweet chili sauce
• 1/2 T grated fresh ginger
• 1/4 tsp black pepper
• 1 T cornstarch
• 1 T cold water
• 2 green onions, sliced
• 1 tsp sesame seeds

In a small bowl, stir together oil, soy sauce, lemon juice, garlic and pepper.

Slice steak thinly across the grain. Cut with the knife at a 45 degree angle so that you get strips that are wider then they would be if you cut straight down.

Combine the steak strips and marinade in a large ziptop bag and refrigerate for at least 8 hours.

To make sauce, bring soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and black pepper to a boil in a small saucepan.

In a small bowl, stir together water and cornstarch. Add to saucepan and simmer sauce until thickened, about 2 to 3 minutes.

Thread steak onto skewers. Grill over high heat for 3 minutes. Flip over and grill 1 to 2 more minutes. Serve with green onions, sesame seeds, and sauce.

Rigatoni All'amatriciana

It's Italian night here at Chez Jenn's. Then again, if we're being honest, just about any night could qualify as Italian night in my house. Italian food is one of my favorite comfort cuisines, and tonight's menu featured a classic Roman dish: All'Amatriciana (pronounced ah-mah-tree-CHAH-nah).

Before making it, I had to do a little homework on exactly what Amatriciana is. According to my internet deep dive, "Bucatini all'Amatriciana is one of Rome's most iconic pasta dishes. It originated in the town of Amatrice in Italy's Lazio region and is traditionally made with a simple but incredibly flavorful sauce featuring cured pork, tomatoes, and Pecorino Romano cheese."

What I wish I had known before my grocery trip is that it's traditionally served with bucatini pasta. Had I known that, I absolutely would have bought bucatini instead of rigatoni because I love those thick, hollow noodles. Lesson learned for next time.

The good news? This was still a delicious dinner.

I only made one intentional change to the recipe—and it happened because I once again failed to read the entire recipe before starting. (Someday I'll learn.) Out of habit, I added a teaspoon of Italian seasoning. Nearly every tomato-based dish I make gets a little Italian seasoning, so I didn't even think twice about it.

Actually, that's not entirely true. I made one more adjustment. After tasting the finished sauce, I noticed a slightly metallic flavor, which is usually my cue that the tomatoes are a bit too acidic. A spoonful of sugar balanced everything beautifully and mellowed the sauce right out.

And that brings me to one of my favorite cooking philosophies: recipes are guidelines, not laws. Sometimes the changes I make aren't just personal preferences—they're corrections for what my taste buds are telling me. If a recipe doesn't quite taste right to you, don't be afraid to adjust it. Add a little seasoning, cut the acidity, increase the spice level, whatever makes the dish work for you.

After all, you're the cook. Your kitchen, your rules.

Rigatoni All'amatriciana

Recipe from Keeping It Simple Italian

Serves 4

• 1 pound Rigatoni
• 28 ounces Canned plum tomatoes
• 6 ounces Guanciale diced
• ½ cup Pecorino Romano divided
• ¼ cup Dry white wine
• ¼ cup Onion finely diced
• 1 tablespoon Olive oil
• ½ teaspoon Kosher salt plus more to taste

Bring a large pot of water to a boil.

In a medium sauce pan, add olive oil and guanciale and cook until crisp.

Now add onion and salt and cook until the onion is translucent.

Add white wine and mix well making sure to scrape up any bits on the bottom of the pan. Add tomatoes and gently press them down to break them up and stir well.

Reduce heat to low and cover to simmer.

When the pasta water is boiling, add the rigatoni and cook until al dente.

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Wen ready, drain pasta and add it to the sauce.

Toss well.

Add ½ of the Romano cheese and toss again.

Serve immediately with the remaining Romano cheese on the side for topping.