Sweet Chili Coconut-Lime Grilled Chicken

Photo from Iowa Girl Eats

I think I’m finally finding my way back into the kitchen groove again. Normally, by this point in the year, I’ve knocked out a solid 40–50 new recipes (yes, I have a problem…a delicious, carb-filled problem). But this one? This marks recipe number nine. Progress…just at a much more relaxed, slightly couch-friendly pace. Most of those nine have happened in a recent burst of “okay, let’s cook again like a real person” energy.

Which brings us to this recipe—on paper, it had everything going for it. The marinade? A total dream team of ingredients. The kind that makes you pause mid-read and think, “Oh, this is going to be GOOD.” Bold, cozy, flavorful…or so I thought.

And yet…somehow…it just wasn’t.

The flavor didn’t pop. It just sort of showed up, shrugged, and left early. My best guess? Maybe too much coconut milk mellowed everything out into a bland little blur? But honestly, I’m still scratching my head trying to figure out where things went sideways.

Sadly, this one’s not making it back into the rotation. And if I’m being honest, I seem to be on a bit of a “meh recipe streak” this week. You know the kind—nothing terrible, nothing amazing, just a string of dishes that make you say, “Well…I ate it.”

Here’s hoping the next recipe brings the flavor and redeems my cooking mojo.

Sweet Chili Coconut-Lime Grilled Chicken

Recipe from Iowa Girl Eats

Serves 4

• 3/4 cup unsweetened light coconut milk, divided
• 1/2 cup sweet chili sauce, plus more for dipping
• 1 lime
• salt and pepper
• 1-1/2lbs chicken breasts

Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator.

Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.

Mexicali Dip

Back in March, I was assigned the appetizer. Simple enough… until life threw me a curveball and I ended up in PT rehab. Plot twist: book club came to me, which was amazing—but my appetizer plans? Not so much.

Fast forward to last night, when I was finally back on hosting duty. I told the ladies I’d be making the appetizer I intended to bring in March—because I’m nothing if not committed to delayed culinary follow-through.

I've made something similar in the past, but it didn't stand up to this one.

This one? A definite upgrade.

I genuinely loved everything about it. It was creamy, flavorful, and had just enough kick to keep things interesting. That said, when I make it again—and I will—I’d dial back the taco seasoning or opt for a low-sodium packet. As it sat, it felt like the salt lick of settled at the bottom, and a little less would go a long way.

I skipped the tomatoes (because apparently grocery shopping is optional now), but I did add green chiles, which turned out to be a fantastic decision. They brought a subtle heat and extra depth that really made the dip pop.

All in all, this is a crowd-pleaser through and through. Easy to throw together, big on flavor, and perfect for sharing. Highly recommend—just maybe keep a light hand on the seasoning.

Mexicali Dip

Recipe from Noshing with the Nolands

Serves 10... easily

• 1 (8 oz) block cream cheese, softened
• 2/3 c sour cream
• 1/2 c picante salsa
• 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 c shredded Monterey Jack cheese
• 1/3 c green onions, divided
• 1/3 c chopped black olives, divided
• 1/3 cup chopped fresh tomato, divided
• 1 to 2 T canned jalapeno or green chile chopped (optional)

Combine cream cheese, sour cream, salsa, and taco seasoning in a food processor. Pulse until smooth and creamy. Pour into a medium bowl

Stir in the shredded cheese.

Reserve 1 tablespoon each of the green onions, olives, and tomato for the garnish. Stir in the remaining olives, tomato, and onions, and jalapeno or green chile if using. Add garnish to the top, as pictured above.

Refrigerate for at least 30 minutes, and up to a day, before serving. Serve with chips and/or veggies.

Slow Cooker Country Style Ribs

Photo from Simply Stacie

Book club night = hosting mode activated, which means I’m looking for something delicious that doesn’t trap me in the kitchen while everyone else is laughing, getting caught up, and refilling their wine. Enter: the trusty “set it and forget it” category—casseroles, slow cooker meals, anything that lets me appear effortlessly put together.

This particular recipe has been sitting patiently on my “someday” list for years, and I finally decided to give it its moment. I went in optimistic—peach preserves and BBQ sauce sounded like a fun little sweet-and-smoky situation.

Unfortunately… it never quite showed up to the party.

I kept waiting for that hint of peachy goodness to peek through, but it was basically a no-show. My guess? The BBQ sauce (I used Sweet Baby Ray’s) may have completely stolen the spotlight. Instead of a balanced flavor, it leaned very “BBQ-forward” with none of the fruity twist I was hoping for.

Now, don’t get me wrong—it was perfectly fine. It fed the ladies, required minimal effort, and allowed me to actually enjoy book club instead of playing kitchen hermit. So in that sense, mission accomplished.

But as far as memorable dishes go? This one’s getting a polite nod and a “thanks, but we won’t be needing a repeat performance.” 

Slow Cooker Country Style Ribs

Recipe from Simply Stacie

Serves 6

• 3 lbs boneless country-style ribs
• 2 tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp paprika
• 1 cup peach preserves
• ½ cup honey
• 1 ½ cup BBQ sauce

Add the ribs to the slow cooker.

Sprinkle brown sugar, onion powder, garlic salt and paprika over the ribs.

In a bowl, stir together the peach preserves, honey and BBQ sauce. Pour the sauce over the ribs.

Cook on LOW for 6 hours.

Optional: place the cooked ribs on a foil-lined baking sheet and baste with a little sauce from the slow cooker.

Broil for 5 minutes, until lightly browned. Serve hot.