Dill Pickle Coleslaw – a crunchy tangy twist!

Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!

Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.

A bowl of pickle coleslaw topped with dill pickles.

How to Make Dill Pickle Coleslaw

The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!

  1. Dressing: Whisk together the dressing ingredients and set aside.
  2. Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.

Once the salad is prepared, add the dressing and chill up to two hours before serving.

Two images of shredded cabbage and shredded pickles.

Can I Make Coleslaw in Advance?

The best coleslaw recipes are easy to make, easy to store, and everybody loves them!

As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!

Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!

Overhead image of pickle coleslaw ingredients.

How Long Does it Last?

If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!

More Quick Sides

Dill Pickle Coleslaw

This dill pickle coleslaw is a tangy twist on a classic recipe. Serve as a side, in place of lettuce, or on top a pulled pork sandwich!

  • 6 cups cabbage (shredded)
  • 1/2 cup red cabbage (shredded)
  • 1/2 cup carrots (shredded)
  • 1/2 cup dill pickles (shredded)

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon sugar
  • 2 tablespoons dill pickle juice
  • 1 teaspoon fresh dill
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste
  1. Combine all dressing ingredients in a small bowl. Mix well.
  2. Add remaining ingredients and toss to combine.
  3. Refrigerate at least 2 hours before serving.

This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.

Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!

Four Grilled Hawaiian Chicken Kabobs

Perfect for Summer

Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.

The possibilities are endless.  These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.

If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!

Or Winter….

Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!

  1. Preheat the oven to 450°F.
  2. Place prepared kabobs on a foil lined pan.
  3. Bake 22-26 minutes or until chicken reaches 165°F.

Easy peasy!

A rainbow of veggies on pan for chicken kebabs

One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!

Delicious BBQ Sauce is Key

Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much .

Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.

hawaiian chicken kabobs being brushed with marinade

Great for Marinades

Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!

If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades…  think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!

Grilled Hawaiian Chicken Kabobs with peppers

More Grilled Chicken Recipes

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs. Tender juicy chicken layered with a rainbow of veggies in a tangy Pineapple Honey BBQ Sauce. The perfect quick & easy summer meal!

  • 4 large boneless skinless chicken breasts
  • 1 cup mushrooms (halved)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup diced pineapple
  • 1 green bell pepper
  • 1 purple onion

Sauce

  • 1 package KC Masterpiece® BBQ Sauce & Dry Rub (Sweet Honey)
  • 1 3/4 cup pineapple juice (divided)

Sauce

  1. Combine 3/4 pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub. Set aside.

Skewers

  1. Cut chicken into bite sized pieces. In a large zipper bag combine 1 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub and chicken. Marinate 30 minutes.
  2. Preheat grill to medium high.
  3. Thread chicken and vegetables onto skewers and brush with BBQ Sauce.
  4. Grill 12-16 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of KC Masterpiece® . The opinions and text are all mine.

Crispy Baked Onion Rings

Baked Onion Rings are perfectly crispy, delicious, and made in the oven! Dredge the onions in a light batter (made without baking powder!) and coat with Panko bread crumbs before baking. 

These oven baked onion rings, just like french fries,  are the perfect classic side for hamburgers or your favorite sandwich!

Baked onion rings with a side of ketchup.

Onions for Rings

You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk.

For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.

  • Peel and trim the root and stem ends.
  • Slice perpendicular to the two ends, and separate the rings.
  • You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).

Two images showing the steps to prep and coat the onion rings.

How to Make Onion Rings

Homemade baked onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!

  1. Batter: Make sour milk, then combine with egg and seasonings.
  2. Bread: Toss the onion rings in flour, dip in the batter, then in panko breadcrumbs, turning to coat. Use a fresh dish of bread crumbs as the ones in the first dish become soggy.
  3. Bake: Place the rings in a single layer on a parchment lined cookie sheet. Bake, turning halfway through, until browned and crispy.

Baked onion rings being dipped in ketchup.

The Best Onion Rings Sauces

Baked onion rings taste great with ketchup or chili sauce. Or, try some of these other favorite sauces:

How to Reheat Them

Leftover baked onion rings can be refrigerated for up to three days. To keep them crisp, reheat them in the oven, not the microwave.

To Reheat: Place on a parchment lined cookie sheet in a 400°F oven for 5 or so minutes to crisp up. They will taste just like when made fresh.

Best Baked Appetizers

Crispy Baked Onion Rings

These onion rings are perfectly crispy, delicious, and made in the oven! Dredge onions in a light batter and coat with panko bread crumbs before baking. 

  • 2 large onions
  • 2 cups buttermilk (divided)
  • 2 eggs
  • 1/2 cup + 2 tablespoons flour
  • 2 cups Panko bread crumbs
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon each seasoning salt, pepper, paprika and parsley
  1. Peel onions and slice into 1/2" thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.

  2. Preheat oven to 425°F.

  3. Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.

  4. In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.

  5. Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.

  6. Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.

  7. Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.

  8. Sprinkle with additional seasoning salt if desired and serve with ketchup!

Nutritional information includes 1/2 of the batter mixture and 1/3 of the wet mixture.

This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly

Grilled Cheese with Tomato

 

Grilled Cheese with Tomato is the ultimate comfort food, it doesn’t matter if you are an oldster or a youngster. Soft sourdough bread grilled with gruyere, cheddar cheese, and tomato is always the perfect lunch or snack! 

It’s all about the cheese when it comes to the best grilled cheese sandwich!

2 grilled cheese sandwiches stacked on a plate.

How to Make a Grilled Cheese and Tomato Sandwich

A pan-fried grilled cheese with mayo and tomato looks just as good on a plate as it tastes! Why not try a grilled cheese with bacon and tomato for a heartier version?

  1. Sprinkle salt on sliced tomatoes and let drain. This helps it stay a little drier so the tomatoes don’t leak all over the bread.
  2. Spread mayonnaise on the outside of each slice of sourdough bread. Mayonnaise helps the bread get toasty, whereas butter will burn before the cheese is melted all the way.
  3. Place a slice of cheddar, tomato, basil on each slice of bread and sprinkle with gruyere.

Grilled cheese ingredients on a cutting board.

To Cook: Place, mayo side down, on a heated skillet and fry until golden brown. Turn sandwich over and fry on the other side. Both sides should be equally browned and the cheese melted just enough to squeeze out the sides of the sandwich.

Tip: To speed up the frying process, cover the pan for a few  minutes, this will help melt the cheese a bit faster.

Bread topped with cheese and tomatoes, open faced on a frying pan.

What to Serve with Grilled Cheese

Everyone knows it’s a tradition for a grilled cheese sandwich to be paired with creamy tomato soup, of course! It’s a perfect combination of crunchy and creamy, great for a busy weekday or rainy day!

Another great complement to a tomato grilled cheese sandwich is a crispy tossed salad topped with a bright and tangy vinaigrette and some croutons!

Grilled Cheese Heaven!

Tomato Grilled Cheese Sandwich

This grilled cheese sandwich is perfectly paired with sliced tomato for a crunchy and fresh sandwich!

  • 4 slices sourdough bread
  • 1 teaspoon butter
  • 2 tablespoons mayonnaise
  • 1 large tomato (sliced)
  • 2 oz cheddar cheese (sliced)
  • 2 oz gruyere cheese (or mozzarella, grated)
  • pinch of dried basil
  1. Slice tomato 1/4″ thick and sprinkle with 1/4 teaspoon salt. Place on paper towels and let drain 10 minutes.

  2. Spread mayonnaise over the outside of each slice of bread.
  3. Place 1 slice of cheddar on each slice of bread. Add tomato slices and basil. Top with gruyere and remaining slice of bread.
  4. Preheat a small skillet over low heat. Place mayonnaise side down in the skillet.
  5. Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.

Grilled cheese sandwiches are great whether served for lunch, dinner or just a snack! This grilled cheese with tomato takes comfort food one step further. It's an easy recipe combining your favorite bread with 2 types of cheese and tomatoes and grilling until golden brown! #spendwithpennies #grilledcheesewithtomato #grilledcheese #sandwich #comfortfood #kidfriendly
Grilled cheese sandwiches are great whether served for lunch, dinner or just a snack! This grilled cheese with tomato takes comfort food one step further. It's an easy recipe combining your favorite bread with 2 types of cheese and tomatoes and grilling until golden brown! #spendwithpennies #grilledcheesewithtomato #grilledcheese #sandwich #comfortfood #kidfriendly
Grilled cheese sandwiches are great whether served for lunch, dinner or just a snack! This grilled cheese with tomato takes comfort food one step further. It's an easy recipe combining your favorite bread with 2 types of cheese and tomatoes and grilling until golden brown! #spendwithpennies #grilledcheesewithtomato #grilledcheese #sandwich #comfortfood #kidfriendly

Baked Corn on the Cob – (So easy)

 

Baked Corn on the Cob is an easy way to enjoy corn during the summer. Almost every farmer’s market and supermarket will be brimming with fresh yellow or white summer corn. It’s an American staple on dinner tables all summer long!

Did you know that baking is a great alternative to boiling corn?

Baked corn on the cob stacked in a serving dish with a pat of butter on top.

How to Bake Corn on the Cob

Baking fresh corn on the cob in the oven keeps it moist and flavorful. Just a couple of pats of melted butter (or even Garlic Butter), a splash of water, and a dash of salt and pepper will bring out the sweet flavors of tender summer corn.

  1. Preheat oven and husk ears of corn removing the silks.
  2. Brush each ear generously with butter.
  3. Add water, cover and bake.

Remove ears of corn and season with salt and pepper.

The fastest way to husk corn: Cut off the stem end of the ear of corn about 1 inch from the bottom. Microwave 2 minutes. Then, with one hand, let the corn simply slide out of the cut end! The husk and silk stay in one piece and the corn is ready to cook!

Corn cobs brushed with butter, seasoned and lined up in a baking tray.

To Bake From Frozen

If you want to bake frozen ears of corn, the best way is to thaw naturally. Then bake per directions, decreasing the water to 1/4 cup. Freezing corn breaks up the cell walls of the kernels and in order to refresh them as they are baking, less water is needed.

To bake corn from frozen preheat oven and bake for 45 minutes to an hour.

Baked corn on the cob in a baking tray.

What to Serve with Corn on the Cob

This easy baked corn on the cob recipe literally matches with everything and anything! Pair with grilled chicken, or of course Classic Hamburgers; pretty much anything coming off the grill! Heavier filets of fish like salmon and halibut all pair well with to this baked corn on the cob recipe.

All you need is a crisp tossed salad, some garlic bread and you have the makings of an easy, hearty weeknight dinner or weekend barbecue!

Feeling Corny?

Baked Corn on the Cob

This baked corn on the cob recipe takes minutes to prep and makes deliciously moist but firm! Just brush with butter, season and serve!

  • 4 ears corn on the cob (husked)
  • 2 tablespoons butter (melted)
  • 1/2 cup water
  1. Preheat oven to 425°F.
  2. Brush corn with melted butter. Place in a 2qt baking dish.
  3. Add water and cover with foil.
  4. Bake 25-30 minutes or until heated through.
  5. Toss corn with butter, salt & pepper.

 

Made with only 2 ingredients, this baked corn on the cob recipe is a healthy, quick and delicious side dish for families. Just bake, brush with butter, and season! #spendwithpennies #bakedcornonthecob #ovenbaked #sidedish #cornrecipe #healthy
Made with only 2 ingredients, this baked corn on the cob recipe is a healthy, quick and delicious side dish for families. Just bake, brush with butter, and season! #spendwithpennies #bakedcornonthecob #ovenbaked #sidedish #cornrecipe #healthy

Light and Fluffy Whipped Strawberry Butter

Whipped Strawberry ButterWhat is easier and sweeter on literally anything you can think of? Made with just 3 ingredients – strawberries, butter, and powdered sugar – it is a simple and sweet treat to make any time of year!

Get creative and try this easy strawberry butter on a classic banana bread recipe, strawberry tea bread, oatmeal or even cream of wheat! Whatever you decide, this rich, decadent, fruity spread will be sure to be the hit of the table!

Whipped strawberry butter in a dish with banana bread

How to Make Strawberry Butter

Making homemade strawberry butter starts with just a few basic ingredients, but you really want the best ingredients for the best combination of flavors! Choose whole, milk-fat butter and any fresh, in-season berries for the cleanest, sweetest flavor. It’ll be worth the effort!

Ingredients to make strawberry butter

To Mix the Butter

  1. Start with room temperature strawberries and crush them until you’ve got about ¼ cup after crushing.
  2. Whip butter with a blender until it is light and frothy.
  3. Add in the powdered sugar and then slowly add in the strawberries, making sure everything is gently incorporated.

Place the strawberry butter in a mason jar with a lid or a tightly sealed Tupperware container. Keep in the fridge for up to ten days. To make sure it spreads out evenly, be sure to let your strawberry butter warm slightly (about 15 minutes) before use.

What Goes With It?

All kinds of great things go with strawberry butter! Just like with honey butter, it just depends on how you want to use it! For breakfast, it goes great on pancakes, waffles, banana bread, or even English Muffins.

Try on Top of These Breakfast Recipes

Whipped Strawberry Butter

Whipped Strawberry Butter is a wonderful treat that takes just a couple minutes to put together!

  • 1/2 cup butter (softened)
  • 1/4 cup crushed strawberries ((measure after crushing))
  • 2 tablespoons powdered sugar
  1. Ensure strawberries are at room temperature before beginning.
  2. With mixer on medium, whip butter until soft and fluffy.
  3. Add in remaining ingredients and mix until incorporated.
  4. Refrigerate for up to 10 days. Remove from fridge about 15 minutes before serving to soften slightly.

strawberry butter in bowl with whole strawberry

To make strawberry butter has never been easier. With just 3 ingredients - butter, strawberries, and powdered sugar - it is an easy spread to make any time of year. Served as a dipped dessert, or breakfast topping, this whipped butter #spendwithpennies #whippedstrawberrybutter #breakfast #dips #kidfriendly
To make strawberry butter has never been easier. With just 3 ingredients - butter, strawberries, and powdered sugar - it is an easy spread to make any time of year. Served as a dipped dessert, or breakfast topping, this whipped butter #spendwithpennies #whippedstrawberrybutter #breakfast #dips #kidfriendly
To make strawberry butter has never been easier. With just 3 ingredients - butter, strawberries, and powdered sugar - it is an easy spread to make any time of year. Served as a dipped dessert, or breakfast topping, this whipped butter #spendwithpennies #whippedstrawberrybutter #breakfast #dips #kidfriendly

Arugula Salad (3 ingredient dressing)

Arugula Salad is a great side dish that’s light, refreshing and easy. You’ll love the fruitiness and crunch that come from the addition of berries, cherries and toasted nuts.

Have the whole salad on the table in 10 minutes. Top this easy arugula salad with Oven Baked Chicken Breasts  or grilled chicken for a quick and easy weeknight meal.

Overview of an arugula salad with dressing on the side.

A Fruity Summer Salad

Arugula salad is a fresh salad with arugula leaves as the base. Arugula is sometimes called “rocket” and it’s a dark leafy green from the broccoli family. It has a unique, intense flavor that is peppery, tart and pleasantly bitter.

Often, like here, arugula salad is mixed with fruits or berries to cut the bitterness (peaches are also great with this recipe). It is also tossed in a delicious and equally simple homemade arugula salad dressing made with olive oil, honey, and rice vinegar.

3 ingredient dressing with an arugula salad in the background.

How to Make Arugula Salad

Simple arugula salad comes together in a flash, especially when using pre-washed baby arugula found at most grocery stores! Sometimes the ends of the stems are quite tough, especially on larger leaves. These should be trimmed off before mixing the salad.

  1. Whisk arugula salad dressing ingredients together and set aside.
  2. Toast and roughly chop the nuts, slice the onion and pit the cherries (I use this cherry pitter, the best ever)!
  3. Mix all ingredients in a bowl, crumble in the feta, pour over the dressing and toss.

To Toast Nuts: Place them in a single layer on a foil lined cookie sheet in a preheated 350°F oven or toaster oven for about 5 minutes. Be sure to watch them carefully, as they toast quickly, and easily burn.

Arugula Salad on a white serving tray with dressing and pecans on the side.

Add Your Favorites

As mentioned, arugula has an intense taste that makes it almost more like an herb than a vegetable. I like to serve it with roasted or grilled meats like baked chicken thighs or a tender pork tenderloin.

As with any salad, substitutions or additions are totally appropriate, and encouraged! Try adding some of these ingredients for an arugula salad that is totally your own.

  • Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta.
  • Fruit: grapes, strawberries, raspberries, peaches
  • Nuts: toasted pine nuts or pecans
  • Legumes: chickpeas or cannellini beans
  • Vegetables: If you want a milder salad, you can also try mixing in some romaine or spinach leaves.

More Tasty Side Salads

Arugula Salad

Arugula salad is made with baby arugula, strawberries, feta cheese, red onion, and toasted pecans. It is the perfect side salad for summer with its light and fresh flavors.

Salad

  • 6 cups baby arugula
  • 1 cup cherries (pitted)
  • 1 cup blackberries (or strawberries/raspberries)
  • 1/4 cup feta cheese (crumbled)
  • 1/4 cup red onion (sliced)
  • 2 tablespoons toasted walnuts (or pecans)

Dressing

  • 2 tablespoons rice vinegar
  • 4 tablespoons olive oil (or vegetable oil)
  • 1 1/2 teaspoons honey
  • salt and pepper to taste
  1. Assemble the arugula, berries, feta cheese, red onion and nuts in a medium bowl.

  2. Combine all dressing ingredients in a mason jar and shake well. 

  3. Pour over salad and toss.

This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad
This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad
This simple arugula salad is made with baby arugula, strawberries, toasted pecans, and feta, all tossed in a simple vinaigrette dressing.  Have this easy summer salad on the table in 10 minutes, with it's light and refreshing flavors it is sure to become a family flavor! #spendwithpennies #arugulasalad #summersalad #sidedish #10minutesalad

Creamy Corn Chowder – so much more than just soup!

Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

A pot of creamy corn chowder topped with bacon and chives

What is Corn Chowder?

Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.

A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!

  • Vegetables: onion, celery, potatoes, and corn.
  • Seasonings: bay leaf, thyme, and pepper
  • Creamy Base: chicken broth, heavy cream and milk

If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.

Two images showing bacon being fried and onions and celery being sautéed.

How to Make It

There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.

Prep work is just 2 easy steps – one if you’re using leftover oven-baked bacon!

  1. Dice the potatoes and onion and slicing the celery.
  2. Fry the bacon until crisp, drain and crumble.

Two images showing the steps to prepare corn chowder.

To Make Corn Chowder

  1. Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
  2. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
  3. Remove from heat and stir in the bacon.

Adjust seasonings to taste and serve hot with a warm homemade biscuits

Close up of a bowl of corn chowder, topped with crumbled bacon and corn chunks.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Corn Chowder

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner. Made with crumbled bacon, heavy cream and chicken broth, it’s a delicious combination of savory & sweet.

  • 6 slices bacon
  • 1/2 medium onion (diced)
  • ½ cup celery (sliced)
  • 1 1/2 cups potato (peeled and diced)
  • 1 bay leaf
  • 1 teaspoon thyme
  • black pepper to taste
  • 2 cups chicken broth
  • 3 cups corn (fresh or frozen)
  • 1 cup milk
  • 1/2 cup heavy cream
  1. Cook bacon until crisp. Set aside reserving drippings.
  2. Saute onion and celery over medium heat until tender, about 5 minutes.
  3. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

  4. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

  5. Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

  6. Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.

This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal

Lettuce Wraps – PF Chang’s Style!

Chicken Lettuce Wraps are a healthy and fun option that can be made so easily and quickly! Chicken, bell peppers, and green onions are tossed in a homemade Asian sauce and served in a fresh crisp lettuce cup. 

This chicken lettuce wraps recipe is perfect served as an appetizer, a delicious dinner or even a side dish with other Asian-themed fares, like teriyaki grilled chicken thighs or chicken chow mein.

Lettuce wraps prepared on a serving platter.

What Kind of Lettuce for Lettuce Wraps

Your Asian lettuce wraps recipe will look as good as the lettuce you use, so be sure to choose bright green and crispy looking leaves.

Besides that though, nearly any kind of lettuce will work!

  • Butter Lettuce or Bibb Lettuce: butter or bibb lettuce has a great shape and doesn’t crack but is soft so it can’t be overfilled.
  • Iceberg Lettuce: is fresh, sturdy and crunchy but the larger leaves can crack if you bend them so cut them if they’re really big.
  • Other: Romaine lettuce, kale…. pretty much any kind of lettuce you like will work.

How Do I Cut It? Carefully separate the lettuce leaves and rinse and pat dry. Keep them whole, and if you must, slice off any white or hardy ends that won’t wrap well.

Lettuce wrap sauce being poured over cooked chicken and diced peppers.

How to Make Lettuce Wraps

With these lettuce wraps, it’s really all about the sauce! Feel free to add red pepper flakes or Sriracha for a spicier flavor!

To Make the Sauce:

  1. Combine the sauce ingredients and whisk well.
  2. Make a slurry by dissolving the cornstarch in a little bit of water and then add to the sauce mixture to thicken. Set the sauce aside.

To Make the Chicken Filling:

  1. Finely dice chicken, toss with cornstarch and put in the fridge.
  2. Heat olive oil, garlic, ginger & green onions. Cook everything down until fragrant and soft.
  3. Add the chicken, and cook about 4 minutes. Add the remaining ingredients, including the sauce and cook down until the sauce is thickened.

To serve, scoop into a section of lettuce leaf and top with chopped peanuts, extra hoisin sauce or Sriracha!

Lettuce wrap chicken filling in a frying pan.

What to Serve with Lettuce Wraps

The original PF Chang’s lettuce wraps are served on a bed of deep fried rice noodles but we put out a huge plate of shredded veggies. Cabbage, carrots, peppers, cucumbers, cilantro… the sky’s the limit!

If the lettuce wraps are part of an entire Asian-fusion inspired meal, serve them alongside some slow cooker honey garlic chicken, or a hot and sour soup for something lighter!

Lettuce wrap filled with chicken filling.

Asian Inspired Appetizers

Chicken Lettuce Wraps

A deliciously flavorful chicken stir fry wrapped in fresh crisp lettuce leaves. This makes a great appetizer or meal.

  • 1 tablespoon cornstarch
  • 3 chicken breasts (diced)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 2 teaspoons fresh ginger (minced/grated)
  • 2 green onions (sliced, whites & greens separated)
  • 8 oz water chestnuts (diced)
  • 1/4 cup red bell pepper (diced)
  • lettuce leaves (iceberg or butter lettuce for serving)
  • toppings as desired

Sauce

  • 1 tablespoon hoisin sauce (plus extra for serving)
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch
  1. Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.

  2. Combine all sauce ingredients and set aside.

  3. Heat olive oil to a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.

  4. Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.

  5. To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.

If you’ve had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!

Heat 2 cups of vegetable or peanut oil to 350 degrees. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.

Recipe inspired by Food Network Magazine

This easy chicken lettuce wrap recipe tosses chicken, bell peppers and green onions in a homemade Asian inspired sauce. Perfect as an appetizer or quick and healthy dinner any night of the week! #spendwithpennies #lettucewraps #asianinspired #appetizer #healthyrecipes
This easy chicken lettuce wrap recipe tosses chicken, bell peppers and green onions in a homemade Asian inspired sauce. Perfect as an appetizer or quick and healthy dinner any night of the week! #spendwithpennies #lettucewraps #asianinspired #appetizer #healthyrecipes
This easy chicken lettuce wrap recipe tosses chicken, bell peppers and green onions in a homemade Asian inspired sauce. Perfect as an appetizer or quick and healthy dinner any night of the week! #spendwithpennies #lettucewraps #asianinspired #appetizer #healthyrecipes

Tuna Pasta Salad – a fun creamy side

Creamy Tuna Pasta Salad  is one of our favorite versions of classic tuna salad! When you add in a handful of veggies and some pasta, this becomes an entire meal in no time at all! 

This pasta salad recipe is a warm weather go-to for quick meals or even potlucks!

Pasta with tuna, cheese, peas and celery all tossed with a creamy dressing, in a clear bowl

What’s In Tuna Pasta Salad?

Just like most tuna recipes (think tuna casserole or tuna melts) this pasta salad is simple and delicious. With two main ingredients, tuna and pasta this dish is no-fuss and great as a quick dinner or an easy lunch.

This pasta salad uses sweet pickle relish in the dressing but of course you swap it with chopped dill pickles (but you may want to add a pinch of sugar to the dressing if you do).

  • Tuna: Choose good quality tuna that is packed in water so it doesn’t make the rest of the salad oily. Be sure to drain it well.
  • Pasta: A medium shape pasta works well for this recipe like rotini or shells, the ridges grab the dressing well adding lots of flavor!

Pasta, peas, cheddar cheese, celery and tuna in a clear bowl, with the dressing assembled on the side in another glass bowl

How to Make Tuna Pasta Salad

Making a pasta salad isn’t hard! With a little prep work and three easy steps, you can have this salad ready in 30 mins!

  1. Boil a large pot of water and cook the pasta. Drain, set aside to cool.
  2. Drain tuna and add in vegetables.
  3. Gently fold in the mayonnaise and add diced cheddar cheese (cheese is optional).

Whether making in advance or making fresh to eat, keep it chilled until you are ready to serve. Add in a little salt and pepper to taste and watch the flavors pop when served cold!

Pasta salad with tuna tossed with a creamy dressing, ready to serve.

Here’s How to Store It

Keep your tuna pasta salad in a sealed container so it doesn’t absorb the flavors of the other things in the refrigerator. And if taking to a potluck, put ice packs in a cooler around it to keep it chilled!

When serving it outdoors where everyone is helping themselves, put the salad in a bowl and try to position it on a small tray or plate of ice to keep it cold. Stir frequently to keep it all the same temperature!

More Delicious Pasta Salads

Creamy Tuna Pasta Salad

This creamy salad combines pasta & tuna to create the perfect light lunch or side to supper! With the addition of pickles, cheese, and peas it is sure to be a hit!

  • 3 cups rotini pasta (measured dry)
  • 6 ounces canned tuna (drained)
  • 1/2 cup celery (diced)
  • 3 green onions (sliced)
  • 3/4 cup baby peas (defrosted and drained)
  • 1 cup cheddar cheese (diced (optional))

Dressing

  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon white vinegar
  • salt & pepper to taste
  • 1/2 teaspoon dried dill
  1. Combine all dressing ingredients and set aside.

  2. Cook pasta al dente according to package directions. Rinse under cold water to stop cooking.

  3. Combine all ingredients in a large bowl and mix well.
  4. Refrigerate at least 1 hour before serving.

Nutrition Information does not include optional ingredients.

I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal
I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal
I love this creamy tuna pasta salad recipe! Whether taking it to a potluck or enjoying at a barbecue it's fresh and light flavors are always a hit. With pickles, cheese, pea and of course tuna & pasta, it's the best summer side dish I've made! #spendwithpennies #tunapastasalad #pastasaladrecipe #summer #sidedish #30minmeal