The Famous Raspberry Pretzel Salad

The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!

It is always a MUST to have a fruit salad at your next barbecue or pot luck. Strawberry Pretzel Salad or Mandarine Orange Salad are always a go-to in our family!

Raspberry Pretzel Salad

Raspberries have a fresh sweetness to them that make this salad a real treat! This is a great

How do you make a Raspberry Pretzel Salad?

  • Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.

     

  • In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.

     

  • Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.

     

  • Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!

Can you make Raspberry Pretzel Salad ahead of time?

Yes! This is a great salad that can be made the night before and kept refrigerated until ready to eat.

What kind of pretzels are best for a Pretzel Salad?

Use small, salted pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure. You will measure 2 1/2 cups pretzels crushed. Use a blender or food processor to crush the pretzels.

What can you use instead of pretzels?

  • Bischoff cookies
  • Graham crackers
  • Vanilla wafers
  • Nuts: almonds, cashew, pecans, or walnuts (crushed)

Do you follow the Jell-o package instructions?

No, bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly. Leave at room temperature and do not refrigerate.

 

 

Can you use other fruit instead of Raspberries?

Yes! Substitute fresh or frozen fruit for raspberries and fruit jello for the raspberry jello.

Can you substitute the cool whip for whip cream?

Cool whip is the best and most recommended whip for this recipe. It sets up well and lays on the pretzel crust without making the pretzel crust soft or mushy like the whipping cream does.

Looking for more barbecue side salads?! Here you go!

 

Raspberry Pretzel Salad

The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!

  • 1 6 ounce box instant raspberry jello
  • 2 1/2 cups pretzels (crushed)
  • 3 Tablespoons brown sugar
  • 3/4 cup butter (melted)
  • 1 16 ounce container of fresh raspberries (sliced, or 1 10 ounce package frozen raspberries)
  • 1 8 ounce package cream cheese
  • 1 cup sugar
  • 1 8 ounce container of cool whip
  1. Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
  2. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
  3. Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.
  4. Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!

 

Kale Pasta Salad

Kale Pasta Salad. A lighter pasta salad that you’ll be enjoying all summer! It has a tangy parmesan vinaigrette dressing and plenty of fresh veggies.

More delicious pasta salad recipes you may like: BLT Tortellini Pasta SaladMediterranean Pasta SaladTuscan Pasta SaladHealthy Chicken Pasta Salad, or this Easy Italian Tortellini Pasta Salad.

Hi! It’s Natasha here from Salt & Lavender dropping in with a tasty pasta salad recipe. Pasta salad is a great option to quickly put together when you’re invited to any kind of summer gathering, and this one is a nice lighter option. It’s still got plenty of substance and flavor, but it’s made without a heavy mayo dressing.

Kale Pasta Salad

How to make kale pasta salad

  1. Cook the pasta and then rinse it with cool water and drain it thoroughly.
  2. Meanwhile, prep your other ingredients and add them to a large salad bowl.
  3. Add the dressing ingredients to a jar and shake it thoroughly.
  4. Toss the pasta salad, and you can either enjoy it right away or let it chill first.

How to prepare the kale

Sometimes recipes will say that kale needs to be massaged (it’s naturally quite tough), but I find it’s easier to simply remove the leaves from the stems and then chop the kale finely. This is how I prepare most of my kale salads. The salad dressing will also help soften the kale up a bit.

A few recipe notes

  • I used a whole salami and cut it up myself. Anything around 8 ounces will work fine – you don’t need to be exact.
  • Feel free to use whatever color bell pepper you prefer.
  • You can make this pasta salad ahead if you wish. It is best freshly made (in my opinion), but the kale won’t go soggy like lettuce does. We were still enjoying the leftovers three days later.

Other kale recipes you may enjoy:

Kale Pasta Salad

Kale Pasta Salad. A lighter pasta salad that you'll be enjoying all summer! It has a tangy parmesan vinaigrette dressing and plenty of fresh veggies.

  • 3 cups uncooked penne
  • 8 ounces salami ((diced))
  • 1 cup little tomatoes ((grape, cherry, etc., halved))
  • 1/2 yellow bell pepper ((chopped))
  • 2 cups (packed) kale ((stems removed and chopped finely))
  • 1/4 cup red onion ((or to taste))
  • Salt & pepper ((to taste))

Dressing

  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic ((minced))
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon (packed) brown sugar
  1. Boil a large, salted pot of water for the pasta. Cook the pasta al dente according to package instructions. Once the pasta is done, rinse it under cool water and let it drain thoroughly.

  2. Meanwhile, prep your other ingredients and add them to a large salad bowl as you go along. The kale should be removed from the stems and chopped very finely. Add the dressing ingredients to a jar.

  3. Once the pasta is done, add it to the bowl. Shake the dressing thoroughly and toss the salad until coated. Season the pasta salad with salt & pepper as needed. You can eat it right away or chill it for an hour or so prior to eating.

  • Serves 6+ depending on how much people eat.

Grilled Asparagus Recipe

Fresh Grilled Asparagus that gets grilled to perfection. Grilling asparagus gives you char marks and a smoky flavor that is amazing!  Within minutes you have tender asparagus coated in parmesan and garlic that will become a family favorite!
My favorite part about grilling is cooking vegetables on the grill. Bacon Wrapped Asparagus, Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch or Roasted Lemon Parmesan Garlic Asparagus are some of our favorite Asparagus recipes.
Grilled Asparagus Recipe

Grilled Asparagus

I absolutely love grilled asparagus.  Have you tried it?  The smoky flavor and charred edges are the best part!   This asparagus recipe was one of the first recipes on the blog.  We make it almost every single time that we grill.  It is quick and easy and cooks within minutes along side of your meat on the grill.
I have made this recipe countless times since posting it almost 3 years ago!  But the pictures definitely needed an update.  I think it is safe to say I have gotten better with my photography over the years and its fun to see how far I have come!
I know that you guys will love this recipe!  It is the perfect way to get in your veggies while you are grilling and the topping is so good that kids will love it as well. And the parmesan garlic topping.  This is a five star recipe!

How do you make Grilled Asparagus?

  • Prepare asparagus and trim the bottoms. Lay the asparagus in the pan and sprinkle with salt and pepper and toss in the olive oil. 
  • Lay the asparagus on the grill in a row. Grill for 5-10 minutes over medium high heat until they have char marks and are fork tender. Remove asparagus and place back in the pan. Toss with garlic and parmesan cheese. Serve. 
  • *You can also grill the asparagus in foil if desired.
Parmesan Garlic Grilled Asparagus

Do you wash asparagus before cooking?

Rinse the spears under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Dry the spears by rolling them between two kitchen towels.

How do you know when asparagus goes bad?

It is the tips of asparagus they will begin to go bad first, which is also the most desirable part of the asparagus. The best way to tell if your asparagus is going bad is to look at the tips, they will begin to turn a very dark green (almost black) and when you touch them they will just mush between your fingers.

Can you grill asparagus in foil?

Yes!

Grilling Asparagus
Perfect Asparagus on the grill

Grilled Parmesan Garlic Asparagus

Fresh asparagus that gets grilled to perfection. The grill adds char marks and a smoky flavor that is simply amazing! Within a just a few minutes you have tender asparagus coated in parmesan and garlic that will become a family favorite!

  • 1 pound fresh asparagus
  • 2 Tablespoons olive oil
  • 3 Tablespoons grated parmesan cheese
  • 2 Garlic Cloves (minced)
  • salt and pepper
  1. Prepare asparagus and trim the bottoms. Lay the asparagus in the pan and sprinkle with salt and pepper and toss in the olive oil.
  2. Lay the asparagus on the grill in a row. Grill for 5-10 minutes over medium high heat until they have char marks and are fork tender. Remove asparagus and place back in the pan. Toss with garlic and parmesan cheese. Serve.
  3. *You can also grill the asparagus in foil if desired.

Chile Lime Salmon

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime. 

20 minutes is all you need to get this sweet and spicy salmon on the table for dinner! The sauce comes together with pantry ingredients, and is brushed onto the salmon, bake for 15 minutes and that’s it! Theres nothing I love more than a quick and easy dinner that my entire family loves! This healthy salmon recipe pairs perfectly with this Summer Corn Salad, Chilled Cucumber Tomato Salad, or some Southwest Quinoa Bean Salad.

Hey y’all! It’s Serene from House of Yumm, and today I am so excited to share with you one of my favorite quick and easy dinners! I loooove a good salmon fillet. And this Chile Lime Salmon is always a big hit with my family. I love the bold flavors and the slight heat that comes through with the Chile sauce. The heat balances perfectly with the splash of citrus and sweetness of the honey.

Chile Lime Salmon 

This salmon recipe comes together quick and easy. It can be prepared and ready to eat in 20 minutes! Which makes this a perfect weeknight meal. Thanks to using the Chile garlic sauce, this dish does have a bit of a kick to it, not too much, but if you’re unsure if small children (or yourself) can handle the heat, you can definitely scale back on the Chile garlic sauce. My 6 year old daughter loved this dish, but she also loves hot sauce on pretty much all her foods!

How to make Chile Lime Salmon 

  1. Prepare the sauce in a small bowl. Simply combine the ingredients together with a whisk. The ingredients we will use are Chile garlic sauce, which gives a bit of heat. Some lime zest and juice, to help balance and provide a cooling citrus flavor. A bit of honey to sweeten things up. And a little salt. 
  2. Place the salmon fillets on the baking sheet and simply brush the tops of the fillets with the sauce. This recipe makes enough sauce for about 1.5 pounds of salmon, which is about 4 good size fillets. 
  3. Bake the salmon for 15 minutes. 
  4. After baking garnish with chopped cilantro and a lime slice. 

How to bake salmon 

Baking is my preferred method for making salmon, because I can nail it easily each time I make it. The salmon is considered cooked at an internal temperature of 145 according to the FDA. As always, measure the temperature in the thickest part of the fillet. When salmon is fully cooked it should flake easily with a fork, and the fish itself will take on an opaque appearance. Before it is cooked salmon has a more translucent look, but once cooked it will have a more solid look.

To bake in the oven, simply line the baking sheet with some foil. Brush the foil with some olive oil, or spray with a baking spray. Place the salmon fillets on the foil skin side down. Then brush the salmon with the sauce. Bake for about 15 minutes, or until the internal temperature reaches 145. 

What to serve with this Chile Lime Salmon

Chile Lime Salmon

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime. 

  • 4 salmon fillets ((approx 1.5 pounds))
  • 3 tbsp chili garlic sauce
  • 1/2 tsp lime zest ((approx 1 small lime zested))
  • 2 tbsp honey
  • 1/2 tsp salt

Optional Garnish

  • chopped cilantro
  • lime slices
  1. Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside. 

  2. In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.

  3. Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.

  4. Bake the salmon for 15 minutes. Remove from the oven.

  5. Garnish with chopped cilantro and lime slice if desired.

  6. Serve warm and enjoy! 

Easy and Amazing Cajun Shrimp and Sausage Skewers

Easy and Amazing Cajun Shrimp and Sausage Skewers are simple to make and taste out of this world, good! Bold, flavorful Shrimp and Sausage make the perfect pairing on your next barbecue. 

Impress your family with this easy combination that tastes Amazing! Love skewers try some of our favorites like these Grilled Tuscan Pork Skewers, Grilled Hawaiian Teriyaki Chicken Skewers or Grilled Asian Garlic Steak Skewers.

Cajun Shrimp and Sausage Skewers

Grilling is my favorite way of making meals in the summer time. Spending summer nights outside with my family is a highlight for me. Any chance I have to grill I will be outside creating new and fun recipes that I love.

Enjoy this bold flavor of cajun on the shrimp and sausage. You won’t go wrong with an easy meal that is sure to please all family members. I love how simple these skewers are to assemble.

These Shrimp and Sausage Skewers are perfect for a quick and simple meal paired with a few sides, an appetizer to start your evening off with or even used as a side dish for a larger entree you are making. Endless options to choose from with these skewers!

 

How do you make Cajun Shrimp and Sausage Skewers?

  • In a large bowl add the shrimp and salt and pepper. Add the pork sausage, olive oil, and cajun seasoning and toss.
  • Thread the shrimp on the skewer with the sausage in the center. Preheat the grill to medium high heat. Cook on each side for 1-2 minutes until the shrimp is opaque.

How long does it take to grill shrimp skewers?

These kebabs take only 1-2 minutes on each side.  Once the shrimp is opaque and the veggies are tender, you remove them from the grill.

How Long Do Skewers Need to Soak in Water?

While 30 minutes is the minimum, it’s best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.

Can You Prepare the Skewers the Night Before?

Yes! Place the skewers in the dish or pan, cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably longer. I often prepare the shish kebabs the night before a dinner, so they have marinating almost 24 hours.

What sides are good to serve at a BBQ?

Looking for more Cajun Shrimp recipes?! Try these!

 

Easy and Amazing Cajun Shrimp and Sausage Skewers

Easy and Amazing Cajun Shrimp and Sausage Skewers are simple to make and taste out of this world, good! Flavorful Shrimp and Sausage make the perfect pairing on your next barbecue. 

  • 1 pound jumbo shrimp (peeled and deviened )
  • salt and pepper
  • 14 ounce pork or chicken sausage (sliced )
  • 2 tbsp olive oil
  • 2 tbsp cajun seasoning
  1. In a large bowl add the shrimp and salt and pepper. Add the pork sausage, olive oil, and cajun seasoning and toss.

  2. Thread the shrimp on the skewer with the sausage in the center. Preheat the grill to medium high heat. Cook on each side for 1-2 minutes until the shrimp is opaque.

 

Chicken Enchiladas with Avocado Cream Sauce

Chicken Enchiladas with Avocado Cream Sauce are soft tortillas stuffed with tender chicken, creamy avocado sauce, vegetable mixture, sprinkled cheese and smothered with a creamy avocado sauce to top it off! 

When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic Chicken Enchilada side dishes.

Chicken Enchiladas

This was a huge hit from my family! I dished it up and I impressed each of them, which is sometimes a hard crowd!
My son took a bite of this and said, “Mom, these are the bomb{dot}com!”  And, oh my gosh, they are!  I can’t even explain to you how amazing this avocado sauce is. This meal took a little bit to put together but it was so worth it!
It makes quite a bit of dressing so I was able to put it over our salad. We couldn’t get enough of it!  Trust me, you need to make this!  It will be a instant family favorite!

How do you make Chicken Enchiladas?

  • First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  • Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
  • In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
  • To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes)
  • Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

How do you cook chicken for Enchiladas?

Shredded chicken makes the best chicken enchiladas, so start with chicken breasts or thighs (boneless or bone-in will work).

There are several ways you can go, depending on what you have on hand. Here’s how to prepare your shredded chicken in the oven:

  1. Preheat oven to 350°F. Lightly grease with olive oil.
  2. Place bone-in chicken breasts, thighs or both in the pan. Brush with oil and sprinkle with salt and pepper.
  3. Cover the pan with foil and bake for 45-55 minutes (depending on the size of the chicken) or until it reaches 165°F.
  4. Remove from the oven and shred using two forks.

Can you use other meats in these Enchiladas?

Yes! You are welcome to try it with beef, shredded beef, pork or steak. Let me know which way you prefer!

How do you make Enchiladas crispy?

The first step is to get the tortillas ready for filling.
  1. Warm the oil over very low heat in a heat-proof shallow dish or skillet. …
  2. Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
  3. Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.

How do you soften tortillas for Enchiladas?

Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm. 2. In the Oven – Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.

What type of tortillas are best?

Corn tortillas are traditional for enchiladas, but I like to use flour tortillas. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

How do you keep your Enchiladas from getting soggy?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.

Can you freeze Enchiladas?

Yes! Cover enchiladas tightly with plastic wrap, then aluminum foil. Freezeup to 3 months. To bake, remove plastic wrap, cover and bake for 20 to 30 minutes.

How long do Chicken Enchiladas last?

You will want to store them in an airtight container for up to five days in the refrigerator.

Looking for more Enchilada recipes?! Here are some!

Chicken Enchiladas with Avocado Cream Sauce

Delicious chicken enchiladas with an amazing avocado cream sauce!

Enchilada Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium white or yellow onion (peeled and thinly sliced)
  • 2 poblano peppers (stemmed and thinly sliced)
  • 1 jalapeno pepper (finely diced)
  • 8-10 flour tortillas
  • 4 cups shredded cooked chicken (rotisserie works best)
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro (sour cream, and/or shredded cheese)

Avocado Cream Sauce Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 California avocados (peeled and pitted)
  • 1/2 cup chopped fresh cilantro
  • juice of one lime
  1. First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  2. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
  3. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
  4. To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes)
  5. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

Perfectly Juicy Grilled Steak

Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection!  Learn all of the tips and tricks to grill the BEST steak every single time!

We love a thick, tender steak in our home! Lemon Garlic Flank Steak, Skillet Garlic Butter Herb Steak and Potatoes, and Steak Foil Packets are a few of our favorite steak recipes we enjoy as a family.

How to Grill Steak

It is steak season in our home and we couldn’t be happier! Father’s Day always seems like a great weekend to kick off grilling and a juicy steak that satisfies dad. My husband loves steak and is always up for trying a new recipe.

This marinade is so simple to make and has ingredients that are in the pantry to make it even easier. We love the flavor, juicy steak and how tender every bite is with this special marinade.

Impress your family with this perfect cut of steak and enjoy all the rich flavors it has to offer. Grilling steak has never been easier and more satisfying.

Tips and Tricks for Grilling the perfect steak:

1. Choose your steak of choice

Thick cut steaks consist of:

        • Ribeye: This steak is. well marbled and full of flavor.  It comes from the middle of the cow in the ribs section.  It has high fat content which gives it extra flavor.  You will need to trim the fat to avoid flare-ups.
        • Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow.  This is my steak of choice and easy to grill with no potential flare-ups.
        • T-Bone: Shaped like a T, it brings together two steaks.  The tenderloin and a chewier strip steak.

Thin Cut Steaks Consist of:

        • Flank Steak:  This steak comes from the belly of the cow and is rich in flavor.  Always serve the flank steak sliced and cut against the grain.
        • Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down.  It has a strong beefy flavor and is great for marinating.
        • Skirt Steak: The skirt comes from the diaphragm of the cow.  It is a thin cut with plenty of fat and works well with a high heat searing.  Should. also be sliced against the grain.

2. Marinate the steak

You can season or marinate the steak before grilling.  My steak marinade is perfect for making the steak full of flavor and juicy.  Prepare the steak marinade and allow the steak to marinate for two hours or overnight.  Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren’t chilled.

 

How to grill a thin steak

When grilling steak that is 1 1/2 inches in thickness or less, the best way to get the perfect char on the outside and desired doneness in the center is to sear over direct heat.  You simply grill. the steak over the direct heat until it reaches the desired temperature, flipping it about every minute.  This will ensure that the surface gets nice and golden brown and that the middle won’t cook too quickly.  Take the steak off of the grill once it reaches the desired temperature and let it rest 5 minutes before serving.

How to grill a thick steak

When grilling steak that is 1 1/2 inches thick or more,  the best way to get the perfect char on the outside and desired doneness in the center is to do the reverse sear.  You will cool the steak until it is almost done over indirect heat, then move it to the hotter direct-heat section of the grill for the final sear.

You will want to make sure the indirect heat section of the grill is around 225 degrees F.  Then add the steak to the cooler part and cover the grill.

Final Cooked Internal Temperatures

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees 135 degrees F
  • Medium: 145 degrees F
  • Medium Well: 150 degrees F
  • Well Done: 160 degrees F

Side dishes that go well with steak:

How to Grill the Perfect Steak

Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection!  Learn all of the tips and tricks to grill the BEST steak every single time!

  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper
  • 1 1/2 pound steaks (I used rib eye, New York is also great)
  • 2 tablespoons butter
  • fresh chopped parsley
  1. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

  2. To grill the steaks: Heat your grill to high heat. Remove the steaks from the marinade and place on the grill. Grill the steaks until they slightly char and are golden brown from 3-5 minutes. Flip the steak and cook on the other side until desired doneness.

  3. Remove from grill and tent with foil. Let the steaks rest for 5 minutes before serving.

 

 

Strawberry Shortcake

strawberry shortcake recipe close up

Strawberry Shortcake is an easy to make, simple sweet biscuit base, sweetened whipped cream and fresh strawberries dessert! It’s the perfect summer dessert and great for making ahead to serve to guests on a whim.

If you love strawberry recipes as much as I do, you might also enjoy this Homemade Strawberry Cake, this Strawberry Cobbler or this Mouthwatering Strawberry Spinach Salad for a light and simple summer meal!

strawberry shortcake recipe

We are well into strawberry season now and this Strawberry Shortcake recipe needed to happen! Strawberry desserts are my favorite, especially with juicy local strawberries, and this simple dessert is a showstopper for sure.

Strawberry Shortcake

Strawberry shortcake is the quintessential summer dessert.

It’s amazing in the summer months when all we want to do is consume as many fresh berries as possible, but we don’t want to spend a lot of time making something over the top.

The sweet biscuits are easy to throw together, and you can even make them in advance and store them on the counter or in the freezer for a quick dessert down the road.

Add whatever fresh berries are looking awesome — strawberries, blueberries, raspberries, cherries — and you have a simple but stunning summer dessert.

strawberry shortcake recipe close up

How to make Strawberry Shortcake:

  1. First the sweet biscuits: these come together much like regular biscuits, by combining the flour and dry ingredients and cutting in the butter while it’s cold. Then we stir in the remaining liquid, just so that it comes together. This is the best way to get flaky biscuits! I like to sprinkle a little sugar on top before baking (you could even add a touch of cinnamon if you like!) for an extra touch of sweetness,
  2. Bake the biscuits, or freeze. You can make your biscuits, flash freeze and place in a large ziploc freezer bag to bake later on, right from frozen! See additional tips on that below.
  3. Slice your strawberries and toss with sugar — this will help the berries to release some juices that will give you a sweet and juicy strawberry shortcake.
  4. Make your whipped cream — from scratch! You can obviously use whipped topping here in a pinch, but homemade is always going to be better. And since we’re making our shortcakes from scratch, I say we go all out with the real deal cream as well.
  5. Assemble just before eating. We don’t want our shortcakes to get soggy, so I recommend laying out all the components and allowing people to assemble their own. This way, they can choose if they want a little more fruit or a little more whipped cream.

strawberry shortcake overhead

Can Strawberry Shortcake be made in advance?

Yes! At least, components of it can.

  • Shortcakes or biscuits: you can bake and store at room temperature for up to 2 days, but they may become softer as they sit in an airtight container. You can also freeze before baking, and simple bake as directed right from frozen. Keep an eye on them and add 2-5 extra minutes of bake time if necessary, pulling them out when they are golden brown.
  • Strawberries: you can slice and sugar your strawberries and store them in the refrigerator for up to 24 hours.
  • Whipped cream: whipped cream is best made just before serving, as it can flatten and become watery if left too long. You can also stabilize your whipped cream with some unflavored gelatin to store it longer, or use whipped topping instead.

Looking for more strawberry dessert recipes?

You’ll love these!

Strawberry Shortcake

This Strawberry Shortcake is easy to make, with a simple sweet biscuit base, sweetened whipped cream and fresh strawberries! It's the perfect summer dessert and great for making ahead to serve to guests on a whim

Biscuits

  • 2 cups all purpose flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter
  • 1 egg
  • 3/4 cup buttermilk
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon sugar

Strawberries

  • 1 lb strawberries diced
  • 2 tablespoons granulated sugar

Sweetened Whipped Cream

  • 2 cups heavy whipping cream (30-35%)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Biscuits

  1. In a large bowl, stir together the flour, baking powder, baking soda and salt.
  2. Cut in the butter using a pastry cutter until it is in pea-sized pieces.
  3. Lightly beat the egg and stir into the flour.
  4. Gradually add the buttermilk, adding just enough so that the dough comes together. For best results, cover and chill for 30 minutes before rolling.
  5. Roll out on a lightly floured surface to 1/2″ thickness. Cut into rounds using a 2 3/4 ” biscuit cutter (or whatever size you prefer).
  6. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  7. Place biscuits in the center of the baking sheet so that they are touching.
  8. Beat together the egg and water and brush over the tops of the biscuits. Sprinkle with sugar.
  9. Bake for 15-20 minutes until light golden brown. Let cool to room temperature before serving.

Strawberries

  1. Wash and chop strawberries. Add sugar and stir.
  2. Let sit for 20 minutes or more or until they become juicy.

Sweetened Whipped Cream

  1. In a large bowl, beat cream with an electric mixer until soft peaks form.
  2. Add sugar and vanilla and beat until stiff peaks form. Adjust sweetness to taste.
  3. Serve split biscuits with strawberries and whipped cream as desired.

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce.  This is a quick 20 minute meal that you will make again and again! 

You can’t go wrong with shrimp recipes that are quick and easy to make! Creamy Garlic Shrimp Alfredo Pasta, Lemon Garlic Shrimp Scampi Recipe or Cajun Garlic Shrimp and Grits are a few of our favorite family meals.

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp

Since the New Year has started I made a goal to make dinner at home more.  The holidays were crazy and it is so nice to settle down a bit.  I love cooking at home and eating together at night is just so much better.

We started our week off with this amazing Honey Garlic Butter Shrimp.  I am not even the biggest fan of shrimp…  the hubby is… and this is one of the best meals that I have ever had!!

Honey, garlic, soy sauce, and butter.  Seriously my favorite flavors in one.  I use them in so many recipes because it is just so dang good!!  It is easy to make and the flavor is incredible.  It coats the shrimp perfectly and creates such a flavorful and sticky sauce!

But my favorite part is that this meal was ready in under 30 minutes.  You can have amazing meals for your family at night that require little effort but are restaurant quality.  You are going to love the sticky sauce on this shrimp and this will be a meal that you want to make again and again!

Sticky Honey Garlic Butter Shrimp 2

How do you make Honey Garlic Butter Shrimp?

  • n a [url:1]small bowl[/url] whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  • In a [url:2]medium sized skillet[/url] add the butter.
  • Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
  • Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

What is the best shrimp to use?

There most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe. Make sure to select a jumbo-sized shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Jumbo size also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.

How long do you cook the shrimp?

When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.

Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.

Can you overcook shrimp?

The exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color.  If it is too bright white in color, then the shrimp may be overcooked.

Looking for more Shrimp recipes?! Here are some!

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic (minced)
  • juice of one small lemon
  • 1 pound large shrimp (peeled and deveined)
  • 2 Tablespoons butter
  • green onions (for garnish)
  1. In a [url:1]small bowl[/url] whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. In a [url:2]medium sized skillet[/url] add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•[url:3]The Recipe Critic Whisk[/url]
•[url:4]Staub Cast Iron Skillet[/url]
•[url:5]Finedine Mixing Bowls[/url]

The Easiest Fresh Strawberry Pie

The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert! 

Bring on summertime and sunshine with this hot red, Strawberry Pie! No-Bake Lemon Pie, Mini Cherry Pies or Blueberries and Cream Hand Pies are a few more summertime fruit pies that are delicious to try!

Easiest Fresh Strawberry Pie

Strawberries are my favorite! I love sinking my teeth into a juicy strawberry and having the juice run all over. That is the only sticky mess I like, haha. This Easy No-Bake Strawberry Pie is a must this summer!

It is strawberry season and you know I have to create a recipe that has all the goods in it. I wanted something sweet but also comforting. Every bite is filled with strawberries and a light, flakey crust that melts in your mouth when combined all together.

This Strawberry Pie is irroestiable. Just warning, it won’t last long! This is a great dessert for holidays, Fourth of July coming up and any family gatherings or potlucks that need a special dessert.

How do you make Fresh Strawberry Pie?

  • Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum fo8l and bake for 8 minutes, remove foil, and bake for an additional 5.
  • In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
  • Place the strawberries into the crust and poor the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.

Can you use a homemade crust?

Yes! I love using my Grandma’s Perfect Pie Crust for this recipes. It still does not take long and adds a little more flavor and thickness to the pie.

How do you thicken the pie crust for a thicker crust?

Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid. Stability: While moderately stable, cornstarch can lose thickening power if heated too long or overwhisked once thickened

How do you store a Fresh Strawberry Pie?

You will want to cover with plastic wrap before refrigerating for up to two days. Be sure to refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy as soon as they’ve cooled; they’ll keep for up to two days

How long does a Fresh Strawberry Pie last?

Properly stored, freshly baked strawberry pie will last for about 2 days at normal room temperature. How long does strawberry pie last in the fridge? Freshly baked strawberry pie will keep well for about 4 to 5 days in the refrigerator; cover loosely with foil or plastic wrap.

How do you make my bottom pie crust crispy?

Follow these tips for a crispy crust
  1. Bake it Blind.
  2. Choose a Rack.
  3. Brush the Bottom.
  4. Use a Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Fill it While it’s Hot.

Looking for more pies to love?! Try these!

The Easiest Fresh Strawberry Pie.

The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert! 

  • 1 9 inch pie crust
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1 cup. Water
  • 1 3 ounce package strawberry jello
  • 4 cups fresh strawberries (sliced)
  • Fresh whipping cream.
  1. Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.

  2. In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.

  3. Place the strawberries into the crust and poor the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.